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Edited on Tue Dec-02-08 08:35 PM by Dover
Just made these and want to share. Wonderful!
Serve this with a turkey/giblet pate or just some good crusty bread.
Both of these keep in the frig all week. Delicious!
In this easy and delicious recipe all the veggies are precooked before being pureed in the food processor.
Acorn Squash-Broccoli Soup Puree
Cook one acorn squash (or microwave) until uniformly soft.
Steam a few short stalks of broccoli florets (or microwave) - use half the amount broccoli to acorn squash.
Chop ½ Onion
Chop fine 1 clove garlic
1 T. olive oil
1 Can Chicken Broth (or turkey broth)
Salt & Pepper to taste
Pumpkin Spice to taste
Cook acorn squash then slice it in half, remove seeds and let it cool to room temp.
Steam the broccoli and let cool to room temp.
Saute the onions and garlic for a few minutes in a pan with olive oil.
Add a can of chicken broth to onions and heat for about 5 minutes, then turn off and let cool.
Scoop out the cooked acorn squash from it's shell and place in a food processor along with
all other ingredients and puree.
Heat and serve.
Serves 2-4
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The key to this salad is that the kale, which in raw form can tend to be tough, fibrous and chewy, is chopped so fine it looks like parsley and has a similar texture. I use the curly kale which chops easier and place it in the food processer, pulsing it until it becomes uniformly shredded. (It can also be shredded manually. It just takes longer). I throw some stalks of a fennel plant in the processer too and combine it with the kale. I then put it in a big baggy in the frig until I'm ready to throw a salad together with the other ingredients. I also prepare the dressing ahead of time so that salad-making is made quick and easy. I actually get cravings for this salad, and enjoy it with most any meal, but particularly with a a bowl of soup and a piece of french hard-crusted bread. It's truly refreshing and so good for you!
Raw Kale Salad
1 bunch Raw curly kale
(other types of kale would also be good, but this is a good recipe for curly because you chop it up really fine)
2 - 3 stalks from a fennel plant (not the bulb, but the celery-like stalks)
1 cup of raisins or craisins
1 cup of roasted almonds, chopped
1 cup shredded carrots
Dressing - (mix well)
The juice of 2 lemons
2 cloves Garlic, minced
3 T Olive Oil
salt/pepper to taste
honey or agave nectar to taste
Wash kale and pat dry. Add it in pieces to the food processer and pulse it until it has a size and consistency similar to parsley. Don't let it get too fine or it will start to liquify. You will need to chop it and add to the processor in several batches to avoid that.
Place chopped kale in a large bowl.
Now do the same with the fennel stalks and then mix it in with the kale.
Add your dried fruit (raisins, dates, or whatever), shredded carrots and chopped roasted almonds.
Dressing - squeeze the juice from your lemons (remove seeds), add the minced garlic, salt & pepper and then whisk in the olive oil. Add the agave to taste and whisk some more. Mix it well and pour onto your salad, tossing until you've achieved good coverage of the ingredients. Serves 4 - 6.
Even with the dressing added to it, this salad will stay fresh for several days in the frig.
For variety add some chopped up turkey bacon.
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Turkey Salad Pate
Just throw these ingredients in the food processor and let 'er rip.
You can figure out the proportions, but recommend not going too heavy on the cranberries.
Cooked turkey (dark and light meat) with giblets.
stalk or two of celery
1/2 onion
cooked whole cranberries (or canned)
chicken or turkey stock
mayonaise
honey mustard (or dijon)
salt&pepper
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