Butternut Squash Soup

1 C chopped white or yellow onion
2 tsps olive oil
1 tsp ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 C low-sodium chicken broth*
1 butternut squash (1 1/2 lb),
2 tbls finely grated Parmesan cheese

1. Take squash and peel, unseed and chop into 1-inch cubes**
2. In a large stockpot over medium heat, sauté the onion in the olive oil until nearly translucent, about 4 minutes.
3. Add seasonings, broth, and squash and bring mixture to a boil. Reduce heat; simmer 20 minutes, until squash is tender.
4. Puree half the soup in a blender; return to pot.*** Stir in Parmesan cheese and serve.
This is great with hunks of French bread and a tossed green salad. If you want to be a bit wicked, try swirling in some half and half or even whipping cream. It's extra creamy.
You could substitute acorn squash for the butternut
*Sometimes I use more because the amount of squash I have is more than 1 1/2 pounds. I usually want the broth to just cover the squash. If you add even more, it just makes for a thinner soup. You can compensate by adding a bit more seasoning so it doesn't become bland as well as thin.
** Hack off the very top part with the stem first. Peel it with a regular old vegetable peeler, like peeling a carrot. Scoop out the seeds using an ice cream scoop or a melon baller.
***My family actually prefers the entire soup being pureed. The texture is super smooth

Grilled Chicken Medallions

• 2 boneless, skinless chicken breasts, cut in 1/2 to look like medallions
• balsamic vinaigrette (use recipe below or store-bought)
• olive oil
• butter
• 1 sliced red bell pepper
• 1/2 large diced yellow onion
• mushrooms, if desired
• salt, pepper, and any other seasonings (I used Lawry’s seasoning salt)

In a bowl whisk together vinegars, mustard, shallot, and salt and pepper to taste. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Marinate chicken in balsamic vinaigrette and refrigerate for a few hours or over night; season with salt and fresh ground pepper. Heat 1 1/2 Tablespoons olive oil and one tablespoon butter in a large skillet over medium heat. Saute sliced red pepper and onion until tender. Add chicken and mushrooms and cook until done, stirring often.

Balsamic Vinaigrette
• 2 tablespoons balsamic vinegar
• 2 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 2/3 cup olive oil

Cilantro Lime Soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
• 5 cups canned low-salt chicken broth
• 1 cup fresh or frozen corn kernels
• 1 cup chopped seeded tomatoes
• 1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• Sour cream

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

Stromboli

• 1 lb pizza dough, thawed if frozen
• 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
• 3 oz thinly sliced salami (about 12 slices)
• 4 oz thinly sliced provolone (about 12 slices)
• 2/3 cup jarred roasted bell peppers, rinsed and chopped
• 1 large egg, lightly beaten

Preheat oven to 400F.
Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
Makes 4 main-course servings.

Low Carb Beef Stroganoff

Ingredients:
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt (to taste)
• ground black pepper to taste

Directions:
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Low Carb Seared Tuna with Soy Wasabi Glaz

Makes 4 Servings
• 4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
• vegetable oil
• sea salt and freshly ground black pepper
• 8 Tbsp. cold unsalted butter
• 3 green onions, thinly sliced
• 1-2 Tbsp. fresh lime or lemon juice
• 3 Tbsp. soy sauce
• 1-2 Tbsp. prepared wasabi

Brush tuna steaks on both sides with the oil and season with salt and pepper.
Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.
Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.
While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.
Serve the tuna immediately, drenched with the sauce.

Pumpkin Chocolate Chip Cookies

Mix together:
• 2 cups sugar
• 1 cup applesauce
Add:
• 2 eggs, beaten (or just add one egg at a time and mix thoroughly)
• 2 cups canned pumpkin
• 2 tsps vanilla
• 2 tsps milk
In a separate bowl, stir together:
• 4 cups flour
• 1 tsp salt
• 4 tsps baking powder
• 2 tsps baking soda
• 2 (generous) tsps cinnamon

Add dry ingredients to wet, then stir in 1 12-ounce package chocolate chips. I prefer semi-sweet, Josh likes milk chocolate, so in this one, I will allow for either taste (in most cookies I demand semi-sweet!)
Drop by teaspoonsful onto greased cookie sheet. Bake at 375 for 10 min. Makes 4 1/2 to 5 dozen cookies.

Ginger Cookies, II

3/4 cup shortening
1 cup sugar
1 egg, beaten well
4 T molasses
1 tsp cinnamon
2 tsps baking soda
2 cups flour
1/2 tsp salt
1 T ginger (2 tsp is better)

Preheat oven to 350. Cream together the shortening and the sugar. Beat in egg and molasses. Sift together dry ingredients and fold them into shortening mixture. Take small portions of dough, form into balls, roll in sugar. Bake on ungreased cookie sheets at 350 for 7 to 8 minutes. Makes about 5 dozen small cookies. Store in an air-tight container.