The cooking did not go according to plan this weekend. I was overly confident about the squash.  Squash is just about the only thing in season during the winter in Wisconsin, so I figured I could find some. I vaguely recall seeing some around Thanksgiving?  It seems that the apples have taken over that end of my local produce section.  So, I omitted the squash from the soup. Next fall, though, I will be waiting for the pumpkins with my knives sharpened.

Thai Pumpkin and Fish Soup

Original recipe from about.com here.

INGREDIENTS

• 4 cups chicken broth
• 1 can coconut milk
• 3-4 cups peeled pumpkin or squash, cut into bite-size chunks or cubes [omitted]
• 8 medium-size raw shrimp, AND/OR 2 fillets of any white-fleshed fish, cut into chunks or pieces
• 1/2 medium cucumber, cut into bite-size cubes or chunks
• 1 small red bell pepper, cut into bite-size pieces
• 1/2 to 1 red chili pepper, de-seeded and sliced, OR 1/2 to 1 tsp. dry chili flakes
• 2-3 kaffir lime leaves (available in the freezer section of Asian/Chinese food stores) [omitted]
• 3 cloves garlic, minced
• 2 shallots OR 1/3 cup purple onion, diced
• 3/4 tsp. shrimp or anchovy paste (shrimp paste is available by the jar at Asian/Chinese food stores)
• 2 Tbsp. fish sauce
• 2 Tbsp. lime juice
• 2-3 tsp. sugar
• handful of fresh basil (or substitute fresh coriander/cilantro)

I added

• red curry paste
• crimini mushrooms
• 1/2 leek, finely sliced

DIRECTIONS

1. Pour 2-3 Tbsp. oil into the bottom of a wok or soup pot and place over medium-high heat. Add the garlic, shallots or purple onion, and the chili or chili flakes.
2. Stir-fry briefly to release the fragrance, then add the chicken stock and kaffir lime leaves.
3. When the stock reaches a boil, add the pumpkin or squash. Reduce heat to medium. Allow soup to simmer until the pumpkin is soft enough to pierce with a fork (6-8 minutes).
4. While pumpkin is simmering, add the shrimp paste, fish sauce, lime juice, and sugar.
5. When pumpkin has softened, add the shrimp, fish (if using), and red pepper. Allow to simmer only 1-2 minutes (you do not want to overcook the seafood, and the red pepper should retain its firmness).
6. Reduce heat to low and add the coconut milk, stirring to incorporate. Also add the cucumber.
7. Do a taste-test for salt, sweetness, and spice, adding more fish sauce if not salty enough, and more sugar or chili if you prefer it sweeter or spicier. If you prefer it more sour, or if it’s too salty for you, add a little more lime juice.
8. Serve immediately with some of the fresh basil sprinkled over each bowl.

MAKING…

COST

$5.99 – Farm Rsd Talapia
(How is the fish-counter-lady always able to give me more than I want!? It’s Diabolical.)
$3.75 – Organic FR Chicken Broth;
$2.43 – Red Bell Pepper*
$2.05 – Coconut Milk
$1.49 – Cilantro*
$1.02 – Crimini Mushrooms
$0.50 – Lime
$0.28 – Shallot*
= Total ~$10-15

* = some unused

Cajun-Spiced Mashed Sweet Potatoes

Original recipe from FoodFit.com here.

INGREDIENTS

MAKING

1. The original recipe suggested peeling and boiling the potatoes. Instead, I baked them with the skins on.
2. Mash the sweet potatoes with a potato masher or fork, or use a food mill.
3. Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.

I generally like food to have a variety of flavors and textures, but for this recipe I’d make an exception. I think it would have been even better more smoothly blended.

COST

$1.89 Tony’s Cajun Seasoning. “Good on Everything”
$1.71 Sweet Potatoes
$0.50 Lime
= Total <$5

I also had some beet salad.

Matt is not a fan of beets

We also ate some food on Sunday.

before riding

after riding - BLATZ (bacon, lettuce, avocado, tomato and zazz - + leftover red pepper on sourdough)