Notes & Info

Butternut Squash Chowder

4 slices bacon, diced 1 onion, diced 1 cup chopped celery 1 bay leaf 1 1/2 tsp. chopped fresh sage 1 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 2 russet potatoes, cut into 1/2″ dice 1/3 cup white wine 4 cups vegetable broth 1 1/2 pounds puree from a medium sized butternut squash […]

Coconut Rice Pudding with Pineapple Sauce

3 cups skim milk 1 1/2 cup shredded coconut 1 can (14 oz.) low-fat coconut milk 3/4 cup plus 2 tbsp. uncooked long grain white rice 3/8 tsp. salt 3/8 cup sugar (use 1/2 cup if you are using unsweetened coconut) 2 eggs Combine milk, coconut, coconut milk, rice and salt in a medium saucepan. […]

Curried Butternut Soup

2 pounds butternut squash, peeled and cubed 1 tbsp. butter 2 cooking apples, peeled and chopped (about 3/4 lb.) 1 onion, chopped (1 1/2 cups) 1 cup sliced celery 1 bay leaf 2 tsp. curry powder 1 quart vegetable broth 1/2 tsp. salt Preheat oven to 400 degrees. Arrange squash in a single layer on […]

Cuban Flan

Caramel 3/4 cup sugar 1/4 cup water Cook sugar and water together until golden brown. Using a 9″ mould, warm it and then pour the caramel in and swirl it around to coat the mould. Note: This is fun to make in individual moulds also … I get 5 individual dishes of flan from this […]

Carrot Ginger Soup

2 tbsp. butter 2 onions, peeled and chopped 8 cups vegetable broth 2 2/3 lbs. carrots, peeled and sliced 2 tbsp. grated fresh ginger 2 cups Half & Half salt and white pepper Heat butter in a large saucepan. Add onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover […]