Soups, Stews, Chilis
Pumpkin Soup with Balsamic Caramelized Pears
Written by Living Well Webmaster
Pumpkin Soup with Balsamic Caramelized Pears
4 Tbsp. olive oil
1 medium pumpkin, large-diced, can use butternut squash,
1 large leek, trimmed and chopped
2 cups peeled chestnuts, fresh or frozen
1" piece fresh ginger, chopped
2 cardamom pods
1 cinnamon stick
1 whole nutmeg, cut in half
1 stalk lemongrass, chopped
1 dried chipotle pepper
2-3 Tbsp. pure maple syrup
1 tsp. salt, more to taste if necessary
4-5 quarts filtered water
1 small piece cheesecloth
2-3 pears, diced
1 Tbsp.canola oil
1 Tbsp. pure maple syrup
1 tsp. cinnamon powder
2-3 Tbsp. balsamic vinegar
1. In a large stockpot, heat olive oil over medium heat. Add leeks and saute until soft. While leeks are sauteing, place cinnamon stick, nutmeg, lemongrass, cardamom, ginger and chipotle in cheesecloth. Knot securely and set aside.
2. Add pumpkin, chestnuts, cheesecloth pouch, and water to pot. Water should cover squash by about 1-2 inches. Bring to a simmer and reduce heat to low. Cover and simmer for about 30-45 minutes or until pumpkin is very tender and falls apart. Remove soup from heat.
3. While soup is cooling, heat grapeseed oil in a saute pan over high heat. Add pears and saute for 5 minutes. Lower heat to medium and add maple syrup, cinnamon powder and balsamic vinegar. Continue to cook for another 10-15 minutes until pears are soft and vinegar has become syrupy and coats the pears. Set aside to cool.
4. Remove cheesecloth pouch from soup. Add maple syrup and 1 tsp. salt. With immersion or regular blender, puree soup until creamy. If soup appears too thick, add water to achieve desired consistency. Reheat and add additional salt to taste. Garnish with caramelized pears.
adapted from The Candle Cafe Cookbook
Pumpkin Soup
Written by Living Well Webmaster
Pumpkin Soup
2 Tbsp. olive oil
2 tsp. fennel
2 tsp. cumin
2 tsp. coriander
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
1 tsp. red pepper flakes
2 tsp Dk brown Sugar
3 quarts pumpkin, 1-2" chunks
2 Tbsp. garlic, fresh and minced
1 tsp. salt, to taste
1 can light coconut milk
2 or 3 cans of vegetable broth
2 limes, juice of
1. Combine all powdered spices first. Heat oil slightly in stockpot. Add spices and cook over low heat for 1 minute. Add pumpkin, garlic and salt and stir to coat with spices.
2. Add 1 quart broth and bring to boil. Lower to simmer, stirring occasionally, until pumpkin is soft.
3. Add coconut milk and heat gently.
4. Puree mixture in food processor, blender or with an immersion blender. Add stock to achieve desired consistency.
5. Add lime juice after pureed, if desired. Adjust salt and black pepper to taste.
6. Garnish with green chives,
Other suggestions: A dab of Sour Cream, grated sharp cheese, or some raisins
The Salad Cellars Chili Recipe
Written by Living Well Webmaster
For almost 25 years this has been a well kept secret.This is the best chili we have ever had.
What is it?The Salad Cellars Chili Recipe
2 lbs. ground beef1 whole clove of garlic peeled and chopped
1 green pepper
1 whole onion
2 large cans of chopped tomatoes
1/2 can tomato paste
2 large cans kidney beans (light or dark)
1 jar of salsa (your choice)
2 tablespoons chili powder (add more to taste)
1/2 teaspoon ground red pepper (add more to taste if needed)
1/4 cup olive oil
2 tablespoons Tapatío Salsa (avail. at most markets)
1 teaspoon coriander
1 teaspoon Adobo Spice
salt to taste
Brown ground beef in an 8 quart pot, along with the garlic, onion (chopped), green pepper (chopped). Drain off any extra fat. Add tomatoes, kidney beans and tomato paste. Followed by all other ingredients. Cook on low heat for at least three hours, but remember the longer you cook chili-the better it tastes. If you are someone that cannot tolerate food that is too hot or too spicy, add less chili powder, red pepper and Tapatio.
For those of you who like it “HOT” add more!
Makes about 10 servings.
Serve over rice and top with shredded Monterey Jack Cheese (you can pop it in the microwave for a few seconds to melt the cheese), top with chopped raw onion
