Oh my gosh, after that last post my dinner is going to pale in comparison...but I will put aside my fears and move on anyway..
Today feels like a soup day to me..this is one of our families favorites..especially on Sundays..originally found and cooked by my husband, who by the way seems to have misplaced his cooking skills, along with many others..its funny how that happens!
"Pinto Bean, Tomato and Butternut Squash Soup"
originally captured from a Bon Appetit Magazine several years ago
1 tablespoon olive oil
2 cups chopped onions
1 cup celery
4 garlic cloves, minced
4 cups canned stock, either veggie or chicken, I prefer chicken myself, haven't found a prepared veggie stock I like..
2 15 ounce cans pinto beans, drained
1 14 1/2 ounce can diced tomatoes in juice
2 cups 1/2 inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil
Heat oil in heavy large pot over medium-high heat. Add onions and celery: saute until onions are golden about 7 mins. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to a boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.
Transfer 3 cups of soup to blender or food processor, or better yet if you have an immersion blender by all means use that. Cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes.
Season with salt and pepper.
Ladle soup into bowls and sprinkle with 1 Tablespoon basil.
This recipe was given to me by one of my neighbors when we lived in our old house, and it truly was our OLD house. Her name was Pat and she always delivered on Christmas morning, a couple of loafs of this scrumptious bread...just perfect to go with this soup.
1 package yeast
1/4 cup warm water
1 cup small curd cottage cheese - warm
1 tablespoon butter softened to room temperature
1 tablespoons sugar
1 teaspoon salt
1/4 teaspoon oda
2 teaspoons dilly weed
1 tablespoons onion flakes
2 cups + 1/4 cup flour (you can use either white or wheat)
Place yeast in warm water for 10 minutes.
Mix sugar, salt, soda, dill weed, onion flakes and flour together, leaving the additional 1/4 flour for later.
Add cottage cheese, butter, egg, yeast and water.
After mixing together well, add 1/4 cup flour to mush it all together..(is mush really a word?)
Cover and let rise 1 hour
Squash it and flip over, cover and let rise another 30 minutes. Place in lightly greased pan.
Bake 40-50 minutes at 350 degrees.
If I was you I would double this recipe and make 2 loaves, because once you start eating it with nice creamy butter on top you devour the whole loaf yourself..then you have no bread left for the family to eat with their delicious soup and that is never a good thing. Especially when they smelled it baking...
Finally there is no doubt who the culprit was, as you are left with that certain guilty look on your face, and those plumped up cheeks that come with too many carbs ingested in a very small amount of time...best to save yourself and just bake 2...!
Happy cooking and eating...