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April 3, 2011

Butternut Squash Soup

April 3, 2011

A thick and creamy winter nights (or breakfast!) delight! My favourite cozy, simple winter soup.

Ingredients

  • 1 big butternut squash
  • 1 yellow or red onion
  • 1 green pepper
  • 3 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 to 4 cups chicken stock, preferably homemade or veggie stock
  • 1/2 teaspoon good curry powder

Directions

Preheat the oven to 425 degrees F. Cut the butternut squash and scoop out seeds. Place squash on a sheet pan and rub with the olive oil. Roast for 35 to 45 minutes, until very tender. Take squash out to cool. Chop in chunks and sauté onions and peppers in coconut oil or olive oil, curry powder, and salt & pepper until tender. Peel squash and add to veggies.

Add the stock to the butternut squash and vegetables. Puree soup in a blender or food processor. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavour. Serve hot and enjoy! Let extras cool in containers and freeze for a great dinner later in the week.

Welcome!

October 29, 2010

Hello, lovelies.

Welcome to Eat Drink Chew, our new home on the web. Here’s what this site is for.

1. Recipes

Post your favorite recipes, making sure to tag them according to their nutritional properties and therapeutic benefits. For instance, in my example post using the gingerbread molasses loaf, I’ve tagged the recipe with gluten free, sugar free, teff, iron, and dessert. That way, when someone wants to search for a recipe high in iron, they can click on that tag and be taken to all the posts that reference it. Confused? Let me know, and I can show you how to do it.

2. Handouts

If you have lists of foods good for certain things, or protocols that you’re willing to share, tag them and post according to their uses. We can’t actually upload documents to this blog, but cut and pasting will work fine. I’m working on a gmail account that we can use to save shared documents.

3. Pictures

Make a great lunch that you want to share? Post a picture.

4. Information

Run across a fantastic article or link that you think we’d find interesting? Post it with the appropriate tags. Once we start to have our own practices, we can also use the site for promotion, client information, and sharing trusted practitioners in other disciplines.

5. Other lovely things. 🙂

Here’s how to use the site. Sign up for a wordpress account (sorry! couldn’t figure out another way to make this work, but it’s free), and send me the e-mail you used to do it. I’ll send you the password, and you can begin to post.

Questions? Call or e-mail me, and I’ll do my best to help.

p.s. A few user notes–please only post recipes that are tried and true, making sure to site sources if they’re not original. Also, because I am a design snob, I will request that you don’t change the font or font colour when you post. Thank you, and have fun!

At last! Gingerbread loaf.

October 29, 2010

Delicious Gluten Free (could be sugar free) Gingerbread Loaf

(original recipe from Jacqueline Mallorca, The Wheat-Free Cook)

3/4 cup + 1 tsp teff flour (to coat dates so they don’t stick)
1/3 cup rice flour
1/4 cup cornstarch
1 tsp baking powder
[1 tsp baking soda] *
pinch sea salt
1/2 tsp zantham gum
1/4 tsp cloves
1/4 tsp cinnamon
2 tsp ginger
1 stick butter, soft
1/2 cup sugar or substitute (agave is good–if using, leave out water)
1/2 cup hot water
1 large egg
1/2 cup molasses
4 dates, pitted and chopped.

1. Preheat oven to 350. Line 8″ cape pan with parchment paper or spray.
2. Sift together flours and spices into a bowl.
3. Cream butter and sugar. Add egg and molasses. Beat till smooth. Add hot water. Stir.
4. Mix dates with 1 tsp flour, then add to mix.
5. Combine wet and dry ingredients. Pour into pan.
6. Bake 30+ minutes, till middle is set.

*if you add the baking soda, the loaf will have a texture similar to banana bread. If you leave it out, the loaf will not rise as much, making it flatter and denser. This is the way I prefer to make it–the texture is chewy, and the edges get caramelized. Yum!