Golden Autumn Soup

I came back from the farmer's market with sweet potatoes, rutabagas, carrots and potatoes. Combining all those lovely veggies into a hearty soup seemed just the right thing to do that chilly day. The soup was delicious and attractively golden. This is how I prepared it.

1 tbl. olive oil

2 tbl. ground cumin

1 tbl. ground fennel seed

salt and pepper, to taste

1 large onion, chopped

2 large carrots, chopped

1 quart low sodium vegetable broth

1 quart water

2 sprigs fresh thyme or 1 tsp. dried

1/2 large rutabaga, cut into 1 inch cubes

2 sweet potatoes, cut into 1 inch cubes

2 white potatoes, cut into 1 inch cubes

Heat oil in large skillet over medium high heat. Add cumin, fennel seed, salt and pepper and cook for 2 minutes, stirring. Add onion, combine with spices, and continue cooking until onion begins to soften. Add carrots and cook for another 4 minutes, stirring a few times.

While vegetables are cooking, pour broth and water in a dutch oven, add the thyme and heat until simmering. When vegetables are ready, add to the broth mixture, bring to a simmer and continue to cook, covered. After 15 minutes, add the remaining vegetables (rutabaga, sweet potatoes and white potatoes). Bring to a simmer again and cook, covered for 30 more minutes.

Serves 8

Notes: The spices I chose gave the soup a vaguely Indian flavor. Use other herbs and spices which appeal to you. For example, adding a bit of cinnamon would give it a Moroccan twist. Winter squash (eg. butternut, calabaza) would be a terrific addition.

I also bought fish at the Farmers Market so added 1 pound of scrod, cut into chunks during the last 10 minutes of cooking. The fish is optional but makes the soup a one-dish meal. Leftovers taste wonderful the next day.

Chicken Stew with Root Veggies

This stew is just the thing for a chilly fall evening. The parsnips, carrots and apple juice add a delectable sweetness to homey chicken stew. Double the recipe and have it on hand for a few nights. Steamed rice is the perfect accompaniment. The recipe, which is better the next day, is based on one posted on the Food and Wine website. I altered the cooking instructions slightly.

2 tbl. cooking oil

4 chicken thighs

4 chicken drumsticks

Salt and freshly ground pepper, to taste

1 cup apple juice or apple cider

1 1/2 cups low sodium chicken broth

1 onion, sliced thinly

1 pound parsnips, cut into 1 inch pieces

2 carrots, cut into 1 inch pieces

two sprigs fresh thyme (1/2 tsp. dried)

In a large pot or Dutch oven, heat the oil over moderately high heat. Dry the chicken pieces with a paper towel and trim off excess fat. Season the chicken pieces with salt and pepper to taste. Cook chicken until browned, turning on all sides. Remove chicken from pot and set aside. Pour off most of the fat from the pot.

Reduce the heat to moderate and add the juice (or cider) and the chicken broth. Bring to a simmer, scraping the brown bits from bottom of the pot. Add the onion, parsnips, carrots and thyme. Simmer, partially covered, for 10 minutes. Taste for seasoning and add salt and pepper as needed.

Return the chicken to the pot and bring the stew back to a simmer. Cook, covered, until the chicken and veggies are tender, about 20 minutes.

Serves 4

Notes: The original recipe called for 1 tbl. of flour to be added to the pot before the juice and broth. Also, once the stew comes back to a simmer, it can be placed in a 400 degree oven for about 20 minutes to complete the cooking.

Cubed winter squash and/or potatoes are great additions. If using potatoes there is no need for rice as an accompaniment.

Although the recipe uses dark meat, you may use a combination of dark and white or white meat only.

Stir Fried Tofu with Veggies

Paula asked if I could post a recipe for a one-dish, vegetarian, gluten-free, easy dinner. Treat this recipe as a basic one, substituting the vegetables that you enjoy most and/or have on hand. The recipe appeared in Bon Appetit's January 2004 issue and it has won rave reviews. As with all stir fries, have the ingredients prepped and ready to go into the skillet before starting to cook. This can be done while tofu is marinating. Serve with rice.

3 tbl. soy sauce

1 tbl. unseasoned rice vinegar

1 tbl. honey

1 tsp. oriental sesame oil

1/4 tsp. dried crushed red pepper

1 12 ounce package extra-firm tofu, drained, cut into 3/4 inch cubes, patted dry with paper towels

1/4 cup water

1 tsp. cornstarch

2 tbl. vegetable oil, divided

6 ounces fresh shitake mushrooms, stemmed, caps quartered

8 ounces sugar snap peas, trimmed

4 garlic cloves, minced

1 tbl. minced peeled fresh ginger

4 green onions, sliced on the diagonal

Whisk first five ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.

Heat 1 tbl. vegetable oil in large skillet over medium-high heat. Add tofu and saute until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tbl. vegetable oil to skillet. Add mushrooms and stir fry until tender, about 3 minutes. Add sugar snap peas; stir fry 2 minutes. Add garlic and ginger; stir fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

Serves 4

Notes: Add broccoli, zucchini, carrots, cut in small pieces, to the dish and cook until they are tender. They will take longer to cook than the mushrooms and snap peas.

Banana Walnut Chocolate Chunk Cookies

If you haven't already discovered the combination of bananas and chocolate. you are in for a big treat. If you know how delicious bananas and chocolate taste together, you're also in for a big treat. I followed the recipe in Martha Stewart's Cookies. Since the recipe makes lots of cookies, I froze half of them. Although the cookies taste wonderful, their texture is somewhat limp. This didn't seem to be a problem for the eaters I observed. As always, use a very ripe banana for the best flavor.

1 cup flour

1/2 cup whole wheat flour

1 tsp. coarse salt

1/2 tsp. baking soda

3/4 cup ( 1 1/2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 cup packed light brown sugar

1 large egg

1 1/2 tsp. pure vanilla extract

1/2 cup mashed ripe banana (about 1 large)

1 cup old fashioned rolled oats

8 ounces semisweet chocolate, coarsely chopped into 1/4 inch chunks

1/2 cup coarsely chopped walnuts, toasted

Preheat oven to 375 degrees. Line 2 baking sheets with parchment. In a small bowl, whisk both flours, salt and baking soda in a bowl. Set aside.

Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks and walnuts.

Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. (You will have to do a second batch in this way). Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Makes about 3 dozen

Notes: I combined all ingredients by hand as I don't have a standing mixer. I used chocolate chips instead of coarsely chopped chocolate.

Carrot and Squash Soup

Soup season is upon us. The days are short, the temperature is dropping. A warming bowl of veggie soup is nourishing and comforting. The possibilities are huge but this is what I came up with for tonight's dinner.

1 tsp. olive oil

1 medium onion, finely chopped

1 tbl. ground cumin

2 sprigs fresh thyme

1 quart low sodium chicken stock

1 quart water

1 bunch carrots, scraped and sliced

1 butternut squash, peeled, seeded and chopped

1 can navy beans

salt and pepper to taste

Heat olive oil in a large pot. Add onion and cumin and saute until onion is translucent and beginning to brown, stirring occasionally. Add thyme, chicken stock and water and bring to a boil. Add carrots and squash and let stock come back to a boil. Lower heat and simmer covered for 40 minutes. Add beans, season with salt and pepper and simmer for 10 more minutes. Serve with bread, salad and cheese.

Serves 6

Notes: Potatoes and mushrooms could be added to the soup, making it even heartier.

Bulgur Wheat with Mushrooms and Beans

Bulgur wheat has a wonderfully nutty flavor and is ready to eat in 15 minutes. It goes beautifully with all kinds of cooked vegetables. I made this dish last weekend to accompany chicken in apricot sauce. Lee and Henry arrived for dinner after spending the day building raised beds for Lee's garden. They were tired and hungry. The bulgur wheat was warm and comforting and tasted great with the chicken.

2 cups water

1 cup bulgur wheat (medium grind)

2 tbl. olive oil

1/2 lb. mushrooms (e.g. baby portobellos, shitakes, creminis), wiped clean and quartered or sliced

1 15 oz. can red kidney beans, well drained

salt and pepper to taste

3 tbl. chopped dill

In a medium saucepan, bring 2 cups of salted water to a boil. Add bulgur wheat, reduce heat to a simmer, cover and cook for 15 minutes or until all water is absorbed and bulgur wheat is tender.

While bulgur wheat is cooking, heat olive oil in a large skillet. Add mushrooms and toss occasionally, over medium high heat, until the mushrooms are just cooked through. Do not crowd the skillet or the mushrooms will steam.

When the bulgur wheat is ready, fluff it with a fork and add the sauteed mushrooms and drained kidney beans to the saucepan. Over medium low heat, toss all ingredients and cook until mixture is warmed. Season with salt and pepper and garnish with dill.

Serves 6

Notes: Replace the red kidney beans with chick peas, navy beans or any cooked bean that you wish. I recommend Eden Organic brand.

Cottage cheese added to this dish makes it a satisfying meal served along with a salad. The combination sounds strange but tastes good. Try it.