Not too little, not too much

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.

 

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

 

 

Amaranth Salad stuffed Carnival Squash 11/02/2010

Filed under: Main dish,Salads,Seeds,Squash,Vegan,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 21:44
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Amaranth

Amaranth was one of the main food sources for the Aztecs, who also used it in religious rituals. Cultivation ended almost completely after Spanish conquistadors made growing the plant a punishable offense. Today, both farmers and anyone interested in nutrition are showing increasing interest in the plant because it has more protein (15 percent to 18 percent of calories) than most other grains (8 to 15 percent of calories). It also contains more lysine and methionine, amino acids not provided by many common grains. Combined with other grains, it can provide a complete balance of amino acids. Amaranth is also a source of calcium and magnesium and contains more iron than almost any other grain. The amaranth plant has long clusters of red flowers and grows to a height of 1 to 3 feet. It produces tiny seeds—up to 3 feet. It produces tiny seeds—up to 500,000 per plant. These seeds can be cooked and eaten as a grain or popped, sprouted, or ground into flour that has a strong, nutty flavor. Amaranth flour can range from a light yellow to dark violet, although most amaranth flour sold in stores is buff-colored. Pasta can be made from amaranth flour, and amaranth oil is obtained from the plant’s seeds. The green leaves and stalk of amaranth (also called pigweed) can be cooked and eaten. The leaves have a taste similar to that of spinach.

Preparation Tips
Amaranth flour does not contain gluten, which means baked goods containing it will not rise as desired and will be crumbly. It can be used in baked goods, but it should be combined with wheat flour (which contains gluten) in recipes for muffins, bread, cookies,or pastries. Because it has a nutty, assertive flavor, you may want to experiment somewhat with how much amaranth flour to add to recipes. Amaranth’s nutritional advantages, however, make adding it to baked
goods worthwhile. Amaranth seeds also can be cooked and eaten as a cereal. Or, they can be popped by adding them a tablespoon at a time to a hot, ungreased skillet. They take just a few minutes to pop.

Serving Suggestions
In addition to using amaranth in baked goods as described above, amaranth can be substituted for flour in pancake or waffle recipes. Cinnamon particularly complements its flavor in both of these breakfast favorites. Amaranth leaves can be substituted for spinach in salads or cooked dishes. Popped amaranth seeds can be used as a garnish or topping or in breading recipes.

 

Amaranth Salad stuffed Carnival Squash


Ingredients

3 carnival squashes

1 onion

few garlic cloves

parsley

1/2 to 2/3 cup of  amaranth

frozen corn

frozen peas

carrot

bell pepper

dried cranberries

 

 

Directions

Cut a small cap and clean the squashes

 

Put the cap back on. In a ovenproof casserole dish pout about 1/3 cup water and arrange the squashes.Cover well with aluminum foil.

 

Bake at 400 F for about 45 minutes.

Meanwhile cook the amaranth (1/2 cup amaranth in 1 cup water) simmering it in a covered pan until the water is absorbed.

 

In another pan, boil the corn and peas for 2-3 minutes.

 

In a bowl mix onion, garlic, bell pepper, cranberries, corn, peas, amaranth, parsley and carrot. Season to taste.

 

Remove the squashes from the oven, take off the cap and stuff them with the amaranth salad.

 

Return to the oven and bake, uncovered, for 30-40 more minutes, until the squash is cooked.

 

Serve hot.

 

inside view 😛

 

one more

 

Stuffed Delicata Squash with Barley Salad 10/09/2010

The other day when I was into town I bought 2 delicata squashes thinking what a flavorful soup I’m going to make out of them, but of course I changed my mind and today I decided and stuff them with some fall salad. So, browsing the internet I ran into some recipes more or less tempting. I picked something from each one and came up with my version with stuffed delicata, of course mostly based on what I already had in my pantry 😛

 

 

Ingredients

2 delicata squashes*

1/3 cup pearl barley

1 small apple

1 small carrot

2 green onions

parsley

pine nuts

dried cranberries

olive oil

salt and pepper

*my husband doesn’t like baked squash so I only baked one for me and Tiffany, my baby girl

 

 

Preheat the oven to 350°. Cut the squashes lengthwise and seed them. Brush the squash with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes.
Meanwhile, in a small saucepan heat a little olive oil and fry the barley for 2-3 minutes.
Add 2/3 cup water, salt and pepper. Cover and cook over low heat until all the water is absorbed and the grains are tender. Leave it to cool slightly in the pan.
Toast the pine nuts, dice the carrot and apple, chop and onion and parsley and mix them all. Add your favorite dressing (in my case lemon juice and extra virgin olive oil) and toss well.
Add the cooled barley to the salad and mix.
When the squashes are cooked fill them with barley salad.
Serve immediately.
 

Vegan Acorn Squash Risotto 10/06/2010

Filed under: Coconut,Main dish,Rice,Side dish,Squash,Vegan,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 20:24
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Yesterday I was in the mood for some squash and my husband wanted rice so to make 2 in 1 meal I decided to go with  pumpkin risotto. By the time I had my acorn squash peeled and seeded i changed my mind about the traditional risotto and give it a Asian touch and this is how this creamy risotto was born without the help of cream or cheese

 

 

Ingredients

 

1 acorn squash (mine had about 1 pound after cleaning)

onion

olive oil

10 oz arborio rice

2 14 oz cans coconut milk

3-4 cups vegetable stock

1/2 tbsp nutmeg

 

Directions

Heat the oil in a heavy based pan. Add the squash and onion, stir well and cook for about 3-7 minutes until they start to soften. I prefer the acorn to melt till the risotto is done so I cut it in tiny chunks, but it can be cut in bigger ones. Near mix the coconut milk with 3 cups stock and pun it over low heat just to have it warm when it has to be added to the pan.

 

 

When the onion and squash start to soften add the arborio rice and stir to fry it for 1 minute.

 

 

Start adding coconut-stock mixture, one ladle at a time.

 

 

If the rice is not done and the coconut stock is out, add more vegetable stock.  At the end add the nutmeg and stir well.

 

 

Serve as a side or main dish.

 

 

 
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