Spicy Squash Soup with Pumpkinseed Pesto

Posted by Ladyhawk
Ok this recipe is not a slam bam but it's well worth the work. Yummy Yummy.

For toasts
15 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, softened
For soup
12 lb butternut squash, halved lengthwise and seeded
1 1/2 tablespoons chopped fresh jalapeño chile, including seeds
1 teaspoon ground cumin
7 cups chicken broth or water (I use my own stocks made from scratch but store bought broth works well too)
5 cups water (or stock) plus additional for thinning
1 tablespoon fresh lemon juice, or to taste
Preheat oven to 400°F.
Make toasts:
Trim and discard crusts from bread.
Spread 1 side of each slice evenly with butter and season with salt and pepper.
Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet.
Toast bread, turning once, in middle of oven until golden brown, about 4 minutes.
Transfer toasts to a rack to cool.
Make soup:
Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours.
Cool and scoop out flesh.
Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).
Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water.
Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
Serve soup in bowls topped with slices of toast spread with pesto.
• Toasts may be made 2 days ahead, cooled completely, and kept between layers of paper towels or wax paper in an airtight container at room temperature.
• Squash purée may be made 2 days ahead. Cool completely, then chill, covered.
For the pesto:
6 tablespoons extra-virgin olive oil
2 cups unsalted hulled (green) pumpkin seeds
3 garlic cloves, minced
1/2 cup water
1 cup coarsely chopped fresh cilantro
4 scallions, chopped
3 tablespoons fresh lemon juice, or to taste
Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes.
Add garlic and cook, stirring, 1 minute.
Transfer to a plate and cool completely.
Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground).
Transfer to a bowl and stir in lemon juice and salt and pepper to taste.
• You can make pesto 2 days ahead and chill.
Cover its surface and top of bowl with plastic wrap.
Bring to room temperature and season before serving.

Potato Chip Chicken

Posted by Mai
Have a wonderful day ladies :o) :o)

1 20-ounce bag regular salted potato chips, crushed
1 16-ounce container of sour cream
2 1/2 pounds chicken tenderloins
1 can cooking spray (butter flavoured)
1 tablespoon garlic powder/granulated garlic
1/2 cup butter (1 stick)
Salsa (optional)
Preheat oven to 450°F.
Place sour cream in a medium bowl.
Dip chicken tenderloins in sour cream, then coat with potato chips.
Place coated chicken on greased cookie sheet.
Bake chicken 5 minutes, then reduce heat to 375°F. and bake 10-12 minutes.
While chicken is baking, melt butter; add garlic powder.
Return oven to 450°F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown.
Serve with salsa if desired.
ENJOY!!
Thats It!! Good Luck and Bon Appetite

Vietnamese Pork-and-Noodle Soup

Posted by Selena
My Recipe.. Boy had it been a long time

1/4 pound linguine
1 1/2 tablespoons cooking oil
1 pork tenderloin (about 3/4 pound), cut into 11/2-by-1/2-by-1/2-inch strips
6 scallions including green tops, chopped
1 tablespoon chopped fresh ginger
2 tomatoes, chopped
3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
1 teaspoon salt
2 cups water
1 quart canned low-sodium chicken broth or homemade stock
1/4 pound bean sprouts
2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving
1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
1 cup lightly packed mint, basil, or cilantro leaves, or a combination
*Available at Asian markets and most supermarkets
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
Drain the pasta. Rinse with cold water and drain thoroughly.
Meanwhile, in another large pot, heat the oil over moderate heat.
Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.
Add the tomatoes, fish sauce, salt, water, and broth.
Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes.
Stir the cooked linguine, bean sprouts, and lime juice into the soup.
Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.

Nutrition Facts
Serves 4
Facts per Serving
Calories: 311 Fat: 9g Carbohydrates: 28g
Cholesterol: 55mg Sodium: 1844mg Protein: 31g
Fiber: 4g % Cal. from Fat: 26% % Cal. from Carbs: 36%

Mocha Coffee Mix

Posted by Sunny
Combining two of my favourite things, chocolate and coffee......

1 Cup non-fat dry milk powder
3/4 cup granulated sugar
2/3 cup powdered non-dairy creamer
1/2 cup unsweetened cocoa powder
1/3 cup instant coffee, pressed through a fine sieve
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Combine all ingredients in small bowl until well blended.
Spoon into 1 quart airtight container or decorative gift jar; cover.
For Single Serving: Place rounded 1/4 cup Mocha Coffee Mix in mug or cup; add 3/4 cup boiling water.
Stir until dissolved. Serve immediately.