2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Ed says, “A crumble topping underneath the pears soaks up their juices.”
Tart Dough with Lemon Peel (see below)
2 tbsp. sweet butter
2 tbsp. white sugar
1/4 C flour
1/8 tsp. cardamom
1/8 tsp. anise seeds
2 to 3 good-size pears (more if small)
Make tart dough and press it into a 9″ tart pan as instructed but do not prebake. Cut the butter and sugar into the flour along with the spices. Distribute over the tart dough. (Peel and) quarter the pears, core them, and then cut into diagonal slices. Arrange them decoratively in the tart pan, fanning them out or placing them in concentric circles starting from the outside, or you figure it out. If you wish, sprinkle just a little sugar on top. Bake in a 375- to 400-degree oven about 35 to 40 minutes, or until the sides of the tart are nicely browned and the pears are tender.
Tart Dough with Lemon Peel
1 tsp. grated lemon peel
1 C unbleached white flour
1/4 C whole-wheat flour
pinch of salt
2 tbsp. white sugar
1/2 C unsalted butter, cut into pieces
1 tsp. vanilla extract
1 tsp. water
Combine grated peel with the flours, salt, and sugar, and then cut in the butter with 2 knives or a pastry cutter until a fine meal is formed (a food processor may be used for this by pulsing).
this recipe is courtesy of Live Earth Farm and:
Slice the rutabagas into long batons or French fries. Soak them in water for 30 minutes, then drain and towel dry. Toss the rutabagas with oil to coat lightly and sprinkle with few pinches of salt. Spread them out on a sheet pan and bake at 400 degrees F, turning occasionally, until golden and tender, about 30-40 minutes. When done, toss them with a little finely minced rosemary, sea salt and freshly cracked pepper.
courtesy of the newsletter
1 cup rice
3 large & spicy sausages
2 cups stock
1 bell peppers
1 handful green beans
4 large tomatoes
5 cloves garlic
1 sprig thyme
dash of salt
pinch of pepper
one shake cayenne pepper
fry up the sausage until crispy and brown, remove from pan
fry up all veggies, except for tomatoes, 5 minutes
add rice and stir with veggies, about a minute
add stock, tomatoes and sausage, let simmer 30-45 minutes
stir occasionally, keep covered
serves 2 – 4 ENJOY!!!
Nathan, the master chef, says “Listen to jazz while you make this dish. It will make it taste better.”
Sweet and spicy roasted kabocha squash
1/2 small to medium sized kabocha squash
3 tbsp. light brown, natural cane, or muscovado sugar, plus a bit more for sprinkling
1/2 tsp. ground cayenne pepper or hot chili powder, more or less to taste
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 tbsp. soy sauce
Oil for drizzling – pumpkin seed oil is preferred, or use toasted sesame oil, argan oil, or walnut oil (see notes).
Preheat the oven to 400F. Line a baking sheet or two with silicon baking liner or parchment paper.
De-seed and cut the squash into slices about 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)
Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
Spread the slices in a single layer on the baking sheet. Drizzle them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
Serve hot or at room temperature.
Toasted pumpkin seed oil (Krbiskernl) is a mainly Austrian speciality, though they make it here in Switzerland too. Its very nutty and dark, and is terrific in dressings and marinades. Toasted sesame seed oil or walnut oil can be substituted, or even expensive argan oil.