Stews and Soups

This weekend even though it was the last hot days of summer I got into the fall mood and started making some soups. Saturday night I made jambalaya for JP and Peg and Sunday I made butternut squash soup for M&J. The recipes below were all adapted from information from friends, family and our CSA.

Quick Garlic Bread

1 loaf ciabatta

2 garlic cloves

1/4 to 1/2 cup of olive oil

basil

parmesan

-blend olive oil, basil and garlic

-spread on ciabatta and grill

-top with shaved parmesan

Butternut Squash Soup

1 butternut squash, halved peeled and cubed

1 celeriac root

2-3 carrots

1 yellow onion

3 cloves of garlic

5 sprigs of thyme

1 box chicken stock

1 can canelli beans or northerns

2 cups swiss chard cleaned and chopped

4-5 pieces of bacon cooked and chopped

-saute squash, celeriac root, carrots, onion garlic and thyme until tender

-Add broth and boil

-In batches blend soup

-Put back in soup pot and add beans, swiss chard and bacon

-season with salt and pepper

Art's Quick Jambalaya

3-4 chicken breast cubed

2 pieces of bacon roughly chopped

1/2 cup of olive oil

1/2 cup of flour

4-5 tomatoes

4 celery stocks

2 carrots

1 yellow onion

2 red peppers

salt, pepper, paprika and creole spices

3/4 cup of white rice

spicy sausage

1 box chicken stock

10 okra or bag of frozen okra

-Heat bacon in soup pot and add chicken to brown

-Remove chicken and bacon and place on plate for later addition

-Add olive oil and flour to pot remembering to scrap up remnants from browning

-Stir continuously to form roux and cook until dark carmel color

-Add veggies and spices and coat with roux

-add stock and bring to a boil

-add rice turn to simmer and cover, cook for 20 minutes or until rice is tender

-add sausage and okra and cook for 5 more minutes

-add salt pepper and hot sauce to your liking.