Creamy Corn And Broccoli Chowder

Creamy Corn And Broccoli Chowder

Ingredients:
2 tbsp butter
1 medium onion chopped
1 clove garlic finely chopped
3 tbsp all purpose flour
¼ tsp black pepper
½ tsp tarragon
3 cups vegetable broth
3 cups broccoli chopped
2 cups corn kernels
1 cup half and half OR any kind of milk

• Melt butter in a pot over medium heat and cook onion and garlic for 2 to 3 minutes until tender. Add in the flour and pepper stirring constantly for another minute then stir in tarragon, broth, broccoli and corn. Turn heat to high and bring up to the boil then reduce heat and simmer 10 minutes stirring occasionally, veggies should be tender. Stir in half and half and cook for another 2 to 3 minutes until heated through but do not boil.

Makes 4 servings

Hearty Roasted Squash Soup

Hearty Roasted Squash Soup

Ingredients:
1½ lb. butternut squash halved and seeded
1 acorn squash halved and seeded
½ small spaghetti squash halved and seeded
3 tbsp butter
1 large onion chopped
3 cloves garlic minced
1 tbsp fresh ginger root minced
1 tsp curry powder
2 tart green apples peeled cored and chopped
2/3 cup sherry
5 cups vegetable broth
½ tsp black pepper
¼ tsp cayenne pepper or to taste

• Preheat oven to 400o F.
• Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl. In a pot over medium heat melt the butter and saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute then add the apples and sherry and simmer for 10 minutes, or until apples soften. Puree batches of the squash flesh and broth in a food processor or blender and transfer to a large soup pot. Puree the apple mixture and stir into pureed squash. Heat over medium heat and season with black pepper and cayenne, to taste.

Makes 6 servings

Pumpkin Carrot Casserole

Pumpkin Carrot Casserole

Ingredients:
8 medium carrots fully cooked and mashed
1 29 oz can pumpkin
4 tbsp brown sugar
¼ tsp salt
½ tsp black pepper
4 tbsp butter melted
2 tbsp rum (optional)
1 16 oz can whole berry cranberry sauce

• Preheat oven to 375^o F and grease a casserole dish.
• Mix together the mashed carrots and pumpkin until blended. In a separate dish mix together the brown sugar, salt, pepper, butter and rum. Mix that into the carrot and pumpkin mixture until completely blended and then fold in the cranberry sauce. Pour the mixture into the prepared casserole dish and bake for 30 minutes.

Makes 8 servings

Cheesy Pumpkin Casserole

Cheesy Pumpkin Casserole

Ingredients:
1 2lb. pumpkin
1 large onion finely chopped
2 tbsp unsalted butter melted
½ tsp cumin
¼ tsp white pepper
2 eggs
¾ cup milk [any kind]
¾ cup ricotta cheese

• Preheat the oven to 375o F and grease a baking dish.
• Cut pumpkin in half, and remove seeds and cut into ¼ inch thick slices. Peel slices, and place pumpkin slices into a bowl. Toss with onion and melted butter, and season with cumin and white pepper. Arrange the slices in the prepared baking dish and bake for 30 minutes. Beat eggs with milk and cheese then pour mixture over pumpkin in baking dish and continue baking for 20 minutes, or until golden brown.

Makes 6 servings

Squash and Pinto Beans

Squash and Pinto Beans

Ingredients
¼ cup vegetable broth
½ cup onion chopped
hot sauce to taste
2 garlic cloves minced
1 cup yellow squash sliced ½ inch thick
1 cup zucchini sliced ½ inch thick
½ cup corn kernels
1 16oz. can pinto beans drained
1 14.5oz. can diced tomatoes un-drained
3 fresh thyme sprigs
4 servings cooked brown rice

• Heat broth in a large pan over medium high heat. Add onion, hot sauce, and garlic and saute 2 minutes then stir in squash and zucchini and saute 2 more minutes. Add corn, beans, tomatoes and their liquid, and thyme.
• Cover and reduce heat, simmering 10 minutes.
• Discard thyme. Serve over cooked rice.

Makes 4 Servings

Walla Walla Sweet Onion Quiche

Ingredients:
3 tbsp butter
1 large walla walla sweet onion diced
½ cup sour cream
1 12oz. can evaporated milk
1 packet dry leek soup mix
3 eggs
1½ cup monterey jack cheese shredded
1 9 inch deep dish frozen pie crust

• Preheat oven to 375o F.
  
• Saute butter and onion, cooking until lightly caramelized. Remove from heat and whisk in sour cream then slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated then whisk in eggs. Mix in the shredded cheese until blended. Line a pie dish with the unbaked pie crust and pour mixture carefully into it. Place pie on a cookie sheet and bake for 40 to 45 minutes or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Makes 8 servings

Cod And Herb Vegetable Foil Packets

We had some nice cod on sale at the market yesterday so here is what I made today. Cod is a solid but not very fishy tasting fish. Give it a try and feel free to improvise. Sorry I don't have any pictures on this one. I forgot to take one before it disappeared.

Cod And Herb Vegetable Foil Packets

Ingredients:
1 medium zucchini halved lengthwise and thin sliced
1 fennel bulb, halved, cored, and thin sliced
2 garlic cloves, minced
1small onion, finely chopped
¼ cup chopped fresh basil
1 tsp dried thyme
¼ cup dry white wine or dry white vermouth
1 tsp black pepper
4 boneless, skinless cod fillets
4 tbsp unsalted butter

• Adjust the oven rack to the lowest position and heat the oven to 450° F.
• Combine zucchini, fennel, garlic, onions, basil, thyme, wine, and pepper in bowl and mix well.
• Lay four long pieces of foil on the work surface. Place 1 fillet on lower half of each piece of foil and top each fillet with ¼ of vegetable mixture and 1 tbsp butter. Fold foil over fish and vegetables and crimp edges together to form 4 packets.
• Arrange packets in single layer on baking pan and cook until vegetables are tender and fish is just cooked through, 15 to 20 minutes. Transfer packets to individual plates. Open packets carefully to avoid steam burns and enjoy.

Makes 4 servings