day dreaming of posting

I just have to share this ... if you look closely in the center of the photo there is a hummingbird perched on the flower. I have taken a friend's advice and affectionately named him (her?) Patrick. I have several hummers but this one is spunky. I adore him! When he is not a peeping Tom he perches on the clothes line but is so tiny he looks like a clothes pin.

We have been busy. Dan's show season started and the garden is full and ready to be harvested! Dan pulled 12 pounds of beets for me yesterday! Something got at the leaves and left them like swiss cheese so I can't really steam them. Steamed beet leaves are amazing. I'll need to do some research for pest control once I identify the pests. We go on holiday in September. I have loads of reading and learning planned.
So, yesterday we pulled out Dan's grandmother's Victorio brand strainer to make tomato sauce. This is far easier than the boiling and peeling method of making sauce. My favorite tomato sauce recipe remains roasting. The recipe is in my blog from last season. I have no idea how many pounds of tomatoes we used for this sauce but we have approximately 18 quarts simmering away in my new/used roaster...uh, hope this works for a slow cook. I have no time to baby sit a pot for a day.

What is crazier in this photo, the colorful tomatoes or the pattern on our flooring?

ricotta gnocchi with garden veggies

This recipe is adapted from a favorite cookbook that I picked up in Rehobeth last summer with hot pants Dan. The book is titled, A Colorful Cookbook: Apples for Jam, by Tessa Kiros. Tess, unlike me, is world traveled and schooled in fine cooking. Like me, her father is Greek and she loves color, simplicity, and pure food. Paging through her cookbook is like walking through a scrapbook of her childhood while unwrapping the gift of memories that she is going to give her children. I am charmed by this book.

So, I'm tooling around in the white section and find a simple recipe to compliment the yummy tomatoes and basil that are in the garden. I only have to turn the stove on for a bit to cook up these babies, it should not get too hot in this kitchen.
It took less than 10 minutes to prepare these little cheesy pillows. The were amazing!

15 oz cups ricotta cheese (Russo's Gourmet Food Market, for locals)
5 T grated Parmesan cheese
1 cup, scant all purpose flour
garlic powder, just a sprinkle
salt, just a pinchMix all of the ingredients together. Place in the fridge to chill. I found it easier to work with when it was cold. You will only need a bit of flour on your work surface and hands to roll out the mixture. You want to be careful not to make these heavy with excess flour and don't press had when working with the "dough." be gentle! Divide the mixture into 4 parts. Roll each portion out until it is a little thicker than your thumb and cut into pieces about 1/2 inch long.

Bring a large pan of salted water to a boil. Drop the gnocchi into the boiling water and cook for about 45 seconds, until they float to the surface. As they float up, lift them out with a slotted spoon and place them onto serving plate.

patty pan squash

Okay, we have all seen this before... stuffed summer squash but this is my,
"what's on hand" version. My kitchen has a wonderful scent wafting around in the breeze (it's hot and I have the fan on high).

I was excited to start these babies, heirloom benning's green tint squash. This is only my third year growing and I don't like the ordinary. These grow so quickly they are getting away from me. Dan picked these two this weekend and I plan on heading out to check for more when I'm done typing and the sun takes a break. So this dish is born of what I grew in the garden. It's pure love stuffed in a squash and baked!

• 2 squash, scooped out (dice up the scooped out part)
• Kernels from 2 ears of corn
• 1 sweet potato, chopped (neighbor's)
• 1 large red onion, chopped (okay, maybe not all from my garden...this is from Martin's...but I am growing onions)
• 1 green pepper, chopped
• 1/4 cup garlic bulbs, chopped
• 1 cup of cooked, organic sweet brown rice (try quinoa, spelt or kamut)
  
• 1 lb ground turkey
• 2 jars (approx. 3 1/2 cups tomato sauce...mine is roasted tomato sauce from last year)
• oregano, salt and pepper, to taste
  

saute ground turkey with a tablespoon of olive oil, onions, seasoning, and garlic. Just as the meat is browning turn the heat to med-low and add the sweet potato, corn, rice and tomato sauce. simmer for about 15 minutes.

okay... my oven is preheating now so wing the rest! I have the oven at 400 degrees and will cook, covered for 45 minutes but will check at 30 minutes. the squash should not be so overcook that it falls apart.

I have about 3 cups of leftovers. If you do, don't panic. Freeze it for later.

can't eat too much kale recipe

This is my favorite recipe, of all time, even if I said something else was my fav. I can’t get enough spinach, kale or chard . . . maybe I have a vitamin deficiency. It could be that this is such a nostalgic recipe for me. I made it frequently when I was misplaced, lost and living in Wisconsin for far too long.

My mom was visiting this past weekend, made a beeline to the garden and picked some of the last of my swiss chard to whipped up this dish. You can use kale or fresh or frozen spinach in this recipe. I made a 3 onion risotto using some of my leeks to serve on the side. The creamy risotto and rich chard was a perfect and healthy comfort food. It is perfect in it's simplicity.

• 1 lb fresh swiss chard, spinach or kale – if frozen use one cube of spinach
• 1 14 oz can diced tomatoes
• 1 medium onion
• 5 cloves garlic
• Red pepper flakes

In a large pan sauté the onions for about 4 minutes, add the garlic and diced tomatoes. Add the greens and cover and simmer on low until tender.

Occasionally, I will add a 14 oz can of tomato sauce or a can of V8 and some cooked rice, kamut, splet or quinoa.

lentil soup is for champions!

Here is a recipe that is a favorite of mine. My father use to make this when I was younger (I am so young now so it was not that far off). This soup freezes well and there are so many variations; you can please a meat eater or vegetarians and still keep it healthy. Between Dan, myself and some family friends we cleaned up a double recipe in 3 days and Dan actually enjoyed it (without pig parts…again, no meat in this version).

Did you know?
. . . that if you love beans they will love your heart and bowels back? They are packed with soluble and insoluble fiber that sucks up gunk as it moves though your body and keeps all of your pipes clean. Lentils also help stabilize blood sugar levels and gives a slow burn while keeping you feeling full. Lastly, lentils are high in iron, incidentally so is red meat, which is also high in cholesterol (the same gunk you are trying to remove by eating more fiber rich foods).

So folks, pair this soup with the antioxidant rich tomatoes (processed tomatoes are more concentrated in antioxidants than fresh) and you have a crowd pleasing, super food cocktail!

This recipe will make 4 lbs of soup and is just the basic mix

• 1 cup onion, chopped
• 1 cup carrots, chopped
• ½ cup celery, chopped
• 5 cloves garlic, chopped
• 1 cup lentils, dry (I love to use French lentils as they stay firm but green lentils work well)
• 1 quart broth
• 1 T Olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1 bay leaf (dad’s secret ingredient..maybe)

If you are feelin' funky add:

• 1 small can of tomato sauce & 1 14 oz can of diced tomato (my favorite addition, just like dad’s recipe)
• sun dried tomatoes
• rice / quinoa / kamut / spelt berries
• fennel
• spinach / kale / swiss chard
• sliced kielbasa or sausage (try to be aware of the sodium content)
• ham (did you know that pigs are as smart as dogs? www.rps.psu.edu/probing/pigs.html )
• red pepper flakes
• dash of cayenne
• tofu sausage

Saute the veggies over medium heat with olive oil for about 8 minutes adding the garlic for the last minute. Add the remaining ingredients, cover and simmer until the lentils are tender, about 20 minutes.

roasted fall veggies

Roasting veggies is really easy to do. If you've got it, roast it. This is a deceptive photo of my first ever, homegrown and a bit unattended ... brussels sprouts! I have Dan hooked on these goodies. They are nice steamed (still a bit firm and not too mush) but roasting them brings out a great nutty flavor.

I am a bit sleepy and have to be at the office at 6:15am on Saturday for training in Philly. I will be brief with this recipe and ask that you take a look at what is local (check out B&H or your neighborhood co-op) and seasonal now and ROAST it . . . rock on!

you will need:

• veggies - a variety or the same but cut to similar size chucks - generally 1 inch cubes
• squash, zucchini, onions, garlic, fennel, brussels sprouts, beets, carrots, parsnips, yams, tomatoes, peppers (celery would be a bad idea) . . . why not chunk of apple??? mmm.. tossed in sugar and cinnamon? see where my mind is going? GET CREATIVE! pear? sneak it in with the savory veggies
• herbs - I sprinkle a bit of thyme on my veggies with some freshly cracked pepper
• a baking sheet lined with parchment paper or aluminum foil that has been very lightly coated with olive oil. I have found if you use too much oil it tends to steam things. Also, don't crowd the veggies or they will steam and not roast.
• an oven that you have preheated to 450 degrees. Once in check every 15 minutes to toss and cook until desired color is achieved.
• french pressed coffee/tea to sip and a book to read (as the veggies do there stuff)

what to do with your veggies:

• served them warm on top of some rice or quinoa pilaf
• share them with your pooch, really.
• make a cold salad with your favorite tasties (cranberries, raisins, candied walnuts, savory pumpkin seeds, apricot) and serve alone or on a bed of greens
• place in a blender and puree with some stock or cream (dairy or non-dairy) to make a soup
• puree it, add your favorite spices, ricotta cheese and milk until a desired texture to serve over pasta

flavor ideas:

• ginger, garlic and coconut milk
• cumin, garlic and chicken broth
• thyme, garlic, shallots

father's fab chicken & phoebe's polenta

Here is yet another tomato recipe that is a favorite of mine, my father's chicken recipe. This recipe is easy to prepare and always pleases. On my last visit to spend time with family my dad made this recipe but used a new secret ingredient. As per usual, use this recipe as a guideline and add more or less of some ingredients and substitute others.

I reheated the chicken last night and wanted to whip up a "fresh" side, polenta. Not just any creamy polenta would do for this rich chicken so I added a few things I had on hand. I could have eaten this as dessert. Corn causes inflammation and I have been cutting it out of my diet but on rare occasions I have to give in.

father's fab chicken

• 4 chicken breasts, bone in & skin removed (use boneless but it is more moist when bone in)
• 1 can diced tomatoes
• 1 small can tomato sauce
• 1 large onion (2 cups), chunked as you would like it in a stew
• 3 carrots, chunked about 1"
• 2 sweet potatoes, cubed (peel or unpeeled)
• 6 cloves of garlic, minced
• 2 tsp oregano, dried
• 1/2 tsp pepper flakes (optional) I like the heat it adds
• splash of soy sauce
• 1/4 tsp Chinese five spice (if you don't have add a pinch of cinnamon and ginger)
• 1/4 c olive oil and lemon juice vinaigrette (I had some freshly prepared and left over so I tried it & liked it)

preheat the oven to 350. prepare a baking dish by coating lightly with olive oil. mix the diced tomato with the sauce and oregano, pepper flakes, Chinese five spice and soy sauce.

place the chicken breast in the pan and coat with the vinaigrette, top with the minced garlic and a freshly ground pepper. evenly spread the carrots, onion, garlic and sweet potato in the pan and pour the sauce on top. cover and bake for 30 minutes then uncover for the remaining 30 minutes.

polenta so tasty I'd like it for dessert too

1 large garlic clove, minced

2 tsp olive oil

1 tsp dried oregano

1 tsp butter

1/2 cup manchego cheese (this is what I had on hand, if you have cheese on hand you probably like it ... add it)

3 cups broth

1 1/2 cup corn meal

in a small saucepan over medium heat add garlic and olive oil, only for a minute, then add the broth and oregano and bring to boil. gradually whisk in the corn meal until it is creamy. Stir frequently and cook for 10 minutes on low heat. so creamy good!!!

roasted tomato sauce

We have too many tomatoes. This sounds like a fabulous title for a children's book. . . So, Dan has been harvesting these little and gigantic gems for 2 weeks. All of the plants pulled through the blight quite well. The lesson learned this year, after having fun experimenting with so many varieties, to be a little more selective. Some produced better than others. The German Strawberry was the show off of the bunch. The fruits were gigantic, 2lbs. no kidding. There is no room in this garden for egos.

For the past few years I have been making this version of sauce and freezing it. I prefer it to the traditional sauce for its color, flavor profile and ease in preparing. This year I will can the version because I often forget what is in the freezer, list or no list. It adds a special flair to bland ravioli and a great texture to pasta. Who says tomato sauce is just for pasta? Try this on roasted squash, chicken or with seafood. I love roasting my veggies . . . all kinds. When the weather cools I share some of those recipes. This sauce is crazy easy to make and my quantity and basic ingredients can be changed. In the photo above you see all the ingredients prepared on the pan and ready to be roasted. Here it is, roasted tomato sauce.

• 3lbs (give or take) of tomatoes
• 3 cups carrots, sliced into 1/4" slices
• 3 onions, halved then sliced into 1/2 inch slices
• 8 cloves of garlic, give or take
• fresh thyme or oregano (if you like heat add crushed red pepper flakes. for something very different try a chinese 5 spice)
• if you want to add eggplant then chop it up . . . peppers? why hold back . . . for whatever you like in your sauce just roast with this blend.

preheat the oven to 425. I put aluminum foil on my pans and spray with non-stick spray/olive oil. Halve the tomatoes, removing as many seed as you can then place face down on the pan. Spread the other veggies in between and lightly spray the top with olive oil (I have a pump spray that is very handy) and sprinkle with salt, pepper and the herbs.

Keep them in the oven for 45 minutes to 1 hour, checking after 30 minutes. If you find that things are burning not roasting then crowd them up a bit. When they get nice and toasty (below) pull them and out and let them sit about 10 minutes. Then peel the skin from the tomato, it will come easily.

Put everything (less the skins) in a food processor or blender and whiz it to your desired texture. That's it. Freeze it, if you like, or give it to friends.

watermelon gazpacho

Wish I had a photo of this soup but it was gone rather quickly. Here are some of the first fruits of the garden instead. There are some glam tomatoes in this picture. We have georgia peach, amish paste, japanese black and . . . hmmm. . . well, I forgot the name of the orange tomato.

Feel'n like you need a lycopene buzz? This dish is loaded with the anti-oxidant lycopene that acts as a cancer fighter and enhances your skin's ability to fight damage caused by the sun. Did I tell you that tomatoes are one of the only veggies (fruits really) whose nutritional value is boosted when cooked? Sun dried tomatoes are fab for you as they contains all the goods (skin and pulp

When the heat is high and tomatoes are plentiful this is a wonderful soup to try. You can google watermelon gazpacho and come up with dozens of recipes. I adapted mine from a traditional base. I was afraid that the soup would taste too much like salsa or sauce and decided on a basil and mint combo. I tried the soup with cilantro and it was refreshing but preferred the basil & mint.

• 3 cups watermelon puree
• 2 cups watermelon, finely chopped
• 1 small cucumber, peeled, seeded and finely chopped
• 3 cups fresh tomatoes, seeded and finely chopped
• 1/4 cup green (or orange) pepper, finely chopped
• 2 scallions, green and white, sliced
• 2 T lime juice and zest from the lime
• 2 T fresh basil, julienned
• 1/8 tsp garlic, minced then mashed into a paste with salt using the flat of a knife
• 1/4 tsp scant, fresh ginger, finely minced
• 1/2 tsp fresh mint, finely chopped
• 1/2 tsp salt

puree watermelon in a blender until you have approximately 3 cups. Gently mix all the ingredients! Puree until smooth or serve it "chunky." I prefer the later and used colorful tomatoes with a garnish of nasturtium.

tofu scramble with garden veggies

If you know me then you know I am not fond of eating eggs nor am I fond of the idea of taking "babies" from a hen and boiling, frying or scrambling them. Eggs are healthy.... blah, blah, blah

I have tried tofu scrambles before but it turns out this time of year the garden offers wonderful things to add. I used my Lacinto, heirloom Italian, kale and garlic topping the scramble with a beautiful mix of my heirloom tomatoes, cilantro, red onion and lime juice (not mine). Serve it in a wrap, on brown rice, quinoa or on top of sauteed veggies.

Did I tell you kale packs as much calcium as milk but less the fat and hormones and is packed with vitamins, minerals (super food) and fiber. This makes it heart healthy, when not eaten as a side of french fries. My grandmother made the best french fries.

tofu scramble with garden veggies

• 1 12 oz package of Mori-Nu silken tofu, firm & drained in colander (substitute eggs if you feeling a bit savage)
• 1 medium shallot, chopped
• 1 cup kale, julienned
• 2 links of tofuky chorizo (or real chorizo if you've been bitten by the carnivore bug), I sliced mine and browned it first
• 2-3 cloves of garlic, chopped
• 1 tsp turmeric
• 1 tsp cilantro, dried
• ground white pepper to taste

In a saute pan, over medium heat, add 2 tsp olive oil and turmeric and blend for about 30 seconds then add the onion, garlic and kale to saute for a minute. Stir in the browned chorizo, tofu and cilantro.

additions or substitutions: this is where you get creative. . . crank up the gypsy kings to get the creative juices flowing

• green pepper
• hot pepper
• hot pepper flakes
• cumin
• curry
• avocado
• top with a dollop of yogurt or salsa

eyeballed salsa (approximate recipe)

• 2 medium tomatoes, chopped
• 1/4 cup onion/shallot, diced or thinly sliced
• handful of cilantro
• 1-2 cloves garlic, minced
• drizzle of extra virgin olive oil
• salt and pepper

stuffed and grilled chicken breast

This is a great lazy day chicken recipe to prepare when it is too hot to cook dinner indoors and you have garden veggies you need to experiment with. We had friends over for dinner last night and this was a simple recipe to prepare after a busy morning.


Really, experiment with what you have in the garden or with what is seasonal from your local CSA. Fennel, orange and feta . . . zucchini and pineapple . . . red onion, pepper and rosemary . . . you get the idea



chicken breasts

• 8 boneless skinless chicken breast, butterflied
• 1 med-large tomato, sliced into approximately 6-8 slices then halved
• 1 small-medium zucchini, sliced into approximately 8 slices
• basil leaves, I used 8 of the largest leaves for ease
• 2 tsp minced garlic
• olive oil
• kabob skewers cut to 16 3 " pieces to close the chicken before grilling

fresh garlic and lemon marinade

• 1 large lemon, zested and juiced
• 2 T garlic glove, minced ***I put extra bulbs in the food processor, add oil and put in a glass jar to store in the freezer to use until the next season of bulbs are ready to harvest ***
• olive oil
• 1/2 tsp white pepper

Place the butterflied chicken in a pan to marinate and top with the pepper, zested lemon, juice, a drizzle of olive oil and garlic. Work the lemon and garlic on the chicken and into the sliced breast. Cover and macerate in the fridge for at least 30 minutes.

Prepare the tomato and zucchini slices. I like to coat my zucchini slices with the garlic and a light drizzle of olive oil. Place in the fridge until assembly.


Assemble the breast by stuffing with the basil leaf, tomato and zucchini. Close with the skewer. Coat the grill with non-stick cooking spray and cook until the juices run clear. We put some freshly picked corn on the grill as well! yum

latin flavor meets italian papa al pomodoro soup

we were at st john, in the us virgin islands, last week and had a hodge-podge of meals. i was inspired by a restaurant that was a first for us on this most recent visit. sweet plantains is located in the tiny east end corner of st john, coral bay. http://www.sweetplantains-stjohn.com/ i enjoyed an erotic martini (see their menu) and dan a frosty presidente. the evening we chose to dine featured latin foods. caribbean foods have many inspirations latin being one. to celebrate the trip and fabulous food here is a humble version of a latin soup but incorporating some organic, whole wheat sourdough bread and thus the papa al pomodoro!

i started the chicken in the crock pot and let it cook all day.

3 boneless, skinless chicken breast

5 cloves of garlic, chopped

4 cups chicken broth

1 can of tomato paste

1 can of V8 ('cause i had it on hand)

1/4 cup celery (though I've heard latin dishes do not traditionally use celery. i had it. it needed to be used up!)

3 T dried cilantro

1 tsp white pepper

1/4 cup white wine (i had semi sweet on hand)

1T chili powder

2 T anchiote pepper powder/paste i picked up in mexico

soup papa al pomodpro...

saute in a soup pot with a dash of olive oil until tender, about 8 minutes...

2 carrots, chopped

1 medium sweet onion, chopped

add the broth from the crock pot reserving the breast to shred with a fork.

1 cup corn kernels (frozen from a local harvest if you saved some when in season)

1 cup black beans

shredded chicken

2 cups diced stale bread and

juice from 1 lime (do half at a time to taste, the lime i used was tiny)

top with fresh chopped cilantro and diced red onion or avocado

tada!

one ugly pepper but mighty tasty

on a recent trip to the big city store (wegman's in exton) this small town girl dilly dallied in the world market section. I picked up a bag of dried ancho peppers. Based on my recent sun dried tomato recipe I thought I would reconstitute the peppers. btw.. the roasted turkey with sun dried tomato rub fantastic... saved the juices and just made turkey surprise casserole of frozen garden veggies from last summer... it is baking now and smells fab.

back to the bad boy peppers. Ancho peppers are sweet and sort of raisin like. The seeds add heat so make sure to remove them if you want to control the intensity. I went with a southwestern theme... Dan loved it, not the smell of the peppers cooking. The big idea is to make the ancho pepper sauce and use it in a creative way. I had the fixin's for a layered dish. Use the sauce as a base for a meat or chicken bake/slow cook/barbecue, to flavor soup, dips, chili, enchiladas... whatever. I'm freezing my leftovers in small portions to use later.

sauce

1 bag of dried ancho peppers - there were 5 in my bag

splash of agave, to taste

1/2 c tomato sauce

4 cloves of fresh garlic, coarsely chopped

salt and pepper, to taste

layered dish

ezekiel sprouted grain wraps OR use polenta
2 cups brown basmati rice, cooked in 2 cups of broth or water
2 cups corn kernels
2 cups of meat or meat alternative (I used my roasted turkey breast)
1/4 cup cheddar cheese
1 cup colby
OR
queso cheese


Bring the water to a boil and add the peppers. Let them simmer until they are very tender (at least 20 minutes). Let them cool, reserve the water. Take the seeds and stems out of the peppers and place them in a food processor with the garlic, tomato sauce and some of the reserved water. Process the peppers until they turn into sauce adding the remaining water until it is the texture you prefer.

Prepare a baking pan with olive oil spray and a thin layer of sauce. Layer the wrap, 1/2 of the rice, corn, cheese and sauce. The next layer of wrap, rice, meat, cheese and sauce. Last layer of wrap and whatever leftovers finishing with the cheese!

Bake at 375 for 30 minutes covered and the last 15 minutes uncovered.

garlic grilled portabella and tomato bake

this is a wonderful alternative to a cheese and white pasta packed lasagna. even most meat eaters will be pleasantly satisfied with the "meaty," flavorful portabella. did you know that mushrooms are the only natural fresh veggie to contain vitamin D? they are packed with vitamins and minerals. though I have never tried I hear they are easy to grow with a kit. okay, on to the nitty gritty...

1 1/2 cups lima beans (large, flat white) cooked (better that sodium packed canned)

1 cup cooked wheat or spelt berries

3 cups chopped kale, bite size pieces
2 14oz cans of diced tomatoes
1 8 oz can of tomato sauce OR 4 T tomato paste
4 Tb basil pesto
4 cloves of garlic, chopped
2 tsp oregano
Salt and pepper to taste
1 tsp. crushed red pepper, optional

6 portabella tops

4 cloves garlic, chopped

olive oil, salt and pepper to taste
shredded mozzarella and smoked mozzarella or aged provolone and mozzarella

Preheat the oven to 425 and prepare your 9x14 glass or ceramic pan by coating with olive oil or cooking spray

Prepare the mushrooms by gently wiping with a dry towel, coating lightly with olive oil, minced garlic and a sprinkle of salt and pepper. You can do this an hour in advance or overnight. Marinate in a pan or plastic bag and set aside in the fridge until you are ready to grill them.

Combine the diced tomato, sauce, beans, berries, pesto, garlic and oregano and pour into prepared pan.

Heat your cast iron grill pan/george forman/panini press to med high or heat. Place the mushrooms on the grill and cook until they are seared, about 8-10 minutes. You want them to have some firmness.

Place the mushrooms on the tomato mixture and top with the cheese. Bake covered for the first 30 minutes and remove the foil to lightly brown the cheese for the remaining 15 minutes!

Get creative:
add roasted peppers in place of the tomato sauce
try reconstituted ancho peppers and andouille sausage
try goat cheese or feta
use kalamata olives or capers for another layer of flavor
add Italian sausage
add some sweet potato or whole grain pasta.
if there are any leftovers add some broth for a fabulous soup! Top it off with some freshly shaved parmesan and croutons!
layer roasted eggplant and ricotta cheese to make an eggplant lasagna and. Freeze it for later! Beans hold up well in the freezer.

Butternut Squash-Leek Soup & Savory Harira Soup

a frozen mirror of ice is covering our most recent snow. it is the perfect time to warm the house with the stove and some savory soup and I have 2 recipes I have been chomping at the bit to try, Butternut Squash-Leek Soup ( Cooking Light from about 6 years ago) and Harira (Moosewood Restaurant Low Fat Recipes).

Butternut Squash-Leek Soup
I picked up some locally grown squash a few weeks back that has kept well on the back porch. I also used and some frozen acorn squash that I had roasted, puréed and froze. This recipe was very easy to whip up. I have to admit my soup looks deceptively like split pea not squash... the leeks won out in the coloring! My recipe is photo coped so I have no idea if I am close to what it should look like.

1 whole garlic head
4 tsp olive oil
6 cups thinly sliced leek (about 4 large)
4 cups cubed and peeled butternut squash (about 1 med) *I used locally grown acorn and potatoes
2 cups water
2 cups broth
1/2 tsp salt
1/2 tsp pepper (I prefer white)

-preheat the oven to 350
- remove white papery skins from the garlic (do not peel or separate the cloves). slice the tops off, drizzle with olive oil, wrap in foil and bake for about 1 hour. cool at least 10 minutes
- heat olive oil in pan over med-high head. Add leeks, Sauté about 5-8 minutes or until tender. Stir in the garlic (squeeze the roasted garlic from the head), 2 cups water, squash, broth, salt, and pepper; bring to boil. Reduce heat and simmer at least 10 minutes until the squash is tender.
- use a blender or a hand held mixer to puree the ingredients. Be careful NOT TO BURN yourself.

4-6 servings (1cup) approx 167 calories, 3.5g fat, 5g fiber, 3mg iron, 144mg calcium

Harira
so says moosewood... "harira is traditionally served in North Africa at the evening meal during Ramadan, the Muslim month of daytime fasting." This soup is very fragrant when cooking and wonderfully balanced when served. I am not use to cinnamon in soup and thought this had an amazing scent while cooking although I was hesitant. Actually, I was sure I just wasted my time and food preparing this. Dan (my chocolate chip eating husband) surprisingly preferred this soup to the squash-leek. This is an wonderful soup with a lovely balance of flavors. I did not experiment much with this recipe but next time may use healthful sweet potatoes instead of the white.

1 cup chopped onion
4 cups stock (I used 5)
1 tsp ground cinnamon
1tsp turmeric
1/8 tsp cayenne
1 cup peeled and diced carrots
1/2 cup celery (I omitted with no regrets)
1 cup undrained canned tomatoes, chopped
1 1/2 cups diced potatoes
pinch of saffron
1 cup cooked chickpeas (1/2 or 1/3 cup dried)
1 cup cooked lentils (1/2 or 1/3 cup dried)
1 to 2 T chopped cilantro
1 T fresh lemon juice
salt and pepper to taste

- in covered soup pot simmer 1 cup broth and onions for 10 minutes.
- combine ginger, cinnamon, turmeric, and cayenne in a small bowl and add 2-3 T hot broth to make a paste
- stir the paste, carrots, celery, and the remaining stock. Bring to boil
- lower heat and add the tomatoes and potatoes and cook for about 15-20 minutes, until the potatoes are tender.
- crumble in saffron. stir in the beans, cilantro, lemon juice, salt, and pepper to taste.

suggested to serve with lemon wedges.
4-6 servings
approx 186 cal, 9 g protein, 1.6g fat, 8g fiber