Thursday, November 19, 2015

Butternut Squash Soup

This is such a delicious recipe and truly a healthy comfort food. Perfect for this time of year. I have always wanted to try this kind of recipe, since I have never cooked with a butternut squash before. Easy peasy. And when I tasted it for the first time I was transported back in time and space to an appetizer soup that I was served at Alejandro's in El Paso, Texas. I have wanted that recipe FOR.EV.ERRRR. Now I have one!


6 Tablespoons chopped onion
4 Tablespoons butter
6 cups cooked butternut squash - cooking instructions below (about 2 squashes)
3 cups of water
4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)
½ teaspoon dried marjoram
Black pepper to taste
¼ teaspoon cayenne pepper
1 8-oz package cream cheese
Oregano to taste (about 1 teaspoon)

1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here's a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.

2. While your squash is cooking, cook your onion in butter until soft.

3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from--splatter city!

4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.

5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl.....must try that myself.

SOURCE: Jordan Page

Thursday, November 5, 2015

Mike's Baked Fritatta

We have a guest post today.  My husband decided to cook breakfast one day and he thought it might make a good Mormon Mavens post!  Perfect for me because I have had a long day and don't have time to whip up something myself.  Good thing he dictated the recipe to me that day.

4-6 large eggs, beaten ( add 1 T. of water to this)
1 t. all-purpose seasoning
2 t. freeze-dried spinach, re-hydrated
1 t. chopped green onion
1 t. freeze-dried mixed bell peppers, re-hydrated
1/4 cup sausage crumbles
1 cup Colby Jack cubes

1.  Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet.  Add vegetables and saute for a couple of minutes.

2.  Add beaten eggs with seasoning, and the cubed cheese.  Stir until cheese is melted and all ingredients are blended over medium heat.

3.  Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes.  Top with grated Mozzerella cheese and heat until that is melted.

Source: Mike Jenkins.