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Thursday, March 21, 2013


This month's entree is quick and easy!  Perfect for an early Spring evening full of errands.

Thai Vegetable Ravioli "Quick" Soup

-64 oz chicken stock
-2 large carrots, coarsely chopped
-1 stalk celery, coarsely chopped
-1 medium onion, quartered
-2 medium potatoes, large dice
-1 cup Brussels sprouts, halved
- 1 (13 oz) bag frozen cheese ravioli 
-Thai Green Curry Spice blend or traditional curry powder, to taste
-Salt, to taste

Combine all ingredients except ravioli .   Being to a boil, then reduce to a simmer.  Simmer partially covered for 1-2 hours.  

During the last 5-7 minutes, add frozen ravioli.  Continue to simmer until  ravioli  float to top.  

Portion into bowls and garnish with cilantro if you'd like a burst of freshness.

* Make it your completely vegetarian by using vegetable stock in place of chicken stock.  You could also add shredded chicken for some protein.  Also, you could experiment with different types of ravioli or tortellini!

* The Dangold Thai Green Curry blend was purchased at Christmas Tree Shop.  You can easily sub this for yellow curry powder easily found in the international aisle. 

Now that you have been good and had a healthy, low calorie dinner now its to CELEBRATE spring in Vermont with a maple syrup delight!

Maple Bread Pudding

3/4 cup, plus 1/4 cup Vermont maple syrup
2 tsp fresh lemon juice
2 tbsp room temperature butter
6 slices high quality, firm bread with or without crust
4 eggs, plus 2 additional egg yolks
2 cups light cream
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp sea salt
2 tsp vanilla extract or rum

Preheat oven to 325 degrees.

Grease a 3 Quart baking dish.  Pour in lemon juice and 3/4 cup syrup.  Butter each slice of bread on one side and cut into 3/4 inch cubes.  In a medium bowl, whisk together eggs, egg yolks, cream, cinnamon, nutmeg, salt, and vanilla/rum.  Add bread cubes and toss just until coated.  Pour into baking dish.  Bake for 1 hour.  The syrup will sink to the bottom to create a thick maple layer.  Drizzle with 1/4 cup maple syrup and serve!

Variations: Add raisins (or rum soaked raisins), walnuts, pecans, dried cranberries or cherries.  You could dollop of whipped cream (add cinnamon to the whipped cream for extra note).  Try making the pudding with Challah bread to celebrate Easter!  

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