I started the day groveling through my fridge looking for something to make on this nasty blizzard day. Not much in there but tons (like three full bunches of celery) and a pot full of cooked butternut squash we forgot to eat last night. The celery soup has been on my mind so I set to with that first.
Sauteed two large onions in some butter and olive oil, while mixing around I cubed three potatoes and added that with some salt & pepper. Chopped up all that celery and added that to the pot with another knob of butter. Everything was sauteeing up together at this point so I needed to add liquid. Two containers of chicken stock went in with a bit of water. Added celery seeds, two tablespoons at least, some chives, what for I’m not sure except it gave it a nice green fleck in the end. When done I pureed it in the Kitchen Aid and added the squash…..probably 2 cups. Excellent and will probably be better later after it has sat for while. Oh, and before serving it to Paul I added some Pumpkin Seed Oil to his cup. That stuff is great for finishing off a soup!
For the Cornbread I used the Victory Garden Cookbook which is one of my absolute favorites….still. I believe I have given this recipe before but it’s priceless so I’ll do it again. But, I will put the picture up first so you get the idea of what is in store.
This bread is wonderful with anything….chili, tea, celery soup and tomorrow my morning coffee. I have doubled this recipe as I have three freezers downstairs I need to keep happy. Drives the old man nuts.
1.5 Cups cornmeal
1 Cup Whole Wheat flour (remember Masa Organics)
1/2 C. unbleached flour
8 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
Put all the dry goods in a bowl and mix up.
Melt 2 sticks butter, place in another bowl, add:
1/2 C. sugar, organic raw cane is nice or brown
2 Cups pureed squash or pumpkin
1/2 C. milk or buttermilk
3 tsp. lemon or lime juice, I use the latter
Mix the dry into the wet bowl, blend well and place in two greased bread pans that have been papered on the bottom or one large pan.
Bake at 350 for about an hour.
It’s nice, dinner is done, that celery is out of the fridge and the squash is now gone. Love it.