Roasted Kombucha Squash & White Bean Soup

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Right, so I got up early and got really inspired this AM.

I had leftover roasted Kombucha squash lurking in my fridge. I picked up the winter squash at the farmers market and let it live on my kitchen table for a few weeks. I finally sliced it up, doused it with extra virgin olive oil, fresh thyme, salt and pepper. I roasted it at 425 degrees in the oven for about 20 minutes until it was tender and served it with dinner.

One squash = a lot.

So I had plenty of leftovers.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

That means soup time!

I learned how to make awesome pureed soups from Charlie Trotter's amazing cookbooks and continue to use a few of his tricks. The other key is my Vitamix, though a normal blender would work. I put this in my Vitamix—the meat from the roasted squash, one can of organic white beans (strained and rinsed), a finger of fresh ginger, two garlic cloves, dash of red pepper flakes, chicken broth and EVOO (this makes it creamy). I pureed it smooth then simmered over the stovetop.

I popped in a few cubes of frozen basil (optional).

The result ... insanely good soup.

Like how can this have no dairy?

And be so creamy?

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Don't ever let your leftover squash languish again in the fridge purgatory.

Like all of my recipes, the specific ingredients can be subbed based on what you have on hand. Pumpkin would work instead of squash. Sweet potato would be amazing. Use your imagination.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Roasted Kombucha Squash & White Bean Soup
Serves 6 to 8 people
Cooking time: 10 minutes (for real)
Gluten free; dairy free

Ingredients
1 1/2 cups roasted Kombucha squash meat
1 can Cannellini beans, strained and rinsed
4 cups vegetable or chicken broth
2 garlic cloves (peeled)
1 inch piece fresh ginger
1/4 cup extra virgin olive oil
dash of red pepper flakes (optional)
salt and freshly ground pepper
fresh or frozen basil (optional)

Directions
1. Place the squash, beans, broth, garlic, ginger, olive oil, and chili flakes into Vitamix or other blender. Puree until very smooth using highest setting.

2. Transfer the soup to the stovetop and simmer over low heat for about 5 to 10 minutes. Season to taste with salt and pepper. Garnish with basil if desired. Serve with drizzle of good olive oil. Enjoy!

Thanksgiving Archive: 'Brûléed' Delicata Squash

Happy Thursday!

A slow start to my day due to hosting my book club last night. I made Braised White Bean Cassoulet with chicken sausage, one of my favorite comfort food recipes. Much vino was drunk and gossip was exchanged. The night crept later than anticipated, but time with girlfriends is priceless.

Meanwhile, my husband is off in NYC on business. So the Adorable Monster and I have the house to ourselves. We're taking it easy on this cloudy day. Well, he always takes it easy, but I'm joining him this time.

With only two weeks to go until Thanksgiving, here's another one of my favorite holiday recipes. This one combines delicata squash, which is braised in the oven, with pepitos, basil, and goat cheese. The special touch is that I brûlée the squash with brown sugar under the broiler to finish it off.

The resulting dish is sweet and creamy and everything in between, making it perfect for your Thanksgiving feast.

'Brûléed' Delicata Squash 
Serves 6-8 people
Cooking time: about 50 minutes
Vegetarian; gluten-free
Print Recipe

Ingredients

• 3 delicata squash, halved and seeded
• 2 heaping tablespoons brown sugar
• 2 tablespoons extra virgin olive oil
• 2 teaspoons basil, cut into long, thin strips (chiffonade)
• 1/4 cup pepitos (pumpkin seeds), roasted and salted
• 1/4 cup chevre (goat cheese)
• salt and freshly ground pepper

Directions

1. Preheat the oven to 400 degrees.
2. To make the squash, cut the halves into slices (they'll be semi-circles) and place in a single layer on a oven proof dish. Brush the squash with olive oil and season with salt and pepper.  
3. Fill the dishes with about 1/4 inch of water (shouldn't cover the squash). Place in the oven and roast for about 30-40 minutes, or until the squash are tender.
4. To brûlée them, remove the squash from the oven and set the oven to broil. Sprinkle the tops of the squash slices with the brown sugar.  
5. Place the squash under the broiler until the sugar melts and caramelizes.
6. To plate, layer the squash in a serving dish and top with the pepitos. Then, crumble the goat cheese on top (hint: place in the freezer for a few minutes first for easy crumbling). Finish the dish with the basil and some freshly ground pepper. Enjoy!

Meatless Monday: Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

I've survived my week-long eating extravaganza. Barely.

I've probably gained a few pounds. My waistline may have expanded. I don't want to look. Or try on my skinny jeans. I'll have to go on a clean-food fast this week. And hit the gym. More than once. And hike. A lot.

I'm not weighing myself this week. No way.

But it was all worth it.

Here's a quick recap of what transpired. I dined at Salt's Cure. Not once, but twice. I'm officially obsessed (thank you Joy for pushing me to go). I also headed across the 405 to Santa Monica to feast at the brand new eatery True Food Kitchen (my business cards should read, "Will Travel for Food").

That was before my in-laws arrived in LA. It gets worse. All in the span of three days, we hit Pizzeria Mozza, Hatfield's, The Lazy Ox Canteen, and Pace.

Meatless Monday: "Bruleed" Delicata Squash with Basil, Pepitos & Capricho de Cabra (Spanish Goat Cheese)

Divas, I'm back!

Back to LA that is!

And back to full-time blogging!

This is going to be a big year for Domestic Divas, and I've got a lot of great surprises in the works, so stay tuned!

I'm starting this Monday off with a bang of a recipe!  I conceptualized this squash first to pair with a homemade whole grain spelt goat cheese ravioli I made for Christmas Eve diner, and then I honed it as a standalone dish. 

For this recipe, I used organic delicata squash, which are peaking in season right now.  I halved, seeded and thinly chopped them, with the skin on, and then gently roasted them in the oven.  Once they were tender, I spinkled them with brown sugar and cranked up the heat to "brulee" them. To finish the dish, I topped the squash slices with fragrant basil, nutty, toasted pepitos (pumpkin seeds), which add texture and flavor, and crumbled Capricho de Cabra, a high fat, creamy Spanish goat cheese similar to chevre, to add contrast to the sweet squash.

Holy cow!  

This "meatless" dish packs a huge punch!  It's rich and creamy and sweet and sour with nice bursts of pepito crunch.  I served it to Kuzak's clan, along with my Chicken Sausage Ragu, and everyone loved the dish.  A revelation for many was that the skin of these squash are edible and actually tasted delicious.

"Bruleed" Delicata Squash with Basil, Pepitos & Capricho de Cabra
Serves 6-8 people

3 delicata squashes, halved & seeded
2 tbsp brown sugar
2 tbsp extra virgin olive oil
2 tbsp basil, cut into long, thin strips (chiffonade)
1/4 cup pepitos (pumpkin seeds), roasted & salted
1/4 cup capricho de cabra or chevre
salt & pepper

Directions:

Preheat the oven to 400 degrees.

To make the squash, cut the halves into slices (they'll be semi-circles) and place in a single layer in oven proof dishes.  Brush with olive oil and generously sprinkle with salt and pepper.  Fill the dishes with about 1/4 inch of water (shouldn't cover the squash).  Place in the oven and roast for about 30-40 minutes, or until the squash are tender.

To "brulee" them, remove the squash from the oven and set the oven temperature to broil.  Sprinkle the tops of the squash slices with brown sugar.  Place under the broiler until the sugar melts and caramelizes.

To plate, layer the squash in a serving dish.  Sprinkle with the pepitos.  Then, crumble the goat cheese on top (hint: place in the freezer for a few minutes first for easy crumbling).  Top with the chiffonade basil and some fresh cracked pepper.  Enjoy!

Source for Ingredients:

organic delicata squash, organic extra virgin olive oil, pepitos & capricho de cabra from Whole Foods (Boca Raton, FL)

fresh basil from Shelley B.'s herb garden

Meatless Monday: Curried Acorn Squash Soup with Coconut Milk and Ginger-Braised Leeks

Happy Monday, Divas!

After all the weekend's Xmas festivities, plus the surprise baby shower my book group threw for one of our members, I was so exhausted, I fell asleep at nine o'clock last night and slept like a baby all night long.  The good news?  I'm well-rested, refreshed and ready to blog another Meatless Monday recipe for your viewing pleasure.

Today we're going back to soup-land, one of my favorite places to reside, whether it be lunch, dinner or any meal in between.  Also, since the winter squash is still rolling in hot and heavy at the farmers market, this recipe is a great twist on the classic roasted squash soup.  I added toasted curry powder and coconut milk, which is a great way to make this vegan soup a little bit "creamier" without using the cream.  Then, for an added element of flavor and texture, I topped it with some delicious ginger-braised leeks.

Wow!  This soup fires on all flavor cylinders!  It's spicy, sweet, creamy, rich, everything you would want.  This would be a great holiday soup to start any meal that awakens your palate without overpowering it.  For a neat trick, serve a small portion of soup in shot glasses as an amuse bouche to begin your meal.

Curried Acorn Squash Soup with Coconut Milk and Ginger-Braised Leeks
Serves 4 people

1 acorn squash, halved and seeded (any winter squash would work)
1 tbsp olive oil, plus more for drizzling
1 tsp chili flakes
1 tsp fresh thyme
1 cup light coconut milk
1 tbsp curry powder, lightly toasted
1 garlic clove, peeled
2 cups low sodium vegetable stock
1 tbsp maple syrup
salt & pepper

ginger-braised leeks:
2 leeks, tender white parts chopped
1 tbsp fresh ginger, minced
1 cup low sodium vegetable stock
1 tbsp olive oil
salt & pepper

Directions:

Preheat oven to 350 degrees.

Place the acorn squash in a roasting pan.  Rub the inside of the squash with the olive oil, thyme and chili flakes.  Sprinkle with salt & pepper.  Turn the squash face down and poke holes in the skin with a knife.  Place the squash in the oven and roast for about 50 minutes or until cooked through.

Meanwhile, to make the ginger-braised leeks, saute the ginger in the 1 tbsp of olive oil over medium heat for two minutes.  Add the leeks and saute for one more minute.  Then, add the stock and bring to a simmer.  Cover, turn the heat to low, and continue to cook the leeks for about twenty minutes, or until all of the stock has been absorbed.  Season to taste with salt and pepper.

Remove from the oven and allow to cool.  Once cool enough to handle, scoop out the flesh from the skin and place it in a blender.  Add the toasted curry powder, garlic clove and the vegetable stock and puree until smooth, adding more stock as needed for desired consistence.

Pour the newly pureed soup into a pot on the stovetop.  Stir in the coconut milk and season to taste with salt and pepper.  Slowly bring up to a simmer over medium heat and cook for 10 minutes.

To serve, ladle soup into bowls.  Top with some of the leeks.  Drizzle with good olive oil and top with a little fresh cracked black pepper.  Enjoy!

Source for Ingredients:

organic acorn squash, organic leeks, ginger, organic garlic, organic thyme and Mission olive oil (used for drizzling) from Hollywood Farmers Market

organic maple syrup, organic low sodium vegetable stock, organic maple syrup and chili flakes from Trader Joe's

organic olive oil (used for cooking) from Whole Foods

Music on Tap:

Jackson Browne - Solo Acoustic Volumes 1 & 2

Alright, I'm gonna wager that while most of my dear readers are familiar with Jackson Browne, or at least, you've heard "Running on Empty" pumping out of your radio a handful of times, but you probably don't own these two incredible albums, now available as one collection.  Over the last many years, acclaimed singer-songwriter Jackson Browne has developed a huge cult following for his solo acoustic shows, beautifully captured on these two live albums, the first of which received a Grammy nomination (not that it means anything).

The songs on these albums range from the familiar ("The Pretender") to the obscure to the familiar that you may not know he helped write (The Eagles "Take It Easy"), but they all have one thing in common - Browne's skills as a master songwriter.  So check out this album!

Bonus Tip!  For you LA-area residents, I have a special insider tip for you!  On this Wednesday (December 16th), Jackson Browne will be appearing at Largo as a special guest at the Watkins Family Xmas Show, featuring siblings Sean and Sara Watkins (Nicklecreek) and their fantastic bluegrass band of players.  Other special guests include Grant Lee Phillips and Tom Brosseau! I've already requested my tickets, so viist the Largo website for more information. 

CLICK HERE FOR LARGO'S WEBSITE! 

CLICK HERE TO CHECK OUT JACKSON BROWNE'S ALBUM, SOLO ACOUSTIC VOLUMES 1 & 2!

Local Amberjack with Pea Tendrils & Roasted Butternut Squash Mash!

Divas, hope you're all feeling fabulous today!

This morning, I'm bringing you a recipe for a great dinner I made on Monday night.  The inspiration were ingredients I bought at the Farmers Market on Sunday, including a lovely fillet of local amberjack, a few big handfuls of organic pea tendrils, a rare and delicate ingredient, and the butternut squash that's so plentiful right now.  Because my ingredients were so fresh, I handled them minimally, wanting to make a clean-tasting, flavorful dinner.  I simply broiled the yellowtail and finished it with a little lemon juice, sauteed the pea tendrils with garlic, and roasted and mashed the butternut squash.

Wow, it was so delicious, it had Kuzak all but licking his plate, wishing there was more butternut squash mash!  The pea tendrils also tasted tender and sweet, with a hint of the peas they produce, and the amberjack pulled the whole dish together with its bright, clean flavor and texture!

While I'm writing up the entire dish I prepared with all the components, the Roasted Butternut Squash Mash is a versatile dish that could be prepared to go with almost any type of fish or meat.  It's a fantastic holiday side dish, or puree it with a garlic clove and some vegetable stock for a tremendous soup!

Note: If you can't find fresh amberjack, almost any fish would work, including halibut, salmon or red snapper!  Also, spinach would be a delicious substitution for the often elusive pea tendrils.

Local Amberjack with Pea Tendrils & Roasted Butternut Squash Mash
Serves 2 people

2 amberjack fillets
1 tbsp lemon juice
3 tbsp olive oil
3 cups pea tendrils, chopped with twisty parts removed
1 garlic clove, chopped
salt & pepper

butternut squash mash:
1 large or 2 smaller butternut squashes,  halved and seeded
2 tbsp olive oil
1 tsp ground cardamom
1 tsp chili flakes
1 tsp thyme
1 tbsp butter
salt & pepper

Directions:

Preheat the oven to 350 degrees.

To roast the butternut squash, rub the inside with the cardamom, thyme, chili flakes, olive oil and sprinkle with salt and pepper.  Place the squash face down in an oven proof dish and poke holes in the tops.  Fill the pan with 1/2 inch of water.  Place in the oven and roast for 50 minutes, or until the squash is tender.

Once it's cooked, remove from the squash from the oven and allow to cool.  Then, scoop out the flesh into a bowl, add the butter and mash it with a fork.  Season with salt and pepper to taste.

Meanwhile, rub the fillets with 1 tbsp of the olive oil and sprinkle both sides with salt and pepper.  Then either broil or grill the fish until just barely cooked through (about 5 minutes depending on thickness).  Remove from oven, sprinkle with the lemon juice and allow to rest for a few minutes.

Finally, make the pea tendrils, heat a pan over medium high heat.  Add the remaining 2 tbsp of olive oil and allow to warm.  Then, add the garlic and saute for 1 minute.  Add the pea tendrils and cook, stirring occasionally, until wilted (only a few minutes).  Remove from heat and season to taste with salt and pepper.

To plate, place a good heaping of the butternut squash mash on a plate and top with the pea tendrils.  Place a piece of fish on top and enjoy!

Source for Ingredients:

local amberjack from J&P West Coast Seafood (Hollywood Farmers Market)

organic pea tendrils, organic butternut squash, organic garlic, organic lemon and organic thyme from the Hollywood Farmers Market

ground cardamom and organic butter from Whole Foods

chili flakes and organic olive oil from Trader Joe's

Meatless Monday: Roasted Acorn Squash & Hazelnut Soup

Divas, it's been quite a weekend!

First, the Monster got his balls chopped off, the poor little eunuch.  I'm happy to report that he's feeling much better and healing up beautifully!  Me, not so much.  I've been on constant ball-licking alert since Friday, monitoring every flick of the Monster's tongue, lest he lick his incision. Yes, the vet did give me a cone, but he completely underestimated the size of the Monster's huge noggin.

Here's a play by play of what happened after I placed the cone on the Monster's head.  He ran sideways into the wall, writhed around on the carpet in complete agony and then sat up and promptly licked his balls. There was no ball-blockage achieved whatsoever. The only thing the cone did was make him look so ridiculous that I collapsed in a fit of horrible, guilt-inducing laughter.

I'm a terrible human being!

By the time Sunday rolled around, it was clear a new cone was needed, but thanks to the AIDS Walk which closed EVERY SINGLE MAJOR STREET in West Hollywood, I couldn't reach my vet's office.  I had to take drastic measures and resort to trekking to  the VALLEY for a new cone.  Actually, I exaggerate, since I love Studio City and was even able to hit up their farmers market after I procured my new 20 centimeter cone! Let me assure you that once I strapped this bad boy to the Monster's head, total ball-blockage was finally achieved!

Mission accomplished!  Now meet Conehead, the Amazing Coneheaded Dog!

On top of the trial and tribulations of the Adorable Monster, the power outage last week janked up my dinner plans.  No power = no fridge power = ruined my milk-fed pork chops.  Grrrrr!  But fear not Divas, I was able to improvise and whip up some excellent food despite my adverse circumstances. Take that crappy Los Angeles Power Grid that can't handle one freaking rain storm!!

So today I'm sharing a great fall recipe for Meatless Monday, who graciously published my recipe this week (CLICK HERE TO VIEW IT)! This soup is made from roasted acorn squash and toasted hazelnuts, which add a healthy dose of Omega 3's and protein to the dish.  Winter squash such as acorn squash are in season right now, and this soup is a great way to take advantage of their availability and super low cost!

For a complete meal, pair this hearty soup with a healthy salad!  This soup is also great leftover. Make a big batch and eat it all week long!

Roasted Acorn Squash & Hazelnut Soup
Serves 3-4 people

1 acorn squash, halved and seeded
1/4 cup hazelnuts, toasted
1 tbsp olive oil, plus more for drizzling
1 tsp chili flakes
1 tsp fresh thyme
1/2 tsp nutmeg
2 tbsp maple syrup
1 garlic clove
3 cups vegetable stock
1 tbsp chopped parsley
salt & pepper

Directions:

Preheat oven to 350 degrees.

Place the acorn squash in a roasting pan.  Rub the inside of the squash with the olive oil, thyme, chili flakes and nutmeg.  Sprinkle with salt & pepper.  Turn the squash face down and poke holes in the skin with a knife.  Place the squash in the oven and roast for about 50 minutes or until cooked through.

Remove from the oven and allow to cool.  Once cool enough to handle, scoop out the flesh from the skin.

Puree the scooped-out squash with the hazelnuts, vegetable stock, maple syrup and garlic until smooth.  Season to taste with salt & pepper.  To heat the soup, pour into a pan and simmer on the stovetop for about 8 minutes.

To plate, ladle some soup into a bowl.  Drizzle with good olive oil, sprinkle with chopped parsley and fresh ground pepper.  Enjoy!

Source for Ingredients:

organic acorn squash, organic garlic and organic thyme from the Hollywood Farmers Market

hazelnuts from Whole Foods

Music on Tap:

Mogwai - Mr. Beast

This Scottish band creates fantastic, brooding, guitar-laden instrumentals!  I'm a huge fan of their music.  CLICK HERE TO LISTEN CHECK OUT THEIR ALBUM!

V-Day Feast Pt. 1: Roasted Kombocha Squash Soup with Olive Oil Poached Shrimp

I hope all my divas had lovely V-Day's. As we sit nursing our hangovers and trying to piece together last night's events, let's remember that every day gives us a chance to love - and to make lovely food! Last night, I had a wonderful evening at home with Kuzak. We popped a delicious bottle of bubbly, and while Kuzak watched craptacular TV, I hung out with the Adorable Monster in my kitchen, cooking, listening to Emmylou Harris and making beautiful, healthy food.

So let's cut to the chase. I'll share my V-Day Feast recipes in two parts. Both of my dishes are the perfect example of how to stretch out your grocery store trips by making use of key cupboard ingredients and long-lasting proteins. For starters, I made one my my very favorite recipes in the whole world: Roasted Squash Soup that I topped with Olive Oil Poached Shrimp. You can make this soup using almost any kind of squash, yams or sweet potatoes. For my soup, I used organic Kombocha Squash! The key to my soup, is roasting the squash in the oven with a special rub of cardamom, thyme and chili flakes. If you've never worked with cardamom, it's a lovely spice in the ginger family that I think belongs in every cupboard. After roasting the squash, I puree it with chicken stock, garlic and olive oil. Finally, it's slowly reheated on the stove and served. The olive oil poached shrimp adds a richness that perfectly accentuates the flavors of the soup.

This dish is a great I haven't been to the grocery store in awhile recipe! Squash can be stored in a cool, dry place for months. Frozen shrimp taste great and defrost quickly. It's healthy - orange and yellow veggies are packed with vitamins! Also, this soup is wonderful leftover for lunch the next day. So dive in and give this recipe a try! I promise it will be like Cupid's arrow pierced you through the heart!

Domestic Diva's Roasted Kombocha Squash Soup with Olive Oil Poached Shrimp

Soup Ingredients:

1 kombocha squash halved with pulp and seeds removed
1 tbsp olive oil
1 sprig thyme
1/2 tsp chili flakes
1 tsp ground cardamom
3 cups chicken stock
1 garlic clove peeled
1/4 cup olive oil plus one tbsp salt and pepper to taste

Shrimp Ingredients:

1 cup shrimp peeled and deveined
3 cups olive oil
bunch of thyme
1 tsp cardamom seeds (optional)
salt and pepper to taste

Soup Directions:

Preheat the oven to 400 degrees. While the oven heats, split the squash down the middle and scoop out the seeds and pulp with a spoon. Rub the interior of the squash with salt, pepper, cardamom, thyme, chili flakes and 1 tbsp of the olive oil. Then, place the squash face down in a roasting pan and fill the pan with 1/2 inch of water. Poke holes in the skin of the squash. Then, place it in the oven and roast for approximately 1 hour, or until the squash is cooked.


Remove the squash from the oven and allow it to cool.


Once it's cool enough to handle, scoop the flesh out of the skin and place it in a blender. See my Amazon store for the blender I highly recommend! Add the chicken stock, garlic and remaining olive oil and puree the mixture until well blended. If you prefer different consistency, you can add more or less stock to achieve desired thickness. I like my soups to be on the lighter side.

Pour the mixture into a pan and place it on the stovetop. Warm the soup over medium heat for about 10 minutes. Add salt and pepper to taste.


Olive Oil Poached Shrimp Directions:

In a heavy pot, add the olive oil and warm over medium heat until the temperature is between 130 and 180 degrees. Add the thyme and cardamom seeds to the olive oil. Once the oil is warmed, add the shrimp and allow to cook slowly in the olive oil, keeping an eye on the temperature (about 8 minutes). Remove the shrimp from the oil.


To serve, ladle the soup into a bowl and top with the shrimp. Drizzle a little good olive oil over the soup for some extra richness!