Summer Squash Soup ~ Creamy, Comforting and Healthy

Here I go again with another super easy 'no need for a recipe' recipe. This is how I cook 80% of the time these days. I don't do a lot of more complicated recipes much anymore ~ I think I got that well out of my system while in my  20's and 30's.  And that was, ahem, a 'while' ago . . .  :o)

Photo: Hirt Seeds
Frost and freezing temperatures will soon be upon us, so this week we harvested the last few summer squash ~ mostly yellow crookneck. We are promised a few warm days before October weather really kicks in, but today is a chilly one so I decided to make some soup (again.)
You may have made this or something similar before, it's embarrassingly simple to make but I love it for that reason and it tastes so good.

And to go with:  (not low fat...)  But we're being so good with the soup, we can afford it, right?!

Cheese Toasts
I always like to serve a little "something" alongside soup, this time cheese toasts made from a few slices of baguette, I mixed some grated swiss and parmesan cheeses with a tiny bit of  mayonnaise to moisten, then stirred in some fresh thyme leaves. Just bake or broil until the cheese is hot and bubbly. Garnish with a few more fresh thyme leaves if desired.

To make the soup: Wash and trim the stem and blossom ends from the squash,  chop into chunks, put in a large pot with your favorite stock or broth (I used organic chicken stock from the carton), use vegetable stock if you want to make it vegetarian friendly. Bring to a boil, partially cover the pot and allow to simmer until the squash is very tender, you can add more stock if necessary. (You're going to need more later when it's  time to blend.) This time I also added a peeled, thinly sliced carrot just for a little extra nutrition.
While the squash is simmering saute a chopped onion (or a half an onion if you prefer) in a pan with little butter or oil of your choice.  Just cook them enough to make them tender and translucent ~ to save calories I usually add a little chicken stock or water to the pan rather than additional butter or oil if they seem to be drying out during cooking.
Once the squash is very tender add the sauteed onion and more stock to a blender container (I use the Vitamix™ just on the regular blend mode) whiz until the mixture is velvety smooth. You may need to do this is a couple of batches, and do be careful if the ingredients are hot.
A food processor would probably be my second choice if you do not have access to a blender.  You could probably use an immersion blender,  but it will take a lot longer,   and the mixture will not be as creamy.
If you're feeling decadent you can add some milk, half & half, or heavy cream while blending.  I think it's just delicious without.
Add salt and pepper to taste. May be made ahead, simply reheat when you're ready to serve.


This time I toasted a few hazelnuts/filberts, rubbed them in a fresh kitchen towel to remove the pesky brown skins,  then chopped coarsely and added a sprinkling of chives as a garnish.
If you have a chance to try it, I hope you like it as much as I do.
Thank you for stopping by, and for leaving any comments you would care to share ~ they always make my day!
~mari

Caponata

Caponata is an Italian dish, quite similar to French Ratatouille; cubed or diced eggplant, onion, celery, garlic, bell pepper, tomatoes, etc. Caponata usually contains green olives, and since I like capers I add some, plus some toasted pine nuts, and if I have zucchini on hand, I dice it and add it as well.


The ingredients, except the olives, capers and pine nuts can be sauteed in olive oil until tender, or do as I do and place the ingredients in a shallow baking pan, toss with a little olive oil and roast in a 375º to 400º  preheated oven, stirring occasionally. I usually don't add the tomatoes until the other veggies are almost tender, then continue roasting until the ingredients are very tender and nearly all the liquid has evaporated. Cool and serve at room temperature.  (May be covered and refrigerated to serve later.)  It will keep for up to a week in the refrigerator.


It's very good served as a topping on bruschetta, crackers, tucked into an omelet, as a spread added to a grilled cheese or other favorite sandwich. It's also good as a topping on cheese pizza, either before the pizza goes into the oven or after, as well as a condiment to serve along with simply prepared chicken or fish.


If you've never made this, once you do, I'm sure you'll see how easy it is. And you can adjust the ingredients to suit your own taste. Occasionally I'll add tiny, quartered artichoke hearts, black olives instead of green, whatever sounds good will usually work.
I loosely follow this recipe, if there is a vegetable listed that you don't care for (or don't have on hand),  feel free to omit it.


 I don't like quite as much sugar in mine so I reduce it by at least half. I suggest starting with a smaller amount, then add more if you like it sweeter. 
If you make this version I hope you enjoy!
xo ~m.
Note:  The recipe for Amaretti Cookies is now up over on my recipe blog. Click here.
Linking to Foodie Friday @ Rattlebridge Farm. Please come see the lovely things that are going on there!

Fresh Peach Pie (No Bake, except the pastry crust)

It's peach season here ~ and while they are around,  I can barely get enough of them ~ this is one of my favorite pies  to make when peaches are at their peak.  I've been making it  for many years and everyone seems to love it.
While I do like baked peach pie, I usually will make a  fully baked two-crust or lattice crust using frozen peaches  during other times of the year when fresh peaches  aren't available.  I think this unbaked method captures the  freshness of the season best. The only thing you have to bake  is the pastry crust, and that can be done a day  in advance if you like.
The method is rather unique in that the peaches are peeled  and sliced into a big bowl, I sprinkle them with "Fruit Fresh"  or similar (citric acid) product to prevent the fruit from  oxidizing and turning brown. The sliced peaches are then  sprinkled with sugar and allowed to macerate for about a  half an hour to release some of their juices; which is then  drained off into a measuring cup. Enough water is added  to the juice to make 1 cup of liquid. Corn Starch is stirred  into the liquid to make a slurry, then cooked over medium  heat until thickened. Next, approximately 1/4 of the prepared  peaches are stirred in and cooked for about a minute, then  allowed to cool.  Once cool, the remaining fresh peaches  are gently stirred in and poured into a baked,  single crust pastry shell and refrigerated until serving time. 
 



It's perfectly pretty, and delicious served plain, but I always garnish with  additional freshly cut, sweetened peaches and serve with  sweetened whipped cream, or a scoop of vanilla ice cream  or frozen yogurt.  It's soo GOOD!

Note: This pie is best enjoyed the day it is made.

**If you would like a printable copy of the recipe you'll find it on my recipe blog ~ HERE.

~*~~*~~*~


Did I mention we love peaches at my house?!
This year I bought about 30 pounds of locally grown "Red Haven"  organic peaches, this 20 pound box was the first, followed by  another 10+ pounds of white peaches.




After enjoying them every way imaginable fresh,  I peeled,  slice and froze the rest (using the "dry" method of sprinkling with  "Fruit Fresh" and a little sugar prior to freezing.) I froze the peaches  in small portions, about 2 to 3 cups per bag.  As once the  peaches are thawed, they will oxidize (turn brown) before long.  Better to thaw 2 bags when needed than one large bag,  of which half is likely to go to waste.   
Nothing like a "fresh" Peach cobbler or crumble to make  cozy a winter evening, when it's raining or snowing outside.

If you try the pie, I hope you love it. 


Thanks for stopping by today!
xo ~m.

Grapefruit-Avocado Salad ~ Healthy & Clean Eating

Yes, in my hemisphere it's winter, but I still enjoy a healthy salad ~ no matter what the weather, and this one utilizes the fruits and vegetables available to us at this time of year.



The base is organic baby arugula, and the toppings are grapefruit supremes (segments without the membrane), sliced avocado ~ I like the rich buttery variety with the thick pebbly skins such as Haas.  


Then a sprinkling of thinly sliced radishes, sliced scallions and toasted slivered almonds, then a generous shower of freshly ground pepper. I used tri-color pepper blend this time ~ I like the confetti look it adds to the salad. And a good sprinkle of coarse sea salt and a drizzle of extra-virgin olive oil to finish.




I usually always trim my own citrus supremes ~ but this time I used the already prepared kind, like these fresh, non-canned ones ~ found in the refrigerator case, usually in the produce department.  They are packed in very lightly sweetened grapefruit juice not too sweet at all, and so convenient.(This isn't a plug for this particular brand, just look for the kind that must be refrigerated to assure the best quality and taste.)




To bump up the protein you could certainly add some diced or shredded chicken, cooked shrimp, salmon, or other fish.  You could swap out the arugula with baby spinach leaves, and add or substitute orange segments for the grapefruit.
I love everything about this salad, clean tasting, healthy and flavorful.Low in fat, and the fat it does contain is the good-for-you kind.
If you try it I hope you like it too.
No formal recipe needed, just use what you like, in the amounts that are pleasing to you.  Enjoy!

Approximately 168 calories per serving, about 2 1/2 cups, loosely packed, each

Pea Pod Salad with Radishes, Basil and Ricotta Salata

I've mentioned before how I adore summer, when lunch is as simple to prepare as walking outdoors to the raised veggie & herb beds to gather ingredients for a quick salad.

The original recipe was posted June, 2009 in the New York Times and included sugar snap peas with mint.

No sugar snap peas in our garden, however we did grow pea pods again this year, and the basil is abundant right now so I substituted the pea pods for the sugar snap peas, and basil for the mint. Radishes are a quick crop to grow, and if you plant them successively at two week intervals you can have a constant supply throughout the growing season (if you don't grow them they are usually available inexpensively year round in the market.) Use a mandolin if you have one to slice them nice and thin ~ they seem to taste better that way. :)

The dressing is light and flavorful; a vinaigrette of garlic, freshly squeezed lemon juice, balsamic vinegar, extra virgin olive oil and salt and pepper to taste. It compliments this combination of crisp vegetables very well.

If you don't have Ricotta Salata cheese, try using Feta or a crumbly goat cheese.

Once you make this, you won't really need to refer to the recipe ~ Here's the link to a printable copy if you would like to try it. (And I hope you will if this sounds good to you.)


Please stop by "Designs by Gollum" to see all of Foodie Friday entries for this week.

Thanks for stopping by today friends!

Crab & Cheese Fondue with Fennel-Oregano Breadsticks

As much as I like Crab & Cheese Fondue, to my mind the stars of the show here are the Fennel-Oregano Breadsticks.




And the bonus is they are so simple to make and go together quickly, mix the ingredients in either a big bowl or your food processor. No tedious shaping, you just roll out the dough and cut into thin strips, place cut side up on oiled baking pan, allow to rest 10 minutes then bake off in a hot oven for 7 to 10 minutes.

You can actually have them on the table in a half hour to 45 minutes. Or you can make the dough ahead, wrap airtight and refrigerate for up to 24 hours, then bake them when you're ready.

For the Crab and Cheese Fondue, I just make my favorite fondue recipe ~like THIS one as shared by David Lebovitz~ then, when the cheese is melted, add as much fresh Dungeness, (or other crab meat) as you want, just stir in to the hot fondue to heat through.
   


Or, if you're not in the mood to make your own fondue, try one of the good quality imported kind, (sold in an airtight pouch in a box.)  I've been very pleased with the quality of the brands which are imported from Switzerland. 

The recipe produces breadsticks which are not dry and rock-hard, rather they have a crumbly and tender crumb, comparable to the crisp crust edge of a good pizza.  

They make a top-notch accompaniment to soups, salads, or as a little snack along with a glass of wine (or your favorite beverage.)  You can swap out the herbs/spices in the dough for variety.

  

I've posted about these before (click here), and I can honestly say they are the easiest, fastest and most tasty homemade breadsticks I've ever tried. (A keeper!)

~*~*~*~*~

For a printable copy of the recipe, please click here to go to the Once Upon a Plate recipe blog.

Olive Flatbread with Hummus to Dip (or Spread)

If you've been following my blog for a while, you probably know I favor salty, tangy or spicy over sweets . . . (although I do like a little sweet snack or dessert once in a while.)

Hmmm... salty... as in olives? 

When it comes to olives, I love them all.  I haven't met an olive I have not liked. Particular favorites are Greek Kalamatas and Dry-Cured olives  ~ so naturally I was immediately drawn to this recipe for Olive Flatbread.

 

It's another recipe from Christina's Orchid's cookbook "Christina's".  I've previously posted about Christina, and her 25+ year career with her very successful restaurant on Orcas Island, off the coast of Washington state... here and here.

This flatbread is incredibly flavorful; it is at its' best when served warm (which I recommend.)  

You can use any kind of olive or a mix of olives that you prefer, although the watery canned or bottled ones probably will not work so well in this recipe.  I use pitted Kalamatas in brine from the market. You can usually find them at the olive bar in the store, or in the refrigerated Deli case. If you cure your own olives ~ all the better!

The olives become a bit more assertive after being baked, a perfect paring to the smooth (yet garlic laced) hummus. And even if you don't care to serve it with hummus, it is fabulous served along with some fruity olive oil for dipping. Even the less expensive second pressing of olive oil, when warmed and steeped with some flavorful herbs and/or a garlic clove makes this one a winner as well.  A little dish of Balsamic vinegar and olive oil to dip the warm bread? Oh that works, too!

Note on the hummus: After making hummus a few times, you won't even need a recipe. Two good recipes to get you started is one from 
The Barefoot Contessa, and another
from Giada DeLaurentiis.

I generally use garbanzo beans (or cannellini beans), some tahini (ground sesame seed paste/spread), olive oil, lemon juice, garlic and a little water to thin it out, if necessary and a couple of shakes of hot sauce if you like it a little spicy.  The tahini is optional in some recipes, but I like to add it for the depth of flavor it provides. Cook your own dried beans, or simply used canned.

If you would like a printable copy for the flatbread, you'll find it on my recipe blog HERE.


Reminder ~ It's not too late ~ to enter
the drawing for the $50. gift certificate. 
(See details at the top of the right hand column.)
Contest ends at 9PM (Pacific Time) TONIGHT!
(March 31, 2011)

Thank you for visiting today! ~m.

Apple-Carrot & Dried Cranberry Salad with Toasted Walnuts

Recently when Kathie, (Kami's beautiful and youthful grandma)  flew out to meet the most recent addition to our family, she treated us to some of her wonderful culinary creations. Among them was this salad which we loved.

It is just one more example of the whole being  MORE than the sum of its' parts.  This is delicious!! Way better than the old Carrot-Raisin-Pineapple salad if you ask me.


The recipe is from "Clean Eating" magazine. Thank you for sharing it Kathie~ this fresh, healthful and tasty salad is a new favorite of ours.

People, the wonderful thing is... NO real recipe needed!

Grated apple (washed and skin left on),  grated carrots, dried cranberries and toasted walnuts.  For the dressing?  It doesn't need much...  a little freshly squeezed lemon juice, a little bit of sweetener (sugar, honey, agave syrup... etc.)  Toss all together and serve.

To change it out every once in a while I think a little fresh, grated ginger would be delicious as well (if you have ginger fans in your house.)


Thank you for stopping by today, friends... I would love it if you would leave a comment.  xo~m. 

Vegetable Filled Fresh Tomato Salad with Herb Vinagrette

Saying goodbye to the last of the tomatoes from the garden isn't easy.  Throughout most of the summer we've become spoiled, eating them fresh and warm plucked right off the vine, in sandwiches, salads, grilled, roasted, simply sliced, and have put up some to enjoy during winter. 

When their season has ended and there are just a handful of summers' bounty remaining we like to savor them fresh since it will be nearly a year until we have them sweet and juicy from the garden again.

This is one way I like to serve them at seasons' end. Simply hollowed out and filled with other vegetables which have been tossed with a flavorful vinaigrette, or any dressing you like.

Delicious on their own, or plated up with dressed tender lettuce leaves...

This time I served them as a side dish with shredded Chicken Tacos, and added a little hot sauce to the vinaigrette.  For the filling I tossed some corn, black beans, red and green peppers (mild or hot) and some diced onion-- but you can use almost any vegetable you like. 

If fresh corn isn't available, use frozen~ just thaw and rinse. I used canned black beans this time.  Small dice of sauteed zucchini, other squash or finely diced carrots, celery, radishes, rinsed frozen peas all work well.

My "House Vinaigrette" is one I've been using forever ~ it is the one I learned from Julia Child, years ago.

You can find the recipe for Julia's vinaigrette and the ingredient suggestions for the Vegetable Filled Tomatoes on my recipe blog:

 (Click HERE)

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  It's not too late to enter for a chance to win The Barefoot Contessa's new cookbook.

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Thank you for stopping by today.

Preserved Grape Leaves ~ Lacto-Fermented

Soon it will be harvest time here and one of the things I like to preserve are grape leaves; harvested before they turn color in autumn and fall from the vine.

The leaves picked in spring are more tender, but since my grape vines are young I prefer the leaves stay with the vine during the growing season. As the vines become more prolific I'll switch to harvesting the leaves in the spring.

My favorite way of serving the preserved leaves is to use them as an edible wrapper for stuffing, for such things as Dolmas/Dolmades:


Photo credit: igourmet.com (Click image to learn more.)

Dolmas are stuffed grape leaves; a traditional component of a Greek mezé ~ or appetizer assortment, I serve them as a side dish or snack as well.

They can be stuffed with a number of things; rice or bulgur (cracked wheat), onion, pine nuts, currants, seasonings such as dill or mint, a touch of cinnamon, salt, pepper, and lemon juice. Yum!

For the leaves, you can cook and can the freshly plucked leaves so they are shelf stable, or do it the way I prefer. Simply soak them in a '3-ingredient' lacto-fermentation brine, pack them in a jar and allow them to ferment for a day or three on the kitchen counter then refrigerate until ready to use as you wish.

I like to pick the leaves (organically grown only) in the cool of the early morning, submerge in cool water to freshen, then wash in fresh cool water and drain.

The ingredients for the lacto-fermentation brine are:

about 2 cups filtered water

1/4 cup whey
1 tablespoon sea salt

And, of course, you'll need some fresh, tender grape leaves (organically grown)

This time I picked 32 leaves--but the amount is up to you, just increase the amount of brine if you use more leaves.

Note: If you don't happen to have whey on hand, add an additional tablespoon of salt.

Mix up the brine ingredients, making sure salt is dissolved. Place the leaves in a non-metallic vessel (good quality enamel lined, or glass), and pour the brine over the leaves.

Allow to marinate at room temperature for about an hour ~

Then stack the leaves neatly one upon another and roll the lot from the stem end to the tip (see note below) and place them in an impeccably clean quart size canning jar.

Pour the marinating brine over, adding additional filtered water in order to cover leaves if necessary. Allow about a 1-inch headspace between leaves/brine and jar lid.

Instead of one BIG roll of leaves, I prefer to make stacks of 8 to 12 leaves and roll each so I have smaller rolls, then pack them into jar(s) and pour the brine over.

Then allow to sit at room temperature (out of sunlight) for 24 to 74 hours, at which point fermentation will have begun to develop, then refrigerate for longer storage.

Over time the leaves will darken and become more pliable which is exactly what you're aiming for. When I make the dolmas/dolmades I will post about them, so please stay tuned!

In the meantime, if you'd like a recipe for Dolmas you can click the tab below to visit

Foodista:

Greek Dolma

Thanks so much for stopping by today, friends.