Friday, January 08, 2010

99 Butternut Squash in Debt

99 Things to Do
I feel like blogging but I don't really have anything that interesting to share or comment on so I've decided to get things going by giving an update on my to-do list. Here are my completed items so far:

8. Go through files and shred old stuff - completed 1/2/10
48. Clean shower curtain - completed 1/1/10
49. Clean shower liner - completed 1/1/10
59. Update address book - completed 1/2/10
86. Get salt from shed - completed 1/3/10

I also got a good start on, 42. Use the 3 butternut squash that are living in pantry

I made some yummy butternut squash soup earlier this week that used up one of the squash. In fact, I think I'll share the recipe.

Baja Butternut Squash Soup (From the January/February 2009 issue of Eating Well magazine.)
1.5 lbs (1 small to medium) butternut or other winter squash
1 tsp canola oil
2 stalks celery, chopped
1 small onion, diced (I omitted this, onions are evil)
1 carrot, chopped
1 tsp ground cumin
1/4 - 1/2 tsp ground chipotle chile (I cut up a chipotle chili into small pieces and then put it in a coffee grinder.)
1/8 tsp ground cloves
6 cups vegetable broth (I used chicken broth.)
1 tsp sea salt
1/4 tsp freshly ground pepper
1/2 cup nonfat plain yogurt
2 tbsp snipped fresh chives or chopped parsley

1. Preheat oven to 350F.
2. Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool to handle.
3. Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered until the vegetables are very tender, 20 to 25 minutes.
4. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives or parsley.

Makes 10 servings, about 3/4 cup each.

Per serving: 60 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbs; 2 g protein; 3 g fiber; 532 mg sodium; 249 mg potassium.


Once again I'm back to obsessing about debt. I'm frustrated because I'm SO close to paying off my Choice card; it's just $1129. However, since I'm saving for my trip to Florida in February, all my spare cash is going to the scuba fund. Even after I'm done saving for Florida, I still owe my $200 deposit on my annual June scuba trip. My credit card debt would probably be gone by now if it weren't for my scuba trips. Anyway, I'm really looking forward to being able to throw everything I can at my credit cards again. I so want that first $0; it's been such a long time coming. It's like in the movies - I can see the door at the end of the hallway, but the hallway keeps stretching so the door keeps moving away, just out of reach.

Current Credit Card Debt - $8767

No comments: