Porridge

 

Butternut Squash soup

From Love and Lemons   https://www.loveandlemons.com/butternut-squash-soup/ 

This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

For serving

• Chopped parsley
• Toasted pepitas
• Crusty bread

Instructions

• Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
• Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
• Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread

Pizza sauce for homemade pizza

 https://www.kitchentreaty.com/our-very-favorite-homemade-pizza-sauce/

Carnitas

 This is what I used to make Carnitas for a recent pool party.

https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ 

I generally liked the flavor. I would modify how to crisp them at the end. I found that using her method meant that the carnitas didn't brown enough because there was too much juice. So I did the final product in a cast iron skillet and that worked better.

Shrimp Linguine

 

Brie Cherry Pastry Cups

 I made this appetizer for a tea party and I'm now obsessed!  

This recipe was found online with Taste of Home (copyright RDA Enthusiast Rules LLC)

Total time Prep and cook is 30 minutes.

Yield 2 dozen

Ingredients

1 sheet puff pastry (online called for frozen, but thawed -  I used a refrigerated brand from Safeway)

1/2 cup cherry preserves such as Bonne Maman

4 ounces Brie cheese, cut into 1/2 inch cubes

1/4 cup chopped pecans or walnuts

2 tablespoons minced chives

Directions

1. Preheat oven to 375. Unfold puff pastry and cut into squares. Gently press squares into the bottoms of greased muffin cups.

2. Bake at 375 for 10 minutes. Using the end of a wooden spoon handle, make a 1/22 inch deep indentation in the center of each. Bake until gold brown, 6-8 minutes longer. With spoon handle, press squares down again.

3. Spoon 1/2 rounded teaspoon of preserves into each cup. Top with cheese. Then sprinkle with nuts and chives. Return to oven and bake another 3-5 minutes, until the cheese is melted.