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

South of the Border Squash Casserole

My sweet and gracious friend Carolyn at "A Southerner's Notebook" shares such wonderful recipes, and this is one of them.  The main ingredient is yellow crookneck squash, (I think zucchini might also be good in this recipe) and the good news is no canned soup as many squash casseroles call for. 
As Carolyn notes many times we think of squash casseroles in connection with winter holiday dinners, but I agree with her that this goes fabulously well  in the summertime. I think it is an exceptional accompaniment to grilled meats or chicken, etc. 
It makes a wonderful meatless entree as well ~ I served it with sliced tomatoes from the garden doused with a light vinaigrette for dinner and it was very satisfying. 



I halved the recipe and baked it in a 10-inch pie pan, it worked out perfectly ~ which served 4 very generously.
The recipe calls for canned Ortega chilies which I am sure would be delicious, however I had some roasted New Mexico Hatch Chilies on hand in the refrigerator so I used those.  It made the casserole a bit spicier (I was a little apprehensive to use them as someone at our table cannot tolerate very spicy food, but the casserole was enjoyed by all.) However if you are cooking for children or people who don't like a little heat, I would recommend making the recipe just the way it is written.  

This received solid thumbs up at my house, and I look forward to making it again.
Thank you Carolyn for sharing another delicious recipe!
You can click on over to Carolyn's blog for the details.
If you give this one a try I hope you enjoy it as much as we did.  Thank you for stopping by.
xo~m.

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!

Tomato-Zucchini Soup 2 ways, with Cheese Toasts

~Tomato Zucchini Bisque with Cheese Toasts~

Recently I've been sampling recipes from the  Clinton St. Baking Company Cookbook:  Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant   
authored by the owners   DeDe Lahman and Neil Kleinberg.

After collecting cookbooks for so many years,  these days I am particular about any that I add to my  (groaning) bookshelves.   However after reading the reviews on amazon.com,  and reading through the book in person ~   I'm really happy I decided to get this one.  I'm currently working my way through some of their fantastic recipes. It's a beautiful cookbook with plenty of gorgeous full page photos of many of the recipes.


(Click the link to take a free look inside the cookbook)

While their bakery and restaurant are noted as being  New York's number one breakfast spot by many fans  (and famous for their long waits to get in the door)  attesting to their popularity. 
And the bonus is the cookbook also includes recipes  for many items from their lunch and dinner menu.  
The first thing I cooked from the book that isn't a breakfast/brunch  item was this Tomato Zucchini Bisque, which I tweaked just a little bit.  And if you're eating Dairy Free, you can simply omit the milk or cream, and it's still delicious.
To make the bisque, first you cook the vegetables, then smooth it out by running the mixture through the blender in two batches; at this point you add the cream if you're using it.  I did ~ and yum!!
And since this recipe yields  8 to 10 servings, I only processed half of the recipe;  the rest I servedas a Chunky Tomato-Zucchini soup,  without the cream. I garnished with shaved Parmesan  and a sprinkling of fresh thyme leaves.   I'm not sure they serve it chunky-style at the restaurant (it's not mentioned in the book)   it was delicious as well!
I used a creamy goat cheese to make the Cheese Toasts, but you can substitute any cheese that melts well.


~Yummy Chunky Tomato Zucchini Soup~


Since we couldn't decide which version we preferred~ 




I served both!
  This made a hearty, and delicious dinner on a dark, stormy night.  (And great lunch the next day as well!)

If you would like my version of these recipes with my own tweaks, hop on over to my recipe blog.
To learn more about Clinton Street Baking Company you can take a look at their website (and their menus.)
Do you have a favorite comforting cool weather soup? I'd love to hear about them!
Thanks for stopping by, friends. xo ~Mari

A Twist on Moussaka ~ Greece Meets France!

Greece meets France in this twist I devised as a shortcut for the Greek dish Moussaka, using what I had on hand  (most noticeably not enough eggplant to make the traditional Greek version!)
Instead, with some odds and ends of fresh vegetables from the  late harvest I made a batch of oven roasted Ratatouille, then proceeded with an adaptation of Moussaka.

Ratatouille ~ deliciously French!
I don't really use an exact recipe for ratatouille and that's just  what I love about dishes like this ~the option of adapting it to  suit ones own taste (or according to what combinations  of vegetables you happen to have.)

You see in the photo from back to front: Red and Green Bell Peppers, Onion, whole garlic cloves and Zucchini, Slender purple eggplant and ripe tomato chunks.

That being said, I prepare oven roasted Ratatouille  much like this as found on about.com/French Food.
It's wonderful to have a bowl of this savory treat in the fridge; good on toasted baguette slices, as a topping  or base for scrambled or fried eggs, as a side dish with fowl or meats, or main dish with grains, rice, or pasta.
 If it's not served warm, it's really best at room temperature so take it out of the refrigerator about 45 minutes to an hour before serving.

Moussaka ~ Delightfully Greek!
This time when making moussaka, instead of the usual eggplant  (or combination of eggplant and potatoes) as the vegetable layers  I used the ratatouille as the base layer, then a layer of spiced, sauteed minced lamb (you can use ground beef, or a mix of lamb and beef). I've seen versions omitting the meat altogether.


Right out of the oven.  (It serves more neatly if allowed to cool for 20 to 30 minutes.)

Over the meat another layer of the ratatouille,  and finally topped with a layer Bechamel sauce  ( medium-thick white sauce) and a dusting of grated  Parmesan cheese. The Parmesan cheese sprinkle on the  Bechamel sauce develops an appetizing golden brown while baking.
Keeper!! This can be assembled ahead and refrigerated until baking time; and it reheats well, too.
Using the ratatouille for the veggie(s) may not be "real" moussaka, but it is very, very good!

If you would like a recipe for authentic Greek Moussaka, this one is a favorite.  (I'm not sure I'll go back though!)

Thank you for stopping by today!
Blessings ~ m. xo

3 Harvest-Time Soups ~ They're Penny Pinchers!

 The inspiration for these harvest-time soups is simple ~

I hate wasting food.

Among other things we grew green beans and squash this summer, and as often happens,  I usually run out of ideas of interesting ways to prepare our harvest before the gardens have given us their all for the season.

These simple soups to the rescue ~ 

The preparation method is the same for all three; the variable between them is the vegetable, and herbs you choose.  

As you can see, few ingredients are required, and you can enjoy a delicious, comforting, low-fat cup or bowl of goodness in no time.  The added bonus is they are a penny pincher's dream!

The ingredients you'll need are as follows:

A white or yellow onion (which I forgot to photograph!)
If you happen to have a sweet onion variety ~ those play especially well with the mild summer squash . . . adding just a hint of natural sweetness.



The vegetable of choice; I chose yellow crook-neck squash-- these from our neighbors (thank you J & P!), carrots from the farmer's market, green beans and herbs from our gardens.  (You can use dried herbs if you don't have fresh.)

Low sodium chicken stock/broth (homemade or store-bought), a little oil and salt & pepper.

Crookneck Squash & Tarragon

The method couldn't be more simple ~ saute the chopped onion in a little oil in a pot until translucent but not browned, add the chopped/sliced vegetable of choice, a bay leaf and pour in enough chicken stock/broth to just cover the vegetables. (If you choose to use dried herbs, add them now.) Bring to a boil, then reduce heat to a simmer with the pot partially covered. Simmer until vegetables are very tender, adding more stock if it begins to boil away too quickly.  Add the herbs of choice a few minutes before the veggies are fully cooked.

Use a blender, food processor or immersion blender to achieve the silky smooth consistency, adding more broth if necessary. Return the soup to the pot to heat through, taste and adjust seasonings.*  Serve up and garnish as desired.

The herbs I used were as follows ~Crookneck squash - Tarragon (a little goes a long way),  Green Beans - Oregano (and garnished with a sprig of lavender),  Carrot - Dill (and garnished with a toasted pecan.) Ground cumin works well with carrots too.  Just choose any herb you think would complement the vegetable you're using.

Carrot & Dill

Green Bean & Oregano

Healthy, delicious, and very budget friendly!  You can also use spinach, chard, zucchini, potatoes (peeled), tomatoes (peeled), most any root vegetable, etc. The key to the smooth texture of this soup is to cook any vegetable you choose until very, very tender to achieve the best results.


*Of course, if you're feeling flush you can add a spoonful of butter and some light or heavy cream to the vegetables while you're blending them, that's up to you! 




Thanks for stopping by to visit today, I love to read your comments!  


See you next time! xo~m. 




This is my entry for Foodie Friday @ Designs by Gollum.

Summer Squash Gratin with Salsa Verde

If you've run out of ideas for serving summer squash, you might like to try this recipe.  Adapted from "Sunday Suppers a Lucques" by Suzanne Goin, this gratin is a little more flavorful than most as the squash is tossed in a flavorful Salsa Verde, then combined with shredded Gruyere or Jarlsberg cheese, and some brown-butter fresh breadcrumbs.



Ingredients for the salsa ~ Parsley, oregano, garlic, capers, lemon juice, an anchovy and olive oil and salt and pepper.  


You can make the salsa in a food processor, but I like to use a mortar and pestle for the deepest flavor ~ the ingredients are not just chopped up, they are pounded and ground up which releases their maximum flavor and aroma.


The finished salsa.
The recipe for 2 pounds of summer squash calls for only 1/2 cup of the sauce but it is delicious drizzled over grilled chicken or fish. (For dinner the next night I stirred in some coarsely chopped canned artichoke hearts and a few more squirts of fresh lemon juice,  it was perfect spooned over the grilled salmon.) 


After the squash has been sliced, salted and allowed to rest for several minutes it will give up some moisture.  (I used a combination of crookneck and patty pan squash this time.) Then it is tossed with the salsa verde, cheese and some of the brown butter breadcrumbs and one finely minced Serrano chile (or hot chile of your choice) ~ don't worry it doesn't make the gratin spicy, just a nuance of a flavor kick.
 Into a shallow baking dish (either one large baking dish, or individual serving baking dishes.) 


Since this was a dinner for adults, with no kids around, I used some of my small cast iron skillets; but caution ~ you must warn everyone the skillets are HOT. 
Note: When I serve in the skillets this way I always tie a cloth napkin securely around each handle before serving as a reminder to everyone not to touch the handle directly.



I like the technique of simply salting the sliced squash, (rather than grilling or steaming the slices before assembly) as the squash doesn't become overcooked or soggy.  It is substantial enough to be served as the main entree, and it also makes a good side dish for grilled foods.  
I love the flavor the salsa and brown butter crumbs add to the dish, ~ soo good!
If you would like a printable copy of the recipe click HERE to access my recipe blog.

Thanks so much for taking the time to stop by today ~ I love to hear to hear from you.  Have a wonderful weekend everyone!
This is my entry for Foodie Friday, hosted by Designs by Gollum ~ please stop by to see what else is cooking this Friday.