Butternut Squash and Apple Bisque

– from the kitchen of Wendy Wintersteen (PhD ’88 entomology), dean and director, experiment station (courtesy Linda White)

(Drop quote: “This is a favorite made by my friend and neighbor Linda White, the wife of Bernie White, emeritus University Professor and former chair of our Department of Biochemistry, Biophysics and Molecular Biology.”)

Ingredients:

2 tablespoons olive oil

1 tablespoon butter

5 cups butternut squash, peeled, seeded, cubed

1 onion, chopped

1 carrot, peeled or unpeeled, cut into 1/4-inch slices

1/2 red bell pepper, chopped

2 stalks celery, chopped

1 Granny Smith apple, peeled, cored, chopped

1/2 teaspoon ground allspice

1/4 teaspoon nutmeg

28 ounces vegetable broth

1 cup apple juice or cider

Sour cream for garnish

Directions: Melt butter and add olive oil over medium heat.  Add all vegetables and sauté, stirring occasionally, until vegetables are somewhat tender (about ten minutes).  Mix in apple, allspice, and nutmeg.  Add broth and apple juice.  Bring to boil then reduce heat to simmer.  Cover and simmer until vegetables are tender (about 30 minutes).  Puree the soup using blender, food processor or immersion blender.  Return soup to pot to keep warm until ready to serve.  Season with salt and pepper.  Ladle into bowls, top with dollop of sour cream if desired. Serves eight.

Creamy Winter Squash and Apple Soup

– from the kitchen of the Soy Sistas: Amanda Pudlik (’11 culinary science), Elise Fiscus (senior, culinary science), and Cassie Miller (’11 culinary science)

Ingredients:

7 slices bacon

2 carrots, diced

2 ribs of celery, diced

1 large red onion, diced

2 Granny Smith apples, diced

2 garlic cloves, minced

1 package Birds Eye frozen cooked winter squash (defrosted)

2 1/2 cups canned chicken broth

1 fresh lime, juiced

½ teaspoon white pepper

¼ teaspoon ground clove

¼ teaspoon ground cinnamon

½ teaspoon ground curry powder

¼ teaspoon nutmeg

½ teaspoon ground ginger

1 ½ cup plain soy milk

1 ½ tablespoon honey

Salt to taste

Directions:

Cook bacon in large soup pot until crispy.  Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. Crumble bacon when cool.  Add onions and carrots to soup pot. Sauté for approximately five minutes over medium heat until onions are soft. Add celery and apple and sauté for another five minutes. Add garlic and sauté very briefly, approximately one minute.  Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender.  If you have an immersion blender, process the mixture in the pot until smooth. If not, carefully process the mixture in a blender or food processor until smooth. Return mixture to pot.  Stir in lime juice and soy milk. Add all remaining ingredients (spices) and five pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Do not boil!)

Friday Night Football Chili

–from the kitchen of David MacDonald (’87 animal science), president and chief operating officer OSI Group

Ingredients:

3 pounds 80% lean ground beef

46 ounces tomato juice (can use up to 30 ounces more to dilute)

28-ounce can diced tomatoes

28-ounce can crushed tomatoes (can be Italian or garlic flavored)

1 teaspoon salt

1 teaspoon sugar

2 packets McCormick Original Chili Flavoring

2 tablespoons chili powder (can add more to taste)

2 cups diced green, yellow, or red peppers

2 cups diced large white onion

3 cups diced celery

2-5 diameter slices of Jalapeño pepper

Directions

Brown ground beef in pan and drain the fat and water.  Place cooked beef in large pot and add tomato juice, cans of tomatoes, salt, sugar, chili powder, and packets of chili flavoring.  Heat and stir for at least five minutes.  Add onions, celery, and Jalapeño pepper slices.  Heat until simmering. Add peppers last so they remain somewhat firm.  Add additional chili powder and salt to taste.  Feeds up to 20 kids.

Back to story: http://www.ag.iastate.edu/stories/2011/11/engaging-local-tastes-to-satisfy-a-global-palate/

Autumn Chowder

– From the kitchen of Brenda Ranum, regional extension education director (courtesy Country Woman Magazine, Nov/Dec 2002, p. 37.)

Ingredients:

8 bacon strips, diced

1 cup chopped onion

4 medium red potatoes, diced

4 medium carrots, halved lengthwise and thinly sliced

2 cups water

1 tablespoon chicken bouillon granules

4 cups milk

2 2/3 cups frozen corn

½ teaspoon pepper

3 tablespoon + 1 teaspoon flour

½ cup cold water

3 cups shredded cheddar cheese

Directions: In a sauce pan, cook bacon over medium heat until crisp, remove to paper towel.  Drain, reserving one tablespoon plus one teaspoon of the drippings.  In the drippings, sauté onion until tender.  Add the potato, carrot, two cups water, and bouillon.  Bring to a boil.  Reduce heat: cover and simmer for 15-20 minutes or until the vegetables are almost tender.  Stir in milk, corn, and pepper.  Cook five minutes longer.  Combine the flour and ½ cup cold water until smooth; gradually whisk into soup.  Bring to a boil; cook and stir for one to two minutes or until thickened.  Remove from the heat; stir in cheese until melted.  Sprinkle with bacon.  Serves eight.

Back to story: http://www.ag.iastate.edu/stories/2011/11/2011/