Posts tagged Gorgeous Food
Colorado Magazine December 24th – 30th, 2007
Dec 24th
It’s the Holiday Season and Colorado Magazine host holiday fun, starting at The Boulder Army Store, we look at all the inexpensive winter gear, breakfast all day and night at Pete’s Kitchen on Colfax, then we look at how Disney world is this time of year. Gorgeous Food with Jena Latham and her Appetizer Plate. Continuing our support for charities everywhere we learn about the Safehouse Progressive Alliance for Nonviolence and our weekly movie review by Dan Culberson of The Golden Compass in theaters now. On this holiday special of Colorado Magazine.
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Gorgeous Food with Jena – Episode 2: Part 1 – Butternut Squash Soup
Oct 30th
Ingredients:
(2 – 5 Pound) Butternut Squash
16Oz Box of Chicken Broth
Fresh Herbs (Parsley, Rosemary, Sage, Thyme)
Salt
Cayenne Pepper
Instructions:
1. Wash butternut squash.
2. Poke holes in outside of squash to prepare for baking.
3. Bake squash at 350° for an hour in oven or until brown and very tender when tested with a fork or knife.
4. Split squash in half and remove seeds with a spoon.
5. Remove skin from edges.
6. Next add chicken broth and fresh herbs (tied with butcher twine) to large pot and simmer.
7. Simmer for a few minutes and then add squash.
8. Continue to simmer for about 15 to 20 minutes.
9. Remove herbs from pot and discard of all excess leaves.
10. Add contents of pot to a blender and mix starting slowly and gradually increasing speed.
11. Top off with salt and cayenne pepper.
Gorgeous Food with Jena – Episode 2: Part 2 – Vegetarian Butternut Squash Soup
Oct 30th
Ingredients:
(2 – 5 Pound) Butternut Squash
16Oz Box of Coconut Milk
Fresh Herbs (Parsley, Rosemary, Sage, Thyme)
Salt
Cayenne Pepper
1 Ginger Root
2 Cups Water
Instructions:
1. Wash butternut squash.
2. Poke holes in outside of squash to prepare for baking.
3. Bake squash at 350° for an hour in oven or until brown and very tender when tested with a fork or knife.
4. Split squash in half and remove seeds with a spoon.
5. Remove skin from edges.
6. Warm 2 cups water and sliced ginger in pot to make a tea.
7. Add Coconut Milk and fresh herbs (tied with butcher twine) to large pot and simmer.
7. Simmer for a few minutes and then add squash.
8. Continue to simmer for about 15 to 20 minutes.
9. Remove herbs from pot and discard of all excess leaves.
10. Add contents of pot to a blender and mix starting slowly and gradually increasing speed.
11. Top off with salt and cayenne pepper.