Butternut Squash Apple Soup

Nothing says autumn like squash. As a child in the 80's, I only had a vague idea that the squash was edible and not just something used for decoration. Lately, however, squash has been getting a lot more attention, as seasonal eating has grown in popularity.

I decided that a butternut squash soup would be the perfect post-pumpkin patch meal last night. I took a cue from fellow Sacramento-area blogger Simplyrecipes and borrowed her recipe for Butternut Squash Apple Soup. It sounded like a great excuse to use my newest kitchen tool, a handheld immersion blender, which excels at blending chunky soups into a smooth puree.

I was a little wary that the soup might taste like baby food! But I liked the contrast of the savory aromatics, the sweet squash and sour apple, and the smooth texture. We ate it with rosemary bread and a mixed green-pear-toasted walnut salad. It was the perfect October meal!

Butternut Squash Apple Soup

1 yellow onion, chopped

1 rib of celery, chopped

1 carrot, chopped

1 Tbsp butter

1 butternut squash, peeled, seeds removed, chopped

1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)

3 cups chicken broth (or vegetable broth if vegetarian)

Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

Alton Brown's Vegetable Soup

I have already explained my love for food celebrity Alton Brown in the past (specifically, back when I went a little biscuit crazy). This week found me singing his praises yet again when I tasted the following recipe for vegetable soup. My whole family was shocked at how much flavor can be found in a pot of just vegetables in broth, essentially, perked up with a squeeze of lemon at the end.

This recipe makes a lot, and is fantastic for lunch leftover purposes. This soup actually tasted better on the second day, and kept well for several days in the fridge. Long live Alton!

4 tablespoons olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 tablespoons finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds (approximately 2 medium)

2 cups peeled and diced potatoes2 cups fresh green beans, broken or cut into 3/4-inch pieces

2 quarts chicken or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears corn, kernels removed

1/2 teaspoon freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

1 to 2 teaspoons freshly squeezed lemon juice

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Steel-Cut Oats with Pumpkin

Hallelujah, it’s pumpkin season! Last night, I had half a can of leftover pumpkin that needed to be used up, so I tweaked a recipe I had for cooking steel-cut oats in the slow cooker. The result was like eating dessert at breakfast - it really captured the flavors of fall.

You can’t beat spiced pumpkin with cranberries and nuts! But unlike some Thanksgiving dinners, this dish is also packed with vitamin A from the pumpkin, fiber from the steel-cut oats and dried fruit, protein from walnuts, and omega-3s if you decide to add in some flax seed. This dish packs quite a nutritional punch, and will keep you going all morning.

Note: the sugar and syrup amounts are approximate, and you may add more if you like a sweeter oatmeal.

Steel-Cut Oats with Pumpkin

1 c. steel-cut oats

½ c. organic pumpkin puree

2 T. brown sugar

2 T. maple syrup

½ tsp. pumpkin pie spice or cinnamon with dash of nutmeg, cloves, allspice, ginger, etc.

pinch sea salt

4 c. water

Half and half, milk, cream or soy milk

Chopped walnuts and dried cranberries or currents

Ground flax seed

Mix all ingredients together through water together in a slow cooker. Cook overnight for 7-9 hours. In the morning, swirl in a bit of half and half, milk, cream or soy milk to add creaminess. Sprinkle with nuts and dried fruit and ground flax seed as desired.

Hello, Homemade Hummus!

The reign of the mighty Ranch dressing is a thing of the past for many health-conscious eaters, who are seeking out less fattening and more nourishing alternative ways to dress up veggies. I am a particularly huge fan of hummus, particularly this roasted red pepper version by Sabra.

Thus, my eyes bulged when I spied a simple recipe for said favorite condiment in the latest issue of Cooking Light. I already had tahini on hand from that one time we made falafel from scratch, and the rest I had on hand in my pantry. I found it difficult to mimic the perfectly smooth texture of commercially prepared hummus with a home food processor, but the product tasted great so I didn't mind terribly.

Break out the bell peppers, tomatoes, carrots, and cucumbers, or spread hummus on a sandwich, and you'll find the Mediterranean diet to be quite enjoyable.

Roasted Red Pepper Hummus
Courtesy of Cooking Light

1/3 cup tahini (sesame seed paste)
1/4 cup water
1/4 cup chopped bottled roasted red bell peppers, rinsed and drained
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
1 (15 1/2-ounce) can chickpeas, rinsed and drained

Preparation:

1. Place all ingredients in a food processor; process until smooth.

Blue Ribbon Oatmeal Cookies

Cool fall weather puts me in the mood for comfort food. Tonight, I made my husband's day when I presented him with the prospect of good old-fashioned cookies, warm out of the oven.

I still use the recipe that my mom made for me growing up. I don't know who won the blue ribbon originally or where my mom got this recipe. All I know is that it yields amazing, soft in the center, crunchy on the outside, perfect oatmeal cookies. You can go plain regular oatmeal (I prefer old-fashioned oats for their more chewy pronounced texture, although quick oats work as well); or, add raisins, nuts, or chocolate chips for variety. My mom is a chocolate nut and always added the chocolate.

Blue Ribbon Oatmeal Cookies

1 c. butter, softened
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/4 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder
3 c. old-fashioned oats
1 tsp. cinnamon
1/2 tsp nutmeg
1/c c. chopped nuts/raisins/chocolate chips (optional)

Cream the butter; add both sugars, eggs, vanilla. Mix well. In another bowl, mix the remaining dry ingredients together and gradually add to the creamed mixture. Shape into 1-inch balls and place about 3 inches apart on a greased cookie sheet. Bake at 350 for 8 minutes. Cool.

Goat Cheese Pizza with Arugula

I love pizza. I am thrilled that pizza comes in all varieties these days. I made this version last week when my friend Allison was visiting and it was a huge hit. It features goat cheese in place of the more traditional mozzarella. Because products made from goat's milk are easier digested by the lactose intolerant, I can enjoy this pizza with no regrets. Unless I have more than two slices and can't fit into my pants. I might regret that.

You can start with store-bought pizza crust, or use this recipe which boasts a gorgeous flavor and wonderful texture. Smooth some pesto sauce over your dough, layer with thin slices of ripe tomato and coins of herbed goat cheese, then sprinkle with fresh garlic. When it comes out of the oven, a handful of peppery arugula greens adds the finishing touch. It's a beautiful thing! Don't be afraid to try something new - this one won't disappoint you.

Goat Cheese Pizza and Arugula

1 unbaked pizza crust
6 tablespoons prepared pesto sauce
3 Roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil (optional)

Directions

1. Preheat oven according to pizza package instructions. (If using homemade, crank it up to 500F to get as close to an authentic oven as you can in a home oven.)
2. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil if desired.
3. Place pizza directly on preheated oven rack. Bake for 10 to 12 minutes, or until the crust edges are golden.
4. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

Lentil Soup

When studied abroad in France, my roommate and I lived with a little old lady in an apartment just down the street from the Bastille. Every night, we ate a traditional French dinner prepared by our host, usually consisting of an entree of some kind, a salad dressed with homemade vinaigrette, a selection from a cheese plate, and usually fruit for dessert.

There was only one dish she prepared that I didn't care for, a casserole of ham and lentils. I have tried to like lentils over the years to no avail, which is a shame because they are dietary superstars, being rich in many vitamins (especially folate and iron), fiber, and protein.

This week, I found a recipe for lentils that was actually really delicious - and there's nothing fancy, complicated or expensive about it. It's just a simple soup with a few common vegetables and herbs, spiked with vinegar at the end to bring out the flavors.

Lentil Soup

From Allrecipes.com

1 onion, chopped

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons red wine vinegar

kosher salt to taste

ground black pepper to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.