Vegetarian/Vegan cooking
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Roasted Vegetables August 27, 2010 11:43 am Try to keep all pieces approx the same size so they cook evenly
Spicy Butternut Squash Soup August 27, 2010 11:34 am I'd just like to say that I haven't mastered the art of bariatric cooking, as I just had surgery on the 19th of this month. So, if you can offer advice re these recipes, I welcome it.
Be the first to leave a comment.I just want to post for the veggie choices. Spicy Butternut Squash Soup Medium size Butternut Squash 2 large carrots 1 medium red onion, finely chopped 2 Tbsp. olive oil 1 red chili pepper, finely chopped (I use some chili powder instead) 2 Tbsp. fresh thyme 2 to 3 garlic cloves, finely chopped 4 to 5 cups vegetable stock Fresh ground pepper Sea salt Freshly grated Parmesan cheese (if desired) 1. Peel squash and cut in half lengthwise, remove seeds and cut squash into 1/2 inch cubes. 2. Peel and cut carrots same as squash. 3. Sweat onion and garlic in olive oil, medium heat, 5 to 7 minutes until translucent. 4. Add squash and carrots, cook another 10 minutes to soften vegetables. 5. Add sea salt and pepper to taste. 6. Add thyme, chile peppers and stock, bring to boil and simmer 30 plus minutes. 7. Check seasoning and puree in processor or blender a little at a time, letting steam escape. 8. Garnish with Parmesan Cheese (if desired) and serve.
My first recipe
August 15, 2010 11:00 am Texas Caviar
Be the first to leave a comment.I don't measure anything... I cook 1 lb black eye peas, drain, salt, jalapeno peppers and cilantro to taste, 3/4c red wine vinegar, green peppers, and green onions cut up. Mix Refrigerate overnight to let flavors meld. I have a serious addiction to this stuff. |
