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Post by jen51 on May 23, 2016 11:47:35 GMT -5
Roasted Butternut Squash Soup
Cut squash in half and coat with olive oil. Roast it. Scoop it out with a spoon, or cube it.
Slice onions, quarter bell peppers (any color), and halve garlic cloves. Add jalapeno's if you wish. Brush with olive oil and sprinkle with salt and pepper. Roast them until the edges turn brown/black and they are very soft.
In a pot have your chicken broth heating (a fairly concentrated bone broth is best). Add your roasted veggies and cream. The cream can either be straight cream, cream cheese, sour cream, or just milk if you have it. I personally like cream cheese or sour cream the best.
Blend it with an immersion blender. If you don't have one of those, you could mix it by batches in a regular blender. Blend until smooth.
At this point, taste it to see what else it needs. I don't really like herbs in it, but thyme is a common one for butternut soup. I usually end up putting some more salt and pepper in, and more garlic (powdered this time). We love garlic in this house.
I make mine in a large stock pot and fill about 15 quart bags for the freezer.
You can use pumpkin for this recipe as well, but it's not as rich as the butternut.
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Post by Clotilde on May 23, 2016 14:17:14 GMT -5
How do you make your beef stock? I think mine always tastes good.
Bones- not just soup bones but the more varieties the better, oxtail, short rib, shanks, etc. Roasting them and the vegetables together does produce a brown stock that is tasty, just be sure to get the bits from the pan like when you are making gravy. I do it both ways, I don't roast if I'm busy. In the pot goes: bones, celery--the leafiest part, a whole onion or two, carrots, garlic cloves, bay, Apple cider vinegar, a Parmesan rind, and peppercorns. Same thing if I'm roasting minus the garlic because it gets bitter when over done. After its all cooked, I strain, pick over the meat, toss the veg, and adjust with salt, balsamic vinegar, and sometimes tomato sauce. Lots of salt, that is the key to the final taste that you want. Add a little at a time but it really does take a lot. I don't like it salty but I like it to really bring out the flavor. I adjust a few other things and it's great. My husband never liked soup growing up and he loves mine.
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Post by mundacormeum on May 23, 2016 15:38:01 GMT -5
I throw the bones, vegetable scraps, and seasoning into a pot, cover with water, and boil. It works great for chicken and shrimp shells, but not so much for beef. You put a lot more flavorful stuff in yours, too, Clotilde. I would never have thought to put ACV, Parmesan rind, or balsamic.
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Post by jen51 on May 23, 2016 19:33:49 GMT -5
I throw in the bones (beef bones of any kind), celery, onions, garlic, and carrots, bay leaf, ACV, red wine if I have some, salt and pepper. I add more salt towards the end once I know more what the final product will taste like. Still, I don't get as fine of a flavor with beef as I do chicken.
I'll add more herbs this summer now that my herb garden is up and going.
I didn't know you could make stock out of shrimp shells!
I hear the good stuff (for health) is in things like the feet, eyeballs, brains, and stuff like that. I have not been brave enough to do that! It probably would not alter the taste, but it would be hard to swallow knowing that I was eating eyeballs (or the liquid from eyeballs)!
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Post by nanamarie on May 24, 2016 8:19:09 GMT -5
I hear the good stuff (for health) is in things like the feet, eyeballs, brains, and stuff like that. I have not been brave enough to do that! It probably would not alter the taste, but it would be hard to swallow knowing that I was eating eyeballs (or the liquid from eyeballs)! I haven't worked my way up to those yet either. I try to do the Weston Price stuff as much as I can....but... . |
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Post by jen51 on May 24, 2016 10:47:59 GMT -5
I hear the good stuff (for health) is in things like the feet, eyeballs, brains, and stuff like that. I have not been brave enough to do that! It probably would not alter the taste, but it would be hard to swallow knowing that I was eating eyeballs (or the liquid from eyeballs)! I haven't worked my way up to those yet either. I try to do the Weston Price stuff as much as I can....but... . I try to as well, but there are some things that I just can't bring myself to do. I'm not going to eat liver. And I'm not going to take cod liver oil! lol |
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Post by nanamarie on May 24, 2016 11:44:39 GMT -5
I do the cod liver oil when I remember. I get mint flavored and it doesn't taste really "fishy." I think I would at least try liver, but just am not sure how to cook it. Other organs, not so much.
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Post by mundacormeum on May 24, 2016 12:37:23 GMT -5
I throw in the bones (beef bones of any kind), celery, onions, garlic, and carrots, bay leaf, ACV, red wine if I have some, salt and pepper. I add more salt towards the end once I know more what the final product will taste like. Still, I don't get as fine of a flavor with beef as I do chicken. I'll add more herbs this summer now that my herb garden is up and going. I didn't know you could make stock out of shrimp shells! I hear the good stuff (for health) is in things like the feet, eyeballs, brains, and stuff like that. I have not been brave enough to do that! It probably would not alter the taste, but it would be hard to swallow knowing that I was eating eyeballs (or the liquid from eyeballs)! Shrimp stock is delicious in gumbos, and shrimp and corn soup. |
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Post by jen51 on Jun 16, 2016 11:17:18 GMT -5
I'm looking for some cooking ideas for zucchini. My squash plants look great this year- we'll have too much.
Things I'll already be doing with it:
Zucchini Bread
Fries
Chips
Sauteed w/ butter or oil
Stir Fry
Casseroles
Freezing a bunch in various forms
Zucchini Boats (Sausage, cheese, stuffing, etc)
Shish kabobs
Lasagna
Zucchini noodles
Relish
Pickles (Vinegar and Fermented)
Selling as much as we can
Trading
What am I missing? My husband gets tired of it quickly when we eat it as a dish itself or in stir fry. Any ideas would be appreciated!
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Post by Clotilde on Jun 16, 2016 11:47:47 GMT -5
I know that you can grate it for a crispy pancake, is that a fritter? I don't know. You forgot or may not be aware:Pranks. Leave a basket of zucchini on a doorstep and run away.  |
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Post by chestertonian on Jun 16, 2016 13:15:13 GMT -5
I know that you can grate it for a crispy pancake, is that a fritter? I don't know. You forgot or may not be aware:Pranks. Leave a basket of zucchini on a doorstep and run away. my mom used to make zucchini latkes, just substituted zucchini and/or summer squash for the potatoes in the traditional recipe. sometimes she would use a combination of sweet potato and zucchini. was delicious and no empty calories. served with applesauce |
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Post by Clotilde on Jun 16, 2016 18:36:41 GMT -5
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Post by nanamarie on Jun 17, 2016 10:42:03 GMT -5
You forgot or may not be aware:Pranks. Leave a basket of zucchini on a doorstep and run away. Is that a Hit and Run? |
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Post by nanamarie on Jun 17, 2016 10:46:24 GMT -5
I'm going to try making my own ketchup this year.
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Post by jen51 on Jun 17, 2016 12:58:15 GMT -5
I'm going to try making my own ketchup this year. This is one of my all time favorite ways to use tomatoes! Be prepared to use A LOT of tomatoes for a little bit of product. It's so worth it though. We became snobs to store bought ketchup after making homemade. |
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