11-02 Butternut stew

This makes a lot of soup so you may want to halve the recipe or invite some roommates to dinner.

Start with:
1 butternut squash, med size
Slice in half, remove seeds and bake squash in the microwave for 8- 10 minutes so it is soft enough to peel and cut into cubes, but does not have to be fully cooked.

Sauté in soup pot or dutch oven:
olive oil
onion, chopped or thinly sliced
1 clove garlic, chopped or minced
1 celery stalk, thinly sliced (opt)
Stir and allow to soften. Then add:
butternut squash, peeled, cubed and partially cooked (about 4 c)
1 14 oz can tomatoes, whole or diced
2 c water
1 can Cannellini beans, drained
2 T tomato paste
1 t rosemary, dry or 1 T fresh
Bring to a boil and simmer 15 minutes. Check if squash is tender enough.
If you want a smooth soup, use immersion blender now. If not, just top with:
1 T fresh parsley
salt and pepper to taste

For a more hearty soup, add cooked chicken or sauté the veg with pancetta or bacon.

Comments

Nicola's Fisk

Cousins in Sweden served a fish meal that B really liked! [That is a huge compliment as it's not her favorite protein.] Nic makes it without a recipe so this is a general guide. Layer a casserole with a bed of zucchini slices and add a layer cod pieces . Mix chopped flat leaf parsley (handful), softened butter (abt. 2 T), horseradish sauce (abt. 1 T) with a brick (8 oz) of cream cheese. {It is easier if the ingredients are room temperature} Cover fish with sauce and bake for about 25 minutes at about 325-350 degrees [Swedish measurements are not equivalent] Thin sauce with milk if needed. Serve with new baby potatoes baked in butter and dill and salt.

Spiced pumpkin chocolate chip cookies

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01-22 Cooper Lasagna

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