This was an adaptation on a recipe I found. The amount of curry was too much and I felt like it would have been nicer to just enjoy the mellow taste of the squash.  So this is with just a hint. I also fudged on my broth and had to use some bullion cubes which made it too salty. Unsalted broth would be better so you can just add salt to taste at the table.

This is rich and hearty, perfect for lunch or as a dinner with some fresh bread. This recipe serves 4.

Butternut Squash Soup

 

2 butternut squashes, halved gutted, rubbed with olive oil, and roasted in the oven at 400′ until cooked through-about 1-1 1/2 hours. let cool until you can peel.

Sautee until soft:

1 TB olive oil

1 small onion, diced

1 clove garlic,minced

add squash in chunks taking care not to scorch

add 6 cups low sodium chicken broth  and 1 tsp curry powder

simmer uncovered, stirring occasionally for 20 minutes

remove from heat and stir in 2 TB honey.

blend in blender, in batches if necessary, until smooth

serve immediately with plain yogurt or creme fraiche drizzled on top

 

 

One of my personal favorites is this curry pasta salad. I used take this over to my bachelor friends house for a potluck and it never failed to be finished. It has a wonderful mix of mild curry flavor with a touch of sweetness. One key-do not substitute miracle whip for the mayo.

1 package rotelle pasta, cooked and rinsed until cool

1/2 frozen peas, defrosted in cool water and drained

3/4 cup diced Tillimook Sharp Cheddar cheese

Mix dressing:

1 1/2 cup mayo

3 TB lemon juice

3 tsp sugar

3 tsp curry powder

Mix dressing in bowl, add cheese chunks,stir to coat, add pasta and peas.  Serve immediately or can be made in advance. The flavors will mellow as it sits.

Enjoy!!!

Gigantic Blackberries

This is the first year I have had a nice batch of blackberries off my thornless bush. I’m extremely proud of this plant-I started it from a little bitty 2 leaf start. Now 3 years later I picked a gallon and probably will have another gallon over the next couple days. The only thing I could do with this many berries is either freeze (no time) or bake (better option).

preheat oven to 375′, grease a 13×9 baking pan

2 pints berries,carefully washed/rinsed

1 cup sugar with 2 TB cornstarch mixed in

Stir in a large bowl and let set while you mix the topping.

in bowl, microwave 1/2 cup butter until soft and about 1/3 melted

mix in 1/2 cup flour

1 1/2 cups oats

1 cup sugar

2 tsp cinnamon

mix with a fork until clumpy

pour berries into pan-crumble topping over berries and bake 30-45 minutes until fully bubbly and topping is golden brown.

Allow to cool 10 minutes before serving ,and top with vanilla ic cream!

This started as a recipe given to me by a friend but I never follow exactly because I never seem to have the exact ingredients so I tend to make substitutions. This would be more flavorful with pork but I used leftover beef roast from the night before and it was fantastic.

I also made fresh corn tortillas to go with it, which was surprisingly easy and very tasty. I would serve with either cornbread or tortillas of your choice.

1 TB oil

1 onion,diced

4 cloves garlic,minced

2 cups cubed meat- beef or pork  (fresh or leftovers work fine)

2 tsp chili powder

2 tsp ground cumin

1/2 green bell pepper,diced (you can use a whole if you like,I only had a half)

1/2 cup med salsa

2 cups broth (beef or if using pork I use chicken broth,can use water but will need to simmer longer)

1 TB chipotle sauce (I opened a can of chipotle chilis and used the sauce and saved the rest)

4 oz can diced green chilis

2-15 oz cans black beans,drained and rinsed

Start by sauteeing onions and garlic in the oil. If using raw meat, add this to the pot along with chili powder and cumin and cook meat until done. Add remaining ingredients. Simmer for at least 30 minutes-longer will make the flavors better. Serve hot with sour cream and shredded cheddar cheese garnish.

This served my family of 4 with a little leftover. To adjust the spiciness, change the amount of chipotle sauce.

My dad makes the ultimate rhubarb pie. I never like the mix of strawberry rhubarb. To me rhubarb deserves it’s own dish-and of course topped with vanilla ice cream. I love the tartness mixed with sweet vanilla ice cream and the velvety texture of good tender rhubarb. Years ago my dad took a pie to a potluck dinner. A couple of elderly ladies were ranting about the pie, wondering who had brought it. He admitted he did, and they promptly told him to tell his wife she makes the best rhubarb pie in years.  I’m surprised they lived when he told them he made it him self.

I think this is a more old fashion recipe with the egg that adds a custard-like touch.

Pre-heat oven to 425′

Ingredients:

4 cups chopped rhubarb (about 1/2-1  inch slices if your stalks are average)

mix: 1 1/2 cup sugar and 2 TB cornstarch-then stir into rhubarb,

stir in  1 beaten egg

set this bowl aside while you make the crust

Crust:

1 cup cold shortening

(you can use 1/2 butter, but do not replace completely with butter,it melts away and leaves holes in the crust!)

2 cups flour

1 tsp salt

mix flour and salt-cut in shortening

[ I put 1 cup flour and 1/2 shortening in my little food processor and pulse until it is coarsely mixed-shortening should be pea size-ish. Put that in a bowl, and do the other half]

measure 1/3 milk into measuring cup, add 1 TB vinegar and pour immediately into the bowl. Mix with a spoon until it comes together, then I use my hands to pack it together.

Roll out the first half, then put that in the pie dish. Pour in the rhubarb mixture, top with the other dough. Pinch closed all the way around, then trim with a sharp knife.  Slice a couple holes in the top-this allows the air to escape while it’s cooking. I have never made one that doesn’t ooze over. It’s okay-it’s a good thing.

Place on cookie sheet in oven. Bake at the 425′ for 15 minutes, then reduce temp to 350′ and finish for 40-45 minutes. Allow to cool for a bit before you cut into it-and top with a scoop of your favorite vanilla ice cream!

This idea came from a marinated pork chop recipe, and it was very tasty on grilled Salmon. I always lay the salmon on foil when I grill it; that way the skin sticks and when I serve it my spatula picks the meat right off the burnt skin. It also seems to keep some of the juices and partially poaches the fish, which keeps it incredibly moist and delicious.

I never, ever, use farmed salmon. If you do, the texture will be mushy and not the nice meaty firmness of wild caught. I also prefer to eat it only when it’s fresh in season, but I imagine previously frozen would be fine too.

Ingredients: mix well in small bowl or cup while the grill is warming up

juice of 1 lemon

1/4 cup mayo

1 TB dijon mustard

2 TB yogurt

2 tsp dried dill weed

1/2 tsp sugar

Place salmon fillets on foil on preheated grill. Generously spoon sauce on top and cook until salmon is opaque, adding sauce as desired. I usually have almost a quarter inch of sauce on top by the time I serve it, it should sort of bake on. You can also serve remaining sauce on the side. Very good with rice or on a salad!

I think spaghetti sauce in a jar is one of the best scams out there. With all the choices of canned tomatoes and sauces, it’s so easy to make your own version-minus the high sugar,salt,  and no preservatives, and your own flavor. It can be done in about 30-45 minutes if you start your noodles when it starts to simmer.

My family likes a good meaty sauce. You can use hamburger for a milder flavor, I like to use a sweet Italian sausage for a sweeter sauce. Hot Italian sausage would make a good spicy variation as well. Always use tomatoes with no added salt if you can find them. It helps to control your salt intake at least a little. One of the best things about spaghetti is you can mix up the spices and adjust according to your taste but probably won’t ruin the dish.

Brown in saucepan at medium heat:

use 1/2 tblsp olive oil if using a lower fat meat

1- 1 1/2 lbs hamburger or sweet Italian sausage

Add and cook until soft:

1 small onion, diced

1/2 cup green bell pepper,diced (optional)

2 cloves garlic, minced

Add:

1 large (29 oz) can tomato sauce

1 regular (14.5 oz) cans diced tomatoes

2 tsp dried basil

2 tsp dried oregano

1 tsp garlic powder

1 tsp sugar (helps the acidity of the tomatoes)

simmer on low heat for at least 15 minutes, 30-45 will blend the flavors better. Serve over your favorite spaghetti noodle. Try a whole wheat pasta for added flavor and healthy option.

I love the taste of fresh lime and cilantro. I love pretty much any sweet/sour type dressing I think. This dressing I made worked for about 3 days as the cilantro turns very quickly. You can certainly vary a bit according to your personal tastes. I like this on a salad with diced chicken or sliced egg.

In blender or food processor:

juice of 3 limes

1 cup mayo

1/3 cup honey

1/2 bunch of fresh cilantro

2 cloves peeled garlic

salt and pepper to taste

blend until fully incorporated, chill 1 hour before serving over your favorite salad.

I learned this from a friend of mine, and it’s one of those things that was taught by sight more than following a recipe. As with many, things can be off a little and it still turns out wonderful. A couple of things I would be careful on: lime, fresh cilantro, and stewed tomatoes are a must.  The flavors will not work right if you use diced tomatoes. This seems like a light soup, but with the tortilla chips at the end it can be quite filling.

Chicken Tortilla Soup

1 lb skinless bonelesschicken, diced

1/2 onion, diced

2 cloves garlic

1/2 TB olive oil

1 tsp chili pwd

1 1/2 tsp ground cumin

2 cans swanson low sodium chicken broth (I use 1 box Pacific brand organic chicken broth instead-your choice)

1 can stewed italian style tomatoes (I like to break these up a bit before putting them in)

1 can drained and rinsed corn (I like Niblets)

1 can black beans, drained and rinsed

1/4 minced fresh cilantro

juice of 1 lime

tortilla chips

Put oil in saucepan and brown the chicken. When the chicken is done add garlic.chili powder,cumin and onion, sautee until soft.

Add chicken broth and bring to a simmer; add tomatoes, corn and black beans. Bring back up to simmer.

Turn off heat and stir in lime juice and cilantro (these change flavor if you cook them in) Serve immediatly, with chips-each person can add chips according to their preference.  ( I like a lot!)

May be garnished with sour cream.

Indeed the spirit has caught me! This recipe I got out of a newspaper about 10 years ago. I didn’t have a good recipe filing system, so I actually carried this in my wallet for that entire time. Luckily I somehow managed to keep it in one piece!

I chose to bake this in a 13×9 inch glass pan and just top each piece with whipped cream. Add about 10-15 minutes to the baking time.

I couldn't help myself- I started eating before I took the picture.

This is a fabulous recipe-slightly bittersweet and rich. Courtesy of Guinness.

Guinness Chocolate Cake

1/4 cup cocoa powder (for dusting cake pans)

2 sticks butter or margarine (butter is always MY preference)

1 cup Guinness Stout (can is best which I wouldn’t say for most beers)

2/3 cup Dutch-process dark cocoa powder

1 teaspoon salt

2 cups unbleached flour

2 cups sugar

1 1/4 tsp baking soda, sifted

2 extra large eggs

1/2 cup sour cream

     Heat oven to 350′. With cocoa powder, lightly dust two greased 8-inch springform pans.  In a heavy saucepan or microwave, heat butter, Guinness and cocoa powder until melted, cool.

I do this in the mixer: Sift dry ingredients together. Add the Guinness mixture and beat for 1 minute on medium speed. Add egs and sour cream and beat 2 minutes on medium spped.

Pour batter into pans and bake at 350′ for 25-30 minutes or until a knife inserted in the middle comes out clean. Place pans on wire rack to cool for about 10 minutes, then remove the sides and cool completely.

Frost with your favorite frosting. It hardly needs any if you love cake.