Potage à la courge musquée. Préchauffer le four à 190 °C (375 °F).
Tapisser une plaque de cuisson de papier aluminium ou de papier parchemin. Badigeonner d’huile la courge et les gousses d’ail, saler et poivrer. Déposer les deux moitiés de courge, faces coupées sur la plaque. Placer les gousses d’ail sous les courges. Cuire 45 minutes au centre du four ou jusqu’à ce que tendres. Servir accompagné au choix :Yogourt nature et un quartier de lime. *Pour couper facilement les courges, utiliser un gros couteau et un maillet. Suggestion de Jacques RobertIl fait son potage sans gingembre ni cari. Creamy Pumpkin Soup recipe. Pumpkin soup, pureed to velvet creaminess, might be one of the most comforting soups known.
Served piping hot on a long day, it can ease any tired mood. When served cold, this soup can be a refreshing zest of sweet and salty flavors, perfect for an invigorating lunch. Ingredients: 1 tablespoon unsalted butter½ tablespoon flour2 tablespoons brown sugar½ teaspoon salt½ teaspoon powdered ginger¼ teaspoon black pepperNutmeg, to taste3 cups chicken broth¾ cup light cream3 cups pureed cooked pumpkin½ cup julienned ham Directions: Melt butter in a large saucepan over medium heat. Back to the Pumpkin Recipes home page. Pumpkin Chili recipe. Chili can be made in endless ways, but the best chilies are rich, chunky, spicy, and just a tad sweet.
This recipe is all those things, plus a little more. Pumpkin makes for an unexpected creamy chili base, which creates an especially delicious dish. Perfect served with cornbread and sautéed greens. Ingredients: 4 cups water 1 (15-ounce) can canned crushed tomatoes 1 (15-ounce) kidney beans, drained 1 (15-ounce) can pureed pumpkin 1 cup chopped onion 1 cup chopped red bell pepper 1 cup uncooked bulgur 1 cup chopped Serrano chili pepper 1 tablespoon chili powder 1 teaspoon minced garlic 1 teaspoon cumin 1 teaspoon salt Directions: Place all ingredients in a large saucepan, stir well to combine, and bring to a boil over high heat.
Back to the Pumpkin Recipes home page. 77 Healthy Crock-Pot Recipes. Crazy schedules, long work hours, and tempting takeout menus make it tough to even think about cooking most nights during the week.
Despite the inconvenience, firing up the stove or oven is almost always cheaper and healthier than ordering in or eating out. How about a compromise? Making dinner with a slow cooker — Crock-Pot is the go-to brand in the U.S. — is an easy way to get in all those vitamins and minerals without slaving over a hot stove for hours at a time. Most of these recipes involve mixing up ingredients and popping them into a slow cooker for a prescribed number of hours. Save even more time by starting some of these dishes overnight or first thing in the morning and reaping the delicious, healthy benefits later in the day.
Breakfast 1. Tart apples, cinnamon, brown sugar, and walnuts — what’s not to love? 2. Crockpot Fish Chowder Recipe. Fish Chowder for Pescevegetarians. Fish Chowder for Supper The vegetarian part of the family was coming home from three weeks in India—arriving late at night after a flight from Delhi to London to Boston, then the bus to Portland, and finally a fog-bound drive back along the coast.
What to give them to eat? Something that would revive after the long journey, but not too much because a good night’s sleep is also required. Fish chowder was the only sensible choice—because we’re in Maine, because the vegetarians also eat fish, because it’s winter and a bowl of hot soup would be just the ticket. Cheesy Vegetable Chowder. This recipe has a long history with my little family.
I got the original version from my sister-in-law when my husband and I were newlyweds. We had just moved into our condo with the bright red kitchen. I have such fond memories of that kitchen! Anyway, the only veggies in the recipe back in those days were potatoes, and it called for turkey bacon. Slow-Cooker Vegetarian Lasagna Recipe. Dinner With My Family #27: Crock Pot Couscous. Each week, I’ll present a low-cost meal (or a meal that demonstrates a lot of options for cutting costs) that my family eats for dinner and enjoys.
Many of the recipes will be vegan or vegetarian, with options to add other ingredients for non-vegetarians. One challenge my wife and I take on (and something that I post about in this series roughly once a month) is the challenge of converting unusual recipes into something that’s delicious straight out of the crock pot. Many people look at a crock pot as a device for cooking roasts and stews, nothing more, nothing less. That’s simply not true. You can prepare all kinds of meals in it, setting them up in the morning and enjoying them when you walk in the door in the evening. This time around, we’re preparing a couscous dish right in the crock pot. What You Need Here’s what you’ll need: The couscous is actually prepared separately. The Night Before (or Early That Day) Most of the work for a dish like this is done in the morning. Frozen Banana and Peanut Butter Recipe. Crockpot Vegetable Chili - Easy Vegetarian Crockpot Chili Recipe - Easy Vegetarian Crockpot Slow Cooker Recipe - Easy Vegan Crock Pot Chili.
Food and other stuff: Mason Jar Salads. **UPDATE: Since I wrote this post I have been asked to write a mason jar salad cookbook!
The book is called Mason Jar Salads and More and is now available for pre-order on Amazon; it will start shipping April 15, 2014. I'm giving away 10 copies of the book through a Goodreads Giveaway, click here to enter! ** Today I have to talk about my new favorite work lunch - the mason jar salad. I love eating veggies and when I see fresh vegetables at the farmer's market I always walk away with the intention of making delicious salads every day of the week. Crock Pot Vegetarian Lentil Soup Recipe - Easy Vegetarian Crock Pot Recipe - Easy Vegan Crockpot Recipe - Lentil Soup. This is a super-easy vegetarian crock pot recipe - just put all the ingredients in your slow cooker in the morning and forget about it until the end of the day.
Lentil soup is hearty enough for a main dish, but you could always add extra veggies to make it even more filling. Scroll down for more vegetarian soup and lentil soup recipes to try. Ingredients: 2 cups lentils4 cups water4 cups vegetable broth1 onion, diced3 stalks celery, sliced2 carrots, chopped2 cloves garlic, minced1 tsp salt1/4 tsp black pepper1/2 tsp oregano1 14 ounce can diced tomatoes. How to make fresh Pumpkin Puree at home. Next time you reach out for that can of pumpkin puree in your market – “STOP”!
Why waste money when you can make the real thing in 30-45 minutes at home without any major effort. Its simple and fresh tasting. The taste of your baked goods or any other recipe just becomes so much better by using homemade pumpkin puree. You might enjoy reading:1. 22 Ways of using up Leftover Pumpkin Puree2. 15 fabulous Pumpkin Carving ideas for Halloween (with free printable stencils)3.