Recipes Collected -

I found my "Round To It" . . .for Blogging Recipes collected from magazines - TV- Internet - Newspaper.
Jan. 29, 2012
First cooking Blog
I made Chestnut Soup - Mistake chestnuts were out of season - most were spoiled - so I used what I had and microwaved Acorn squash scooped it out and pureed it with the chestnuts and other vegetables. It turned out YUMMY!
Roasted Autumn Vegetables with Lentils - It turned out delicious most important I used the Butternut and Acorn squash purchased in Nov.
recipes below:

Chestnut Soup (Daphne Oz The CHEW abc)
serves 4
3 cups chopped chestnuts (canned or fresh)peeled
1/2 Cup white wine (forgot to add)
1 1/2 tbsp. Chopped thyme
1/4 Cup milk (oops forgot this too)
Kosher salt to taste
2 bay leaves - 4 sprigs fresh parsley - 4 sprigs thyme (used crushed)
(make bouquet gami by wrapping thyme, bay leaves & parsley in cheese cloth)
Sauteed in 3 tbsp. butter:
1 med. leek(white & light green parts only) or 2 shallots rinsed and finely chopped
1/2 Cup finely chopped celery
1/2 cup finely chopped carrots
1/2 Cup finely chopped onion
Add: Bouquet gami (seasoning pack) and chestnuts to
6 cups Chicken Broth - milk - and wine and simmer 25 min.
Add: Sauteed vegetables to broth simmer take out season pack
Puree: Acorn Squash (roasted or microwaved) scoop out of skin with strained vegetables then pour back into broth simmer 20 min.
Next time I may not puree the squash with the vegetables.

Roasted Autumn Vegetables with Lentils (Daphne Oz abc The CHEW)
serves 4
1. 4 small carrots (halved lengthwise)
1 Butternut Squash Peeled halved/seeded/cut into 1/2in. slices.
1/2 pound Brussels Sprouts (halved)
3 Shallots (quartered)
4 Cloves Garlic peeled
2. In large bowl drizzle 2 tbsp. olive oil - salt & pepper over vegetables and roast in oven for 30min.
3. 1/2 cup dried Black Lentils (rinsed) Put in small sauce pan cover with water by 2 inches. Bring to a boil and simmer covered 20 min. Drain and season with salt & pepper.
5. Take garlic off roasting pan and mash up.
4. In small bowl Add: 4 tbsp. olive oil - 3 tbsp. Apple Cider Vinegar - 1 tbsp. Dijon Mustard and mashed garlic. Whisk together
6. Add: lentils to above then fold into 1/2 lb. Arugula
Place Arugula on salad plate and top with roasted vegetables and serve with soup.
Makes for a delicious vegetarian healthy meal.
My grand-kids enjoyed both these recipes.