 |
| I received this cookbook as a gift and have been waiting to get back to work so I can try some lunch recipes! The first recipe I'm trying is the Chimichurri Pumpkin Bowl: |
 |
| This is the photo from the cookbook! |
 |
| lots of cilantro and parsley go into the sauce:2 cloves garlic, 1/2 cup pepitas, 2 cups parsley and 1 cup cilantro, 1/4 cup red wine vinegar, 1\4 cup water, 1 Tbs olive oil, 1 tsp salt, 1\2 tsp crushed red pepper flakes. |
 |
| I strained the sauce as it was a bit watery |
 |
| my version! I used squash instead of pumpkin |
 |
| I've had this cookbook for many years, and it's an old standby - I usually make the Greek lentil soup, but thought I'd try the pea soup for a change.... |
 |
| It is a nice, thick soup for a cold, Winter's day - I used some leeks from the garden! |
 |
| My garlic didn't grow very well this year - next best thing is buying organic, locally grown wonderful garlic - I got these from the store down the street:http://thelocalgeneralstore.ca/ |
 |
| adding some roasted beets makes...... |
 | ||||||||
| A gorgeous pink hummus!!! |
It's a gray, rainy day - perfect for making soup! I have a couple of tomatoes, Thai Dragon peppers, fresh thyme and oregano and some coriander seeds from the garden, plus the last 2, precious bulbs of Sooke grown garlic to use - I'm making a roasted garlic and squash soup with tomato and pepper salsa.
Here's the recipe:
Roasted garlic and squash soup with roasted tomato and chili salsa:
2 garlic bulbs, outer papery bits removed
5 Tb. olive oil
lots of fresh thyme if you have any, otherwise 1 tsp dried
1 large butternut squash, halved and seeded... Read more
2 onions chopped
1 tsp ground coriander seeds
5 cups veg. stock
3 T. fresh oregano and marjoram, or 2 tsp dried
salt and pepper
for the salsa:
4 large tomatoes halved and seeded
1 red bell pepper "" ""
1 large fresh red chili "" ""
3 T. olive oil
1 Tb. balsamic vinegar
preheat oven to 425, place garlic bulbs on foil, pour over 1/2 oil add thyme and wrap in the foil , brush squash with 1 T. oil and place on a baking sheet with the tomato, pepper, and chili. Roast 25 mins then remove the tomato, pepper and chili, continue roasting squash and garlic 25 mins longer until the squash is tender. In a soup pot, heat remaining oil and saute onion and coriander. Skin the pepper and chili and process in a blender with tomatoes, add 2 T. oil, blend, stir in vinegar and s & p to taste.
Squeeze garlic into the cooked onions. Scoop squash out and add to the pan. Add stock, salt and pepper, bring to a boil, simmer 10 minutes. Stir in 1/2 fresh oregano, then cool the soup, blend it, reheat (don't boil) top with salsa and fresh oregano.
yummmy ♥
freezes well, too :-)
I planted 2 varieties, one is Creston, a purple, soft-neck and the other a regular, white hard neck. I watered them in well, and once I've raked up some leaves for mulch off the grass, will be tucking them in for protection on frosty nights.
This is Creole, a purple stripe hard neck variety of garlic grown by my pal Arwyn out in Sooke. It's so gorgeous hanging on my kitchen wall I (almost!) don't want to eat it. It will be saved for very special treats like bruschetta made with tomatoes and basil from the garden, aioli sauce, or just baked and spread on good bread. We can't grow garlic in our garden for the time being, as our soil has a fungal disease - we're trying this: growing brassicas and then tilling them under. Apparently, the chemicals released in their decomposition are toxic to the fungus. Meanwhile, getting good, gorgeous garlic grown out in Sooke is the next best thing to home grown. Yum! and thanks, Arwyn!
