Moroccan Butternut Squash and Chicken Curry

Holy snow-storm Batman!  This recipe was inspired by my need for something healthy and comforting on this:

Snowy-SNOW day!

At the risk of sounding narcissistic I'll say that these pictures really dont do this recipe justice.  It is seriously delicious!  What I love about it is that its really very comforting and homey while using flavors that are unique and out of the ordinary.

Moroccan Butternut Squash and Chicken Curry

About 3 cups (about 1/2 of a large)diced butternut squash

1 can Garbanzo Beans, rinsed and drained

1 can Petite Diced Tomatoes

1/2 cup Chicken Broth

1 cup Diced Onion

1/2 cup Golden Raisins

1 tsp (or one clove) Minced Garlic

3 Tbsp Brown Sugar

1 Tbsp McCormick Moroccan Seasoning

4 Chicken Tenderloins or 2 Chicken Breasts Halved

1 Tsp Sea Salt

1/2 Tsp Black Pepper

Combine all ingredients in crock-pot, lay chicken on top, and cook on low for 6 hours (8 if chicken is frozen) or high for 3 to 4.

Once you smell this Moroccan Seasoning, your nose will know exactly what we are up to.

For those of you who have a hard time with the knife.  Let me save you from yourself.  Leave the veggie peeler out of this.  Here's the easiest way to cut up these big ole butternut squash:

Ingredients. 

 Mix.

Adorn with chicken.  Sprinkle with salt.

Serve over rice.  We used wild rice/lentil mix.  

Devour.

Cilantro Salsa Vegetable Soup

I have to give credit to my brilliant friend, Tiffany, for teaching me about this recipe.  I've changed it a little since we first made it but boy-oh-boy is it good!

I decided to make a blog post about it because my mother said my other recipe's are too time consuming.  

Before the recipe there are a few things regarding the ingredients that I need to clear up.  

1.  This stuff:

IS  

In soups.

2.  These four ingredients:

 Make food taste good.  The sweetness of the carrot, the crisp green flavor from the celery, the rustic earthy onion, and flavorful aromatic garlic.  When added to just a few other things they make magic!

For the Salsa Vegetable Soup I added some diced tomatos, cauliflower, cilantro, broth/bouillon, and El Pato salsa.

BAM! Soup!

Cilantro Salsa Vegetable Soup

2 cups chopped carrots

2 cups chopped celery

2 cups chopped cauliflower

1 cup chopped onion

1 cup chopped cilantro

2 tsp chopped garlic

1 can diced tomatoes

1 can El Pato Jalapeño Salsa (or 1/2 can for mild) 

2 bullion cubes and 4 cups water OR 4 cups broth

(chicken, tomato, cilantro, or vegetable works)

*Optional* - 4chicken winglets OR 1 large chicken breast, chopped

Put all ingredients into the crock pot, minus 1/4 cup of cilantro, and cook for 3 hours on high or 6 hours on low.  Use remaining cilantro as a garnish or mixed in after cooking for added cilantro-iness.

 Chopping cilantro...

Pre-cooking.

Trust me, this soup is unbelievable with a few grilled corn tortillas on a cool day.

The No Tears, Lightning-Fast, Guide to Chopping Onions

So fast you dont even have time to cry.

Unless you need a good cry.  Then go ahead and let it out.

As soon as you are done, rinse your knife and cutting board and keep those onions away from your face!  

Ever since I started chopping my onions this way, I havent shed a tear!