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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Happy graduation, birthday, anniversary, independence, vacation day...and orzo salad with lemon, feta and pine nuts.

Well, you know I have a lot of catching up to do.  So, after friendly nudges, sweet "we miss you" e-mails, comments from my mom and husband, and straightforward "when are you going to start blogging again?," I am finally going to give up my blogging hiatus and get things back in gear.  I have no excuse, but that I work better on a schedule, and have been largely schedule-less since May. 

Here's a quick re-cap, in pictures.  

Summer Starts with a Graduation Celebration!

We celebrate our 6th Anniversary in Chattanooga, TN with a stay at Chanticleer Inn, great food, hiking, and city-exploring.  

Visits with family include a trip to Arrington Vineyards near Nashville, the Naval Museum in Pensacola, pre-Independence day celebrations, family meals, and time with friends.

 Independence day celebration in Philadelphia include a picnic near the Philadelphia Museum and a fireworks show over the Schuylkill River.  

Since returning from our Southern tour, my days have been relatively unhurried.  Window units notwithstanding, the heat still seems to slow things down to a molasses speed.  The job search, household chores, cooking (and apparently blogging) have all responded in kind, following snaillike paces of their own.

While I've occasionally turned on my oven for an occasion (pulled pork for Independence day, cookies for Bible study, brownies for my husband's guy-weekend retreat), it has been largely avoided on account of it's kitchen-stifling tendencies.  So, we've enjoyed our fill of grilled fare, sandwiches, and dishes which require minimal heat, like this delicious orzo salad.  

This has to be one of my favorite summer sides, one that I make often in warmer weather, and always elicits recipe requests.  The flavors just work so well together, it can be served cold or at room temperature, and goes well with almost anything you could throw on a grill.  

Orzo Salad with Lemon, Feta and Pine Nuts

Barely adapted from Bride & Groom First and Forever Cookbook

1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 cup orzo
1/4 cup pine nuts, toasted
1/4 cup golden raisins
3 tablespoons chopped kalamata olives 
1/4 finely chopped red onion
1/4 cup basil, julienned 
2 ounces good quality feta cheese, crumbled

In a medium pot, cook the orzo to al dente in salted water.  Drain pasta.

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar.  Pour over the warm pasta, and let the pasta cool to room temperature.  

Add the pine nuts, raisins, olives, onion, basil and feta to the pasta, stir well.  Store Orzo salad in the refrigerator.  

This salad can be made up to two days in advance.  Salad is best at room temperature, but can be served cold.  

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Summer Already?...and Sweet Corn Fritters with Creole Remoulade

I cannot believe that we are already well into summer!  I feel like I'm constantly saying this, but as soon as Easter hit, the weeks started flying by!  Final papers, exams, parties and, yes, graduation followed soon thereafter.  As a friend of mine quipped, I am now no longer a student, but an unemployed counselor.  


I have lots of catching up to do, but I wanted to start by sharing a very special celebration.  Just last week my husband turned the big 3-0!  It was a number that, I think, he has been dreading for a while, but when the day finally came around, he did too.  I think what really brought him around was a couple of big celebrations with friends and family to commemorate the completion of his third decade.  How can you be sad at a party?

Our backyard bash was a blast!  You know it's a good night when the last guest leaves at 1:00 AM.  Of course, we enjoyed a feast to offer our friends, a mix of old and new favorites.  One favorite of the night, which received a number of comments including "what is it?," "I want that recipe," and "is that on the blog?," was a newbie, introduced to me by Eating for England.  I gave it a Southern twist with creole remoulade sauce, and a star was born.  I think these could be prettied up a bit with halved cherry tomatoes, a sprinkle of crumbled bacon, or chives, but they are delicious as is. 

Sweet Corn Fritters with Creole Remoulade

Sweet Corn Fritters adapted from Eating for England
Creole Remoulade adapted from Myrecipes


1/4 cup mayonnaise
1 tablespoon chives, chopped
1 tablespoon parsley, minced
2 teaspoons sweet pickle relish
2 teaspoons whole grain mustard
1 teaspoon capers, chopped
3-4 dashes hot sauce


1 jalapeño pepper, seeded and coarsely chopped
3 garlic cloves, crushed
1 bunch chives, coarsely chopped
1/4 cup cilantro
2-15 ounce cans sweet corn, drained
2 teaspoons salt
2 teaspoons chili powder
1 1/2 cups all purpose flour
2 teaspoons baking powder
2 eggs
2 teaspoons vegetable oil


Combine the mayonnaise and the next six ingredients in a small bowl.  Cover and refrigerate the remoulade sauce until serving.


In the bowl of a food processor, combine the jalapeño and garlic.  Pulse 5-6 times.  Add the chives, cilantro and corn and pulse 5-6 more times.  Add the salt, chili powder, flour, baking powder and eggs and blend until smooth.  


Heat the vegetable oil in a skillet over medium-high heat, swirling to coat the pan.  Add 1 tablespoon of batter to the hot pan and flatten with the back of a spoon.  Cook for about 2 minutes, then flip and cook for 2 minutes, until golden on each side.  Place cooked fritters on a platter in a warm oven (about 180 degrees) while preparing the rest of the batter, until ready to serve.  


To serve, top warm fritters with 1 teaspoon remoulade sauce.  Garnish with crumbled bacon, cherry tomato halves, cilantro, chives or cheese.


Make Ahead: The remoulade sauce can be made up to two days in advance.  The fritters can be made several days (or weeks) in advance and frozen in an airtight container, with parchment paper between layers.  Defrost the fritters in the refrigerator.  Arrange the fritters on a baking sheet in a single layer and re-heat in the oven at 220 degrees for 20-25 minutes.  


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Happy Birthday to My Love, and Happy Summer to All!