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Spiced Squash Soup with Pasta

June 17, 2009 by Firehouse Chef  
Filed under Easy, Easy Miscellaneous Recipes, Main Course, Soup, Supper

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  Spiced Squash Soup with Pasta - A delightfully, warming, winter soup recipe, that is a one dish meal! So simple and fast, you can even serve it for a healthy lunch. Or, for supper, enjoy it with a slice of warm, homemade bread. It also reheats very well.

Prep Time: 15 mins
Cook Time: 20-25 mins
Servings: 4-6
Main Ingredient: Squash, Pasta
Difficulty Level: 2

Ingredients to make Spiced Squash Soup with Pasta

8 oz Acine di Pepe OR Small Shells, uncooked
2 md Acorn squash, about 1 1/2 lb each, split, peeled, seeded, and quartered
2 tb Margarine
1 lg Onion, chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium Vegetable broth, 13oz.

TOPPING
1 c Non-fat sour cream
1 tb Sugar

Directions to make Spiced Squash Soup with Pasta

Step 1:Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
Step 2:Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done.
Step 3:Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.

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Squash Bread

June 3, 2009 by Firehouse Chef  
Filed under Baked, Easy Miscellaneous Recipes, Side Dish, Snack

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  Squash Bread - An exciting new way to get your vegetable quota for the day! Rich, tender squash is baked right into bread, giving you a two-for-one side dish. You can also make a sandwich on it for a wonderful, healthy lunch or snack.

Prep Time: 20-30 mins
Cook Time: 25-30 mins
Main Ingredient: Squash
Difficulty Level: 3

Ingredients to make Squash Bread

2 pk Active dry yeast
1/2 c Warm water
1 1/4 c Mashed,cooked,butternut squash
1 c Warm milk
2 Eggs,beaten
1/3 c Butter or margarine,melted
1/3 c Sugar
1 ts Salt
7 c All-purpose flour

Directions to make Squash Bread

Step 1:In a mixing bowl, dissolve yeast in water; let stand for 5 min. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Step 2:Turn onto a floured board; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Step 3:Punch dough down. Shape into three loaves; place in greased 8×4×2 inch loaf pans. Cover and let rise until doubled, about 30 min. Bake at 375 degrees for 25-30 minutes or until tops are golden.

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Supreme Vegetable Casserole

June 2, 2009 by Firehouse Chef  
Filed under Baked, Casserole, Easy, Easy Miscellaneous Recipes, Main Course, Supper

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  Supreme Vegetable Casserole - This winning combination of meatless and casserole is for all the vegetarians out there. Has the comforting taste of “just like Mom used to make”. Extremely healthy, and if you can believe it, extremely easy!

Prep Time: 15 mins
Cook Time: 30 mins
Servings: 6-8
Main Ingredient: Garden Vegetables
Difficulty Level: 2

Ingredients to make Supreme Vegetable Casserole

1 lb Yellow squash,sliced
1/2 lb Zucchini,sliced
1 c water
1/2 c Onion,chopped
1/4 c Green pepper,chopped
3 tb Green onion,chopped
1/4 c Butter or margarine,melted,divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of mushroom soup,undiluted
1 ea 8 ounce can water chestnuts,drained,chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento,chopped
1 lg Carrot,grated
1/2 ts Salt
1/4 ts Pepper

Directions to make Supreme Vegetable Casserole

Step 1:Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.
Step 2:Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
Step 3:Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
Step 4:Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated.

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Chilled Zucchini Squash Soup with Herbs

June 2, 2009 by Firehouse Chef  
Filed under Appetizer, Easy, Easy Miscellaneous Recipes, Side Dish, Soup

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  Chilled Zucchini Squash Soup with Herbs - This is an excellent summer recipe! Vegetables are fresher, and something cool with dinner is exquisite. Fresh herbs top it all off delightfully!

Prep Time: 10 mins
Cook Time: 20-30 mins
Servings: 6
Main Ingredient: Squash, Zucchini
Difficulty Level: 2

Ingredients to make Chilled Zucchini Squash Soup with Herbs

4 Medium Zucchini,washed,sliced 1 inch thick
1 Large Yellow Crookneck Squash,washed,sliced 1inch thick
1 Pattypan Squash,quartered **
1 Large Onion,thinly sliced
1 Teaspoon Garlic,finely minced
3 To 3.5 Cups Vegetable Broth
Salt And Freshly Ground White Pepper,to taste 2 Tablespoons Fresh Basil,finely chopped
2 Tablespoons Fresh Parsley,finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk

Garnish
Fresh Basil,chopped
Fresh Parsley,chopped

Directions to make Chilled Zucchini Squash Soup with Herbs

Step 1:In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender
Step 2:Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight.
Step 3:When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with chopped basil and parsley.
Step 4:**This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup.

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