Butternut Squash Soup

This is one of our favorite soups in the fall and winter. We had a great crop of butternut squash in our garden this year. I've made this several times this fall and I'm sure there is more to come! I think we still have 6 left in the basement! :)

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container vegetable broth
  
• salt and freshly ground black pepper to taste

Direction:

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

So simple, so easy, so yummy!Just a little laugh. David made an "old man smiley face" with the bread and cheese. Gotta love my hubby! :)

Blessings,
e

**recipe from allrecipes.com Butternut Squash Soup II

French Baguettes

A few weeks back I made French Baguettes for a supper with some friends. I hadn't made bread in a long time. If I had more time on my hands right now, I would love to bake more. Maybe I'll have some time over Thanksgiving or Christmas Break. I am so busy right now and I've really neglected my blog. It will probably be like this for a while. I'll post when I can, but I'm forgoing the weekly menu for now. I still make a menu, but I just don't always have the time to post. Here's the baguette recipe!

Ingredients

• 5-1/2 to 6 cups all-purpose flour
• 2 packages active dry yeast
• 1-1/2 tsp salt
• 2 cups warm water (120 to 130 degrees)
• Cornmeal
• 1 egg white, slightly beaten
• 1 Tbsp water

Directions:

1. In a large mixing bowl, stir together 2 cups of the flour, the yeast and salt. Add the 2 cups warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover; let rise in a warm place until double in size (about 1 hour or less if you used quick rise yeast).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in fourths. Cover and let rest for 10 minutes. While dough is resting, lightly grease two baking sheets or four baguette pans; sprinkle with cornmeal. roll each dough portion in to a 14x5 or 16x5-inch rectangle. Roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down , on prepared baking sheets or baguette pans. In a small bowl, stir together egg white and the 1 Tablespoon water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size.
4. Preheat oven to 375 degrees. Using a sharp knife, make three or four diagonal cuts about 1/4 inch deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 10-20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks.

Enjoy!

e

A Truly Manic Monday Menu

Wow, what a crazy day! Unfortunately for me not the good kinda crazy. We copped out and ate at DP Dough in Downtown (I refuse to call it "Uptown") Normal tonight. Fantastic calzones! Then it was off to Meijer for the weekly groceries. I'm fighting a nasty cold, so this week's menu reflects my desire for minimal effort cooking. :)

Monday: Out
Tuesday: Gnocchi with zucchini
Wednesday: Butternut Squash soup
Thursday: Loaded Baked Potatoes
Friday: Paninis

I'll try to still put a few more recipes up, but considering the direction this week has taken, no promises. Just trying to keep my head above water, but remembering that I have a God that cares for me and is the strongest when I am the weakest. Have a wonderful week!

e

Chili with Cheese Pot Pie

I tried this recipe last winter and we loved it! It's like having chili with cornbread all in one pot! Super simple. It came from my Budget Buster: Quick and Easy cookbook--a shower gift that has been one of my best friends in the kitchen! I'll post more recipes from it later for sure!

Ingredients:

• 1 Tbsp canola oil
• 2 garlic cloves, crushed
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 1 celery stalk, diced
• 1 tsp chili powder
• 2 cups canned chopped tomatoes
• 1-1/2 canned corn kernels, drained
• 1 cup canned kidney beans, drained and rinsed
• 2 Tbsp chopped cilantro
  
• salt & pepper

Topping:

• 3/4 cup cornmeal
• 1 Tbsp all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 egg, beaten
• 6 Tbsp milk
• 1 Tbsp canola oil
• 1 cup grated sharp cheddar cheese

Directions:

• Heat the oil in a large skillet and gently cook the garlic and the diced bell peppers and celery for 5-6 minutes until just soft.

• Stir in the chili powder, tomatoes, corn kernels, beans, and seasoning. Bring to a boil and simmer the mixture for 10 minutes. Stir in the cilantro and spoon into an ovenproof dish.
  

• To make the topping, mix together the cornmeal, flour, salt, and baking powder. make a well in the center, add the egg, milk, and oil and beat until a smooth batter is formed.
  

• Spoon over the bell pepper and corn mixture and sprinkle with the grated cheese. Bake in a preheated oven, at 425 degrees for 25-30 minutes, until golden and firm.

• Serve immediately and Enjoy!
  

Stuffed Poblanos

This was a great find for a new recipe! Really easy and oh so tasty! David was a big fan!

Ingredients:

• 28 oz. can whole, peeled tomatoes
• 1 jalapeno, minced
• 1 medium onion
• 3 garlic cloves
• salt & pepper
• 1 can black beans
• 1/2 cup yellow or white cornmeal
• 1 cup shredded cheese (Cheddar, Pepper Jack)
• 1 teaspoon cumin
• 3/4 cup water
• 4 large Poblano chiles, havled

Directions:

• Preheat oven to 425 degrees. In a blender (or with an immersion blender), puree tomatoes along with their juice, jalapeno, 1/2 of the onion and 2 of the garlic cloves until smooth; season with salt. Pour sauce into a 9x13 baking dish and spread to cover.

• In a bowl, combine beans, cornmeal, 1/2 cup cheese, onion, 1 garlic clove, cumin and water; season with salt and pepper.

• Divide mixture evenly, stuff Poblano halves; place on top of sauce in dish. Sprinkle with 1/2 cup cheese; cover dish tightly with aluminum foil.
  

• Bake until peppers are tender (about 35-40 min). Uncover and cook until sauce thickens and cheese is slightly browned (10-15 min).

I found that my 9x13 didn't hold all 8 Poblano halves, but 7 of the 8. I just used the other half in another dish. If you try it, let me know what you think!

Manic Menu 10/4--10/8

We I did a really lousy job at posting last week. I don't know whether I've ever been quite this busy. But I am still finding time to cook. I was a little more prepared for this week and did a menu yesterday. I hope to get a few more recipes up this week if at all possible. Let me know if there is any recipe that I skipped from a menu that you would like! I'm always willing to share! My email is eekuche@ilstu.edu. On to the menu:

Monday: Vegetarian meatloaf; homegrown mashed potatoes; peas

Tuesday: Stuffed Poblano peppers; chips & salsa

Wednesday:Stir fry with eggrolls

Thursday:Carrot, Apple & Parsip soup; bread

Friday: Chili with cheese pot pie; peaches

Have a blessed week!

e