Peanut Butter Tomato Soup

It’s not intentional, but I’ve got another peanut butter combo for this week’s recipe. Tomatoes and peanut butter. Mixed together to make comfort soup. Sooooo good. After a hectic week working with 1st graders, it was exactly what I needed 🙂

Peanut Butter Tomato Soup

Ingredients:

1 tbsp avocado oil

1 onion, chopped

1/2 tsp nutmeg

2 (28oz) cans of fire roasted diced tomatoes

2 cups vegetable broth

1/3 cup creamy peanut butter

salt and pepper to taste

Directions:

In a large pot, heat the oil. Add in onions and nutmeg and sauté for 5 minutes. Add in tomatoes, vegetable broth, salt and pepper. Bring to a boil, and then reduce to a simmer for 15 minutes. Puree with an immersion blender until at the desired consistency. Stir in peanut butter until melted. Note: In my opinion, this soup tastes best after to has cooled down and is just warm or even cold (you taste the peanut butter best this way!)

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Jamaican Chicken (Paleo)

Hi all! I have some time on my hands for a post today! Shocker, I know. As student teaching starts wrapping up, I should be able to get back in the kitchen more and begin posting recipes more regularly again.

Until then, here’s another quick meal- Jamaican chicken. With the cinnamon, nutmeg, ginger, and allspice thrown in, you can double dip and make some holiday cookies at the same time 😉

Jamaican Chicken

Ingredients:

1/2 tbsp garlic powder

1 tsp onion powder

1/2 tsp cayenne

1/2 tsp paprika

1/2 tsp thyme

1/2 tsp parsley

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp allspice

Salt and pepper

Avocado oil

10 organic chicken drumsticks, thawed

Directions:

Preheat the oven to 400 degrees. Combine all the spices, salt, and pepper in a bowl and mix. Rub avocado oil on the chicken, sprinkle spice mixture all over the chicken, and place on a baking sheet. Place in the oven for 35 minutes. Afterwards, take out, flip the chicken over, and place in the oven for 10 more minutes. Serve.

Leek and Acorn Squash Risotto

And another thing to add to the list of what makes Fall so awesome- squash. Yum, yum, yum! Squash soup, stuffed squash (try saying that 10 times fast) and squash fries. And now this Leek and Acorn Squash Risotto. The taste of Fall- quite literally- I added a lot of cinnamon and nutmeg to mine and my house ended up smelling very much like cinnamon sticks and pumpkin pie 🙂   

Leek and Acorn Squash Risotto 

Ingredients:

1 acorn squash

4 cups chicken broth

1 tbsp olive oil

1 large leek, chopped

2 garlic cloves

1 cup uncooked rice

1/4 cup white wine

paprika to taste

nutmeg to taste

cinnamon to taste

salt and pepper to taste

Directions:

Cut squash in half and remove seeds. Place halves downward on a baking sheet covered with aluminum foil. Roast at 400 degrees for 40 minutes. Let cool. Remove the squash’s peel and mash the pulp (it’s ok if it’s a bit chunky).

Heat oil in a pot. Add leek and garlic and sauté for 5 minutes. Add rice and sauté for 1 minute. Stir in wine and enough chicken broth until rice is covered. Cover with a lid and let the liquid absorb before adding in more chicken broth.Continue with this for the amount of time required to cook your rice. Stir in squash pulp. If needed, add in chicken broth until the desired consistency is reached. Add paprika, nutmeg, cinnamon, and salt and pepper. (I didn’t measure the amount of cinnamon and nutmeg I used, but the risotto had a nice nutmeg-y flavor when it was finished).