100 Things # 10

[cornerofmadness]

{Take the 100 Things challenge: 100 (mostly diabetic) recipes!}

It's been a long while since I've done these (and learned i forgot to tag at least one of them). It's Thanksgiving and the holidays so let's make a feast. All of these are from diabetic sites (except the soup). I've posted the soup before but it was in a real downer of a post so let's not revist that.


Butternut Squash Soup

¼ cup ( ½ stick) of butter
½ large sweet onion chopped (can substitute 1 large shallot)
6 cloves of garlic chopped
1 large butternut squash, peeled, sealed and chopped into chunks OR (and this way is much much easier) two boxes of frozen butternut squash puree (might be called ‘winter squash’)
½ cup white wine
½ cup orange marmalade (sugar free can be used)
3 sprigs fresh tarragon (or dried to taste)
6 cups veggie stock (or chicken)
Salt and pepper to taste
1 cup heavy cream

If you’re going with the actual peeling of the squash, use this recipe: melt butter in large stock pot over med. Heat. Add onion and garlic, cook 4-6 min. until soft (be careful not to burn the garlic). Add in squash, wine, marmalade and tarragon. Cook 3 minutes. Add stock and cook @ 10-15 minutes until squash is soft. Transfer to food processor in small batches and blend until smooth (or use immersion blender for same result). Return to pot, add salt and pepper. Stir in heavy cream and heat through (do not boil) and serve.

If you’re going with the butternut puree, defrost puree in microwave. Cook onions and garlic the same way. Add in puree, wine, marmalade and tarragon and cook until heated through. Add in stock and slowly let it cook about 7-10 minutes to let flavors blend. add salt and pepper. Stir in heavy cream and heat through (do not boil) and serve.

Either way – you can swirl crème fraiche through it for prettiness.
Serving size, 6. Calories? – who are you kidding? If you’re eating this, you’re not caring.



Rosemary-Chive Rolls

• 3 - 3 1/2 cups all-purpose flour
• 1 package active dry yeast
• 3 tablespoons snipped fresh chives
• 1 tablespoon snipped fresh rosemary
• 3/4 cup water
• 1/4 cup butter
• 1 teaspoon sugar or sugar substitute* equivalent to 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup mashed potatoes
• 3 tablespoons butter, melted
1. In a large mixing bowl, combine 1 cup of the flour, yeast, chives, and rosemary. In a small saucepan heat and stir water, 1/4 cup butter, sugar, and salt until warm (120 degrees F to 130 degrees F) and butter almost melts. Add butter mixture to flour mixture. Add egg and mashed potatoes. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Use a wooden spoon to stir in as much of the remaining flour as possible.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Grease two large baking sheets; set aside. Roll dough to 1/4-inch thickness. Use a floured 2-1/2-inch biscuit cutter to cut into rounds. Brush with some of the melted butter. Reroll scraps as necessary.
4. To shape rolls, fold dough rounds in half, making the crease slightly off center. Place rolls, larger halves on top, 2 inches apart on prepared baking sheets. Cover; let rise until nearly double in size (about 30 minutes.)
5. Preheat oven to 375 degrees F. Lightly brush tops of rolls with the 3 tablespoons melted butter. Bake for 12 to 15 minutes or until golden. Serve warm. Makes about 30 rolls
Note
• *Sugar Substitutes: Choose from Splenda®Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 74 cal.
Make Ahead Tip
• Advance Preparation: Prepare and bake rolls as directed. Cool completely. Place in an airtight container; cover. Freeze up to 1 month. Thaw at room temperature for several hours. To reheat, wrap rolls in a single layer in foil. Heat in a 350 degree F oven for 10 to 12 minutes or until warm. - from Diabetic Living & Better Homes and Gardens

Comments

[ishte.livejournal.com]

MMMMM.... that soup sounds delish. ^_^ I wish now that I'd bought a butternut instead of a spaghetti squash the other day now.

[cornerofmadness.livejournal.com]

that soup is very good. I wish my store still carried the puree (I have troubles cutting through the hard thing. I should just cook it whole first then toss it in the soup_

[ishte.livejournal.com]

You can boil it for a few minutes and then drop it in a bowl of ice water to cool it quickly and then you should be able to use a vegetable peeler to peel it. Once the peel is off it's usually quite a bit easier to cut up. I hope that's helpful. Using primarily fresh ingredients has definitely been a learning experience for me!

[cornerofmadness.livejournal.com]

I can try that. I can't really hold a peeler for any length of time but it's worth a try