Butternut Bacon Soup

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Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

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We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.

Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Ingredients
For Roasting
For Soup
Servings:
Instructions
  1. Preheat oven to 400 degrees. Mix the first set of ingredients (butternut squash through salt/pepper) in a bowl. Empty onto a greased baking sheet and roast in oven for 15 minutes. Remove, stir, and return to oven for another 15 minutes, or until squash is easy to squish with a fork.
  2. Meanwhile, cook the other four chopped strips of bacon in a dutch oven over medium heat. Once crispy, move to a paper towel to soak up grease. Keep this bacon to the side to use as a garnish. Do not pour out bacon grease.
  3. Return pot to stove on medium heat. Add baked squash mixture to the dutch oven, along with thyme. Cook, stirring frequently, for about 2 minutes.
  4. Add chicken stock to pot, starting with about 3 cups. Use an immersion blender to smooth out the entire mixture. Continue to add chicken stock until desired consistency is reached.
  5. Add additional spices and more salt/pepper if needed. Add vinegar and stir until combined. Serve with bacon garnish. Excellent hot or cold.
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Bow Tie Pesto Shrimp Salad

I tried out one of those home delivery meal things- where they send you the ingredients all prepped and the recipe and you put your meal together.  One of the meals was a bow tie arugula pesto salad.  My daughter, who is 8 years old, saw it and wanted to taste.  Who am I to say no?  She loved it!  A few days later, while trying to figure out what to do with my little girl, she asked if we could go to the store and get the ingredients to make “that” salad.  Well, instead of getting the exact ingredients, we talked about what she liked about the salad and ended up creating our own.  This is what we came up with and it actually to out to be a warm dish the first day and a cold salad the next day.  Let me know if you try it and if you make your own variations.

Bow Tie Pesto Shrimp Salad
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Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Bow Tie Pesto Shrimp Salad
Print Recipe
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Ingredients
Servings:
Instructions
  1. Boil water and cook pasta.
  2. While pasta is cooking prepare shrimp: if cooked thaw and heat through, if raw cook in a skillet with a bit of water until pink. Toss shrimp, spinach, olives in a large bowl.
  3. When pasta is finished cooking, drain and set aside. Use the pasta pot- heat the olive oil and blister the tomatoes. Toss the blistered tomatoes in with shrimp, olive, spinach mixture and add the pasta and the pesto. Mix well and top with mozzarella balls/cubes if desired. Serve warm or chill for a cold salad. Tastes great the next day as a cold salad.
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Pressure-Cooker Beans

I am a fan of the pressure cooker.  I have used one for years and years and have always had success.  I love it because I am busy and there are certain foods I love to eat, but I am too impatient to wait for them. I originally learned to master the art of pressure-cooking while living in Spain and I can pretty much make a great batch of beans of your choice.  Well, we just got in this new pressure cooker and I tried it out in the store last week.  All I can say is WOW!  I am in love with this thing.  I was able to sauté, pressure-cook AND slow cook all in the same pot without a stovetop.  Think pressure cooker meets crockpot.  That’s what this thing is.  It also can make risotto and yogurt, although I haven’t tried those two out yet. Below is the recipe I tried- simple pinto beans, but you could use any bean.  This is one of my own and although very simple, is it quite tasty.

Pressure Cooker Beans
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Pressure Cooker Beans
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Ingredients
Servings:
Instructions
  1. Rinse the dried beans and make sure there are no stones or dirt. Set aside. Dice the onion and mince the garlic.
  2. Heat the pressure cooker on sauté. Sauté the onion until translucent then add the garlic and cook a little longer.
  3. Add the rinsed beans, the liquid and the bouillon if using. Put the lid on the pressure cooker and turn it to the lock position. Set the temperature to pressure cook and the timer to 30 minutes. You can refry the beans by ladling them into a skillet with some of the liquid and mashing them on low heat until they are the consistency you prefer- add liquid as needed so they do not dry out. I really enjoy these beans almost as a thick soup served with cilantro, sour cream and cheese. Sometimes I add a little avocado and green onion. Serve with a tortilla on the side.
  4. The cooker will beep when the 30 minutes are up. Release the steam by turning the valve. When the steam is released, open the lid and you will have a pot of beans! If they seem to need a little more time put the lid back on and give them another 15 minutes.
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Butternut Squash Macaroni and Cheese

A fall favorite, featuring warm squash, hearty noodles, and a variety of cheese. This is The Carrot Seed’s owner’s favorite recipe.

recipe, macaroni, squash
Butternut Squash Macaroni and Cheese (AKA- Squasharoni)
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Servings Prep Time
4 people 40 minutes
Cook Time
60 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
60 minutes
recipe, macaroni, squash
Butternut Squash Macaroni and Cheese (AKA- Squasharoni)
Print Recipe
Servings Prep Time
4 people 40 minutes
Cook Time
60 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
60 minutes
Ingredients
Step 1
Step 2
Servings: people
Instructions
Step 1
  1. Part 1: Preheat oven to 400 degrees. Peel the butternut squash, scoop seeds, and cut squash into one inch cubes. Place the squash in a metal sheet pan and drizzle with olive oil. Sprinkle with seasonings. Bake for 20 minutes, stir, and bake for another 20 minutes. Then, reduce oven temp to 375 degrees.
Step 2
  1. Cook pasta according to package. Meanwhile, put previously baked squash, heavy cream, chicken stock, and cheeses into a bowl and mix. The squash will get squishy and not stay cubed. Stir in cooked pasta. Pour all into a sprayed 9x9 baking dish. Sprinkle with remaining cheddar and mozzarella cheese and then breadcrumbs. Loosely cover the pan with tin foil. Bake for 20 minutes. Remove pan from oven, take off foil, and return to oven uncovered for another 40 minutes. Let cool slightly before serving with more cheese sprinkled on top.
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