Hello all! I've tried my hand at one recipe for butternut squash soup and didn't like it much so decided to make up my own, with the help of a recipe a friend of mine used. It was much better. Here's what I did and some of the variations you can try.
Butternut Squash Soup
1 large butternut squash (I used 1 small butternut and 1 small acorn) peel and cube
1 med yellow onion, chopped
1 clove garlic, chopped or crushed
1 carrot, sliced
1 potato, peeled and cubed
2 tbsp butter
Water
Sea salt
Pepper
Cayenne
You can add chicken stock or bouillon to the broth. I would imagine that if you use chicken stock you probably don’t need to add water but you’ll want to add the bouillon to the water
Sauté the onions and garlic in the butter. When the onions are tender, add cubed squash, potato, and carrot then add water to cover the veggies
Let veggies simmer until tender
Blend everything in a blender
Add salt, pepper, and cayenne to taste. If you use bouillon or chicken broth, you’ll probably need less or possibly no salt. I used only water so needed quite a bit of salt.
Eat and enjoy!
Anybody have any other good/interesting ideas for butternut squash soup? This was only my second attempt and it turned out delicious but I'll bet it could be better!
Sunday, November 15, 2009
Tuesday, October 20, 2009
Squash season!!!
About two years ago I discovered that fruit and vegetables contain very few calories while packing in the vitamins and minerals. I was able to lose weight simply by incorporating more vegetables into my diet; they filled me up but reduced the amount of calories I consumed in a meal; the fat nearly melted off my body.
Today I am still experimenting with different fruits and vegetables in my meals. This fall I decided to search out the secrets of squash. They are in season right now and one of the many fruits I am not very familiar with. I've discovered so many types! Acorn, golden acorn, swan white acorn, butternut, crooked neck, spaghetti, etc.
The other day I made a butternut squash soup that was great but not what I expected; I wanted something savory and this came out very sweet. I've baked a couple squash with butter, brown sugar, and nutmeg; once I stuffed the squash with pears coated in brown sugar. Krysti made pumpkin bread that was to die for. Delicious! Oh, and I discovered baking the seeds (like you would do pumpkin seeds) to make a wonderful snack.
My favorite discovery so far is adding squash to pasta. No, I don't mean eating spaghetti squash, although that sounds like a great idea too. What I've done (twice now, and LOVED) is saute squash, garlic, and shallots in olive oil or butter. Once the squash is tender, I add cooked pasta, toss them together, and serve. My mom can't have pasta so, as I was telling her of my experiments, I suggested she try it over rice or quinoa.
I'm not limited to just the squash, garlic, and shallots, though. I love to add bell peppers, carrots, mushrooms, parsley, and chicken in the mix. What a delicious dinner! Yum, I can't wait for lunch!!
Today I am still experimenting with different fruits and vegetables in my meals. This fall I decided to search out the secrets of squash. They are in season right now and one of the many fruits I am not very familiar with. I've discovered so many types! Acorn, golden acorn, swan white acorn, butternut, crooked neck, spaghetti, etc.
The other day I made a butternut squash soup that was great but not what I expected; I wanted something savory and this came out very sweet. I've baked a couple squash with butter, brown sugar, and nutmeg; once I stuffed the squash with pears coated in brown sugar. Krysti made pumpkin bread that was to die for. Delicious! Oh, and I discovered baking the seeds (like you would do pumpkin seeds) to make a wonderful snack.
My favorite discovery so far is adding squash to pasta. No, I don't mean eating spaghetti squash, although that sounds like a great idea too. What I've done (twice now, and LOVED) is saute squash, garlic, and shallots in olive oil or butter. Once the squash is tender, I add cooked pasta, toss them together, and serve. My mom can't have pasta so, as I was telling her of my experiments, I suggested she try it over rice or quinoa.
I'm not limited to just the squash, garlic, and shallots, though. I love to add bell peppers, carrots, mushrooms, parsley, and chicken in the mix. What a delicious dinner! Yum, I can't wait for lunch!!
Wednesday, March 11, 2009
Autumn Soup
Brad asked me to take care of meals this week and last. This week I decided to make Autumn Soup, one of my childhood favorites. I know! It's not fall! What was I thinking! But really it's good any time of year. : )
Autumn Soup
Cook beef (with rosemary?)
Add onions and cook for another 5 min
Add water and bring to a boil, then drop to a simmer
Add potatoes, salt, pepper, basil, bouillon, and simmer for about 10 min.
Autumn Soup
1 lb beef
1 med yellow onion, chopped
3 carrots, chopped
4 potatoes, cut up
1 large can tomatoes (or you can cut your own; I’m too lazy)
Any other veggies that sound good (green beans, mushrooms, zucchini, etc)
1 tsp salt
¼ tsp pepper
1/8 tsp basil
(rosemary?)
2 bouillon cubes
4 cups water
1 med yellow onion, chopped
3 carrots, chopped
4 potatoes, cut up
1 large can tomatoes (or you can cut your own; I’m too lazy)
Any other veggies that sound good (green beans, mushrooms, zucchini, etc)
1 tsp salt
¼ tsp pepper
1/8 tsp basil
(rosemary?)
2 bouillon cubes
4 cups water
Cook beef (with rosemary?)
Add onions and cook for another 5 min
Add water and bring to a boil, then drop to a simmer
Add potatoes, salt, pepper, basil, bouillon, and simmer for about 10 min.
Add carrots and simmer for another 10 min.
Add tomatoes, continue to simmer until veggies are tender
Add tomatoes, continue to simmer until veggies are tender
Saturday, February 28, 2009
Scrambled Eggs
But why eat just plain old scrambled eggs? Bor-ing.
I spice mine up by adding vegetable and spices that I like.
I chop up as much onion and garlic as I'm willing to eat.
I saute the onion and garlic in butter or oil that's pre-heated with crushed red peppers.
I add herbs and spices; this morning, as usual, I added cumin and cayenne - don't forget the salt!
As soon as the onions are tender I add my egg.
When the egg is cooked I add chopped mushrooms and parsley.
I made my scrambled eggs into an egg sandwhich by toasting a multigrain english muffin and dumping the egg into it. It was sooooo delicious!
Guess what! You can add cheese, salsa, bell peppers, anything else that sounds good to you. I LOVE cooking!
The english muffins of which I speak I found at Trader Joe's; they're Disraeli and Gladstone multigrain english muffins. They have 160 calories, 5 grams of fiber, and 7 grams of protein.
I spice mine up by adding vegetable and spices that I like.
I chop up as much onion and garlic as I'm willing to eat.
I saute the onion and garlic in butter or oil that's pre-heated with crushed red peppers.
I add herbs and spices; this morning, as usual, I added cumin and cayenne - don't forget the salt!
As soon as the onions are tender I add my egg.
When the egg is cooked I add chopped mushrooms and parsley.
I made my scrambled eggs into an egg sandwhich by toasting a multigrain english muffin and dumping the egg into it. It was sooooo delicious!
Guess what! You can add cheese, salsa, bell peppers, anything else that sounds good to you. I LOVE cooking!
The english muffins of which I speak I found at Trader Joe's; they're Disraeli and Gladstone multigrain english muffins. They have 160 calories, 5 grams of fiber, and 7 grams of protein.
Monday, February 23, 2009
Parsley Pasta
I wasn't really sure what to call this one but it's super delicious. It's one of my favorite dishes and I have it freqently.
I'm going to write it out as a single serving so if you're feeding more than just yourself, be sure to double, triple, whatever the amounts so you're not starving anyone.
I start by putting a pot of water on to boil for the noodles and putting a fry pan on for the meat and vegetables. Then I get all the ingredients together. I use:
crushed red peppers, rosemary, basil, and salt. You could try other herbs as well such as oregano, thyme, sage, etc - whatever sounds good, really.
1 tbsp olive oil
1 clove garlic
1/3 to 1/2 cup chopped onions (I like lots of onions)
1/4 cup bell pepper
1 portabella mushroom
1/2 cup fresh parsley
1/4 lb extra lean ground beef (you can try any meat or no meat at all if prefered)
1 serving Trader Joe's multigrain w flax spaghetti noodles
Make sure the onions, garlic, bell peppers, and mushroom are chopped. You can chop the parsley or just cut off the stems.
I add the olive oil to the pre-heated pan then add the herbs and spices in whatever amounts I feel like using - about a 1/4 tsp of each. I let everything heat up and make that olive oil tasty. Then I add the garlic, onions, and bell pepper and let them saute for awhile. If the water's boiling, go ahead and add the noodles.
Once everything in the pan is hot I add the ground beef and salt and get it cooking. When it is cooked I add the chopped mushroom, mix it around with the meat and oil for awhile, drain the cooked noodles, dump them on top of the veggies and meat, then add the parsley. Once everything is hot, it's ready.
Enjoy!
I'm going to write it out as a single serving so if you're feeding more than just yourself, be sure to double, triple, whatever the amounts so you're not starving anyone.
I start by putting a pot of water on to boil for the noodles and putting a fry pan on for the meat and vegetables. Then I get all the ingredients together. I use:
crushed red peppers, rosemary, basil, and salt. You could try other herbs as well such as oregano, thyme, sage, etc - whatever sounds good, really.
1 tbsp olive oil
1 clove garlic
1/3 to 1/2 cup chopped onions (I like lots of onions)
1/4 cup bell pepper
1 portabella mushroom
1/2 cup fresh parsley
1/4 lb extra lean ground beef (you can try any meat or no meat at all if prefered)
1 serving Trader Joe's multigrain w flax spaghetti noodles
Make sure the onions, garlic, bell peppers, and mushroom are chopped. You can chop the parsley or just cut off the stems.
I add the olive oil to the pre-heated pan then add the herbs and spices in whatever amounts I feel like using - about a 1/4 tsp of each. I let everything heat up and make that olive oil tasty. Then I add the garlic, onions, and bell pepper and let them saute for awhile. If the water's boiling, go ahead and add the noodles.
Once everything in the pan is hot I add the ground beef and salt and get it cooking. When it is cooked I add the chopped mushroom, mix it around with the meat and oil for awhile, drain the cooked noodles, dump them on top of the veggies and meat, then add the parsley. Once everything is hot, it's ready.
Enjoy!
Wednesday, February 18, 2009
Mexi Dip
Here's what I'll be eating for lunch today:
Cook rice with spices (2 cups water to boil, add rice and spices, let simmer for 30-40 minutes)For the amounts on the spices, I literally dump them in there and then sniff to see what I think. Maybe a tbsp of each?? If you like sweet, add more cinnamon. If you like spicey, add more cayenne and crushed red peppers
Thank you, Alina, for sharing the basics of this recipe with me!
Mexi Dip
1 cup brown rice
1 tbsp olive oil
salt, cinnamon, cumin, crushed red peppers, and cayenne to taste
1 can black beans
1 can corn
as much cheese as you feel comfortable with
ditto on the tortilla chips
Cook rice with spices (2 cups water to boil, add rice and spices, let simmer for 30-40 minutes)For the amounts on the spices, I literally dump them in there and then sniff to see what I think. Maybe a tbsp of each?? If you like sweet, add more cinnamon. If you like spicey, add more cayenne and crushed red peppers
Scoop rice into an 8"x8" pan as a layer.
Add black beans
Add corn
Add cheese
Cover with foil
Bake on 350-ish for 20 minutes-ish
Enjoy with tortilla chips, add to burritos or taco salad, etc
Thank you, Alina, for sharing the basics of this recipe with me!
Tuesday, February 17, 2009
Yogurt for Breakfast
Today I'm eating delicious Trader Joe's Greek Style nonfat plain yogurt. It has only 100 calories and a whopping 20 grams of protein in a 1 cup serving!
I've "dressed" my yogurt with raspberries, sweetened it with honey, and added a tbsp of ground flax seeds to add fiber and the all-important omega-3 fatty acids. Yum!
I've "dressed" my yogurt with raspberries, sweetened it with honey, and added a tbsp of ground flax seeds to add fiber and the all-important omega-3 fatty acids. Yum!
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