The Menu: Curried Butternut Squash Soup, Chicken Stuffed with Goat Cheese and Roasted Red Peppers, Roasted Lemon Horseradish Potatoes.
Any curry haters out there? I served this soup the other night (left over from the pictures below) to someone who tells me he hates curry. . . so, I didn't tell him about the curry. I guess there was such a mix of flavours he couldn't single out the curry. He loved it. Yes, I told him after he ate the soup. Yes, I am forgiven, he really liked it!
I served this meal last week when my sister and her family came to visit. We had been out daytripping but I had prepared the soup in the morning before we left.
Chicken with Goat Cheese and Roasted Red Peppers was quick to prepare when we came home. I just divided a 3 oz package of herbed goat cheese (plain would do) into equal portions, carefully sliced a pocket into 4 chicken breasts, stuffed a portion of goat cheese into each pocket, added a couple of strips of roasted red pepper and some seasoned bread crumbs and sealed it with a toothpick. Try crushed vegetable thins instead of breadcrumbs, they're great! I rolled the chicken breast in a little beaten egg and then seasoned crumbs and baked at 350F for about 40 minutes on a parchment lined pan. The cheese didn't run out, the chicken was moist and very tasty. Very pretty too, when you cut into it.
Potatoes with Lemon and Horseradish were a hit--as always; I have served this many times. Cut new potatoes into bite size pieces and toss with 1/4 cup olive oil and 1/4 cup horseradish and 1/4 cup fresh lemon juice with the zest grated. (You don't have to peel the potatoes if they are new potatoes.) Bake at 350F until done, turn occasionally. Garnish with fresh lemon slices and parsley.
Something green...I stir fried fresh green beans with a little greek salad dressing and slices of onion. This would be very nice with crumbled feta cheese as a garnish.
Curried Butternut Squash Soup--a recipe one of the girls at the office gave me; her's called for pears and apple juice--I didn't have any pears but mango goes well with curry and I had one very ripe mango on hand so made the switch! It was very nice! I will still try it with pears and apple. Here is the recipe she gave me.
Add 1 medium coarse chopped onion to a splash of olive oil in a soup pot.
Saute until tender. Sprinkle with 1 teaspoon curry (I used a heaping teaspoon) and cook one more minute.
Add 4 cups peeled cubed butternut squash, one cup peeled chopped pears (I used mango) and 1/2 cup apple juice (I didn't use it). Add 2 cups chicken or vegetable stock (I used vegetable stock made from Knorr vegetable cubes).
Simmer until squash is tender. Puree with a hand blender or in a food processer until smooth. Season with salt and pepper to taste.
Ladle soup into bowls and garnish with low-fat sour cream (I didn't have any so used fresh chopped cilantro and it was superb!)
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