Archive for March 2006

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I made a few things in the last week or so: a loaf of lovely challah that I baked too long, turning it a deep mahogany brown, a loaf of not-so-lovely bread machine-like white bread, a delicious casserole of baked mac-n-cheese topped with the breadcrumbs made from the leftover challah. (The macaroni was Barilla’s “healthy” version and it was actually quite good–I think it has substantial portions of whole wheat, lentil, and quinoa flour.)

Tonight I made this “Anasazi Butternut Squash Soup” from Epicurious. I substituted a 12-ounce package of Soyrizo for the chorizo, vegetable bouillon for the beef broth, and black-eyed peas (with a shorter cooking time) for the kidney beans. I left the pepitas out entirely. It was really good. Browning the Soyrizo–blackening it, really–in the cast-iron skillet really made the dish, giving it depth and a slight savory bitterness that counteracted the light vegetable sweetness of the corn, peppers, and squash.


3/4 cup dried kidney beans
1 pound beef chorizo sausages, casings removed
1 large onion, chopped
2 garlic cloves, minced
3 cups water
2 14 1/2-ounce cans beef broth
3 cups 1/2-inch pieces peeled seeded butternut squash
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 1/4 cups frozen corn kernels

2/3 cup shelled pepitas, toasted

Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.

Sauté chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; sauté until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour.

Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.

Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve.

Makes 6 servings.
Bon Appétit
Flavors of the World
October 1999


Written by orata

March 1, 2006 at 12:10 am

Posted in Uncategorized