It’s officially fall in our nation’s capital! Gorgeous leaves! Cooler temps! And warm, delicious foods! After an amazing delivery of Soupergirl soups last month (thanks, ladles!), I’ve been in the soup spirit! So this long weekend, I dug up a recipe that truly combines warmth, color, and taste — sweet potatoes, ginger, peanuts, and a little heat to boot. YUM: Spicy African Peanut Soup. It took less than 30 minutes from start to finish and was just delicious. Enjoy!
Squash in the varietal forms of acorn, butternut and spaghetti had been making regular appearances in the bags I brought home from the market. I thought life couldn’t get much better than sitting down to a big bowl of roasted butternut squash risotto. But I was wrong. My foray in to the world of squash was incomplete.
Enter, delicata squash. Oblong and striped, unsuspectingly easy to prepare. Tasty as all get out.
My go-to preparation is simply to cut in half lengthwise, scoop out the seeds with a spoon and then slice into 1/2 inch half moon shapes. Toss in a bit of olive oil, s + p, throw in a pan and roast in oven at 375 until fork tender (about 20-30 mins). That’s right, leave the skins on. Out of the oven, I toss in a little butter, chipotle powder and lime juice. Eat.
And just last night I experienced an AMAZING way to use the leftovers: Winter Squash Tacos.
Experimenting with Beer Cocktails
Something quick, easy and dare I say—Friday appropriate?
Full disclosure, I’m not a big beer drinker. But I do enjoy an occasional well crafted porter- or stout-style brew. There’s something really earthy and warm about them, especially when consumed in the colder, gloomier months of the year. But as we progress into springtime, I’ve recently had fun trying them in combination with other fruitier beers as a means of progressing with the seasons. I suggest combining, in equal amounts, a porter with a fruity lambic style beer. For example—and as suggested by my intrepid and beer-loving partner—a Samuel Smith Taddy Porter with a St. Louis Framboise Lambic. I find it roasty and mellow with welcome tartness from the raspberry.
