Zucchini Garden Chowder

Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 tbsp minced fresh parsley
1 tsp dried basil
1/3 c butter or margarine
1/3 c flour
1 tsp salt
1/4 tsp pepper
3 c water
3 chicken bouillon cubes
1 tsp lemon juice
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg (10 oz) frozen corn
1/4 c grated Parmesan cheese
2 c shredded cheddar cheese
Additional chopped parsley (for garnish)

In a Dutch over or soup kettle over medium heat, saute the zucchini, onion, parsley, and basil in butter until veggies are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Yield: 8-10 servings.

Butternut squash soup

BUTTERNUT SQUASH Soup

2 cups chicken stock
2 lb. steamed butternut squash, peeled, seeded and cut into 2-inch pieces
2 apples peeled, cored and diced
1 lg. onion, finely chopped
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried
2 tsp. finely chopped fresh thyme or 1 tsp. dried leaf
cinnamon to taste
S and P to taste

Steam squash.
Saute apple and onion, add spices.
Add squash and stock.
Simmer 20 minutes.
Puree.
Add heavy cream or sour cream to serve.

Lazy Perogies

Made like a lasagna:

Layer 1: sauted onions and butter
Layer 2: lasagna noodles
Layer 3: mashed potato with butter, cream (tonight I also added sweet potato for a sweet twist)
Layer 4: shredded aged cheddar
Layer 5: more noodles
Layer 6: cottage cheese mixed with 2 eggs
Layer 7: more cheddar!
Layer 8: more noodles
Layer 9: onions and cheddar (a very light layer)

Bake 1/2 hour at 375
Top with sour cream, crumbled bacon, green onions

Some light reading on perogies and Canada:

The Canadian Prairies, in particular, have a large Ukrainian population, and their pyrohy or perogy (plural: "perogies") (Canadian English [pəˈroːgi]) are very common. Since Canada also has immigrants from many other perogy-making cultures (not least Poles, Jews, and Mennonites), a wide diversity of recipes are used.
Packed frozen perogies can be found everywhere Eastern European immigrant communities exist and are generally ubiquitous across Canada, even in big chain stores. Such perogi are made by industrial machines. Each perogy typically weighs around 20 grams, but resemble an oversized half-moon ravioli, as the Italian machines are also used in the production of Italian pasta. Typically frozen flavours include potato with either cheddar, bacon, or cottage cheese.
Home-made versions are typically filled with one of the following: mashed potatoes seasoned with salt and pepper (and frequently cheddar cheese), sauerkraut, or fruit. These are then boiled, and either served immediately, put in ovens and kept warm, or fried in oil or butter. Popular fruit varieties include strawberry, blueberry, and the distinctly Canadian saskatoon berry. Potato and cheese or sauerkraut versions are usually served with some or all the following: butter or oil, sour cream (typical), fried onions, fried bacon bits or kubasa (sausage), and a creamy mushroom sauce (less common).