My counter is full of squash. Acorn. Butternut. Spaghetti. All rolling around and teeter-tottering about like vegetable weeble wobbles. Squash was not meant to lay about on a countertop. I fear that they will eventually end up cracked and splattered on the floor before I find the time and energy to create a dish that would be eatable …
I don’t mind the squash on my countertop as they are my only fall decorations…I bet my CSA didn’t know they were providing a bedecking service once they started harvesting squash. Perishable decorations however at some point in time need to be eaten. I don’t have many dishes to hide squash in…and yes, I hide squash. There is the ever so popular mac and cheese or the fancy schmancy butternut squash risotto, both of which claim to be crowd pleasers. I am not sure about just eating it roasted because I have this misconception that it should be as sweet as a sweet potato, but it isn’t and it never will be. And therefore, I need to load up the vegetable with butter and brown sugar, and while I see very little wrong with this picture, I feel like I am pushing squash to be something it isn’t. A sweet potato. You see, they may have similar color…but no go on the level of sugar. If the vegetable is bright orange, I have a level of sweetness that I inherently connect with it…sweet potatoes, sweet. Carrots, sweet. Yams, sweet. Butternut squash, not sweet. So upsetting! So, over the years I have had quite a few of so-called failed dishes because they missed the flavor bullseye in my brain because I was hoping for a bit of sweetness when I should have been striving and expecting a savory end result…my mistake. I am in the midst of reshaping my thinking. Altering my taste buds. Maturing if you will.
So, with this in mind…and more squash expected in this weeks CSA and a lack of any more counter space for fall decorations, and a craving for comfort in a bowl…I went in search of a decent soup recipe. I knew going in, the basics of a butternut squash soup. I knew how to roast the squash. I knew how to saute my onion and garlic. I knew how to add chicken stock and bring it to a boil. I knew how to puree until smooth. I knew to add cream at the end. I knew to top with chopped chives and a dollop of crème fraîche. I, however, needed help with the spices. Deb of Smitten Kitchen to the rescue. And come to find out…cumin, ginger, thyme, and sage are exactly what you need. Que Simon and Garfunkel. She is genius. But I already knew that and I am betting you did too.
So with the right spices on board and a change in mind-set from sweet to savory…I made a bowl of roasted butternut squash soup that was quite enjoyable and necessary on Saturday as the cold rain fell and we curled up on the couch and settled in for a day of sweatpants and Netflix.
And seriously, the parmesan crisps are a must and take literally 6 minutes to whip up…maybe 8 if you are grating your own cheese, which huge props to you…I have a tendency to buy pre-shredded parmesan cheese because I abhor shredding cheese of any kind and plus I like to snack on parmesan cheese throughout the day…a pinch here and a pinch there…talk about salty goodness.
- 1 Butternut Squash – medium in size
- 1 Acorn Squash
- 4 Tablespoons Butter
- 1 Sweet Onion, small dice
- 4 Cloves Garlic, minced
- 2½ to 3 Cups Chicken Broth
- 1+1/2 Teaspoon Sage finely chopped
- 1+1/2 Teaspoon Thyme finely chopped
- 1+1/2 Teaspoon ground Cumin
- ½ Teaspoon ground Ginger
- ¼ Cup Heavy Cream (or half and half)
- chives (optional)
- Creme Fraiche or Sour Cream (optional)
- Parmesan Crisps
- 2 Tablespoons Freshly grated Parmesan per crisp.
- Preheat oven to 400F.
- Cut butternut squash and acorn squash in half, length wise. With a sturdy knife, slice off top of squash close to stem. Scoop out seeds and membranes. Lay face up on a tinfoil lined baking sheet and roast for about 30 to 45 minutes, until fork tender. Remove from oven and let cool. Once cool, scoop out the squash flesh and place in bowl, set aside.
- In a large skillet, melt butter over medium heat. Add onions and garlic, saute until translucent. About 10 minutes.
- Add chicken broth, cooled squash flesh, sage, thyme, cumin, and ginger. Bring to a simmer and let cook for 10 to 15 minutes.
- Working in small batches, transfer soup to a blender and puree until smooth, transferring pureed soup back into original pan. Once all the soup is pureed, stir in cream and salt and pepper to taste. (if the soup is too thick, stir in a bit more broth until desired consistency is reached…I like a thicker soup, so I used only 2 +1/2 cups) Bring soup to a simmer over low heat and prepare parmesan crisps.
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Neatly mound 2 tablespoonfuls of grated parmesan cheese per crisp on lined baking sheet 3 inches apart. Bake for 6 to 8 minutes until edges are browned and centers are bubbly. Remove from oven and let cool. These are best slightly warm or at room temperature.
- Serve soup with a dollop of creme fraiche, chopped chives, and a parmesan crisp or two.
My week days consist of me telling people they can’t eat broccoli.
Or brussel sprouts or kale or god-forbid any greens – including but not limited to turnip and collards. And do not even think about spinach.
But I feel really bad about the broccoli.
I blame the drug they’re on…it is the main reason. Or perhaps it’s their heart that isn’t functioning as it should or maybe they have blood clots in their legs or lungs or somewhere in-between or perhaps it because they had a knee replaced….I place the blame on one of the above….but I think the patients blame me. Because I am telling them ‘ no dark green vegetables’. I am the bad guy. If only vegetables didn’t contain vitamin K…because that is the true suspect.
It is hard to be angry at a vitamin…
The other month (yes, I made broccoli salad weeks ago and just haven’t found the time to post ) when I was explaining to an elderly women and her daughter, with whom she lived, that she would need to hold off on the broccoli, she turned to her daughter and shouted (either from pure distress over no broccoli or she damn near deaf…) ” DOES THAT MEAN NO MORE BROCCOLI SALAD FROM HEINENS’?!?!?!?! (note: Heinen’s is a local grocery store with a lovely prepared food/salad bar and their produce is top- notch, but their parking lots are death traps and they don’t let you remove their carts from the store…drives me bonkers) She was visibly upset by this fact. And I instantly had to agree with her…that stuff is like crack.
Dopamine triggering goodness. Bacon, cranberries, red onion, creamy dressing, and of course – crunchy, vitamin K rich broccoli. I felt the need to hug this lovely old women, with graying hair, and wrinkly thin skin…because I too, would be unconsolable.
Honestly, I hadn’t given broccoli salad much thought in some time…I am not a frequent salad bar at the grocery store type. I grab my veggies, coffee, head down the baking aisle for flour and sugar, grab my almond milk, eggs, and butter in the dairy and I am out the door…But I knew of the concoction she was mourning over. I’ve been to summer picnics and church dinners…places where broccoli ALWAYS makes an appearance. And I have had my fill…trust me. And it is delicious.
The thought of broccoli salad stuck with me and before long I found myself in my kitchen rendering bacon, chopping onion, and nibbling on cranberries…I needed a fix before I got too old and needed to be placed on Coumadin, which I think is the prize that is awarded for becoming elderly. Can. Not. Freaking. Wait.
Until then…I am loading up on broccoli salad. I think you should too.
- 2 Heads Broccoli, stems removed and florets chopped into bit sized pieces
- ½ lb Bacon
- ⅔ Cup Cranberries
- ½ Cup Walnuts (or pecans or almonds)
- ½ Small Red Onion, diced or thin half moons
- Salt and Pepper to taste
- ½ Cup Buttermilk, well shaken
- ⅓ Cup plus 2 Tablespoons Mayonnaise
- 2 Tablespoons Apple Cider Vinegar
- 1-2 Tablespoons Sugar
- 2-3 Tablespoons finely diced red onion
- Pinch of salt and Pepper
- Preheat oven to 350F. Spread walnuts (or your nut of choice) evenly on a baking sheet. Place in preheated oven for about 5-8 minutes until fragrant (keep close eye). Remove from oven and let cool and then roughly chop. Set aside.
- Place a large skillet over medium heat and cook bacon until brown and crispy. Place bacon on a paper towel lined plate to absorb extra grease. Let cool and then roughly chop.
- In a large bowl, combine bit sized broccoli florets, bacon, cranberries, roasted walnuts, and red onion. Toss to combine. Salt and pepper to taste.
- In a large measuring cup or bowl, combine ingredients for dressing and whisk to combine – if you would like a thicker dressing, decrease buttermilk and increase mayonnaise.
- Pour over salad and toss to combine. Add salt and pepper to taste as needed.
- Place in refrigerator to chill. Serve cold.
Morning shows are not generally my thing…unless we are talking Sportscenter – then I am totally game. As a female, I feel the need to explain this habit. You see, I grew up with brothers…therefore, mornings were comprised of Frosted Flakes and SportsCenter and after 18+ years of this ‘torture’, don’t ya know I found myself actually enjoying the darn show. To the point that I continued to watch it throughout college (where I then insisted that my roommates watch – a childhood without control of the remote makes you quite the dictator later in life). During my pre-cable-lessness days (aka Amish living) – I have begun dating my life pre and post cable... ESPN/SportsCenter is what you would find on my TV, all morning long – because as you know (or maybe you don’t), SportsCenter will replay, hour after hour, until about noon. It restarts without much warning and before you know it – you have watched the Top Ten Plays 3 times and the morning is gone. It happens to the best of us. But post cable world…I am SportsCenter-less. Whomp, whomp! And honestly, it was the hardest part to the whole no cable thing…ESPN. But I have survived and while my mornings aren’t the same (besides being a tad bit more productive) I have found a replacement of sorts, NBC. It isn’t a fair trade or even remotely a good substitution…but it is what it is and I am too damn stubborn to return to cable because of the remarks from the peanut galleries of the world. And in all reality, I don’t miss paying the cable bill. So NBC it is.
What does ESPN have to do with a stir-fry? Well hold your panties…I will tell you… had I been watching SportsCenter I would not have seen this dish being prepared on Hoda and Kathy Lee – ya know, the 20th hour of the Today Show. In the 20th hour, there is a lot of wine and mishaps and bad jokes – my kind of morning entertainment. Cooking on morning shows generally drives me up-the-wall- bonkers…you can not properly show how to roast a chicken (with 3 sides) in a 10 minute time slot. You are not serving any purpose and confusing/intimidating instead of encouraging folks to don an apron and get cookin. But a stir fry…these are meant for 10 minute time slots…and perhaps that is why this recipe caught my eye.
Asparagus season is upon us and I am jumping whole heartedly into this shindig. I have eaten it nightly for the past week or so -which also means that my pee has smelled gawd-awful for the past week or so – but you probably didn’t need to know that, but whenever someone brings up asparagus, talk of pee is sure to follow. But let’s get back to the tender skinny stalks of green with the spiky spear heads that just asked to be sauted or roasted. Or made into soups or dipped into a creamy hollandaise sauce.
Asparagus is what dreams are made of. At least until I eat so much that I can’t stand to look at another spear…but that takes a bit of time. And when it is mixed with the fresh bite of ginger and toasted sesame seeds and tossed with briny sweet shrimp and nutty farro…I may never tire.
I recommend this served hot for a quick and healthy week night meal and then eaten cold the next day as a cold farro salad in the lunchroom – surrounded by drooling co workers who wish you had made extra.
And I was just thinking…red bell peppers would be a great addition to this. Toss it in if ya got one hanging about.
- 1 cup Farro, cooked according to package instructions
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon peeled and grated fresh ginger
- 1 tablespoon Toasted sesame seeds (you can toast them or buy already toasted)
- 2 tablespoons vegetable oil
- 1 pound asparagus, trimmed and cut diagonally into 2-inch pieces
- 1 pint cherry tomatoes
- 1 pound large shrimp, cleaned and pre-cooked (found in the frozen section of grocery)
- 1 teaspoon Asian (toasted) sesame oil
- In a small bowl, combine soy sauce, rice vinegar and grated ginger. Set aside.
- In a medium sized skillet, heat vegetable oil over medium-high heat until hot. Add asparagus and cook until tender, but still crisp (taste one to test) – about 5 to 7 minutes. Stir frequently.
- Add cherry tomatoes (keep whole, I cut mine in half and it produced too much liquid.). Cook mixture for another 2 to 3 minutes.
- Stir in the soy sauce mixture and add shrimp to skillet. Cook for about 1 to 2 minutes to heat through.
- Remove from heat and stir in sesame oil.
- Toss with cooked farro and sprinkle with toasted sesame seeds.
- Serve immediately (also, very good cold!)
I made this soup Monday evening for dinner. It was after I had made a crisp ( to be posted about later this week) and was feeling like I needed to make something more , ah-hem, healthy to exist on.
Monday was my day off/pay off for working the weekend. I find it to be a fair trade. I didn’t have anything planned beyond running ( umm…that marathon is LESS THAN A MONTH AWAY!), haircut/trim/got-my-bangs-back-that-were-no-longer-bangs, and puttering around the kitchen…all completed, just not necessarily in that order. OH, and a total un-necessary, necessary trip to Target. A little retail therapy if you will.
Once home and coming off my caffeine buzz – I am sucked into Starbucks in the front of Target each and every time. I don’t even try to resist anymore, I just get in line. Any who… I realized I needed actual food for dinner…besides the crisp. Something healthy, yet substantial. With a bit of green, because I hadn’t any veggies all day…and yes, I try to get some sort of green into my body each and every day. Also, it needed to last a few days…you know, easy lunches all week are a total requirement for any meal I make.
Therefore, soup is what I came up with. Real original right? I just love the stuff. And if I am adding requirements to lists…then I might as well add one to my list of requirements in the dude department. They must LOVE soups, or at least enjoy them from time to time. And by time to time I mean at least once a week. Otherwise, they might end up hungry or fending for themselves.
As you can guess, this soup contains sausage, beans, and swiss chard. I was a bit hesitant to toss in swiss chard because I was afraid it would get slimy…but thankfully it doesn’t. What a relief! I prefer thick soups or creamy soups and while this one has a bit of broth, it is chunky….which is a trade-off I can deal with. Brothy soups are for those that are sick and ailing. I need substance if the soup is going to be the main dish. Substantial is this soup’s middle name.
P.S. Check this out…had me giggling all day long.
Sausage, bean and Swiss Chard Soup
1 Tablespoon Extra Virgin Olive Oil
1 Large Yellow Onion, diced small
3 Cloves Garlic, minced
1 Lb Hot Italian Turkey Sausage ( or mild) – if using links, remove casing
2 Cans ( 15 ounce) Cannelini Beans, drained and rinsed
2 Cans (15 ounce) Chicken Broth
2 Small Bunches Swiss Chard, stems removed, roughly chopped (about 4 cups packed)
Salt and pepper to taste
Parmesan Cheese for garnish
In a large pot/dutch oven, heat the olive oil over medium-high heat. Add onion and garlic with a pinch of salt and cook until onions are soft and translucent. Add sausage and continue to cook until the sausage is browned and cooked through (7-10 minutes). Use a wooden spoon to break up the sausage into bit size pieces. Once the sausage is cooked through, add beans, chicken broth, and swiss chard. Stir to combine, scrapping the bottom of the pan to get all the sausage tidbits. Bring soup to a boil and then reduce to simmer and let simmer for about 10 minutes.
Remove from heat and serve immediately. Top with parmesan cheese.
Store covered in fridge.
Tomorrow is St. Patrick’s Day. ‘
I just searched my closet…I haven’t a green piece of clothing in my closet, in my dresser, in my hamper, on my floor…
Please don’t pinch me…I bruise like a tomato. And why the pinching? I would never pinch you…unless you were just sitting there, minding your own business…then I might pinch the back of your arm (tricep region) for no good reason at all…just to make you jump. I have an evil streak…it is true.
Truth be told…One of my best St. Patrick’s Days was spent in a blue sweatshirt. While I felt like an oddball (at first) it just gave me more reason to keep a green beer in my hand at all times And green beer…I wish it was more than just green food coloring.
And on matters of food…
I forgot to bake a cake with Guinness. I didn’t make any cornbeef something or other…There is no cabbage to be had here. I didn’t even use a shot of whiskey in one dish. And Baileys…still sitting on my counter. Yikes!
But in my defense…I don’t need a holiday to put Irish something or other into my dishes. Brownies made with Baileys…out of this world. Pot roast made with Guinness….bonkers good. And Irish coffee….spend a weekend morning with my dad, and you will have your fill.
So if you want a recipe for something festive and Irishy – check out….
Oh and me… I did make these once.
But if you want some pasta…tossed in a creamy mustardy sauce with sausage and basil…keep reading. Basil is green…totally counts for a St. Patrick’s Day meal. Do Italians celebrate St. Patrick’s Day or is it just us and Ireland…or is it just us?
Happy St. Patrick’s Day…stay safe, enjoy a green beer or two, and please…please, keep the festive green clothing classy…
Creamy Mustard, Sausage, and Basil Pasta
2 Cloves Garlic Minced
1 lb Penne Pasta
1 Tablespoon Olive Oil
1 lb Mild Italian Sausage
3/4 to 1 Cup Dry White Wine (Pinot Grigio)
3/4 Cup Half and Half
3 Tablespoons Grainy Mustard
Pinch Crushed Red Pepper
1 Cup Basil, thinly sliced
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8 minutes). Drain.
Meanwhile, in a large dutch oven/deep skillet heat olive oil over medium heat. Add minced garlic and saute for about 1-2 minutes. Do not brown. If it begins to brown, reduce heat. Add sausage and brown for about 5-7 minutes. Break up the sausage as it cooks.
Once sausage is cooked through and browned on all sides, add wine and bring to a simmer. Scrape up the browned tidbits on the bottom of the pan (where the flavor is). Simmer until the liquid is reduced by half (about 5 minutes).
Stir in half and half, mustard, and crushed red pepper. Bring to a simmer and cook for about 2 minutes…it will thicken slightly. Remove from heat and toss in pasta and sliced basil. Toss to coat. Serve immediately.
Best served with crusty toasted bread and a nice glass of wine.