squashingly delicious soup, thai thirsty soup, and ameri-mex pie

Okay, so I didn't write for a few days, and now the things are just piling up!! In addition to these random creations, I also made some whole wheat cinnamon rolls (that did not end up that fabulous, I just really wanted some cinnamon rolls) and some oatmeal cookie dough (of which I ate as dough consistently for three days and then finally decided to make the last bit into a cookie...and it was actually really good! Damn myself for getting sick on dough.)

Not to waste any time: 

This first recipe was

 featured in the Interlake (aka Flathead Valley newspaper that usually features such mi

nd-altering cover stories as "Black bear spotted near Whitefish Lake, later could not be found"). However, and this will be a trend in all of my creations, I did not have all the necessary ingredients. So I compromised. And I liked my result! So I'm just going to include mine. If anyone is interested in the real one, lemme know~

Squashingly Delicious Soup

3 tbs butter

3 cups butternut squash (cubed)

1 1/2 cups onion (chopped)

3 large carrots (chopped)

2 medium red potatoes (chopped)

1 medium Granny Smith apple (chopped)

1 tsp cinnamon

1 tsp rosemary

1/2 tsp thyme

1/2 tsp sage

3-4 cups chicken broth

 (or 4 cups water and 3 bullion cubes)

1/2 cup apple cider/juice

1/2 cup whipping cream

Melt butter in a large pot over medium-high heat, add vegetables and saute for about 10 minutes. Add apple and spices, mix. Add broth/water+bullion and cider, bring to a boil. Let simmer for about 30-45 minutes, or you know, however long you want. For a more pureed soup, stick in the blender for a minute. As I have no such luxuries here, I just used a potato masher until everything was all blendy. Before you want to serve, add whipping cream and bring back to a simmer. Add more spices if you feel like it!

So this is probably a more Vietnamese soup than Thai...but I'm calling it Thai because it uses this spice I found in Missoula at this fabulous spice/tea store called "Thai Spice". I wasn't sure what it would taste like, but it's delicio

us! Unfortunately, I can't relate to you what exactly it's components are to this spice besides ground hot pepper...as when I inhaled it I choked for a good 10 minutes. 

 

Thai Thirsty Soup 

(so titled because if you leave it over night, the noodles drink up all the broth)

2 tbs vegetable oil

1 small red potato (cubed)

1/2 small yam (cubed)

1 egg

4 leaves bok choi (chopped or however you like 'em)

3 teaspoons Thai seasoning

1 teaspoon curry powder

3 cups water

 4 tbs whipping cream

dash of red pepper flakes

salt to taste

rice noodles (about 2-3 servings)

Saute oil and potatoes about 10 minutes in a wok, add egg until cooked through. Add bok choi, seasonings, stir. Add water and let simmer for a good 30 minutes, then add whipping cream and pepper flakes + salt to your liking. Finally, add rice noodles and cook for about 7 minutes (don't want them in there too long, or they'll steal all the broth!) 

Last, and probably least, we have tonight's creation. I was craving something Mexican, but definitely did NOT have the adequate supplies. So this is what I came up with. It is extremely easy. Painfully easy, actually. It wasn't super flavorful, but that's what you get for using ingredients from Target. If I did it again I would want to include some cumin, guacamole on top, and some cilantro. That would make it even tastier. 

Ameri-Mex Pie 

(because let's face it, the only real Mexican food you'll ever get is in Mexico. Or Chicago.)

In a saucepan, saute the following: 

1 can pinto beans (drained and rinsed, it grosses me out when canned beans froth)

1 Roma tomato (chopped)

1/4 large onion (chopped)

1/2 green pepper (chopped)

3 cloves garlic (minced)

1/2 jalepeno pepper (minced)

1 serrano (or other chili pepper) (minced)

What was left in my jar of salsa (but you could very well use up to a half jar, if you have it)

Then, in a pie or other circular pan, layer: 

Corn tortillas

Bean mixture

Blend of pepper jack and sharp cheddar cheeses (about 3/4 cup per layer)

You should be able to repeat this layering twice, with a final layer of corn tortillas on top. Slice another Roma tomato on top and cover with cheese. Bake at 325 for 30 minutes.