SNOW DAY!! I absolutely love the fact that I work in a profession where I can still get excited as a kid does about snow days. I may celebrate these days a little differently than I did when I was 8, but the simple joy of a free day still makes me do a fist pump at 6am. This is how I spent most of my snow day morning...
It was an absolutely lovely morning and I enjoyed every minute of it, and the fact that it was VALENTINE'S DAY!!!!.....made it even better.
Tom gave me this envelope....there was a very adorable card inside too but I liked the envelope message most.
Tom gave me this envelope....there was a very adorable card inside too but I liked the envelope message most.
He also gave me these..........i love him.
Ok OK! Enough gushing about my handsome feller.....and my snow day. I actually DID do something productive with my life on this day. I MADE SOUP!!
Creamy, Sumptuous, Luxurious, Butternut Squash Soup.
Creamy, Sumptuous, Luxurious, Butternut Squash Soup.
I was introduced to this recipe by my good friends and colleagues from Moncton High, Chris and Lindsay West. They got it from an amazing website called www.againstallgrain.com. This soup is so simple to make, which, I mean....clearly, is right up my alley. AND!! It tastes like you're eating a hot and steamy bowl of melted butter and chicken. Which again.......is right up my alley. Mmmmm.................
Ok drumroll please!
The Recipe!!!!!!
Ingredients
2 garlic cloves minced
2 carrots, peeled and cubed
one cup butternut squash *side note, this was the first time I've ever bought butternut squash and I had to watch a youtube video to figure out how to cut it and peel it. Tom was very frightened for the life of my fingers. BUT I PREVAILED!
1 small sweet potato peeled and cubed
half yellow onion chopped
2 tablespoons extra virgin olive oil
4 cups chicken broth * I bought one of those Knorr boxes of chicken broth, the whole box is what you need.
2-3 cups shredded chicken * I bought one of those roasted chickens from Superstore and shredded just the breasts. Saved the rest of the chicken for Tom and the carcass to boil for homemade broth.
1/4 teaspoon dried parsley
1/4 teaspoon oregano
1/4 teaspoon cracked pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon sea salt
1 cup water
2 cup baby spinach
Directions
1. Preheat oven to 425 degrees F
2. Toss vegetables with olive oil and sprinkle with salt and pepper. Pour into a roasting pan and roast for 20 mins.
3. Meanwhile, bring the chicken broth to a simmer in a large pot. Add in the chicken, herbs and salt and pepper. Cover and cook while the vegetables are roasting.
4. When the vegetables are done roasting, take half of them and put them in a blender with one cup of water. Blend until smooth. Pour the puree into the pot with the broth. Add the rest of the roasted veggies and baby spinach. Cover and simmer another 10 mins.
5. SERVE AND FRIGGING ENJOY!
Ok drumroll please!
The Recipe!!!!!!
Ingredients
2 garlic cloves minced
2 carrots, peeled and cubed
one cup butternut squash *side note, this was the first time I've ever bought butternut squash and I had to watch a youtube video to figure out how to cut it and peel it. Tom was very frightened for the life of my fingers. BUT I PREVAILED!
1 small sweet potato peeled and cubed
half yellow onion chopped
2 tablespoons extra virgin olive oil
4 cups chicken broth * I bought one of those Knorr boxes of chicken broth, the whole box is what you need.
2-3 cups shredded chicken * I bought one of those roasted chickens from Superstore and shredded just the breasts. Saved the rest of the chicken for Tom and the carcass to boil for homemade broth.
1/4 teaspoon dried parsley
1/4 teaspoon oregano
1/4 teaspoon cracked pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon sea salt
1 cup water
2 cup baby spinach
Directions
1. Preheat oven to 425 degrees F
2. Toss vegetables with olive oil and sprinkle with salt and pepper. Pour into a roasting pan and roast for 20 mins.
3. Meanwhile, bring the chicken broth to a simmer in a large pot. Add in the chicken, herbs and salt and pepper. Cover and cook while the vegetables are roasting.
4. When the vegetables are done roasting, take half of them and put them in a blender with one cup of water. Blend until smooth. Pour the puree into the pot with the broth. Add the rest of the roasted veggies and baby spinach. Cover and simmer another 10 mins.
5. SERVE AND FRIGGING ENJOY!
Since I got this recipe I've made it twice in one week. For Tom and I it makes about 6 servings? It's hard to say...I usually scoop out one measuring cup full, but Tom is a monster so..........
I like to serve it with a hunk of multigrain baguette! Extra deliciousness.
Also! For calorie counters like myself, I put this recipe into My Fitness Pal and it comes out to about 223 cals per serving!
This is the perfect lunch to take to school because the leftovers are even better the next day... or two.... or three.
So I made soup....but it was not our planned dinner for Valentine's Day. Come on guys...soup is good.....but it's not romantic.
So.....................
Also! For calorie counters like myself, I put this recipe into My Fitness Pal and it comes out to about 223 cals per serving!
This is the perfect lunch to take to school because the leftovers are even better the next day... or two.... or three.
So I made soup....but it was not our planned dinner for Valentine's Day. Come on guys...soup is good.....but it's not romantic.
So.....................
WE MADE PITA PIZZAS!!!! THE MOST ROMANTIC OF ALL THE FOODS!
Jaime was pretty stoked.
First we decorated the apartment for V-day, then we decorated our pizzas.....and then we decorated.....
CUPCAKES!!!!
The best part of this photo is the little Meowface....
Well that's it for this post! Until next time friends! Now go enjoy a hot and steamy bowl of butternut squash chicken soup!
Well that's it for this post! Until next time friends! Now go enjoy a hot and steamy bowl of butternut squash chicken soup!