Monday, November 30, 2015

Menu Monday


I prepare the Chia pudding the night before.
This recipe is very flexible and calls for simple ingredients.
Combine/stir in 1 cup of milk or any liquid of choice,  with 3 Tbls. of chia seeds.
 after 20 mins or so whisk thoroughly  preventing the seeds from clumping.
Refrigerate over night or until set to a pudding consistency.  
If it's too thick just add a little liquid to reach the  desired thickness.
Combine Chia pudding with a few Tbls. of  yogurt to taste.
My new favorite is the....

Vanilla Cupcake!
Who said you can't have dessert for breakfast!?
Top  chia pudding with a variety of fruits and nuts.
This is a nice meal or snack any time of day.


  I find it much easier roasting the butternut squash whole rather than peeling and dicing.  And the outcome is the same with either process. 
I check the squash for tenderness by inserting a knife through the thickest section.
When it's tender I slice the squash in half  lengthwise,
first scooping out and discarding  all the seeds.
Then the remaining squash is scooped out and placed in a stock pot with,
 1 box of organic chicken broth, plus 1-2 Tbls of...
BTB chicken base.
For added richness, add a splash of....

and 4 Teaspoons of....

I puree the soup until it reaches a  creamy consistency.
When I serve it up I place a dollop of any of the following...mascarpone, cream cheese or sour cream.
 Scatter a few nuts,
 pine nuts, pecans or pumpkin seeds, are great options.
For an extra touch in presentation, garnish the soup with a cheese crisps.
Pan fry 3-4 Tbls. of cheese until crisp and brown.
To achieve a lacy pattern leave small spaces between the cheese strands while keeping it connected.
Gently lay the cheese crisps across the dollop of 

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