1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
Directions
Remove seeds from squash. This is not an easy process to peel and de-seed a squash, but it's worth it. Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree (I prefer an immersion blender - it saves on a lot of mess and hassle). Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
*Option: When pureeing squash, add about 1 tsp. of curry. Makes a good twist, serve with sour cream.
*Option: Heart Healthy, use 2 TBL of olive oil in place of butter. You may have to play with the seasonings more - like amp up the salt a bit to compliment the olive oil.
Friday, January 2, 2009
Greek Salad
1 Cucumber - seeded and sliced
1 medium tomato - diced
can of olives, drained
1/2 a purple onion thinly sliced
sea salt
fresh ground pepper
oregano or basil (optional)
desired amount of crumbled feta cheese (I use 1/2 cup)
2 TBL balsamic vinegar
2 TBL olive oil.
Mix everything in a non-reactive bowl - in other words, don't use metal.
Let sit on counter for about an hour so that the flavor have time to blend.
Stir before serving.
1 medium tomato - diced
can of olives, drained
1/2 a purple onion thinly sliced
sea salt
fresh ground pepper
oregano or basil (optional)
desired amount of crumbled feta cheese (I use 1/2 cup)
2 TBL balsamic vinegar
2 TBL olive oil.
Mix everything in a non-reactive bowl - in other words, don't use metal.
Let sit on counter for about an hour so that the flavor have time to blend.
Stir before serving.
Mesquite Chicken
Mesquite Chicken
6-8 chicken breast
marinade:
juice of 2 lemons
1/2 cup olive oil
1/3 cup soy sauce
1 tbs. oregano
1 tsp. garlic powder
1/2 tsp. pepper
mesquite wood chips
Whisk all the marinade ingreadiants together and pour over chicken. Store marinaded chicken in a ziplock bag in a glass dish in the refridgerator for at least two hours or up to 24 hours. Be sure to change the chicken's position in the container about four times so that it marinades evenly. Take the chicken out of the fridge about 20 minutes before it goes on the grill.
Thirty minutes before you intend to grill chicken, soak wood chips in water. Just before you are ready to grill the chicken, add the chips and immediately add the chicken. Cover and grill until cooked through.
6-8 chicken breast
marinade:
juice of 2 lemons
1/2 cup olive oil
1/3 cup soy sauce
1 tbs. oregano
1 tsp. garlic powder
1/2 tsp. pepper
mesquite wood chips
Whisk all the marinade ingreadiants together and pour over chicken. Store marinaded chicken in a ziplock bag in a glass dish in the refridgerator for at least two hours or up to 24 hours. Be sure to change the chicken's position in the container about four times so that it marinades evenly. Take the chicken out of the fridge about 20 minutes before it goes on the grill.
Thirty minutes before you intend to grill chicken, soak wood chips in water. Just before you are ready to grill the chicken, add the chips and immediately add the chicken. Cover and grill until cooked through.
Creamy Tomato Soup
Creamy Tomato Soup
4 TbL. Butter
2 Onions Sliced Thinly
1 carrot, peeled and chopped
6 cloves of garlic coarsly chopped
2 28 cans diced tomatoes
1 small can diced tomato
8 large basil leave, slivered
Pinch of Sugar
Salt and freshly ground pepper, to taste
4 cups chicken stock
1/2 tsp. ground allspice
2 cups heavy whipping cream
Melt butter in large soup pot. Add onions, carrot, and garlic. Cook over medium heat for about 10 minutes or until the vegtiables have softened.
Add the tomatoes with the juice, basil, sugar and salt and pepper. Cook for 5 minutes. The add stock and allspice and bring to slow boil. Reduce heat and partially cover and simmer for close to an hour.
Puree soup in batches in blender (I prefer to leave the soup in the pot and use an immersion blender.) Return all pureed soup to pot and ad the cream and correct the seasonings. Heat through and enjoy.
4 TbL. Butter
2 Onions Sliced Thinly
1 carrot, peeled and chopped
6 cloves of garlic coarsly chopped
2 28 cans diced tomatoes
1 small can diced tomato
8 large basil leave, slivered
Pinch of Sugar
Salt and freshly ground pepper, to taste
4 cups chicken stock
1/2 tsp. ground allspice
2 cups heavy whipping cream
Melt butter in large soup pot. Add onions, carrot, and garlic. Cook over medium heat for about 10 minutes or until the vegtiables have softened.
Add the tomatoes with the juice, basil, sugar and salt and pepper. Cook for 5 minutes. The add stock and allspice and bring to slow boil. Reduce heat and partially cover and simmer for close to an hour.
Puree soup in batches in blender (I prefer to leave the soup in the pot and use an immersion blender.) Return all pureed soup to pot and ad the cream and correct the seasonings. Heat through and enjoy.
Marshmallow Brownies
1 cup butter - melted
1/3 cup cocoa
2 cups sugar
4 eggs
1 1/2 cups flour
2 tsp. vanilla
1/2 cup chopped pecans (optional)
1 large package of miniature marshmallows
Prepare a cookie sheet by greasing (use butter) and flouring. Pre-heat oven to 350. Combine melted butter, sugar and cocoa in bowl. Mix well. Add eggs, one at a time, scraping the bowl after each addition. Mix well. Add vanilla. Slowly add flour then nuts. Pour batter into prepared cookie sheet and bake for 18-20 minutes. DO NOT OVER BAKE! When finished baking, remove and sprinkle all of the miniature marshmallows over the top. Return to oven and bake for another 3 minutes or until marshmallows are puffy. Remove and cool completely, then frost.
FROSTING
1/2 cup butter - melted
1 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup cream
Mix melted butter and cocoa until well combined. Add powdered sugar and half of the cream to cocoa mixture. Continue beating and adding remaining cream until well combined. Spread on brownies. TIP: Put all of the frosting in the center of the brownies and spread from there. Also, they cut much better several hours later, but if you can't wait, run a knife under hot water, dry it off and use it to cut the brownies.
1/3 cup cocoa
2 cups sugar
4 eggs
1 1/2 cups flour
2 tsp. vanilla
1/2 cup chopped pecans (optional)
1 large package of miniature marshmallows
Prepare a cookie sheet by greasing (use butter) and flouring. Pre-heat oven to 350. Combine melted butter, sugar and cocoa in bowl. Mix well. Add eggs, one at a time, scraping the bowl after each addition. Mix well. Add vanilla. Slowly add flour then nuts. Pour batter into prepared cookie sheet and bake for 18-20 minutes. DO NOT OVER BAKE! When finished baking, remove and sprinkle all of the miniature marshmallows over the top. Return to oven and bake for another 3 minutes or until marshmallows are puffy. Remove and cool completely, then frost.
FROSTING
1/2 cup butter - melted
1 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup cream
Mix melted butter and cocoa until well combined. Add powdered sugar and half of the cream to cocoa mixture. Continue beating and adding remaining cream until well combined. Spread on brownies. TIP: Put all of the frosting in the center of the brownies and spread from there. Also, they cut much better several hours later, but if you can't wait, run a knife under hot water, dry it off and use it to cut the brownies.
The Great Food Exchange
Pronunciation:
Bon Vivant: \ˌbän-vē-ˈvänt, ˌbōⁿ-vē-ˈväⁿ\ : a person having cultivated, refined, and sociable tastes especially with respect to food and drink.
Bon Vivant: \ˌbän-vē-ˈvänt, ˌbōⁿ-vē-ˈväⁿ\ : a person having cultivated, refined, and sociable tastes especially with respect to food and drink.
Subscribe to:
Posts (Atom)