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Vegan Curry Butternut Squash Soup

Vegan Curry Butternut Squash Soup

Vegan Curry Butternut Squash Soup
 
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Creamy butternut squash soup with deliciously spicy curry flavors and warm spiced pumpkin seeds. An incredibly simple appetizer that is sure to please any crowd.
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 6 cups
Ingredients
  • 1 tablespoon coconut oil
  • 1 medium white onion chopped
  • 3 cloves of garlic chopped
  • ¼ teaspoon turmeric
  • ½ teaspoon ground coriander
  • 2 tablespoons red curry paste
  • 2lb butternut squash, 5½ cups peeled and chopped
  • 2 cups vegetable broth
  • 1 (14 oz.) can whole coconut milk
  • 1 teaspoon cinnamon
  • 5 teaspoons raw turbinado sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh lime juice
Spiced Pumpkin Seeds
  • ½ cup pumpkin seeds
  • ½ teaspoon maple syrup
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ¼ c cup green onion
Instructions
  1. Heat coconut oil in a large heavy pot or Dutch oven over medium heat. Once dissolved add in onion, garlic, turmeric, coriander, curry paste and cook for 5 minutes. Add in butternut squash, vegetable broth and coconut milk and bring the mixture to a boil.
  2. Reduce heat to a light simmer and add in cinnamon, sugar, black pepper, salt and lime juice and let cook for approximately 15 to 20 minutes or until squash is soft.
  3. While the soup simmers make the spiced pumpkin seeds by mixing seeds, maple syrup, red pepper flakes, coriander, cinnamon and kosher salt in a small bowl. Once seeds are well-coated fold in green onion and set aside.
  4. When the squash is soft transfer the mixture to a blender and blend until smooth. Blend in batches if necessary but don’t fill the mixture to the top to avoid an excessively hot eruption. Once blended, spoon soup into a large bowl, top with spiced pumpkin seeds and sprinkle atop extra lime juice (optional). Serve warm.

 

Homemade Cranberry Sauce

Homemade Cranberry Sauce

Homemade Cranberry Sauce
 
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Homemade cranberry sauce made with nodes of brown sugar and orange.
Author:
Recipe type: Holiday
Cuisine: American
Serves: 8 servings
Ingredients
  • 12 oz fresh cranberries, washed and dried
  • ½ cup white granulated sugar
  • ½ cup brown sugar
  • ⅓ cup orange juice
  • ⅓ cup water
  • 1 pinch of nutmeg
  • 1 pinch of salt
Instructions
  1. Add all ingredients to medium pot on medium high heat and stir all ingredients together. The cranberries should pop in like 5 min. Then reduce the heat to low and let simmer for another 5-7 minutes. Keep an eye on the pot and stir frequently.

 

Southern Style Greens

Southern Style Greens

Southern Style Greens
 
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A mix of collard, mustard and turnip greens, smoked turkey and carefully selected seasonings makes this slow cooked southern classic ready right out the stock pot.
Author:
Recipe type: Holiday Sides
Cuisine: Soul Food
Ingredients
  • 2 bunches of collard greens, deveined and chopped
  • 1 bunch of turnip greens, deveined and chopped
  • 1 bunch of mustard greens, deveined and chopped
  • 1 onion, chopped
  • 2 cups (16 oz) picante salsa
  • ½ cup apple cider or white vinegar
  • the meat of two smoked turkey legs
  • 4 (32 oz.) cartons of unsalted chicken stock
  • 5 tablespoons worcestershire sauce
  • 3 tablespoons honey
  • 2 tablespoons Louisiana hot sauce
  • 1½ tablespoons salt
  • 1 tablespoon minced garlic
  • 1 tablespoon liquid smoke
  • 1 teaspoon of black pepper
  • 1 /4 teaspoon ground cumin
  • Large Stock Pot
Instructions
  1. Clean and devein the greens then roughly chop them.
  2. **Optional** remove turkey meat from the bone. Make sure to get the small bones scattered in between the meat. Reserve the large bones.
  3. Put the chicken stock in a medium stockpot on high heat. Once you get to a rolling boil add in all the remaining ingredients (including the large turkey bones), cover, reduce heat to medium and let them cook down for 3- 4 hours depending on how tender you like your greens. Make sure to stir occasionally.
  4. Serve once the greens have reached your desired level of tenderness.

 

Candied Yam Casserole With Brown Sugar Streusel

Candied Yam Casserole With Brown Sugar Streusel

Candied Yam Casserole With Brown Sugar Streusel
 
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Traditional candied yam flavor taken up like 10 notches with a bubbly, crunchy brown sugar crumble.
Author:
Recipe type: Holiday Desserts
Cuisine: Comfort Food
Serves: 10-12 servings
Ingredients
  • (1) 40 oz. can + (1) 27 oz. can yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.

 

Momma’s Deep Dish Mac & Cheese

Momma’s Deep Dish Mac & Cheese

 
Momma's Deep Dish Mac & Cheese
 
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Momma's Deep Dish Mac & Cheese Recipe Type : Holiday Cuisine: Comfort Food Author: Meiko Cook time: 60 mins Total time: 1 hour Serves: 12 servings You can thank my mom for this delicious deep dish Mac & Cheese recipe. And her shortcut for allows you to achieve a solid yet creamy consistency without the hassle of making a homemade bechamel sauce
Author:
Recipe type: Holiday
Cuisine: Comfort Food
Serves: 15 side servings
Ingredients
  • 16oz pack large elbow noodles
  • 2 eggs, whisked
  • 2 cups sharp cheese, shredded and divided
  • 1 cup smoked gouda, shredded and divided
  • 1 cup whole milk mozzarella, shredded and divided
  • 3 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • 1 cup cottage cheese
  • 1 cup sour cream
  • water to boil noodles
  • 1 (10.75 oz.) can cheese soup or cream of mushroom
  • ¼ - ½ cup milk
Instructions
  1. Preheat oven 325 degrees
  2. In a large pot, boil water and prepare pasta as package instructs for al dente. Once pasta is al dente remove the pot off the heated burner. Pour pasta into strainer to remove water then add it back to the warm pot. Let the heat of the pot steam out any excess water off the noodles. Heat should be turned off.
  3. Add in butter to the pot and stir, the the residual heat melt the butter until it is completely dissolved and has coated all the pasta.
  4. In a separate bowl add together sour cream, cottage cheese, 1 cup of sharp cheddar, ½ cup gouda, and ½ cup of mozzarella, cheese sauce, milk and all of your seasonings and whisk well. Add the mixture to your pot of al dente noodles and make sure they are fully coated. This is the perfect time to taste the pasta mixture to ensure it is seasoned well. Feel free to add more salt and pepper if needed.
  5. By this time your pot should have cooled down. If so, this is a good time to add in your whisked eggs and lightly stir. No more tasting after the eggs have been added.
  6. In a generously greased baking pan (I used 11x7') pour in half of you pasta mixture. Top that layer with half of your remaining cheeses but make sure to save half. Then add in the remaining pasta mixture and top it evenly with the remaining three cheeses.
  7. Cover baking dish with aluminum foil and bake it for 30 minutes. After 30 minutes, increase the heat to 425 degrees, remove the aluminum foil and bake for an additional 10 minutes or until the cheese bubbles start to turn golden brown. Watch the oven closely to prevent burning. Serve warm!
  8. **I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.
Notes
**I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.