Monday, June 27, 2011

Monday Night Dinner

Tonight, despite the 100 degree weather outside I decided to make a Ginger Butternut Squash Soup and Grilled Cheese. I experimented with a Strawberry-Cucumber Salad because I had both strawberries and cucumbers that needed to be eaten. The salad turned out to be amazing, and without any expectation, a completely delicious meal was made.

Ginger Butternut Squash Soup
1 butternut squash
2 tsp olive oil
2 c sliced onion
1 tbsp brown sugar
2 tsp minced ginger
2 minced garlic cloves
5 c chicken broth
1 tsp parsley

1. Cook oil, onion, ginger, brown sugar, garlic in a skillet until the onions are soft

2. Cook squash, chicken broth, and parsley in a pot until squash is tender.

3. Add squash and onion mix in a blender. Return the mixture to the pot and bring to a boil.
4. Serve

Three Cheese Grilled Cheese
1 loaf of your favorite bakery bread
Provolone Cheese ( 1 piece per sandwich)
Cheddar Cheese ( 1 piece per sandwich)
Cream Cheese ( spread some on one piece of the bread)

1. cook wit a little butter, flipping when browned

Strawberry Cucumber Salad
2 Cucumbers, halved and sliced
10 Strawberries, sliced
1 tsp soy sauce
2 Tbsp Apple Cider Vinegar
2 Tbsp Brown Sugar
1 tsp salt

1. Mix together
2. Place in the fridge until you are ready to serve. The salad is better after it sits for at least 10 minutes

Final Product.