Magic Winter Squash and Bean Soup

When I first started making vegetarian soups, I worried that they would be watery or bland without the round, soothing backdrop of good chicken stock. In its stead, some folks take the time to make a rich roasted vegetable stock, but the point of soup, to me, is a meal that’s warm and satisfying on the fly—something simple but downright good.  

My winter soup fits the bill. It’s as nimble and changing as my mood. The only constant is the butternut squash (which breaks down and both colors and flavors the broth to a richer state, like magic) and aged Parmesan (rind simmered in the soup for depth, and shavings over the top for a salty satisfaction). I usually add potatoes (which thicken the broth) and something green (for good health). The rest, my friends, is utterly subject to your whim. 

Besides chopping vegetables, there’s not much to this. You’ll find your way. Promise.

This is the kind of soup you’ll want to eat for days on end when the temperature drops and the ground is suddenly covered in white. And if you make it in your biggest pot, you can. Served with thick slices of whole grain bread and butter, it will leave you so contented you'll need little more than a juicy Clementine for dessert.

So what’s the real magic of this soup? It’s almost guaranteed to serve as many as can fit around your table (or will double or triple till it does). Keep a pot of this going once a week in the winter and you might find your table full of friends and neighbors, waiting with their hands wrapped on eager bowls.

Ladle it forth. The sun is setting later now but there's much to winter yet ahead. 

~

Magic Winter Squash and Bean Soup

Serves 6 to 8

4 large carrots, scrubbed

4 stalks celery, plus leaves

2 handfuls fingerling potatoes, scrubbed

1 large squash, peeled and cleaned (or 20 ounces cubed butternut squash)

4 small campari or 3 plum tomatoes (optional)

1 large bunch kale 

1 small wedge aged Parmigiano Reggiano

2 tablespoons extra-virgin olive oil

Several sprigs of fresh thyme

6 to 8 cups water, plus as needed

Pinch red pepper flakes

Sea salt and freshly ground pepper

1 15-oz can of your favorite beans, rinsed and drained

 1. Slice the carrots and celery plus the celery leaves. Quarter the potatoes and cut the squash into chunks. Quarter the tomatoes. Remove the ribs from the kale and chop into bite-sized pieces. Set all the vegetables aside. Trim the parmesan away from the rind (or use a rind saved from a previous wedge) and set the rest aside. 

2.Heat the olive oil in a large soup pot over medium high heat. Add the carrots, celery and celery leaves and stir to coat. Cook until lightly browned, 3 to 5 minutes. Add the potatoes, squash, tomatoes, water, thyme and parmesan rind and bring to a simmer. Add a generous pinch of red pepper flakes and season with salt and pepper. Cook until the vegetables are tender, the squash is beginning to break down, and the soup is full of flavor, about 45 minutes to 1 hour.

3. Stir in the beans and cook to warm through, 2 minutes. Remove the lid and add the kale. Stir to cook (uncovered) until bright green and tender, 3 minutes more. Ladle into bowls and grate parmesan cheese generously over the top. Serve warm with buttered bread.

winter blues + blueberry barley and banana pancakes

So much for New Year’s resolutions. Already this month I've done two truly bad things I’ve never done before. First, I knowingly bought blueberries out of season. Naughty. And second, I lied to my sister. It wasn’t a lie exactly, but if I’m being honest, it was a clear omission of truth. Here’s how it happened:  

You can probably relate to this part—we were home for the holidays, my siblings and I, our kids and spouses under Mom and Dad’s roof, enjoying breaking all our own rules. I twice ate (and enjoyed) the fresh berries my parents graciously buy to keep our fruit-loving family in oatmeal toppings while they’re feeding us by the dozen. And though they weren't anything close to seasonal, if I’m being honest again, it was truly freeing. Next, we had pancakes more than twice in one week—first, mom’s light and lovely whole-wheat buttermilk stacks, and then at Richard Walker Brother’sPancake House, where their endless list of options brought out the utter glutton in me. No matter that they aren’t even that good. They churn those babies out in every shape, size and flavor.

Here’s the thing, I love making pancakes, and developing delicious, surprising combinations people love. But I rarely crave them. I expect a breakfast to be filling, long-lasting, energy inducing--the kind of thing that sticks with you for a long day on snowshoes or skis. Pancakes, delightful as they are, rarely fit that bill. 

But when you want pancakes, only pancakes will do.

Pancakes were on my mind for a good week following our trip home. Still, determined to clean up my act after the New Year, I ordered the Blueprint Cleanse and encouraged my sis to do the same. During our juicing days, I sent supportive texts of good cheer (wait till you taste the cashew milk!), and then, on Friday, another that said: Stock the fridge with fresh fruits and vegetables for the weekend. No pancakes. But when I woke up Saturday morning, I could think of nothing but pancakes. And there on the top shelf of our fridge was the half-pint of organic, boldly out-of-season blueberries I’d shamelessly bought for oatmeal, taunting me. Oatmeal? Or blueberry pancakes? 

So here’s what I decided: Pancakes we could have, but no white flour, and definitely no butter (okay, just one pat). They should taste like a classic—light, fluffy—but with a lot more heart and good intent. Since this was an utter detour from the cleanse (pancakes are, after all, just cake disguised as breakfast) they had to be worth it. Irresistibly good.

Sometimes good things happen when you allow yourself a sudden detour. This particular good thing was fluffy, hearty, lovable blueberry barley banana pancakes. No white flour. No sugar. No butter (except that harmless pat you see). And though there are a few naughty fresh blueberries sprinkled on top, these pancakes are studded with organic frozen blueberries (Cascadia farms), frozen in peek season when they are best, and just the thing to keep on hand for when you’re craving some winter blues. 

Here’s to being bad. Love you sis. 

~

Blueberry Barley and Banana Pancakes

Makes 8 pancakes

3/4 cup whole-wheat white flour

½ cup barley flour

2 teaspoons baking powder

½ teaspoon fine sea salt

1 egg

1 cup 2% milk

1 teaspoon pure vanilla extract

1 ripe banana, smashed

1 cup organic blueberries, fresh or frozen

Canola oil, for cooking

Pure maple syrup, for serving

Whisk together the flours, baking powder and salt in a medium bowl. In a separate bowl, whisk together the egg, milk and vanilla; stir in the smashed banana.  Stir the wet ingredients into the dry ingredients and mix until just combined.

Heat a large cast-iron or non-stick griddle over medium heat. Brush the pan with a thin layer of oil and drop the pancakes by ¼-cupfuls onto the griddle, leaving plenty of space between them to let them spread. Cook until the pancakes start to bubble around the edge, about 2 minutes. Sprinkle a few blueberries around each pancake and carefully flip. Cook until the pancakes are set and lightly golden brown, 2 minutes more. Repeat with the remaining batter, brushing lightly with oil as needed. Serve warm with maple syrup. 

P.S. I know what you’re thinking—barley flour, really? Yes, really. Buy it, and I promise I’ll give you more than one way to put it to good use. It’s my favorite whole-grain flour, and it marries like a dream with bananas and warm, bursting blueberries. You'll find it in the health-food section of your supermarket, at your local health food store, or easily online. 

of chestnuts and plenty

Happy New Year! The first day of the year is a good day for talking about a healthy start and new beginnings. It’s a day for fruit salads and resolutions. But we lived so much in every inch and corner of last year that it’s spilled over into this one. Resolutions will have to wait. Today, I’m still reflecting.

Last year was full—full of blessings. Of celebrations and new things. It was a year of grabbing each moment and living in it a little more richly—allowing space and time for doing or cooking or eating or learning something that grabbed my attention at a given time, a freer form of living I learned from my sweet husband. I spent more time luxuriating over details on the garden. I splurged a little on that fine stinky cheese or handmade chestnut raviolis at Eataly, despite the knowledge that I could make (the later) at home for half the cost.  I enjoyed the craft of crackly crust breads I dream of making myself, and not for a minute regretted that I haven’t gotten to that yet.

Last year, I read books, books like The Invisible Bridge and The Shoemaker's Wife, which let me travel far beyond our four walls, let my mind and soul soar to new places and times, like a tiny village of the Bergamo Alta in the Italian Alps at the turn of the last century.  It is there that I imagined this meal, and how it came to be in our table—a meal from the time of artisans, when handcrafted foods unassumingly filled our kitchens—a time of hand cut ravioli and Robiola that aged in the cellar of every family home. It left such an impression on my soul that when Gourmet asked me what my best meal of the year was, this one came immediately to mind. It’s now a part of their collection of the Best Things We Ate in 2012 on Gourmet Live, and one of dozens of memorable meals, moments, and riches I count among my own year's bests.

~

I always thought it odd that in our culture on New Years Eve, we party until the ball drops, and start the New Year pulling our pillows over our eyes. I’m much more inclined to want to sit around a table with good friends and a generous spread of food, as we did last night, giving thanks for the plenty in our lives—the friendships, our dear families, good health—and then, at home quietly in our beds, think about what we want to carry forward into 2013: meals like this one, the love of color and texture and intoxicating photography, the instinct to stop long enough and often enough to write down the amazing things our tiny girl is saying and learning, to savor the pink of her cheeks and lips when she first wakes up, to keep dreaming about making my own crackly crust breads, and when I can not, keep treating myself to those made by others.

More than anything else, I want to carry forward gratitude—gratitude to God for all the tremendous opportunities we’ve been given; Gratitude to our friends, our family, our communities for making life rich, and for believing in our little family; Gratitude to all of you who come here to read and be fed. I hope you’ll keep coming, and most importantly, I hope your new year is full of plenty. 

Photos and Recipes © Sarah Copeland 2013

Please credit source when using on Pinterest. All other uses require permission via email.

roasted chestnuts + a very merry day to be alive

the world didn't end today. In fact instead, my happy things happened. People flew home to see their families. My parents celebrated their 44th wedding anniversary. Lots of little babes sat on Santa's lap and others sang Christmas carols in the choir, their cherub voices drowning out the noise of hate or loss. To celebrate, we're lighting a fire and roasting a batch of chestnuts, and getting right into the Christmas mood. I was about to tell you how, but Bon Appetit covered that for me this month {see their recipe here} which means more time to quiet my mind and enjoy being here....

In the days ahead, I hope you have the chance to really live, to be in every moment with every one you dearly love. Merry, merry Christmas.

xx

Fig, Oatmeal and Chocolate Cookies + Lingonberry Thumbprints

This November, in the weeks and days before I started my new job at Real Simple, I clung to the things I knew I’d no longer be able to do on a whim in the middle of the week: take my baby girl to toddler Yoga, linger with my camera and the dreamy light that hits our studio kitchen before noon, and bake anything I fancied at a given moment, like these cookies—holiday cookies I banked in the form of dough in my fridge so that on these busy first days of December I could still treat friends and neighbors to an oozy hot oatmeal chocolate fig cookie if they happened to stop by.

We still have 6 solid days left to bake before Christmas, and another week to indulge before the New Year, so I suggest you do. Bake these two beauties {Fig, Oatmeal and Chocolate Cookies and Lingonberry Thumbprints} in generous batches to have at the ready for the days ahead. They’re worth it. 

Warm Fig, Oatmeal and Chocolate Cookies

Characteristics: Chewy, subtly sweet, chunky, chocolaty

In A Word: A Mouthful

Origins: A pantry-based baking frenzy during hurricane Sandy

1 cup thinly sliced dried figs 

2 sticks butter, softened

¾ cup dark brown sugar

1/3 cup sugar

2 eggs

1/3 cup natural applesauce

1 teaspoon pure vanilla extract

1 ½ cups whole wheat white flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon fine sea salt

3 cups old fashioned rolled oats or barley

1 cup chopped bittersweet chocolate or chocolate chips

Preheat the oven to 375 degrees, on convection setting if available. Pour 1/2 cup boiling water over the figs, cover and set aside to plump, 15 minutes. Drain. 

Meanwhile, beat together the butter and sugars in the bowl of an electric mixer on medium high until light and fluffy. Add the eggs, one at a time, and the applesauce and vanilla. Beat.

In a separate bowl, stir together the flour, baking soda, cinnamon and salt. Stir into the dough until just combined. Stir in the oats, plumped figs and chocolate pieces with a wooden spoon.

Scoop the dough in 1-heaping tablespoon sized portions.* Arrange onto cookie sheets leaving plenty of space between cookies.

Bake until just cooked through and golden brown on the outside, 8 to 10 minutes, depending on your oven. Serve warm, or cool completely and store in an airtight container for up to three days.

makes 2 to 3 dozen cookies

~

Buttery Lingonberry Thumbprints

Inspired By: Swedish Pancakes with Lingonberries

Most Lovable Quality: Butter

The Big Surprise: Shortbread is nutty and still addictive when made with part whole-wheat flour

1 cup cake flour

3/4 cups whole wheat white flour

1/2 teaspoon baking powder

½ teaspoon fine sea salt

12 tablespoons unsalted butter, softened

2/3 cup organic sugar

1 large egg

1 vanilla bean, seeds scraped

1/3 cup lingonberry jam

Preheat the oven to 350 degrees F. Beat together the butter and sugars in the bowl of an electric mixer on medium high until light and fluffy. Add the vanilla bean seeds. Beat. In a separate bowl, stir together the flours, baking powder and salt. Stir into the dough until just combined.

Scoop the dough in 1 tablespoon sized portions and roll into a ball.* Arrange onto parchment-lined cookie sheets leaving plenty of space between cookies. Press your thumb into the center of each to make a well and fill with a heaping ½ teaspoon of lingonberry jam.

Bake until just cooked through and pale golden around the edges, about 15 minutes, depending on your oven. Remove and cool completely. Serve or store in an airtight container for up to three days. 

makes 2 1/2 dozen cookies

*these doughs can be made, portioned, wrapped tightly and refrigerated for up to 5 days or frozen for 2 weeks. Bring to room temperature before baking.  

Photos and Recipes © Sarah Copeland 2013

Please credit source when using on Pinterest. All other uses require permission via email.