First, I washed, halved, and took the seeds out of 3 acorn squashes (Kara grew them in our garden). I placed them on a cookie sheet and stuck them in the oven for 45 minutes at 350.
When squash was finished roasting, i chopped and sauted one gigantic onion in 1 TBSP butter. When the onions were cooked, I added about 2 1/2 cups of chicken broth and ground some black pepper into it.
Then I scooped the squash out of it's skin and plopped it into the soup. I whirred it all up with my wand thing. I added about 1/3 cup of half and half and maybe a cup of milk. To season, I added 1/2 tsp salt, some oregano, some ground cloves for heat, and some freshly grated nutmeg for interest. Whizzed it all up again.
It's sooooo creamy and good!
Then, a coupla hours ago, my friend Sara brought by a bunch of kale from her garden. Hmmmm. . . . What to do with the kale?
I washed it and sliced it very thinly. I dumped it into a big frying pan with some butter and some water and cooked it until the stem pieces were soft. I salted it a little. I cut up some tofu Italian sausage and dumped that in. A little more butter. Yum!
It's been a good food day!
HBK
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