This week I was contacted by none other than Chef Jenny herself ; Chef and Radio Show Host (Green Tea and Honey Radio Show).  Jenny said . . . . “First, let me tell you how much I love you!  Your newsletter, blog posts and all things Our Lady of Weight Loss inspire me and make me laugh.”

When I heard the word “first” followed by a compliment, I braced myself and thought, “Ought Ohhhhhh!  The second thing Chef Jenny has to say might sting!”

Chef Jenny continued,  “Would you PLEASE stop calling yourself the ‘Dysfunctional Chef’? If you are going into your kitchen and taking the time to make healthy food for yourself so you can more easily stay committed to your healthy life, then you are not only NOT dysfunctional at all, but pretty flippin’ amazing.

“Now, I realize that Pretty Fippin’ Amazing Chef isn’t quite as catchy, but maybe you could change it to dysFUNctional chef or something?  Thanks for listening to my request…”

Now that wasn’t so bad, was it?  In fact, Chef Jenny has got a point!  My cooking healthy meals and finding my way around the kitchen, while still a work-in-progress, is flippin’ amazing!  Frankly, it’s a miracle!

So … on Chef Jenny’s request, my recipes will heretofore be sent from the dysFUNctional chef! 

This week’s dysFUNctional chef recipe is mind-blowing great!
Perfect to whip up by the gallon and freeze.  I’ve got a few buckets on the stove right now!

ZUCCHINI n’ APPLE SOUP

Ingredients:

2 Tablespoons Corn Oil
1.5 teaspoons Curry Powder
1.5 teaspoons Ground Cumin
1/2 teaspoon Ground Allspice
1 cup scallions, white parts only PLEASE, chopped
3 medium sized Zucchinis (2 green; 1 yellow) cleaned, bottom stub removed, and cute into fair sized cubes (take artistic license; what’s your favorite size cube?)
4 cups Chicken Broth, organic
3 Green Apples, cored.  You don’t have to peel them, but do slice them lengthwise, into fair sized slices (what’s your favorite sized slice?)
salt n’ pepper to taste

Instructions:

In a large pot, over medium heat, heat the oil.  Add the spices and saute for a few minutes.
Add the scallions and saute until translucent.
Add the zucchini and saute until lightly brown.
Add the chicken broth, bring to boil.
Reduce the heat and let simmer, covered, for about 20 minutes or until veggies are soft.
Add the apples and cook until they are soft.
Let it cool.
And then … drum roll, please.
Pour the soup into a blender, in small amounts, whirling, blending, sswirling at a low speed until it is very smooth.

Season with salt n’ pepper.
Spoon it into bowls.
Chow down.
Be happy!

Spread the word … NOT the icing!

Janice
wise * fun * utterly useful

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