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Post by adog8t0 on Nov 5, 2009 17:11:04 GMT -5
Savory Butternut Squash and Carrot Soup
A vegetarian butternut squash soup recipe with carrots and fresh chopped sage. This butternut squash soup with carrots is both vegetarian and vegan. A reviewer gave this butternut squash soup recipe 4 out of 5 stars and said, "I loved this soup recipe. It was quick, easy, and flavorful." I certainly agree! See also: More vegetarian soup recipes Ingredients:
* 2 tbsp olive oil * 1 onion, diced * 4 cloves garlic, minced * 4 carrots, sliced * 3 stalks celery, diced * 2 small or one large butternut squash, peeled and chopped * 5 cups vegetable broth * 2 tbsp chopped fresh sage * 1/2 cup soy milk * salt and pepper to taste
Preparation: In a large soup pot, sautee the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
Add the carrots and celery and cook for another 3 to 5 miutes.
Add the squash and stir just to coat, then add the vegetable broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor or blender.
Stir in the soy milk and season with salt and pepper to taste.
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Post by stealth3si on Nov 5, 2009 18:26:40 GMT -5
Roasted Butternut Squash Soup
* Nonstick vegetable oil spray * 1 2-pound butternut squash, halved lengthwise, seeded
* 2 cups (about) canned low-salt chicken broth * Pinch of grated nutmeg * 1 cup nonfat milk * Nonfat sour cream (optional) * Chopped fresh chives or green onions (optional)
Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
Using large sthingy, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.
Servings 4
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Post by izonu on Nov 5, 2009 18:48:21 GMT -5
Savory Squash Soup
Ingredients 3 3/4 pounds butternut squash 1 acorn squash (about 1 3/4 pounds) 6 tablesthingys (3/4 stick) unsalted butter 1/2 teasthingy kosher salt 1/8 teasthingy freshly ground white pepper 1/4 teasthingy ground nutmeg 1 white onion (about 4 ounces), peeled, trimmed, and finely diced 1/4 teasthingy ground ginger 1/8 teasthingy ground cardamom 4 cups chicken stock or vegetable stock 1 cup heavy cream 1 sprig fresh rosemary Garnish: 1 recipe cranberry relish, recipe follows 1 recipe cardamom cream, recipe follows 1/2 recipe spiced caramelized pecans, 4 tablesthingys pumpkin seed oil Directions Preheat the oven to 350 degrees F.
Cut each squash in half and discard the seeds. Brush cut sides with 2 tablesthingys of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours. Cool, scoop out the insides of the squash, and puree the flesh in a food processor. Reserve. (You should have about 4 cups of pureed squash).
In a medium stockpot, melt the remaining 4 tablesthingys of butter. Over low heat, sweat the onion. Do not allow it to brown. Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom.
Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning, to taste.
To serve, ladle the soup into heated bowls. Place a tablesthingy of cranberry relish in the center, top with a dollop of cardamom cream, then sprinkle with chopped pecans. Drizzle pumpkin seed oil over soup.
Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.
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Post by Squishlyn on Nov 6, 2009 1:55:22 GMT -5
11/6 -
Gravy (for mashed potatoes)
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Post by mainstreet on Nov 6, 2009 2:16:55 GMT -5
Mom's Brown Gravy
Prep Time: 5 Min Cook Time:10 Min Ready In: 15 Min
Ingredients 1 tsp yeast extract spread, e.g. Marmite/Vegemite 1 tsp onion powder 1 tsp salt 1 1/2 cups hot water 4 tblsp butter 1/2 cup cold water 2 tbbsp cornstarch
Directions Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.
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Post by greyhoundlover on Nov 6, 2009 6:10:18 GMT -5
Wash and peel 6 potatoes. Cut them in half and place in a 2 quart pot 1/2 filled with water. Add 1 teasthingy salt. Boil the potatoes about 20-25 minutes. Check at 20 minutes. Use a fork and carefully pierce the potato for softness. They should be soft and not too mushy. When done, drain the water. Add the butter, milk and a shake of pepper. Mash with potato masher until they are fluffy. Taste, and add more salt if needed. Pile lightly and high into a serving dish. Place 2 tablesthingys of butter on top of potatoes.
GRAVY:
Thicken 2 tablesthingys meat drippings or Minors Au Jus with 1 to 2 tablesthingys flour. Slowly stir in 1 cup water and 1 cup milk. Season with salt and pepper.
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Post by cmrsurvey on Nov 6, 2009 7:33:43 GMT -5
Brown Gravy Recipe
2-½ tbsps solid vegetable fat 4 tbsps flour 1 tbsps chopped onion 1 small tomato 2 cups vegetable broth or water Salt to taste
Instructions Put the fat into a frying pan, and when hot, add the flour, and stir constantly until a nice brown. Add the chopped onion, and continue to stir for a few minutes; then the tomato and stir for about 5 minutes, or until the liquid is mostly evaporated, as this will give it a good flavor. Add one third of the liquid, and stir until smooth and free from lumps. Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve.
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Post by jennlk84 on Nov 6, 2009 7:51:34 GMT -5
Cream Gravy Recipe - southernfood.about.com/od/gravyrecipes/r/blbb170.htmIngredients: * 3 tablesthingys drippings * 3 tablesthingys flour * 2 1/2 cup milk * 1/2 cup heavy cream * salt and pepper to taste Preparation: Pour all drippings from skillet into a small bowl; measure and return 3 tablesthingys. Stir in flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Gradually add milk and cream; boil until thick and smooth, stirring constantly. Season with salt and pepper to taste. Serve in a hot gravy boat or bowl.
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Post by warriormom09 on Nov 6, 2009 9:21:20 GMT -5
5 Calorie Beef Gravy
Nutritional Info Fat: 0.0g Carbohydrates: 1.0g Calories: 5.2 Protein: 0.2g
Ingredients
3 cubes beef bouillon, crushed 1 1/8 c cold water 1 1/2 Tbsp cornstarch Pinch thyme (dried) Pinch white pepper
Directions Dissolve cornstarch and crushed bouillon cubes in cold water. Add spices. Cook, stirring constantly, until boiling and smooth.
Number of Servings: 12
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Post by ybnrml2 on Nov 6, 2009 9:28:03 GMT -5
Easy Turkey Gravy
Prep Time: 10 Minutes Cook Time: 7 Minutes Ready In: 17 Minutes Servings: 28 "This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy." Ingredients: 5 cups turkey stock with pan drippings 1 (10.75 ounce) can condensed cream of chicken soup 1 teasthingy poultry seasoning 1/2 teasthingy black pepper 1 teasthingy seasoned salt 1/4 teasthingy garlic powder 1 cup milk 1/3 cup all-purpose flour Directions: 1. Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. 2. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
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Post by GreenConverse on Nov 6, 2009 11:52:08 GMT -5
Vegetarian Gravy
Ingredients
* 1/2 cup vegetable oil * 1/3 cup chopped onion * 5 cloves garlic, minced * 1/2 cup all-purpose flour * 4 teasthingys nutritional yeast * 4 tablesthingys light soy sauce * 2 cups vegetable broth * 1/2 teasthingy dried sage * 1/2 teasthingy salt * 1/4 teasthingy ground black pepper
Directions
1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
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Post by siinnderella on Nov 6, 2009 12:24:58 GMT -5
Brown Gravy
Ingredients: 3 Tablesthingys meat drippings 3 Tablesthingys flour sprinkle of onion powder sprinkle of garlic powder salt and pepper to taste 1/4 cup sherry (opt.) 1 clove garlic, minced sprinkle of crushed rosemary chicken broth or water
Directions: Add garlic to meat drippings in pan....stir several minutes over med. high heat...stir in flour...cook another minute, add liquids...cook until mixture bubbles and begins to thicken....(add liquid as necessary to get desired thickness)Add spices...reduce heat to a low simmer and cook about 5 minutes....Very good over pork tenderloin and mashed potatoes.
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Post by izonu on Nov 6, 2009 14:32:45 GMT -5
Potato Gravy
Ingredients: 1/4 cup water 3 tablesthingys all-purpose flour 1 can (10-1/2 ounce size) condensed beef broth
Directions:
In small saucepan, gradually add water to flour, whisking until smooth. Add beef broth (undiluted); whisk until well combined. Over medium-high heat, bring to boiling, stirring constantly. Boil 30 seconds
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Post by froggi999 on Nov 6, 2009 16:20:55 GMT -5
Creamy Onion Gravy Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 6
"This onion-flavored vegetarian gravy is perfect with mashed potatoes or dumplings!" Ingredients: 2 tablesthingys vegetable oil 1 medium onion, finely chopped 2 tablesthingys all-purpose flour 3/4 cup buttermilk 1/3 cup water salt and pepper to taste
Directions: 1. Heat vegetable oil in a medium saucepan over medium heat, and stir in the onion. Cook onion until tender, then set aside. Stir flour into the saucepan. Slowly cook and stir in the remaining oil 15 minutes, or until golden brown. 2. Whisk the buttermilk into the flour mixture. Blend in the water, adjusting the amount as necessary to attain desired consistency. Season with salt and pepper. Serve with the reserved onions.
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Post by cydneysmom on Nov 6, 2009 16:56:23 GMT -5
Cheddar Potato and Gravy Bake
Ingredients Vegetable cooking spray 4 medium potatoes, halved and thinly sliced 1/2 cup chopped onion 1 (10.5 ounce) can Campbell's® Chicken Gravy Paprika 1 cup shredded Cheddar
Directions Spray 2-quart shallow baking dish with vegetable cooking spray. Layer half of potatoes in prepared dish. Top with onion and remaining potatoes. Pour gravy over all. Sprinkle with paprika. Cover. Bake at 350 degrees F for 1 hour. Uncover. Sprinkle with cheese. Bake 15 minutes or until potatoes are done.
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