2 eggs (per avocado if you’re making more than one)
1 fresh lemon
2 tablespoons butter or margarine
1 tsp pepper
Feta cheese (optional)
Pre-heat the oven to 350 degrees. Place the avocado halves in a muffin pan or a small stoneware that will keep the halves from tipping. Though you can use the entire egg by removing some of the avocado, I prefer to separate the yolks and add them to the area where the pit was in the avocado (I save the whites for tomorrow morning’s breakfast). If I have any room, I’ll add a bit of the whites over the top.
Bake avocados & eggs for 15 minutes or until the eggs are how you like them (I like mine over medium so I put them in for 25 minutes.
While that’s baking, zest the lemon and squeeze the juice into a small dish. Because the amount of sauce is so small, I make it in the toaster oven but you can microwave it. Add butter/margarine, garlic, and pepper to the dish and heat until thoroughly melted, mixing occasionally. Once it’s completely melted whisk the cornstarch (or arrowroot) into the mixture until desired thickness (generally about a tablespoon).
Add avocado halves to your plate and allow to cool (picture shows them with sauce & feta but we actually prefer to eat it on the toast as follows). Run a spoon along the avocado skin once it’s cool enough to handle and use a fork to mush the egg & avocado; scoop out of skin and spread it on the toast. Drizzle the entire thing with the lemon sauce and crumble feta over it. Amazing!
One of my favorite autumn soups is rich butternut squash! The prepping of the squash is the only thing that takes up any time so you might want to give yourself ample time (guesstimate about a 10-30 minutes per squash) to peel and cube it. And don’t forget to save the seeds for roasting!
1 butternut squash med-large (roughly 3-4 lbs)
1/2 teaspoon marjoram
1/4 teaspoon pepper
1 cup applesauce or 1 large apple peeled, cored and cubed
1/4 cup margarine or similar
3 cups broth (vegetable is good but chicken is fine if you aren’t vegan, beef is a not a good choice here)
2 Tablespoons brown sugar
1 cinnamon stick 3 inches long (removed when done cooking)
1 cup pumpkin puree
1/4 teaspoon fresh ginger
8 oz cream cheese (or coconut cream as a vegan option)
Sour cream (or vegan equivalent)
Peel, core and cube your apple if you are not using applesauce.
Add everything to your cooker except your cream cheese and sour cream.
Add enough broth or water to cover ingredients if your 3 cups aren’t enough.
Put on high and find something fun to do for the next 4-5 hours (you can put this on low and cook it for 6-8 hours while you’re at work).
Your soup is done once everything has liquified. You can help this along by stirring the soup every once in a while during cooking.
Once it’s done, cut up cream cheese and allow it to melt in the soup. As it melts, whisk briskly to help incorporate it and break up any squash chunks.
Ladle into bowls, add a dollop of sour cream (this REALLY brings out the taste and makes the dish) and serve!
This soup freezes well though leave plenty of room for it to expand in the freezer. When thawed, heat and whisk it back into the consistency it was previously. Yes, you CAN freeze it with the cream cheese in it. You can freeze cream cheese by itself though it doesn’t always have the best consistency once thawed so it’s best used for baking or soups such as this. Enjoy!
One major plus about growing up in New York is the Italian food! I make an all-day sauce in the slow cooker that is just amazing! Here’s the recipe!
2 cans of 29 oz tomato Puree
1 can 28 oz diced tomatoes
6 cans 6 oz tomato paste
1 cup sun-dried tomatoes in oil
1 tablespoon minced garlic in oil
1 cup brown sugar
1 cup of diced onions
1 tablespoon basil
4 crushed bay leaves
2 tablespoons oregano (I like my sauce with extra oregano so add this to taste)
Directions:Open and empty all cans into the slow cooker. Fill one of the large cans halfway with warm water and swish to remove any remaining tomato juice. Pour from one can into the next until all cans are satisfactorily clean. Then pour the water into the slow cooker. Add all other ingredients and stir. Set slow cooker on high for four-six hours (or until sauce thickens)
Tips & Hints: This is a big recipe and should almost completely fill a 6 quart slow cooker. Reduce recipe to fit yours or use a large pot on the stove top. This sauce freezes VERY well with or without meat already added. Be sure to leave room when freezing for slight expanding. Fresh tomatoes can be substituted for diced but extra puree should be added to compensate the less liquid. You will also have to cook longer to allow for them to soften completely. Sun-dried tomatoes add a unique and robust flavor with just enough olive oil that you don’t need to add any more to the recipe, least of all with the minced garlic in olive oil (I make it myself for added flavor and freshness).
And there you have it! I hope you enjoy it as much as we do!
Quite some time ago, we had a delivery from Portland’s OrganicsToYou filled with the biggest leeks you’ve ever set your eyes on! I was quite happy to learn they could be frozen (sealed air tight as they will stink up your freezer and all your food in it otherwise!) and knew that I would be testing out some soup recipes later in the summer. Well… it’s later in the summer and the perfect time to create a new recipe. Of course “new” means I sort of threw it together without measuring anything so most of the measurements below are guesstimates except for the Bisquick because I happen to use a measuring cup to scoop it out.
Ingredients (6 quart slow cooker measurements):
2 cups chopped leeks (I used both white and green portions of leeks)
4 cups chopped raw potatoes (I had quite a few golden potatoes that really made this dish!)
2 tablespoons chopped carrot greens (I freeze these whenever we get carrots specifically for stews)
1/2 cup chopped celery or 1/2 tablespoon celery salt
1 tablespoon minced garlic in olive oil (again, I simply throw fresh garlic in the food processor and store in the fridge with olive oil in a jar)