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

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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.

Squash Tacos

Summer squash seems to be hitting it's peak right now, and I've had more than I know what to do with most weeks.  I stumbled across this recipe and thought it was worth trying out.  It wasn't my favorite squash recipe ever, but I suppose if I had taken the time to make corn tortillas from scratch as the recipe suggests, it would have been better.  But, I didn't have that kind of time, so organic tortillas from Whole Foods had to suffice (I'm breaking my rule of not eating food that comes from packages more often than I would like recently, ugh).  There are no lovely pictures of the squash in the tortillas because they totally fell apart.  Flour tortillas may have been a better choice, but I have to stick with corn to avoid gluten.  Just make sure you don't get too much of the liquid in the tortillas and you should be fine. 

Fresh organic squash from the CSA

• 4-6 yellow crookneck squash
• 1 cup of fresh dill, minced
• 1 red onion, minced
• 1 shallot, minced
• 1/2 cup crumbled feta
• 1 tsp grapeseed oil (or olive oil)
• 1 tsp red wine vinegar
• 1 tsp dijon mustard
• salt/pepper
• chopped kale or other green

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1.  Cut squash into small diced bits. 

2.  Combine with minced red onion, shallot and kale over medium heat with the olive oil and vinegar. Coat and stir until you get a bit of steam going, about 3-4 minutes. Remove from heat, mix in dill, mustard, and salt and pepper.

3.  Mix feta into the squash mixture and toss with a bit more salt and pepper.

Health Benefits

I found these tidbits about dill here:

1. Dill can be use as a digestive aid. The dietary fiber is believed to calm an upset stomach, reduce acid reflux, and prevent diarrhea. If you need a little help in this area, toss some fresh dill on your salad.

2. When dill leaves are the brightest green they have the strongest ability to fight free radicals. These are environmental toxins found in such things as second-hand smoke and air pollution. Reducing the amount of free radicals you are exposed to is linked to preventing hair and skin damage, heart disease, and a range of cancers.

3. Surprisingly dill has been used for centuries in preventing bacterial overgrowth. Like its pungent friend, garlic, dill is a natural antibiotic. Maybe the stronger an herb smells, the higher the antibacterial properties? That's something to look into later. What is for sure is that chewing on some dill seeds helps prevent bad breath by fighting bacteria. Conversely, chewing on garlic will most definitely not help halitosis.

4. As great plant-based source of calcium, dill promotes bone and tooth health. Be sure to pair this with a generous helping of Vitamin D from (safe) exposure to sunshine to beef up the bone benefits.

5. The seeds and essentials oils have long been used as a calming aid and a cure for insomnia. A tea steeped of warm water and dill seeds is said to calm a colicky baby. And for adults dill is traditionally used in conjunction with chamomile to promote a restful night sleep.

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)

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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

A Garden Update

I've been bad about posting recently, but wanting to share a quick garden update!  Things are starting to grow like crazy.  I harvested my first squash this past weekend, which was pretty exciting.

Garden #1.  Squash, zucchini, peppers, eggplants, tomatoes and cucumbers.

Tomatillas!  This is one I started inside from seed.  I can't believe how big it has gotten!

Also super excited to see how much my tomatoes have grown.  I also started these inside from seed so that makes it even more fun to watch grow.

Cucumbers starting to grow like crazy.  Put a fence up for them to climb on this weekend.  You can't even see the cilantro that is growing between them.  So far, the cilantro has been great at keeping pests away.  I hope I'm not jinxing myself, but there isn't the slightest evidence of bugs or anything.

Tomatoes will be ready to harvest soon

And now we come to the sad part of my garden update.  My squash seems to have been invaded by squash borers :(  These are nasty little suckers that kill your squash.  A number of my squash plants have died, and some look to be on their way out soon.  The thing that is really tricky is that they get into the stem of the plant, but you can't tell until they have already damaged it and the plant is starting to die.

Rough looking squash that I planted too close together.

A pretty squash blossom!

Patty pan squash, my favorite!

Baby zucchini

Yellow crookneck squash.

Onions, peppers and brussel sprouts

A random smattering of plants I planted too close together.  I had some leftover tomato seedlings that I didn't want to throw away, so I planted five of them and they have grown like crazy in a week.  Also some heirloom plants that I bought at the Clemson farmers market.  And then I learned about cross pollination, woops.

Pepper!

More peppers!

Poblano peppers

Thai chile peppers ready to be harvested.

That's all for now.  We're supposed to get a bunch of rain this week, so hopefully it will help my garden grow even more!  If anyone has any organic suggestions about dealing with the squash bugs, let me know!

Broccoli Gribiche

Another fabulous recipe from "Super Natural Every Day" by Heidi Swanson.  I had a ton of broccoli from the CSA, and also had some local, free range eggs from The Happy Berry.  This looked like a great recipe to try.  Again, Heidi didn't disappoint and I loved this recipe!  It was even better after sitting in the refrigerator overnight.

I didn't have any tarragon and I substituted garlic scapes for the chives.  I got the scapes from the farmers market in Clemson last week and was so excited to use them!  I definitely recommend using scapes if you have them/can find them.  I also couldn't find fingerling potatoes, so I just used another type of small potato and they were delicious!

• 1 1/2 pounds of small, fingerling potatoes
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Sea salt
• 12 ounces broccoli florets
• 4 large eggs, hard cooked and peeled
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon capers, chopped
• 2 shallots, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chervil or chives

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1.  Preheat the oven to 400 degrees.

2.  If the potatoes aren't tiny, slice them into pieces no larger than your thumb.  Use your hands to toss the potatoes with 1 tablespoon of olive oil, sprinkle with a big pinch of salt and turn out onto a baking sheet.  Roast until they are cooked through and starting to brown, about 30 minutes.

3.  About 15 minutes before you think the potatoes are done, toss the broccoli with 1 tablespoon of olive oil sprinkle with salt , arrange in a single layer and place in the oven as well.  You are aiming to have the potatoes and broccoli finish cooking at roughly the same time. 

4.  To make the dressing, mash just the yolk of one of the hard-cooked eggs in a medium bowl.  Very, very slowly add the remaining 1/2 cup of olive oil, beating constantly; the dressing should look smooth and glossy.  Whisk in the vinegar, then the mustard.  Stir in the capers, shallots, herbs and 1/4 teaspoon salt.

5.  Coarsely chop the remaining eggs and egg white, and fold them into the dressing.  Put the warm potatoes and broccoli in a large bowl and gently toss with the dressing.

Health Benefits

Broccoli-  I found this interesting tidbit in an old issue of Taste of Home:

Broccoli is a cancer-prevention powerhouse, thanks to a batch of tongue-twisting compounds you never learned about in chem class.  Some make cancer cells self-destruct and others protect your gut against certain cell damage that can lead to cancer.  But when you overcook broccoli, you douse it's anti-cancer action.  Bring it back to its full health benefits simply by adding a jolt of mustard, horseradish or wasabi to your cooked broccoli.  "The spicier, the better--that means it's being effective," says Elizabeth Jeffery, professor of nutrition at the University of Illinois.  Her research team recently discovered that teaming cooked broccoli with those hot condiments, or with watercress, raw broccoli sprouts, arugula or radishes, can double broccoli's ability to prevent cancer.  Studies have shown that 3 to 5 half-cup servings of lightly cooked broccoli a week will help fight cancer.  To preserve broccoli's benefits, steam it for just 2 to 4 minutes, recommends Jeffery.

Quinoa and Grilled Zucchini

 

What would I do without 101cookbooks?  Her recipes are awesome!  This one is no exception.  My husband tasted it and referred to it as "good stuff."  Coming from someone who loves meat and probably only pretends to enjoy the food I cook because it's the only option, I take this as quite a compliment.  The dressing is amazing...and could easily be used for a number of other purposes.  I have an abundant amount of cilantro right now (from both my garden and the CSA), so I used a lot of cilantro in it.  I also got like 5 pounds of zucchini from the CSA this week...I don't know what to do with it all!

• 1 large avocado, ripe
• juice of 1 1/2 limes 
• a large handful of cilantro
• 3 cloves garlic
• 1 small container of Greek yogurt (about 1/4 cup)
• 3/4 cup water
• 1/2 teaspoon fine grain sea salt
  
• 4 large eggs
• 3 large zucchini, cut into 3/4-inch thick coins
• 1/4 cup extra-virgin olive oil
• couple pinches of sea salt 
• 2 cups quinoa, cooked, room temperature
• 1/4 cup slivered almonds, toasted (or pine nuts)
• 1/4 cup goat cheese, crumbled
• a bit of chopped cilantro for garnish

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1.  Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (hand blender in preferred). Set aside.

Yummy freshly blended cilantro-avocado dressing

2.  Hard boil the eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.

3.  While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.

Fresh zucchini tossed in olive oil with Himalayan pink sea salt

The zucchini that did not fall through the grill (I recommend skewering for sure!)

4. Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. 

Serves 4 to 6.

 

Health Benefits

Cilantro - I learned some random facts about cilantro from this months issue of Whole Living.

• Prized throughout history for its ability to aid digestion, coriander was a common treatment for diabetes prior to the development of insulin in 1922.
• Cilantro is one of 3,000 members of the carrot family.
• Scientific studies have found similarities between the fat molecules in cilantro and those in soaps, lotions....and bedbugs.  The aversion that some people have to cilantro, in other words, may may triggered by their unconscious association of its aroma with inedible, even poisonous, substances.

Additionally, I found this list of health benefits here:

• Powerful anti-inflammatory capacities that may help symptoms of arthritis
• Protective agents against bacterial infection from Salmonella in food products
• Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
• Relief for stomach gas, prevention of flatulence and an overall digestive aid
• Wards off urinary tract infections
• Helps reduce feelings of nausea
• Eases hormonal mood swings associated with menstruation
• Has been shown to reduce menstrual cramping.
• Adds fiber to the digestive tract
• A source of iron, magnesium, and is helpful in fighting anemia
• Gives relief for diarrhea, especially if caused by microbial or fungal infections
• Helps promote healthy liver function.
• Reduces minor swelling
• Strong general antioxidant properties
• Disinfects and helps detoxify the body
• Stimulates the endocrine glands
• Helps with insulin secretion and lowers blood sugar
• Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
• Contains immune-boosting properties
• Acts as an expectorant
• Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.

Toasted Kale Salad with Coconut

I LOVE kale and eat it all the time.  My husband jokes that he has eaten more kale in the past year then he thought he would eat in his lifetime.  But it is so tasty and so healthy!

This is by far one of my favorite recipes.  Not only is it super easy to prepare, but the mix of salty and sweet is so yummy.  This recipe is from Heidi Swanson's book "Super Natural Every Day."  If you don't own it, I definitely recommend it!  Some of my favorite recipes are from this book.  I sometimes adjust the amount of sesame oil and tamari, usually adding more than the recipe calls for. 

• 1/3 cup extra-virgin olive oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons tamari (shoyu or soy sauce can be substituted but contain gluten)
• 3 1/2 lightly packed cups of kale, stems trimmed, large ribs removed (any kind of kale will work but dino/lacinato kale is my favorite)
• 1 1/2 cups unsweetened large-flake coconut
• 2 cups cooked quinoa (or other whole grain like farro if gluten isn't an issue)

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1. Preheat the oven to 350 with two racks in the top third of the oven.

2. In a small bowl, whisk or shake together the olive oil, sesame oil and tamari.  Put the kale and the coconut in a large bowl and toss well with about two-thirds of the olive oil mixture. 

3. Spread the kale evenly across two baking sheets.  Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way.  If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.

3. Remove from the oven and transfer the kale mixture to a medium bowl.  Taste.  If you feel it needs a bit more dressing, add some and toss.  Place the quinoa mixture on a platter and top with the kale.  Serve warm. 

Health Benefits

Kale - I don't even know where to start with the health benefits of kale!  It is one of the most nutrient dense foods you can eat and is so good for you.  Kale is full of nutrients with antioxidant and anti-inflammatory benefits that help your body stay vibrant and youthful. Kale is also packed with chlorophyll. Chlorophyll removes heavy metals and chemical toxins from your body.   Check out this article on why kale is the new beef to learn more about the awesome health benefits of this dark, leafy green.

This is also a great kale resource!  Learn some helpful hints and how to cook it.