Wednesday, December 31, 2008

Spicy Peanut Stew

Serves 6
INGREDIENTS
• 2 Tbs. olive oil
1 medium onion, diced (about 1 cup)
1 celery stalk, chopped with leaves (about 1/2 cup)
1 1/2 Tbs. grated fresh ginger
2 cloves garlic, minced (about 2 tsp.)
1 medium yam, peeled and cut into 1-inch chunks (about 2 cups)
• 30 oz. can diced tomatoes
1 acorn squash, cut into 1-inch chunks (about 3 cups)
• 2 cups vegetable stock
1/2 lb. frozen cauliflower florets (about 4 cups)
1/4 - 1/2 cup creamy peanut butter
• cayenne pepper to taste
1 head watercress, stems removed

To make the soup:
1. Heat oil in large pot over medium-low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.
2. Add yams and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.
3. Stir in stock. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.
4. Whisk together peanut butter and ½ cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. season with cayenne and salt.

Black Bean Soup with Avocado Salsa

SOUP INGREDIENTS
• 12
cups drained and rinsed canned black beans (six 19-ounce cans)
• 4 cups vegetable stock
• 2 tablespoons cooking oil
• 2 onion, chopped
• 1 1/2 teaspoons salt

• 1 teaspoon fresh-ground black pepper

SALSA INGREDIENTS
• 2 avocados, preferably Hass, cut into 1/2-inch dice
• 1/4 cup chopped cilantro or flat-leaf parsley
• 6 radishes, halved and sliced thin
• 2 tablespoons lime juice

TO MAKE THE SOUP:
1. In a large saucepan, heat the oil and add the onion and 1 teaspoon of the salt and cook, stirring frequently, until the onion is soft, about 5 minutes.
 
2. Add 6 cups of the beans and 4 cup of stock. Boil.
 

3. puree. Add pepper to taste. Simmer until hot, about 5 minutes.
 

4. Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. Spoon the soup into bowls and top with the salsa.

Saturday, December 6, 2008

Year 16 - 2008

Year 16 - 2008
Black-Bean Soup with Avocado Salsa
Spicy Peanut Stew
Green Mulligatawny
Chocolate Coffee Soup
Potato Cheese Soup (our “house” soup)

+ gigipan picts #1, #2, #3! (cool. thanks Brian!)

Big SOUP 2008 was frightful (the weather, that is)! The temperature dropped and at 3:00 in the afternoon the roads were icy and dangerous. By 6:00 most of the roads were drivable, but there were still many friends who were not able to make the trip in. In spite of the ice and cold the 2008 Big SOUP Party set the new record for money raised for the GPCFB! We raised $1210.00 (w00t!) for the food bank. 136 friends made the trek for soup through the ice and wind (37 kids). We started the party at 6:00 PM for the first time and the last guests left at 2:30 AM. The Black Bean was the favorite of the evening. We kicked the Black Bean and the Spicy Peanut soups. Prizes were given at 9:30 for David L's hand carved face bowl and spoon, Noa L's big spoon, and to Paul H. for traveling from Washington county. Michael N's tri-bowl, Eileen F's candle bowl, Todd's Santa Boot bowl, Kate P's snoopy spoon, and Kyra B's tiny tiny bowl all received honorable mentions.