Friday, October 30, 2009

Food, Inc. and Calabaza, Corn and Coconut Soup

I am a winner. I am getting the Stonyfield's Food Inc. viewing kit. I entered an won:

The newly-released “Food, Inc.” DVD
The companion book, “Food, Inc.” signed by Stonyfield CE-Yo Gary Hirshberg
Coupons for delicious Stonyfield organic yogurt
Recipe cards so you can make some wonderful, healthy organic party snacks
Copies of “Why Eat Organic?” – featuring mini-profiles of three organic dairy farmers – great as gifts for your viewing party guests
Stonyfield Green Guides
Some ‘Food, Inc’ postcards as keepsakes

Are all coming to my house is a lovely little package, and I intend to share it all with you. So house party at my home.

Truth is that there is more and more evidence coming out on the importance of eating the way the Lord outlined for us in the D & C, and what a wonderful opportunity we have to have that knowledge already , but I am also so thankful for books and films and articles that are coming out now and helping inform everyone else that forgets about the word of wisdom or is not aware of it.

I am excited to watch Food, Inc. and welcome you all over to join me. But if you can't make to to Baltimore you have another chance to watch it for free online for one special viewing. Watch it and share what you think- I'd love to see some more discussion on the movement building for more whole and natural foods from the earth rather than factories.

And now most importantly is what you all really come for. Food.

I have my heart wrapped around this recipe. It is so many good things with a dynamic layer of flavors of sweet, salty and sour. My mother has been recommending I give this recipe to you. If I really wanted you to be happy I would give you this soup. I do, so here it is.

It wouldn't be right if today's recipe wasn't wrapped around a pumpkin. So here is Calabaza, Corn and Coconut soup. This is a legendary soup, mind you. This was the first meatless meal I ever cooked for my in-laws (everyone, including all his skeptical brothers). And there was moaning, wailing and gnashing of claws when they found out this was all I cooked for dinner (along with a nice salad and some bread); that was until they ate it. And loved it and polished off the pot greedily.

Calabaza, Corn and Coconut Soup
Adapted from Gourmet Magazine, February 2005

For soup
2 tablespoons olive oil
1 medium onion, coarsely chopped
1/4 cup finely chopped fresh cilantro stems
2 garlic cloves, coarsely chopped
1 (2 1/4-lb) piece calabaza squash or 1 (2 1/2-lb) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces or pumpkin or butternut squash (6 cups)
4 cups water
1 1/4 cups well-stirred canned unsweetened coconut milk (12 oz)
3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise (or 1/2 bag of sweet white corn and then just puree it in the soup)
2 teaspoons salt
1/4 teaspoon cayenne

For corn relish
4 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
Pinch of sugar
2 tablespoons olive oil
2 cups corn kernels (see above)
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon finely chopped shallot (or go for a red or sweet onion if you have that instead)

1 cup crumbled queso cojita or feta

Make soup:
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
Prepare corn relish while soup simmers:
Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.

Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.

Finish soup:
Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.

Divide soup among bowls and gently stir 1/4 cup corn relish into each and top with crumbled cojita.

Cooks' notes:
• Soup (without corn relish) can be made 2 days ahead and chilled, covered. Reheat before serving.
• Corn relish can be made 1 hour ahead and kept, covered, at room temperature.

serves 6 lucky people


  1. Thank you so much for all your postings and inspiration.

  2. Did you already have the party?


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