Friday, October 24, 2014

Friday Food Day Soup and Tarts

The Ginger Acorn Squash Soup was a perfect Friday Food Day starter.  This soup was delicious!  The recipe was inspired by Clean Eating Magazine. Here's my version:

Ginger Acorn Squash Soup
(Serves 2)

1 small Acorn Squash, quartered and seeded
1 Carrot, peeled and cut in 1 inch chunks
1/4 Onion, quartered
Roast in 400 degree oven for 40 minutes.  

Remove flesh of squash from peel.  Place flesh in blender along with carrots and onion.  Add:
1 cup Low Sodium Vegetable Broth
1 Tbsp. Lime Juice
1 tsp. Curry Powder
1 tsp. Fresh Ginger, peeled and shredded
Heat mixture on stove top.  Top with:
1/2 cup Garbanzo Beans
Sprinkle with:
Ground Thyme

The second course was inspired by Food and Wine Magazine.   Here's how I made it:

Apple-Plum Tart with Rye-Cornmeal Crust
(4 tartlets)

1 cup All Purpose Flour
3/4 cup Rye Flour
1/4 cup Whole Grain Cornmeal
4 tsp. Sugar
6 Tbsp Earth Blend Buttery Spread
In food processor, mix flours and sugar.  Then cut in buttery spread.  Add cold water until dough leaves sides of bowl.
1/3 cup Cold Water
Divide into 4 pieces.  Cover and chill for 1/2 hours.  
Roll each piece into 6 inch round, 1/4 inch thick.  Cover each with 1/4th fruit filling, spreading to 1/2 inch from edges.  Fold edges over and pleat.  Sprinkle dough with:
4 tsp. Turbinado Sugar
Bake at 425 degrees 30 minutes.  We shared 1 tartlet with Vanilla Ice Cream! 
2 Tbsp. Earth Balance Buttery Spread
2 tsp. Brown Sugar
1 Vanilla Bean, scraped
4 Apples, peeled, cored and cut in approximately 20 wedges each
 Juice from 1/2 Lemon
Saute together in large skillet approximately 10 minutes.

Transfer to bowl and add:
4 Plums, pitted and cut in approximately 16 wedges each

We went out for coffee after dinner!