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Curried Butternut Squash Soup

Posted by myzkyti on 2006.01.17 at 16:17
Current Mood: hungryfoodie
My absolute favorite butternut soup to date. I use an immersion blender and stick it right into the pot instead of trying to use a regular blender to puree the soup. You can also try replacing varying amounts of the water with broth or apple cider, depending on your tastes :}

2 teaspoons vegetable oil
1 cup thinly sliced leek (about 1 large)
1 tablespoon curry powder
1 tablespoon brown sugar
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 garlic cloves, chopped
6 cups chopped peeled butternut squash (about 3 pounds)
6 cups water
4 cups chopped peeled Granny Smith apple (about 1 pound)
1/3 cup whipping cream
3/4 teaspoon salt
2/3 cup minced fresh cilantro

Heat the oil in a large Dutch oven over medium heat.
Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently.
Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.
Place half of soup in a blender; process until smooth.
Pour puréed soup into a large bowl. Repeat procedure with the remaining soup.
Return soup to pan; stir in cream and salt.
Cook 1 minute or until thoroughly heated.
Sprinkle each serving with about 1 tablespoon cilantro.

Yield: 10 servings (serving size: 1 cup)

CALORIES 139(28% from fat); FAT 4.3g (sat 2g,mono 1.1g,poly 0.8g); PROTEIN 2g; CHOLESTEROL 11mg; CALCIUM 87mg; SODIUM 188mg; FIBER 6g; IRON 1.5mg; CARBOHYDRATE 26.5g

From Cooking Light, October 2001


Chick Pea Tagine

Posted by _fool on 2006.01.17 at 15:29
Tags: ,
from Classic Moroccan Cooking.

heat 2 tbsp olive oil in a large pan.

add 1 small chopped onion, and 8oz of peeled and thinkly sliced carrots.

cook for 4 minutes over medium heat

add 7oz of sweet corn, 14oz can (drained) chick peas, 8oz of halved chopped zucchini, 2 tbsp tomato paste, 7oz of vegetable stock

stir well ; cook for 10 minutes over medium heat stirring often

add 2 tbsp flour, 1 tsp (or more) ground coriander, 1/2 tsp of ground cumin

stir & cook for 1 minute.

add salt and pepper to taste, serve with garlic mashed potatos.

chick peas and tomato paste are optional; i didn't have either and it came out a-ok. texturewise, tagine is pretty close to stew, but the veggies aren't quite so mushy as that might indicate.


Ronda's Chile Rellenos

Posted by _fool on 2006.01.17 at 15:25
Tags: ,
(or is that Chiles Rellenos? dunno, I spell it tasty). This is rondanskin11's recipe, shamelessly borrowed and propagated around the world.

mix 1/2 cup flour and 1/2 teaspoon salt in a bowl

make 5-7 cans of whole roasted green chiles (numbers are for the small cans of jalapenos--mild is ok) flat, then lay into flour on one side, coating that side.

wrap monterey jack (or other favorite cheese) inside unfloured side of chile

lay in casserole dish, side by side, peppers up (cheese down, in case you can't make the edges meet).

take 1 egg per 3-4 chiles, separate and whip the whites

fold yolks and (some of) remaining flour into the whites, and cover chiles with mixture.

bake @375 degrees for approx 40 minutes, til golden brown

accompanying red sauce: onion/garlic (presauteed), salt, pepper, cumin, tomatos and/or tomato sauce
serving suggestion: coat in red sauce, with a dollop of sour cream and a sprinkling of raisins and walnuts

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