Jesus, our Creator , Teacher, Healer, God
Sunday, October 31, 2010
Jesus, our Creator , Teacher, Healer, God
Saturday, October 30, 2010
- very fine sandpaper
- Popsicle sticks
- 2 cups brown sugar
- 1 cup golden corn syrup
- 1/2 cup butter (do not use margarine)
- 1 can sweetened condensed milk
- about 18 medium sized apples
- crushed nuts and various candy's and or melted chocolate for drizzle
- Wash apples and dry them.
- Use fine sandpaper to give them a bit of a rub. This will help the caramel to adhere. Do not break the skin.
- Use a tea towel to wipe the apples down, stick Popsicle sticks in the stem end, and set aside.
- Prepare several cookie sheets by putting parchment paper down or be sure to grease your sheets well.
- Combine the brown sugar, corn syrup and butter in a medium saucepan.
- Stir over medium heat until butter melts and then add the sweetened condensed milk.
- Boil on high heat stirring constantly until a candy thermometer reaches soft ball stage. .230 degrees.
- This will take about 20 minutes. Keep stirring. Let cool about 5 minutes.
- Dip the apples into the caramel and set onto the parchment paper lined cookie sheets.
- If you wish to dip them into crushed nuts . .do that now. .and let them cool on cookie sheets before finishing the decorations.
- Place them in the refrigerator to cool slightly. Once they have cooled. .you can decorate them.
Friday, October 29, 2010
- 1/2 cup soy sauce
- 2-3 cloves of garlic, chopped
- 1 tablespoon of freshly grated ginger, or 1 teaspoon ginger powder
- 1 tablespoon sesame oil
- 2 lbs. of pork tenderloin
- 1/4 cup liquid honey
- 1/4 cup brown sugar
- 1/4 cup sesame seeds
- Combine first five ingredients in a plastic bag.
- Marinate at least 2 hours at room temperature or overnight in the refrigerator.
- Remove the pork and dry well with paper towels.
- Combine the honey, brown sugar in a plate and roll the pork in this mixture.
- Roll in sesame seeds.
- Bake at a 375 degree oven for 30-40 minutes. Pork is done when it reaches 160F with a meat thermometer, for medium, and 170 for well done.
- Remove from oven and let rest covered for 10 minutes.
- Slice thinly and serve.
This is a very easy no fuss dish to make and it is certainly company worthy. It always goes over very well.
Thursday, October 28, 2010
My Mom used to make this for Saturday lunch. She didn't really have a recipe so I've had to try each time to recreate it. Recently I made it again and this time I wrote down the ingredients so I could share it on the blog. As with many casserole or skillet meals, you can adjust the ingredients according to what you have in the fridge. The main thing to remember is that the rice gets its flavour by cooking in the tomato sauce.
- 1 lb. hamburger
- 1 onion, chopped
- 1/2 a green pepper, chopped
- 1/2 a red pepper, chopped
- 1 stalk of celery, chopped
- 2 cloves of garlic, minced
- 1 cup uncooked rice
- 1 28 1/2 oz. can diced tomatoes, undrained
- 1 cup tomato sauce
- 1 tsp. chili powder
- salt and pepper to taste
- 1/2 tsp. thyme
- 1 cup shredded zucchini
- 4-5 mushrooms, chopped (opt.)
- 1/2 cup each cheddar and mozzerella cheese, grated
- corn chips
- Break up hamburger in an electric frying pan or a deep skillet over medium heat, stirring until hamburger is browned.
- Drain fat and return hamburger to pan.
- Add remaining ingredients except zucchini.
- Cover skillet tightly and cook on low heat for about 20 minutes.
- Stir in zucchini, replace cover and cook until liquid is completely absorbed into the rice.
- Sprinkle cheddar and mozzerella cheeses over the top and cover until the cheese has melted.
- Garnish with corn chips around the edge and serve right from the skillet.
Wednesday, October 27, 2010
This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.
- 1/2 cup chunky salsa (mild, medium or hot)
- 1 pound boneless skinless chicken breast cut into 1/2 inch pieces
- 2 cups frozen corn
- 1 can (approx 15 ounces) black beans rinsed and drained
- 2 cans (10-3/4 ounces each) cream of chicken soup
- 1 can (approx 15 ounces) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
- 1/2 cup water
- 1 teaspoon ground cumin
- 1 or 2 6inch corn tortillas cut into strips
- 1 cup shredded cheddar cheese
- 1/3 cup chopped fresh cilantro
- Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
- Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
- Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
- Stir in tortilla strips, cheese and cilantro.
- Cover and cook an additional 15 minutes.
- Enjoy with warm tortillas or corn bread!
Tuesday, October 26, 2010
- 2 pounds ground beef
- 1/2 ring farmer sausage cubed.
- 2 onions
- 3 cloves garlic
- 1 can of canned tomatoes (28 oz.)
- 1 can tomato sauce (14 oz.)
- 2 cans tomato past (6 oz.)
- 1 can kidney beans (19 oz)
- 1 can beef broth (10 oz.)
- 1/2 cup packed brown sugar
- 1 tablespoon chilli
- 11/2 cups Salsa
- 1 tsp. oregano
- 1/2 tsp. pepper
- 1 tsp. salt
- Brown ground beef and saute onions together.
- Drain off extra liquids.
- Pour into large cooking pot.
- Add all ingredients in order.
- Simmer and cook for 2 hours on medium heat.
Oh, by the way, add a fresh salad and don't forget to add some Health Buns.
Monday, October 25, 2010
This is a moist, dark brown bread, great for breakfast or a healthy choice sandwich. It is always best to make sure the flour and grains you use are fresh. I prefer to store the ones I do not often use, in the freezer. As in most bread recipes, the type of flour you use is quite flexible. I would suggest to stay with at least 4 or 5 cups of whole wheat and then add other types of flour and cereal, if desired, until the dough is kneaded to a nice smooth texture. For example, if I do not have rye flour on hand, I simply replace it with whole wheat or multigrain.
Mixing a larger amount such as this, is easier if you can use a large Kitchen Aid or Bosch Machine.
- 3 cups hot tap water
- 1 Tbsp salt
- 2 Tbsp sugar
- 1/2 cup oil
- 1/4 cup molasses
- 4 cups whole wheat flour, divided
- 2 Tbsp instant yeast
- 2 cups multigrain (or 7 grain) flour
- 1 cup rolled oats
- 1 cup bran
- 1 cup rye flour
- 3/4 cup wheat germ
- 1/2 cup ground flaxseed
- Mix ingredients in order given, using about 1/2 the whole wheat flour amount before adding the yeast and the rest of the ingredients.
- Switch to kneading hook attachment on machine, when necessary, and add the rest of the whole wheat flour at the end, kneading until you have a smooth dough. You may need a little less or more. Transfer to a larger bowl to rise.
- Cover with a clean tea towel and plastic. Let rise 1 1/2 hours.
- Punch down gently, divide and shape into 4 small loaves (or 3 medium). Shape with greased hands to smooth the top.
- Place into greased loaf pans. Cover and let rise 45 - 60 minutes.
- Bake at 350 F, about 35 - 40 min.
- Remove from pans and allow to cool on rack.
- Slice and freeze any loaves you do not plan to eat by the next day.
Sunday, October 24, 2010
"And my God will meet all your needs according to His glorious riches in Christ Jesus."
Saturday, October 23, 2010
When we have our family gatherings everyone is known for bringing their specialty.
If these things aren't regularly brought to a family potluck gathering, people are wondering,
"HEY WHERE IS THE ......."
Helga with her Taco Salad, Mary with Chinese Fried Rice, Irene and her Potato Salad,
Katie it is Asian Cole Slaw, Patty her fabulous Brownies and down the line it goes for every one, but this time it is ,
Charlene with her.........
- 1 cup chicken broth
- 4 eggs, slightly beaten
- 1 cup couscous
- 2 cups chopped mixed fresh veggies (tomato, cucumber,grated carrot and broccoli)
- 1 green onion or 1/4 cup chopped chives
- 2 tbsp chopped fresh cilantro, mint or parsley
- 1/2 cup Italian salad dressing
- 3 tbsp lime juice, fresh with grated lime peel (peel is optional)
- 1 tsp chili powder ( I usually do more and taste as I add and mix)
- Salt and pepper to taste
- In a sauce pan bring broth to a boil and slowly add eggs while whisking. Cook until eggs are set.
- Remove from heat and stir in couscous – let stand 5 minutes.
- Combine remaining ingredients and toss with couscous mixture
- Refrigerate covered.
- To make this a gluten free dish, it can easily be made with 2 cups cooked Rice, or 2 cups of cooked quinoa instead of couscous.
Friday, October 22, 2010
- 3-1/2 cups flour
- 1 tsp Baking Powder
- 1-1/2 cups butter or margarine, softened
- 1 cup sugar
- 2 packages Jello (4-serving size /any flavor), divided
- 1 egg
- 1 tsp vanilla
- Preheat oven to 375°F.
- Mix flour and baking powder; set aside.
- Beat butter in large bowl with electric mixer until creamy.
- Add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy.
- Add egg and vanilla; mix well.
- Gradually add flour mixture, beating until well blended after each addition.
- Shape dough into 1-inch balls.
- Dip top half of each ball into reserved gelatin crystals.
- Place on ungreased baking sheets...crystal side up.
- Flatten with bottom of clean glass...one with a design if you want a pattern.
- Bake 8 to 10 min. or until edges are lightly browned.
- Remove from baking sheets to wire racks.
Thursday, October 21, 2010
- 1/4 cup butter
- 250 gram package regular marshmallows
- 1/2 tsp vanilla
- 6 cups Rice Krispies
- In a large sauce pan melt butter over low heat. Add marshmallows and stir until melted.
- Remove from heat and add vanilla. Stir in Rice Krispies.
- Lightly spay mold with cooking spray.
- Add candy sprinkles to the bottom of each cup.
- Fill cups with warm Rice Krispies mixture.
- Stick a sucker stick into the middle of each treat.
- Place in fridge to chill. Remove from mold and store in an air tight container in the fridge or freezer.
Wednesday, October 20, 2010
This is one of my favourite comfort foods. It's more a method than a recipe as it changes each time I make it. Most of you have probably made this often and have your own version but for those few to whom it is new, you can start with the following instruction and then adapt the flavours to your own taste.
- 3 or 4 raw potatoes, peeled and quartered
- 2 tablespoons sour cream
- 1 tablespoon butter
- salt and pepper
- 1 - 1 1/2 lb. ground beef
- chopped onions
- chopped red and/or green peppers
- 1/2 cup tomato sauce
- 1 or 2 tablespoons tomato paste
- 1/2 teaspoon basil
- salt and pepper (second amount)
- grated cheddar cheese or a mixture of cheddar and mozzarella
- Cook potatoes in salted water until tender.
- Drain and mash, adding sour cream, butter and milk until fluffy and smooth. Set aside.
- Brown ground beef in a skillet, breaking it up with a spoon.
- Add onions and peppers.
- When beef and vegetables are cooked through, drain fat.
- Add tomato sauce, tomato paste, basil and salt and pepper and mix well.
- Place beef mixture in bottom of casserole dish.
- Spoon mashed potatoes over beef, completely covering it.
- Sprinkle with grated cheese and dot with a few dabs of butter.
- Bake at 350º until casserole is heated through and you can hear it bubbling.
Note:You can change up the flavours of both the beef and the potatoes.
For the potatoes : use garlic mashed potatoes or cheesy mashed potatoes or you can use up leftover mashed potatoes
For the beef: Use BBQ sauce, salsa or leftover gravy instead of the tomato sauce, chili powder instead of the basilYou can also add corn or grated carrot to the beef mixture.
Tuesday, October 19, 2010
1 cup flour
1 tsp soda
½ tsp salt
1 egg, beaten
14 oz fruit cocktail along with syrup
1 tsp vanilla
¼ cup brown sugar
½ cup crushed walnuts or almonds
¼ tsp cinnamon, optional
- Stir together sugar, flour, soda, salt in mixing bowl.
- Beat in egg, fruit cocktail and vanilla.
- Pour into shallow, greased 8x8 inch pan or pie plate.
- Combine brown sugar, nuts and cinnamon and sprinkle over top.
- Bake at 325 F for 40 - 45 minutes.
Serve plain, with ice cream or whipped cream.
Monday, October 18, 2010
Yesterday the grands were over for brunch.
I had spent several hours. . .yes. .several hours cutting apart comments on Saturday and now I needed an impartial comment selector to pick the winner of our cookbook.
Kanneloni Macaroni. . .
mixed them all up. .
turned her face in order to remain impartial. . .
rolled up her sleeves to keep from hiding any stray comments in there. .
and picked. . .
Congratulations Ang. . .
we are delighted to have you as the first winner of our book.
Your prize is still in the making and will be sent to you Spring 2011.
The rest of you .. can preorder from Herald Press here. . get 20% off and free shipping..
Sunday, October 17, 2010
Do you suppose, O man – you who judge those who do such things and yet do them yourself – that you escape the judgement of God? Or do you presume on the riches of his kindness and forbearance and patience, not knowing that God’s kindness is meant to lead you to repentance? ~ Romans 2: 3,4Isn't it amazing that God leads us to repentance with His kindness. Our God is good to us. It's good to be reminded to repent and to forgive. God forgives, we need to forgive and then move forward with joy.
Saturday, October 16, 2010
This bread is easy to make and your house will smell wonderful as it's baking!
- 1 1/2 cups scalded milk
- 1/2 cup honey
- 2 tablespoons salt
- 1/2 cup oil
- 3 1/4 cups lukewarm water
- 2 tablespoons instant yeast
- 2 cups bran
- 1/2 cup wheat germ
- 1 cup ground flaxseed
- 4 cups whole wheat flour
- 4 cups multigrain flour
- 2 cups white flour
- Scald milk, add honey, salt, oil and water and mix till honey is melted.
- Add bran, wheat germ, ground flaxseed and stir until mixed.
- Add in multigrain, whole wheat and white flour and yeast, stirring and kneading as you add each flour. Add the white flour 1 cup at a time, add a little more if you need it to make a slightly firm but not too hard a dough. Knead approx 8 minutes.
- Place dough in a greased bowl and let rise in a warm place till doubled in bulk, about 1 hour. Punch down and cut into 4 equal pieces.
- Shape each piece into a loaf and put into greased 91/2" x 51/2" loaf pans. With a rolling pin I roll each piece into a flat rectangle, then roll it up to form a loaf. This helps to avoid air pockets in the bread.
- Cover and let rise until double in bulk.
- Bake at 400ºF for 28 minutes. Sometimes my loaves 'fall in' a bit as they bake but it doesn't change the flavor or texture and I kind of like the uneven top:)
- Yields: 4 loaves
Friday, October 15, 2010
- 6-8 chicken breast cut into 4 strips
- 1/2 cup flour
- oil for browning
- 1 cup white vinegar
- 1 cup white sugar
- 1/4 cup soy sauce
- 1-2 tablespoons of cornstarch dissolved in
- 1/4 cup water
- Dredge the chicken flour and brown on all sides.
- Place into a casserole dish.
- Add all the sauce ingredients and de-glaze the pan.
- Pour over chicken and bake for an hour at 350, covered.
- Pour sauce over your favorite rice, and serve with a mound of stir fried veggies.
EDITORIAL NOTE BY LOVELLA
Today is the last day to enter the draw for our cookbook which will be coming out June 2011. The comments on the post Herald Press Comes Knocking will close after today and then the comments will be thrown in a teapot for a random draw. Winner will be announced Monday morning.
Thursday, October 14, 2010
- 1 1/2 cups butter or margarine
- 2 cups brown sugar
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 2 cups whole wheat flour
- 2 cups white flour
- 1 15oz can pure pumpkin
- 2 cups oatmeal
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 cups chocolate chips
- Beat together butter, sugars, egg and vanilla.
- Alternately add flours and pumpkin and beat well.
- Add oatmeal, baking soda, cinnamon and salt and beat until just blended.
- Lastly mix in chocolate chips.
- Drop onto cookie sheets and bake at 350º for 15-18 minutes.
- Remove immediately to cooling rack.
Wednesday, October 13, 2010
- 1 pound ground beef
- 1 large onion diced
- 2 sticks celery, diced
- 1/3 cup pot barley
- 28 ounce can diced tomatoes
- 4 cups water
- 2 beef bouillon cubes
- 1 large potato, diced
- 1 small head cabbage, chopped fine
- 2 large carrots, diced
- 1 can tomato soup
- 1 bay leaf
- a small handful chopped parsley
- 6 peppercorns
- 6 allspice
- 1 tablespoon dill weed
- Brown the ground beef in a large stock pot.
- Use a mandolin to prepare your vegetables or chop while your meat is browning.
- Add the onion and celery and fry until translucent.
- Add the remaining ingredients.
- Put your spices in a spice ball or tie it in cheesecloth.
- Add the remaining ingredients and bring to a simmer.
- Simmer several hours.
Tuesday, October 12, 2010
I would also like to thank our sponsors...whose links are listed on our sidebar...and who have for some time been helping us to 'feed the hungry' with their donations. One of those sponsors is Lepp Farm Market...a wonderful place to visit if you happen to live in our area. If you don't...their website is also a wonderful place to visit, especially the recipe section! Today's spicy green bean dish is from Charlotte Lepp's collection...one we have enjoyed at our table several times now.
Spicy Green Beans
- 1 pound fresh green beans, trimmed
- ¼ cup olive oil
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Sambal Oelek Asian chili paste (or 2 or 3 teaspoons if you like it hot!)
- 1 clove garlic, crushed
- Steam beans until tender crisp.
- Combine all remaining ingredients for sauce...and heat until sizzling.
- Pour sauce over the beans and serve.
- These also make a great finger food appetizer.
Monday, October 11, 2010
Sunday, October 10, 2010
I hope, like me, you can say that your cup overflows with thanksgiving.
I used to think being thankful depended on life being perfect, but of course that rarely comes to any of us.
Some of the most thankful people are the ones who seem to have the least reason to be thankful, and those least thankful with the most reason to be thankful !
So thankfulness is a condition of the heart -- a choosing to see one's glass half full instead of half empty.
Walking along the trails near where I live, I was surprised this week how many wild flowers are still blooming . I expect them in spring and summer but they are a pleasant surprise and special joy late in fall when I am not expecting them.
"And remember the words of the Lord Jesus, that He said, 'It is more blessed to give than to receive.' "
"In everything give thanks; for this is the will of God in Christ Jesus for you."
Saturday, October 9, 2010
It is Saturday again, and it is cleaning day for many of us. I can't tell you how excited I am about this way of cleaning, it even has the younger generation helping out with a smile.
I used it on my stove and cleaned up the grease and spaghetti sauce with one stroke, and the mirrors just shine. I love it!!!
These days we are always looking for better ways of being good to our environment, and our own health. I always appreciate it when people pass on their ideas as to what they use to clean their home. These ideas came from my friend Karin that uses nothing else to clean. She says that the following she uses for windows, mirrors, sinks, appliances, just about anything.
- 16 oz spray bottle (I used a 32 oz bottle and doubled the ingredients)
- 1 tbsp. rubbing alcohol
- 1/2 cup of vinegar
- 1 tsp. dish soap
- Add enough water to fill spray bottle
- Spray on anything that you wish to clean and wipe with a soft cloth.
Tea Tree Oil as a disinfectant
- Once a week put four drops in the toilet, swish and let it sit til the next flush.
- Or put a few drops in with some water in a spray bottle and spray down areas like toys or door knobs.
- Puts few drops of Tea Tree Oil in the palm of your hand with shampoo helps to rid of lice (or keep them away) as well. We used this tip when we needed it and learned from personal experience that it really did work! Don't forget the hair still needs to be combed through with a special nit comb to get rid of any nits. Keep doing it until you don't see any nits anymore.
I would love to hear your ideas, or tips that you have for environmentally friendly and safe cleaning. Please share them in the comment box.
Friday, October 8, 2010
- Stir together all filling ingredients.
- In a separate bowl, whisk together eggs, milk and oil. Pour this over filling and stir well.
- Combine flour and baking powder and add to mixture. Stir to blend well.
- Spoon into lightly greased muffin tins.
- Bake 20-25 minutes @375º or until lightly browned. Serve hot or cold.
- Store in fridge or freezer. Yields 1 dozen muffins.
Thursday, October 7, 2010
- 1/2 cup butter, softened
- 1 cup brown sugar, lightly packed
- 1 egg
- 3/4 cup buttermilk
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Juice and grated rind of 1 large orange
- Cream softened butter and sugar until creamy.
- Add egg, orange juice and grated rind.
- Blend dry ingredients and add to creamed mixture alternately with buttermilk, mix well.
- Pour in to a greased 8" by 8" greased pan and bake at 350º for 35 minutes.
- When cake is baked spread with topping.
- 3 tbsp butter, melted
- 1/4 cup brown sugar
- 1/2 cup flaked coconut
- 1/2 cup walnuts
- Spread topping on baked cake and put back in oven and set oven to broil.
- Watch carefully and once topping is bubbly and golden take cake out of the oven.
- It is good warm or cold.
Wednesday, October 6, 2010
Embarrassingly easy ... but too good not to post!
- 1 pkg chocolate cake mix
- 1/2 cup margarine, melted
2 eggs, beaten
- 1 cup semi sweet choc chips
- 1 cup rolled oats
- Combine all ingredients in a large bowl. Mix well.
- Drop dough by tablespoons onto ungreased cookie sheets.
- Bake for 8 - 10 minutes at 350 F.
- Cool before removing from cookie sheets.
These are good for dessert, still warm, served with ice cream and chocolate fudge sauce.
Yields 30 large cookies.
Tuesday, October 5, 2010
- 1 10 inch pie shell, baked
- 1 cup cooked and mashed pumpkin or canned pumpkin
- 3 eggs separated
- 1 cup sugar, divided
- 1 cup milk
- pinch of salt
- 1/2 teaspoon ginger
- 1/4 teaspon nutmeg
- 1/4 tsp. cloves (opt.)
- 1 tsp. cinnamon
- 2 tablespoons melted butter
- 1/4 cup cold water
- 1 envelope unflavoured gelatin
- Heat pumpkin in top of double boiler or microwave, stirring occasionally.
- Mix egg yolks, 1/2 cup sugar and milk and add to pumpkin.
- Add salt, spices and melted butter.
- Stir and cook until of custard consistency - about 15 minutes. This can also be done in the microwave but you will need to use medium power and stir it frequently.
- Remove from heat.
- Sprinkle gelatin over cold water in a small dish and let it soften for about 5 minutes.
- Add softened gelatin to hot mixture and stir until gelatin is dissolved and completely incorporated into pumpkin mixture.
- Chill until pumpkin mixture begins to thicken, stirring occasionally.
- In another bowl, beat egg whites until foamy.
- Gradually beat in remaining 1/2 cup sugar and beat until glossy peaks form.
- Fold beaten egg whites into pumpkin mixture and continue to fold gently until white streaks disappear.
- Pour into baked pie shell and chill at least 4 hours.
- Top with whipped cream, sprinkle with a little cinnamon sugar if desired and serve.
- This keeps well in the refrigerator for a day or two.
Monday, October 4, 2010
- 4 farm fresh eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1- 14 ounce / 398 ml can pumpkin
- 3/4 cup oil
- 3 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup grated zucchini
- 1 cup chopped raisins
- 1 cup finely chopped walnuts
- In a large mixing bowl, combine the eggs, sugars, oil, and pumpkin.
- In a separate bowl, combine the flour, baking powder, baking soda, the spices and salt.
- Add that to the first bowl with the wet ingredients.
- Add in the grated zucchini and the walnuts.
- Divide evenly between to 2 greased loaf pans.
- Bake at 350 F for about 45 minutes or until a toothpick tests clean.
Sunday, October 3, 2010
Friday, October 1, 2010
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 1/2 tablespoons ginger root, minced
- 3 pounds butternut squash, peeled, seeded and cut into chunks
- 2 apples, cored and cut into chunks
- 1 carrot, thinly sliced
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- dash of nutmeg
- 1/2 cup cream
- Melt butter in large pot, over medium heat.
- Add garlic, onion and ginger root. Cook and stir for about 10 minutes, or until soft.
- Add broth, squash, apples and carrot.
- Cover and simmer for about 30 minutes, or until very tender.
- Purée soup using a handheld immersion blender. (Can also be done in a regular blender in small batches.)
- Return pot to stove and re-heat on medium-low heat.
- Add seasonings and cream and heat until steaming, stirring as necessary.