Spicey Butternut Squash soup...

ray miller wrote:

On Sun, 5 Oct 2003 11:12:10 +0200, "Nathalie W"
wrote:

I do ! I don't really like his TV-shows, I never watch them. But his
cookbooks are great. Easy but original recipes, fun to read, and great
pictures. (When I can't have the food, I like reading about it and looking
at pictures of it - lol!)
I 'll post the Pumpkin recipe tonight, OK?
(I 'm in a bit of a hurry now, woke up at 11.00 which is extremely rare for
me, and I have to be at a brunch in 30 minutes, and I 'm still in my
pyjamas...)

Hope I got your mail address right. Check your mail.

I think I've sublimated eating food into shopping for it I've got a
pumpkin in the fridge waiting for something more interesting than
fried pumpkin with bacon and mushrooms (nice though that is).

Ray
--
rmnsuk
overall - 273/203/182
swwc - 205/203/192

Want a curry recipe? There's one in one of my WW cookbooks somewhere...
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Hope I got your mail address right. Check your mail.

Natalie,

I couldn't post to the address in the headers. Can you drop me a line
so I can reply please. The address showing in the headers is correct
once you take the snake out.

Ray

--
rmnsuk
overall - 273/203/182
swwc - 205/203/192

"Kate Dicey" wrote in message
...
Brenda Hammond wrote:

I just put this recipe through Mastercook, figuring it would be about 4
servings and came up with 150 cals, 3g fat, 4g fibre (2 points) (most of
the
calories are coming from the vegetable broth)???. Substituted lowfat
chicken broth for the vegetable broth and came up with 67 cals, 1g fat,
2g
fibre (1 point). Go figure!

Anyway Kate, it looks good, so I'll try it someday. Thanks.

The book says 4 servings, but I liked it so much I had two bows for
lunch! Are you looking at KCALs or KJ's? The way I did it, there were
about 2 sprays of the spray oil for sauteing the onions, amounting to 2
calories, about 1g of fat from the stock cubes I used, and that was the
whole fat content. Nothing like as much as 3g in the whole lot, never
mind per serving. You could cut the fat content to nothing by using
home made veg stock (just save any cooking water from the vegetables
served with meals) and not frying the onion, but that does lessen the
flavour somewhat.

I'm looking at KCALS. I suppose you use KJ's there wouldn't you? I don't
know what Mastercook considers vegetable stock as, but it sure bumped up the
calorie value. Using stock cubes would definitely bring it down by a
significant amount.


I get very puzzled at the differences we show in the points values of
some things. It appears that the points are there in some US veggies,
but not here in ours, and that there are fewer points in other things
than we count... We are probably safest taking any shared recipe and
recalculating the points according to the system we use, and then
fitting it in to a meal plan.

I agree. I've found that before as well.


Another funny thing: I had two different lots of bagels, one was the
supermarket's own brand, and the other was a bad of New York Bagel
Company ones. The supermarket own brand ones (with herbs and onions
in!) worked out at 3 points each, which agreed with the food list in the
handbook. The NYBC's worked out at 4 points each! Hm...

Guess the supermarket brand are the ones to use! All the bagels I've looked
at around here are at least 5 points. I used to really love Siegel Bagels,
wasn't following WW at the time, so have no idea what the points would be
for one. Hmm I'm curious now...

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Butternut squash soup is one of my favorites. Below is my favorite recipe:

- About 3 medium Yukon gold potatoes, peeled and cut into one-inch dice

- One small (about 2-3 LB) butternut squash

- 6 cups fat-free chicken broth

- 1-2 tsp. dried rosemary

- Fresh thyme (to taste)

- 2 tsp. butter or cooking spray

- Salt and pepper



Cook squash in microwave, about 8-10 minutes on high. Or roast in oven. Cut
into two-inch slices, and peel. Sauté onion in butter or cooking spray in a
large soup pot. Place squash and potatoes in pot and cover with broth.
Bring to boil then cover and reduce heat to simmer. Cook about 45
minutes--potatoes should be soft; add the dried rosemary (to taste: I use
dried rosemary because it is not as pungent as fresh, but even dried
rosemary can be overwhelming if you use too much) about 15 minutes into
simmer. After potatoes are soft, add thyme, salt and pepper. Let cook a few
minutes, and then remove from heat. After soup cools a few minutes, process
with a hand held blender.



I'm not sure of the points, but it can't be many.




--
All emails scanned by Norton Anti-Virus 2003
"Kate Dicey" wrote in message
...
My WW leader brought in a sample pot of soup this week. It was so nice
i made a double batch! Oddly enough, it's almost all gone...

For those in the UK, it comes from the new 'Low Point to No Point'
recipe book by Joy Skipper, which also has lots of other good things in.

Low fat cooking spray
1 onion, chopped
400g/14oz butternut squash, peeled, de-seeded, and chopped
2 teaspoons of ground cumin
850ml/1 1/2 pints(20 fl oz) vegetable stock
salt and pepper

Spray a medium saucepan with the low fat cooking spray, and sauté the
onion for 3-4 minutes until it begins to soften
Add the butternut squash and cumin and stir well.
Pour in the stock and bring to the boil. Simmer for 18-20 minutes until
the butternut squash is tender.
Remove from the heat and blend in a food processor or with a hand
blender. Check the seasoning and serve.

This is a NO POINT soup - we had it for lunch, with bagels for stodge,
and it is lovely. My son thought it was the best soup ever made by me
(and he's used to good home made soups!), and the DH had two large
bowlfuls!
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Didn't see anything... Did you try lali at mail dot be ?
I 'll be posting the recipe in a minute!

--
Nathalie from Belgium
134.1/103.1/minigoal 102.3 Goal 68 Kg
295.6/227.3/minigoal 225.6/Goal 150 pounds
NYNY 227.3/227.3/214


"ray miller" wrote in message
...
On Sun, 5 Oct 2003 11:12:10 +0200, "Nathalie W"
wrote:

I do ! I don't really like his TV-shows, I never watch them. But his
cookbooks are great. Easy but original recipes, fun to read, and great
pictures. (When I can't have the food, I like reading about it and
looking
at pictures of it - lol!)
I 'll post the Pumpkin recipe tonight, OK?
(I 'm in a bit of a hurry now, woke up at 11.00 which is extremely rare
for
me, and I have to be at a brunch in 30 minutes, and I 'm still in my
pyjamas...)

Hope I got your mail address right. Check your mail.

I think I've sublimated eating food into shopping for it I've got a
pumpkin in the fridge waiting for something more interesting than
fried pumpkin with bacon and mushrooms (nice though that is).

Ray
--
rmnsuk
overall - 273/203/182
swwc - 205/203/192

Well, I have to jump in here. Thanks for the recipe, Nathalie!

As it happened, I had some leftover baked butternut squash, about
enough to make half a recipe, so I made a somewhat modified version of
the recipe. It was really good. My wife tasted it before I told her
it was half a point for the whole bowl full of soup (1 1/4 cups). She
couldn't believe it. It's thick an hearty and wonderful.

First, I heated the saucepan on medium-high heat with
1 tsp. ground cumin
When the cumin started to release its aroma, I sprayed the pan with
mazola nonstick spray
and added
about 1/2 an onion, chopped
I sauteed this until it was translucent, then added
175 grams of baked butternut squash
a 14 oz. can of fat free chicken broth
salt and pepper
I used a stick blender to puree the soup, but the onion bits were
still distinguishable, so I let it simmer for 10 minutes or so and
pureed it some more.

Delicious!

There's nothing particularly magical about any of the amounts. When I
scooped the squash out of the leftovers (which still had the shell),
it came to 175 grams. A can of Swanson's chicken broth is 14 ounces
(US), so that's how much I used. This made about 2 1/2 cups.

The WW online recipe builder says it's 1 point per serving. I guess I
miscalculated my first time through. Still not bad at all.

Brenda Hammond wrote:

We calculate using KCAL here, but don't count the fibre... KCALs and
saturated fat content are entered in the calculator. The recipe says 50
'calories' per serving, so that has to be KCALs. Confusing, innit!

I guess I'll just have to recalculate for each brand of bagel as they
get here!

I'm busy trying to work out the dinner points at the moment!

Roast pork: 3 points
Roast potatoes: done with the spray, so 3 points
vegetables: sautéed cabbage (about half a point for the olive oil) and
boiled carrots (0 points)
Apple sauce: 1/2 point
Gravy: 1 point

Fruit salad: 2 points
1/2 fat creme fraiche: 1.5 points
wine: 3 points

Total: 14.5 points: a big one, but I had seven extra points saved, on
top of the 22 for today, and so far I have used 26 of the available
total of 29. I won't need the rest, I feel stuffed!

I don't know how many exercise points I get for painting 3/4 of a small
bedroom! I painted all the walls, while DH did the cutting in round the
edges. Needs a second coat tomorrow night.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

On Sun, 05 Oct 2003 14:20:37 +0100, Kate Dicey
wrote:

snipped

Another funny thing: I had two different lots of bagels, one was the
supermarket's own brand, and the other was a bad of New York Bagel
Company ones. The supermarket own brand ones (with herbs and onions
in!) worked out at 3 points each, which agreed with the food list in the
handbook. The NYBC's worked out at 4 points each! Hm...
--
Kate XXXXXX

Thats because the NYBC ones have to come across the Atlantic Ocean,
from 5 time zones behind us, so instead of adding on 5 hours time
difference you have to add on an extra point...

Suzie B
--
"From the internet connection under the pier"
Southend, UK
http://community.webshots.com/user/suziekga

On Sun, 5 Oct 2003 11:12:10 +0200, "Nathalie W"
wrote:

I do ! I don't really like his TV-shows, I never watch them. But his
cookbooks are great. Easy but original recipes, fun to read, and great
pictures. (When I can't have the food, I like reading about it and looking
at pictures of it - lol!)

Do you have the advance copy of The Naked Chef 2 cookbook? its been
emailed around the world already - I still have it!

Suzie B
--
"From the internet connection under the pier"
Southend, UK
http://community.webshots.com/user/suziekga

Well some kind person on this newsgroup forwarded it to me yesterday :-) It
's great!
--
Nathalie from Belgium
134.1/103.1/minigoal 102.3 Goal 68 Kg
295.6/227.3/minigoal 225.6/Goal 150 pounds
NYNY 227.3/227.3/214

"Paul & Suzie Beckwith" wrote in message
...
On Sun, 5 Oct 2003 11:12:10 +0200, "Nathalie W"
wrote:

I do ! I don't really like his TV-shows, I never watch them. But his
cookbooks are great. Easy but original recipes, fun to read, and great
pictures. (When I can't have the food, I like reading about it and
looking
at pictures of it - lol!)

Do you have the advance copy of The Naked Chef 2 cookbook? its been
emailed around the world already - I still have it!

Suzie B
--
"From the internet connection under the pier"
Southend, UK
http://community.webshots.com/user/suziekga