PREP: 20 minutes
COOK: 40 minutes
I wanted to try a version of butternut squash bisque. My sister-in-law suggested a recipe from the website Cooking Light, but much to my surprise, I didn't have any apples left, and this recipe called for apples. I found the recipe listed below at the website All Recipes. My husband actually made this on Saturday afternoon while I took a nap (not a bad deal) and it was delicious. Even baby Roo liked it! I love that she is getting old enough to start eating what the rest of the family is eating. :-) She will be one in a month and a half! It sure is crazy how this year has flown by...
Ok...so I guess I cook with quinoa a lot. The girls love it and I love that it is WAY less expensive than meat, but it is still a complete protein. This is a good alternative to mac n' cheese- dump the pasta and load up with quinoa! I even added in some sauteed, mashed up butternut squash to add some extra flavor and healthiness. The texture and color of the squash blends right in with the cheese and quinoa- no one will ever know that this version of mac n' cheese even has veggies hidden right inside. Yum!
Last year was the first year, truthfully, I even knew what a leek was. We were part of a local farm share and leeks were in our fall weekly pick up. Ju- Ju requested this soup again when she saw the leeks in the refrigerator last week (thanks to a friendly gift of a friend's weekly farm share pick up)! This soup is super easy to make- the hardest part is peeling the potatoes. It is flavorful and hearty. Yum! And, what is better to accompany soup than some homemade bread?
I have been attempting to bake my own bread over the last few months without much success. I really like bread, but it can be expensive and the store bought kinds, even the organic and all natural brands, oftentimes have so many unnecessary ingredients in them. Hence, my quest to make my own began. I don't have a bread-maker (and honestly, I don't know if I want one), so it has taken me a little more practice and persistence. I have had many, many bad trials as I try to get this bread-making thing down. Some didn't rise, some rose too much, so were too dense, some just fell apart...you get the picture...
This recipe, however, is a WINNER! This bread was so delicious- crusty on the outside and chewy and moist on the inside. Not to mention, it only uses four ingredients- something, as I mentioned, I am becoming more and more aware of as I grocery shop these days. It is easy too because it is no knead bread- it just takes some planning ahead because this bread takes about 20 hours to rise fully. This past week I followed the recipe exactly (I have learned with bread-making, it is not wise for me to be too creative), so I used white flour. This week I plan to attempt it again using all whole wheat flour...I'll keep you posted!
Oh- and if you don't have a dutch oven, you'll have to be creative, but don't be too creative like me. I put my crock pot insert in the oven...I figured it withstands high temperatures all the time, right? Well, apparently the handle to the cover was not ceramic as I had originally thought. Oops! Just keeping it real :-)
Potato and Leek Soup
(as posted on the website, Frugal Living NW)
6 cups bread (recommended),
or all-purpose flour
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water
PREP: 20 hours (lots of rising...plan ahead!)
COOK: 40 minutes