Web Toolbar by Wibiya
 
 
 

GL PROFILES

More Friends = More Fun

 
 

GL
Tweets !

2 HOURS AGO RT @crystalalma: HEY HEY! My mixed chicks review is upppp! Check out @girlslifemag for the deats! http://t.co/SGrbIiUK5U 💆🏾💁🏾💖 http:/pic.twitter.com/WsdyrnFnG7t.co…

4 HOURS AGO Reason #427 why #GLfashbash is going to be amazing this year? This guy 👉�@Spencermusic1c1. See ya on 8/8 in Baltimorepic.twitter.com/UDWNpqFIGSGS

4 HOURS AGO We had a blast sharing internship advice (like this!) at the #InternQueenParty DC tonight. #Chicago, you're next! https://t.co/GIv46eETBy

 

sponsored links

Butternut squash and ginger soup

 
With millions of tasty treats to indulge in, it’s not always easy to find meals that won’t take a toll on your health. Luckily for us, teenage chef Sam Stern (who wrote his first cookbook at 14!) was faced with a similar issue.

After challenging himself to create delish recipes based on seven of his friend’s fave foods, he gracefully produced his third cookbook Get Cooking, which holds over 100 recipes for great tasting and healthy foods. All his ingredients follow the food pyramid, so you can get your daily servings in with each mouth-watering meal. Even better, they’re easy and quick to make.

Get a sneak peek for what’s in store with a recipe straight from the book below!

Butternut Squash & Ginger Soup
 
 
Ingredients: (serves 4)

1 1/2 pounds of butternut squash, peeled and cut into chunks
Olive oil
2 tablespoons of butter
1 medium sized onion, finely chopped
2 fat cloves of garlic, crushed
1 4-5 in. piece of fresh ginger, peeled and grated
Juice from 2 plump limes
3 2/3 cups of vegetable stock
3 tablespoons of coconut cream (dissolved in 1 1/4 cups of boiling water)
2 teaspoons of chopped cilantro (plus some extra for toppings)
Salt and pepper
 
Tabasco sauce (optional)
Balsamic vinegar (optional)

Directions

1. Preheat your oven to 400°F. Slap your squash onto a baking sheet. Drizzle it with oil. Roast for about 30 minutes (or until it’s soft)
2. Meanwhile, melt the butter gently into a large pan. Fry the onion and garlic for 5 minutes (or until soft, not colored). Add the ginger, then remove from heat.
3. Add the cooked squash, lime juice, stock, coconut cream, cilantro, salt, and pepper to the mix.
4. Bring to a boil as you stir. Reduce heat. Cover. Simmer gently for 15 minutes. Top up with a bit more liquid if it looks too thick.
5. Blitz with a blender or processor. A hand blender works, too. Taste. Add more seasoning and/or lime, optional shakes of Tabasco, and/or balsamic vinegar and cilantro.

This recipe can be eaten with:

Grated Parmesan
Crumble cooked pancetta or bacon
Warm soda bread or classic bread and butter

Get Cooking is on sale now. To find out more about Sam and for where to buy, check out samstern.co.uk!
 
GET COOKING. Copyright © 2007 Sam and Susan Stern. Reproduced by permission of the publisher, Candlewick Press, Somerville, MA.

BY SAM STERN ON 8/22/2009 7:00:00 AM

POSTED IN , , , , , ,

< PREVIOUS   NEXT >   
comments powered by Disqus
 
You let her BFF borrow your fave top for a party last Saturday but when she returns it, it looks nothing like the top you remember buying. It has holes, stains and only one shoulder. What do you say to your gal pal?


 
 
X

Win it! Fab up your life with GL's 2015 Glam Guide

 

 

We've got everything you need for back-to-school, from fiction to fashion (and everything in between!). The best part? You could win it all—just CLICK HERE to enter! 

 
Posts From Our Friends

sponsored links