Butternut Squash Apple Soup

The last time I was at Costco I saw that they had cubed butternut squash available. Feeling inspired I decided to bring it home to add to our mixed grilled vegetables that we usually make. After a few days, and a turn in the weather, I decided the squash was much better suited for soup. After searching around I found this recipe at Simply Recipes. Let me tell you it is the perfect twist on a basic butternut squash soup.

Ingredients

• 1 onion, chopped
• 2 ribs of celery, chopped
• 1 carrot, chopped
• 1 tbsp butter
• 1 butternut squash, peeled, seeds removed, chopped or 1 2lb package of prepared butternut squash
• 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
• 3 cups vegetable broth**
• 1 pinch each of nutmeg, cinnamon, and pepper

Combine butter, onion, celery, and carrot in large saucepan or wok. Cook for 5 minutes or until onion is transparent. Add squash, apple, broth and spices. Bring to a boil then reduce heat and simmer for 10 minutes or until squash is soft. Puree.


**I must admit I added an extra cup of stock because I bought a 4 cup container of stock and I hate having one cup left over just sitting in the fridge. To accommodate the extra liquid I let my soup simmer a little longer (about 30-40 minutes) to allow the liquid to reduce. I also like the added flavor from this method.

Basil Aoli

Last night I went to a cooking class at Sur La Table. It was so much fun and, surprisingly, the recipes were pretty simple. One of the most basic recipes was this one for basil aoli, I had no idea how easy it would be to make and yet how tasty it could be. We had this served with Salmon, I am sure you could use it on a sandwich or with other dishes as well.

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 cup packed basil leaves
• 1 tsp lemon juice or juice from 1/2 a small lemon
• 1 medium garlic clove, pressed
• small pinch of salt
• 1 cup of good mayonnaise

Combine olive oil, basil, lemon juice, garlic and salt in jar of a blender or food processor. Process until smooth like pesto, pausing every now and then to scrap down the sides of the blender/food processor. If you do not have a small blender/food processor you can also put these ingredients into a mortar and pestle and grind until the consistency of thin pesto.

Put the mayonnaise in a small bowl. Add the basil mixture and stir well to mix. Taste and adjust seasonings as needed. Enjoy!

Blueberry Boy Bait

Here's another great recipe from one of my favorite food blogs, Smitten Kitchen.

Ingredients

• 2 cups plus 1 teaspoon all-purpose flour
• 1 tbsp baking powder
• 1 tsp table salt
• 2 sticks unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup fresh blueberries

Topping

• 1/2 cup fresh blueberries
• 3 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan.

In a medium bowl combine two cups flour, baking powder, and salt; set aside. In an electric mixer on medium speed, beat butter and sugars until fluffy. Add eggs, one at a time, beating until incorporated. Reduce speed to slow and beat in half of the flour mixture; beat in 1/2 cup of milk. Beat in remaining flour mixture, followed by 1/2 cup of milk.

Toss blueberries with remaining one teaspoon flour. Using a rubber spatula, gently fold in blueberries. Spread batter into prepared pan. Sprinkle remaining 1/2 cup of blueberries over the top of batter. Stir cinnamon and sugar together in a small bowl and sprinkle over batter.

Bake until toothpick inserted in center comes out clean. Cool on rack. Serve warm or at room temperature.

Cucumber Gazpacho with Shrimp, Crab and Melon

I haven't been cooking much lately but I go over to a good friend's house the other day and help her make us this delicious soup. Perfect for the summer, cool and refreshing with lots of flavor. I have to admit at first I was a little skeptical but now I am a believer.

The recipe is adapted from Epicurious.

Ingredients

• 1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
• 2 scallions (white and green parts), coarsely chopped
• 1/2 cup coarsely chopped dill and parsley, plus 1/4 cup finely chopped (for garnish)
• 1 (1/2-inch) piece fresh ginger, coarsely chopped
• 1 tsp diced garlic
• 3 tablespoons extra-virgin olive oil
• 1/4 cup plain low-fat yogurt
• 1/4 teaspoon freshly ground black pepper
• 1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp) <1/4 pound cooked crab
• 1/2 cup seedless watermelon cut into small dice

In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in pepper, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours, until chilled.

In small bowl, stir together shrimp, crab, remaining cucumbers and herbs.

Fold watermelon or cantaloupe into chilled soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately. Enjoy!

Happy 3rd Birthday!

Today my blog turns 3 and to celebrate here's a cake from the digital cake store:


I have to say overall it's been a pretty successful year. There were a couple of months last fall that I didn't post anything and then I almost made it through National Blog Posting Month (NaBloPoMo). We'll keep chugging along this year and maybe, just maybe we'll continue to cook more and take better photos. Happy Birthday!