Fig Cake & Chili Cook-off Results

Saturday was a beautiful day for the Lindley Park Chili Cook-off.  After a day of playing outside, raking leaves, and working on some projects, we headed down to the neighborhood party.  There were plenty of picnic tables set up, an area for a UNCG band to play, and plenty of room for the chili.  
Greta was dressed in cozy overalls – it has been getting chilly here at night (no pun intended!).  
I set up my Smoky Beer Chili on the tasting line – the organizers set up fancy troughs made from 2x4s with sterno cans in between to keep our chili warm.  I was surprised at how warm my chili stayed all evening.  Each chili chef stood behind his or her pot of chili and served until 6 or when the chili ran out.  

Each chef served small tasting cups or into bowls brought from people’s homes.  Two advantages to being a server in the chili line: talking to everyone and getting to see the variety in people’s bowls.  This is a photo of the chili to my left – his chili featured hominy, squash, tomatillos, and poblano peppers.  It was delicious and beautifully colorful.  
After a long evening of answering questions, handing out samples, and meeting neighbors the votes were tallied.  I ended up receiving third place in the vegetarian section!  The woman to my right received first place and the man to my left received second place.  I felt honored and even happier at the gift certificate to the Tasting Room – a wine bar in our neighborhood.  
We took things easy today and hung around the house.  This afternoon, I decided to use up some of the figs that have been lurking in my fridge this week.  I opted for a fig cake for dessert tonight.  I made the fig syrup at breakfast and allowed it to cool cool and set until this evening when I added it to a cake.  
First, in a medium mixing bowl combine 2-1/3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.  Set aside.  
In a large mixing bowl or in a mixing stand, beat 1/2 cup margarine or butter and 3/4 cup sugar together til fluffy.  Add 2 eggs, 1 at a time, beating about 1 minute after each addition.  

Next add in the 1-1/2 cup fig syrup.  See below for recipe. 

Add 1/2 cup milk and dry ingredients alternately to egg mixture, beating just til combined after each addition.  Pour batter into greased (I have learned to only use margarine) flute pan.  

Bake in a 350 degree oven for 40 to 45 minutes or til a toothpick comes out clean. 

Cool in pan about 10 minutes. 

Remove cake from pan, allow to cool completely.  

This cake turned a little greenish-blue due to the fresh figs.  I think this would be a nice effect for a Halloween themed cake, don’t you?

I frosted with vanilla store-bought frosting, on the top only.  I figured that this cake would be sweet enough on its own.

This cake is so moist and so delicious – I cannot do it any justice with photos.  I will take more photos tomorrow with better daylight.  

Eric loved it so much he went back for seconds and even went so far as to say this was my best cake yet!  Enjoy!  
Fig Syrup
In a saucepan, combine 1 cup of water, 2 tablespoons of brown sugar, and 8 oz of chopped fresh figs.  Bring to a boil, stir well.  Reduce to low heat and simmer for 20 minutes.  Allow to cool before adding to cake.  Makes about 1-1/2 cups of fig syrup.
Mommy’s Medley Fig Cake

In a medium mixing bowl combine 2-1/3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.  Set aside.  Add the 1-1/2 cup fig syrup and stir. 

In a large mixing bowl or in a mixing stand, beat 1/2 cup margarine or butter and 3/4 cup sugar together til fluffy.  Add 2 eggs, 1 at a time, beating about 1 minute after each addition.  

Add 1/2 cup milk and dry ingredients alternately to egg mixture, beating just til combined after each addition.  Pour batter into greased (I have learned to only use margarine) flute pan.  Bake in a 350 degree oven for 40 to 45 minutes or til a toothpick comes out clean.  Cool in pan about 10 minutes.  Remove cake from pan, allow to cool completely.  
Frost with vanilla frosting just on the top, however this cake stands alone very well, and does not need frosting.  

Smoky Beer Chili

It’s Lindley Park Chili Cook-off Day!  So, if you are in Greensboro area and would like to try some chili, stop by from 4 to 7 PM today.  You can vote for my creation there, or you can try making it for yourself.  
Mommy’s Medley Smoky Beer Chili.  
The fire roasted diced tomatoes are what make this chili so tasty.

I like to use dried beans – if you are going this route, be sure to allow overnight soaking time.  Otherwise canned beans work just fine.  

Heat 2 tablespoons oil in a large pot over medium heat.  Saute 1/2 of a red onion and 3 cloves minced garlic until soft, about 4 minutes.  Now you have two choices: slow cooker or stovetop.  If you are going the slow cooker route, add the onions and all the following items together in a slow cooker.  If you are going the stovetop route, add all the following items into the onion mixture.  
Add 28 oz (2- 14 oz cans) of fire roasted tomatoes, 10 oz of water, and just over 2 cups of frozen mixed peppers.

Add 2 cups of soy crumbles.  
Note – I did omit the soy crumbles in today’s creation for the cook-off.  I decided to keep it truly vegetarian and have no hint of meat texture.  
Dice 1 chipotle pepper, stir in well. 

Add 1 cup of beer – dark beer adds more flavor!

If using slow cooker, cook on low for 6 to 7 hours.  If using stovetop, bring all items to a boil, reduce to low and simmer with the lid off for 1 hour.  

Serve with cornbread and honey, of course.
  
Mommy’s Medley Smoky Beer Chili

There are two cooking choices for this recipe: slow cooker or stovetop.  If going the slow cooker route, add the onion mixture and all ingredients together in a slow cooker.  If going the stovetop route, add all ingredients into the onion mixture and be sure to use a large stockpot.
1. Heat 2 tablespoons oil in a large pot over medium heat.  Saute 1/2 of a red onion and 3 cloves minced garlic until soft, about 4 minutes.  
2. Add 28 oz (2- 14 oz cans) of fire roasted tomatoes, 10 oz of water, and just over 2 cups of frozen mixed peppers, 2 cups of soy crumbles, dice 1 chipotle pepper, 1 cup of beer and stir well. 
3. If using slow cooker, cook on low for 6 to 7 hours.  If using stovetop, bring all items to a boil, reduce to low and simmer with the lid off for 1 hour.  

French Toast Waffle Sandwiches

French Toast Waffle Sandwiches are this households’ favorite brinner food – they are easy, filling, and fun to make.  The best part is that each person can tailor this meal to his or her flavors.  
First, start with dry bread.  You can dry it in the oven for a few minutes, if need be.  
Next, choose your schmears.  These were our options for this brinner. 

Greta got peanut butter and pear butter.  
Eric and I both had almond butter and pumpkin butter.  Spread your toppings on your bread, then put your sandwich together.  

In a bowl, beat 1 egg plus a couple tablespoons of milk, a sprinkle of cinnamon, and a splash of vanilla, per sandwich.  Soak the sandwich, flipping to allow both sides adequate egg mixture.  

Place soaked sandwich on a preheated waffle iron.  

Close, press down once to smash sandwich a bit, and cook until done.  On my waffle iron there is a light that turns from red to green when the waffles are done.  This is the perfect amount of time and even allows the edges of the bread to cook fully. 
Your waffle sandwich should be golden.  

Serve as is or with toppings.  
Eric opted for a Nutella spread on the top of his waffle sandwich. 

Greta’s happy little feet kicked all through dinner.  This is crowd pleasing meal and so easy to tailor to specific palates.  Next time I am going to try a more savory combination of goat cheese and figs on the inside.  

North Carolina State Fair

This weekend we celebrated our 5th wedding anniversary, I did a practice run of chili for the Lindley Park Chili Cook-off on the 20th (more to come on this topic), we ate fair food, and we visited an art museum.  
We headed off to the North Carolina State Fair in celebration this past weekend.  This was my first visit to the North Carolina State Fair, and I was not sure what to expect.  I was afraid I would compare this to the Iowa State Fair, and of course I did.  However, this is not a comparison post, so I will focus on the fun things we experienced at this fair.
It was a beautiful sunny day with cool temperatures.This was the first time I can say I wore jeans and a sweatshirt to a state fair.  
We checked out some sweet potatoes first.  

Then my sweet potato checked out the prize-winning steer.  
Meat goats were entertaining – this one kept trying to eat the banner hanging behind its pen.  

Greta really just wanted to see the goats. 

The UNC-TV tent was full of characters to pose with – we found Greta’s favorite!
Eric was lured into the food area – which was extensive!  We found a huge gummy bear. 
And strange gummy things to eat?  I was perplexed…

The gourmet funnel cakes had something for us both – funnel cake for him and pumpkin flavor for me.  
Banana puddin’ funnel cake was on the menu. 

Oh yum! 
We stood next to a cotton patch as we ate up our funnel cake.  
We saw loads of drying tobacco and listened to some bluegrass.  

We found a saw demonstration next.  The entire contraption was powered by steam and leather belts, and when they blew the horn I thought Greta was going to scream.  
Eric and Greta were enthralled with the demo and the gigantic sawdust pile.  
Smokey the Bear towered over us.  Did you know North Carolina is the cradle of forestry?
Greta got two free saplings – a juniper and a loblolly pine – the state tree. We planted them as soon as we got home.  
This beautiful lake, wooded area, and mill were at the entrance to the state fair.  We crossed a couple bridges to actually get into the fair grounds.  It was a nice quiet area of the fair.  
After we were exhausted of the crowds, we headed over to the serene North Carolina Museum of Art for a late lunch.  

This confetti zebra cow was outside in the courtyard.  I was hoping to show Eric the trails around the museum, but Greta was too tired and ready to head home.  We had a great weekend – hope you can make it out the fair before the 21st of October.  

Roasted Pumpkin Pizza

Holy pumpkin pizza!  I made this roasted pumpkin pizza/flat bread creation earlier this week and am wishing I still had the leftovers.  
Start with 1 pumpkin pie pumpkin.  
Slice off the top, cut in half, and remove seeds.  Cut into 2-inch chunks.  

Spread onto 1-2 rimmed baking sheet(s).  Season with olive oil, sage, and rosemary.  I am ashamed that I have no fresh sage to work with. 

Bake in a 425 degree oven for 25 to 30 minutes or until pumpkin is soft.  Stir/rotate pumpkin halfway through baking time.  
After baking the pumpkin will be soft and caramelized – perfect for topping on a pizza. 

Make best pizza dough ever from previous post.  Bake at 375 degrees for 10 minutes.  Remove crust from oven. Spritz or brush with olive oil.  

Add balsamic vinegar and brush to create an even coating.

Add pumpkin topping.  
Add a sprinkling of cheese.  I used the rice cheese in Parmesan, Mozzarella, and Romano flavor. 

Bake at 375 for 15 to 20 more minutes or until cheese is melted to your perfection.  The balsamic vinegar and oil base is such a lovely complement to the roasted and caramelized pumpkin – this is the best thing since Pumpkin coffee, pumpkin lovers! 
Roasted Pumpkin Pie Pizza
1. Slice off the top, cut in half, and remove seeds of 1 pie pumpkin.  Cut into 2-inch chunks.  
2. Spread onto 1-2 rimmed baking sheet(s).  Season with olive oil, sage, and rosemary.  Bake in a 425 degree oven for 25 to 30 minutes or until pumpkin is soft.  Stir/rotate pumpkin halfway through baking time.  
3. Bake pizza dough (see below) at 375 degrees for 10 minutes.  Remove crust from oven. Spritz or brush with olive oil.  Add balsamic vinegar and brush to create an even coating.  Add pumpkin topping.  Add a sprinkling of cheese.  Bake at 375 for 15 to 20 more minutes or until cheese is melted to your perfection.  
Best.Pizza.Crust.Ever.
1 cup tepid water (105 degree water)
3 tablespoons extra-virgin olive oil, plus more as needed
2 teaspoons agave syrup
1-1/2 teaspoons kosher salt (optional)
1-1/2 cups all-purpose flour, plus additional for kneading
1-1/2 cups whole wheat flour
1 packet active dry yeast
1. Mix flour and yeast in a bowl.
2. Mix warm water, olive oil, agave syrup, and salt in a bowl.  
3.  Make a well in the dry ingredients.  Add liquid ingredients and mix well.  
4.  Knead for about 5 minutes, use extra flour if the dough is really sticky.  
5.  Place in a greased bowl and let rise in a warm spot for 45 minutes.  

6.  Punch down dough and let rest for 10 minutes.  In the meantime, preheat oven to 425 degrees and prepare pizza  pan(s).  

7.  Stretch (or hand toss, if you are really talented) into desired size.  

8.  If you are making a thick crust pizza, bake the dough at 425 degrees for about 10 minutes before adding and toppings.  This will ensure you do not get the doughy, uncooked center.  

9.  While your crust is baking, prepare toppings.
10. Bake pizza in 425 degree oven for about 12 more minutes or til done, on the lowest oven rack.  
  

Biscuits & Butternut Squash Salmon Pot Pie

Fresh from the oven biscuits – what a sight to behold!  I am told that my Grandmother, mom’s mom, always said a good biscuit needed no knife to cut it in half, it should easily tear apart.  Read on to find out how to create biscuits like these, I dare say, that put local breakfast fast food joints to shame! 
When I make biscuits, I like to have a stewed base ready to go and put the biscuit scraps on top for pot pie.  
I kept this pot pie simple and used 4 ingredients that happened to be in my cupboard/fridge: soup, barley, canned salmon, and carrots.  This turned out to be one of Eric’s favorite meals – use what’s available (U.W.A.).

In a dutch oven, mix 1 can of soup + 1/2 to 1 can of milk.  Use more or less milk depending on whether or not the soup is condensed.  

Grate or chop 3 carrots.  I started to grate my carrots and then realized in horror that I know Eric doesn’t like the texture of grated carrots and so moved on to chopping the remaining two carrots.  He didn’t seem to notice/mind when we had dinner.  🙂
Add 1/2 cup of barley pearls.  

Add 1 can of salmon.  Mix well.  Bring soup mixture to a boil and then turn to low.  Simmer for 35 to 40 minutes.  

While the soup is simmering, start the biscuit process.  I discovered that my biscuit recipe has an excellent flavor and texture when the flour ratio is half wheat and half all-purpose.  I am a big fan of Kin Arthur Flour – it is always high quality.  I don’t care what the cheapos out there say – I think there are a few ingredients not worth scrimping on and flour is one of them.  

Mix 1-1/2 cups all-purpose flour and 1-1/2 cups whole wheat flour, 4 teaspoons baking powder, 1 tablespoon sugar, 1teaspoon salt (I omit the salt since cream of tartar has plenty of sodium), and 3/4 teaspoon cream of tartar in a bowl.  
While making these biscuits I started wondering about cream of tartar and its purpose in this recipe.  I did some sleuthing and discovered some information on the Fooducate Blog, which by the way is a very helpful App for your smart phone that you should run and download right now.  Check out 8 Things to Know about Cream of Tartar – where you can learn facts such as this gem: Cream of Tartar is a natural sediment left over in barrels after making wine.  Who knew?!
Using a pastry blender, cut in 3/4 cup butter to the flour mixture, until the mixture resembles coarse crumbs. 

Make a well in the center of the flour mixture.  Add 1-1/4 cups buttermilk all at once.  Note: if you do not have buttermilk it is very easy to make – just use 1 tablespoon of lemon juice or vinegar per 1 cup of cow’s milk, almond milk, or soy milk.  Stir and allow the mixture to stand for 5 minutes before using.  

Combine mixture, just until moistened.  
Turn dough onto a lightly floured board.  Knead by folding gently and pressing dough 4 to 6 times or just until dough holds together.  

Pat or lightly roll dough to about 3/4 inch thick.  I prefer 1 inch thickness for fluffier biscuits.  

Cut dough with a floured biscuit cutter.  I still use my trusty juice glass dipped in flour before each use. 

Professional, no?
Place biscuits about 1 inch apart on a pan lined with parchment paper.  The parchment paper soaks up melting butter and prevents smoking in your oven.  Bake biscuits in a 450 degree oven for 10 to 12 minutes or til golden.  
At this point my soup mixture is thickened and bubbly.  

Without kneading again, I use the scraps to create the top of my pot pie.  The more you knead and handle biscuit dough, the tougher the baked biscuit will be.  So if you are going for the best texture possible, only your first pan will be pretty and biscuit-shaped.  The rest will be biscuit mutants.  Or, you can create a pot pie as I opt to do.  

Gently place biscuit scraps on top of the hot liquid.  Bake the pot pie in a 450 degree oven for 12 to 15 minutes or til golden.  

The finished product is a beautiful mix of soupy mix with fluffy biscuits.  

I wish you could scratch and sniff this photo – the house smelled delicious.  

Enjoy.  Hopefully you will have leftovers.  We barely had enough for another meal – even sick Greta ate this recipe up. 
Mommy’s Medley Butternut Squash Salmon Pot Pie
1. In a dutch oven, mix 1 can of butternut squash soup + 1/2 to 1 can of milk.  Use more or less milk depending on whether or not the soup is condensed.  
2.  Add 1/2 cup of barley pearls, 1 can of salmon, and 3 grated or chopped carrots.  Mix well.  Bring soup mixture to a boil and then turn to low.  Simmer for 35 to 40 minutes.  
3.  Mix up Biscuits Supreme – see below.  Gently place biscuit scraps on top of the hot liquid.  Bake the pot pie in a 450 degree oven for 12 to 15 minutes or til golden.  
Biscuits Supreme – from Better Homes and Gardens cookbook
1. Mix 1-1/2 cups all-purpose flour and 1-1/2 cups whole wheat flour, 4 teaspoons baking powder, 1 tablespoon sugar, 1teaspoon salt, and 3/4 teaspoon cream of tartar in a bowl.  
2.  Using a pastry blender, cut in 3/4 cup butter to the flour mixture, until the mixture resembles coarse crumbs. 
3. Make a well in the center of the flour mixture.  Add 1-1/4 cups buttermilk all at once.  
4. Combine mixture, just until moistened.  Turn dough onto a lightly floured board.  Knead by folding gently and pressing dough 4 to 6 times or just until dough holds together.  Pat or lightly roll dough to about 3/4 inch thick. Cut dough with a floured biscuit cutter. Place biscuits about 1 inch apart on a pan lined with parchment paper.  Bake biscuits in a 450 degree oven for 10 to 12 minutes or til golden.  Serve warm. 

Art Day + Hot Toddy recipe

I am home with a sick Greta today.  
That means cuddle time, drawing time, snack time, nose wiping, and nap time.  
Nap time = art time for this mama.  
This is just a sneak preview of the current watercolor. 
This is the chai I have been loving lately.  It pairs well with almond milk and honey.  
Speaking of tea, I have a new recipe we tried out this past weekend.  Introducing, the Mommy’s Medley Hot Toddy:
Start by using freshly filtered cold water, and bring it to near boiling.  Remove from the heat just before boiling – when you start to hear it bubbling away the water is hot enough.  

Place 1 bag of lemon ginger herbal tea in a cup.  I used the brand Stash, but really any citrusy or ginger tea will work. 

Next, add 1 shot ( ~ 1 oz.) of bourbon per cup – I used Evan Williams Honey Reserve.  

Add a drizzle of honey and one cinnamon stick. 

Pour hot water into cup.  Mix well. 
Allow tea to steep 3 to 5 minutes.  

Enjoy on a cold, rainy night, as we did.  
Mommy’s Medley Hot Toddy 
1. Start by using freshly filtered cold water, and bring it to near boiling. 
2. Place 1 bag of lemon ginger herbal tea in a cup.  
3.  Next, add 1 shot ( ~ 1 oz.) of bourbon per cup.  Add a drizzle of honey and one cinnamon stick. 
4. Pour hot water into cup.  Mix well. Allow tea to steep 3 to 5 minutes before enjoying. 

Almond Chocolate Chip Cookies

The world’s most perfect dessert: chocolate chip cookies. 
What to do when you are given an entire box of stale almond milk chocolate bars?  
Chop them up to use in cookies, of course! 
I still always use the recipe on the back of the Nestle Toll House chocolate chips bag.  Why mess with a good thing?
Use an electric beater or mixer stand to cream the butter, sugars, eggs, and vanilla. 
Mix in the 2 cups of chopped almond chocolate bars. 
Cover the dough and allow it to sit in the refrigerator at least overnight.  However, if you can bear it, 36 hours is the perfect amount of refrigerator time for chocolate chip cookie dough.  This allows the eggs and butter to really combine with the dry ingredients and create a drier and firmer dough, and as it turns out, this type of dough bakes more consistently.  This technique is even used by Toll House themselves, but left out of the original recipe from the 1930s.  This original recipe comes from  Mrs. Wakefield, owner of Toll House Inn, in Whitfield, Massachusetts, who did in fact refrigerate her dough before baking it.  
According to the article:
To put the technique to the test, one batch of the cookie dough recipe given here was allowed to rest in the refrigerator. After 12, 24, and 36 hours, a portion was baked, each time on the same sheet pan, lined with the same nonstick sheet in the same oven at the same temperature.

At 12 hours, the dough had become drier and the baked cookies had a pleasant, if not slightly pale, complexion. The 24-hour mark is where things started getting interesting. The cookies browned more evenly and looked like handsomer, more tanned older brothers of the younger batch. The biggest difference, though, was flavor. The second batch was richer, with more bass notes of caramel and hints of toffee.

Read the full account on how to make the perfect chocolate chip cookie and its history, here at the New York Times article, Quest for the Perfect Chocolate Chip Cookie, by David Leite.  
Preheat your oven to 375 degrees.  Drop cold, rounded spoonfuls of the dough onto a baking sheet and bake at 375 degrees for 9 to 11 minutes or until golden brown.  
Allow the cookies to cool for 2 minutes on the baking sheets, and then transfer them to a wire rack to cool completely.  However, I still think these cookies must be enjoyed warm.  These cookies went with me to work last Friday to be shared with colleagues.  
Almond Chocolate Chip Cookies – Nestle Toll House recipe

In a small bowl, combine 2-1/4 cups all-purpose flour and 1 teaspoon baking soda.

Beat 1 cup (2 sticks) of butter, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, and 1 teaspoon vanilla in a large mixer bowl until creamy.  Add 2 large eggs, 1 at a time, mixing well after each addition.  Gradually beat in flour mixture.  Mix in 2 cups of chopped almond candy bars (or 2 cups chocolate chips).  
Cover bowl of dough and refrigerate at least overnight*, but 36 hours is the optimal time.  
Preheat oven to 375 degrees.  Drop rounded spoonfuls of dough onto cookie sheets.  Bake for 9 to 11 minutes, or til golden.  Cool on baking sheets for 2 minutes and then remove to wire racks to cool completely. 
*Dough may be stored in the refrigerator for up to a week or 8 weeks in the freezer.  

Chipotle Pasta Bake with Curried Acorn Squash

A perfect example of a Mommy’s Medley square meal.  
Roasted curried acorn squash, chipotle tomato pasta bake, and a mixed greens salad.  
Start with your acorn squash, this way the squash has time to bake while you prep and bake the pasta.  This particular squash is out of my garden.  
Cut 1 acorn squash in half, scoop out the innards, and place in a square glass baking dish.  
Fill the inside of the of squash with whatever spices you like and 1 tablespoon of butter or margarine per squash half.  I used Smart Balance margarine and powdered curry as my fillings.  Add about an inch of water to the bottom of the pan.  Bake in a 425 oven for 35 to 40 minutes or til soft.  
For the pasta bake, start by boiling a 16 oz box of pasta.  Cook according to the directions on the package.  I used whole wheat rotini this time around. 
Meanwhile, in a medium sauce pan, saute 1/2 of a diced yellow onion, and 1 diced green bell pepper in 1-2 tablespoons olive oil for 5 minutes or til soft.  
For the sauce, mix 12 oz of tomato sauce, 1 cup of milk, 3 oz of tomato paste (about 1/2 the can), 2 cloves of minced garlic, and fresh ground pepper, to taste.  
Drain the cooked pasta and place in a large oven safe baking dish. Add the sauce mixture, mix well.  Slice grape tomatoes in half – I used a half a carton and add to the pasta mixture.  
For a little extra spice, I added 3 chipotle peppers.  These babies pack an amazing amount of hot smoky flavor in a small amount of pepper.  

Slice up 3 chipotle peppers and add to pasta mixture.  I also added some of the adobo sauce drippings from the can, for extra measure.  We like our food spicy in the Mommy Medley household!  
Add a light shredding of cheddar cheese on top.  
Bake 15 to 20 minutes at 425 degrees, uncovered.  This pasta dish is a wonderful mix of cheesy, tomato goodness and the smoky chipotle goodness.  This one’s a keeper around here.

If you time things right, your squash and pasta will be done simultaneously.  Sadly, I think this squash was picked a little early.  It was soft and fleshy like an acorn squash should be, but it lacked the proper flavor.  Oh well, we have two to three more growing now, hopefully the next ones will taste better.  
Are any of you starting to see the food trends in my household?

Curried Acorn Squash
1. Cut 1 acorn squash in half, scoop out the innards, and place in a square glass baking dish.  
2. Fill the inside of the of squash with spices, such as curry or pepper and 1 tablespoon of butter or margarine per squash half.  Add about an inch of water to the bottom of the pan.  
3. Bake in a 425 oven for 35 to 40 minutes or til soft.  Test with a fork. 
Chipotle Pasta Bake

1. Boil 16 oz box of pasta.  Cook according to the directions on the package.  
2.  Meanwhile, in a medium sauce pan, saute 1/2 of a diced yellow onion, and 1 diced green bell pepper in 1-2 tablespoons olive oil for 5 minutes or til soft.  
3. For the sauce, mix 12 oz of tomato sauce, 1 cup of milk, 3 oz of tomato paste (about 1/2 the can), 2 cloves of minced garlic, and fresh ground pepper, to taste.  
4. Drain the cooked pasta and place in a large oven safe baking dish. Add the sauce mixture and 1/2 pint of sliced grape tomatoes, mix well.  
5.  Thinly slice 3 chipotle peppers and add to pasta mixture.  Add some of the adobo sauce drippings from the can, for extra spicy measure.  Sprinkle a light shredding of cheddar cheese on top.  
6. Bake 15 to 20 minutes at 425 degrees, uncovered.  

Curried Butternut Squash Soup

We have been loving the slow cooker at our house lately – it may run out of power at the rate we are using it.  This next soup recipe is so good it will have you slurping it down like this.  Eric told me several times that this was a good soup, which for a man of few rants and raves, this is big!
Speaking of loving the soup, have you seen the Andy Warhol limited edition soups at Target?!  Of course I bought all 4. 
Ok, so back to my soup recipe.  I started by dicing mushrooms, both shiitake and brown bellas.  I love the shiitake mushroom – it’s delicate lacy underside, it’s flavor, and around here, it’s delicacy due to prices.  

This is the normal mushroom in our dishes.  

Next, peel and cube a butternut squash.  

I cannot get enough butternut squash.  It’s flavor lends itself so well to soups.  Boil the butternut squash on the stovetop in 15 oz of broth for 30 minutes or until soft.  Or, place the broth and squash in a 4 to 5 quart slow cooker and cook 8 to 10 hours on low or 4 to 5 hours on high.  

When the squash is cooked, blend until smooth.  Allow the squash to cool before blending, if you do not have an immersion blender, otherwise you are likely to burn yourself on hot soup spraying out through the lid.  I admit though, the Baby Bullet did a fine job preventing burns.  Another reason to have one of these gadgets around the house.  

Add 2 to 3 tablespoons red curry paste and and 1 cup milk, stir until combined.  I use almond milk in place of milk in all my recipes.  

Mix in the diced mushrooms.  

Add 2 cups diced celery.  

Slice one package of extra firm tofu.  
I tried this new variety for this recipe – it did not disappoint.  The tofu held firm through the entire duration of the soup’s cooking time. 

Cook in slow cooker on low for 5 to 6 hours.

Enjoy!
Curried Butternut Squash Soup
1. Cut and peel 4 pounds of butternut squash.  Combine with 15 oz of vegetable broth.  Boil on stovetop for 30 minutes, or til softened.  Or, cook in slow cooker for 8 to 10 hours on low or 4 to 5 hours on high.  
2.  Blend cooked squash in batches until smooth.  Place pureed squash into slow cooker.  Stir in 1 cup of almond milk and 2 to 3 tablespoons of red curry paste. 
3. Mix in 2 cups diced assorted mushrooms and 2 cups diced celery.  Drain and slice into strips, one package of extra firm tofu, add to the slow cooker.  
Soup will thicken after storage, so you may want to add a little extra water or milk when eating leftovers, if there are any, that is.