Wednesday, October 6, 2010

I blinked a few weeks ago and now suddenly it’s October and I’m tracking leaves and mud into my apartment and cursing myself for not thinking to bring a jacket. With this colder weather comes the craving for heartier, warmer meals full of greens and gourds.
Mmm soup. 


Vegetarian MinestroneDoes anyone else get Olive Garden flashbacks from the word “minestrone”?1/2 large yellow onion, chopped2 cloves garlic, chopped1 large tomato, chopped2 carrots, chopped1 red pepper, chopped2 cups kale, chopped2 cups of dry pasta (I used Ditalini)2 tbls dry oregano1 tbls dry basil1 1/2 containers vegetable stocksalt & pepper to taste2 tbls olive oilIn a large pot, saute onion and garlic in olive oil until tender. Pour in vegetable stock and bring to a simmer. Add tomato, basil and oregano. Add red pepper and carrots. Salt and pepper to taste. Add in dry pasta and continue to simmer until al dente. Finally, stir in kale and remove from heat. Season to taste and serve immediately. A few notes: I mistakenly did not use enough liquid, and once the pasta started absorbing, it quickly started to disappear. Feel free to add a bit of water (and reseason accordingly) prior to adding the pasta.
 

Squash Soup with Thyme and Honey1/2 large yellow onion, chopped2 cloves garlic, chopped1 squash, rind(?) removed, chopped (I used Spaghetti Squash.. more on that later)1 1/2 tbls honey1 tbls fresh thymeolive oilsalt & pepper to tastewater In a small pot, saute onion and garlic in olive oil until it starts to brown. Add in chopped squash and cover with water. Season with salt & pepper and bring to a boil. Turn down to a simmer and cook until squash is soft. Add thyme and honey and stir. Continue to simmer. Once everything is incorporated, turn off heat and let cool.Use a hand blender, blend soup until smooth consistency. Return to heat and simmer until soup is at the thickness you prefer. Serve.
Some notes: My mom used to make us “spaghetti” using spaghetti squash as the noodles. I can’t remember the squash being bitter, but this soup had a bit of a bitter aftertaste. Next time I would probably use a different squash – butternut perhaps? I’d love to update you on what I’ve been up to since the last time I did a proper post, but there’s been too much to cover. Instead I’ll just share some of my favorite photos from the last few weeks and let you come to your own conclusions.






The next few weeks are full of birthday celebrations, visitors & house guests, some CMJing and the start of my photo class (ack!) I love fall.





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