1 T. coconut or olive oil
1 lg. onion, chopped
2 cloves garlic, minced
1 T. minced fresh ginger
2 T. tomato paste
2 T. curry powder
1/2 t. red pepper flakes or more to taste
4 c. vegetable broth
1 can coconut milk
15 oz. can diced tomatoes
1-1/2 c. dry petite red lentils, rinsed and sorted
2 to 3 handfuls chopped spinach, kale or other green
salt and pepper to taste
Chopped cilantro, chopped green onion and/or sour cream for garnish
In stockpot, heat oil over medium heat and stir-fry onion, garlic and ginger a couple of minutes until onion is translucent. Add tomato paste, curry powder and red pepper flakes and cook for another minute. Add broth, coconut milk, diced tomatoes and lentils. Cover and bring to boil, then simmer on low heat for 20 to 30 minutes until lentils are very tender. Season with salt and pepper. Just before serving stir in greens and garnish with cilantro, green onion and/or sour cream.
ANN'S SOUP
I've been intending to make lentil soup since the weather has cooled so this recipe which appeared this morning in the newspaper looked very appealing (plus I had all the ingredients on hand). It proved to be very quick to put together and cooked fast since I used very small lentils. Best of all, it is delicious!
I love coconut in any form so used the coconut oil instead of olive. For the pepper flakes I used 1 t. aleppo pepper and 1 t. urfa pepper (I know, that's quadrupling the amount but I've got a real pepper habit and it honestly wasn't too spicy). I stuck with the veggie broth rather than my usual chicken substitution and just smushed up with my hands the can of whole tomatoes I had. The rain and cooler temperatures of the past couple months have been wonderful for my garden greens so I used some beautiful rainbow chard.
The soup was great topped with green onion, cilantro and yogurt (instead of sour cream since I wanted some tang) and eaten with some warmed up naan topped with olive oil and a sprinkle of za'atar.
Wednesday, November 11, 2015
Saturday, October 10, 2015
New York Times Mushroom Beet Borscht
It may be a bit soon to put another soup out there but, just in case anyone has found beautiful beets at the market today I thought I'd go ahead. This is an unusual borscht with no cabbage or meat but mushrooms, both dried and fresh. I've loved borscht since living on the Russian River in California. My neighbor was a weekender from San Francisco and I cleaned her house. She'd spend the weekend cooking Russian food and leave the leftovers for us to finish up.
Just got around to making the borscht recipe I recommended. I had used my new senior free Gold pass on the bus (what a bonus of getting old!) and walking home I noticed our neighborhood farmer's market in full swing. Laden with library books, backpack and now beets I headed out.
I found the recipe just as delicious as it sounded. I used dried porcini (and now have a stash for future stews and soups) and baby Bellas but didn't othwise take any liberties other than throwing the garnis straight into the soup as I never seem to have cheesecloth on hand.
It makes a large amount and I have very little freezer space. Luckily I was visiting with a friend just as the soup finished so I took her some. Monique dubbed it "Beat Soup" with help from her automatic spell check in her text and I like the name. She and Erwin liked it too.
I used some beautiful dried mixed mushrooms from the Farmer's Market in Boulder in May. There must have been about ten different kinds in the mix, all of which were fairly small, and they smelled incredible when I poured on the boiling water. I agree with Ellen about cooking beets before peeling. The peels rub right off and you lose hardly any beet. I substituted a couple of leeks for the onion and about a cup of chopped lovage and tiny celery stems and leaves from my garden for the celery. A mesh tea ball works great for a bouquet garni and I had fresh thyme, bay leaves and parsley in the garden so I doubled all the seasoning amounts (no one ever says "too much thyme or bay leaf", right?). When everything was cooked the soup seemed a little more stewy than soupy so I added about 3 cups of water. At the end I added 2 healthy tablespoons of pomegranate red wine vinegar instead of cider vinegar just because the slight sweetness seemed to complement the beets.
I just finished up the last of this soup. I thought it was good, but not as interesting as I had hoped. I did, however, eat almost all of it myself, so I clearly enjoyed it! The one ingredient I forgot to buy was yogurt, and I think that adding a generous scoop to each serving might really have made this soup into something excellent.
I'll condense the recipe a bit as it is long but you can find all the details on the NYT website.
1. Soak 1 oz. dried mushrooms (about 1 c. porcini or shiitakes) in 3 c. boiling water for 30 min. Strain and save liquid, rinse mushrooms and chop.
2. While mushrooms soak cook 1 bunch beets with 2 sliced garlic cloves, 1 tsp. salt and 1-2 tsp. sugar in 1 qt water, uncovered, for 30 minutes.
3. Remove beets to cool then peel and dice or julienne. Note: recipe suggest peeling beets before cooking but I think this works better. Add enough of the beet broth to the mushroom soaking liquid to make 6 cups.
4. Heat 2 Tbs. olive oil in a large heavy pot. Add 1 large chopped onion, 2 medium diced carrots and 2 sliced celery stalks, pinch of salt and 1 minced clove garlic. Cook until tender. Add 1/2 lb. sliced fresh white or cremini mushrooms and cook until they begin to sweat. Add chopped dried mushrooms, the reserved broth, beets and bouquet garni*. Cover and simmer for 30 minutes.
5. Add chopped beet greens and simmer another 5 minutes. Stir in 1 Tbs. cider vinegar, adjust seasonings, remove bouquet garni, stir in 1/4 c. chopped parsley and serve, garnished with yogurt.
*bouquet garni made with 10 parsley stems, 2 bay leaves, 6 black peppercorns, 2 sprigs thyme and 3 allspice berries tied in a cheesecloth bag.
Ellen's "Beat Soup"
Just got around to making the borscht recipe I recommended. I had used my new senior free Gold pass on the bus (what a bonus of getting old!) and walking home I noticed our neighborhood farmer's market in full swing. Laden with library books, backpack and now beets I headed out.
I found the recipe just as delicious as it sounded. I used dried porcini (and now have a stash for future stews and soups) and baby Bellas but didn't othwise take any liberties other than throwing the garnis straight into the soup as I never seem to have cheesecloth on hand.
It makes a large amount and I have very little freezer space. Luckily I was visiting with a friend just as the soup finished so I took her some. Monique dubbed it "Beat Soup" with help from her automatic spell check in her text and I like the name. She and Erwin liked it too.
Ann's Beet Borscht
I ate a bowl for dinner topped with a big spoon of greek yogurt and a tablespoon or so of minced chives. This soup is fantastic--really hearty and satisfying even though it's totally vegetarian. I've definitely had some bland borschts in the past, but this one is far from dull and it will be a my go-to borscht recipe from now on. Thank you Ellen!
Cassie's Friend-Approved Borscht
I just finished up the last of this soup. I thought it was good, but not as interesting as I had hoped. I did, however, eat almost all of it myself, so I clearly enjoyed it! The one ingredient I forgot to buy was yogurt, and I think that adding a generous scoop to each serving might really have made this soup into something excellent.
Aside from this omission, I didn't make too many modifications. I used the greens from two bunches of beets, because they weren't all that voluminous, and I added in a few extra beets as well as mine were quite small. I also doubled the amount of vinegar, but I think lemon juice would have been even better.
My Polish friend stopped by my office one day while I was eating this soup. She was very happy I was eating borscht, and did not seem at all dismayed when I told her in what ways it had been bastardized. In other words, she approved of the mushrooms!
Saturday, September 19, 2015
We're finally back... with minestrone!
We unfortunately took a very long hiatus from our blog. Among the many reasons for this break was a freezer containing an overabundance of homemade soup. As supplies are now depleted, we are back to cooking, and just in time for the beginning of fall.
Here is Charmaine Solomon's recipe for vegetarian minestrone, which seems a perfect way to use the wonderful produce available this time of year. We've made another of Solomon's soups before - the complex and fragrant Indonesian Spicy Chicken Soup. It was a notable success, so we're excited to give this one a try.
From Complete Vegetarian Cookbook by Charmaine Solomon
8 oz. dried haricots verts or a mixture of dried beans2 tablespoons olive oil1 cup chopped onion3 cloves garlic, finely diced1 stalk celery, finely diced1 large carrot, diced1 small can tomatoes8 cups vegetable stock1/2 cup fine, small pasta1 cup sliced or diced zucchini1/2 cup grated parmesan cheese4 tablespoons finely chopped parsley
Soak the dried beans in cold water to cover overnight. The next day, drain and cover with fresh water and simmer until almost tender.
In a heavy-based saucepan, heat the olive oil for a few minutes. Add the onion, garlic, celery, and carrot. Cover and cook over very low heat, stirring occasionally, for about 10 minutes. Add the tomatoes and stock, then cover and summer for 1 hour.
Add the pasta, zucchini, and more boiling stock if necessary. When pasta is tender the soup is ready to be served, with parmesan cheese and parsley sprinkled over the top.
Joining from Michigan - Ellen's Version
So fun to be part of this soup blog! It's an honor to join these good cooks as an aunt and midway between geographically--I'll have to check the miles.
Minestrone was a perfect choice to start. Who doesn't have onions, garlic, celery, tomatoes and onions on hand? I also happen to have a couple of Parmesan rinds in the freezer and a glut of green beans in my garden along with parsley and home grown garlic. I decided on yellow squash rather than zucchini for the color. I decided to finish off some chicken broth as part of the liquid rendering it non-vegetarian but the fridge can always use a clean-out.
All said, a quick and easy delicious soup for today and several lunches. Thanks Cassandra for the recipe and happy cooking.
Maybe a nice fall borscht next? I found a nice vegetarian recipe.
Ann's Version
I used an heirloom Soldier Bean grown in Maine. The beans are white, about 1/2 inch long when dry and have a red marking on the seam side that is shaped just like a soldier standing at attention, hence the name. I did a quick soak (bring to a boil, cover and turn off the heat and let sit an hour), then simmered the beans with salt, pepper and a few fresh bay leaves until they were just barely tender. Drained the beans and got on with the rest of the soup. I sauteed the onion, garlic and carrots but discovered I had no celery (perhaps a first for me!). In the herb garden there was a small clump of lovage that had just come back up after a lush spring growth then dying back in the summer heat and it tastes very strongly of celery so I used about 1 tsp. of that and a couple of teaspoons of celery salt. I'm not crazy about cooked celery so the substitution actually tasted better!
I wanted to use cherry tomatoes instead of canned and tried a trick I'd recently read about where you put the washed cherry tomatoes on a plate, cover it with another plate and then cut horizontally between the plates while holding the top one flat. Works great! I cut a whole basket of tomatoes in one sweep much faster than halving them individually. You do need a big, very sharp knife though.
When the vegetables were soft I added the tomatoes, a couple of parmesan rinds from my freezer bag full, and chicken stock since I don't care if it's vegetarian and I've never found a commercial vegetable broth that doesn't taste very strongly of one vegetable (usually celery unfortunately). After it simmered for an hour I added the drained beans, farfalline (a tiny bowtie pasta) and a couple of pattypan squash (beautifully speckled green and yellow) cubed small. It simmered then for about 15 min. until everything was tender. Then I added a couple of big tablespoons of basil pesto I'd made last night. That really made a huge difference for the good!
The soup was really delicious and filling. The original recipe was pretty minimalist--hardly any seasoning and not even salt and pepper--and I noticed she never mentions when to add the beans. The parmesan rinds, bay leaves, chicken broth and particularly the pesto made this recipe one I'll definitely use again.
Cassie's Version
I finally got around to making this soup, and it's very good! Since the recipe was so basic, I only used it as a guide, and I really loved the end result.
I started by cooking dried kidney beans with bay leaves, garlic, and peppercorns. They ended up a bit mushier than I had intended - I always seem to do that with beans - but they mostly held together. I discovered my celery was a little passed its prime, so I omitted it, and added dried Mexican oregano to the carrot and onion. I then threw in sliced yellow pear tomatoes and broth. I was too impatient to wait an hour for that to simmer, so I instead waited half the length of a Gilmore Girls episode (22.5 minutes). (Rory and Lorelai are no longer speaking, because Rory stole a yacht, got arrested, and dropped out of Yale. But I digress.)
Because I seem to add greens and dried chile to everything, I added fresh pea shoots from the farmers' market and several shakes of Aleppo pepper along with the zucchini and pasta (I also used mini farfalle - so cute!). I'm not sure if Dhruva will be eating this, as he's currently out of town and also currently not as big a fan of soup as I am... but I refrained from adding cheese for his sake, and shook in some nutritional yeast instead to add that elusive umami taste. Once I put the beans in, I did have to add more water, and of course some fresh ground black pepper and a squeeze of lemon at the very end.
A very delicious soup!
Wednesday, November 12, 2014
Chilis of Opportunity
Next up: chili. Is it a soup? Is it okay to make when you are from the land of chile, as we are? What are its core components? Does it belong on this blog? After discussing these existential questions with my brother last night, I decided to invite him to submit a recipe of his own. My mom, brother, and I all hold "Michigan Chili" - ground beef, kidney beans, tomatoes, and ground chile, named by my Michigander mother - in the highest esteem. ( My grandma even made me a special batch to welcome me back to Michigan this summer!) As a result, however, we need to move outside our chili comfort zones. So even if it might be pushing the conception of soup a little far, we decided it would be an appropriate project for this blog.
After our rousing conversation, which provided no concrete answers, Nathaniel gamely jumped into the chili challenge, and provided the first of our three recipes. As well as the title for this post: Chili of Opportunity. Please note in what follows the EXTREME importance of vigilantly monitoring the burner temperature.
NATHANIEL'S OPPORTUNISTIC CHILI
Some people have a special recipe for chili, with specific ingredients, but I find it to be a great meal of opportunity. It comes out differently every time if you use what is on hand. Here is my chili of opportunity:
First, I put the following into a pot:
3 stalks of organic celery, roughly chopped
½ red bell pepper that was found in the back of the fridge from an unknown
previous meal
2 cloves garlic, crushed
1 lb. ground bison
olive oil
3 stalks of organic celery, roughly chopped
½ red bell pepper that was found in the back of the fridge from an unknown
previous meal
2 cloves garlic, crushed
1 lb. ground bison
olive oil
I usually would put an onion as well, but we didn’t have one.
My stove has a number of settings on the burners: Lo, 2, 3, 4, 5, 6, Hi, and Power Boil. Now, I’m not sure if Hi equates to High on an electric stove, or if Power Boil does. Which means, where is “medium”? Is it at 3.5? 4? I’m not sure. There are some questions the world is not ready for. I turned the burner on to 3.5. But then I became impatient due to a lack of sizzling sounds, so I turned it up to 5. But then it seemed to be on too high, so it went back down to 3 ¾.
Then I added some chicken bouillon, so that the vegetables would soften better due to the salt. Knorr brand is the only way to go.
It didn’t seem to be cooking high enough again, so back up to 4.5. That didn’t quite do it, so up to 4 ¾.
At this point I added about 2 tsp. ground Chimayo red chile, and cooked until all was, well, cooked.
Next came the canned goods: a 28-oz can of organic diced tomatoes, and 15-oz cans each (drained and rinsed) of organic black-eyed peas and black soybeans. I usually would have gone for black beans, pinto beans, and/or kidney beans, but none were to be found. Although technically both black and bean, black soybeans taste somewhat different than black beans. More soy-y I guess. They really taste just like edamame. But black. They did work just fine though. I also added:
another couple of teaspoons of ground chile
a teaspoon more of chicken bouillon
1 tsp. sugar
2 tsp. Worcestershire sauce
My stove has a number of settings on the burners: Lo, 2, 3, 4, 5, 6, Hi, and Power Boil. Now, I’m not sure if Hi equates to High on an electric stove, or if Power Boil does. Which means, where is “medium”? Is it at 3.5? 4? I’m not sure. There are some questions the world is not ready for. I turned the burner on to 3.5. But then I became impatient due to a lack of sizzling sounds, so I turned it up to 5. But then it seemed to be on too high, so it went back down to 3 ¾.
Then I added some chicken bouillon, so that the vegetables would soften better due to the salt. Knorr brand is the only way to go.
It didn’t seem to be cooking high enough again, so back up to 4.5. That didn’t quite do it, so up to 4 ¾.
At this point I added about 2 tsp. ground Chimayo red chile, and cooked until all was, well, cooked.
Next came the canned goods: a 28-oz can of organic diced tomatoes, and 15-oz cans each (drained and rinsed) of organic black-eyed peas and black soybeans. I usually would have gone for black beans, pinto beans, and/or kidney beans, but none were to be found. Although technically both black and bean, black soybeans taste somewhat different than black beans. More soy-y I guess. They really taste just like edamame. But black. They did work just fine though. I also added:
another couple of teaspoons of ground chile
a teaspoon more of chicken bouillon
1 tsp. sugar
2 tsp. Worcestershire sauce
At this time, my darling daughter made it known that it was time for her to go to bed. So, I turned it all down to 1.5 for baby bedtime. After those proceedings, which took maybe 20 minutes, I added a dash each of ground coriander seed, dried dill, and dried thyme, and maybe a couple of teaspoons dried oregano. Another 2 tsp chicken bouillon went in, along with some black pepper, and 1 tsp yellow curry powder.
Lo and behold, it was not simmering any longer, so I turned the burner up to 5.
After tasting, it wasn’t quite right. It needed more sweetness and acidity. What has both? Nature’s most perfect condiment, ketchup! I put about a tablespoon of that in. I was also informed that we had a hidden can of corn in the cabinet, so I rinsed, drained, and dumped it in.
Now it was boiling too hard, and no one wants splattered tomato all over their kitchen and shirt. So, down to 3 2/3 it went on the burner.
After about a teaspoon more salt, it tasted just right. For today’s chili at least. Served with grated sharp cheddar on top, and with saltine crackers on the side.
Lo and behold, it was not simmering any longer, so I turned the burner up to 5.
After tasting, it wasn’t quite right. It needed more sweetness and acidity. What has both? Nature’s most perfect condiment, ketchup! I put about a tablespoon of that in. I was also informed that we had a hidden can of corn in the cabinet, so I rinsed, drained, and dumped it in.
Now it was boiling too hard, and no one wants splattered tomato all over their kitchen and shirt. So, down to 3 2/3 it went on the burner.
After about a teaspoon more salt, it tasted just right. For today’s chili at least. Served with grated sharp cheddar on top, and with saltine crackers on the side.
CASSIE'S AUTUMNAL VEGETARIAN CHILI
I decided that my chili contribution would be vegetarian, and I wanted to incorporate fall vegetables like winter squash or sweet potato. I’d been searching for a suitable recipe for a few days and couldn’t find one that was exciting enough to get me to go to the grocery store. But tonight I wanted to have chili for dinner, so I took Nathaniel’s “chili of opportunity” concept to heart, as well as a few cues from the recipes I had reviewed (I never would have thought to add coffee, for example, on my own). The result was delicious!
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 butternut squash, peeled and diced
1 large carrot, diced
1 ½ cups tomato sauce
1 28-ounce can of tomatoes
2 cups broth
2-3 chopped chipotles in adobo
½ teaspoon cinnamon
½ teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 16-ounce can black beans
1 16-ounce can chickpeas
¼ cup brewed coffee
salt and pepper
juice of 1 lime
to garnish:
diced avocado, chopped green onion
Heat the oil in a stock pot over medium heat. Add the onion, garlic, squash, carrot, and
salt. Cook until the onion begins to
soften, about 5 minutes. Add tomatoes,
sauce, broth, chipotles, and spices. With the back of a wooden spoon, break up the tomatoes.
Bring to a boil, reduce heat, and add beans and coffee. Simmer for 30 minutes or so, until the
vegetables are soft and the liquid has reduced.
Turn of the heat, add
lime juice and salt and pepper to taste.
Serve garnished with avocado and chopped green onion.
ANN'S CHICKEN CASHEW CHILI
from Gourmet Today, edited by Ruth Reichl
4 dried ancho chiles
2-1/2 c. chicken stock
1 T. canned chipotle chiles in adobo
1-1/2 c. salted roasted cashews
1/4 c. olive oil
2 lg. onions, coarsely chopped
6 garlic cloves, finely chopped
2 T. ground cumin
2 t. salt
1 (3-/2 to 4 lb) chicken, rinsed, patted dry, excess fat discarded and cut into 8 pieces
1/2 c. chopped fresh cilantro
28 oz. can diced tomatoes in juice
1 oz. bittersweet chocolate, chopped
1 (19 oz) can kidney beans, rinsed and drained
Heat a dry small skillet over moderate heat until hot and toast dried chiles for several seconds on each side to make them pliable. Seed and devein dried chiles and discard stems. Tear the chiles into pieces and transfer to a blender. Add stock, chipotles and 1/2 c. cashews and puree until smooth.
Heat oil in a 6-7 qt. wide heavy pot over moderate heat until hot but not smoking. Add onions and garlic and cook, stirring, until softened, 5-7 min. Add cumin and salt and cook, stirring, for 1 min. Add chicken and stir to coat with onion mixture. Stir in chile puree, 1/4 c. cilantro, and tomatoes with juice. Bring to a simmer and simmer, covered, stirring occasionally to avoid sticking, until chicken is cooked through, about 45 min. Remove from heat and transfer chicken to a plate to cool. Shred meat using two forks and discard bones and skin. Return chicken to pot and stir in chocolate, beans, remaining 1 c. of cashews and remaining 1/4 c. cilantro. Cook over moderate heat, stirring, until chili is heated through and chocolate is melted.
Ann's Version
I stuck pretty closely to the recipe with just a very few small changes. I used 4 c. of chicken stock as I wanted this to be more soupy than stewy, and I used a 5-1/2 lb. chicken (with no salt water injection). I used cumin seed rather than ground cumin since I like the chewiness of the seeds and also think the whole seed is much more flavorful than the ground. Luckily I have lots of beautiful fresh cilantro growing in the garden--it is definitely a late fall and early spring crop in New Mexico and won't grow at all in the summer heat. The chili simmered for about 1-1/4 hrs. since I had a lot of meat in the pot.
The chile smelled incredible as it cooked and tasted even better. The sauce was very mole-like (a good thing!) and it was not too spicy (the only thing I might change for my taste is to use slightly hotter chiles). This was one of the best soups I've made yet and somewhat reminiscent of the Spicy Chicken Peanut soup we made a year or so ago that we all loved so much. It was also quite easy to make--shredding the cooked chicken was the most work. I highly recommend this recipe.
Nathaniel provided yet another chili recipe, sending the following along:
Not to be left out, Alex made her own chili! This was enjoyed by not only her and I, but also in hearty quantities by baby Josephine, despite it being spicier than my chili! Exact burner settings were not obtained, but even so I believe these scant details will suffice.
Vegetarian-ish Chili
She [editor's note: "she" is Alex, not the baby] first put
2 diced organic zucchini (is a singular a zucchinus?)
6 diced scallions
1 pinch crushed red pepper
2 pinches salt
some powdered garlic
2 shakes of dried oregano
1 pinch thyme
2-3 T. olive oil
into a pot, and cooked it all through. In case it matters for pinch size, she has small hands and fingers. And the red pepper was previously crushed; it was not a result of the pinching, however vigorous.
After that was all cooked, she added drained and rinsed cans of organic butter beans, kidney beans (we did have some after all!), corn, and a large can of organic crushed tomatoes. She spiced that up with 1 tsp. red chile powder, 2 bay leaves, 2 tsp. Knorr chicken bouillon (hence the “ish” in the dish’s title), and then some more salt and chile powder (about a teaspoon each), another small-fingered pinch of thyme, and 2 pinches dried parsley. It tasted like tomato vegetable soup at this point. How to make it into chili? Some cinnamon and generous amounts of ketchup.
If this is too spicy for you, apparently you’re wimpier than a 9-month old baby.
ELLEN'S CHILI OF OPPORTUNITY
(Aunt) Ellen was also moved to make chili! I had no idea that chili was so popular. Her tomato-less version sounds particularly good.
I realized I had the opportunity when my sister, nieces and nephew all joined in on this challenge at the same time a co-worker posed a chili cook off in my last week at work. How could I resist?
My opportunity came in the form of cooked chicken breasts, fresh cilantro, chicken broth and wonderful dried green New Mexico chili powder from my sister. I admit to cheating a bit, it needed more white beans and yellow peppers to provide the proper balance so I sent my husband out for those as we needed coffee anyway.
I sautéed chopped onion with the peppers while onion, garlic and tomatillos roasted for about 30 minutes at 400 degrees. When the sautéed veggies were soft I added the roasted ones (after first pureeing in a blender) and cooked it all together for about 5 minutes to meld the flavors. Then I added about 2 tsp of the green chili powder, 1tsp cumin and 2 tsp oregano (using up the last of that jar). Continued cooking that for about another 5 minutes then added a large box of organic chicken broth, the rinsed beans (small white habichuelas, 3 small cans) and the diced chicken breasts.
I let it all simmer for about 20 minutes, then added chopped fresh cilantro and adjusted the salt (which I forgot to mention I first added when sautéing the onions and peppers). Beau and I sampled with sour cream and crumbled tortilla chips (wonderful ones from Mexicantown in Detroit) as garnish. Tastes great per Beau. I think I'll amp up the chilies in the portion I keep for home, for work I'll leave it milder.
Great option for a non-tomato based chili. I'll make it again.
Monday, October 27, 2014
Creamy Corn Soup
Something creamy seemed like a great idea for our next soup. As the weather gets chillier here in Boston, I'll likely be making even more soup than I have been lately. My mom and I both recently purchased Pati Jinich's Pati's Mexican Table and have been eager to try out her recipes. This is not a winter soup, but a perfect one for autumn - full of corn and a taste of summer, but also creamy, spicy, and with a hint of vanilla to warm up the chill of fall. Never mind that it's still in the high 70s in Las Cruces during the day - the temperature always drops significantly at night in the desert!
Creamy Corn Soup, from Pati's Mexican Table
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2/3 cup chopped white onion
2/3 cup thinly sliced leeks (white and light green parts only)
4 cups fresh or thawed frozen corn kernels
5 cups chicken or vegetable broth
1 canned chipotle in adobo, seeded if desired, plus 2 tablespoons adobo sauce
1/2 vanilla bean, sliced open
1 cup milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
slices of toasted crunchy bread (or, as my mom suggests, corn tortillas)
1. Heat the oil and butter in a large pot over medium heat until the butter starts to foam. Add the onion and leeks and cook for 5-6 minutes, until softened. Add the corn and cook for 4-5 minutes, stirring occasionally, until it softens and deepens in color.
2. Add the broth, chipotle, and adobo sauce, and bring to a gently simmer. Cook for 5-6 minutes.
3. Puree the soup until smooth (or puree only half, if you like more body as we do).
4. Scrape the seeds from the vanilla bean and add them to the soup, along with the bean. Gently heat the soup over low heat until hot, then add the milk. Season with salt and pepper, stir, and allow the soup to steep over low heat for 8-10 minutes. Remove the vanilla bean and serve.
CASSIE'S VERSION
This was simple and very comforting. It was also consumed long ago, from both fridge and freezer, and I forgot to write anything down after making it. I do remember that I increased the amount of adobo sauce (probably too much - my hand is often a little heavy when it comes to chile), and I also used my fancy Tahitian vanilla salt in addition to the vanilla bean. This salt, a gift from my mom, has a very unusual sweet flavor and I am often unsure of how and when to use it. I recently discovered it is great atop chocolate chip cookies, and it was also perfect in this soup. Do not skip the vanilla, either in bean, salt, or extract form; it is a subtle addition that makes this otherwise simple soup a little different. Aside from the vanilla, this is a fairly straightforward corn soup - but the proportions are just right, and sometimes straightforward with a little twist is just right for a satisfying lunch or dinner!
ANN'S VERSION
My mom also forgot to document her soup. But she loved it!
CASSIE'S VERSION
This was simple and very comforting. It was also consumed long ago, from both fridge and freezer, and I forgot to write anything down after making it. I do remember that I increased the amount of adobo sauce (probably too much - my hand is often a little heavy when it comes to chile), and I also used my fancy Tahitian vanilla salt in addition to the vanilla bean. This salt, a gift from my mom, has a very unusual sweet flavor and I am often unsure of how and when to use it. I recently discovered it is great atop chocolate chip cookies, and it was also perfect in this soup. Do not skip the vanilla, either in bean, salt, or extract form; it is a subtle addition that makes this otherwise simple soup a little different. Aside from the vanilla, this is a fairly straightforward corn soup - but the proportions are just right, and sometimes straightforward with a little twist is just right for a satisfying lunch or dinner!
ANN'S VERSION
My mom also forgot to document her soup. But she loved it!
Monday, October 13, 2014
KALE AND SWEET POTATO SOUP WITH CUMIN AND LEMON
(from Love Soup by Anna Thomas)
2 lg. leeks, white and lt. green part only
1 lg. onion
2 Tbs. olive oil
1-1/2 tsp. sea salt, more to taste
12 oz. sweet potatoes
1 sm. Yukon gold or white potato
12 oz. black or Russian kale
4 green onions, sliced
2/3 c. chopped cilantro
2-1/2 c. vegetable broth, as needed
fresh ground black pepper
1 Tbs. cumin seed
1-2 Tbs. fresh lemon juice
pinch of hot pepper
garnish: additional fruity green olive oil, crumbled feta cheese
Wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the olive oil in a non-stick pan and start sauteing the onions with a sprinkle of salt. When they are translucent and soft add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 min.
Meanwhile, peel the sweet potatoes, scrub the small Yukon gold or white potato, and cut them all in 1/2 inch dice. Trim the thick stems from the kale and cut the greens into one-inch strips or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes.
Add the sauteed leeks and onions to the pot along with the sliced green onions, cilantro and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency--this is a hearty soup but not a stew and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
Lightly toast the cumin seed in a dry pan just until it is fragrant and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup and taste. Add more salt, pepper or lemon juice as needed and finish with a pinch of cayenne or any red pepper.
Ladle the soup into warm bowls and garnish each bowl with a swirl of fruity olive oil. If you like cheese, a heaping spoonful of tangy crumbled feta cheese dropped on top of each serving is fantastic.
ANN'S VERSION
I found this recipe by googling "kale soup" and this was one of the few that didn't have beans and sausage. My all-time favorite soup (and one I make often) is kale with potatoes, beans and sausage so I wanted one a little different. The online recipe said it was from an Anna Thomas cookbook, Love Soup. Her Vegetarian Epicure cookbooks are probably the most dilapidated in my library from frequent use so I was sure it would be good. I must admit though that I did some drastic comma editing when I posted the recipe as the recipe had commas out the wazoo which drives me crazy. I would not expect this of Anna Thomas who I suspect is superior in all things so I blame the blogger who posted her recipe.
I chose a kale soup because I had a lot of baby kale in my garden. Notice I said "had". I actually took my kitchen scale to the garden to make sure I cut only the 12 oz. called for in the recipe since I want the crop to continue. I stopped at 8 oz. because it was a big bowlful of kale and the stems were so tender and tiny that I would not be removing them. The poor kale patch is quite sparse now but should rebound soon.
I used a sweet onion variety (can't recall the name) grown in Las Cruces, a red-skinned potato, a whole bunch of cilantro and 3 cups of unsalted chicken broth instead of the vegetable broth. I'm not a vegetarian and I've never found a commercial vegetable broth that doesn't have an overwhelming taste of one vegetable, usually celery or turnips. The soup goes together pretty quickly with most of your time spent chopping. The final consistency was excellent and all the ingredients kept their integrity so it was also very attractive. Toasting cumin seed has got to be one of the best smells in the world, and when ground in a mortar it is amazing and really essential to this soup. At the end I also added the juice of 2 small lemons, 2 tsp. of salt and 1 tsp. of Aleppo pepper (one of my favorites). I did not add olive oil to my bowl (because I forgot!) but the feta cheese is a great addition. The Windmill Dairy (in northern NM) goats' milk feta is the best ever!
Really good soup--healthy and satisfying. The combination of sweet potatoes and kale is so pretty and very tasty. I highly recommend this recipe.
CASSIE'S VERSION
Yum! This was delicious, and very, very green. I might have used more kale than was necessary, as well as more cilantro, but I love greens so this worked for me. I used one sweet potato, one red-skinned potato, and two full packages of baby kale which didn't require any de-stemming. As a result I needed to add quite a bit of broth to thin the soup, which then required that I add additional toasted cumin, way more lemon juice (almost three whole lemons), and healthy doses of red and black pepper. I too used Aleppo pepper as that was close at hand. The feta was a lovely touch at the end and added a nice saltiness and consistency. Other than fiddling with the quantities somewhat, I adhered to the recipe and was glad I did. I would not have thought to combine these ingredients, nor would I have thought a soup could be so tasty with so few components - but this made for a very satisfying dinner. Thanks for the recipe, Mom! And it appears that we made the very same modifications, down to the skin of the potato and the variety of the red pepper. Reminds me of those days that we would inadvertently wear the same color shirt, pants, and shoes and not realize it until the afternoon. :)
2 lg. leeks, white and lt. green part only
1 lg. onion
2 Tbs. olive oil
1-1/2 tsp. sea salt, more to taste
12 oz. sweet potatoes
1 sm. Yukon gold or white potato
12 oz. black or Russian kale
4 green onions, sliced
2/3 c. chopped cilantro
2-1/2 c. vegetable broth, as needed
fresh ground black pepper
1 Tbs. cumin seed
1-2 Tbs. fresh lemon juice
pinch of hot pepper
garnish: additional fruity green olive oil, crumbled feta cheese
Wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the olive oil in a non-stick pan and start sauteing the onions with a sprinkle of salt. When they are translucent and soft add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 min.
Meanwhile, peel the sweet potatoes, scrub the small Yukon gold or white potato, and cut them all in 1/2 inch dice. Trim the thick stems from the kale and cut the greens into one-inch strips or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes.
Add the sauteed leeks and onions to the pot along with the sliced green onions, cilantro and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency--this is a hearty soup but not a stew and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
Lightly toast the cumin seed in a dry pan just until it is fragrant and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup and taste. Add more salt, pepper or lemon juice as needed and finish with a pinch of cayenne or any red pepper.
Ladle the soup into warm bowls and garnish each bowl with a swirl of fruity olive oil. If you like cheese, a heaping spoonful of tangy crumbled feta cheese dropped on top of each serving is fantastic.
ANN'S VERSION
I found this recipe by googling "kale soup" and this was one of the few that didn't have beans and sausage. My all-time favorite soup (and one I make often) is kale with potatoes, beans and sausage so I wanted one a little different. The online recipe said it was from an Anna Thomas cookbook, Love Soup. Her Vegetarian Epicure cookbooks are probably the most dilapidated in my library from frequent use so I was sure it would be good. I must admit though that I did some drastic comma editing when I posted the recipe as the recipe had commas out the wazoo which drives me crazy. I would not expect this of Anna Thomas who I suspect is superior in all things so I blame the blogger who posted her recipe.
I chose a kale soup because I had a lot of baby kale in my garden. Notice I said "had". I actually took my kitchen scale to the garden to make sure I cut only the 12 oz. called for in the recipe since I want the crop to continue. I stopped at 8 oz. because it was a big bowlful of kale and the stems were so tender and tiny that I would not be removing them. The poor kale patch is quite sparse now but should rebound soon.
I used a sweet onion variety (can't recall the name) grown in Las Cruces, a red-skinned potato, a whole bunch of cilantro and 3 cups of unsalted chicken broth instead of the vegetable broth. I'm not a vegetarian and I've never found a commercial vegetable broth that doesn't have an overwhelming taste of one vegetable, usually celery or turnips. The soup goes together pretty quickly with most of your time spent chopping. The final consistency was excellent and all the ingredients kept their integrity so it was also very attractive. Toasting cumin seed has got to be one of the best smells in the world, and when ground in a mortar it is amazing and really essential to this soup. At the end I also added the juice of 2 small lemons, 2 tsp. of salt and 1 tsp. of Aleppo pepper (one of my favorites). I did not add olive oil to my bowl (because I forgot!) but the feta cheese is a great addition. The Windmill Dairy (in northern NM) goats' milk feta is the best ever!
Really good soup--healthy and satisfying. The combination of sweet potatoes and kale is so pretty and very tasty. I highly recommend this recipe.
CASSIE'S VERSION
Yum! This was delicious, and very, very green. I might have used more kale than was necessary, as well as more cilantro, but I love greens so this worked for me. I used one sweet potato, one red-skinned potato, and two full packages of baby kale which didn't require any de-stemming. As a result I needed to add quite a bit of broth to thin the soup, which then required that I add additional toasted cumin, way more lemon juice (almost three whole lemons), and healthy doses of red and black pepper. I too used Aleppo pepper as that was close at hand. The feta was a lovely touch at the end and added a nice saltiness and consistency. Other than fiddling with the quantities somewhat, I adhered to the recipe and was glad I did. I would not have thought to combine these ingredients, nor would I have thought a soup could be so tasty with so few components - but this made for a very satisfying dinner. Thanks for the recipe, Mom! And it appears that we made the very same modifications, down to the skin of the potato and the variety of the red pepper. Reminds me of those days that we would inadvertently wear the same color shirt, pants, and shoes and not realize it until the afternoon. :)
Saturday, August 9, 2014
Fruit Soup
Our next task: fruit soup! We'll each find a recipe of our choosing, starring summer's bounty of fruit, and then share the results. I've never made a fruit soup before, so I'm looking forward to the challenge!
Ingredients:
6 to 8 soft to mushy peaches, peeled, pitted and cut into quarters
1/2 medium cucumber, peeled, seeded and cut into chunks
1 small clove garlic, minced
1 tablespoon champagne vinegar or white balsamic vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon coarse sea or kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 to 3/4 cup water
2 tablespoons coarsely chopped fresh cilantro or flat-leaf parsley leaves
Red bell pepper slices and peeled avocado slices, for garnish (optional)
Directions:
Combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper and 1/2 cup of the water in a food processor; pulse to form a pureed soup. If the consistency seems too thick, add the remaining 1/4 cup water and pulse just to incorporate.
Transfer to a bowl, cover and refrigerate for at least 2 hours and up to overnight.
Just before serving, taste the soup and adjust the seasoning as needed. Stir in the cilantro or parsley. Divide among individual bowls. Drizzle each portion with a little oil. Garnish with the bell pepper and avocado, if desired. Serve right away.
Cassie's version
I was a bit nervous that this would not turn out well, and I really didn't expect my husband to want to eat it (beyond politely agreeing to try it). It was, however, delicious! We both ate full bowls of it for dinner, and accompanied by a plate of arugula, cheese, crackers, and salami it was a perfect summer meal.
I peeled the peaches by scoring the bottoms and dropping them into just-boiled water. After sitting for a few minutes, I took them out and was able to slip off their skins quite easily. While I usually don't bother to peel fruit for baked desserts, I felt it was necessary for a blended soup so that it would not be too thick or chunky. I don't have a full-sized food processor, so I just used an immersion blender, and this worked fine. I did take care to press the garlic so that it would better integrate without a food processor, and I found that 3/4 cup of water was definitely called for to thin the soup to a desirable consistency.
The only other small changes I made were to use regular white wine vinegar, since that was what I had, and to use about a teaspoon more than is called for because I thought the sweetness of the peaches needed to be tempered a bit more after tasting it. I added a dash of cayenne to pep it up a bit, and added fresh cracked pepper after refrigerating it. I served it with ice cubes since I only refrigerated it for an hour (rather than the recommended two - we were ready for dinner!), and topped it with diced bell pepper, chopped cilantro, and another swirling of olive oil. Don't skip the final olive oil addition, as this really helps to make this a savory rather than a sweet soup. I decided to use the avocado for a pre-dinner guacamole instead of as a garnish, mostly because my husband prefers avocado on its own rather than as a topping, and it seemed a shame for him to miss out. An avowed tomato hater, he said that this soup tasted just like gazpacho but without the offending ingredient, and I took this as a compliment. I also thought it was clearly in the gazpacho category, particularly with the addition of the diced red pepper, but I definitely found it to be sweeter than the standard tomato variety.
If you find the savory-sweet combination appealing, and if you'd like to use fresh peaches in a creative way, please try this soup! It's very quick, once you peel the fruit, and it tastes and looks like a summer dish should - simple, cool, healthy, and colorful.
6 Tbsp. unsalted butter
6 c. sliced peeled pears about 6)
2 c. chopped onions
2 c. sliced leeks, white and light green parts
1 tsp. minced garlic
2 Tbsp. curry powder
6 c. chicken stock
1/2 c. white wine
1/4 tsp. salt
Freshly ground black pepper
Yogurt Garnish:
1/4 c. sliced green onions
1 Tbsp. honey
1 tsp. toasted sesame oil
1/3 c. plain yogurt
Salt and pepper to taste
Melt 5 Tbsp. of the butter in a large pot over med. high heat. Add pears, onions, leeks and garlic and saute for 2 min. Reduce heat to med. and and saute for 1 min. Sprinkle with the flour and curry powder and saute for 5 min. or until pears are soft. Gradually whisk in stock and wine, then simmer for 15 min., reducing heat if necessary, until soup is velvety and slightly thickened. Season with salt and pepper.
Meanwhile, prepare the yogurt garnish by heating the butter in a small skillet over med. high heat, then adding the green onion and sauteing for 2 min.
Add honey and sesame oil and saute for 1 more min. Remove from heat and stir in yogurt. Season with salt and pepper and set aside.
Use and immersion blender to puree the soup in the pot until it's smooth. Cover and refrigerate until cold. Adjust salt and pepper if needed. Serve topped with a dollop of the yogurt garnish.
Ann's Version
I made this soup about a month ago and apologize for how long it's taken me to post. The only cold soups I've actually made in the past are gazpacho (LOVE!) and vichyssoise (wished it were hot) and I had high hopes for this recipe because I love all the ingredients. I intended to make it through two batches of pears brought home from the grocery, both of which were overripe by the time I got around to actually making the soup. The overripe pears do make a delicious fruit crisp, by the way. With the third batch of pears I got down to it and followed the recipe pretty closely. The only ingredient I changed was using chives instead of green onions in the garnish because that's what I had on hand.
The soup was delicious as I cooked it and I had a hot bowl right after pureeing the pot. Really aromatic and tasty. I refrigerated it and next day had it for lunch cold and it was totally blah. What happened? So the following day for lunch I heated it up and it was wonderful again. I think the cold just deadens the aroma and makes the soup quite bland. The yogurt garnish is good on both hot and cold versions, but next time I think I'd leave out the honey or cut it way down as it seemed incongruously sweet.
I finished the soup and really liked it, but only when it was hot. Perhaps cold fruit soups are too smoothie-like for me, the rare person who finds smoothies strangely irritating.
CASSIE'S SOUP: Peach Gazpacho, from The Washington Post
Ingredients:
6 to 8 soft to mushy peaches, peeled, pitted and cut into quarters
1/2 medium cucumber, peeled, seeded and cut into chunks
1 small clove garlic, minced
1 tablespoon champagne vinegar or white balsamic vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon coarse sea or kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 to 3/4 cup water
2 tablespoons coarsely chopped fresh cilantro or flat-leaf parsley leaves
Red bell pepper slices and peeled avocado slices, for garnish (optional)
Directions:
Combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper and 1/2 cup of the water in a food processor; pulse to form a pureed soup. If the consistency seems too thick, add the remaining 1/4 cup water and pulse just to incorporate.
Transfer to a bowl, cover and refrigerate for at least 2 hours and up to overnight.
Just before serving, taste the soup and adjust the seasoning as needed. Stir in the cilantro or parsley. Divide among individual bowls. Drizzle each portion with a little oil. Garnish with the bell pepper and avocado, if desired. Serve right away.
Cassie's version
I peeled the peaches by scoring the bottoms and dropping them into just-boiled water. After sitting for a few minutes, I took them out and was able to slip off their skins quite easily. While I usually don't bother to peel fruit for baked desserts, I felt it was necessary for a blended soup so that it would not be too thick or chunky. I don't have a full-sized food processor, so I just used an immersion blender, and this worked fine. I did take care to press the garlic so that it would better integrate without a food processor, and I found that 3/4 cup of water was definitely called for to thin the soup to a desirable consistency.
The only other small changes I made were to use regular white wine vinegar, since that was what I had, and to use about a teaspoon more than is called for because I thought the sweetness of the peaches needed to be tempered a bit more after tasting it. I added a dash of cayenne to pep it up a bit, and added fresh cracked pepper after refrigerating it. I served it with ice cubes since I only refrigerated it for an hour (rather than the recommended two - we were ready for dinner!), and topped it with diced bell pepper, chopped cilantro, and another swirling of olive oil. Don't skip the final olive oil addition, as this really helps to make this a savory rather than a sweet soup. I decided to use the avocado for a pre-dinner guacamole instead of as a garnish, mostly because my husband prefers avocado on its own rather than as a topping, and it seemed a shame for him to miss out. An avowed tomato hater, he said that this soup tasted just like gazpacho but without the offending ingredient, and I took this as a compliment. I also thought it was clearly in the gazpacho category, particularly with the addition of the diced red pepper, but I definitely found it to be sweeter than the standard tomato variety.
If you find the savory-sweet combination appealing, and if you'd like to use fresh peaches in a creative way, please try this soup! It's very quick, once you peel the fruit, and it tastes and looks like a summer dish should - simple, cool, healthy, and colorful.
ANN'S SOUP: SOME LIKE SOUP HOT - Chilled Curried Pear Soup (from cookstr.com)
6 Tbsp. unsalted butter
6 c. sliced peeled pears about 6)
2 c. chopped onions
2 c. sliced leeks, white and light green parts
1 tsp. minced garlic
2 Tbsp. curry powder
6 c. chicken stock
1/2 c. white wine
1/4 tsp. salt
Freshly ground black pepper
Yogurt Garnish:
1/4 c. sliced green onions
1 Tbsp. honey
1 tsp. toasted sesame oil
1/3 c. plain yogurt
Salt and pepper to taste
Melt 5 Tbsp. of the butter in a large pot over med. high heat. Add pears, onions, leeks and garlic and saute for 2 min. Reduce heat to med. and and saute for 1 min. Sprinkle with the flour and curry powder and saute for 5 min. or until pears are soft. Gradually whisk in stock and wine, then simmer for 15 min., reducing heat if necessary, until soup is velvety and slightly thickened. Season with salt and pepper.
Meanwhile, prepare the yogurt garnish by heating the butter in a small skillet over med. high heat, then adding the green onion and sauteing for 2 min.
Add honey and sesame oil and saute for 1 more min. Remove from heat and stir in yogurt. Season with salt and pepper and set aside.
Use and immersion blender to puree the soup in the pot until it's smooth. Cover and refrigerate until cold. Adjust salt and pepper if needed. Serve topped with a dollop of the yogurt garnish.
Ann's Version
I made this soup about a month ago and apologize for how long it's taken me to post. The only cold soups I've actually made in the past are gazpacho (LOVE!) and vichyssoise (wished it were hot) and I had high hopes for this recipe because I love all the ingredients. I intended to make it through two batches of pears brought home from the grocery, both of which were overripe by the time I got around to actually making the soup. The overripe pears do make a delicious fruit crisp, by the way. With the third batch of pears I got down to it and followed the recipe pretty closely. The only ingredient I changed was using chives instead of green onions in the garnish because that's what I had on hand.
The soup was delicious as I cooked it and I had a hot bowl right after pureeing the pot. Really aromatic and tasty. I refrigerated it and next day had it for lunch cold and it was totally blah. What happened? So the following day for lunch I heated it up and it was wonderful again. I think the cold just deadens the aroma and makes the soup quite bland. The yogurt garnish is good on both hot and cold versions, but next time I think I'd leave out the honey or cut it way down as it seemed incongruously sweet.
I finished the soup and really liked it, but only when it was hot. Perhaps cold fruit soups are too smoothie-like for me, the rare person who finds smoothies strangely irritating.
Subscribe to:
Posts (Atom)