Lamb Sausage and Squash Soup

The last recipe was a summer soup, and now, a week or less later, this next one is a fall soup. We spent the weekend in New England, where it is, in fact, starting to be fall even if it's still summer here; but, more important, these were the things we had on hand when we came home to an empty fridge. It's a really tasty, yet really un-photogenic autumnal soup.

Lamb Sausage and Squash Soup

4 links lamb andouille sausage, removed from casings and chopped
1 large onion, diced
1 brick frozen winter squash (or equivalent amount of cooked fresh squash puree)
1 small apple, diced
2 cups cooked brown rice
1 tbsp curry powder
cayenne to taste (about 5 dashes worked for me)
1 tbsp pear brandy

Brown the sausage in a pan; once brown, remove, drain grease, and return to pan. Add onions and curry powder; cook about five minutes, stirring often, until onions have begun to soften. Transfer sausage and onions to a large pot; add squash brick, apple, rice, 3-4 cups water, cayenne, and brandy. Bring to a boil, then simmer until apples begin to be soft, about 20 minutes. Serve hot!

Serves about 6

Chunky Corn, Squash and Bell Pepper Summer Soup

It's still summer... right? That's how I was feeling tonight. I was in such a hurry -- got home from a CLE at 9:50, starving, ready for dinner -- that I didn't pay very close attention to quantities, so I'll call this a method rather than a recipe. Comes together very fast -- 15 minutes, tops.

Chunky Corn, Squash and Bell Pepper Summer Soup

1 large red bell pepper, diced
1 medium to large pattypan or other summer squash, diced
3 cups corn kernels (fresh would be great; frozen were fine)
2 tbsp olive oil
sriracha to taste
1 tbsp soy sauce
1/2 tsp smoked paprika
1 cup water plus more for pureeing

Cook the squash and bell pepper in the oil over medium heat about 5 minutes until beginning to be soft. Add the corn, water, paprika, sriracha and soy sauce; turn the heat to medium-high cook about five to ten more minutes, until the vegetables are closer to being soft. (If it is not already 10 pm and you are in less of a hurry, cook it longer so the vegetables are softer.) Puree in batches, adding a little water to each batch. It should stay a little bit chunky/have some texture. Garnish with saltines or whatever strikes your fancy.

Serves 3-4.

Penne with Red Pepper Parmesan Cream Sauce

A good dish to serve when you need something fast, cheesy, fairly nutritious, and filling -- for example, after a beautiful early-fall bike ride with friends on a chilly afternoon when you forgot to bring a snack and it's been eight hours since lunch.

Penne with Red Pepper Parmesan Cream Sauce

1 box penne rigati
1 large red bell pepper, diced
1/2 habanero pepper, chopped VERY FINELY (this is IMPORTANT)
2 tbsp butter
2 cups skim milk
2 tbsp flour
2/3 cup grated Parmesan cheese
2 dashes nutmeg
paprika for sprinkling

Start the water boiling for the pasta. Make sure your habanero is diced very small -- you want some heat in the dish, but you don't want someone to eat a large or medium-sized piece of it and have to run and fill her mouth with bland crackers to cut the heat. Saute the habanero and red peppers over medium heat in 1 tbsp butter until the water boils, stirring often. Put the pasta in to cook. Add the second tbsp butter and nutmeg to the peppers. When the butter is melted, add the flour and stir carefully so that it coats the peppers. Cook over medium-low heat about two minutes, stirring to make sure it does not burn. Add the milk all at once, turn the heat up just above medium, and stir rapidly for minute or so; after that, stir frequently until the liquid is slightly thickened (coats the back of a spoon), which should be approximately when the pasta is done. Drain the pasta. Turn off the heat under the pepper/milk mixture. Add the cheese, and stir very well to make sure it melts and combines evenly. Combine the sauce and pasta, and serve immediately. Sprinkle each serving with paprika.

Serves 4-6 depending on what else you are serving.

Spicy Tofu and Vegetables with Black Bean Sauce

An excellent and healthy summer meal to make while listening to the president talk about health insurance reform. Combines many flavors into something new -- not identifiably black bean, but still tasty. It's good with experimental half-whole-wheat cornbread.

Spicy Tofu and Vegetables with Black Bean Sauce

1 large red pepper, diced
1/2 habanero pepper, diced
8 diced scallions, divided
1.5 cups chopped green beans
1 brick firm tofu, diced in small cubes
1/2 can (8 oz.) refried black beans
2 heaping tbsp peanut butter
1/2 to 1 tsp Sriracha or other hot sauce
1 can no-sodium-added diced tomatoes
1 sliced avocado (for garnish)

In a large frying pan, saute the red pepper, green beans, habanero pepper, and 4 of the diced scallions in a little oil over low to medium heat, about 5 minutes. Add the tofu and continue to cook about 5 more minutes, stirring occasionally. Mix the beans and peanut butter together until smooth, adding a little bit of water -- a couple of tablespoons -- to form a smooth paste; mix in the Sriracha. Add this paste and the can of diced tomatoes to the pan. Cook over medium heat about 15 minutes, stirring frequently, until fairly thick and smooth. Serve with cornbread, garnished with avocado slices and the remaining scallions.

Serves 4.

Summer Squash Spoonbread

An easy and summery main dish spoonbread. There's something about the buttery-tasting squash that goes very well with the cornmeal flavor. You don't have to grill the vegetables -- just get them cooked so that they still have some texture to them -- but grilling adds a nice flavor and texture.

Summer Squash Spoonbread

2.5 cups sliced summer squash (pattypan is nice)
1/4 cup sliced onion
olive oil for brushing
3 eggs, beaten
2 cups skim milk
1 cup cornmeal
1/2 tsp smoked paprika
1 tbsp baking powder
1 cup grated Cheddar cheese
1/3 cup grated Parmesan cheese
cayenne to taste (about 1/4 tsp is slightly noticeable but not at all hot).

Brush the vegetables very lightly with olive oil, and grill in a George Foreman-type grill for 5 minutes. Dice the vegetables.

Preheat oven to 400 degrees.

Combine the paprika, cayenne, and cornmeal. In a large saucepan, bring the milk, cornmeal, and diced vegetables to a boil. Take off the heat. Beat a few spoonfuls of this mixture into the beaten eggs, then add the eggs and stir well. Add the cheeses and baking powder; stir well. Pour into a baking dish. Bake 30-35 minutes, until puffed and golden.

Serves 4-6.

**If you substitute another vegetable, make sure it doesn't have too much water in it, or the spoonbread will be soggy.