Lately all I’ve been eating are smoothies, salads, and sandwiches. Something about summer makes me want to keep things dead simple and no-bake. (Maybe it’s the no air conditioning and greenhouse-like kitchen? I insisted on big windows, I only have myself to blame.)
This is one of my go-to sandwiches because it comes together in a snap. Don’t be tempted to compare this to its meat-based counterpart, they’re not the same but they have similar profiles: smoky crispy protein with crunchy greens, soft flavorful tomatoes, and creamy cool avocado. It’s a perfect combination that takes barely any effort, a win-win in my sunny kitchen!
Spicy Squash Soup
submitted by hipsterfood
When I got this mystery box I was kind of psyched - these ingredients are the building blocks of almost every meal I make, just in different forms. For this I envisioned a spicy squash soup, something you could eat on your porch in that nice space between summer and fall. Really crispy garlic croutons would be great in this as well.
1/2 of a 15 oz. can puréed pumpkin
3 handfuls grape tomatoes
3 cups fresh chickpeas
10 fresh pearl onions
1/4-1/2 jalapeño pepper
1 15 oz. can baby corn
salt, pepper, cooking oil, water
1. Roasting and browning makes these simple ingredients so flavorful and interesting. Pre-heat the oven to 450F.
2. Cut the ends off the onions and remove the skins. Toss the tomatoes, onions, and whole jalapeño onto a pan, coat in about 2 tbsp oil and crack pepper over the top. Place in the oven and let cook while you prep the rest of your ingredients. When they’re ready, the tomatoes will be cracked open and very juicy, the onions will be browned, and the jalapeño will be wrinkly and blackened, about 20-30 minutes.
3. Put a steamer basket into a pot filled with 1 inch of water, then put the pot on medium heat. Pour the fresh chickpeas into the steamer basket and cover with a lid. When they’re ready the shells will be puckered and the chickpeas soft and chewy, about 10-20 minutes.
4. Mince/small dice the baby corn. It doesn’t have to be perfect, the more rustic the better really. Put a pan on high heat and let it get very hot before adding in anything. Pour in about 1-2 tsp of oil and then toss in the corn. Let the corn brown, shaking every so often to keep it from burning. It’s ready when the edges are browned/blackened and it cooks down a bit, about 5 minutes.
5. Cut the jalapeño into small sections. The great thing about soup is that you can add in a little bit of this hot pepper in at a time, so start small and taste test as you go. I found that about 1/4 of the pepper was a good amount of heat for me.
6. Put the tomatoes, onions, jalapeño piece, 2/3 of the corn, about 1 cup water, and the 1/2 can of pumpkin into a blender. Blend until very smooth, adding in water as you go to get it to your desired consistency. Add salt at the end if you want, to taste.
7. Serve warm, with the fresh shelled chickpeas and charred corn on top. this recipe serves four small bowls. Enjoy!
Our second Master Chef & Tumblr Mystery Box Challenge - this one was a natural for us! I’m loving these challenges, they’re super fun.