Corn and Butternut Squash Chowder

2 tablespoons Canola oil

1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)

1 medium onion, chopped

1 box (10 ounces) frozen corn, thawed

1 1/2 teaspoons The Delicious Dietitian Thai spice blend 

Ground pepper

2 cans (14.5 ounces each) no sodium added vegetable broth

1/2 cup half and half cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and spice blend; cook about 2 minutes. Season with pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

Serve with a green salad and whole wheat crusty bread. 

Happy Independence Day!

Berry and Watermelon Spinach Salad

Dressing:
3 tablespoon olive oil
2 tablespoons fresh squeezed lime juice
1 teaspoon The Delicious Dietitian Thai Spice Blend

Whisk the lime juice into the olive oil until emulsified. Add the Thai Spice Blend and whisk until combined. 

Salad:
4 cups fresh baby spinach
1 cup fresh mint leaves, rough chopped plus extra for garnish
2 cups watermelon, deseeded and cut into 3/4″ chunks
1 cup blueberries
1/2 cup strawberries, sliced

Toss the spinach and mint together in a large serving bowl. A few minutes before serving, fold in the fruit and gently drizzle with the prepared dressing. Add a little bit of dressing at a time, and stop when you think you have enough–this salad is great with just a hint of dressing.

Garnish with a sprig or two of mint and serve.

Thai Spiced Fruit Salad

This festive fruit salad works well as a side dish for a holiday breakfast or brunch, or as a healthy alternative to heavy dips and hors d'ouerves for a cocktail party.  Citrus shines in winter months, and the bold ruby color of the pomegranate makes a beautiful and healthy display!  

Thai Spiced Fruit Salad

2 cups orange sections (about 4 oranges) 

1/2 cup pomegranate arils 

4 sliced peeled kiwifruit

1 (4-pound) pineapple, peeled and cut into 1-inch cubes 

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice 

1/8 teaspoon The Delicious Dietitian Thai Spice Blend

Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients (through Thai Spice Blend) in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.

Thai Spiced Sweet Potato Casserole

Forget the marshmallowy, sugary toppings for your sweet potato casserole, this yummy take on the Thanksgiving classic has tons of flavor, with fewer carbs and calories than the original!  With flavors of nutmeg, ginger, and other spices, this sweet potato casserole will be sure to please!  

Thai Spiced Sweet Potato Casserole

3 pounds sweet potatoes

1/3 cup packed brown sugar

2 Tbsp butter 

2 Tbsp orange juice concentrate

2 Tbsp The Delicious Dietitian Thai Spice Blend

2 large eggs 

1/4 cup chopped pecans 

Preheat oven to 350°.

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through spice blend), and beat with a mixer at low speed until combined. Add eggs; beat until smooth.

Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350° for 45 minutes or until thoroughly heated.

Spiced Up Spring Veggies

We all get in a veggie rut from time to time, but new recipes for old favorites can breathe new life into dinner time.  Spring is a great time to expand your horizons for vegetables. Check out local farm stands and farmer's markets for fresh from the garden picks.  

Sweet and Spicy Carrots
2 tbsp canola oil
1 tbsp. Splenda brown sugar
1/2 tbsp Thai Spice Blend

In a large skillet, bring carrots, brown sugar, oil, Thai Spice Blend and 1/2 cup of water to a boil. Reduce heat; simmer, covered for 6 minutes. Cook uncovered, tossing frequently until tender for 3-4 minutes and serve.

Parmesan Roasted Asparagus
1  lbs asparagus, trimmed
1  tbsp olive oil
1/2  tbsp Italian  Mediterranean Spice Blend
1/4  cup parmesan, grated

Preheat oven to 450. On a baking sheet, toss asparagus with oil and Italian Mediterranean Spice Blend. Spread in an even layer. Sprinkle with cheese and roast for 10-12 minutes until tender and cheese is melted. Serve immediately.

“New Southern” Green Beans 

1 lb green beans
2 tsp olive oil
1/4 cup chopped green onions
1/2 Tbsp Southern All-Purpose Spice Blend
1 Tbsp Apple Wine Vinegar

Trim beans of ends and strings.  Cook uncovered for 8-10 minutes in boiling water.  Drain beans and set aside.  Heat olive oil in a sauce pan and add green onions, saute for 30 seconds.  Add vinegar, Southern All-Purpose Spice and green beans, stir until mixed well.  Serve warm.