TOTAL TIME: 1 HR 25 MIN
2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
3/4 cup apple cider
One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups)
4 1/2 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 McIntosh apple, cut into 1/2-inch dice
1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
One-inch pieces of chives or thinly sliced sage leaves, for garnish
1.In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
2.In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
3.Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.
4.Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
MAKE AHEAD The soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.
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Maple-Pecan Chocolate Chip Cookies
1 cup all purpose flour or whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1/4 teaspoon salt
1/3 cup maple syrup
1/4 teaspoon molasses
1 teaspoon vanilla extract -- (1 to 2)
1/4 cup canola oil
1/3 cup chocolate chips
1/4 cup pecans, toasted
Preheat oven to 350 degrees F.
Stir together flour, baking powder and soda. Add sugar and salt and stir again.
In a separate bowl, combine syrup, molasses, vanilla and oil.
Make a funnel in the flour mixture and pour liquid into it. Stir to combine.
Add chips and nuts and nuts, being careful not to overmix.
Drop by large spoonfuls onto parchment lined baking sheet. Bake 10 minutes or just-set. Don't over bake.
Remove from oven and place cookies on cooling rack.
Note: These last a long time and taste great chilled.
Prep time: 10 minutes
Total time: 30 minutes
4 skinless salmon fillets (6 ounces each)
1 teaspoon olive oil
1/2 teaspoon ground coriander
Coarse salt and ground pepper.
1.Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
2.Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Citrus Sauce.
Per serving: 342 calories
Makes 3/4 cup.
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 teaspoons sugar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1.In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
2.Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.
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