Late August Menu Plan
Korean Beef Bowl
Grilled Chicken and Mango Chutney
Pizza (Mark B. crust)
Wednesday, April 19, 2017
Saturday, April 8, 2017
This recipe has existed on a post-it flag in my kitchen for at least a year. I don't know how it has survived, but it's earned the staying power of a "keeper" recipe.
2lb butternut squash, cut into 1-in cubes and cooked until tender in large soup pot
Add 1 chopped onion, 2T olive oil, and 6c chicken broth. Salt and pepper to taste.
Drizzle with pumpkin seed oil if you have it, and a dollop of sour cream if desired.
Sunday, March 12, 2017
Tuesday, October 18, 2016
The classic soup made by my friend Julie Kendrick at her bi-annual soup swap. She serves it on a bed of rice. Heaven.
Vegan Winter Tomato Soup
Julie Kendrick (what I served at swap)
2 T olive oil
1 onion, chopped
2 cloves garlic, chopped
2 28-oz. cans whole tomatoes
1 T brown sugar
3 slices soft whole wheat sandwich bread, torn in pieces
1 T brandy (optional)
Salt and pepper to taste
Heat oil in soup pot, add onion and garlic and simmer about five minutes. Add tomatoes (with juice) and mash with back of spoon. Stir in brown sugar and pieces of bread. Bring to boil, reduce to medium heat and simmer until bread begins to break up, about five minutes. Use immersion blender or transfer to blender to puree. Stir in brandy (if using) and salt and pepper to taste.