Category: Vegetable

Spiced Carrots and Winter Squash

The Soup Sisters have declared this the “Year of the Vegetable.” We would like to add more great vegetable recipes to our repertoire.

While browsing through a cookbook from my local library – Taste of Home’s Skinny Slow Cooker – I came across this recipe. I like the idea of using a slow cooker for the vegetable dish, so it can be prepared ahead and be all ready when it is time to eat.  I plan to give it a try soon.

Makes 6 servings.   16 carb grams per serving.


  • 6 large carrots, cut into 1/2-inch pieces (about 3 cups)
  • 2 cups cubed peeled winter squash (1-inch pieces)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder


Place carrots and squash in a 3-quart slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4 to 5 hours or until vegetables are tender. Gently stir before serving.


It has been a few years since I have added recipes here. With 2017 upon us I am hoping to get reinspired in my cooking. Trying to make my goals realistic, I aim to try a new vegetable recipe every month this year. My first one is from America’s Test Kitchen Slow Cooker Revolution – Volume 2. (Thanks to my sister for suggesting that vegetables can be made in a slow cooker.) I plan on m making this for my father’s 92nd birthday next weekend.

Serves 4-8

  • 2 pounds small (1-2 inch) red potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 sprig fresh rosemary
  1. Combine potatoes, oil, garlic, salt, and pepper in slow cooker.
  2. Cover and cook until potatoes are tender, 4-5 hours on low or 3-4 hours on high.
  3. Stir in rosemary; cook on high until fragrant, about 10 minutes. Discard rosemary.
  4. Season with additional salt and pepper to taste.

*Potatoes can be held on warm for up to 2 hours

*Recipe can be doubled; increase time by one hour.

August 26th: Polynesian Peanut Soup

This soup comes from A Beautiful Bowl of Soup, a cookbook given to us by Aunt Debbie. I almost chose a chilled soup, as she did in July, but I love all things peanut-related and felt this was appropriate, as we live in Polynesia.

Polynesian Peanut Soup

This distinctive rich and creamy soup was inspired by a favorite peanut sauce. A friend shared the recipe with my over lunch on a South Pacific cruise. Just making it conjures up fond memories of a sunny deck, sensuous breezes, and the bright blue sea.

(makes 4 cups, 4 to 6 servings)

  • 1/4 cup sweetened flaked coconut
  • 1 Tablespoon canola oil
  • 1 cup finely chopped yellow onion
  • 1/4 cup finely chopped fresh ginger
  • 4 cloves garlic, minced
  • 1 14-ounce can light coconut milk
  • 3/4 cup vegetable stock, or as needed
  • 3/4 cup smooth natural peanut butter*
  • 1/4 cup mango chutney**
  • 1 Tablespoon minced fresh jalapeño chili, or to taste
  • Salt to taste
  • 1/4 cup finely chopped green onions (green parts only)
  • 2 Tablespoons minced fresh cilantro
  • Asian sesame oil, for garnish***

*Buy natural peanut butter with oil on the top; stir in the oil before using. Many processed peanut butters are hydrogenated to prevent separation and have sugars, salt, and stabilizers added.

**Chutney is a mixture of fruit and/or vegetables, often cooked with vinegar, sugar, and spices. Usually made with mango, chutney is found in most supermarkets; look for it shelved with either the condiments or dressings.

***Buy dark, amber-colored Asian sesame oil, made from toasted sesame seeds, rather than light-colored sesame oil, which is extracted from raw sesame seeds and lacks the distinctive strong aroma and nutty flavor. Purchase toasted sesame oil in the Asian section of supermarkets or in Asian markets. After opening, store it in the refrigerator, where it will keep for up to 6 months.

  1. Toast the coconut in a small dry skillet over medium heat, stirring constantly, until lightly browned, about 5 minutes. Transfer to a plate and set aside to cool.
  2. Heat the oil in a Dutch oven over medium heat. Add the onion, ginger, and garlic; cook, stirring occasionally, until the onion and ginger are very tender, about 10 minutes.
  3. Transfer the onion mixture to a blender. Add the coconut milk, vegetable stock, peanut butter, cutney, and jalapeno; puree until smooth. (It may be necessary to add more vegetable stock if the peanut butter is very thick.)
  4. Transfer the soup to the Dutch oven and stir occasionally over medium heat until heated through. Season to taste.
  5. Meanwhile, toss together the coconut, green onions, and cilantro. Drizzle each serving of soup with sesame oil and top with a mound of the coconut mixture.

Refrigerate this soup and the toasted coconut in separate covered containers for up to 3 days. When reheating the soup, stir in water to thin as desired.

Acorn Squash with Brown Sugar


  • 1 acorn squash
  • Salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons dark brown sugar


  1. Cut squash in half, top to bottom; use spoon to scrape out seed.
  2. Sprinkle squash halves with salt and place halves cut-sides down in glass baking dish. Add 1/4 cup water to dish. Cover with plastic wrap (it may take more than one piece.); cut slits in plastic warp.
  3. Microwave for 15 minutes on high. (Time may differ by microwave and size of squash.) When done paring knife should easily slip into squash.
  4. Melt butter, brown sugar, and a pinch of salt, whisking to combine.
  5. When squash is cooked, transfer cut side up to metal baking sheet. Spoon in butter mixture. Place under broiler for 4 minutes to brown and caramelize.

Serves 2


Easy and wonderful. Hubby did not expect to like, thinking it would be too sweet, but declared it good. I think the salt helped cut the sweetness. I used Splenda brown sugar.