Onion and Sesame Soup with Coriander
Check out this delicious recipe courtesy of Marilyn Sirois!
Onion and Sesame Soup with Coriander
2 Tbsp olive oil
4 cloves garlic, crushed
8 C thinly sliced yellow onions
½ C dry white wine
6 C chicken stock, or vegetable
1 ½ C plain yogurt
2 tsp toasted sesame oil (the dark oil found in Asian markets)
2 Tbsp chopped fresh coriander
Salt and fresh ground black pepper to taste
Heat a large frying pan and add the oil, garlic and onions. Saute until the onions are tender (you may have to do them in batches). Place the onions in a 4 – 6 quart pot. Deglaze the frying pan with the wine and add to the pot along with the stock. Bring to a boil, reduce the heat and simmer, covered for 30 minutes or until the onions are translucent.
Remove from the heat and add remaining ingredients. Return to the burner to heat the yogurt. Do not boil. May serve with a slice of swiss cheese and crotons – or not. Serves 6 – 8. [Adapted from The Frugal Gourmet Keeps the Feast, Jeff Smith]
Cauliflower Bisque
A RECIPE FROM JAMES…
Lately I’ve been really into bisques made with coconut milk. I just love the ever-so-subtle coconut flavor. Using coconut milk is also a great substitution for heavy cream!
This easy cauliflower coconut bisque is velvety and delicious. You would never guess it wasn’t made with heavy cream. It’s perfect for a first course for a date night at home, or for a light lunch with some crusty bread for dunking.
To give this soup it’s smooth velvety texture, I pureed it in a high-speed blender after it cooked. You could also use a handheld immersion blender if you have one! To finish, I drizzled a little bit of fruity olive oil on top and sprinkled some rosemary. Delicious!
Click more to see the recipe.
Butternut Squash Pasta
This week’s contribution comes from CSA member Marshall Mosley. It’s a recipe he adapted from one he found online that looks like the picture below.
Ingredients:
1 medium butternut squash, about 2 pounds
1 large sweet onion, coarsely chopped
1 scant teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 to 4 tablespoons olive oil
8 ounces flat or ruffled pasta
4 tablespoons unsalted butter
2 dozen sage leaves
2 medium cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded Parmesan, plus more for garnish
1 tablespoon butter or olive oil
Juice of 1 lemon
1 tablespoon balsamic
1 tomato
Swiss chard Cut into small strips
Curried Cauliflower Soup
Well, folks, it seems like we need to make the most of the chilly days from now until spring. They’ll be gone before we know it. So, here is a soup recipe I found on The New York Times website and plan to try out with the cauliflower from this week.
Another way I like to prepare cauliflower is with curry spices, olive oil and onions. I chop up my cauliflower into bite sized pieces and saute them together with all the ingredients in pan on high heat, usually my wok. Everything is seasoned to taste, so vary the curry powder to your liking. Add cumin, paprika, and chili powder if you like hot and spicy foods.
Butternut Squash Soup
Here’s another contribution from Judy Secrest. Click the title to download the PDF recipe for Butternut Squash Soup Whole Foods. The recipe includes three variations for you to enjoy.
Black Bean and Sweet Potato Tacos
From Joy the Baker — a suggestion by CSA member Judy Secrest. Thanks!
(serves 4)
For the Potatoes:
2 sweet potatoes (really orange-fleshed yams), peeled and cut into small cubes
1 tablespoon olive oil
salt and red chili flakes to taste
juice of 1 lime
For the Cabbage Slaw:
2 heaping cups shredded cabbage
1/4 cup finely diced yellow onions
2 heaping tablespoons chopped cilantro
juice of 2 limes
salt and red chili flakes to taste
For the Beans:
1 teaspoon olive oil
1/4 cup finely diced yellow onion
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
juice of 1 lime
small corn tortillas
Place a rack in the center of the oven and preheat oven to 400 degrees F. Place peeled and diced sweet potatoes on a cookie sheet. Top with olive oil, salt and chili flakes, and lime juice. Toss together until all of the potato chunks are coated. Place in the oven to bake until softened through and toasted brown. This usually takes about 40 minutes. Remove the cookie sheet once or twice during baking to toss the potato chunks around. This will ensure that the cubes cook evenly. Remove from the oven and let stand when cooked through.
While the potatoes cook, assemble the Cabbage Slaw. In a medium bowl, place cabbage, yellow, and chopped cilantro. Add lime juice, salt and chili flakes. Toss to coat and set aside while the potatoes cook and beans heat. Letting the cabbage slaw sit will help soften the cabbage.
To cook the beans, heat olive oil in a medium saucepan. Add onions and cook until translucent, about 3 minutes. Add ground cumin and stir until fragrant. Add beans and lime juice. Cook until heated through.
Heat corn tortillas in a hot saucepan with just a touch of oil. Heat through and serve with potatoes, beans, and slaw.
Black Bean and Butternut Squash Burritos
Rafalko S. submitted a yummy looking recipe idea to use up butternut squashes. Check out this blog post for more details about how to make black bean and butternut squash burritos.
Spaghetti Squash & Black Bean Tacos with Queso Fresco
Thank you Hannah B. for this wonderful recipe contribution, which comes from The Smitten Kitchen Cookbook by Deb Perelman.
Hannah’s beautiful and delicious creation
Ingredients:
- 3 pounds spaghetti squash (either 1 large or 2 small)
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon coarse salt
- ¼ teaspoon chipotle powder
- Sixteen 6-inch corn tortillas
- One 15-ounce can black beans, rinsed and drained very well
- 4 ounces crumbled queso fresco, feta, or Cotija cheese
- ½ cup finely chopped red or white onion
- ¼ cup fresh cilantro leaves (or flat leaf parsley)
Sweet Potato Pie
Ingredients
- 2 cups peeled, cooked sweet potatoes
- 1 cup brown sugar
- 1/2 cup of chopped pecans
- 1/2 stick melted butter
- 2 eggs
- 1 teaspoon vanilla and 2 tablespoon of bourbon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup milk
- 9-inch unbaked pie crust
Directions
Preheat the oven to 350 degrees F.
Cauliflower Butternut Soup
This flavorful and creamy soup can be adapted for vegans by using vegan dairy substitutes.
- 1 head of cauliflower
- 1 onion
- 1/2 butternut squash
- 2 TBSP thyme
- salt and pepper to taste
- dash of tumeric
- dash of paprika
- dash of celery salt
- 3 cloves of garlic (minced)
- 3 TBSP butter (divided into 1 Tbsp. and 2 Tbsp.)
- 1 TBSP olive oil
- 1 quart stock (veggie or chicken works well)
- 2 TBSP flour
- 1 cup milk
- 1/2 cup extra sharp white cheddar
- 1/2 cup Parmesan cheese
- Chopped parsley to garnish (optional)
1.) Take one cauliflower, 1 onion, ½ butternut squash,. Chop all ingredients and put in a large soup pan with 2 tablespoons of thyme, salt, pepper, a dash of turmeric, and a dash of paprika as well as a dash celery salt, three cloves of minced garlic,1 tablespoon of butter and olive oil.
2.) Sauté ingredients until soft.
3.) Then cover with 1 quart of stock, bring to boil then simmer 20 minutes.
4.) Put in blender to get smooth and transfer another large pot.
5.) Make rue with 2 tablespoons of butter and 2 tablespoons of flour. Mix in a saucepan stirring constantly on low heat until it is caramel color. Add to pureed soup.
6.) Add 1 cup of milk, ½ cup of extra sharp white cheddar cheese and ½ cup of Parmesan cheese stir into soup until smooth.
7.) Serve and garnish with chopped fresh parsley and a couple dashes of your favorite hot sauce ( I like Cholula).
8.) If you like you could garnish this with a few croutons as well.
