Sunday, January 9, 2011

A winter *warm me up* kinda meal

A Fantastic winter warm you up and fill your belly. a great way to use your Butternut squash too .
if you are learning to self sustain, this is a perfect meal to add to you meal plan, most if not ALL ingredients should be readily available in your cupboard:) ( see previous post with meal plan and grocery list)

Rosemary Sage Bread
3 cups warm waster
1 Tbsp Yeast
1/2 tsp sugar
1 Tbsp yeast
6-8 C Flour
2 Tbsp dried rosemary
2 Tbsp Dried sage

Dissolve sugar in water, add yeast, let sit until foamy
add salt and 4 Cups flour, beat until smooth, add sage and rosemary
add additional flour until you have a stuff dough, throw onto floured surface and knead until smooth,
Grease bowl and let double in size(about one hour)
punch down, form into 2 football shaped loaves and place in greased bread pans, let rise and additional 40 minutes
scour with knife and mist Bake at 450 for 25-35 minutes

Butternut Squash Soup
2-3 lbs Butter nut Squash
2 Tbsp Butter
1 Medium Onion
2 Medium carrots
6 C chicken stock( alhtough if yo uwant a thicker soup i would say about 4-5 cups)
nutmeg, salt and pepper, curry powder(if desired)

Cut butternut squash in halves, place face down on a cookie sheet with water( add water to cookie sheet as needed) cook squash at about 350 for 20-25 minutes or until soft
In the meantime, dice carrots and onion, sautee in butter in pot, add the 4-6 cups chicken( or vegetable) stock, simmer 15 minutes,,
Remove carrots and onions from stock wtih slotted smooth and place in blender, scoop out butternut squash and place in blender, add about 1 cup chicken stock to blender also,, and blend,, return to pot and simmer for additional 20 minutes, serve hot, garnish with sourcream is desired.


1 comment:

  1. YAY!! SOOOOO happy you posted this! I'll gonna make bread within the next 2 days :) I'll try your rosemary bread!
    Wish we still had butternut squash :(