RECIPES

Articles tagged as Fall (view all)

Late Summer Farmers' Market Soup

08 September, 2017 0 comments Leave a comment

This almost-stew soup uses end-of-summer bounty to make a delicious, satisfying dinner with leftovers for lunch. 

1 medium onion, diced
2 tablespoons minced garlic
1 1/2 teaspoons Chipotle Chocolate Rub
1/3 cup rice
1/4 c red beans
2 cups diced or crushed tomatoes
1/2-1 cup diced peppers (I used a mix of chilies; some hot, some not)
2 cups corn
8 ounces bacon
4 cups chicken broth
2 teaspoons lime juice
Sour cream
1 cup spinach (optional)

If you didn't remember to soak the beans the night before (I usually forget), put them into a small pot of boiling water with a 1/2 teaspoon baking soda. After you cook them til they are chewable, but not fully cooked, add the rice to the pot. When the beans are nearly cooked, drain and rinse them and the rice.

Meanwhile, cook the bacon in a large soup pot. Remove to a paper towel to drain when it's crispy. Pour all but a tablespoon of the fat into a bowl for use at another time. Saute the onions in the bacon fat on medium low heat until soft, then add the garlic and cook for another minute. Add the peppers and cook another two minutes.

Add the Chipotle Chocolate Rub and cook, stirring, another 30 seconds. Then add the rest of the ingredients (except the spinach, which should be added towards the end of the cook time and the lime juice, which should be added just before serving) and cook, simmering, until the beans and rice and are tender. Taste and correct the salt. Stir in one teaspoon of lime juice, taste, and add more if desired. Serve with sour cream.

Solutions for extra squash: Squash Pie

27 October, 2014 0 comments Leave a comment

I’ve made tons of squash soup lately, but I can’t resist buying squash this time of year. So I bought a gorgeous Cinderella squash, orange and squat and lovely. And I cut it in half, put it in a pan with an inch of water (cut side down) and roasted it til soft. Took it out, drained the water, turned the halves over and let them cool. Then I scooped out the seeds and cut off the skin and put the squash in a container in the fridge. What next? Pie, that’s what. No, really. You'll love it. And it's far better for you than most of the pumpkin pie recipes floating around out there. Also lighter.

Either make a crust or buy your favorite pre-made crust. Pre-bake it or you’ll end up with a soggy mess. Consider a nut crust, if you're making one; the nuts give a textural contrast to the filling.  

(Click post title for entire recipe.)

Vegetable and Chicken Tikka Masala

22 October, 2014 0 comments Leave a comment

Serves 6 with leftovers

This version follows my general attempt to add more vegetables to our diet and to use meat more as a bit player than as a main ingredient. To that end, I’ve added a variety of vegetables, as well as chicken thighs. We ate this with saffron rice and adored the whole meal.  The roasted eggplant adds a little extra time, but is well worth it.  It adds substance and a little extra body and texture. I’ve broken the recipe into three parts, but fear not, it’s still under an hour of prep. You can prepare the first part the night before.

Ingredients, part 1:
4 chicken thighs, cut into bite-sized chunks
2 tablespoons Tikka Masala
2 teaspoons salt
½ cup Greek yogurt

(Click title for the rest of the recipe)

Winter Squash Soup with Kale and Sausage

14 October, 2014 0 comments Leave a comment

This is a very vegan-friendly soup, so if you want to omit the dairy and sausage, go for it, the soup won't suffer. I used squash from the very delightful Whistling Train Farm and sausage from the wonderful Skagit River Ranch. The amounts below are loose. This is not a precise exercise in baking, where amounts must be just so or the whole thing is ruined. This soup is easy and gorgeous; the orange is bright, the bright green, olive oil slicked kale contrasts sharply, and the crumbled browned sausage brings it all together.  I'd love to post a higher resolution, larger shot of this soup, but Shopify doesn't allow that. 

(Click title for the rest of the recipe.)