Sunday, September 20, 2009

Butternut Squash Soup

Fall is almost upon us, and that means the first pot of my favorite soup is simmering on the stove. God, the color, the smell, the texture... what's not to love about this fabulous recipe?

Butternut Squash Soup
Serves 4

1.5 T freshly grated ginger root
1/2 C chopped onion
3 T butter
4 C peeled, seeded butternut squash (about 1.5 pounds)
2 C chicken broth
1.5 C water
3 cloves garlic
2 T fresh lime juice to taste
lime slices for garnish

Preheat oven to 400 degrees.

Place squash in a pan and roast for 30 minutes. Take it out of the oven, prick it several times with a knife, turn it, and roast for another 30 minutes. Allow to cool. Peel, and cut into large pieces.

In large saucepan, cook onion and ginger in butter over moderate heat, stirring occasionally, until onion is softened.

Add squash, broth, water, and garlic. Bring to a boil, then simmer about 20 minutes until squash is soft. Puree and add lime juice. Serve hot or at room temperature. Mmmmm, Mmmmm, Gooood!

copyright 2009 What's Cooking?

Sunday, September 13, 2009

Banana Nut Chocolate Chip Muffins

muffin glamour shot

Who hasn't let a bunch of bananas get so so ripe that they practically mash themselves when you pick them up? Before leaving for vacation, I put a pretty ripe bunch in the fridge so I wouldn't have to come home to a puddle on the kitchen counter. When we got home they were intact, though mighty soft. For breakfast I made a batch of these muffins and we ripped through them so fast that I made another batch this week!

Just a note: these banana muffins taste best when the bananas used are good and black, but not to the alcohol stage.

Banana Nut Chocolate Chip Muffins
serves 12
preheat oven to 400 degrees

1-3/4 C all purpose flour
1/4 C sugar
2-1/2 tsp baking powder
3/4 tsp salt

1 egg, beaten
1/3 C vegetable oil
1/2 C skim milk
1 tsp vanilla
1 C mashed banana (about 3 bananas)

1/2 C chopped walnuts
2 oz miniature chocolate chips

Spray a muffin tin with non-stick spray or line with papers.

In large bowl, combine the dry ingredients and whisk together. Make a well in the center and set aside.

In small bowl, combine the wet ingredients well and pour all at once into the center of the dry ingredients. Mix quickly with as little stirring as possible. Fold in nuts and chocolate chips.

Divide the batter evenly in the muffin tin and bake 20-25 minutes until golden. Check with a toothpick for doneness. Allow to cool in pan for 5 minutes.

Mmmmm... yummy!

copyright 2009 What's Cooking?