In Season Recipes

Blundin2005 · August 2009

My computer broke so I won't be on as often until it is fixed.

Hollyann--first to let you know that Vivo and her family are safe and well in Greece.

Shedua -- your recipes sound yummy. I really like the fruit and vegetable combo salads don't you?

We were invited to a bbq the other night at a house in the country with ducks, turkey, goats, bigs, horses, rabbits, dogs and cats, fruit trees, veggie garden.....the family generations live there for years and years. It reminded me of my great-grandfather's house. We moved when I was six but I still remember it like it was yesterday. I was nostalgic for it the other night.

So anyway....the tables were set up on the small terrace outside the kitchen in the garden under the stars that were numerous. All generations were represented....and they cooked roasted potatoes in the outdoor wood burning pizza oven along with bruscetta. They dressed the bruscetta (sp) with puree of various veggies from the garden. The meat bbq was a small pig, a chicken and rabbit....no dressings or sauces....just the meat. Served with wine and water. There were 10 adults and 10 children.

Tira misu, fruit tort and chocolate tort ended the night.

Tonight is my DH birthday.....he's cooking chicken cacciatori....

Best wishes to all as always,

Ps. Vivo--glad that you are safe.

crazy4carrots · August 2009

Here's a delicious twist on caprese salad:

Slice two or three garden-fresh tomatoes (beefsteak preferably) and layer slices of fresh bulffalo mozzarella (or, even better, fresh smoked mozz) on each tomato slice. Top with a tsp of fresh basil pesto, and sprinkle with freshly ground black pepper and sea salt. So very tasty!

(The pesto just adds a lot more flavour than basil leaves).

This makes a wondeful appetizer. Buon appetito!

dlb823 · August 2009

Hi, Linda ~ Thanks for that great idea! Don't know why it never occured to me, as we often have a caprese appetizer or salad, but only if I have fresh basil on hand. Now I won't be so limited!

Shedua ~ Thanks for sharing your recipe for grilled veggies. I'll bet the balsamic makes them really delicious. Will have to try that soon.

Blundin ~ Sorry about your computer. I hope it's not too difficult to get it fixed there. I loved the very festive image you painted of the BBQ dinner on the terrace. I almost felt like I was there! And please wish your DH a very Happy Birthday from me and I'm sure the rest of us here!

P.S. I wanted to share a photo of the most beautiful salad I had at a restaurant recently, but I don't know how to add photos here. Do I need to upload them to a photo hosting site first?

Shedua · August 2009

Hi Jo,

Thanks for inviting me to this board.

This recipe may work with all the flavors. Have you tried stuffed zucchini, maybe he would like that.

Shedua Kiss

Shedua · September 2009

I'll get back to you, making lunch then must food shop. If I forget to post a recipe please remind me.

Basically it can be stuffed with vegetables like tomato, breadcrumbs,olives... also meat.

Shedua

kbugmom · September 2009

MMM havent had stuffed peppers in years. That sounds pretty good.

Shedua · September 2009

Baked Stuffed Zucchini

3 medium zucchini (about 1 ½ lb) 1 ¼ tsp Salt (I use much less)

3 T oil ¼ tsp BP

½ c chopped onions ½ tsp oregano

2 c soft breadcrumbs

1. Wash & scrub zucchini. Cook in boiling salted water 8 minutes. Drain well, cut in ½ lengthwise. Scoop out the pulp & chop.

2. Heat oil in a skillet; sauté onions & garlic 5 minutes. Add zucchini pulp; sauté 5 minutes. Mix in S & BP, oregano & breadcrumbs. Stuff zucchini boats, arrange in a greased baking dish. Bake at 375 for 20 minutes or until heated through & filling has a light brown crust.

Note: Seasoned breadcrumbs can be used in combo w/ breadcrumbs from bread.Tomatoes can be added, ground meat. Other seasonings parsley, sage

Serves 6

It can be frozen but will get mushy.

Shedua · September 2009

Baked Stuffed Zucchini

3 med zucchini (about 1 1/2lb) 1 tsp salt (or less)

3 T oil 1/4 tsp BP

1/2 chopped onions 1/2 tsp Oregano

2 c soft breadcrumgs

1. Wash & scrub zucchini. Cook in boiling salted water 8 min. Drain well, cut in 1/2 legthwise. Scoop out pulp & chop.

2. Heat oil in skillet; saute onions & garlic 5 minutes/until heated through & filling has a light brown crust.

Note:Seasoned breadcrumbs can be used in combo w/ breadcrumbs from bread. Tomatoes & ground cooked meat can be added. Other seasonings parsley, sage.

Serves 6

dlb823 · September 2009

lindasa ~ I've been meaning to tell you that I tried the Caprese Salad a few nights ago with pesto, and boy was it delicous! I was really surprised at how much more flavorful it is with pesto instead of fresh basil. Thank you so much for sharing that idea. I don't think I'd go back to just the basil leaves now. Deanna

Blundin2005 · September 2009

Hi all,

Still waiting for my new computer to arrive this week.

But had to say....Lindasa tried the pesto instead of basil but on another dish and it tasted great. I made layers of eggplant, tomato with pesto, mozerella ... tree high ... then spinkled parma cheese and baked at 200 c. (350 F.) for 20 min. I usually bake the egg plant slices while I'm preparing the other ingredients to take some of the moisture out.

My husband made the stuffed zucchini last week. We use ground meat and cook in homemade red sauce. It tastes very good and very healthy at the same time. I never tried to freeze it but that is a great idea.

My husband's keyboard is difficult to use...Italian keyboard is a little different..just enough to slow me up a bit.

Best wishes to all as always,

Marilyn

crazy4carrots · September 2009

So glad you like the caprese salad with pesto! It's such a wonderful flavourful addition to so many dishes. I also like a tomato and mozzarella sandwich with some pesto spread on the bread instead of mayo.

I must tell you that the first time I had pesto was way back in the 70's. My sister-in-law brought back the recipe from a chef in Genoa and served it on flat and folded-over sheets of home-made pasta, with generous dollops of butter (back then we didn't worry about cholesterol!). Oh my, those really were the good old days Tongue out .

Welcome back Marilyn, your absence had been noticed!!

Blundin2005 · September 2009

Hi again...

...thanks Lindasa.

My computer arrived today and I need to go through set up...hopefully tomorrow.

Guests arrived today from US...a long day...airport, car rental, one hour drive to our house. They were tired and happy to stop. The lakeside beaches were empty...everyone back to work or school. We went to the outdoor cafe to exhale. Still warm enough to sit outside. Our plans for tonight are pizza at Vincenzo's...our favorite out of the kitchen place...and the perfect food. The crust is very thin and crispy cooked in a wood burning oven.

Did I ever tell you about the chocolate pizza?

Best wishes to all as always,

Blundin2005 · September 2009

Ta da! The new computer is working!

So my guests arrived and we went that night for pizza. We did not have room for the chocolate pizza after the antepasta dishes and various other pizza. It was there first day in so they were eager to sleep after the long trip.

The next morning I woke them at 10 am. We slowly made our way to the bank then back to the cafe in that order. Along the way I came by my friends who told me about their art show...we made plans.

I offered to drive so they could enjoy the views. We made our way to Tarquinia to visit the Etruscan necropolis and museum. After we left the necropolis and on the way to the museum, we stopped for pranzo (lunch). I had a recommendation from the people at the necropolis...along with a place to find free parking outside the center.

We found the restaurant and it seemed we were in good hands. But I think that the owner took advantage of the tourists...or so he thought. For first, he said that he didn't have fettucini but that he had tagliatelli....we asked for that. What arrived was a hand rolled spaghetti. For second they asked "to taste" Orate fish....so we ordered one between them. This made him upset. So a very, very well grilled Orate arrived. Then I was upset. My guests didn't know the difference. I told him "shamo!". The bill too was inflated. I don't like going to tourist areas for this reason.

After lunch we went to the museum. It was fantastic! 5th century B.C. How much we enjoyed to read the life of these times as captured on the walls of their tombs and pottery. It struck me too that the tombs were so cheerful...color...smiling faces...stories of their life. These trips are humbling.

After the museum we stopped for gelatto then I drove the tired tourist home.

Also in season is the ceramics and raku that my friends make. I say 'in season' because he begins to create the pieces in May when they arrive here from their home in Germany. The Italian sun is perfect drying for the items. Then the painting and firing. This occurs over the weeks of the summer before it becomes too hot. By the Fall (now) there are many pieces for display, or simply a cherished few. Their art show was successful and the pieces beautiful.

We walked back through the medieval town to the parking lot and drove home. For lunch, we made rice with red sauce and sausage....served with home made red wine. I like that chill in the air....

Idun · September 2009

Congrats Marilyn with your new computer.

Sounds like your guests must have had a wonderful time with you in Italy. Reading your post took me back to the year 2006 when I spent a vacation with my family at Lake Garda in Bardolino. What a wonderful experience that was! The food, wines and environment....just wonderful!

Now the autumn has arrived with its beatyful colours and a bit of a cool breeze. Makes me think about warm and tasty soups. I was wandering if any of you make your own croutons? I find the ones in the stores often to salty. I want to try it out but I haven´t found a catchy recipie jet.

Wishing you all a great day!

Blundin2005 · October 2009

Boy did I have a lot to catch up on with the new computer. My friends here were never far from my mind.

So tonight we had thin turkey slices cooked in drizzles of EV olive oil, white wine, calamata olives, and with rosemary, thyme and sage topped with a slice of young mild cheese. Fresh bread to sop up the juice. The salad was balega with peaches tossed in balsamico and drizzles of olive oil. Served with Syrah red.

Last week was tense. Doc follow up appointments for both me and my husband. Both went relatively well for two old people. On the way home, we took a diversion from the our route and an adventure ride.

The day felt so good I wrote about it. I was working on a project and prefaced our hard work with the story to lighten the burden of the day. But none would understand better than my friends here that when you go to a checkup and come out OK.....next appointment 6 months. 6 months! This is a forever vacation from doctors!

The ladies I wrote this to asked to post it on their web site....it went up today. I hope you enjoy this as much. So keeping with "In Season" ..... you'll see why.

Good Morning!

It's a beautiful day today isn't it?

Yesterday on the way home from one of several doctor appointments, and feeling good with the outcomes, we treated ourselves to a drive through Lago di Vico—it’s naturally beautiful with groves of chestnut and hazelnut trees. We followed the long, winding road down toward the lake, passing the farmers along the way taking their Fall harvest, and the only other traffic on the road. Our car was the only disruption of natures’ gift to our five senses.

Strewed along the side of the road were fallen chestnuts begging to be taken.

We joined the food chain and filled a small bag with the prickly balls that protect their seeds—eventually, lentamente, we arrived to the lake.

Not long after, the tractors we had passed along the road reached us again. My husband had the idea to stop the farmer and ask if we could buy some of the hazelnuts—and so he did, ever so respectfully. The farmer pulled over, smiled, hopped off he seat, and then walked to the back to open a very large burlap bag. "Prego, prego....” the farmer said. My husband resisted his generosity taking only a few, “No, no, grazie, sia vero gentile” he said. But the farmer just broadened his grin and insisted, “Prego, presa piu, piu!" he said. “They’re beautiful!” I said. My English gave me away. So while the farmer scooped them out into our small bag, he asked where I was from. They somehow always know I'm not Italian!! We chatted together a bit more, we thanked him unfeignedly for his kindness, and finished our drive home.

What an absolutely great end to a good news day.

So just wanted to share that little story and maybe brighten your day.

Sorry...edited to correct the spelling of the salad.

kbugmom · October 2009

Thank you for sharing the adventure with us. It was a real blessing to you. Glad the dr appts went well. Keep us up on great food and adventure.

Blundin2005 · October 2009

I looked up the nutritional value of hazelnuts today ... since we've been eating quite a bit of them lately since our excursion to the harvest. I've always been a fan of nuts. I used almonds for energy when I was training....much younger days Undecided

So here's what I found .... http://www.nutritiondata.com/facts/nut-and-seed-products/3116/2

....and it was very interesting.....especially the anti inflammatory affect. And as many of us are suffering from arthritis and side effects from AI...anti inflammatory foods become very important.

ciao for now,

Marilyn

Blundin2005 · October 2009

Hi all,

I'm in the mood for pumpkin. But until then, I thought to share this simple plate.

For lunch, my husband cooked short pasta. Steamed chopped steamed broccoli and added this a pasta bowl with a cup or so of light cooking cream with a sprinkle of salt and pepper. Then added the drained pasta to the bowl.

Last night for dinner we had fresh small clams cooked in oil and garlic tossed into vermicelli and parsley. Simply good.

The garden is finished for the year. But the oranges are growing nicely and will be ready in December.

Our friends from Germany are returning for another birthday dinner. We'll lump the October and November birthdays together...they'll come around Thanksgiving. I'm planning on freezing the pumpkin pulp that I take from the pumpkins for table decorations. We'll see. The plan is only and idea at the moment.

And how are you ladies all doing?

Best wishes to all as always,

Marilyn

Photobucket " mce

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Blundin2005 · October 2009

Hi all,

I've been missing to come here and share recipes. I bought some split peas today to make soup as the weather is turning cold. I want to use a prosciutto bone for the stock. I'm still in the mood too for pumpkin. However, a volunteer project to organize and edit a handbook/directory has enveloped my time...more than expected. I'm beginning to see daylight on the project, so I looked again at the pumpkin.

I think I mentioned that I can't buy pumpkin in a can here, so I'll be carving the pulp directly from the pumpkin. I'll put some away for pie in November, but I also like the flavor in ravioli. So I looked up a recipe....

Ravioli di zucca (of squash) from the Lombardia region. Food is regional here and identified as such. It's always interesting conversation. Even when we went to the doctor the other day....we discussed food as part of the management...and also shared recipes. The doc tweaked my interest when he suggested to coat fresh tuna in pistachio crumbs and bake or cook in a pan with a little oil and white wine.

But back to the ravioli .... this is for 6 people ....

For the pasta: 500 grams of flour and 3 eggs.

For the filling:

1 kilogram di zucca gialla (yellow squash ... but I'll use pumpkin)

240 grams di grana padano, grattugiato (grated cheese)

80 grams of pangrattato (breadcrumbs)

6 amaretti sbriciolati (macaroons crumbled)

un nonnulla di cannella in polvere (a stick of cinnamon crushed into powder)

sala (salt)

Per il condimento: sugo di carne or burro fuso (di color nocciola) e parmigiano reggiano grattugiato. (For the condiment meat sauce .... or .... butter melted [of the color hazlenut] and parmigiano reggiano). Just a note to say we usually cook this in the melted butter with sage in a pan...brown the ravioli just a bit. Buono.

Vino (Wine) : Oltrepo Pavese Rosato

From the cookbook "Il Grande Libro Della Cucina Italiana in oltre 5000 Ricette Regionali" by Alessandro Molinari Pradelli

I thought that I might be more fun if I translated after the Italian. So this recipe took me a little over an hour to post...moving from the cook book to the dictionary. That's part of the fun too though.

I probably won't get serious about this until next week....my plate is too full of other priorities. Hope to hear if anyone tries the recipe.

Best wishes to all as always,

Marilyn

Blundin2005 · October 2009

Meg,

That sounds good to me! It's not easy being green....I've heard Laughing

To make puree, I use a food processor. Can you freeze the soup? We have a vacuum sealer that keeps the food really tasty. I need to learn again how to put the food up in jars. I did this years ago with friends. Storage is easier and more reliable if there is an energy disruption.

Nice to talk with you again.

Best wishes to all as always,

Marilyn

mumito · October 2009

This time of the year I always make corn and vegie chowder. Use one or two (one is less fat) slices of bacon brown with chopped onion.Then add any seasonal vegies you have for me this week it was zucinni,sweet potatoe,cellery,carrots, parsnips,wht potatoe,bok choy.Then add I bay leaf some chpped fresh parsley s+p and fresh tyme.Add soup stock I used home made chicken stock but bought is easier.Simmer for 15 min then add some light cream about 1/2 cup.Serve with grated cheader on top. My DH and I love this hearty healthy soup for lunch.Sorry I forgot two cobs fresh corn cut off the cob is necesary for this recipe.The other vegies are intrerchangable. Enjoy Ladies.

Blundin2005 · October 2009

Mumayan -- that soup sounds like what my Mother made....and it is so good. We didn't use bacon...but she saved the bone from a ham and made the stock from that. Soup is so warming and healthy.

Meg - We had some minestroni today ...DH added some white beans ... he always adds some beans, tops it with parmesean and toasted bread. We're on the same wave length it seems. I need to look into an immersion blender...don't quite know what it is but anything that saves clean up is a good choice.

So I did the pumpkin today. It seems a diffferent type than I'm accustomed to see in the US. The pulp is very orange. I filled 6 bags ... 500 grams each (6.6 lbs.). That should be enough for pies and ravioli.

Then I cut a face on the pumpkin to use as a center piece for a luncheon with some friends. I salted and baked the seeds....they're good! And a healthy snack. I was surprised when I googled the nutrition. Even my dog had some pumpkin...what he found on the floor...and he liked it!

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Autumn food indeed!

crazy4carrots · October 2009

Speaking of freezing soups: In the years we have an excess of broccoli in the garden, I make big batches -- fresh broccoli, large onion, some garlic cloves, a potato or two, and chicken stock. I actually use a stand blender to puree (I have an immersion blender but find it doesn't work quite as well for this -- I like my soups REALLY smooth!!) and then freeze. Sometimes when I'm ready to serve it, I add a small cube of frozen pesto, just for some additional flavour.

P.S. For freezing, I make the pesto without cheese. And yes, I use plastic yogurt tubs as freezing containers for the soup.

For strict vegans, I suspect using veggie stock and adding chickpeas (for protein) instead of potato would be a good idea?

Blundin2005 · October 2009

http://www.pickyourown.org/pumpkincooking.php

I'm guilty....still thinking about pumpkins....

Meg -- I looked at soup recipes last night ... some were a little far fetched for my taste. But I like the one I found on the like (edited--ooops I meant link) above. I was looking too for pumpkin bread recipes and there was one on this link...included using the seeds. I like my pumpkin bread with raisins, nuts, cinnamon, nutmeg....like carrot cake almost. I have bags of hazlenuts to use. The bread bakers will be making November bread soon.....similar but without the pumpkin. I like it so much and ask that they save me several. It's only made in November. (edited again...I forgot dates in the bread...)

Lindasa-- The broccoli soup sounds yummy...but then almost any vegetable soup sounds good to me. I keep pesto frozen too....some in ice cube trays then I put the cubes into bags. I hadn't thought not to add the cheese....good idea. I recently dried the second growth of my plants and put them into jars for the winter.

The soups are great nutrition, filling and good for weight loss or control don't you agree?

My husband often comments not to waste any food because he knew the labor that goes into the production...especially home made oil. Not that we leave any oil on the plates....that is one reason that the bread is on the table. I'm understanding his comment more and more. Each pinch of herb that I use in cooking has a feel of the entire summer .... growing...watering...pruning....every day attentive to a healthy plant without chemicals. I really enjoy to use what I've grown...and not waste anything. They make great gifts too...which is a favorite of everyone at Christmas time around here....exchanging jars, bottles and meals of the harvest. Even the Italians that laughed at my terrace garden in pots ... yes they laughed .... enjoyed the tomatoes over the fence. I really enjoy the cultural exchanges with the food.

How are our friends in Greece? in Iceland? what's in season for you? Hope you are both well.

ciao for now,

Marilyn

Idun · November 2009

Hi Blundin and everyone.

Always enjoyable to check in and read your posts. I must admit I haven´t been much on the computer lately, perhaps we could say that it is a healing sign? Smile

Talking about In season, here it´s the time of lamb slaugtering, so our dishes are quite inspired by that. We have many traditonal dishes when it comes to lamb and sheep. I don´t know if you are familiar with the scottish Haggis, but we make similar produts from both sheep blood & fat and another verison from the liver & fat. We call this product Slatur. It is both served hot and cold, often with ricepudding. Even though it is indead a bloody and dirty job, it is a nice tradition where families get togather making it.

Love to you all!

Idun

Blundin2005 · November 2009

Hi Idun, Nice to hear from you too. I like especially "...that is a healing sign". I agree.

About the Slatur....ummmmm....it sounds a bit rich for my palate but I'll bet that it would surprise me if I tried it. When I think to the cold you must live in this season, this dish is probably just what your body needs? The rice pudding that I remember is with raisins, cinnamon and custard....I can't imagine that with Slatur.

DH cooked perch last night with thin apple slices ... it was a very nice flavor. We ate it with a green salad and black olives....and chilled Vermantino.

I need to write about the friend's luncheon last week. It was a feast. But I need to run now...more later.

The pics are the pumpkin carved. He looks funny as he shrinks...toothless....come to think of it so do I look funny as I shrink. I've noticed in my magnifier mirror that another person seems to be looking back!

Stay well and warm.

Best wishes to all as always,

Marilyn

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Sierra · November 2009

Hi Blundin:

Ive been wondering about you

but dont have a puter

at library today and oh, my I am starved

reading your posts here

have to print them all out

and make the food.. many tks

Did everything come out okay for you?

I hope so, maybe let me know

more at my e mail addy

I can get tinned pumpkin so

will get some .. it is very good for you

isnt it?

take care

Hugs, Sierra

Blundin2005 · November 2009

High Sierra! So good to hear from you. Sorry about your computer though. I’ll email to you soon. Hope all is well. In the meantime, here’s some of what’s been going on with me….

It was my turn to arrange the quarterly luncheon. In the past, we did this monthly and celebrated birthdays. It was a tradition begun by a small group of women around the lake towns.

So I chose a friend’s pizzeria whose menu on Sunday only is Restaurante. The ladies baulked a bit when I sent the notes out (email). They wanted a “proper” lunch for that price (30 euros) and this was a pizzeria! It was a small group…only 10. I brought my carved pumpkin complete with candles for the center of the table. I was nervous because it’s always hard to please everyone.

Here is the menu I received from my friend for our gathering…

Buonasera,

Antipasto:

Antipasto di Mare;

Primo:

Fettuccine di Cernia o Fettuccine di carne chianina;

Secondi:

Coregone o Filetti o Spigola;

Contorno:

Insalata o patate;

Dolce della Casa

Vino/Acqua/Caffè

Euro 30.00

The table was prepared with both red and white wine and water bottles then the appetizers arrived on small dishes around the table…. Fried bread rings … breaded zucchini, grilled eggplant and zucchini….marinated crab and boiled potatoes … shrimp and calamari … and salmon carpaccio.

When finished, the table was cleared…

Then the first plate arrived … fettucini with cernia (fish) or carne (meat) I had the meat and when I finished I thought that I couldn’t eat another thing.

…..the table was cleared…

Then the second plate arrived … Now here is where I drove my friend crazy. I understood Filetti to mean beef … but it was fish … mia colpa because my Italian misses on occasion. So he said “no problema” went to the refrig and pulled out a filet mignon…from Tuscany…and sliced it up and cooked it on the open fire grill for those of us who didn’t order the fish.

We had small side dishes of potatoes or cicoria in oil and lemon or salad, and steamed carrots.

…the table was cleared…

Then desert …. Small pastries just made … some a cake with chocolate … some a macaroon with amaretto … some with fruit

….the table was cleared…

then we had coffee or after dinner drinks.

It was such fun to surprise them with this secret place…every dish was so well made and the flavor not matched by restaurants in the area. My friends all left happy….and favorable comments followed. Whewwww. But I don’t want to do it again soon.

I find that since this diagnosis, treatment and medication that my anxiety levels are less controllable then they once were. I even recently quit a women’s association…social group…because my tolerance level for some things are 0 now. The doctors like to attribute it to menopause but I’m not so sure.

In the meantime, this is one of my simple pleasures….to share a meal with friends … real time or virtual with you all.

Next, our friends who celebrated her birthday with us in July are coming for Thanksgiving. They emailed to say “order the turkey!” I talked to the butcher today about the turkey…small….12 lbs. Time to refocus on the pumpkin project. I’m thinking to make the pies with chestnut flour.

Best wishes to all as always…

Tried to fix the format...I don't know what happened.

Jelson · November 2009

This Winter Squash soup is based on
a recipe from Mollie Katzen's Moosewood Cookbook. I will give you my version,
which is smooth ie few discernable bits of onions and no mushrooms, Mollie
has you pureeing the squash and then adding the sauteed onions/mushrooms). It is thick and tasts rich but has no added cream or roux and is very forgiving if you aren't into measuring exactly!!!

Curried Squash and Mushroom Soup [I made it without the mushrooms]

Ingredients
2 medium acorn or butternut squash [I used butternut]
2 1/2 C water - I used a mixture of chicken and vegetable broths
1 C orange juice
1 Tbs butter or oil [I used butter]
1 C chopped onion
2 medium cloves garlic, crushed
1 1/4 tsp salt - if you use broth, that usually has salt, so you can cut back
on this.
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp dry mustard
Mollie suggests a few dashes cayenne (to taste)
and fresh lemon juice and yogurt, for the top of each bowl to cut the
sweetness, but I didn't do any of that.

1. Preheat oven to 375 F split the squash lengthwise remove seeds, and place
face-down on a lightly oiled tray. [I used aluminum foil on tray]. Bake until
soft (30-40 minutes) Cool, then scoop out the insides. measure out 3 cups
worth,what is with that? I use whatever I get, what am I going to do with it
otherwise???
While the squash is baking/cooling you can
2. Heat the butter or oil in a pot and add onion, garlic salt and spices.
Saute over medium heat until the onion is very soft (8 minutes) You may need
to add a small amount of water to prevent sticking. At this point if you were
going to include mushrooms, you would add 1/2 C of sliced mushrooms, cover
and cook for 10 minutes over medium heat stirring occasionally.
3.Either put the squash in a food processor or blender with the water (broth)
and sauteed onion/spice mixture and puree until smooth. (you may need to do
this in batches). Return to the pot in which you had sauteed the onions and
stir in the orange juice. Alternatively, use a hand blender to puree after
adding the water/broth and squash to the pot in which you sauteed the
onion/spice mixture.

Sierra · November 2009

Wow! some great recipes here Gals!

Marilyn, I want to come visit

will bring some vino

and Meg..

tks for the sprouts recipe

Im tired of steaming them

I love roasted beets too (o/t)

Sierra

In Season Recipes

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