By Shelly Kahle
I received a butternut squash from Bountiful Baskets and had never used one before, so I searched for recipes, found one I liked and made it my own. It is soo good. Amanda and I loved it. You can adjust the jalapeno to your heat liking. My jalapeno I used gave it a good kick!
2 Tbsp. Butter
1 Tbsp. olive oil
I onion diced
2 tsp grated fresh ginger or 1 tsp dry powdered ginger
I jalapeno seeded and diced
1 (2 lb.) butternut squash peeled, seeded, and cubed
2-3 cups chicken broth depending on thickness of soup you want
1 can of lite coconut milk
1 tbsp. brown sugar
salt and pepper to taste
can add sour cream as a garnish
Melt butter and olive oil over medium heat. Stir in onion, ginger, and jalapeno pepper. Cook until onion has softened about 7 min. Add butternut squash and chicken broth, brown sugar, and salt. Wait to add pepper till you taste you may not want to add any extra heat. Bring to a boil over high heat. Reduce heat to med-low, cover, and simmer until squash is tender, about 30 minutes. Add coconut milk, cook and stir 5 min more. Puree soup in batches in blender or use a stick blender and puree in the pot. Preseason and serve as is or with sour cream.
6 servings
Wednesday, September 22, 2010
Monday, September 20, 2010
Goulash
By Amanda Campbell
This is my mom's recipe, and my brothers favorite meal. We love it and it is hardy.
1 LB hamburger
1/2 onion
Pint of Tomato’s
Can of Corn
1/2 cup Ketchup
Chili Powder
S&P
Macaroni
Fry hamburger with onion. When done add rest of ingredients add chili powder to taste along with extra ketchup(you will need more). Then add Macaroni and cook for about 5-10 more min to let the ingredients meld.
This is my mom's recipe, and my brothers favorite meal. We love it and it is hardy.
1 LB hamburger
1/2 onion
Pint of Tomato’s
Can of Corn
1/2 cup Ketchup
Chili Powder
S&P
Macaroni
Fry hamburger with onion. When done add rest of ingredients add chili powder to taste along with extra ketchup(you will need more). Then add Macaroni and cook for about 5-10 more min to let the ingredients meld.
Cabbage Salad
By Amanda Campbell
We all love to make this salad and you can make it all different kind of ways. This is just one way.
Cabbage
Chicken
Sliced Almonds
Miracle Whip
Oriental Noodles
Boil chicken (put garlic salt to water)cut in to cubes. Cut cabbage mix together. Add almonds and onion if you like onion. Mix in miracle whip. Add S&P. Chill and serve on top of Oriental noodles. NO measurements based on how much you want to make.
You can also omit the miracle whip add one part vinegar to two parts oil with S&P then add equal. Taste it. Then add Ramon noodles and mix all together.
We all love to make this salad and you can make it all different kind of ways. This is just one way.
Cabbage
Chicken
Sliced Almonds
Miracle Whip
Oriental Noodles
Boil chicken (put garlic salt to water)cut in to cubes. Cut cabbage mix together. Add almonds and onion if you like onion. Mix in miracle whip. Add S&P. Chill and serve on top of Oriental noodles. NO measurements based on how much you want to make.
You can also omit the miracle whip add one part vinegar to two parts oil with S&P then add equal. Taste it. Then add Ramon noodles and mix all together.
Friday, September 17, 2010
Over Night Yeasted Waffles
By Amanda Campbell
I made these for my in laws when they came to see me. They were easy and great.
Makes 6-8
1 3/4 cup milk
8 tlb butter
2 cups flour
1 tbl sugar
1 1/2 tsp yeast
1 tsp salt
2 eggs lightly beaten
1 tsp vanilla
Heat milk and butter in sauce pan on med low, until butter is melted. Let chill slightly till warm. Whisk together flour, sugar, yeast, and salt. Gradually add milk and butter then add eggs and vanilla. Refrigerate for 12-24 hours when ready whisk till bubbles are out and then make waffles.
I made these for my in laws when they came to see me. They were easy and great.
Makes 6-8
1 3/4 cup milk
8 tlb butter
2 cups flour
1 tbl sugar
1 1/2 tsp yeast
1 tsp salt
2 eggs lightly beaten
1 tsp vanilla
Heat milk and butter in sauce pan on med low, until butter is melted. Let chill slightly till warm. Whisk together flour, sugar, yeast, and salt. Gradually add milk and butter then add eggs and vanilla. Refrigerate for 12-24 hours when ready whisk till bubbles are out and then make waffles.
Jerry's Orange Julius
By Amanda Campbell
This is a recipe from my father in law Jerry. He is very sweet and makes great Orange Julius's.
Thanks Jerry.
1/2 can Orange Juice Concentrate
1 cup water
1 cup milk
1/2 tray of ice
1 tsp Splenda
1 tsp vanilla
Blend and love it.
This is a recipe from my father in law Jerry. He is very sweet and makes great Orange Julius's.
Thanks Jerry.
1/2 can Orange Juice Concentrate
1 cup water
1 cup milk
1/2 tray of ice
1 tsp Splenda
1 tsp vanilla
Blend and love it.
Sunday, September 5, 2010
Pasta e Fagioli
By Mark Campbell
Pasta e Fagioli (The amounts here are just kind of guesses, but its better if you kind of improvise and do it how you want anyways)
To start fry diced onions, carrots, garlic, celery, and parsley, as if you were going to make a ragu' (in olive oil of course)
Next throw in about 2-3 cans of beans (I used black eyed peas here in the states (Don't use kidneys, but garbanzos should work as well)) and let them cook down on medium to medium high heat. You can add water too, because you want it to be soupy...and let the beans "disfare." (Disfare means to like come apart or undo themselves)
Add various spices...rosemary, basil, salt, and pepper are all really good, also some pepperoncino. When the beans are fairly well cooked down and you've got a pretty soupy mixture add a can of diced tomatoes and some chopped bacon (cooked already). Cook a little longer, add water if it ever gets too dry.
Put in your pasta...typically something small like you would put in a soup...broken spaghetti works really well too...and let it cook in your bean soup (because of this your soup should be pretty liquid-y before you put in the noodles so it doesn't end up too dry as the pasta absorbs the soup as its cooking) Let it cook till the pasta is done and it is at the desired consistency.
Serve with parmesan cheese on top and a drizzle of olive oil...and voila! Pasta e Fagioli! If you have any questions please call.
Ti voglio bene assai
Pasta e Fagioli (The amounts here are just kind of guesses, but its better if you kind of improvise and do it how you want anyways)
To start fry diced onions, carrots, garlic, celery, and parsley, as if you were going to make a ragu' (in olive oil of course)
Next throw in about 2-3 cans of beans (I used black eyed peas here in the states (Don't use kidneys, but garbanzos should work as well)) and let them cook down on medium to medium high heat. You can add water too, because you want it to be soupy...and let the beans "disfare." (Disfare means to like come apart or undo themselves)
Add various spices...rosemary, basil, salt, and pepper are all really good, also some pepperoncino. When the beans are fairly well cooked down and you've got a pretty soupy mixture add a can of diced tomatoes and some chopped bacon (cooked already). Cook a little longer, add water if it ever gets too dry.
Put in your pasta...typically something small like you would put in a soup...broken spaghetti works really well too...and let it cook in your bean soup (because of this your soup should be pretty liquid-y before you put in the noodles so it doesn't end up too dry as the pasta absorbs the soup as its cooking) Let it cook till the pasta is done and it is at the desired consistency.
Serve with parmesan cheese on top and a drizzle of olive oil...and voila! Pasta e Fagioli! If you have any questions please call.
Ti voglio bene assai
Mark's Ragu
By Mark Campbell
This was in Italian and I corrected most of his translataion to make it more understandable. The second comes from an old companion of mine who's American but the recipes authentic. The first one is really good and I'll let you know how the second one goes.
-Mark
Ragu:
250 grams of pork (pork in little pieces)
1 carrot
1 onion
1 leg of celery
50 rams of wine (sparkling grape juice works great, that’s what I used) (yes wine!!!) white or red (when you cook it all the alcohol disappears)
1 pinch of nutmeg, Pepper, salt, 1 bay leaf
400 grams of tomato sauce
Cut the carrot, the onion and the celery. Put them in the pot with a little bit of oil and fry them not too long. When the vegetables are cooked put the pork and then the wine (grape juice). Then the nutmeg, pepper, salt, and bay leaf. When the pork is cooked, and you feel a good smell....put in the tomato sauce!!!! Wait a couple of hours (or even three) e buon appetito
This was in Italian and I corrected most of his translataion to make it more understandable. The second comes from an old companion of mine who's American but the recipes authentic. The first one is really good and I'll let you know how the second one goes.
-Mark
Ragu:
250 grams of pork (pork in little pieces)
1 carrot
1 onion
1 leg of celery
50 rams of wine (sparkling grape juice works great, that’s what I used) (yes wine!!!) white or red (when you cook it all the alcohol disappears)
1 pinch of nutmeg, Pepper, salt, 1 bay leaf
400 grams of tomato sauce
Cut the carrot, the onion and the celery. Put them in the pot with a little bit of oil and fry them not too long. When the vegetables are cooked put the pork and then the wine (grape juice). Then the nutmeg, pepper, salt, and bay leaf. When the pork is cooked, and you feel a good smell....put in the tomato sauce!!!! Wait a couple of hours (or even three) e buon appetito
Friday, September 3, 2010
Blueberry Torte Squares
Teresa Stephens
I discovered this in healthy taste of home. But who needs healthy so instead of using lite and fat free (yuck), I used regular ingredients and it is to die for. I have made it many times since discovery. I have tried it with apricots and other fruit. YUM!!!
2/3 cup butter, softened
3 Tbsp. plus ½ cup sugar, divided
1 ¼ cups of flour
1 pkg. cream cheese
1 cup of powdered sugar
1 carton (12 oz.) whip cream
2 Tbsp. cornstarch
¾ cup cold water
3 cups fresh blueberries (frozen works too)
In a small bowl, cream butter and 3 Tbsp. sugar. Gradually add flour and mix well. Press onto the bottom of a coated with cooking spray, 13 x 9 baking dish. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool before adding other ingredients.
in a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whip cream. Spread mixture over crust. Refrigerate for 20 minutes.
Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil, cook and stir for 2 minutes or until thickened. Cool to room temperature.
Spoon topping over cream cheese layer. Cover and refrigerate. Cut into squares.
Makes 2 dozen
1 square is 178 calories
*can use different kind of fruit.
I discovered this in healthy taste of home. But who needs healthy so instead of using lite and fat free (yuck), I used regular ingredients and it is to die for. I have made it many times since discovery. I have tried it with apricots and other fruit. YUM!!!
2/3 cup butter, softened
3 Tbsp. plus ½ cup sugar, divided
1 ¼ cups of flour
1 pkg. cream cheese
1 cup of powdered sugar
1 carton (12 oz.) whip cream
2 Tbsp. cornstarch
¾ cup cold water
3 cups fresh blueberries (frozen works too)
In a small bowl, cream butter and 3 Tbsp. sugar. Gradually add flour and mix well. Press onto the bottom of a coated with cooking spray, 13 x 9 baking dish. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool before adding other ingredients.
in a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whip cream. Spread mixture over crust. Refrigerate for 20 minutes.
Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil, cook and stir for 2 minutes or until thickened. Cool to room temperature.
Spoon topping over cream cheese layer. Cover and refrigerate. Cut into squares.
Makes 2 dozen
1 square is 178 calories
*can use different kind of fruit.
Thursday, September 2, 2010
Last Minute Supper
By Teresa Stephens
Here is an old family recipe. If spam is not wanted can be substituted with ham.
1 can (12 ounces) Spam diced
1 medium onion chopped
1 can cream of mushroom soup
½ cup milk
2 cups diced cooked potatoes
2 tsp parsley
Salt & pepper per taste
Boil potatoes until tender with fork. Sauté Spam and onions until onions are tender. Mix together soup and milk until smooth, add spices. When potatoes are done add all ingredients into a pan and cook over low heat for 10 minutes to blend the flavors.
Here is an old family recipe. If spam is not wanted can be substituted with ham.
1 can (12 ounces) Spam diced
1 medium onion chopped
1 can cream of mushroom soup
½ cup milk
2 cups diced cooked potatoes
2 tsp parsley
Salt & pepper per taste
Boil potatoes until tender with fork. Sauté Spam and onions until onions are tender. Mix together soup and milk until smooth, add spices. When potatoes are done add all ingredients into a pan and cook over low heat for 10 minutes to blend the flavors.
Subscribe to:
Posts (Atom)