Chunky Kabocha Soup with Appeal

chunky-kabocha-soup-with-appeal

Kabocha squash has a delicious green peel.  My friend Randi turned me on to kabocha soup with chunks of squash with the peel. We cut it up and roasted it with the peel immersed in a 1/2 inch water bath until it was tender. This recipe can be made vegan with vegetable stock.

Makes about 1 gallon.

Ingredients:

dsc03294

1 medium kabocha squash

1 small piece of ginger root, grated to make 2 tsp (more if you really like it gingery)

2 teaspoons coconut oil, divided

14 oz. can coconut milk

1 quart (4 cups) broth (chicken or vegetable stock)

a few grinds black pepper

1 tsp salt to taste

about 1/4 cup of roasted green pumpkin seeds (pepitas) for garnish

Preheat oven to 350′

cutting-stem-off-kabochaRinse off Kabocha and dry with paper towel. Cut off the stem.

Cut the squash in half and remove seeds. Cut squash into about 16 pieces. cut-kabocha-in-water-bathPlace in 8″ x 11″ x 2″ pan and fill pan with 1/2 inch water.

Sprinkle with 1 tsp melted coconut oil.

Roast for 45 minutes until squash is tender.

Let cool, then cut into bite-sized pieces.

While squash is cooling, grate ginger, discarding fibrous part. Saute it in 1 tsp coconut oil in a gallon size heavy pot.

After a minute, add broth and coconut milk and bring to a boil.

bite-sized-pieces-of-squashAdd the small pieces of squash to the broth. Stir in pepper.

Bring to a boil, then simmer for 45 minutes, stirring occasionally to break up the softened squash into the broth. Add salt to taste.

Serve topped with roasted pepitas.

Advertisements

Kabocha Squash Coconut Soup

kabocha squash coconut soup with pepitasThis smooth rich soup is made with nutty kabocha squash, leeks and carrots and seasoned with a hint of ginger. It is rich and creamy from coconut milk. Brandy Giggey, my student in the Episcopal Community Services CHEFS program, http://www.ecs-sf.org/programs/chefs.html, helped me develop this recipe, and critiqued each batch. After a particularly gingery batch, she suggested that I saute the ginger to mellow out the flavor.

I’ve tried this recipe with both regular and light coconut milk. The regular milk gives a more pronounced coconut flavor, but the light is lower in calories. I’ll let you choose what’s right for you.

You can roast the squash and vegetables and/or make the vegetable broth ahead of time. You can cook the vegetables in the broth ahead of time, and then blend and heat before serving.

makes 3 1/2 quarts (15 cups)

IMG_3902

Ingredients

6 cups vegetable broth (recipe below) or chicken broth

1 small kabocha squash

14 oz can coconut milk

2 cups 1% milk (To make this vegan, use milk substitute)

3 large carrots, peeled

3 large leeks, split lengthwise and rinsed well.

1 tsp minced ginger

1/2 tsp coconut oil

1 Tb olive oil

1 tsp sea salt (to taste)

a few grinds pepper

¼ cup pepitas

Preheat oven to 350◦ Stab whole kabocha several times and roast for 30 minutes. Toss white part of  leeks and peeled carrots with olive oil on a foil-lined heavy pan. Leave squash in the oven and roast all the vegetables for another 30 minutes.???????????????????????????????While vegetables are roasting and cooling, prepare vegetable broth: Heat about 5 cups of water to boiling. Soak green parts of leeks in salad spinner and rinse at least 3 times, making sure to remove all the dirt. Roughly chop them and 4 celery sticks, and put in boiling water. Season with 1 tsp celery seeds, 1 tsp dried thyme, 2 bay leaves and 1 tsp salt, simmering 1 hour. Pull out green leeks and celery with a slotted spoon and discard. Strain broth into a large bowl, then pour back into pot to boil. (If you prefer, you can use chicken broth instead of vegetable broth.)

Cut top off roasted squash then let cool. Scoop out and discard stringy seed pod. Cut flesh from peel and into 1 inch chunks and slice carrots.  Saute the minced ginger in coconut oil for a few minutes, but don’t let it brown.

Heat broth and coconut milk and then add roasted squash, carrots, white part of leeks, and ginger. Simmer vegetables for about 30 minutes, and then  cool enough to blend.

Pour soup and milk into a large bowl. Fill blender half-way with liquid and then add vegetables. Liquefy and return to the pot. It took me about 3 batches to blend.  If you have an immersion blender, use that instead.

Add a few grinds of pepper, Stir in about 1 tsp sea salt, to taste, then simmer for another 15 minutes and serve.

Toast pepitas (green shelled pumpkin seeds) on a comal or heavy skillet at medium heat and toss on top of soup to garnish

Chocolate Chip-Coconut-Banana Oatmeal Cookies

oatmeal cookiesThese scrumptious oatmeal cookies are lower in sugar than conventional recipes; banana, raisins and chocolate chips add sweetness. I used a mix of coconut oil and butter. Whole wheat flour and a few spoonfuls of flax seed add to the nutritional value. Shredded coconut and walnuts provide delicious crunch and fiber. These cookies are great crumbled over your morning oatmeal or just enjoyed with a glass of milk.

Makes about 30 cookies

Preheat oven to 350◦
Have all ingredients at room temperature

½ cup white unbleached flour
½ cup finely ground whole wheat flour
¾ tsp baking soda
¾ tsp baking powder
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
2 Tb ground flax seed

4 Tb coconut oil
4 Tb butter
½ cup brown sugar
2 large eggs
1 ½ tsp vanilla
1 large speckled banana, smashed

½ cup shredded unsweetened coconut
½ cup raisins
¼ cup semisweet and/or bittersweet chocolate chips
½ cup chopped walnuts
1 ¾ cup oatmeal
coconut oil spray

Stir in flax seed to sifted dry ingredients.
Cream coconut oil and butter. Add brown sugar and beat until light. Add eggs and vanilla. Smash a soft banana with a fork, then beat into batter. With mixer on low, stir in dry ingredients until well combined. Add coconut flakes, raisins, chocolate chips, and walnuts and stir until incorporated. Stir in oatmeal.

Spray a baking sheet with coconut oil. Drop batter by spoonfuls to make 12 cookies per sheet. Bake at 350◦ on center rack for 10 – 12 minutes, or until brown. Cool on rack. Too many cookies? These freeze well.

Coconut Pancakes

coconut pancakes
These tender, delicious pancakes are made with coconut milk, shredded coconut and coconut oil. If you can find coconut sugar, you can use it to sweeten them.
Coconut oil is all the rage, and my son Francisco talked me into buying some. Now he says “Sounds like you’re going kookoo for coco!” While I wouldn’t fry eggs it in, (I tried – weird), it’s excellent in pancakes. Because it has a high smoke point, you can fry your pancakes in coconut oil without it burning the way butter does. To retain the coconut flavor and have the pancakes golden brown, cook them on medium heat.

Makes approximately 10 medium pancakes

coconut pancake ingredients

Ingredients:
2 eggs, well beaten
1 cup canned coconut milk (use low fat coconut milk to cut calories)
¾ cup finely ground whole wheat flour (aka white whole wheat flour)
1 Tb baking powder
¼ tsp salt
1 tsp sugar or coconut sugar
¼ cup unsweetened shredded coconut
2 Tb coconut oil

Beat coconut milk with eggs. Sift in flour, baking powder, salt and sugar. Mix with wooden spoon just until dry ingredients are incorporated. Stir in shredded coconut.
Heat coconut oil in heavy skillet over medium heat, just until melted. Stir oil into the batter. Pour large spoonfuls of batter onto skillet. Turn when bubbles begin to form and edges begin to dry. Add a little bit of coconut oil before frying each batch.

Serve with fresh fruit, a tad of maple syrup and a bit of coconut oil if you like.

Passover Chocolate covered Almond – Coconut Macaroons

final

These crunchy macaroons are the perfect dessert for Seder or anytime. I used unsweetened shredded coconut with only 3 Tablespoons sugar for a not–too-sweet macaroon. I added chopped, roasted almonds, vanilla and almond extract. Then I spread it with dairy free chocolate sauce for a treat that’s just sweet enough.

Makes about 10 macaroons

Macaroon dough:
3 large egg whites
3 Tb sugar

½ teaspoon pure vanilla extract

½ tsp almond extract

2 cups unsweetened shredded coconut

1/2 cup roasted and crushed almonds (I buy mine at Berkeley Bowl, but you can roasted almonds and crush in food processor)

chocolate chips and coconut oilChocolate dip:

½ cup semisweet chocolate chips or Guittard chocolate baking chunks

2 teaspoons coconut oil

Directions:

Preheat oven to 300°F. Line a baking sheet with parchment paper

???????????????????????????????

Whisk together sugar and egg whites until frothy.

Stir in vanilla, almond extract, coconut and nuts

???????????????????????????????Grab a handful of the dough in your hand and squeeze together until it feels solid. Place macaroons on the parchment lined baking sheet.

baked macaroonsBake macaroons about 18 minutes or until they are light golden on top. Let cool on baking sheet for five minutes. Transfer to a wire rack to cool.

When macaroons are cool, make the chocolate spread:

Microwave chocolate chips and coconut oil in a small bowl, on high for 1 to 1½ minutes until melted; stir until smooth.pouring chocolate sauce on macarooms

Spread melted chocolate onto macaroon. Place on parchment paper until chocolate is set.

chocolate covered matzo

You can spread the chocolate onto matzo pieces as well.