Curried Acorn Squash Soup

We grow acorn squash pretty much to make this soup. It is delightfully sweet, its curried flavour gently elevated by a hint of dill.

Number of portions: 4

Serving size: ~300 g (just under 1 1/3 cups)

Calories per serving: ~180 kcal

Speed: Everyday Dish / Slow Food hybrid 

Experienced cook (active time): 25 minutes

Novice cook (active time): 40 minutes

Total elapsed time: 60–70 minutes (including squash baking)

LHSS Score: 6.1 / 10

2 lbs acorn squash (+ a little oil)

1 Tbsp (½ oz/14gr) butter or olive oil
1 medium onion, finely chopped
½ teaspoon dry dill weed
¼ teaspoon curry powder (can use more to taste)
1 pinch cayenne pepper
3 cups chicken stock (+ potentially more at the end, see point 6, Veg stock for Vegetarian)
½ cup heavy cream (or 1/4 cup yogurt)
½ tsp salt
¼ tsp pepper

1. To bake the squash, cut it in half, scoop out the seeds and cover the cut sides with oil. Turn over onto baking sheets and bake at 425°F for 20 to 30 minutes. Allow to cool before scooping out the flesh.
2. Once the squash flesh has been scooped out, sauté the onion in the melted butter. 
3. Add the squash and the herbs, mixing well. 
4. Add the stock, stir to combine, and simmer for 20 minutes.
5. Blend until perfectly smooth.
6. Pour in the cream and mix, and bring the soup back up to a gentle simmer before serving. (add stock to get the consistency of heavy cream)
7. Add salt and pepper, adjust the seasoning, and serve.

Socca

These are very quick and delicious snacks. The part of the recipe that takes the longest is heating up the oven. I've only read about socca, and know that it's a food commonly eaten in the region of Nice in France.

1 cup chickpea flour
1 cup + of water
½ to ¾ tsp salt
2 Tbsps olive oil + more for baking
1 Tbsp of finely chopped fresh herbs (your choice, have fun!)
OR 1 tsp dry herb or spice

1. Place the grate in the oven to the second-to-closest level to the broiler element. Pre-heat the oven to 375°F. Put an empty metal cooking pan to heat up. It should be about 10 inches wide (I use a stainless steel sauté pan, but a fry pan or cake pan or even pizza dish would do just fine)
2. Using a whisk, combine all the ingredients together in a bowl and mix until well combined. The desired consistency is of whole milk, which means it should be runny but with a bit of body - add water if it's too thick, or add chickpea flour if it's too thin.
3. Into the hot pan, put in 1 or 2 Tbsps olive oil, swirl to cover the pan, then pour in 1 cup of the mixture. You can tell the oil is hot enough if the mix sizzles when it hits the oil.
4. Put the pan back in the oven and cook for 2 minutes, then turn on the broiler. When you see dark brown patches form on top, it's done. In my oven it takes about 4 minutes.
5. Lift it out of the pan with a spatula onto a wide plate and eat it right away while it's piping hot. Wow!!!

Chicken Curry

My cooking snobbery prevented me from posting this recipe earlier, and all that means is that I haven't made it as often as it deserves to be made. I am ashamed. And yet glad to have finally gotten over my snobbery and recorded this fine recipe.

2 Tbsps. flour
1 tsp salt
½ tsp cayenne pepper
1 chicken, cut up into 8 pieces
2 Tbsps mild flavoured vegetable oil
1 Tbsp generic curry powder
1 onion, sliced
2 garlic cloves, minced
1 cup chicken broth
⅓ cup raisins OR candied ginger
1½ Tbsps tomato paste
garnish - chopped fresh cilantro
garnish - plain yogurt

1. Cut up your chicken into 8 pieces and remove the skin.
2. In a paper or plastic bag, mix together the flour, salt and cayenne pepper. Add the chicken and shake well to coat.
3. Meanwhile, heat the oil in a large pan over medium-high heat.
4. Dump the chicken and any remaining flour into the pan and cook until browned. Remove from the pan and set aside.
5. Add the onion and garlic to the pan, adding a little more oil if necessary, and cook for 2 minutes.  Add the curry powder and toss to coat then add the broth, raisins, and tomato paste (it doesn't matter if the onion is completely cooked). 
6. Return the chicken to the pan and simmer for 20 minutes or until the chicken is cooked through and the meat thermometre registers 165°F or juices run clear.
7. If necessary, remove the chicken and cook down the sauce to the desired thickness.
8. Garnish with cilantro and a dollop of plain yogurt.
9. Serve over the rice.

Curried Red Lentil Soup

So simple, and yet so good. This is a staple in our home, and is good as a soup or, with a little less broth, makes an excellent dahl by subtracting 3 cups of water.

Serves 6

About 190cals

2 Tbsps. mild vegetable oil
1 large onion (10oz/285gr), chopped
2 cloves garlic, crushed (or more)
2 tsps. grated fresh ginger
2 tsps. curry powder of your choice
2 cups red lentils
8 cups water or stock
3 carrots, sliced (9oz/255g)
Juice from 1 lemon (2 to 3 Tbsps)
2 tsps. salt

1. Heat the oil in a large stockpot (8 quart). Add the onions and sauté for about 5 minutes. Add the garlic, ginger, and curry powder and sauté a minute more.
2. Add the red lentils and water or stock. Set the timer for 30 minutes.
3. Bring to a boil before reducing to a simmer.
4. After 30 minutes, add the carrots, cover the pot, and simmer for another 15 to 30 minutes, or until the lentils are completely soft.
5. Turn off the heat, add lemon and salt, and serve.