Palmetto Parent 2009 November Issue : Page 10
Patricia Moore-Pastides, wife of USC president Patricia Moore-Pastides, wife of Uni- versity of South Carolina President Harris Pastides, is an avid cook on a mission to encourage healthy — and tasty — eating. Although her own children are grown, Moore-Pastides knows from experience how important it is to gather the family at meal time. “It’s so important for families to sit down and eat together,” she said. “You are able to communicate and talk about your day. I know how hard it is when your children are going to lessons or games.” Time she and her husband spent in Greece and Switzerland taught Moore- Pastides that a slower pace can enhance an already great meal. WHAT ARE YOUR FAVORITE HOLIDAY RECIPE TRADITIONS? SHARE THEM WITH US AT EDITOR@PALMETTOPARENT.COM OR ONLINE AT MOMSLIKEME.COM Moore-Pastides’ Curried Buttercup Squash Soup Ingredients n 3 tablespoons extra virgin olive oil n 2 cups onions, fi nely chopped n 4 – 5 teaspoons curry powder n 3 pounds buttercup squash n 2 granny smith apples n 3 cups vegetable broth n 1 cup apple juice n Salt and freshly ground black pepper to taste Preparation Heat 3 tablespoons of olive oil in a large pot over medium heat. Add 2 cups of fi nely chopped onions and curry powder and cook, stirring to combine. Lower the heat, cover the pot and let it cook until the onions are soft, approximately 25 minutes. While the onions are cooking, peel and chop the squash. If you prefer, you can clean off the seeds and roast them on a cookie sheet in the oven with salt and your choice of spices — a combination of ground cloves and cumin is nice. Chop the squash into large chunks. Peel, core and roughly chop the apples. When the onions are tender, add in 3 cups of vegetable broth, the squash and the apples. Bring the mixture to a boil. Reduce the heat and simmer with the pot partly covered until the squash and apples are tender. Remove the pan from the heat and separate the solids from the broth by straining the contents through a colander. Transfer the solids into a food processor fi tted with a steel blade. Add 1 cup of the broth and process until pureed. Return the pureed soup to the large pot and add 1 cup of apple juice and 1 –2 cups of broth until the soup is of desired consistency. Adjust the consistency by adding broth or water. Salt and pepper the soup to taste. Serve in individual bowls garnished with roasted squash seeds. Makes eight to 10 servings. \UE \UE \UE \UE \UE \UE \UE mygymlexington@yahoo.com 433 Columbia Avenue Lexington, SC 29072 Village Square 10 Palmetto Parent www.palmettoparent.com Village at Sandhills mygymcolumbia@yahoo.com 110-1 Forum Drive Columbia, SC 29229 Not to be combined with any other offer November 2009 757
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