Granet Publishing | November 1, 2011 | Trade Paperback
I have decided instead of starting a whole new blog for cookbooks and food, that I would just include a Foodie Friday post where I review a cookbook and share a recipe from it!
Today I am reviewing and sharing from the Looneyspoon gals, whom I adore. They are a super fun sister duo that focus on healthy eating without sacrificing flavour. Their recipes are easy and fun, and kids love the wacky names that they choose for them. One of our old standbys around here is the Lord of the Wings recipe, I make it about once a month, and it is a huge HUGE hit.
So far I have tried three recipes, they were all soup. I am a huge fan of soup. ANYway, the three that I tried were:
- Thai One On - Exotic sweet potato and coconut soup with shrimp - This soup was excellent and super easy to make. What I loved about it was the coconut milk flavour. I did not add the shrimp, but I can honestly say that with the shrimp it would have probably made a 9 instead of the 8.5 that I gave it out of 10. Super tasty.
- Bean Me Up, Scotty Spicy, high-fiber black bean soup with a sour cream swirl- This was rated a 10 by my finicky husband (especially in the soup department!) and by me, my oldest daughter gave it an 8 out of 10. This was so super yummy I can't even articulate it well enough to describe. The only thing I added was fried corn tortilla strips, super easy. You slice up corn tortillas into 1/2 inch strips and then fry them in vegetable oil until slightly brown and crispy.
- The Squash Court - Silky butternut squash soup with pears and ginger - I was the only one that tried this soup and I gave it a 7. I'm not sure about the "silky" part of this soup, but it was pretty tasty. The only thing I might omit if I ever make it again is the 3/4 cup light cream, it doesn't really need it.
Here is the recipe (credit - Janet and Greta Podleski Looneyspoons Collection) * if someone in book blog land knows if for some reason I am not allowed to publish recipes from books, can you let me know??! Thanks!
THE SQUASH COURT
2 tsp olive oil or butter
1 cup chopped onion
1 tsp minced garlic
1 tbsp grated gingerroot
1 tsp curry powder
1/2 tsp ground cumin
4 cups reduced-sodium chicken or vegetable
3 cups peeled and cubed butternut squash
2 cups peeled and chopped pears
1 cup peeled and chopped carrots
1/2 tsp salt
1/4 tsp freshly ground pepper
3/4 cup 5 % cream or evaporated milk 2%
- Heat olive oil in large pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften about 3 minutes. Add gingerroot, curry powder and ground cumin. Mix well and cook for 30 more seconds. (I asked a friend who is a chef why I always had to cook curry powder for a bit before adding broth and he said it was to keep the curry from being gritty)
- Add broth, squash, pears, carrots, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes or until squash and carrots are tender. Stir occasionally.
- Working in two batches, carefully transfer soup to a blender and puree until smooth. Soup will be very thick (mine wasn't). Return pureed soup to pot and stir in cream. Serve hot.
So far I love this book, and there are over 300 recipes in it! I highly recommend it!
RATING: 4 out of 5 spoons