Squash Soup

Squash Soup adapted from the Barefoot Contessa, Barefoot in Paris

Ingredients
3 tbl olive oil
1 chopped yellow onions
3/4 -28 oz can pumpkin puree
2 lbs butternut squash, peeled and cut into chunks
32 oz chicken stock or broth
salt and pepper to taste
1 cup half and half

Methods
Heat the butter and oil in your stockpot or dutch oven. Add the onions/garlic and cook over medium low until translucent ~10 min or so.


Add the pumpkin puree, squash, chicken stock, salt, and pepper. Cover and simmer over medium low heat for about 20 minutes until the butternut squash is very tender.

Process the mixture using your immersion blender. Add the half and half and heat slowly. If the soup needs more flavor add another tsp of salt. For a thicker soup reduce the amount of chicken stock.. For a thinner soup, increase stock.

Verdict
Delicious! As always!  I always enjoy pumpkin and squash soups.  I definitely enjoy anytime I get to use my immersion blender too :)  So this was a win.  I love having a pot of soup to eat for lunch :)

022 -- Asparagus and Artichoke Quiche

After beer and crawfish this weekend I wanted something light tonight. A veggie quiche seemed like just the ticket. This asparagus and artichoke quiche is based on a recipe from the American Heart Association uses brown rice for the crust. I liked this idea! It was something different!

Materials
2 1/4 cups vegetable broth and/or water
1 tsp all-purpose seasoning
1 cup brown rice
Egg substitute equivilent to three eggs
12 spears, asparagus trimmed to about 1/4 in. pieces
1 cup chopped artichoke hearts
2 medium plum tomatoes, thinly sliced
1 cup half and half
1 cup shredded swiss cheese
1/4 tsp pepper
Methods
1. Cook rice according to directions, using water and broth. After cooking rice, place in a bowl in fridge for about 10 minutes to cool off. Mix cooled rice with your seasoning of chioce and egg subsitute equivilient to one egg.

2. Spray bottom and sides of deep dish pie pan with vegetable oil spray. Pat rice mixture onto bottom and sides of the pan to make crust. Bake at 400F for about 7 minutes until rice is golden brown.

3. Layer asparagus, artichokes, and on crust.

4. Mix substitute equivilent to two eggs, half and half, pepper, and 3/4 cup cheese together. Pour over the veggies. Place tomoatoes on top of quiche. Push down to partially cover with egg mixture. Sprinkle remaining 1/4 cup of cheese over quiche. Bake at 325F for about 45 minutes until egg mixture in center is set and does not jiggle.

ENJOY!

EDITED TO ADD:

This was great! I loved it!!! I really liked the layering of the vegetables. The cruchy rice instead of pie crust was a unique twist, and i liked it. I'm going to try one with cous cous sooner or later too.

If you are in my family, you know that I detest eggs.. but i'm learning if you throw enough crap in with them i'll happily eat them! Just don't ask me to consume a fried egg.