Pumpkin White Bean Soup for Alyssa’s Baby Celebration

We are celebrating with soup today! This is how much I love soup … I’m bringing it to a party, a party in honor of my friend, Alyssa. Alyssa is the creator of Everyday Maven and is welcoming her second baby in January. I am delighted to gather with a wonderful community of food bloggers to share recipes and good wishes for her.

I’ve had the pleasure of spending time with Alyssa both in Seattle and here in the Valley. She is vibrant and beautiful and creates incredibly delicious, healthy food. My family has enjoyed quite a few of her recipes (I’ve made her chocolate mug cake more times than I can count!) and I appreciate her step-by-step instructions and attention to detail in every recipe.

Knowing that Alyssa will be a busy mom to two sweet boys soon, we all wanted to share dishes that are quick and easy to prepare and will nourish her family well. With the arrival of the snowy days here, I have been making more soups and they are marvelous lunches for me to bring in to the store - I fill a thermos with steaming soup and lunch is ready to go. With her baby arriving in January, I want Alyssa to be able to prepare a filling, warm lunch to sustain her and her family on those damp, chilly days of Seattle winter. Plus, she can make a double batch and pop some in the freezer.

This Pumpkin White Bean soup is one I have made often over the years. It is hearty and simple to make, especially since it uses pantry staples that are easily kept on hand. Beans, pumpkin puree and tomatoes form the base of the soup. The original recipe calls for using black beans, but one time I had only white beans and I found they worked even better since I prefer the color of the soup more.

Onions and garlic are softened in olive oil, and then the beans, pumpkin and tomatoes are added and simmered in chicken stock. I also include carrots sometimes for extra veggies and to enhance the orange hue. A quick puree with an immersion blender creates a smooth, luscious texture. Cumin seasons the soup while a splash of sherry vinegar brightens it. Earthy, creamy and warm, this soup is full of flavor and should help energize a lovely mom with two little ones. Congratulations to you, Alyssa!

A huge thank you to Faith of An Edible Mosaic and Liz of  The Lemon Bowl for hosting this celebration! Please be sure to check out all the talented cooks below celebrating Alyssa and her expanding family today.

Pumpkin White Bean Soup
Serves 6-8
Adapted from New Kosher Cuisine for All Seasons
by Ivy Feuerstadt and Melinda Strauss

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
½ pound carrots, sliced (you don’t have to peel)
1 28 ounce can tomato puree
1 28 ounce can unsweetened pumpkin puree
2 15 ounce cans white cannellini beans, drained and rinsed
32 ounces chicken stock
2 tablespoons red wine
1 tablespoon ground cumin
2 tablespoons sherry vinegar
Freshly ground black pepper and salt to taste
Fresh green herb for serving, such as parsley

In a large soup pot, warm the olive oil over medium low heat and saute the onion and garlic until soft, about 10 minutes. Add the carrots, tomato puree, pumpkin puree, beans, chicken stock, red wine and cumin and stir. Increase the heat to high until the soup just starts to bubble, then lower the heat and simmer for about 20 minutes to infuse the flavors and soften the carrots.

Remove the soup from the heat and puree it with an immersion blender until smooth, being very careful not to splatter any hot soup. Stir in the sherry and salt and pepper the soup to your taste. Garnish with a sprinkle of green herbs when serving.

This soup easily doubles and freezes well.

Alyssa's Baby Celebration:

Breakfast

Fried Egg Topped Curried Sweet Potatoes from A Beautiful Bite

Chocolate Orange Protein Smoothie from The Lemon Bowl

Spaghetti Squash Hash from Eats Well With Others

Lunch

Hearty Garbanzo Soup from Sweet Life Bake

Pumpkin White Bean Soup from Blue Kale Road

Dinner

Slow Cooker Red Wine Pot Roast from Jeanette’s Healthy Living

Slow Cooker Beef and Bacon Stew from Girlichef

Lemon Pepper Chicken with Arugula from Virtually Homemade

Roast Chicken Ratatouille from An Edible Mosaic

Arugula Chimichurri over Roasted or Grilled Salmon from Karista’s Kitchen

Snack

Spiced Honey Nut and Seed Snack Mix from Fake Food Free

Charred Brussel Sprout, Bacon, and Toasted Sesame Guacamole from Baker by Nature

Quick and Easy Cucumber Bites, Three Ways from Hip Foodie Mom

Delicata Squash and Apples with Cider Vinaigrette

Crisp air, sunny skies, vibrant leaves and beautiful squash...the autumn season is truly splendid. Remember when I mentioned I was picking up forty pounds of squash from Farmstr? Well, I now have a gorgeous variety of winter squash in my shed to dig into! Time to indulge in some festive fall cooking.

The first squash I grabbed was delicata. Delicata squash are marvelous and quickly emerging as my favorite. This squash is quite pretty with its green and yellow stripes (important football colors in our family these days with the Oregon Ducks and Liberty Bell Mountain Lions!).  Unlike other types of squash such as butternut, there’s no need to peel delicata, making it quick and easy to prepare. Just cut it in half lengthwise, scoop out the seeds, slice into half-moons and roast until it’s sweet and delicious.

To top my roasted squash, I made a vinaigrette by simmering apple cider until it reduced (filling the kitchen with fall coziness) and whisking in maple syrup, cider vinegar, Dijon and olive oil.

We’ve had boxes of apples stacked in the kitchen for applesauce, so when the squash came out of the oven I tossed some apple slices on the roasting pan and popped it all back in. It turns out that when roasted, the apples caramelize and are irresistible. I could eat an entire pan of them! I may have to try a batch of applesauce with them next.

I tucked roasted apples in with the cute little squash slices and finished the whole thing with a drizzle of cider vinaigrette and a sprinkle of fresh parsley. We had friends coming for dinner and we gobbled it all up – always a good sign. With Thanksgiving coming, I’m adding this to our menu. And now back to the shed for more squash!

Delicata Squash and Apples with Cider Vinaigrette
Serves 4-6

3 delicata squash, sliced in half lengthwise, seeded and sliced into 1/2 inch half-moons
3 medium sized apples, cored and sliced into eighths
3 tablespoons olive oil, divided
Flaky sea salt
1 cup apple cider
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup fresh parsley, finely chopped

Preheat the oven to 400 degrees. Drizzle 1 tablespoon of olive oil on a rimmed baking sheet. Scatter the squash slices evenly in one layer, sprinkle a pinch of flaky sea salt over and roast for about 20 minutes, until soft and nicely browned. Remove the pan from the oven and use a spatula to gently move the squash to a serving plate. Drizzle 1 tablespoon of olive oil on the pan and scatter the apple slices in an even layer. Roast until soft and browned, about 15 minutes. Remove and let cool.

While the squash and apples are baking, make the vinaigrette. Bring the cup of apple cider to a boil in a small sauce pan, lower the heat to medium and let simmer until it reduces by almost half, about 10 minutes. Let cool. Whisk in the cider vinegar, Dijon, maple syrup and remaining tablespoon of olive oil.

Gently tuck the apple slices in among the squash slices. When ready to serve, drizzle some of the cider vinaigrette over and scatter the parsley. Serve room temperature.

Blueberry Apple Jam

My friend, Janelle, is up to something. Something big! I had the pleasure of meeting Janelle a couple of years ago and have since followed her blog, Talk of Tomatoes. I’ve also tracked the progress of the awesome urban farm she is creating with her family in Seattle.  Janelle is warm, gracious and talented. And she drives the coolest truck ever! Now she’s taken her enthusiasm for eating local food a (huge) step further and started Farmstr.

Farmstr is an online marketplace connecting small farmers directly with consumers in the Pacific Northwest. Janelle is spending time meeting farmers in Washington and Oregon, getting to know their farms and families and helping them promote their sustainable, local produce, eggs and meat to interested buyers (like me!).

Last month, when I was in Seattle for the International Food Bloggers Conference, I picked up ten pounds of beautiful frozen blueberries through Farmstr. The berries are from Bow Hill Blueberries, an organic, family-run farm north of Seattle. Now that October is here, knowing I have this stash of blueberries in my freezer makes me very happy!

This Blueberry Apple Jam is the first thing I made with these luscious berries. The jam combines summer and fall together, honey sweetened blueberry goodness with a fresh bite of autumnal apple. Apples contain natural pectin, so I kept the prep easy and left the peels on which allowed the jam to thicken a bit more. I popped a jar in the fridge for immediate devouring and the other two into the freezer for a later treat.

The next time I’m in Seattle I’ll be picking up forty pounds of squash, which has me very excited for some fall cooking. Farmsr also has honey, potatoes, pears, eggs and chickens available so please check out their site and help spread the word.

Blueberry Apple Jam
Makes 3 half pint jars

2 pounds blueberries, fresh or frozen (do not defrost)
2 medium apples, cored and diced (keep the peels on)
3/4 cup raw honey

In a large pot, bring the blueberries, apples and honey to a boil and lower to a bubbling simmer. Let cook, stirring occasionally, until it cooks down and thickens into a jammy consistency and apples are soft, about 55-60 minutes. Let cool and ladle into jars. Store the jam in the fridge for up to a month or freeze for future use.

Carrot Soup with Greens

The leaves are beginning to blush, there’s a chill in the air and we’re closing our windows at night.  Summer has waved good-bye. Normally, I wish for summer to linger on a bit, but after the glorious sunny months we just enjoyed I am happy to welcome fall. The changing seasons have brought changes for our family, too.

This past week was filled with emotion and excitement. We took our son, Sam, to University of Oregon where he is starting his freshman year.  Let me just say, the process of letting go is not easy, yet I know Sam is ready for this new chapter. I’m missing him like crazy and at the same time know he’s in for so much fun and learning. I’ve loved every phase of parenting and this new stage holds many yet-to-be-discovered joys.

Still, comfort food was in order and a warm, simple bowl of soup felt right. I’m starting to stock our freezer with jars of soup for the cold nights ahead here in the valley. At the market, carrots are still available and when I grabbed a couple of bunches recently I had soup ideas dancing around in my mind. Some baby greens also snuck into my bag, so with these ingredients in tow I headed home to make soup.

Soon I had a pot of carrots simmering away in chicken broth with onions and red chiles. After a quick puree, I added a splash of lime juice, some fresh basil and a mix of baby kale, chard and bok choy. The greens wilted quickly and I ladled the finished soup into bowls. I swirled a dollop of coconut cream into each bowl, its creaminess balancing the spicy kick of chiles nicely.

Snuggled up by the fire with autumn unfolding all around, I sip my soup and hear about Sam’s new life in Oregon. It’s all good.

Carrot Soup with Greens
Makes just over 2 quarts

1 tablespoon olive oil
1 large onion, diced
2 1/2 pounds carrots, washed and cut into 1/2 inch slices (I don’t bother to peel them)
3 small red chiles, minced
6 cups chicken or vegetable stock
2 teaspoons kosher salt
2 limes, juiced
2 tablespoons fresh basil, minced
8 ounces greens, such as a mix of baby kale, chard and bok choy, chopped if leaves are large
Coconut cream to dollop (optional)

In a large soup pot, warm the olive oil over medium high heat. Add the onions and cook until they are soft and beginning to brown, stirring a few times. Add the carrots, chiles, stock and salt and bring to a boil over high heat. Lower the heat and simmer for about 8-10 minutes, until the carrots are soft. Remove from the heat. Using an immersion blender, puree the soup in the pot until smooth.  Return the pot to the heat and add the lime juice, basil and greens. Cook over medium high heat for about 2 minutes, just until the greens are wilted. Serve hot with a dollop of coconut cream.

The soup can be made ahead of time through the blending step. At that point, cool and then chill the soup. When close to serving, reheat the soup and proceed with adding the lime juice, basil and greens.

Chicken with Date Syrup for Rosh Hashanah

There’s a whole lot of new going on! Yesterday, Isaac began his junior year at a new high school, in a new town. Tonight begins Rosh Hashanah, the Jewish New Year. Later this month, Sam begins college in a new state. It’s an exciting time!

The timing this year of Rosh Hashanah and the start of school in the same week is a bit hectic, but also rather ideal to me. The vision of a lovely, fresh year stretching ahead, full of possibility, learning, fun and growth, is quite appealing. My arms are wide open!

And at the moment, my arms are hugging a new bottle of date syrup, a gift from dear friends who just returned from a family visit to Israel. When Julie gave it to me, I really did hug it – she remembers how much I love this sweet stuff. Five years ago, our families were together in Israel to celebrate Sam’s bar mitzvah and we discovered date syrup.

Date syrup is thicker than maple syrup, with the distinct flavor of dates and a rich brown color. It’s delicious over ice cream or yogurt, and when stirred into tahini it makes a marvelous dip. I’m thinking it will be a terrific vinaigrette ingredient, too. I’m also happy eating it with a spoon.

Sweet foods, such as honey, carrots, dates and apples, are traditional to eat during Rosh Hashanah. With this in mind, I brushed some chicken drumsticks with date syrup and roasted it for a simple, delicious dish. When the chicken emerged from the oven, the kitchen filled with the warm, delicious scent of dates. The drumsticks were beautifully glazed, with a sprinkling of sesame seeds for added texture and flavor. The chicken was meltingly soft, sticky and tender, with a deep caramelized taste. Perfect for a sweet holiday!

I’m looking forward to gathering our family around the table with friends to dip apples in honey (and date syrup!) and celebrate this new year.  Shana tovah u’metukah! Wishing you all a good and sweet year. Happy 5774!

Chicken with Date Syrup
Serves  4

2 1/2 pounds chicken drumsticks
1/4 cup date syrup (date syrup, sometimes called date honey, can be found in Middle Eastern markets)
1/8 cup raw sesame seeds

Preheat the oven to 375 degrees and pull out a rimmed baking sheet large enough to hold the chicken in a single layer. In a large bowl, combine the chicken, date syrup and sesame seeds. Toss with your hands to coat evenly. Place the drumsticks in a single layer on the baking sheet and pop in the oven. Bake for about 45 minutes, or until the chicken is done to your liking. Serve warm with additional date syrup for drizzling.

My Apple Pie

When I started writing Blue Kale Road, part of my motivation was to compile family recipes for my boys, the recipes they are growing up with and may want to take with them. I guess it’s my way of passing down a treasure of 3x5 cards with handwritten recipes. Next year, Sam is going to college, and while he’ll be living in a dorm he may have access to a kitchen occasionally and want to make something homemade. My repertoire of favorite meals is on my mind now, simple food like meatloaf, veggie frittatas, roasted potatoes, lemon pepper chicken and glazed salmon – staples for our weeknights and dishes that in the coming months I want to include here.

Today, though, is about apple pie. While not a regular part of our weekly eating, it is a favorite for Sam and Isaac (and Bob and me!) and a collection of Mom’s recipes wouldn’t be complete without it.

As they say, many hands make light work and this was certainly true the night before Thanksgiving when my mother-in-law Mary, Sam, Isaac, Bob and I all gathered in our little kitchen together to peel and slice apples. We stayed up late chatting and laughing, while seeing who could get the longest strip of apple peel.

This year, in preparing for major pie baking, I made my pie crusts ahead of time, rolled and arranged them in pie plates. I wrapped them up and popped them in the freezer, making it easy to assemble pumpkin, sweet potato and apple pies at the last minute. Since I was baking lots of pies for the holiday, I didn’t have enough pie plates for all of them at once and used a spring form pan for the apple pie.

After tossing the apples with flour, sugar and a bit of cinnamon, I left them to macerate overnight since it was too late at night to bake the pie and I needed some sleep. In the morning, I pulled the crust from the freezer, poured the apples in and slid the pie into the oven. It couldn’t have been easier and I must say I loved the shape of the pie baked in the spring form and will continue to do it this way.

I didn’t get a chance to take photos on Thanksgiving evening since we dove into the pies with gusto, so I had to bake another one. I know, it’s tough. There’s nothing like greeting the boys after school with the heavenly scent of an apple pie just out of the oven! Is there anything more cozy and homey than apple pie? I don’t think so.

The flaky crust enveloped warm, soft apples that melted in our mouths. I enjoy apple pie as is, but a dollop of whipped cream would be welcome, too. If you want to try a creative twist on whipped cream, check out my friend Erina’s delightful curry whipped cream – it is a part of her winning dessert for Kitchen Circus, and I do think curry and apples pair nicely together.

I hope Sam and Isaac will carry many happy memories from the kitchen, and perhaps having our family recipes at their fingertips will help them along the way.

Apple Pie
Serves 8 (or 4 of you’re a teenage boy!)

2 1/2 cups + 2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 pound (2 sticks) + 2 tablespoons unsalted butter, dice the 2 sticks of butter and keep well chilled
4 tablespoons ice water
10 apples (roughly 4 pounds), peeled, cored and cut into 1/16th slices (I use a combination of Golden Delicious and Granny Smith)
1/2 cup sugar
1/2 teaspoon cinnamon
Cream to brush on crust
Turbinado sugar to sprinkle

Have a spring form pan or pie plate ready. To make the crust, be sure your ingredients are well chilled. Rose Levy Berenbaum even suggests putting your flour in the freezer to chill before beginning and I’ve started doing it. Also, dice your butter and keep it in the fridge until ready to use.

In the bowl of your food processor, pulse 2 1/2 cups flour with the salt a few times. Add the diced 1/2 pound (2 sticks) of butter and pulse until the butter resembles small peas. Add 3 tablespoons of ice water and pulse to see if the dough comes together. Pinch a small piece to test. If it still seems dry, add another tablespoon.

When the dough comes together, turn it out onto your lightly floured counter. Gently form the dough into a ball and cut it in half. Using a rolling pin, roll one ball of dough into a round to fit your pan (if using a spring form, the dough should come up about 1 1/2 inches on the side). Fit the dough in, cover with plastic wrap and pop it in the freezer. Roll the second ball of dough into a ring to fit the top of the pie. Place it on a small cutting board, cover with plastic wrap and pop into the freezer on top of the spring form pan. You now have crust ready to use whenever you’d like! If you will be baking your pie right away, you can place the crusts in the fridge to chill until ready to use.

In a large mixing bowl, combine the apple slices, sugar, cinnamon and remaining 2 tablespoons of flour. Toss to mix and coat the apples. Set aside to macerate for about an hour (or cover overnight).

When ready to bake, preheat the oven to 350 degrees. Pull your crusts out (if from the freezer, pull the top crust out about 20 minutes earlier to give it time to soften a bit). Pour the apples and collected juiced into the pie pan and press/arrange the apples so they fit snugly. Dot the top with the remaining 2 tablespoons of butter. Lay the top crust on and seal the edges. Brush a bit of cream over the top to help brown and sprinkle a little turbinado sugar on top. With a small knife, cut a few slashes in the crust as steam vent.

Place the pie on a rimmed baking sheet and pop it in the oven. Bake for about 1 hour, 20 minutes, until the apple filling is bubbling thickly and the top is browned nicely. Let cool for about half an hour to let the juices collect before serving. If desired, dollop with whipped cream or vanilla ice cream. I think apple pie is best served the day it is baked, but it certainly will keep well if made a day ahead and kept loosely covered at room temperature.

Broccoli Apple Soup

I’m basking in warm sunshine (through the window) and a happy post-Thanksgiving glow. I am deeply grateful for our family members who traveled to spend the holiday with us and for our time gathered around the table sharing meals together. It was a warm, festive Thanksgiving weekend indeed. I hope you enjoyed the same!

After indulging in a Thanksgiving feast, I find it’s time for some simple food. Perhaps because it’s eaten from a bowl, allowing you to cup your hands around it and inhale its warm scent, soup provides the ultimate nourishing comfort. Soup is soothing and fills you up without feeling heavy ... very welcome after lots of stuffing and pie.

This Broccoli Apple Soup is beloved in our family and Isaac’s favorite. The original recipe comes from our dear friends, Ralph and Jane, two of the most nurturing, caring people I know. They would cook a pot of soup for you in a heartbeat! I’ve played with the recipe just a bit and it has even been mentioned in the NY Times. This is good soup. I recently discovered through Cook’s Illustrated that adding a handful of fresh spinach to broccoli soup pumps up the broccoli flavor and results in a more vivid green color, so I’ve added some spinach to the recipe, too.

Simple ingredients - broccoli, apples, onions, butter and broth - create a satisfying, hearty, comforting meal. You can use any variety of apples you like, just keep in mind they will affect how sweet or tart your soup becomes. I used Aurora apples this last time, crisp with a nice bit of sweetness, and they were quite good. A swirl of thick yogurt to finish adds tangy flavor and rounds out the earthy sweetness.

It’s getting dark early now (4:30pm!), so I see a lot of soup in the coming months, preferably sipped by a fire with a cozy blanket.

Broccoli Apple Soup
Serves 6-8

1 large head of broccoli
3 large apples (Golden Delicious or Aurora are good)
2 tablespoons butter
1 large onion, diced
6 cups vegetable broth
A generous handful of fresh spinach leaves
Salt and pepper to taste
Thick, plain yogurt to dollop (optional)

Cut the broccoli florets off the stalk and set aside. Cut the stalks into 1-inch pieces. Peel the apples, core and cut into 1-inch pieces.

In a large soup pot, melt the butter over medium heat. Add the onion and apple chunks. Saute about 6 minutes. Add the broth and the broccoli stalks. Bring the soup to a boil, reduce heat to low and cover. Simmer for 20 minutes.

Add the broccoli florets to the soup and simmer for 5 more minutes. Remove from heat. Toss in a generous handful of fresh spinach and stir.

Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. Garnish with a dollop of yogurt.

Pumpkin Pie with Maple Sweetened Whipped Cream

When planning the Thanksgiving feast (or any festive meal for that matter), I often skip over the actual dinner part and think about dessert first. From there, I work backwards to choosing the main course, sides and appetizers. I love to bake, and dessert offers the opportunity to pull out cake tins, sifters, pie plates and rolling pins. While I like to add one or two new treats to our Thanksgiving dessert buffet (check out this Pumpkin-Chocolate Torte I’m making), I do appreciate tradition and I adore pumpkin pie.

One can never have too much pumpkin pie in my opinion. Growing up, I ate my slices of pumpkin pie by skimming the filling off in layers with my fork to make it last longer, saving the crust for last – I can safely say I’ve loved pastry my whole life! I prefer to keep my pumpkin pie simple, with just a hint of cinnamon and ginger. As much as I enjoy autumn spices, I like to taste the pumpkin and find it’s often lost in cloves and allspice.

Pumpkin pie is an American classic. It tastes of holidays, family, warmth and comfort. We discovered through some of our exchange students that pumpkin is often an acquired taste (along with root beer and peanut butter). Creamy, maple sweetened pumpkin custard wrapped in a rich, buttery crust gets my taste buds tingling. And whipped cream is a must – it’s a beautiful sight to see clouds of cream mounded on top of the pie (keep the bowl nearby to dollop on more).

This is Sam’s favorite pie and I must say I can happily eat it year-round. I’m most delighted when I discover leftovers the next morning and can cozy up with a slice for breakfast.

Pumpkin Pie with Maple Whipped Cream
Serves 8-10

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon kosher salt
6 tablespoons unsalted butter, chilled and cut into small pieces
3-4 tablespoons ice water
2 cups unsweetened pumpkin puree
2 cups heavy cream, divided (be sure 1 cup is well chilled for whipping)
2 eggs
1/2 cup + 2 tablespoons maple syrup, divided
1 teaspoon fresh ginger, finely grated
1 teaspoon cinnamon

To make the pastry, combine the flour and salt in the bowl of a food processor. Pulse a few times to combine. Add the chilled butter pieces and pulse until the butter breaks up into little pieces. Add 3 tablespoons of ice water and pulse to blend. If the dough does not begin to hold together when a small amount is squeezed, add 1 more tablespoon. Turn the dough out onto a piece of parchment paper. Press into a flat disc, wrap up and pop in the fridge to chill while you prepare the filling.

In a mixing bowl, stir together the pumpkin puree, 1 cup of cream, eggs, 1/2 cup maple syrup, ginger and cinnamon. Set aside.

Preheat oven to 400 degrees. Have ready a 9 inch pie plate or tart pan. Remove the pie dough from the fridge. Open the parchment paper and lay another piece of parchment paper over the dough. Roll the dough into a round to fit our pan (remember to roll in a few directions, then move the dough around so you are rolling evenly). Peel the top sheet of paper off and, using the bottom sheet, gently invert the dough into your pan. Press in and smooth to fit and remove parchment. If you’d like, crimp the edges in a decorative way.

Fill the crust with the pumpkin filling. Place the pie plate on a rimmed baking dish and pop it in the oven. Bake until the custard is set, about 30-40 minutes (it should be a bit jiggly). Remove and let cool. Serve room temperature, or chill for up to a day before serving.

When ready to serve, whip the chilled cream with the remaining 2 tablespoons of maple syrup until soft peaks form. Dollop and eat!

Pumpkin Soup for Halloween

‘Tis the season for pumpkins! Halloween is a much celebrated holiday in our house. Growing up, I would spend the months leading up to Halloween carefully planning my costume ... a joker playing card kept me coloring for weeks in preparation, R2D2 had my father wiring lights for my blinking white cardboard body (my dad’s white motorcycle helmet provided the perfect top!), and on several Halloweens I chose the classic witch.

Halloween has become a special anniversary, too - Bob and I had our first date on this day 25 years ago when we were undergrads together at UCLA. We went to see Fatal Attraction ... quite the first date movie! Walking back from the theater, Bob asked, “So how do you feel about commitment?” and I burst out laughing. He’s kept me happily laughing all these years.

So, with the arrival of Halloween and jack-o-lantern carving, there are many delicious ways to add pumpkins to your holiday celebration. And soup is always a perfect way in my opinion!

I’ve been playing around with this soup recipe for a few autumns. You can use freshly steamed pumpkin puree or canned pumpkin works just fine. Spiced with cardamom and coriander, the soup also has a slight kick from cayenne. Coconut milk makes it creamy, and a surprise ingredient is banana, which adds a bit of sweetness (and provides a terrific way to use those overripe bananas stashed in your freezer).

Perfect to ladle into bowls for your Halloween celebration or to begin your Thanksgiving feast, I enjoy this soup most when cuddled up on the couch with Bob, a warm cup in my hand to sip.

Pumpkin Soup
Serves 6

1 tablespoon olive oil
1 large onion, roughly chopped
2 large carrots, roughly chopped
1 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon turmeric
A pinch of cayenne pepper, or more to taste
2 medium, very ripe bananas, peeled and chopped
2 cups organic, pure pumpkin puree (fresh or 1-15 ounce can)
1-13 ounce can unsweetened coconut milk
2 cups vegetable broth
2 cups unfiltered apple cider
Salt and pepper to taste
Toasted pumpkin seeds, garnish
Chives, garnish
Additional cayenne, garnish

In a large soup pot, warm the olive oil over medium high heat. Add the onions and carrots and stir. Let cook until starting to soften, about 5 minutes. Add the cardamom, coriander, turmeric and cayenne and stir. Let cook until fragrant, about 1 minute.

Add the bananas, pumpkin puree, coconut milk, broth and cider. Stir together and bring to a boil, then lower the heat and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. When ready to serve, ladle into bowls and garnish with pumpkin seeds, snipped chives and a sprinkle of cayenne pepper. Can be made ahead and rewarmed gently before serving.

A Fall Celebration and My Recipe for Happiness

Allrecipes.com is celebrating their 15th anniversary with a Recipe for Happiness theme! I am delighted to join in the fun by sharing a guest post on their Fresh Bites blog. Pop on over to read my post here.

If you have not visited Allrecipes.com, please take some time to browse the wonderful array of recipes they have. There is something for everyone! Oven Scrambled Eggs was my introduction to Allrecipes back in 2007, and since then I’ve turned to this site countless times. I love that they’re located in Seattle, too!

Kale and Polenta Stew

This morning is overcast. Normally, this is not an unusual observation in Seattle, but after the most glorious end-of-summer and start-of-fall we have had, ever, I am noticing. The warm sunshine, blue sky and crisp evenings have been such a gift. Now that rain appears imminent and the air turning chilly, thoughts are emerging of a warming bowl of stew and getting cozy around a fire.

I can’t resist a bowl of grains and greens. In fact, I will choose this over a bowl of beef stew (much to my family’s wonder). Given my love of kale, I frequently sauté a bunch or two with garlic and a little spice to enjoy as a side dish, or top it with a fried egg for a quick supper. Sometimes I may toss in leftover brown rice, too. In my opinion, grains and greens pair wonderfully.

With this in mind, I began thinking about a hearty stew. I always enjoy a bowl of comforting polenta, and stirring in my quick supper of kale, onions, garlic and chiles seemed a natural fit. For some protein, I added chickpeas. I’ve been inspired by Emmy (she writes a lovely blog with daily recipes I guarantee you’ll want to eat!) to cook a pot of chickpeas more often. This means I have a stash of these cute little legumes in the fridge or freezer ready to pop into a soup or salad, or to roast for snacking. I also save the cooking liquid to use wherever broth is called for, making it ideal for preparing the polenta for this stew.

The change in weather is eased by a bowl of Kale and Polenta stew, with a drizzle of balsamic vinegar adding the final touch. Frankly, I need more time to read, too - I’m in the midst of Wicked in anticipation of seeing the show here next month, and am having a hard time putting Japanese Farm Food down. I’m happy to come inside.

Kale and Polenta Stew
Serves 6

3 tablespoons olive oil
1 onion, diced
5 cloves garlic, finely minced
1 large carrot, sliced thinly
8 ounces (roughly 2 bunches) kale, stems removed and leaves chopped (I use Lacinato)
Crushed red chile pepper to taste
Salt and pepper to taste
7 cups chickpea cooking broth or vegetable stock
1 cup polenta
2 1/2 cups cooked chickpeas (drain and rinse if using canned)
Balsamic vinegar to drizzle

In a large soup pot, warm the olive oil over medium heat. Add the onion, garlic and carrots and stir to coat. Let cook until the veggies soften, about 5-6 minutes. Season with salt and pepper and a few shakes of crushed red chile peppers. Add the chopped kale and toss for 2-3 minutes, until it begins to soften.

Pour in the broth or stock, increase the heat and bring to a boil. Slowly add the polenta, stirring the whole time to keep it smooth. Lower the heat and let simmer for about 20 minutes. It should be like a thick soup. Stir in the chickpeas and taste for seasoning.

Ladle into bowls and drizzle a little balsamic vinegar over the top of each before serving.

Lamb and Date Stew for Sukkot

I could not be happier. October is here, we are celebrating Sukkot this week and the sun continues to shine every day.

Each year, the sounds of drilling, hammering and music on the radio (or sometimes a football game) ring out from the back yard as Bob, Sam and Isaac construct our sukkah. I cut branches from bushes around the yard for the sukkah’s roof, we string lights to decorate, and the picnic table is set for dinner.

Sukkot celebrates the fall harvest and we gather together to welcome guests into the sukkah. Sukkot also signals the time when I open my arms to fall cooking and embrace the warming soups and stews of the season.

Lamb stew is a favorite on our menu during Sukkot.  Hearty and cozy, it is a bowl full of rich flavor, spiced with ginger and cinnamon. I like to include dates and honey since their flavors melt into the lamb and evoke the sweetness of the holiday. This year I used date paste brought to us by our lovely friends, Galit and Roni, when they visited from Israel in August.  An extra sweet treat!

The stew is best made a day or two ahead of time, giving time for the flavors to marry. This makes it ideal to entertain with since you only need to pop it in the oven to warm while you pour wine and chat with your guests.

For the next week, we’ll have dinner every night in our sukkah. With the wonderful extended summer we’re having, we’ll be able to linger around the table and I am grateful for this gift.  And later in the evening, I love seeing the twinkling sukkah lights through the kitchen door as I call the dogs in and head out to close the chicken coop up for the night. Happy autumn.

Lamb and Date Stew
Serves 6-8

2 onions, sliced thinly
2 cloves of garlic, finely chopped
3 tablespoons olive oil
2 teaspoons ground ginger
2 1/2 teaspoons cinnamon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 ounces date paste (purée pitted dates with a bit of water in the food processor or use packaged date paste, usually found in a Middle Eastern market)
3 tablespoons honey
5 pounds boneless lamb, cubed
1 cup red wine
1/2 cup sesame seeds, plus more for garnish
Chopped parsley for garnish

In a Dutch oven or large, heavy soup pot, sauté the onions and garlic in olive oil over medium low heat until softened, about 5 minutes. Add the ginger, cinnamon, salt and pepper and stir.

Add the date paste and break into small chunks to begin softening it. It will be sticky - don’t worry about getting it smooth, it will melt and blend as the stew simmers. Add the honey, lamb cubes, red wine and sesame seeds and stir gently to combine. Increase the heat to medium high until the stew begins to bubble, then lower heat, cover, and simmer for about 2 1/2 hours, stirring occasionally. During the last half hour, remove the lid and let simmer uncovered to thicken and reduce the liquid.

Let the stew cool to room temperature, cover and pop in the fridge. It can be made a day or two ahead. On the day you want to serve it, remove and scrape any congealed fat off the top. Cover and warm in a low oven until ready to eat. Sprinkle with additional sesame seeds and a bit of parsley. It’s very good served with whole wheat Israeli couscous.