Slap Your Mama Butternut Squash Soup

This soup was so good I ate so much that I gained a pound, I am not kidding who knew vegetables could have so many calories! If you have butternut squash you MUST make this soup...NOW! Thus the name, "Slap your Mama...in my house you had to be crazy to try to slap your mama and that is how good this soup is...let me know what you think. And of course we have butternut squash for sale right now to make this soup...but please do not really try to slap your Mama that would be sin and if your Mama is like my Mama it is also not a good idea!

(Make you want to ...) Slap your Mama Butternut Squash Soup

INGREDIENTS
1 large onion chopped

4 tablespoons margarine
6 cups steamed butternut squash (when you steam it you can add it peel and all!)
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) packages cream cheese

1 cup of milk

DIRECTIONS
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash, milk and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.


This is mildly modified version of a recipe I found on AllRecipes.com Butternut Squash Soup

Where to eat local in the Brazos Valley

We plant a garden and eat as much of our own food as possible. This is not possible for all families due to neighborhood restrictions, health and desire/ability. Our garden both saves us loads of money but it also allows us to eat nutrient dense home grown veggies. For those of you that can not garden the next best option is to eat local.

We are trying to comple a list of places to eat local in the Brazos Valley. If you know of any place please let us know so we can add it to the list. Eating local supports local family farm and is better for your family. Eating the foods with the pollens from the local area can reduce allergies and locally produced foods are fresher. I hope you all look into local foods in your area!

See the sidebar on the left hand side with our current list of local offerings.

RH

Egg Recipe of the Month: August 2008

Kelly Conrad's Breakfast Quiche

2 homemade (or frozen) pie crusts
1 1/2 cups sour cream
4 cups shredded Swiss cheese (I usually use about 2 cups)
1 # of ham (bacon, sausage etc...)
6 farm fresh Rooster Hill eggs
onion to taste (I usually use 1/4 to 1/2 cup finely chopped)

Combine all the ingredients except for the pie crust and the cheese and pour into the pie crust. Top it off with the cheese and bake at 350* for 1 hour. This recipe freezes well (but you must cook it first, you can also make it a day ahead.)
Tasty bites,
RH

Egg Recipe of the Month: July 2008

Simple Huevos Rancheros

Cast of Characters (term from the Pioneer Woman)
eggs
corn tortillas
salsa
Cheddar cheese (opitional)
sour cream (optional)
refritos (canned or better yet homemade!)

1. Heat Tortillas in oven or over flame
2. Poach or fry an egg
3. Heat salsa and in a separate pot heat your refritos
4. Place warmed tortilla on plate. Put a scoop of refried beans on the Tortilla. Put egg on top of the refritos on the tortilla and pour some salsa on top of both. Add sour cream and sprinkle with cheddar cheese if you like.

Serve with refritos!

Now while I was looking for a picture (since my camera is not working) I found a lot of really complicated recipes. Huevos Ranchers can be as complicated or as simple as you like. You could certainly make this with pico de gallo and add avocado! You can even make Emeril recipe with about 15 ingredients! I just hope you add Huevos Rancheros to your meal plan because it's an unusual inexpensive and tasty breakfast.

This is a link to another blog with a bunch of Egg recipes that I will probably work my way through and post the ones we come to love!

This Month's Featured Egg Recipe

Okay we have some chickens and we eat some eggs so I think it's fun and appropriate to feature our favorite egg recipes. Junes Hot on the Hill Recipe is from The Pioneer Woman Eggs Benedict. I have simplified her directions and have one warning...do not over use the lemon juice! I would add some water to the mixture if it is too think instead of more lemon to avoid the tang.

The Pioneer Woman’s Egg Benedict’s

The Cast of Characters:
3-12 Eggs
2 sticks Butter
Apx 1/8 cup Lemon Juice
1/8 t Cayenne Pepper
1 for each ½ of an English Muffin Canadian Bacon
English Muffins.

First, bring a pot of water to a boil.
While the water’s boiling, place a few English muffin halves and an equal number of Canadian Bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian Bacon.
Poach eggs
Melt 2 sticks of butter
Separate 3 eggs: yolk from white & place the yolks in the blender
Now, pay attention, darlings! Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquid and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again
Add ½ teaspoon of ground red pepper (more for more heat!)
Then layer on the plate: English muffin, meat, egg, sauce

We serve this with fruit and lots of Louisiana hot sauce!