Not too little, not too much

Butternut Squash Soup 12/01/2010

Filed under: Awards,Soups,Squash — Roxana GreenGirl {A little bit of everything} @ 22:43
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I have so many things to share with you today.

Lately it seems I’m the most awarded person around here. My latest reward comes from Dimah , my friend from Syria, she makes lots of delicious cookies.  Thank you so much for thinking of me.

One of the rules of this award is sharing 7 things about yourself, so here are 7 things about me :

 

1. I was born and grew up in Romania.

2. I start cooking when I was almost 30.

3. I could eat chocolate all day long.

4. Love all kinds of flowers.

5. My favorite color is green (I think you all guessed)

6. Christmas is my favorite holiday.

7. My favorite season is spring.

 

my list of 7 blogs out of 15 ( if you want to see more blogs added to the list let me know and I’ll edit the post)

1. Droopi’s everything but the kitchen sink

2. Guvi’s

3. Aphextwinz’ Blog

4. Laura Laurentiu

5. Pansy’s recipes

6. Life and coffee beans

7. Culorile din farfurie

 

Today Romanians celebrate 92 years of national unity.

December 1st, 1918 – the National Union of all Romanians

 

LA MULTI ANI ROMANIA !!

 

Today was the first time I attended MOPS meeting. I’ll talk about it tomorrow.

 

Finally, the recipe of the day :P

Butternut Squash Soup

 


Ingredients

~ 2 lbs butternut squash

1 big potato

1 onion

3 tbsp butter

5-6 cups stock

1/2 to 3/4 light cream

paprika, salt, pepper

 

Directions

Melt the butter and cook the onion until soft

 

Add the chopped squash, potato, stock, paprika, salt and pepper.

 

Bring to boil, cover and simmer until the vegetables are cooked. Cool slightly and purée. Return to pan and add the cream. Heat gently. Do not boil.

 

Serve warm to hot.

 

 

This soup goes to Midnight Maniac Meatless Mondays

 

 

Vegetables Bulgur Pilaf 10/19/2010

Yesterday, while reading  Yesim’s blog ( http://yesimstylekitchen.blogspot.com/2010/07/bulghur-pilaf-with-eggplant-etli-bulgur.html if you like Turkish cuisine you should pay her a visit) my mind took me back, years ago, to my first trip to Turkey. Back then I wasn’t paying so much attention to food (not that I do now) and tried for the first time bulgur, I still remember the dish bulgur piluvi. Tho the nut-like flavor, the taste, the feel were new to me I enjoyed it and asked for seconds. Years past and I got married and one day I cooked some bulgur for my husband (who’s the pickiest eater I’ve ever met) liked it too and since then every time I make bulgur or rice I have to make at least 4  servings  :P

Bulgur is a type of cracked wheat that has been steam-cooked and dried. Because of this, it does not require as much cooking time as other whole-wheat products. Bulgur is used for making tabbouleh (a well-known Middle East cuisine favorite), cereal, and pilaf. It is available in a variety of grinds, from fine to coarse or from #1 to #4.

 

 

Ingredients

1 1/2 cup bulgur

2 onions

2-3 tomatoes

1 potato

1-2 zucchini

chili pepper, mine was a habanero

3 cups stock

olive oil

dill, mint (fresh is possible)

salt, pepper

 

 

Directions

 

Heat a little oil in a heavy based pan and cook the onion and chili

 

 

Add the bulgur and diced potato, stir well and cook for 1 more minute.

 

Add 2 1/2cups of stock and tomatoes and simmer until almost all the stock has been absorbed.

 

Since I don’t like mushy zucchini I added them almost when the bulgur is done with another 1/2 cup stock.

 

Simmer for 3-5 more minutes,  add chopped dill and mint, remove from heat, cover and let rest for about 10 minutes.

 

Serve warm as a side or main dish.

 

 

 

 
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