WINTER SQUASH CREAM SOUP

WINTER SQUASH CREAM SOUP
SERVES 10 AS A FIRST COURSE

This is the type of soup that makes a great first course. It is very light, flavorful and sure to spark the appetite for the remainder of the meal. It can also be served as a light lunch or supper with homemade seasoned croutons.

INGREDIENTS
3 tablespoons unsalted butter
3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into 1/2-inch pieces (about 8 cups)
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
3 large cloves garlic, chopped
4 cups low-sodium chicken broth
1 cup apple juice or cider
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
Salt and pepper to taste
1/2 cup dry sherry
1 cup heavy cream
1/2 cup sour cream
3/4 teaspoon ground nutmeg
Chopped chives (for garnish)

Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor. Taste for seasoning. Add salt and pepper if desired. (Soup can be made to this point 1 day ahead and kept covered in the refrigerator. )

Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well-combined. Ladle soup into bowls and garnish with chives.

Asian-Style Winter Salad

Asian-Style Winter Salad

2 cups romaine, torn or chopped
1 cup thinly sliced Napa cabbage
1 cup chopped red cabbage
4 green onions, sliced diagonally
4 tablespoons sliced almonds, toasted (or chopped dry roasted peanuts)
1 cup grated carrot
1 cup chopped fresh pineapple (or Cutie sections)
Optional: cooked shrimp or chicken, cooked brown basmati rice

Dressing

1 teaspoon Dijon mustard
1/4 cup unseasoned rice wine vinegar
2 tablespoon wheat-free low sodium tamari sauce (soy sauce)
1/4 cup toasted sesame oil
1 teaspoon Thai fish sauce
juice of 1/2 lime
pinch dried red pepper flakes

Whisk the vinegar, soy sauce, fish sauce and lime juice into the mustard.
Slowly drizzle in the oil.
Add the dried red pepper flakes, toss with the salad, and serve immediately.
Bon appétit!

Gingerbread Popcorn

Gingerbread Popcorn

15 cups popped popcorn
1 cup butter
2 cups packed brown sugar
1/4 cup molasses
1/4 cup corn syrup
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 250

Line 2 large baking dishes (I used 9 X 13 pans) with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn.

Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and add baking soda. Pour over popcorn; toss to coat.

Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.

Delectable Creamy Squash Soup

Delectable Creamy Squash Soup

INGREDIENTS
* 3 delicata squash, halved lengthwise and seeded
* 1 onion, chopped
* 3 cups vegetable broth
* 1 1/2 cups heavy whipping cream
* 2 tablespoons butter
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool. 

2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.

3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.

4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Bacon & Baked Potato Soup

Bacon & Baked Potato Soup

2 large baking potatoes
3 tablespoons butter
1/2 cup onion, chopped
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 cups buttermilk
1 1/4 cups shredded Cheddar cheese
1 cup chicken broth
8 slices bacon, cooked crispy, drained and crumbled
2 tablespoons thinly-sliced green onion
1/4 cup sour cream

Scrub potatoes with vegetable brush. Rinse and pat dry. Prick the skin of potatoes with fork. Bake in 425F degree oven for 60 minutes or until tender. Let them cool. Chop the potatoes and set aside.

In heavy saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes or until tender. Stir in flour, salt and pepper. Add buttermilk. Cook and stir for 6 minutes, or until mixture is thickened and bubbling. Add chopped potatoes, 1 cup of cheese and broth. Stir soup until cheese melts. Slightly mash potatoes with potato masher.

For topping, reserve 2 tablespoons of bacon pieces. Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.

To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream. Makes about 6 servings.

Pumpkin Gingerbread

Pumpkin Gingerbread

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

2.In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.

3.In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4.Bake in preheated oven until toothpick comes out clean, about 1 hour.

Butternut Squash Soup

Butternut Squash Soup

1 butternut squash, halved and seeded
1/4 cup butter
1 tablespoon chopped fresh garlic
1 cup chopped onion
1 teaspoon ground cumin
1/8 teaspoon ground allspice
2 cups chicken stock
1/2 cup milk
salt and pepper to taste
2 tablespoons chopped chives

Preheat the over to 350°F. Spray a baking sheet with nonstick cooking spray.

Place the squash cut side down on the baking sheet. Bake until soft, about 40 minutes. Scoop out the squash pulp and discard the skin.

In a large saucepan, melt the butter and add the garlic, onion, cumin, and allspice. Sauté until the onion is tender, about 10 minutes. Purée the squash with the onion mixture and the chicken stock using a food processor, blender, or hand blender.

Pour the purée back into the saucepan, add the milk, and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally. Season with salt and pepper, and stir in the chives.

Smoked Corn Chowder

Smoked Corn Chowder
Yield: 10

4 ears sweet corn, husks and silks removed
2 tbsp olive oil (30ml)
6 slices bacon, minced
1 cup diced onion (250ml)
1/2 cup diced red bell pepper (125ml),
1/2 cup diced yellow bell pepper (125ml)
1/2 tsp dried hot pepper (5 ml)
1/2 cup flour (125 ml)
4 cups chicken stock (1000ml)
2 x large potatoes (about 1 lb)
1 cup heavy cream (250 ml)
1/2 tsp salt (2.5 ml)
1/4 tsp ground white pepper (1.25 ml)
1/2 tsp Worcestershire sauce (2.5 ml)
1 x bay leaf
3 cups of hickory or mesquite wood chips

Directions:

Smoked Corn Chowder

Place 2 cups (500ml) of wood chips into a bowl of water to soak for 1 hour.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220°F/110°C. Place one smoke pouch on one side of the grill, close the lid and wait for smoke.

Place potatoes into a large pot of water and bring to a boil. Turn down heat and let simmers until potatoes are slightly cooked. They should only cook for about 5-7 minutes. Drain.

Oil the corn and oil the grill. Place corn on the grill and smoke for 30 minutes. Place par boiled potatoes on grill and smoke for 30 minutes.

Remove the potatoes and corn and allow to cool. Dice, potatoes, onion and peppers. Cut corn kernels off the cob with a sharp knife.

Fry bacon in a large pot. Add dried peppers, onions, peppers and cook until soft (approx. 10 minutes).

Add chicken stock and bring to a boil. Add smoked corn, corn stalks and diced potatoes and simmer for 15 minutes. Remove corn stalks

Add cream, salt and pepper and Worcestershire sauce.

Serve hot, room temperature or chilled.

No-Peek Beef Stew

No-Peek Beef Stew

2 lbs beef stew meat, cut into 1-inch cubes
1 can French onion soup
1 can cream of mushroom soup
1 (4.5 oz) can mushrooms, drained
1/2 cup dry red wine

Place beef stew meat, French onion soup, cream of mushroom soup, mushrooms and dr red wine into a slow cooker. Cover and cook on low for 8 hours.

Butternut Soup

Butternut Soup

2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon

In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.

Winter Squash Soup

Winter Squash Soup
Extremely low calorie, nonfat healthy veggie soup.

Ingredients
16 oz butternut squash
1/2 cup chopped onion
2 cubes chicken bouillon
1 tsp nutmeg

Directions

Sauté 1/2 onion in cooking spray, like Pam.
Peel and seed butternut squash, cut into 1" cubes.
Add 6 cups chicken stock, boil until squash is soft.
Blend with a blender until smooth.
Add salt, pepper and nutmeg to taste.