i like cooking
today i sort of invented a recipe (though i did use another recipe, just as a starting point). I call it "Orange things soup". Nick really liked it. Here's the recipe if you are interested:
Orange Things Soup
Ingredients:
4 carrots, cut into small circles
1 sweet potato
1/2 butternut squash (you could easily use a whole one, I just happened to have half leftover from last night)
1 onion, chopped finely (I used a food processor for this and the parsely, which made it a lot easier)
3 cloves garlic, minced
handful of parsley, chopped finely
4 cups water
olive oil
dash ginger (i used the ground stuff, not fresh)
dash cinnamon (ditto)
salt and pepper to taste
1. Preheat oven to 350 degrees. Remove seeds from squash half and rub oil on the exposed flesh. Place cut side down on a foil covered baking sheet. Stab sweet potato with a fork a few times and put on same sheet. Bake for 30 minutes, then raise temp. to 425 degrees. Bake squash another 10 minutes then remove. The sweet potato will need another 20 or 30 minutes, just until a fork goes through it easily.
2. in a big pot heat some oil and add onion and garlic. cook until onion is translucent. Add carrot, parsley, water, salt, pepper, and ginger. Boil for 20 minutes or so, adding the squash and sweet potato to the pot whenever they are done.
3. Mash a bit with a potato masher, then blend it all in a blender until smooth. Put back in pot and add more salt, pepper, and the cinnamon. Reheat if necessary. Makes about 5 or 6 servings.
I want to make up more recipes. Let me know if any of you try this!
Orange Things Soup
Ingredients:
4 carrots, cut into small circles
1 sweet potato
1/2 butternut squash (you could easily use a whole one, I just happened to have half leftover from last night)
1 onion, chopped finely (I used a food processor for this and the parsely, which made it a lot easier)
3 cloves garlic, minced
handful of parsley, chopped finely
4 cups water
olive oil
dash ginger (i used the ground stuff, not fresh)
dash cinnamon (ditto)
salt and pepper to taste
1. Preheat oven to 350 degrees. Remove seeds from squash half and rub oil on the exposed flesh. Place cut side down on a foil covered baking sheet. Stab sweet potato with a fork a few times and put on same sheet. Bake for 30 minutes, then raise temp. to 425 degrees. Bake squash another 10 minutes then remove. The sweet potato will need another 20 or 30 minutes, just until a fork goes through it easily.
2. in a big pot heat some oil and add onion and garlic. cook until onion is translucent. Add carrot, parsley, water, salt, pepper, and ginger. Boil for 20 minutes or so, adding the squash and sweet potato to the pot whenever they are done.
3. Mash a bit with a potato masher, then blend it all in a blender until smooth. Put back in pot and add more salt, pepper, and the cinnamon. Reheat if necessary. Makes about 5 or 6 servings.
I want to make up more recipes. Let me know if any of you try this!