Awww, Azuki Beans and Butternut Squash

This is a simple dish that is quite tasty and satisfying.  I started with a recipe from The Kind Diet and fixed it up from there.  Azuki beans are these nice little red beans from Asia that often are used in sweet desserts that contain "bean paste."  They are high in flavor, fiber and protein.  Butternut squash is always a winner, especially this time of year.

Soak one cup of azuki beans overnight in water.

Saute in a large pot:

1 tablespoon olive oil
2 cups chopped and peeled butternut squash (1/2 large squash)
1/2 large onion
2 tablespoons brown sugar
2 teaspoons dried rosemary
1 teaspoon sea salt

Add azuki beans and cover with 2 inches water.  Bring to a boil, then lower to simmer.  Serve when beans are split and soft.  You may season with garlic salt for extra flavor.  Here, I garnished with steamed edamame.  Enjoy!!!

Pure Pleasure Pumpkin Soup

This is a delicious hearty soup that uses up those leftover holiday pumpkins!

Cut a small pie pumpkin in half.  Bake at 350 for about 45 minutes, until guts are soft.  Scoop out seeds.  Peel and slice the pumpkin.

Saute in a large pot:

1 small onion
1 chopped sweet potato
2 bay leaves
2 cloves garlic
1 teaspoon sea salt
1 teaspoon parsley
1 teaspoon chives
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper

Add pumpkin and 4 cups of water.   Bring to a boil, then lower to simmer for 15-20 minutes.  Add 2 ounces goat cheese (or silken tofu) and puree in a blender.  We served it with Remarkable Red Pepper Dip on corn tortillas, toasted mochi with Dijon Barley Malt Dipping Sauce and brussel sprouts.

Swell Sweet Potato Thai Stew

I found this recipe at VegNews and it seemed interesting.  Making up a big batch of stew is a good lead in to Eating In Week.

Saute in a large pot:

1 tablespoon olive oil
1 medium onion, quartered and thinly slices
4 to 6 cloves garlic, minced
1 medium green or red bell pepper, cut into narrow strips
1⁄2 teaspoon red or green curry paste, more or less to taste
2 teaspoons minced fresh ginger
2 stalks lemongrass (optional)
1 teaspoon salt

Then add:

3 medium sweet potatoes (about 1-1⁄2 pounds), peeled and diced
3 cups water
1-1⁄2 cups frozen green beans (I used soybeans)

Bring to a boil, then lower heat and simmer 15 minutes or until potatoes are soft.  The add one 13.5-ounce can light coconut milk, 2 tablespoons natural peanut butter and one 8-ounce package Thai peanut-flavored baked tofu, diced (optional).  Garnish with cilantro leaves.  Serve with brown rice, or over brown rice.

Splendid Split Pea Soup

This is a nice warm soup for cold days!  It is easy to make, healthy and tasty.  I modified the recipe from Sundays at Moosewood Restaurant.

We served this up with black bean tacos, wheatberry salad and chocolate chip cookies.  

Soak 1 cup green split peas in water overnight.

Saute in a large pot until soft:

1 tablespoon olive oil
2 medium chopped onions
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon sea salt
2 bay leaves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper

Add split peas and saute on high heat for 5 minutes.  Add 4 cups of water and bring to a boil.  Reduce heat to low and simmer 15 to 20 minutes.

Tortilla Soup

I threw together this soup last night and the result was good enough to eat two bowls!  You can make it pretty quickly in a pinch or you can go for the longer version.  I put the quick ingredients in the parenthesis.  This is a nice meal served with a side of rice and vegetables.  Enjoy!

Saute in a large pot:

1 tablespoon olive oil
1 large chopped onion
1 chopped jalapeno
2 cloves minced garlic
1 teaspoon oregano
2 teaspoons cumin
1 teaspoon salt

Then combine:

2 cans black beans
1 can pureed whole tomatoes (or 2 cans diced tomatoes)
1 small can chopped black olives
handful of chopped cilantro
4 cups of water

Bring to a boil, then lower heat and simmer 15 minutes.

Garnish with tortilla chips.  You can either use chips from a bag or bake sliced corn tortillas at 450F until crisp.

Comforting Curried Coconut Butternut Squash Soup

Sundays are good for soup!  We had some butternut squash, so I adapted my mother's delicious coconut curried lentil soup to feature butternut squash as the main ingredient.  The secret to this recipe is to pre-cook the squash.

Cut a large butternut squash in half lengthwise.  Scoop out seeds.  Microwave in a glass pan with 1/2 inch of water until guts are soft.  Scoop out guts and save.

Saute in a large pot:

1 tablespoon olive oil
1 large onion
2 large tomatoes
2 cloves garlic
1 teaspoon tumeric
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon tumeric
1/4 teaspoon ginger powder
1/8 teaspoon cayenne pepper

Add:

butternut squash
1 cup shredded coconut
3 cups of water

Bring to a boil, then turn heat to low and simmer 15 minutes.  Add 1 cup of coconut milk and juice from 1/2 lemon.  Puree in blender.  Serve topped with cilantro.

Lovely Lentil Rice Soup

According to my friend, Janette, lentils are the new super food.  I always knew they were tasty, full of protein and fiber, but she read about their anti-cancer properties.  So, there is one more great reason to eat lentils.  And did you know that there are dozens of different types of lentils?  This is my staple lentil soup recipe and I like it because it can easily be embellished or is comforting on its own.  So, curl up with a nice hot cup of lentil soup.

Saute in a large soup pot:

1 tablespoon olive oil
2 carrots
2 leeks
1 onion
2 garlic cloves

Add:

1 cup cooked lentils
1/2 cup cooked rice
2 teaspoons dill
1 teaspoon salt
1 teaspoon pepper
4 cups of water

Bring to a boil, then lower heat and simmer for 30 minutes. Serve it up!

Buzzworthy Butternut Squash Soup

I love fall's comfort vegetables and I can't think of a more flexible vegetable that butternut squash.  It is delicious as a dessert, soup, spicy curry, mellow pasta topping or alone with a drizzle of walnut oil.   This recipe is adapted from Sundays at Moosewood Restaurant.

Combine in a large soup pot:

2 cups chopped and peeled butternut squash
1 large honeycrisp apple
2 large carrots
1 large yellow onion
2 bay leaves
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cinammon
1/4 teaspoon thyme

Cover vegetables with water.  Broil to a boil, then simmer on low until all vegetables are soft.  Puree in a blender  Salt and pepper to taste.  Delicious garnished with chopped chives, green onions or cilantro.  Savor with your favorite rice and green vegetable.

A Little Word on Soups

Soups are the ultimate busy person's food because they mostly cook themselves, they reheat well and they freeze great.  I love to make soups because it is so easy to get creative with whatever is in the pantry and fridge. 

Some soup staple vegetables:

carrot
onion
garlic
celery
leeks
tomato
any type of squash
potato (all types)
apples

Some pantry soup staples:

rice
beans
lentils
breadcrumbs
sea salt
pepper

Equipment:

large chopping knife
chopping board
large pot
blender
wooden spoon

So dig in that pantry or fridge and throw some stuff in a pot and get cooking!  Don't be afraid to experiment and get creative.  Anyone can make soup, so get started!

Scrumptious Summer Squash Soup

 I bought about 5 pounds of summer squash at the farmer's market this weekend.  After sharing squash with the neighbors, I still had tons!  So, I decided to make a soup- actually it is a chowder- with all the squash.  This is true comfort food for a rainy day.  Enjoy with some rice and sweet potatoes!

Roast in the oven at 425 until inside soft and outside browned:

1 medium onion
1 1/2 pounds summer squash
1 large russet potato (cook first in microwave)

Transfer to a large soup pot and add:

1 cup water
1 cup milk
1 to 2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon basil

Bring to a boil, then lower to a simmer.  Simmer 15 minutes.  Puree in blender and serve.

Must Try Mushroom Tomato Bisque

I love mushroom soup, but commercial preparations are often salty and filled with cream.  Thanks to my handy soup cookbook, A Good Day For Soup, I was able to make a tasty and healthy version..  It's a nice soup for a rainy day.

Sautee in a large soup pot until soft:

1 large yellow onion
3/4 pound mushrooms (I like crimini)
2 teaspoons tarragon
1 garlic clove
1 tablespoon olive oil

Add:

2 large tomatoes
1 to 2 teaspoons of celery salt
1/2 baked potato
1 cup bread crumbs
black pepper to taste

Bring to a boil, then turn heat down and simmer for 20 minutes.  Puree in blender.  Serve!

Bountiful Borscht

Borscht is a wonderful hot or cold soup:  refreshing in the summer or comforting in the winter.  People often ask me what is in borscht and the answer is, "besides beets, anything really."  It's a staple soup in Russia, Poland, Ukraine and most of Eastern Europe.  It is sort of a grabbag soup- just add in what you have and go from there.  I've never made two borschts alike.  Here's today's version:


Saute in a large soup pot until soft:

1/2 large onion
1 handful chopped leeks
1 tablespoon olive oil

Then add and bring to a boil:

6 cups water
2 handfuls chopped beets
1 handful chopped carrots
2 large potatoes
2 handfuls beet tops

Lower to a simmer and season with:

2 tablespoons red wine vinegar
1 teaspoon black pepper
1 to 2 teaspoons sea salt
1 tablespoon cumin seeds
1 teaspoon paprika
1 tablespoon parsley

Serve with sour cream or any desired garnishes.  Other versions include:  cabbage, apples, orange juice, tomatoes.

Zesty Zucchini Zoup

This is a guest blog from my mother's home in Nanaimo BC, Canada.  There are massive amounts of fresh zucchini and soups are her specialty, so here's one of her best creations.

Sautee in a large soup pot:

2 tablespoons butter
one medium onion chopped
one small potato peeled and chopped
2 medium or 1 large zucchini sliced

Add vegetable stock or water to cover and season with sea salt and fresh ground pepper.

Simmer until vegetables are soft.  Place in a blender with 2-3 oz. cream cheese and blend until smooth.  You may need to blend in two batches.  Serve hot with croutons.

Top Dog Tomato Basil Soup

I've made A LOT of tomato basil soup over the years, but I think this is my best.

Heat in a soup pot:

1 tablespoon olive oil
4 large tomatoes
1 medium onion
2 cloves garlic

Add:

2 cups water
1/2 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh basil leaves

Bring to a boil and simmer until all ingredients are soft.

Puree in blend. Serve hot or cold. Garnish with goat cheese.

As You Wish Asparagus Soup

It's close to the end of asparagus season and I have been buying it in large amounts to enjoy. I like asparagus so much because it is the perfect example of the wonder of summer vegetables. This soup is easy to make and can easily be added to or adapted. It is nice served hot or cold, so enjoy!

Combine in a large soup pot:

1 pound fresh asparagus
4 cups water
1/2 medium onion
1 teaspoon tarragon
1 to 2 teaspoons salt
black pepper to taste

Bring to a boil, then simmer until asparagus is soft. Puree mixture. Stir in one cup of plain yogurt.

Optional: tomatoes, cauliflower, celery

Carrot Curry Soup

This soup is delicious served hot or cold.

Combine in a large soup pot:

1 lb chopped carrots
1 large onion
2 tomatoes
5 cups water
1 teaspoon salt
1 1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper

Bring to a boil. Lower heat and simmer until carrots are soft. Puree in a blender.

Stir in 1/4 cup plain yogurt.

Serve with tortillas, cornbread, crackers or whatever you fancy.