Thursday, April 14, 2016

Cooking


This photo shows the beginning of the best butternut squash soup I have ever made.    I roasted two large butternut squash overnight in the crockpot scooping out the flesh,  adding onions, celery and just a third of a box of chicken stock. Quarter of a stick of butter and a capful of cinnamon. Delicious. I think using less liquid helped intensify the flavor.

Below is another meal, turkey chili. I used 12 ounces of ground turkey breast, as well as a 12 ounce frozen rolll of Shadybrook Farms Turkey sausage that I got over the holidays for a very good price from Walmart. The spicing was very mild so it really didn't affect the taste of the chili. 


I added some peppers that I got on the clearance rack at the local Produce Market over 2 pounds for just $.99.  B The last of a jar of chili, onion, one can of diced tomatoes. Homemade taco seasoning. Delicious.  



We also had shrimp, and sirloin tips which lasted for dinner and three lunches during the week.

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