Winter Squash Soup
Winter Squash Soup
2 tablespoons butter
2 medium onions, chopped
2 medium carrots, chopped
2 cloves of garlic, chopped
1 cup tomato puree
2 fresh, hot chilies, seeded and chopped
2˝ pounds butternut squash, peeled and cubed
5 cups low-sodium, chicken broth (remove fat)
pepper to taste
very small amount of salt (optional)
1. In a large, non-aluminum saucepan, warm the
butter over medium heat. Stir in the onions, carrots, and garlic.
Cook for 3 minutes and then cover the pan. Lower heat and cook for 3
or 4 more minutes, until the vegetables are very tender. Stir in the
tomato puree, chilies, butternut squash, and chicken broth. Bring
the soup to a simmer and cook for 30 minutes. Mash the squash pieces
with a potato masher or the back of a spoon (the soup does not need
to be completely smooth), season to taste (optional) and serve. Pass
lime wedges to be squeezed into each bowl of soup.
Serve with corn bread.
3 Tbsp. oil
1 garlic clove
3/4 cup water
1 tsp. salt
2 cups cooked ground beef
1 dash cumin
1 1/2 cups rice
Heat oil, brown the garlic and onion. Cook
until onion softens. Add water. Bring to boil and add rice. Let boil for 15
minutes. Mix in meat and cumin. Allow to cook few minutes more. Bake
a pastry shell for 7-8 minutes. Add mixture in it.
Add a hard-boiled egg to mixture.
Servings : 7
Time to prepare : 4 hrs.
2 lbs chuck or beef shank
1 tsp coarsely ground black pepper
2 tbs olive oil
4 ozs bacon, chopped
1 large onion, unpeeled, cut into quarters
1 head garlic, unpeeled, cut in 1/2
3 stalks celery, with leafy tops, washed and
cut in half
1 medium carrot, washed and cut in half
1 bay leaf
1 tbs coarse salt
1 cup white or yellow cornmeal
1 cup grated Parmesan
2 tsp coarse salt
1 small onion, peeled and minced (about 1/2
1/4 cup clarified butter
1 egg yolk
2 tbs Italian parsley, chopped
1. Wipe the meat with a damp cloth and cut into
2-inch cubes. Sprinkle with black pepper.
2. In a large saucepan or sauté pan, heat olive
oil and bacon over medium heat. Sauté until bacon has released most
of its fat, about 1 minute. Add the meat cubes and brown on all
sides, about 8 to 10 minutes. Add onion, garlic, celery, carrot, bay
leaf, cloves, 1 tbs salt, 3.5 quarts water and bring to boil. Lower
heat, cover,let simmer for 1.5 hrs or until meat is tender.
3. Remove pot from the heat; remove meat and
set aside. Strain stock through a fine sieve, pressing to extract
all the juices from the vegetables; discard the vegetables. Let
stock sit for a few minutes. Degrease thoroughly, then pour stock
through a strainer lined with several layers of cheesecloth. Discard
cheesecloth and measure stock, should have 10 cups. If not, add
enough water to make 10 cups. Set aside.
4. Meanwhile, in a bowl, combine cornmeal,
Parmesan, 2 tsp salt and mix well. Add minced onion and butter and,
with fingers or fork, incorporate all the ingredients well. Make a
well in the center and place egg and egg yolk in it. Mix with fork
until eggs have been thoroughly absorbed. With your hands, knead all
the ingredients right in the bowl for a minute or so, until you have
a smooth and compact dough. Tightly cover dough with a piece of
plastic wrap and let rest at room temperature undisturbed, for about
30 mins or more.
5. Divide dough into 30 equal portions (each 1
scant tablespoonful), and, with the palms of your hands, gently roll
each portion into a small dumpling.
6. In large saucepan, bring 3 qts water to a
boil. Lower heat to a gentle simmer, drop dumplings into water, let
cook for 15 mins. Remove them from water with slotted spoon and set
7. In large pot or sauté pan, bring reserved 10
cups of broth to a boil, adding saffron, if desired. Lower heat and
add meat; cook for 15 mins and correct the seasoning with salt to
taste. Gently place dumplings into the broth and continue simmering
15 mins more. Serve soup at once sprinkled with chopped parsley.