Acorn squash, tomato, corn and black bean soup

If anyone can come up with a catchy name for this soup, please feel free to comment below.

Please.

This is about 1/4 mile down the road from my home

It is fall here in CT.  Well, not officially fall - that takes place on Monday - but there is a chill in the air and the leaves are starting to change colors.

Yep.

Fall.

Autumn.

 The precursor to winter.

Nope, not going there.

I love autumn.  I love the colors and the nip in the air.  It is a time to start making soups and applesauce.  It's lovely.

This soup was made mostly from stuff from my CSA share that is still going strong.  Have I mentioned how much I love the share?  Yes?  Good.  

Anyhow, this soup was a total experiment that turned out incredibly good.  I can see making it over and over.  Just need a catchy name.  If you make it, realize that all the measurements are simply suggestions.  Do what you want!  I think it would be good using butternut squash, too.  Hmmm.

Acorn Squash Tomato Corn and Black Bean Soup

really need that catchy name

2 acorn squash

1 Tablespoon canola oil

1 red bell pepper, seeded and chopped

1 large onion, chopped

2 cloves garlic, minced

1 Tablespoon chili powder

1 Tablespoon ground cumin

4 cups broth - vegetable, chicken or beef

1 (14.5 ounce) can black beans

4 cups chopped tomatoes, about 5 or 6 fresh OR 2 14.5 ounce cans

1 cup corn - fresh, cut off the cob or frozen

salt and pepper to taste (I used about 1 teaspoon of salt and 3 grinds of pepper)

shredded cheddar cheese (optional)

Heat oven to 350 degrees.  Half the squash and remove seeds.  Place halves, cut side down, on a baking sheet and bake for about 30 minutes or until the squash is soft.

In a large Dutch oven or saucepan heat oil over medium-high heat.  Add onion, bell pepper, and garlic.  Cook about 4 minutes or until the pepper and onion are tender, stirring occasionally.

Stir in the chili powder and cumin.

Scoop the squash out of the shells and add to the onion mix.

Add the tomatoes, beans and broth. 

Stir in the corn and salt and pepper.

Add the broth and simmer, uncovered, for about 15 minutes.

Top with grated cheese.  I served the soup with quesadillas.  Very yummy.

Moussaka (or what the heck to do with all the eggplant that is ripe)

I can't believe that it is July 31st!  I haven't posted since May.  I promise that I have cooked since then.  You see, my family insists on eating every day.  Every. Single. Day.  If they would lay off for a little while I could afford the tuition and computers they all say they need.  

*sigh*

This year I have found a wonderful CSA.  That means Community Supported Agriculture.  You can check them out here.  http://www.thefarmwoodbury.com Or like them on Facebook here https://www.facebook.com/thefarmwoodburyct?ref=ts&fref=ts It is wonderful.  The family that farms is wonderful.  The bounty that they share is incredible.  Look at the haul I got from the first week share!!!!

I know!!

I make the trek to Woodbury, CT every Tuesday.  We are eating fresher and better than we ever have before.  My kiddos now know what kohlrabi and fairy eggplant taste like.  It's is fantastic!  You should all check out any CSAs in your area and eat locally grown food.  I like it because I know the people I am buying from.  I see little Madeleine and think that maybe my share helped get her latest clothes or pay for the doctor or whatever they need, rather than knowing it goes to some corporate chain to make the very rich richer.  I'll get off of my soapbox now.  

Anyhow, eggplant is very much in season.  We have purple eggplant, long purple and white, tiny (fairy) purple and white, green and white.  It is lovely.  I pickled the tiny ones - once I taste them and see if they are any good, I'll post the recipe.  Here is my favorite recipe for ratatouille, and the salmon is fantastic, too. http://ahawker.blogspot.com/2012/06/baked-salmon-and-ratatouille-my-family.html

This dish was a huge hit with my family.  I made a lot hoping for leftovers.  There were none.

I guess that is good.

I guess.

If only they would stop eating for a little while...

Moussaka

Meat:

2 pounds ground beef OR lamb (lamb is traditional, but spendy)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 good shake of cayenne

Salt and pepper to taste

1 large onion, chopped

1 red bell pepper, stemmed, cored and chopped

5 cloves garlic, minced

1/4 cup tomato paste (I didn't actually measure this, I just used what was there)

1/4 cup balsamic vinegar

1 (14 ounce or so ounce) can diced tomatoes with juice

1/4 cup chopped fresh parsley

2 teaspoons dried oregano OR 2 Tablespoons fresh oregano, chopped

3 Tablespoons honey

Eggplant:

 canola oil

1 1/2 pounds eggplant, cut crosswise into about 14 slices

Bechamel Sauce:

8 Tablespoons (1 stick) butter

1/2 cup flour

2 1/2 cups milk

1 bay leaf

3 egg yolks

1/2 cup cream cheese

1 cup grated Parmesan cheese

zest of 1 lemon (optional, but really good)

For the meat:

Brown the meat in a large frying pan over high heat.  While cooking, add the cinnamon, ginger, allspice, cayenne and salt and pepper and cook, stirring frequently, until browned.

Drain the meat.

Add the onions and bell pepper and cook until the veggies are soft, about 5 minutes.  Add the garlic and cook for 1 minute.  Add the tomato paste and cook for 1 minute.

Add the vinegar and deglaze the pan.  Add the tomatoes and honey and bring to a boil.  Reduce the heat and simmer while you do the other stuff.  Add the parsley and oregano and more salt and pepper (if needed) right before you assemble the moussaka.

For the Eggplant:

Heat canola oil in a large skillet over medium - high heat.  Season the eggplant slices on both sides with salt and pepper.  Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides.  Transfer the eggplant slices to paper towels.

For the Béchamel:  

Melt most of the butter (you need about 1 Tablespoon to butter the casserole pan when you assemble the moussaka - melt the rest) in a medium saucepan over medium heat.  Add the flour and cook, whisking constantly, until pale and smooth.  This goes pretty fast.  Still whisking, add the milk and bay leaf and cook until thickened.  Season with salt and pepper and discard the bay leaf.  In a small bowl, whisk together the egg yolks, cream cheese and lemon zest and whisk into the béchamel sauce until smooth.

Preheat the oven to 400 degrees F.  Butter a 3 quart baking or casserole dish.

To assemble:  

Put half the eggplant slices in the dish and cover with half the meat sauce.  Top the sauce with the remaining eggplant slices, and then the remaining meat sauce.  Pour the béchamel over the top of the meat sauce and spread evenly with a spatula.  Sprinkle the cheese evenly over the top.

Bake until browned and bubbly.  If your pan is really full, put it on a baking sheet because - you know - bubbly.

The aforementioned baking should take about 45 to 50 minutes.

Let it cool for about 15 - 20 minutes before serving.

Hopefully you will have leftovers because it is even better the next day.

I think.

I wouldn't know.

Because my kiddos are like a plague of locusts.

Enjoy!

https://www.facebook.com/thefarmwoodburyct?ref=ts&fref=ts

Primary Songs Quiet Book

Here it is.  Another quiet book.

Our ward (church congregation) has an auction every year to help the youth go to summer camps.  The things that are auctioned are great.  They usually range from trips to exotic locations to cookies.  My contributions are never as extreme as the trips or tickets to some wonderful event.  I have been known to make cookies or a cake, though.  They sell.

This year I made a couple of quiet books.  One is for the crafty crafters and the other is easy enough that anyone, even the craft impaired, can do.

Here they are.

The first was inspired by songs from the Primary (children's) songbook.  Each page is from a song.  I had a lot of fun with this one.  I want to do a couple more pages, but hit the deadline to bring the stuff to the church. It sure was fun to make them, though. 

*I made another book this week for my niece's baby shower.  I posted the different looking pages.  Shhh. Don't tell her, the shower is tomorrow.  Hope she likes it.*

or

There is a bird button and a bee button hidden under the leaves of the tree.

or

The temple picture makes a pocket for the family pictures to hide in.

or

The easy one is just a dry-erase quiet book.  I made a cover for an old notebook although that part is optional.  Then I headed to Staples with my rewards coupons and got a pencil holder, heavy plastic paper covers, dry-erase crayons (they come with an erase cloth in the box) and binder rings for the fabric book.  Then I got on my computer and downloaded a bunch of church-type pictures and games to put in. Emily put the pictures in the sleeves.  Done.

Harry Potter Quiet Book

Hello.  My name is MommaH and I am a HP (Harry Potter) geek.

Yep.

I would love to live at Hogwarts.

I could teach...something.

I take various quizzes on HP stuff.  Here's one: http://www.buzzfeed.com/mackenziekruvant/youre-a-wizard-harry

I'm a half-blood.

My dogs are named Tonks and Teddy.  If you are a true HP fan, you'll get it.

I know it.

I can feel it.

I still cry when Dumbledoor/Dobby/Snape/Fred dies.  Every time.

Anyhow, a few years ago I made a Harry Potter Quiet Book.  Okay I made about 10.  Don't judge.  I like to sew.  I like to create.  I like little kids.  It was a fun experience.  

Because I sold or gave away the books I made, I took pictures of it.  I just found the pictures.  Since this blog is really just an easy way for me to find my favorite recipes and creations, I thought I would put them here.  I hope you enjoy them.  Maybe you'll even be inspired to make one of your own.

*spoiler alert*

I am making  2 or 3 quiet books for our church auction, church themed, and I will be posting pictures on a blog very soon.  I do this so I can  remember what the heck I did inspire others.

Buttermilk Bread

I'm still making our bread. Our favorite has been the oatmeal bread that you can find here. http://ahawker.blogspot.com/2012/10/oatmeal-bread.html Even PoppaH has been making this bread.

Until now.

Oatmeal bread got bumped.

Enter *cue music* Buttermilk Bread.

It all started when I had 3/4 of a quart of buttermilk in the fridge that I didn't want to throw away.  Don't judge me.

This bread has a great crust while keeping a super tender inside.  The wheat germ adds a great flavor (and probably some nutrition).

Lovely.

I didn't take pics of each step this time - I really wasn't sure how this would turn out.  Just refer to the wheat bread recipe for how to mix it up and let it rise.http://ahawker.blogspot.com/2013/06/whole-wheat-bread.html  I think I will do 3-4 cups of the flour whole wheat next time, it should hold up fine.  The dough is pretty sticky, but a sticky dough makes a moist and light bread.

Buttermilk Bread

makes 2 large loaves

2 Tablespoons yeast

3/4 cup warm water

1/4 cup honey

3 cups warmish buttermilk

3/4 cup melted butter

7-8 cups all-purpose flour

3/4 cup toasted wheat germ

1/2 teaspoon baking soda

1 Tablespoon salt

I a large bowl (I use the bowl of my stand mixer), add warm water, honey and yeast.  Proof the yeast until it is bubbly, about 5-10 minutes (it will depend on the temperature of your kitchen.)

To the yeast mixture, add buttermilk, butter, 7 cups of flour, salt, baking soda and wheat germ. Knead until the dough is smooth and elastic, adding the last cup of flour if needed.

Put the dough in a large, oiled bowl, turning it once so it is oily on each side.  Cover with plastic wrap and let rise until double, about 1 hour.  Punch down and let rise again until doubled, about 45 minutes.

Grease 2 9x5 loaf pans.

Punch dough down.  Turn the dough onto a floured surface.  Divide the dough into 2 parts.  Flatten the dough (this gets out the big bubbles) and shape into a loaf.  Place into prepared pans.  Cover and let rise until the dough rises about 1 inch above the pan, about 45 minutes.

Preheat the oven to 350 degrees.

When the loaves have risen, place the pans in the oven and bake the bread for 40-45 minutes.  It should be golden brown and sound hollow when tapped.