Cuisine: American
Butternut Squash Soup
| Prep Time | 30 Minutes |
| Cook Time | 1 Hour |
| Servings |
Bowls
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Ingredients
- 1 2 LB Butternut Squash Peeled, deseed and cubbed
- 1 Medium Sweet Onion Halved and Peeled
- 3 Cloves garlic Skin on
- olive oil
- Salt
- Black Pepper
- 1 Pinch Ground Nutmeg Adjust to taste
- 1 Pinch Ground Clove Adjust to taste
- 2 Pinches Ground Cayenne Pepper Adjust to taste
- 4 1/2 Cups Vegetable Broth
- 2 TBSP Heavy Cream Can substitute coconut milk to make it vegan
- Shelled Roasted Pepitas (Pumpkin Seeds) Optional: For Garnish
- Sage Creme Fraiche Optional: For Garnish, Plain Creme Fraiche is also a good substitute can be used also
Ingredients
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Instructions
Roast Vegitables
- Preheat oven to 425
- Coat squash and onions with olive oil and salt and pepper
- Mix well with hands
- Place on baking sheet
- Roast at 425 for about 40 Minutes or until tender, turn once during cooking
- Remove from oven and cool
Puree
- Get ready to puree, if using a immersion blender (best option) add all ingredients to a large pot, if using a regular blender the next steps will need to be done in batches
- Add vegetable broth
- Add in spices nutmeg, cloves and cayenne
- Puree until a smooth consistency
- Taste add salt and pepper and adjust spices to taste
- Heat up soup on stove top over low to medium heat
- Add cream and stir to combine
- Serve with Pepitas and Sage Creme Fraiche for garnish
Mustard BBQ Sauce
Mustard Based BBQ Sauce Print Recipe Mustard BBQ Sauce Course Condiment Cuisine American, Southern Keyword BBQ, Sauce, Southern Prep Time 5 Minutes Cook Time 5 Minutes Servings Cups Ingredients 1/2 Cup Dijon Mustard1/4 Cup Yellow Mustard1/4 Cup Apple Cider Vinegar1/4 Cup Prosecco Wine Vinegar1/4 Cup…
Instant Pot Black Eyed Peas
| Prep Time | 30 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 4-8 Hours |
| Servings |
People
|
Ingredients
- 3/4 Cup Chopped Celery about 1 and 1/2 Stalks
- 1 Cup Chopped Green Pepper about 1 small/med pepper
- 2 Cups Strips of Collard Greens 1 Inch X 2 Inch Strips
- 3/4 Cup Chopped Onion 1 small onion
- 1 1/2 TBSP Chopped Garlic about 2 Cloves
- 2 Sprigs Tyme or 1/2 TSP Dried
- 1 1/4 Cups Black Eyed Peas Dry
- 1 TBSP olive oil
- 2 TSP Urfa Chiles
- 1/2 TSP Ground Whiskey Smoked Pepper or Black Peper
- 1 TSP Kosher Salt
- 3 1/2 Cups vegetarian Broth Can Substitute with Chicken Broth
- 1 TBSP Prosecco Vinegar
- 1 Can Diced Tomatos
- 1-2 Dash Worcestershire Sauce You can substitute with soy sauce to make the dish vegetarian
- 2 Bay Leafs Medium
- Chedder Goldfish Optional for garnish
Ingredients
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Instructions
Soak Peas
- Soak Peas in water for at least 4 hours up to over night. if soaking for the lower end of the range use warm water
Main Dish
- Set Instant Pot to Saute, wait until it heats up (Display reads cooking)
- Add Oil
- Add Onion, Celery, Pepper, salt
- Cook until onion is translucent
- Add garlic lightly saute
- Add Thyme, Bay Leaves, Urfa Pepper, Whiskey Pepper
- Add Tomato, Broth, collard Greens, Black Eyed Peas, Prosecco Vinegar and Worcestershire Sauce
- Put on lid, make sure Pressure valve is set to high
- Cook for 10 Minutes
- Use natural pressure release
- Serve optionally with Goldfish added on top
