Bean, Tomato, and Butternut Squash Soup

I don't know where I got this recipe. I usually make a notation in my recipe binder but this time I didn't. Anyway, I will post it with my modifications.

Makes 4 to 6 servings.

1 onion, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, minced
2 cups veggie broth and 2 cups water
3 cups cooked pinto beans (or 2-15oz canned beans)
14 oz can diced tomatoes, in juice
2 cups (1/2" pieces) peeled, seeded butternut squash
1 tsp dried marjoram
1/4 tsp dried crushed red pepper flakes

Saute onion and celery in a little water or broth until soft, about 7 minutes. Add half of the minced garlic, stir 1 minute. Add water, broth and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until the squash is tender, about 15-20 minutes. Add the remaining minced garlic. Transfer soup in batches to a blender and puree until smooth. Return puree to the soup pot. Simmer until heated through, about 5 minutes. Season with salt and pepper.

Instead of butternut squash, you can use kabocha squash (which I prefer but might not be readily available everywhere). You can use dried oregano in place of the marjoram. Try using other types of beans.

The original recipe called for 1/2 tsp of dried red pepper flakes. YIKES. 1/4 tsp provided plenty of heat, but if you're brave, go for 1/2 tsp.

I recently learned a good tip if you use garlic in a recipe and want a stronger garlic flavour. Most recipes tell you to sautee the garlic in the beginning, but if you add the garlic closer to the end of the cooking process, you end up with a stronger flavour. That's why I added half the garlic in the beginning of this recipe and half near the end. If you want a milder garlic presence, sautee all the garlic at the start.

Curried Green Beans with Corn and Tomato

I may not have blogged here for over a year, but that doesn't mean I haven't been cooking.

I have some Scarlet Runner beans in my garden that have grown really big - you know, tough and stringy. They wouldn't be nice steamed (which is what I usually do) so I had to find some other way to use them up.


















First I used my potato peeler along the length of each side to peel away the stringy parts. Usually you can pull the strings, but my beans weren't cooperating. Then I cut them up into 1/2" pieces.






















They are cooking on the stove now and here is my little recipe, created with what I had on hand. You can modify however you wish.



















Curried Green Beans with Tomato and Corn

1 medium onion, finely chopped
2 large garlic cloves, minced
1 cup corn kernels
1 - 28oz can diced tomatoes
2 cups cut green beans
2 tsp curry powder
1 tsp granulated garlic
2 Tbsp dried kale - OPTIONAL
1/4 cup TVP (textured vegetable protein) - OPTIONAL

Saute the onion and garlic cloves in a little water until soft. Add remaining ingredients, bring to a boil, turn down heat and simmer on low heat until the green beans are soft or to your liking.

This will be a hearty sauce that you can serve over pasta, rice or mashed potatoes. Add a little water if it becomes too thick.

I always keep dried kale on hand because I love to toss some in soups and stews and fresh kale isn't always available to me. The TVP just adds a bit of texture.

I just had a little taste to see how it's coming along. Not bad at all. :)

Bryanna's Homemade Tomato Salsa

This is the excellent tomato salsa recipe I have made over and over again. The credit for this recipe goes to Bryanna Clark Grogan who posted it on the Vegsource New Veggies board a few years ago. Since I found this recipe on a public forum and I am giving credit to Bryanna, I think it's OK for me to post it here. I have received a lot of compliments and requests for this receipe from friends.

8 garlic cloves
1 large onion
1 large green pepper, seeded
1/4 cup drained pickled jalapeño peppers OR 2 or 3 fresh seeded hot green chilies
OR use 1 Tbsp pureed canned chile chipotles
2 (28 oz) cans diced tomatoes, very well drained
OPTIONAL: 1/4 cup tomato paste
2 Tbsp lemon juice or red wine vinegar
1 - 2 tsp salt
1 tsp dried oregano (or 1 Tbsp fresh)
OPTIONAL: 1/4 cup chopped fresh cilantro or Italian parsley
1 tsp dried red chile flakes (if you like it really hot--but remember that this salsa gets hotter as time goes on)

If you have a food processor, pulse the garlic cloves, then add the onion and green pepper, cut in chunks, and the jalapeños and pulse until minced. Add the drained tomatoes and the remaining ingredients and pulse until well mixed.

If you don't have a food processor, then you'll have to chop everything fine by hand.

Keep in tightly closed jars in the refrigerator. It will keep refrigerated for several weeks. Some clear liquid will rise to the top. Pour it off or stir it in, depending on the consistency you like.