Creative eating

Much of the time we cook the same old stuff — good enough. Sometimes the mood to branch out strikes one of us or the other.

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Last night I made a curried butternut soup based on several different online recipes. Here’s my version, as I remember it:

1 large butternut squash, halved and seeded
1 medium head garlic
Less than 1/4 c onion in one piece
3-4 T butter
1 T curry powder
4-5 c chicken stock
1/4-1/2 c plain yogurt
1/4-1/2 c milk

At 350, roast the squash, cut sides down, along with the garlic and onion. I put the onion and garlic under the hollows of the squash for most of the roasting time. When tender (about an hour), squeeze out / peel the garlic into a blender along with the onion, and scoop in the squash flesh as well. Blend smooth, adding some broth if it helps. I had to do two batches in order to blend all of the squash.

Meanwhile, in a small pan saute the curry powder in the butter, and in a pot heat the stock.

Stir in the puree and the curried butter and heat through. Remove from heat and stir in the milk and yogurt.

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Then for lunch today I made peanut-lime noodles. I didn’t measure anything, so measurements are guesses. This just made enough for Amy and me.

1 serving of cooked spaghetti noodles
2-3 T olive oil
2-3 T soy sauce
2-3 T lime juice
6-8 T natural peanut butter
1/4 t each of ginger and garlic powder
1/3 c each of frozen peas and corn

In an iron skillet heat up the oil, soy sauce, lime juice, peanut butter, and spices. Cook the peas and corn in this sauce. Add the noodles and stir to heat through and coat.

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Last night (the 12th) we had chicken spinach salad.

Fresh spinach, carrots and celery, homemade croutons (toss four slices of bread cubes with 1/4 c melted butter and your favorite seasonings, bake 10 min at 300, stir, bake another 5 min or until crisp), and the chicken.

We’d roasted a chicken some time ago and froze the leftover meat in portions. After thawing a portion, I cut it into bite-size pieces, sauteed with olive oil and a little butter and a generous dusting of flour.

Homemade vinaigrette to top it all off.

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