October
3

How many times have we thought about doing something really nice for a friend in need but just don’t have the time. Today’s GIVE is about finding the time to do something for a good friend when they need it the most. Not only do we need to cherish our friends but we need to help them when they need us.

Give 5 / Day 5

Can you think of a time when you met someone in your life and you just clicked. It’s easy, the conversation flows, you find things in common without thinking about it. This is my relationship with my new friend Sareh. She’s beautiful, kind, and has this gentleness about her that attracts you even the first time you meet. She also has two small children, a 3 year old and a 6 months old.

This week Sareh had some surgery done due to some health issues. Not easy with two babies at your feet. Her surgery was on Friday so today I am cooking for her. As lovely as flowers can be when you have a family, you need to make sure they are fed. I also thought I would share my recipes with you in case you have the opportunity to help a friend too.

Time Commitment: 1.5 Hours (made extra for my family as well)

Cost: $15.00 ingredients

Recipes:

Roasted Butternut Squash Soup

  • 1 lrg. Leeks chopped
  • 1/2 med. white onion chopped
  • 1 tbl. chopped garlic
  • 1 tbl. curry paste
  • 2 tbl frozen orange juice or 2 pears chopped
  • 5 cups veggie broth (or as needed)
  • 1 large butternut squash
  • 3 tbl. olive oil
  • Salt and pepper to taste

Cut butternut squash in half and remove seeds. Heat oven to 380 degrees. Place squash skin side up on a baking sheeting and place in oven. Cook for about 45 minutes or until soft to to touch. Remove and let cool. (enough to handle). In a large sauce pan heat olive oil on a med / high heat. Sauté leeks, garlic and onion at a med heat until clear. Add curry paste and stir. Add orange juice or pear and stir. Cook on medium heat and stir occasional for 3 – 4 minutes to meld flavours. Scoop the squash out of it’s skin and add to pot. Add stock and cook at med / high for 15 minutes. Use a hand blender or blender, blend until smooth. Add salt and pepper to taste. Serve hot with fresh bread!

As I do with all my food I  taste as I go along.  Change to your liking. I always change a recipe to suit the flavours that appeal to my taste buds. For example, try adding some coconut milk. put a dollop of sour cream and chives on the top – yum!

Apple Crisp

  • Three lbs of tart apples
  • Two tablespoons of lemon juice
  • 2 tbl. maple syrup
  • Half a teaspoon of ground cinnamon
  • Half a teaspoon of ground nutmeg
  • One-third cup of all-purpose flour
  • One-third cup of packed brown sugar
  • One-third cup of rolled oats
  • Four tablespoons of cold butter (Half a stick)

Peel, core and slice apples. In a bowl, add the apples, maple syrup, lemon juice, nutmeg, and cinnamon and stir. Grease a 9 in. square baking dish and spread the apple mixture on the bottom of the dish. In a bowl mix the flour, sugar, and oats. Slice the butter into small pieces. Using two forks, mix the the flour and butter until it looks crumbly.  Spread the flour mix over the apples.  Cook for 30 – 45 minutes at 375°, or until the apples are soft and topping is browned slightly. I recommend serving it with a scoup of heavy cream or vanilla ice cream or delivering it to a friend!.

2 Comments

  1. Very sweet of you, Sareh is my good friend as well! Hope all is well with her and please send her my best. I am sure your thoughtfulness and nourishment will be much appreciated by the whole family. I’m gonna walk over to the farmer’s market with the kids this morning and buy some goods for my single friend down the street who has mono! You’ve both inspired me.

  2. awww, jacqueline, thank you 🙂 i feel the same about you 🙂
    the soup was yuuuuuumyyyy as was the cobbler. and yeay, i was your give!!! woot woot!!
    xo
    ps thanks for the recipe 🙂

Leave a Reply to Stephenie Cancel reply

Required fields are marked *.