Compounded budesinide

[wmonique2]

Sheila,

You know I found some shortcuts to peeling the butternut squash. I pierce it several times on top with a sharp knife, put it in the microwave for 6 minutes. I wait an hour or so till it gets cooled then I peel. It's really easy. Easier than peeling a potato. I then cube it and use it for soup. Like Leah I add ginger and a little curry. Leah's recipe above sounds terrific. I never thought of adding coconut milk.

I haven't found it at my supermarket already cubed. I need to check Trader Joes.

Leah---have you found a good chicken stock that we can tolerate and that is good?


Monique

[Sheila]

Thanks, Monique. Love that tip and will try it next time. I'm going to write it on the recipe so I don't forget. My supermarket has peeled and cubed squash and it's very expensive.

My recipe for butternut squash soup is great!! All of the veggies are shredded and cooked for 15-20 min: butternut squash, 2 apples, 3 zucchini (or carrots), 1/4 c chopped onion, 4 c water, 2 T grated ginger, 1/4 tsp mace and nutmeg (opt), 1 tsp salt, 3 T maple syrup, 3 T coconut milk, 1 C milk of choice, 2 T lemon juice. I use a hand-held electric wand to process into a smooth mixture. The spices, milk etc are added after the veggies are cooked. I always add chopped pork/duck/turkey for a complete meal.

Thanks, again. I won't be swearing at the squash next time I make soup.

Sheila W

[Leah]

I buy a brand of Chicken stock at ( believe it or not) from Costco. It'a a Kirkland "all natural" brand that seems very safe for those of us who can do chicken. It comes in both a case of two cup cartons and a case of quart cartons.

Leah

[wmonique2]

Thanks, Leah...


Sheila,

I use the butternut squash also in a different way. I cube it, mix it with olive oil, S/P and fresh minced garlic and roast it in the oven at 400 for half an hour or 40 minutes. I absolutely love roasted squash.

I'll try your recipe. I like it that it has apples...

Monique

[Sheila]

Monique, you and I are on the same page with roasted butternut squash. I haven't added garlic to the mix and will try that next time. I use roasted butternut squash in risotto with shrimp. It is my all time favorite risotto. My other favorite roasted veggie is skinny asparagus, sprinkle with poppy seeds and garlic and roast until they are crunchy. Seriously addictive. Asparagus is also a good addition to risotto. I make risotto in the microwave, a lot easier than standing and stirring for 30 minutes. The little bit of parmesan on top doesn't seem to bother me.

This morning I had some rice chex and almond milk with my usual sausage and was bloated, gassy and nauseous within 30 minutes. So, I'll make a new batch of paleo muffins and hope that agrees with me. I've caused a lot of inflammation with my "experiments" with commercially made food and it will take a while to get back to feeling well. I bought these foods when I was babysitting for my grandchildren for a week and didn't have time for a lot of cooking. I have a feeling there was also quite a bit of cross contamination while I was preparing their food. My six-year-old grandson is extremely proud of his noxious gassiness and I'm pretty sure he is a candidate for food intolerances.

Thanks again,
Sheila W