Winter Squash & Pepper Soup Recipe

About a month ago I was at Bloomingdale’s at The Shops at Riverside in Northern New Jersey to do a food demonstration for a women’s event. I was asked to feature recipes that would be great for Thanksgiving, but with a healthy lean. So, I cooked up a Winter Squash & Pepper Soup recipe. The soup was one of three recipes I prepared that evening. Needless to say, that soup stole the show.

So, as we are nearing the Thanksgiving holiday, I wanted to make the recipe available so you can add some seasonal warmth to your holiday table. And who doesn’t love butternut squash with its savory, rich, and creamy flesh?

Check out the recipe below for the perfect start to your Thanksgiving eats!

Winter Squash & Pepper Soup

2 medium butternut squash, rough cubed   Winter Squash & Pepper Soup with Toasted Pumpkin Seeds in Black Bowl

2 yellow bell peppers, rough cubed

1 medium sweet onion, rough cubed

1 cup light cream

1 tablespoons pumpkin seeds, roasted and shelled

1/3 teaspoons ground allspice

sea salt to taste

ground black pepper to taste

water (to cover)

Method

Place butternut squash, bell pepper and onion in a large dutch oven, cover with water, and bring to boil. Boil for about 20 minutes.

Remove from stove and let cool. Do not discard water!

Using a blender, in batches, add cooked butternut squash, bell pepper, onion and water from boiling, and puree.

Repeat until all the vegetables are pureed.

Save any remaining water to the side.

Pour pureed vegetables back into dutch oven and cook at medium heat for 12-15 minutes, stirring periodically.

Stir in light cream and cook for 5-7 minutes.

Add allspice, sea salt and pepper to taste and stir.

Cook for an individual 3-5 minutes (add more water if needed/desired).

Remove from stove and serve.

Dress individual servings with toasted pumpkin seeds.

 

For more delightfully delicious recipes for your holiday table write to us at flavors@jadegrill.com or visit www.jadegrill.com for ideas and inspiration.

#FullonFlavor

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A Recipe of Epic Proportion

This time last year I was preparing for the biggest attraction in the city of Philadelphia – the 2016 Democratic National Convention. On Saturday July 23rd and again on the 24th, JADE Jamaican Grill would become one of a select group of food vendors at the DNC. It was a recipe of epic proportion whipping together two thousand bites for each event; the Media Party at Citizens Bank Park and the Welcome Delegate Reception at the Kimmel Center for the Performing Arts. And an excellent showing it was, filled with world-renowned Jamaican goodness and Caribbean charm.

A few days prior to the DNC, I orchestrated a live television appearance on the local FOX-TV affiliate station and featured both dishes that would be served at the convention; our signature Caribbean Sea Salt Rum Cupcakes, and classic Jerk Pork and Rice & Peas. It was a fun time on Good Day Philadelphia with co-hosts Mike Jerrick and Alex Holley, and an experience of a lifetime at the convention events.

As I sat at my desk yesterday preparing for another exciting opportunity – Adjunct Chef Instructor at The Restaurant School at Walnut Hill College – I was reminded about the convention. I was struck by the fact that exactly a year ago I was gearing up for what was divine fortune. Had you told me last year that my small business would be part of the DNC, and not just one but two events, I might have given you the suspicious side eye. Had you told me a few months ago that I would be preparing to teach at The Restaurant School, I wouldn’t have believed it either. Yet, here we are. Here I am.

What a difference a year makes! And yet, the more things change the more they stay the same. In a revelatory sort of way, I was struck that each birthday month (I was born on July 9th and just celebrated my 44th birthday) the universe gifts me an amazing opportunity tailor-made for my unique talents and abilities. On Monday, this Monday, July 24th, I will step onto the campus at The Restaurant School in Philadelphia to teach my first class – a one-week International Summer Cooking Camp. I simply could not have written a better script or charted a more interesting course. This new adventure is, in the same way, a recipe of epic proportion; the same month, the same dates, the same place.

Don’t you just love when things fall into place? And isn’t that it? They somehow always do. Eventually, we all get where we’re supposed to be, not minding the twists and turns, speed bumps and roadblocks.

Here’s to the business of traveling down a new road on this lifestyle, foodie, entrepreneur journey that is my life. I can’t wait to see what’s next. Knowing whichever way the road forks and whatever path I take, I’m right where I’m supposed to be.

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Spinach & Salmon Pastry Recipe

Looking for a flavorful yet light brunch idea? Try this Spinach & Salmon Pastry recipe. I made it recently at a cooking demonstration class at Bloomingdale’s. It’s easy to make and delightfully delicious!

SPINACH & SALMON PASTRY

Ingredients

Spinach & Salmon Pastry

1-17.3oz Pkg Puff Pastry Sheets

½ lb Smoked Salmon

10oz Pkg Baby Spinach

1/3 Tsp Roasted Garlic Powder

3 Tbsp Olive Oil

3oz Feta Cheese

Pinch Sea Salt

Pinch Ground Black Pepper

Dill leaves

Method

Pre-heat oven to 400 degrees

Remove smoked salmon from refrigerator and let sit for 30 minutes

Thaw Pastry Sheets (on a floured cutting board for about 20 minutes)

Chop Spinach (rough chop)

Combine olive oil, feta, garlic, salt and pepper in a large bowl mixing together using a fork

Add spinach and toss. Set aside.

Using a paring knife, cut each pastry sheet lengthwise along folded crease (yields 6 cuts total)

Then, cut each strip in two along the width (yields 12 cuts total)

Using a fork, prick each pastry cutout about 4 or 5 times

Using a pastry bush, brush each strip with cold water

Place pastry cuts on a non-stick sheet pan

Using a fork or gloved hand, spread spinach mix on pastry sheets, leaving space at the edges

Place sheet pan in the oven and bake approximately 20 minutes.

Using a knife, gently break apart salmon (brush with a bit of olive oil if desired)

Remove sheet pan from oven.

Using a small tong, place a good wedge of salmon atop each puff pastry.

Dress each puff pastry with dill leaves and serve

 

Servings: 6

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