This soup, perfect for fall days and nights, cooks up beautifully in a crock pot. If you put together all the ingredients in the morning, the house will smell heavenly all day, and the soup will be ready to eat when dinnertime comes. On the other hand, if evening time works better for prepping the ingredients, the house will smell heavenly when you wake up, and the soup will be ready at lunchtime and also keep til dinnertime.
Two strategies contribute to the flavor of Yellow Squash Soup. The first is slicing of vegetables thinly, which increases the available surface area, increases absorption of spices into the vegetables, and makes more flavor available to all the taste buds in your happy, waiting mouth. So take your time, and cut the vegetables thinly. Not paper thin, just thin. The second is slow cooking, which is a wonderfully reliable way to enhance flavor and make everything taste the very best it possibly can.
2 long yellow (zucchini-type) squash, medium
2 carrots, peeled and sliced in 1/4-inch slices
1/2 Vidalia onion, peeled and sliced very thinly
4 stalks celery (leaves included), sliced very thinly
1/3 cup quinoa
1/3 cup green mung beans (hard, unsprouted)
2 Tbsp olive oil
1 tsp. garlic powder
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. mustard seed
one whole lemon, sliced in half cross-wise
water to fill a large crockpot half way (approx 1 quart)
- Cut each yellow squash in half lengthwise, and slice thinly to create half-moons. Add to crockpot along with carrots, onion, celery, quinoa, and mung beans.
- Add olive oil, garlic powder, salt, pepper, and mustard seed.
- Fill the crockpot halfway with water. Allow to cook on low setting for 8-12 hours, but feel free to leave for longer if necessary.
- Squeeze the juice of the two lemon halves into the soup just before serving.
Hearty appetite, and happy fall!
Tonight, as the sun slips below the horizon, we will begin our celebration of Rosh Hashanah, the Jewish new year. Traditional Rosh Hashanah foods tend toward the sweet and the circular: sweet for a sweet new year, and circular to represent the seasons that run one into the next, year after year, around and around. Instead of the usual braid, we even twist our challah (egg bread) into a round this time of year. Continue reading
This beautiful and elegant recipe, with its mix of so many different colors and flavors, will certainly make your tastebuds sing! The sweetness from the pepper, sour from the lime, heat from the Sriracha, brightness from the parsley, all come together to form an absolute culinary orchestra. And sauteing the corn in olive oil? Well that’s what gives it that little bit of sweetly caramelized late summer magic. Enjoy! Continue reading
You can think of gazpacho as soup and salad, both, at the same time. It will make a great first course at a nice dinner, but you can also take it to work for lunch (maybe with Mary’s Gone Crackers or a slice of toasted whole-grain bread). It would also make a scrumptiously satisfying mid-afternoon snack. Continue reading
My buddy and longtime fan Joe Gardewin has come up with what he calls “the very best and sassiest Asian slaw ever.” He says it’s great on turkey tacos but you should also feel free to eat it plain, right out of the bowl, if you want! His list of veggies is somewhat flexible, but includes cabbage, daikon radish, and hot peppers at the very least, and he is proud to say that he is a legit food snob since he hand-cuts his slaw. Go, Joe! Continue reading
If you’re looking for an alternative to the rows and rows of sweet, fruit-flavored yogurty products at the supermarket, you have way more options than you even realized! Continue reading
Every once in a while, a friend thrusts their latest cholesterol lab results in front of me and asks a barrage of questions:
“What do you think of these results, are they okay?”
“My doctor said the HDL is too low.”
“Why are my triglycerides so high?”
“What should the LDL be?”
“And why is the total so high if the individual numbers are good?”
This week we’re talking about what your cholesterol profile results mean, and how to make them better. Continue reading
During the recent holidays past, I was given the gift of a yoga calendar by my beloved friend Lee. Tearing off a page every morning has now become an especially joyful and expectant way to start my days. Most of the pages are filled with beautiful messages (some of which are so very special that they get pinned to the cork board the next day), or sometimes a special yoga-position-of-the-week. Very occasionally, I find an inspirational recipe. What I find most awesome is all the different kinds of spices, and the fact that roasting them brings out infinitely more complex flavor profiles. Here, below, are the recipes I’ve enjoyed most of all (so far). Continue reading
When people talk about nourishing, the next word I usually think of is “food.” But you can nourish yourself in a whole bunch of different ways, and I’m going to share a few with you today. Continue reading
Perfect winter food…. Continue reading