RECIPES

COCONUT-GINGER SPINACH with Ras el Hanout

19 November, 2013 0 comments Leave a comment

How to turn, “No, I really want to like spinach, but…” into, “Whoa! This is delicious!”

My argument with cooked spinach grew out of its somewhat – how do I put this? – squeaky or tannic characteristics. Read more

SQUASH SOUP WITH APPLE AND SAUSAGE

19 November, 2013 0 comments Leave a comment

Squash Soup with Apple and Sausage

1 medium onion, chopped
4 cloves of garlic (~3 tablespoons), minced
1 large acorn squash (about 1½ pounds) that you’ve baked (see above)
1 small or medium apple, diced
2–3 cups of chicken broth
½ pound of chicken sausage, cooked and chopped into small pieces
2 tsp Kitchen Imp dukkah
1½ Tbsp olive oil
 
Heat the oil over medium-low heat in a soup pot. Add the onion and sauté for 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dukkah and continue to cook for another 2 minutes, until the spices and onion and garlic start to stick to the pot. Add the apple and 2 cups of broth. Add the squash and simmer for 15 minutes. Purée soup in a blender or with a stick blender. Return to pot and check the consistency. Add more broth if you’d like a thinner soup. Add the sausage and bring the soup back up to a simmer briefly. Taste and correct salt and pepper. 

Eat with a green salad with a light vinagrette, toasted pecans, and pears.

CURRIED SQUASH, APPLE & CORN SOUP

19 November, 2013 0 comments Leave a comment

Friday Night Soup

It’s Friday night and we don’t really have a kitchen. We have a stove and a fridge, and we have a utility sink on the deck. Read more

 

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