California Dreaming

Each issue of Cooking Light has an "Inspired Vegetarian" section. Last month's (July) section was all about California Wine Country's vegetarian delights. Since we just moved to the area, I've been hooked on making as many of those recipes as possible. I mean, I'm living right near the wine country, shouldn't I know how to cook all of their delicious creations? Therefore, tonight's dinner included: Sweet Corn and Squash Soup, a Garden Salad, and Focaccia with Rosemary and Thyme. It was completely scrumptious, healthy, and filling!

Sweet Corn and Squash Soup (Cooking Light, July 2008)

The recipe calls for fresh corn kernels, but to make it easier and cheaper, I used frozen corn. And, we didn't strain the corn mixture, as the recipe calls for, which made the soup quite thick and filling. In addition, I garnished my soup with fresh thyme sprigs because I already had some in the fridge and decided to use it up instead of buy squash blossoms. Also, we garnished with, and then mixed in, a few pinches of cayenne pepper. We decided it needed a little punch. It was absolutely delicious!

1 Tbs. butter
2 cups chopped onion (about 1 large)
4 cups fresh corn kernels (about 7 ears)
3 cups water
2 cups chopped yellow squash
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
6 fresh squash blossoms, thinly sliced (optional)

1. Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Garnish with squash blossom slices, if desired.

Garden Salad

Unfortunately, we don't have any special recipe for salads, at least not one that we used tonight. Salads are a great way to use vegetables that need to get eaten. In our salad dressing, we use less oil than most vinaigrettes call for, simply because we figure, why add the extra fat? Be creative, add spices (fresh or dried), different types of mustards, or different types of vinegars. And just keep tasting until it tastes wonderfully delicious!

Salad:
Romaine lettuce
carrots, chopped
tomatoes, chopped
red onion, diced
pecans
feta cheese, crumbled

Dressing:
1-2 tsp. mustard
balsamic vinegar, a generous pour
1/2-1 tsp. honey
salt
pepper
drizzle of olive oil

1. Place all salad ingredients in bowl. Mix dressing ingredients to taste in a jar. Top salad with dressing. Chomp away!

Focaccia with Rosemary and Thyme
This is my family's universal bread recipe. My parents, and I now, use this recipe for loaves of bread, breadsticks, and focaccia. Tonight I halved the recipe since we don't need to eat a full loaf, although I must admit that it has been done. Adam and I dipped it in olive oil dressed with Parmesan cheese, salt, pepper, and crushed red pepper. Lemon juice and garlic are other good additions to the olive oil mixture.

1 1/4 cups water
1 Tbs., heaping, yeast
1 Tbs. sugar
1 tsp. salt
3 cups flour

Olive oil
Rosemary and thyme (or any other hearty herb you prefer)
Kosher salt

1. Add ingredients to the bread maker in order listed. Set bread maker to dough cycle. (Don't forget to push start.)
2. Pre-heat oven to 350 degrees. Place a pizza stone in the oven to heat up for approximately 20 to 30 minutes. I put the pizza stone in as soon as I turn on the oven.
3. When the dough is complete, shape it into a large round patty, about 1 1/2 inches thick.
4. Make the pizza stone non-stick with olive oil, spray oil, or cornmeal. Then, place the shaped dough on the stone, brush with olive oil, and sprinkle with herbs and kosher salt. Bake approximately 20 minutes.
5. Rip apart (no cutting allowed!) and start the dipping!