Spicy Summer Squash Soup

I apologize for being so slack on posting recently!  I've been so inundated with food, it's been hard to keep up with everything.  I've often been cooking three or four dishes at a time and when I get to the end, I realize that I totally forgot to take pictures along the way.  The photography is still lacking...but hopefully I'll get better one day!

This recipe is adapted from one that I found in this month's edition of Whole Living magazine.  The original recipe does not call for jalapenos, but I have a bunch of peppers in my garden right now, and this was a perfect opportunity use one!  I actually used a type of pepper called Biker Billy, which is supposedly hotter than a jalapeno.  I also left the seeds in, so that made it hotter.  So if you like hot stuff, add one or two jalapenos (or other type of pepper).  If you're looking for something more bland, skip the pepper entirely and it should be fine.

• 1 tablespoon grapeseed oil (or olive oil)
• 1 yellow onion
• 5 cloves garlic
• 1/2 cup cilantro stems + cilantro for garnish
• 3 teaspoons coriander
• 1 jalapeno (optional if you don't like spicy food, or feel free to add more if you like spicy!)
• 5 summer squash
• 3 cups water
• Juice of 1 1/2 limes
• Salt and pepper to taste

----

1.  Heat oil and cook chopped onion for about 5 minutes.  Add garlic, cilantro stems and coriander and cook about two minutes longer. 

2.  Add chopped squash and chopped jalapeno and cook for a minute or two.  Add water and a few pinches of salt.  Depending on the size of your squash, you may need to add more or less water (make sure it is just over the top of the squash).  Bring to a boil and simmer for about 15 minutes or until squash is tender.

3.  Remove from heat.  Add juice from one and a half limes, and salt and pepper to taste. 

4.  Blend (Note: If you don't have a hand blender, make sure that's next on your list to purchase.  They are awesome and will make this recipe a lot easier!  If you have a regular blender, make sure the soup has cooled a bit and don't fill it all the way when you blend.  But really, get a hand blender!  The Cuisinart ones double as a mini food processor and are so handy!).

5.  Garnish with cilantro.  Soup can be served hot or cold.

Zucchini Noodles with Tofu and Tangy Peanut Sauce

I got this great recipe suggestion from my pal Christine.  It turned out really well!  We've been getting a ton of squash and zucchini from the CSA, so I'm always looking for creative ways to use it.  I used tofu instead of chicken, but if you eat meat, I'm sure this would be good with chicken too.

Recently, my friend Wendi reminded me that olive oil becomes toxic when you heat it.  It's really intended for dressings and things of that nature, so I  have made the switch to grape seed oil.  I actually like it a lot better and I like the idea of avoiding toxins whenever I can.  So feel free to use olive oil or another kind of oil in place of the grape seed oil if toxins don't bother you.

• 1 package of extra firm tofu
• 1 tablespoon of grape seed oil
• 4-6 medium-sized zucchini and summer squash
• 2 large carrots
• About 1/4 cup chopped cilantro 
• About 1-2 tbsp sesame seeds

Peanut Sauce:

• 1/2 cup peanut butter 
• 1 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 tsp minced garlic (or more)
• 1/2-1 tsp granulated sugar (depending on taste) 
• At least 1/4 cup water (add 1-2 more tablespoons depending on texture)

----

1.  Cut your tofu into small pieces and begin to cook (Note: I've always struggled with cooking tofu.  I added a small amount of grape seed oil to a pan over very low heat.  I kept the tofu cooking the entire time I was making the rest of the dish, flipping it every few minutes to prevent the tofu from sticking.  It turned out very crispy and good!)

Tofu

2. Next, make the peanut sauce by whisking all the ingredients together in a medium bowl. Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.

3. Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables. If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons. Julienne all the vegetables, keeping the carrots separate from the squash and zucchini. 

Carrots from the CSA

Squash and zucchini from the CSA too!

 4. Briefly blanch the vegetables in a pot of boiling water by adding the carrots first for about 2-3 minutes, and then adding the zucchini and squash for another 1-2 minutes (it gets tender very quickly). Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.  (It is really important to make sure all the water is drained out or your dish will be a soggy mess)

5. Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with the tofu, then the peanut sauce, and chopped cilantro and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).

Topped with cilantro from the CSA as well

Yellow Split Pea Salad with Cilantro Pesto

So this recipe is loosely related to anything that I got from the CSA this week, but I love it and I did have some fresh lettuce to go with it.  We also have an absurd amount of cilantro growing in our yard that needed to be used.  Fresh cilantro is amazing!  We bought one plant a few years ago and it has turned into at least 15 plants without any effort on our part. 

I wasn't sure whether or not to include a picture because I realize it does not look all that appetizing.  But I promise it's good.  My husband tells me he gets picked on at worked for all the healthy food he eats, but he shared this with some co-workers a while back and they asked for the recipe.  I consider that a success.

The cilantro pesto calls for freshly grated Parmesan.  Let me get on my cheese soapbox for a few minutes.  Please, buy a block of Parmesan cheese and grate it yourself!  I prefer using a microplaner, but a regular grater will do just fine.  Please do not buy that disgusting pre-shredded cheese.  It is full of chemicals and other nasty stuff to prevent it from clumping.  Like wood pulp.  I know it's easier, but it's gross and not good for you.  Freshly grated cheese tastes totally different and very yummy!  And also, don't buy reduced fat cheese.  Buy real cheese.  If it's reduced fat that means they have taken something out and replaced it with something unnatural and disgusting.  Calories are something humans created and do not matter.  If you eat real, whole food you'll lose weight without counting a single calorie.

Moving on....this is another fabulous recipe from 101 Cookbooks!

• 1 cup raw pumpkin seeds, toasted (divided) 
• 1 bunch cilantro leaves and stems, well washed and lightly packed
• 1/3 cup Parmesan cheese, freshly grated
• 3 medium cloves garlic, peeled
• juice of 1 medium lemon
• 1 serrano chile pepper, minced (2 jalapenos will work just fine if you can't find a serrano.  If you like things spicy you can easily add more...I usually do)
• 2/3 cup extra-virgin olive oil
• 4 cups cooked yellow split peas
• 2 handfuls lettuce, torn into bite-sized pieces

 ----

1.  To cook the dried yellow split peas bring 6 cups of water to a boil in a large saucepan, add 2 cups (rinsed) dried split yellow peas and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside. 

Yellow Split Peas

2. Make the cilantro pesto by blending 1/3 cup of the toasted pumpkin seeds, the cilantro, Parmesan cheese, garlic, lemon juice, and chile pepper with a hand blender, food processor or standard blender until smooth. Continue blending as you gradually drizzle in the olive oil until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two or salt if needed.

Freshly cut cilantro from our garden in the food processor! 

3. In a large bowl toss the yellow split peas and remaining pumpkin seeds with the pesto until everything is coated. Add the lettuce and gently toss again (or you can serve this on top of the lettuce if preferred).

Serves 6 or so.

Health Benefits 

Yellow Split Peas - Split peas have soluble fiber, resulting in lower blood sugar and cholesterol.  This can also help with conditions like irritable bowel syndrome and diverticulosis. A single cup of cooked dried peas in your daily diet provides 65.1% of the recommended daily fiber. They also provide a good amount of protein, two B-vitamins, and several important minerals. Peas also include isoflavones, which are helpful in reducing the risk of breast and prostate cancer.  More info here.

Pumpkin Seeds - Also called pepitas, these are a very healthy snack!  Be sure to buy raw ones and not the flavored processed ones you find in a lot of stores.  For men, they can help with prostate health and with bone protection.  Because they are high in zinc, pumpkin seeds are a natural protector against osteoporosis. Low intake of zinc is linked to higher rates of osteoporosis.  They also contain L-tryptophan, a compound naturally effective against depression.  1/2 cup of pumpkin seeds contains 92% of your daily value of magnesium, a mineral in which most Americans are deficient.  Pumpkin seeds effectively reduce inflammation without the side effects of anti-inflammatory drugs as well.   Visit here or here for more info.