I bought the Harvest Medley from Trader Joe's the other day and then didn't quite know what to do with it. That's where good ol' Google comes in and I found this recipe for Cream of Harvest Soup.
Rather than use the food processor in the first step, like the recipe says, I just cut the pieces a little smaller. Then I made the soup and at the end, I used my new stick hand blender.
The soup was good and my kids both liked it too. We added a little fresh parmesan on top as everything is better with cheese.
Showing posts with label Squash. Show all posts
Showing posts with label Squash. Show all posts
Sunday, January 17, 2010
Friday, November 6, 2009
Spice-Rubbed Pork (Tender)loin and Acorn Squash
I should just go-ahead and admit that I get a lot of new recipes from Everyday Food. The recipes are so easy to adapt and I appreciate how each issue is based on what's in season. We liked this recipe quite a bit, and I especially liked cooking two parts of the meal on one baking sheet (one less dish to wash).
Since it was just the two of us, I used a 1 lb tenderloin, halved the basting mixture and did one squash. Next time I think I'll do two squashes and I may not slice them so thin. It was kind of a pain to remove the flesh from the skin. I think it would be great for entertaining!
Spice-Rubbed Pork and Squash
4 tablespoons extra-virgin olive oil
1/4 cup packed light-brown sugar
1/2 teaspoon ancho chile powder or other single chile powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 pounds acorn squash, seeded and cut into 1-inch-thick wedges
1 boneless pork loin (3 pounds), tied
Coarse salt and ground pepper
Preheat oven to 425. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.
Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.
Since it was just the two of us, I used a 1 lb tenderloin, halved the basting mixture and did one squash. Next time I think I'll do two squashes and I may not slice them so thin. It was kind of a pain to remove the flesh from the skin. I think it would be great for entertaining!
Spice-Rubbed Pork and Squash
4 tablespoons extra-virgin olive oil
1/4 cup packed light-brown sugar
1/2 teaspoon ancho chile powder or other single chile powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 pounds acorn squash, seeded and cut into 1-inch-thick wedges
1 boneless pork loin (3 pounds), tied
Coarse salt and ground pepper
Preheat oven to 425. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.
Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.
Tuesday, September 8, 2009
Sautéed Baby Squash with Basil and Feta
I have squash and leeks from the crop share and we grow basil and ALWAYS have a lot of feta on hand so I am going to try this tonight as a side with our grilled salmon.
Photo and recipe courtesy of Cooking Light.
Thursday, January 8, 2009
Butternut Squash
Since we like Sweet Potato Fries so much at our house, tonight I think I going to try Butternut Squash Fries. http://www.thenourishinggourmet.com/2008/10/butternut-squash-fries.html
I also came across these recipes for a Butternut Squash Soup and a Pasta dish that sound good too. http://fall-recipes.suite101.com/article.cfm/butternut_squash_soup_and_pasta_recipes
I also came across these recipes for a Butternut Squash Soup and a Pasta dish that sound good too. http://fall-recipes.suite101.com/article.cfm/butternut_squash_soup_and_pasta_recipes
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