Monthly Archives: October 2010

Roasted Sweet Potato Soup

Matthew:  I’m getting my wisdom teeth out in a couple weeks, so I wanted to start making some soups and freezing portions of them so that I could just pull them out of the freezer to eat when the time comes.  I’ve never made soup out of sweet potatoes before, but when I searched for roasted sweet potato soup, I found this recipe that sounded good.  It’s a fairly fast recipe to make and can be done in stages.  By roasting the potatoes ahead of time, the soup gets a nice, carmelized flavor.  The rosemary is a great addition, making the soup smell wonderful.

Leek and Ham Quiche

Matthew:  I had some late summer leeks to use up from my CSA and I decided that they would go well in a quiche with some diced ham, red bell pepper, jalapeno, and swiss cheese.  I used this recipe for the crust and as a guide for baking time.  I baked the crust for less than ten minutes and then put the filling in for the rest of the baking.  It turned out really well and made for a tasty dinner for several nights.   I tried using some organic brown eggs for the quiche.  I’m not sure that I can really tell a difference in the taste, but it is nice to support local, organic farms.

Roasted Vegetable Soup

Bill:  It’s that time of the year again for some nice warm soup.  One of the great recipes that Jill found is for Roasted Vegetable Soup.   The soup was pretty easy to make and tastes great.  I used Matt’s suggestion to roast the vegetables on parchment paper on a cookie sheet.  Much easier to clean up!

I decided to finish it with the same two special toppings that we use on Creamy Red Pepper soup.  One is baguette croutons which are nice and crunchy warmed up in a fry pan with a little olive oil.  The final topping is a dollop of mascarpone cheese.  The cheese is a nice sweet compliment to the soup.

Here is the recipe.

Roasted Vegetable Soup

Pumpkin Chocolate Chip Squares

Bill:  Since I have a daughter that is a pumpkin/squash enthusiast, I thought it was time to make something with one of her favorite ingredients.  Well actually, we had some left over pumpkin after Matt and Jill had made some great pancakes recently.  Anyway… I found this recipe which was easy to make and tasted great.  It was a good “fall” dessert to go along with the roasted vegetable soup that I made this week.

Squash, Sweet Potato, and Carrot Soup

Katie:  I hesitated in posting this meal, since my pictures don’t really do it justice.  (Click on the following link to the recipe source for better pictures!)  I’ve tried a few winter squash soup recipes before, but they were all kind of bland.  This recipe for Squash, Sweet Potato, and Carrot Soup had the perfect combination of orange vegetables, cooked with onions and cumin.  I couldn’t find urfa pepper, but smoked paprika was a good substitute, and honey added just the right amount of sweetness to the soup.   I used a pretty big squash, so I adjusted the other ingredients accordingly.  I served it with Whole Wheat Bread, which I changed a little by substituted honey for sugar.  It was a good meal for a cold and rainy fall day!

Bananas Foster Bread


jillpickle:  When I get the new Cooking Light in the mail, I take it and look for all of the recipes that sound good and fold back the corners on that page.  Then I wait until someone makes those recipes for me!  Well, the second part did not happen so, in a fit of hunger AND observing 2 very, very ripe bananas, I flipped open to the dog-earred page that had various banana bread recipes!  This one caught my eye!  I ended up making substitutions since this was a spur of the moment idea (baking): Brandy for cognac, oatmeal for flaxseed and low-fat sour cream for yogurt.

Butternut Squash, Oven-dried Tomatoes, and Pesto Pizza

Katie:  I’ve used butternut squash in soup before, but was interested in trying something different.  After finding a butternut squash and fresh tomatoes at the farmers market, I decided to make pizza.  I based it on this recipe for Pesto Pizza with Butternut Squash.  I used this recipe for the pizza dough, which has worked well before.  In addition to homemade pesto and roasted butternut squash, I decided to make oven-dried tomatoes, which seem to be popular at the moment!  I topped the pizza with goat cheese and a little parmesan cheese.  It turned out really good!  The flavors of roasted squash, oven-dried tomatoes, and goat cheese went together well.  It was an interesting meal for a fall day.