Friday Faves

IMG_3473{pumpkin snickerdoodles}

What are you up to this weekend? I have a long and ambitious list that includes a haircut, a trip to the pumpkin patch, and three dozen pumpkin sugar cookies that need decorating. [I have a new little cousin/nephew as of 2:00 this afternoon, just in time to get his name on his cookie! And one of B&B’s most loyal readers also welcomed a baby boy today – happy birthday Gavin and Cooper!] Some fun links and pics for your evening (I was supposed to post this 12 hours ago and somehow forgot ~ I’m blaming an early morning spin class that really threw off my routine):

IMG_3474{my new ‘godmotherglassybaby from my sweet godson}

photo-125{soup weather, finally}

IMG_3475{my new favorite sunscreen, thanks to my friend (and supergoop guru!) Steph}

IMG_3497{topping bar at Portage Bay Cafe, yum}

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Roasted Tomato Basil Soup

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Well, we’ve been into fall for three whole days now – can you believe my restraint in not posting 100 pumpkin recipes already? We’re still in that in-between stage, weather wise, but even though it’s not quite soup season, it’s still tomato season and I have a lot of tomatoes to use up.  We’re now twenty months into this blog and this is my tenth soup recipe – far and away my biggest “category.” But really, can you think of a better one-pot meal to get you through the cold and rainy months looming on the horizon?  My barista told me this morning he’s been waiting for the rain for the past five months – by February I’ll deny saying this, but I’m kind of with him, and this soup is one of the main reasons why.

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I thought I had found my favorite tomato soup many years ago – it’s easy, it’s (relatively) healthy, it lets me use up all of the tomatoes I have coming out my ears in August, and it’s from the Barefoot Contessa so you know it’s delicious.  But after making it a couple dozen times over the past month or so, I thought I would mix things up and look for a couple new recipes. And what do you suppose I found? Another Barefoot Contessa option.  It’s not radically different from the first one, but she roasts the tomatoes before adding them to the soup and it really deepens the tomato flavor.  And it calls for white onions rather than red, which means you can use the bags of pre-chopped onions from Trader Joe’s (I’ll do almost anything to avoid chopping onions). Ina never disappoints.

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Roasting is a great way to use up any tomatoes you may have leftover from your summer harvest – simply roast them with oiive oil, salt and pepper, freeze them (with their juices), and then use them for soup all winter long.  And once you run out of frozen tomatoes, roasting the not-so-delicious varieties that they sell at the supermarket in January will make them taste (almost) as good as your home grown ones. I think the basil also makes this soup extra yummy – it calls for sixteen times the amount of basil that the other soup does (sixteen times!! I did this math a couple times just to make sure that’s correct). I initially thought maybe the “four cups” was a typo – but it’s not and it’s amazing. You don’t even have to chop it, just pull the leaves from the stems and dump them in. Don’t skimp on the basil if you can help it (I did a full four cups the first time I made this and it was delicious, and then I was a little short the second time and while of course it was still yummy, I wished I had made the effort to go back to the store and get another bag).

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Add a can of tomatoes (San Marzano is ideal), a box of chicken stock (veggie stock or water to make it vegetarian), the basil and thyme, and then dump in the roasted tomatoes – including all the oil and juices that accumulated in the pan. Simmer for 40 minutes or so and then blend – you don’t even have to add cream (put the calories you save towards your grilled cheese). Ina tells you to use a food mill, but I don’t have one so I use my immersion blender. I suspect a Vitamix would work great as well, or a regular blender or food processor. This soup will freeze nicely – so I would suggest making a double batch, some for now and some for later. You’ll thank me the next time it’s nasty outside and you’re craving a grilled cheese and tomato soup (per the forecast, next week). Happy soup season!

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One year ago: pumpkin chocolate chip cookies and pumpkin granola 

Soup, previously: white bean and kale, split pea, cream of fresh tomato, pumpkin black bean, curried butternut squash, cauliflower leek, minestrone, roasted sweet potato and apple, red lentil

Roasted Tomato and Basil Soup, from The Barefoot Contessa

Yield: 6-8 servings

3 lbs ripe tomatoes (Ina suggests plum), sliced in half
1/4 cup + 2 tablespoons gold olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups yellow onions, chopped (1 large/2 small)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 28-ounce can plum tomatoes, with juices
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat your oven to 400 degrees F. Toss the tomatoes with 1/4 cup olive oil, salt, and pepper. Spread mixture in one layer on a baking sheet and roast for 45 minutes.

In a large dutch oven or soup pot, heat butter and two tablespoons olive oil over medium heat. Sauté the onions, garlic, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or purée with an immersion blender (or in vitamix) until smooth.

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Roasted Sweet Potato and Apple Soup

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So I realize “sweet potato and apple” seems a little fall-ish, at least to me, but this post has been in my draft folder since October, and I figured I might as well post it during a January “Soup Week” rather than leave it there until next fall (mainly, because I will have forgotten about it by then).  And altruistically, I thought some of you might want it sooner – there’s a good possibility that you have all of the ingredients for this soup in your house already, and could make it for dinner tonight.  In less than an hour, with zero trips to the grocery store.

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This recipe is courtesy of my dear friend Ellie, who is mom to one of my all-time favorite kids (Liam, age 4.5). Last fall Ellie subscribed to some sort of family-friendly recipe sharing service, where they would give you weekly meals that were healthy, kid-friendly, budget-friendly, quick, etc. I can’t really remember the details, I just remember I happened to be there for dinner the night that she made this and I got really exited about it – so excited, in fact, that I went home and made it for myself, and brought it to work for lunch for weeks thereafter. Turns out it’s not just moms that need quick and healthy meal ideas, it’s all of us.

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By “quick and easy,” I’m talking really quick and really easy. Simply peel and roughly chop two sweet potatoes, one apple, and one onion. Toss them with a couple garlic cloves, a little olive oil, salt, and pepper, and roast them all together for about 30 minutes at 450 degrees F (stirring every 10 minutes or so).

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Something strange is happening with the lighting (instagram filters) in these photos, but they’re a before and after.  Once the veggies and apple are done roasting, simply dump them into a pot, cover with chicken or vegetable stock, and purée.   Garnish with a little greek yogurt and perhaps some chives and you have yourself a quick, healthy, and delicious bowl of soup. Bon Apétit!

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Roasted Sweet Potato and Apple Soup

Total Time: 50 minutes (20 minutes prep/30 minutes roasting)

2 medium sweet potatoes, peeled and cut into medium-sized chunks
1 firm apple, such as Gala or Jonagold, peeled, cored, and quartered
1 medium yellow onion, peeled and quartered
2 whole cloves garlic, peeled
2 tablespoons extra virgin olive oil
1/4 teaspoon salt, or to taste (I used more)
1/8 teaspoon pepper, or to taste (I used more)
3-4 cups reduced-sodium chicken or vegetable broth
Yogurt, chives, croutons, and/or roasted pumpkin seeds (my personal fave), for garnish

Preheat your oven to 450 degrees F.  Put the sweet potatoes, apple, onion, and garlic in a roasting pan.  Toss them with the olive oil, salt, and pepper.  Roast, tossing every ten minutes or so, until they’re soft, about 30 minutes.  Transfer roasted veggies to a soup pot and add just enough broth to cover them (if you’re going to purée the soup in a blender, you can just add the veggies and broth to the blender).  Purée (using immersion blender or a regular blender or food processor) until smooth, adding more broth if necessary.  Warm the soup over low heat, or refrigerate for up to one day, or freeze for up to 3 months.  Stir in yogurt or sour cream just before serving for a creamier taste, if desired.

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Curried Butternut Squash Soup with Homemade Croutons and Roasted Butternut Squash Seeds

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Fall is my favorite season for many reasons, but one of the big ones is of course that fall means soup season is here.  If possible, I’m even more excited about soup season than I am about pumpkin season (and we know I’m pretty excited about pumpkin season). This soup makes a perfect weeknight dinner, as well as yummy leftovers for work week lunches. I found this recipe via a cooking show, and was pleasantly surprised at how simple and delicious it was. And the croutons and/or roasted squash seeds make it that much better (the best part about soup is that it can be a vehicle for so many fun toppings!).

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The only prep work you have to do is chop your squash, dice an onion, and grate some ginger. And of course you could always buy the pre-chopped squash if you wanted to save yourself some time, although I think you get better flavor if you start with a whole squash – plus that way you have seeds too.  I have no problem with a pre-chopped onion, however.

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The recipe calls for one full can of coconut milk and one cup of water.  And while it’s delicious when made that way, it’s pretty rich (and it would be so healthy but for the 700+ calories in that delicious little can). It also gets pretty thick once it cools.  Now I usually make it with light coconut milk, and/or extra water.

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Soups, previously: White Bean and Kale, Split Pea, Cream of Fresh Tomato, Pumpkin Black Bean. Hard to believe this blog has been around for almost nine months, and this is only the fifth time I’ve posted a soup! I’m sure we’ll remedy that in the months to come.

Curried Butternut Squash Soup, from The Chew

2 tablespoons olive oil
1 tablespoon butter
1 medium butternut squash, peeled, seeded, and diced into 1/2″ cubes
1 medium white onion, diced
Salt and freshly ground pepper
1 two-inch piece of fresh ginger, peeled and finely grated
2 teaspoons curry powder
1 15-ounce can coconut milk
1 cup water
For garnish: cilantro, lime wedges, Greek yogurt, croutons, or roasted squash seeds (recipes below)

Coat the bottom of a large soup pot or Dutch oven with olive oil. Add butter and melt over medium-high heat (you could omit the butter and just use a little more olive oil if you like). Add the butternut squash, onion, and a generous pinch of salt and cook until softened, 10-15 minutes. Add ginger and curry powder and cook for one minute longer. Add coconut milk and water and simmer until the squash is very soft, about 15 minutes. Purée with an immersion blender and season with salt and pepper to taste. Garnish with cilantro leaves, a lime wedge, a dollop of Greek yogurt, and/or one of the delicious crunchy toppings below.

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Cut a loaf of bread into cubes (this is a great way to use up leftover baguette). Toss the cubed bread on a rimmed baking sheet or jelly roll pan with a drizzle of olive oil and a sprinkle of sea salt and cracked black pepper. Bake at 400 degrees for about 20 minutes, stirring once or twice so that the croutons brown evenly. Stored in an airtight container or ziplock bag, these will keep for a couple weeks (if you don’t snack on them like I do).

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My new trick for squash seeds is to separate them from the squash flesh like pomegranate seeds – submerge the seedy flesh in water, then use your fingers to pull the seeds out – then drain. So quick and easy! Dry your seeds and then toss with a small amount of olive oil, salt, and pepper (you could also add some curry powder here, or any other spices you like). Roast at 400 degrees for 15-20 minutes, stirring frequently so they don’t burn.