Curried Pumpkin Coconut Soup

Today was the perfect crisp fall day in Portland.  The leaves are just starting to turn, with bright red and golden yellow swirling through the wind as the leaves fall off the trees.  The perfect day for delicious warm and creamy pumpkin soup, with a crunchy grilled cheese sandwich for dipping.

Now I always advocate for fresh ingredients; avoid dried, frozen, or canned as much as possible.  Welp, I used canned pumpkin here folks. You'll get more flavor if you puree your own fresh pumpkin, but it was just not in the cards this week for me.

I took the leftovers for lunch at work.  I had a baked potato leftover from the weekend that I didn't know what to do with, so I chopped it up and put it in the soup on a whim. holy.moly. The potato added an amazing richness and perfect texture to the soup. It was as if the two were meant for each other, soul mates, if you will.

Curried Pumpkin Coconut Soup
Serves 4

Ingredients:

1 small onion, diced

3 tbsp canola oil

1/2 tsp grated fresh ginger

2 cloves garlic, minced

1 cup vegetable broth

1 14 ounce can coconut milk

1 15 ounce can pumpkin puree (not pie filling)

1/4 tsp cumin

1/4 tsp ground coriander 

1/2 tsp curry paste or powder

pinch of cinnamon

salt to taste
 
Directions:
1. In a large pot, sautee the onions in the oil until onions turn soft and translucent.
2. Add the garlic and ginger and saute for 2-3 minutes longer.
3. Add the pumpkin, coconut milk, and spices; stir to combine.
4. Add the broth slowly, until you reach the desired consistency (I like mine on the thick side)
3. Simmer over low heat for at least fifteen minutes, stirring occasionally.
4. Puree in food processor or blender until creamy and smooth.

Jalapeño Popper Dip

 Saturday is Game Day in this household.  While I could care less, The Boyfriend plans his entire weekend around these 3 to 4 hours; jumping up off the couch, yelling "go go go go....YEEEEEAAAH!!!!!" with his fist in the air, occasionally punching said air. I don't get the attraction to sports,  but I get to use his game time as an excuse to make yummy snacks like Jalapeño Popper Dip, so I guess Game Day is win-win.

This dip has been a hit two weeks in a row. We had some friends over for last weekend's game, and I spent all day in the kitchen making tons of food. Nothing else got touched but this dip - and it was gone within 10 minutes. It's sure to clog your arteries, but hey - it's Game Day!

In addition to the jalapeños, I added a poblano pepper, which is a very mild pepper in terms of spice.  It adds amazing flavor, without adding additional spiciness.  I like to keep things more on the mild side (I'm a wimp!) so I de-seeded the jalapeños.  You can spice it up a bit more by keeping the seeds in for one or more of the jalapeños.

You can also make this ahead of time. Just prepare the dip and store in the fridge in an air tight container (or you could freeze it for up to a month). On the day of just sprinkle the bread crumbs on top and bake.

 

Jalapeño Popper Dip
Serves 4-6

Recipe adapted from: The Rachel Ray Show

Ingredients:
2 large jalapeños
1 poblano pepper (optional)
1 tablespoon oil
8-ounces cream cheese, softened at room temperature
1/3 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan
1/4 cup panko bread crumbs (or any kind of bread crumbs you like)

Directions:
1. Pre-heat oven to 425. Coat peppers with olive oil and roast until softened and blackened. Remove from oven and set aside to cool.
2. Once cooled enough to handle, remove the blackened skins from the peppers and discard. Chop the peppers.
3. In a large mixing bowl, combine the cream cheese, sour cream, cheese, and chopped roasted peppers.
4. Transfer the mixture to a baking dish and top with the the bread crumbs.  Bake until golden brown and bubbly, about 15-18 minutes. Serve with nice crunchy, crusty bread or tortilla chips.

5. Enjoy!

Cinnamon Apple-Pear Sauce

Hello Fall, I fought your arrival as long as I could, but here you are with your apples and squash...and...I...can't...resist.

My good friend Anna over at Put Up With Me volunteers at The Portland Fruit Tree Project, a super cool non-profit that organizes groups of volunteers to pick fruit from local trees. Half of the fruit is donated to local food banks, and the other half is divided up amongst the volunteers.  I was the lucky recipient of several pounds of Asian Pears from Anna's latest harvest.  She used her pears to make an Asian Pear Sorbet.  You should check it out.

I'd never had an asian pear before.  They look like a pear, they taste like a pear, but they have the texture of an apple! It is very surreal and delicious.

 

I decided to make an Apple-Pear sauce, in the crock pot. It's super easy to make; chop up the fruit, add some cinnamon, some water, throw it in a crock pot, and cook on low for about 6 hours. Then puree in a food processor or blender and voila! 

You can use any firm pear you like if asian pears are difficult to find (they can get pretty spendy too).  

Cinnamon Apple-Pear Sauce

Serves 6-8

Ingredients:
4 large tart apples (I used Honey Crisp)
8 small firm pears (I used Asian Pears)
1/2 cup water
2 tbs lemon juice
1/2 tbs cinnamon
1/8 cup brown sugar (optional)

Directions:
1. Peel the apples and pears
2. Slice (making sure to remove any seeds and tough core pieces) and put in crock pot.
3. Add the rest of the ingredients, cover, and let cook on low for 6 hours.
4. Once fruit is soft and breaking apart, remove from heat and allow to cool.  Then puree in a food processor or blender until smooth.
5. Enjoy!

Balsamic Roasted Tomato Caprese Sandwich

I am doing my best to establish a routine for posting, aiming for a Saturday / Wednesday schedule.  Well, schedule to the wind because this sandwich is so incredibly delicious, I cannot possibly wait until Wednesday to share it.  Seriously, drop whatever you are doing and make this now!

I saw Closet Cooking's recipe for Balsamic Roasted Tomato Caprese Sandwich last week, and have found myself staring at his beautiful photo, salivating (at work might I add - how am I supposed to be productive with posts like this!?).

While down in Eugene, OR for the The Labor, The Boyfriend's mom gave us a bunch of tomatoes, fresh from her garden.  I knew exactly how I would use them.  Might I also add that The Boyfriend despises tomatoes and ate this up, ready for seconds, immediately!

You can make this ahead by roasting the tomatoes and storing in the fridge in an air-tight container. It takes mere seconds to assemble the sandwich.  (I'll give you one guess as to what I will be devouring for lunches this week...)

Balsamic Roasted Tomato Caprese Sandwich

Serves 4

Ingredients:

4 ripe tomatoes (cut in half)

2 cloves garlic, chopped

salt and pepper to taste

drizzle of olive oil

drizzle of balsamic vinegar

fresh mozzarella, sliced

1 handful basil leaves

crusty bread, sliced into 1/2 inch slices (I used fresh sourdough from a local bakery)

Directions:

1. Pre-heat oven to 350 degrees.

2. Place the tomatoes on a baking sheet, cut side facing up.

3. Sprinkle with the garlic, salt & pepper, and drizzle with the oil and vinegar.

4. Roast the tomatoes in oven for one hour.

5. Toast the bread slices until nice and crunchy.

6. Let the tomatoes cool, and assemble the sandwich.

7. Enjoy!

Pesto Potato Frittata

What do you make when it's 6:30pm and you're just getting home from work tired, hungry, grouchy, and have not thought for a single second about dinner (did I mention you also spent the night before at the hospital anxiously awaiting the birth of your boyfriend's ADORABLE nephew, and now you suspect you are coming down with The Sickness)?  You make a frittata.

I had gotten this recipe for a Pesto Potato Frittata in my inbox a few weeks ago and it's been floating around in my head, waiting for the perfect moment to surface ever since. Earlier this week (under the above circumstances) was certainly my big moment. Frittatas are easy and quick to make, and perfect for my particular situation.

This recipe was adapted from Vegetarian Times. Their recipe calls for 2 tbs of mustard - which I was very excited about. I love mustard, like REALLY love it. It had never occurred to me to put it IN a frittata (it almost always winds up on ON it). I couldn't wait to try it out! Aaaand I completely forgot to put it in... I am leaving it out of this recipe for that reason, but it is making it in to my next one for sure and I encourage you to try it out in your's (and tell me how it turns out so I can live vicariously through you). 

Frittatas are great make ahead meals.  They are good straight out of the oven, and equally as delicious the next day at room temperature or even cold. 

Pesto Potato Frittata

Serves 8

Ingredients

1 Tbs. olive oil, divided

1 1/2 lb. red potatoes, cubed (3 cups)

1 small onion, diced

1 small red bell pepper, diced

2 cups fresh basil leaves

2 cloves garlic, peeled

6 large eggs

3 large egg whites

1/4 cup grated Parmesan cheese

1/4 cup grated Fontina cheese

Directions

1. Pre-heat oven to 350 degrees

2. Heat oil in skillet over medium heat. Add onion and saute until translucent. Add the potatoes and cook about 15 minutes, or until potatoes and onion begin to brown, stirring often.

3. Meanwhile, place basil and garlic in food processor, and pulse until finely chopped and combined. Add eggs, egg whites and blend 1 minute, or until frothy. Stir egg mixture into potato mixture.

4. Add the cheese and stir throughout. Arrange the red pepper on top.

5. Cook about 10 minutes, until the bottom starts to set.

6. Place skillet in oven (make sure it's one that can go in the oven!) until the egg is cooked through, about 8-10 minutes (keep a close eye on on it, it'll dry out if overcooked).

Smoked Gouda Mac and Cheese

Mac and Cheese is the ultimate comfort food.  Comfort from what you ask? From Portland's rainy season trying to sneak in a little early.  I'm not sure where the summer went, and I have not come to terms with the fact that it is coming to a close.  It's been chilly over the last week and feels like it's time for a good butternut squash recipe, but to eat squash is to surrender to the coming winter. So in my denial, I bring to you Mac and Cheese.

I've made a lot of Mac and Cheese in my life (I mean, who hasn't really) but this is my new favorite recipe.  I should add a little disclaimer - I am not a sharp mac and cheese kind of girl.  I like my mac and cheese to be smooth, mild, and creamy. My cheeses of choice are smoked Gouda and Fontina.  The Fontina cuts the intense flavor of the smoked Gouda adding a deliciously mild and creamy texture.  If you prefer your mac and cheese to be on the sharp side, substitute sharp Cheddar for the Fontina (or go all out, and add all three!...).

Recipe is adapted from: rhondamary at All Recipes 

This is by all means not a dairy-free recipe (hello, cheese anyone?!), but I still make substitutions where I can. There is absolutely no substitute for cheese, but milk and butter are very easy - no one would ever know the difference, I promise!  If you prefer the real thing, you can use regular cows milk and regular ol' butter.

Smoked Gouda Mac and Cheese
Makes 6-8 servings

You can also easily make this ahead of time. Just follow steps 1 through 4, then cover and place in the fridge.  When ready to make, complete steps 5 and 6.

Ingredients
2 cups whole wheat elbow macaroni (or any short pasta would work)
2 1/2 tablespoons butter (I use Smart Balance Light, which is 100% non-dairy)
2 tablespoons all-purpose flour
2 1/2 cups Soy milk (you can use cows milk if you prefer; or rice, almond, hemp, or even coconut milk as well)
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 ounces smoked Gouda cheese, shredded
2 or 3 ounces fontina cheese, shredded

1/2 cup Panko bread crumbs

Directions 

1.    Preheat oven to 375 degrees. Lightly grease a 10 inch casserole dish.

2.    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  

3.    Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese (leave some on the side to sprinkle on top later).

4.    Combine cooked pasta and cheese sauce; transfer to prepared dish.

5.    Sprinkle the bread crumbs over the top, then add the leftover cheese.

6.    Bake in preheated oven for 15 minutes, or until heated through.

Corn Chowder

So here it is, my first post. I have wrestled with the idea of creating a food blog for the better part of the last year. I finally created this page several weeks ago, and I have stared at the blank white screen every single day with absolutely no idea where to begin. Today seems like just as good a day as any, so let’s start with this: Corn Chowder.

The secret ingredient in this recipe is corn broth. Yes, you heard me: corn broth. It is so incredibly easy to make, and adds such an incredible richness to the recipe that you will wonder “where has this been my whole life?!”.

 

This is a great make-ahead recipe; it is even better the next day, once the flavors have melded together.

Corn Chowder

Serves: 6-8

Recipe adapted from The Gluten Free Vegan
 

Ingredients:
6-8 ears of fresh corn on the cob
2 ½ cups water
1 tbs Olive oil
1 leek (or small onion), diced
2 red potatoes, chopped
1 yam (or sweet potato), chopped
1 can coconut milk (or any kind of milk you like)
salt & pepper to taste

2 tbs vegetable base 

Directions:

1. Add the water to a saucepan and put on medium heat, add a pinch of salt.
2. Cut the corn kernels off the cobs and set aside. Place the corncobs in the salted water and cover. Let this simmer on low while you make the soup (you can also make this ahead and throw it in a crock pot – the longer this can cook, the more flavor the broth will have).
3. While the broth is simmering, add olive oil to a soup pot and turn on medium to low heat. While that heats up, chop your leek (or onion) & add to the pan. Let this sauté until translucent.
4. Chop the potatoes & yam and add to the pot with the leek. Allow this to cook for 5 – 10 minutes.
5. While the potatoes and leek sauté, prepare the broth: remove from heat and strain through a sieve (a colander would work as well, it just won’t keep out as much of the corn). Discard the corncobs. Add the vegetable base to the corn broth and stir well.
6. Add the broth to the potato-leek pot. Add the corn you set aside previously. Cover and let simmer on medium heat until the potatoes start to soften (you don’t want them to overcook, or else they will get mushy!)
7. Once the potatoes begin to soften, add the can of coconut milk. Add salt & pepper to taste.
8. Enjoy!