Home-Made Crock Pot Creamy Roasted Pumpkin Soup Recipe

I seem to remember making this a few years ago for a Fall Harvest Party that I put on for our neighborhood. I have lost the original, but this is what I remember of it.  It also won first place in the cooking contest.

This would be a great dinner for those die-hard Campfires.  Just put all the ingredients in re-seable containers, put them in a Dutch Oven and cook of a campfire in your camp.  Share with other campers too.

It is semi home-made and does take about an hour to roast the pumpkin and is so good and good for you. This is good for a party such as an office party, kids Halloween party or a gathering of friends. You can make it for your family and freeze the leftovers.  


What you need for your brew:

1 Medium Sized Pumpkin
1 tablespoon butter
1 large Onion, diced and sauteed in the tablespoon of butter
2-3 cups of Chicken Stock
1 cup Sour Cream
1 tablespoon ginger
1 teaspoon each of Salt and Pepper

Get a nice medium sized orange pumpkin that you would be using for a pie.

Poke many holes in it.  I use a butcher knife because it is much easier to do that.
Rub the whole thing with butter or any butter flavored spray oil.
Put in a baking dish with about 1 inch of water.  This is so the skin softens a bit.
Bake at 350 degrees for an hour.

Let it cool until you can handle it.

• After it is cooled cut it up into sizes that you can peel the outside rind off of it.

• Put the pieces in a bowl and mash with a potato masher.  Add this to your crock pot.

• Peal and dice a large onion, sautee it in the tablespoon of butter and add that to the crock pot.

• Add about 2-3 cups of chicken stock.  If you like your soup thinner, then add more. If you like it creamier than add less.

• Add one cup of Sour Cream to that mixture and stir well.

• Add 1 tablespoon of ginger, 1/2 teaspoon of salt and pepper.

• Stir this all up good in your crock pot.  Cook for 6 hours.

This is good with a hunk of freshly baked bread too.

Yummy good!

Non-Food in Your Food

What You Don't Know Won't Kill You 

Facts you may not know and maybe don't want to know about YOUR Food

.............But what about when it comes to processed foods? Is there really any way to know how many insect parts has been ground right up with the rest of the ingredients? Probably not.

Think insect parts and rodent hairs are more of a rarity? Think again. An Ohio University fact sheet estimates that we eat from one to two pounds of insects each year, and without knowing it.

This is Gross, but is it Dangerous?

Quite the contrary. "They're actually pretty healthy," says Dr. Philip Nixon, an entomologist at the University of Illinois, in regard to insects, "If we were more willing to accept certain defect levels such as insects and insect parts, growers could reduce pesticide usage. Some of the spraying that goes on is directly related to the aesthetics of our food."

....

How Many Rodent Hairs and Insect Parts Are In...?

The FDA's action level for peanut butter is 30 or more insect fragments or one or more rodent hairs per 100 grams.

Here is a very brief sampling of the FDA's Food Defect Action Level list. They begin investigation when foods reach the action level they've set. According to the FDA, typical foods contain about 10 percent of the action level, but others say they contain more like 40 percent.

CHOCOLATE AND CHOCOLATE LIQUOR

·        Insect filth: Average is 60 or more insect fragments per 100 grams when 6 100-gram subsamples are examined OR any 1 subsample contains 90 or more insect fragments

·        Rodent filth: Average is 1 or more rodent hairs per 100 grams in 6 100-gram subsamples examined OR any 1 subsample contains 3 or more rodent hairs

CITRUS FRUIT JUICES, CANNED

·        Insects and insect eggs: 5 or more Drosophila and other fly eggs per 250 ml or 1 or more maggots per 250 ml

RED FISH AND OCEAN PERCH

·        Parasites: 3% of the fillets examined contain 1 or more parasites accompanied by pus pockets

MACARONI AND NOODLE PRODUCTS

·        Insect filth: Average of 225 insect fragments or more per 225 grams in 6 or more subsamples

·        Rodent filth: Average of 4.5 rodent hairs or more per 225 grams in 6 or more subsamples

PEANUT BUTTER

·        Insect filth: Average of 30 or more insect fragments per 100 grams

·        Rodent filth: Average of 1 or more rodent hairs per 100 grams

POPCORN

·        Rodent filth: 1 or more rodent excreta pellets are found in 1 or more subsamples, and 1 or more rodent hairs are found in 2 or more other subsamples OR 2 or more rodent hairs per pound and rodent hair is found in 50% or more of the subsamples OR 20 or more gnawed grains per pound and rodent hair is found in 50% or more of the subsamples

WHEAT FLOUR

·        Insect filth: Average of 75 or more insect fragments per 50 grams

·        Rodent filth: Average of 1 or more rodent hairs per 50 grams

Can these things be avoided? To avoid all unsavory food components, it seems, would be to stop eating all together. And perhaps we're just being too squeamish. After all, as Dr. Manfred Kroger, a professor of food science at Pennsylvania State University, says, "Let's face it, much of our food comes from nature, and nature is not perfect."

Here is the link: http://www.sixwise.com/newsletters/05/06/29/how-many-insect-parts-and-rodent-hairs-are-allowed-in-your-food.htm

© Debra K. Allen a.k.a Lady Guinevere

I researched and wrote this article. Please do not copy and paste any part of this article, picture included for your own use. I will find you and report you for stealing.  It is my right to change any information therein at any time and/or change the location of my article. 

Who Eats Bugs and Some Recipes For Them

Mexico eats Grasshoppers and will buy them by the pound and they are fried before they are consumed.

Ants are ground up and used as a butter in Columbia.

June beetles, grasshoppers, ants, mole crickets, water beetles, katydids, locusts and dragonfly larvae are fried, boiled and sautéed with other vegetables in the Philippians.

Asia's favorite is the Water bug in which they will roast and served whole.

Some restaurants in their Washington D.C. are already incorporating bugs in their cuisine. One restaurants favorite is the chocolate chirpy chips. Recipe is below.

Farmers are even telling us that if we eat these bugs they will spend less on pesticides.

Bugs! 

They bring about some emotional disturbances in people and in others they are just considered to be bugs. The movie industry has taken off with the emotionally charged patrons by showing horror movies about all kinds of bugs crawling, eating and just wreaking havoc on the screen. Those who are not afraid of bugs keep telling us they are just bugs and to get over it! Well, have you considered eating those bugs? Seriously they are very high in protein, Calcium and Iron and a few other nutrients that we need.

Did you know that many people eat insects as their main source of food? There are some that you cannot eat because they cause some allergic reactions and can make you sick, but I had listed some of the ones that are eaten and eaten regularly by other places such as Thailand, Africa and other nations of the world. No siree, bugs will not take over the world!

I think the tide is changing for the bugs. We will control them because we will harvest and eat them in many delicious dishes. They are even chocolate covered.

These are some of the yummy bugs that are edible: Dung Beetle, Tarantula, cicadas, locusts, mantises, crickets and grasshoppers, giant water bug, pupae of silk moths and other moths and butterflies, wasps' and bees' larvae and termites.

Bugs have a high amount of Protein, Calcium, Iron and fat. The highest nutrition Bug is the Water bug coming in at Protein: 19.8 grams, fat: 8.3, Carbohydrates: 2.1, Calcium: 43.5 and Iron: 13.6. These are more nutritious than a glass of Milk and don’t have the side effects that milk has!

The next one that is the highest in these things are the Red Ant, Dung Beetle, Grasshoppers, and Silk Worm Larvae. You can read all of the ones listed here and more on the Insect Nutritional Chart

You would be surprised at how many nations thrive on just eating bugs. From Africa to Thailand and the West is just getting in on the practice.

Bugs will not take over the world now!

What Do They Taste Like

Raw yellow jacket larvae have a sweet, nutty flavor, deep fried greater wax moth larvae tastes like bacon, crickets deep-fried have a crunchy, tangy flavor,

Dry roasting a pound of honey bees (about 3,500 bees) in an oven at low heat for eight hours can be used as flour.  

Just think of the possibilities and someday eating insect popcorn, using crickets as a new treat at your local theater.

Some Recipes I Found For Your Pleasure

Chocolate Chirpy Chip Cookies

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

two eggs

1/2 cup dry roasted crickets

1 12-ounce bag chocolate chips

1 cup chopped nuts

Preheat oven to 375°F. In small bowl, combine the flour, baking soda, and salt; set aside. In a large bowl, combine the butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in the eggs. Gradually add the flour mixture and insects; mix well. Stir in the chocolate chips and nuts. Dropped by rounded measuring teaspoonful onto an ungreased cookie sheet. Bake for eight to 10 minutes.

Note: Recipe can easily be doubled or tripled depending on supply of crickets available.

Stir Fried Grubs for Your Garden Salad

Herb-Grub Garden Salad

Ingredients: 

1 bag of mixed spring lettuce 

4-5 Palm Weevil Larva (fresh) 

½ lemon 

¼ cup olive oil 

¼ cup hearts of palm 

1 quartered beef tomato 

½ sliced red onion 

2 tsp. capers 

Pine Nuts 

Salt 

Pepper

Directions: 

In large bowl place washed lettuce, tomatoes, onions, and hearts of palm. Pre-heat sauté pan. When hot add 1 tbs. oil, capers, and live larva. Add lemon and salt. Sauté until golden brown. Remove from heat chill larva in sauce. Add to salad the remaining olive oil, and lemon juice. Pour cooked larva with sauce over the lettuce and garnish with pine nuts.

Chocolate Covered Crickets

Chocolate Covered Grasshoppers

Ingredients:

• baker's chocolate

• candied crickets

Directions:

Melt baker's chocolate in double boiler.

Fill molds halfway with chocolate, add grasshoppers, and fill rest of the way.

A tasty surprise in every one!

Hot-Cicada Nacho Grande

Ingredients: 

1 lb. of Large Corn Chips

1 cup of dry-roasted Cicadas (can substitute crickets) 

2 tsp. fresh chopped cilantro 

¼ cup of fresh jalapeño peppers 

½ lb. shredded cheddar cheese 

¼ cup black olives (sliced) 

1 tsp. chili powder 

1 tsp. olive oil 

Salt

Directions: 

Place dry-roasted Cicadas (or crickets) into small bowl. Add olive oil and chili power. Toss lightly with pinch of salt. On microwavable plate put small layer of chips followed by ¼ cup prepared Cicadas, olives, jalapeños, cilantro and cheese. Repeat until there is a mountain of chips. Place into microwave for 45 seconds to melt cheese. NOTE: Coolbugstuff.com has prepared Crick-ettes that can be substituted for Cicadas.


© Debra K. Allen a.k.a Lady Guinevere
I researched and wrote this article. Please do not copy and paste any part of this article, picture included for your own use. I will find you and report you for stealing.  It is my right to change any information therein at any time and/or change the location of my article. 

Coconut Milk Pancakes

Today I ran out of boxed pancake mix and was looking for an easy recipe from scratch. I usually only cook from scratch unless I am brought home these little surprises from my hubby. Oh I don't mind the surprises as all. So searching for a simple and quick recipe I improvise the standard pancake recipe.

One day of the week I will make a big batch of pancakes and freeze them for the rest of the week as an easy and quick breakfast for my dear hubby or me when I need something to eat with my cup of coffee.

Being allergic to any dairy products I had to switch out some ingredients and here is my recipe for pancakes. This recipe makes many small pancakes. After they cooled, I used a piece of wax paper in between the pancakes and stored them in a large Ziploc Freezer bag and put them in the freezer. I did the same with a few but put them in the refrigerator instead.

So here is the recipe that I used.

Coconut Milk Pancakes

2 c. Self-Rising Flour

1/2 teas Salt

1 teas Baking Powder

2 Tbls Splenda

I can Coconut Milk (add water until the desired consistency you want)

1/2 c Canola Oil

2 Eggs or the equivalent of Egg Beaters if you are allergic to eggs.

1 teas. Vanilla extract or Imitation flavoring

Mix all together and pour the batter in the desired size you want on the 375 degree griddle. Turn after bubbles form and pancake looks a little dry.

© Debra K. Allen a.k.a Lady Guinevere

Summer Sandwiches

Banana Sandwich

There are two variations that our family eat. There are more ways to make a banana into a sandwich then the ways that we eat them in our home. Here are the two that we eat.

On one side of the bread spread a liberal amount of peanut butter. On the other half spread a small bit of butter on it. Peal the banana and then break it into halves. Slice in lengthwise and place the slices across the bread and then put the other slice buttered side inside. There you have it. Simple but delicious.

The other variation is just use butter on both sides.

Other variations could include sprinke cinnamon sugar on the peanut butter and then put the two side together wtih the banana in the middle.

Vidalia Onion Sandwich

 My mom used to love these vidalia onion sandwiches.  She would eat them many times during the summer.

She would just spread two slices of bread with mayonaise and put a large thick slice of raw vidalia onion in between and eat it just like that!

I can eat cooked onion but raw seems to give me an upset stomach.  I don't know how she could eat them like that.

Raw Ground Beef Sandwich

Most people will tell you that this is dangerous and can give one worms and all kinds of things. can tell you that my father ate these many, many times during his life and he never got anything from them.  He started eating them when he was a teen and now he is over 60 and still eats them!

All he did was take two slices of bread and put a handful of raw ground beef between them and add salt and pepper.

I wouldn't ry this but he says they were delicious and he has never gotten sick from eating them..

Tomato Sandwich

This is a very good sandwich to make from fresh tomatoes from your garden.  The best kinds of tomatoes are Beefsteak Tomatoes for this sandwich.

I take two slices of bread, spread them with Miracle Whip, put a thickly sliced tomato on it, add a bit of sugar and salt and pepper.  They are so good that I often have two of them.  You can add a slice of onion from your garden and some lettuce too, but I prefer it with just the tomato.

© Debra K. Allen a.k.a Lady Guinevere

Orange and Cranberry Bar Cookies

How Cranberries Grow

The cranberry is a Native American wetland fruit which grows on trailing vines like a strawberry. The vines thrive on the special combination of soils and water properties found in wetlands. Wetlands are nature's sponges; they store and purify water and help to maintain the water table. Cranberries grow in beds layered with sand, peat and gravel. These beds are commonly known as bogs or marshes and were originally formed as a result of glacial deposits.

In Massachusetts we call the place where cranberries grow a BOG. Natural bogs evolved from deposits left by the glaciers more than 10,000 years ago. These deposits were left in impermeable kettle holes lined with clay. The clay prevents materials from leaching into the groundwater. Rocks and other organic materials were collected by the glaciers. When the ice finally melted deposits of heavy materials were layered on top of the clay.

To learn more visit: Cranberries.org

What You Will Need

1 1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt

6 Tbsp vegetable shortening

3/4 cup sugar

2 large eggs

1 cup cranberries, chopped fine

3/4 cup orange marmalade

2 Tbsp butter, at room temperature

1 cup powdered sugar

1/4 cup pecans, ground fine

1 Tbsp milk

2 Tbsp diced cranberries

Instructions:
Preheat oven to 350 degrees. Lightly grease a 13x9" baking pan. Combine flour, baking powder and salt. In a large bowl, cream the shortening and sugar. Beat in the eggs. Beat in the cranberries and marmalade. Gradually blend in the dry ingredients. Spread dough evenly into the prepared baking pan. Bake for 25-30 minutes, until firm to the touch.

Make the topping. In a medium bowl, cream the butter and powdered sugar then add the pecans and then the milk. Spread the topping over the warm cookies and then sprinkle the diced cranberries over the top. Cool in the pan on a wire rack before cutting into bars.

NOTE: Refrigerate these bars once they have cooled. Serve them with whipped cream. Makes 1-2 dozen depending on how big you cut your bars

© Debra K. Allen a.k.a Lady Guinevere

A Variation of the Chicken Salad Wrap Recipe

Bob Evans was selling delicious Chicken Salad wraps during the summer. I don't know if they still do or not now, but I did try to make it like they had theirs. I tried several times and although I came close it didn't taste the same as the one that I had in that Bob Evans. I do know they have recipes floating around on the Internet that copy the recipes from famous restaurants, but I wanted to try to make it on my own.

One of the reasons that I didn't get it to taste the same was I constantly didn't have the right ingredients or I did but not at the same time. I gave up on that after a little while.

I did finally make a recipe that I liked and would like to share it. Oh and by the way, I am not good at dressing up a plate to make the dish look good.

Chicken Salad Recipe to Stuff in a Wrap

2 - 3 Chicken Breasts

1 teaspoon of Minced Garlic (the kind that is in a Jar)

1 Chicken Bouillon Cube

Put all above ingredients into a pot and cover with enough water to cover the chicken. Boil on meduim until done--about 1/2 hour or you can simmer them for about an hour until done. It is up to you.

While this is cooking:

Chop 1/2 cup of celery and one small tart apple.

When the chicken is cool enough to handle cut it into small pieces or just pull it apart.

Add the above ingredients and about 3/4 cup of raisins.

Add about 1 cup of Ranch Style Salad Dressing. I have also used about 1/2 cup of the Bacon Ranch Dressing with the regular Ranch Dressing and it tastes very yummy.

Mix all these together and refrigerate to let the ingredients mingle.

To make the wrap:

Put about three heaping Tablespoons of the Salad onto at Large Tortilla. Fold up the bottom and hold the tortilla down on each side of the Salad. Now take the right side and fold over the salad and then the left side over the top like in the picture on the right.

© Debra K. Allen a.k.a Lady Guinevere

Buttered Parmesan Lima Beans on the Grill Or In The Oven

This is an easy, yummy recipe for grilling. Perfect for something different and easy to prepare.

Ingredients:

One bag of Frozen Lima Beans -you can use fresh too but allow a little more time to cook..

1/2 stick of Butter

1 cup of Parmesan Cheese

Salt and Pepper to taste

Heavy Duty Aluminum Foil

Preparation:

Mix all the above ingredients together. Make an envelope of Aluminum Foil - or buy the new Reynold's Aluminum Foil Pouches. Put the ingredients in the envelope and seal it tightly.  Lay the package on the highest part of the grill for about 10 minutes, Be careful when you open up the package as the steam can burn you. You can also experiment with adding other spices, such as garlic powder and what ever you like to the Lima Beans before sealing it up.

For winter you can put this in the oven on a cookie sheet or back them just in a casserole. Bake them for about 15 minutes or until the cheese has time to melt.

Enjoy!

© Debra K. Allen a.k.a Lady Guinevere

Eat Your Food

To eat or not to eat, is that a question we should be pondering?  The media is so confusing.  One side of the equations imparts in us that we can drink or take a pill that will magically give us our daily nutrients.  The other side stresses that eating food is good for us and that we should all be on some kind of diet.  Then there is yet another side where food is great and it brings friends, family and others together in the great social settings that people want and need.

My take on all this is to just eat and be watchful of how your body reacts to certain foods.  Not everyone and not everytime and every food or ingredient acts the same way to each individual.  It is important for us to get back the basics and really know your own body.  I know, some people have told me that they can’t do that because it would take much more time then they really have or want to learn these things about themselves.  Some of us have forgotten what we learned in biology or chemistry in high school.  I will try to shed some light on that to reacquaint you with some of these basic concepts.

Chemicals in foods react with other chemicals in food and start a chain reaction in the human body.  Those that are synthesized or made from other non-human substances do not do a body good.  It has been proven time and time again that they have nasty little side effects, while the natural approach does not.  One simply cannot get all their nutrients from a bottle or a pill.

The articles included here will be about everything from human biology, some chemistry, gardening (where it all starts for a better you), information on specific nutrients, spices, and other food substances to recipes and even some lore and legends about food.

Don’t just pick up a bottle of pills or drink some magical potion that is said to have all the nutrients that you are missing in it. 

Go ahead and Eat Your Food