Thai Butternut Soup

Ingredients

1 teaspoon canola oil 
1. 1 cup chopped onion
2. 2 1/2 teaspoons red curry paste
3. 1 1/2 teaspoons minced fresh garlic
4. 1 teaspoon minced fresh ginger
5. 1 cup fat-free, lower-sodium chicken broth
6. 2 teaspoons brown sugar
7. 2 (12-ounce) packages frozen pureed butternut squash
8. 1 (14-ounce) can light coconut milk
9. 1 1/2 teaspoons fish sauce
10. 1/4 teaspoon salt
11. 1/2 cup chopped unsalted, dry-roasted peanuts 
12. 1/4 cup cilantro leaves
13. 1 lime, cut into 8 wedges


Preparation


1. 1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
Note:


Ivy Manning, Cooking Light 
MARCH 2013


Pasted from <http://www.myrecipes.com/recipe/thai-butternut-soup-50400000126243/?xid=scancook-mar13-ck>

Old Fashion Gingersnaps

• Ingredients:

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
2 cups sugar
2 eggs
1/2 cup dark molasses
2 teaspoons vinegar

Step-by-Step:

1. Preheat oven to 350°F. Grease 4 baking sheets. Combine flour, baking soda, ginger, cinnamon, cloves and salt in a large bowl; mix well.
2. Beat butter and sugar in a large bowl with an electric mixer set at medium speed until light and fluffy, about 1 minute. Add eggs, molasses and vinegar; beat well.
3. Add flour mixture to molasses mixture; mix until a stiff dough forms. Roll dough into 1-inch balls. Place dough balls 11/2 inches apart on prepared baking sheets.
4. Bake cookies until edges are slightly browned, about 10 minutes for chewy cookies or 13 minutes for crisp cookies. Cool on baking sheets until slightly firm

Mini Apple Pies

Ingredients
1 refrigerated pie pastry
2 medium Granny Smith apples
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoon butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoon sugar

Step-by-step

1. Preheat oven to 425. Set the pie pastry out at room temperature for about 10 minutes to soften slightly.
2. Peel, core and dice the apples. Place in a small bowl and toss with the lemon juice. Stir in the brown sugar, cinnamon, ginger and nutmeg
3. Roll the pastry dough into a 16x8 inch rectangle on a lightly floured surface. Cut into eight 4 inch squares
4. Spoon 2 tablespoons on the apple mixture onto the center of each square of dough. Top the filling of each pie with a piece of butter. Brush the edges of the dough with some of the beaten eggs. Fold the corners of the dough toward the middle, covering the filling. Pinch the edges to seal. Place the filed squares on an ungreased baking sheet.
5. Brush the tops of the pies with the remaining beaten egg and sprinkle with the granulated sugar. Bake until lightly browned, 10 - 12 minutes. Cool the pies on the baking sheet for 2 minutes. Serve warm or transfer to a wire rack to cool completely.

Do not over stuff the pies, if you have extra left over use for other desserts.