Maple Balsamic Roasted Beet and Butternut Soup (with Coconut Milk)

I have a new love. It's heart bleeds red.

 

Well, technically, it's all red. Though some are Gold!

Seriously. I NEVER thought that I would say I LIKE Beets, let alone LOVE them.

But after making this soup, I have to confess that I now love beets.

 

At least in this soup, I do. You can keep the pickled ones. I am never going to like THOSE. I mean it. That's a whole other flavor profile and I'm just not interested. 

 

I just want the silky smooth sweet creaminess that Roasted beets have to offer. Especially in THIS phenomenal sweet and savory Soup.

 

Even my husband couldn't get enough of it. I was so sad when I'd reheated the last of it. I'm making more this weekend. I must have it in my belly.

 

 

  Normally I would not have gone out of my way to buy beets at the store, but I got some in my Bountiful Basket, and I promised myself I would roast the heck out of every veggie I would normally turn my nose up at.  I have found, happily, that I have more greatly enjoyed every vegetable I have roasted. Even Radishes, which is crazy, but they totally change and become as sweet as candy! So I figured beets would have a good chance of becoming palatable for me.

 

So this soup started out as these roasted Veggies:

 

 

While I liked the flavor, I felt like it should have cooked longer. I had done my standard high heat method of roasting, but wished I had slow roasted them for several hours instead. They were a little firm for my liking. When you make them, you can choose between the two methods depending on how firm/crisp you like your veggies.

 

I completely neglected to take a photo of the veggies BEFORE they roasted, and when I tossed them together before serving, everything took on the hue of the red beets (as seen above), even though the other 3 vegetables in the medley are orange/gold. That's beets for ya! They color everything they touch!

So here are two recipes for you to enjoy! The first is for the Roasted Medley, and the second is for the soup to make with the Medley. I will only be having the soup from here on out. It's so completely amazing that I must proceed immediately to recipe 2 from now on. But don't think you can skip the roasting and just make this with fresh produce! It will NOT be the same flavor or texture at all!

 

 

Maple Balsamic Roasted Beets and Butternut Squash Medley 

 

I always use my Baking Stones for roasting. For this medley, I also added a piece of parchment paper for easy clean-up. You can do it on a regular baking sheet, but I would make sure to use parchment or a silpat mat to help with sticking to the pan.

 

3 large Red Beets, washed and scrubbed well, stem removed (If desired, you can peel them)
3 large Gold Beets, prepared the same as the red
1/2 Large Butternut Squash, peeled (or 1 small)
1 cup Baby Carrots (optional, but I liked them in it)
1/4 cup Real Maple Syrup
2 TBL Balsamic Vinegar
1 TBL Kosher Salt

Cut the beets and squash into similar bite-sized chunks. Add carrots to mix. Whisk together the remaining ingredients, and pour over the mixture, stirring to blend. Bake at 425° for 30 minutes, stirring halfway through (For a more firm texture). OR bake at 300° for 90 minutes, then stir before placing under the broiler for 5 minutes (for a softer texture).

Scatter fresh herbs over the top before serving, if desired.

Roasted Beet and Butternut Soup with Coconut Milk

This recipe can easily be halved. Save the remainder of the coconut milk for another purpose.

1 batch of Roasted Beet Medley
2 cans Chicken Broth
salt and pepper to taste
1 tsp Balsamic Glaze (optional)
1 tsp ground Sumac (optional)
1 can Coconut Milk (can be light if desired)

Bring the beet medley to boil in the chicken broth. Reduce to low and let simmer for 30 minutes. Puree with a blender or immersion blender (I used my Blendtec and it really got it smooth!). Add additonal seasonings and the coconut milk. Bring to desired temperature. Serve hot or at room temperature, or even chilled. Garnish with Coconut Cream (skimmed from top of can), Whipped Cream or Cream Fraiche. Fresh herbs, croutons or cheese toast is also a nice touch.  

 
I've decided that this soup will be PERFECT for shooter cups at my next party. I think this soup will be on my appetizer table menu forever. And Ever. Amen.

Also, I added a new spice that I've been experimenting with: Sumac. It is very lemony. If you don't have it, you can substitute some lemon juice or zest for the acidic element.

 

 

Brown Sugar Balsamic Roast

Brown Sugar Balsamic Roast

• 2-3 lb Roast (Beef or Pork...see notes below)
• 1-2 TBL Montreal Steak Seasoning (depending on how much pepper you like)
• 1/3 cup Brown Sugar
• 1/2 cup Balsamic Vinegar

1. Preheat oven to 350°.
2. Combine the brown sugar and seasoning, and then rub over the entire surface of the roast.
3. Pour balsamic vinegar over the entire roast and bake until desired temperature is reached.

NOTES: 

~The type of roast you choose will determine how, and how long, to bake. 

~If you use a tougher piece of meat (i.e.: Chuck Beef Roast or Pork Shoulder Roast), you will want to bake the meat in a covered pan for a longer time. 

~If you use a more tender piece of meat (i.e: Beef or Pork Top Loin), you will want to bake it uncovered in a roaster, for a shorter period of time.

~I did this Beef Rump Roast in a covered cast iron pan, for 3 1/2 hours and this is the texture I ended up with. I lined the pan with Parchment paper, and then glazed the meat before serving with the glaze that had settled in the bottom of the pan.

Roasted Sweet Potatoes:

• 2-3 large Sweet Potatoes (There are NO YAMS in our stores...just 2 different types of Sweet Potatoes!)
• 3 TBL Coconut Oil
• 1 TBL Kosher Salt
• 1 tsp Black Pepper
• 1 tsp Natural Turbinado Sugar

1. Peel potatoes.
2. Cut into large, uniform sized pieces.
3. Slightly heat coconut oil so that it is starting to melt.
4. Toss the potato pieces with the melted oil and seasonings.
5. Place on a baking sheet that has been covered with parchment paper.
6. Bake uncovered, stirring once.
7. NOTE: At 350°, it usually takes about 70 minutes to cook the potatoes fully, so plan accordingly if baking at the same time as the roast. If baking independently, bake at 400° for 45-50 minutes.

I have explained the Difference between SWEET POTATOES AND YAMS on this post. There is a lot of confusion between the two, so check it out if you're confused!

Prosciutto Wrapped Grilled Asparagus

Prosciutto Wrapped Asparagus

• 1 pkg Prosciutto, sliced in half
• 1/2 cup Herb Spreadable Cheese (I used Alouette Brand in the Artichoke-Spinach flavor)
• 1/2 bunch Fresh Asparagus
• 1/4 cup Safflower Oil
• Kosher Salt
• Black Pepper
• Balsamic Glaze, optional

1. Spread a small amount of cheese on the center of each cut piece of prosciutto
2. Place 2-3 stalks of asparagus on top of the cheese
3. Roll up tightly and place in a container that has oil on the bottom, and roll each wrapped section until well covered with oil
4. Sprinkle with salt and pepper
5. Grill over an open flame, or under a broiler, until the prosciutto is slightly crispy and the stalks are tender and browned
6. Serve with a drizzle of the balsamic glaze, if desired

To see the finished result and to read more, please visit this post..

Quick Chicken Parmesan

Chicken Parmesan for a Crowd
Serves 12

Chicken:

• 5 lbs. Boneless, Skinless Chicken Breasts (approx. 10-12 half breasts)
• 1 canister Regular Italian Bread Crumbs 
• 1 canister Panko Italian Bread Crumbs 
• 1/2 cup Grated Parmesan Cheese
• 1 tsp Kosher Salt
• 1/4 tsp Pepper
• 1/2 cup Butter, melted
• 1/2 cup each Mozzarella and Shredded Parmesan Cheeses, for topping (at room temp if possible)

Sauce:

• 2 large cans Spaghetti Sauce of choice (I like to use 2 different flavors) 
• 2 TBL Olive Oil
• 3 TBL good-quality Balsamic Vinegar
• 2/3 cup Brown Sugar
• 1 tsp Sweet Basil
• 1 tsp Onion Powder (not onion salt)
• 1/2 tsp ground Oregano
• 1 tsp Salt
• 1/4 tsp Black Pepper

1. For Chicken, trim each breast and pound to even thickness, if desired.
2. Combine the bread crumbs with the cheese, salt and pepper in a large bowl.
3. Dip each breast into the melted Butter and then into the bread crumb mixture.                                                              (For an alternate dipping option, please read this post)
4. Place on a parchment paper lined baking sheet(s).
5. Bake at 350° for 30 minutes or until no longer pink inside (If you pounded them out, less time will be needed)
6. For Sauce,  combine all ingredients and heat to boiling. Reduce heat to low and simmer for 20 minutes.
7. Serve over the chicken, and sprinkle with the two shredded cheeses.

For more about the development of this recipe, as well as additional tips on preparing and serving for a large crowd, please visit my post about Cookin' for a crowd.

Pork Tenderloin Sliders

I decided the make the leftovers of my White Balsamic Pork Tenderloin into grilled sliders. The small size of the tenderloin pieces lent themselves perfectly to the little baguette slices that I had on hand. Topped with some of the grilled onions, White Balsamic Glaze, and then grilled in my panini press, they were little bites of delightfulness. I served them to myself and my husband right along side a hot cup of my Butternut Squash soup. A perfect Saturday afternoon lunch.

The recipe for the version of Pork Tenderloin used in these sliders can be found in my previous post.
For more Pork Tenderloin ideas, please go here as well as viewing this recipe.
Soup recipe coming soon!

White Grape, White Balsamic and Herbs de Provence Pork Tenderloin

Herbed Pork Tenderloin

• 1 package Pork Tenderloin, fat removed 
• 1 cup White Grape Juice
• 1/4 cup Safflower Oil (or Canola is fine)
• 2 TBL Herbs de Provence
• 1 tsp Kosher Salt
• 1/2 tsp ground Black Pepper

1. Marinate the meat in the ingredients listed for at least an hour. 
2. Remove from marinade, but skim the herbs from the liquid and spread them over the top and sides of the tenderloin
3. Roast, uncovered for 30 minutes at 375.
4. Baste with glaze listed below, and roast for another 10 minutes, or until you get an internal reading of 155 from the thickest part of the meat.
5. Drizzle with the bottled White Balsamic Glaze.

Finishing Glaze:

• 1/2 cup White Grape Juice
• 2 TBL bottled White Balsamic Vinegar Glaze (this may be harder to find, but most larger grocery stores will carry it)
• 1/4 tsp Kosher Salt

1. In a small saucepan, combine all the glaze ingredients and bring to boil. 
2. Reduce heat slightly, but allow to low boil until reduced by half. 
3. Glaze the pork with the mixture for the last part of roasting. 

I am including this photo because I forgot to throw my bag of Herbs de Provence into the previous pic. But doesn't the tenderloin look lovely cut into pieces?  I served this as a meal with Smashed Potatoes, and Maple-Balsamic Heirloom Carrots (recipe here).

For an idea of what to do if you have any leftovers from this meal, please see this recipe

Maple-Balsamic Heirloom Carrots

Quite frequently, we order a basket from "Bountiful Baskets". It's always fun to see what unusual produce we receive from our donation. I'm always happy when I get stuff I like! (But I'm always distressed when I get something I don't like...ie: Cauliflower and Green Peppers).  This particular week I was thrilled to see some beautiful heirloom carrots in beautiful tones, including purple! Aren't they gorgeous? Look at the inside of that gorgeous color! 

 I used my Pampered Chef Julienne Cutter (one of my favorite kitchen tools) and tore into those babies! The color variation as I got closer to the core was amazing! Like Hombre in carrots!

 And of course I prepared them my favorite way...with Balsamic Glaze and Real Maple Syrup (hey...I had a little left over from my last visit to Cracker Barrel, so I used it!)

This is my go-to favorite preparation for full size carrots. It's really delicious. I served these carrots with my White Grape, White Balsamic and Herbs de Provence Pork Tenderloin. It was such a lovely flavor combination...I was in food heaven!

Maple-Balsamic Carrots

• 5 large carrots (I used Heirloom)
• 1-2 TBL Butter
• 2 TBL Balsamic Glaze (easily found at most Grocery stores)
• 1 TBL Real Maple Syrup
• Kosher Salt and Pepper, to taste

1. Shred Carrots into long strips (easy to do with the julienne cutter or with the shredding attachment on a food processor)
2. Melt butter in a large saute pan.
3. Add carrots and cook until desired texture. Hint: If you like your carrots softer, put a lid over the pan, and add some water (about 1/8 cup) to help stem them.
4. When desired texture is reached, add the remaining ingredients.
5. Serve immediately. They cool down quickly because of how thin the carrots are.

Gorgonzola Chicken with Trader Joe's Gorgonzola Crackers

Gorgonzola Chicken with Balsamic Fig Sauce and Pine Nuts

Gorgonzola Chicken with Balsamic, Fig and Raisin Sauce

• 4 Boneless, Skinless Chicken Breasts
• 1 cup "Trader Joe's Gorgonzola Crackers"
• 2 pieces of crusty Sourdough Bread
• 1 egg, beaten
• 3 TBL Unsalted Butter
• Balsamic, Fig and Raisin Sauce (recipe here)
• 1/3 cup Toasted Pine Nuts
• 1/2 cup Gorgonzola Cheese Crumbles

1. Process crackers and bread in food process until texture desired.
2. Dip each chicken breast in egg and then press into crumbs mixture until well coated.
3. Melt butter in a saute pan, and cook on each side for 4-6 minutes until completely done.
4. Serve with Balsamic Sauce, cheese, and nuts.

For more about this recipe, see here.. 

Orange Balsamic Chicken

Silly me...I sometimes forget that I need to take pictures of EVERY-thing, and my husband cut into this chicken before I got a picture of it, post-roasting.

Here is the before-roasting shot, however.

For a delicious Balsamic, Raisin and Fig Sauce to go with the chicken, please see this post.

And here is the breast meat with the potatoes that ended up in the photo. Ooops. 

Orange Balsamic Roasted Chicken

• Whole Chicken, up to 4 lbs.
• 1/3 cup Balsamic Vinegar
• 1 TBL Olive Oil
• 1/8 cup fresh Orange Juice (half an orange)
• 1 TBL Dijon Mustard, coarse ground
• 1 minced Shallot
• 1 1/2 Tsp Kosher Salt
• 1/4 tsp Ground Black Pepper (or more to your liking)

1. Remove giblets and neck from inside cavity.
2. Place chicken breast side up in a roasting pan.
3. Combine remaining ingredients and pour slowly over the chicken, covering as much of it as possible,
4. Using a baster or spoon, baste the chicken with the marinade that ran off until all covered. Add some of the liquid inside the bird, and add the squeezed orange half to the cavity.
5. Leave the chicken at room temperature for an hour and baste it with the excess liquid every 15 minutes.
6. Cover pan with foil.
7. Preheat oven to 450°.
8. Roast for 30 minutes, and then turn the temp down to 400. Remove the foil for last 15 minutes and baste the chicken when you do so.
9. If adding potatoes or other vegetables to the pan, add 1 cup of water to the bottom and oil the vegetables first.

 For more about this recipe, please go here.

Balsamic, Raisin and Fig Sauce

Wonderful over Balsamic Roasted Chicken and Roasted Red Potatoes.

More about this recipe can be found over on my other blog.

If you'd like a recipe for the Orange Balsamic Roasted chicken, please go to this post.

Balsamic, Raisin and Fig Sauce

• 1/2 cup Raisins
• 1 cup White Grape Juice (or Apple Juice, or wine if you prefer)
• 1/2 cup Balsamic Vinegar
• 1 1/4 cup water
• 1/4 cup Fig Butter (Trader Joe's)
• 3/4 tsp dried Thyme Leaves
• 1/4 tsp Kosher Salt
• 1/8 tsp Ground Black Pepper (or more to your liking)
• 1/8 tsp Onion Powder
• 1/8 cup Fresh Squeezed Orange Juice (1/2 an orange)
• 2 TBL Butter

1. At least 6 hours prior to making the sauce, soak the raisins in the juice.
2. Bring soaked raisins with juice to a boil. Add vinegar. Reduce heat to medium and low boil for 30 minutes, or until liquid is nearly gone
3. Add water and remaining ingredients and cook until butter is melted. Puree with an immersion blender or use a blender.
4. Serve over meat or vegetables of your choice.