Butternut and Turkey Sausage Soup

 This is a big pot of soup. Reduce by at least half, maybe three fourths.  

 
From the Carney Clan in Florida. 

Chicken and Pumpkin Tin Foil Stew

Ingredients, per serving:

¾ cup cubed pumpkin. I used frozen.

½ cup frozen corn.

½ cup leftover chicken, cubed.

1 cup cubed carrots.

¼ cup dehydrated tomatoes, cubed.

3 cloves fresh garlic, coarsely chopped.

1 small under-ripe Scotch bonnet pepper, seeds & placenta removed, chopped finely.

1 TBSP pesto. I used frozen.

1½ tsp dried mushroom powder

½ tsp smoked salt.

1 tablespoon olive oil.

Fresh ground black pepper, to taste.

One tablespoon butter.

Instructions:

• Mix everything except the butter together till seasonings are evenly distributed.
• Place butter in the middle of a sheet of aluminum foil. Deposit the mixture on top of the butter, and wrap to a log shape, sealing the edges. Turn the resulting aluminum foil log over, and wrap again in a second layer of aluminum foil.
• Grill over medium high for 20 or 30 minutes, until you can smell things cooking. (Alternatively, roast in the toaster oven.)
• Unwrap, serve and enjoy.

TJ's Curried ButterNut Soup

Ingredients:
1 large butternut squash.
1 1/2 heads of garlic, smashed.
2 Shallots, finely diced.
3 TBSP Red curry paste.
2 cans coconut (cream, milk or combination).
4 cups strong veggie broth.
Some (4 or 5?) chicken thighs, sliced thinly against the grain.
A bunch of broccoli. Be generous.
Some yellow/Dutch potatoes.
A bunch of crushed/chopped peanuts.

Instructions: Cook this is a stockpot. Cast iron is a good idea.
• Peel squash. Quarter it. Remove seeds & goop.
• Rub squash with high-temperature oil.
• Roast squash: 45 minutes at 425. Turn halfway through.
• Cook curry paste for two minutes.
• Add shallots and garlic. Cook 'till translucent.
• Dice the cooked squash. Add to curry, onions, garlic. Re-heat.
• When it's hot, add broth & coconut. Re-heat again. Blend 'till very smooth with immersion blender.
• While it’s simmering, cook chicken, broccoli & potatoes separately (Reminder: they take different times). Season liberally with salt & pepper.
• Combine solids with blended liquids just before serving. Dust with peanuts.
• Serve and enjoy!

Comment: This is delicious! 

TJ's Succotash

 INGREDIENTS: 

-1red bell pepper

-1 green bell pepper

-1orange bell pepper

-1 red onion

-1 Zucchini, small

-1 yellow squash (or two Zucchini if you can't find the squash)

-1 bunch of cilantro

-corn (frozen or fresh)

-Seasonings: salt, pepper, garlic, cayenne, paprika

 

INSTRUCTIONS:

Basically try to have equal amounts of everything, though if the onions tip the balance, it isn't a bad thing.

Dice everything really finely.

Sauté red onions till translucent, add Zucchini, sauté for a couple minutes, add peppers and corn. 

Season to taste with salt, pepper, garlic, cayenne, and paprika. Add more heat as you like. Add cilantro at the end.

(Thoughts: I think a little white pepper would go nicely, and fresh jalapeños or serranoes will also go well.) [I may try it with de-seeded scotch bonnets.]

Cook till a happy texture. Avoid mush.

Pumpkin Soup from Fresh Pumpkin

Ingredients:

2 tablespoons olive oil, divided

One 2-pound sugar pie pumpkin

1 medium yellow onion, chopped

2 large or 3 medium garlic cloves, pressed or minced

1 TBSP butter

¼ teaspoon sea salt

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Dash of cloves

Tiny dash of cayenne pepper

Freshly ground black pepper

2 TBSP chicken broth concentrate

½ water

2 cups whole milk

Instructions

    Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Peel pumpkin, remove seeds, cut into 2”-ish cubes. (You can roast the seeds if you’d like for garnish).

    Drizzle ½ tablespoon olive oil over the flesh of the pumpkin and place the chunks onto the baking sheet. Roast for 35 minutes or so, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.

    Heat the remaining 1½ tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Add butter. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add milk and bring back up to temperature.

    Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper, and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.

    Once the pumpkin mixture is done cooking, remove the soup from heat and let it cool slightly. Use an immersion blender to blend this soup in the pot. (Alternatively, use a stand blender, which yields the creamiest results, but cool the soup some, first.)

    Ladle the soup into individual bowls.Consider garnishing with shredded cheese, perhaps parmesan or another hard cheese, or maybe with those roasted nuts..

    Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Served this with fried garlic toast.

Veggie Pancakes

Ingredients:

2 cups grated zucchini

2 green onions, thinly sliced

¼ yellow (or white, or purple) onion, julienned

1 cups spinach leaves, julienned

2 large eggs

½ cup freshly grated Parmesan cheese

½ cup shredded Cheddar

¼ cup cornstarch

1 TBSP roasted garlic powder 

Dried basil, oregano, sage, etc. to taste.

Salt & pepper, to taste

Vegetable oil or bacon grease, for cooking

Instructions:

• Feel free to vary the vegetables as much as you want: Pumpkin, carrots, kale, cabbage, shallots, bell peppers. Experimentation is encouraged. Clean out your vegetable drawer. 

• Squeeze all moisture out of vegetables with a clean kitchen towel, or several clean paper towels. Be thorough.

• In a large bowl, combine vegetables, eggs, cheeses, cornstarch, & spices. Mix thoroughly. Add more cornstarch if needed to make a mix that will stick together well.

• Heat oil or bacon grease in skillet. Scoop about ⅓ cup of mixture, and form into a pancake.

• Cook until medium brown on both sides, about 4 minutes a side. Drain on paper towel if needed, and keep warm in oven. 

Serve immediately, or refrigerate for up to a week. 

Serving Suggestion:

○ Preheat toaster oven to 400° or so.

○ Heat one or two slices of ham in microwave. Or fry some bacon.

○ While ham is heating, use toaster oven to partially melt 1 slice of Gruyere or mild cheese on veggie pancake.

○ Fry or poach an egg. Leave yoke soft.

○ Stack egg on ham slices on softened cheese on veggie pancake.

○ Top with shredded cheese, and return to toaster oven to melt, or possibly brown, depending on your preferences.

Chickpea Pancakes With Leeks, Squash

Ingredients
SERVINGS: 4
6 tablespoons olive oil, divided
1 medium leek, white and pale-green parts only, chopped
½ teaspoon salt
Freshly ground black pepper
1 cup grated peeled squash
1 large egg
¾ cup chickpea flour
¼ teaspoon baking powder
½ cup plain yogurt
¼ cup coarsely chopped fresh parsley

Instructions:
Optional: Cook vegetables first:
Heat 2 Tbsp. oil in a large skillet, over medium-high. Add leek, season with kosher salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool.

In the meantime, combine all batter ingredients in a blender and blend until smooth. Set aside for a few minutes to allow the chickpea flour to hydrate, then combine the chickpea batter with (sautéed?) veggies.

Heat 1½ Tbsp. oil in reserved skillet over medium heat; do not over-heat skillet. Add ¼ cup batter, gently flattening to about ¼” thick. Batter should spread easily (if it doesn’t, thin with a little water). Cook until bottoms are lightly browned, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through. Transfer to a plate and keep warm. Serve pancakes topped with yogurt (or a substitute, for dairy-free), parsley, kosher salt, and fresh pepper.

DO AHEAD: Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.

Comment: Consider more seasoning: perhaps chili powder, curry powder, a touch of spicy pepper (careful there!).

Butternut Squash Fettuccine Alfredo

Makes 8 servings.

Ingredients:

- 3 cups diced butternut squash (about half a squash)

- 1 cup of vegetable stock.

- Butter (4 Tbsp.)

- One small onion (1 cup diced)

- Rosemary (1 Tbsp.)

- Sage (1 Tbsp.)

- Low-fat Milk (4 cups)

- Parmesan (1 cup, plus more for topping)

- Brown Sugar (2 Tbsp.)

- Nutmeg (1/4 tsp)

- Salt and pepper (to taste)

- Water (2 cups)

- Fettuccine noodles (1 16oz box)

Directions:

Melt 4 Tbsp. of butter. Add 1 cup of diced onion, 1 Tbsp. of Rosemary and 1 Tbsp. of Sage. Cook for 3 minutes on medium heat until onions soften. Then cook on medium-high heat until the butter begins to brown (be careful not to burn it). Add in 3 cups of diced butternut squash and 1 cup of vegetable stock, stir, then cover and cook for 15 minutes (until butternut squash is softened).

Uncover and mash with a potato masher until you’ve squished all the squash. Add 2 cups of milk and stir. Then, add 1 cup of Parmesan and stir. Add 2 Tbsp. of brown sugar, 1/4 tsp. of nutmeg, and salt and pepper to taste and stir until well blended.

You can either cook your pasta beforehand in the pot and set it aside, or cook it in the sauce! Break fettuccine noodles in half and place in the sauce. Carefully cover the noodles with sauce. Then, pour in 2 more cups of milk and 2 cups of water and stir. (Add more water, if needed, to smooth out the sauce.) Stir the pasta continuously (to make sure it doesn’t burn on the bottom of the pot) and cook for 15-20 minutes (or until pasta has reached desired texture)

From  http://www.thekitchn.com/recipe-butternut-squash-fettucine-alfredo-238127