Potato Leek Soup, March 9, 2016

Last night was our monthly Red Tent gathering, for which I usually make soup and some kind of sweet. When I was growing up, my mom and I made potato soup every year on St. Patrick's Day, so I chose potato leek soup for the March Red Tent gathering this year. It was heavenly! I added some rosemary olive oil bread from the grocery, some Pecan Thins for gluten-free eaters, chocolate chip cookies, and plain old Hershey minis. If I were serving this for dinner at home, I might add a green salad.

Potato Leek Soup

4 potatoes, peeled & sliced (I used russets)

3 large leeks, white and light green parts only, halved lengthwise, rinsed well, and sliced

64 oz. vegetable stock

Salt and pepper

1 c. milk or cream (you could omit this for a yummy vegan soup)

Put potatoes, leeks, veggie stock, salt, & pepper in a soup pot. Bring to a boil. Reduce heat, cover, and simmer about 40 minutes. Mash the veggies with a potato masher (or use an immersion blender, for a smoother soup---I like this one a little rustic). Add milk/cream and heat through. Serves 6-8. 

Chocolate Chip Cookies

1/2 c. shortening (I use Crisco)

1/2 c. butter

2 1/2 c. flour

1 c. dark brown sugar (if you only have light, that's fine)

1/2 c. sugar

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

12 oz. (2 c.) chocolate chips (I use Ghirardelli when I can, but even store-brand is going to taste good, honestly)

Preheat oven to 375 degrees. Beat the shortening & butter on medium-high speed until softened, about 30 seconds. Add half the flour and beat well. Add sugars, eggs, vanilla, soda, & salt. Beat well, scraping down the sides occasionally. Add the remaining flour. When well-combined, stir in the chocolate chips. Drop dough by rounded teaspoonfuls, about 2" apart, onto ungreased cookie sheets. Bake 9-11 minutes. Makes 4-5 dozen.

Red Tent Food: Pumpkin & Butternut Soup, Chocolate Chip Zucchini Cake, October 13, 2015

Once a month, at the new moon, my Red Tent Temple women gather. I prepare some kind of food to nourish bodies and spirits. Last night, it being October, I made a pumpkin and squash soup and a chocolate chip zucchini cake. I added some store-bought wheat bread, some lentil crackers (we have at least 1 member who is gluten-free), and some Lucy's pumpkin cookies, also GF.

Pumpkin & Butternut Soup

1 tbsp. butter (if vegan, sub olive oil)

1 tsp. olive oil

2 onions, chopped

30 oz. pumpkin (canned)

3 lb. butternut squash cubes (I buy them pre-chopped)

6 c. vegetable stock

A couple pinches salt

A good grinding pepper

1 c. milk or half and half (skim is fine---and this can be omitted altogether)

Sour cream, croutons, and shredded parmesan for garnish

Heat butter and oil in soup pot. Cook the onions until translucent. Add all but the milk. Bring to a boil. Cover and simmer on medium-low for 20 minutes or so. Blend smooth, either in a blender (carefully, in batches) or with an immersion blender. Return to pot, add milk, and adjust seasonings. Heat through. Serve with garnishes. Serves 8-10. 

Chocolate Chip Zucchini Cake

1 1/2 c. sugar

1 stick butter, softened

1/4 c. oil

2 tsp. vanilla

2 eggs

2 1/2 c. flour

1/4 c. cocoa

1 tsp. baking soda

1/2 c. buttermilk

2 medium zucchini, shredded (about 2 c.)

1 c. chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees. Mix sugar, butter, oil, vanilla, and eggs. Add flour, cocoa, baking soda, and buttermilk. Fold in zucchini, chocolate, and nuts. Pour into a greased, floured 13x9 pan. Bake 35-45 minutes. Serves 16. I have not frosted this, but I think cream cheese frosting would be yummy on it. 

Corn Chowder, September 13, 2015

Last night was the inaugural gathering of the women's Red Tent Temple I am starting in Rochester, Michigan, and I made a pot of corn chowder to share with the women who came. I also brought some lovely apples, a loaf of wheat bread, a couple different kinds of gluten-free crackers, a bag of gluten-free chocolate chip cookies, and a batch of from-scratch gluten-y chocolate chip cookies. Sue brought red velvet brownies with white chocolate buttercream. Ooh-la-la!

Corn Chowder

2-3 tbsp. olive oil

1 1/2 white onions, chopped

3 large cloves garlic, minced

12 small red potatoes, quartered

Salt and pepper, to taste

5 cans white corn (or yellow or corn cut from 9 ears)

6 c. low sodium vegetable broth (you could use chicken broth, if you have no vegetarians eating)

6 c. 1% milk (you could use whatever kind of milk you like, or even half and half)

4 tbsp. nutritional yeast (optional, but nice for added umami flavor)

6 or 7 scallions, sliced, for garnish

Heat olive oil in a soup pot. Sauté onion & garlic until onion is softened and translucent. Add potato, salt, and pepper. Cover and cook about 5 minutes. Add corn & broth and bring to a boil. Reduce heat to a gentle simmer and add milk. Cook on low until potatoes are tender. Add yeast and adjust seasonings. Cook another 10 minutes or so. Serve with scallions for garnish. Serves 12-14. 

Perfectly Chewy Chocolate Chip Cookies

2 1/4 c. flour
1/2 tsp. baking soda
2 sticks butter, room temperature
1/2 c. sugar
1 c. brown sugar
1 tsp. salt
1 tbsp. + 1 tsp. vanilla
2 eggs
12 oz. chocolate chips (the better the quality, the better the cookie)

Preheat oven to 350 degrees. Whisk the baking soda into the flour. Beat the butter and sugars together until the mixture is pale and fluffy. Add salt, vanilla, and eggs. Beat well. Add flour, in 2 or 3 increments, mixing between additions. Add chocolate chips. Drop onto parchment-lined baking sheets. Bake 10-12 minutes. Cool a couple minutes before removing from the baking sheets. Makes 2 and a half to 3 dozen.