I have to admit when I think of casseroles I think of something, something and noodles.  Vegetarian Times Mag had this interesting recipe for Butternut Squash in this months issue.  I tried the cheese sauce while I was cooking everything and thought, omg..ew but the flavors blended well together.

Ever peel a butternut squash?  I swear I got a callus from the knife.  If anyone knows of an easier way to skin & chop a squash, do tell!!  I won’t be eating this often but it was yummy.

Leek & Potato Soup

3 Leeks washed & chopped
6 medium potatoes peeled & chopped
2 cloves of garlic I add it to everything
1/2 teaspoon ground black pepper
2 tablespoon butter

6 cups vegetable broth
2 pints (1 quart) half & half

Saute leeks & garlic at the bottom of the pot. (Done but don’t let them get brown) Add chopped potato, ground pepper & veg. broth. Bring to boil and then turn down heat to simmer for 20 minutes. I used a potato smasher and flattened everything and then added half & half minutes before serving.

Ingredients

* 1 stick Butter
* 1  Onion, Finely Diced
* 2  Carrots Finely Diced
* 1 stalk Celery, Finely Diced
* 1 Cauliflower Head, chopped
* 2 quarts Veggie Broth
* 6 Tablespoons All-purpose Flour
* 2 cups Whole Milk
* 1 cup Half-and-half
* 2 teaspoons Salt, To Taste

Preparation Instructions

In a large pot, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in veggie broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Serve immediately.

2 tablespoons butter
2 cloves of garlic
1 small onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded, roasted & cubed
2 pinches of curry (coriander, turmeric, cumin, nutmeg mix)
32 ounces of vegetable or chicken broth

Cut the butternut squash in half, seed it, then put the cut side down on a cookie sheet (put a little olive oil on the cookie sheet first) and roast the squash for 40 minutes at 375 degrees.

Once cool cut into chunks and peel away skin.

Melt butter in a large pot. Throw in onion, celery, carrots, potatoes, and garlic. Sauté for about 10 minutes. Pour & cover with vegetable stock. Add the roasted butternut chunks & 2 pinches of curry, and bring to boil. Turn down heat and let simmer for 30 minutes until all vegetables are tender. Puree in blender or food processor. Return to pot on low and serve.

I couldn’t believe how rich this soup is and it doesn’t involve any cream. Loved it!!

Because of the freezing temps we decided to pick all the green tomatoes off the plants and let them continue to ripen indoors. They don’t taste as good as vine ripened but they still beat store bought.

Occasionally we enjoy the tasty treat of fried green tomatoes. Not what you call a healthy snack but a delicious part of summer.

Fried Green Tomatoes
(makes two skillets)

5-6 medium fresh green tomatoes
2 eggs, beaten in a bowl
3/4 – 1 cup flour on a plate
3 tablespoons butter (each skillet)
Dash of thai hot pepper flakes (Optional)

Cut green tomatoes into 1/3-inch slices. Dip tomato slices into the egg then lightly flip the tomato slices in the flour. Heat butter in a large skillet over medium low heat. We add a dash of thai hot pepper flakes to give the tomatoes an extra kick, but that’s optional. Fry tomato slices in a single layer until golden brown on each side. Check the tomatoes by poking them with a fork. They should be tender, not hard like a fresh green tomato off the vine.

For best flavor let them cool for 5 minutes before eating. Yummy!!!

If you google for recipes I’m sure there are a gazillion ways to make Fried Green Tomatoes, but this is the one we love the best.