Tuesday, December 20, 2011

Christmas Dinner: Part One

One of my favorite things about winter thyme is soup. The other one is homemade bread. I used butternut squash as the base of this soup as it can be made sweet or savory, but I chose to make it slightly sweet. I found the recipe somewhere AND the directions were like half a page long. They were actually quite cumbersome and a little confusing, but after making this I dumbed it down to a few short steps.


I think if people actually wrote the directions so they were easier to read, more people would cook. I took one look at the paragraph of instructions and almost didn't make it. Because you know what happens? You lose your place in the instructions...every time you have to look at them. ANNOYING! I don't know why people don't realize this- especially ones that are paid to design these magazine spreads. If you are going to tell people how do make something MAKE IT EASY ON THE EYES! Pretty please :)

Butternut Squash Soup (serves 4)

  • 1 butternut squash
  • 2 green apples
  • 1 onion, sweet or Vidalia
  • 1/4 stick organic butter
  • 1 c. organic vegetable broth
  • 2 c. water
  • 5 sprigs thyme
  1. Cut squash in half lengthwise and roast for 1 1/2 hours at 400 degrees. 
  2. Chop onion and apple. Pull thyme leaves off twigs.
  3. In pot on medium heat, saute onion until soft and slightly browned (approx 10 minutes).
  4. Put in apples and thyme, saute for about 5 minutes.
  5. Add in 1 c. water and 1 c. vegetable broth.
  6. Bring to a boil, then turn heat back down to medium, let simmer for 15 minutes.
  7. Scoop out squash and add to broth.
  8. Put soup in food processor or blender and puree until smooth.
  9. Add 1 c. water and honey to taste (if you want it sweet)
Because you have to roast the squash for so long, this is a good thing to start and then make something else while the squash is in the oven. On to the bread! I was going to infuse it with thyme, however, my little sis brought me some beautiful rosemary from her garden! Thanks poop face!

Rosemary Infused Whole Wheat Bread (serves 4)
  • 1 c. organic bread flour
  • 1 1/2 c. whole wheat flour
  • 1 c. water
  • 1 tbsp salt
  • 1 pkt yeast
  • 1 tbsp sugar
  • a lot of rosemary
  • drizzle of olive oil
  1. Preheat oven to 350 degrees.
  2. In bowl, put 1 c. water, 1 pkt yeast, and 1 tbsp sugar. Let sit for a few minutes to make sure the yeast is still active. (If it is it will have grown in size)
  3. Add in all flour, salt, and rosemary.
  4. Mix together.
  5. Knead for 10 minutes (either Kitchenaid mixer or by hand)
  6. Coat ball with olive oil and place in bowl to rise. Cover w/ a dish towel (a clean one)
  7. Rise #1: 40 minutes, then deflate with fists folding it in on itself
  8. Rise #2: 40 minutes, then shape into whatever shape you like...I used my french bread pan.
  9. Bake for 35 minutes.
  10. Optional: if you want a crispy glazed crust, whisk an egg and brush it on before it goes in to the oven and then half way through or you can put a pan of water in the bottom of the oven (or on the bottom rack) and the steam will create a great crust. 


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