Rich and earthy, warm and savory, this is a perfect soup for a crisp autumn evening. You can use canned pumpkin to make a pot of Peanut Pumpkin Soup quickly, or roast a pie pumpkin and puree the flesh for added depth of flavor. It’s entirely up to you. Let’s get started! Continue reading
Summer is drawing down, friends – now is not the time to slave away in the kitchen over lunch. Try this Easy Panzanella Salad to make use of garden fresh produce in mere minutes. Eat well, be well! Continue reading
This soup is perfect “10” nutritionally. Simply put, there is nothing in this recipe that ISN’T good for you! The lentils themselves are chock full of fiber, protein, and iron. Carrots, greens, and salsa veggies offer a rainbow of vitamins and minerals. In earlier posts, we’ve discussed the powerful anti-angiogenic properties of onions, garlic, turmeric, ginger, black pepper, and cumin. There’s a whole lot to love in this soup… and it Continue reading
Chowder, or Chowda as the locals say, is popular in Salem. Many diners and pubs feature clam chowder high on their menu as either an appetizer or a complete meal with fresh bread. Two establishments, Tavern on the Green in the Hawthorne Hotel and also the wildly popular Red’s Sandwich Shop, offered amazingly delicious seafood chowder. Here at Crowded Earth Kitchen, we’ve done our best to recreate authentic seafood chowder, loosely based upon Continue reading
Put the chocolate Easter bunny down and back away slowly. I hear the siren song of sugar right along with ya, but we can do this! Instead of eating something which will lead us to wallow in guilt later, let’s eat something healthy and invigorating! This soup is one of my favorite detox foods, so I’m sharing it again.
Springtime tends to make vegetable lovers giddy with excitement. Unfortunately, it also makes us impatient, as the fresh, ripe flavors we crave become s l o w l y available. Right now, the zucchini at the market (not yet from my garden) looks fresh and delicious. Cucumbers and peppers aren’t half bad right now, either.
But those supermarket tomatoes?
Don’t even bother with springtime tomatoes. I think they’re just little cardboard orbs disguised as tomatoes.
So, what’s a vegetable lover to do? Cheat. Relax, I’m not telling you to cheat on your taxes or cheat on your calculus exam. We’re going to cheat by avoiding fresh tomatoes altogether, even in a dish which ordinarily features fresh tomatoes quite prominently.
How are we going to cheat? We’re going to use salsa and vegetable juice. Stay with me for a minute.
Salsa, whether home canned or store bought, is often a superior alternative to out of season tomatoes. The blend of tomatoes, onions, herbs, and spices offers a whole lot more flavor than whatever was picked green and trucked up from far away, gassed along the way to artificially force a red color (without doing a darn thing for flavor). Likewise, vegetable juice forms a perfect – and perfectly obvious – base for a simple gazpacho. If you don’t believe me, try this recipe. If I’m wrong, post a comment below!
1 small zucchini, peeled and chopped
1 small cucumber, peeled, seeded, and chopped (save one slice unpeeled for garnish later)
1 yellow pepper, seeded and chopped (set aside a small piece for garnish later)
1 red pepper, seeded and chopped (set aside a small piece for garnish, later)
1 clove fresh garlic, diced
1 cup salsa
2 cups tomato-based vegetable juice (such as V-8)
Add all ingredients except garnish to a blender and puree until smooth. Serve well chilled and sprinkled with colorful diced vegetables. If you’d like, add a dollop of sour cream. Enjoy!
Ingredients (Makes one big pot) Continue reading