Tuesday, December 21, 2010
Butternut Squash Soup
This is a really simple soup recipe, but it's so good. I cut up one onion and sauteed it. I cut up four small yukon potatoes and one large butternut squash. Once the onion was cooked, I added the potatoes and squash and let them brown for a couple minutes. Once they were brown, I added 6 cups of chicken stock, which was just enough to cover the potatoes and squash. I let the poatoes and squash cook until fork tender. Then I removed the big pieces, pureed them, and then added them back into the pot and let the soup cook to the desired consistency. For more richness, I could have added some cream, I may do that next time.
Wednesday, December 8, 2010
Lemon Bars
These are the biggest lemons I have ever seen. I got a cup of lemon juice from one lemon. These were grown by a friend and they smell amazing. The juice is plenty for making Lemon Bars.
I made the most amazing lemon bars using the juice from this lemon. I used premade pie crust in an 8x8 inch baking dish pre cooked. The filling was made with egg yolks, lemon juice, and a can of condensed milk. I poured the mixture into the hot pie crust and baked it at 350 deg. Next time, I want to make a custard to fill the pie crust.
Monday, December 6, 2010
Italian Chicken
This recipe is so fast and easy. I trim bonesless, skinless chicken breasts and cut them into pieces. I let them marinade in a favorite Italian dressing, sometimes even Caesar dressing. Then cook the chicken in a skillet until done. I usually add more dressing to the skillet while the chicken is cooking.
Tomato Basil Pasta
I love to make this pasta because it is so easy. It's a combination of a tomato basil soup recipe and pasta. I usually like to use a fun pasta like rigatoni or bow tie pasta, but spaghetti noodles work too. Add the soup to the cooked, drained pasta and let it heat over the stove.
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