I am recovering from a migraine, so I made my daughter rice and a scrambled egg for dinner. I didn’t have it in me to fight with her, she can eat a balanced meal another day. I had leftover squash soup.
Monthly Archives: October 2012
Farmhouse baked ricotta
By Nina Max in uncategorized
Farmhouse Baked Ricotta is a lovely little recipe from Amanda over at Easy Peasy Organic. It’s simple, versatile, relatively quick and a favorite of mine. An added bonus, as Amanda points out, is that it uses up that extra ricotta that would otherwise be likely to go moldy in the fridge.
I don’t think I’ve ever made the recipe exactly, I generally forget to buy at least one of the ingredients, but it never seems to matter. I’ve substituted potatoes for the sweet potatoes (boil them first until almost cooked through or they will be undercooked). The recipe says you can use any sharp, hard cheese, this time I used a pecorino and cheddar mix. Manchego works well too. You can also use any herb for the herb sauce, the basil version is wonderful. Tonight I used arugula since I’m still trying to make it through the bounty of last week’s csa greens. It was a great alternative, I added a little lemon juice as well as the rind, and it was delicious.
Soup!
By Nina Max in uncategorized
My good friend Britta, who encouraged me to start this blog, emailed me about soup this past weekend. What do I have against soup? She wanted to know. She even provided a recipe, which I will try sometime. I have nothing against soup. I think however, that I might be a bit reluctant to let go of summer. Perhaps that’s why today, on a day that still felt safely un-fall like, I decided to make soup. Plus, I have a lot of csa veggies to use up.
• Squash Soup (for Britta) •
1 spaghetti squash
olive oil
3 tablespoons butter
1 medium yellow onion, coarsely chopped
4-6 carrots (depending on size), peeled and chopped
1 small tomato, cored and coarsely chopped
1 cup corn kernels (I used frozen organic sweet corn)
1 32oz carton broth (veggie or chicken)
1/2 teaspoon cumin
1/8 teaspoon nutmeg
1-2 tablespoons miso paste
2 teaspoons sugar
crusty bread (optional)
creme fraiche (optional)
Heat oven to 350 degrees. Halve the squash lengthwise and remove seeds with a spoon. Place on an oiled baking tray, cut side down, and bake for about an hour, until soft when pierced with a knife. Remove from the oven and let cool so that it’s handleable. Melt the butter in a large heavy-bottomed pot. Add the onion and cook until soft and translucent, add the carrots, corn and tomato and cook for a couple of minutes. Scoop the flesh out of the spaghetti squash skin with a spoon. Add squash, cumin, nutmeg, broth, 1 tablespoon miso paste and sugar to pot. Simmer for 15 minutes. Turn off heat and blend with a stick blender until it’s as smooth as you like. Season to taste with additional miso (for saltiness) and pepper. Serve with grilled bread and a dollop of creme fraiche. Note: My guess is that you could skip the tomato, and if you did you could also skip the sugar. I just had to use the tomato, it wasn’t going to last.