Wednesday, October 28, 2009

Curried Butternut squash apple soup

This soup is all about fall. It's great warm or cold and the mix of flavors is a feast for the palette.
Mark and I are the only ones who eat it so I usually make half or 2/3 of the recipe.
1 TBL. unsalted butter
3 cups fat free chicken broth
2 cups finely chopped onions (a little less is fine, chop in food processor)
1 TBL curry powder
2 medium butternut squash (about 3 lbs)(You can get this already peeled and chopped)
4 Granny Smith apples, peeled, cored, and chopped
1 cup apple juice

Melt butter in a medium soup pot. Add 1/4 cup of the chicken broth, the chopped onions, and the curry powder; stir together and cook, covered, over low heat until the onions are tender, about 5 minutes. Meanwhile, peel the squash (use a potato peeler), scrape out the seeds and strings, and chop the flesh coarsely. (You can buy the squash already peeled and cut up which makes it quicker)

When the onions are tender, add the remaining chicken broth, squash, and apples and bring to a boil. Reduce heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.

I use a ladle to transfer the hot mixture to a blender. This must be done in batches. Process until smooth. Put the processed mixture in a serving bowl. When all is processed add the apple juice and stir. (You can use the apple juice to wash down the sides of the blender, blend for a second to get out all the goodness and then pour into soup and stir) Season the soup to taste with the salt and pepper, serve immediately. You can warm again if necessary. Serves 4 to 6. Only 165 calories. You can eat this hot or cold, the flavors are more intense when it’s cold - be careful as you will come to crave it! If you want the gourmet look you can put some sour cream in a squirt bottle and swirl a little on top.

Credit for picture goes to
If Amy was here I'm sure she could take a lovely one for me...

Thursday, October 22, 2009

Big Soft Ginger Cookies

I know, I know, I just posted a cookie recipe. But, hey, it is fall and these cookies are not to be missed!

3/4 C butter, softened
1 C sugar
1 egg
1/4 C molasses
2 1/2 C flour
2 t. ground ginger
1 t. baking soda
3/4 t. ground cinnamon
1/2 t. cloves
1/4 t. salt
Additional sugar

1. Cream butter and sugar. Beat in egg and molasses.
2. Combine flour, ginger, baking soda, cinnamon, cloves and salt in separate bowl. Gradually add to creamed mixture.
3. Roll into 1 1/2 inch balls, then roll in sugar.
4. Place two inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes.

Makes: 2 1/2 dozen

Thursday, October 1, 2009

Easy Peanut Butter Cookies

I had the challenge of making a treat for a friend who had some allergies: milk, wheat, and corn. The corn-free part was easy, but the rest was a bit tricky. This is what I found...

The hard part is that the batch only makes about, they are gone very quickly, but they are super easy. Here is the recipe:

1 C crunchy peanut butter
1 egg
1 C sugar
1 tsp. vanilla

Preheat oven to 350 degrees.
Mix all ingredients together.
Form dough into 1-inch balls.
Press flat on greased cookie sheet with fork.
Bake 10 minutes.