Saturday, October 20, 2018

Moroccan Style Butternut Squash Stoup #SoupSaturdaySwappers

I wasn't sure I was going to be able to participate this month.  We had a bit of a hurricane last week, you might have heard about it? Hurricane Michael hit just about 50 miles from us, at one mile shy of a Category 5.  We were without power for a few days, and I just didn't think this was going to come together at all.
But here I am, and here's my take on the theme for this month, which just so happens to be a Fall Stew, Comforting Fall Stews that is, this event for Soup Saturday Swappers is hosted by Colleen of Faith, Hope, Luck and Love Survive Despite a Whiskered Accomplice. 
Moroccan Style Butternut Squash Soup for #SoupSaturdaySwappers

I'm there. Even if here in Florida, we're not exactly cold yet.  I'm told that the 90's, temperature wise that is,  are almost behind us.
I'll believe it when I see it.

I went here for my inspiration, but I did change it up.  I used some lovely pork stock, and didn't put in any zucchini, or basil or orange zest which the original recipe called for and I have to admit to upping the spices a touch.    
I didn't add any chicken either.   I used some of the pork I'd made the stock from.
Waste not, want not.  Besides which I love pork.
Sautéeing the onions with the spices actually brings out the flavor more than just dumping them into the pot.
Moroccan Style Butternut Squash Soup for #SoupSaturdaySwappers
 It looked good, but needed, something.
Moroccan Style Butternut Squash Soup for #SoupSaturdaySwappers
 So I popped outside, picked some chives, and sprinkled them on top.
Moroccan Style Butternut Squash Soup for #SoupSaturdaySwappers
After adding the cooked pork and some creme fraiché.  
Moroccan Style Butternut Squash Soup for #SoupSaturdaySwappers

And I think this could also be made totally vegetarian as well, just by subbing out the pork stock for some vegetable stock.  

Yield: 4-6 generous servings

Moroccan Style Acorn and Butternut Squash Stoup
Moroccan Style Butternut Squash Soup for #SoupSaturdaySwappers

prep time: 15 minscook time: 20 minstotal time: 35 mins
This warm, rich soup tastes fantastic,even the weather is hot out side.


1 tablespoon olive oil
1 cup chopped onion
1 teaspoon ground cumin (heaped)
1/4 teaspoon ground cinnamon (heaped)
1/4 teaspoon ground red pepper (heaped)
4 cups (1/2-inch) cubed peeled butternut  
2 tablespoons no-salt-added tomato paste
4 cups Pork Stock
2/3 cup uncooked couscous
3/4 teaspoon kosher salt
2 cups chopped cooked pork
1 tablespoon Cremé Fraiché (totally optional)
1 teaspoon chopped chives for decoration


    Heat a large heavy bottomed pan over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally.  Add butternut squash and tomato paste, then add the cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly, cook 1 minute. Stir in Pork Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, add the butternut squash  and simmer 10-12 minutes. Stir in couscous, salt and cook 5 minutes or until squash is tender.  Add the chopped cooked pork, just to warm through a little.  Remove pan from heat.  
    Serve with some Naan, or a crusty roll and float a little creme fraiche on top and a sprinkle of chopped chives.
    Created using The Recipes Generator

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    Friday, October 19, 2018

    Thai-style Crab Cake Stuffed Mushrooms for #FishFridayFoodies

    I had fun racking my brain for what to make for this month's #FishFridayFoodies theme.  Our hostess this month is Stacy of Food Lust People Love and she suggested Seafood Fillings.

    I was actually doubtful that I would even participate in this but then got that AHA!!!! moment, and I knew what I wanted to make.  And since I was going to a potluck this past week, I decided to go ahead and make it. 

    I've been working on a new crab cake recipe and almost had it right the last time I made it, but something was missing, but I got it now.

    Boy do I got it, and I'll share the full Crab Cake recipe later on.
    But for now, it's Fish Friday Foodies time and it's time to use a seafood as a filling.
    I think my crab cakes are perfect for these little bites of YUM.

    Yield: 24 stuffed mushrooms

    Thai Style Crab and Shrimp Stuffed Mushrooms

    prep time: cook time: total time:


    6 oz. Crab Meat
    6 oz. Shrimp - peeled and deveined
    1 teaspoon fish sauce
    2 teaspoons Green Curry Paste - stirred into 2 teaspoons water
    1 egg
    1 cup Panko
    24 large Mushroom Caps


    Preheat oven to 350 degrees.
    Stir the Curry Paste, water, egg and fish sauce together.   Place the shrimp into a small food processor and process to a paste, leaving a few chunks of shrimp.  Place the crab meat, shrimp and panko into a bowl and mix together.  Add the egg, fish sauce, curry paste and the water, mix together.  I like to place a glove on my hands and use my hands to toss it together, this ensures an even mix, without mooshing it together too much.   Set in the fridge for a minute while you prepare the mushroom caps. 
    Prepare  the mushrooms by taking out the stems, but don't throw them away, reserve for another use. 
    Scoop up a tablespoon or so of the crab mixture, using a small scoop and place on the inside of the mushroom cap.  Bake at 350 degrees for about 20 minutes or until the mushrooms and crab/shrimp mixture is cooked and is browned a little . (If they don't look too browned, turn the temp up to 375 degrees and bake an additional 3-5 minutes).
    Created using The Recipes Generator

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    Wednesday, October 17, 2018

    Savory and some sweet Halloween Ideas

    Halloween is almost here.
    Although if you go in the stores you'd think that Christmas is just around the corner with all their decorations out, but, no, Halloween is first on the calendar. 
    And I've got a few ideas for you.

    I like the sweet stuff, but am also a big fan of savory foods. 
    Every year, I make what my DH calls 'Eyeball' Stew.   This became a tradition many years ago during a Halloween potluck.    The small pickling onions do resemble peeled eyeballs, and the bacon in stew can also be called various things, and of course, what self respecting Halloween stew wouldn't have fungus in it as well. Eyeball Stew  aka  Beef Bourignon
    All I know is, this tastes great with some crusty bread or rolls on the side.

    I call this Vampire Blood Tapanade.   It sorta looks like coagulated blood or what might happen to a vampire who eats garlic.
    Vampire Tapenade

    Everyone's up for Deviled Eggs right?  Well, how about some Tate's Hell Snake Eye Deviled Eggs.  
    These disappear fast when I make them.
    Tate's Hell Snake Eye Deviled Eggs
    Or just make some of my regular Tate's Hell Deviled Eggs
    Tate's Hell Deviled Eggs

    I admit it, I'm not into carving pumpkins.   But I like to decorate my table and these carved orange peppers work well,  Jack o' Lantern Peppers
    Carved pepper Jack o' lantern
    I also like to dip things like oh, my Spicy Witchy Fingers, Spicy Witchy Fingersbut when I dip them, I want something good to dip them in.  This Green Spider Dip Green Spider Dipworks really well.  I guess you could also dip Pita Chips in there as well.
    Or you also use these Garlic Twists for dipping purposes.   Garlic Twists

    And in the spirit of dipping, okay, so it's more like topping stuff.  How about serving a Spider Cake alongside some Spider Eggs Spider Cake
     I guarantee you'll get some second or third looks when you bring this to the party.

    And finally for the people who have a sweet tooth.   May I offer you some Mice and Crunchy Eyeballs?  Chocolate Kiss Mice and Crunchy Eyeballs

    Now I need to get busy, I've got a great idea for a new fun dish to make this year but I don't want to spoil the surprise just yet.

    Gotta save something for later.

    Anticipation is 90%.  

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