Sunday, Oct 10th, 2010

Hey! It's 10/10/10, whoo hoo!! No big plans today, just laying around the house, watching tv.

Breakfast: Oatmeal Apple Muffins
Lunch:  Mac & cheese, leftover pizza

Sunday Dinner:
Raw Veggie Platter, Butternut squash soup, 
Oven fried chicken, green beans, mashed potatoes, buttermilk biscuits
Sweet Potato Pie

Butternut squash soup (for two)
1 celery, cut up
1/2 onion, diced
1 Tablespoon minced garlic
1/2 cooked butternut squash
2 cups chicken broth
1 rosemary sprig
salt and pepper to taste
1/2 cup heavy cream

The day before, roast the butternut squash. Split in half, scoop out the seeds. Drizzle with olive oil and cook in a 425 oven for 50 to 60 mins or until soft.

Drizzle some olive oil in the pan.  Then throw in the celery and the onion; cook until soft, about 10 mins. Toss in the minced garlic, cook for about 1 min. Then add the butternut squash and the broth. Cook for around 20 mins on med heat. 
Using an immersion blender, puree the soup. Then add the rosemary sprig and cream. Cook on low for another 15 mins or so.
Serves 2

For the oven fried chicken, I thawed it out then tossed it in some panko crumbs mixed with Mrs Dash's Tomato, basil and garlic seasoning. I put them in the Nesco on 425 for an hour and a half.

Buttermilk Biscuits

4 cups all-purpose flour
5 teaspons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening/butter, chilled
1 1/2 cup buttermilk

Preheat oven to 425

1. Sift the flour, baking powder, baking soda and salt into a food processor. Slice the chilled shortening/butter into pieces and add to the dry ingredients.  Pulse for several seconds in a food processor, until the mixture resembles coarse crumbly meal.  Add the buttermilk and stir until the dough just holds together.
2. Turn the dough out onto a lightly floured surface.  Knead gently for 1 minute, adding a little extra flour as neccessary to incoporate all the ingredients and ensure that the biscuits will rise evenly. Pat into a 1/2” thick circle and let the dough rest, covered with a clean tea towel for about 10 to 15 minutes.
3. Cut the biscuits with a 2” round cutter dipped in flour.  Arrange them about 3/4” apart on an ungreased baking sheet and brush the tops with a little buttermilk. Bake in the center of the oven until golden, 10 to 12 minutes.  Cool the biscuits on wire racks and brush them with melted butter.
Makes 18 biscuits

No comments:

Post a Comment