November: The Month of Loaves and Fishes

Well, I am not sure how this has worked, but we have only spent $319.61 on food this month.  And that includes all Thanksgiving necessities (even the turkey and the wine), and all the Tree Day fun foods:  fritters and eggnog and white mocha makings.  After two-and-a-half days of turkey feast, we still have a good meal or two of leftovers waiting to be devoured. We have eight loaves of bread in our freezer, made this week.  We have two gallons of milk in the frig.  There are also two big bags of turkey/lemon/ginger broth in the freezer, a butternut squash cooking that will be made into soup, two acorn squash being made into appetizers (recipes for soup and app to follow), and a big pot of applesauce cooking on the stove.  I can't help thinking of the story of Jesus feeding the multitudes with some fish and a few loaves of bread.  There is heavenly magic being performed in the dark recesses of our cold storage and our pantry.  I am grateful.



Chile-roasted acorn squash 
(from Sunset Magazine's Best Recipes 2010...the cookbook I use more than any other.)

2 large acorn squash
3 1/2 T minced canned chipotle chiles
About 2 t kosher salt
7 T canola oil (I used olive oil))
6 T packed brown sugar

1.  Preheat oven to 400 degrees.  Cut squash in half, scoop out seeds.  Cut each half into wedges (whatever size you want...I cut them into 1" pieces.)  In a small bowl, stir remaining ingredients together with 1 T water.

2.  Slather wedges with chile mixture, holding them over the bowl to catch the drips (use about half the mixture.)  Set in an oiled rimmed baking pan; cover loosely with foil.

3.  Bake squash 15 minutes.  Uncover and drizzle with remaining chile mixture.  Bake until very tender, about 25 minutes more.  Sprinkle with salt, if desired (I did not.)

To make ahead:  Chill, covered, up to one day.  Reheat 20 minutes at 350 degrees.

Butternut Squash Soup with Ginger
from epicurious.com

• 2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
• 2 tablespoons vegetable oil
• 2 cups thinly sliced onion
• 1 tablespoon golden brown sugar
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, coarsely chopped
• 1/2 cinnamon stick
• 5 cups (or more) canned low-salt chicken broth
• Chopped fresh parsley

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.

Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.

Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.