Saturday, February 25, 2012

Recipes-from Christi

Here is the Butternut Squash Soup recipe. I found this on She has a cooking program and some of her videos are on the website. All of her recipes are and there are some that look really good. I took some classes from her over the summer.

Pressure Cooked Butternut Squash Soup
½ Onion diced small
2 Stalks Celery diced small
2 Carrot sticks diced small
2T butter
¼ t Fresh grated Nutmeg
½ t Cinnamon
½ C Brown Sugar
¼ C Real Maple Syrup
1t Salt
1 lrg Butternut Squash cut in 1” pieces
(32oz) Vegetable Stock (enough to cover squash)
1 Anise Star (place in sachet bag to be removed)
½ C Heavy CreamSauté onions, carrots, celery in butter with spices. Sauté till aromatic. Add brown sugar and maple syrup. Stir till fully combined and sugar has dissolved. Add squash, salt, and pour vegetable broth over until squash is fully covered. Stir well. Place pressure cooker on #1 and cook for 15 minutes. Release naturally. Remove star anise. Puree with L’EQUIP stick blender using the blender piece, until smooth. Add Heavy Cream to thin out. If needed add more sugar. To serve sprinkle with cinnamon/sugar croutons or candied pecans.

And Winter Salad which was the recipe (with a few tweaks) that Monica used.
Winter Salad
1 head romaine, cut up (also good with half romaine and half spinach)
1 cup swiss or jack cheese, cut into bite-sized pieces (I like shredded Swiss the best)
1 cup cashews
1/4 cup craisins
1 apple, cut into bite-sized pieces
1 pear, cut into bite-sized pieces

1/2 cup sugar
1/3 lemon juice
1/2 tsp salt
1 Tbsp poppy seeds
1 tsp mustard (I used Dijon)
2/3 cup vegetable oil