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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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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A Fresh Start

Much like this salad, the new year brings with it a fresh start; an opportunity to do a new thing. Even if you’re pursuing the same dreams, going after the same goals, working the same resolutions, it’s your chance at doing it differently.

It’s been said, doing the same thing over and over and expecting a different result is foolish. So, what better time to toss out the old?

Cucumber_Salad

Here are the five steps I’m employing as I press my way to a spectacular 2016:

Go Organic

Strip away all the baggage, dirt, and junk of 2015 and leave it all behind. Take only the lessons. Garb a hold of that fresh start and forge ahead. That means no pollutants; only sustainable practices that will move you closer to your field of dreams.

Plant that Seed

Get out there and work that thing! Enough said.

Water It

What can you do to ensure that newly planted seed will grow? Water it, of course! Put in the time, effort and resources necessary to set yourself up for success. Follow-up, follow through, and repeat.

Build & Grow

As you work and water do so with the expectation that your seed will sprout. Before you know it your tree will be blossoming.

Root it Up

Sure you’ll pause to take it all in. We all want to enjoy the fruits of you labor. But, don’t get so enamored with the pretty flowers that you stop planting for tomorrow. Go back to the root, the source and keep planting, watering, building and growing so you can get to that full blown harvest.

I know it will be hard. Nothing worthwhile is ever easy. But day by day, week by week, month by month…

What are you doing differently this year to ensure you’ll have your heart’s desire? Share it. Perhaps I’ll pick one or two to add to my mix.

Happy New Year and all the best for a bountiful and prosperous 2016!

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Peppy Seasoning Blend

‘Tis the season! No, not holiday cheer and deck the halls. I’m talking sugar and spice and everything nice!

This Peppy Seasoning Blend combines sweet, savory and a little heat for just the right amount of pep. Here’s what you’ll need:

 1/4 cup light brown sugar

 1/2 tsp. crushed red pepper

1/2 tsp. dried parsley flakes

1/4 tsp. sea salt

  1. Using a mortar and pestle, grind red pepper into smaller flakes.
  2. In a small mixing bowl, stir together red pepper, parsley, sea salt and brown suagr.

Peppy_Seasoning_Blend

 

Tips for Enjoying

Perfect on sweet potato fries.

Great dry rub for a rack of ribs.

Sprinkle on fresh-baked savory pastries for added flavor.

Make larger quantity, store in airtight container, and use as needed.

 

Comment & Share

Questions or comments post them here. But don’t be a Grinch! Share this season with friends and family!

Want more food and flavor this season? Visit JADE and learn how we can add the merry to your holiday events!

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Tuna Pastry Cups

Tuna_Pastry_Cup 2

The holidays are fast approaching. Oh what fun it is serving up something new and exciting. Lucky for you, your foodie and chief flavor head at JADE has you covered! These flaky and flavorful Tuna Pastry Cups are delicate and delectable all in the same bite. Why not spread some gourmet goodness this season?

2 Puff Pastry Sheets, thawed

2-4oz. cans Albacore Tuna in Water, drained

2 Tbsp. olive oil

3 Tbsp. mayonnaise

2 tsp. spicy brown mustard

2 Tbsp. parsley, chopped

1/4 tsp. paprika

1 pinch sea salt

1 pinch ground black pepper

Puff_Pastry_Crinkle_Cutouts

  1. Preheat oven to 415 degrees.
  2. In a small mixing bowl, add tuna, paprika, salt, ground pepper, parsley, mayonnaise, mustard, olive oil and mix evenly. Set aside.
  3. Using a round, crinkle cookie cutter, cut out 12 rounds from each pastry sheet. (Yields fewer for supermarket pastry sheets. Refer to Note below).
  4. Stuff cutouts into muffin pan to form 24 cups.
  5. Using a teaspoon, fill cups with tuna mix. Press gently with finger.
  6. Bake pastries until nicely browned.
  7. Remove from oven and let sit 3-5 minutes.
  8. Remove from muffin pan and serve.

Baking time: 18-20 minutes

Servings: 8
Puff_Pastry_Muffin_Filled
Note: This recipe was made using two large, restaurant-style puff pastry sheets. When using pastry sheets from your local grocer, substitute about 8 pastry sheets to yield 24 rounds. Recipe requires a 24-cup Nonstick Mini Muffin Pan (or two 12-cup pans) and a round cookie cutter (crinkled or plain). 

 

Tips & Techniques

When thawing pastry, remove paper underneath sheets.

Dust cutting board (or other surface) with flour to prevent sticking.

Frozen puff pastry generally thaws within 10-15 minutes.

 

These Tuna Pastry Cups present like crab but for a fraction of the cost and are the perfect appetizer to get your holiday party started! Visit www.JADEGRILL.com for more Food, Flavor, Fun!

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Candied Sweet Potatoes & Raisins

Although we can generally find sweet potatoes year round, they are synonymous with fall. There are a variety of ways to cook these root vegetables. Today, I’m sharing one of my favorite recipes for enjoying this savory super food. And as we inch closer to the holidays what better time to learn how to make this dish. It will undoubtedly make a great addition to your Thanksgiving and Christmas table!

2 lbs sweet potatoes

1/4 cup raisins

1/2 tsp. ground cinnamon

1/4 cup honey

2 Tbsp. unsalted butter

2 Tbsp. water

Sweet_Potato_Slices

  1. Preheat oven to 400 degrees.
  2. Peel sweet potatoes and slice diagonally in half inch pieces.
  3. Lay potatoes in baking pan.
  4. Sprinkle with cinnamon and drizzle with honey.
  5. Cut butter in 4 and add to pan.
  6. Add raisins and water.
  7. Cover and bake for 30 minutes.
  8. Remove pan from oven.
  9. Remove cover, spoon liquid over potatoes and bake uncovered an additional 10 minutes.

Candied_Sweet_Potatoes

Bake Time: 40 minutes

Servings: 4

 

Nutrient Note (Sweet Potatoes)

Two times the recommended daily dose of Vitamin A.

Has almost half the recommended daily dose of Vitamin C.

Good serving of dietary fiber.

No fat, no cholesterol!

 

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The Flavor of Fall

Summer hasn’t officially ended, but with Labor Day behind us and the weather already showing signs of cooling, I think we are well on our way to Autumn. The change in season ushers in much to delight in; fruits and vegetables in vibrant display, rows of apple trees ripe for the picking, hayrides through pumpkin patches, and the most fragrant of culinary herbs.

One of the things that bring me great appreciation this time of year is the peppy
glow of fall. To behold the leaves on the trees as they change color beneath the sun’s rays. The breathtaking view driving up the New York State Thruway – as I did in college – and seeing the warm hues of red, orange, yellow and brown as the trees slowly shed their summer green. The earthy fragrance of allspice mixed with cloves that awakes you each morning and lets you know, yes, it’s fall. For me fall just has a special way of coming to life. That’s the flavor of fall.
fall-foods-superfruit-redone

More than the vivid nature of the season is the food. Although you can find just about every eat year round in today’s global marketplace, nothing is as satisfying as enjoying it in season, at its due. Everything is better when it’s at its best. Pomegranate and cranberries are redder in color and richer in taste. Apples and pears are just peachy. Brussels sprouts and bok choy are crisper, and giant pumpkins serve up big, bold taste.

Oh, the dishes you can dig into this time of year. Soups, stews, compotes and cobblers rooted in home-cooked goodness. If there’s ever a season readymade for a hearty meal it’s fall. Chunky, chicken vegetable soup made with butternut squash, potatoes, carrots, turnip, and celery, and flavored with fresh parsley and thyme. And after dinner, a generous slice of Cranberry-Apple Pie or a heap of warm fruit compote to top two scoops of your favorite ice cream.

If home is where the heart is and there’s no place like home, fall is the season you get to come home. Welcome home.

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Grilled Baby Bella Mushrooms

Looking for a succulent side dish to serve on that summer plate? These Grilled Baby Bella Mushrooms in Garlic Butter make the perfect addition. They’re earthy, flavorful, from the grill and pairs nicely with that fillet of fresh fish!

1-10oz. pkg. baby bella mushrooms

4 cloves garlic

3 Tbsp unsalted butter

½ tsp vegetable oil

½ tsp sea salt

Grilled_Baby_Bellas

  1. Shave (cut thin) garlic.
  2. On the stovetop, heat 10” skillet at medium temperature.
  3. Add butter, shaved garlic and sauté for about 4 minutes.
  4. Meanwhile, wipe mushrooms with slightly damp paper towel, snip stems and cut into ¼ inch slices.
  5. Heat grill at high temperature.
  6. Brush grates with vegetable oil.
  7. Grill mushroom s for about 90 seconds on each side.
  8. Remove sautéed garlic from stovetop.
  9. Add sea salt and grilled mushrooms and toss.
  10. Serve as a flavorful side dish.

Servings:  4

Mushroom Facts

Baby Bella mushrooms are a type of brown mushroom. They are young, not fully matured Portobello mushrooms. Also known as Cremini mushrooms they are low in calories and a good source of antioxidants and other nutrients.

Note: Tableware provided by Libbey Foodservice.

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Savory & Sweet Summer Salads

Summertime is the absolute best time to enjoy salads. From light, crisp and cool to straight from the grill, these six salads can be a refreshing start, a savory side, or flavorful finish to any meal.

Grilled Corn Salad                                                                                                    

Grilled yellow corn (cut from the cob), chopped iceberg lettuce, diced cucumber, tomato, and avocado, and finely chopped scallion tossed in sea salt, ground pepper, fresh squeezed lime juice and avocado oil.

Grilled Corn Salad

Citrus Garden Salad

Spring mix (or your favorite salad greens), sliced cucumber, bell peppers and avocado, grape tomatoes and shredded carrot tossed in a zesty citrus dressing made with a Dijon Honey Mustard, fresh squeezed lime and orange, sea salt, ground pepper and vegetable oil blend.

Summer Fruit Salad                                                                                            

Cut peaches, pineapple, watermelon, mango, kiwi, strawberry and blueberry drizzled with balsamic reduction and sprinkled with Chia Seeds.

Cucumber Salad                                                                                                    

Chopped cucumber, tomato, and scallion tossed in white vinegar and sea salt and dusted with ground pepper.

Grilled Vegetable Salad                                                                                  

Summer Squash, Zucchini, Eggplant, Asparagus, Porcini Mushroom, Bell Peppers, Corn and Shallots sprinkled with coarse sea salt and drizzled with olive oil.

Watermelon & Goat Cheese Salad                                                                        

Cubed watermelon, wetted with balsamic reduction, topped with crumbled goat cheese and adorned with fresh mint.

Watermelon & Goat Cheese SaladEnjoy these savory and sweet summer salads all season long. For more recipes visit us at www.jadegrill.com for these and other recipes.

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Fried Chicken Tenders with JADE Pickled Pepper Preserve

After a three-month, two-state round of spicy cooking demos at Williams-Sonoma stores in New York and New Jersey, my spring demos have come to an end. But, don’t worry about a thing. You can have your spice and eat it too all year long! The Spice of Life menu featured Jerk Salmon with a Citrus Garden Salad, Spicy Black Beans, and Fried Chicken Tenders with my JADE brand Pickled Pepper Preserve.

Some recipes – including the Spicy Black Beans and the Citrus Dressing were featured in earlier posts. Today, however, you get to feast on Fried Chicken Tenders with JADE Pickled Pepper Preserve – juicy white meat that’s tender on the inside, crispy on the outside, and hot and flavorful all over.

Frying Flour Mix

1 1/4 cups all-purpose flour                                    

1 tsp paprika

2 tsp sea salt                                                              

1/4 tsp ground black pepper

1 pinch ground ginger

  1. Combine ingredients in a 1-gallon food storage bag, seal tightly and shake until blended.

Chicken_Tenders_Pepper_Preserve

Fried Chicken Tenders

2 pounds chicken tenders                                          

1 batch Frying Flour Mix (See above)

3 cups vegetable oil

  1. Add vegetable oil to medium frying pan and heat at medium temperature.
  2. Place half of chicken tenders into flour mix and shake to coat.
  3. Lay tenders into hot oil and let fry 4-5 minutes on each side.
  4. Remove tenders and lay on paper towel to drain and cool.
  5. Repeat steps 3 and 4 to fry remaining tenders.
  6. Place fried tenders on a serving platter.

Spoon some JADE Pickled Pepper Preserve into a small bowl and serve alongside tender.  Or dress tenders directly with preserve.

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Enjoy this spicy bite when only a stiff kick will do! Get it at JADE Jamaican Grill.

 

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