Haitian Independence Soup

1 large butternut squash, peeled and cubed

1 Tbsp. sugar

1 Tbsp. olive oil

1 yellow onion, small diced

2 carrots, small diced

3 ribs celery, small diced

1 turnip, peeled and diced

1 large potato, peeled and diced

2 cloves garlic, minced

1 bunch cilantro, roughly chopped

1 cube vegetable bouillon

SOFTEN: Place cubed butternut squash in large pot.  Cover with water and add sugar.  Bring to a boil.  Simmer until squash is completely softened (15-20 minutes).

PUREE: Using an immersion blender (or blender or food processor) puree water, sugar and butternut squash combination until smooth.  Set aside and keep warm.

SAUTE: Heat 1 spin of olive oil over medium heat in a large pot.  Add carrots, celery and onion.  Saute until softened (5-7 minutes).  Add turnips, potatoes and salt & pepper (as desired).  Stir and cook for another few minutes (3-5 minutes).  Add garlic, stir and cook one additional minute.

SIMMER: Add butternut square puree to the other veggies.  Add water to desired consistency, if needed.  Add bouillon cube, salt, pepper and cayenne pepper to taste.  Stir in cilantro.  Simmer together, the longer the better (at least 15-20 minutes).

Adapted from Chantal Powell in Soup & Bread Cookbook

This is the first recipe in the newly published Soup & Bread Cookbook.  For those of you who are unfamiliar with Soup & Bread, be sure to check them out.  S&B was started by Martha Bayne who was bored of spending cold, not-so-busy Wednesday nights tending bar at The Hideout so she invited some friends by to make some soup, share, mingle and eat.  She encourages local professional and amateur chefs to bring crockpots filled with their favorite soup or some tasty loaves of bread to share.  Everyone pitches in a donation which is then given to local charities, particularly the Chicago Food Depository.  She also has plenty of tips for getting similar initiatives started in other cities.   S&B is a great homage to soup itself, which has been building community, stretching foods to help ease hunger and keeping us warm through many winters.   Be sure to come out for the next S&B series in Chicago which starts this January.   The S&B Cookbook is a compilation of favorite soups brought to S&B over the years, with helpful tips and entertaining stories on using soup to foster community building.

This recipe is absolutely delicious.  Adding just a touch of sugar to the butternut squash as it boils adds a subtle sweetness, almost similar to sweet potatoes.  I added a little cayenne pepper which created a nice balance of spicy and sweet.  I love the simplicity, adding only cilantro to spice it up; yet simmering the cilantro into the soup prevented the cilantro from overpowering the it which I’ve found cilantro has a tendency to do.  Great start to an excellent cookbook.  More soup recipes to come..it’s only November.

Easy Summer Pico de Gallo

3 tomatoes, chopped

1 red onion, finely chopped

2 mangos, peeled, seeded and chopped

1-2 jalapenos (depending on your spice-tolerance/preference), seeded and finely chopped

3 tablespoons cilantro, chopped

1 lime

2 avocados

1. Combine chopped tomatoes, red onion, mango, jalapeno and cilantro in a medium-sized bowl.  Add fresh-squeezed juice from 1 lime.  Stir to combine.  Add salt to taste.  Place mixture in the refrigerator until ready to serve, preferably overnight.

2. Before serving, add chopped avocados and stir to combine.  Serve with tortilla chips.

I have to give primary credit for this recipe to Mary McMullin who asked me to come up with a salsa to serve with simple grilled chicken breasts, using her 2 mangos, a few tomatoes and an avocado.  I insisted that we add onion and jalapeno to spice it up and have since added the lime which helps to preserve the ingredients and adds a nice citrusy splash.  I just served this on a camping trip in Michigan.  I divided the batch into two servings, tossed them in the cooler and added 1 avocado per serving to keep it fresh.  Great way to use those farmer’s market tomatoes and serve a big crowd.  You can also mix it up by adding different peppers such as any bell pepper or chipotle peppers in adobo sauce.

Southwestern-Style Shrimp Taco Salad

• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons maple syrup
• 2 teaspoons chipotle hot sauce
• 3/4 pound medium shrimp, peeled and deveined
• 2 ears shucked corn
• Cooking spray
• 1 cup chopped romaine lettuce
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained
• 3 plum tomatoes, chopped
• 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
• 1/3 cup light sour cream
• 1/4 cup diced peeled avocado
• Lime wedges (optional)

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Margee Berry, Trout Lake, Washington, Cooking Light
MAY 2010

One of my Summer 2011 cooking goals is to move beyond the basics of brats and burgers on the grill so this recipe was a great way to get started.  The most novice of grillers could easily perform the grilling part of this recipe.  I prepped all of the ingredients for the salad, created the marinade and prepared the shrimp and corn before heading outside to grill.  I didn’t have to make a single trip back upstairs which is always appreciated since I live on the third floor and our grill is in the yard.  My boyfriend and I also had time to sneak in two games of bags while the grill heated up and the food cooked.  We got to spend some time outside in the fading sunlight, have a few beers and when we were done, it was a snap to throw it all together.

The marinade is delicious in its own right.  We had a full pound of shrimp so we snacked on a few while we were cooking and they were absolutely delicious.  The Chipotle hot sauce and fire-roasted corn add a nice smoky spice to the entire dish.  It was a lovely bit of summer…

and then it snowed overnight.  My poor garden!

Poached Halibut with Lemon-Herb Sauce

• 3  tablespoons  olive oil
• 1 1/2  tablespoons  chopped seeded jalapeño pepper
• 1  tablespoon  grated lemon rind
• 1 1/2  tablespoons  fresh lemon juice
• 4  teaspoons  chopped fresh cilantro
• 4  teaspoons  chopped fresh parsley
• 1/2  teaspoon  salt
• 3  lemon sections, finely chopped
• 6  cups  water
• 1  teaspoon  salt
• 1/2  teaspoon  black peppercorns
• 2  green onions, coarsely chopped
• 1  parsley sprig
• 1  cilantro sprig
• 4  (6-ounce) halibut fillets

1. Combine first 8 ingredients.

2. Combine water and next 5 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.

Deborah Madison, Cooking Light, JANUARY 2011

This recipe was such a pleasant little surprise.  I’ve never actually poached fish before as I usually opt for grilling, pan searing or broiling so I was weary of dunking my lovely cuts of fish in a bath of boiling water.  Delicious!  The slightly seasoned water actually allowed the fish to cook while retaining full moisture and added just a hint of the flavors which are so fully enhanced by the sauce.  And the sauce!  What a nice hint of summer in the midst of sub-zero temperatures.  You could distinctly taste the parseley and cilantro  and the jalapeño adds the perfect heat.  The lemon added the perfect amount of sunshine into my night.  This sauce could be an excellent complement to most any fish.  In fact, I actually used tilapia instead of halibut because halibut was running at $22.00/lb. at the store and it was just perfect.

The total cook and prep time was less than 20 minutes yet the dish packed in a full and vibrant flavor.  I served it with steamed green beans tossed in olive oil with a little salt and pepper and some roasted veggies, but it could go with almost anything.  This versatile dish will become a staple dish at my house for sure.

Vegetarian Country Captain

• 1  tablespoon  canola oil
• 1 1/2  cups  finely chopped onion
• 1 1/2  cups  diced peeled Granny Smith apple (about 1/2 pound)
• 1  tablespoon  all-purpose flour
• 1  tablespoon  curry powder
• 3  garlic cloves, minced
• 2  cups  organic vegetable broth
• 2  tablespoons  mango chutney
• 2  tablespoons  whipping cream
• 1/2  teaspoon  kosher salt
• 3  cups  cauliflower florets
• 2  cups  frozen shelled edamame (green soybeans)
• 3  cups  hot cooked long-grain white rice
• 1/4  cup  dried currants
• 1/4  cup  sliced almonds, toasted
• Chopped fresh cilantro (optional)
• Sliced green onions (optional)

1. Heat a large, heavy nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chopped onion, and cook for 7 minutes or until tender, stirring frequently. Add apple; cook for 5 minutes, stirring frequently. Add flour, curry, and garlic; cook for 1 minute, stirring constantly. Add broth, and bring to a boil. Reduce heat, and simmer for 2 minutes or until slightly thick. Stir in chutney, cream, and salt. Add cauliflower and edamame; cook for 8 minutes or until cauliflower is tender, stirring occasionally.

Serve over rice, and top with currants and almonds. Garnish with cilantro and green onions, if desired.

Jeanne Kelley, Cooking Light, January 2011

This was the first I’d ever heard of Country Captain, but I love curry dishes so I had to try it.  According to Sam Sifton, Culture Editor at The New York Times, Country Captain is rumored to have originated in the Southeastern coastal region, carried across the Atlantic by spice traders back in the 17th or 18th century.  It was later popularized by Franklin D. Roosevelt who is said to have been a big fan.  The dish typically consists of pan-fried chicken and peppers in a curry sauce and is served over rice.

My guess is that the Southern die-hards would scoff at this vegetarian adaptation and I might agree that a chicken version would make for a more well-rounded and generally satisfying dish.  Nonetheless, I thought this was a nice go-to for weeknight, low-key cooking and it packs a major veggie punch which nobody can complain about in the Midwest, mid January.   I’m also always happy to find a new one-pot dinner idea.  I served the Country Captain over jasmine rice with almonds, cilantro, green onions and a dab of Greek yogurt.  I might also recommend adding a touch of cayenne pepper as it simmers to spice it up a little.

Sifton, Sam.  Demystifying Demystifying Country Captain, the one-dish wonder of the coastal South.  The New York Times: http://www.nytimes.com/2009/01/25/magazine/25food-t-000.html

Cheese and Shrimp-Stuffed Poblanos

• 1  red bell pepper
• 8  poblano peppers
• 2  tablespoons  olive oil
• 1  pound  peeled and deveined medium shrimp, chopped
• 1/2  teaspoon  salt, divided
• 5  garlic cloves, minced
• 1 1/2  tablespoons  all-purpose flour
• 1/4  teaspoon  ground red pepper
• 1/2  cup  half-and-half
• 3/4  cup  fat-free milk, divided
• 3/4  cup  (3 ounces) shredded Chihuahua cheese
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons  fresh lime juice

Preparation

1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.

Cooking Light, January 2010

This is one of my all-time favorites.  It is incredibly spicy, definitely not for the weak in tongue (or stomach).  I recommend serving over a plate of my Spanish Rice recipe.  The grains of the rice combined with the dairy in the shrimp/cheese blend tame the heat a little.  You could also serve as an appetizer for a special occasion (or no occasion at all – the best time for indulging).   This was the first recipe I made since I got back from California and an awesome way to jump back into cooking after a little reprieve.  It combines my favorite spanish flavors, reminding me of chile rellenos and ceviche all rolled up in one.  Note that the roasting and peeling of the peppers takes a little time and effort, but it is worth the wait.  I made it on a weeknight after work and went to a show after so it’s not too bad.  I recommend serving with a lighter ale (such as Floyd’s Gumball Head or Pride and Joy) or a dry white wine.  Great for company!