First Homemade Pizza Night!

Hot Dog w/ Pineapple & Spinach Pizza!

Whole Foods Market Butternut Squash and Crab Bisque

http://m.rockymountainnews.com/news/2007/Feb/21/whole-foods-market-butternut-squash-and-crab-feb/

 

Whole Foods Market Butternut Squash and Crab Bisque, Feb. 21

Published February 21, 2007 at midnight

I am totally addicted to the creamy Crab and Butternut Squash soup at Whole Foods. Can you get the recipe? - Sharee Brend

Although we've gone back to the well a lot, Cathy Cochran-Lewis, marketing director/ coordinator for the Rocky Mountain region of Whole Foods, has been incredibly helpful. The recipe has been broken down into a manageable size and has an unexpected sweetness.

Please send restaurant recipe requests to Marty Meitus, food editor, 101 W. Colfax, Denver, CO 80202 or Meitusm@Rocky MountainNews.com.

Whole Foods Market Butternut Squash and Crab Bisque

Yield: About 4 quarts

2 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 to 2 pounds butternut squash, peeled and cubed

1 large yellow onion, diced

1 cup fresh carrots, diced

1 cup fresh celery, diced

1 quart chicken broth

4 large cloves garlic, roasted (see note)

1 tablespoon fresh sage leaves, finely chopped

1 cup heavy cream

8 ounces crab claw meat

Salt and pepper, to taste

• Prepare roasted garlic.

• In a large (at least 5 quart) soup pot over medium heat, add the butter and olive oil.

• Once butter is melted, add squash, onions, carrots, celery and garlic. Sauté 5 minutes.

• Add 3 cups of broth, reserving the rest.

• Cover pot and simmer until squash is very tender (about one hour).

• Add the cream and puree the mixture with a stick blender until very smooth (or blend in batches in blender and return to pan).

• Thin with remaining broth if needed.

• Fold in the crab meat and sage. Season with salt and pepper and serve.

Editor's note:To roast garlic, remove papery skin, place in pan and drizzle with olive oil and a little water; seal with aluminum foil and roast in 400 degree oven for 40 minutes. Squeeze from skins after roasting.

Nutritional information per cup: 217 cal., 15 g fat (7 g sat.), 43 mg chol., 12 g carb., 623 mg sodium, 1 g fiber, 10 g pro.

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Pork

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These are AWESOME!

LEMON GINGER SCONES
http://www.joyofbaking.com/SconesLemonGinger.html

RED VELVET CAKE
http://www.joyofbaking.com/RedVelvetCake.html

alternative:
http://elise.com/recipes/archives/007128red_velvet_cupcakes_with_cream_cheese_frosting.php
(for the most part the exact same recipe minus the Mascarpone cheese
for the frosting)

PUMPKIN SCONES
http://www.joyofbaking.com/PumpkinScones.html

The pumpkin puree has enough to make a difference in the liquid portion so just use 1/3 cup of buttermilk!

PUMPKIN BREAD
http://www.joyofbaking.com/breakfast/PumpkinBread.html

BISCUITS
http://www.joyofbaking.com/Biscuits.html

Chipotle Stuffed Pork Chops

1 clove Garlic

1/2 round Boursin Garlic Cheese

8 oz. Chorizo

4 chipotle (seeded)

3 oz. Fresh Sage

11 Servings 3/4"-1" thick

Butter 

Fingerling Potatoes

Fresh Thyme

Garlic

Red Wine

Cream

When coating pork with chipotle sauce, don't spread on outside if you plan to sear the meat

Award Winning Soft Chocolate Chip Cookies

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)



1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Yield: 72 servings




Calories: 176 kcal
Carbohydrates: 20 g
Dietary Fiber: 0 g
Fat: 10 g
Protein: 2 g
Sugars: 13 g

Source: Yahoo

Fish Tacos with Mango Salsa and Cilantro Lime Sauce

Fish Tacos with Mango Salsa and Cilantro Lime Sauce
Makes 2 servings. Recipe from Culinate.

Ingredients
1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
4 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
2 Tbsp. soy sauce

10 to 12 corn tortillas
3 cups shredded cabbage

For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt

For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into ¼-inch squares
1/2 small red onion, finely chopped
1 jalapeño pepper, deseeded and diced
2 just-ripe mangoes, peeled and chopped into ½-inch square chunks
1 handful cilantro, washed, dried, destemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

Directions
Prepare the fish marinade by combining the fresh lime juice with the vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt, sour cream, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.

Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.

Remove fish from the marinade and grill or sauté until cooked through. Warm the tortillas, either in the oven, microwave, or saute in oil. Set out individual bowls of the sauce, salsa, and shredded cabbage.

For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.


Source: http://www.loveandoliveoil.com/2008/04/fish-tacos-with-mango-salsa.html