Velvet October Mushroom and Leek Soup

I cooked everything in the house today.

It started with roasting pumpkin seeds from the four pumpkins that were carved yesterday. Apparently pepitas are a gateway drug, because then I made:

•       Baked apples and delicata squash with Chinese 5-spice, to serve topped with Greek yogurt and a drizzle of agave syrup
•       Italian vegetable soup
•       Cream of mushroom and leek soup
•       Peanut butter banana muffins (from Detoxinista blog)
•       Cabbage and tofu Thai salad
•       Salted peanut butter cookies (from Smitten Kitchen blog)
•       Basil and almond pesto

 Maybe it was hearing the stormy fall day, thinking of the busy week ahead, or hoping to preserve harvest bounty for the winter. Whatever the reason(s), I was compelled to keep chopping, mixing, and stirring. I almost stopped when I ran out of peanut butter, but then I remembered the last of the basil needed harvesting. And so the pesto was made and before I freeze it I think I’ll put a dollop in my Italian vegetable soup for lunch tomorrow.

In this moment of obsessive cooking the one thing I ate (and licked every bit of it out of my bowl) was the cream of mushroom and leek soup. Those who know me will find this quite odd because I don’t care for mushrooms. However, this is actually just a texture thing for me; I do like the flavor. Boy did this batch have flavor. It was so incredibly subtle and velvety and rich and earthy and warm. It tasted of autumn with a hint of the winter to come. Perfectly, completely late October.

Before I get to the recipe itself, I’ll apologize for not having a photo of the finished soup. The beauty of this soup is in the flavor, and its appearance is somewhat plain. It doesn’t look bad; it just isn’t very photogenic. Also, I was so focused on cooking that I did not take many photos of anything. Here is the only one related to this recipe. These are the pretty oyster mushrooms I received in my CSA this week. They remind me of little wood-carved flowers.

Oyster Mushrooms

Ingredients

•       1 tbsp. coconut oil or cooking oil of choice
•       1 leek, white and light green part, halved and thinly sliced
•       1 very small or half of a medium onion, chopped (or another leek or a couple of shallots. I had a small onion so used that.)
•       1 ½ - 2 cups mushrooms, roughly chopped or sliced (almost any variety, or a mix, would work. I used oyster mushrooms this time.)
•       1 tbsp. coconut flour or thickener of choice
•       2 tsp. beef base (I used organic, reduced-sodium Better Than Bullion. This is the only thing keeping this recipe from being vegetarian – in fact, vegan – so if that is an issue for you, substitute flavor enhancers of choice.)
•       ¼ cup wine (I used red, but anything that isn’t a sweet wine would work. If you don’t have wine, use broth or water or more almond milk.)
•       1 ½ cups unsweetened almond milk
•       Salt and pepper to taste
•       Finishing oil (optional)

 Instructions

Heat oil in a medium saucepan over medium heat. Add leek and onion. Sauté about 5 minutes, until soft and translucent. Add mushrooms and continue cooking for another 5 minutes, until mushrooms are softened and have released their juice. You may need to reduce the heat to medium-low, especially if your pan conducts heat well as mine does. If the mixture begins to stick to the pan, add a splash of water or wine and reduce heat.

Add beef base and stir melt it in. Sprinkle flour over mixture, wait a minute, then stir to incorporate. Add wine all at once and then slowly add almond milk, stirring constantly to avoid lumping. Allow the soup to come to a low boil, reduce heat and simmer for 5-10 minutes. Remove from heat.

Using an immersion blender, puree the soup. (You could also use a regular blender for this, but be cautious and allow soup to cool a bit beforehand.) I like my soup very smooth, but I didn’t put through a fine mesh strainer to be completely silky. It is really a matter of taste – from leaving bits of un-blended mushrooms to strained. (If you like pieces of mushroom, I suggest sautéing some in butter or coconut oil and adding as a topping or incorporating after blending.)

Add salt and pepper to taste. Serve with a drizzle of finishing oil, like dark sesame or a good quality olive oil, if desired. I used sesame today. Bread for dipping is encouraged.

Certainly “cream of” soups are used as an ingredient in many recipes. This one is quick and simple enough to be used that way. It would also be a wonderful first course. But today I just ate it, with a bit of bread to soak up every last drop.

In this moment when there are a lot of things going on in my kitchen and in my life, this is what is on my table. I hope what is on your table is as deeply satisfying.

P.S. If you are hungry, please stop by. This soup is gone, but I’ve got plenty of everything else to put on the table with a moment’s notice.

Brave New World: Summer Squash Fritters Edition

Have you ever been so tired you rested your eyes for a minute and realized the year is practically over and you aren't sure what happened? Yeah, no more resting for me! There is too much in this world to explore. Like summer squash.

Yes, summer squash. Stop making that face.

This is a simple recipe that makes a lovely brunch - or supper or lunch - and tastes so fresh. But it isn't crunchy. It has been so hot I've been making salads like crazy and I'm finally tired of crunchy. Also, I hadn't planned on blogging this so only took this sad picture. I'm including mostly for scale. Please don't judge the flavor by this photo.

Ingredients

• 2 C. shredded summer squash (zucchini, crookneck, pattypan, etc.) I had 4 smallish ones that made 2 cups
• 1.5 tsp salt - divided
• 1/3 - 1/2 C. flour of choice (I used coconut, but regular, oat, wholewheat, etc. would work)
• 1 or 2 beatten eggs to bind (I needed 2 with coconut flour as it is "thirstier" than regular flour)
• 1/2 tsp baking powder
• 1/4 tsp salt pepper
• Splashes of milk or water as needed
• Coconut oil, or oil of choice
• Suggested toppings: fried or poached egg, sour cream/plain Greek yogurt, avocado, salsa, roasted tomatoes, etc.

Directions

Put shredded squash in a colander and sprinkle with 1 tsp. salt. Toss to coat and let sit in sink about 10 minutes. Press moisture out with spatula and/or put in cheesecloth or kitchen towel and squeeze out moisture. You will be amazed at the reduction in squash mass. And you won't have soggy fritters. (Note: you could freeze at this point and thaw and make these anytime of year if you have a lot of these squash as many gardeners do.)

Put squash in a bowl and add other ingredients through pepper, adding enough milk or water just to have it moistened and holding together as a soft dough. Heat oil on in a frying pan or on a griddle to medium heat - I used a griddle. With hands, form dough into patties that are about 3" in diameter - give or take - and place on griddle. Cook about 3 minutes on each side and keep warm until ready to serve. Mine made 6 fritters. 

I then fried an egg sunny side up to go on top and added salsa, Greek yogurt, and guac. My friend Andi and I ate it with sliced apples on the side (okay, something was crunchy.) And, of course, a 2012 LaVelle Trillogy. She thought she might be able to get her 1st grader to eat squash this way. High praise indeed. 

I think it would also be good with a nice green salad or on a bed of arugula. I have had an abundance of my beloved arugula, but just make a huge batch of arugula pesto so didn't have any. (Andi, you should chiffonade sorrel on it for that kiddo. Okay, she is exceptional and likes sorrel.) As a side, it would be nice with poached or grilled salmon. 

The fritters also reheated well for breakfast and I just made another egg. Mine didn't last this long, but I believe these would freeze well and reheat in the oven nicely. 

In this moment, I am waking up, exploring, challenging, posting without good pictures, embracing all I love, being brave, and being true to myself. This is my very brave friend, Andi.

In this moment, I hope you are brave about what you put on your table, too. 

Not Just a Potato Salad... It's a Meal... and It's Purple

I've neglected you. And I can't even say I've been so busy cooking up a creative storm that I didn't stop to take photos or blog. I have a new puppy and am training for a half marathon, so I've been eating a lot of peanut butter toast and Larabars and basic meals I don't have to think about. I was busy and food wasn't inspiring me.

And then there were purple potatoes.

Purple potatoes. How can I ever go back to regular potatoes?

Not just purplish skins, but purple all the way through. A deep purple that begged to shown off. So I pondered. Nothing seemed good enough. I browsed a couple of cookbooks that make me think big thoughts.

In Feast by Sarah Copeland I came across  a recipe for "More Greens Than Potato Salad." (Thank you to Stephanie who gifted this book to me and I highly recommend it.) That recipe provided the catalyst I needed; it made me think of potato salad in a new way. Someday I'll make that recipe, but today I made my own with ingredients from my CSA and small backyard garden. (So for goodness sake, don't get hung up if you have different veggies!)

Ingredients - Salad

• 6 purple potatoes, small to medium in size, halved or quartered, skin on. Yes, other potatoes would be fine. Just not as sexy.
• Big handful or so fresh green beans
• 1/4 C diced onion or green onion
• 1/2 C-ish carrot "coins" (I used a mandoline to slice carrots, but chopping is fine)
• Bunch arugula, coarsely chopped
• 12 oz. tofu (I used firm silken organic, but any will do. Firm or extra firm preferred.) If you really dislike tofu, I think you should try it in this. However, you could omit or add about 3 chopped hard boiled eggs.

Ingredients - Dressing

• 1/3 C pesto (I made mine with arugula, walnuts, garlic whistles, olive oil, parmesan cheese, salt. Any kind would work)
• 1/2 C plain Greek yogurt (mine was non-fat, but any will work)
• 2 Tbsp olive-oil mayo (or whatever kind you have, or more yogurt)
• 1 Tbsp cider vinegar
• 1/2 tsp cayenne pepper (more or less depending upon your spice preference)
• 1/4 tsp each salt and pepper, or to taste

Directions

Drain tofu in paper towel or cheese cloth with heavy pot on top for about 30 min., or while you follow the next few steps.

Put the potatoes in a medium pot and add enough wear to cover. Bring to a boil and cook until fork-tender, about 15-20 min. Drain and let cool. 

Steam or boil green beans about 3 min. and plunge into ice water bath to stop cooking. I have a steamer insert for the pot I had the potatoes boiling in so just added to the top of them. You could also just add to the potatoes in the last 3 min. 

Add onion, carrots, and arugula to a large mixing bowl. Cut green beans into bite sized pieces and add to bowl. Cut potatoes into bite sized chunks and add to bowl. Cut tofu into bite sized cubes and add to bowl.

Mix all dressing ingredients together and then add to large mixing bowl with salad ingredients. Gently fold until coated. Serve at room temperature or chilled.

A real full meal deal and so pretty. Trust me. My phone pics don't do it justice.

 The beauty of this recipe - and really most recipes - is that there are endless options and combinations to try. I can imagine this with summer squash. I can imagine it with bell pepper and cilantro pesto with black beans. Double the pesto without cheese added and leave out the yogurt and mayo and it would be vegan. Don't like pesto, double the yogurt and add some olive oil and maybe fresh herbs. In the photo above, the tofu looks a bit like feta. So right now I'm thinking, "I should totally add some feta!"

Be inspired by the beauty around you. And don't worry if one area goes into maintenance mode for a couple of months while your focus shifts. Just be ready when something incredible comes along. Like purple potatoes.

This is what is on my table for the third meal in a row and I can't wait for another bowl. Wishing you purple potatoes, or something just as inspiring, on yours.

Curried Carrot Soup and Transition Magic

Spring is here! Things are blooming in my yard, we are alternating between glorious sunshine and torrential downpours, and the treasures in my CSA are changing from winter stalwarts to sweet spring offerings. I love what comes with each season, but that transition time between them is always such fun time. Everything seems new again.

It’s all about perspective, isn't it? We can choose how we think about transitions. They can be scary and a lot of effort. I've got a lot of work to do this spring to get my yard and newly created garden into shape. If I focus on the unknowns, the sore muscles, and the giant pile of dirt that needs to be moved, spring doesn't seem very magical. But if I focus on creating my space, the satisfaction of working toward my goal, and sharing all of it with my loved ones, it is a joy.

Curried carrot soup with broiled cheesy bread, because always add cheesy bread

Of course all of this transition requires sustenance. You are here for the food, afterall, not my self-pep talk. This curried carrot soup is delicious warm or chilled. If you aren't a curry fan feel free to try other spices. I think chili powder, dill, or tarragon would also be good with this soup. It can be easily doubled if you are feeding more people or want to freeze some for later.

Ingredients

• 1 lb. baby carrots, cut into 1” chunks, halved if larger diameter (real baby carrots – not those processed things in the bag at grocery stores that are stripped of nutrients, though they would work and I understand the draw of their convenience. End rant.)
• 1 leek – dark green parts removed, halved, thinly sliced, and well rinsed
• 1 apple – peeled, cored, and cut into 1” chunks
• 1 tbsp. avocado oil or your preferred oil
• 1 – 2 tsp. yellow curry powder
• ½ tsp. salt
• ¼ tsp. pepper
• ½ cup white wine, such as sauvignon blanc
• 3.5 cups vegetable or chicken stock/broth
• ½ cup unsweetened almond milk, or regular milk (optional)
• Parsley or cilantro and plain Greek yogurt to top (optional)

Instructions

Heat oil in a soup pot over medium heat and add sliced leek. Cook about 5 min. and then add curry, salt, and pepper. (If using fresh herb like dill or tarragon, I’d add that at the end of cooking. Add powdered or dried now.) Cook another minute and then add carrots. Cook about 3 min. and then deglaze pot with the wine. Add apples and stock/broth. Bring to a boil, cover, reduce heat and simmer for about 20 minutes or until everything is tender.

Remove from heat and puree with an immersion blender. If you don’t have an immersion blender, you can puree in batches in a blender. (Use caution when blending hot things. Duh.) Add almond milk, if using, and blend or whisk to combine. Taste and adjust seasoning if needed. Top warm or chilled bowls of soup with parsley or cilantro and/or plain Greek yogurt if you like.

I hope all of your transition times are as pleasantly sweet and spicy as this soup. But even when they aren't, you can choose to focus on the magic you know comes (eventually) with transitions. I hope what is on your table this spring moment brings you new joy.

Heavenly baked tofu & stir-fried green beans

I’ve discovered a new love. Baked tofu. Yes, you heard me right. With proper preparation and marinating baked tofu is crispy on the outside and tender on the inside. Heavenly little morsels.

In the 22+ years I’ve been cooking unsupervised, I’ve rarely attempted tofu. I was intimidated. I thought my family would hate it. I had no idea what to do with it. I did have a little success adding it to fried rice and it would be like scrambled eggs in it, but frankly, it wasn’t any different from egg and egg was always on hand.

Now that I’m mostly cooking for just me, I wanted to try again. The January/February Vegetarian Times had an article called “The Ultimate Guide to Tofu” that provided the inspiration – and how to basics – I needed.

Finished product - so, so good.

Ingredients

• 16 oz. package firm or extra firm tofu
• ¼ cup soy sauce or coconut aminos or combo
• ¼ cup water
• 1 in. fresh ginger – finely grated
• 1-2 tbsp. fresh snipped cilantro (optional)
• Pinch or 2 red pepper flakes
• ½ tsp. tamarind paste
• ½ tsp. agave
• 1 tsp. rice vinegar
• 1 tsp. lime juice
• 1 tsp. avocado oil
• 2 tbsp. cornstarch
• 1-2 tsp. sesame seeds, divided
• 1.5 tbsp. coconut oil
• Couple big handfuls fresh green beans
• 2-3 more cloves garlic – minced

Instructions

Remove tofu from package and drain water. Wrap tofu in tea towel or paper towels, place on a plate to drain, and put something heavy on top (like a cast iron skillet, canned foods, heavy pot.) Let drain for 30-60 minutes. I went for a run and then made the marinade during this time. You can do whatever you want. I kinda pressed down a bit right at the end to get out excess moisture.

Wisk ingredients from garlic through avocado oil together to form the marinade.

Slice tofu into strips or cubes. I cubed mine. Well, actually they were rectangularish and about 1”x1.5”. Place in shallow dish in a single layer. Pour marinade over tofu. Cover and refrigerate at least 30 min. and up to 24 hours.

Remove tofu from marinade, reserving marinade, and place in a single layer on baking sheet. (I lined mine with a silicone mat.) Using a fine mesh sieve, sift half of cornstarch over tofu. Flip pieces over and sift other half over other side. Sprinkle with 1 tsp. sesame seeds. Bake at 375 for 30-40 min., turning once after about 15-20 min.

Toward the end of baking, add coconut oil to skillet or wok over medium to medium high heat. Add additional 2-3 minced garlic cloves. When fragrant (less than a minute) add the green beans and stir to coat with garlic and oil. Cook 3-5 min. Add reserved marinade to green beans, reduce heat to medium low, and stir to coat. Continue cooking a few minutes more until heated and slightly thickened.

You can either add the tofu pieces to the green beans or serve on top. I like to keep them separate so that leftovers don’t get soggy. Serve over rice, quinoa, or something else or just as is and sprinkle with remaining sesame seeds.

I made this again a short time later with asparagus and broccoli instead of green beans. Use whatever veggies you have on hand and just adjust cooking time accordingly. There are also many, many marinade possibilities.

In this moment, I’m inspired to do things I’ve always wanted to do but found a million excuses not to do. I hope you do something just for you. And maybe some of that will end up on your table, too.

Pizza Love

Photo by Rob Loper. Taken with a real camera. It was hard to wait to eat.

So Rob and I were watching the Super Bowl and... well... okay, we were sort of watching the Super Bowl. It was a rainy-ish day and we were working on some projects at his place when it occurred to us that we should turn on the commercials, I mean game. Boy there were some tear-jerkers, weren't there? The commercials for sure, maybe the game too if you were really into it and the outcome didn't suit you. And Katy Perry's rainbow colored, cartoon filled half time show was just bubblegum fun. Good stuff, all.

As often happens when I'm watching sports that do not include my Oregon Ducks, I couldn't sit still for long and I was getting hungry. I decided that I just had to make pizza. I mean, what goes better with football than pizza? I poked around in Rob's kitchen. Not a lot of traditional pizza ingredients. Undeterred, I began by listing what things in the fridge needed to be used up soon.

The pizza was ready just as the game ended. And, for those who are unfamiliar, the play called at the end surprised most. Regretfully for my Seahawk friends, it didn't go as planned and there was one Patriot who was not surprised.  However, I admire and respect the decision to try something bold and unexpected. Like most pursuits, those who make football their life's work must be innovative or become obsolete. Yes, it is risky, but there is no other way to the top. Go big or go home, as they say.

And so it is with the best pizza. Do something unexpected. Innovative. Go big. The pizza was executed better than the play in this case.We loved it; thus, it is named Pizza Love.

Ingredients

• 1 acorn squash, halved and seeds/pulp removed
• 1 onion, halved and thinly sliced (Walla Walla sweet preferred)
• 1 pear, thinly sliced (I had about 16 slices)
• Prosciutto - about 5-6 slices
• Shredded mozzarella/Parmesan cheese or cheese of choice - about 1.5 C.
• Crumbled goat cheese - about 1/4 - 1/3 C.
• Walnut pieces - about 1/4 C.
• A big 'ol handful of arugula
• Crust of your choice - I usually make my own, but picked up some pre-made dough at New Seasons this time

Directions
I started out by roasting the acorn squash at 400 degrees. I sliced the halves into 1/4 - 1/2" thick slices and tossed with some avocado oil and a bit of salt and red pepper flakes and then put in a single layer on a baking sheet. This just made them roast faster. You could leave them in the halves and roast cut-side down if you don't want to cut that hard shell any more than necessary. The slices were done in about 20 min.When cool enough to handle, peel off hard outer shell and rough chop squash.

Meanwhile, caramelize the sliced onions in fat of choice. I used avocado oil with a little butter. Deglaze pan with white wine (or broth or water) if it starts to stick.

Before going into the oven.

Top crust with shredded cheese, then caramelized onions, then chopped squash. Wrap pear slices with prosciutto and place on pizza. Sprinkle with goat cheese. Bake for about 8 minutes (I baked at 425 degrees, but this can vary depending upon the kind of crust you use. If I'd made my own, I would probably bake for 10-15 minutes before adding toppings.) Add walnuts to top of pizza and bake about 5 more minutes.

Just before going back in oven to wilt arugula.

Remove pizza from oven and turn oven off. Top pizza with arugula. Place back in oven for a minute or so to wilt the arugula a bit. (Optional, but I find it easier to eat this way. You can leave completely fresh on top if you prefer.) We sprinkled red pepper flakes on top to add some spicy to the sweet.

Since the game took place on the first of February, I was also thinking about love. Much more than football and pizza, it requires risk. Things don't always go as planned. Sometimes you put everything you have into it and the ball is intercepted on the 1 yard line. Game over. But if you don't take the chance, if you don't put your best creative energy into it, you won't even make it to that point. Don't let that take your spark; let it instead teach and inspire you.

In this moment, I'm enjoying the unexpected in football, pizza, and love and putting my all on the table. I hope you choose to go big, too.