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We are in the middle of another garden and harvest season, and as usual, we have an abundance of yellow crookneck squash. After enjoying some fresh every week, we still have dozens of yellow squash to preserve for the rest of the year.

Typically, the only way I like to put up yellow squash is dicing, blanching, and freezing to use for squash casserole later on. This year, though, I’m excited to try a few new ways to preserve our squash.

This Summer Squash Curry Sauce is what I’m most excited about because after experimenting with easy curry recipes for my new teen cookbook, it’s now one of my favorite dishes to enjoy at home or out of the house. 

While I really like the jarred curry sauce I was getting at the store, being able to make a homemade sauce not only saves me money, this version is also packed with extra vitamins and nutrients thanks to the addition of the squash, carrots, and homemade chicken stock.

Summer Squash Curry Sauce

I have been making pot after pot of this squash curry sauce, then blending it in my Vitamix until it’s perfectly smooth. However, after the blending the first batch, I realized that for the foreseeable future (or maybe forever?), my Vitamix carafe will be stained yellow thanks to the turmeric.

You’ve been warned.

I really like using my enameled dutch oven pot for jobs like this because the large surface area and deep sides are perfect for sautéing and then simmering soups and sauces. I was even able to make a double batch in it without a problem.

When I was taking the pictures for this recipe (in the middle of canning, freezing, & dehydrating), I did not have some of our favorite extra toppings for curry. Things like fresh cilantro, minced red onions, and chopped peanuts are delicious on curry, but thankfully, it’s still quite good with lightly salted sunflower seeds and a dollop of homemade Greek yogurt.

White rice is an easy go-to base for curry and it’s easy enough to make a quick batch in the Instant Pot:

Instant Pot White Rice (how I do it): 

• pour a cup of water in the bottom of the Instant Pot pot
• rinse 2 cups of rice in a strainer until the water runs clear, then transfer to a round ceramic baking dish (that fits in the Instant Pot)
• pour 2 1/4 cups water in with the rice, then cover the bowl with a piece of foil
• set the covered bowl on the Instant Pot trivet, then transfer both to the pot
• cover the Instant Pot and cook on high pressure for 10 minutes
• let the pressure naturally release for 10 minutes before releasing any remaining pressure

To save this curry for later:

Freeze in 1 cup or 2 cup portions (I like to use my Souper Cubes trays for easiest measuring and freezing!) . 

Once frozen, transfer to a freezer bag, or even better, use a Food Saver to keep it in peak condition in the freezer. Be sure to label the bag with the date and contents (trust me, it will be harder to remember after a few months!).

Shop This Recipe :: 

• Cuisinart 7 Qt Enameled Round Casserole 
• 1.5 Qt Corningware Round Baking Dish
• Souper Cube Trays (Use my code THISPILGRIMLIFE10 for 10% off!)
• Food Saver Vacuum Sealer (using this all summer for anything I freeze from the garden)

More Like This ::

• Putting Up A Garden Harvest: Tips, Recipes, & Resources
• Garden Fresh Pasta Primavera
• Rosemary Parmesan Squash Casserole

Summer Squash Curry Sauce (Freezer Friendly!)

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• Author: Lisa @ This Pilgrim Life
• Cook Time: 40 minutes
• Total Time: 40 minutes

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Description

Delicious homemade curry sauce that uses yellow summer squash and carrots for an extra richness in nutrients and flavor! It also freezes well to enjoy all year long.

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Ingredients

• 2 tbsp ghee or olive oil
• 1 cup diced yellow onion
• 4 fresh garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp tomato paste
• 2 cups chopped carrots, about 4 medium carrots
• 6 cups diced yellow squash
• 1 tsp kosher salt
• 3 tbsp curry powder*
• 4 cups chicken stock

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Instructions

1. Heat a large dutch oven over medium heat. Add the ghee or oil, then when it is melted and shimmery, stir in the chopped onions. Sauté the onion for about 3-5 minutes, until the onions are beginning to soften and look translucent. Stir in the minced garlic and ginger, and allow them to cook for about one minute before stirring in the tomato paste. Stir well until the ingredients are well-incorporated.
2. Add the squash, carrots, curry powder, and salt to the pot. Again, stir well until everything is well-incorporated. Pour in the chicken stock.
3. Increase the heat to medium-high and bring the mixture to a simmer. Return the heat to medium and cook the sauce at a low simmer for about 20 minutes, until the vegetables are tender and the sauce is very fragrant.
4. Remove the pot from the heat. Use an immersion blender to mix the sauce until smooth, or carefully transfer the sauce to a high-powered blender and blend until smooth.
5. To serve, warm 2 cups of curry sauce with 1 cup of coconut milk. Simmer with chicken, peas, peppers, etc. Pour over rice or serve with naan. Top with fresh cilantro, toasted sunflower seeds, a dollop of plain Greek yogurt, and/or minced red onion.

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Notes

Homemade Madras Curry Spice Mixture:

4 1/2 tsp ground fenugreek
4 1/2 tsp ground cumin
5 tbsp ground coriander
4 tbsp turmeric
1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cayenne pepper
2 tsp fresh ground black pepper

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The post Summer Squash Curry Sauce (Freezer Friendly!) appeared first on This Pilgrim Life.

The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here.

Tis the season… for comforting soups on chilly nights, and for food that nourishes both body and soul. This ginger chicken noodle soup is both.

Chicken noodle soup is an obvious choice when you’re not feeling well, or are taking care of others who are “under the weather”. This version is my new go-to for my family and for sharing. It’s easy enough to make when you’re not 100% and is loved by all my kids– which is, of course, really important when you’re talking about a meal you’re potentially serving to sick kids.

Check out the recipe below, as well as a list of easy breads that can be made while the soup cooks.

Comforting Ginger Chicken Noodle Soup

This soup is mostly “dump and go” except for a quick sauté of the onion at the beginning. The ginger, turmeric, and chicken stock are each really healthy foods, especially when someone isn’t feeling well. For best results, use fresh spices, and if possible, try making your own homemade chicken stock, which is both much tastier and even better for you.

I like to cook a whole chicken in my Instant Pot and then use the meat for meals, and immediately use the bones for stock. You can use either cooked or raw chicken in this recipe. I like it just a little better with shredded cooked chicken, which is easy to do with a rotisserie chicken or with chicken cooked and set apart at the beginning of the week.

If you do want to try to make stock, you can check out my method here. I use the same bones for two batches so it yields double the amount. It’s perfect for these colder fall and winter months.

Souper Cubes molds are my absolute favorites for freezing stock (and so much more) because I can freeze it in different amounts. I have 2-cup molds, one-cup molds, and half-cup molds. When I make homemade ramen noodles in the Instant Pot, it’s so convenient to just take out a 1-cup and 1/2 cup frozen portion of stock. (Use the code thispilgrimlife10 to save 10% on a Souper Cubes purchase).

The only ingredient you may not already have on hand is Israeli couscous, small round balls of pasta. You can often find Israeli, or pearl, couscous at “fancier” grocery stores, or you can easily order it on Amazon. I do both. I use this same couscous in two recipes in my cookbook too– Fruity Couscous Salad and Best Italian Wedding Soup.

(Alternatively, you could substitute a different noodle, but you would want to use a heartier/thicker noodle so it doesn’t fall apart during the cook time).

Fresh bread in one form or another is the perfect accompaniment with soup. I have several easy recipes we like to circulate through, in addition to our regular weekly sourdough baking. If you’re taking this soup to a friend, try and bring along a loaf of bread or basket of biscuits too!

• One-Hour French Bread
• Cheddar Garlic Drop Biscuits
• One-Hour Focaccia
• Easy Garlic Knots 
• Twisted Cheesy Breadsticks

I hope this recipe is a blessing to you this fall and winter, that it is comforting and cozy and nourishing just when you need it. 

Comforting Ginger Chicken Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 10 minutes
• Cook Time: 4 minutes under pressure
• Total Time: 0 hours
• Yield: 6-8 servings
• Category: Soup
• Method: Pressure cooking

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Description

This ginger chicken noodle soup is perfect comfort food, so healthy and cozy on a chilly night, when you are feeling under the weather, or for sharing with others who could use a nutritious and delicious meal.

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Ingredients

• 1/2 cup minced yellow onion
• 2 cups minced carrot
• 2 tbsp butter
• 1 tsp kosher salt
• 4 cups chicken stock
• 2 cups water
• 1 chicken breast* (shredded if cooked, diced if uncooked)
• 1 cup Israeli couscous
• 1/2 tsp turmeric
• 1/4- 1/2 tsp ground ginger**
• 1/2 cup heavy cream
• 2 tbsp cornstarch

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Instructions

1. Turn the Instant Pot on to Sauté. When the screen reads HOT, add the butter, then immediately stir in the minced onion. Sauté the onion for 2-3 minutes, until it begins to soften and become slightly translucent.
2. Add the remaining ingredients, except the cream and cornstarch, to the Instant Pot. Stir to combine, then place on the lid and turn the valve to sealing. Set the cook time for 4 minutes on high pressure.
3. When the cook time is complete, quick release the pressure.
4. Stir together the heavy cream and cornstarch in a small mixing cup or bowl. Turn the Instant Pot back on to Sauté. Pour in the cream mixture, then stir the soup as it simmers and thickens slightly, about 3-5 minutes.
5. Serve immediately, but be careful because the soup is very hot.

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Notes

* You can add another chicken breast if you want more meat in your soup

** Use 1/2 teaspoon ginger for a little extra “kick”

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The post Comforting Ginger Chicken Noodle Soup appeared first on This Pilgrim Life.

The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here. 

It’s that time again! Time to look back at 2020 and remember all the new recipes of the year, and take stock of what were the most popular recipes on the blog.

This is always a fun exercise because even though I am the one testing and publishing the new recipes, I’m still amazed when I look back and remember recipes that have slipped my mind.

I’ve organized the new recipes (all thirty-nine of them) into categories so you can easily scroll through and find something new to try this year. I also looked back through which recipes were visited the most frequently in 2020, and compiled a list of those, too, at the end of the post. 

Thank you so much for trusting me with your meal times and trying so many new recipes with me this year! (I’d love to hear in the comments which were your favorites!) Your support and enthusiasm keep me going and mean so much!

Scroll through the list, check out which new recipes you missed this year, and save this post so you can come back for quick and easy links! 

New Recipes in 2020

MAIN DISH

1. Garlic Orzo with Bacon & Greens in the Instant Pot
2. Pan Fried Chicken Strips
3. Instant Pot Whole Chicken
4. Garden Fresh Pasta Primavera
5. Venison French Dips in the Instant Pot & Easy Sub Rolls
6. Herb Chicken and Rice in the Instant Pot
7. 5-Ingredient Easy Alfredo Sauce
8. Super Simple Summer Pasta Salad
9. French Dip Empanadas

SOUPS

1. Instant Pot French Onion Soup
2. Instant Pot Chicken & Wild Rice Soup
3. Loaded Cauliflower Soup in the Instant Pot
4. Potlikker Gumbo in the Instant Pot

SIDES

1. Maple Brussel Sprouts and Bacon
2. Roasted Carrot Fries
3. Blistered Garlic Green Beans
4. Crispy Potato Cakes
5. Instant Pot Corn on the Cob
6. Roasted Zucchini Spears with “Secret Sauce”
7. Sauteed Garlicky Greens
8. Rosemary & Parmesan Squash Casserole
9. Roasted Okra Fries

SNACKS & TREATS

1. How to Make Stovetop Popcorn
2. Simple Honey Cake
3. Quick Cinnamon Sweet Breads: Cinnamon Raisin Swirl & Dark Chocolate Chunk
4. Monster Cookies
5. Spiced Apple Butter in the Instant Pot
6. Russian Tea Cakes
7. Italian Icebox Cookies
8. Homemade Apple Cider in the Vitamix
9. Oat & Nut Bread

BREAKFAST

1. Stone Ground Grits in the Instant Pot
2. Strawberry Muffins with Sweet Cream Surprise
3. Easy Sourdough Pancakes with Discard
4. Healthy Chocolate Cereal
5. Easy Pumpkin Cinnamon Rolls
6. Easy Chia Seed Jam
7. Gluten-Free Cinnamon Raisin Biscuits

16 Most Popular Recipes in 2020

1. Pan Fried Chicken Strips
2. Instant Pot Cinnamon Apples
3. One-Hour Focaccia Bread
4. One-Hour French Bread
5. Best Old Fashioned Pound Cake
6. Instant Pot Shepherd’s Pie
7. Instant Pot Ramen Noodles
8. Simple Thin Crust Pizza Dough
9. London Broil on a Cast Iron Griddle
10. Instant Pot Creamy Tomato Soup
11. How to Make Box Mac’n’Cheese in the Instant Pot
12. Instant Pot Chocolate Pudding Cake
13. Simple Honey Cake
14. Cauliflower Au Gratin in the Instant Pot
15. Amazing Thirty Minute Cinnamon Rolls
16. Easy Instant Pot Chicken Breasts

Don’t forget to come back and let me know how you enjoyed a recipe after you try it by leaving a comment and/or a rating! It helps a ton and I love to hear your thoughts. I also LOVE to see your dishes when you share on social media, so be sure to tag me @thispilgrimlife!

Sharing is caring! Don’t forget to pin and share. Thank you!

The post New & Most Popular Recipes from 2020 appeared first on This Pilgrim Life.