Add
remaining roasted apples and onions to pan with 1 cup water to reach desired consistency.
Not exact matches
Add the
roasted parsnips,
apples, potatoes, broth or water, coriander, and the
remaining salt and pepper.
Add
remaining ingredients,
roasted red peppers,
apple cider vinegar, garlic, olive, oil, tahini, smoked paprika and salt.
Tuck onions and
remaining apples around
roast.
Season with salt and pepper into
roast and place in a gallon - sized freezer bag with
remaining apples and onions.
While vegetables are
roasting, whisk together the
remaining 2 tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro,
apple cider vinegar and a generous pinch of salt.
About half an hour before the rhubarb and
apple have finished
roasting, start preparing the
remaining ingredients.
Directions: Cut in half and seed squash, place flesh side down on parchment covered
roasting pan with a 1/2 — 1 C water /
Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is
roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add
apples,
apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / /
Remaining liquid is added after soup has been blended.
5 Brush some of the
apple cider mixture from the
roasting pan over the ribs and dust with the
remaining dry rub.