Butternut Squash Soup

On a cold winter night, this creamy butternut squash & tomato soup is the perfect antidote. Tantalizing with flavors, this easy soup can be made with ingredients you have easily available. This healthy soup has notes of orange, allspice and cinnamon that leave you just wanting more. Alongside, a grilled cheese sandwich this easy soup can bring out the child in all of us.

Ingredients:

1 medium size butternut squash, cut in half and deseeded

1 28 oz. can whole tomatoes

1 orange, zested and juiced

1 large shallot, sliced

2 garlic cloves, sliced

2 cup of all natural chicken broth

1/3 cup of evaporated milk

1 tbsp. of light brown sugar

1 tbsp. of unsalted butter

1 tbsp. of extra virgin olive oil

2 tsp. cinnamon, ground

1/2 tsp. allspice

1/2 tsp. of kosher salt or to taste

ground black pepper, few twists

yields: 2 quarts

Directions:

Pre-heat oven to 400. Remove top of cleaned squash, and carefully cut in half lengthwise. Remove seeds.

Place cutside down on a foil lined sheet pan.  Place in oven for 35 minutes.

Heat large dutch-oven over medium heat.  When warm, add 1 tbsp. of olive oil and 1 tbsp. of butter.

Saute shallot and garlic for a few minutes.  Next, add 2 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/4 of nutmeg, 1 tbsp. of light brown sugar, orange zest, 1/2 teaspoon of salt, and a few twists of pepper.  Stir, and add 1/4 cup of OJ to deglaze.  

Add 2 cups of chicken broth and can of whole tomatoes. Crush tomatoes in the dutch oven with spatula.

Bring to a boil then turn down heat to simmer.  Keep a lid askew on pot.

When squash is done, let cool till easy to handle.  Scrape peel off and add squash to dutch oven in chunks, mashing as you add. Continue simmering for an additional 20 minutes.

Let cool for fifteen minutes.

Ladle soup in batches to a blender and puree.   Add a little bit of the evaporated milk to each batch.  Make sure to use all the milk.  Unite all the batches of the puree, and taste for seasoning.  

Serve with Cheese straws and a little shredded cheddar, or oyster crackers.

Note:  This soup freezes beautifully.  

  

Deliciously, simple!  Adorn with your favorite garnishes, and enjoy.

Broccoli and Brown Rice Bowl

I love this meal, for it's simplicity and flavors.  Healthy, comfort food delivered in one bowl.  Lemon and Pecorino cheese bring that special umami flavor to otherwise, everyday brown rice and broccoli. Topped off with chopped farm fresh egg, and you've got yourself a wonderful dinner.

Ingredients for Two Bowls

1/2 lb. broccoli, stems saved for another use, florets cut in half (bite-size)

1/2 cup of brown rice, preferably short grain (my personal fave: Lundberg Farms short grain brown)

1 lemon, zested and 2 tbsp. of juice reserved

2 scallions, sliced thinly

1 clove garlic, minced                                                                           

1/4 tsp. of red pepper flakes or aleppo flakes

1/4 cup of chopped basil leaves 

2 eggs hard-boiled: place eggs in saucepan and cover with three inches of cold water.  Bring to a boil.    Cover and turn off heat.  Let sit for 12 min.  Then plunge into ice water for five minutes.

2 1/2 tbsp. of Romano Cheese

1 tbsp. of extra virgin olive oil

1/2 tbsp. of unsalted butter 

3" piece of Seedless Cucumber: pickled: slice into thin coins.  In a small bowl mix 1/2 tsp. of kosher salt, 2 tsp. of sugar, 2 tbsp. of white distilled vinegar and 1/2 tsp. of olive oil.  Stir until sugar is dissolved.  Toss in cucumber slices.  Set aside.

 4-6 split cherry tomatoes, as garnish

sprinkle of sweet paprika for garnish

salt and pepper

honey drizzle

Directions

Fill a small dutch oven with 8 cups of water, 1 tsp. of kosher salt, and bring to a boil.  Once boil is reached place 1/2 cup of brown rice in pot, and stir.  Bring back to a good boil, and lower heat to medium-low for twenty-five minutes.  

Meanwhile, prepare all the above ingredients as directed above.

At twenty-five minutes, drop broccoli florets into simmering water with rice.  Continue cooking for five minutes.  Then strain.  Set aside, and place your empty dutch oven back on the stove top.

Add 1/2 tbsp. of unsalted butter, 1 tbsp. of olive oil to dutch oven and place on medium heat.  Add minced garlic, lemon zest, chopped scallions, red pepper flakes, basil, 1/4 tsp. of kosher salt and sauté for two minutes.

Add brown rice and broccoli to dutch oven. Warm serving bowls.

Peel and chop your eggs.  Season the eggs right on your cutting board with salt, pepper, and paprika.

Stir in 2 1/2 tbsp. of Romano cheese. Taste your rice for additional salt and pepper.  Remove from heat, and stir in 2 tbsp. of lemon juice.  Serve into bowls.  Drizzle with a small amount of honey, 1 tsp., over each bowl.

Top bowls off with chopped egg, split cherry tomatoes, cucumber pickles leaving pickle cure behind.  

Enjoy!

Lemon Blueberry Corn Muffins

This moist, beautiful muffin is just bursting with Jersey summer blueberries.  The dusting of lemon sugar creates a crispy, craggy top, accenting the soft berries.  As you place your thumbs into the warm center of this three inch high delight, you are met with the sweet aroma of warm corn.  Your blueberry stained fingers reach for that pat of butter as the muffin slowly begins to break into pieces.  Coupled with a steaming hot cup of coffee or tea, it's a wonderful way to start one's day.

Ingredients (for ten muffins)

1 1/4 cup of all purpose flour

1 cup of fine cornmeal

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. fine salt

3/4 cup of buttermilk or substitute ( 3/4 cup of whole milk + 1 tbsp of lemon juice stirred in)

2 eggs

1/2 cup sugar + (2 Tbsp. + 1 tsp. of lemon zest)

2 tsp. of lemon zest

4 tbsp. of unsalted butter, melted and cooled

1 cup of blueberries, rinsed and dried or frozen

Directions

Preheat oven to 375.

Prepare muffin tin with liners and/or non-stick spray

Melt butter and set aside too cool.

Whisk together flour, cornmeal, baking powder, baking soda and salt.  Place aside.

In a large bowl mix buttermilk, eggs, melted butter, 1/2 cup of sugar, and 1 tsp. of lemon zest.

In a food processor, preferably, or a small bowl make lemon sugar.  Mix 2 tbsp. of sugar with 1 tsp. of lemon zest.  If using a food processor, process for one minute.  

Stir in dry ingredients to wet mixture in large bowl just until combined.

Gently fold in blueberries.

Using a 1/3 cup measuring scoop or ladle scoop mixture into the prepared muffin tin.

Sprinkle tops generously with lemon sugar.

Bake for 20-24 min. Toothpick inserted in center should just have a few crumbs attached.

Dry Ingredients, whisked together.

Zesting of lemon for batter and lemon sugar.

Whisking of wet ingredients.

Mixing of dry ingredients into wet ingredients.

Gently, fold in the blueberries.

Making the lemon sugar in a food processor.

All ready for the oven.

                                                       

Looking Good!

Perfect! Let cool for 5 minutes before removing.

Best served warm, with a pat of butter.

To warm in oven:  Warm oven to 325, cover loosely with foil for five minutes.  Remove foil, continue heating for another 2 minutes.

To warm in microwave:  Place a few sprinkles of water on a plate, and place muffin on top.  Cover with a damp paper towel.  Warm for 20 seconds at a 30% power.  Muffin should just feel slightly warm to touch.

Black Bean Veggie Burger

These Black Bean burgers are just the thing, to be the highlight for your summer of 2020.  Easy to make, ingredients not hard to find, and a perfect accompaniment to your favorite summer sides.  I like the combination of black beans with oats as the binder.  Robin Asbell introduced me to this idea.  My burgers are topped with a fresh cheese and mango chutney for a sweet and spicy punch.  Toasted English muffins smothered with an herby compound butter seals the deal for a fresh and summery taste.

Ingredients for the compound butter

Sliced Shallots.  You can soak the shallots in water to temper the sting for 5-10 minutes. 

Compound Butter Ingredients in the Food Processor.

Ready to form into a log.

Butter ready to be refrigerated, to ease slicing.

Veggie Burger Ingredients.

Spices, egg and seasonings all ready to process.

Adding beans into the mix.

Ready for the refrigerator.

Burgers hit the cast iron fry pan with a little neutral oil.

Toasted English muffins with compound butter.

Nice crust.

Dive in!

Ingredients:

3 Tbsp. of compound butter: recipe below

1 stick room temperature salted butter, 2 shallots (sliced thin), 1/2 cup parsley leaves, lemon zest (from one lemon), 2 tsp. Worcestershire Sauce, 1 tsp. of lemon juice, 1/2 tsp. of ground black pepper, 1/4 tsp of fine salt

1 can of black beans, rinsed or equivalent of 15.5 oz, drained and well-rinsed.

1 egg

1/2 cup of whole oats

2 tbsp. of your favorite Barbecue sauce

1 tsp. of cumin, 1 tsp. of paprika, 1/2 tsp. of pure chili powder (ancho or otherwise), 1/2 tsp. granulated garlic, 1/2 tsp. of kosher salt, 3/4 tsp. of liquid smoke (optional), 1/4 tsp. Aleppo (optional).

1/3 cup of Mango Chutney

4 oz of Cheddar, Montery Jack, Swiss or Munster cheese (grated or sliced)

Ripe Summer Tomato (optional)

4 Toasted Split English Muffins or soft rolls

Serves Four

Directions:

To make compound butter:  Place all the ingredients in the food processor.  Process for 30 seconds. Lay a slice of Saran wrap on counter abut 8 inches long.  Place the mixture at the bottom of Saran wrap about 2 inches from the edge.  Now you will form a log, without actually touching the butter. Shape the mixture by using the bottom edge.  Then roll the log up by rolling butter away from you. Twist the sides, and place in refrigerator to harden.  You can freeze the remaining butter, and use when needed.  Great on chicken or vegetables.

Place a 1/2 cup of oats in the food processor.  Pulse six times.

Add half of the black beans to food processor along with one egg, 2 Tbsp. of Barbecue Sauce, 1 tsp. cumin, 1 tsp. paprika, 1/2 tsp. ancho, 1/2 tsp. granulated garlic, 1/2 tsp. kosher salt, 1/4 aleppo, 3/4 tsp. liquid smoke (optional).  Process for one minute to form a paste.

Using a rubber spatula remove the black bean mixture into a large bowl, and add the remaining beans. Mix well. Prepare a dish with wax paper to place formed burgers on.  With cold wet hands prepare four patties.  I like to form two patties, rinse hands again, and form the remaining two.  If you are having issues, place the mixture in the refrigerator for thirty minutes to firm up before making the burgers. Just have patience, cool hands and it will work.

Wrap plate up with Saran, and place in refrigerator for at least one hour.  Burgers will keep for a few days, well wrapped.

Prepare you rolls or English muffins.  Toast and coat with compound butter while burgers are cooking.

Heat your favorite burger skillet on medium high. A nice well-seasoned cast iron works wonderfully here.  When ready drizzle in a coating of oil, and add burgers.  Cook 3 minutes on first side, and flip reducing heat slightly.  After 4 minutes add your cheese, and cover for 1 min to melt.  Burgers should feel firm to touch, when done.

If using tomato, place on bottom of prepped English muffin.  Slide burgers on bottom muffin, and top  generously with mango chutney, before adding top half.

Serving Suggestions:

Summer Corn, Pickles, Sweet Potato Fries, Cole Slaw or any of your favorite summer salads.

Pasta Primavera

Primavera, is defined as the "first flowering".  When we add pasta to the front of the word it means wonderfully light spring vegetables tossed with pasta in a creamy sauce. This recipe, is just that!           Below is an easy, light recipe that can either work as a main dish or a side.



Ingredients:  (For 2, double if 4)

4-5 oz of Pasta, such as rotini, penne or linguini

Vegetables for two such as: broccoli florets, asparagus tips, carrots (sliced into thin coins), green beans (cut into thirds), peas (fresh or frozen), red pepper (sliced into thin strips), halved grape tomatoes
Herbs such as dill, tarragon, basil and/or parsley (choose at least one up to all four)
2 cloves of garlic, minced
1 shallot, sliced thinly

3/4 cup of low-salt chicken stock
1/4 cup of grated Parmesan, shaved Parmesan (optional) for serving
1/4 cup of evaporated milk
Juice and zest of 1/2 lemon

1 tbsp of butter
1 tbsp of olive oil
salt & black pepper to taste


Directions:


Pre-cook pasta in well-salted boiling water 3 min. shy of al-dente.  Drain, rinse and set aside.

Prepare sauce:  Heat 3/4 cup of low-salt chicken stock, 1/4 cup of grated Parmesan cheese, 1/4 cup of evaporated milk, zest and juice of one lemon, salt and pepper to taste.  Bring to a boil, while lightly whisking.  Turn heat down to a simmer once boiling, stirring occasionally, for five minutes.  Then turn off heat, add herbs and set aside.

In a small dutch oven or medium sized skillet, heat butter and olive oil over medium heat.  Add sliced shallot and minced garlic, stir.  Add the vegetables that need the longest cooking time to the pan with 2 tbsp of water.  Cover and steam for 4-5 min.  Open lid, and add rest of vegetables with another tbsp of water to de-glaze. Stir. Keep warm.

Warm pasta bowls, while re-heating your sauce.  Next, add pasta and sauce to vegetables. Turn up heat to medium.  Bring to a gentle boil, stir.  Reduce slightly.  Taste and adjust salt and pepper.

Spoon into bowls, top with a little shaved cheese, drizzle of great olive oil, few basil leaves or extra minced parsley.

Ingredients for my Primavera.

Vegetables ready for their saute.

Making the Sauce.

Ready to plate!