It's not always easy to cook a meal for just one. I don't know about y'all, but when I make a regular recipe, I always end up with a ton of leftovers that just go to waste. I forget about things and they get fuzzy in the back of the fridge. Bleack! That's a waste of money and, worse, of food itself.
If an effort to get back on track and make my lap band work as well for me as it should, I'm trying to cook and eat healthier meals. I can eat a lot of veggies if they're tender, and that's not such a bad thing! Today I decided to make my favorite glazed carrots and some spinach with a slightly Asian twist. Everything turned out fabulous!
Glazed Carrots
1 cup carrots
1 teaspoon butter
1 teaspoon minced garlic
1 teaspoon brown sugar
1/2 teaspoon fresh grated ginger
1 tablespoon orange juice.
Cook the carrots in boiling water (or in the microwave if you have one) until just tender. Drain and set aside.
In the same saucepan, melt the butter and gently cook the garlic for a couple of minutes. Add the ginger and cook another minute. Keep the heat low so the garlic doesn't burn. Add the orange juice and brown sugar.Add the carrots and toss to coat. Season with salt and pepper to taste.
Sesame Spinach
1 cup frozen spinach
1 teaspoon minced garlic
couple splashes of soy sauce
1/2 teaspoon toasted sesame oil
1 teaspoon olive oil
Cook the spinach and drain. Set aside. Put the olive oil in a pan and gently fry the garlic for 2-3 minutes. Add the spinach. Season with soy sauce and sesame oil.
This would be excellent with bok choy too, I think.
The carrots have about 110 calories and around 4.5 grams of fat per serving. The spinach has about 81 calories and 7 grams of fat. You could probably reduce the fat by using nonstick cooking spray instead of oil, but things like Pam aren't available to me here in Turkey.
Recipes were analyzed on http://caloriecount.about.com. It's free and you can utilize their food log and activity log as well. Great site!
Sunday, March 7, 2010
Friday, March 5, 2010
Chewy Chocolate Cherry Cookies -sinfully delicious
2.5 cups flour
1 tsp. baking powder
pinch or two of salt
1 cup butter, divided
2 eggs
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
6-8 ounces dark chocolate (semi-sweet or unsweetened, so the cookies aren't too sweet)
1 cup chocolate chips (the darker the better)
1 cup dried cherries, coarsely chopped
3/4 cup chopped nuts (optional)
Melt half the butter with the dark chocolate. Put the rest of the butter and sugar into a mixing bowl. Add the melted chocolate. Mix until well combined. Beat in two eggs. Add vanilla. Stir in the dry ingredients, then mix in the chocolate chips and dried cherries and the nuts if you're using them. I would use pecans, almonds or hazelnuts. Walnuts might be too overpowering. The cherry flavor is quite delicate.
Grab about a tablespoonful at a time, roll into a ball, and place onto a greased cookie sheet. Flatten slightly. Place the cookies 1 1/2-2 inches apart. Bake at about 350-375 for 6-8 minutes per tray. I like to remove them when they're still just a teeny bit soft and just let them finish firming up as they cool. Melting the butter helps make them really chewy. I made about 2 1/2 dozen small cookies. I calculated the information for 24 servings.
For 24 servings:
1 tsp. baking powder
pinch or two of salt
1 cup butter, divided
2 eggs
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
6-8 ounces dark chocolate (semi-sweet or unsweetened, so the cookies aren't too sweet)
1 cup chocolate chips (the darker the better)
1 cup dried cherries, coarsely chopped
3/4 cup chopped nuts (optional)
Melt half the butter with the dark chocolate. Put the rest of the butter and sugar into a mixing bowl. Add the melted chocolate. Mix until well combined. Beat in two eggs. Add vanilla. Stir in the dry ingredients, then mix in the chocolate chips and dried cherries and the nuts if you're using them. I would use pecans, almonds or hazelnuts. Walnuts might be too overpowering. The cherry flavor is quite delicate.
Grab about a tablespoonful at a time, roll into a ball, and place onto a greased cookie sheet. Flatten slightly. Place the cookies 1 1/2-2 inches apart. Bake at about 350-375 for 6-8 minutes per tray. I like to remove them when they're still just a teeny bit soft and just let them finish firming up as they cool. Melting the butter helps make them really chewy. I made about 2 1/2 dozen small cookies. I calculated the information for 24 servings.
For 24 servings:
Sunday, January 24, 2010
Imbolc Recipe: Goat Cheese Cheeseball
Since Imbolc/Imbolg means "in the belly" and occurs around the time the pregnant ewes start lactating, sheep's milk is appropriate. Sheep's milk or goat's milk cheese (chevre) is a lovely, soft, slightly tangy cheese. Serve this cheese spread with some poppy seed or sesame seed crackers, as foods with those seeds are also appropriate for the Sabbat.
I love to make cheese spreads and it's fun to experiment with additions. This recipe was inspired by a Williams-Sonoma recipe for a fig and goat cheese tart.
Ingredients
8 ounces goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/2 cup finely chopped dried figs (or figs and dates)
1/2 teaspoon fresh thyme, finely chopped
1 cup toasted, chopped walnuts or pecans
salt and pepper to taste
optional: 1 tablespoon honey
Directions
Combine the softened cheeses in a bowl and blend together with a hand mixer (easy) or wood spoon. Add the honey to lightly sweeten, if desired. Blend in the thyme, salt and pepper and dried fruit.
Lightly moisten your hands and form the mixture into a ball, oval shape, or log. Roll it in the chopped nuts, wrap in plastic wrap, and park it in the fridge for 2-3 hours before serving.
**You can substitute other dried fruits for the figs if you wish. If you choose to use something else, such as cranberries or cherries, omit the thyme.
Serves 12. Per serving:
I love to make cheese spreads and it's fun to experiment with additions. This recipe was inspired by a Williams-Sonoma recipe for a fig and goat cheese tart.
Ingredients
8 ounces goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/2 cup finely chopped dried figs (or figs and dates)
1/2 teaspoon fresh thyme, finely chopped
1 cup toasted, chopped walnuts or pecans
salt and pepper to taste
optional: 1 tablespoon honey
Directions
Combine the softened cheeses in a bowl and blend together with a hand mixer (easy) or wood spoon. Add the honey to lightly sweeten, if desired. Blend in the thyme, salt and pepper and dried fruit.
Lightly moisten your hands and form the mixture into a ball, oval shape, or log. Roll it in the chopped nuts, wrap in plastic wrap, and park it in the fridge for 2-3 hours before serving.
**You can substitute other dried fruits for the figs if you wish. If you choose to use something else, such as cranberries or cherries, omit the thyme.
Serves 12. Per serving:
Saturday, January 23, 2010
No Meat? No Problem!
If you do not eat meat or just don't eat pork, you can still make the lovely spinach salad described in the previous post. If you eat meat but do not care for pork, you can use turkey bacon, or just use the substitution listed below.
Substitutions:
3 Tablespoons imitation bacon bits, hydrated in 1- 1 1/2 tablespoons hot water - this will make the texture "meatier", and draining off any extra water will get rid of some of the sodium
Cook the onions and garlic in 1-2 tablespoons of olive, vegetable or Canola oil instead
Substitutions:
3 Tablespoons imitation bacon bits, hydrated in 1- 1 1/2 tablespoons hot water - this will make the texture "meatier", and draining off any extra water will get rid of some of the sodium
Cook the onions and garlic in 1-2 tablespoons of olive, vegetable or Canola oil instead
Imbolc Recipe: Warm Spinach Salad
Wilted spinach salad with warm dressing is a dish I remember fondly from my childhood. Being far from home, I sometimes feel the need to recreate family recipes. I never recreate them exactly, however. Thanks to my mom and a package of real bacon crumbles, I was able to put this salad together tonight for supper.
I guess it really isn't a salad in the traditional sense, as it is served warm. That's one of the things that makes it great for Imbolc and Ostara, though. A chilly plate of crisp greens isn't what most of us are craving during the winter months.
Warm Spinach Salad
Note: I used frozen spinach. If you wish to use fresh baby spinach, please feel free to do so. You will need to allow it time to wilt in the skillet and you may need to add a tablespoon or two of water to help it along.
Ingredients
1 pound frozen spinach, thawed, excess moisture squeezed out
1/4 cup sweet onion, minced
2-3 cloves garlic, minced
4-6 thick slices bacon, diced
salt and pepper to taste
Dressing
1 tablespoon brown sugar
2 tablespoons cider vinegar
1 tablespoon Balsamic vinegar
3 tablespoons olive oil
salt and pepper to taste
In a large skillet, cook the bacon until crisp.
Remove and drain all but about 2 teaspoons of the fat.
Cook the onion in the bacon fat for 3-4 minutes over medium/medium-low heat.
Add the garlic and stir for 2-3 minutes.
Add the spinach and allow it to heat through. Season with salt and pepper to taste.
Combine all the dressing ingredients except for the oil in either a small saucepan or microwave-safe container. Heat until the sugar is dissolved, then whisk in the olive oil. You can also make this dressing at room temperature; the sugar will still dissolve with enough mixing.
Add the bacon back to the spinach and turn out onto a serving platter. Pour the dressing over and serve.
**You can also use fresh baby spinach and just wilt it with the warm dressing. In this case, you may also leave the onions raw. I suggest rings of red onion. The garlic can be omitted, or just added to the dressing. Mushrooms are also a lovely addition to this salad if you wish to eat it raw.
I guess it really isn't a salad in the traditional sense, as it is served warm. That's one of the things that makes it great for Imbolc and Ostara, though. A chilly plate of crisp greens isn't what most of us are craving during the winter months.
Warm Spinach Salad
Note: I used frozen spinach. If you wish to use fresh baby spinach, please feel free to do so. You will need to allow it time to wilt in the skillet and you may need to add a tablespoon or two of water to help it along.
Ingredients
1 pound frozen spinach, thawed, excess moisture squeezed out
1/4 cup sweet onion, minced
2-3 cloves garlic, minced
4-6 thick slices bacon, diced
salt and pepper to taste
Dressing
1 tablespoon brown sugar
2 tablespoons cider vinegar
1 tablespoon Balsamic vinegar
3 tablespoons olive oil
salt and pepper to taste
In a large skillet, cook the bacon until crisp.
Remove and drain all but about 2 teaspoons of the fat.
Cook the onion in the bacon fat for 3-4 minutes over medium/medium-low heat.
Add the garlic and stir for 2-3 minutes.
Add the spinach and allow it to heat through. Season with salt and pepper to taste.
Combine all the dressing ingredients except for the oil in either a small saucepan or microwave-safe container. Heat until the sugar is dissolved, then whisk in the olive oil. You can also make this dressing at room temperature; the sugar will still dissolve with enough mixing.
Add the bacon back to the spinach and turn out onto a serving platter. Pour the dressing over and serve.
**You can also use fresh baby spinach and just wilt it with the warm dressing. In this case, you may also leave the onions raw. I suggest rings of red onion. The garlic can be omitted, or just added to the dressing. Mushrooms are also a lovely addition to this salad if you wish to eat it raw.
Tuesday, January 19, 2010
Muttar Pulao (Indian Rice and Peas)
The pea is a symbol of love. Rice is a symbol of not only love, but also protection, fertility and prosperity. Since this recipe also includes other protective ingredients, I would recommend the dish for protection, if you wish to use it for any magical purpose.
Of course, you can just make it, eat it and enjoy it for Imbolc or Ostara, or any time of year. Frozen peas make it possible to enjoy any time, but using fresh peas would be great for Ostara or Beltane. Spicy dishes are appropriate for Imbolc.
I had this for dinner last night simply because it sounded good and I had frozen peas to use. Here is how I did it.
Muttar Pulao
1 cup of rice (Basmati is my preference, but use whatever you have)
1 teaspoon ginger, grated
6 cloves garlic
1 large-ish chile, minced
1/2 onion, finely chopped
1/2 cup frozen peas
3-4 whole cloves
3-4 whole cardamom pods
1 teaspoon cumin (ground or seeds)
1 small cinnamon stick
1 bay leaf
salt to taste
water
optional: pinch of turmeric or a few saffron threads bloomed in water
Heat 1-2 tablespoons of oil in a pot. Add the cardamom pods, cloves, cinnamon stick (break it in half first) and cumin seeds. (If you're using the ground cumin, add it later.) Let these sputter in the hot oil for a minute. Stir things about so they don't burn.
Add the onions and chile and soften for about 5 minutes. Next, add the garlic and ginger and cook for 2-3 minutes, being careful not to burn the garlic.
Add your washed, drained rice and stir to coat with the oil and spices. Cook for 2-3 minutes.
Add the peas, bay leaf, ground cumin*, and turmeric, if using. Stir in two cups of water, some salt to taste, and the bay leaf. Cover and cook until the water has been absorbed by the rice. Let it sit uncovered for 5-10 minutes.
Garnish this with slivered almonds or chopped cashews, if desired.
Serves 4. Per serving:
Of course, you can just make it, eat it and enjoy it for Imbolc or Ostara, or any time of year. Frozen peas make it possible to enjoy any time, but using fresh peas would be great for Ostara or Beltane. Spicy dishes are appropriate for Imbolc.
I had this for dinner last night simply because it sounded good and I had frozen peas to use. Here is how I did it.
Muttar Pulao
1 cup of rice (Basmati is my preference, but use whatever you have)
1 teaspoon ginger, grated
6 cloves garlic
1 large-ish chile, minced
1/2 onion, finely chopped
1/2 cup frozen peas
3-4 whole cloves
3-4 whole cardamom pods
1 teaspoon cumin (ground or seeds)
1 small cinnamon stick
1 bay leaf
salt to taste
water
optional: pinch of turmeric or a few saffron threads bloomed in water
Heat 1-2 tablespoons of oil in a pot. Add the cardamom pods, cloves, cinnamon stick (break it in half first) and cumin seeds. (If you're using the ground cumin, add it later.) Let these sputter in the hot oil for a minute. Stir things about so they don't burn.
Add the onions and chile and soften for about 5 minutes. Next, add the garlic and ginger and cook for 2-3 minutes, being careful not to burn the garlic.
Add your washed, drained rice and stir to coat with the oil and spices. Cook for 2-3 minutes.
Add the peas, bay leaf, ground cumin*, and turmeric, if using. Stir in two cups of water, some salt to taste, and the bay leaf. Cover and cook until the water has been absorbed by the rice. Let it sit uncovered for 5-10 minutes.
Garnish this with slivered almonds or chopped cashews, if desired.
Serves 4. Per serving:
Saturday, December 5, 2009
Prosperity Shortbread
Prosperity Shortbread
This is a recipe that really works. I tried it one day when I was snowed in. I was wanting to bring some good things into my life - prosperity, a new job, etc. I was very, very unhappy in my current situation. So I took a cue from Scott Cunningham and went into the kitchen. I used a basic shortbread recipe and included some special-purpose additions.
4 ounces unsalted butter
1/3 cup light brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups all-purpose flour
1 teaspoon cinnamon
3/8 cup each finely chopped pecans and sesame seeds
Toast pecan pieces and sesame seeds in a dry skillet, stirring constantly. Cook them over medium to medium-low heat for a few minutes, until they smell toasted. I stirred the rune "Fehu" into the nuts and seeds as I toasted them. I put them in a bowl and charged them with my intent - a better teaching job for me (personal prosperity and job-hunting), and prosperity for anyone else who eats a cookie.
In a bowl cream together the butter, sugar, vanilla, and salt. I used the same motion when mixing those things together. I added the flour and mixed it in with my hands, then I added the nuts and seeds.
I pressed the mixture into a baking sheet, cut them into squares, and inscribed each square with Fehu. They're in the oven right now, at 325. The recipe says about 20 minutes, depending on thickness. Check them after about 12 minutes.
Oh, yeah, I got that new job . :) I ate most of the first batch of shortbread myself, and made a second batch for a potluck. Not long after, the work situation changed.
Makes 24 smallish cookies. Per serving:
This is a recipe that really works. I tried it one day when I was snowed in. I was wanting to bring some good things into my life - prosperity, a new job, etc. I was very, very unhappy in my current situation. So I took a cue from Scott Cunningham and went into the kitchen. I used a basic shortbread recipe and included some special-purpose additions.
4 ounces unsalted butter
1/3 cup light brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups all-purpose flour
1 teaspoon cinnamon
3/8 cup each finely chopped pecans and sesame seeds
Toast pecan pieces and sesame seeds in a dry skillet, stirring constantly. Cook them over medium to medium-low heat for a few minutes, until they smell toasted. I stirred the rune "Fehu" into the nuts and seeds as I toasted them. I put them in a bowl and charged them with my intent - a better teaching job for me (personal prosperity and job-hunting), and prosperity for anyone else who eats a cookie.
In a bowl cream together the butter, sugar, vanilla, and salt. I used the same motion when mixing those things together. I added the flour and mixed it in with my hands, then I added the nuts and seeds.
I pressed the mixture into a baking sheet, cut them into squares, and inscribed each square with Fehu. They're in the oven right now, at 325. The recipe says about 20 minutes, depending on thickness. Check them after about 12 minutes.
Oh, yeah, I got that new job . :) I ate most of the first batch of shortbread myself, and made a second batch for a potluck. Not long after, the work situation changed.
Makes 24 smallish cookies. Per serving:
Dandelion Greens with Onions and Garlic
Dandelion Greens with Garlic and Onions
1 pound dandelion greens
1/2 cup chopped onion
1 -2 cloves garlic, minced
salt and pepper
4-6 Tbsp oil
Let me start out by reminding you to pick dandelion greens that do not grow near the road. Make sure you choose greens that have not been sprayed with any pesticides either. Remember these plants are considered to be weeds by many.
Discard the dandelion roots and wash the greens well in salted water. Cut the leaves into 2-inch pieces. Cook the greens in salted water until tender, about 10 minutes. This also helps remove some of the bitterness. In a skillet, saute the onions in the oil for a few minutes. Add the garlic and continue cooking until the garlic is fragrant (but not browned) and the onions are tender and translucent.
Drain the greens and add to the garlic and onions. Toss with the oil. Season with salt and pepper. You may wish to sprinkle the greens with a little red wine vinegar before serving, or pass it around for individuals to season their own plates.
1 pound dandelion greens
1/2 cup chopped onion
1 -2 cloves garlic, minced
salt and pepper
4-6 Tbsp oil
Let me start out by reminding you to pick dandelion greens that do not grow near the road. Make sure you choose greens that have not been sprayed with any pesticides either. Remember these plants are considered to be weeds by many.
Discard the dandelion roots and wash the greens well in salted water. Cut the leaves into 2-inch pieces. Cook the greens in salted water until tender, about 10 minutes. This also helps remove some of the bitterness. In a skillet, saute the onions in the oil for a few minutes. Add the garlic and continue cooking until the garlic is fragrant (but not browned) and the onions are tender and translucent.
Drain the greens and add to the garlic and onions. Toss with the oil. Season with salt and pepper. You may wish to sprinkle the greens with a little red wine vinegar before serving, or pass it around for individuals to season their own plates.
Creamy Carrot Soup with Dill
Creamy Carrot Soup with Dill
2 Tbsp oil
2 medium leeks, white and light green parts only, chopped
2 garlic cloves, minced
3 cups peeled, chopped carrots
5 cups broth (vegetable or chicken, or a mixture of broth and water)
1 cup milk or nondairy milk (almond or rice, but not soy)
salt and white pepper
2-3 Tbsp fresh dill
sugar to taste (optional)
nutmeg
In a soup pot, heat the olive oil. Cook the leeks over medium heat for 3-5 minutes. Add the carrots and garlic. Cook until garlic is fragrant. Add the broth and bring to a boil. Cover and reduce heat. Simmer until the carrots are tender, about 15 minutes.
Ladle the vegetable pieces into a blender. Add enough liquid to puree. Do this in small batches if necessary. Puree for 2-3 minutes, until completely smooth and creamy. Return to the soup pot and add the milk and chopped dill. Add salt and pepper and a pinch of nutmeg. Heat thoroughly. Do not boil.
2 Tbsp oil
2 medium leeks, white and light green parts only, chopped
2 garlic cloves, minced
3 cups peeled, chopped carrots
5 cups broth (vegetable or chicken, or a mixture of broth and water)
1 cup milk or nondairy milk (almond or rice, but not soy)
salt and white pepper
2-3 Tbsp fresh dill
sugar to taste (optional)
nutmeg
In a soup pot, heat the olive oil. Cook the leeks over medium heat for 3-5 minutes. Add the carrots and garlic. Cook until garlic is fragrant. Add the broth and bring to a boil. Cover and reduce heat. Simmer until the carrots are tender, about 15 minutes.
Ladle the vegetable pieces into a blender. Add enough liquid to puree. Do this in small batches if necessary. Puree for 2-3 minutes, until completely smooth and creamy. Return to the soup pot and add the milk and chopped dill. Add salt and pepper and a pinch of nutmeg. Heat thoroughly. Do not boil.
Stuffed Eggs for Ostara
Stuffed Eggs
6 hard-boiled eggs, cooled and peeled
1-3 Tbsp mayonnaise or salad dressing
1 tsp Dijon mustard (my mom loves to use honey mustard instead)
2 tsp minced red onion
salt and white pepper
fresh chives or cilantro, chopped
Slice the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with the mayonnaise, mustard, salt and pepper. Gently fold in the finely minced red onion. Mix until all is incorporated and you have a creamy texture.
Spoon the mixture into a piping bag or a small zippered sandwich bag. Snip off a small corner of the bag and pipe the mixture into the cooked egg whites. Garnish with freshly snipped chives and/or cilantro.
6 hard-boiled eggs, cooled and peeled
1-3 Tbsp mayonnaise or salad dressing
1 tsp Dijon mustard (my mom loves to use honey mustard instead)
2 tsp minced red onion
salt and white pepper
fresh chives or cilantro, chopped
Slice the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with the mayonnaise, mustard, salt and pepper. Gently fold in the finely minced red onion. Mix until all is incorporated and you have a creamy texture.
Spoon the mixture into a piping bag or a small zippered sandwich bag. Snip off a small corner of the bag and pipe the mixture into the cooked egg whites. Garnish with freshly snipped chives and/or cilantro.
Red Lentil Dip/Hummus
1 cup dried red lentils (or 1 can garbanzos/chickpeas, drained and rinsed)
2 cloves garlic
2 Tbsp tahini (sesame seed paste, available in speciality stores, health food stores, or sometimes in the Jewish food section of the grocery store) (use less with the lentils)
2 Tbsp olive oil (use less with the lentils)
juice of 1/2 a lemon
pinch or two of cayenne
1/2 tsp cumin
salt to taste
If using the red lentils, cook until very soft. Drain of excess moisture and allow to cool.
Place the legumes in a food processor and pulse until pulverized. Add garlic, tahini, olive oil, lemon juice, and spices. Combine in the food processor until smooth. You may need to add a bit of water or a bit of vegetable broth in order to acheive a smooth, creamy consistency. I usually add a bit of water. You will not need any extra liquid if using the red lentils. You only need some extra liquid when pureeing the larger, harder chickpea.
Place in a bowl or on a platter and chill. Before serving, drizzle with a little more olive oil and garnish with small, whole black olives. You can also sprinkle on a little paprika for color, or add some chopped parsley. Or both! Oh, the red lentil spread is so, so delicious!
For 8, as part of an appetizer selection
2 cloves garlic
2 Tbsp tahini (sesame seed paste, available in speciality stores, health food stores, or sometimes in the Jewish food section of the grocery store) (use less with the lentils)
2 Tbsp olive oil (use less with the lentils)
juice of 1/2 a lemon
pinch or two of cayenne
1/2 tsp cumin
salt to taste
If using the red lentils, cook until very soft. Drain of excess moisture and allow to cool.
Place the legumes in a food processor and pulse until pulverized. Add garlic, tahini, olive oil, lemon juice, and spices. Combine in the food processor until smooth. You may need to add a bit of water or a bit of vegetable broth in order to acheive a smooth, creamy consistency. I usually add a bit of water. You will not need any extra liquid if using the red lentils. You only need some extra liquid when pureeing the larger, harder chickpea.
Place in a bowl or on a platter and chill. Before serving, drizzle with a little more olive oil and garnish with small, whole black olives. You can also sprinkle on a little paprika for color, or add some chopped parsley. Or both! Oh, the red lentil spread is so, so delicious!
For 8, as part of an appetizer selection
Baked Shrimp Dip
This recipe started out as an enchilada recipe, but I decided it would be better as a baked dip, served with corn tortilla chips. The corn is a representation of the Corn Mother (fertility), and the recipe also includes garlic, onions, and chiles, all spicy foods that increase passion. Perfect for Beltain!
1 cup shredded Monterey Jack cheese (or a combination of Jack and Cheddar), plus 1/3 cup for the top
8 oz cream cheese, softened
1 1/2 cups sour cream
1 cup cooked, peeled and deveined shrimp, cut into small pieces
1 small can chopped green chiles
1/3 cup chopped green or red onion
2 cloves garlic, minced fine
salt and pepper to taste
1 tsp ground cumin
1 can green chile enchilada sauce (optional)
1/4 cup chopped fresh cilantro
corn tortilla chips (I like to use blue corn, but any kind will do)
In a medium bowl, gently combine all the ingredients except the enchilada sauce and extra cheese. Place dip in a small baking dish that has been sprayed with nonstick cooking spray. Spread the dip into the baking dish.
Bake dip at 350 F until it starts to bubble. Top with the enchilada sauce (if using), and the rest of the cheese. Bake until the cheese is golden and bubbly. Serve with tortilla chips. Serve with some sangria or a margarita or two as well!
1 cup shredded Monterey Jack cheese (or a combination of Jack and Cheddar), plus 1/3 cup for the top
8 oz cream cheese, softened
1 1/2 cups sour cream
1 cup cooked, peeled and deveined shrimp, cut into small pieces
1 small can chopped green chiles
1/3 cup chopped green or red onion
2 cloves garlic, minced fine
salt and pepper to taste
1 tsp ground cumin
1 can green chile enchilada sauce (optional)
1/4 cup chopped fresh cilantro
corn tortilla chips (I like to use blue corn, but any kind will do)
In a medium bowl, gently combine all the ingredients except the enchilada sauce and extra cheese. Place dip in a small baking dish that has been sprayed with nonstick cooking spray. Spread the dip into the baking dish.
Bake dip at 350 F until it starts to bubble. Top with the enchilada sauce (if using), and the rest of the cheese. Bake until the cheese is golden and bubbly. Serve with tortilla chips. Serve with some sangria or a margarita or two as well!
Blueberry Lemonade
Blueberry Lemonade
This recipe begins with a berry- and lemon-infused simple syrup.
You will need:
1 1/2 pints blueberries, washed (raspberries or strawberries can also be used for this recipe)
2 cups sugar
1 cup water
5-6 lemons + zest of 2-3 of the lemons
Using a peeler, remove the zest from the lemons in long strips.
In a saucepan, bring the water to a boil. Add the sugar and stir to dissolve, then add the berries and strips of lemon zest. Allow the sugar to dissolve and simmer the fruit for about 5 minutes. Allow to cool for a few minutes. Discard the zest.
Place a mesh strainer over the mouth of a pitcher or jug. Pour the berry syrup into the strainer, mashing the berries against the mesh with a spoon or spatula.
Using a juicer or a reamer, extract the juice from the lemons and add to the syrup. Stir to combine. Dilute the mixture with 3-4 cups of cold water, depending on how strong you want the drink. Taste for sweetness and tartness and add more lemon juice or sweetener if needed.
Chill before serving. Serve with ice and slices of lemon or more strips of lemon zest.
This recipe begins with a berry- and lemon-infused simple syrup.
You will need:
1 1/2 pints blueberries, washed (raspberries or strawberries can also be used for this recipe)
2 cups sugar
1 cup water
5-6 lemons + zest of 2-3 of the lemons
Using a peeler, remove the zest from the lemons in long strips.
In a saucepan, bring the water to a boil. Add the sugar and stir to dissolve, then add the berries and strips of lemon zest. Allow the sugar to dissolve and simmer the fruit for about 5 minutes. Allow to cool for a few minutes. Discard the zest.
Place a mesh strainer over the mouth of a pitcher or jug. Pour the berry syrup into the strainer, mashing the berries against the mesh with a spoon or spatula.
Using a juicer or a reamer, extract the juice from the lemons and add to the syrup. Stir to combine. Dilute the mixture with 3-4 cups of cold water, depending on how strong you want the drink. Taste for sweetness and tartness and add more lemon juice or sweetener if needed.
Chill before serving. Serve with ice and slices of lemon or more strips of lemon zest.
Quick Vegetarian Chili
This chili is chock full of protective ingredients, it's quick to throw together, and it's pretty darn tasty.
I used:
1 650-gram bag frozen beans (barbunya) +
1 small can red kidney beans
1 medium onion, chopped
6 cloves of garlic, minced
2 banana peppers, seeded and chopped
1.5 cups frozen corn
1 can diced tomatoes
1 small can tomato paste
2 tablespoons ground cumin
2 teaspoons chipotle chile powder
2 tablespoons chili powder (I can't get this ingredient here, so I left it out)
salt and pepper to taste
Optional: 1 cup TVP (textured vegetable protein), reconstituted for 10 minutes in boiling water (another ingredient I wasn't able to acquire)
1/2 bunch cilantro, chopped
Start by cooking the onion in a heavy soup pot. Soften for about 5 minutes. Add the pepper and soften for another 5 minutes. Add the garlic and cook for another 3-5 minutes. Adding a little salt will let the allow the vegetables to "sweat" and should be added when the peppers are put in.
Stir the spices into the onions and peppers. Add the diced tomatoes and tomato paste and stir well. Put in the beans and add enough water to cover them. Allow the beans to simmer until they are thawed and tender (if using frozen). If only using canned beans, add beans and corn at the same time. Simmer for 20-25 minutes. Chili is better the longer it simmers, but you can certainly eat it after 25 minutes. If using cilantro, add it at the end of cooking so the flavor stays fresh. Check for seasoning and add salt and pepper to taste.
The chipotle powder adds a really deep, smoky flavor, plus a touch of warmth. I used a type of frozen bean because they are more common than canned and I didn't have time to cook dried beans. You can use any combination of beans that you want. I had red kidney beans and a type of white bean with flecks of red. They're known as "barbunya" here.
I used:
1 650-gram bag frozen beans (barbunya) +
1 small can red kidney beans
1 medium onion, chopped
6 cloves of garlic, minced
2 banana peppers, seeded and chopped
1.5 cups frozen corn
1 can diced tomatoes
1 small can tomato paste
2 tablespoons ground cumin
2 teaspoons chipotle chile powder
2 tablespoons chili powder (I can't get this ingredient here, so I left it out)
salt and pepper to taste
Optional: 1 cup TVP (textured vegetable protein), reconstituted for 10 minutes in boiling water (another ingredient I wasn't able to acquire)
1/2 bunch cilantro, chopped
Start by cooking the onion in a heavy soup pot. Soften for about 5 minutes. Add the pepper and soften for another 5 minutes. Add the garlic and cook for another 3-5 minutes. Adding a little salt will let the allow the vegetables to "sweat" and should be added when the peppers are put in.
Stir the spices into the onions and peppers. Add the diced tomatoes and tomato paste and stir well. Put in the beans and add enough water to cover them. Allow the beans to simmer until they are thawed and tender (if using frozen). If only using canned beans, add beans and corn at the same time. Simmer for 20-25 minutes. Chili is better the longer it simmers, but you can certainly eat it after 25 minutes. If using cilantro, add it at the end of cooking so the flavor stays fresh. Check for seasoning and add salt and pepper to taste.
The chipotle powder adds a really deep, smoky flavor, plus a touch of warmth. I used a type of frozen bean because they are more common than canned and I didn't have time to cook dried beans. You can use any combination of beans that you want. I had red kidney beans and a type of white bean with flecks of red. They're known as "barbunya" here.
Meatball Soup
This soup is full of veggies, beans, pasta and little meatballs. This is a hearty soup and needs only a few accompaniments - good bread, maybe a salad, and a nice red wine. It's perfect autumn fare!
For the meatballs:
1 lb ground beef
1/3 cup bread crumbs
1/3 cup Parmesan cheese
¼ chopped parsley
2-3 tablespoons grated onion (you can also use dehydrated minced onion, but only use 1 tablespoon)
1 egg, lightly beaten
Salt and pepper
Combine ingredients in a large bowl. Use your hands to fully incorporate all the ingredients. Roll the mixture into 1-inch meatballs and set aside.
For the soup:
½ cup small pasta (e.g. thimble, ditalini, small shells, etc.)
2 cups cooked white beans (I used frozen)
2 carrots, washed, peeled and sliced into rounds
2 small zucchini, diced
1 onion, diced
5-6 cloves garlic, minced
1 cup frozen green beans
2 banana peppers, cored and sliced into rings
1 red pepper, cored and chunked
1 tsp dried oregano
2 tsp fresh rosemary, minced
2 tsp fresh basil, minced
1 can diced tomatoes
2-3 tablespoons tomato paste
4 pints stock or ½ water, ½ stock
Salt and pepper
Optional: 3 Italian sausages, sprinkle of chili flake
If using the sausages, brown along with the meatballs. Slice before adding to the soup.
(I would add the sausages if I could find them, but they aren’t available here. Most pork products are not readily available here.)
In a soup pot, add 2 tablespoons oil. Lightly seal and brown the meatballs so they don’t lose their shape when cooking. Remove with a slotted spoon and set aside. Lower the heat and add the chopped onion and pepper. Cook for 5-6 minutes until slightly tender, then add garlic. Cook for 2-3 more minutes. Add the zucchini and carrots and allow them to cook for a couple more minutes.
Combine the rest of the ingredients (except for the pasta) and bring to a near boil. Skim off any foam from the meatballs. Reduce heat and allow soup to simmer until meatballs are cooked and veggies are tender. You may need to add some additional liquid during the cooking time. Keep warm water or stock handy. Don’t use cold as it will reduce the temperature of the soup.
While the soup is cooking, bring salted water to a boil in another pot. Cook the pasta until just al dente. Keeping the pasta separate will keep it from getting mushy. To serve, put some pasta in the soup bowl and ladle over the soup. Garnish with freshly grated Parmesan cheese.
Notes: The ingredients are really flexible. If you're super short on time, use all frozen vegetables. You can buy frozen onions and peppers together as well as frozen Italian vegetable mixes. I'm using frozen barbunya again like I did in the chili recipe because the canned beans can be too mushy. You could even use frozen meatballs but I think they're rather disgusting and prefer to make my own. I can't get a lot of frozen products here, anyway.
Use chicken or beef broth or stock in this recipe. Feel free to leave out the tomato paste if you want a less "tomato-y" soup. Use dried herbs or fresh, but remember to use about half the amount of dried.
For the meatballs:
1 lb ground beef
1/3 cup bread crumbs
1/3 cup Parmesan cheese
¼ chopped parsley
2-3 tablespoons grated onion (you can also use dehydrated minced onion, but only use 1 tablespoon)
1 egg, lightly beaten
Salt and pepper
Combine ingredients in a large bowl. Use your hands to fully incorporate all the ingredients. Roll the mixture into 1-inch meatballs and set aside.
For the soup:
½ cup small pasta (e.g. thimble, ditalini, small shells, etc.)
2 cups cooked white beans (I used frozen)
2 carrots, washed, peeled and sliced into rounds
2 small zucchini, diced
1 onion, diced
5-6 cloves garlic, minced
1 cup frozen green beans
2 banana peppers, cored and sliced into rings
1 red pepper, cored and chunked
1 tsp dried oregano
2 tsp fresh rosemary, minced
2 tsp fresh basil, minced
1 can diced tomatoes
2-3 tablespoons tomato paste
4 pints stock or ½ water, ½ stock
Salt and pepper
Optional: 3 Italian sausages, sprinkle of chili flake
If using the sausages, brown along with the meatballs. Slice before adding to the soup.
(I would add the sausages if I could find them, but they aren’t available here. Most pork products are not readily available here.)
In a soup pot, add 2 tablespoons oil. Lightly seal and brown the meatballs so they don’t lose their shape when cooking. Remove with a slotted spoon and set aside. Lower the heat and add the chopped onion and pepper. Cook for 5-6 minutes until slightly tender, then add garlic. Cook for 2-3 more minutes. Add the zucchini and carrots and allow them to cook for a couple more minutes.
Combine the rest of the ingredients (except for the pasta) and bring to a near boil. Skim off any foam from the meatballs. Reduce heat and allow soup to simmer until meatballs are cooked and veggies are tender. You may need to add some additional liquid during the cooking time. Keep warm water or stock handy. Don’t use cold as it will reduce the temperature of the soup.
While the soup is cooking, bring salted water to a boil in another pot. Cook the pasta until just al dente. Keeping the pasta separate will keep it from getting mushy. To serve, put some pasta in the soup bowl and ladle over the soup. Garnish with freshly grated Parmesan cheese.
Notes: The ingredients are really flexible. If you're super short on time, use all frozen vegetables. You can buy frozen onions and peppers together as well as frozen Italian vegetable mixes. I'm using frozen barbunya again like I did in the chili recipe because the canned beans can be too mushy. You could even use frozen meatballs but I think they're rather disgusting and prefer to make my own. I can't get a lot of frozen products here, anyway.
Use chicken or beef broth or stock in this recipe. Feel free to leave out the tomato paste if you want a less "tomato-y" soup. Use dried herbs or fresh, but remember to use about half the amount of dried.
Loaded Baked Potato Soup
Ingredients:
8 ounces bacon, chopped into small pieces
2 1/2- 3 lbs potatoes, scrubbed, peeled and cut into cubes
1 large onion, diced
2-3 cloves garlic, minced
2 tablespoons AP (all-purpose) flour
4 cups low-salt chicken broth
1 cup whole milk
2 cups shredded cheese - Colby, Cheddar, what you will
3-4 green onions, sliced thin, for garnish
sour cream, for garnish
salt and pepper to taste
Cook the bacon in your soup pot until crisp. Remove with a slotted spoon but reserve the drippings. Cook the onion in the bacon drippings until soft. Add the garlic and cook 1-2 minutes. Stir in the flour and cook about 1 minute. Whisk in the broth and milk. Add the cubed potatoes and bring the mixture to a boil. Reduce the heat to medium and cover Cook until the potatoes fork-tender, 7-10 minutes. (Cut the cubes fairly small so they will cook more quickly.)
Remove about 2 cups of cooked potato cubes and set aside. Puree the rest of the soup in a blender or using a stick blender. Reheat the soup over low heat. Remove from heat and stir in the cheese to melt. Return the reserved pieces of potato to the pot. Season with salt and pepper.
To serve, ladle soup into bowls and garnish with crispy bacon, sliced green onions, and dollops of sour cream.
8 ounces bacon, chopped into small pieces
2 1/2- 3 lbs potatoes, scrubbed, peeled and cut into cubes
1 large onion, diced
2-3 cloves garlic, minced
2 tablespoons AP (all-purpose) flour
4 cups low-salt chicken broth
1 cup whole milk
2 cups shredded cheese - Colby, Cheddar, what you will
3-4 green onions, sliced thin, for garnish
sour cream, for garnish
salt and pepper to taste
Cook the bacon in your soup pot until crisp. Remove with a slotted spoon but reserve the drippings. Cook the onion in the bacon drippings until soft. Add the garlic and cook 1-2 minutes. Stir in the flour and cook about 1 minute. Whisk in the broth and milk. Add the cubed potatoes and bring the mixture to a boil. Reduce the heat to medium and cover Cook until the potatoes fork-tender, 7-10 minutes. (Cut the cubes fairly small so they will cook more quickly.)
Remove about 2 cups of cooked potato cubes and set aside. Puree the rest of the soup in a blender or using a stick blender. Reheat the soup over low heat. Remove from heat and stir in the cheese to melt. Return the reserved pieces of potato to the pot. Season with salt and pepper.
To serve, ladle soup into bowls and garnish with crispy bacon, sliced green onions, and dollops of sour cream.
Corn Chowder I and II
Corn Chowder for Mabon
There are several ways you can spice up this delicious chowder. You can give it some southwestern flair by adding chorizo instead of bacon, and seasoning it with cumin and chile. Or you can keep it traditional, with bacon and even potatoes.
Version 1
2 T oil or butter
1 T flour
1 large onion, diced
1-2 cloves garlic, minced
1-2 stalks celery, chopped
1 medium potato, peeled and cubed (small)
4 cups stock
6 slices bacon, cut into small chunks
3 cups corn kernels, fresh, canned or frozen
1/2 cup cream
salt and pepper to taste
Heat the oil or butter in a soup pot. Add the bacon and fry for 2-3 minutes before adding onion and celery. Cook the onion and celery for a few minutes. Add the garlic and stir, cooking 2-3 minutes more. Sprinkle in the flour and stir to combine, cooking another 1-2 minutes. Slowly whisk in the stock and bring to a simmer. Add the corn and potato. Season with salt and pepper. Simmer until the potato is tender, 15-20 minutes. At this point you can puree a ladleful or two of the soup and return it to the pot. Stir in the cream and check the seasoning. Garnish with chopped parsley, if desired.
Southwest Corn Chowder
2 T oil or butter
1 T flour
1 chorizo, casing removed
1 large onion, diced
3-4 cloves garlic, minced
1 small chile, deseeded
1 - 1 1/2 teaspoons (t) ground cumin
1/4 - 1/2 t ground chipotle powder
4 cups stock
3 cups corn kernels
salt and pepper
1/2 cup cream
chopped fresh cilantro
Heat the oil or butter in a soup pot. Cook the chorizo, crumbling with a wooden spoon. Remove the cooked sausage and reserve. Drain all but about 2 T of oil. Cook the onions and chile for 5 minutes, then add the garlic. Cook 1-2 minutes, then stir in the flour. Add the spices, salt and pepper, and stock. Simmer for 3-5 minutes. Add the corn and simmer the soup for 10-15 minutes. Again, you may choose to puree a cup or cup and a half of the soup before stirring in the cream. After stirring in the cream, add the reserved chorizo. Garnish with chopped cilantro.
As with the black bean soup, you may also garnish with sliced green onions. You can also sprinkle on some grated Monterrey Jack, and/or some chopped canned green chiles. Yumyumyum!
There are several ways you can spice up this delicious chowder. You can give it some southwestern flair by adding chorizo instead of bacon, and seasoning it with cumin and chile. Or you can keep it traditional, with bacon and even potatoes.
Version 1
2 T oil or butter
1 T flour
1 large onion, diced
1-2 cloves garlic, minced
1-2 stalks celery, chopped
1 medium potato, peeled and cubed (small)
4 cups stock
6 slices bacon, cut into small chunks
3 cups corn kernels, fresh, canned or frozen
1/2 cup cream
salt and pepper to taste
Heat the oil or butter in a soup pot. Add the bacon and fry for 2-3 minutes before adding onion and celery. Cook the onion and celery for a few minutes. Add the garlic and stir, cooking 2-3 minutes more. Sprinkle in the flour and stir to combine, cooking another 1-2 minutes. Slowly whisk in the stock and bring to a simmer. Add the corn and potato. Season with salt and pepper. Simmer until the potato is tender, 15-20 minutes. At this point you can puree a ladleful or two of the soup and return it to the pot. Stir in the cream and check the seasoning. Garnish with chopped parsley, if desired.
Southwest Corn Chowder
2 T oil or butter
1 T flour
1 chorizo, casing removed
1 large onion, diced
3-4 cloves garlic, minced
1 small chile, deseeded
1 - 1 1/2 teaspoons (t) ground cumin
1/4 - 1/2 t ground chipotle powder
4 cups stock
3 cups corn kernels
salt and pepper
1/2 cup cream
chopped fresh cilantro
Heat the oil or butter in a soup pot. Cook the chorizo, crumbling with a wooden spoon. Remove the cooked sausage and reserve. Drain all but about 2 T of oil. Cook the onions and chile for 5 minutes, then add the garlic. Cook 1-2 minutes, then stir in the flour. Add the spices, salt and pepper, and stock. Simmer for 3-5 minutes. Add the corn and simmer the soup for 10-15 minutes. Again, you may choose to puree a cup or cup and a half of the soup before stirring in the cream. After stirring in the cream, add the reserved chorizo. Garnish with chopped cilantro.
As with the black bean soup, you may also garnish with sliced green onions. You can also sprinkle on some grated Monterrey Jack, and/or some chopped canned green chiles. Yumyumyum!
Z's Family Cornbread
Z’s Family Cornbread
My mom has been making this cornbread for years. I think the recipe actually came as part of a grade school project when I was in the third grade. I don’t know who to credit; I just know it’s delicious and it goes wonderfully with the soup.
3/4 c. cornmeal
1 c. flour
1/4 c. sugar
1 tablespoon (T). baking powder
3/4 teaspoon (t. ) salt
1 cup milk (1 1/4 for buttermilk)
1 egg
2 T. shortening
Mix ingredients and pour into greased baking pan.
Bake at 425 for 20 minutes.
Decorate your altar and/or table with vines and miniature squash and light candles of orange, purple and yellow. Raise a glass of wine or beer and give thanks for the second harvest.
My mom has been making this cornbread for years. I think the recipe actually came as part of a grade school project when I was in the third grade. I don’t know who to credit; I just know it’s delicious and it goes wonderfully with the soup.
3/4 c. cornmeal
1 c. flour
1/4 c. sugar
1 tablespoon (T). baking powder
3/4 teaspoon (t. ) salt
1 cup milk (1 1/4 for buttermilk)
1 egg
2 T. shortening
Mix ingredients and pour into greased baking pan.
Bake at 425 for 20 minutes.
Decorate your altar and/or table with vines and miniature squash and light candles of orange, purple and yellow. Raise a glass of wine or beer and give thanks for the second harvest.
Spicy Black Bean Soup
My Spicy Black Bean Soup
2 tablespoons oil
1 large onion, diced
5-6 garlic cloves, minced
2 cups broth
4 cans (15-16 oz each) black beans, drained and rinsed
1 tablespoon cumin
¼-1/2 teaspoon chipotle powder (or cayenne)
Juice of 2 limes
Salt and pepper to taste
1 bunch cilantro, washed and finely chopped
In a soup pot, heat the oil over medium heat. Cook the onion for about 5 minutes until it softens. Add the garlic and stir, cooking another 2-3 minutes. Add the broth and about ½ cup water, beans, lime juice, cumin and chipotle. Stir to combine.
Turn up the heat and bring to a simmer. Cover and lower the temperature and simmer for about 10 minutes. Check to see if you need more liquid. Check for seasoning and add salt and pepper as needed.
Take about ½ of the beans and put in a blender. Add enough of the soup liquid to make a puree. Add about 1/3 cup cilantro before pureeing. Stir this mixture back into the rest of the soup.
To serve, ladle soup into bowls. You can add a scoop of white rice to the middle and garnish with the reserved cilantro. Other garnishes: sliced green onions and finely minced jalapeno (seeded if you don’t want so much heat).
2 tablespoons oil
1 large onion, diced
5-6 garlic cloves, minced
2 cups broth
4 cans (15-16 oz each) black beans, drained and rinsed
1 tablespoon cumin
¼-1/2 teaspoon chipotle powder (or cayenne)
Juice of 2 limes
Salt and pepper to taste
1 bunch cilantro, washed and finely chopped
In a soup pot, heat the oil over medium heat. Cook the onion for about 5 minutes until it softens. Add the garlic and stir, cooking another 2-3 minutes. Add the broth and about ½ cup water, beans, lime juice, cumin and chipotle. Stir to combine.
Turn up the heat and bring to a simmer. Cover and lower the temperature and simmer for about 10 minutes. Check to see if you need more liquid. Check for seasoning and add salt and pepper as needed.
Take about ½ of the beans and put in a blender. Add enough of the soup liquid to make a puree. Add about 1/3 cup cilantro before pureeing. Stir this mixture back into the rest of the soup.
To serve, ladle soup into bowls. You can add a scoop of white rice to the middle and garnish with the reserved cilantro. Other garnishes: sliced green onions and finely minced jalapeno (seeded if you don’t want so much heat).
Pumpkin Soup, II
Pumpkin Soup
6 ounces bacon, cut into small pieces (optional if making a vegetarian soup)
1 medium onion, diced
2-3 cloves garlic, minced
2 pounds pumpkin, roasted at about 400 F until tender (or you can use canned in a pinch)
2-3 cups vegetable or chicken stock
1 cup apple cider
1/2 cup half and half (optional)
salt and pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Cook the bacon, if using, in a soup pot until crisp. Remove with a slotted spoon. Cook the onions in the drippings (or in olive oil/butter) until soft. Add the garlic and cook 3-4 minutes. Add the roasted pumpkin, liquid (except dairy), seasonings and spices. Simmer 10-15 minutes. Blend with a stick blender or place in a blender in batches. Return to the pot and add half and half, if using.
Garnish with bacon and toasted pumpkin seeds.
6 ounces bacon, cut into small pieces (optional if making a vegetarian soup)
1 medium onion, diced
2-3 cloves garlic, minced
2 pounds pumpkin, roasted at about 400 F until tender (or you can use canned in a pinch)
2-3 cups vegetable or chicken stock
1 cup apple cider
1/2 cup half and half (optional)
salt and pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Cook the bacon, if using, in a soup pot until crisp. Remove with a slotted spoon. Cook the onions in the drippings (or in olive oil/butter) until soft. Add the garlic and cook 3-4 minutes. Add the roasted pumpkin, liquid (except dairy), seasonings and spices. Simmer 10-15 minutes. Blend with a stick blender or place in a blender in batches. Return to the pot and add half and half, if using.
Garnish with bacon and toasted pumpkin seeds.
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