Corn & Butternut Squash Chowder

My new favorite soup is Corn & Butternut Squash Chowder by Martha Stewart. I made this soup a few days ago with some Butternut Squash we got in our CSA share. It was sooo good! Just finished the last of it tonight for dinner. I didn't put any curry in it because I didn't want it to be too spicy for the kids and it still came out great! This recipe doubles easily if you have a large crowd.

Serves 8
Ingredients:

• 2 tbsp. Olive oil 
• 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups) 
• 1 medium onion, chopped 
• 1 bag (32 ounces) frozen corn, thawed 
• 1 1/2 tsp. curry powder 
• Coarse salt and ground pepper 
• 32 oz. vegetable broth 
• 1 c. heavy cream 
• 1 c. whole milk
• 1 c. water
• 2 cans creamed style corn

Directions:
In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add thawed corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend the soup until smooth. Return to pot and stir in cream, milk, water, and creamed corn. Heat through over medium-low (do not boil).

Easy Oven Roasted Corn

We got some corn on the cob as a bonus with our CSA share this week! My girls loved this corn and asked for seconds. Here is an easy way to cook corn on the cob without firing up the grill.

Serves 4
Ingredients:

• 4 cobs of corn in husks
• Butter
• Salt
• Pepper

Directions: Preheat oven to 350 and make sure one rack is near bottom of oven. Rinse outer husks to remove any dirt. Shuck corn by peeling husks back but leave them attached to cob. Remove all of the thin long corn hairs. Once corn hairs are removed, cover corn back up with husks. Arrange corn on cookie sheet. Bake in preheated oven on bottom rack for one hour. Corn should be cooked and husks should be lightly toasted. Season corn with butter, salt, and pepper if desired.

Fresh Baked Challah Bread

Shabbat Shalom! My first attempt at home-made Challah bread was a success. I can barely believe these beautiful loaves came out of my oven!

This recipe is adapted from Bread Machine Challah II by: Marylyn Pisseri on allrecipes.com

Makes 2 loaves
Ingredients:

• 1 c. warm water
• 1/2 c. canola oil
• 1 T. honey
• 2 eggs, room temperature
• 1/2 c. white sugar
• 4 1/2 c. flour
• 2 1/2 tsp. salt
• 3 tsp. bread machine yeast

Egg Wash:

• 1 egg, beaten
• 1 T. water

Directions:
1. Place warm water, canola oil, honey, eggs, sugar, flour, salt, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle, press Start.

2. After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let it rest for 5 minutes

3. Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.

4. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.

5. Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

Note: I baked the loaves for 15 minutes then covered them with foil for the last 5 minutes. I found Isa's video on how to braid Challah very helpful, here is the link: http://instagram.com/p/dz-2rjGHMf/

Chickpea-Noodle Soup

The girls were both sick today with a cough and runny nose so I decided to make them a soup to help them feel better. 

serves 6
Ingredients:

• 2 T. canola oil
• 1 small yellow onion, diced
• 2 ribs celery, thinly sliced
•  a pinch of salt
• 2 cloves garlic, minced
• 1 cup carrots, thinly sliced
• 2 cups dried cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
• 4 cups mashed potatoes or peeled chopped fresh potatoes
• 1/2 tsp. ground thyme
• 1/2 tsp. Old Bay seasoning
• 1 tsp. rosemary
• 8 cups vegetable broth, divided into 6 cups and 2 cups
• 1 cup dried small elbow pasta
• 1 tsp. agave syrup
• 1 cup frozen peas, rinsed with warm water 

Directions: 1. Preheat a 4 quart soup pot over medium heat and add the oil. Saute the onion and celery in the oil with a pinch of salt until soft, about 5 minutes.  Add the garlic and cook until fragrant, 30 seconds or so.

2. Add the carrots, chickpeas, potatoes, thyme, Old Bay seasoning, and 6 cups of broth.  Cover and bring to a boil.  Once boiling, lower the heat to a simmer, add the pasta, and cook until the pasta and vegetables are soft, about 10 more minutes.

3. Add the agave, 2 cups of broth, and frozen peas and heat through for about 5 minutes on medium-low heat and an additional 10 minutes on low heat.  Remove from heat and serve.

Potato-Kale Soup with Sizzling Chorizo

Potato-Kale Soup with Sizzling Chorizo

from Viva Vegan by Terry Hope Romero

Latin Baked Tofu

Latin Baked TofuRecipe is from Viva Vegan by Terry Hope Romero
Serves 4, two slices each of tofu

Ingredients:

• 1 lb. organic extra-firm tofu
• 2 T. olive oil
• 1 T. soy sauce

Red Marinade:

• 1/2 c. white wine, beer or vegetable broth
• 2 T. red wine vinegar
• 2 T. olive or peanut oil
• 2 T. tomato paste
• 1 T. soy sauce
• 4 cloves garlic, grated
• 1 T. ground cumin
• 1 T. dried oregano

Directions: 1. Press tofu: Layer tofu between paper towels and place on top of a folded kitchen towel.  Place a dinner plate on top of the tofu and top with a heavy book or a few heavy cans.  Press for at least 30 minutes. 

2. Preheat oven to 400 degrees. In a shallow glass baking dish combine olive oil and soy sauce.  Slice tofu into eight slices.  Press tofu slices into sauce mixture and flip them over and press to coat.  Bake for 20 minutes. Do Not Turn oven off. 

3. Mix Marinade in a small bowl.  Once tofu is done baking, pour marinade over tofu and bake for another 30 minutes.  Bake longer if an even chewier texture is desired. Serve the tofu hot, topped with any remaining marinade juices from the baking pan. 

Can be served with rice and beans or used as a filling for tacos or arepas.

Cornbread

adapted from Vegan Cornbread recipe by IsaChandra at the theppk.com

Makes 12 to 16 squares
For best results, use old-fashioned cornmeal.

Ingredients:

• 2 cups cornmeal
• 1 cup unbleached all-purpose flour
• 2 teaspoon baking powder
• 1/3 cup canola oil
• 2 tablespoons maple syrup
• 2 cups almond milk
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 1 can whole kernel corn, drained

Directions:
Preheat oven to 400, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, whisk together the almond milk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and maple syrup to the almond milk mixture. Whisk with a wire whisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Fold in can of whole kernel corn. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.