Aunt Suzy says .  .  . 

When I saw this video recently pushed out by PBS about Soup Joumou, a soup that celebrates Haitian Independence Day each year on January 1st, I knew I had to make it! I have since learned that Leah Penniman has adapted the classic Haitian recipe to food she grows on her farm, Soul Fire Farm, in Upstate New York. Her story of growing food to end racism create justice through food is inspiring – I encourage you to watch the video! The one thing that this adapted recipe and the classic have in common is the use of pureed winter squash as the liquid in which the soup is cooked, something I’ve not encountered before. Something which is delicious!!

I share with you my own adaptation of Leah’s recipe. It was interesting to me that the video of her making the soup did not jive with the written recipe, which is included at the end of the video page. So there are lots of options for ingredients and methods. The written recipe is Vegan, my adapted recipe of how she made the soup in the video uses chicken and chicken stock, and the classic recipe uses beef. I plan to try the classic one of these days and will report back. I would make this for New Year’s Day as is the Haitian tradition, but I’m too busy with our Southern U.S. traditional good luck meal. 🙂

Leah Penniman’s Soup Joumou

Ingredients

1 medium winter squash – butternut, kabocha, etc.

7-8 cups chicken stock, or water for vegan/vegetarian

3 Tbsp oil, olive or canola

1 medium onion, diced

1 celery stalk, diced

1 medium jalapeno pepper, or other hot pepper, minced

2-4 cloves garlic, to taste, minced

2-3 yukon gold potatoes, 3/4-inch cubes

1-2 carrots, cut lengthwise and then in 1-inch pieces

2 sprigs fresh thyme or 1 tsp dried thyme

Salt and pepper to taste

1 small or 1/2 medium cabbage, cored and chopped

1 bunch kale, ribs removed, chopped (I used Tuscan, but curly will work as well)

1 cup cooked chicken, diced or shredded, optional for vegan/vegetarian

juice of 1/2 lime

1/2 cup parsley, chopped

1/4 pound pasta, small shapes like penne or rotini

Prepare the squash

Slice the squash into rounds or half-rounds as shown. Place on an oiled baking sheet, turning to coat with oil.  (Use a neutral oil for this, not olive oil.) Bake for 20ish minutes until soft, turning after 10 minutes. Cool. Puree with 3 cups of chicken stock, using a food processor, blender or, as I did, a stick blender. Set puree aside. (Note: I cut one round of roasted squash into cubes and added to the soup with the kale and cabbage. Your call if you want to do that or not.)

Prepare the Soup

Heat the oil in a soup pot or dutch oven. Once it shimmers, add the onion, jalapeno and celery. Saute over medium heat for 5 or so minutes until soft. Add the garlic and saute for a couple of minutes until fragrant. Add the potatoes and carrots, saute for a few minutes until coated with the oil and heated through. Add 3 cups chicken stock and the pureed squash. Stir to thoroughly blend and determine if you want to add more chicken stock, depending on whether you like your soups thick or “brothy”. Cook for 15 minutes until the potatoes and carrots begin to soften. Add the kale and cabbage and cook for 10 more minutes. Check for doneness. The vegetables should be cooked through, but not mushy. Add the cooked chicken. This could be from a roast or rotisserie chicken or a cooked chicken breast, boneless or bone-in, your choice!

Serving the soup

When soup is cooked to your desired doneness, stir in the lime juice and the parsley. Cook the pasta according to directions to al dente. If you plan to eat all the soup at one meal, stir the cooked pasta into the soup. If not, place a little pasta in the bottom of soup bowls, then add the soup to serve.

Aunt Suzy says . . . 

I recently made this mash-up of two previously posted recipes here on S&SK, acorn squash with Indonesian rice and stuffed pumpkins. This was so delicious, I thought I’d create a post of its own! I think my favorite thing to stuff these days is Kabocha squash, also called Japanese pumpkin, because of their creamy texture and superior flavor. Even though the picture in this Wikipedia post is green on the outside, I have only seen the red variety in our local coop. I imagine the flesh inside is equally delicious in both!

Stuffed Kabocha Squash with Indonesian Rice – directions

Purchase squash of 2-3 pounds. Each squash will serve 2-4 people depending on size and other components of the meal.

Make the Indonesian rice, as specified in the acorn squash recipe.  It should be on the wet side.

Follow the directions for preparing and baking the squash in the stuffed pumpkin post. To recap, pre-heat the oven to 350F. You’ll then cut a “lid” from the top of the squash and then remove the seeds. Don’t throw away the lid! Rinse out the inside and then stuff with the rice. Put the lid back on the squash. Place stuffed squash on a rimmed baking sheet lined in foil. Bake in the oven for 90 minutes. Remove the lid and bake for another 20-30 minutes. You should be able to easily pierce the squash with a knife or cake tester. Remove from the oven, put lids back on and let sit 20-30 minutes. Cut into wedges and serve! Here’s a pic of the finished product before cutting.

 

Mediterranean Chicken-Quinoa Salad

I subscribe to The Splendid Table’s Weeknight Kitchen emails which come out every Wednesday, featuring easy-to-prepare recipes. This recipe for Greek Chicken Salad with Lemon, Feta and Grains caught my eye – anything with lemon and feta gets a second look from me! I made it the next night, without the tzatziki, and thought it was a little bland, so made some adaptations for a lunch with friends. We liked it! We served it with a Greek white wine and that beautiful beet hummus brought by friend Ruth. I will get the recipe from her and share with you soon! (Note: I’ve made this salad a few times since my lunch with friends and found that it is great with a dry rose wine also!)

Ingredients – serves 6

1 1/2 cups quinoa (I like red for its looks)

2 1/2 cups water

4 tablespoons olive oil

1 garlic clove, minced OR  2 tablespoons garlic infused olive oil

3/4 cup sliced scallions, white and green parts

1/2 teaspoon crushed red chili flakes

1 tablespoon dried oregano

1/2 – 3/4 pound cooked boneless, skinless chicken breast, torn or cut into 1 1/2-inch pieces

Juice of 1 lemon

1 medium red bell pepper, diced

1 cup chopped fresh parsley leaves

1 cup chopped fresh mint leaves

1 preserved lemon, peel only, diced OR zest of 1 lemon

Lemon dressing: 2 tablespoons EV olive oil, juice of 1/2 lemon, salt and pepper to taste

1/2 cup crumbled feta cheese, or more to taste

Spring greens salad mix

Instructions

Cook the quinoa: Rinse quinoa well and place in a medium saucepan with the water. Bring to a boil, turn heat down and simmer 15-20 minutes or until water is absorbed. Take off the heat, let sit for 10 minutes and then “fluff”. Set aside.

Cook the chicken mixture: In a large saute pan, heat 2-3 tablespoons olive oil till shimmering. Add the garlic, scallions and crushed red chili flakes and saute 3-4 minutes. (Alternatively, heat 2 tablespoons garlic infused olive oil plus one tablespoon olive oil. Add the scallions and crushed red chili flakes and saute 3-4 minutes.) Add the oregano and the chicken and saute for about 5 more minutes. Add the quinoa and lemon juice and stir to combine thoroughly.  Turn into a large serving bowl and cool to room temperature. At this point, proceed with the following and serve immediately or refrigerate until needed. If refrigerating, let the mixture come to room temperature before finishing the salad.

Finishing the salad: Add the herbs, diced red bell pepper and preserved lemon or lemon zest, stirring to combine. Add the lemon dressing and stir to blend in thoroughly. Here you can add the feta cheese or you can pass a bowl of it after serving so each person can add what they want.

Serving the salad: Place a bed of salad mix on a platter and place the quinoa salad on top of it. Yum!!

 

 

chorizo and chickpea soup

Aunt Suzy says . . . 

It’s soup Sunday up here in Minnesota! Waking up to minus 18 degrees (FAHRENHEIT!!) demands something warming. I recently found the soup cookbook, Soup Sisters and Broth Brothers Cookbook at my local library and since I’m always looking for a new twist on soup, I checked it out. This soup caught my eye because of lack of tomatoes and that fresh fennel was part of the base. I love tomatoes in soups, but it’s nice to have some tasty versions without. This was easy to make, even though it requires a lot of chopping. I made a huge pot and plan to freeze some of it, thinking it will freeze well. Enjoy with some crusty bread, a baguette or crostini and a nice white wine.

Chorizo and Chickpea Soup with Fennel

Ingredients – makes 5-8 servings

3-4 tablespoons olive oil

4-6 Spanish chorizo sausages, split lengthwise and sliced (we like Amylu Chicken Chorizo)

1 large onion

1-2 carrots, small dice

2-3 stalks celery, small dice

2-3 small fennel bulbs, cored, small dice

1-2 tablespoons finely chopped fresh rosemary

4-6 garlic cloves, minced

3/4-1 1/4 cup dry white wine

6-9 cups chicken stock, homemade or your favorite store-bought

Several sprigs thyme tied together with kitchen string

Salt and pepper to taste

3-4 1/2 cups cooked chickpeas (2-3 small cans or cooked from dried)

Directions

Heat a stockpot or Dutch oven to medium high and coat with the olive oil. Add the sliced chorizo and saute till slightly browned. Note, this recipe uses Spanish style fully cooked chorizo, not Mexican chorizo which is raw. Remove from the pot with a slotted spoon and set aside. Turn the heat down to medium and add the onion, carrots, celery, rosemary and fennel. Saute until the vegetables start to soften 5-8 minutes. Add the garlic and cook a couple of more minutes. Add the white wine and simmer for a few minutes to burn off the alcohol. Add the chicken stock and the thyme. Bring to a boil, turn down the heat and simmer 20-30 minutes. Add the cooked chickpeas and simmer 10-20 more minutes to blend the flavors. Remove the thyme bundle before serving.

 

 

 

 

Elote Inspired Tostadas

Aunt Suzy says

I saw this article and recipe in last week’s Taste section of our local newspaper and that was all the inspiration I needed. The headline was “One more taste of summer” and I said yes, please. Tomatoes and corn are still plentiful here in Minnesota and I have not yet had my fill of either. If you know us here at S&SK you will already expect that I made a few adaptations to the recipe, but I think following the original, using my recipe or making up your own riff would all end in a great tasting tostada. We both loved these, and as Randy said “this has great mouth appeal”. Indeed!

Elote-inspired Tostadas with Corn, Chicken and Avocado

This note is from the original article: Elote, or roasted corn on the cob, is a popular street food in Mexico, and is often served with condiments such as Cotija cheese, lime juice, mayonnaise and ground chile peppers.

This recipe makes approximately 8 tostadas.

This tostada consists of layers (starting from the bottom) of avocado, corn, chicken, cilantro, diced tomatoes, diced onion and optional cheese. Prepare the layers as follows:

For the chicken: Shred approximately 2 cups of cooked chicken. This could easily be from leftover roast or rotisserie chicken or cook up a couple of chicken breasts. We baked 2 bone-in/skin-on breasts sprinkled with some ground cumin and ground chile. (I had ground red Hatch chile on hand.)

Once the chicken is shredded, heat 2 tablespoons oil in a skillet on medium high. Add 2 minced cloves of garlic. Saute for a minute stirring constantly. Add the chicken, saute for another minute or two, then add 1-2 tablespoons adobo sauce from a can of chipotle chiles. Cook for another couple of minutes until heated through all chicken is coated with the sauce. Stir in a squeeze of lime and some salt, to taste. Set aside. The chicken can be served warm or room temperature.

For the corn: You’ll want about 2 cups of corn. I got that amount from 4 large ears of sweet corn. Shuck the corn and then slice the kernels off the cobs. Heat 2 tablespoons vegetable oil in a skillet on medium high heat. Once hot, add the corn kernels and 1/2 teaspoon dried oregano (or to taste). Saute, stirring often until some of the kernels start to brown. Remove from heat, turn into a bowl and set aside to cool. Once cool, add 1-2 teaspoons mayonnaise, a squeeze of lime and some salt, all to taste.

For the avocado: Mash 2 ripe avocados to the consistency of a chunky paste. Add a squeeze of lime and some salt, to taste.

For the tostadas:

Chop 1/2 yellow or white onion.  Seed and chop one ripe red tomato. Chop 1/2-1 cup cilantro leaves. These can be kept in separate bowls or combined for a quick pico de gallo.

Crumble some feta cheese or have on hand grated Cotijo cheese, optional.

Have on hand the required number of tostadas. You can make them yourself from tortillas – instructions included in the original recipe. But if you live near a Hispanic grocery, I say go ahead and buy a package! We got two meals of 8 tostadas each from our package with enough leftover to give to friends Sue and Al for a meal! NOTE: If you’re making these for kids, I think hard taco shells might be easier for them to eat. Just a thought. 🙂

Assembling the tostadas:

Spread some avocado on the tostada. Add a layer of the corn, then some chicken. Top with the onion, tomato, cilantro and cheese if using. If you love lime, squeeze a little on top. Dig in!!

Vegetarian option:

The next night we made vegetarian tostadas, starting with a layer of refried beans, then adding the corn on top. Instead of mashing the avocado, we chopped it and added it on top with the onion, tomato, cilantro and cheese. Rave reviews for this approach too!

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Margaux says…

It’s been awhile since we’ve posted anything, and I never would have thought that I would break our silence with potato salad. But potato salad is definitely a favorite around here…we’ve posted quite a few! And this one is definitely my current favorite! I’ve made it two times in the last week, and also made a batch of just the pickled onions and celery for us to munch on with our sandwiches at lunch. And I hope I can make some time to post some of the other delicious things we’ve been eating this summer!

Potato salad with quick pickled onions and celery

adapted from Martha Stewart Living June 2016

3 lbs red new potatoes
1/2 cup white vinegar
2 tbsp honey
1/2 tsp celery seeds
3/4 cup packed fresh dill, chopped
4 stalks celery, cut into 1/4″ slices
1 medium sweet onion, quartered lengthwise and thinly sliced crosswise
1/4 cup extra virgin olive oil
salt and pepper

In a large saucepan, cover potatoes with 2 inches of water; season with about a teaspoon of salt. Bring to a boil, cook until easily pierced with a knife, 12-15 minutes. Drain and let stand until cool enough to handle, about 15 minutes.

Meanwhile, in a large bowl, whisk together vinegar, honey, 2 tsp salt, 1/4 tsp pepper, celery seeds, and dill. Add celery and onion and toss, and set aside to sit for about 15 minutes. Quarter potatoes when completely cool and add to bowl along with olive oil. Toss and serve.

chicken white bean chili

Aunt Suzy says . . .

We love making this recipe for White Chili, something I learned when I moved to Minnesota 20+ years ago. It’s in both of our regular rotations in the fall/winter season. So it caught my attention when my friend Ruth brought a different version of “white” chili to a gathering recently. I thought it was delicious so asked her to share the recipe. This variation on white chili is from the Neelys, a couple I enjoy seeing on their Food Network show. They are a lot of fun to watch cook as they share recipes for good home cooking.  “White” is stretching it a little with this recipe which uses ground red chili, but it is a close relative of our original and I think it’s delicious. We served it with Harvey Cornbread and a “winter ale”.  What did you and your family think, Margaux?

Margaux says . . .

I think this is my new favorite chili recipe! I love how easy it was to make, because I used canned beans and a rotisserie chicken, which made it a snap. It was also very easy to adapt for my vegetarian: I made it with vegetable broth, and then took out a couple of servings for my veggie son, and then added the chicken for the rest of us. One thing I did differently than the recipe was mashing 1/4 cup of the beans before adding them to the chili as a thickener…I found it to be a little soupy for my family. We like our chili thick. We also like to load our chili up, too, so I served it with sour cream, shredded Monterey jack, chopped avocado, and crushed tortilla chips. It was a hit!

Chicken and White Bean Chili

Ingredients

1 3/4 cups dried white beans OR 2 small (14.5 ounce) cans -navy, great northern or cannelini (AS used dried navy beans, M used canned cannelini)

1 tablespoon canola oil

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

1/2-1 chipole chili in adobo sauce, rinsed and chopped

4-6 cups chicken broth (mock chicken broth, Better than Bouillon no chicken broth or vegetable broth for vegetarian)

juice of 2 limes

2-3 cups cooked chicken, cubed, omit for vegetarian

Salt and pepper to taste

1/2 cup chopped cilantro leaves

lime wedges

Sliced avocado, optional

Sour cream, optional

Crushed corn chips, optional

Directions – preparation

If using dried beans, brine/soak the beans: Dissolve 2 tablespoons salt in 3 quarts of cold water.  Add the beans and soak overnight.  Alternatively, you can bring the beans, salt and water to a boil, turn off the heat and let sit for 30 minutes to 1 hour. Less time for smaller beans, more for larger. In either case, drain the beans and rinse well. Set aside.

If using canned beans: Drain and rinse the beans.  Set aside.

Blend the spices:  Put the cumin, coriander and ground chili in a small bowl and whisk to blend. Set aside.

Prepare the chicken: If using rotisserie chicken, take the meat off the bone and remove the skin.  Or bake 1 or more chicken breasts (skin-on/bone-in) at 375 for 40 minutes. Let cool, then take meat off the bone and remove the skin. In either case, shred or cut into cubes for desired amount. AS used the meat from one (largish) chicken breast which equaled 2 cups. M used meat from one small rotisserie chicken which also equaled 2 cups.

Directions – making the soup

Heat a large dutch oven over medium high heat and add the oil. When shimmering, add the onions and peppers and saute for about 5 minutes. Add the garlic and saute for a minute or two and then add the spice blend plus the chipotle pepper. Stir for a minute or so to toast the spices. Stir in the broth and the beans. Stir to blend, bring to a boil then turn down the heat to simmer. If using dried beans, simmer for 30-60 minutes depending on the size of the bean until cooked firm, but not mushy.  Start checking at 20 minutes and then check every 10 minutes thereafter. (The navy beans were cooked in 30 minutes.) If using canned beans, simmer 20-30 minutes. In either case, you can mash or blend part of the beans to create a thicker chili, per Margaux’s message above.

Taste the soup. Add salt and black pepper to taste and adjust the spices if necessary. Stir in the lime juice and chicken and bring back to a simmer and cook for another 5 minutes.

Directions – serving the soup

Ladle the soup into individual bowls. Pass the cilantro and lime wedges, along with the sour cream, crushed corn chips and/or avocado slices if using.