I just HAD to share this one with you. I had two bowls of it for lunch and plan on having it again for snack AND dinner. seriously YUM!

October 15, 2008

day 174 – zucchini, corn and cumin soup

3 tbsp extra virgin olive oil
2 onions, halved, then sliced
3 zucchini, about 1 1/2 lb, quartered lengthwise, then sliced
2-3 potatoes, about 10oz, diced
4 garlic cloves, sliced
2 ears of corn or 1 cup fresh or frozen kernels
1 tsp ground cummin
1 red chile, seeded and sliced
1 quart chicken stock
sea salt

If using fresh ears of corn, remove the husks and silks, and cut the stalk end flat. Put the flat end on a board and cut off the kernels from top to bottom. Discard the cobs.

Heat the olive oil in a suacepan. Add the onions, zucchini, potatoes, and some salt and cook over high heat until the vegetables begin the brown, about 5 minutes.

Add the garlic, corn, cumin and chile and cook, stirring for 1 minute more. Add the stock and 1 cup water, then add salt to taste. Bring to a boil, then reduce the heat and simmer gently until the potatoes are tender, 15-20 minutes. Set aside for at least 30 minutes.

To serve, reheat the soup. ladel into soup bowls and top each with a spoonful of sour cream, some cilantro and a dash of Tabasco sauce. Serve immediately.

from the book Hearty Soups: delicious meals in a bowl by Ryland Peters and Small.

All of my fruit I leave out, in a wicker bowl/basket on the table. I’ve been looking for a big wood bowl forever. nobody carries them, maybe that went out of style? I think I read somewhere that metal, porcelain and glass make the fruit go bad faster which was why I was looking for the wood bowl.

However, the veggies I put in the fridge. Not really sure why I put the veggies and not the fruit in the fridge. This past week my carrots went bad within a couple of days. I left the stem on them, but put them in the fridge. I would love to be able to actually EAT the veggies I order. It breaks my heart when I have to waste food.

Any suggestions? I just received this weeks order and I have more carrots! I would love to eat them, but I’ll be away tonight and most of tomorrow. they may just be bad by the time I get home. :(

If you’re in Spokane and interested in getting fresh (and local when possible) produce delivered you need to check out Fresh Abundance. They also have three stores in town. They are doing a wonderful thing for our city. Go support them!

Preheat the broiler or grill. In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking. Add the garlic and cook until it turns light brown. Add the shrimp and cook without turning for 2 to 3 minutes, until bright red. Turn the shrimp over and cook for 1 minute. Add the lemon juice, and limoncello, and cook until reduced to about 1/3, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.

Grill or toast the bread and place on a platter. Spoon 1 shrimp with sauce onto each toast, sprinkle with lemon zest and parsley, and serve immediately.

my review: Oh My Goodness, yumminess! I was hesitant to cook with alcohol again because of the white wine incident, but the Limoncello turns into a syrupy sweet and sour sort of sauce. Even O loved this one. Also, I didn’t toast the baguette because it was already pretty hard.