Thursday, September 11, 2008
You mean to tell me I can lock summer up in my freezer and let it out whenever I choose? Tell me how and I’m so there. In this month’s issue of Everyday Food, Martha included a recipe for late-summer vegetable soup and I realized it would be perfect to make a big batch of it and store some in the freezer for one of the cold, snowy Boston evenings that will soon be upon us. I can just open my freezer, close my eyes, and remember summer whenever I want. Or the vegetables of summer anyway.
The soup is simple to make as long as you have the right veggies. And of course you can add anything or alter anything you choose. If you follow the recipe given, here are all the ingredients I used:
- 4 ears of fresh corn, husked
- 1 medium onion, chopped
- 2 large zucchini, halved lengthwise and thinly sliced
- 8 oz. green beans, stems off and cut into thirds
- 1 can diced tomatoes in juice
- 1/2 C orzo
- 2 cans reduced sodium chicken broth
- 2 T olive oil
- Salt and pepper
First, prepare all your veggies as instructed and cut the corn from the cob.
Cook the onion in your olive oil with salt and pepper until the onion is translucent, about 3-5 minutes. Then add the chicken broth and 2 cups of water. Bring it to a boil.
Knowing my freezer is full of this makes it a little bit easier to let go of summer.
Thursday, January 10, 2008
I got this fun new Cuisinart blender for Christmas:
And while I’ve been obsessed with making smoothies lately, I wanted to see what else I could do with it. I also got a subscription to Everyday Food magazine for Christmas:
So, I decided to put the two together, took a recipe in this month’s issue, and made butternut squash soup. I’ve never made soup by myself, so I was a bit apprehensive. But if you have a blender, this recipe is amazingly simple.
Buy the squash from your grocery store that’s already halved with no skin or seeds and just chop it up into little cubes. Trader Joe’s even sells it already cut! But you’ll need about 3 pounds. Boil it and an onion in chicken broth and water for about 20 minutes and then puree it in your blender. And that’s pretty much it. It made a ridiculous amount of soup, so I put a bunch in the freezer for later this winter when I’m too cold and miserable to cook or to leave my apartment for food. I made a really healthy version (this month’s Everyday Food is a special light issue), but I also found another really delicious recipe on Martha’s site, which involves butter, orange juice, and sour cream. Yum.
It doesn’t look like anything too special, but it’s delicious! And now I’ve learned that blenders can be used for more than healthy smoothies and fun alcoholic beverages.