Menu Week 11/20/11

Well, this wasn't the best week for cooking, but I did my best. We didn't really eat in a lot this week, but what we did eat was wonderful. We ate out Monday, for my birthday, then ate at the neighbors another night, then I was gone another night, so CJ made freezer pizza.

Meal One: Chile Colorado and Bean burritos
Meal Two: Butternut Squash Soup with Croutons

Recipes

Chile Colorado Burritos
now this, of course, you could just use burger meat with taco seasoning for this, but I had the chile colorado in the freezer, so that is what I used. To make the chile colorado...using pressure cooker on high brown stew meat dusted with salt, pepper and flour. Once browned a heafty coating of chili powder and one large can of el Pato and enough water to just cover meat. Seal on lid and lower heat to medium once you hear the CHCCH, then let go about 20-30 minutes.
For burritos, layer meat, beans (refried or black), cheese, sour cream, lettuce, onion, tomato and olives. Fold and enjoy!!

Butternut Squash Soup
1 onion, chopped
1 T butter
1T olive oil
1 clove garlic, pressed/chopped
1 butternut squash, med-large, peeled and cubed (the larger the squash the thicker the soup)
2-4 sprigs of fresh thyme
4 c chicken broth
salt/pepper

In dutch oven, heat butter and olive oil over med-high heat. Add onion, salt and pepper and let soften about 5 minutes, add garlic and thyme 30 seconds. Add squash and chicken stock, then bring to a boil, lower heat to simmer and cover 20-25 minutes.
Remove thyme sprigs and use immersion blender to whiz soup to a smooth consistency. If you do not have an immersion blender, then you should let the soup cool a little then add it in half batches to the blender. Then return the soup to pot and place back on burner to bring up to temperature.....GET and IMMERSION BLENDER!! The original recipe calls for 1/2 c cream at the end, but I almost always forget and I have never missed it.
Top with croutons...

Homemade Croutons:
day old bread
olive oil
spike
pepper

Using the remaining slices of the bread you cooked earlier this week..hint hint. Chop bread into cubes then toss in bag with a drizzle of olive oil, pepper and spike (salt sub.). Close bag and shake it like you mean it.
Place seasoned bread cubes on foil lined baking sheet and place in oven at 400 degrees for 20 minutes..checking after 15, then 5 then another 5 minutes if needed. I think I just turned the oven off at 20 minutes and them in there for the next ten minutes while I finished the soup. This whole process should be done when you have put the lid on the soup pot, then it all comes out at the same time.

Shopping List
Stew Meat
butternut squash
onions
tomatoes
lettuce
thyme
garlic
sour cream
shredded cheese
olives
chicken broth
el pato
chili powder
spike
day old bread
tortillas