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We all have those recipes that we love. Here's one of my favorites. What's one of yours?
Butternut Squash Soup
3 butternut squash
3/4 lb onions, diced
3 q chicken stock
1 T fresh thyme
Salt and pepper to taste
3 med–large cloves of garlic, roasted and mashed
1. Halve squash and remove seeds. Toss with olive oil and salt and pepper and spread out on a sheet tray, cut sides down. Roast in a 350 oven, turning as necessary to cook evenly, until tender.
2. In a soup pot, sweat onions in olive oil. Add sqaush, chicken stock, and other ingredients. Simmer soup, adjusting seasoning as necessary, for thirty minutes. Puree until smooth using blender or immersion blender. Return to pot and finish seasoning adjustment.
3. Serve the soup garnished with chopped parsley and toasted baguette slices."Never hold your farts in. They travel up your spine and into your brain, and that's where you get shitty ideas from." - Unknown -
This one is great for those sneaky little potlucks that pop up outta nowhere. I've also blackened catfish and served this on top!
Corn and Black Bean Salsa
4 cans of white and golden sweet corn
2 cans of unseasoned black beans, rinsed
(Don't like beans? Roast some pine nuts instead!)
1 Medium red onion, chopped fine
1 each, green, yellow, and red bell pepper, chopped medium
1/2 cup of vegetable oil
1/2 cup of Heinz Salad Vinegar
(Can't find Heinz Salad Vinegar? Substitute cider vinegar.)
Salt and pepper
1. Prepare the bell peppers removing stems and seeds. Chop peppers a little bigger than the size of a kernel of corn. Place into a large bowl.
2. Open and drain the cans of corn and black beans. Rinse the black beans. Mix the corn and black beans with the peppers in your bowl.
3. In a large measuring cup, mix the vinegar and oil together. Pour over the vegetables in the bowl.
3. Season to taste with salt and pepper.
4. Finely chop the red onion. Add to bowl a little at a time to taste. Be careful not to over do it with the onions as they can overwhelm the flavors of the other ingredients."This is the earth. And this is Pinky. You can tell the difference quite easily. One is a lump of inert matter hurtling blindly through the void. The other... is the earth." -The Brain -
This is my favorite rib recipe..the meat just falls off the bone!!
Crock Pot Ribs3-4 lbs of spare ribs (I prefer separated beef ones, but pork works just as well)
18oz bottle of BBQ sauce (I prefer Kraft thick and spicy brown sugar bbq sauce)
1/2 cup of water
One large onion, chopped
Sprinkle garlic powder
Put everything in the crock pot and cook on low for 9 hours.You may also want to purchase crock pot liners. They save many many hours of scrubbing!!
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