Acorn Squash Soup

Tiffany Howard

Acorn Squash Soup

1 onion

¼ cup chopped celery

2 TB butter

2 TB flour

1 chicken bouillon

½ tsp. dill weed

¼ tsp. curry powder

dash cayenne pepper

2 cups chicken broth

1 (12 oz) can evaporated milk

3 cups mashed, cooked acorn squash

salt and pepper to taste

5 bacon strips, cooked and crumbled

In large saucepan, sauté the onion and celery in butter.  Stir in flour, bouillon, dill, curry and cayenne until blended.  Gradually add broth and milk.  Bring to a boil; cook and stir for 2 minutes.  Add the squash, salt and pepper; heat through.

In a blender, process the soup in batches until smooth.  Pour into bowls; garnish with bacon.  Serves 6

Butternut Squash Soup

From Tiffany Howard

Butternut Squash Soup

6 TB chopped onion

4 TB butter

6 cups peeled and cubed butternut squash

3 cups water

2 cloves chopped garlic

4 cubes chicken bouillon

½ tsp. dried marjoram

¼ tsp. ground black pepper

1/8-1/4 tsp. ground cayenne pepper (to taste)

2 (8 oz) packages cream cheese (you can use less if you don’t want it as creamy)

pinch of kosher salt

1.     In a large saucepan, sauté onions and garlic in butter until tender.  Add squash, water, bouillon, marjoram, pepper, and cayenne pepper.  Bring to boil; cook 20 minutes, or until squash is tender.  Covered.

2.     Puree squash and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan, and heat through.  Do not allow to boil.

*This is a thick soup, if you like a thinner consistency add an extra ¼-1/2 cup chicken broth.

Serves 6

Whole Grain Recipes From Laura Talbot

Tabouli
This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Serves 4-6

3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur or quinoa
1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil (or substitute reduced vegetable broth)
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pinch allspice

Pour boiling water over the cracked wheat, cover, and let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil or substitute, lemon juice, salt, pepper, and allspice. Add to wheat mixture and mix well. Chill. Serve and enjoy.
May be served room temp.

Amaranth Maple Cornbread Recipe
From Cooking Light
40 min | 10 min prep
SERVES 16

Vegetable oil cooking spray
1 teaspoon vegetable oil
2 cups yellow cornmeal
1 ½ cups all purpose flour
1 cup amaranth flour
1 tablespoon baking powder
½ teaspoon baking soda½ teaspoon salt
1 cup low fat buttermilk
2/3 cup maple syrup
2 tablespoons vegetable oil
2 eggs
2 tablespoons chopped pecans

Preheat oven to 400°. Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes.
Combine cornmeal and next 5 ingredients (cornmeal through salt) in a large bowl. Combine buttermilk, syrup, 2 tablespoons oil, and eggs in a small bowl; stir well with a wire whisk. Add to cornmeal mixture, stirring until dry ingredients are moistened.
Pour batter into the preheated skillet; sprinkle the pecans over batter. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.

Vegetable Beef with Pearled Barley Soup

1 lb Beef stew meat cut in ½ inch pieces
2 tbs olive oil
1 large onion

2 cloves of garlic crushed
2 -12 oz cans campells Beef broth
2 cans water
1 can chopped tomatoes (32oz)
1 bay leaf (optional)
1 tsp. Salt
1 Tbs worcestershire sauce
6 whole allspice
¾ c. uncooked pearl barley
4 carrots
2 c. cut potatoes
1 celery stalks
1 cup finely shredded cabbage

frozen peas to top

Brown beef in olive oil. Add onion and garlic and saute until onions are transparent. Add beef broth, water, tomatoes, worcestershire sauce, bay leaf, allspice,and salt. Simmer until meat is tender. Add remaining ingredients except peas and cook until vegetables are soft. Stir in peas before serving.

Buckwheat Crepes
1 c. freshly ground buckwheat
1 c. freshly ground spelt or wheat
2 c. cultured buttermilk, or water mixed with 2 tbsp. whey or yogurt
3 eggs, lightly beaten
½ tsp. salt
¼ c. melted butter

Mix flour with buttermilk or water mixture and let sit overnight. Beat in remaining ingredients and then with enough water to achieve the consistency of cream. Beat several minutes with an electric beater and chill well. Heat a heavy skillet. Brush with melted butter and use a ¼ cup measure to ladle batter into pan. Tip pan to distribute batter. Turn after two minutes. Keep crepes warm in the oven while making the rest. Brush the pan with butter between each crepe. Fill with raw honey, apricot butter, grated cheese etc. Crepes may be made ahead of time and reheated.

German Rye Bread (Laura Talbot)
From Brent's German Grandma Wagner
Sponge
3 c. lukewarm water
1 Tbs instant yeast
1/2 c. whole wheat flour
1 c. white flour
2 cups rye flour
½ c. oatmeal (quick cooking)
½ c. dry milk
¼ cup vital wheat gluten

Add after first rise-
¼ cup vegetable oil
1 Tbs salt
2 Tbs cocoa
enough more flour (white or wheat) to make a stiff dough

Mix sponge ingredients and let rise until bubbly – about ½ hour . Add remaining ingredients. Dough is quite stiff. Rise until double in bulk . Make in 4 large or 6 small round loaves. Rise again and bake for about 35 min at 350 degrees.

14 Grain Bread (Angie Hall)
6 cups warm water
1 cup sunflower seeds
1/3 cup sesame seeds
1/2 cup vital wheat gluten
1 cup walnuts
1/2 cup ground almonds
3 Tbsp. yeast
3 cups whole wheat flour
2 cups 9-grain cereal (raw)
1/3 cup millet (ground)
1/3 cup flax seed (ground)
1/3 cup applesauce (or oil)
1/2 cup honey (or brown sugar)

Mix all ingredients. Let sponge 10-15 minutes. Then add:
2 Tbsp. salt
3 cups oat flour (or kamut flour)
3 cups spelt flour
Whole wheat flour to clean sides of bowl

Knead 10 minutes in dough mixer. Shape into 8, 1 pound loaves or 4-5 large loaves. Let rise until double.
Bake at 350o for 30-35 minutes until done.

Cornmeal Mix
Adapted from the Make a Mix cookbook by Eliason, Harward and Westover

4 cups all purpose flour
1 Tbs salt
1 ¼ cups sugar
¼ cup baking powder
1 cup vegetable shortening
4 ½ cups freshly ground cornmeal

In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Refrigerate or store in a cool dry place. Use within 12 weeks, makes about 10 ½ cups of mix

Corn bread or corn muffins
2 ½ cups cornmeal mix
1 ¼ cups mik
1 egg

Preheat oven to 425 grease a 9x9 pan or 12 cup muffin pan. Combine egg and milk in a small bowl, Add cornmeal mix all at once and stir until just moistened. Pour into pan and bake 15-20 min until golden brown.

Potato/Corn Soup

By: Janilee Nader

Ingredients:

4 medium potatoes chopped, boil until tender

1 small bag of frozen corn

2 cups milk

1 bag shredded cheese

Salt and pepper to taste

Ham chunks, chicken, bacon, optional

Preparation: Peel potatoes and chop. Boil until tender. Add frozen corn until corn is hot. Drain potatoes and corn. Bring milk, salt, pepper to a boil. Put in cheese, corn and potatoes. Simmer until cheese is melted. Thicken with flour and water if desired.

Italian Garden Vegetable Soup

By: Angie Hall

1 T. olive oil

1 onion, chopped

1-3 cloves garlic, minced

3 carrots, peeled, diced

3 ribs celery, diced

1-2 med. Zucchini, diced

1 15 oz. can chicken broth

2 16 oz. cans Italian stewed tomatoes

1 15 oz. can garbanzo beans, drained

½ tsp. each basil, oregano or 1 tsp. Italian seasoning

Salt and pepper to taste

Cook onions and garlic in oil until semi soft. Add other vegetables and cook for 3-5 minutes. Add remaining ingredients and a little water or chicken broth. Bring to a boil, reduce heat and simmer until vegetables are tender.

Can add country style homemade noodles or cheese tortellini.

Cheesy Chowder

1 1/2 cup chopped potatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
4 tablespoons butter
1/4 cup chopped green pepper

In pot, cook above ingredients until tender but not brown. Add 1 cup brocolli, 3 cups chicken broth and 2 cups milk blended with 1/2 cup flour; cook, simmering for 30 minutes. Add 3 cups shredded cheddar cheese and 1 tablespoon parsley. Makes 6-8 servings.

Really tasty homemade tomato soup

This soup is the best tomato soup I've ever had. It is really worth trying.

Prep Time: 10 min
Cook time: 40 min
Ingredients:

1 14oz can chopped tomatoes
1/4-1/2 cup olive oil
Salt and pepper
1 stalk clelery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves (we have substituted italian seasoning, or sage and thyme, and they all work well).
1/2 cup heavy cream, optional (we have never used this).

Preheat oven to 450 degrees
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet. Season with salt and pepper to taste, and drizzle with about 1/4 cup of the olive oil. Roast until caramelized, 10-15 minutes, stirring every 5 minutes or so.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic. Cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream (if using). Puree in a blender until smooth.