Will Run For Smoky Butternut Squash Bisque

As a rule I find it pretty hard to get excited about pureed vegetables especially butternut squash.  Peeling the squash and then roasting is way more work than I am willing to invest for squash soup.  Who knew that you could just cut the squash in half, roast it and then throw it in the blender?  Imagine.

Smoky Butternut Squash Bisque 

(or blender squash soup)

1 medium to large butternut squash

4-5 cups vegetable stock

1 cooking onion (or 2-3 leeks)

1 T butter ( coconut oil works too)

dash liquid hickory smoke

1/2-1 C canned white beans or chickpeas

Cut your squash in half and roast at 425 degrees for approximately 1 hr.  That's it. Just cut it in half and place it on a baking stone.  No cursing the squash as you try to peel it and cube it.  In the mean time heat 1 T of butter in a frying pan, add 1 chopped cooking onion and saute until really brown and crispy (the more brown and crisp the more flavourful your soup will be).  Spoon your cooked squash into your blender (minus the seeds and skin obviously), add vegetable stock, and browned onion.  Blend on high  until smooth.  Add several drops of hickory smoke (note: a little goes a LONG way!  My favourite way to ruin a pot of soup is to pour way too much liquid smoke directly into the pot until it tastes like a piece of charcoal) and blend some more.  If you want some added protein add canned white beans or chickpeas and puree a little longer.  If you are feeling fancy add some grilled cheese croutons and/or coconut bacon.   

Will Cycle For Minestrone With Basil Pesto

Summer Minestrone

I think I quit about every 10K of my 90K bike ride today.  Then, I quit again once I finished my ride and was supposed to be running.  I quit because my bed and two bouviers were calling.  I quit because I was sick and tired of battling it out with pickup trucks that like to drive too close and yell obscenities at cyclists (even though I was following all the rules).  I quit because I would rather be at home drinking coffee and eating soup.   I quit because I have a long run planned for tomorrow.  I quit because my legs were tired.

I might have quit over and over again but I also started again.  I did lots of math.  90K = 10 + 10 + 10.... or 10 + 10 + 10 + .5 + .25....  I bribed myself with honey stinger waffles. I thought about race day.  And, I thought about soup.

Anyone have some motivation to spare?  I'm accepting donations. 

Summer Minestrone  

(Serves 6-8)

1 tsp olive oil

1/2 sweet onion diced

2 cloves local garlic

2 large carrots sliced

1 small grated zucchini or your favourite summer squash

1 28 oz can diced tomatoes

48 oz water + 2 vegetable bouillon cubes OR 48 oz of vegetable broth

1/8 buttercup squash diced (I didn't bother to peel)

1 14 oz can chickpeas drained and rinsed (nobody likes bean slime)

1 T dried rosemary

3 T fresh basil pesto

In a large pot warm 1 tsp olive oil.  Add onion & garlic saute until onion is transparent.  Add carrots, zucchini, tomatoes, water, bouillon cubes, chickpeas, buttercup squash, rosemary & pesto.  Simmer on medium until carrots and squash are tender (30 minutes or so).

Will Run For Thai Coconut Soup

I'm not a big fan of winter running.  Mostly, I freeze for the first km and then I find myself peeling off the layers and putting them back on until the run is over.  I am  however, a  fan of big bowls of Thai coconut soup after a frosty run.  

Farmer was kind enough to let us (Jeb, Hank, & I) join her for a run this Saturday.  Farmer doesn't actually like running with us.  I'm pretty sure she only invited us along because she was sure that we wouldn't take her up on the offer.

  Apparently I talk too much.   Hank prances along so effortlessly that he makes it look like you might be moving backwards or at the very least standing still.  Jeb is a bit of a spectacle.  He prances.  He rarely prances at the pace you've selected.  He's either so tired he can hardly bear to walk (or so he makes it seem) or he's so excited that he wants to gallop.  Occasionally the run turns into a contact sport when both of the boys get a twinkle in their eye and decide that it would be a good time to tackle each other.

People stare.  It might have something to do with the tunes that farmer belts out.  It might be the spandex.  It's hard to say.  We may not be running together for a while.  

  Will Run For Thai Coconut Soup

(Serves 8)

Ingredients

1T coconut oil

1T minced garlic

1 T minced ginger

1 medium onion roughly chopped

8 C vegetable broth

2 T Bragg (or soy sauce)
1 tsp red curry paste

2 stalks lemongrass (cut bulbs into 2-3 inch pieces and discard the stalk)

1 C full fat coconut milk

1 C cooked rice noodles

1 1/2 C mushrooms (e.g. button)

1 C sliced carrot

2 C broccoli florets

1/4 C red pepper thinly sliced

1-2 T fresh cilantro

3 T lime juice

In a medium pot bring water to a boil.  Cook rice noodles according to package directions.

Heat coconut oil in a large pot.  Add onion and cook until translucent.  Add garlic and ginger and cook for 1-2 minutes.  Add vegetable broth, red curry paste, Bragg and lemongrass.  Bring to a boil, add carrots and simmer for approximately 5 minutes.  Add mushrooms, broccoli and red pepper.  Simmer for 10-15 minutes or until vegetables reach desired firmness.  Add coconut milk, rice noodles, lime juice and cilantro.  Remove lemongrass pieces and discard.

running is hard work

I have no idea that I don't actually fit in this tiny space.

Will Run For Tomato Bisque

warm & toasty

Farmer & I have an entire freezer full of vegetables that we harvested from the garden this fall.  The problem is that it's an entire freezer full of vegetables that we don't really want to eat.

It's hard to get excited about bags of kale that have random frozen caterpillars in them or bags of whole frozen tomatoes that were just stuffed in the bag without being blanched (who wants to deal with slimy tomato skins?).

Today Farmer & Hank decided to give dog sledding a try (She denies imagining herself as Doc from The Muppets Family Christmas escorting Ms. Piggy to the cabin in a Mountie uniform).  This might have been a better idea if Farmer hadn't worked graveyard the night before.  After standing outside for 2 1/2 hours I thought a warm bowl of soup might be a good idea (Jeb & I spent that time drinking lattes and hanging out with my mom).

one of these things is not like the others

roast at 400 F

45 minutes later

simmer for 20 minutes

soup in your favourite mug

Tomato Bisque

5 cups

ingredients

3 1/2 pounds of frozen tomatoes (8-10 cups)

1 can full fat coconut milk

1 large sweet onion

1 bulb garlic cloves peeled and chopped

1 T olive oil

1/3 cup fresh basil roughly chopped (or your favourite dried herbs)

salt & pepper (to taste)

Preheat oven to 400 F. In a large ceramic dish place frozen tomatoes, roughly chopped onion, peeled and chopped garlic cloves, & olive oil.  Roast for 45 minutes.  After approximately 30 minutes drain water from dish and place pan back in the oven.  Using tongs or your hands (careful not to burn yourself) pull off the tomato skins.  This was surprisingly easy.  Compost skins and place the rest of the tomato in a large stock pot along with the rest of the roasted vegetables.

  Add coconut milk & simmer for 15 minutes.  Add fresh basil and simmer for an additional five minutes.  Either use immersion blender or place in blender and process until desired consistency is reached.  Serve with your favourite multigrain bread, crackers, etc.

a sled dog in the making?

Will Run For Cheddar Cheese Sweet Potato Soup

comfort food

I probably shouldn't be surprised that Farmer was reluctant to believe that I made cheddar cheese soup or more accurately that the soup actually contained cheddar cheese ( when I hear the words cheddar cheese soup I can't help but think of the orange gelatinous monstrosity that is no name condensed cream of cheddar).   I also wouldn't be surprised to find out that she has scurvy.

It's exam time.  I don't think I really need to say more than that. 

I decided to hop on the cauliflower band wagon and try a cauliflower and sweet potato soup.  Farmer was right the soup didn't actually contain any cheddar cheese but you can easily substitute grated old cheddar if you don't share my love of nutritional yeast.  But really, who doesn't love nutritional yeast?

Cheddar Cheese Sweet Potato Soup

(6-8 servings)

ingredients

1 medium head of cauliflower cut into small chunks

1 large sweet potato

1 can full fat coconut milk

1/4 tsp smoked paprika

1/8-1/4 tsp freshly grated nutmeg

5 C broth

1 large sweet onion

1 T olive oil

3/4 C nutritional yeast or cheddar cheese (or both!)

In a large stock pot heat oil & add onions until they are soft.  Add sliced potatoes & cauliflower and cook for additional 5 minutes.  Add broth.  Cook 20-25 minutes or until cauliflower is tender.  Add coconut milk and spices.  Puree.  Top with green onion, grated cheddar cheese, smoked paprika & freshly grated nutmeg.

cheddar cheese soup with cheddar

Carrot Hubbard Puree (with apples and coconut milk)

I don't know about you but I think that fall is one of my favourite seasons.  My kitchen is full of kale, spaghetti, acorn, hubbard and buttercup squash (so is my basement...if you come to the back door or the basement window I will gladly send some your way while farmer isn't looking), and tomatoes that were grown minutes from my house.  I realize that I may not be so happy about all of these vegetables after I've been eating them for weeks but for now it's a squash, kale, tomato party over here.

Carrot Hubbard Puree

(serves 6-8 hungry people)

2 C roasted hubbard squash (I roast in the oven for 40 minutes at 450 F after brushing it with olive oil)

*6 C of vegetable stock (we made our own with lots of rosemary, garlic scapes, and onions)

1 T coconut oil (you could replace with olive oil)

3 large carrots

1 large gala apple diced (I used organic and left the skin on) 

1/2 tsp salt

1/2 C coconut milk 

* you may want to add an large onion, 1-2 T dried rosemary, and 2-3 garlic cloves if you are using a commercial soup stock.

In a large pot heat coconut oil until melted.  Add carrots and apple.  Stir occasionally until carrots and apple are tender.  Add hubbard squash, vegetable stock, and salt.  Simmer for approximately 20 minutes (and drink a hubbard latte).  Add coconut milk.  Using a hand held blender blend until desired consistency is reached.  Top with roasted pumpkin seeds if you are so inclined.

Will Run For Mushroom Soup

As a child I loved Campbell's condensed mushroom soup.  It was an especially good day if your pork chops were baked in the oven with mushroom soup as opposed to the usual salt & pepper in the cast iron frying pan.  Things have changed a little since then.  Now, I don't eat anything with a face or a mother even if it is slathered with mushroom soup.

Mixed Mushroom Soup

(serves 4-6)

ingredients

2 Tbsp olive oil

1 tsp fresh thyme

1/2 tsp chopped fresh rosemary

2 portabella mushrooms thinly sliced soaked in 5 cups of warm water (reserve water for soup)

2 cups of crimini mushrooms thinly sliced

0.5 ounces of dried mixed mushrooms (I used a prepackaged mix of porcini, chanterelle, shiitake, portabella & oyster)

2 cooking onions chopped

3 cloves of local garlic roughly chopped

1/6-1/4 C of Bragg liquid soy seasoning (don't substitute soy sauce)

1/4 tsp chipotle chili pepper powder

Place dried mushrooms in 5 cups of warm water.  Allow to sit for 20-30 minutes.  Drain, reserving liquid.

Heat 2 Tbsp of olive oil in a large skillet over medium heat.  Add fresh rosemary and thyme.  Heat until herbs are fragrant (1-2 minutes).  Add two chopped cooking onions.  Cook until onions are lightly golden.  Add thinly sliced crimini and portabella mushrooms and cook for 5-10 minutes or until mushrooms are soft.  Add dried mushrooms.

Add 3 Tbsp unbleached flour and stir for approximately 1 minute.  Stir in 1/4 C of Bragg (or less depending on the level of saltiness you prefer), water and chipotle chilli pepper powder.  Reduce heat and simmer for 10-15 minutes until soup has thickened.  You can either  serve with a sprig of fresh rosemary and thyme or blend with an immersion blender until desired consistency is reached.

Will Run For Jerusalem Artichokes

September Soup

I would like to pretend that I've been enjoying the fall harvest but instead I've been enjoying mushroom gravy from a can, oven french fries and way too many bowls of cereal for supper.  There was an attempt at broccoli hummus but I can't bring myself to eat anything that smells like foot.  Luckily A who is staying with me for a couple of weeks has no problem eating things that smell like foot (or farts as she likes to say).

A was kind enough to bring me jerusalem artichokes from her garden.  Maybe she thought I needed an intervention or she's feeling bad about all the hair that she's been leaving in the bathroom.  Either way I was more than happy to make soup out of them.   

jerusalem artichokes from roomy's garden 

farmer's onions

farmer's new potatoes

diced onions and garlic

simmering artichokes, onions, garlic, tomato & potato

pureed fall vegetables

September Soup(makes 10+ cups)

ingredients

2 cups diced jerusalem artichokes (scrubbed and washed peeling isn't necessary)
3 small cooking onions
3 cloves of garlic (local is best)
2 cups diced new potatoes
1 Tbsp sunflower oil (olive works too)4 cups canned diced tomatoes with juices (I used tomatoes from  I had frozen from the garden last season)
2 cups vegetable broth
1 tsp fresh rosemary (or dried from the garden)
2 tsp dried basil
1 tsp dried oregano
ground red, black & white pepper (for garnish)

Heat 1 tablespoon of sunflower oil in a large frying pan.  Dice onions and garlic.  Saute until soft.

Scrub and wash artichokes and potatoes.  Dice into small pieces and add to frying pan.  Saute until potatoes and artichokes for approximately 5 minutes.  Add tomatoes, vegetable broth & spices.  Simmer until potatoes and artichokes are tender.  Blend using a handheld blender until desired consistency is reached.  You could garnish with pepper and/or sunflower seeds or sunflower sprouts.

Or forget the blending add some carrots, brussel sprouts, cooked green lentils and/or barley and enjoy.

Will Run For Sweet Potato Lentil Soup

sweet potato lentil soup

"Allium halitosis infinite" (garlic breath f-o-r-e-v-e-r)!  It's been a pretty busy day around here.  There were garlic incantations (Farmer picked 120 heads of garlic yesterday and she's suffering from Harry Potter withdrawals.  Those two things together make for some very lame jokes!).

Farmer: "I like to call this one daddy"

120 heads!

There was apple picking.

glorious apples from my parents' tree

Jeb: "She couldn't possibly mind if I just lick the apple"

Jeb: "She won't miss one little apple"

There were threats even after I offered to buy pace bunny coffee after our run.   Threats that included a bus (and the possibility of me 'accidentally' falling under the wheel) and a tank top that might have been red and might have had some sort of elasticity at one time (thankfully it went 'missing' this morning.  Now if someone could just hide her shorty shorts.)  

Then there was pace bunny soup.

PB makes this delicious sweet potato lentil soup.  PB's recipes are more of a guide than anything else.  If you are lucky she'll remember all of the ingredients.  It's more likely that she'll e-mail after you've already made whatever recipe you asked for telling you about a key ingredient that she forgot to include or an essential step in the recipe.

On that note, good luck!

Sweet Potato Lentil Soup

(6-8 servings)

1 large sweet potato cut in small chunks

1 can of green lentils 19 oz (drained)

1 can diced tomatoes 28 oz

2 C vegetable broth

2 inch piece of ginger root minced

1 large onion diced

2 large cloves of local garlic

1 Tbsp olive oil

*2 Tbsp chili powder

*pinch chipotlepowder

*2 Tbsp cumin

*2 tsp balsamic vinegar

1.  Warm olive oil over medium heat.  Saute onion, garlic and ginger over medium heat until onions are soft (5-10 minutes).  Add chili powder, cumin & chipotle powder and saute for approximately one more minute.

2.  Add potatoes, vegetable broth & diced tomatoes.  Simmer over medium heat until potatoes are soft (20-30 minutes).  Add drained lentils.  Add balsamic vinegar.

3.  Serve with sliced avocado and tortilla chips.

* adjust spices and vinegar to your personal tastes and add additional vegetable broth if you prefer a thinner soup.

Will Run For Creamy Leek & Potato Soup With Lemon Thyme Biscuits

leaky potato soup

It's 11:00 and I'm making soup and biscuits.  I couldn't have done this at 4:00, 5:00 or even 6:00.  I was too busy eating an entire head of roasted cauliflower with curry, chipotle and sunflower oil and a camino chocolate bar (really I was just having a small piece of chocolate and another and another.  I don't know what happened to the entire bar).

I love creamy leek & potato soup!  However, we don't call it creamy leek and potato soup around here.  It is referred to as leaky potato soup.  You will likely receive some version of this soup (much better than chickenless chicken noodle in my opinion) if you are sick.  A friend of ours once became really ill with a streptococcal infection and had some leaky lesions (all illnesses are now compared to this....at least you don't have leaky lesions ALL over your body!).  We have a dark sense of humour around here so we thought leaky lesions and leaky potato soup were a perfect combination.  So, about the Pope (insert subject that will draw attention away from leaky lesions).....

Creamy Leek & Potato Soup

(serves 4)

ingredients

2 cups new red potatoes (russet potatoes will work too) washed with skin on

1 Tbsp olive oil & 1 tsp earth balance (butter or margarine)

3 small leeks, chopped (2 cups)

3 large cloves local garlic (or 1 bulb roasted garlic), chopped

2 C vegetable broth

1C water

1/2 tsp salt

1 Tbsp dried fresh rosemary crumbled

2 C unweetened soy milk (skim dairy milk, almond milk)

1/4 tsp cracked peppercorns (red, white, black)

1.  Wash and dice potatoes in 1 inch chunks.

red new potatoes from Spill The Beans

2.  In a saucepan or large frying pan with lid warm olive oil & margarine over medium heat.  Add leeks & garlic ; saute until softened, about 10 minutes.  Add potatoes, vegetable broth, water, salt, & rosemary.  Simmer for approximately 30 minutes or until potatoes are tender.

leek, rosemary and garlic goodness

3.  In a blender process mixture until smooth.  I cannot stress enough how important it is that the lid of your blender is secure!  On more than once occasion I have had a hot potato mess all over me and all over the kitchen.  Add milk and pepper.

secure the lid on your blender!

4.  Add 1/4 cup Daiya mozzarella or cheddar shreds (or your favourite old cheddar or smoked cheese) & a few drops of liquid hickory smoke (really only a few drops).

5.  Return mixture to pot or pan and heat thoroughly until cheese melts and soup is warm.  Serve with rosemary or chives as a garnish.

leaky potato soup

* You may need to add addition milk or vegetable broth to thin this soup if you are planning on eating it over the next couple of days.

Now on to the biscuits.  They have just a hint of lemon and thyme.

Lemon Thyme Biscuits

(12 + 1 biscuits)

ingredients

1 C whole wheat pastry flour

1 C unbleached all purpose flour

1 T sugar

1 tsp salt

2 tsp baking powder

1 tsp fresh thyme
1tsp finely grated lemon peel

1/2 C earth balance (margarine, butter or shortening works as well)

3/4 C milk (including 1 Tbsp fresh lemon juice)

1. Preheat oven to 450 F with baking stone in oven.

2.  Combine flour, sugar, baking powder, salt, & thyme.  Cut in shortening (you can use two knives, your hands or  my personal favourite a fancy gadget (pastry blender) until you have fine crumbs.  Stir in milk until dough is soft and sticky (it may seem too wet but it isn't).

dough

3.  Place dough on a lightly floured surface.  Kneed until dough is no longer sticky (5-10 times).  Pat down until approximately 1/2 inch thick.  Cut with floured cutter (I used the lid of a mason jar but a glass works too). 

my favourite part

4.  Place on a baking stone approximately 1 inch apart.  Bake for 12-15 minutes.  Serve warm!

biscuits