Judy's Homegrown Blog

It’s a terrible name, but it’s a great-tasting soup! And it won’t give you heartburn unless, unless… it’s so good you eat way too much of it!

Spicy Mexican Tomato Soup

aka “Tomato Heartburn”

3 oz. chorizo chicken (or omit altogether)

1 onion, quartered, then sliced

1 tbsp. oil

3 Anaheim or Ortega chilies

2 jalapeno chilies

2 lbs peeled tomatoes in juice

1 oz. (2 tbsp.) chicken base (Better than Bouillon)

1 pint whipping cream or milk

8 oz. corn

Slow roast the 3 ortega chilis for 25 minutes.  Meanwhile, cut onion and saute in oil (in a large pot) till translucent.  Add tomatoes and chicken base.  Blend with hand-held blender.  Place quartered jalapenos and roasted Ortega chilies (with ends cut off) in blender.  Liquefy, adding water if necessary.  Pour into soup mixture.  Add corn, heat through.  When hot, add 1 pint whipping cream and heat through, taking care not to bubble mixture.  There should be no need to add salt.

Here’s a recipe I found for green beans at a Daily Breeze link about CSA’s. For the whole article, see the link on the right, under Recipes. FASSOLAKIA (Braised Green Beans) I tried this recipe and didn’t like it much, but maybe you will. I decided to keep it in this post, only because it seems like a tease to tell you I’ve got green bean recipes and then not give you one.1 pound green beans1 onion3 cloves garlic2 tablespoons olive oil4 small potatoes, sliced into 1/2-inch pieces2 cups chicken or vegetable broth1 (14-ounce) can chopped tomatoes1/4 cup chopped flat-leaf parsleySalt and pepper, to tasteStem green beans and cut them in half. Peel onion and garlic, and place in a food processor. Process until very finely chopped.Alternately, grate onion and mince garlic.Heat olive oil in a large soup pot. Add garlic and onion, and saute until slightly browned. Add potatoes, and saute slightly. Add green beans, broth, tomatoes and parsley. Season to taste. Bring to a boil, then lower heat to a simmer.Braise until vegetables are tender, about 45 minutes. Serve with crusty bread.Makes about 4 servings.

Pumpkin Pie (by Judy Frankel)

In a 350 degree oven, place pumpkin cut in half, scooped out, on its cut edge in a baking dish with sides. Pour a little water in the bottom so it doesn’t scorch.

Bake pumpkin for 1 to 1 ½ hours, based on its size (big ones take longer!)

Let it cool, scoop the insides off of the skin and discard the skin. Drain the insides in a colander, or save in the refrigerator til ready to make the pie. Drain off the watery part before using the rest. Don’t worry; a little pumpkin liquid is okay.

Pie-making: Preheat oven to 400 degrees, place rack in the lower center of the oven.

Obtain the following ingredients:

¾ cup Sugar or honey

3 ½ tsp ground cinnamon

1 ½ tsp ground ginger

¼ tsp ground cloves

1 c heavy cream or evaporated milk or soy milk

4 eggs

2 8-inch pie crusts of your choice (because you’re making 2 pies: one to eat, one to give away!)

Pour 3 cups of the pumpkin into a food processor or bowl. Puree til smooth, then add the sugar cinnamon, ginger and cloves. Process more. Add the cream, then the eggs and process till smooth. Taste for sweetness. Add more sugar or honey or sucanat, or whatever you like as sweetener until it’s the right sweetness.

Pour this puree into the prepared pie crusts. Bake for 10 minutes, then reduce oven to 350 degrees and bake for 40 to 45 minutes more, until the filling is puffed and a knife inserted in the center comes out clean.

Cool the pies on a rack. Then place in refrigerator.