Archive for November, 2010

Butternut Squash Soup

My co-worker brought this into work for Soup Day and it was so delicious I had to ask for the recipe. I’ll be making this at Thanksgiving but also whenever I want something light, flavorful and substantive enough to be a meal. I made some very minor tweaks for my taste. As a side note, this soup is vegan but tasty enough for even the most voracious omnivore!

Butternut Squash Soup

2 Tbsp   Olive oil
4 cups yellow onion (about 3 large onions)
1 T Tbsp curry powder (your choice, but I used red curry powder)
5 lbs Butternut Squash
1½ lbs sweet apples (about 4), peeled, cored and cubed – golden delicious or honey crisp work well
2 tsp kosher salt
½ tsp freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Cut the squash in half, remove the seeds and roast until tender (in a preheated, 400 degree oven for about 45 minutes). Scoop the flesh out.

Warm olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup (in batches) in a blender or a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.


Peanut Butter Chocolate Fudge Rice Krispy Treats

That’s a mouthful of a name, I know. But these are worth it. Worth every bit of time and effort, worth every calorie and extra mile on the treadmill.

Worth. It.

I can’t take credit, these are all Joy (the Baker)

Rice Krispy Treats

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • – OR –
  • 4 cups miniature marshmallows
  • 6 cups Rice Krispy Cereal (or any puffed rice cereal)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. ( You may want to line your pan with parchment paper or waxed paper large enough to have flaps hanging over the sides. This will make it easy to pull the giant block of goodness out of the pan when it’s done. I just forgot this step. But as recorded in the comments below, some people had trouble with the wax paper sticking to the Krispie treats.  A well sprayed pan might just be your best bet!) Cool. Make Peanut Butter Fudge.

Peanut Butter Fudge

recipe from Alton Brown

  • 1 cup butter, plus more for greasing pan
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour over the Rice Krispy treats in the pan and spread evenly. Let cool in the fridge while you make the Chocolate Fudge.

Easy Chocolate Fudge
  • 2 Tbsp butter
  • 2/3 cup evaporated milk
  • 1 2/3 cups sugar
  • 1/2 tsp salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups semisweet chocolate chips
  • 1 tsp vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool. Cut into 1-inch pieces or smaller and give to your friends. They’ll thank you, sort of.

Peanut Butter Fudge Krispy Treats

Amy’s Auntie’s Zucchini Squares

Simple but delicious and good served at room temperature!

Amy’s Auntie’s Zucchini Squares

3 cups thinly sliced zucchini
1/2 cup chopped onions
2 Tablespoons parsley
1/2 tsp. oregano
1 clove minced garlic
4 eggs slightly beaten
1 cup Bisquick
1/2 cup shredded cheddar cheese
1/2 tsp salt
dash of pepper
1/3 cup canola oil

Preheat oven to 350. Mix everything together and place in sprayed 13×9 pan. Bake for about 30 mins or until cooked through.

Thanksgiving Turkey Rosemary Seasoning

Rosemary Seasoning for Turkey

3/4 c. olive oil
3 Tbs. minced garlic
2 Tbs. chopped, fresh rosemary
1 Tbs. chopped, fresh basil
1 Tbs. Italian seasoning
1 tsp ground pepper
salt to taste

Combine all ingredients and set aside. Wash turkey, inside and out, pat dry. Remove any large fat deposits. Loosen skin from the breast. Spread generous amount of rosemary mixture under skin all over the turkey by sticking your hand all the way under but don’t break or tear the skin.

Roast turkey in a 325 degree preheated oven according to the chart below from

Net Weight (lb.) Unstuffed (hrs.) Stuffed (hrs.)
4½ to 7 2 to 2½ 2¼ to 2¾
7 to 9 2½ to 3 2¾ to 3½
9 to 18 3 to 3½ 3¾ to 4½
18 to 22 3½ to 4 4½ to 5
22 to 24 4 to 4½ 5 to 5½
24 to 30 4½ to 5 5½ to 6¼

Check for doneness 30 minutes before turkey is expected to be done. Turkey is fully cooked when the thigh’s internal temperature is 180 degrees. The thickest part of the breast should read 170 degrees and the center of the stuffing should be 165 degrees.

When done, let the turkey stand for 15 to 20 minutes before carving.

Amy’s Light Chicken Parmesan

Amy’s Light Chicken Parmesan

2 large boneless, skinless chicken breasts (or 4 breast cutlets)
1/4 cup grated parmesan cheese
2 tsp olive oil
salt and pepper
4 slices 2% provolone or mozzarella

For the sauce:
1 tsp olive oil
1 clove minced garlic
diced onion – quantity to taste
28 oz can crushed tomatoes
kosher salt and pepper
pinch of sugar
favorite herbs (I like parsley, basil, marjoram)

Make the sauce by sauteing the garlic and onion in the olive oil until fragrant (not browned). Add the crushed tomatoes and all seasonings. Bring to a boil then cover and reduce heat to simmer.

Cut the chicken breasts thickness-wise to create 4 thin cutlets (you can then pound these a little if you want them even thinner/more tender). Season with salt and pepper and coat in parmesan cheese. In a large skillet (that has a fitted lid), heat the olive oil and brown the chicken on both sides. Pour some the sauce into the skillet (will probably only use about half – reserve the other half for serving), cover and simmer for about 10 minutes. Remove the lid and place 1 slice of provolone or mozzarella on each piece of chicken. You can put the lid back on and just let the cheese melt, or you can put your (oven safe) skillet under the broiler to let the cheese brown.

Serve with pasta of choice and remaining sauce (although I ate mine with brown rice on the side. Because I’m a BAD ITALIAN)(but also a fit one. So there.)

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
November 2010
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