Thursday, April 26, 2012

Day 26 of Insanity with Curried Mango-Butternut Squash Soup w/ Curried Beef Tenderloin

Tonight is the completion of day 26 of 60 in this Insanity workout experiment.  So far I have lost about 20-25 lbs and feel great.  The workout tonight was a Plyometric Cardio workout that kicked my ass and I thought I should celebrate with a healthy tasty treat.  This is a spin-off of the Meat Luck winning Curried Squash soup with tenderloin skewers.  Most of the meals I have been making have been based on greens, fruits, whole grain and protein from egg whites, chicken & turkey.  I've been varying the flavor between spice, sweet and savory.  But tonight is about this treat.  Check out the recipes and I hope you enjoy!  Thanks again for following me through this journey!


Curried Butternut Squash & Mango Soup
By Ted Slee

Servings: 8-10
Prep: 10-15 mins
Cooking: 30 mins

2-3 tbsp olive oil
1 medium sized butternut squash (peeled, seeded & cubed)
1 large yellow onion (chopped)
2 green mangos (peeled, seeded and chopped)
2 carrots (chopped)
2 inches of ginger (grated)
3 garlic cloves (minced)
2 tsp red curry paste
½ tsp yellow curry powder
1 tsp cumin
1 tsp turmeric
1 tsp coriander seeds
1 tsp yellow mustard seeds
1 tsp red pepper flakes (or harissa paste)
1 can coconut milk (well shaken)
1 can water (or more to cover all ingredients
Salt & Pepper (to taste)

Heat the olive oil in a medium stock pot over medium heat until oil is shimmering.  Add the onion and saute until translucent.  Stir as you add the garlic and ginger until fragrant, about a minute.  At this point add the butternut squash, carrot, mango and gently stir until contents are coated with oil.  After about a minute add the red curry paste, yellow curry, cumin, coriander seeds, mustard seeds, turmeric and red pepper flakes.  Continue to occasionally stir until spices are mixed.  Add the coconut milk and water, cover and bring to a boil.  Then reduce heat and simmer for roughly 30 minutes.  Let soup cool for five minutes then puree in manageable batches until silky smooth in a blender (be careful of steam).


Curried Tenderloin Skewers
Servings: 10-12 pieces
Prep: 10 mins
Cooking: 5 mins

1 ½ tbsp Yellow Curry powder
1 ½ tbsp Red Curry powder
1 ½ tbsp Ground Turmeric
1 ½ tbsp Ground Coriander
1 ½ tbsp Ground Cumin
1 tsp cayenne
2 cloves of garlic minced
4 tbsp vegetable oil
¾ lb beef tenderloin cut into ½” slices pounded thin
Bamboo Skewers – soaked in water

Combing all spices, garlic and oil in a bowl, mix well.  Weave skewers through meat and brush spice mixture on the meat.  Grill 1–2 mins per side on hot griddle plate brushing with spice mixture each time you turn it over.  If you prefer less spice, cut back on Cayenne pepper.  If you want to change the flavor add a tablespoon of plain Greek yogurt to spice mixture.

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