Butternut Squash day: soup and oven roasted ;)

 

Butternut squash: soup or oven roasted, the perfect options to warm you up on cold days to come. I recommend you make this again, and again, and again. It is simply delicious!

Ingredients ( 4-6 servings )

  • 1 squash
  • 2 carrots
  • 1/2 of root celery ( optional )
  • 1 parsnip
  • 4 white potatoes
  • 1 onion
  • salt and pepper
  • extra virgin olive oil

Peel, wash and cut all the vegetables in small cubes except the onion which I just cut it in half. Bring a large pot of water to a boil. Add the veggies. Season with salt. Add 2 -3 tbsp of olive oil  and 2 bay leaves.

Simmer until the veggies are well done ( about 30 minutes ). Remove the bay leaves.

Place the vegetables in the blander. Add a cup of vegetable stock and puree them on smooth level until creamy. Add more stock until you get the desired consistency.

Enjoy 🙂

With the vegetables stock that was left, I made a brown rice hair pasta soup.

Ingredients for the oven vegetables( 6-8 servings ) 

  • 1 squash
  • 2 large zucchini
  • 1 large eggplant

Wash the squash, zucchini and eggplant. Peel the squash. Discharge the ends. Cut all the veggies in cubes, not very small; maybe about 1 inch cubs.

Place the vegetables in a large bowl. Season with extra virgin olive oil, salt and black  pepper and dried oregano ( optional ).

Place the vegetables in a tray and bake them for about 15-20 minutes in a preheated oven at 350 F.

 

If you like the butternut squash the same way I do I am sure you will enjoy a  butternut squash day as much as I did 😉

Bone Appetite !

 

 

Mushrooms and vegetables cream soup

After cooking the vegetables and meat, it was time for a soup. I love soup.

This time I tried something new, something I haven’t done as often,  only once or twice. But never with a “wow,mom so delicious” reply.

For this soup I got inspired from two blogs : adihadean.ro with Cream Garlic Soup and ” Bucataresele vesele ” with Mushroom Cream Soup.

What I used from this two blogs ? I combined the garlic idea from Adi with the list of ingredients from Bucataresele Vesele.

Here it is what it came out :

Ingredients  ( servings about 8 -10 )

400 gr of white mushrooms

5 piece green onions

2 carrots

1 parsnip

1/2 of root celery

2 white potatoes

1 onion

5 garlic cloves

olive oil

salt and black pepper

 

( for the soup I used only 2 potatoes )

I peeled and washed all the vegetables and boiled them in water with 1 tbsp of vegeta ( food seasoning ) until they were very well done ( about 30 minutes )

Drained the vegetables and let them cool but save the vegetable soup for later.

Peal and lightly wash the mushroom and green onions. In a skillet heat 2 tbsp of olive oil and add the green onion, mushroom salt and pepper and saute them for about 3-5 minutes.

Peel and cut the garlic cloves in small pieces. In a large pot heat 3 tbsp of olive oil and add the garlic cloves. Take away from the heat and add 2 tbsp of all purpose flour stirring well and add about 1 ladle of vegetables soup and stir very well with a whisk until smooth and creamy.  Add more vegetables soup  and place it back on the heat and simmer for about 2-3 minutes until thickens a bit. Set aside.

 

Using a blander smooth the vegetables adding a cup of vegetable soup. When smooth and creamy add the vegetables smooth to the garlic mixture and bring back to heat on very low heat.

In the same blander place the green onions,  mushrooms and some of the vegetable soup and smooth them well. Add the mushroom mixture to the soup and give a good stir. Add more vegetable soup until the desire consistency.

 

Bon Appetite !!!

 

 

 

Lemon-rosemary and tomatoes chicken tights

Vegetables are delicious, no doubt about it but I have days when I am craving for meat. So the second recipe of the last week is : lemon-rosemary and tomatoes chicken tights.

Ingredients ( 6 servings )

12 piece chicken tights ( 1. 1 kg casserole )

2 lemons

1 big tomato or 2 medium

dried rosemary

extra virgin olive oil

salt and black pepper

Let’s do it :

Wash and take most of the skin from the tights. Oil a tray with olive oil and place the tights in the tray.  Drizzle them with olive oil, lemon, rosemary, salt and pepper and cover them with lemon and tomato slices.

We served them just like that only with avocado aside. I know there are lots of proteins but as I told you before I was craving for meat …

Of course it does not mean you cannot serve them with whatever you like: rice, potatoes or vegetables …

Bon Appetite !!!

 

Oven vegetables: asparagus, mushroom and zucchini

Even though I haven’t posted for a week it does not mean I have not cooked a lot : a week long of vegetables. Some of the recipes I made were the usual ones but  I also made some new ones which  I got inspired from all the blogs I visit every day.

I am going to start my last week posting with an old recipe : Oven vegetables: asparagus, mushroom and zucchini. So simple and delicious and it can be use as a side dish or just like a meal.

Ingredients ( 4 servings if it’s a meal or 6-8 servings for a side dish )

1 bunch asparagus

2 medium zucchini

400 grams white mushrooms

1 lemon

5 tbsp extra virgin olive oil

salt and black pepper

dried basil ( optional )

Wash and cut asparagus in 1 inch pieces.

Wash and cut zucchini in 1 inch quarter pieces.

Peel,wash and cut in pieces the mushrooms.

Place the vegetable pieces in a large bowl and add: lemon juice, olive oil, salt, pepper and dried oregano and give them a good toss. Place them in a oven tray and bake them for about 20 minutes, until done but still a bit crispy.

This time we served them just like that :

 

Bon Appetite !!!