Monday, August 24, 2009

Butternut squash Soup


The really nice thing about growing your own squash, is that, preserving is easy!

Once ripe, and before you get a lot of rain(to prevent molding), pick your squash, and let it dry out in the sun for a few days... then store in a root cellar or in a cool dark place in the basement. this also works for your potatoes, onions, garlic. So it's not always a load of work to grow your own food!


But best of all nothing beats the taste!


Butternut Squash Soup

  • 6 Tbs X Virgin Olive Oil
  • 2 carrots peeled and sliced (I grate them)
  • 3 apples grated.
  • 3 medium onions chopped
  • 8 cups veg or chicken stock
  • 1 entire head of garlic, roasted
  • S&P to taste
  • 2 butternut squash, halved & roasted
  • 2 potatoes, peeled and cut up
  • 2 -3 teaspoons grated fresh ginger
  • 1 1/2 tsp. dried thyme leaves, crumbled
  • 1 or 2 cups cream, milk or half and half, added after the soup is pureed.

Garnish with sauteed red pepper, a dollop of sour cream and some chives, or some toasted nuts, or some cheesy croutons- or don’t garnish at all.

Pour olive oil into large soup pot and slowly cook onions over low medium until lightly browned.

Add the roasted squash & roasted garlic, ginger, vegetables and carrot and stir well. Pour in the stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Add seasonings and parsley and simmer for another 15 minutes. Cool and blend in batches in blender or food processor. Reheat soup in clean pot and serve with fresh thyme as garnish.

Sunday, August 23, 2009

Strawberry muffins



Strawberry muffins

quick & easy.

1 1/2 C flour
3/4 C white sugar
1/2 tsp salt
2 tsps baking powder
1/3 C veggie oil
1 egg
1/3 c milk
1 1/2 c chopped strawberries

Preheat oven to 400 degrees F Grease muffin cups or line with liners

combine flour, sugar, salt, baking powder.
place veggie oil in a 1 cup measuring cup, add egg adn top off with milk to equal 1 cup.

mix with flour mixture... fold in strawberries

Bake 20 -25 minutes in preheated oven or until done.

Monday, August 17, 2009

We love homemade Ketchup

Everyone asks me for my ketchup recipe, but I can't take the credit.
Here's the recipe below.
Good old Ball blue book recipe.



Tomato ketchup (Ball Blue Book of Preserving)

(yield: about 3 pints)

4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped onion (about 1 medium)
½ cup chopped sweet red pepper (about ½ medium)
1 ½ teaspoons celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1 ½ cups vinegar

Combine tomatoes, onion, and pepper in a large saucepot. Cook until tomatoes are tender. Purée using a food processor or food mill. Cook purée rapidly until thick and reduced by one-half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and paprika to tomato mixture. Simmer 25 minutes, stirring frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.