Thursday, September 24, 2009

Never Dull, KCC on its way...

The dust has barely settled on the latest Havel Havelim, and I must start planning the very next Kosher Cooking Carnival.  it's due in less than a week!  So, please get your posts in ASAP, thanks.

KCC isn't just a recipe collection.  It includes Halacha, Jewish Law, traditions, menus, funny stories, cookbook/restaurant reviews and... of course, recipes.  Being that we're in the main holiday and fasting season there's lots to blog about.

October's will be at Mimi's, and if you're interested in hosting subsequent months, please contact me, shilohmuse at gmail dot com


Wednesday, September 16, 2009

Butternut Squash Soup & Roasted Butternut Squash Seeds

I made this for dinner last night and it was delicious. Even my 8 month old son loved it! (Unless you're having a lot of people over for a meal, there will be plenty left over to freeze for a future meal). I actually found this recipe on the Food Network website, but I tweaked it a bit.

1 butternut squash, peeled
nutmeg (I tried it without a preferred it that way, but added it anyway to see if it enhanced the taste. My husband preferred it with the nutmeg though)
2 tablespoons of unsalted margarine
salt and pepper (Again, I liked it without, my husband preferred it with -- either way it's delicious though)
1 onion, chopped
6 cups of veggie stock

Cut squash into one inch chunks. In a large pot melt margarine. Add onion and cook until translucent. Add squash and stock. Bring to a simmer until squash is tender. Remove squash chunks with a slotted spoon and blend it. (Our blender is breaking so there were still plenty of chunks left in. I thought it was actually nice to have the varying textures.) Return blended squash to pot. Stir and season with nutmeg, salt and pepper (if you so please).

I looked up online to see if the seeds in the butternut squash were edible and it turns out they were. I cleaned off the seeds. Dried them as much as possible. Sprayed a cookie sheet with cooking spray. Layed out the seeds evenly and sprinkled with salt. (You can sprinkle it with pretty much anything you think might taste good -- cajun powder, garlic salt, cheese powder, etc). Put it in the oven on 350 for about 30 minutes. (I didn't really time it. Just waited until I could smell it.