two skinny jenkins


091012 – Butternut Suash Soup
091012, 9:14 pm
Filed under: DINNER | Tags: , , , ,

butternut soup

This was one of my first ‘specialties’.  It is a really healthy soup and made with one of my all time favorite vegetables; butternut squash.  Depending on how much you blend it, it can come out silky, creamy smooth or slightly chunky and brothy.  Tonight I served it topped with toasted pumpkin seeds and with a side beet salad with a dill-garlic-yogurt dressing.  AND a slice of Pane Siciliano – BBA Challenge #23 – blog post on that coming soon!

  • 1 medium (2lb) butternut squash
  • 2 small potatoes, cut into cubes
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 32 oz. chicken broth or stock
  • salt and pepper to taste
  1. cut squash in half, remove seeds, and bake  at 375 F for 1 hour
  2. brown all veggies (including baked squash) in a large pot for 5 min.
  3. add stock/ broth and simmer for 40 min over low heat
  4. blend with immersion blender until smooth (or regular blender)
  5. add salt and pepper to taste and serve! (good with a dollop of sour cream or plain yogurt)
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090919 – roasted vegetables + couscous
090919, 9:11 pm
Filed under: DINNER | Tags: , , , , , ,

Vegetables

2 BEETS, 3 CARROTS, 8 GARLIC CLOVES, 1 LEEK, 1 ONION, 2 RED POTATOES, 2 SWEET POTATOES, and 6 CHERRY TOMATOES.

Did i forget anything? This was all i could find around the kitchen to roast tonight.  I tossed the beets, potatoes, garlic, and carrots in a couple T evoo and some salt and pepper then popped em in the 475°F oven.  After 12 minutes I added the onion and leek (and some rosemary).  After 25 minutes more, i added the tomatoes and cooked 5 minutes more.  I then sprinkled a little parmesan over the whole thing and gave it 3 final minutes… at that point after opening and closing my little oven door, i bet it was down around 425°F or less.

I served it over parmesan couscous with a side salad.

This should be good fuel for our long runs tomorrow!

Roasted Vegetables