Tag Archives: Zucchini

Book Club: Vegetable Soup On A Foggy, Crisp Night

Wednesday night was book club, with an evening of dense fog and a light drizzle after a day of welcome rain.  I always bring something homemade to our gatherings, and try to make it gluten and dairy-free for one of our members. After taking stock of what was in the house, I discovered that I had everything to make a vegetable soup – perfect for our mountain weather! While it takes some cooking time, it is easy to put this soup together. It is chock full of fresh vegetables (carrots, onion, celery, zucchini, yellow squash, snap peas) and has a delicious, rich and chunky tomato broth. Typically, cooked pasta is added to vegetable soup, but I used garbanzo beans (chickpeas) because of their great flavor and nutritional value – they were a big hit. This is a versatile recipe and even better with spinach; had there been some on hand it would be in the soup. Other substitutions are frozen vegetables, or angel hair or ditalini pasta (Mary and Nada enjoyed their soup with a bed of angel hair pasta). A flavor secret: the longer cooking time allows for a parmesan rind to melt into the soup, giving it a rich deep base. This batch was sans the cheese rind for Sybil, and grated parmesan cheese was served on the side.

What books have we been reading, you ask? Wednesday night we discussed “Someone Knows My Name” by Lawrence Hill, which was September’s selection. And for October, we are reading “Unbroken” by Laura Hillenbrand.

For more information about these thought-provoking reads, click on each image.

One of the benefits of being in the kitchen: The cook always gets to do a taste test!

And of course I had to make something crispy to top the soup – a whole grain boule from our freezer was the perfect candidate for some homemade croutons. They are so much better than store-bought and only take a few minutes to make. Any type of bread will do and I use my trusty toaster oven for the task, but the broiler will work just as well. If the bread is frozen and you have a paper sandwich bag, it can be harmlessly defrosted in the microwave (see recipe for details). For salads, the croutons are even better if you brush the bread with your favorite vinaigrette recipe – the same as what you are using to dress the salad. Along with some freshly grated parmesan cheese, the croutons are a delectable garnish.

What good books have you read lately? We’re always looking for  interesting novels to read, so please leave a comment and pass on any of your favorites. I would love to hear your thoughts. I am hosting book club next month and look forward to sharing the love, direct from my kitchen!

Eat well and share the love!

Vegetable Soup with Homemade Croutons (print recipe)
Recipe: Melissa Schenker/Foodie for Two
For Book Club: Makes enough for 6 servings, or 12 small servings
Recipe can be reduced by half for a smaller portion

Ingredients:
Olive oil
½ medium sweet onion, diced into ¼ inch pieces
1 large zucchini, diced
1 medium yellow squash, diced
1 large carrot, peeled and diced
2 stalks celery, diced
Large handful of sugar snap peas, chopped
1 teaspoon herbs de Provence OR Italian herbs
Salt
Fresh ground pepper
1 medium garlic clove, minced
28 oz. can of fire-roasted crushed tomatoes
5 cups vegetable broth (or water)
1 can garbanzo beans, drained and beans well rinsed
1 small rind of Parmigiano Reggiano, or Parmesan (substitute: 2-inch piece of parmesan)
Croutons
4 to 5 thick slices of any good bread*
¼ cup extra virgin olive oil
Salt
Fresh ground pepper
Grated Parmesan cheese
Garnish
Homemade Croutons
Freshly grated parmesan cheese

Directions:
In a 6-quart Dutch oven, add 1 tablespoon olive oil and heat over medium-low heat. Add the vegetables along with the herbs de Provence, ¾ teaspoon salt and a good pinch of pepper; stir well, cover pot with the lid and sauté for 30 to 40 minutes, stirring often, until vegetables are soft.

Add the minced garlic, stir well and let cook for 1 minute. Stir in the tomatoes, vegetable broth (or water) and garbanzo beans along with ¾ teaspoon salt, another good pinch of pepper and the parmesan rind or piece of cheese. Increase heat to medium and let simmer gently, uncovered, for another 1 to 1½ hours.

Croutons: Brush both sides of bread with olive oil, season lightly with salt and pepper, toast or broil until both sides are lightly golden. Rub one side with the garlic clove and dust both sides with grated parmesan cheese. Return slices to toaster oven or broiler and toast again until both sides are golden brown, let cool slightly and cut into bite-size pieces.

Serve the vegetable soup hot, and garnish with a few croutons and some freshly grated parmesan cheese.

* Croutons – To defrost frozen bread in the microwave: Place bread in a paper sandwich bag, fold down top to close and microwave (on half power) for 1 minute increments until just starting to defrost, about 2 minutes for a whole boule. Use a serrated knife to cut into slices.

  • More vegetables to add, fresh or frozen: Bell Pepper (red, yellow or orange), Green or Yellow Green Beans, Steamed or Blanched Cauliflower florets, Spinach (add with liquids).

Last Sunday we took a drive to see the changing colors of Fall……. Murphy and I followed in the SUV (I imagined it was a Porsche 911 while driving through the curvy mountain roads, keeping up with the bikes) while David and friends rode their motorcycles through some of Colorado’s high passes. It’s beautiful here!

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Veggies Galore: Calabasitas for Dinner

Calabasitas is something I haven’t made in a while – it used to be one of my mainstays.  I guess that happens, you make certain dishes all the time then the recipe fades away for a bit only to be rediscovered later.  Calabasitas is like a Mexican version of ratatouille only it cooks in less time.  My version has fresh zucchini, yellow squash, sweet corn, (I’m proud to add that all three are Colorado-grown!) onions, Poblano pepper, tomatoes and cheese.  My secret ingredient is a pinch of dried Italian herbs, which brightens up the flavors.  The vegetables are sautéed until tender and it’s finished off with some cherry tomatoes, melted sharp cheddar cheese, queso fresco and cilantro.  Even though it has all vegetables, it’s a hearty and filling meal.

Coloradans like to brag about the good produce that is grown in our state – we are especially proud of the Palisade peaches and the sweet, tender Olathe corn from the Western Slope.  The peaches aren’t available yet but I did see the Olathe corn in the store and snatched some up.  For more flavor I grilled the corn but you don’t have to, in fact this is great with frozen corn kernels when fresh is out of season.  The vegetables take about a half hour to sauté, and I love that there this is melted cheese on top.  It adds a velvety richness and lots of flavor.  I served mine in individual serving dishes but you can serve it directly from the skillet; sprinkle the tomatoes and grated cheese on top of the vegetables and put the skillet under the broiler for a minute or so until the cheese gets nice and bubbly.  Add the garnishes and serve with warm corn tortillas – dinner is ready. 

Eat well and share the love!

Calabasitas
Recipe: Melissa Schenker/Foodie for Two
Serves two foodies

Ingredients:
1 ½ cups cubed zucchini (half-inch sized cubes)
1 ½ cups cubed yellow squash (half-inch sized cubes)
½ cup diced Poblano pepper (about half a large pepper)
1 small onion, diced
1/8 teaspoon dried Italian herbs
1 small garlic clove, minced
1 corn on the cob, kernels removed (or ½ cup frozen corn)
Olive oil
Kosher salt
Fresh cracked pepper
Topping
5 to 6 cherry tomatoes, halved and quartered,
  or 4 tablespoons diced tomato
1/3 cup grated sharp cheddar cheese
2 tablespoons queso fresco cheese, crumbled
fresh cilantro leaves
fresh cracked pepper
2 to 3 warm corn tortillas
Optional: jalapeno rounds, thinly sliced

Directions:
Heat a large oven-proof skillet over medium heat.  Add about 2 tablespoons olive oil, just enough to coat the bottom of the pan.

When the oil is warm, add the chopped zucchini, yellow squash and Poblano peppers to the pan; season with ½ teaspoon salt and 1/8 teaspoon pepper and stir well.  Sauté vegetables for five or six minutes and add the onions.  Add a drizzle of olive oil around the edge of pan along with a good pinch of salt and 1/8 teaspoon Italian herbs.  Sauté for another 20 to 25 minutes until vegetables are soft and tender.  Add the minced garlic and let cook for 30 seconds, stirring often.  Stir in the corn kernels and let heat through, about 2 minutes.  (If the corn is frozen, let cook for 5 or 6 minutes until corn is heated through)

Turn the oven broiler to high.  Sprinkle the tomatoes over the vegetables and follow with the grated cheddar cheese.  Broil for 2 to 3 minutes until cheese is bubbly.

Garnish with crumbled queso fresco cheese, fresh cilantro leaves and fresh cracked pepper (optional: thinly sliced jalapeno rounds).  Serve hot with warm corn tortillas.

  • Optional Flavor Boost – Quick Grilled Corn: Heat grill to medium-high. Remove husks and silk from corn.  Lightly coat the corn cob with olive oil and season lightly with salt and pepper.  Grill corn, turning often, for 5 to 8 minutes until the kernels start to soften and get browned. 
  • Safely remove kernels from corn with chef’s knife lay grilled corn on cutting board and place your hand flat on top, with index finger and thumb in the middle of cob (not hanging over the cutting side).  Slice knife down the side of the cob, parallel to the corn, to remove kernels.  Keep turning corn until all kernels are removed.