I've got a split & seeded butternut squash roasting in the oven. I'm
making roasted butternut squash soup.

It's one of my "signature dishes" although I plan to cut this recipe in
half:

Roasted Butternut Squash Soup

2 large butternut squash (about 4 lbs.)
olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves or to taste

Cut squashes in half lengthwise and scoop out the seeds. Brush with
olive oil and place, cut side down, on a baking sheet. Roast the squash
at 350F for 1 hour until tender. Handle with an oven mitt; scoop the
flesh from the shell with a spoon and place in a large mixing bowl. In
another mixing bowl, blend together the stock and water. Add a little
minced garlic if desired. Puree the squash in a blender or food
processor with the liquid in batches, adding liquid as needed, until
smooth (this can also be done in the cooking pot with a stick blender).
Add the salt & pepper, onion powder and tarragon. Bring soup to a boil.
Reduce heat to a simmer and cook over very low heat to allow the
seasonings to incorporate, stirring occasionally. Serves 8.
***********

On to other things, I've got ground lamb (nope, no shepherd's pie in
mind!) which I'll season with S&P and brown in a skillet with a little
minced garlic, then add a handful of frozen spinach leaves and crumbled
feta cheese. I grate in some fresh lemon zest, cover it let it cook for
a few more minutes. It's an easy dish, very tasty. Makes for great
leftovers. :)

I've also got a couple of cod fillets in the freezer I need to use. I
can't decide whether or not to pan fry them or bake them. It's still
early. :)

Got any plans for cooking today?

Jill

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On 2/9/2024 11:33 AM, jmcquown wrote:

I've got a split & seeded butternut squash roasting in the oven.  I'm
making roasted butternut squash soup.

It's one of my "signature dishes" although I plan to cut this recipe in
half:

Roasted Butternut Squash Soup

2 large butternut squash (about 4 lbs.)
olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves or to taste

Cut squashes in half lengthwise and scoop out the seeds. Brush with
olive oil and place, cut side down, on a baking sheet. Roast the squash
at 350F for 1 hour until tender. Handle with an oven mitt; scoop the
flesh from the shell with a spoon and place in a large mixing bowl. In another mixing bowl, blend together the stock and water. Add a little
minced garlic if desired. Puree the squash in a blender or food
processor with the liquid in batches, adding liquid as needed, until
smooth (this can also be done in the cooking pot with a stick blender).
Add the salt & pepper, onion powder and tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very low heat to allow the
seasonings to incorporate, stirring occasionally. Serves 8.
***********

Got any plans for cooking today?

Jill

Filet Mignon. For Christmas I received a box of steaks from Kansas City
Steaks and this is one of them.

Potato of some sort and a salad.

Cabernet Sauvignon to wash it down with.

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On 2/9/2024 1:44 PM, Ed P wrote:

On 2/9/2024 11:33 AM, jmcquown wrote:

I've got a split & seeded butternut squash roasting in the oven.  I'm
making roasted butternut squash soup.

It's one of my "signature dishes" although I plan to cut this recipe
in half:

Roasted Butternut Squash Soup

2 large butternut squash (about 4 lbs.)
olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves or to taste

Cut squashes in half lengthwise and scoop out the seeds. Brush with
olive oil and place, cut side down, on a baking sheet. Roast the squash
at 350F for 1 hour until tender. Handle with an oven mitt; scoop the
flesh from the shell with a spoon and place in a large mixing bowl. In
another mixing bowl, blend together the stock and water. Add a little
minced garlic if desired. Puree the squash in a blender or food
processor with the liquid in batches, adding liquid as needed, until
smooth (this can also be done in the cooking pot with a stick blender).
Add the salt & pepper, onion powder and tarragon. Bring soup to a boil.
Reduce heat to a simmer and cook over very low heat to allow the
seasonings to incorporate, stirring occasionally. Serves 8.
***********

Got any plans for cooking today?

Jill

Filet Mignon.  For Christmas I received a box of steaks from Kansas City Steaks and this is one of them.

Potato of some sort and a salad.

Cabernet Sauvignon to wash it down with.

Sounds good to me! except for the salad, you may have my share ;)

Jill

--- SoupGate-Win32 v1.05
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On 2024-02-09, jmcquown <j_mcquown@comcast.net> wrote:

Got any plans for cooking today?

We're having chicken and noodles. The chicken is boiled, and the celery,
onion and salt are simmering. I'm going to pluck the chicken meat in a
minute or two. I forgot to buy wide egg noodles, so I'm substituting
penne. That should be fine.
My wife has a, possibly 75 person, Zoom call at around 4:30 which is the
normal time we eat. Everything will be in the fridge, ready to be
reheated when she's done.
It's time to reduce the chicken to bones and meat. ;) for Bruce!

leo

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On Fri, 9 Feb 2024 11:33:18 -0500, jmcquown wrote:

I've got a split & seeded butternut squash roasting in the oven. I'm
making roasted butternut squash soup.

It's one of my "signature dishes" although I plan to cut this recipe in
half:

Roasted Butternut Squash Soup

2 large butternut squash (about 4 lbs.)
olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves or to tast

You'd die trying to survive on that! That is not a meal.

-sw

--- SoupGate-Win32 v1.05
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On 2/9/2024 9:49 PM, Sqwertz wrote:

On Fri, 9 Feb 2024 11:33:18 -0500, jmcquown wrote:

I've got a split & seeded butternut squash roasting in the oven. I'm
making roasted butternut squash soup.

It's one of my "signature dishes" although I plan to cut this recipe in
half:

Roasted Butternut Squash Soup

2 large butternut squash (about 4 lbs.)
olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves or to tast

You'd die trying to survive on that! That is not a meal.

-sw

At what point did I say I was trying to survive on it? It's only one
thing I cooked today.

Yes, soup can be a meal. Probably not that soup, but hearty soups
certainly can be. BTW, I did have a toasted, buttered sourdough roll to
go with the bowl of soup. Feel better now?

Jill

--- SoupGate-Win32 v1.05
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On Fri, 9 Feb 2024 20:49:44 -0600, Sqwertz <sqwertzme@gmail.compost>
wrote:

On Fri, 9 Feb 2024 11:33:18 -0500, jmcquown wrote:

I've got a split & seeded butternut squash roasting in the oven. I'm
making roasted butternut squash soup.

It's one of my "signature dishes" although I plan to cut this recipe in
half:

Roasted Butternut Squash Soup

2 large butternut squash (about 4 lbs.)
olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves or to tast

You'd die trying to survive on that! That is not a meal.

Says the man who's trying to die from his own cooking.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2/10/2024 12:27 AM, itsjoannotjoann@webtv.net wrote:

On Friday, February 9, 2024 at 10:33:30 AM UTC-6, jmcquown wrote:

Got any plans for cooking today?

Jill

I'm late with my post but no supper was cooked here. I ate a late lunch
at the Chinese place.

I hope it was good! Anything planned for today?

Jill

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On 2024-02-10, bruce bowser wrote:

MMMM .... Those Chinese buffet places are always great!

Always take a spoon of everything to make the first plate
so you can concentrate on good stuff for number two.

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On 2/10/2024 2:27 PM, itsjoannotjoann@webtv.net wrote:

On Saturday, February 10, 2024 at 10:29:33 AM UTC-6, jmcquown wrote:

On 2/10/2024 12:27 AM, itsjoan...@webtv.net wrote:

I'm late with my post but no supper was cooked here. I ate a late lunch
at the Chinese place.

I hope it was good! Anything planned for today?

Jill

It was excellent!!

I replied in Dave Smith's thread about the pizza dough he's made for his Saturday
supper that I might have Gorton fish sticks tonight. Real fish and not minced!!

I saw that, and I replied I hope those fish sticks are not
disappointing. The last time I tried them they were very disappointing.
Are you planning to cook them in the air fryer?

Jill

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