{"id":1882,"date":"2012-10-19T13:58:08","date_gmt":"2012-10-19T17:58:08","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=1882"},"modified":"2012-10-19T13:58:08","modified_gmt":"2012-10-19T17:58:08","slug":"hot-peanut-soup-warm-salad-sage-or-sagacious-pesto","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2012\/10\/hot-peanut-soup-warm-salad-sage-or-sagacious-pesto\/","title":{"rendered":"Hot Peanut Soup, Warm Salad, Sage (or Sagacious?) Pesto"},"content":{"rendered":"<p dir=\"ltr\"><strong><strong>Fall Curried Apple Soup (serves about 6)<\/strong><\/strong><\/p>\n<ul>\n<li>Total prep and cooking time: about 45 minutes<\/li>\n<li>Ingredients we actually used (scaled back for about 6 people):<\/li>\n<ul>\n<li>4 Leeks, sliced<\/li>\n<li>3 cloves of garlic, minced<\/li>\n<li>\u00bd lb. of potatoes (blue potatoes and yukon golds are great soup potatoes), chopped into bite-sized chunks<\/li>\n<li>\u00bd head of cauliflower, chopped into bite-sized chunks (along with stems and leaves)<\/li>\n<li>\u00bd cup of roasted butternut squash<\/li>\n<li>3 apples, peeled, cored, and chopped into bite-sized chunks<\/li>\n<li>2 heaping tbsp. of curry powder (add more to taste &#8212; we used a lot!)<\/li>\n<li>\u00bd cup of natural peanut butter<\/li>\n<li>\u00bc cup of thai or cinnamon basil, minced<\/li>\n<li>Juice of 1 lemon<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<li>Steps<\/li>\n<ul>\n<li>Chop potatoes and cauliflower and cover in a large stock pot with about 1\u201d of water<\/li>\n<li>Saute leeks and garlic in olive oil<\/li>\n<li>Once leeks and garlic soften, stir them into the pot<\/li>\n<li>As potatoes soften stir in apples, butternut squash, and curry powder<\/li>\n<li>As apples begin to soften, add lemon juice and peanut butter<\/li>\n<li>Add water as needed to cover<\/li>\n<li>Let everything cook together at a good simmer for about 10 minutes<\/li>\n<li>Optional: time permitting (it didn\u2019t for us!), puree about half of the stew<\/li>\n<li>Garnish with basil (we got in a hurry and just mixed it in)<\/li>\n<\/ul>\n<li>Almost any brassicas (broccoli, Brussels sprouts, cabbage, or kale) would make great add-in or substitutions for cauliflower.<\/li>\n<li>Granny Smiths or other tart apple would do well in this recipe. Almost any good baking apple is fine for the soup.<\/li>\n<li>We added the butternut squash because we had it. Other hard winter squashes, pumpkin, sweet potatoes, or carrots would also work well (and boost the Vitamin A content).<\/li>\n<li><a href=\"http:\/\/www.yummly.com\/recipe\/external\/Broccoli_-Apple-And-Peanut-Soup-Recipezaar\">Original recipe<\/a><\/li>\n<\/ul>\n<p><strong><strong><br \/>\nSpaghetti Squash Salad with Sage &amp; Garlic Pesto<br \/>\n<\/strong><\/strong><\/p>\n<ul>\n<li>Ingredients<\/li>\n<ul>\n<li>2 Spaghetti squash, <a href=\"http:\/\/www.marthastewart.com\/873249\/roasted-spaghetti-squash\">roasted<\/a>, seeds removed<\/li>\n<li>1 cup of cherry tomatoes or small tomato wedges<\/li>\n<li>1 cup walnut halves<\/li>\n<li>1 cup (approx.) of sage pesto<\/li>\n<\/ul>\n<li>Steps<\/li>\n<ul>\n<li>Separate and fluff the strands of spaghetti squash into a bowl until they begin to resemble a fine (if very wet) pasta (if squash are still hot, be careful not to get burned)<\/li>\n<li>Stir in cherry tomatoes and pesto<\/li>\n<li>Top with walnut halves<\/li>\n<\/ul>\n<li>Very good served warm or cold.<\/li>\n<\/ul>\n<p><strong><strong><br \/>\nSage Pesto<br \/>\n<\/strong><\/strong><\/p>\n<ul>\n<li>Ingredients (approximate, I\u2019ve never made this in small amounts, so I tend to measure by handfuls)<\/li>\n<ul>\n<li>1 cup of fresh sage leaves, washed<\/li>\n<li>5 cloves of garlic<\/li>\n<li>3\/4 cup of walnuts<\/li>\n<li>\u00bc cup of olive oil<\/li>\n<li>1 tsp of sea salt<\/li>\n<\/ul>\n<li>Steps<\/li>\n<ul>\n<li>Mix all ingredients in a food processor until you get a fine paste<\/li>\n<\/ul>\n<li>Also makes a great spread for fresh bread or regular pasta.<\/li>\n<li>Too sagacious? Sub a nut with a stronger flavor: cashews, pecans, or pistachios or add more garlic.\n<p>&#8211;<em>Prepared with our help by Richard on Sunday, October 14, 2012<\/em><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Fall Curried Apple Soup (serves about 6) Total prep and cooking time: about 45 minutes Ingredients we actually used (scaled back for about 6 people): 4 Leeks, sliced 3 cloves of garlic, minced \u00bd lb. of potatoes (blue potatoes and yukon golds are great soup potatoes), chopped into bite-sized chunks \u00bd head of cauliflower, chopped [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1882"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=1882"}],"version-history":[{"count":2,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1882\/revisions"}],"predecessor-version":[{"id":1884,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1882\/revisions\/1884"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=1882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=1882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=1882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}