Roasted Kobocha Squash Soup

Any squash can be used for this delicious creamy, and simple soup. Kobocha squash has got such a lovely, sweet but not too sweet taste that pairs perfectly with ginger. I picked a beauty up at the local farmer’s market this past weekend and roasted it and have been putting it in to many meals since. As a time saver, the squash can be roasted in advance. If the squash is already roasted, this soup literally takes 8 minutes start to finish. The roasting step may even be omitted and the squash simply peeled, cubed, and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

roasted-kobocha-squash-soup

Roasted Kobocha Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

2 cloves garlic, minced

2c roasted Kobocha squash*

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1t cinnamon

1/4t nutmeg

3T coconut oil

6c boiling water

1 vege bouillon

1t salt or to taste

1/4-1/3c cashews

1″ piece of fresh ginger

1T raw agave

 

Bring 6c of water to a boil.

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.Place the cashews, ginger, agave and fresh hot pepper in a blender and set aside.

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes.  Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

 —

In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Stewed Summer Tomatoes

Stewed Summer Tomatoes

Stewed Summer Tomatoes

10 tomatoes (roma or plum), split length wise in 1/2

2 teaspoons salt

1 small onion, medium dice

1 clove garlic, sliced

2T extra virgin olive oil

1 cherry bomb pepper, sliced *optional

3-4 large leaves of fresh basil

1-1/2c boiling water

Heat up a large cooking pot; add the olive oil and onions and sauté just until translucent. Add the garlic slices and tomato halves to the onions. Cover with hot water. Bring everything to a boil and then reduce the heat to medium to medium-low and continue to cook uncovered for 30 minutes or so. The tomatoes should remain intact. Allow to cool for at least 30 minutes if not using right away to store. Remove from the pot to a jar or glass container and while still warm, add the fresh basil. If eating immediately, add the fresh basil in at the end before serving and drizzle with more salt and olive oil.

Serve fresh or you can freeze them. I eat them over crusty bread as a snack hot, warm or cold. I also use them to make a delicious dish; Baked Pasta with Stewed Tomatoes. AMAZE.

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

Everything was local, purchased from the Greenfield Farmer’s market, the Lacinato Kale, the Fire Ball Pepper, the garlic…. This red pepper adds a low-heat kick, which is delicious, and not overbearing. I ate the whole bunch myself! Any kale will do, but there is something exceptional delicious about this particular variety.

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

1 bunch Lacinato kale, washed, trimmed, and torn into bite size pieces

1 clove garlic, minced

½ Fire Ball or Cherry Bomb pepper, thinly sliced

2T Extra virgin olive oil

1/4t salt

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly, makes it even more tender. Serve immediately. Also delicious at room temperature.

Creamy Roasted Squash Soup or Bisque

*roasted Squash Soup

Roasted Squash Soup

The squash is the star of this sweet bisque as it should be. Hardly anything is needed to make this sweetie taste delicious. Ideal squashes would be Curri, Butternut, Acorn, Hubbard, or Delicata. The spices simply enhance and showcase the bright golden flesh. Fresh turmeric and ginger give it an added bonus of anti-viral, anti-inflammatory, digestion boosting benefits…Now is the time for this wonderfully satisfying soup.

Wheat-free, Gluten-free

1 large onion, coarsely chopped

3c Hubbard or red Curry, roasted*

1 cloves garlic, minced

1/4t black pepper

1/4t cayenne pepper fresh or dried

3T coconut oil

1″ fresh ginger

1 vegetable bouillon cube (or 1T veggie broth powder)

1t cumin

2t ume vinegar or lemon juice

1t cinnamon

1/2t turmeric fresh or dried

2T maple syrup, sucanat, or palm (coconut) sugar

4c boiling water

1t salt or to taste

Cashew heavy crème:

1/2c-roasted cashews

3/4c water

OR 1 can of full fat coconut milk.

  • As a time saver, the squash can be roasted in advance. The roasting step may even be omitted and the squash simply cubed and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

Bring 6c of water to a boil- in case you need more

Preheat oven to 350 degrees

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.

Making the Cashew Cream:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.

Making the Soup:

In a large soup pot, add the oil and sauté the onions, and garlic with the sweetener until golden and soft. Add the cumin, turmeric (if using dried), cinnamon, salt, black and red pepper. Add the roasted squash, the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 20-25 minutes.

In batches, in a blender or vitamix*, puree the soup adding in the fresh ginger and turmeric (if using fresh). At this point, the soup is delicious as is or add the crème or coconut milk  to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Sprinkle with cinnamon and garnish with pan toasted seeds from the inside of the squash!

Ellen’s No Meat Sauce

No meat sauce

I made this sauce tonight after work- it doesn’t take long and it is SUPER delicious, hearty, and satisfying.  The tempeh offers added protein- 14 grams per serving… For those who are not a fan of tempeh or are wary, it’s a good way to introduce it, for those who love it, you can’t go wrong with this sauce. This is also a good recipe to double and freeze to have on hand at a later time. Feel free to add fresh or dried herbs into the mix!

Ellen’s No Meat Sauce

Da “Meat”

1 package/ 8oz tempeh (I use Lightlife), crumbled

1 large clove garlic, smashed & minced

2T Olive oil

1t chipotle powder

1/4t pink salt

Da Sauce

1 large clove garlic, smashed & minced

1 large can, jar or box (28oz) of diced or crushed tomatoes (I used Bionatura Jar)

1c water

1 large onion, medium dice

1/4t fresh black pepper

1/4t cayenne (opt) or one whole small chili

1/4c extra virgin olive oil

1T sucanat or another sweetener

1t salt or to taste

For Da “Meat”

In a heated skillet, add the olive oil, salt, pepper and chipotle powder and sauté just until aromatic and golden. Add in the tempeh and pan fry until browned and crispy- about 5-6 minutes, stirring frequently over medium high heat. Set aside.

For Da Sauce

In a large pot, add the olive oil and sauté the onions and garlic with the sweetener until golden and soft. Add the tomatoes, salt, black and red pepper. Add the water and allow the sauce to come to a boil. Reduce heat and simmer for 35-45 minutes or until the sauce has thickened. In the last 5 minutes of cooking, adjust the seasonings. Add in the tempeh.

Serve over any kind of pasta or grains. Super satisfying.

Steamed Romanesco with Olive Oil & Lemon

*steamed romanesco

I purchased this from the local farmer’s market in Greenfield Saturday morning- it is one of my most favorite vegetables; Romanesco… it gets even prettier after cooking. Clean it, steam it, drain it, then cut how you like it. Toss with plenty of olive oil, fresh lemon juice, salt and fresh ground black pepper, fresh herbs if your feeling crazy…. do not share with anyone.

#FRICKENDELICIOUS