Learning to cook … one kid at a time

Bean & Butternut Squash Soup November 8, 2011

Filed under: Farmers Market,Lunch,Recipes — gastromami @ 12:58 pm

It’s soup season!

(and no, not only because we are a house of sick people!)

It’s also squash season which makes me a happy, happy girl – and a happy mama since it is a perfect food for Fiona!

I found this recipe on when I was looking for a soup recipe using cubes of squash so Fiona could eat what we were eating for dinner!  Oh, and it has bacon crumbled on top – winner!

3 bacon slices, chopped
1 large onion, diced
6 garlic cloves, minced
3 cups chicken stock
4 cups butternut squash, peeled & cut into 3/4″ cubes
3 (15-ounce) cans cannellini beans, undrained
1 (14 1/2-ounce) can diced tomatoes
1-3 teaspoon chopped fresh rosemary (to taste)

In a heavy pot (dutch oven if available) saute the bacon until crisp

Using a slotted spoon, transfer to paper towels to drain & reserve for garnish

Add onions and garlic to hot drippings and saute until golden, about 10 minutes

Add chicken stock and bring to a boil

While waiting for the stock to come to a boil, puree 2 cans of cannellini beans, with their liquid, until smooth

Add butternut squash, tomatoes, 1 can of whole beans, pureed beans & rosemary

Cover and simmer until flavors blend, about 15 minutes

Ren and Fiona approved!


Ratatouille June 14, 2010

Filed under: Farmers Market,Recipes — gastromami @ 12:07 pm

After our trip to the Memphis Farmer’s Market on Saturday to visit Reny, Ren and I came home with all the “fixin’s” for ratatouille – a perfect meal to take with us to see The Boogers and The Cowboy Junkies at the Levitt Shell that evening!

I had a picture of the fresh ingredients but the cord to the camera I had on hand seems to be missing …. (I think I know who the sticky fingered (literally) culprit may be!)

  • olive oil (about 1/4 cup)
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1 1/2 cup diced zucchini
  • 1 1/2 cup diced yellow squash
  • 1 1/2 cups chopped tomatoes (if using canned, the fire-roasted tomatoes give a nice flavor!)
  • 3 tablespoon thinly sliced fresh basil leaves
  • 3 tablespoon chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  1. Heat the olive oil over medium heat (12 inch saute pan)
  2. Once hot, add the onions and garlic, cooking until they are wilted and slightly carmelized (7 minutes or so)
  3. Add the zucchini, squash and green peppers, cooking for about 5 minutes
  4. Add the tomatoes, basil, parsley, cook for 5 minutes
  5. Add salt and pepper to taste and cook ratatouille to desired softness

This can be served hot for dinner right away, room temperature at a picnic (how we ate it that night), or cold (how we ate it for lunch the next day!)


And off we go! June 12, 2010

Filed under: Farmers Market — gastromami @ 8:21 am


Da-Da woke up waaaaay before us to head out to the farmer’s market this morning.

He is there selling, what else, pork!

We are off to say “hey!” and find something yummy to make for a picnic to take

to the concerts at the Shell tonight … stay tuned!