sapphire_storm: (cauldron)
[personal profile] sapphire_storm
This vegetarian and gluten-free recipe was created by Chef Deborah Brunson. It was a fan favorite at a recent Longmont Farmers' Market, so we just had to share it with everyone.

Serves 4-6

Ingredients:

3 tablespoons olive oil
2 pounds butternut squash, peeled and cut into 1" cubes, about 4 cups
2 firm pears, peeled and cut into 1" cubes, about 2 cups
1 medium yellow onion, coarsely chopped
1 cup apple cider
4 cups vegetable stock
½ teaspoons salt
½ cup half and half
1 vanilla bean or 1 tablespoon vanilla paste or extract

Method:

Heat oil in a medium stock pot over low-med heat. Add squash, pear, and onion. Cook for 10-15 minutes, stirring occasionally, until onion is translucent.
Add cider and bring to a boil over med-high heat. Add broth and simmer on low-medium heat, stirring occasionally, until squash is tender, about 30 minutes.
Carefully transfer hot soup in batches to a blender (or use an immersion blender directly in the stock pot) and puree until smooth. Return to stock pot and add salt. Continue to cook uncovered on medium heat, stirring occasionally, until reduced by about half.
While soup is reducing, warm half and half over low heat just until it steams, being careful not to let it boil. If using a vanilla bean, split and scrape the bean into the half and half. If using vanilla paste or extract, simply add to the half and half as it warms. Stir into reduced soup and adjust seasoning as desired. Serve warm.

Salmon dish

Feb. 7th, 2012 03:05 pm
lady_myfanwy: (campfire cauldron)
[personal profile] lady_myfanwy
Salmon x2 brought defrosted slices [for the amount of people cooking for, in this I’m doing it for 2 people, so double up depending on if you need more]
Artichoke hearts in oil x1 can
Pick a herb~ basil, oregano, thyme, marjoram, etc. handful of one of these.
Olives, one can
Seasoning-pepper and salt
Lemon juice
Sliced, diced and chopped vegetables of your choice- aubergine, coloured peppers etc.
Get a tray that you’ll be cooking these in, add the fish a good length apart [so the other things can cook around them].
Open the cans of the list above. Chop the herb of your choice and add this to a small bowl with the juice of one lemon and the seasoning, mix with a fork and add this over the fish. Place the veg around the salmon slices, and add the artichoke hearts as well-this comes in it’s own oil and will be sufficient to be oily for the whole dish, plus the fish contains oils too. Add the drained olives as well.
Cook on an average temp- around 180 degrees C, for about 30mins-1 hour check occasionally to see when the fish has coloured a light golden brown.
[identity profile] myfanwy-65.livejournal.com
This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.
Ingredients
3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice
Directions:
1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.
2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.
3. Whisk together ingredients for yogurt spread.
4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve.
http://www.womentodaymagazine.com/foodcooking/summerpicnic.html
[identity profile] myfanwy-65.livejournal.com
This traditional Finnish vegetable soup is known as "summer soup" because it is made with the first new vegetables of summer — the sweetest fresh carrots and peas, new potatoes and cauliflower.
You should note that in all the traditional Finnish recipes for summer soup also milk is added to the stock. In my family this soup is always made with a clear stock only. If the idea of limp vegetables floating in cooked, hot milk puts you off, you should stick to this recipe!
1½ l vegetable stock or beef bouillon
or
1½ l water + vegetable or meat bouillon cubes or fond to taste
3 - 4 medium new potatoes
small spring cauliflower
sweet fresh peas (in pods)
3 - 4 medium spring carrots
about 2 tbsp flour
(salt)
knob of butter
Clean the vegetables. Gently brush or scrape the carrots clean under cold running water. New potatoes are never peeled, their thin skin comes off easily by just gently rubbing or brushing their surface.
Break or cut the cauliflower into smaller florets and rinse quickly. Pod enough peas to get about 200 millilitres of peas.
Cut the potatoes and carrots into cubes, slightly smaller than 2 × 2 cm in size. Pour stock (or water and bouillon cube/fond) in a saucepan and bring to the boil. Add the vegetables and simmer for about 15 - 30 minutes.
Put the flour in a small jar with a tight fitting screw-on lid. With a ladle, take a little of the stock from the saucepan and add together with a dash of cold water in the jar with the flour. Immediately close the jar tightly and shake vigorously, until the liquid and the flour have been incorporated. Pour the mixture straight away in the soup, stirring thoroughly.
Cook for another 10 minutes. Add a large knob of butter and some salt, if required, stir and serve.


Copyright © 1997-2006 M. Paavonkallio

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