Monday, September 29, 2014

Corn & Butternut Squash Chowder

My new favorite soup is Corn & Butternut Squash Chowder by Martha Stewart. I made this soup a few days ago with some Butternut Squash we got in our CSA share. It was sooo good! Just finished the last of it tonight for dinner. I didn't put any curry in it because I didn't want it to be too spicy for the kids and it still came out great! This recipe doubles easily if you have a large crowd.

Serves 8

  • 2 tbsp. Olive oil 
  • 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups) 
  • 1 medium onion, chopped 
  • 1 bag (32 ounces) frozen corn, thawed 
  • 1 1/2 tsp. curry powder 
  • Coarse salt and ground pepper 
  • 32 oz. vegetable broth 
  • 1 c. heavy cream 
  • 1 c. whole milk
  • 1 c. water
  • 2 cans creamed style corn
In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add thawed corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend the soup until smooth. Return to pot and stir in cream, milk, water, and creamed corn. Heat through over medium-low (do not boil).

Tuesday, September 23, 2014

Easy Oven Roasted Corn

We got some corn on the cob as a bonus with our CSA share this week! My girls loved this corn and asked for seconds. Here is an easy way to cook corn on the cob without firing up the grill.

Serves 4


  • 4 cobs of corn in husks
  • Butter
  • Salt
  • Pepper

Directions: Preheat oven to 350 and make sure one rack is near bottom of oven. Rinse outer husks to remove any dirt. Shuck corn by peeling husks back but leave them attached to cob. Remove all of the thin long corn hairs. Once corn hairs are removed, cover corn back up with husks. Arrange corn on cookie sheet. Bake in preheated oven on bottom rack for one hour. Corn should be cooked and husks should be lightly toasted. Season corn with butter, salt, and pepper if desired.

Friday, September 12, 2014

Fresh Baked Challah Bread

Shabbat Shalom! My first attempt at home-made Challah bread was a success. I can barely believe these beautiful loaves came out of my oven!

This recipe is adapted from Bread Machine Challah II by: Marylyn Pisseri on

Makes 2 loaves


  • 1 c. warm water
  • 1/2 c. canola oil
  • 1 T. honey
  • 2 eggs, room temperature
  • 1/2 c. white sugar
  • 4 1/2 c. flour
  • 2 1/2 tsp. salt
  • 3 tsp. bread machine yeast

Egg Wash:

  • 1 egg, beaten
  • 1 T. water

1. Place warm water, canola oil, honey, eggs, sugar, flour, salt, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle, press Start.

2. After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let it rest for 5 minutes

3. Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.

4. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.

5. Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

Note: I baked the loaves for 15 minutes then covered them with foil for the last 5 minutes. I found Isa's video on how to braid Challah very helpful, here is the link: