Emeril's Acorn Squash Soup

I made this pureed soup last week. You know something, I think pureed soups are kind of a pain. I do have an immersion blender but it takes forever to actually get the soup to something close to smooth. Plus it splatters. It's too scary to put hot soup in a blender. I think next time I might make the soup earlier in the day, let it cool for a LONG time, blend it in the blender, and then heat it up again. Soups get better as they "age" anyway.

Anyway, the flavors of this soup are really really good and I *was* really happy to have it in the fridge all week for lunches. Very healthy, surprisingly filling. Next time I would roast the carrots alongside the squash, because they took forever to get soft, much longer than the recipe said. I used a pear instead of an apple and it was great.

Emeril's Acorn Squash Soup
elemenoPee

Ingredients:
3 acorn squash, halved, seed removed
3 tablespoons olive oil
2 carrots, chopped
1 Granny Smith apple, cored and chopped
1 onion, chopped
1/4 teaspoon ginger
1/8 teaspoon allspice
4 cups low sodium chicken stock or vegetable broth

Method: Preheat oven 400 degrees F.

On a baking sheet, roast the acorn squash, cut side down, until soft, about 45 minutes. Scoop out the squash flesh and set aside.

In a soup pot, heat olive oil over medium high heat. Saute carrot, apple, and onion until soft. Season with ginger and allspice. Add the squash and the chicken stock. Simmer for 15 to 20 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender.

Summer Vegetable Kabobs

Summer Vegetable Kabobs
Amy - amylz
Makes 8 servings Southern Living, MAY 2008

12-inch-long wooden skewers
1/4 cup dry white wine
1/4 cup honey
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons pepper
1 teaspoon salt
16 cups assorted cut vegetables

1. Soak skewers in water 1 hour.
2. Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.
3. Preheat grill to 350° to 400° (medium-high). Thread vegetables onto skewers, and grill according to directions in Guidelines and Cook Times for Vegetable Kabobs below.
4. Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture.

Guidelines and Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.

Zucchini and squash. Prep: Cut into 3/4-inch rounds; thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender.

Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender.

Eggplant. Prep: Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender.

Bell peppers. Prep: Cut into 1-inch-thick strips; thread skewers. Grill time: 4 to 5 minutes on each side or until tender.

Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender.

Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred.

Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins

(I usually double or triple this recipe.)

1 1/2 cups flour

3/4 cup sugar

1 t baking soda

1 t cinnamon

1/2 t salt

1 egg, lightly beaten

1/2 cup oil

1/4 cup milk

1 T lemon juice

1 t vanilla

1 cup shredded zucchini

1/4 cup chocolate chips (I usually use more)

1/4 cup walnuts (optional, I have never used!)

Combine flour, sugar, baking soda, cinnamon, and salt. Combine egg, oil, milk and vanilla separately. Stir wet ingredients into dry ingredients. Fold in zucchini and chocolate chips and nuts.

Fill muffin cups 2/3 full. Bake at 350 20-25 minutes.

I think one recipe makes a dozen, but don't hold me to that. My sister makes these in mini muffins so there is more of them. Of course the baking time then needs to be adjusted.

Marinated Grilled Vegetables
~rls2007~

1 cup cherry tomatoes - halved
1 small zucchini - cut into 1/4 inch rounds or semi-circles
1 small summer squash - cut into 1/4 inch rounds or semi-circles
1 orange bell pepper - cut into large chunks
2 cups button mushrooms - halved
1/2 yellow onion - cut into large chunks
1/2 bottle Newman's Own Balsamic Vinaigrette

1. Add all veggies to a gallon size ziplock bag and pour dressing over. Seal bag and toss to evenly coat vegetables.
2. Marinate for at least 2 hours, to overnight.
3. Pour vegetables onto a vegetable grill tray and grill for 15-20 minutes or until preferred doneness.
Renee's Notes: I have also used peapods, chopped up asparagus, broccoli florets, etc. You can switch up to your liking. Obviously use whatever dressing you prefer, but the balsamic is great with the tomatoes. I've also made this in a foil packet on the grill, or just in a casserole dish in the oven.

Zucchini Pickles

Zucchini Pickles

3 LARGE zucchini (or several small ones)
5 large onions
3 red bell peppers
3 green bell peppers
Ice Water (lots of ice)
1/2 C. noniodized salt
4 1/2 C. Apple Cider vinegar
4 C. sugar
3 t. tumeric
2 t. celery seed
2 t. mustard seed

Dice all the veggies and put in a large bowl. Sprinkle all over with the salt. Then cover with ice water (more ice than water). Let that sit for 3 hours, covered with a clean cloth, or plastic wrap. In your biggest pot, put the remaining ingredients, stir and bring to a boil. Drain the veggies well, but don't rinse. Add the veggies, heat back to boiling and simmer for 5 minutes.
Ladle into prepared clean canning jars (I use pints), and seal with canning lids and rings. Process for 5 minutes in a boiling water bath. Remove from water and let sit so they seal. Store in a cool dark place. They store well for a year or two.

Coconut Curry Sweet Potato Fries

Coconut Curry Sweet Potato Fries (Ness 413 via peasandthankyou.com)

Ingredients (Serves 4)

For the Fries:

· One 15 oz. package Alexia sweet potato fries or 1 lb. of sweet potatoes, cut into fries

· 1 1/2 t. curry powder

· 1/2 t. ground ginger

· 1/4 t. cinnamon

· stevia or other granular sweetener to taste (I use 1 packet of stevia)

· 1/2 t. coarse sea salt

· 2 T. coconut milk

· 1 t. lemon juice

· 2 t. unsweetened coconut

For the Sauce:

· 1 T. Vegenaise or other vegan mayonnaise (reduced fat or original)

· 1 T. Thai sweet chili sauce

· 1 T. coconut milk

Instructions

· Preheat oven to 425 degrees.

· In a large bowl, combine curry, ginger, cinnamon, sweetener and salt.

· Whisk in lemon juice and coconut milk.

· Add sweet potato fries and toss to coat.

· Spread coated fries on a baking sheet.

· Sprinkle evenly with coconut.

· Bake for 25-30 minutes, turning at least once during baking, until fries are crisp and browned.

· For fry sauce, whisk together vegan mayonnaise, sweet chili sauce and coconut milk.

· Serve while fries are hot.

Garlic Fries

Garlic Fries
Amy – amylz
Cooking Light

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately. Yield: 6 servings