Recipe Swap

Minnie - posted on 01/13/2011

Jodi A, what if you roasted that squash before adding it to your soup?

Mmmmmmmmmm

I make a roasted acorn squash soup with rutabagas and I love it

Jodi - posted on 01/13/2011

Okay, seriously...I probably should have waited until after I'm not pregnant anymore and all craving-like! lol

I love these great new recipes (or at least, I think I will, they sound delicious!) and will have to try them each out in their own time! Yummy!

Kate CP - posted on 01/13/2011

Aww, shucks. T'weren't nuffin'. ;)

Amy - posted on 01/13/2011

you are AWESOME> Will make tomorrow after I buy the molasses!!

Kate CP - posted on 01/13/2011

Amy: This is an old family recipe that makes a very chewy, sweet molasses cookie. NO, it is NOT a ginger snap.

3/4 Cup Shortening
1 Cup Sugar
1/4 Cup Molasses
1 Egg
2 tsp Baking Soda
2 Cup Flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp Cinnamon
1/2 tsp salt

Preheat oven to 375 F. Melt the shortening and cool slightly. Mix with the remaining ingredients and chill dough for two hours. Form dough into golf ball-sized balls, roll in granulated sugar. Bake 8-10 minutes on ungreased cookie sheets. Yields 2-3 dozen.

Amy - posted on 01/13/2011

since it's on recipes....anyone have a good molasses cookie recipe? not a gingersnap. husband is requesting them and i can't find one that doesn't say "tastes like gingersnaps." he assures me that isn't it.

i'll get out my recipes in a bit and find something.....

Joanna - posted on 01/13/2011

My favorite recipe that's delicious for leftovers too. (and it's not so much a recipe as how to make it as I just make it from memory now).

-Cook penne pasta as directed and drain.
-meanwhile, chop bacon into 1 inch pieces and cook until almost done.
-add broccoli florets and 1 clove minced garlic and cook about 3 minutes, until broccoli is tender but crunchy.
-add pasta and 2 cups of mozzerella, and 1/2 cup fresh grated parmesan and stir until cheese melts.
-top with fresh topped parsley and serve.

It's total comfort food for me!

and my new family favorite that everyone raves about, it's for a dairy-free ginger/orange chicken sauce...

1 cup orange juice
1 Tbsp vinegar
1 Tbsp soy sauce
2 Tbsp butter
2 Tbsp sugar
1 Tbsp cornstarch
1/8 tsp ginger

-cook all ingredients over medium heat until thickened, sitrring constantly.
-serve over chicken breast.

it's delicious! I got it from my favorite dairy free recipe site, http://dairyfreetriedandtrue.blogspot.co... ... also check out my other faves on the site - lemon cupcakes, sweet and sour meatballs, and everyday hearth bread!

Jodi - posted on 01/12/2011

MmMmMm...I'll have to try adding bacon bits...that would add a great variation to it! *drool*

I'll have to check out that community! Thanks!

Joy - posted on 01/12/2011

Jodi K, I have a recipe that's almost identical to that one, only I add bacon bits to the mix and sometimes I put in mushrooms too. Any way I can squeeze in my fungi...lol

Joy - posted on 01/12/2011

Those recipes are making me hungry!!!

You know, there's actually a Recipe Swap group here on CoM? I'm not "promoting" a group, but I have found some good stuff here:
http://www.circleofmoms.com/recipe-swap?...

Kate CP - posted on 01/12/2011

Glaced Carrots:

1 lb cut and peeled baby carrots
1 can chicken broth
3 TBLSPN butter
2 TBLSPN sugar (or honey if you like)
Salt and Pepper to taste

Combine ingredients in a skillet. Bring to a boil. Reduce heat to simmer. Cover and simmer 30 minutes or until carrots are tender (easily pierced with a fork) and the sauce has reduced. It's FABULOUS. And oh so simple. ;)

Shannen - posted on 01/12/2011

My daughter requested my pumkin soup for her b'day. It's very very different to Jodi A's soup.
I also do a varied sort of the brocolli thingy because i love broccoli and it's the only way i can get the kids to eat it. It's the only vegetable they don't like.
I cook all the time so i really don't have a favourite thing to cook.

Julianne - posted on 01/12/2011

i make a similar soup, mines vegan though.



I get buttternut squash all the time, usually the hardest time to get it is at the beginning or the dead of the summer. As for winter its usually on sale because of the harvest in the fall they have plenty. Not so sure about America, but i live in Canada so it might be the same there.

Rosie - posted on 01/12/2011

not so sure if this is healthy, but my kids love it and it's loaded with veggies so it's kinda healthy right?

chicken pot pie-

crust: 1 1/3 c flour

1/2 t. salt

1/2 c. COLD shortening

mix in food processor until the shortening is pea sized.

add in 2-4 T. ice cold water or until a ball of dough forms in processor. cover in plastic wrap and place in fridge.



1 split bone in skin on chicken breast (2 halves) cover in EVOO and salt and pepper. bake at 350 for 30 min. set aside to cool.



boil whatever veggies you like for 5 min. we like the birdseye mixed veggie bag ( green beans, corn, carrots), broccoli and potatoes. i use 2 potatoes, a cup of the frozen mixed veggies, and about a cup of broccoli cut really small.



for the sauce i melt 1/4 c. of margarine, add in 1/3 cup of flour and cook that for about a minute. add in 2 cups chicken broth, and 3/4 c milk. 1/2 t. marjoram, 1/2 t. salt, and 1/8 t. pepper. cook until thick and bubbly. add veggies and chicken (taken off of bone and skinned, and cut into bite size cubes) and that's your filling. i have a huge cast iron pan that i just put the filling in, and then roll out crust and place over the top, cut a few slits, brush with eggwash (egg and water), and sprinkle with sea salt and fresh ground black pepper. bake at 425 for 25 min. :)

Jodi - posted on 01/12/2011

Jodi, I am pretty sure you could do it with any pumpkin, but the butternut squash is just a bit sweeter, so the taste may be a bit different. I've never tried this one with any other pumpkin, because I never have any trouble getting the butternut :)

Jodi - posted on 01/12/2011

Wow, that sounds so delicious! I'm American, and right now I'm wondering if I can find butternut squash anywhere. I've never bought it as we grow it in the summer and eat it all up during that time! lol

Maybe it's pregnancy, but my mouth is watering thinking of it! lol Thanks Jodi, I will have to give that a try as soon as I can!

Jodi - posted on 01/12/2011

My kids' very favourite (in fact sometimes they BEG me to make it):

PUMPKIN SOUP
Serves 4-6

1 ½ cups diced bacon (approx 4-6 rashers)
2-3 brown onions (peeled and diced)
2 peeled and cored green apples (chopped)
½ butternut pumpkin (chopped into chunks)
½ tspn Nutmeg
½ tspn Cinnamon
Cracked black pepper to taste
1 litre salt reduced chicken stock (add more to thin soup)
400ml milk (low fat)
Chives
Sour cream (optional)

Melt around 2 tablespoons of butter or margarine in a frypan or soup pot. Toss bacon, onion, apple and pumpkin into the pot and gently fry until bacon is cooked.

Pour the chicken stock into a soup pot and add the bacon and vegetables to the stock and simmer. Add a handful of fresh chopped chives (dried are suitable too). Add the nutmeg, cinnamon and pepper. Simmer for approximately 30 minutes then put aside to cool a little.

Once cool, use a blender (or similar) to puree the soup. Place puree back into the pot, add milk, mix well and gently bring back to a simmer. Do not allow to boil. To serve, add sour cream and chives. Serve with crusty bread.

For those who aren't Australian - butternut pumpkin = butternut squash.

I usually make this in a double batch and freeze the rest in small portions for lunches or leftover nights :)

If freezing, freeze without milk, and add milk when thawing and reheating.