I'm glad you liked it! I've really been enjoying everyone's food. The Bittman beans and the sweet potatoes and greens are delicious and have made great lunches this week. They are different flavor profiles than what I usually cook so it's been really fun. And ecs--your cornbread is to die for. I had it yesterday and was blown away. I'm freezing the chili for next week, but looking forward to it even more now.

The squash soup recipe is one of those things that I continually futz with, but here is how I did it:

1. Break down a butternut squash. Take the slime-y insides and seeds and put them in a small pot with about a cup of water. Set them to simmer at the back of the stove to make a stock. Cube the rest of the squash in about 3/4 inch chunks. Also cube one very small potato (it's good for the creamy texture, but if you put in a big one it will affect the flavor too much).

2. Start a little bit (around a teaspoon) of mild vegetable oil in the bottom of a stock pot until it lightly shimmers.

3. Add about a third of a can of red curry paste. (I get it on Argyle, there is no fish sauce or shrimp paste the main ingredients are red chili, ginger, lemongrass, garlic, and lime leaf). Roast the red curry paste in the pan until it turns a lovely shade of dark red.

4. Add a sweet onion and stir with the paste for a few minutes. Then add some hot green peppers (one or two depending on the heat) and a couple cloves of garlic.

5. Strain the stock at the back of the stove through a wire mesh colander, making sure to push the insides with the back of a spoon to pull out the flavor and reserve the liquid for the next step.

6. When the peppers and garlic have had a chance to cook a bit, add the squash, the small potato, the stock, and enough water so that about half the squash are covered. Put the lid on and cook for about 20 minutes, stirring occasionally.

7. When the squash is cooked through and tender, turn off the heat and add a quarter cup of light coconut milk. Puree the entire pot with an immersion blender, adding a bit more water or coconut milk if you need to help break it down. Then the fun begins.

8. Add honey and either lemon or lime juice to taste. This time it only needed about a tablespoon of honey for a double recipe. I used about a tablespoon of lemon juice and the zest of one lemon--tasting it later I think it could have used more. Add fresh black pepper and salt to taste.

Enjoy! If anyone isn't as big a fan of heat, the soup was pretty thick, so adding some water and yogurt to thin it out a bit should help.

It was me

I'm the one that went to the wrong restaurant meeting haha... how embarrassing, yet the story of my life.

Although I had made pork sinigang, it can be made vegetarian as well (there isn't much meat in it anyway) It's a great way to try cooking with taro root if you aren't familiar with it

bella54330 wrote:It was me

I'm the one that went to the wrong restaurant meeting haha... how embarrassing, yet the story of my life.

Although I had made pork sinigang, it can be made vegetarian as well (there isn't much meat in it anyway) It's a great way to try cooking with taro root if you aren't familiar with it

I knew it was you but I wouldn't out you like that. The best was the look on your face that said, "hmmm, maybe I can just stay at this exchange instead, but grrrr! I've got pork. " Nice meeting you Bella. I hope having the address, I gave you the card, helped you find it quickly.

bella54330 wrote:Although I had made pork sinigang, it can be made vegetarian as well (there isn't much meat in it anyway) It's a great way to try cooking with taro root if you aren't familiar with it

Could you post or pm sinigang recipe with or w/o meat pretty please.. I love taro root but I mainly make asian style taro patties with it. Would love to use in other ways.

Wish I could join you all at the veg exchange but I live and work in the 'burbs.

We finished the last of the dishes, and they were all fabulous! I'm really looking forward to next month.

Recipe for Bittman's beans please. @lemoneater- What's that distinctive spice in the beans, I know I know it but can't seem to think of it?

pairs4life wrote:Recipe for Bittman's beans please. @lemoneater- What's that distinctive spice in the beans, I know I know it but can't seem to think of it?

For one pound of cooked red beans:
Saute over medium heat for about a minute 1 T minced ginger, minced garlic & ground cardamom; 1 t fennel seeds & ground cinnamon; pinch ground cloves, and a bay leaf. Add 2 cups tomatoes (if canned, leave undrained), cook it down a few minutes, then add the mostly cooked beans with salt. Keep cooking until the beans are done, and garnish with garam masala.

So I'm not sure which of the spices you're tasting!

lemoneater wrote:
For one pound of cooked red beans:
Saute over medium heat for about a minute 1 T minced ginger, minced garlic & ground cardamom; 1 t fennel seeds & ground cinnamon; pinch ground cloves, and a bay leaf. Add 2 cups tomatoes (if canned, leave undrained), cook it down a few minutes, then add the mostly cooked beans with salt. Keep cooking until the beans are done, and garnish with garam masala.

So I'm not sure which of the spices you're tasting!

Did you make your own garam masala? If not I think it's cumin from Garam masala. Hmmm, that sounds like a good addition to some popcorn, I wonder if we still have some in the house.

ecs wrote:I will make a vegan chili that is tomato based and has several types of beans as well as greens and other veggies. I will also make some cornbread to go along the side. Anyone who is off flour can skip it or pass it along to someone who may want it. I am very excited for my first LTH event. ~Eliza

Can we do an exchange twice a month? I loved this idea. It was so nice to have something different available to eat. There's nothing wrong with our old standbys but sometimes you want to mix it up & you want it to be good. Eliza, I pulled out my bottle of XXX El Yucatan hot sauce anticipating adding some depth to your chili ( it was my dinner tonight). I didn't use it. It was fabulous & well seasoned. I haven't had the cornbread yet. I did add an entire avocado to it. Delicious.

I look forward to our next exchange. See y'all soon.