Saturday, November 3, 2012


Thought I would share some new and delicious recipes we have tried lately! Just passing on the love:)

First we have some delicious, delicately yet perfectly flavored Cranberry Orange Muffins. Fresh cranberries on sale at a store near you now! I got a bag for .99 cents yesterday and we had oranges on hand for the orange juice. Just a note: it took 2 oranges to get enough juice and the recipe made 11 muffins, not 16 like they so ambitiously stated. Will definitely be making these again!

Next up, we have a very strange sounded yet astoundingly delicious recipe. Prepare yourself. I have never in my life had something like this and thought it sounded disgusting, however, (yes, however!) we got some with our produce share this week and had to cook it up.

Collard Greens! Oh, yes. It was absolutely delicious! As in, everyone (except Little Miss Picky) gobbled it up and it was declared in the top favorite vegetable list of both boys!! It was tender and so flavorful, healthy and green! Definitely will make again.

Note: I made it without the bacon fat (I used a TB of butter) and without the cider vinegar or hot sauce.

And here is one of our favorite soups! Winter Squash Soup. Oh-yummy and oh-so healthy!

Winter Squash Soup

2 celery ribs, chopped
1 medium onion, diced
1 garlic clove, minced
3 TB butter
3 TB all-purpose flour
3 cups chicken broth
2 carrots, chopped or sliced
4-5 red potatoes, peeled and cubed
2 cups mashed cooked Butternut squash (or acorn or Hubbard, if you prefer)
2 TB minced fresh parsley
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup fat-free half and half cream (although I forgot this last time and it was just as good!)


1. First, if you haven't already, preheat your oven to 400 degrees and slice butternut squash in half length-wise. Place cut side down on baking sheet and roast 45 min or until tender.

2. In a large saucepan, saute celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 min or until thickened. (I add more broth to make a bigger batch) Add potatoes and carrots and cook with lid on until veggies are tender.

3. Puree 2 cups butternut squash (add small tsps of water to make smooth as processing). Add squash to soup with parsley, salt and nutmeg. Simmer, uncovered, for 10 minutes or until heated through.

4. Gradually stir in cream, if using, and heat soup through. 5 min. Full of goodness!

I always serve this soup with homemade buttery soft pretzels, a must-have recipe I will share with you later this weekend! Enjoy!

1 comment:

Anonymous said...

Thanks for the recipes, we will try them! Uncle Kimn and I love soup.