So, tonight was kind of clean out the fridge and freezer night. We all have them once in a while. So, we had soup, yet again. I find I have been obsessed lately with making soup. Ever since the purchase of my hand-held blender we have been eating soup 3-4 nights a week. Good thing I purchased my immersion blender in the winter instead of the summer!
Anyway, here goes the recipe...
4 Tbsp coconut Oil
10 carrots, peeled and chopped
2 med. onions, chopped
6 parsnips (small to med.) peeled and chopped
4-6 cups chopped butternut squash
1 inch piece of ginger, peeled and chopped
1 patty pan squash or yellow squash chopped with skin
enough stock for the consistency you desire, about 32-64 oz.
1/2-1 cup chicken giblet gravy
salt and pepper to taste
In an 8 quart stock pot, place 4 tbsp coconut oil, add in the carrots, parsnips, onions, squash, and butternut. Saute for about 30 minutes over med. high heat. Add in the chopped ginger and saute until fragrant. Add in enough stock to cover the veggies and let simmer until all are soft. Blend with your hand-held blender, and add more liquid as needed and the optional giblet gravy, salt and pepper.
We added some chicken I had left over from making stock...and had the millet biscuits. Very good, filling dinner on a cold snowy night. It had a pleasant sweetness to it with the parsnips and ginger! You could always tops with some fresh grated nutmeg or cinnamon or both!
Showing posts with label MI: Squash/Pumpkin. Show all posts
Showing posts with label MI: Squash/Pumpkin. Show all posts
Spaghetti Squash
We were feeling the need for a new side dish, and we got it tonight! I highly recommend spaghetti squash, it is really delicious. I normally treat it like pasta with either an Alfredo or tomato based sauce, but given J's issues currently non of those were options. So, I searched and found some great advice from Emeril! I adjusted his recipe...but this is the gist.
1 spaghetti Squash, Cut in halve length wise
2 Tbsp Butter
1/2 Clove Elephant Garlic (about 1 large clove regular)
1 tsp fresh basil leaves
1 tsp dried basil
salt and pepper to taste
Place the squash face side down in a roasting pan, place water until it comes up the sides of the squash just a bit. Cover with either a lid or foil. Place in a pre-heated 375 degree oven for about 45 minutes. Remove and flip, flesh side up and return uncovered to the oven for 10-15 minutes. The squash should be soft. Scoop out the seeds in the middle and then pull the strands of squash apart with a fork. Place in a bowl.
Pre-heat a cast iron skillet with 2 Tbsp butter. Over medium heat add the basil and the garlic. Let sit for 5 minutes. Make sure the butter isn't browning. The temp should be just warm enough to let is simmer. Add the squash and turn the heat up to med-high. Toss until warmed all the way through. Serve. I think this would be really good topped with some raw Parm. Reg. Cheese.
You can prepare the spaghetti squash earlier in the day and scrap out the strands to a bowl and let sit until you are ready to toss. I would drain the excess water that will collect in the bowl if you choose this method.
Enjoy!
1 spaghetti Squash, Cut in halve length wise
2 Tbsp Butter
1/2 Clove Elephant Garlic (about 1 large clove regular)
1 tsp fresh basil leaves
1 tsp dried basil
salt and pepper to taste
Place the squash face side down in a roasting pan, place water until it comes up the sides of the squash just a bit. Cover with either a lid or foil. Place in a pre-heated 375 degree oven for about 45 minutes. Remove and flip, flesh side up and return uncovered to the oven for 10-15 minutes. The squash should be soft. Scoop out the seeds in the middle and then pull the strands of squash apart with a fork. Place in a bowl.
Pre-heat a cast iron skillet with 2 Tbsp butter. Over medium heat add the basil and the garlic. Let sit for 5 minutes. Make sure the butter isn't browning. The temp should be just warm enough to let is simmer. Add the squash and turn the heat up to med-high. Toss until warmed all the way through. Serve. I think this would be really good topped with some raw Parm. Reg. Cheese.
You can prepare the spaghetti squash earlier in the day and scrap out the strands to a bowl and let sit until you are ready to toss. I would drain the excess water that will collect in the bowl if you choose this method.
Enjoy!
Stuffed Pumpkin
2-4 Tbsp coconut Oil or butter (I prefer Coconut)
1-2 onion chopped
2 cloves garlic
1/2-1 lb ground deer or ground beef or ground Turkey
2 cups beef broth/stock
1 cup Quinoa or Brown rice uncooked
8 lb pumpkin squash/curry squash
2 tsp cinnamon
1 tsp salt
Heat a large skillet pan put in oil, onion, and garlic. Sautee until golden, then add meat, cinnamon, and salt. Cook until browned. Add the broth, bring to a simmer, and then add the quinoa. Cover and simmer for 1 hour. In the meantime wash the squash, cut off the top and scoop out the seeds. Reserve the top.
After an hour remove the meat from the heat, and stuff the pumpkin and place the top back on it. Place in a preheated 375 degree oven for 1 1/2 to 2 hours in a pan with about 2 inches of water. Watch closely and re-add water as needed.
Why coconut? I like it better for this recipe because of a coconuts natural sweetness. It really acentuates the pumpkin and cinammin flavor. If you despise the flavor of coconut, butter will work just fine!
1-2 onion chopped
2 cloves garlic
1/2-1 lb ground deer or ground beef or ground Turkey
2 cups beef broth/stock
1 cup Quinoa or Brown rice uncooked
8 lb pumpkin squash/curry squash
2 tsp cinnamon
1 tsp salt
Heat a large skillet pan put in oil, onion, and garlic. Sautee until golden, then add meat, cinnamon, and salt. Cook until browned. Add the broth, bring to a simmer, and then add the quinoa. Cover and simmer for 1 hour. In the meantime wash the squash, cut off the top and scoop out the seeds. Reserve the top.
After an hour remove the meat from the heat, and stuff the pumpkin and place the top back on it. Place in a preheated 375 degree oven for 1 1/2 to 2 hours in a pan with about 2 inches of water. Watch closely and re-add water as needed.
Why coconut? I like it better for this recipe because of a coconuts natural sweetness. It really acentuates the pumpkin and cinammin flavor. If you despise the flavor of coconut, butter will work just fine!
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