DS9KIE   245,833
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Butternut Squash Soup # 2

Saturday, October 13, 2012

Butternut Squash Soup # 2

I have posted this recipe a while back and have made it several times but I have changed so much that I posting it again with what I did different. And just in time for fall.

What I added:
A bunch of broccoli, cauliflower, yellow squash, carrot pulp(from juicing), mushrooms, three types of onions, green and yellow pepper (I used more onion and peppers). I also used two other types of squash besides the butternut squash (but I'm not sure what they are called) I have noticed that the more green colored veggies you put in the more green the soup looks. So if you want the squash soup to look like that picture I see were its nice and yellow don't add too much colorful veggies.


Ingredients:
1 big butternut squash (mine was about 2 pounds)
1/2 cup onion
1 can white kidney beans
1/2 red pepper
big pile of cut up greens
3 cups of water
1 cup orange juice
A small amount of ginger, nutmeg and cinnamon
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt

Directions:
Preheat the oven to 400 degrees. Cut up the butternut squash into small pieces and place on a pan and bake for around 30-45 minutes.

While the squash is baking, chop up the onion and the red pepper, add to the stock pot with a little water (broth or oil can be used) and sautee. When done sauting take off heat until squash is done.

I tear all the greens into small pieces and made a big pile (I used collards, turnip greens, and kale) I add the greens at the end.

When the butternut squash is done and cooled off, scoop out the squash (I didn't add all the squash cause it seemed like alot) and add it to the pot with water, orange juice and the spices and stir.

Open the can of beans and rinse and add to the pot. Stir and add more spices if needed and let the soup cook until it came to a boil (I just don't remember how long but not very long) and then turn off. Add the greens in and let the greens wilt in the pot for a few minutes.

I used my hand blender to puree the butternut squash. And now its ready to eat. I still added more spices.

Note:

I didn't measure anything so all the measurements are a guess.

If your thinking the beans sounds weird in squash soup, you can't even taste them after the soup is pureed (I'm not a fan of beans)

Next time I'm going to add more veggies like broccoli, carrots, sweet potato, cauliflower, zucchini, more greens, but feel free to add what ever you want. I figured the more veggies the better.


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  Member Comments About This Blog Post:

KIMPAINTS 11/14/2013 8:35PM

    WOW, that sounds so delicious. I will have to make it when my Man is not home. No matter what I do I can't get him to eat squash, and believe me I have tried. emoticon

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LAMOURA 11/22/2012 1:41PM

    How does this one taste with the orange juice? I have never tried one with orange juice before. emoticon

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GOTTAPLAN4U 10/30/2012 9:38AM

  I had to stop back and tell you how much I like this recipe. The beans and greens are a terrific idea. I have been having it for breakfast.

I cooked the squash and onions in my pressure cooker and then blended it with the stick blender. Then I added red kidney beans and chopped collards and spices. I loved the colors and the lumpy/chewy that resulted.

This is not just a keeper, but also a repeater. emoticon

I already bought another squash.

P.S. I didn't have orange juice so I added a tangerine with the onions and peppers.

Kate

Comment edited on: 10/30/2012 9:43:11 AM

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RAVENSOUL69 10/14/2012 2:30PM

    I actually have all these ingredients on hand, this is going to be dinner, yay! Thanks so much for posting!

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BOOKWORM27S 10/14/2012 7:44AM

    That sounds delicious! What a great combo of flavors.

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ROSALIEESTHER 10/14/2012 7:22AM

    Oh DS9KIE! This sounds incredible. Just perfect for the rainy day ahead of me.

Guess you can't say you don't know how to cook anymore. This qualifies you as a gourmet chef!

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ANDROMEDA1967 10/14/2012 7:03AM

    Makes me want to beak out my soup bible and start making more soups. Tis the season for it. I'll be making a beef stew today!

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GOTTAPLAN4U 10/14/2012 6:31AM

  This sounds so delicious with the beans and greens. I am definitely going to try it. (i should get 3 spark points) emoticon

I think I would also love it without blending it.

Thanks,
Kate

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Lentil Salad

Monday, September 03, 2012

Lentil Salad

When I first made this I did not put in all the veggies (just lettuce, hominy and beets) and I used alot of cheese so now I put in many veggies and little cheese.

Ingredients:

Lentils
Red pepper
Onion
Cucumber
Spinach
Romaine lettuce
Beets
Hominy
Hot sauce
Corn chips
Cheese

Directions:

Cook the lentils around 45 minutes (when they are done drain and rinse). I use canned beets and hominy (so I opened them and rinse), then I chop all the other veggies. I put everything on a plate (except the chips) and heat up, then add the chips.

Note:

You can add any type of veggies you want. You can use vegan cheese or no cheese. You can also skip the chips.

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  Member Comments About This Blog Post:

DEELB1 10/13/2012 9:59AM

  I will do this. emoticon

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AGK3112 10/10/2012 1:50PM

    Thanks..I sure will make it soon. emoticon

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YOUNGNSMYLIE 9/7/2012 10:21AM

    I love lentils. This sounds like it will be delicious.

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GOTTAPLAN4U 9/4/2012 6:28PM

  So does this end up being a gooy pile that you scoop up with the chips??
Another good way to use lentils.
Kate

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KNEWMETODAY 9/3/2012 5:11PM

    Interesting, but I like new recipes. Thanks for sharing.

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Sauteed Veggies # 2

Saturday, August 25, 2012

Sauteed Veggies

Ingredients:

Some water

Various types of veggies:
broccoli, cauliflower, asparagus, peas, snow peas, peas in a pod, carrots, eggplant, tomatoes, artichokes, red pepper, green beans, corn, mushrooms, zucchini, spinach, kale, bok choy, swiss chard, collard greens, ect. (I just use a combination of what I have, it;s a great way to use up what you have)

Beans:
lentils (I like this one because they are small), kidney beans, pinto beans, lima beans, edmmen(soy) beans, garbanzo beans, great northern beans, black beans, ect. (I usually use only one type of beans but you could use several types)

Various types of spices:
onion powder, garlic powder, Mrs. Dash, spike. lemon juice, vinegar, liquid aminos, ect.(I just use what I have) and I use a lot of the spices.

Directions:

Start chopping up the veggies into small pieces.

Heat up a big pan with some water.

When the water is bubbling add all the veggies (except the greens) and the beans in the pan.

Keep stirring to make sure all the veggies are covered in the water.

Start to add some spices to taste.

Turn the heat off and add the greens, stirring until all the greens are covered.


Note:

New things I now do is I sauteed the mushrooms, eggplant and greens in a different pans. The mushrooms and eggplant can be done together. The mushroom and eggplant don;t get mushy and they just taste better when I cooked them separate. I put the greens in there own pan with a little water. The greens turn out better when they are done in their own pan. But if your in a hurry you can just cook altogether in one pan.

This is my fast and easy meal when I need to cook something in the evening.

This recipe never turns out the same because I never measure anything and I always have something different to add to the recipes.

I use fresh, raw, frozen, cooked and canned veggies and beans.

You could add some whole grains too.

  
  Member Comments About This Blog Post:

CTUPTON 9/3/2012 2:27PM

    Oh boy, yum! Chris emoticon

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CHRISTINASP 8/25/2012 5:58PM

    Thanks, that's inspiring.

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SPIRITSEEKER2 8/25/2012 5:28PM

    emoticon emoticon

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GOTTAPLAN4U 8/25/2012 2:29PM

  STOP - you're making me hungry.
I'll be doing a version of this tonight

Kate

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Sweet Potato hashbrowns

Tuesday, April 10, 2012

1 sweet potato
4 mushrooms
1/2 cup onion
1/2 red pepper (any color pepper would work)
1/2 of a zucchini and yellow squash
big pile of torn up greens
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt

Cut or shred sweet potato into small pieces and cut up all the other veggies and put in a pan with some water and cook on about medium high until the the veggies are cooked (keep adding water). When the veggies are cooked then sauteed until they are brown. I eat them with some ketchup.

  
  Member Comments About This Blog Post:

MICKEYH 8/29/2013 1:40PM

    emoticon

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MAVERICK59 2/14/2013 7:11PM

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HAPPYMOM8 10/19/2012 10:34AM

    NOW THAT SOUNDS DELICIOUS!
PAT

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ROSALIEESTHER 10/5/2012 2:49AM

    Terrific!

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JULESRULES78 6/22/2012 9:43AM

    emoticon

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7WORSHIPS 6/17/2012 1:48AM

  Thanks for sharing. This sounds like a winner.

Comment edited on: 6/17/2012 1:48:46 AM

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TEDYBEAR2838 5/6/2012 9:56AM

    Sounds yummy. emoticon

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DARA52 5/3/2012 8:30PM

    I'm always looking for recipes. Looks like I have hit the jackpot! Thanks for sharing!

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TRUNORTH 4/25/2012 11:51AM

  Sounds interesting! Thanks, can't wait to try it!

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DIVEGODDESS 4/11/2012 12:09AM

    Sounds yummy and easy to make, but I'll skip the ketchup!

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SPIRITSEEKER2 4/10/2012 9:09PM

    thanks - saving that !!

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DOROTHYBERO 4/10/2012 5:51AM

    Sounds yummy!

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Cauliflower and Broccoli Soup

Saturday, February 25, 2012

Cauliflower and Broccoli Soup


1/2 of a cauliflower
A bunch of broccoli
1/2 of a zucchini and yellow squash
1 to 3 stalks of bok choy (the white stems cut up and sauteed, the green leaf tear up with the other greens)
2 to 3 stalks of celery
1/2 cup onion
1 to 2 cups white kidney beans
1/2 red pepper (any color pepper would work)
big pile of torn up greens
6 cups of water
1 cube of veggie broth
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt

Directions:

Chop up the onion, red pepper, stalks of celery, bok choy (the white stem part), zucchini and yellow squash then add to the stock pot with a little water (broth or oil can be used) and sauteed. Then cut up the cauliflower and broccoli. When done sauteing, add the 6 cups of water, 1 cube of veggie broth, some spices (to taste), cauliflower and broccoli.

Let the soup cook for about 10- 20 minutes (I don't remember how long ) on a medium heat.

Tear all the greens into small pieces to make a big pile (I used collards, turnip greens, bok choy, and kale) I add the greens at the end.

Add the beans to the pot. Stir and add more spices if needed and let the soup cook until it came to a boil (I just don't remember how long but not very long) and then turn off. Add the greens in and let the greens wilt in the pot for a few minutes.

I used my hand blender to puree the soup. And now its ready to eat. I still added more spices.

Note:

I didn't measure anything so all the measurements are a guess.

If your thinking the beans sounds weird in squash soup, you can't even taste them after the soup is pureed (I'm not a fan of beans)

I always add more and different veggies each time I make this soup, but feel free to add what ever you want. I figured the more veggies the better.
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  Member Comments About This Blog Post:

CHRISTINASP 8/31/2012 2:02PM

    This sounds like a lovely recipe. In my country we don't have squash... but I suppose I could try it with pumpkin...

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DENISE223 2/28/2012 10:44AM

    Sounds like a delicious recipe -- Thank you for sharing!!

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DARA52 2/26/2012 11:44AM

    Thanks for sharing!

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TRAVELNISTA 2/26/2012 11:30AM

    Excellent recipe! emoticon I am copying for if and when I start eating High Raw opposed to 100% Raw. Did you put this in Spark Recipes so we can track on our Nutrition Tracker?

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ORGANIC811LFRV 2/26/2012 9:40AM

    Sounds yummy but it is cooked. Too bad!

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BCARSON11 2/25/2012 10:47PM

    Thanks for sharing. This sounds really good. I look forward to trying it!

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