Category Archives: recipes

Thursday’s Tasty Treat: Butternut Squash and Apple Soup

We had this for dinner Wednesday night. I wish I could say that this was my own personal recipe, but it’s not. It’s from the November issue of Good Housekeeping and it’s from The Barefoot Contessa, Ina Garten. But it’s yummy and fits with with squash theme.

Butternut Squash and Apple Soup
Makes 12 appetizer servings (or 6 meal servings)

2T. unsalted butter
2T olive oil
4c. chopped onions
2T. curry powder
5 lbs. butternut squash
1.5 lbs sweet apples (McIntosh, Gala, etc)
Water
Kosher Salt and Pepper
2c. apple juice or cider
1 loaf french bread (baguette)
Goat Cheese, room temp

Directions:
1. IN a 7-8 Qt. Saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 minutes or so until onions are tender, stirring and scraping the bottom of the pot as needed.

2. While onions cook, peel squash (to aid in peeling, microwave squash for 30 sec or so. Then peel), cut in half, discard seeds. Cut squash into 1 inch chunks. Peel and core apples, cut into 1 inch chunks.

3. To pot, add squash, apples, 2 c water, 2t salt and 1/2t pepper. Heat to boiling on high, reduce to med-low. Cover and simmer for 30-40 minutes until squash and apples are very soft.

Now at this point you need to puree your mixture. I used a hand immersion blender to do the job. If you don’t have one you can use a food pro or blender and puree in batches and return puree to pot.

4. Add 1c. apple juice or cider and 1t. salt.

5. Serve with crusty bread and goat cheese (optional)

Here are some pics of the girls enjoying the yumminess. I may have to start calling the Dragonfly Cinderella though.
                                             Brigid and soup

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Thursday’s Tasty Treats: Homemade Pedialyte

I had grand plans to share with you a great recipe for Butternut Squash and Apple soup (combining three of my absolute favorite things: Squash, Apples and Soup) plus it would stay with my heretofore established squash theme of the last few weeks, but we all know what happens when we make plans and test the sovereignty of God, right? Yeah, He laughs. Hard.

After her bath last night, The Dragonfly started vomiting. Joy of joys. After 2am, she seemed to settle a bit but this morning, she started again after having a few sips of water. So, hit the internet and google “Vomiting Toddler, No fever, Dr. Sears.” (We don’t get much vomit in our house, obviously.) One of the tips that Dr. Sears’ had was to give Pedialyte, which I knew but I didn’t have any here at home, and DH had already left for the office. So, back to google I went and I found a great recipe on Our Little Monkeys.

I made mine with 1 part Orange Juice and 3 parts water, along with the salt, sugar and baking soda. The resulting mixture is very salty and seems to be not half bad, as I am trying to keep the toddler from chugging the entire cup (because we all know what will happen next, right?) Plus, she seems to be in a state of comfort right now and doesn’t understand why I won’t let her eat everything in sight!

It’s only 830a here and I am already at my limit for annoyance, which is terrible to say, but I feel like I am singlehandedly fighting a battle with a nauseous toddler and a bored preschooler (and then couple that with the guilt of letting them watch *too* much TV and the fact that my house needs a bit of cleaning… especially the floors and bathrooms.) I think I’ll head up for a shower and I am sure after that and I great cup of coffee, I will be my awesome self again! And The Bear and I can tackle the cleaning bit, which could bust her boredom. Keep me in your thoughts and prayers!

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P.S. Please keep Chase and the entire Pottorff family in your prayers today as he is laid to rest this evening.
 

 


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Thursday’s Tasty Treat: Easy-Peasy PB and C cake

I’ve been waiting to post this recipe until a friend tried making it in another vessel. This recipe is originally from a direct sales company, known for kitchen goods, and the original recipe used all of their equipment. A friend made this, using conventional kitchen materials and it turned out great, in her opinion!! (Thanks for testing, Heather!)

Easy-Peasy PB and C Cake

Ingredients:

A box of devil’s food cake mix and ingredients to make cake
A small tub of chocolate frosting, not the whipped kind
A small tub of creamy peanut butter
Casserole dish that can fit in your microwave
Spray oil
Toothpicks

Directions:

1. Mix cake mix according to directions.
2. Pour into a casserole dish, sprayed with the oil.
3. Add the entire tub of frosting to the cake batter, dollop wise, all over. (Make your dollops as large or as small as you want.)
4. Add dollops of peanut butter between the dollops of chocolate. (You may not use the entire tub of peanut butter.)
5. Microwave, with turntable on and casserole cover off, for 10 minutes on HIGH. If you don’t have a turntable in your microwave, rotate the dish halfway through.
6. Check doneness by inserting a toothpick in the cake after cooking. If the pick comes out clean, it’s done. If not, microwave in 2 minute increments until done.
7. Serve hot with vanilla ice cream

This cake results in a fluffy chocolate cake with pools of ooey-gooey chocolate and peanut butter woven within. If you make this, come back and let us know how it turned out!!
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Thursday’s Tasty Treat: Chicken Tortellini Soup

I have had requests for this recipe for a while so here it is!

 

Easy Chicken Tortellini Soup

Ingredients

1Qt Chicken Broth

2-3 Chicken Breasts, cooked and diced or shredded

2 Carrots, diced

2 Stalks Celery, diced

1 meduim onion

2 cloves garlic, minced

1 T butter

1 can diced tomatoes, italian style

1 container tortellini, dried or fresh (the fresh stuff you can find in the refrigerated section of the market.)

Various Spices (oregano, garlic salt, pepper)

 

In a large saucepan or Dutch Oven, melt the butter and sauté the onion, garlic, carrots and celery until fragrant. Add chicken broth, tomatoes and tortellini (if you are using the dried kind.) Cook until the pasta is soft. Add the chicken and heat through. Add spices to taste and serve hot. (If you are using fresh tortellini, add it when you add the chicken as the fresh kind does not have to cook as long as the dried kind.)

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So, tomorrow is the big day for us!! The movers are here right now, packing up our house and by tomorrow night we will be in Kansas City. We plan to stop in Denver and Vegas before rolling into Pasadena.


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