New Comfort-food Recipes from Lately

Acorn Squash Soup - new ingredient, my own recipe

• 1 acorn squash, microwaved whole for 8-10 minutes, then cut in half, remove seeds, and scoop out the flesh.
• leftover celery, chopped (about half a bundle, leaves & all)
• 1/2 large onion, chopped
• 2-3 cloves garlic, minced
• 2-3 tbsp olive oil
• 250 mL chicken stock
• 1 tsp black pepper
• 1 bay leaf
• 1 tsp ground thyme
• 1/2 tsp nutmeg
• 1 tbsp lemon juice
• 1 c. milk

Directions: 

1. Chop onion, garlic & celery while acorn squash is microwaving
2. Toss with olive oil & let it saute while scooping out acorn squash. (Careful, it's hot!)
3. Toss squash in pan, along with everything but lemon juice & milk.
4. Heat until all is soft.
5. Remove bay leaf
6. Blend using immersion blender
7. Stir in milk & lemon juice.
8. Serve

Grilled Brie Sandwiches w/ homemade chili ketchup - my own take on something I'd had elsewhere, and paid $5 for half the size!

Ingredients:

• 2 thin slices flax-seed rye or some other rye-style bread
• sliced brie cheese
• butter

• 1/2 c regular ketchup
• 1/4 c diced tomato (homemade canned or fresh)
• 1/2 tsp chili pepper flakes
• 1/2 tsp paprika

Directions:

1. Spread one side of each slice bread with butter
2. Put brie cheese between slices, buttered side out.
3. Place on parchment-paper lined baking sheet & place in 350 degree oven.
4. Check & flip when browned on bottom (about 5 min.) 
5. Pull out when browned on both sides.
6. Meanwhile, stir ketchup, diced tomato, chili pepper flakes & paprika in small sauce pan. Heat over med-low heat, until hot through.
7. Blend
8. Serve with grilled brie sandwich.