Butternut Squash Apple Soup

The last time I was at Costco I saw that they had cubed butternut squash available. Feeling inspired I decided to bring it home to add to our mixed grilled vegetables that we usually make. After a few days, and a turn in the weather, I decided the squash was much better suited for soup. After searching around I found this recipe at Simply Recipes. Let me tell you it is the perfect twist on a basic butternut squash soup.

Ingredients

• 1 onion, chopped
• 2 ribs of celery, chopped
• 1 carrot, chopped
• 1 tbsp butter
• 1 butternut squash, peeled, seeds removed, chopped or 1 2lb package of prepared butternut squash
• 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
• 3 cups vegetable broth**
• 1 pinch each of nutmeg, cinnamon, and pepper

Combine butter, onion, celery, and carrot in large saucepan or wok. Cook for 5 minutes or until onion is transparent. Add squash, apple, broth and spices. Bring to a boil then reduce heat and simmer for 10 minutes or until squash is soft. Puree.


**I must admit I added an extra cup of stock because I bought a 4 cup container of stock and I hate having one cup left over just sitting in the fridge. To accommodate the extra liquid I let my soup simmer a little longer (about 30-40 minutes) to allow the liquid to reduce. I also like the added flavor from this method.

Cucumber Gazpacho with Shrimp, Crab and Melon

I haven't been cooking much lately but I go over to a good friend's house the other day and help her make us this delicious soup. Perfect for the summer, cool and refreshing with lots of flavor. I have to admit at first I was a little skeptical but now I am a believer.

The recipe is adapted from Epicurious.

Ingredients

• 1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
• 2 scallions (white and green parts), coarsely chopped
• 1/2 cup coarsely chopped dill and parsley, plus 1/4 cup finely chopped (for garnish)
• 1 (1/2-inch) piece fresh ginger, coarsely chopped
• 1 tsp diced garlic
• 3 tablespoons extra-virgin olive oil
• 1/4 cup plain low-fat yogurt
• 1/4 teaspoon freshly ground black pepper
• 1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp) <1/4 pound cooked crab
• 1/2 cup seedless watermelon cut into small dice

In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in pepper, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours, until chilled.

In small bowl, stir together shrimp, crab, remaining cucumbers and herbs.

Fold watermelon or cantaloupe into chilled soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately. Enjoy!

Chinese Jook

Soul friend sent me some recipes for Thanksgiving leftovers. She figured that since I was hosting my parents for the holidays I would probably have some yummy leftovers and be in need of some recipes. One of the recipes on her list was this one for Turkey Jook. Jook is Chinese rice porridge and it is absolutely delicious and something I forgot that I used to make when I lived in Monterey Park, CA (the Chinese suburb of Los Angeles). I can almost guarantee you that I will be making this after Thanksgiving.

Ingredients

• 1 cup long-grain white rice
• 6 scallions
• 1 turkey carcass with meat and skin, or one chicken breast cooked and shredded
• minced ginger
• 10 cups water

Simmer rice, 3 scallions, meat, ginger and water in a heavy soup pot covered over medium heat for approximately one hour or until soup has a creamy, porridge-like consistency. Serve with remaining scallions and ginger sprinkled on top. Enjoy!

Pumpkin Soup with Chickpeas

This is one of my favorite fall recipes. Not only is it easy to throw together but it is so tasty. In Donna's version she roasts a fresh pumpkin and then purees it in the food processor with some of the stock. I prefer to save myself a little time and effort by using canned pumpkin puree. Either way, this is one delicious soup to enjoy on a cold fall evening.

Adapted from Donna Hay's Off The Shelf

Ingredients

• 1 can pumpkin puree
• 4-6 cups vegetable stock
• 1 tbsp oil
• 1 onion finely chopped
• 1 tsp cumin
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 14 oz can chickpeas drained and rinsed

Add oil, onions, and cumin to a medium pot and over medium heat cook until softened. Add mustard and honey, stir until combined. Add pumpkin puree and stock. Simmer over medium-low heat for 5 minutes. Stir in chickpeas. Enjoy!

Butternut Squash Soup

I can't exactly remember where I found this recipe but I do know that it included both butternut squash and acorn squash. Unfortunately I only had the butternut squash so I altered it slightly and made it butternut squash soup instead of winter squash soup. I also decided to use dried herbs instead of fresh ones and I ended up guessing on the amounts of each that I would need. But all in all I have to say this turned out to be one delicious soup. Tasting it reminded me how much I love fall and the beginning of soup season. It also reminded me that I am going to have to dust off my mom's leek and potato soup recipe. That one still remains my favorite soup of all time.

Ingredients

• 1/2 onion, chopped
• 1 tsp minced garlic
• 1/8 cup butter, unsalted
• 1 1/2 cans low sodium chicken broth
• 1 1/2 cups butternut squash
• 1/2 tsp thyme
• 1/2 tsp sage
• 3/4 tsp cumin
• 1/8 tsp ginger

Over medium heat, saute onions and garlic in butter until soft. Add chicken broth, squash, thyme, sage, cumin, and ginger. Allow to simmer over low heat for 20 minutes. Let soup cool. Puree in batches in food processor until smooth.

Serve with crusty bread.

Doug's Split Pea Soup

• 3 cups dried split peas
  
• 1 bay leaf
  
• 1/1-1 tsp dried mustard
  
• salt to taste
  
• 7 cups water
  
  
• 3 celery stalks, diced
  
• 2 medium carrots, diced
  
• 2 cups onion, diced
  
• small potatoe, sliced
  
• 3-5 cloves crushed garlic

Place split peas, bay leaf, salt, dry mustard, and water in a large pot, bring to boil. Simmer, partially covered for 20 minutes. While peas simmer, dice your vegetables. Add diced vegetables and simmer for 40 minutes, adding water as necessary. Remove from heat. Remove bay leaf and add pepper to taste. Garnish with parsley, tomatoes, and a splash of red wine vinegar.

Crema de Coliflor (Cream of Cauliflower Soup)

This recipe is the first one I have made out of my Sopas y Guisados cookbook that I bought last summer when I was living in Mexico. After two months of delicious soups I just had to have a cookbook so I could relive a little bit of Mexico after I returned to the US. I just can't believe it has taken me this long to try one out. Although the creamy whiteness of the soup isn't visually stimulating, the flavor is unbelievable.


Crema de Coliflor

• 1 head of cauliflower
  
• olive oil
  
• 3 cups vegetable broth
  
• 1 cup nonfat milk
  
• salt and pepper to taste

Slice the cauliflower into small florets. Place in a large soup pot and drizzle with olive oil. Cook over medium heat, approximately 3 minutes. Add vegetable broth and simmer for 15 minutes or until cauliflower is soft. Turn off the heat and let cool. Add milk and stir to mix. Liquidize in batches in a blender until smooth. Reheat and serve.

Bean and Vegetable Soup

Happy NaBloPoMo!

It's finally feeling like fall out here in Virginia which means it's perfect weather for soup. So to start the month with a bang I have a new soup in my favorite thermos for lunch today. There's nothing like enjoying a hearty bean and vegetable soup while sitting outside in the park with the warmth of the sun on your back and a cool breeze blowing across your face. Here's a rundown of what else is in my lunchbox today:

Thermos of bean and vegetable soup

Large Granny Smith Apple

1/2 cup plain nonfat yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut

Kashi Granola Bar - trail mix

2 chocolate chip cookies (see previous post)

This recipe comes from one of my favorite foods blogs Fat Free Vegan Kitchen


Easy Bean and Vegetable Soup
Recipe by: Susan Voisin

• 5 cups water, plus one cube vegetable bouillon


• 1 can diced tomatoes


• 2 cups kidney beans (or 1 can drained and rinsed)


• 2 cups white beans (or 1 can drained and rinsed)


• 2 pounds frozen italian blend vegetables


• 1 russet potatoe peeled and diced (approx. 1/2 cup)


• 2 tsp minced garlic


• 1 teaspoon basil


• 1/2 teaspoon oregano


• 1/2 teaspoon marjoram


• 1/4 teaspoon thyme


• freshly ground black pepper


• 4-6 ounces fresh or frozen spinach

Combine all ingredients except spinach in a large sauce pot. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Add additional broth if necessary. Add spinach and cook for 5 more minutes before serving.

Soup Mania

**After a three month hiatus, I am back!**

Back in the beginning of July after a long day of unloading all my belongings into my new apartment, my dad and I had one mission. First, we knew we needed to unpack everything that belonged in my favorite room in the apartment, the kitchen. Second, we needed to use these supplies to make ourselves dinner. We ended up eating Trader Joe's frozen crab cakes paired with a fresh (bagged) herbed salad but it was absolutely delicious and the first meal I made in my new place.

Since then I haven't been in my apartment very much and I am sad to say my kitchen has been quite neglected. With a trip to Cape Cod, Los Angeles, and a month roaming around China the only thing I have been cooking recently has been soup.

Soup making uses up the fresh ingredients that remain the day before my trip and the resulting soup is easily stored in the freezer until my return. Plus it is the easiest dish to make when you are preoccupied with packing. That being said, there are currently four types of soup in my freezer:

• Vegan Split Pea Soup


• Leek and Potatoe Soup


• Butternut Squash Soup


• Carrot and Coriander Soup

The first two have appeared on this blog before and you can find the recipes here and here. The second two are soup-er simple (don't mind the pun).

1. Dice an onion and brown in the bottom of a large pot.
   
2. Add diced vegetable (butternut squash, carrot, etc.)
   
3. Add desired herbs or spices (bay leaf, coriander, salt, pepper, etc.)
   
4. Add vegetable stock and simmer until vegetables are tender.
   
5. After cooling, puree in batches in food processor or blender.
   
6. Serve with crusty bread and enjoy!

Now that I am home and settled back in I can't wait to get into the kitchen with a new non-soup recipe.

A Taste of Yellow

While browsing through my favorite food blogs I came across Smitten Kitchen's contribution to A Taste of Yellow Event hosted by Barbara at Winos and Foodies. Even though I am too late to submit to her roundup, I wanted to make a contribution to this event with one of my favorite soups, Chinese Corn Soup, in my favorite thermos.


Recipe here

A Taste of Yellow Event asks food bloggers from all over the globe create a yellow food to show support for Lance Armstrong’s LIVESTRONG Day, May 16. The event is a grassroots advocacy initiative to unify people affected by cancer and to raise awareness about cancer survivorship issues on a national level and in local communities across the country. Click below to find out more about LIVESTRONG Day.

Chinese Corn Soup

During the week I am always pressed for time. That's why I love simple recipes. This soup requires opening three cans and combining their contents with a couple of always on-hand ingredients. It's that simple and believe you me, it's delicious! This Chinese corn soup is one of my favorites.

• 1 can creamed corn


• 1/2 can corn


• 1 can vegetable stock


• 1 tbsp cornstarch mixed with 2 tbsp water


• 1 egg plus 1 egg white, beaten

Combine creamed corn, corn, and vegetable stock in a medium saucepan over medium high heat. When soup is warm, add cornstarch/water mixture; stirring continuously. When soup has thickened slightly, add beaten egg and egg white; stirring continuously. Serve in bowls and enjoy!


**For those carnivores out there you can use chicken stock and throw in some shredded chicken. **

3 Course Meal

"The soup was amazing and the tart was spectacular." ~Guest #2

"These dishes are truly impressive!" ~Guest #3

"The flavor combination in this tart is out of this world!" ~Guest #1

Last night my roommate and I had some friends over for a dinner party and, as you can see, the reviews were pretty favorable for the dishes we made. Or, should I say, the way I remember the reviews, were pretty favorable. I love dinner parties because they are a chance to sit down, enjoy good food, and catch up with whomever you decide to invite. All of the dishes we served were made ahead so it was simply a case of heating them up and serving them out. This is a real time saver when having a dinner party because it cuts down on the amount of dishes to clean afterwards and also allows the hostess to enjoy the party instead of being in the kitchen all night. The menu for the evening was as follows:
Leek and Potato Soup

Eggplant, Tomato, and Smoked Mozzarella Tart with Herbed Salad

White Chocolate, Cranberry and Macadamia Nut Cookies
Pistachio and Cherry Mexican Wedding Cakes




Leek and Potato Soup
This recipe comes straight from my mother, the master leek and potato soup maker.

3 medium leeks, cut into 1/2 inch slices
1 large potato, cubed
1 small onion, diced
reduced sodium vegetable stock
herbes de provence

• In a large skillet or wok, heat a couple of tablespoons of olive oil over medium heat. Add the diced onion and leeks and cook until softened.


• Add diced potatoes and enough vegetable stock to cover all ingredients. Season to taste with herbes de provence. Simmer until soft.


• When potatoes are soft, let soup cool, and then liquidize in batches in your food processor.


• Enjoy!

Eggplant, Tomato, and Smoked Mozzarella Tart
This recipe is originally from Cooking Light (April 2004). The smoked mozzarella really brings the flavor up a notch and is a nice contrast to the herbs and garlic. Serve with simple side salad, such as herbed salad which you can find in the bagged salad area at your local supermarket.

I have to admit I am not that great at following original recipes to "T" and therefore made a few substitutions. I eliminated the mint from the recipe, used Chinese eggplants and dried herbs, and bought a premade pastry crust. Below is my modified recipe:

frozen prepared whole wheat pastry crust
2 medium sized Chinese eggplants, cut into 1/4-inch thick slices
4 garlic cloves, thinly sliced or 2 teaspoons minced garlic
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 plum tomatoes, thinly sliced
1/2 cup (2 oz) shredded smoked mozzarella cheese
2 tablespoons grated fresh Parmesan cheese

• To prepare the crust, preheat oven to 400F. Remove frozen crust from its packaging, pierce the bottom and sides of the dough with a fork. Bake for 10 minutes or until golden. Cool completely on a wire rack.


• To prepare the filling, arrange eggplant on several layers of paper towels. Sprinkle with salt; let stand 15 minutes. Pat the eggplant slices dry, brush with oil, and arrange in a single layer on a baking sheet coated with cooking spray. Bake at 400F for 20 minutes or until eggplant is soft. Stack eggplants on a plate and cover with plastic wrap. Let stand for 7 minutes to steam.


• Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute, stirring constantly. Add basil, oregano; mix well. Remove from heat, stir in tomatoes.


• Sprinkle 2 tablespoons smoked mozzarella on the bottom of the cooled baked tart. Layer the eggplant and the tomato mixture in the crust. Top with remaining smoked mozzarella and Parmesan. Bake at 400F for 10 minutes or until cheese melts.


• Cut into wedges and serve with a simple side salad. Yield: 4 servings

White Chocolate, Cranberry, and Macadamia Nut Cookies
This is one my roommate picked out from this months copy of Bon Appetit. A baker she is not, but honestly I have to say she has a lot of potential. It was loads of fun working together in the kitchen as it gave us a chance to catch up away from the normal stresses of our lives. Cooking making is a great holiday activity for all, young or old. We only used a cup of the cranberries and white chocolate chips, but I wish there had been more macadamia nuts.

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 oz)
1 1/2 cups white chocolate chips (about 8 1/2 oz)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 oz)

• Preheat oven to 350F.


• In a medium bowl combine first three ingredients. Set aside.


• In a large bowl, beat butter with an electric mixer until fluffy. Add both sugars and beat until blended. Beat in eggs and vanilla. Add dry ingredients and beat until just blended.


• Using a spatula, stir in the cranberries, white chocolate chips, and macadamia nuts.


• Drop dough by teaspoonful onto baking sheet, and bake until just golden. About 15 minutes. Yields 36 (large) or 72 (small) cookies.

[Note: Due to the holidays we had to use Christmas color swirled white chocolate chips. From this recipe we made 45 medium sized cookies]

Pistachio and Cherry Mexican Wedding Cakes
The tart chewy cherries provide a wonderful contrast to the powdered sugar coating and crumbly cookie.

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar plus more for coating
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup pistachios
1/2 cup cherries
2 1/2 cups flour

• Preheat oven to 350F.


• In a large bowl, beat butter and powdered sugar with an electric mixer until fluffy. Beat in vanilla and salt, then pistachios and cherries. Using a spatula stir in all flour (do not over mix dough).


• Shape dough by generous tablespoonfuls into football-shaped ovals. Place on baking sheet and bake until bottoms just begin to color. Approximately 15 minutes.


• Cool cookies on sheets 10 minutes, before coating.


• Pour a generous amount of powdered sugar into a medium bowl. Add cookies to bowl and gently turn to coat thickly. Transfer cookies to a sheet of wax paper, cool completely and enjoy!

Vegan Split Pea Soup

Split pea soup is one of my all time favorites besides my mom's leek and potatoe soup. I find canned soup a bit too salty so today I decided to make my own. The following recipe is a combination of internet recipes, the one from the back of the split pea bag, and just general messing around in the kitchen. I like to use lots of herbs instead of salt and by using minced garlic and a food processor this recipe is soup-er easy to make.

• 1 onion, diced


• 2 bay leaves


• 2 tsp minced garlic


• 2 cups split peas, dried


• 1/2 cup barley


• 8 cups water


• 2 cups carrots sliced


• 2 cups celery sliced


• ~2 tsp basil (to taste)


• ~2 tsp thyme (to taste)


• pepper to taste

Combine onion, bay leaves, minced garlice and a drizzle of extra virgin olive oil in a large pot. Cook over medium heat until onions are translucent, about five minutes.

Add peas and barley; stir well. Add water and let simmer over medium/medium low heat for 1 hour or until peas are soft. Keep an eye on the fluids, you may need to add more water.

Add carrots, celery, and seasonings. Let simmer for 20 minutes more. Taste and adjust flavorings as necessary. Enjoy!