Here's what I had for lunch today. It was a perfect winter meal, and
it was easy to do.
When I made the beef stock, I saved the fat from the top of the cooled
stock. That's what I mean by "beef fat". This gave a really good
taste to the stuffing, and since the stuffing is mostly TVP, I thought
as I was eating it that it would make an excellent chicken/turkey
stuffing for those of you who are doing the low-carb thing -- it
tasted remarkably like sage stuffing.
Vegetable soup and stuffed butternut squash
2-3 T beef fat
2 onions, chopped
3 ribs celery, sliced
2 quarts beef stock, cold
2 large carrots, peeled and sliced
3 large potatoes, peeled and cubed
1 can tomatoes
2-3 T minced parsley
salt and pepper to taste
1 whole butternut squash
1 cup reconstituted TVP
1 tsp fines herbs
1 tsp minced parsley
Preheat oven to 375. Halve squash lengthwise and scoop out the seeds.
Bake cut-side-down for 30-40 minutes.
While the squash is baking, saute the onions and celery (and some
salt, if desired) in the beef fat until the onions start to turn
translucent. Save out 1/2 cup or so of this mixture for the stuffing.
Add stock and carrots and bring to a boil. Add potatoes, tomatoes,
and salt and pepper to taste. Bring back to a boil, simmer for 20-30
minutes.
Meanwhile, mix together TVP, fines herbs, celery/onion mixture
reserved from soup, parsley, and some salt and pepper. Pull squash
out of oven, stuff with stuffing, and put it back in until the soup is
done and the stuffing is warm, a total of about 40-45 minutes.
serene