Soup is just an excuse for bread, don’t try to deny it!

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Soooooop.

And bread.

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Because obviously you can’t have soup without some bready, carby side dish. We all know that soup is really an excuse for bread, let’s be real here.

But mmmmm, soup. I do love it (but I DO NOT love photographing it. Ugh). ESPECIALLY now that I have this fabby immersion blender!! Which means that I can dispense with all that silliness of attempting to blend soup in a food processor (no, I don’t own a normal blender), which is a dumb idea as a) soup is hot. Hot things expand and b) food processors aren’t watertight (rude). So instead of soup going slightly all over the counter, now I can just bust out the trusty immersion blender, stick it in the pot of soup buzz buzz buzz and low and behold!! Creamy soup, no mess required. Genius.

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Also. I bought a spiralizer. Possibly the BEST decision I have ever made. And also possibly the most fun kitchen utensil ever created.

See?

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Reeeeealllyyyy looooooong zucchini noodles! So much fun to play with. Obviously avoided if you do the smart thing and cut the zucchini in half first, but why spoil your fun? Incredibly long noodles are so much more entertaining. And delicious, especially when you top them with bison pasta sauce and other delicious things. Unfortunately, it was slightly too delicious and there went that before I managed to take a picture of anything besides the noodles. Whoops! Next time.

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Anyway. Let’s get seasonal! Hellooooo autumn, you’re my favorite. The day I made this, I ate three sources of beta carotene in one day. No eye problems for me!
This soup is very easy, comes together in a snap, and is (naturally) delicious. The muffins are awesome too, likewise easy and delicious. In fact, if you time it right, you can bake them while the squash is simmering, then blend your soup and have everything hot at the same time. Wheee!

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Ginger-Coconut Butternut Squash Soup

Serves 4, with leftovers. Recipe inspired by Whole Foods, here! Gluten free, can be vegan with veggie broth.

  • a generous drizzle of olive oil
  • 1 butternut squash, peeled, deseeded and diced (yield: 4 c diced)
  • 1 onion, diced
  • 1 large carrot, diced
  • 2 persian cucumbers, diced
  • 1 tsp fresh ginger, grated or diced
  • 3.5 c veggie or chicken broth
  • 1/2 c light coconut milk (out of the can)
  • 1/2 tsp sea salt
  • pepper to taste
  • pepitas, for garnish!

Heat olive oil in a large soup pot over medium heat. Toss in onion, carrot, and cucumbers, and let cook until the onion is translucent (about 5ish minutes). Add ginger, let cook a few minutes more. Finally, add stock, squash, coconut milk, sea salt, and pepper, bring to a boil, then reduce to a simmer and let cook, covered, until the squash is fork-tender (about 30 minutes). Once squash is soft, use an immersion blender to puree soup to desired consistency. An upright blender is fine too, just make sure the soup is cool enough.
Garnish with pepitas just before serving!

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Pumpkin Cornmeal Muffins

My yield was 10, in my so-called ‘jumbo’ muffin tins. I never fill them all the way, but these muffins came out a totally normal size. High in vitamin A, low fat, refined sugar free, and whole grain! Recipe adapted from Running to the Kitchen, here!

  • 1 c whole wheat pastry flour
  • 1 c cornmeal
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 tbsp coconut sugar
  • 1 egg
  • 1/2 c unsweetened almond milk
  • 1/4 c lowfat plain yogurt
  • 1 tbsp butter, melted (I use Kerrygold Irish butter)
  • 1 c pumpkin puree

Preheat oven to 375, and lightly grease muffin tins (I use coconut oil).

Whisk together whole wheat pastry flour, cornmeal, baking soda, salt, cinnamon, nutmeg, and coconut sugar. In a smaller bowl, whisk together egg, almond milk, yogurt, melted butter and pumpkin puree. Combine wet into dry, mixing just to combine. Pour batter into the prepared pan, and bake for about 15 minutes (a tester should come out clean, and the tops should be slightly browned). Let cool for a few before turning out onto a cooling rack.
I’m sure these keep well, but ours didn’t last that long!

Pancakes for my new apartment!

 

Woah.

Let’s hope I’m not really this much of a blogging slacker… I’ve been busy! I promise. No more long hiatuses (or would that be hiati-i?) between posts. That means you, thesis. No interrupting when I’m doing something fun!

So.

I have a new apartment! Which means… I HAVE MY OWN KITCHEN that is NOT in a sorority, wheee!! (Of course I do love sharing a kitchen with my Mutti back at home, that’s the best!) This also means I have NO EXCUSE not to blog. Because I have to feed myself, and preferably tastily. Also. Cooking is WAAY more fun than doing theoretical art history readings… (No offense, Ricardo, if you’re reading this: I love your class!!) and thesising. Not that I procrastinate… at all. Psh.

Anyway.

Even though this isn’t my first meal in my own apartment (and I am NOT counting the few days of PB&J that happened whilst moving in), I think it’s the most important. This is MY place now, now that I’ve made and eaten pancakes here, hehe. I do miss my pancake eating buddies though (you know who you are, and you know I LOVE YOU!)…pancakes aren’t quite as good without gossiping whilst eating them. But whatever. I had a lovely night with my instant netflix and my pfankuchen.

This is a recipe adapted-ish from The Breakfast Book (again, psh what else??), and it makes the BEST buttermilk pancakes ever. I wanted something a little different though, so I added cornmeal. It’s up to you, whatever your heart (or tastebuds, I suppose)┬ádesires!

Pancakes for the win!

Cornmeal-Buttermilk Pancakes

Serves 2 (or one, with leftovers for breakfast, yessss!)

1/2 c whole wheat pastry or whole wheat flour (either works, I’ve used both)

1/4 c cornmeal

very scant 1/2 tsp of salt (I’ve reduced it to 1/4 tsp and it’s been fine)

1 tsp baking soda

1 egg

1 c buttermilk, well shaken

3 tbsp butter or earth balance, melted (I’ve left this out on occasion or put in less and been fine—I usually use whatever happens to be on hand. This time it was a spoonful of Earth Balance)

MY STOVE! (it's electric, psh. but whatever, I can have a gas one later in life)

These also had fresh blueberry and banana additions… I like fruit in my pancakes! They’re good with chocolate chips, too, if you MUST have chocolate disguised as dinner (and trust me, I’ve been there).

And look at this. I am PRO, clearly because I have a moose on my microwave. Do YOU have a moose? Yeah. I didn't think so!

Do your usual pancake shtick! Mix dry. Mix wet, without getting egg everywhere. Combine. Stir. Grease (coconut oil!). Pour. Dollop. Cook. EAT!