I have been thinking about this for awhile and would like your input.How about a sleuth cookbook?We submit our favorite recipes and somehow compile them in a cookbook.Maybe in ebook format.Any thoughts?
I have to say I originally got the idea from Lady Emerald Devon.I had gone on her detective page to congratulate her on her sleuth b-day and seen on her bio a recipe.I then talked to Autumnsprings and with her urging talked to Ben and Sunny.So I have to give them credit and help for this idea.
Lady of Shadows
I think we should just start posting our recipes here. I'll start us off with a nice fall recipe:
Sunny’s Butternut Squash Soup
With Pumpkin Seed Oil
1 medium – large butternut squash
3 cloves garlic, chopped
1 large yellow onion, chopped
2 celery stalks, chopped
4 cups chicken or veggie broth
2 cups water
½ tsp cayenne pepper (or more)
1 tbs dried thyme
2 bay leaves
dash each of nutmeg and cinnamon
salt and pepper to taste
pumpkin seed oil
Preheat the oven to 400 degrees. Cut the butternut in half and remove the seeds. Rub the meat side of each half with olive oil. Place in a baking dish with about 2 inches of water. Cover and bake until soft. Dunno how long that is – depends on the size of your squash.
When the squash is almost done, sauté the garlic, onion, and celery in olive oil until the onion is translucent. Add the broth, water, and spices, then bring to a boil. Reduce the heat to a simmer. Add the squash by scooping it out of the skin and into the broth. Simmer for about 10 min.
Remove the bay leaves and ladle the soup into a blender or food processor and puree.
To serve, ladle into bowls and drizzle about a tbs of pumpkin seed oil on top. The oil is very heavy, so it may disappear into the soup if you pour it too fast.
Yum! I'd make that for sure. The squash says 'Winter's a - comin ...and the sizzling oil says "it'll pass".
Excellent idea, shannon - I'll post one when I can think of a sleuthworthy one, for sure.
wow idiot...I guess you like saying "for sure" a lot, huh?
When I am deciding what to eat for dinner, I like to have a drink. So until I can think of a real recipe, here are instructions on drinking, sushi style:
Go to store that sells Sake.
Buy two bottles, preferably the same kind.
Bring bottles home.
Close window blinds so neighbors can't see your debauchery.
Open one bottle.
Open other bottle.
Grab one bottle with your paw...i mean hand.
Grab other bottle with another paw, preferably not a hind one...oh wait, i mean hand.
Lift bottles to mouth and start chugging.
Let the thinking commence!
Well Ifigured I should put one in.This is a family favorite.It is called
Tater tot casserole.
1to 2 lbs hamburger browned
1/2 med yellow onion chopped
1 can cream of mushroom soup
1 can of milk for soup
1 cup cheddar cheese shredded
1 cup Monteray jack or Mozzarella cheese shredded
1 clove garlic chopped
1 tsp. Italian seasonings blend
1 2lb bag of tater tots.
Preheat oven to 350 degrees.
This recipe is very versatile.You can expand on this recipe by adding things
you would like in it.Example put in broccoli or change soup to cream of chicken.
You start off by browning 1lb to 2lbs of hamburger.You can also use ground
turkey.I like to add to the meat about half a medium yellow onion
chopped.Drain the fat off.In a bowl add one can of cream of mushroom
soup.Now fill can with milk and add to bowl.Since I like cheese I like to add
more then what it calls for.I put a cup of mild cheddar and one cup of
monteray jack or mozzarella cheese to the bowl.Now I add seasonings.I add
one chopped clove of garlic.I use an Italian seasoning bottle and add about 1
teaspoon.Add this to the bowl and mix up.I use a glass 13x9 casserole pan.Put
drained and browned meat in bottom of pan add one 2lb package of tater tots
to the meat.Now take the soup mix and pour over the top of meat and tater
tots.Put pan in the middle of oven and bake for 1 hour.
I like to serve this with dinner rolls and a garden salad.
My husband has high blood pressure so I have to watch the salt intake.You can add salt and pepper to taste.
Taco Lasagna. Delicious and pretty nutritious, and it reheats well.
* 11 ounces lasagna noodles
* 1 pound lean ground beef
* 24 ounces tomato sauce
* 1/2 cup water
* 1 (1 ounce) package taco seasoning mix
* 8 cups shredded Cheddar cheese
* 1/2 cup crushed tortilla chips
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
3. In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers.
4. Cover with plastic wrap and microwave for 10 minutes. Remove from microwave, uncover and let stand for 5 minutes.
5. Sprinkle tortilla chips over the top; serve.
And Lila's Ridiculously Easy Homemade Alfredo Sauce. This is really one you can eyeball, depending on how many people you need to feed. The basic recipe is dinner for two.
*2/3 cup heavy whipping cream
*4-6 tablespoons butter, depending on your current cholesterol reading (Not margarine. It'll kill the flavor)
*1 clove fresh garlic, chopped
*Pinch of salt, and pepper to taste. I usually do about 3-4 grinds of the pepper mill.
*1 cup freshly grated parmesan cheese or parmesano reggiano (the latter makes a really creamy thick sauce)
1. Melt butter in sauce pan with garlic over medium heat.
2. Add cream, salt and pepper, and bring to a low boil.
3. As soon as the sauce starts to boil, REMOVE FROM HEAT and stir in the cheese.
4. Let stand to thicken for about 2-3 minutes, then either serve over or toss with pasta.
I usually brown some chicken with garlic and a bit of pepper in a skillet and toss with the sauce and pasta in one pot before serving. Presentation is up to you. This is incredibly easy to make and doesn't take more than 10 minutes to prepare, start to finish. Enjoy!
Well since it's October, how about some baking....
Pumpkin Chocolate Chip Cookies
1 C softened butter
1 egg, beaten
2 C all purpose flour
1 tsp baking soda
1 C canned pumpkin
3/4 C each: white and brown sugar
1 tsp vanilla extract
1 C quick oats
1 tsp cinnamon
1 1/2 c chocolate chips
Cream sugars and butter together, add egg and vanilla, blend well. Add in the dry ingredients, then the pumpkin and finally the chips. Drop by large teaspoonfuls onto a cookie sheet.
Bake at 350 until done.