It’s been two months since my surgery, and I’m slowly coming back to myself. My strength is up, my stamina is up, and while I’d say I’m only about 80%, I can do SO MUCH MORE these days. It’s exhilarating to feel like me. To that end, I’ve been cooking again this past week. And since Saturday was the first distribution from the Shared Harvest CSA, I knew I had to get cracking in the kitchen in order use all we have.

This soup is a lip-smacking, hearty, nutritious, complete meal-in-a-bowl. The beauty of this is that it’s both forgiving and “hands-off”. If it’s taking you longer to clean your kale and your onions are done, just turn off the burner and finish your chopping. Just be sure not to chop your sweet potatoes too small, or to cook them for too long. It’s nice to have bright orange chunks of potato in this soup and otherwise, they’ll turn to mush. As always, this soup is even better day two. Serve with a really good loaf of crusty bread.

Enjoy!

Kale, Sweet Potato, and Kielbasa Soup (adapted from the LATimes)

1 large bunch curly kale, roughly chopped
2 very large sweet potatoes (or 6 small ones), peeled and cut into large bite-size chunks
3 large yellow onions, chopped
3 T. garlic, chopped
5 T. extra-virgin olive oil
2 bay leaves
1¼ t. dried thyme
26-oz. box diced tomatoes (such as Pomi), and their juice
2 quarts low-sodium chicken broth
1 link fully-cooked turkey kielbasa (around 1 lb.), cut in slices 1/3” – 1/2” thick
Kosher salt
Freshly ground black pepper

Heat a 6-quart heavy pan or stock pot over medium-low heat. Add the olive oil and then the onions and cook for about eight minutes, stirring frequently until the onions become translucent. Add the garlic and continue to cook and stir for 2-3 minutes.  Pour in the chicken stock, tomatoes and their juice, thyme, bay leaves, a few grinds of pepper, kielbasa slices and the kale. Turn up the heat, bring to a boil, and then adjust heat to a simmer. Cover the pot and let the soup simmer for about 15 minutes. Add the sweet potatoes, cover again, and simmer until the potatoes are fork-tender, about 15 more minutes. Remove from heat. Taste the soup and add salt or additional pepper as desired. Serve.

Serves 8-10.

© 2011, Sarah. All rights reserved.

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You might also enjoy:

1. Caribbean Kale & Sweet Potato Soup
2. Kale, Kielbasa & Tortellini Soup
3. Sweet Potato Casserole

Hi Sweeties! Coming up for air here to check in with you and to share my cooking exploits of this morning. Feeling very domestic. One of the “benefits” of impending surgery and subsequent rehab is you have the ultimate incentive to get ducks in a row. So I’ve been madly filing, tidying, organizing, prepping . . . and as of this a.m., that extends to food.

Now don’t get me wrong, I don’t intend to (and really can’t) put up all the meals we’ll need for almost 8 weeks post-surgery (for that, I’m relying on the kindness of friends and family), but I can do little things – things with more of an eye toward when I’m cleared for activity and can cook again. Because then it’ll be late-fall and I will be mourning the end of the summer bounty from my CSA.

Like zucchini. Holy moly, there’s been a lot of zucchini in our share lately. And if we were a family of 3 zucchini lovers, well, maybe I’d feel easier about it. But as it is, it’s me who’ll eat it. So what’ve I done?

The other night I prepped these zucchini fries, and let me tell you, they were AMAZING. L. tried one but wouldn’t eat it. D. was out that night and so I ate a whole tray-full myself for dinner. They’re heavenly. I had plain panko crumbs and Italian seasoning blend in the pantry, so I made up my own zesty coating – that’s what I’d recommend ’cause then you can tailor it to your tastes. Just fantastic, although a bit time-consuming.

And this morning I’ve grated 18 cups of zucchini! I used 6 in a double-batch of scrumptious zucchini muffins (eating one now as a snack as I type). I have 24 big muffins (most will get tossed in the freezer once cool – you can take them out one at a time or in a group to serve a crowd) and 4 bags (3 c. each) of grated zucchini in the freezer. I can use these in soups, cookies, or more muffins later in the fall. Let’s just say I’m feeling a lot of affection toward my food processor.

For those of you with gardens or abundant CSA shares, tell us all what you do with your zucchini-overload in the comments! There may be more next week . . . .

© 2011, Sarah. All rights reserved.

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1. Zucchini Muffins

It’s been cold here in the Boston area – a couple of days last week barely squeeked out of the 40′s, and it was drizzly and gray to boot. So, still soup weather, my friends! After an evening at the soccer field, we were frozen though. This light spicy soup filled our bellies and warmed us up quickly. Try it over rice, or with store-bought naan that’s been heated for a bit in the oven or toasted on the grill.

Indian Lentil & Spinach Slow Cooker Soup (adapted from the Soup Chick)

1 c. light coconut milk

In a slow cooker, combine the lentils, ginger, garlic, tomato paste, cumin, coriander, garam masala, turmeric, salt, pepper, and broth. Set the cooker to LOW and cook for 4 hours, stirring once or twice.

After 4 hours, stir in the spinach leaves and coconut milk. Turn off the slow cooker and let the soup sit, covered, for 15 minutes. Taste, and adjust seasoning with salt and black pepper as needed. Serve hot.

Serves 6.

This’ll keep leftover in the fridge for a few days, or else freeze a portion to pull out when you TRULY have no time to cook!

© 2011, Sarah. All rights reserved.

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1. Slow-Cooker Spiced Butternut Squash and Lentil Stew
2. Another Slow Cooker Soup: Escarole With Turkey Meatballs
3. Moroccan Lentil Soup

Oh. My. Goodness.  This was so tasty, and wait, guess what?  You make it in the CROCKPOT!  Yes!  All you’ve gotta do is open a few containers and chop an onion.  Super delicious and a dump-n-go preparation?  Too good to be true?  No, folks, trust me, it’s not.  Read on for the deets!

Slow Cooker Taco Soup

Put the raw chicken breast, tomatoes, enchilada sauce, onion, chiles and garlic into the slow cooker.  Pour in chicken broth and season with cumin, chili powder, salt and bay leaf.  Stir in the corn.  Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.  Shortly before serving, shred the chicken and return it to the cooker to mix with the soup.  Taste and adjust seasonings as needed.  Remove the bay leaf and serve topped with your fixings – crushed corn tortilla chips, sour cream, cheese, etc.!

Serves 4.

© 2011, Sarah. All rights reserved.

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You might also enjoy:

1. Slow Cooker Cassoulet Soup
2. Slow Cooker 17 Bean and Barley Soup
3. Another Slow Cooker Soup: Escarole With Turkey Meatballs

I’ve decided we need to eat more lentils. They’re a terrific source of protein, they cook up quickly and they’re versatile. Think of them as the boneless, skinless chicken breast of the vegetarian world . . . .  So to that end, this week I tried out this new recipe and it’s going to be a regular (to the extent we have those) at our house.  It’s zingy (more or less, depending on your taste for cayenne) and flavorful and warming.  And quick and easy too.

As with most soups, it’s even better day 2+, so think of this for lunch leftovers (I microwaved mine atop a big bed of baby spinach and stirred it all together – fantastic and a good way to sneak extra greens into your life) and quickie meals for nights when you have no time. Freezing is an option, too – single-serve containers if you’re so inclined, or perhaps double the recipe and slowly reheat a big batch in a pot some cold winter night when you’re family’s starving for something hearty and homemade.

Moroccan Lentil Soup (adapted from the Fields of Greens cookbook)

2 T. cilantro, chopped – for serving

Sort and rinse the lentils.  In a large, heavy-bottomed pot, heat the oil and add the onion, 1/2 t. salt and a pinch of cayenne.  Cook over medium heat until the onion is translucent.  Add the vegetables, another 1/2 t. of salt, and the spices.  Cook for 5 minutes, then stir in the garlic and giner and cook for another minute or two.  Add the lentils and the broth.  Bring to a simmer, cover and cook for about 30 minutes, stirring occasionally.  Season to taste with salt and cayenne.  Garnish each serving with the fresh cilantro.

Makes 8-9 cups of soup.

Already lovin’ the lentil and lookin’ for more? This easy Garlicky Lentil Soup is another fav . . . .

Image: Dino De Luca / FreeDigitalPhotos.net

© 2011, Sarah. All rights reserved.

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1. CSA Love and Easy Garlicky Lentil Soup
2. Apple & Butternut Squash Soup
3. Slow-Cooker Spiced Butternut Squash and Lentil Stew

Did you eat Spaghetti-O’s as a kid? I did, once in a while. My parents weren’t keen on “junk food” like that, but every now and then my mother would indulge my needling and get a can or two. And I particularly liked the one with “meatballs.” Now I look at them and think they’re kinda gross – I mean, just look at the ingredients list for regular Spaghetti Os:

Water, Tomato purée (Water, Tomato Paste), Enriched Macaroni Product (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), High Fructose Corn Syrup, Contains Less than 2 % of: Salt, Enzyme Modified Cheddar Cheese (Cheddar Cheese [Milk, Cheese Culture, Salt, Enzymes], Water, Disodium phosphate), Vegetable Oil (Corn, Cottonseed, Canola and/or Soybean), Enzyme Modified Butter, Oleoresin Paprika, Spice Extract, Citric Acid and Nonfat Dry Milk.

Not to mention that the cans are lined w/BPA.  Wouldn’t it be nice to recreate the fun of the Spaghetti-O sans BPA, “enzyme Modified Cheddar Cheese” “Oleoresin paprika” and high-fructose corn syrup?

This recipe, adapted from the America’s Test Kitchen Healthy Cookbook does just that.  L., my veg-phobe daughter liked it.  Even better, you can make this into a kid/adult cooking project . . . you know, studies show that kids who participate in meal-prep tend to be more adventuresome eaters.

L. loves rolling meatballs!

And chopping veggies, too.

Mmm, mmmm good!

Give it a whirl – whether you’re reliving a childhood memory (but better!) or looking for something easy and tasty to whip up for your family, you’re sure to enjoy this one.

Pasta Soup With Meatballs (adapted from the America’s Test Kitchen Healthy Family Cookbook)

1 c. small pasta, such as ditalini, stelline, alphabets, etc.

Preheat the oven to 350. Line a large rimmed baking sheet with aluminum foil and set aside.

Combine the chicken, pesto, breadcrumbs, 1/8 t. of Kosher salt and a few grinds of pepper in a bowl and mix with your hands until all the ingredients are incorporated into the chicken.  Use a heaping teaspoon to gently form the mixture into 3/4-inch meatballs.  Place on the prepared baking sheet and bake for approximately 10 minutes, or until cooked through.  Remove from the oven and set aside.  Try not to eat these while you make the soup – they are DELICIOUS!

Meanwhile, heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onion, carrot and celery and cook until the onion is softened, about 7 minutes.  Stir in the garlic and cook until fragrant, about 1 minute.  Stir in the broth and the tomatoes, scraping up any browned bits.  Bring to a simmer, then reduce the heat to medium-low, cover and cook until the carrot is softened, 15-20 minutes.

Transfer the soup to a blender, or use an immersion blender to process until very smooth.  Return the soup to the pot, cover, and return to a simmer over medium heat.

Stir in the pasta and reserved meatballs and continue to simmer until the pasta is cooked through, about 7 minutes.  Season with salt and pepper to taste and serve.

Serves 4.

Tiggy gave it two thumbs (?) up!

© 2011, Sarah. All rights reserved.

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1. Another Slow Cooker Soup: Escarole With Turkey Meatballs
2. Sausage, Potato, Leek & Spinach Stew
3. Easy Cheesy Baked Pasta With Sausage

Let’s preface today’s recipe by saying that I love beans.  I love their subtle flavor, their versatility, their healthfulness (ooooh, all that fiber and protein in a little vegetarian package) and I love that they’re cheap.  My love affair is long:  Beans kept me well-nourished and on a budget through 2 graduate programs.  And today, they allow us to eat meatless meals while still feeling satisfied.  But in the interests of full-disclosure, let’s also say that D. is not so much of a fan of the bean, and so he was not a huge fan of this recipe.  He is in the “beans are OK if they’re an accompaniment to other stuff” camp.  He turns up his nose at a side of black beans, or at refried beans in Mexican food.  You get the idea.

So here’s my disclaimer – I think that folks who like beans will like this, as I did.  It’s thick beany, veggie goodness that’s even better days 2, 3, 4 . . . and I have socked some in the freezer so I can have beany goodness on demand.  Maybe when D.’s off having a steak with some men.

Slow Cooker 17 Bean and Barley Soup

grated Parmesan cheese to pass (optional)

Rinse and pick over the beans.  Combine all the ingredients except the cheese in a 6 qt. (or larger) slow cooker and cook on low for 8 hours.  Taste for seasoning and add salt and pepper as desired.  Serve with Parmesan sprinkled on top.

Serves 6.

Note:  This is super left over – try adding a squeeze of lemon to brighten and change up the flavor.  Or a dollop of basil pesto stirred in.

© 2011, Sarah. All rights reserved.

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1. Fava Bean & Barley Soup
2. Slow Cooker Cassoulet Soup
3. White Bean & Escarole Soup

We received our first snowfall of the season in Boston – just in time for the first day of winter . . . and how best to welcome the official start of winter but with soup.

As many of you know, I am a big CSA fan – this is the second winter we’ve participated in the Shared Harvest CSA, and it hasn’t disappointed yet.  The produce is abundant and beautiful, the pickups are seamless, and the communication is excellent.  Two enthusiastic thumbs up!  But back to that abundant produce thing – this past weekend I was faced with 6 big butternut squash – accumulated over time, but clearly I needed to get cracking on those bad-boys.  I’ve never made butternut squash soup, and when I polled the Semi-Sweet Facebook fans, they voted for me to whip up a batch.  I was lucky enough to have local onions, squash and apples, thanks to Shared Harvest.

This recipe, the second of two of Martha Stewart’s I made over the weekend, is delicious.  I’ll be honest and let you know that D. wasn’t a fan of this soup – but he did admit that “if [he] loved butternut squash, this would be awesome.”  So there you have it.  If you or people you love are squash-lovahs (as we say in Boston), then this is a goodie for you!

Apple & Butternut Squash Soup (originally from MarthaStewart.com)

Melt butter (or heat oil) in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

Puree in batches in a food processor or blender, or with an immersion blender (I LOVE my cheapy Braun I got years ago) until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with Greek yogurt if desired.

Serves 6.

Notes:  The soup can be made ahead of time and refrigerated up to 3 days – I think this tastes better days 2+ when the flavors have melded.  You can also freeze it, up to a month – so sock some away for “one of those nights” when nothing appeals and you just want something simple and healthy.  An open-faced grilled cheese sandwich and a small salad w/Dijon vinaigrette would be yummy on the side.

© 2010, Sarah. All rights reserved.

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1. Lentils With Butternut Squash & Walnuts
2. Slow-Cooker Spiced Butternut Squash and Lentil Stew
3. Roasted Vegetable Soup With Kale

Let me start by saying that although their price is right, I’m usually not a fan of boneless, skinless chicken thighs.  I’ve tried to like ‘em.  I’ve made tagines around them, chopped them up for Chinese, etc., but they end up slimy and icky.  And this from a woman who has to hold back on the roasted dark meat because her daughter is also a lover.  But now, with this soup, I’ve found a home for those puppies.  No slime.  Just yummy deliciousness. 

This is very easy and very flavorful – great the night you make it and also yummy as leftovers.  Its meatiness will satisfy all your soup-for-dinner skeptics, and its ease will satisfy your need for speed.  Bon appétit!

Slow Cooker Cassoulet Soup (adapted from Better Homes and Gardens)

Combine all the ingredients in a 6-quart slow cooker and give them a stir.

Cover and cook on low-heat for 7 -8 hours or on high-heat for 3-1/2-4 hours. Discard bay leaf. Makes 6 to 8 servings.

© 2010, Sarah. All rights reserved.

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You might also enjoy:

1. Another Slow Cooker Soup: Escarole With Turkey Meatballs
2. White Bean & Kale Soup
3. Kale, Kielbasa & Tortellini Soup

When I first saw this recipe, I groaned.  Until I made this, I treated my soup pot a lot like my Crock-Pot – it was for dump-n-go meals.   No browning, no pre-cooking the ingredients.  Puleez.  But for whatever reason (not enough to do with my time?  nope, that’s not it.) I decided to try this crazy roasting the veggies thing, and let me tell you, it’s worth it.  Not in a “I will never again eat soup with veggies that aren’t pre-roasted” kinda way, but so good that I don’t begrudge the effort. 

This recipe is ripe for customization – add whatever you have kicking around your fridge – winter CSA time is coming, along with a deluge of root veggies.  Parsnips? Check!  Turnip?  Sure!  Kohlrabi?  Delicious.  Toss ‘em in there and turn your family onto a warm, veggie-licious winter meal (or several!).

Roasted Vegetable Soup With Kale (adapted from Simply Recipes)

Preheat oven to 400°. Line two rimmed baking sheets with aluminum foil. Arrange the squash in a single layer on one sheet.  Drizzle with olive oil, sprinkle with salt and pepper and stir gently to coat.  Add the carrots, onion, and garlic to the other sheet. Drizzle with more olive oil and sprinkle with salt and pepper and toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.

Cut the carrots into 1/2 inch pieces; set aside. Place the garlic cloves and the onion in a food processor; puree until almost smooth. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

Add the carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Serves six.  This can be made a day ahead of time, and in fact, I think it’s better left over!

© 2010, Sarah. All rights reserved.

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You might also enjoy:

1. White Bean & Kale Soup
2. Caribbean Kale & Sweet Potato Soup
3. Kale, Kielbasa & Tortellini Soup