Not too little, not too much

(Hopefully) Best is yet to come 01/02/2011

Filed under: Breads,Cakes,Cookies,Desserts,Recipes,Soups,Weekly — Roxana GreenGirl {A little bit of everything} @ 21:19
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2011 has arrived !! Happy New Year !!!

The beginning of a new year is  a time to look back and reflect on the previous year.

I’ve loved every minute of this blog’s first year, the new friends I’ve made, and the many things I’ve learned along the way.

So, for today’s post, I’m going to share with you

A little bit of everything

Top Recipes

2010

 

1. Christmas Cookies

 

 

2. Candy Cake


 

3. Death by Chocolate Cheesecake


 

4. Buttermilk Crescents


 

 

 

5. Dinner rolls (tutorial)


 

6. Chocolate Candy Cookies


 

 

7. Oregano Ricotta Knots


 

 

8. Cinnabon Rolls


 

 

9. Butternut Squash Soup


 

 

10. Chocolate – Peanut Butter Cake


 

 

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Cheesy Squash Soup 12/27/2010

Filed under: Cheese,Lunch,Soups,Squash,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 18:02
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Christmas is over. I hope everyone had a wonderful time and receive plenty of gifts.

Our Christmas was white as I wished for, plenty of laughs and lots of good food. The only sad part is that my camera broke down and we don’t have any pictures 😦

Until I get my dream camera (Easter Bunny, I’ve been really really good) is going to be a while   😛 . I can’t stay that long without a camera so meanwhile I have to improvise. I was looking at a cheaper Canon, something to hold me over for 3-4 months but still haven’t decided yet. If you have any suggestions, I’d be more than happy to take them into consideration.

Lucky me, I still have some recipes I haven’t shared with you yet. Today I’m going to post a delicious creamy soup made from one on my decorative Halloween squashes :)). I still have 2 peanut squashes waiting to be cooked. Yummy.

For this soup I used an Australian heirloom Blue squash, correct me if I’m wrong.

The idea of this soup came from Maya‘s  Creamy Patisson Squash Soup with Reblochon Cheese but I just couldn’t find a Patisson squash anywhere so I took matter into my own hands and came up with Creamy Blue Squash Soup with Comté Cheese or Cheesy Squash Soup 😛

Ingredients

2 lbs winter squash (mine was bigger, the rest was baked and mashed)

2 carrots

2 leeks

2 celery ribs

3 tbsp butter

6 oz Comté Cheese

stock

salt, pepper, nutmeg

Directions

Melt the butter and add the chopped carrots, leeks and celery ribs . Pour 1/2 cup stock over them.

Cook until soft.

Meanwhile clean the squash

When the vegetables are soft, add the chopped squash and cover with stock

Simmer until the squash is cooked. Season with nutmeg, salt and pepper and let cool slightly.

Puree the soup

Return the soup to the pan, add the shredded Comte cheese and heat gently.

Serve hot sprinkled with more cheese (optional).

closer view

 

Few days before Christmas I submitted my blog to AllTop and they already listed it, yeeee

 

 

This recipe goes to

hearthandsoulgirlichef

Thanks for reading, appreciate your support,

Roxana.

 

Brussels Sprouts au Gratin and Green Vegetable Soup 12/11/2010

As much as I love green, no, I didn’t cook both today, just the soup.  The Brussels sprouts au gratin I baked the other day just didn’t have the time to resize the photos and post it.

I like Brussels sprouts, mostly roasted sprinkled with a pinch of nutmeg but lately that’s the only way I had them so I decided to make a gratin. Sounded good and tasted way better than I imagined. I know lots of people who don’t like these tiny cabbages and I don’t understand why. Brussels sprouts are high in vitamin C and are a good source of folate and vitamin A (beta-carotene). They are cruciferous vegetables and contain phytochemicals that may help prevent cancer.

 

Brussels Sprouts au Gratin

 

Ingredients

lit over 1 pound Brussels sprouts

1/2 cup milk

1/2 cup heavy cream

few garlic cloves

1 oz grated Parmesan

1 Tbsp butter

salt and pepper

 

Directions

Mix the milk, heavy cream, Parmesan, finely chopped garlic, salt and pepper. Slice the Brussels sprouts

Butter 2 casseroles, divide the sliced Brussels sprouts between them and pour over the milk/cream mixture.

Bake in preheated oven (350 F) for about 45-50 minutes or until they are soft and start to brown on top.

 

 

Now, the soup.

 

I have a problem with my fridge. If  the vegetables are left outside the fridge drawers they freeze although the thermostat is set as low as it can be. The same goes for eggs if I don’t place them on one of the door’ shelves.

Last night my husband decided to make himself a salad and trying to get everything out of the drawers he put some vegetables on the fridge shelves and forgot them there. This morning when I opened the fridge to make breakfast, surprise, I had 3 frozen zucchini and 2 frozen broccoli crowns. Well, what was I supposed to say, nothing would make them fresh again. While we were enjoying our breakfast I remembered a broccoli-zucchini soup I had once and since we were out of soup the memory came in handy.

I melted some butter and sauté 2 chopped leeks and 2 celery ribs.

 

Meanwhile I chopped the zucchini, broccoli and 5 Brussels sprouts. Added them to the pot and covered with stock.

When the vegetables were cooked I let them cool slightly and purée the soup. Returned it to the pot and added 1 cup Greek yogurt.

Serve warm to hot with more yogurt.

Linking this to

 

hearthandsoulgirlichef

 

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 😛

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

 

 

Asparagus and Pea Soup 11/03/2010

Filed under: Cheese,Lunch,Soups,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 19:57
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The weather is such a funny thing. If yesterday I could have sworn spring is coming, today I take my words back. The bloomed flowers call your name but the wind makes you stay inside and enjoy a warm cup of hot chocolate with mini marshmallows or/and a bowl of soup.  I’m happy at least on Halloween it was sunny, I even saw a butterfly on the side of the house

 

I can’t say I like winter, last year was the ugliest of all, it snowed up to 26 inches in less than 24 hours, and to top it, the power went out. All the hotels were jam-packed that weekend. The next day we went out for brunch and enjoyed a warm bowl of soup. I know you rarely eat soup for brunch but I felt i just need something to warm me up and give me strength to go on despite the cold weather. Don’t you agree that a warm bowl of soup  may brighten your day ? I do think so.

Back to my today’ soup, Asparagus and Pea soup with shavings of Asiago cheese

 

 

Ingredients

 

1 pound asparagus

lit less than 1/2 pound frozen peas

2 onions

2 carrots

2 tbsp butter

parsley

~ 1/2 cup heavy cream

Asiago cheese

1 bay leaf

salt, pepper

 

 

Directions

 

Cut the wooden parts of the asparagus and chop them roughly. Chop the carrots and 1 1/2 onions. Add them to a pot, add the bay leaf, pour over 6 cups of water, bring to boil and simmer for 30 minutes.

 

Melt the butter in another pan. Add the remaining chopped onion and cook over low heat 2-3 minutes.

 

Add the chopped asparagus stems (reserve some tips for garnish if you want), peas and asparagus stock.

Bring to a boil and simmer until the vegetables are tender. When almost done, add the parsley.

 

Cook for further 3-4 minutes and let in cool slightly. Puree the soup in a food processor or blender. Return to pan, add the heavy cream and heat it gently; do not boil.

 

Serve hot with blanched asparagus tips and shavings of Asiago cheese.

 

 

Butternut Squash and Tahini Soup 10/07/2010

Filed under: Soups,Vegan,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 16:10
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Yesterday I made a risotto with a Asian touch, so staying on the same continent I thought that a Middle Eastern touch is what a basic butternut squash needs

 

 

Ingredients

 

1-2 tbsp olive oil

onion

red pepper flakes

~ 2 lbs butternut squash

1-2 sweet potatoes (optional)

1 cup red lentils

5 cups stock

2-3 tbsp Tahiti paste

 

 

Heat the oil and add the onion and pepper flakes. Cook over medium heat for 2-3 minutes or until the onion is soft.

 

 

Reduce the heat to low add the squash and potato (if using), cover and cook for 5-7 minutes stirring from time to time.

 

Add the stock and lentils and simmer until the soup is cooked.

 

 

Leave it to cool for a little bit and puree it in a food processor or blender. Return to pan, add the Tahiti paste heating gently.

 

Serve hot.

 

 

 

Creamy Carrot and Orange Soup 10/03/2010

Filed under: Soups,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 19:03
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I know it’s already October and is pumpkin season and my mind was set on a warming soup, but since the sun was up in the sky and the day turned into a sunny one reminding ourselves of summer I decided to make this wonderful creamy soup with a citrus flavor.

A while ago i posted another carrot soup – Carrot Cardamom Soup https://gringarl.wordpress.com/2010/05/22/carrot-cardamom-soup/

Ingredients

4 tbsp butter

3 leeks sliced

1 pound sliced carrots

5 cups stock

rind and juice of 2 oranges

Greek yogurt

1/2 tsp nutmeg

salt and pepper

Directions

Melt the butter in a large pan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover and cook for about 10 minutes or until the vegetables begin to soften.

Pour in the stock, orange rind and juice. Add the nutmeg and season to taste. Bring to boil, lower the heat and simmer until the vegetables are tender.

Leave to cool slightly and puree the soup until smooth.

Return the soup to pan, add 2-3 tbsp yogurt and reheat gently.

Serve warm or as you wish with a little bit more yogurt.

 

 
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