Boo Salt Archives - Page 2 of 2

roasted rainbow carrots ~

roasted rainbow carrots ~ This is our beautiful rendition of a terrific vegetable dish for the hectic cooking of the Thanksgiving Holiday which my sister is facing the brunt of today! She truly is a saint! Color, sweetness and ease of preparation! Truly ...sometimes the simplest collaboration reaps the greatest rewards! Melt 1/4 c of butter with 1/4 c of good quality maple syrup, 1/4 c brown sugar and 1 finely diced fresno chili. Toss 3 bunches of baby rainbow carrots and 5 shallots peeled and sliced with the melted butter mixture. Sprinkle 1 teaspoon Sous Salt Gobble Salt (this is [...]

roasted rainbow carrots ~Susan Furstman2022-01-15T12:31:07-08:00

stuffed squash from Heaven!

We welcome Fall in this family with open ovens! Something about the colors and smells of the season....The other day I picked up some beautiful Acorn Squash and stuffed it with a light meat mixture. Soaking the bread in the milk and wine gives the stuffing a wonderfully light texture. This recipe will stuff two acorn squash...four halves and will leave you enough of the meat mixture to make meatballs or a small meatloaf the next evening. Two dinners in one prep. Or you can stuff four acorn squash, eight halves and use the entire meat mixture. Either way it produces a light stuffing [...]

stuffed squash from Heaven!Susan Furstman2022-01-15T12:31:08-08:00

awesome chicken!

So I never knew that Adobo Chicken was a Filipino dish. I always thought it had it's roots in Mexican Cuisine. When I saw this recipe the other day from Amelia Ramp via Bon Appetit I thought....that sounds easy and yummy. The combination of the vinegar and soy sauce marinade gives you the sweet and tart punch that makes your evening meal sooooo gratifying. I've adjusted it to my tastes, feel free to do the same. Amelia's original recipe is pretty much in tact just morphed into my way of cooking. Served with just a short grain white rice like Calrose or [...]

awesome chicken!Susan Furstman2022-01-15T12:31:09-08:00

butternut squash soup & boo salt

Ingredients ¼ cup toasted pumpkin seeds (pepitas) 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into cubes 1 granny smith apple 2 shallots 1 Fresno chile, halved 2 unpeeled garlic cloves 1 can coconut milk 3 tablespoons curry powder 1 1/2 teaspoons Boo Salt ⅓ cup cilantro, chopped 2 tablespoons olive oil 2 cups chicken stock Creme Fraiche for finishing Preparation Set oven temperature to 450°. Toss squash, chopped and peeled apple, onion, chile, garlic, olive oil, boo salt and curry powder in a large bowl until squash is coated season. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned [...]

butternut squash soup & boo saltSusan Furstman2022-01-15T12:31:09-08:00