Tonight my husband and I are having a special evening out: a show at the Fox and steak for dinner!
For the soup:
1 acorn squash
1 c chicken stock, optional
2T margarine, optional
Preheat oven to 375F. Wash the skin of the acorn squash. Pat dry. Stab repeatedly with knife--this is very good for stress!!! It also keeps it from exploding in the oven under the pressure of the steam from its flesh cooking. Put on baking tray, to catch any leaking juices, and roast for 45 minutes or until tender.
Let cool. It should be soft enough to pierce easily with a fork.
Cut in half. Scrape out the seeds and innards, discard.
Cut in four pieces and peel off the skin, discard. Puree the flesh and add choice of liquid and spices to make a tasty soup to the desired consistency!
I added turmeric, a little coriander, a little ginger powder, and fresh ground black pepper.
The puree can be frozen, and snuck into other veggie-less meals to pump up their healthiness. Stealth veggies!! You can also add brown sugar, orange juice, and milk or cream to make a sweeter soup, or blend in apple puree or parsnip puree to make a veggie side, sweet or savory respectively.
Steak
Ingredients
3 beef eye of round steaks
1/4 c sweet vermouth
1/4 c white vinegar (white wine or cider would have been better)
1/4 c olive oil
1 onion, diced
Salt and pepper
Salt and pepper both sides of the steak.
Marinade the meet in the vermouth, vinegar, oil and onion.
I never finished this post, because while the soup was delicious, simple and filling, the steaks were too greasy and underseasoned. I should not have used olive oil, I should have used a more acidic marinade, and I should have kept the onions separate from the meat as they cooked at a different time and temperature. Lesson learned.
