I had these 2 delicata squash that I needed to use because they were getting old. I was home all day so I roasted them in the oven following the instructions on the sticker that was on it.
To roast the squash: cut lengthwise and put cut side down with a couple tablespoons of water in a baking dish. Cover and roast at 375 degrees for about 35 minutes.
Recipe for the soup follows:
2 delicata squash roasted and removed from skin with spoon
24 baby carrots boiled until very soft
2 cloves garlic peeled and boiled withe carrots
Half inch size of fresh ginger peeled and also boiled with the carrots
Everything went into the blender even the boiling water. Seasoned with salt and pepper to taste. Added some soy milk -about half a cup- to get things moving and voila!
Oh! I also put about a teaspoon of curry powder in the blender, too.
After an afternoon of shopping – groceries, Christmas gifts, and the like – I decided to go with an old standby for a quick dinner. I don’t know if you can tell from the picture but those are baguette sized slices of bread and that’s a dessert bowl – you know the kind you would put a scoop of ice cream in. I don’t know why I but I love small food. Just like animals are cuter when they’re babies I think small food is so cute and fun to eat. Of course hubby had a real size bowl and regular slices of bread.
This meal is entirely from Trader Joe’s.
- the TJ’s carton of creamy tomato soup
- roasted garlic and time bread loaf
- Earth Balance
- sharp cheddar
That’s it! Except I’m also having wine because that’s what shopping makes me do.
Who can guess what this highly underutilized vegetable is???
I have a great recipe that I got from the New York Times with this thing as an ingredient. Any guesses?
A perfect light lunch after my grocery shopping today. Everything you see here is from Trader Joe’s. no, they don’t pay me to say that although I wish they would.
Here’s what it took:
Sourdough bread slices
Sliced goat milk Brie
Drizzle of olive oil
Broil for few minutes
Then drizzle honey
And a few grinds of black pepper
Check out this really great article and recipe ideas that use zucchini.
Zucchini is super cheap right now and can be used in so many different ways. My personal faves are grilled (simply seasoned with salt, pepper, and olive oil), as fries (especially from Zinburger – yum!), and grated and turned into pancakes. I have yet to use them as noodles but it is on my list of things to try out. How do people get them all curly and noodle-y? I’ll figure it out. Probably some cool kitchen tool is all I need.
Yesterday, I visited the San Agustin Farmers Market for the first time. It was great. I really miss the farmers market crowd. Anyway, I picked these great herb starters for a great price. Plus, the lady that sold them to me gave me these great tips for when I plant them.
First, she said to put the chives in the middle and the basil around because the basil will die with the frost in the winter but the chives will survive. Then, she said once the basil died out to replace them with cilantro and parsley. In fact, she said, cilantro prefers the cold. Who knew? Also, she warned me that Tucson soil and water is very alkaline so it helps to add old coffee grounds to the top to increase the acidity.
I woke early this morning to make sure they get a good start.