Roasted and Curried Butternut Squash Soup

Hi All, Having left over corn beef hash but needed a little more. This recipe is so lovely, a delicate roasted soup with all the flavor that comes from roasting veggies. Fairly simple and delicious. It would also be wonderful just served with grilled cheese or tuna sandwich. Cook On..................

Roasted and Curried Butternut Squash Soup

"This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!"

INGREDIENTS: Servings: 8

1 butternut squash, halved and seeded

2 large onions, peeled and quartered

1 medium head garlic

6 cups vegetable broth

1 bay leaf

1 teaspoon brown sugar

1 teaspoon mild curry powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

salt and pepper to taste

1 cup plain yogurt

1/4 cup chopped fresh parsley (optional)

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.

Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.

Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 3/23/2010

Fool Proof Popovers

Two posts in one day, WOW!! Could not wait to share this recipe with you. Made these this morning, Michael was home and he came down looked at them and promptly ate 3 of them, with some butter and jam. They are incredible, I ate one and loved it. I stood there staring at the other 4, nope I just can't eat anymore I sadly thought to myself. Still in pj's & slippers grabbed the popovers got in the car and drove them over to Kirstin's. The kids & kirstin were outside swinging on the tree swing, (cute sight). In the kitchen Kirstin, Lana & Ocean had one, then Kirstin & Ocean shared the 4th one. Everyone yelling about their goodness. Goodness and easy too. Just look at that recipe, it is very easy, about 15 min prep, & 35 minutes in the oven. They are so impressive to look at too!! Perfect for Easter Sunday morning. Go for it. You must heat the muffin pan, I had mine in the oven for 10 minutes. Happy EASTER!

COOK ON...................

Fool-Proof Popovers

Ingredients Makes 8 popovers

3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt

Directions

Special equipment: muffin tin

Preheat the oven to 400 degrees F. (Important to heat muffin tin ahead of time)

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth.

Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. (DO NOT PEEK IN THE OVEN, leave for 35 minutes with out opeing the door) Remove from the oven and serve warm.


Recipe courtesy Melissa d'Arabian

Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto

Happy Friday. must share this recipe. Haven't made it yet, but it is from one of our members, Sarah in WA State. She made it and had rave reviews, can't wait to try it. I believe you can get the packaged Gnocchi at Trader Joe's, (sorry people in Alabama). Thanks Sarah, let's all try this it sounds so delicious and rich, just add a green salad, you really don't need bread, but you know.... Cook On.................

Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto

INGREDIENTS:

2 tablespoons extra-virgin olive oil (EVOO)

8 thin slices prosciutto, halved crosswise

2 leeks—trimmed, halved lengthwise and cut crosswise 1/2 inch thick

Salt and pepper

Two 10- to 12-ounce packages fresh potato gnocchi

2 tablespoons butter

2 tablespoons flour

2 cups milk

Ground nutmeg, to taste

1 cup grated fontina cheese (3 generous handfuls)

1/2 cup grated asiago cheese

1/2 cup grated parmigiano-reggiano cheese

DIRECTIONS:

In a large skillet, heat the EVOO, 2 turns of the pan. Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes. Drain on paper towels. Add the leeks to the skillet and cook until tender, 8 to 10 minutes; season with salt and pepper.

Bring a large pot of water to a boil, salt it, add the gnocchi and cook until the gnocchi float to the surface, about 3 minutes.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until thickened, 5 minutes. Stir in the fontina and asiago until melted.

Preheat the broiler. Drain the gnocchi and place in a casserole dish. Stir in the leeks and cheese sauce and top with the parmigiano-reggiano. Broil the casserole until browned, 3 to 4 minutes. Top with the prosciutto.

Every Day with Rachel Ray www.rachaelraymag.com

Basic Granola

Happy Monday, hope you all had a great weekend, I sure did.

I have been looking for a granola recipe for years that doesn't have a bunch of ingredients I don't have on hand, and one that I can add what I like. I found this great recipe in Heart & Soul Magazine. It is perfect, you can make it to suit your taste exactly, I love that. I happen to like crunchy, on the sweeter side, (of course) with lots of fruits & nuts walnuts especially. This would make a good breakfast food, use it to make cookies, and a perfect snack for kids & adults. When you are stirring it, if you like little lumps (I do) kinda of make them as it's cooking. Add a little more sweetener if you want, I'm using a blend of molasses and agave.

Enjoy and Cook On.............

This do-it-yourself mix can be customized with whatever nuts, seeds and dried fruit sound good to you.

Ingredients

6 cups Old Fashion Oats

1 1/2 cup nuts, such as almonds, pistachios, walnuts etc., coarsely chopped

1/4 cup seeds, such as sunflower, pepitas, etc

1/3 cup flaxseed meal, wheat germ, or a mixture of the two

3/4 tsp ground cinnamon

3 large egg whites

3/4 tsp. kosher salt

3/4 cup sweetener, such as honey, agave syrup or molasses

1/3 cup extra virgin olive oil

1 cup dried fruit, such as sour cherries, cranberries, currants, raisins, apricots, fig or pineapple, coarsely chopped

Directions

Preheat oven to 350

Combine the oats, nuts, seeds, flax and/or wheat germ, and cinnamon in a large bowl. In another bowl, whisk the egg whites and eh salt until frothy. Whisk in the sweetener and the olive oil. Add wet ingredients to dry ingredients, and stir until the oats are evenly coated.

Transfer mixture to two rimmed baking sheets and spread flat.

Bake for 20 minutes, then gently flip with a spatula, moving granola from the outer edges to the center of the sheet. Continue to cook until golden, about 10 minutes more (if the granola starts to brown too much at the edges, gently stir these parts into the middle).

Cool completely on pan, then transfer to a bowl and gently stir in the dried fruit.

Nutritional Info per servings: 190 Calories 8 g fat I’m going to assume a serving is 1/2 cup.

Tips & Variations

Chunky: If you prefer a loose granola, simply stir instead of flipping during cooking.

Vegan: Leave out the egg whites. The granola won’t be quite as crunchy, but it will still be very tasty.

Freeze It: Finished batches can be frozen in an airtight container for up to three months.

Sweet & Tart: Use pistachios and sunflower seeds in the base. After baking, stir in died cherries and 1/2 cup unsweetened coconut.

Crunchy: Use sliced almonds and pepitas in the base. Stir in 1/2 up crispy rice cereal and dried currants after baking.

Tropical: Use macadamia nuts in the base an 3/4 teaspoon dried ginger. Add molasses as the sweetener. After baking stir in 3/4 cup pi maple, 1/4 cup ginger, and 1/2 cup coconut.

Welcome

Hello new people, so glad you joined us. I want to share all your recipes, please email a favorite recipe with a little history to me and I will post them. Love the idea of cooking recipes that we all share. I would like to have a dinner party some night, meaning we all cook the same menu and then talk about it. Anybody up for that? Maybe Asian, Mexican, ideas please. Eating my left over Peruvian Bean Salad with chicken tonight. Can't get enough of those beans!!!! Make it people!!!!

Cook on.................

Peruvian White Bean Salad

I have discovered and fallen in love (truly) with Peruvian beans. I don't know how I ever missed them. They are so delicious, like them so much more than pinto, (right?). Easy to make and even easier in the can. I actually found my canned beans at Walmart (in the Latin food section), but I'm sure any good Latino or Latin American market will have them. The taste is creamy, mild and rich. I'm serving this salad with grilled steelhead (cousin to the salmon, that we are lucky enough to get here in the Pacific Northwest). and that is it maybe a piece of bread or pita with it. Easy, healthy dinner. Give this salad a chance and serve it with chicken or fish.

COOK ON..................

Peruvian White Bean Salad

I cut this recipe in half and used one large can of peruvian beans, fresh of course is better. But really good and fast with canned beans. (They can be found in the can at Wal Mart or any Latino market)

Ingredients SERVES 6

4 cups peruvian beans cooked

1/4 cup red onion,chopped

4 scallions, chopped

1 red bell pepper, chopped

3/4 cup olive oil

1/4 cup lime juice

2 tablespoons lemon juice

3 celery ribs, chopped

2 tablespoons fresh jalapeno peppers, seeded and finely diced

3/4 cup cilantro leaf, chopped

1 cup feta cheese crumbled

1 avocado, diced

6 cups fresh baby spinach leaves

salt

chili powder, to taste

Directions

Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.

Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.

To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Oatmeal Raisin Cookie

Ok, so I'm on my constant quest for the perfect Oatmeal Raisin Cookie. I tried another recipe today. I like it, I don't know if I love it, but it is very satisfying. I added a little more vanilla, cinnamon and added 1/2 teaspoon of nutmeg, other than that I followed the recipe exactly. I doubled it and got approximately 50 cookies. Filled my cookie jar and Lana took home a bag full for the family, she felt very proud to help with these. Easy to make. I did put the dough in the freezer for 15 minutes, I was pleased how they stayed together. A nice cubby little cookie.

Tell me what you think, COOK ON......................

Oatmeal Raisin Cookie, Thick & Chewy

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

Ingredients

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Directions

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.