Unfortunately, my friends, it seems that summer has officially ended. September 1 rolled around and brought with it chilly evenings and blustery rain. Oh sure, today around 4 it was fabulous and perfect outside, to the point that running around the lake didn't feel like much of a chore at all. But I know that these days are numbered, and when the nights are chilly, a makeshift cook's thoughts turn to soup.
I've had potato soup on the brain for a few days, knowing that I'm a bit overloaded with potatoes at the moment and need to use them up. This soup whipped up quickly and easily with just a few ingredients and I can't stop eating it. Really, it's still on the stovetop and every time I walk past, I dip another half-scoop of it into my bowl. As soothing as mashed potatoes, but with the kick of jalapeno peppers and the sweetness of corn to keep things interesting.
Spicy Potato Corn Soup
Olive oil for the soup pot
One good-sized onion, diced
2 fresh jalapeno peppers, seeded and diced
4 smallish carrots, diced (or two large ones)
3 big gloves of garlic, minced or pressed
1 tsp of cumin
About 2 pounds of gold potatoes (I used 10 medium), peeled (or not, if you like) and cubed
About 6 cups of vegetable broth
1 cup of frozen corn, though if you have fresh, by all means use it
Fresh oregano if you have it
A few handfuls of fresh spinach
2 scallions, chopped
Salt to taste
Chop your veg first. You are probably virtuous and you do this sort of prepping already, but too often I find myself having to chop another vegetable while I'm right in the middle of the cooking, and this recipe has a lot of potatoes which, between you and me, are a pain in the ass to peel and cube.
Then. Heat the oil in your soup pot and add the onions, jalapenos, and carrots. Saute until the onions are translucent and then add the garlic and cumin. Let that sizzle a few minutes more, and then chuck in your potatoes, stir to coat, and add the vegetable broth, which I suspect is what pulls this soup together. I made some from scratch awhile back and froze it, and this is what allows me to say smugly that making your own veggie stock is the way to go.
Bring to a boil, reduce the heat, and let everything simmer until the potatoes are tender. At this point, use an immersion blender, blender, or old-school potato masher to puree some of the soup. If you forget to do this until later, like I did, the soup will still be delicious.
Add the corn and cook a bit longer. Last of all, add the fresh oregano, spinach, and scallions, stir it up, and turn the heat wayyyy down or off altogether. Salt to taste and let the soup stand for a few minutes to come together.
Serve with crusty bread, obviously.
Hat tip to What the hell does a vegan eat, anyway, for depicting a version of this dish and sending me on an internet quest for more information.
Turns out not much information is needed. This is a one-pot meal with potatoes, pasta, green beans, and pesto. I added olive tapenade and Gimme Lean snausage for extra flava.
Pasta Genovese
3 Yukon Gold potatoes, peeled and cubed
8 ounces of pasta (a short cut of pasta--I used farfalle)
A few handfuls of green beans (I used frozen)
As much pesto as you need--at least 3 tablespoons, I'd say
Tapenade if you have it, or some chopped kalamata olives
Gimme Lean sausage, or your favorite alternative
Bring a big pot of water to a boil and then salt it. Add potatoes and cook until tender but holding their shape. Add the pasta and cook until al dente.
While this is going on, heat a bit of oil in a saute pan and add your veggie sausage in little plops and cook until nicely browned.
About 3 minutes before the pasta is scheduled to be done, add the green beans. If you're using frozen, add them a bit at a time, so you don't interfere with the water boiling.
When everything is done, drain in a fine colander, reserving some of the cooking water. I didn't actually need any, but it's a good thing to have on hand in case your pasta plus adornments seems a bit dry or sticky. Pour the pasta mixture into a bowl and stir in the pesto and olives/tapenade and sausage. If cheese is your thing, add some parmesan too. Salt (if needed) and pepper to taste and chow down.
Today has been one of those wildly productive Sundays where you get a bunch of things done that you maybe weren't planning on or expecting, necessarily. It turned out that most everything was kitchen-related and it has left me with the rosy glow of accomplishment AND a full belly.
First up, I set some pinto beans to soak for dinner and ate my standard breakfast of delicious steel-cut oats and black tea. Then I had to locate the nexus of a refrigerator stench that has been plaguing us. I traced it to some elderly refried beans, which tend to smell more like a diaper the longer they sit, and I cleaned out the entire refrigerator, including removing and scrubbing the shelves. The inside of the fridge is now so lovely and pristine that opening the door to look inside is an aesthetic experience.
Okay, maybe that's not such a good way to introduce you to my culinary prowess, but at least you now know that I am not cleaner or more efficient than you are in the kitchen, though I am working on it.
At some point midday I prepared a delicious lunch for my boyfriend (the Brit), made of the last of the artisan bread from the New French bakery, split and piled with the last of the tuna pasta sauce (a recipe for another time) and feta cheese and zapped under the broiler. I really need to start photographing these things. I also did prep chopping for tonight's soup, which you will only read about if it turns out well. I did the intermediate steps for today's batch of No-Knead Bread. And then I was hungry again and on a roll with the using up of leftovers and here is what I came up with.
Bootleg Aloo Tikki
Typically made with potatoes, onions, peas, and spices, these are delicious little Indian fritters. I had leftover mashed potatoes and like a quarter of a cauliflower head languishing in my crisper drawer, so that's what I used.
3 cups mashed potatoes
A wad of cauliflower, cleaned and diced fine
Olive oil
1 t of garam masala or curry powder
1/2 to 1 t ground coriander
1/4 t turmeric
1 inch of fresh ginger, peeled and diced
red pepper flakes to taste
2 green onions, white and light green parts and any green part that looks good, chopped up
1/4 c garbanzo bean flour, or bread crumbs, or get creative
Salt to taste
Chuck the cauliflower into a bowl with water to cover and zap in the microwave for a few minutes. In the meantime, heat a few tablespoons of olive oil in a saute pan on medium heat and add the ginger and spices. Drain the cauliflower and add to the spice mixture with a few shakes of salt, and cook down for a few minutes, until any moisture has evaporated out of the pan. Add green onions and saute for another minute. Scrape every bit of this deliciousness into your mashed potato bowl and stir well to combine.
At this point you'll need to assess whether this mixture is too wet to fry up properly (it probably is). This is when you'll either remember that you have garbanzo flour in the freezer (if you are like me) or you'll think of something else to dry out your mix and make it a bit more like dough. Arrowroot powder would work, or a little straight-up flour, or bread crumbs--I didn't have a speck of bread in the house at this point. Mix your stuff on in and form your dough into little balls.
Heat another 3 T of oil into your frying pan and press the balls into a patty shape. Fry them on both sides at medium-high heat until they are golden and crispy. Pat off the excess oil with a paper towel and don't forget to take a picture.
I'm working on that, too.
