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.

 

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.

 

 

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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