As you may (or may not) have guessed from the complete lack of posts recently, things have been hectic. The consequences of this stretch of mayhem are as follows: our regular writer’s fingers are officially tapped, so this post will be brought to you by the “ever supportive husband”; some posts in the next series may look like they happened weeks ago, and they did; cooking has been hard, and the time spent in the kitchen has been total utility; and we have accumulated a giant pile of food that needs to get used, stat.
Since we both got a glorious work free night, which happened to coincide with our share pickup, we decided to take care of this food pile all at once by making a couple of soups and sauces and freezing everything. The one night cooking marathon included:
- Cucumber-melon soup
- Summer squash soup
- Tomato sauce
- Zucchini and cherry tomato frittata with mashed potatoes (dinner)
We’ll post updates on the rest of the things soon, but here is the recipe for the squash soup:
- Olive oil
- 1 1/2 Pounds Pattypan Squash (commonly known as Flying Saucer Squash)
- 1 Medium Onion
- Ginger (powdered)
- 4 Garlic Cloves
- 4 Cups Vegetable Broth
- Salt and Pepper
Start by toasting the cumin a little, then add the olive oil, garlic and onion. Sauté until the onions are translucent and then add the curry and ginger. Add the squash and cook until softened. Add the vegetable broth and bring to a boil, then simmer for about 15 minutes. Remove from heat and puree (an immersion blender really comes in handy here). Adjust seasonings and add salt and pepper to taste.
This was really pretty simple to do, and since we had an ingredient surplus we were able to freeze enough for a few meals. The next time the blog goes silent, you can bet we’ve hunkered down and are breaking into our new emergency stockpile.