#corncobs — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #corncobs, aggregated by home.social.
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Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Technique #47: Save Scraps for Superior Vegetable Soups
Don't throw away the seeds and skins! They pack a ton of flavor
By America's Test Kitchen
Published on September 15, 2023"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.
Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.
For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.
This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.
Step By Step: How to Use Two Common Vegetable Scraps
Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."
Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste
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Technique #47: Save Scraps for Superior Vegetable Soups
Don't throw away the seeds and skins! They pack a ton of flavor
By America's Test Kitchen
Published on September 15, 2023"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.
Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.
For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.
This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.
Step By Step: How to Use Two Common Vegetable Scraps
Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."
Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste
-
Technique #47: Save Scraps for Superior Vegetable Soups
Don't throw away the seeds and skins! They pack a ton of flavor
By America's Test Kitchen
Published on September 15, 2023"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.
Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.
For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.
This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.
Step By Step: How to Use Two Common Vegetable Scraps
Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."
Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste
-
Technique #47: Save Scraps for Superior Vegetable Soups
Don't throw away the seeds and skins! They pack a ton of flavor
By America's Test Kitchen
Published on September 15, 2023"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.
Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.
For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.
This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.
Step By Step: How to Use Two Common Vegetable Scraps
Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."
Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste
-
Technique #47: Save Scraps for Superior Vegetable Soups
Don't throw away the seeds and skins! They pack a ton of flavor
By America's Test Kitchen
Published on September 15, 2023"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.
Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.
For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.
This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.
Step By Step: How to Use Two Common Vegetable Scraps
Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."
Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste
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"Two Corncobs".
Watercolor painting by Olena Kishkurno.https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html
#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor
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"Two Corncobs".
Watercolor painting by Olena Kishkurno.https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html
#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor
-
"Two Corncobs".
Watercolor painting by Olena Kishkurno.https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html
#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor
-
"Two Corncobs".
Watercolor painting by Olena Kishkurno.https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html
#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor
-
"Two Corncobs".
Watercolor painting by Olena Kishkurno.https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html
#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor
