Butternut Squash Soup II Recipe
May 8th, 2011 | 
Author: I’ve been having Gastritis lately so I’m quite limited in the kind of food I can eat. No salt, no spice, no fat, can be a real challenge to taste buds. Squash soup is great, with flavors, salt and pepper is really just an option.
- 2 tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium sweet potatoes, cubed
- 1 medium butternut squash – peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
Directions
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Citrouille à l’étouffée (cuisine Mauricienne)
2lb de citrouille (coupé en cubes)
1/4 onion
1 c.à.c ail
1/2 c.à.c gingembre
1 tomate (écraser)
5 branche de thym fraiche
2 piments secs (optionel)
2 c.à.s huile végétale
1 tasse d’eau
- Dans une casserole, chauffez l’huile,
- Ajouter l’onion et laisser brunir légèrement
- Ajouter la tomate et les piments, ail, gingembre
- Verser la tasse d’eau et les branches de thym
- Ajouter les cubes de citrouilles et remuer le tous avec une cuillère en bois.
- Fermer la casserole et laisser cuire a feux doux pour 30 minutes.
- La citrouilles va se ramolire, écraser le avec la cuilliere en bois et melanger le tous.
Ajoutez un peux de sucre si désirer si le citrouilles est de couleur pâle.
Boulette Poisson Soup
- 20 fish balls of choice
- 1TBP dark soy sauce
- 1 sliced garlic
- 1/2 tsp ginger paste
- some chopped green onion leaves
- 1/4 tsp salt
- 3 cups of water
In a saucepan, bring the water to boil while adding the dark soy sauce, garlic and ginger and cover it. At boiling point, bring the heat down to low, add in the onion leaves, salt and fish balls. The fish balls will expand make sure they do not overflow. Leave to simmer for 20 to 30 minutes.
Easy Chicken 1
- 3-4 pounds of chicken parts
- 1 teaspoon crushed garlic
- 1 tablespoon olive oil (skipped if leaving the skin on the chicken parts)
- sprinkle of powder dried basil
- 2 teaspoons paprika powder
- Salt to taste
- Black pepper to taste
- Breadcrumbs
Pat dry chicken parts, add salt and pepper to taste (approx 1 tbps each). Add garlic, basil and paprika. mix well and top with tablespoon of olive oil. Cover and leave for 30 minutes.
Cover both sides of the chicken pieces with breadcrumbs and arrange them in shallow baking dish, and put in oven to broil for about 45 minutes.
(can be served with tomato sauce, some steamed vegetables, and baked sweet potatoes or chips)
Lemon Chicken
- 4 to 5 pounds chicken skinless parts
- 1/2 cup lemon juice
- 2 cloves garlic, crushed
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon of olive oil
- 1/2 cup chopped fresh parsley
Preparation:
Pat dry skinless chicken parts
In a small bowl, whisk together lemon juice, garlic, salt, and pepper. Spoon lemon mixture over chicken; and let marinate for 30-60minutes
Preheat oven at 425. Arrange chicken in a shallow baking dish with some olive oil. Bake at 425° for 25 minutes, turn over and leave for another 30 minutes. Chicken should be browned and cooked through.
Garnish chicken with lemon slices and sprinkle with chopped parsley. Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately.
Easy Brownie Recipe
Ingredients
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.
My Pancake Recipe
* 1 cup all-purpose flour
* 1 tablespoons white sugar
* 1 teaspoons baking powder
* 1/2 teaspoon sodium bicarbonate
* 1/4 teaspoon salt
* 1 egg
* 1 cup milk
* 1/2 tablespoon vanilla extract
* 1 tablespoons vegetable oil
Directions
1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center
2. In a second bowl beat the milk, egg, vanilla and oil with a whisk.
3. Pour pour the liquid bowl into the dry one and Mix until smooth (with a spatula).
2. Heat a the griddle or frying pan over medium high heat (170F). Pour or scoop the batter onto the griddle (with a ladle), using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
best served with maple syrup, fruits such as strawberries/blueberries and whip cream
Posted in brunch | 
Tags: banana, blueberries, flour, maple syrup, strawberries, whipped cream, whole wheat flour | 
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