Ingredients
1-2 pounds butternut squash peeled, seeded and chopped
2 carrots cut into big chunks
1 celery stalk cut into big chunks
1 big bell pepper cut into chunks
2-3 cups chicken or beef stock
2 TB olive oil
1/4 cup Italian parsley
1/4 tsp garlic powder
Salt and pepper to taste
Directions
Preheat oven to 425F. Prepare a big cookie sheet with a foil and put all of the veggies on the sheet. Drizzle them with olive oil, garlic powder, salt and pepper.
Roast them in the oven for 30 minutes or until the veggies get browned slightly.
Take them out and let them cool for a few minutes, and then blend them in the blender with parsley and the chicken or beef stock.
Pour the mix into a pot and warm it up on the stove.
Makes 4 servings
Ingredients
- 2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 eggs
- 1 1/3 cups buttermilk*
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter, melted
- 1/2 cup chopped onions or scallions
- 3/4 cup diced bacon
- 1/2 cup grated Cheddar cheese
- 1/2 cup finely diced red bell pepper
- 1/2 cup chopped mushroom
- 1/4 cup chopped Italian parsley
Directions
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
- Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
- Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Makes 12-13 muffins
*Araksya's tip: You can substituted the buttermilk with milk.
