comfort food – Page 2

Butternut Squash Soup with Bacon, Goat Cheese, and Pistachios

December 10, 2014 by Asharae 1 Comment

I’m so excited to share this post with you today! This recipe. You guys. I really thought I knocked it out of the park last week with the most ridiculously delicious pumpkin cheesecake. I gotta be honest though, I’m more of a savory/salty kinda gal than a sweets one. So this butternut squash soup with bacon AND goat cheese AND pistachios is really just the perfect thing.

I’d never worked with butternut squash until my mother-in-law bestowed one upon us after one of our holiday gatherings in Maryland a couple years ago. She ran out to the car as all the kids were packing things into our respective cars, and I caught a glimpse of her placing some sort of squash in our trunk. A couple days later, I got a perplexed text from my sister-in-law in Chicago, “Did you have a butternut squash in your trunk too?”

I’m not sure what she ended up making with hers, but I promptly scoured Pinterest for a recipe for butternut squash soup. Our first attempt a few years back was not nearly as glorious as the recipe before you now. But I do ~~apologize for the unhealthiness~~ accept your gratitude for the deliciousness of this recipe.

The initial inspiration for this recipe came from this one over on Half Baked Harvest – her food photos are simply amazing. I saw one photo of her soup on Pinterest and knew I wanted to try something similar. The flavors I aimed for were quite different, but I always love pointing back to my source of inspiration when I can!

Butternut Squash Soup with Bacon, Goat Cheese, and Pistachios

Asharae Kroll

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings 4 -6 servings

Ingredients

1 medium butternut squash peeled, seeds scooped out, and diced
2 large carrots peeled and diced
1 onion diced
1 apple peeled, cored, and cubed
2 cloves of garlic minced
1 tsp fresh thyme
1/4 tsp dried sage
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
32 oz vegetable broth
1 c heavy cream
1 package of bacon
4 oz package of goat cheese
Shelled pistachios

Instructions

Place bacon in a cold pan, heat to medium and cook till crispy. Set on paper towels to cool. Reserve bacon grease. Once bacon is cool, crumble into small pieces.
Add 3 Tbs bacon grease to a large stockpot and heat over medium. Add carrots, onion, and diced butternut squash and sauté for 5-7 minutes, or until veggies start to soften.
Add apple, thyme, sage, salt, and pepper, and sauté 3-4 more minutes. (Add another Tbs of bacon grease if necessary.)
Add garlic and sauté one more minute, then add vegetable broth, scraping the delicious bits off the bottom of the pan. Add bay leaf. Bring to a boil, then reduce heat and simmer 6-8 minutes, or until the veggies and apples are soft. Remove from heat and let cool slightly.
Remove bay leaf and use an immersion blender to blend the soup to a smooth consistency. Alternately, you can carefully blend the soup in batches in a blender. (Side note - if you don't have an immersion blender, it's a worthwhile investment - perfect for soups, smoothies, salsas, and other things - we use ours all the time!) Once the soup is smooth, stir in the heavy cream.
Serve topped with bacon, goat cheese, and pistachios. Drizzle with a little extra heavy cream to make it pretty. Enjoy!

Notes

To more easily peel your butternut squash, use a fork to poke holes all over. Heat for 1-2 minutes in the microwave. Let cool, cut each end off with a knife, then use a vegetable peeler to remove the skin. To dice, cut your butternut squash in half, separating the taller skinny half from the wide fat end. Place each half of the squash on your cutting board, cut side down, and cut each one in half. Scoop the seeds out and then lay each quarter on your cutting board, flat side down and slice into 1/4 in - 1/2 in slices. Dice up each slice into smaller pieces and you're ready to use it in your soup recipe!

We use this Cuisinart Immersion Hand Blender and absolutely love it!

(Full disclosure – That’s an affiliate link above, so I’ll receive a small percentage of your purchase if you click through the link. I appreciate your help in keeping This Wild Season up and running!)

Simple Vegetable Soup

November 11, 2014 by Asharae 1 Comment

In an effort to save space, I titled this post “Simple Vegetable Soup.” What I actually scribbled down on the scrap of paper as I made the soup was – “Use-What-You-Have-In-Your-Pantry-Veggie-Soup.” I personally like that name a lot better. It’s a much better description of the story of this recipe.

Tim and I have been traveling a lot lately – between our three week road trip to three different weddings, several other short weekend trips away for weddings here in NC, and a roommate reunion with my college friends, we’ve put a lot of miles on the road lately. This means that our eating has been less than stellar. And the state of our fridge is abysmal at times. For being a go-with-the-flow kinda gal, I really love to have my meals planned out. I like shopping the menu to save money and save space in our fridge too. I’m the kind of person that wakes up thinking about dinner, and I love being able to look forward to something I know will be delicious. I think the last time we had that sort of routine was back in the summer. Or maybe late spring. It’s been a busy one.

All that being said, the other night Tim and I were wrapping up our editing for the day and looking towards dinner. It was one of those stare-at-the-fridge-hoping-something-will-appear nights. I scrounged around a bit and found we had enough ingredients in the fridge and few staples in the pantry to whip up a batch of soup. (Sidenote – I highly recommend keeping cans of beans and veggies, and a couple cartons of vegetable or chicken broth in your pantry for just such an occasion.)

Nights are getting chillier here in NC and the sun is setting unreasonably early, so a bowl of warm soup is the perfect antidote to the dark and cold outside. And I rejoiced at how this seemingly thrown-together soup turned out – it’s hearty and delicious with just the right amount of spice. We served ours with grilled cheese on the side – so good.

This soup has a little kick to it – you’re more than welcome to leave out the jalapeños and can of green chilies if you don’t like spicy food. I recommend adapting this recipe to whatever you have on hand. I’m sure it would be great with a can of corn, some potatoes, perhaps some celery. Feel free to add more vegetable or chicken broth (or water) if you like your soup to have more broth than veggies, just adjust your salt and pepper accordingly.

Simple Vegetable Soup

Asharae Kroll

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings 4

Ingredients

1 Tbs butter
1 Tbs olive oil
1 yellow onion diced
4 medium carrots sliced
2 jalapeños diced and seeds removed
1/2 bell pepper diced (use a yellow one if you're looking to make this soup pretty)
3 cloves garlic minced
1 7 oz can green chilies
1 15 oz can diced tomatoes with juice
1 32 oz carton of chicken or vegetable broth
1/2 lb pasta we used elbow pasta
1/4 tsp oregano
Salt and pepper to taste
Optional: Garnish with parsley

Instructions

Cook pasta according to package directions, rinse in cold water to stop the cooking. Add 1 Tbs olive oil, stir, and set aside.
While the pasta is cooking, heat oil and butter in a large stock pot over medium heat. Add carrots and peppers, cook about 3 minutes. Add onion, green chilies, and jalapeños, and cook about 5 more minutes or until tender. Add garlic, cook for one minute.
Add broth and tomatoes and bring to a boil. Reduce heat and simmer 20-30 minutes. Add oregano, and salt and pepper to taste.
Place noodles in bowls, ladle soup over the top, and serve. Garnish with parsley if you wish (or if you have leftovers in your fridge like me!)
I store leftover soup and noodles separately so the noodles don't get too soggy in the fridge.

Flour sack towel from The High Fiber – check out more of her gorgeous work at her Etsy shop!

Homemade Stovetop Popcorn

August 20, 2014 by Asharae 1 Comment

A couple months ago I had a fun family session down at Holden Beach, south of Wilmington, NC. A sweet friend of mine from college hired me to do photos with her whole family – all four generations. It was so special to spend the whole day with them, capturing the ebbs and flows of the day, kicking our toes around in the sand, sharing stories, and soaking up the last golden rays of light as the sun dipped beneath the clouds. It was a long enough drive that they invited me to spend the night, and we sat around chatting and playing games till late into the night, all the while munching on copious amounts of homemade popcorn.

My friend Lauren explained to me that homemade popcorn was her dad’s tradition – a little oil, some popcorn kernels, and a little salt makes for a deliciously simple midnight snack. Apparently he keeps huge 50 lb bags of popcorn kernels at home for just such an occasion. I love families that have food stories like this – popcorn is his thing. The whole family knows that when they get together, dad will be making popcorn. It’s tradition. I love that.

As we sat around the dining room table at the beach house, I was in awe at the bowl after giant bowl of popcorn he kept bringing out from the kitchen. I’d always thought that stovetop popcorn was some magical method of popcorn-making that I’d never be able to perfect. Isn’t there a certain way you have to shake the pan? Will I burn the popcorn? Or have too many kernels left over? I never tried it because I was afraid I’d fail. But after sitting around the table with Lauren’s family, laughing and chatting long after the kiddos had gone to bed, eating popcorn until I could eat no more – I decided I needed to learn how to make my own stovetop popcorn.

And you guys – here’s a secret – it’s really really easy to make!

I snooped around the internet for a while until I found a method that was simple enough and provided a good popcorn to oil ratio. I found this recipe over on the Pastry Affair and haven’t looked back since. She recommends using coconut oil, which I agree with. I tried olive oil and canola oil as well, but I like the subtle flavor the coconut oil gives to the popcorn (it doesn’t taste like coconut, I promise). Use whatever neutral oil you have around the house and have fun making your own homemade popcorn! It’s very rewarding and only takes a couple minutes longer than the microwaved stuff. It’s well worth it to know you’ve made a healthier snack with ingredients you can pronounce!

The instructions below might look a little overwhelming, but you really don’t have to take it this seriously. I’ve found that setting a timer for myself helps keep my mind on the task at hand – I’m easily distracted and fear I’d burn the popcorn otherwise!

Homemade Stovetop Popcorn

Adapted from Pastry Affair

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Prep Time 1 min

Cook Time 6 mins

Total Time 7 mins

Servings 2 -3

Ingredients

3 Tbs coconut oil or other neutral oil
1/3 c popcorn kernels
Optional 1 Tbs melted butter
1/4 tsp kosher salt or popcorn salt if you have it!

Instructions

Heat oil over medium high in a large heavy bottomed pot with a lid. Place 4-5 popcorn kernels in the pot and cover.
Once kernels begin to pop, pour the rest of the popcorn into the pot, cover the pot, and use potholders to shake the pot a couple times to distribute the kernels evenly. Remove from the heat for 30 seconds - this allows the kernels to reach the same temperature so they pop around the same time. At this point I like to start a timer for 4 minutes - once the countdown reaches 3:30, place the pot back on the heat.
When the kernels begin popping vigorously (around 2:30 on my stovetop), tilt the lid so it is slightly askew on the pot - this allows the steam to escape so your popcorn doesn't get soggy. At this point, I watch the clock and shake the pot every 10 seconds until the popping slows down. The popping itself should last 2-3 minutes - I've found on my stovetop that it finishes just as my 4 minute timer runs out.
Once the popping slows significantly, remove the pot from the heat and let rest for a moment to ensure no kernels pop out when you uncover it. Pour the popcorn into a large bowl, drizzle with the melted butter (optional), and sprinkle with salt and your toppings of choice.

Guest Post by Lily Dunn – Zucchini Lasagna

July 23, 2014 by Asharae Leave a Comment

Today I’m excited to have my dear friend Lily Dunn guest posting here on This Wild Season. Lily is a fabulous writer, so you should check out her blog Such Small Hands, as well as the travel blog she shares with her husband – Two Sore Thumbs.

I made this recipe to share with my family over the weekend and I can assure you that it is absolutely delicious! It got glowing reviews all around, including one from my dad who admitted it was the best lasagna he’d ever eaten. I confess I was a little hesitant to swap out noodles for zucchini instead, but I honestly enjoyed this recipe way more than regular lasagna! I have a distinct feeling this is the only way I’ll make lasagna from here on out.

And with that introduction, I’ll hand it off to Lily!

Eleven months ago my husband and I moved to South Korea to teach English. Living in a foreign country can feel exciting and adventurous, but there are still times when it’s hard not to be overcome by homesickness and longing for the comfortable and familiar. One of the best ways for me to feel connected to home is through food. I love to cook, especially for friends and family. Here in Korea, I don’t have access to the same ingredients or cooking methods I did at home (no ovens!) so I’ve had to make some creative adjustments and adaptations.

This lasagna is one of those recipes born from “creative adaptation.” It is special to me, not only because it’s so delicious, but because I have come to associate it with community. A few months ago I made this for a group of girls who were meeting for the first time, hoping to start a Bible study. My Wednesday nights with them have now become the best part of my week. When my parents visited at the beginning of May we went to lots of great restaurants and enjoyed some great meals, but one night we stayed home and I made this lasagna for them and we ate together sitting half on the couch and half at the table because we only have 2 chairs. After they left my mom sent me an email that said, “I asked Dad what his favorite food was that we tried while we were there. He mentioned a few restaurant meals we’d had, but then he said, ‘I think my favorite thing was Lily’s zucchini lasagna.’” Winning. 🙂

The zucchini actually replaces the pasta in this dish, so it’s a great option for those who eat gluten-free or low-carb as well as being a great somewhat lighter version of a well-loved comfort food. Since most of the flavor comes from the sauce and the cheese, and the zucchini itself doesn’t have a strong flavor, you really don’t miss the pasta. In fact, my husband, who is a lasagna aficionado but not a big vegetable eater, LOVES this dish. There’s a bit of prep time involved, but you can make it ahead of time and just pop it in the oven when you are ready to eat it. As they say in Korea, “잘먹겠습니다!” (jal meog-es-seub-ni-da – the Korean version of “Bon Apetit!”)

Cooking Notes:

The sweating process for the zucchini is very important. If you don’t do this you will end up with watery soupy gloop.

The original recipe calls for an egg added to the cheese mixture. I prefer it without the egg because I think it makes the cheese creamier. If you like the cheese part to be stiffer you can add one egg.

I add mushrooms to my sauce, but these are entirely optional.

I make this in a convection toaster oven since Korean kitchens don’t have ovens. Because of that I have to use a smaller pan (maybe 11’x7’?) I use the same amount of sauce and cheese mixture, but only 1 – 1 1/2 zucchinis.

This recipe calls for mozzarella, but I have trouble getting that here so I have been using a three-cheese blend and it’s delicious. I think you could really use any cheese, it will just change the flavor slightly.

Zucchini Lasagna

Lily Dunn / Adapted from Sandra M at Key Ingredient

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Ingredients

1 lb lean ground beef
1/2 yellow onion diced
3 cloves garlic minced
1 cup white mushrooms chopped
1 tsp olive oil
1 jar of your favorite marinara sauce I use Classico’s Italian sausage and pepper for this and it is AMAZING
2 large or 3 medium zucchinis
15 oz part-skim ricotta cheese
16 oz shredded part-skim mozzarella or other cheese + 1/2 cup to sprinkle on top
1/4 cup grated parmesan

Instructions

In a large saucepan, brown the ground beef. Drain, rinse, and set aside.
In the pan you used to brown the meat, heat the olive oil. Add the garlic, onions, and mushrooms and sauté until the onions are soft. (2-3 minutes)
Add the ground beef and marinara sauce. Bring to a boil, then turn down to low and simmer for 45 – 50 minutes. The sauce is meant to thicken quite a bit. Do not add any water.
Meanwhile, slice the zucchini lengthwise into long lasagna-noodle shaped strips (about 1/8 inch thick). I use a vegetable peeler for this. Lay the zucchini slices out on paper towels and sprinkle with salt. Allow the zucchini to “sweat” for 20 minutes. Then pat dry to remove excess moisture.
In a large bowl, combine ricotta, parmesan, and shredded mozzarella.
Spread a thin layer of sauce in the bottom of an 8’x12’ casserole dish –just enough to coat the bottom. Top with a layer of zucchini. (If some of your zucchini pieces are very thin, you can double them up). Finish with a layer of cheese mixture. Continue to layer in this order until your ingredients are used up, finishing with a layer of sauce and the remaining 1/2 cup of mozzarella cheese. (I usually get two complete layers)
Cover with foil and bake at 375 for 45 minutes or until the center is hot. Uncover and bake for an additional 15 minutes. Let stand 5-10 minutes before serving.

Lily Dunn is mastering the art of toaster oven cooking in Daegu South Korea where she and her (devastatingly handsome) husband Jonathan teach elementary school English. Lily writes about life, faith, and searching for grace at Such Small Hands. She and Jonathan also share a blog about expat life in Korea at Two Sore Thumbs. You can follow her on Twitter at @LilyEllyn.