Posted on 10/15/2011 9:39:16 AM PDT by libertarian27
Oops.....better watch my back.
Which sounds grander in French than in English: Curried Autumn Harvest Soup. Or, more bluntly, Turnip Soup. But wait wait wait! This one is really good, creamy and curry-scented, and I am supping on it lip-smackingly right now. Gardeners, this is one way to use that humongous Turnip, as well as squash and a couple other treasures you hauled in from the Back Forty.
Curried Autumn Harvest Soup (4-6 servings)
1 whole big galumptious turnip
1 whole med. butternut squash
1 carrot, scrubbed
1 Tbs olive oil
3 Tbs butter
1 onion, diced
3 cloves garlic, minced
1 quart chicken stock (I used bouillon)
1 big Bouquet Garni *
1 Tbs honey
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp coriander
1/8 tsp cayenne pepper
Big pinch of Garam Masala**
4 oz. cream cheese (half a package)
* This was the first time I ever made a bouquet garni. I took a big bunch of cutting celery, stems and all (or you could just use regular leafy celery--- just the foliage), parsley (long-stemmed), thyme, sage, and leek leaves too tough for eating. I tied the bunch together with string. And then...you'll see...
** Garam masala is a mildly sweet-mildly hot Indian spice mixture. You could use curry powder
Put the whole turnip, the whole butternut squash, and the whole carrot in the microwave and nuke for about 20 minutes. After about 10 minutes remove the carrot (when soft); after about 15 min. remove the butternut squash (when soft). Leave the turnip in there until it's good and soft, and then let it sit.
Meanwhile, sauté onion and garlic in butter they just begin to brown, about 10 minutes.
Also meanwhile, heat broth (I used bouillon) in a large pot. Add the bouquet garni and let it steep while simmering gently (kind of like making a tea). When the onions/garlic are cooked (10 min), remove the bouquet garni from the broth and discard,and then transfer the onions/garlic to the simmering stock, and add the honey, pepper, nutmeg, coriander, cayenne pepper, and Garam masala or curry powder. Simmer until the onions are softened, about 15 minutes.
And yet again meanwhile, your microwave veggies have by this time cooled. Cut the turnip in chunks and peel (The skin will come off easily). Cut the squash in half, scoop out the seeds, chunk and and peel. Cut carrot in chunks, and puree all these various soft chunks in a food processor, together with the 4 oz of cream cheese. Then put the whole creamy orange puree into the soup pot with the (mmm, inhale, so fragrant) broth, warm gently, and correct seasonings; add a little more chicken bouillon if it isn't salty enough. Serve hot with croutons.
I know it seems like a big production, but the microwave makes it speedier so the total preparation time might be about 35 minutes (my guess), and boy, it was good.
And it's a sure-fire way to use that big galumptious turnip!
Please add me to the ping list
It is so awesome of you to put so much work into this! Thanks for what you do.
Question. Is there a reason for the change in the way the list is done? I prefer the old way. I find the new way a little ‘cluttered’, but its probably just me. But, I thought maybe there was a reason for the change.
Disregard my earlier question. :)
Yes, I does look cluttered - I’ll tweak it next week.
It looks really nice when each category is listed but when the categories are all mixed up it looks yucky.
I spend some hours last weekend categorizing everything and trying to make it look good for the online cookbook listing - it just looks lousy for the weekly updates :<(
Here’s a sneak peek:
The Ham Section
Ham __ Week 04/23/11 __ Post # 90 __ Cheesy Potatoes and Ham
Ham __ Week 04/23/11 __ Post # 52 __ Cook’s Country Ham Salad
Ham __ Week 03/26/11 __ Post # 26 __ favorite ham roll ups
Ham __ Week 01/15/11 __ Post # 31 __ Ham and Asparagus Bake
Ham __ Week 03/26/11 __ Post # 18 __ Ham and Cheese Rollups
Ham __ Week 01/29/11 __ Post # 35 __ Ham and Potato Casserole
Ham __ Week 04/30/11 __ Post # 11 __ Ham and Spinach Saute
Ham __ Week 03/26/11 __ Post # 04 __ Ham Roll Ups
Ham __ Week 04/09/11 __ Post # 14 __ Ham steak
(Isn’t that pretty? LOL - Hey, we need more Ham recipes :>)
Oops, and I think the Ham roll-ups need to be in Appetizers..LOL
Sorry, don’t have any new recipes but wanted to let everyone know that the gulf coast shrimp harvest is down 80%. Yes, down 80%. So, stock up while you can.
Wait, I do have a good recipe for an appetizer.
Ham Roll Up:
Finely diced ham
Finely diced green onions
Softened cream cheese
Stir together and spread onto a flour tortilla. Roll up and slice for appetizers.
I truly look forward to these threads each week and have gotten many good recipes. It’s time to start dinner, and tonight will be simple country cooking because I have been making kraut and canning apple pie filling all day. There were enough apples left for an apple crisp, so that will complement fried pork chops, mashed potatoes, and biscuits if I can scrape myself out of this chair and away from the computer.
Apple Pie Filling
In large saucepan, combine:
4 ½ c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
Stir in 10c. water. Cook and stir until thickened and bubbly. Add 3 tbsp. lemon juice & 2-3 drops yellow food coloring (if desired).
Peel, core and slice 5 1/2 to 6 lb. tart apples. Pack apple slices into hot quart jars, leaving 1 headspace. Fill with hot syrup, leaving 1/2 headspace. Use spatula to remove air pockets & to distribute syrup. Seal. Process 20 min. in boiling water bath. Makes 6 quarts.
To use, prepare pastry for 2-crust pie. Line pie plate with pastry. Add 1 qt. pie filling. Adjust top crust and cut slits to allow steam to escape. Seal edges. Bake at 400 for 50 min.
I use the filling to make Apple Crisp
Apple Crisp
2 c. quick oats
1 c. brown sugar
½ c. plain flour
½ tsp. salt
½ c. butter
1 tsp. cinnamon
¼ tsp. nutmeg
Mix and spread over one can of pie filling. Bake at 350 degrees for 35 minutes. Serve with vanilla ice cream.
Here are two afterschool snacks or Halloween party treats.
Olive Spiders:
Make skinny carrot sticks. Take three sticks for the legs and stuff them into a large pitted black olive so they make 6 legs (yes, spiders have 8 legs).
Take a round white paper plate and draw a spider web on it to serve your spiders on.
Ear Wax on a Q-tip:
Put a few drops of green food color into Cheeze Whiz and stir it to make the ear wax. Or use peanut butter.
Put mini marshmallows on the ends of small stick pretzels to make the Q-tips. Dip the Q-tips into the ear wax!
YES! You do a fantastic job. Thanks!
Set another place because I just invited myself. Oooh, that sounds yummmy!
EXCELLENT!!!!! Thank you so much for putting this together! I really appreciate your effort and all the great recipes contributed.
what a great thread, lib27. Can you keep me on the ping list?
Roast Pheasant
Quarter pheasant, dip in seasoned flour(s and p or Lawry’s, and lemon pepper) and brown on all sides well in 3-4 T. melted butter. Put in casserole dish and add 1 can golden mushroom soup(per pheasant) to pan that browned pheasant, about 1/3 cup sour cream and 1-2 T. of beef or chicken broth to thin mixture. Opt: Add another can of halfed, drained mushrooms. Cook mixture on low til heated through.
Top pheasant pieces with sour cream mixture, cover tightly with foil and bake at 350 for about 1 and 1/4 hours, more if using two pheasants. It should be fork tender and the sauce bubbling.Let sit for ten minutes before removing foil.
Serve with wild and white rice mixture with toasted pecans and dried cranberries... and a green salad or crisp steamed pea pods.
Oops! Sorry, but you’re too late. It was good though. Maybe next time.
How to cook corn clean... http://www.youtube.com/watch?v=YnBF6bv4Oe4
Looks nice. :)
Why is it down so much?
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