Curried Butternut Squash Soup with Roasted Seeds

There are a number of dishes I could have created with the butternut squash our friend Mandy brought us the other day. I looked at it and considered the possibilities, but each time I went back to what felt right: soup. A result of the change in the weather, maybe. The rain, the leaves on the ground, dictating what to cook.

Like most soups, it all starts with an onion, slowly sautéing in butter. Next, the cut squash and broth. As it simmers, I realize why it's the perfect fall dish. The spices and sweet caramel notes that come out in its aroma match those in the air outside.

Before serving, I let it cool for a few minutes as to avoid any injuries during the meal.  There's a dollop of sour cream added, some squash seeds that were lightly toasted in the oven, and a little drizzle of olive oil to finish it off. Simple, rustic fare. It won't be the last time I make this over the next few months. I already have visions of slurping spoonfuls around our fireplace.

Curried Butternut Squash Soup with Roasted Seeds

GF/Veg

Serves 6-8

Ingredients
1 butternut squash (2 to 3 pounds), peeled, seeded, and cut into 1 inch chunks
1 medium onion, chopped
2 teaspoons minced ginger
4 cups vegetable broth
1 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper

Sour cream or plain Greek yogurt

Directions
1. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper or aluminum foil. Scoop out the seeds of the butternut squash and place them in a colander. Rinse them, removing any stringy pieces of butternut squash. Pat them dry with paper towel and transfer to a small bowl. Coat with a tablespoon of olive oil and season with 1 teaspoon of salt.

2. Spread the seasoned seeds on the prepared baking sheet and place in the oven. Roast for 15-20 minutes, or until they begin to brown slightly. Remove from oven and let cool on the baking sheet.

3. Set a large pot over medium heat. Add the butter, once it has melted, add the chopped onion. Let cook for 5 minutes, or until translucent. Add ginger, butternut squash and vegetable broth and cook for an additional 15-20 minutes, or until the butternut squash is tender. Transfer the butternut squash to a blender (or you can use a bowl and an immersion blender) and puree. Return pureed squash to the pot and give it a good stir. Season with 2 teaspoons salt and all the spices. Let simmer for another 10-15 minutes. Test for seasoning and, if necessary, add salt and pepper.

4. Serve in bowls with a dollop of plain Greek yogurt or sour cream. Top with toasted squash seeds. Finish with a drizzle of good olive oil.

 

Jamaican Jerk Tempeh Tacos

Jamaican Jerk Tempeh Tacos

Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn't see your potential. Loved the texture. Your earthy flavor, however, turned me off and I decided, rather hastily, that you didn't have a place in my life. But I saw you at the store the other day and thought that I should give you another shot. At first, I was skeptical. You still got some funk there! So, I went bold with my approach: garlic, ginger, spices and lots of lime juice. What would that do to you?

You know what it did? It mellowed you out and it showed me that, with just a little creativity, you can be turned into something quite beautiful.  Sure, I noticed hints of your old traits in there, but they weren't nearly as pronounced.

I see a relationship blossoming, tempeh. We aren't BFFs quite yet, but definitely good buddies. And, in time, I think we're going to be quite close.

Jamaican Jerk Tempeh Tacos

Jamaican Jerk Tempeh Tacos

Jamaican Jerk Tempeh Tacos

Ingredients for jerk tempeh
8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
1.5 tablespoons minced ginger
1.5 teaspoons cayenne
2 teaspoons onion powder
2 teaspoons cumin
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cinnamon 1
.5 teaspoons smoked paprika
2 tablespoons molasses
1/3 cup soy sauce
Juice of two limes
3 tablespoons olive oil

For the tacos
Soft corn or flour tortilla
Fennel bulb, white part thinly sliced
Radish, thinly sliced
Cilantro
Lime, cut into wedges

Directions
1. In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.

2. Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.

3. To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.

 

Plum Cake

It's not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There was the preparation of the dinner, the smells of each dish marking the arrival of fall. Chicken soup simmering on the stove. Brisket roasting in the oven with onions and carrots.  I adored (and still do enjoy) the gefilte fish served at the beginning of the meal, topped with thinly sliced cucumbers and accompanied by a dollop of beet horseradish. But without a doubt the moment that stuck with me the most is dipping apple slices in honey. Sure, I liked apple slices, but honey was too intense for my tongue. I know, odd for a child to not enjoy anything that tasted of sugar. But I found the whole thing cloyingly sweet. And the honey inevitably got on my fingers and made my hands all sticky. But it was tradition... to welcome in the new year.

I always liked this idea of starting things off with something sweet. So often, we harp on all the negative things in our lives.  It's nice to begin with something pleasant. Which is where this plum cake comes in. Though this kind of dessert was never served at our Rosh Hashanah dinners, it is a fairly traditional recipe to serve during Rosh Hashanah. I've taken some liberties with a plum cake by Melissa Clark (who is an incredibly talented cook and writer), by adding a crumble topping. Think of it as a cross between a cake and a crumble. We enjoyed it on its own, but you can't go wrong with topping it with whipped cream or ice cream (though, now that I've typed that, I wonder if you can ever go wrong with adding ice cream to a dessert). And leftovers (if there are any leftovers) make for a fantastic breakfast.

Plum Cake

Source: Adapted from Melissa Clark's recipe for the New York Times

Ingredients for cake

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more to grease pan 1 1/2 pounds plums, preferably several varieties, pitted and sliced 1 1/4 cups all-purpose flour 1/2 tablespoon baking powder 1/2 teaspoon kosher salt 1/2 cup white sugar 2 tablespoons bourbon (or Cognac or brandy) 1 teaspoon vanilla 1 large egg 1/2 cup milk

Ingredients for topping

3/4 cup brown sugar 1/2 cup all-purpose flour 1/4 cup sliced almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 6 tablespoons unsalted butter, melted and slightly cooled

Directions

1. Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking pan.

2. In a bowl, combine the all-purpose flour, baking powder, and kosher salt.

3. Add the butter, sugar, bourbon and vanilla to the bowl of an electric mixer and beat until light and fluffy. Add the egg and beat until thoroughly combined.

4. Carefully add half the flour mixture and beat until just combined. Slowly pour in the milk and continue beating, occasionally scraping down the bowl with a spatula to make sure it's well incorporated. Add the remaining flour mixture and beat until just combined.

5.  Using a spatula, transfer the dough into the pan, and smooth out the top. Scatter on the plums in an even layer.

6.  Transfer the pan to the oven and bake for 20 minutes (approximately half the total baking time). While it's baking, make the crumble topping.

7.  To prepare the topping, add the brown sugar, flour, almonds, and salt to a mixing bowl. Pour the melted butter over the ingredients and stir with fork or spoon until it's combined.

8.  After the cake has baked for 20 minutes, take it out of the oven, sprinkle the crumble topping over it, and return it to the oven. Bake for another 15 to 20 minutes, or until the top starts to brown slightly.  Transfer to a wire rack to cool completely.