Monday, October 6, 2008

Fall into Flavah

It is Linda's "Fall into Flavor" extravaganza so head over here to find more fall recipes.


I was not ready or prepared in anyway for this so I am recycling one of my favorite fall recipes. Two, in fact. (I accidentally just typed "fat" instead of "fact."I believe that is called a Freudian slip. Just sayin'.)





My first recipe has a total of two (TWO) ingredients. It is a delicious snack that has been enjoyed by the entire Meyer clan every fall. It makes us happy and gives us that October sugar high.
If you haven't tried this, be prepared. It is pretty addictive and reminds you of a PayDay candy bar. You can thank me later.

Candy Corn Snack
Add one bag candy corn to 1 or 2 cups roasted peanuts.Toss together. Put in a bowl and set out for your guests. I am not kidding when I tell you how wonderful this snack is.
Be ready to make more. Enjoy!





Here is my second offering, compliments of my December '07 blog:


I didn't know this soup would fill me with such satisfaction, as I am not a huge fan of squash, although I do love my curry. Maybe the lesson here is : Curried ANYTHING is Delicious...Always.

Kind of like the "Deep Fried Rule." Or the "Chocolate Rule."Anyway, we served this soup hot, not cold, like Emeril suggests, (although we tasted it cold and were shocked and awed that , yes, it was chilly perfection in a bowl as well. Who knew?)
Also, we added the almonds, and didn't add the cukes for the finish, because we were serving it warm, and warm cukes didn't sound very good. Please enjoy our humble offering.





Curried Squash Soup Recipe




courtesy Emeril Lagasse, 2002









3 tablespoons unsalted butter (Bam!)




1 1/2 cups chopped yellow onions




2 teaspoons minced garlic




2 teaspoons curry powder




1/2 teaspoon salt




1/4 teaspoon ground turmeric




1/4 teaspoon ground cumin




1/8 teaspoon cayenne 2 pounds summer squash, cut into 1-inch cubes




3 cups chicken stock




3/4 cup heavy cream (that's right, baby)




1/4 cup sliced or slivered almonds




1/4 cup finely chopped, seeded cucumbers




1/4 cup minced fresh cilantro




In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds. Add the squash and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes. Remove from the heat. With a hand-held immersion blender, puree on high speed. Add the cream, stir, and adjust the seasoning, to taste.







Recipe SummaryDifficulty: Easy



Prep Time: 20 minutes



Inactive Prep Time: 3 minutes



Cook Time: 35 minutes



Yield: 4 to 6 servings

14 comments:

Growin' With It said...

i recently found the candy corn that comes in carmel and caramel apple flavors. we mixed them all in a jar and guess which ones we all dig out to eat? yep the original candy corn! can't be tradition.

Jan Ross said...

The candy corn and nuts recipe sounds right up my alley. Good, sweet - and easy!!

2nd Cup of Coffee said...

First of all, I must be following you all around this carnival, because you're robbing me of every comment I want to say, so I keep saying, "What SHE said." And sometimes I start reading the comment and laughing before I know it's you. And then I shake my head because "of course." OK-the receipts you have listed here--the 1st one, I'm making and taking into the "kids" in the office. 2nd one: very, very exotic, like with actual spices and everything. I do recognize the word "butter," but I have to confess, I don't even know what curry tastes like!

Jenn @ Casa de Castro said...

Yum!! That soup sounds amazing! I'll have to make it for Studly Man and see if I can redeem myself for my last foray into the kitchen. Let's just say it looked better than it tasted!

Thanks for the recipes!

javamamma said...

We LOVE the Candy Corn Snack around here. You can also add a few m&m's if there's not enough sugar already. ;) That soup recipe sounds yummy!

Kim said...

This has always been a candy dish favorite every fall at our house...but.....

...need to investigate...how many calories in candy corn? Although I think I'd have to make this and give most of it away because if it's here, handy, then I eat it!

Blessings!
Kim

Gretchen said...

Okay, I'm not a current curry fan, but I may just BAM convert my sensibilities that way. The soup sounds too good not to try. Also, I simply luurrrve the idea of the peanuts/candycorn. Absolute perfection.

Thanks for your sweet visits over to my blog, too.

Amy Plumb said...

I was trying to think of what to do with the squash I had. Thanks looks really good!

My ADHD Me said...

That soup looks delicious!

Also, the candy corn snack looks like I may have finally found something I can "make" and not burn! (although I won't hold my breath until I try!)

Growin' With It said...

thanks for the lovin' today!

Growin' With It said...

okay, i mixed up my blogs. ah well come over and feel sorry for me a little will ya?! ;o)

Damselfly said...

That soup sounds great! I agree -- warm soup is better. "Cold soup" just has to be an oxymoron.

2nd Cup of Coffee said...

I took the candy/peanuts into the office. Big hit.

Chel's Leaving a Legacy said...

You're so funny!

"unsalted butter (Bam!)" I could TOTALLY see you saying that (especially since the "I See What You're Saying" post...except I can't imagine you now without the rollers!)

And I do love me some candy corn...I can't wait to see why it's so tasty with roasted peanuts! Salty/sweet is always a good combination! Thanks!