Winter Squash Soup

Winter Squash Soup

2 T. unsalted butter

1 T. olive oil

2 C. coarse chopped yellow onion

1 (15-ounce) can pumpkin puree (not pumpkin pie filling!!!!!!!), it's a sugar pumpkin if you have one, just bake it and then puree

1 1/2 p. butter-nut squash peeled and cut into chunks, or any sweet fleshed squash or pumpkin that's not stringing fleshed

3 C. chicken stock

2 t. kosher salt

1/2 t. fresh ground blk pepper

1 C. half and half

home made croutons (recipe follows)

Heat butter and oil in heavy bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add pumpkin puree, butternut squash, chicken stock, salt and pepper. Cover and simmer over medium-low heat for about 20 minutes, until squash is very tender. Process or put in blender in batches and puree. Return to pot, add half and half and heat slowly so milk doesn't curdle.  Serve with croutons:)

Croutons

6 C. (3/4 inch) bread cubes,(1 baguette or a good crusted chewy bread)

2 T. olive oil

salt

Heat large saute pan with oil until very hot but not smoking. Lower heat to medium-low and saute bread cubes, tossing frequently, until nicely browned. Add more oil as needed and sprinkle with salt. Serve on the side or sprinkled in the soap. I like to add as I eat:)

Peanut Butter Cornflake No-Bake Cookies

1 cup sugar 1 cup corn syrup 1 jar (18 oz.) peanut butter 6 cups corn flakes 1/2 cup chocolate chips 3 tablespoons butter 1.Combine sugar and corn syrup in a medium saucepan. Cook over medium heat, stirring until mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well. 2.Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all the corn flakes. 3.With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with wax paper. 4.Melt chocolate chips and butter in a small bowl in the microwave for about 30 seconds. Stir until smooth. 5.Dip tops of cookies into chocolate and allow them to set before eating. Makes about 3 dozen cookies. They keep well in an air tight container on the counter.

Low-Cal Fettuccine Alfredo

Low-Cal Fettuccine Alfredo


I made this with grilled chicken and steamed broccoli and it was super tasty.  Apparently, this recipe cuts out 400 calories from your classic alfredo....

1 Tbs. butter

1 clove garlic, minced

1 tsp. lemon zest

2 tsp. flour

1 cup milk (I used 1%)

2 Tbs. Neufchatel cheese or low-fat cream cheese

¾ cup grated parmesan cheese, plus more for topping

12 ounces fettuccine



1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and ¾ teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes.

Add the cream cheese and parmesan cheese, whisk until melted, about 1 minute.

2. Meanwhile bring water to a boil and cook pasta. Reserve 1 cup cooking water.

3. Add pasta to the sauce and add enough cooking water to loosen the sauce to desired consistency. Season with salt and pepper.

Nora's Chicken Salad

Can of Chicken
grapes (halved)
chopped pecans (optional)
poppy seeds
mayo
honey

Shred the chicken and then combine with grapes, pecans, and poppy seeds. Then mix with mayo and honey. You want the ratio to be 4 to 1. More mayo then honey. For example 1 cup of mayo to 1/4 cup honey. Obviously you don't need that much unless you're making a ton. I eyeball it to what I like.