Text 30090, 108 rader
Skriven 2012-10-02 21:19:00 av JIM WELLER (1:123/140)
Ärende: squash 4
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Eyed Pea and Squash Soup
 Categories: Beans, Low-fat, Mushrooms, Soups, Wine
      Yield: 6 Servings
 
      1 c  Dried Black-Eyed Pea
      1 tb Butter; Plus
    1/2 ts Oil
      2 c  Minced Onion
      2 tb Dry Mustard
      2 tb Minced Garlic
      2 tb Minced Fresh Ginger
      2 ts Salt
      1 lb Fresh Mushrooms
     10    Shiitake Mushrooms
    1/4 c  Dry Sherry Or Vermouth Or
           -Chinese Rice Wine
      1 md Butternut Squash
      4 c  Water
    1/4 ts Cinnamon
      1 tb Fresh Lemon Juice
      1 tb Cider Vinegar
           Black Pepper
           Finely Minced Fresh Parsley;
           -And/Or Scallions For Top
 
  Note 1: soak the peas for at least 4 hrs (or 2 C fresh or
  frozen/defrosted)
  
  Note 2: domestic mushrooms, stemmed and sliced
  
  Note 3: fresh or dried and soaked, stemmed and thinly sliced
  
  Note 4: 2 lb, peeled and cut into small dice (abt 5 C)
  
  You can cook the black-eyed peas up to several days ahead, if
  desired. Place the soaked or fresh black-eyed peas in a saucepan
  and cover with water by at least 2". Bring to a boil, turn the
  heat way down, and simmer, partially covered, until tender - about
  30 min. Drain and set aside.
  
  Melt the butter in a soup pot or Dutch oven. Add the onion,
  mustard, half the garlic, half the ginger, and half the salt.
  Saute over med heat for about 5 min. Stir in all the mushrooms and
  saute for a few minutes, then ad the sherry. Cover and cook over
  med heat for about 10 min.
  
  Add half the squash and all the water. Bring to a boil, then lower
  the heat to a simmer, and cover. Cook for about 10 min, then add
  the cinnamon, lemon juice and vinegar along with the black-eyed
  peas, the remaining garlic, ginger, squash, and salt. Cover again,
  and cook over low heat until the most recently added squash is
  just tender, about 20 min.
  
  Season liberally with freshly ground black pepper, and taste to
  see if it needs more salt. Serve hot, topped with very finely
  minced parsley and/or scallions, if desired.
  
  Recipe by: Vegetable Heaven, Mollie Katzen
  Posted to EAT-LF Digest by Reggie Dwork
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash Almond Gratin
 Categories: Nuts, Main dish, Chilies, Dairy, Sauces
      Yield: 6 Servings
 
      1    Butternut squash
    1/2 c  Lowfat milk
           Salt and pepper
      3 tb Butter
    2/3 c  Slivered almonds
    1/3 c  Sliced green onions
    1/4 ts Hot pepper sauce; or more
    2/3 c  Unseasoned dry bread crumbs
      1 ts Dried thyme
 
  Heat oven to 375 degrees. Halve squash vertically. Place cut sides
  down in shallow baking dish; add 1/4 inch water. Cover with
  aluminum foil. Bake about 45 minutes until thickest part of squash
  is just tender when pierced with pick. Scoop pulp from skin into
  bowl and break up into small chunks; mash lightly with back of
  spoon. Mix in milk and season with salt and pepper. Spoon in an
  even layer in shallow 1 1/2-quart baking dish. Meanwhile, melt
  butter in nonstick skillet over medium heat; add almonds. Cook and
  stir 3 to 4 minutes until almonds are lightly browned. Mix in
  onions and pepper sauce; cook 1 minute. Mix in bread crumbs and
  thyme. Cook and stir 2 minutes. Cover squash with almond mixture
  in an even layer. Bake in center of oven 20 to 25 minutes until
  squash is heated through and almond mixture is browned and crisp.
  
  Recipe by: Almond Board of California www.almondsarein.com
  Posted by KitPATh
 
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Cheers

YK Jim


... I've being banned for alleged damage to the forums.

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