Announcing the winner of our February Soup Contest! Joye Schwartz of Elkins Park, Pennsylvania, writes, “I am an avid vegetarian cook and want to submit my Spicy Sweet Potato Soup. My family loves soups, and this one is particularly tasty because it combines the sweetness of the sweet potato with the hot flavor of the jalapeno.” Joye is a visual artist specializing in watercolors, oils and portraiture. Check out her beautiful artwork at JoyefulArtBlog and at Joye Schwartz.

I must admit I was skeptical about the unconventional additions of jalapeño and pizza sauce. But when I tested the recipe on my family last week, it inspired plenty of “mmm’s.” This soup is fairly thick, so I would recommend thinning it with a little vegetable broth or coconut milk. I roasted the jalapeño on the stove to subdue its fiery bite, and because I could not find the pizza sauce that Joye recommended, I substituted tomato sauce. The clever garnish of corn adds a delightful crunch.

Thank you, Joye, and congratulations!

Serves 8 as a first course

2 tablespoons extra virgin olive oil
2 large sweet potatoes cut in chunks
3 small yellow beets (red work fine, too)
1/2 medium onion, chopped
2 medium cloves garlic, minced
1/2-1 jalapeño (roasted, if desired), seeds removed, minced (plus additional for garnish)
1 cauliflower, cut into florets
1 zucchini, chopped
1 28-ounce can pizza sauce (Joye suggests Don Pepino but I used tomato sauce instead)
2 teaspoons tamari sauce
Kosher salt to taste
1 (15-ounce) can sweet corn, drained (or 2 ears fresh corn, kernels removed)

1. Heat the oil in a large pot over medium-high heat. Add the sweet potato, beets, onion, garlic and jalapeño. Cook, stirring occasionally, until softened.

2. Add the cauliflower, zucchini, pizza sauce and tamari; stir to combine. Add enough water to cover and bring to a boil. Simmer until the vegetables are very tender, about 45 minutes. Season with kosher salt to taste.

3. Allow the soup to cool slightly before blending. Purée the soup in small batches until smooth, thinning with additional broth as necessary for the desired consistency.

4. To serve, stir in the corn and re-warm the soup. Garnish with a pinch of minced jalapeño if desired.

For another unique soup with a kick, try Spinach Soup with Indian Spices.

Photo credit: The New York Times and Suma Coop

www.countryliving.com

I had one thought this week: Must…Get…Organized. I was desperate. After tripping over a can of tomatoes and finding granola bars in the onion basket, I concluded it was time to rearrange my life. So I decided to start with the room where I spend the majority of my time…the kitchen.

My past organizational skills peaked at Ziploc bags. Every time I opened a cupboard, I cringed. I started leaving leftovers on plates in the fridge because finding the matching lid to a plastic container would take up 10 minutes. Then, on a trip to the mall, I discovered a store entirely devoted to controlling clutter. There was hope.

But I needed a plan. There were so many options, so many ways to keep my stuff in order. After a third trip to the store, armed with measurements and lists, I finally made my investment. I went home and unloaded the trunk to the kitchen floor. And two days later, my kitchen emerged from its makeover looking fresh, purposeful, and completely in order.

The whole process was a bit daunting. So I wanted to share a few helpful tips from my odyssey, along with some indispensable items to purchase. I have since moved on to organizing the rest of my life. If only it were as easy as buying a few containers.

Mesh Drawer Storage Box (Silver) (2"h x 3" x 9")

Mesh Drawer Storage Boxes — Ideal for storing snacks, utensils, baking equipment.

1. Start by keying in on the sources of disorder. Are your cupboards a mess? How are your dry goods kept? Are your utensil drawers jammed so full they are impossible to open? Are you running out of space because you keep buying things you didn’t know you had?

OXO Good Grips pop containers.
Attractive and air-tight. I like the
number of sizes for maximum versatility.

2. Write down the areas you wish to attack. For example: cutlery drawer, utensils, dry ingredients, spices, rice and grains, plastic containers, teas, etc.

These stack easily and, thankfully,
all the lids are the same size!

3. Take measurements. Taking the time to measure your shelves, cupboards, utensils, and the items you want to organize will save you from having to go back to the store with returns.

4. If you can’t stand to throw away, call on a friend. When I was cleaning out my cupboards, I found boxes of tea from ten years ago. That popcorn popper that never gets used? Get rid of it. Or give it to your friend.

Rubber Maid produce saver containers. If you are skeptical of plastic, try these handy glass containers.
They go from the fridge to the microwave with no worries.

Oggi Stainless Steel Airtight
3 Piece Canister Set
When you are out of cupboard space, these are attractive enough to display on your counters.

5. Wash all purchases before putting them to use. To go even further, smell the containers before bringing them home. If they reek of chemicals, don‘t buy them.

                libbey cylinder shaped glass jars

Brother P-touch Electronic Labeling System
A new addiction. Labels give your kitchen a laboratory-like sense of order. Start labeling your containers and you may never stop.

6. Invest in a label maker. Label all containers that you can’t see through to save time and impress other household members with your organizational finesse.

I could spend all day browsing in a bookstore. Surrounded by worlds awaiting discovery, jazz music playing in the background, the toasty aromas of lattes and muffins thick in the air, I slink into a trance…

On a recent vacation morning where the kids’ activities all thankfully aligned and I was left with a few hours to myself, I stopped by Explore Booksellers, a charming bookshop in a Victorian townhouse, the only one in Aspen that has managed to endure against all odds. Of course, I bee-lined for the cookbook section. Curling up into a corner labeled Food Writing, I delved into Molly Wizenberg’s A Homemade Life: Stories and Recipes from My Kitchen Table and Secret Ingredients: The New Yorker Book of Food and Drink. Two hours later, I emerged from my bookstore bliss, newly inspired.

It was hard not to be overwhelmed by the shelves of books that I will probably never have time to read. But even one revelatory passage or breakthrough idea makes the trip worthwhile. Especially when it comes in the form of a memorable recipe. Here is one that still makes me drool. It is the most enticing recipe for hot chocolate that I have ever read. And it comes from a book I frequently give to friends as a luscious gift of love, compassion, and food all in one. If you are looking for a delicious adventure, pick up a copy of The School of Essential Ingredients by Erica Bauermeister. In the meantime, whip up a steaming cup of Abuelita’s magic.

Note: The instructions are quoted directly from the book. They are a departure from my usual format, but to turn them into standard recipe-speak would be to deprive you of the author’s distinctly beautiful writing. Enjoy!

(adapted from The School of Essential Ingredients by Erica Bauermeister)
Makes 2 servings

1 cup whole milk
4 curls of orange zest
1 cinnamon stick
1/4 teaspoon ground anise or 1 star anise
3 ounces grated (or chopped) bittersweet chocolate
1 cup brewed black coffee
1/2 cup cold heavy cream, whipped with 2 teaspoons sugar and 1/4 teaspoon vanilla extract

Find your magic wand.* Put milk in a saucepan…Make orange curls. Break the cinnamon stick in half. Add orange peel and cinnamon to milk. Grate the chocolate. Add anise…just a touch. Let it simmer until it all comes together. You’ll know when it does. Use your wand. Now add to your mother’s coffee. Top with whipping cream, for softness. Give it to your mother.

* In the book, the narrator probably used a wooden spindle called a molinillo, a traditional Spanish utensil used to froth hot chocolate. Generally hand-carved and lovely to look at, the molinillo functioned as a whisk, which today does a similar job but not nearly with the same finesse.

My magic wand is the BonJour Primo Frother, which makes super foamy milk for coffee drinks and hot chocolate.

Don’t forget to enter our monthly cooking contest!

My children love macaroni and cheese, but they will only eat the kind that comes from a box. It has always been a source of contention between us, because I don’t do anything from a box unless I am incapacitated. So mac ’n cheese was something the kids would enjoy at their friends’ homes, like bacon and sugary cereals. But as you know by now, I love a challenge. The other night, I attempted to cook the classic comfort food from scratch, using spelt pasta and real cheese.

How did it go over? Let’s just say, I wouldn’t be gleefully sharing the recipe if the dish hadn’t been licked clean. It was creamy and cheesy, with just the right amount of sauce (my kids even admitted the packaged kind never came with enough sauce). Had I been more prepared, I would have snuck in some cooked and puréed cauliflower or carrot for added nutritional punch. Perhaps a sprinkling of cheese and breadcrumbs would have lent a crusty, restaurant-y flourish. Remind me to try those next time. For now, I am tickled that once again, thinking outside the box paid off.

Serves 4

1 (8-ounce) box spelt or whole grain macaroni
2 tablespoons butter (or olive oil)
2 cloves garlic
2 tablespoons flour
1-3/4 cups milk (low fat is fine)
1/4 cup heavy cream or half and half
1 teaspoon Dijon mustard
8 ounces grated cheese (I like to combine provolone or smoked gruyère and extra sharp cheddar)
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper

1. Bring a large pot of water and a handful of salt to a boil. Cook the macaroni until just al dente, about 5 minutes (the macaroni will continue cooking in the sauce).

2. Meanwhile, in another pot, heat the butter over a medium-low flame. Crush the cloves of garlic with a knife and add to the butter. Sauté for a minute or two, until the garlic becomes fragrant. Add the flour and cook, stirring often, for another minute.

3. Add the milk and cream slowly, while stirring until the lumps disappear and it has thickened slightly. Stir in the mustard and cheeses until melted. Season to taste with salt and pepper. Remove the garlic cloves just before serving.

4. Drain the macaroni and add to the sauce. There should be enough sauce to coat the noodles generously (if you prefer lighter sauce, remove 1/2 cup or so before adding the noodles and save it to drizzle over cooked vegetables).

Note: If you prefer a crusty-topped mac ’n cheese, transfer the mixture to a baking dish that has been rubbed with a little butter and a clove of garlic. Sprinkle with additional grated cheese and bread crumbs and bake at 375° F. until golden and bubbly, about 15 minutes.

Wondering what to make for your Valentines of all ages? This Mac ’n Cheese, paired with a Winter Chopped Salad and followed by Ginger Chocolate Soufflés, says “I love you!”

Don’t forget to enter this month’s cooking contest!

Photo credit: RealSimple.com

Do you ever buy the same item every week at the grocery store, only to discover you had six more of them sitting at home? For some reason, on my usual pass down the frozen foods aisle, I always grab a bag of organic spinach. I think, this will save me a trip to the store when there is nothing fresh in the produce bin. But upon digging through my freezer and finding it crammed full of spinach bags, I realized it was time to start using them.

So I came up with this silky and aromatic soup, which resembles a Palak (Indian for spinach) Soup but without the traditional additions of cream and butter. The recipe consists entirely of on-hand ingredients, a beauty thing. To add some crunch, I fried chickpeas in a spiced-up rice flour batter and sprinkled them on top. Of course, those crispy little nibbles ended up being the hit of dinner. Be sure to serve extra in a bowl on the side and watch them disappear. They would make an addictive Superbowl snack so fans, take note. Enjoy this soup with whole wheat naan, couscous, or polenta. And then thank me for freeing up some space in your freezer!

Serves 6 as a first course

Soup
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 medium cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cinnamon stick
1/2 cup white miso paste
1 (16-ounce) bag frozen spinach
a 2-inch piece fresh ginger root, grated
1-1/2 quarts best-quality vegetable or chicken broth
Kosher salt and pepper to taste
A squeeze of lime juice to garnish (optional)

Fried Chick Peas
4-6 cups canola or grapeseed oil
1 (15-ounce) can garbanzo beans, drained and dried well on kitchen towels
1-1/4 cups rice flour
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt, plus extra for sprinkling
1 egg
1 cup beer

1. For the soup, heat 2 tablespoons of oil in a large pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 6-8 minutes.

2. Add the curry powder, allspice, nutmeg and cinnamon stick and stir to combine. Cook for a minute until fragrant.

3. Add the miso paste and stir to distribute. Add the spinach. Squeeze the grated ginger into the pot, discarding the pulp. Add the broth and bring to a boil. Simmer until the vegetables are very tender and the flavors have incorporated, about 25 minutes. Allow to cool slightly, then blend the soup in small batches until smooth, adjusting seasoning as needed. Keep warm while you prepare the Fried Chick Peas.

4. Pour the grapeseed oil into a heavy pot or cast iron skillet and heat over medium heat until a drop of water sizzles rapidly. To avoid splatters, have a fry cover on hand. In a medium bowl, stir together the rice flour, spices and sea salt. While whisking, add the beer and egg and blend until smooth. The mixture should be the consistency of melted ice cream. Add more beer if necessary to thin the batter. Working in small batches, coat the chick peas in batter, carefully drop them into the hot oil a few at a time (they will splatter so keep your distance), and deep-fry until golden, a few minutes. Remove with a slotted spoon to drain on paper towels. Season with salt and keep warm.

5. To serve the soup, ladle it into bowls and sprinkle a few warm fried chick peas in the middle. Squeeze a little lime juice over the top. Alternatively, transfer the soup to a large container, cool, and refrigerate for up to 5 days or freeze.

For more addictive Superbowl nibbles, try Shiitake Mushroom Fries and Crispy Parmesan Kale Chips.