Carrie Fehr

Kitchen Garden Food

Tag: Pomegranate

October 23, 2017

Butternut Squash Soup

butternut-squash-soup-jpgOn stormy weather nights when I crave something warm and comforting, there’s nothing like a steaming bowl of butternut squash soup to assuage the winter chill. This soup is easy to prepare and with a handful of simple ingredients, it will turn into something creamy and soothing. A sprinkling of pomegranate seeds adds a little burst of color and crunch. Soup On!

Butternut Squash Soup

Ingredients:

1 tablespoon olive oil

1/2 onion, diced

2 cloves garlic, minced

2 teaspoons grated fresh ginger

6 cups vegetable stock or water

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces

1/4 pound sweet potato, peeled, cut into 1-inch pieces

6 cups vegetable stock or water

3/4 cup coconut milk

Season with salt and white pepper

Directions:

Heat olive oil in large saucepan over medium heat, add the onions, and sauté about 5 minutes. Add the garlic and ginger. Cook until the onion is very soft, about 10 minutes.

Add the vegetable stock or water to the onions and bring to a boil. Add the butternut squash and sweet potato, return to a boil then, reduce the heat, cover, and simmer until the squash and sweet potato is soft.

Pour the soup into a blender and purée until smooth. Add the coconut milk. Return the blended butternut squash and coconut mixture to the saucepan, then, bring it to a simmer. Remove from heat. Taste and season with salt and white pepper.

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January 3, 2017

Butternut Squash Soup

butternut-squash-soup-jpgOn stormy weather nights when I crave something warm and comforting, there’s nothing like a steaming bowl of butternut squash soup to assuage the winter chill. This soup is easy to prepare and with a handful of simple ingredients, it will turn into something creamy and soothing. A sprinkling of pomegranate seeds adds a little burst of color and crunch. Soup On!

Butternut Squash Soup

Ingredients:

1 tablespoon olive oil

1/2 onion, diced

2 cloves garlic, minced

2 teaspoons grated fresh ginger

6 cups vegetable stock or water

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces

1/4 pound sweet potato, peeled, cut into 1-inch pieces

6 cups vegetable stock or water

3/4 cup coconut milk

Season with salt and white pepper

Directions:

Heat olive oil in large saucepan over medium heat, add the onions, and sauté about 5 minutes. Add the garlic and ginger. Cook until the onion is very soft, about 10 minutes.

Add the vegetable stock or water to the onions and bring to a boil. Add the butternut squash and sweet potato, return to a boil then, reduce the heat, cover, and simmer until the squash and sweet potato is soft.

Pour the soup into a blender and purée until smooth. Add the coconut milk. Return the blended butternut squash and coconut mixture to the saucepan, then, bring it to a simmer. Remove from heat. Taste and season with salt and white pepper.

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November 6, 2015

Mixed Green Salad with Persimmon, Pomegranate and Manchego Cheese

I look forward to the arrival of persimmons in the late fall when they are at peak of the season.  This highly prized fruit has a unique sweetness that adds a wonderful flavor to salads, fresh salsas, or baked goods, such as puddings or breads.

Persimmons are beautiful trees with dark green leaves, enlivened by bright pumpkin-colored fruit on twisty branches.  Even as the tree loses its leaves in the early winter, the fruit will ripen and dangle on a stem like a piece of jewelry, attracting flocks of shiny black crows that gather together for a holiday feast.  It is picturesque, yet, somewhat odd and eerie, like something from an Edgar Allen Poe story.

When it comes to flavor and texture, the two most common varieties of persimmons, Fuyu and Hachiya, are polar opposites.  Fuyu persimmons have a tomato-like shape and are firm like an apple,  where as the deep reddish-orange Hachiya turns a translucent soft consistency when ripe.

A brightly colored salad of Fuyu persimmons, pomegranates, and mixed greens, with shaved Manchego cheese, accented by toasted pepitas, in olive oil vinaigrette— is one that I could eat everyday.  It is a great beginning to any meal and will surely dazzle your guests at the holiday table.

Mixed Greens with Persimmon, Pomegranate and Manchego Cheese

Ingredients:

4 to 5 handfuls of mixed greens such as frisee, radicchio, arugula, mizuna, escarole

2 large Fuyu persimmons, thinly sliced

2 ounces Manchego cheese, shaved

¼ cup toasted pepitas

¼ cup pomegranate seeds

Fresh ground pepper to taste

Vinaigrette

1 tablespoon sherry vinegar

¼ teaspoon salt

1 teaspoon grainy mustard

3 tablespoons olive oil

Directions:

In a large salad bowl, combine mixed greens, persimmons, Manchego cheese, toasted pepitas, and pomegranate seeds.  Drizzle vinaigrette over the salad and toss until lightly coated.  Add fresh ground pepper to taste.  Serves 4.

Vinaigrette

In a small bowl add vinegar and salt until salt dissolves, then whisk in mustard.  Slowly whisk in olive oil until emulsified.

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November 4, 2012

Mixed Greens with Persimmon, Pomegranate and Manchego Cheese

I look forward to the arrival of persimmons in the late fall when they are at peak of the season.  This highly prized fruit has a unique sweetness that adds a wonderful flavor to salads, fresh salsas, or baked goods, such as puddings or breads.

Persimmons are beautiful trees with dark green leaves, enlivened by bright pumpkin-colored fruit on twisty branches.  Even as the tree loses its leaves in the early winter, the fruit will ripen and dangle on a stem like a piece of jewelry, attracting flocks of shiny black crows that gather together for a holiday feast.  It is picturesque, yet, somewhat odd and eerie, like something from an Edgar Allen Poe story.

When it comes to flavor and texture, the two most common varieties of persimmons, Fuyu and Hachiya, are polar opposites.  Fuyu persimmons have a tomato-like shape and are firm like an apple,  where as the deep reddish-orange Hachiya turns a translucent soft consistency when ripe.

A brightly colored salad of Fuyu persimmons, pomegranates, and mixed greens, with shaved Manchego cheese, accented by toasted pepitas, in olive oil vinaigrette— is one that I could eat everyday.  It is a great beginning to any meal and will surely dazzle your guests at the holiday table.

Mixed Greens with Persimmon, Pomegranate and Manchego Cheese

Ingredients:

4 to 5 handfuls of mixed greens such as frisee, radicchio, arugula, mizuna, escarole

2 large Fuyu persimmons, thinly sliced

2 ounces Manchego cheese, shaved

¼ cup toasted pepitas

¼ cup pomegranate seeds

Fresh ground pepper to taste

Vinaigrette

1 tablespoon sherry vinegar

¼ teaspoon salt

1 teaspoon grainy mustard

3 tablespoons olive oil

Directions:

In a large salad bowl, combine mixed greens, persimmons, Manchego cheese, toasted pepitas, and pomegranate seeds.  Drizzle vinaigrette over the salad and toss until lightly coated.  Add fresh ground pepper to taste.  Serves 4.

Vinaigrette

In a small bowl add vinegar and salt until salt dissolves, then whisk in mustard.  Slowly whisk in olive oil until emulsified.

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