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 😛

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

 

 

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.

 

 

 

 
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