Butternut Beet Soup - Fall Recipe

A cold rainy day is a perfect day for soup made with butternut squash, carrot and sweet potato.  The starchy vegetables become a velvety puree and the coconut milk adds a rich depth. 

This time I didn't have sweet potatoes, but I did have beets. The sweet earthy flavor of the beets didn't change the flavor much but the color is redder. 

What color would say that is?  Persimmon?  I downloaded the Sherwin Williams paint sample color matching ap and it suggests Gladiola, Coral bells, Ardent coral or Heart throb.  While I don't want butternut beet soup as a wall hue, I enjoyed it as a vibrant colored soup. 

Add a dollop of yogurt, lime, cilantro, sriracha sauce to balance the sweet rustic flavors of the soup and you've got a meal.  (A slice of fresh baked wheat bread is an excellent side.  Never turn down fresh bread.)

Butternut Beet Soup

3 medium beets

4 medium carrots

1 medium butternut squash
5 cups chicken or vegetable broth
1 can unsweetened coconut milk (14 oz)
2 onions, chopped
10 cloves garlic, peeled
4 oz fresh gingers, peeled
2 bay leaves

2 limes
2 cups fresh cilantro, chopped
1 teaspoon sriracha (Thailand chili vinegar hot sauce)
1/2 cup plain yogurt (I use Greek) 

1. Start by cleaning and pealing your carrots, beets and squash and chopping them into sections less than four inches long. They just need to fit in the pot, don't worry about how big they are, you will puree them after they are cooked.
    
2. In a large pot over medium heat add the carrots, squash, beets, broth, coconut milk and bay leaves. Cover and allow it to come to a boil.
    
3. Mean while, sauté the onion with a tablespoon of olive oil over medium heat. Mince the garlic and ginger. When the onions are translucent add the garlic and ginger. Sauté for an additional minute then add the onion mixture to the pot of stewing vegetables. When the soup pot starts to boil reduce the heat to a simmer. Simmer covered for 30 minutes or until the vegetables are tender. Stir occasionally.
    
4. While the soup is simmering make the lime cilantro yogurt sauce. In your food processor add the juice from the two limes, yogurt, cilantro and sriracha. Puree until smooth. Pour into a small serving bowl and refrigerate until you are ready to serve the soup.
    
5. When the veggies are soft you are ready to puree the soup. First remove the bay leaves. Then use an immersion blender to puree the mixture. If you don't have an immersion blender, puree the soup in batches through a blender or food processor. 


6. To serve the soup pour into bowls and top with a dollop of the yogurt sauce. You can even make a design if you want.  I made a smilely face in my first bowl and then figured why not something more discriptive like a beet?  No special tools needed.  I used a spoon and a chopstick. 

Bread Stuffing with Sausage, Pecans and Dried Apricots - Recipe

Since it is Thanksgiving week it's a good time to share one of my favorite turkey sides, stuffing.  I've been told it is stuffing when it is stuffed into a bird and dressing when it is baked separately.  I personally like both.  The stuffing has more turkey flavor and is evenly moist, but I also love the crunchy top of the dressing. You can do either or both.  I vote for both.

Since I am pregnant, although still in the first trimester for two more weeks, I am not going to worry about how much I'm eating.  Plus since I can't drink I won't be getting any calories from wine, beer or cocktails.  I'm a little sad about that. Not the lack of calories, rather sitting around while sipping on something late into the night around the dinner table is part of family tradition.  I am trying to look on the bright side by thinking "well now I can eat those calories instead." Writing that statement seems funny.  I am not going to think about it too hard. 

My families traditional stuffing recipe is a simple sage with onions and celery affair.  It's absolutely delicious, but it is definitely a side dish and is only enhanced by gravy and cranberry sauce.  This Sausage, Pecan and Dried Apricots stuffing can be a meal unto it self.  Gravy would just cover up the subtle sweet apricots and earthy pecan flavor.  This is the stuffing you want if you aren't doing a million recipes and you want a stand out. 

This stuffing recipe comes from my favorite cookbook: Cooks Illustrated New Best Recipe and in the notes it mentions that, "The stuffing can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12 to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan."

For the base of stuffing, I like a combination of wheat and white for bread crumbs.  Start by making stale bread crumbs. Then, you can do this either the fast more effort way or the lazy long way.  

Lazy long way: First cut the bread into 1/2-inch slices, and lay them in a single layer on baking sheets or cooling racks, b and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night.

Fast but more effort way: If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed.

Bread Stuffing with Sausage, Pecans and Dried Apricots

1 pound sweet Italian sausage, removed from the casings and crumbled
6 tablespoons unsalted butter (you will also use the sausage grease, so you made need less depending)
1 large onion, chopped
4 medium ribs celery, chopped
1/2 teaspoon dried sage or (1 1/2 teaspoon of the fresh herb)
1/2 teaspoon dried thyme or (1 1/2 teaspoon of the fresh herb)
1/2 teaspoon dried marjoram or (1 1/2 teaspoon of the fresh herb)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
2 cups pecans, toasted and roughly chopped
1 cup dried apricots, cut into thin strips
1 teaspoon salt
12 cups dried bread crumbs (from about 24-36 slices of bread)
1 cup homemade turkey or chicken stock
3 large eggs, slightly beaten 

1. Cook the sausage in a large skillet over medium heat until browned, about 10 minutes. Transfer the sausage to a large bowl with a slotted spoon. Pour the grease off that remains and measure it.  (Don't scrape the pan you want the fat to be clear.  Then measure the grease and add enough butter to bring it up to six tablespoons.  That sausage fat will add great flavor.  Waste not, want not!  That's the Thanksgiving way.  I doubt the Pilgrims or the Indians ever threw meat fat away. 
    
2. Add the onion and celery and cook, stirring occasionally, over medium heat until soft and translucent, 6 to 7 minutes. Add the herbs and pepper, and cook for another minute. Transfer to the bowl with the sausage; add the parsley, pecans, apricots and salt, and mix to combine. Add the bread cubes to the bowl. 
    
3. Whisk the stock and the eggs together in a small bowl. Pour the mixture over the bread cubes. Gently toss to distribute the ingredients evenly. Stuff the bird or bake the dressing, covered with foil, at 400° F until hot throughout, 20 to 25 minutes. Remove the foil; continue to bake until a golden brown crust forms on the stuffing, about 15 minutes longer. 

This is such a good recipe you don't have to save it for just Thanksgiving.  Anytime you are craving a fall comfort food make this dish. 

What's in your favorite holiday stuffing?

Pan Roasted Beets, Peaches and Goat Cheese Salad with a Citrus Pecan Dressing - Recipe

With the 95 plus degree days we been having, a summer salad is one of the main things on our menu.  Plus it is quick, which is important now that most of my cooking happens in 10 minute increments while holding a baby.  

Pan Roasted Beets, Peaches and Goat Cheese Salad is one of my favorites and a great way to show case beets.  Their simple earthy flavor and bold cranberry color make an unexpected and beautiful combination with tart peaches and creamy goat cheese.  This is an excellent lunch or make smaller portions for an appetizer.  

My recipe was inspired by a similar dish I ordered at Lucrezia Cafe after a visit to the Chesterton European Market in north west Indiana.  If you ever find yourself in the neighborhood you should go to the Saturday market and then eat at Lucrezia's.  It's one of the things I miss most about living in Valparaiso.

Roasted Beets, Peaches and Goat Cheese Salad

2 ripe peaches
4 beets
2 oz goat cheese

2 tablespoons toasted pecans
1 tablespoon lemon or orange juice
2 tablespoons olive oil
Pinch of salt

Serves 2

1. Peel and slice the beets into half inch thick coins.  Then over medium heat cook them until fork tender in a dash of olive oil; about 15-20 minutes. Arrange the beets onto plates.  A light colored plate is a must to show off the beautiful colors of this salad.
    
2. For the dressing in a small bowl whisk to combine the citrus juice, olive oil and pinch of salt.  Then drizzle over the beets.  The color of the beets will bleed into the dressing.
    
3. Cut the peaches into wedges place on top of the beets.
    
4. Dab goat cheese onto each peach. I wouldn't blame you if you used more than 1 oz of goat cheese per person.
    
5. Sprinkle the toasted pecans over top.  Serve chilled or at room temperature and enjoy!