Autumn Carrot Soup

 I'm not sure what Greenwich publication this was clipped from, but the recipe is credited to Morgan in Glenville

Ingredients

1 lb carrots, peeled

1/2 lb butternut squash

1 medium onion

2 stalks celery

2 Tablespoons butter

1 Tablespoons flour

1/4 cup oil

6 cups chicken stock

1 & 1/2 cups light cream

1/4 tsp nutmeg

salt and pepper to taste

Process

1. Skin, seed, and chop the squash.

2. Chop the onion and celery. 

3. Slice 1/3 of the carrots into thin circles. Chop the rest. 

4. Reserving the carrot circles, saute the chopped vegetables in oil until tender. 

5. Place the sauteed vegetables and some stock in a blender and puree. 

6. Bring remaining stock to a boil, add carrot circles and simmer until tender, then add the vegetable puree. 

7. Heat butter, add flour, and cook over slow heat 4 to 5 minutes until smooth and light brown, then add it to the soup. 

8. Add cream, nutmeg, salt and pepper. Cook 15 to 20 minutes over slow heat. 

9. Adjust seasonings and serve. 

 

Serves 8

Artichoke Alfredo

Oh me oh my oh - this one is to die for. Seriously. This is not heart or cholesterol friendly - but boy is it GOOD! I got this originally from the Cook's Country magazine (from makers of Cook's Illustrated another favorite of ours). The recipe, a runner up in a contest, was created by Mary Shivers of Ada Oklahoma - so thanks Mary! I tweaked the recipe a bit to add some of our garden bounty, and know the recipe could be tweaked to be friendlier on the waistline! This was a perfect end of summer meal - just as it is - a one bowl wonder! Enjoy!


Ingredients
4 tablespoons butter
1 finely chopped onion
1 minced clove of garlic
2 cans quartered artichoke hearts, drained and coarsely chopped
1/2 cup sour cream
1 and 1/4 cups heavy cream
1/2 cup finely grated Parmesan cheese
1/4 cup chopped fresh basil
a couple tablespoons chopped fresh oregano
a couple tablespoons lemon juice (plus zest if using fresh)
salt and pepper
1/4 cup (or more) milk
2 sweet red peppers, cut into strips of julienne for a raw garnish
1 lb. box of fettuccine

Process

1. Put stock pot of salted water on and bring to a boil. (For cooking pasta)
2. Melt butter in a large skillet over medium heat.
3. Add onions and cook until soft (5 to 10 minutes)
4. Add garlic and simmer for 2 minutes.
5. Increase heat to medium high.
6. Add artichoke hearts and cook until moisture cooks off and they seem to brown.
7. Remove from heat. (if water is boiling add the fettuccine and cook according to directions)
8. Add sour cream and stir.
9. Add 1 cup of heavy cream and stir.
10. Add cheese and stir.
11. Add herbs and spices and stir.
12. Return over low heat. Add milk to thin sauce a bit if needed.
13. Cook pasta according to directions. Drain pasta and put in large bowl.
14. Pour sauce over pasta and toss to coat and combine.
15. Cover bowl of pasta with sweet pepper strips and toss to combine and serve with a large serving spoon.

Butternut Squash & Bacon Deviled Eggs

 

 Another Must do recipe from Snixy Kitchen! She is my new favorite and I love her for her ingredient transformations!

Butternut Squash & Bacon Deviled Eggs

Butternut Squash and Bacon Deviled Eggs

Author: Sarah Menanix

Yields: 12 deviled eggs

 

Ingredients

• 1 small butternut squash (.75 to 1 pound)
• 6 large eggs
• 2 tablespoons mayonnaise
• ⅛ teaspoon cayenne, plus more for sprinkling
• ⅛ teaspoon salt
• ⅛ teaspoon nutmeg
• 2 slices of cooked bacon, crumbled

Instructions

1. Cook the butternut squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 30 minutes, until tender. Alternatively, you can microwave it for 5 minutes, cut it in half lengthwise, and microwave both halves cut-side down for another 5-8 minutes, until tender. When the squash is tender, remove and discard (or save) the seeds and scoop out the filling.
2. Place the cooked squash in a food processor or blender and blend until smooth. Measure out 6 tablespoons of squash for the deviled eggs.
3. Meanwhile, hard-boil the eggs. Place the eggs in a large pot and cover with at least 2 inches of cold water (*see note). Bring the water to a rolling boil over medium-high heat. Remove the pot from the heat and cover for 11 minutes. Remove the eggs from the pot and run them under cold water to stop the cooking. When they're cool enough to handle, peel the eggs, slice them in half lengthwise and scoop out the yolks into a mixing bowl.
4. Add the 6 tablespoons of butternut squash purée to the bowl with the yolks, and mix. Add the mayonnaise, cayenne, salt, and nutmeg and mix until smooth (you can also return this mixture to the food processor or blender if you want it super smooth).
5. Divide the filling among the egg halves (either using a spoon or pipe it in using a piping bag).
6. Top with a few crumbles of cooked bacon and sprinkle cayenne on top. Refrigerate until serving.

Homemade Carrot Soup

This recipe was made from the "bruised" carrots we harvested that would not be safe to store long term. I had intended to make a type of parsnip soup from the woody white carrots we ended up with but it will have to wait. I made this soup from quite a colorful group of carrots don't you think?




























Ingredients

4 cups variety of carrots - peeled and chopped
2 Tablespoons oil
2 teaspoons ground cumin
1/2 cup heavy cream
1 Tablespoon lemon juice
and
6 cups stock




















Process
1. In a large pot, heat oil and cumin until aromatic.
2. Stir in carrots and stock.
3. Bring to a boil.
4. Cover and boil for 10 minutes.
5. Uncover, reduce heat and simmer until carrots are tender (about 20 to 30 minutes)
See how colorful my carrots made this soup!?















6. In small batches, transfer soup to blender and blend until smooth.
7. Return to stockpot and heat.
8. Stir in heavy cream and lemon juice. Season with salt and pepper to taste.

Serve as a side dish for dinner. Serves 6.

Bacon, Cabbage and Apples

This is some awesome fall comfort food.
Ingredients
3 bacon slices cut into 2 inch pieces
1 small head red cabbage, coarsely cut
3 tart apples cut into small pieces
1/4 cup vinegar mixed with 1/4 cup water
1 Tablespoons brown sugar
2 whole cloves
Salt and pepper

Process

1. Preheat oven 350.
2. Saute bacon briefly
3. Add chopped cabbage and apple pieces.
4. Stir in bacon drippings for a minute and then transfer to a greased casserole dish.
5. Mix and add remaining ingredients.
6. Cover tightly and cook slowly for one hour in the oven.
7. Serve with tossed salad and rye bread.