My crafting and family life journal

Holiday Cooking

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With all that has happened in our household at the beginning of the holiday season I hid in the two things that I do best — cooking and quilting.

I started the holiday cooking season making a few treats for my four legged and two legged family members. For the dogs some peanut butter pumpkin were baked and and for my honey I made carrot muffins, cinnamon graham crackers and almond cookies.

The Sunday before Christmas I made a apple cheddar souffle and a yummy spicy hemp breakfast sausages (they were also good in breakfast burritos the next day) for dinner.

Bean soup

Monday some of the items that we stored in the cold room from the fall harvest were used in a rich bean soup that will keep us satisfied for the next couple of days.

Ingredients

  • 2 cups dried white beans, soaked overnight
  • 2 medium carrots, roughly chopped
  • 1 rib celery, roughly chopped
  • 1/2 medium onion, roughly chopped
  • 2 Tbs olive oil
  • 3 cloves garlic, minced
  • 2 cups butternut squash, peeled and cut into 1/2 inch cubes
  • 4 large kale leaves, stemmed and chopped
  • 1 medium potato, peeled and cut into 1/2 inch cubes
  • Sea salt and freshly ground pepper to taste
  • 1/2 tsp fennel seeds, crushed

Directions

  1. Drain beans ans transfer to a 3 quart dutch oven along with 1/2 the carrots, celery, onions, and 5 cups of water.
  2. Bring beans to a boil and reduce heat to low; simmer, covered until bans are tender.
  3. Set 1 cup beans aside; transfer the remaining beans and their cooking liquid to a blender in batches ans puree.
  4. Heat olive oil in a 5 quart dutch oven over medium heat. Add minced garlic and cook until soft.
  5. Add bean puree, remaining carrots, squash, kale, potato, and 1 cup of water.
  6. Season with salt and pepper, bring to a boil, and reduce heat to medium-low; cook covered until the vegetables are tender, about 20 minutes.
  7. Stir in the crushed fennel seeds and reserved whole beans.
  8. Serve with some warm toasty bread.

 

Pumpkin graham crackers

Tuesday I made some chewy pumpkin maple graham crackers to snack on while we worked on crafts.

Pumpkin ravioli with brown butter sauce

Christmas day we made pumpkin ravioli with hazelnut brown butter sauce, asparagus, micro green salad, and a pumpkin cranberry spice cake for desert. What a yummy meal…

Hope that you all had a wonderful Christmas.

 

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