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.
Gorgeous Food with Jena – Episode 2: Part 3 – Basil Vinaigrette
Oct 30th
Ingredients:
Fresh Basil Leaves
Extra Virgin Olive Oil
1 Lemon
Agave Nectar
Cheyenne Pepper
Dijon Mustard
Instructions:
1. Put Basil leaves in blender.
2. Add extra virgin olive oil and fill about half way up the level of the basil.
3. Add a touch of Balsamic Vinegar.
4. Squeeze the juice of a lemon into blender.
5. Add a small bit of Agave Nectar.
6. A dash of Cheyenne Pepper.
7. A dash of Cheyenne Pepper.
8. A spoonful of Dijon Mustard.
9. Blend contents for about 30 seconds.
Gorgeous Food with Jena – Episode 2: Part 4 – Maple Glazed Pecans
Oct 30th
Ingredients:
Whole Raw Pecans
Grade B Maple Syrup
Instructions:
1. Cover bottom of pan with whole raw pecans.
2. On stovetop heat pecans on medium heat for a few minutes.
3. Stir and let the pecans get hot.
4. Once you can smell the nuts they are just about ready.
5. Once heated add the Grade B Maple syrup, just enough to cover the bottom.
6. Let cook for a few more minutes.
7. Once pecans are heated take off the stove and let cool.
