New Beginnings...and Curried Sweet Potato Butternut Squash Soup

I realize that I have this blog, and that I have not written here for two years.  In fact, for the past two years, my husband has reminded me frequently and indirectly of this little space by telling others, proudly, of “The Belle.”  Other sweet friends, those who knew about the blog, would also ask me “…when are you going to blog?”  And so here I am, starting again. 

Graduation Day

So much has happened since I was last here.  Twelve months ago, my husband was entering into his last semester of seminary and was spending any free time contacting churches, talking to references, writing application essays and mailing resumes.  Nine months ago and over 100 contacts later, we celebrated my husband’s graduation from seminary, but still anxiously awaited a call to a church.  Eight months ago we were encouraged to know that my husband was one of the final candidates over ten times, but were still waiting for the one.  Seven months ago we found ourselves eating dinner in a small town in rural Pennsylvania, discussing a possible call to a church in that town.  Six months ago we were introduced to that church, my husband the new pastor of discipleship on staff.  And so, our new beginning.  

Please be patient with me, y'all.  It's been a while.  Even this blog will be new in many ways for me.  But I would love to hear from you, too!  What have you been missing from the Belle?

 Our Backyard

I’ll fill in more details soon, but for now, let’s move to the food.  While our groundhog predicted an early spring, we have had a regular dusting of snow the past few weeks and so I’m not quite ready to give up my soups and stews and winter comfort foods.  This sweet potato butternut squash soup has been a favorite of ours this year, and has certainly kept us warm and comfortable even on the chilliest night. 

Curried Sweet Potato Butternut Squash Soup

Inspired by Screen Doors and Sweet Tea by Martha Hall Foose

2 tablespoons unsalted butter

2 ½ pounds sweet potatoes, unpeeled, diced

1 large butternut squash, peeled, seeded and diced

2 leeks, white and light green parts, chopped and rinsed well

1 ½ tablespoons grated fresh ginger

1 tablespoon minced lemongrass

2 garlic cloves, minced

4 teaspoon curry powder (I use 2 teaspoons regular and 2 teaspoons garam masala)

7 cups chicken broth

12 ounce frozen sweet white corn, divided

1 (14.5-ounce) can lite coconut milk

Pomegranate seeds or crumbled bacon, for garnish

In a large dutch oven, heat butter over medium heat.  Add the sweet potatoes and squash.  Cook for about six minutes.  Add the leeks, ginger and lemongrass.  Cook for about five minutes.  Add the garlic and curry and cook for one minute.  Stir in the broth and one cup of corn and stir well, using a wooden spoon to incorporate any browned bits from the bottom of the pot.  Bring to a simmer and cook for 20 minutes, stirring often. 

Use an immersion blender to puree the soup.  Stir in the remainder of the corn and the coconut milk.  Heat until warm through, but do not return to a simmer. 

Serve with pomegranate seeds or crumbled bacon.  

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Chipotle Chicken Soup for Late February

A couple of weeks ago, a renowned weather forecaster named Phil predicted that spring was just around the corner.  And although I don't want to complain about the snow and all-too-often grey skies, I was pretty excited last week when it seemed as though he was right, and we enjoyed a couple of sunny, 65 degree days. 

But with last night's snow and tonight's 14 degree forecast, I'm going to have to take it back.  Phil was wrong.  Good thing he doesn't control these things anyway!  Besides, who would trust a hairy furball of a groundhog?

And I'm still not complaining; today was actually pretty beautiful from my upstairs window vantage point.  The snow covered rooftops and trees and sunny skies were really delightful, and I stayed warm inside with a cup of hot chocolate and a bowl of soup.  I really am quite content.

This spicy soup was a great surprise.  The flavors were bright and fresh, and my husband pronounced it one of his favorite soups ever. 

Chipotle Chicken Soup

Adapted slightly from Cooking Light

1 (7 oz) can of chipotle chilies in adobo sauce, divided

1 tablespoon olive oil

1 large onion, chopped

2 carrots, diced

1 stalk celery, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 cups chicken broth

1 1/2 pounds boneless, skinless chicken breasts

2 medium red potatoes, cubed

15 oz can hominy, rinsed and drained

1/4 cup half & half

2 plum tomatoes, diced

1/4 cup fresh cilantro, chopped

1/2 teaspoon salt

1 lime, cut into 8 wedges

Remove one chipotle chili and one teaspoon adobe sauce from the can; freeze or refrigerate the remaining chilies and sauce for another use.  Place the 1 teaspoon adobe sauce in a small bowl with the tomato, cilantro and salt; set aside.  Chop the chipotle chili. 

Heat the olive oil in a large Dutch oven over medium heat.  Add the chopped chili, onion, carrots, celery, garlic, and spices.  Cook, stirring often, for seven minutes, or until the onion is translucent.  Add the broth and chicken breasts; bring to a simmer.  Reduce heat to medium low, cover and cook for thirty minutes. 

Carefully remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken; cover and keep warm.

Using an immersion blender, puree the soup.  Alternately, carefully puree in batches in a blender and return to the pot. 

Stir in the cubed potatoes and hominy; bring to a simmer and cook, uncovered, for twenty minutes.  Stir in the chicken and half & half; cook for five minutes.  Remove the pot from heat; stir in the adobo sauce, tomatoes, cilantro, and salt.  Serve with lime wedges. 

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Reasons to Celebrate and Shrimp and Sausage Gumbo

We’re finally back in our Yankee home after a two-and-a-half week trip to the South. It was such a joy to spend time with our family and friends. For the most part, we did just that; we sat back, relaxed, and enjoyed our time! I hardly cooked a thing while we were on the road. Most of the time, I would regret that fact, especially since I didn’t spend any time making holiday treats during exams, but it was time for everyone else’s culinary skills to shine and for us to relish our cherished time at home.

Of course, the holidays are really a time for us to celebrate! We did so from our arrival until our departure.

We arrived in Knoxville after a long journey, and spent the next few days, celebrating both Christmas and family reunions, but also the baptism of our youngest cousin.

A few days later, after a family Christmas trip to Nashville, we took the short trip to Montgomery for another family celebration, and celebrated the birth of Christ with a feast.

Everywhere we went, the halls were decked.

Everywhere we went, there was wonderful food to be had (including the “roast beast”).

The days after Christmas were cause to celebrate in and of themselves; on those days we did whatever we wished. Finished a puzzle, read a book (or kindle), visited, gathered in the kitchen for leftovers, watched a few movies. It was delightful.

And then we celebrated some more; we ate a delicious meal during the last few moments of 2010, and cheered in 2011 with some of our dearest friends. We gathered after supper to make resolutions and predictions for the New Year.  We spent the next day with many of these friends watching football and babies.

After most of the delicious Christmas goodies had been eaten, it was finally time for me to spend some time in the kitchen. I wanted to make something comforting, but not too rich; something that would move us away from the sweets and towards a healthier New Year.  Gumbo seemed just the thing. This gumbo is full of vegetables, is just a bit spicy, and even my brother, who eschews okra and the like, seemed to enjoy it.

We’re back up north, and I have one more reason to celebrate. War Eagle!

Shrimp and Sausage Gumbo

Adapted from Southern Living's Homestyle Cooking

2 pounds frozen okra
¼ cup vegetable oil
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 small onions, diced
2 celery ribs, diced
1 green bell pepper, finely diced
1 cup chopped green onions
2 garlic cloves, minced
1 6-oz can tomato paste
3 large bay leaves
¼ teaspoon dried thyme
1 teaspoon kosher salt
1 ¾ teaspoon Cajun seasoning (Pilleteri’s, Cachere’s, or equivalent)
¼ teaspoon hot sauce
½ teaspoon ground red pepper
½ teaspoon freshly ground black pepper
dash white pepper
1 tablespoon Worcestershire sauce
1 14.5-oz can diced tomatoes (undrained)
7 cups water
1 pound spicy link sausage, cut into ½ inch lengths (Conecuh, Andouille, or equivalent)
2 ½ pounds medium fresh wild shrimp, peeled
2 tablespoons chopped fresh parsley
4 cups hot cooked rice

Heat ¼ cup oil in a large Dutch oven. Add okra and cook over high heat for 5 minutes. Reduce heat to medium-low and cook for 35 minutes, stirring often. Remove okra from the pot and set aside.

In the same pot (there will still be some bits of okra in there), combine 2 tablespoons of oil and flour in the pot and cook over medium-high heat for 5 minutes, stirring constantly with a roux whisk, until the mixture is fragrant and has darkened in color. Add onion and celery; cook 5 minutes. Add bell pepper, green onions, and garlic; cook 3 minutes. Add the tomato paste and the next eleven ingredients (through water), and the reserved okra; stir well. Bring to a boil; reduce to a simmer and cook, uncovered, for 25 minutes. Add the sausage and cook for 5 minutes. Add the shrimp and heat until the shrimp are cooked through, 5 to 10 minutes.  Remove from heat.  Remove and discard the bay leaves, and stir in the parsley. Serve over hot rice.

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Dusting off the Recipes...and Brunswick Stew

This past week held an important milestone for the changing of the seasons: the switching out of summer clothes for those of the warmer variety.  I love that change, especially when I have the "Oh, I forgot about that jacket!" moment. 

The same thing happens with the change of ingredients and menus.  It's such a joy to use newly-rediscovered recipes and to remember what you forgot in the brightness of spring and summer: how much you loved that combination of fall flavors or the heartiness of that stew. 

So, here's one of my favorites, dusted off for the season.  Brunswick stew is a Southern staple, with many, many variations (including squirrel and rabbit).  This excellent recipe, which uses chicken, comes from my mom's kitchen.

Brunswick Stew

2 whole chickens (around 6 pounds, total)
2 quarts of water
1 tablespoon salt
1 1/2 cups ketchup
1/4 cup cider vinegar
6 tablespoons brown sugar
1 1/2 teaspoon dry mustard
1 1/2 teaspoon grated fresh ginger
1 lemon, sliced and seeds removed
1 garlic clove, minced
1 large onion, chopped
1 tablespoon butter
3 tablespoons canola oil
1 tablespoon Worcestershire sauce
3/4 teaspoon hot sauce
1/2 teaspoon ground pepper
2 28 ounce cans diced tomatoes
2 15 ounce cans whole kernel yellow corn, undrained
2 14.75 ounce cans cream corn
1 pound frozen petite butter (Lima) beans
2 teaspoons salt
1 tablespoon ground pepper

In a large pot, combine the chicken, water, and 1 tablespoon salt.  Bring to a simmer and cook, covered, for 45 minutes.  Remove the chicken to a cutting board or plate to cool.  Transfer 1 quart of the cooking water to a bowl; discard the rest. 

Return the pot to the stove.  Combine the ketchup and next 12 ingredients (through 1/2 teaspoon pepper) in the pot and cook over medium-high heat for 10 minutes.  Add the 1 quart stock and remaining ingredients to the pot and turn the heat to low. 

Shred the chicken and add to the pot, discarding the skin and bones.  Turn the heat to medium-low and simmer the stew for four hours, stirring occasionally. 

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Celebrating Spring

I feel like I am coming out of hibernation!  Heavy coats are being replaced by lighter jackets, the temperature is rising above thirty-something, and there is a hint of green under the melting grey and brown snow!  I know that I'm celebrating just a bit early, and I still shiver when I go outside, but it feels good somehow. 

The warmth of the sun mixed with the nip in the air has me longing for everything "spring;" eggs, asparagus, strawberries, artichokes, and much, much more!  I don't think the milder southern seasonal changes have ever drawn such intense longing in me.  There, the desire revolved more around specific calendar dates; Easter provoked the desire for asparagus or Mother's day a longing for brunch.  But now, I find myself craving spring fare, just for the freshness and newness of it all. 

Of course we are in the midst of spring semester, and there is not much time to go and just enjoy these changes.  But a grocery trip and an hour in the kitchen make for a good study break, and so that is just what I did yesterday!  I made this soup, which pronounces "Spring is Here!" in both its ingredients and its name.  It is fresh, chock full of spring vegetables, but still has a welcome warmth.

French Spring Soup

Adapted from Allrecipes

4 tablespoons butter
1 pound leeks, chopped
1 onion, chopped
1 clove garlic, minced
8 ounces sliced cremini mushrooms
3 new potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, cut into 1/2 to 1 inch slices
1 quart water
1 quart chicken or vegetable broth
1 teaspoon kosher salt
1 teaspoon pepper
1 pinch dill
1/3 cup barley
9 ounces fresh spinach, roughly chopped
1 cup half and half
1/4 cup sherry (optional)

In a large pot, melt the butter over medium heat.  Add the leeks, onion, and garlic, and sauté until tender.  Add the mushrooms and sauté for two minutes.  Add the potatoes, carrots, and asparagus, and sauté for two more minutes.  Add the water, broth, salt, pepper, dill, and barley.  Bring to a boil, reduce the heat and simmer for 30 minutes.  Stir in the spinach, half and half and sherry; cook over low heat for about five more minutes. 

Sprinkle fresh grated parmesan cheese over the soup, and serve with crusty bread.

On Halloween

We're not really Halloween people. We've given out candy the past few years, but other than that, we haven't dressed up or gone to any Halloween parties. It's not that people our age don't have parties, but I guess they're not too eager to invite the youth minister and his teacher-wife to celebrate ghouls and goblins. Go figure.

Growing up, my family wasn't really "all about it," either. We would put together costumes from our "dress-up basket," rummage through mom's closet, or raid the magical closet in my grandparents' house (which was full of interesting clothes, costumes, masks, and hats). We would go to my grandparents' neighborhood and take a turn about the block, and we were done. No crazy parties. No incredibly expensive costumes. It was simple fun.

This is one of my favorite costume years. I was miserable. The false eyelashes. The plastic nose. The high heels. But, oh, wasn't I so cute as Minnie Mouse? My sister was a Gypsy, and my little brother was a bunny (I think).

I can't leave my husband out. Here he is as a clown. Appropriate. And very cute.

I don't remember what we would eat before we would go out on Halloween; our little minds were focused on the candy that we were going to receive. These days, I think that the perfect meal for a chilly evening is a good soup. Something that will warm you through, but not be too heavy. This soup is simple, and simply good.

Russian Mushroom and Potato Soup

Adapted from Allrecipes

3 tablespoons butter
1 pound fresh mushrooms, sliced
2 leeks, chopped
2 large carrots, sliced
6 cups low sodium chicken broth
2 teaspoons dried dill weed
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 pounds potatoes, diced
1 cup half and half (fat free is fine)
1/4 cup all purpose flour
2 tablespoons sherry

Melt 1 tablespoon butter over medium heat in a large sauce pan. Add the mushrooms and cook until browned. Remove the mushrooms to a bowl.

Melt the remaining 2 tablespoons butter in the same pan. Add the leeks and carrots and saute for about 5 minutes. Add the broth, dill, salt, pepper, bay leaf, and potatoes. Cook over medium heat for about 20 minutes, until the potatoes are tender (but not falling apart). Stir the sauteed mushrooms back into the soup.

In the empty mushroom bowl, mix the half and half, flour and sherry until smooth. Stir into the soup until slightly thickened and warmed through (but don't let it boil). Enjoy with a slice of crusty bread.

Hello...My Name is Cold

Just over a month ago, we put our window units in storage. The weather was mild and comfortable, and we left our windows open except for a few chilly nights. Last weekend, on our aforementioned date, I wore a halter sundress and sandals and we enjoyed a beautiful evening dining al fresco. This past weekend, I wore fleece socks, long underwear, gloves, and two layers of jackets and stayed indoors as much as possible. Where did our beautiful fall weather go?

Oh. That's right, we live in the north now. So long to mild winters; we're about to really experience what the word "cold" means! And while I am thrilled about bundling up and experiencing true cold weather, this sudden change (and the lack of sufficient heat in our apartment) has been a bit drastic for me and has put a damper on some of my excitement. Good thing my food calendar provides for a nice bowl of warm soup every Monday so we can say "nice to meet you" to our new acquaintance, Cold.

Chicken Corn Soup

1 tablespoon butter
1 clove garlic, finely chopped
1/2 Vidalia onion, finely chopped
3-4 Boneless, Skinless Chicken Breasts
2 cups chicken broth
2 cans cream of chicken soup
4 oz pepper jack cheese, grated
16 oz. frozen kernel corn
1 can creamed corn
1 can original Rotel with chilies
1 teaspoon Worcestershire sauce (optional)
1 tablespoon sherry (optional)

In a medium stock pot, place the chicken breasts, chicken broth and enough water to cover the chicken. Simmer for about 20 minutes.

Meanwhile, in a small saute pan, melt the butter and saute the garlic and onion until soft. Set aside.

Remove the cooked chicken to a plate to cool. Measure out two cups of chicken broth to return to the stock pot; discard the rest (or save for a later use). Add the sauteed vegetables, cream of chicken soup, and the remainder of the ingredients to the stock pot. Shred the chicken and add to the pot. Bring to a simmer, and then reduce heat to low. Cook, stirring often, for 30 minutes, being careful not to let it burn. Serve with crusty bread and a salad.