One of my favorite holidays is Thanksgiving with friends (did you know that was a holiday?) This is a favorite recipe from many Thanksgivings ago, one filled with friends…and carbombs. (recipe not included)
Crockpot Macaroni and Cheese
8 ounce box of uncooked macaroni (any shape)
1 egg, beaten
2 1/2 cans evaporated milk
2 T. butter
16 ounces shredded cheeseCombine all ingredients in a crockpot. Cover and cook on low for 4 hours.
Don’t stir this while it’s cooking.That’s it. Really.
Delicious!
Quinoa and Black Bean Salad
1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 fresh jalapeno pepper, diced finely
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne, jalapeno and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper.Cover and refrigerate. Bring to room temperature before serving.
It’s a beautiful, wonderful, fantastic time of year! Here in the midwest the air is crisp the light is clear and all the trees are flashing with brilliant reds, oranges and yellows. I LOVE this time of year. As far as food goes…it’s a great time of year for warm soups and fresh baked bread. Enjoy!
Butternut Curry Squash Soup
2 T. vegetable oil
2 T peeled minced ginger root (or 2 tsp. powdered ginger)
1 T jarred Thai red curry paste (or 2 tsp. curry powder)
4 cups butternut (or red curry) squash
1 (13.5 ounce) can unsweetened coconut milk
1 c. chopped red onion
2 tsp minced garlic
1 tsp. cinnamon
4 cups water or stock
cayenne pepper (to taste)
Chopped cilantro leaves (for garnish)1. Cut squash and remove seeds, lightly oil and put on baking sheet; roast* at 400 degrees about an hour until soft. Cool and peel.
2. Heat the oil in a large soup pot over medium heat. Add the onion & cook, stirring often, until the onion is translucent; add a pinch of salt while it’s cooking.
3. In the meantime, puree the squash in batches inb a food processor with the water or stock.
4. Add the ginger, cinnamon, & garlic to the pan of onions; cook stirring, for one minute. Add the red curry paste or powder and mix well, then add the pureed butternut squash & the remaining liquid, another good pinch or three of salt.
5. Add the coconut milk & stir/whisk well. Increase the heat to medium high & bring to a boil, the reduce the heat to medium-low, cover & cook for at least 10 minutes.
6. Taste for salt, pepper & seasonings, adding more of anything needed.**
7. If you’d like it smoother: working in batches, transfer the soup to a blender & return it to the pot. Or use an immersion blender & puree in the pot.
8. Heat through and garnish with chopped cilantro leaves if desired.
*You could cook the squash in water instead, but roasting it increases the sweetness
**the amount of spices here is just a starting point, you need to taste & adjust to your liking
