From savingdinner.com

From savingdinner.com

I made this last night and it was fabulous! Spicy Caribbean Soup with Rice Serves 6 1 cup chopped onion 1 clove garlic -- minced 3 tablespoons butter 1 bay leaf 1/2 teaspoon hot red pepper flakes -- or to taste 1/2 teaspoon ground coriander 1/2 teaspoon ground allspice 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 cups chicken broth 4 cups cubed winter squash* (any type will do-butternut, turban, pumpkin) 2 cups cooked chicken cubes 3 cups hot cooked brown rice Cilantro sprigs for garnish (optional) Hot pepper flakes for garnish (optional) Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth. Bring to a boil; simmer, covered, 10 to 15 minutes. Add squash; simmer, covered, 10 to 15 minutes, or until squash is tender but still slightly firm. Remove bay leaf. Reserve 1 cup squash cubes; puree remaining mixture. Return reserved squash and pureed mixture to saucepan. Stir in chicken cubes; cook until thoroughly heated. Serve soup topped with hot rice. Garnish with cilantro and pepper flakes, if desired. Per Serving: 363 Calories; 12g Fat (30.4% calories from fat); 26g Protein; 36g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 708mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fat.
New room!

New room!

My lovely garden-both veggie and roses…

My lovely garden-both veggie and roses…

Welcome to my Space

Welcome to my Space

Summer Blooms

Summer Blooms

Favorite game– name that plant!

Favorite game– name that plant!

Coming By Mail

Coming By Mail