Tuesday, January 18, 2011
Recipes Needed!!!
Needless to say, time is approaching fast for us and our little one! I am looking for casserole recipes that I can make now, freeze, and warm up the afternoon of and as many as I can get my hands on! Our family eats mostly chicken and turkey as far as meat goes and are also welcomed to vegetarian dishes. So, please, if you have a recipe that fits-please share under comments!!! Thank you:)
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Butternut Squash Soup
ReplyDeleteIt's really easy and doesnt take long at all. I didnt use exact measurements, but I can take a guess at the amounts...
1 butternut squash (I halved and roasted this in the oven for an hour beforehand and just drizzled EVOO on top at 400 degrees/seeds removed first)
2 zucchini (sliced)
1 yellow onion (coarsely chopped/quartered)
3 cloves of garlic (smashed/roughly chopped)
1 apple (cored with skin removed and roughly chopped)
1/2 stick of butter
EVOO
salt/pepper
nutmeg (dash)
2 chicken boullion cubes (or chicken stock)
2 cups water
1 cup half-n-half (or vit D milk or cream)
As I mentioned earlier, I roasted the butternut squash drizzled with EVOO in the oven earlier at a temp of 400 degree for about an hour (make sure you spoon out the seeds before you do this). In a stockpot I started with the butter and about 2 tbsp of EVOO on a medium-high heat. I added in the onions, garlic, apple, and zucchini and stirred to coat in the butter/oil mixture. I then added the salt/pepper (dash of each) and some freshly ground nutmeg (also a dash). Continue to stir so everything is coated and until onions get translucent (about 5-7 minutes). Then I used a spoon and spooned out the butternut squash into the pot and mixed, stir for another 3 minutes. Add the water and the chicken boullion and bring to a boil (high). Continue to stir and let the soup boil for a few minutes with the lid on and stirring every few minutes. Once zucchini is soft, bring heat down to low and add the cream. Stir until cream is incorporated (about 2 minutes). You can puree with a hand held mixer or put into a blender and puree. Once all pureed, taste and remove from heat.
BTW, the green curry creme fraiche was left over green curry from thai carry out the night before. Not needed, but if you like the heat, you can add a jalapeno roughly chopped when you are sauteeing the other veggies. Let me know how it turns out. :)
Most of mine are meat or pork...but I do a million crock pot meals...
ReplyDeleteOne is chicken enchilladas in the crock pot marrinate over night in whatevre you want...
brown the chicken...
Get the McCormick seasoning packs and use one pack of your choice and throw chicken in cook all day till ready then shread the chicken and out in toritllas throw enchilada sauce on them nd cook for about 15 just to warm the enchilada sauce....
Fajitas I do the same.... except....once I shread the chicken I throw in the frying pan with fajita sauce for like 5 mins and the peppers or whatever you use.
The packs of steamed veggies from the frozen section of the super market are great as a quick side. They steam right in the bag in the microwave. Frozen veggies are better than no veggies.
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