Summer Squash Soup

This recipe was derived from a recipe by Faith Durand. I initially made this with yellow squash, although the original recipe was for zucchini. 

This makes 1 1/2 quarts - appetizers for 4 or  dinner for 2

•   3 tablespoons olive oil

•   1 white onion, sliced

•   8 to 9 large cloves garlic, sliced thinly

•   2 medium squash, about 1 1/2 pounds

•   4 cups water

•   1 cube Rapunzel veggie boullion (or add stock veggies)

•   1/2 teaspoon powdered ginger

•   Salt and pepper

•   Almond yogurt seasoned with amchur powder

•   chopped mint leaves

Heat the olive oil in a heavy 4-quart stock pot over medium heat. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add the squash and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend. 

Taste and season with ginger, salt and pepper. When serving, top with a dollop of yogurt and sprinkle with finely chopped mint leaves

Unike most soups, this is not significantly better after a night in the refrigerator. The flavors meld, but IMHO the soup was slightly better fresh.

Mexican Layer Dip

I made this for E's birthday party and it was very good.

2 cans Bush's pinto beans
1 can diced green chilies (mild)
cheddar (yellow & white) & pepper jack cheese
3 avocados
1 cup sour cream
limes
1/4 tsp smoked paprika
homemade salsa (garlic, tomatoes, shallots, cilantro, bell peppers, cumin, chili powder, lime, salt, pepper)

Rinse and drain pinto beans, pan fry in olive oil with a little crushed garlic, mashing a little over half the beans. Add green chilies and a squeeze of lime, salt & pepper. Cook until well seasoned. The beans will become stiffer after they cool.

Mash avocados with a little lime juice.

Mix paprika into sour cream, add a squeeze of lime. Flavor should be subtle.

Make salsa and lit sit an hour to let flavors develop.

Spread beans in glass casserole dish.
Top with a layer of finely grated cheese.
Spread avocados over cheese layer.
Spread sour cream over avocados. Refrigerate if making ahead.
Drain salsa & spread on top immediately before serving.

Apple Oatmeal Muffins

This is recipe was modified from http://www.food.com/recipe/apple-oatmeal-muffins-38059

Ingredients 

• 2 eggs 
• 3/4 cup milk, almond milk, ...
• 1/2 cup peanut oil - or use 1/4 butter, 1/4 oil
• 1 cup all-purpose flour - I used a little whole wheat as well 
• 1 cup uncooked thick cut oats 
• 1 1/2 mashed ripe banana, milled
• 1 Tbs baking powder
• 1 tsp salt
• 1 tsp ground nutmeg
• 1/2 tsp  ground cinnamon  
• 2 medium or 3 small apples,  -cored, peeled and chopped

Directions

    1. Preheat oven to convection bake at 425 degrees F. 

    2. Grease 2 mini muffin tins.

    3. In a large bowl, lightly beat eggs; add milk and oil, stirring until just blended.
    4. Add milled banana and stir.
    5. Combine flour, oats, baking powder, salt, nutmeg, and cinnamon in a small bowl

    6. Chop apples
    7. Stir dry ingredients into liquid mixture, mixing until only just moistened (do not over mix).

    8. Gently fold in the apples.

    9. Spoon batter into the muffin tins, dividing evenly among the cups. I used medium sized cookie scoop.

    10. Bake in preheated oven for 22 minutes or until a toothpick inserted comes out clean. rotate pan half way through.

    11. Cool in pan 5 minutes before removing to a wire rack to finish cooling.

    12. Serve warm or cool; store unused portions in an airtight container.

Fisherman's Stew

This is an inexpensive, easy and tasty dish. Original source here was modified for our preferences.

6 large garlic cloves, crushed in press
4 anchovy fillets, minced
2 tablespoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
Salt to taste
1 (28-ounce) can diced tomatoes, with liquid
3/4 cup white wine
8 oz clam juice 
3 cups water
1 pound potatoes (yukon gold or new), cut into big chunks 
1 large bay leaf
1 sprig pars 
Freshly ground pepper
1.8 lb pounds cod, cut in 2-inch pieces (could be more)
1 cup chopped parsley leaves (or more)



Place the garlic cloves and anchovies in a small bowl and mash. Set aside.

Heat the olive oil over medium heat in Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes.

Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.

Add the wine, clam juice, water, potatoes and the herbs. Salt to taste. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste.

Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Advance preparation: You can make this without the fish up to three days ahead. Keep in the refrigerator, bring back to a simmer and proceed with the recipe.

 

Dill & Shallot Bread

This one worked out very well. Makes a sandwich style loaf, went well with spicy lentil soup. Will try to duplicate.

2/3 cups Italian flour
1/2 cup WW flour
3 cups white bread flour
1.5 tsp salt
dollop unfed starter
2 tsp yeast
2.5 Tbs olive oil
1.5 cups water
3-4 Tbs chopped dill
1 large diced shallot

Made a very soft dough. Baked convection bake 425F for 20-25 min in dark metal loaf pan.