Chavurat Lamdeinu
Prayer - Study - Community
Recipes
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| Elaine Z's Famous Apple Cake |
| Serves 8 to 10 Maya's Butternut Squash and Carrot Soup Butternut squash and carrots make a great couple: sweet soul-satisfying vegetables that compete with one another for beta-carotene content and a sweet, earthy flavor. Appetite-fulfilling without lots of calories, butternut squash makes a creamy soup that is comforting to eat. Try making croutons with cinnamon raisin bread for a unique garnish. From The Whole Foods Market Cookbook Ingredients 1 tablespoon olive oil or butter 2 to 3 pounds butternut squash, peeled and diced into 1-inch chunks 3 large carrots, chopped 1 medium onion, chopped 1 tablespoon minced fresh ginger (1-inch piece) 2 quarts vegetable stock or cold water 1/8 cup grated orange zest 1 bunch parsley, chopped Pinch of ground nutmeg Sea salt, to taste Ground pepper, to taste Method Heat olive oil or butter over medium heat in a large sauce pot. Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned. Add stock and orange zest, and bring to a boil. Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender. Add parsley, nutmeg, and salt and pepper. Purée soup with hand held immersion blender or in a food processor until smooth and creamy. Nutrition Per serving (about 13oz/378g-wt.): 60 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 700mg sodium, 10g total carbohydrate (3g dietary fiber, 5g sugar), 2g protein Maya’s modifications: I only sauted the onions. First I cleaned the veggies did not peal (makes the job easy) . I added a sweet potato. After boiling scooped the squash and then pureed the veggies in a food processor and added the onions and the water. Proceeded as it is written |
| Serves 8 to 10 Sandy's Granddaughter Jamie's Carrot Pudding Recipe 1/2 cup grapeseed oil 1/2 cup brown sugar 1 egg 2 cups grated carrots (about 6 carrots) one cup regular flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 tsp salt 1 teaspoon cinnamon Cream oil and sugar. Beat egg then mix with oil and sugar. Mix in dry ingredients. Mix together with carrots. Mix in 1/4 cup of maple syrup. Add a bit of water if it is too dry. Oil muffin tins. Bake at 350 degrees about 45 minutes. |