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Roasted Butternut Squash Soup

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We are deep in winter, remedy and for me, pharmacy soups are the cornerstone of comfort food.  Everyone has their favorites, viagra 100mg be it stew, curry, a roast or a grilled cheese sandwich.   But on a cold winter day, just the thought of a cup or bowl of hot soup is enough to warm the body, soul and mind.

This year if you noticed I amped up the soup recipes.  I make soups all winter, but always forget to post them, so this year I am making it a point to share my obsession and recipes.   I hope you have been enjoying and cooking them.  Today we are having,  Roasted Butternut Squash Soup.   It’s a very simple recipe.  Perfect for a weeknight after a busy day at work, or a lazy weekend day when you don’t want to do too much.    There’s only a couple ingredients and the hardest part is pealing the butternut squash.  But, dont let that stop you from making this amazing simple comforting soup.

 

Roasted Butternut Squash Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 4-6 cups
 
Ingredients
  • 1 large butternut squash
  • 4 cups chicken stock
  • 1 clove of garlic chopped (optional)
  • Butter (optional)
  • Olive oil
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 350 degrees
  2. Use a potato pealer and peal squash.
  3. Peal to the orange meat of the vegetable
  4. Cut squash in half and scoop out seeds like a pumpkin
  5. Cut into even chunks
  6. Toss with olive oil salt and pepper
  7. Roast for 30 minutes or till squash is soft
  8. You want a little caramelization
  9. In the last ten minutes of roasting slowly heat stock
  10. If you want add garlic and 1 tablespoon of butter
  11. Garlic can be ovewhelming so use caution, a little goes a long way.
  12. When squash is done add it to your stock.
  13. Make sure to get all of it off the roasting pan
  14. Cook for about ten minuteds on medium to high heat.
  15. Let cool and then blend to a creamy goodness.
  16. Reheat if necessary

 

Roasted Butternut Squash Soup

 

Roasted Butternut Squash

Potato Leek Soup

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Potato leek soup is such a staple in restaurants and kitchens that it seems impossible to improve on it.  Most of the time it’s potatoes, shop leeks, stock, cream and buttermilk or just cream.  I dont use cream or buttermilk, but add a carrot, celery and garlic.  I not sure this is an improvement, but its just way I do it.  Like a lot of recipes, it comes from a mistake.  I was making a bunch of soups(winter does that to me) and they called for a carrot and celery.  So of course I addded them to my potato leek soup.   Oops!  Not normal.  But it was for a dinner party and everyone liked it, so I kept on making it that way, and still do!  Of course now I add garlic.  Always tweaking the recipe.  I can’t help it!

Potato Leek Soup

 

Potato Leek Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cups
 
Ingredients
  • 2 Large leeks, white to light green part
  • 4 Small or 2 large potatoes
  • 1 Carrot
  • 1 Celery rib
  • 2 Cloves of garlic
  • 2 Tbsp butter
  • Olive oil
  • 4 Cups of chicken stock or vegetable stock
  • Salt and pepper
Instructions
  1. Cut dark green and very bottom of white off
  2. Slice in half and give a good rinse
  3. Get in between the layers
  4. Chop across
  5. Peel and chop carrots, set aside
  6. Chop celery, set aside
  7. Chop garlic and separate
  8. Peel and chop potatoes into small pieces
  9. In large stock pot add butter and a couple tablespoons of olive oil
  10. Heat until butter is melted
  11. Add leeks and sauté till they start to wilt/translucent
  12. Add some salt and pepper
  13. Add one clove of garlic while leeks are cooking
  14. When leeks start to look translucent and smell, add carrots and celery
  15. Lower heat to medium and cook for about 5 minutes
  16. Add potatoes and rest of the garlic
  17. Cook for about 5 minutes
  18. Add stock
  19. Bring to boil and turn down to a simmer
  20. Cook till potatoes are soft, about 10 to 15 minutes
  21. Check to see if all veggies are soft
  22. If veggies are soft turn of heat and let cool enough to blend
  23. Blend till smooth, reheat and serve

Sweet Tart Deviled Eggs

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Every once in a while we have some free time at work and I like to make something out of what’s around.   As most of you know, see this is one of my favorite things to do.   We always have a few ingredients lying around, buy information pills like dough, medications onions, eggs, among other random items.  So on this rare slow day, I decided to put some of these ingredients to use.  Well, we did plan this the day before, as we needed a few extra ingredients, but you get the picture.  It turned out so good, my colleague’s said I had to write about it.  As usual I didn’t really measure, but don’t let that stop you, it’s quite easy to make.  This is a recipe for two tarts. We make dough in huge quantities so if you only want one tart cut recipe in half, but use one whole onion.  Also, I don’t know how much commercial store bought dough makes, so use your best judgement.  Of course homemade dough is best!

 

 

Spinach And Onion Tart With Cherry Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 round of pastry dough devided into two
  • 2 packages of frozen spinach
  • 1½ large onions
  • 1 package of grape tomatoes
  • 1 8oz package of Gouda cheese
  • 2 garlic cloves
  • 2 tablespoons of butter
  • Salt and pepper
  • Milk or egg for wash on crust, or combine and use both.
Instructions
  1. Preheat oven to 350
  2. Thaw spinach and squeeze out the liquid
  3. Roll dough into a rectangle like shape and place on parchment baking sheet, put in fridge
  4. In large skillet melt butter
  5. On medium heat sauté onion with salt and pepper
  6. Cover for about 20 minutes till you get some browning
  7. Chop garlic and separate the cloves
  8. Rinse and chop tomatoes in half, set to the side.
  9. Grate cheese
  10. Add spinach, garlic salt and pepper and sauté till ingredients are incorporated
  11. Grab dough and sprinkle a little bit of cheese on dough
  12. Then place spinach, onion in center of dough
  13. Spread it out leaving about an inch of dough for a crust
  14. Add tomatoe halves and sprinkle rest of cheese on top
  15. Fold edges of dough around the mixture.
  16. Doesn't have to be pretty, just make it so nothing will flow over.
  17. Egg or milk wash the crust.
  18. Back for 25-30 minutes.
  19. Check after 25 minutes
  20. You want a golden crust and bottom of tart to cook but don't burn it.
  21. Let cool before cutting and serving.

 


My dear friend Shawn made the most incredible deviled eggs.  Well, clinic to be fair, sickness
his deep fried deviled eggs are the most incredible.  One day I will get that recipe!  This recipe is a close second, more about
if I do say so myself.  He used our hot sauce, some butter and turn deviled eggs on their head, again.  Here is what he did:

Sweet Tart Deviled Eggs

 

He hard boiled eggs, mixed equal parts room temperature butter with the egg yolks, added sautéed garlic, salt and pepper to taste.  Grilled the egg whites in the pan that he sautéed the garlic in.   Then, put mixture back in egg whites and sprinkled the plate with our Sweet Tart hot sauce to dip the deviled eggs into.  Simple but, incredible.

Spinach And Onion Tart With Cherry Tomatoes

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Every once in a while we have some free time at work and I like to make something out of what’s around.   As most of you know, sales this is one of my favorite things to do.   We always have a few ingredients lying around, ask like dough, sildenafil onions, eggs, among other random items.  So on this rare slow day, I decided to put some of these ingredients to use.  Well, we did plan this the day before, as we needed a few extra ingredients, but you get the picture.  It turned out so good, my colleague’s said I had to write about it.  As usual I didn’t really measure, but don’t let that stop you, it’s quite easy to make.  This is a recipe for two tarts. We make dough in huge quantities so if you only want one tart cut recipe in half, but use one whole onion.  Also, I don’t know how much commercial store bought dough makes, so use your best judgement.  Of course homemade dough is best!

 

 

Spinach And Onion Tart With Cherry Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 round of pastry dough devided into two
  • 2 packages of frozen spinach
  • 1½ large onions
  • 1 package of grape tomatoes
  • 1 8oz package of Gouda cheese
  • 2 garlic cloves
  • 2 tablespoons of butter
  • Salt and pepper
  • Milk or egg for wash on crust, or combine and use both.
Instructions
  1. Preheat oven to 350
  2. Thaw spinach and squeeze out the liquid
  3. Roll dough into a rectangle like shape and place on parchment baking sheet, put in fridge
  4. In large skillet melt butter
  5. On medium heat sauté onion with salt and pepper
  6. Cover for about 20 minutes till you get some browning
  7. Chop garlic and separate the cloves
  8. Rinse and chop tomatoes in half, set to the side.
  9. Grate cheese
  10. Add spinach, garlic salt and pepper and sauté till ingredients are incorporated
  11. Grab dough and sprinkle a little bit of cheese on dough
  12. Then place spinach, onion in center of dough
  13. Spread it out leaving about an inch of dough for a crust
  14. Add tomatoe halves and sprinkle rest of cheese on top
  15. Fold edges of dough around the mixture.
  16. Doesn't have to be pretty, just make it so nothing will flow over.
  17. Egg or milk wash the crust.
  18. Back for 25-30 minutes.
  19. Check after 25 minutes
  20. You want a golden crust and bottom of tart to cook but don't burn it.
  21. Let cool before cutting and serving.

 

Ham, Potato and Bean Soup

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What to do with holiday leftovers is as much a tradition as the holidays themselves.   So with that in mind, viagra I decided to go along and add a dish to the leftover tradition.   We had ham, as do a lot of people.  And like lot’s of people, we had lot’s of it left over.  After a few days of eating it I was starting to wonder what else besides sandwiches or frying it up with my morning eggs I could do with it.  I thought about for a little while and decided a soup would be good.  But what kind?  My friend said potato and ham.  I thought genius, but it needed something else.  I then thought bean with bacon!   So I thought use the ham,  instead of bacon.  And our ham, potato and bean soup was born.  This was supposed to be a cream soup, but I couldn’t decide whether to blend just the potato, or the beans, or both.  As I was cooking,  I realized that if I cut some of the potatoes small, and cooked them long enough, the potatoes would start to break down and create a creamy effect.  Thus, solving the problem of what to blend.  In the end, what I got was a brothy soup with bit of a creamy texture that is simply divine.  Enjoy!

 

Ham, Potato and Bean Soup

 

Ham, Potato and Bean Soup
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 med onion
  • 2 carrots
  • 2 celery ribs
  • 3 potatoes
  • 2 cups chopped ham, fat and grizzle removed
  • 1 can of white cannellini beans, drained
  • 4 cups broth
  • 1 bay leaf
  • 1 clove of garlic
  • 1 teaspoon Italian herbs
  • Pinch of thyme
  • Salt
  • Pepper
  • Olive oil
Instructions
  1. Chop ham to bite size pieces, fat and grizzle removed
  2. Peel and chop carrots and celery
  3. Peel and chop onion
  4. Peel and chop two of the potatoes
  5. The the third potato chop into smaller pieces
  6. Chop garlic clove.
  7. Sauté onion in olive oil till translucent
  8. Add salt and pepper
  9. Add celery and carrots and sauté for a few minutes
  10. Add potatoes and garlic, sauté for a few minutes
  11. Add ham, beans and stock
  12. Add Italian herbs and pinch of thyme
  13. Bring to boil then simmer on low till small potatoes start to disappear
  14. Salt and pepper to taste.
  15. If needed add more herbs

Chicken Soup With Rice and Thyme

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It’s deep in the fall and the weather is unusually warm.  But that doesn’t mean you can’t make a great soup.  And what better one then a classic?   This time I will keep it simple but very flavorful.   I had some leftover chicken broth from a previous meal and froze it.  I decided instead of taking that and making stock out of it I would use it as is to be my base for this soup.  It’s basically chicken water but it lended itself beautifully to this recipe.   But if you don’t have any lying around regular chicken sock will work.  I hope you enjoy it! I did!

 

Chicken soup with Rice and Thyme
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 boneless skinless chicken breast
  • 4 cups chicken broth(water)
  • ½ cup of rice uncooked
  • 3 ribs of celery
  • 2-3 carrots
  • 1 medium onion
  • 2 cloves of garlic
  • 1 bay leaf
  • Thyme
  • Olive oil
  • Salt and pepper
Instructions
  1. When I say 2 chicken breasts I mean two halves.
  2. Make them good sized ones.
  3. This should still be a hearty soup.
  4. Cut chicken into bite sized chunks
  5. Chop onion
  6. Chop celery
  7. Peel and chop carrots
  8. Chop garlic and separate
  9. In a large stock pot, pilule sauté onion and half of garlic in olive oil
  10. Add celery and carrots
  11. A little thyme
  12. A pinch Salt and pepper
  13. Add chicken and cook till done
  14. While cooking the chicken, cook rice till it's almost done.
  15. When chicken is done, add stock/chicken water
  16. Add bay leaf, garlic and a generous amount of Thyme.
  17. Don't over do the thyme!
  18. It should be prominent but not over powering.
  19. Taste and smell as you add
  20. Salt and pepper to taste.
  21. When rice is almost done add it to the soup.
  22. Cook soup for another 10-15 minutes on medium till rice is fully cooked and soup is fully heated
  23. Chicken should be tender and veggies should still have a little crunch.
  24. If you like softer veggies cook a little longer

Winter Camping

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It’s official.  Camping season is here!  Well almost.  But that didn’t stop us from heading into the woods on this semi warm (21 degrees) winter weekend.  Yes some might call us crazy, buy and this would be one of those times.  But when you feel the need to escape you can’t deny it.  So we hit the trains and trails of Harriman Park and set up camp at our favorite spot, order Lake Skenonto.  We only went for in quick trip this time so we only prepped one meal.  Beef stew.  We wanted something hardy and quick to heat up, as time and day light would be short when we arrived at our campsite.   After trudging through two feet of snow we hit camp and started to prep.  Jason worked on getting a space cleared for a fire and I went hunting for wood.  I came back with very little so we swapped chores and Jason hit the mother load!   I found a log under the snow that we could sit on while our fire roared and I also set up the tent.   After all that work and we rewarded ourselves with a shot of whiskey.   With our fire ablaze we started dinner and enjoyed the serine quiet and beauty of the wilderness.   After dinner and whiskey with a little snow to mellow it out we enjoyed the fire for a while and then headed into the tent to watch a movie.

The next day we woke to a couple of eagles singing a song, made some coffee and breakfast.   After a little leisure time in our winter wonderland we decided to pack it in and slowly made our way back to the train.   We didn’t have time for our usual Chinese farewell meal but that was ok.  After walking through all that snow both ways, just getting home was reward enough.   With our packs off our backs and a congratulatory glass of white wine we are melted into our coach and are dreaming of hitting the trails in spring.

 

 

 

Beef Stew
Prep time: 
Cook time: 
Total time: 
 
This is a great make a head of time meal for camping.
Ingredients
  • 1 lb beef stew meat
  • 1 32oz can of whole tomatoes
  • 1 medium onion chopped
  • 1 bell pepper(your choice)
  • 3 medium potatoes, peeled and cubed
  • 4 celery stocks chopped
  • 3 carrots, peeled and slice ¼ inch
  • 1 bay leaf
  • 2 garlic gloves crushed and separated
  • ¼ teaspoon of oregano
  • ¼ teaspoon of thyme
  • Splash of wine (red or white)
  • Couple dashes of worcestershire sauce
  • Smidge of horseradish
  • Salt and pepper to taste
  • Flour to dredge meat
  • Olive oil
Instructions
  1. Salt and pepper as you go along
  2. Dredge meat in flour and cook in stock pot with olive oil till they get a little brown on all sides.
  3. About 5 minutes, a quick sear.
  4. Set aside on a plate.
  5. Add onion and celery to pot and cook till onions start to get translucent.
  6. Add thyme and oregano
  7. Add one crushed garlic clove
  8. Add bay leaf
  9. Add potatoes
  10. Splash of wine
  11. Cook till potatoes are half way done
  12. Squeeze tomatoes with hands and put in pot with juice from can
  13. Add carrots, bell pepper, Worcestershire, horseradish
  14. Add meat including any juices.
  15. Add last crushed garlic clove
  16. Salt and pepper to taste
  17. Simmer for 45 - 60 minutes

What To Do With Your Hot Sauce!

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Chile smashing! image

 

As you all know we are now making hot sauces. What started out as Christmas gifts has blown up to be a part time business. Hopefully this year we can make it a full time job. But in the meantime people keep asking us what we use our hot sauce for? Well we like to put it on anything that will stand still. But not everyone is like us, shop so here are a few of our favorite things…

Deviled eggs
Who doesn’t love deviled eggs??? What we do is instead of mustard we add a little hot sauce in the mayonnaise and egg yolk mixture to give it a little kick and a drop on top for decoration.

Hot wings
The Super Bowl favorite or an Oscar guilty pleasure. If you’ve made hot wings at home you can just imagine what out hot sauce will do to those little bits of mouth watering chickadees. Yum!

Pasta salad
Just like the deviled eggs, add a little to your potato salad for a nice punch and an unexpected heat that your guests will love and wonder how you did it.

Chicken salad
This is one of my favorites. I mix this with chicken, mayonnaise, a dash of mustard, celery, carrots and red onions, sometimes a little cilantro, and presto you have the beginning of a great salad or wrap or sandwich.

There are so many things you can do with our hot sauces. Treat them like an ingredient in your kitchen arsenal. Let your imagination go wild. That’s what we do! We hope you like the tips and will use them and create your own fun dishes. Till next time, spicy love to all!!

Dollywood

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Another trip to the wonderful Dollywood.  This was a true whirl wind tour.  We arrived in Tennessee at 10:30 am on Saturday (via Chicago) and then drove to Pigeon Forge, stopping at a few thrift stores along the way.  Our first night we found Old Smokey Moonshine and after a nice dinner, we had a moonshine tasting.  That’s all I need to say.  Next morning was Dollywood!  Thankfully the weather was on our side and during the day we hit one of our usual spots, the Grist Mill for some giant cinnamon loaf, did some pre scouting for souvenirs and in between we hit the roller coasters.  We had planned on actually eating a real meal, but as the day went on it was all about the snacks, like a giant corn dog big enough for two.   By night time, anything that stands still is covered in lights.  There’s even a Christmas themed light show.  After riding the roller coasters multiple times(Wild Eagle our favorite), a special Christmas show with a hologram Dolly as the ghost of Christmas past, and a few other attractions we hadn’t seen before, it was time to get our shopping on.  As usual it was a mad dash before the park closed, and as usual we still didn’t see it all!  On Monday morning with our Dollywood hangovers, we managed to make it to quite a few thrift stores.  Not all were gems, but then again, we only made it through half our list and as far as Knoxville. With our bags overflowing from souvenirs and thrift store finds, we flew back home dreaming, and a little spinning, thanks to the multiple cocktails our wonderful stewardess bestowed upon us, of our next Dollywood trip.

Canning Is Here…!!!

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String beans and hello beets Dilly string beans

 

Canning is a tradition that has been going on for centuries.  People have preserved everything they could from salting meat and fish, advice to veggies and fruit, rx even burying them in the ground for months on end.  It’s a way to preserve the harvest, or it was.  Most people don’t need to can or ferment vegetables or salt there meats to last on long boat rides to foreign lands or the harsh winter months.  We started a couple years ago when I bought Jason some canning books for Christmas.  We had been making beer and I felt it was the natural progression.  So we filled our cupboards with all kinds of canned food.  After a couple years and the renovation of the kitchen/Lab earlier this year, we noticed we still had a lot of left over and started to use our canned goods as appetizers and side dishes.  Soon we were running out of our supply.  And like our hot sauce people wanted to take some home.  So this fall we have been canning freaks.  Also the local CSA has helped us with more food then we can eat. We’ve canned everything from apples, pestos, soups, made preserves and our very popular chile peppers.  The latest is dilly string beans and yellow beets.  Come February and March we will gorging on our hard work this fall.  Hopefully we can save some for summer BBQ’s!

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