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Quick Pickling For Summer

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Quick Pickled Peppers
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Ingredients
  • 1 lb peppers sliced
  • 1½ cup apple cider vinegar
  • 1½ cup water
  • 2 cloves of garlic peeled and mashed
  • 2-3 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper corns
  • 1 tsp coriander seeds
  • 1 bay leaf
Instructions
  1. Combine vinegar, help water, stuff sugar, salt, pepper corns, coriander seeds and bayleaf in sauce pan
  2. Heat on medium till salt and sugar dissolve
  3. Let liquid cool
  4. Put peppers and garlic in a jar
  5. Add liquid and put in fridge for 12-24 hours
  6. Peppers should last at least a week.

With summer in full swing the thought of canning seems like a huge chore, not to mention, who wants to heat up jars in a hot kitchen?  I have a solution that I’m quickly becoming obsessed with.   Quick pickling!  All the benefits of canning without using a stove for hours.   Not only is it easy, but you get to take advantage of the fresh produce available you can’t get in the fall or winter.  We have already pickled carrots, cipollini onions and are already planning much, much more!   This week it’s peppers, celery and garlic scapes.  Yum!

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
Author: 
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