1-2 spaghetti squash, halved lengthwise and seeded
2 Tbs. olive oil
1 onion, chopped
2 cloves garlic
1 1/2 cups tomatoes chopped
3/4 cup feta, crumbled
3 Tbs. sliced black olives
2 Tbs. fresh basil
Preheat oven to 350. Lightly grease a baking sheet. Place
squash cut side down on baking sheet. Bake 30 min until tender enough to string. Set aside
Heat oil in skillet over medium heat. Saute onion in oil till tender/translucent. Add garlic and saute for 2-3 min. Stir in tomatoes. Scoop out pulp of squash and add feta, olives and basil. Serve warm.
Makes 6-8 servings
Tuesday, November 30, 2010
Carrot Soup with Orange and Ginger
3 Tbs Olive Oil
2 Leeks thinly sliced (sub 1/2 onion?)
6 carrots (1#) peeled and thinly sliced
1 red potato peeled and coursely diced
1.5 tsp peeled minced ginger
5 cups chicken or vegetable stock
1/2 cup fresh Orange Juice
2 tsp grated Orange Zest
Salt and White Pepper
Thin orange slices for garnish
In saucepan over medium heat, warm the oil. Add the leeks and saute until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and saute until the vegetables are just softened, about 5 minutes longer.
Add the stock, cover partially, and simmer until veggies are completely softened, about 20 min. Remove from heat.
In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. (or use a handheld blender in the pan) Return the soup to medium heat and stir in the orange juice and zest. Season to taste with salt and white pepper.
Ladle in to warmed bowls and garnish with an orange slice.
2 Leeks thinly sliced (sub 1/2 onion?)
6 carrots (1#) peeled and thinly sliced
1 red potato peeled and coursely diced
1.5 tsp peeled minced ginger
5 cups chicken or vegetable stock
1/2 cup fresh Orange Juice
2 tsp grated Orange Zest
Salt and White Pepper
Thin orange slices for garnish
In saucepan over medium heat, warm the oil. Add the leeks and saute until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and saute until the vegetables are just softened, about 5 minutes longer.
Add the stock, cover partially, and simmer until veggies are completely softened, about 20 min. Remove from heat.
In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. (or use a handheld blender in the pan) Return the soup to medium heat and stir in the orange juice and zest. Season to taste with salt and white pepper.
Ladle in to warmed bowls and garnish with an orange slice.
Friday, November 19, 2010
Butternut Squash Apple Soup
1 yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper
Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste. Dollop of sour cream if desired.
1 rib of celery, chopped
1 carrot, chopped
1 Tbsp butter
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper
Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste. Dollop of sour cream if desired.
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