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I love to cook and have wanted a place to store the recipes. Every time I make something at home that comes out great I will post it on this blog. I will also place a picture of how it turned out. Over time I will build up quite an online library to share. Please to post or email new ideas and feedback. Thanks for visiting and come back soon.
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Sunday, November 13, 2005

Potato Jalapeno Soup

Potato Soupvegetarian2 jalapeno peppers (cut in half and seeded)
1 bell pepper (cut in half and seeded)
1 yellow onion (chopped)
olive oil
2 tsp cumin
1 tsp coriander
1 tsp salt
1 large potato (peeled and diced)
3 cups water
1/2 cup cream cheese
1 lemmon juciced
2 tbsp fresh cilantro (chopped)

Place pepper on a baking sheet and broil for 10 minutes on the top shelf of the onion. Once pepper have cooled, scrape away the burnt portions and dice.

In a soup pot heat the oil and add the onions. Cook the onions for 10 minutes till translucent. Add the peppers and spices suate for a couple more minutes. Add water and potaoes and bring to a boil. Reduce heat and simmer for 15 minutes.

Remove from heat and a stir in cream cheese, lemmon juice and cilantro. Stir until cheese is fully melted and evenlly mixed.

Saturday, November 12, 2005


Yogurt Sauce
Dear Milky Way Diner,
I am looking for a good recipe for the Tzatziki cucumber sauce that is commonly used in Greek pitas and gyros.


Here is my recipe. Adding fresh mint, dill and lemon juice are good variations.

1 cup plain yogurt
1 small cucumber (peeled, seeded and diced)
1/2 tsbp crushed garlic
1/2 tbsp olive oil
1 tsp white wine vinegar
1 tsp stored bought greek spice
salt and pepper to taste

Blend all ingredients and refrigerate for 4 hours before using.

Friday, November 11, 2005

Butternut Squash Stew

Squash StewvegetarianHere is another fall squash recipe. This one with a texmex flair.

olive oil
1 large yellow onion
1 tbsp crushed garlic
3 cups water
1 butternut squash (peel and cut into 1/2 inch cubes)
1 jalapeno pepper (seeded and diced)
1/2 tsp cinnamon
2 tsp cumin
2 large tomatoes (chopped)
1 large green bell pepper (chopped)
1 10 oz package frozen corn
sour cream
1 block jalapeno Monterey jack cheese (cut into cubes)
1 cup brown rice (cook as directed)

In a soup pot heat oil, onions and garlic over medium heat. Cook for about 10 minutes, until onions are translucent. Add water, squash, jalapeno and spices. Heat to a simmer for another 10 minutes. Add tomatoes and bell pepper and cook for 10 more minutes. Add corn and return to a simmer.

Serve over rice. Top with a dollop of sour cream, cheese and salt and pepper.

Sunday, November 06, 2005

Butternut Squash Wontons

Squash Won TonvegetarianHere is a cool recipe to use so fresh butternut squash.

1 large butternut squash halved and seeded
olive oil
1 tbsp butter
1 yellow onion chopped
1 1/2 tsp fresh sage (chopped)
1 tbsp garlic
4 oz goat cheese
1 package wonton wrappers

Brush squash with olive oil. Bake for 30 minutes at 425 degrees. Once cool scoop our the meat and set aside.

In a skillet melt butter. Add onion, sage and garlic. Saute for 5 - 10 minutes. In a mixing bowl blend onions, squash and cheese.

Start some water boiling and heat the oven to 200. Get out a cookie sheet.

One by one place wet a wonton wrapper. Place 1/2 a tbsp of filling in the middle the wrapper and fold (make sure you press the edges tight). When you have eight or ten place them in the boiling water. Cook for 6 minutes, scoop out and place on cookie sheet. Place cookie sheet in the oven. Repeat till done.

Heat remaining stuffing with some water to make a sauce to place over the finished wontons.