Vegetarian Paradise!

My friend Genene, who lives here in Prescott out by Thumb Butte, has a home that is a vegetarian paradise. The whole back yard was filled with huge containers of veggies that have grown all season and were just harvested. She and her husband, David, erected an amazing green house which they have filled with veggies that she says will grow most of the winter. These include green peppers, jalapeno peppers, tomatoes (both cherry and full size), herbs, marigolds, beets, and onions to name a few.

We sat in the green house the other day eating her homemade gluten free organic cookies and drinking black tea with her homemade hazelnut milk. The tastes were full and, well, delicious is all I can say – I mean, really, how does one describe all of those tastes? We enjoyed visiting while basking in the fall sunshine of her greenhouse.

Inside of her amazing kitchen are beautiful glass jars filled with beans, nuts, and flours (including garbanzo flour) and bowls full of freshly harvested winter squash and tomatoes. One cannot visit her home or chat with her without being inspired to eat consciously and organically. I saw all the colorful squash and was immediately inspired to make one of my favorite vegetarian dishes offered to you today and I do hope you enjoy!

 

ACORN SQUASH STUFFED WITH TEMPEH

One Acorn Squash, organic

One 8oz. package of tempeh, crumbled (from health food store)
2 Tablespoons vegetable oil
1 yellow onion, peeled and sliced into half moons
1.5 Cups cooked wild rice (buy it all cooked at TJ's)
1 Tablespoon honey
salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Cut the acorn squash in half. Remove the seeds and pulp. Place squash cut side down in a heavy baking dish. Add one inch of water to the pan and cover with foil. Bake for 40 minutes.

3. Break Tempeh into 4 or 5 pieces and drop into pot of boiling broth, gently simmer for about five minutes, drain (you can save broth for steaming veggies at another time) and cool. Set aside in large mixing bowl.

4. Add oil to a sauté pan over medium heat. Cook onions, stirring occasionally, for ten minutes until or until they begin to caramelize.

5. Add the tempeh and honey into the pan. Cook for five minutes. Remove from heat and pour the mixture into a large bowl.

6. Remove the baking dish from the oven. Scoop out half of the flesh of each piece of squash and add it to the bowl. Add the wild rice. Mix until incorporated. Season with salt and pepper to taste.

7. Fill the squash halves with the tempeh mixture and bake uncovered for 20 minutes. Serve immediately.

Hi Everyone!
I was a little behind in posting blogs even though these were all published in Coffee Talk News.
The most current is called Easy Going Veggie Soup and is delish.
Hope you enjoy!
Best,
Kay

WINGING IT FOR SUPERBOWL!

      We are over the holidays, hopefully full-on into our New Year's resolutions and OMG, see how time flies: here we are already inching up on America's biggest religious holiday ever: Super Bowl Sunday!

      Okay here is the real scoop: after Thanksgiving, Super Bowl Sunday is the biggest eating day of the year. Seriously! And since it is coming up in a few weeks it is time to start thinking about your “tail-gate” party. This party is a nibbling party which can be right at home in front of your big screen TV!

      Eating on SBS is an art and can be done, well when? When are you going to get up to do that? During the game? During the commercials? During half time? You get my point. Food should be on the buffet and ready for one to snatch up at any time.

      Menus range from the simple to the gourmet which is why today I am sticking to the basics. They include among many ideas the following: dips, salsa, nachos, guacomole, sandwiches, pizza, ribs, salads, slaws and desserts. We are going with two of my favorite basics, chili and chicken, both of which can be kept warm and ready in a chafing dish or crock-pot. You can add other items depending upon your guest count and your appetite.

EASY DELICIOUS CHILI

One package Carroll Shelby's Chili Kit (sold in grocery store or online)

One lb. extra lean ground beef (chili grind if you can get)

One onion, chopped

One Green Pepper, chopped

Garlic - 6 cloves, minced

Tomatoes: 14oz can of stewed tomatoes

2/14oz can of whole tomatoes with liquid, break up the tomatoes

(I just squish them in my fist!)

8oz can tomato sauce

one small can tomato paste (optional - to thicken)

Water only as needed if too thick

2 14-15oz cans Kidney Beans (or Pinto), drained and rinsed.

Canned corn (optional), drained

1. Saute onion in medium skillet until translucent, add garlic and green pepper and cook until soft.

2. Add beef to skillet, scrumpled up, and brown in pan, breaking up the meat as you stir. Drain off any fat.

3. Season with salt and pepper.

4. Put into crock pot on high. Add 1/2 package chili spice. If you like it hot, add accordingly. I never use the cayenne because I do not like it too spicy, but add it as you like. Check for flavor, add salt IF needed.

5. Cook for about 2 1/2 to 3 hours.

6. Take 1/2 package of the masa and dissolve in 1/4 cup cold water. Mix well so it doesn't lump. Add to chili and mix well. This is a tasty thickener - it adds a great corn taste.

7. Now add the beans (and corn) - heat for about 15 minutes.

(If you need more thickener, add it. If you need to thin it, add some water only 1/4 cup at a time).

Serve with your choice or with all of:

Saltines, Grated Cheese, Chopped Onions, Chopped Jalapeno Peppers

White Rice, Corn Bread or Garlic Bread

ENJOY!!

EASY CHICKEN WINGS

2 doz. chicken wings

1/2 cup soy sauce

1 Tb shaved fresh ginger or 1 teaspoon dry ginger

6 garlic cloves, minced

2 green onions, chopped

1-3 tablespoon honey to taste

2 teaspoons oil

1. Put chicken wings into crock pot

2. Combine all ingredients in bowl then add to chicken wings, mix well

3. Cook on low for 6-8 hours or high for 3-4 hours.

4. Stir wings occasionally.

YUM!

EASY GOING VEGGIE SOUP!

We just celebrated the fall equinox about two weeks ago and it has delivered us into a glorious fall season. The weather is begging us to walk and enjoy the outside.

People are sitting in the park and others are walking their dogs – it is a friendly, easy-going time of the year before we rush pell-mell into the upbeat holiday rhythm. There was a man playing his saxophone in front of the gazebo and since we are America's home town, well, it was a play on New Orleans, another great American town.

Already there are some homes showcasing their fun and scary Halloween decorations and we can see hints of fall colors in the leaves. They are, for the most part, still on the trees. The Farmer's Market is also showcasing – edibles and more edibles. This week's harvest promises tomatoes, chard, beets, eggplant, peppers and green beans. Ah, sounds like soup to me!

I have recently discovered a quick and easy soup that is both delicious and hearty. It calls for any number of veggies. Using what you have on hand is the best way to go and that way it gets the refer ready to load up with next week's abundant harvest. Use onions, garlic and celery as your base veggies and add any others you want according to your taste and whatever is on hand.

 

EASY-GOING VEGGIE SOUP

1 qt. plus one 8 to14 oz. can Organic Vegetable broth

14 oz. can White Beans, drained and rinsed

Olive Oil

Salt and Pepper

Onion or leek, chopped

Potatoes-2 small red or white, cut into 1” cubes

Garlic-4 cloves, chopped

Carrots-2, chopped

Celery-2, chopped

Mushrooms-about 6 large chopped or one small can, drained

Green Beans-one handful cut into 1” slices

Spinach or chard – chopped 1/4” Chiffonade style

Parsley, 1/3 cup, minced

Leftover rice or pasta, heated

Prepare all veggies into separate bowls and set aside.

Using a heavy soup pot, saute veggies in about ¼ cup olive oil and in this order: start with onion and or leek, and saute for about 5 minutes, then add the potatoes, garlic, carrots and celery. Mix well with the oil, and saute for another 5 or so minutes. Then add mushrooms, and green beans for another 5 minutes and finally, add the spinach or chard. Be sure to stir well to coat with oil – add more oil only if needed (but not too much!) Stir well as the mixture cooks and cook only until moderately tender but not done.

Add the broth and season with salt and pepper to taste. Simmer on low for about 20 minutes until all veggies are cooked fork-tender. Add the can of beans and heat for about 3 minutes. Turn off the flame.

Serve over rice or cooked pasta. I do not add these to the soup because they seem to absorb the liquid but instead serve this way: put the rice or pasta in each bowl, spoon a portion of the veggies and then gently ladle the soup. Serve with cheese toast or bread and butter.

BREAKFAST ANYTIME...

One of my favorite things for dinner is....breakfast! Who doesn't like being a little mischievous by having pancakes for dinner? And of coarse, so many of us love the quickest, easiest meal of all: cereal!

My search for the perfect granola has ended miserably. I have tried so many with very dim results: too much sugar, not enough raisins, too much crunch, not enough crunch and the list goes on.

The granola recipe I offer to you has an incredible amount of ingredients which can be modified as needed for your own personal tastes. I admit that this granola can be a bit pricey but once you have the ingredients you're good to go for a few batches. This recipe asks that you make the full batch the recipe calls for and if you wish, some can be frozen for later use.

I promise you one thing: you will love this granola for either breakfast, lunch, or dinner! Enjoy!

Crunchy Yum Granola

(adapted from an adaption of La Brea Bakery's orignal recipe)

Preheat your oven to 350 degrees

Mix:

4 c. old fashioned rolled oats

¾ cup raw pumpkin seeds

¾ cup raw sunflower seeds

1 cup raw almonds, coarsely chopped

½ cup almond meal (check Trader Joe's brand)

½ rice bran (see Bob's Red Mill brand)

1 Tbsp cinnamon

2 tbsp nutmeg

¼ tsp ground cloves

Stir together then heat in a saucepan:

(do not boil)

2 tsp vanilla extract

¾ cup safflower oil

½ cup pure maple syrup

½ cup honey

In large bowl, pour hot mixture over granola mixture and toss until well mixed. Spread on cookie sheet and bake 30 minutes, checking every 5-10 minutes. Be careful because it can go from browned to burnt in a few minutes.

After mixture has cooled, remove from pan and add any variation or all of the following dried fruits:

½ cup dried apricots, chopped

½ dried figs, chopped

½ cup raisins

½ cup Craisins or golden raisins (or check Trader Joes mixed raisin snack)

Store in zip lock bags. Can be stored in the bags or in the freezer.

PASTA FOR BREAKFAST?

I am always on the lookout for new and exciting breakfast ideas. It is so very easy to get stuck in a rut with the same ole, same oles: eggs, cereal, toast. One thing I like to do is take a rice stir-fry with veggies from last night's dinner and have that with an egg and fruit on the side. That way I am getting veggies first thing in the morning!

So I am on a campaign to find some new healthy breakfast ideas and am asking you, my readers, to email some ideas to me which I can try and then possibly print in this column. I love your ideas and those of you who have written to me have had some good ones.....thanks so much for your input.

I do make another breakfast recipe which is famous in Los Angeles at Hugo's restaurant and this is a great way to use chilled pasta (yes, pasta for breakfast!). If I make a pasta dish which calls for a half a pound of pasta I then cook the whole pound and chill the rest for this yummy dish. If I get all ingredients chopped and ready to go the night before, it is a slam dunk! Enjoy!

MAMA PASTA like Hugo's

Warm Pasta 6oz (can be leftover, then heat slightly)

2 Eggs, beaten + 1 TB water

1 TB Olive Oil

1 TB melted Butter

4 cloves minced Garlic

1 tsp of Mixture Herbs (see below)

2 TB parsley, minced

Grated Parmesan cheese

Herb Mixture: mix ¼ tsp each of onion powder, oregano, garlic powder and a pinch of cayenne. Add pinch of salt and pepper. Mix well. Then use one tsp. of this mixture.

Get all ingredients ready as this goes fast!

1. Heat oil and butter in pan over medium-low temp.
2. Add garlic and 1-2tsp Herb Mixture, stir and saute for 2 min.
3. Add parsley, then warmed Pasta, stir to mix and warm.
4. Add beaten eggs with water and stir until almost cooked.
5. Add Parmesan cheese, finish cooking, serve immediately.
6. Serve with fresh cut fruit

ENJOY!

 Seasonal Yummies

Cooking in harmony with the seasons is one of my favorite things to do. I never know what I am going to get when I shop at the Farmer's Market and I adjust my menus accordingly. What I love is that I am being “seasonal”. So what summer flavor shall we go for now?

Let's try beets. I love beets and using the whole plant is glorious not only for the planet but for my tummy. This recipe for beet greens is very unusual - it will twang your taste buds and leave you surprised. As far as the actual beets go, I love them steamed, peeled, chilled and then sliced thinly drizzled with olive oil, sea-salt, and lemon.

Now for tomatoes...For summer try this ice cold Gazpacho. And you can see that this recipe uses many seasonal veggies including bell pepper, red onion, cukes, and parsley. I say “yum”. Oh, btw, this is scrumptious when served with fresh grilled salmon or *crab cakes (*see my blog site for recipe)

 

Beet Greens with Anchovies

One bunch beet greens - leaves and thin stems only

2 oz. can of anchovies packed in olive oil, chopped (do not drain)

Olive oil

Garlic, 2-3 cloves, minced

1/4 tsp red pepper flakes

One medium tomato

2 TB water

Grated Parmesan cheese

1/2 tsp poppy seeds

1. Soak the beet greens and wash thoroughly to get off the grit. Dry them well then stack the leaves one on top of the other and roll them up into a tight cylinder resembling a cigar. (Do this in 2 or 3 one inch stacks).

2. Using a very sharp knife, cut the leaves horizontally to create ribbons about 

1/4” thick - this is called Chiffonade.

3. Chop the anchovies and put them along with their oil into a medium sized skillet with the garlic and pepper flakes. Add more oil if needed.

4. Grate the tomato and put it along with its pulp, juice and seeds into the skillet. Add water and the greens. Stir well.

5. Cover and reduce heat to medium low, stirring occasionally cook until they are very tender and the flavors have melded - about 20 - 25 minutes.

6. Serve hot with some grated Parmesan and a sprinkle of poppy seeds.

Your mouth will be amazed at the fresh salty medley of tastes - a walk on the culinary wild side! ENJOY!

GAZPACHO

3 ripe tomatoes, peel and chopped into small chunks

1 red onion, chopped finely

1 cucumber, peeled, seeded, and chopped small

1 red bell pepper seeded and chopped

3 stalks of celery, chopped

3 TB chopped fresh parsley

3 TB chopped fresh chives

4 cloves of garlic, minced

1/8-1/4 cup red wine vinegar (taste as you add)

1/4 cup olive oil

2 TB fresh squeezed lemon juice

2 tsp honey (dissolved in the lemon juice)

salt and pepper to taste

6+ drops Tobasco sauce to taste

1 tsp Worcestershire sauce

4 cups tomato juice

croutons (optional)

Combine all the ingredients and blend slightly with immersion blender or in food processor. You want it to be chunky. Place in non-metal, non-reactive container, cover tightly and chill overnight. Serve with croutons. Serves 8-10

More Grillin and Marinades, Sides

Summer is officially here and I can smell the succulent aroma of BBQ in the air. Time to get together with friends and family to grill all the goodies: from hot dogs and steak to corn with an array of veggies.

One of my faves is skewers of marinated filet with chunks of green peppers, onions, and cherry tomatoes. Instead of filet you can use shrimp or even a firm fish that won't fall apart on the grill such as Halibut or Swordfish. You can use either a wet or dry marinade. Be sure to soak the skewers for about ½ hour and put foil on the exposed tips so they don't burn during grilling.

The classic side dishes are many and here are some of my recipes that I use for both picnics and BBQ's.

TRICIA'S POTATO SALAD PLENTY FOR A POTLUCK or BBQ

(USE ½ RECIPE FOR FAMILY SIZE!)

Russet Potatoes – 6 – boiled, see below

Eggs – 6-8 Hard-boiled

Mayonnaise about 1 cup

Apple Cider Vinegar about 1/8 cup

Honey about 3 Tb.

Red Onion, ½ – 1, chopped

Celery – 6 stalks, chopped

Sweet Relish – One 10 oz. jar

Green Olives with Pimientos (small) – One 10 oz. Jar drained

1. Cut potatoes into thirds, boil for 15 minutes, check with fork then continue to boil about 15 more minutes – keep checking with fork. Potatoes should be fork tender but firm. Drain & let cool in a colander. When cool, *peel and then chop into about 1/2” chunks and put into large bowl. *It doesn't matter if all the peel comes off and you can leave peel on if you wish.

2. Put about 3 Tb. Honey in a bowl and add about 1/8 cup apple cider vinegar. Mix well to dissolve the honey. Add about a Cup of Mayo. Add salt & pepper. Taste and adjust seasonings. Then mix in Relish and set aside.

3. Cut eggs into quarters, then into chunks and add to potatoes. Add the chopped onion and celery, then add drained olives (whole).

3. Pour on dressing. Mix very carefully so not to break up potatoes and eggs. Salad should be just a little too moist and will absorb overnight.

3. Adjust seasonings. Let sit out, covered, about 2 hours for flavors to blend. Refrigerate. Best served the next day.

BASIC DRY MARINADE

Salt, Pepper, Garlic and Onion Salt and your choice of Lemon-Pepper, Red Pepper, Dry Herbs or even some Dry Mustard. Rub onto meat, poultry or seafood before grilling.

WET MARINADE – my favorite for meat, chicken or fish

Fresh chopped garlic (2-3 cloves), Ketchup, Soy Sauce, Lemon Juice, Dry Parsley, Dry Herbs, Orange Juice, Salt & Pepper to taste. Mix, put into zip lock bag and add meat. Marinate for ½ – 2 hours before cooking.

GRILLED VEGGIES

Cut firm vegetables such as yellow squash, zucchini, eggplant, potatoes, corn on the cob, and green onions. Toss with olive oil, dry herbs, salt and pepper and chopped fresh garlic then put on the grill. Be sure to cut large enough pieces so they don't slip through the grill slats.

ENJOY!

 

Grillin Marinades

Grillin, Chillen and More....

This week we celebrate (again!!) Father's Day and the first day of summer. It is the time to get our grills ready for “Chillen 'n Grillen” and much more. Cooking outside is BBQ and has become an American tradition. It can include Ribs, Chicken, Fish and even a Crab Boil! There are as many side dishes as there are main dishes – enough for the whole summer!

Essential to the grilling is the marinade and again, there are many. Today I have included one for chicken, one for fish, and one for meat. Each of these can be adapted to whatever ingredients you have in your cupboard as marinades are supposed to be quick and easy. You can use each marinade for any meat or fish you like.

Enjoy and experiment!!

 

GRILLED CHICKEN

Italian salad dressing – 16 oz

1 TB Tabasco sauce

¼ – ½ fresh lemon juice

Combine the salad dressing, Tabasco sauce and lemon juice in a jar and shake well to mix.

1. To marinate chicken: take the chicken you will use and put into a gallon zip lock bag with the marinade. Chill in refer for 2-6 hours.
2. On a very hot grill, place chicken and grill as you usually grill. When you turn the chicken over, baste with a little more marinade.
3. Served with steamed rice and a fresh, crispy green salad.

GRILLED SALMON

½ cup soy sauce or Tamari sauce

¼ cup brown sugar

¼ cup olive oil

¼ to ½ cup water

2 fresh minced garlic cloves

2 squeezes of fresh lemon

salt, garlic powder, and lemon pepper to sprinkle on the fish

1. Rinse and pat dry the salmon filets. (about 1-2 lbs.)
2. Season with dry seasonings. Set aside.
3. Dissolve the sugar in the soy sauce, mix well then add all other ingredients. Mix well by shaking in a jar.
4. Pour marinade over the fish and marinate in the fridge for about 2 hours.
5. Spray your grill with olive oil spray and heat. Place salmon on heated grill and cook for about 7 minutes on each side. The fish should separate easily with a fork and be slightly flaky.
6. Enjoy!

GRILLED STEAK OR CHOPS

¼ cup soy sauce

¼ cup balsamic vinegar

1/4-1/3 cup olive oil

2 Tb Worcestershire sauce or ketchup

2 Tb Dijon mustard

4 cloves garlic, minced

freshly ground pepper to taste

1. Whisk all ingredients together in a bowl then pour over steaks and cover.
2. Place in fridge for about four hours or overnight.
3. Let steaks come to room temp then season with dry seasonings such as garlic powder or any dry steak seasoning.
4. Place on hot grill and cook until done to your liking.
5. Serve with baked potatoes and salad.

The Best Un-Meatloaf Ever!

There are obvious and delicious benefits for eating a humungus amount of veggies and for many, that includes the main dish or entree. Vegetarian meals are becoming more popular, especially dishes made with soy and soy products.

One such item is called Tempeh and in the store it is available in an 8 ounce sealed package that is seriously hard to imagine in a meal! However, Tempeh, like Tofu, is made from soybeans. One difference is that Tempeh is a whole soybean food and because of the fermentation process it undergoes, it has a very high protein, fiber and vitamin content.

Tempeh is used internationally in vegetarian cooking and is considered an authentic meat substitute. Why? Because it closely resembles certain meats in both texture, flavor and use. My recipe for Un-Meat Loaf is a filling, healthy and delectable entree which promises to satisfy even the most serious meat lovers. Serve this with rice and veggies for a great meal. Enjoy!

 

THE BEST UN-MEATLOAF EVER

One 8 oz. package Tempeh

1 cup vegetable broth

olive oil

Onion- ½ chopped or one medium chopped

Mushrooms – Shitake or Crimini (or even one small can) chopped chunky

Garlic – 6 cloves rough chopped

Celery – 3 stalks, rough chopped

Parsley – ¼ C minced (dry okay)

2 slices bread minced and crumbled

2 eggs

Ketchup – about ¼ cup

Soy Sauce – about 2 TB

Garlic powder

Salt and fresh ground pepper

1. Break Tempeh into 4 or 5 pieces and drop into pot of boiling broth, gently simmer for about five minutes, drain (you can save broth for steaming veggies at another time) and cool. Set aside in large mixing bowl.
2. Chop onion, mushrooms, garlic, celery, and parsley.
3. Heat medium skillet with olive oil and sautee onion until soft, then add all other veggies and sautee for about 10 minutes until all is tender. Set in a bowl and put into freezer to cool down for about 5 minutes. **Be sure to set a timer on this so you do not forget it!
4. Crumble Tempeh in the bowl, then add the cooled veggies and add eggs, bread crumbs, ketchup, soy sauce, garlic powder, salt and pepper and mush together with your hands in the bowl.
5. Oil a loaf pan and put mixture into pan then flatten and even out with your hands.
6. Bake for about 30 minutes until firm. (check after 20 minutes)
7. Let set for 5 minutes, slice and serve.

The Root of the Matter

We have a snow forecast for tonight so I am thinking of soup. And when I think of soup I think of lots of veggies. With the Farmers Market opening still a month away, I want to present you with a yummy, comforting pot of soup you can make for dinner and then eat for a few more meals after that.

Root veggies are the actual roots of plants and are used for cooking and for medicinal purposes. Some are taproots such as beets, turnips and carrots and others are tuberous roots such as sweet potatoes. These are very dense plants packed full of carbs and can many times be used instead of the typical carb side dishes such as potatoes or rice.

My friend Janet lives out in the country where many of these veggies are grown and harvested and then sold at the Farmers Market. She has shared this recipe with me and I am passing it along to you. The soup has a rich aroma, is full of nutrients and will please your palate as well. Enjoy!

 

JANET'S ROASTED WINTER VEGETABLE SOUP

1 large sweet potato
3 red/gold potatoes, unpeeled
3 carrots
½ butternut squash
2 turnips
1 onion cut in 8ths
8 cloves garlic, rough chopped
½ cup olive oil
onion powder
granulated garlic
fresh ground pepper
½ tsp. Smoked chipotle or regular paprika
1 tsp. Kosher or sea salt
1-2 quarts vegetable or chicken broth or stock
2 celery stalks with tops, thinly sliced
½ cup milk or half and half
Parmesan croutons

Preheat oven to 425

1. Cut up (1 inch cubes) the potatoes, carrots, squash and turnips.
2. Combine in a large bowl with onion and garlic.
3. Drizzle with ¼ c. olive oil. Sprinkle with all seasonings except salt.
4. Stir well to distribute seasonings. Line baking or sheet pan with parchment paper or foil and spray lightly with oil, spread veggies out on top.
5. Sprinkle with 1 tsp. kosher or sea salt.
6. Cook in 425* oven, covered with foil, for 45 minutes.  Stir vegetables and bake uncovered until soft and brown on the edges (20-30 minutes).
7. Place roasted vegetables in a stock pan or pot with 1 quart or more of vegetable or chicken stock.  Add two thinly sliced celery stalks, including leaves.   Bring to a low boil, reduce heat and simmer for 15 minutes. 
8. Puree soup in food processor or with an immersion blender.  More broth can be added if soup is too thick. 
9. Add ½ c. of milk or half and half, heat until warm.
10. Serve with Parmesan croutons.   

(Okay to vary the amounts and types of root vegetables.  Adjust seasoning to the amount of vegetables you use.)

Is it a fruit or a vegetable?

Butternut squash, a winter squash, is a fruit believe it or not! It can be roasted, pureed for soup or mashed into muffins and breads. It can be served either sweet or savory. It is a great winter soup and would be a good way to top off the season.

My favorite soup in the world is Butternut Squash Soup. It has a velvety, creamy texture and can be made from simple ingredients. The most difficult part of using a Butternut Squash is peeling it and I have found a fool-proof way to do this. See step one in the recipe below.

 

BUTTERNUT SQUASH SOUP

One butternut squash, peeled, seeded and cut into 1/2" pieces, about 5-6 Cups

One Qt. Vegetable broth or stock

One can unsweetened coconut milk (14oz.)

2 - 4 Tb olive oil

2 shallots, chopped

4 garlic cloves, chopped

One leek sliced thin (white part only)

Curry powder - 1tsp. dry

Tumeric - 1tsp. dry

Ginger - 1 tsp. dry

Salt to taste

1. To peel and seed squash: punch with tip of knife several times, put in microwave for 4 minutes on each side. Remove, cut in half horizontally and let cool. When cool, peel, than cut lengthwise, take out seeds then chop into 1/2” pieces.

2. Cook shallots, garlic, and leek with a tiny bit of seasonings (curry, tumeric, ginger) in the  oil using a heavy sauce pan or pot over medium heat, stirring, until all are softened. 

3. Add cubed squash and salt and saute until squash softens, about 6 or so minutes.  Add broth and coconut milk and simmer, covered, until squash is very tender,  about 20 - 25 minutes.

4. Puree soup with immersion blender or in blender - work in small batches and be very cautious with the hot liquid. Puree until smooth.  Be careful - hot! 

5. Put into the pot to keep warm, taste and re-season. 

Serve with toasted squash seeds or croutons; rice or quinoa.

Enjoy!

Let The Good Times Roll!

Every time I start to write my blog I think about what we can celebrate and what would be the perfect meal to accompany that celebration. This week is the best week to be thinking about Fat Tuesday a.k.a. Mardi Gras. In New Orleans, it really is the celebration of the year.

Mardi Gras is really the name for Fat Tuesday but also refers to the entire Carnival celebration which starts two weeks before Lent. Fat Tuesday is the last day to feast because the next day which is Ash Wednesday which is the first day of Lent. Everyone celebrates in every possible way because it will be 40 days until the Easter feast.

Ah, celebration! Masks, elegant colorful costumes, parades, “mystic society” balls, the traditional throwing of special beads and dubloons in the streets, and of course, foods and spirits. Bourbon Street is ususally so crowded that it takes a great effort just to cross the street between the lines of celebrants.

A typical meal at this time can consist of Crab Cakes (you can email me for my recipe), Fried Green Tomatoes, Gumbo, Red Beans and Rice, Corn Bread (see my blog from 2-15-11) and Caramel Banana Ice Cream.

QUICK and EASY SOUTHERN STYLE GUMBO

1 medium onion, chopped

2 Celery ribs with leaves, chopped

1 medium Bell Pepper, chopped

8 garlic cloves, chopped

1/4 C flat leaf parsley, minced

olive oil

1 lb. Andouille sausage - 1/2” slices

1 (46oz) bottle spicy V8 juice

1 (14oz) can stewed tomatoes with juice

[1 (14oz) can chicken stock - optional - add as needed for liquid]

cayenne pepper to taste

salt and pepper to taste

Worcestershire sauce - 4 TB or to taste

2 cups frozen Okra, thawed, cut 1/2” slices

1 lb medium shrimp, peeled and de-veined

2 cans crab meat, flaked

Serve with long grain rice

Garnish with chopped scallions and chopped parsley

1. In a Dutch oven or heavy large pot, saute onion, celery, and green pepper in olive oil until tender. Add garlic, parsley and sausage - saute until sausage lightly browned being careful not to burn garlic.

2. Add V8 juice, tomatoes, cayenne, salt and pepper, and Worcestershire saving chicken stock for optional liquid. Bring to boil, reduce heat and simmer for 10 minutes.

3. Stir in okra and shrimp and cook about 7 minutes until shrimp are pink but still tender. Stir in crab meat and heat until crab nicely mixed in with gumbo. Taste, reseason, add liquid as needed.

4. Serve with rice and garnish with chopped scallions and parsley.

“Laissez Les Bon Temps Rouler!”

Chili for Vegetarians and everyone else!

VEGETARIAN FOOTBALL CHILI

(You Won't Miss the Meat!)

One Medium Onion - chopped

8 Cloves Garlic - chopped

3 Carrots - chopped

3 Celery Stalks - chopped

One Yellow Bell Pepper - chopped

Olive oil to saute veggies

Mushrooms fresh or canned - one cup chopped (drained)

Cilantro - 1/4 cup chopped

One can whole peeled Tomatoes with liquid (28oz.) - scrunch tomatoes by hand in the liquid so they are broken up into 1-2” pieces

2 cans Kidney Beans with liquid

1-2 Tb. Chili Powder

Ground Cumin - 1 tsp. or to taste

Dry Oregano - 2 tsp. or to taste

Dry Basil - 2 tsp. or to taste

1. Heat olive oil in a Dutch oven or heavy pot and saute onions, garlic, carrots until tender, about 5 minutes. Then add the celery and bell pepper along with the chili powder and saute for about 5 more minutes or until all are tender.

2. If you are going to serve with rice, start it cooking now.

3. Add the mushrooms and cilantro, cook for a few minutes more and then stir in the tomatoes and beans.

4. Add seasonings - cumin, organo, basil - then bring to gentle boil and reduce heat to medium and simmer for about 20 minutes stirring occasionally so it doesn't stick.

5. Taste and adjust seasonings.

Serve with rice, salsa, chopped red onion, chopped cilantro, sour cream, grated cheese and/or croutons.

Accompany with cornbread, tortillas, and/or corn chips.

Tea Duck for any celebration

SMOKED TEA DUCK adapted from a recipe by Judythe Roberts

Start preparations 2 days in advance.

1 duck, whole, 5-6 pounds, dry marinated for 2 days with:

3 TB Kosher salt

1 TB Szechuan peppercorns, roasted and crushed (find this or substitution online)

2 tsp. Five Ingredient Spice

Flatten breastbone of bird (so that it looks like it got run-over!). Rub well with spices inside and out. Cover bird with plastic wrap on a baking sheet. Cover with another baking sheet and weight down so bird flattens out. Marinate in refer for 2 days.

6 slices fresh ginger, cut into 3 inch pieces

6 whole scallions, cut into 3 inch slices

Smoking Mixture:

1 Cup raw long-grain white rice

1 Cup dark Chinese tea leaves (Jasmine)

1/2 Cup hickory chips

1/4 Cup dried orange or tangerine peel

4 cinnamon sticks

1/4 Cup brown sugar (optional)

Stuff cavity of duck with ginger and scallions. Steam duck. To steam, put water in bottom of wok and place duck on steamer or wire rack about one inch above water level. Cover and bring water to low boil, reduce heat and steam for 1 and 1/2 hours.

Drain duck. In a kettle style barbeque lined with foil, make a bed of charcoal, light, and when coals are ready, set a metal pie plate with the smoking ingredients on the coals. Note: be sure vents on both top and bottom of bbq are open). Cover with a grate and set duck on the grate. Smoke duck, covered, 45-50 minutes, turning every 15 minutes. Cool. Put under broiler for 15 minutes to brown: watch it VERY closely! Let bird rest.

Cut up* and serve either chilled or at room temperature. *To cut: use poultry shears and cut 2” pieces across the bird.