I just updated this recipe. I tried making it a couple of months ago using the exact measurements I posted and realized I was way off on the vanilla. There was very little flavor in it. So I’ve played around with it and have determined a much better amount. 🙂
Serves 6-8 people
Preparation Time: 5-8 minutes
Cooking Time: 5-8 minutes
Total Time: 10-16 minutes
8 egg yolks (use the whites for scrambled eggs OR Bake a Cake from scratch!)
4 tbsp corn starch
4 cups milk
4 tbsp sugar
1 1/2 – 2 tbsp vanilla (depending on how strong of flavor you’re looking for)
5 tsp grated lemon rind
In a medium sauce pan, combine the eggs and about half the milk (no need to be precise). In a separate bowl, add the cornstarch and the rest of the milk and whisk until thoroughly mixed. Add the cornstarch mixture to the saucepan. Add the sugar and vanilla then bring to a boil. Add the lemon rind. While stirring constantly, simmer the pudding until it thickens. It won’t thicken past a certain point which is how I know it is done.
Either serve hot or cool in a fridge. Stays good in fridge for around a week.
Credit for this recipe goes to my mother-in-law. It was FANTASTIC! I already liked eating the Wegman’s butternut squash soup plain, but Beth added some really great enhancements. If you don’t have a Wegman’s by you, other brands would probably work just as well. I know V-8 has one. Or Imagine (the brand not the verb).
One of the biggest reasons I love this soup, minus the DELICIOUS taste, is how quick it is to prepare.
1 carton of Wegmans Butternut Squash Soup
1 butternut squash halved, cored, and peeled
1/4 cup heavy cream
sour cream (optional)
Parsley (garnish; optional)
Shake and pour the carton of soup into a saucepan. Gently heat through on a medium/medium-high heat. Stick the halved butternut squash into a large ziplock bag tightly. Microwave for 5-6 minutes. Or, you could bake it in the oven at 375 F for 45 minutes or so. Then, mash the squash up with a fork and add the cream. You could also add some butter if you wanted an even creamier taste (or if you need the extra bit of fat before/after strenuous exercise). Mix in with the soup. Pour into bowls to serve. Add the sour cream and/or parsley if desired. Serve hot.
I found a picture of a dish similar to the one above in an Herb and Spice Companion book. It looked REALLY good! Especially because I LOVE potatoes with paprika. There was no recipe attached so with the help of Xan, I threw something together. It goes something like this:
4 cut up potatoes
1 diced green pepper
1/2 diced onion
1 tbsp butter or olive oil
1-2 tsp paprika
Salt/pepper to taste
Boil the potatoes until they are almost soft all the way through. In a separate frying pan, melt the butter or heat the olive oil depending on which you choose to use. Saute the green peppers and onion for about 5-7 minutes. Drain the potatoes and add those to the mix. Sprinkle on the paprika, salt and pepper. Cook until the potatoes are to the softness you want. Don’t go too soft or they start mashing up while stirring the pan. Extra seasoning to taste. Serve hot and enjoy!
While Xan liked the Coconut Lentil Soup, he still prefers the Spanish Lentil Soup. Luckily for me, I love them both!
Serves 4 people
Preparation Time: 15 minutes
Cooking Time: 1 Hour
Total Time: 1 Hour and 15 minutes
1 cup lentils soaked overnight
1 onion chopped
2 green peppers chopped
2 dried bay leaves
salt and pepper
1/2 – 1 cup sliced Spanish Chorizo (blood sausage)
In a large pot, combine the lentils, green peppers, bay leaves, a couple glubs of olive oil, and half of the chopped onions. Fill the pot with enough water to cover all the ingredients plus an extra inch or two. Bring to a boil and simmer for 40 min.
In a frying pan, fry the sliced chorizo and the rest of the onions in olive oil for about 5 minutes. Add it to the simmering pot and continue cooking for another 20 minutes.
Serve over rice or with fresh artisan bread.
I love potatoes. They are my FAVORITE vegetable! You can imagine how excited I was when my husband first introduced me to one of his favorite dishes that contains potatoes. A Spanish Tortilla. I think they are frequently called Frittatas here in the states…
Xan made this tortilla in the picture from his own expertise but here is an equivalent recipe if you want to make your own. Tortilla de Patatas
They make great leftovers for breakfast. We like to add a bit of ketchup to the dish for a bit of a dip.
I have never been a big fan of curry unless coconut milk was involved. Lo and behold, my friend Becca posted Coconut Lentil Soup.
OH MY GOODNESS! It was FABULOUS! I was even sad when my stomach got full because I wasn’t done enjoying the taste… but don’t worry… there are leftovers in the fridge.
My advice? TRY IT!