Archive for October 23rd, 2014

October 23, 2014

Recipe: Butternut Squash Soup with Apples

This recipe is so simple and its the base for a flavorful staple in our household over the winter monthes. Many herbs and spices, such as sage, thyme, curry, cumin, cinnamon, and others are great added to this soup (not all together of course)!

 

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced or ½ onion and 1 leek, chopped
  • 1-2 carrots, chopped
  • 1 butternut squash (about 2 pounds), peeled, seeded, and chopped into chunks
  • 1 apple, chopped into chunks
  • 4 cups chicken broth
  • 2 cups water, plus more if needed
  • salt & pepper to taste

Instructions

  1. Melt butter in a large saucepan over medium heat. Add onion and leek, cook, stirring occasionally, until it begins to soften, about 4 minutes. Add herbs or spices of choice at this point, then add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  2. Add apples, chicken broth, and water. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
  3. Puree (in batches using a blender or the whole pot using stick blender) until smooth. Heat over low, thinning with more water if necessary.

If using a blender to puree the soup, let it cool down before blending to avoid burning yourself!

This soup can be made ahead of time and refrigerated up to 3 days or frozen in class jars up to a month; let cool completely before storing. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).

 

October 23, 2014

Recipe: Vietnamese Crêpes

  • 3/4 cup rice flour
  • 1/8 teaspoon salt
  • 1 teaspoon turmeric
  • 2/3 cup coconut milk
  • 1/4 cup water
  • 2 teaspoons vegetable oil

Instructions

Whisk the ingredients together in a bowl to form a smooth batter. Make pancakes in oil and enjoy with filling of choice!

Dressing 

  • 1 clove garlic
  • 2 T sugar
  • 2 T lime juice
  • 2 T soy sauce
  • 1/8 t fish sauce
  • 4 T water
October 23, 2014

Recipe: Cuban black beans

This is a rich and meaty recipe that makes a nice big pot. Leftovers freeze well. Adapted from momtoellis’s recipe on allrecipes.com

Wash & soak overnight (or boil until soft in plenty of water):

  • 2 pounds dried black beans

Rinse until the water is clear.

Saute until soft in 1/2 cup olive oil a large pot:

  • 2 medium sweet onions, chopped
  • 1 large green bell pepper, chopped

Turn on medium-high heat and add 9 cups water + the beans.

Mix in a bowl:

  • 12 cloves garlic, peeled and minced
  • 1 cup water
  • 12 oz (2 small cans) canned tomato paste
  • 8 oz diced pimentos from a jar, drained
  • 2 tablespoons white vinegar
  • 4 teaspoons salt
  • 2 teaspoon white sugar

Add to pot and boil for at least 2 hours with the top slightly off to vaporize the liquid.