Gluten-Free/Vegan/Momma's Blog

Squash Soup with Side Salad of Kidney Beans and Corn | September 18, 2009

Dinner 9/16/2009:

This dinner was so supper tasty and filling!  My 15 month old liked the Kidney beans the best second to the soup.  She was not a huge fan of the corn but my hubby loved the corn and dressing on the salad!  It took about 1 hour to do the whole recipe with some yelling from the kids and a break to breastfeed Zeb (the 3 month old).  The Kitchen smelled fabulous!

Squash Soup

with Side Salad of Kidney Beans and Corn

Butternut Squash with Shallots & Sage

• 2 tablespoons olive oil
• 3 shallots, halved lengthwise, then cut crosswise into 1/4 inch thick slices (3/4 cup)
• 1 (1-3/4 lb) butternut squash, peeled, halved lengthwise, seeded and cut into 1/2 inch cubes (4 cups)
• 1/2 cup reduced vegetable broth or water
• 1 tablespoon packed brown sugar
• 1/2 teaspoon finely chopped fresh sage (I got to use the fresh sage from my balcony garden!)
• 1/2 teaspoon salt
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon freshly ground black pepper

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Cook shallots and squash, stirring until shallots are softened, about 5 minutes. Add broth or water, brown sugar, sage and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally until squash is tender, 8-10 minutes. Remove from heat. Add vinegar, pepper and salt to taste. Serve immediately. Serves 4.

(I make this Squash into soup by adding about 1 – 1 ½ cups vegetable broth, heating on the stove in a soup pot until it goes to mush and then blending it in the blender until it is completely smooth.  It makes a lovely soup for about 6 people.)

Compliments of  Bastyr Website.

Kidney Bean and Corn Salad
with Cider Lime Vinaigrette

Kidney beans and fresh corn have a sweet flavor and are good sources of protein. Paired with a cooling cider lime vinaigrette, this salsa inspired salad is great on a hot summer day.

Prep time: 15-20 minutes (salad), 5 minutes (vinaigrette)
Serves 4-6

• 1 ¾ cup kidney beans, cooked (I use double to make it more hearty and because my kids love the beans!)
• 3 ears of fresh corn, approximately 1 ½ cups
• ¾ cup fresh red pepper, diced
• ½ cup red onion, diced
• 2 sprigs fresh cilantro, chopped
• 2 cloves fresh garlic, minced

Soak kidney beans overnight. Pressure cook beans for approximately 20-40 minutes in 6 cups of water. Drain beans and let cool until room temperature.

Remove husks from corn. Bring water in a pot to boil. Place corn in boiling water. Turn off heat. Remove corn after 4 minutes, let stand until corn returns to room temperature. With chef’s knife, remove kernels from cob. Combine cooked beans, corn kernels, pepper, onion, garlic and cilantro in large mixing bowl.

For the Vinaigrette

• 4 tablespoons raw apple cider vinegar
• 2 tablespoons unrefined extra virgin olive oil
• 1 tablespoon maple syrup
• 2 tablespoons fresh lime juice
• ½ teaspoon sea salt
• ¼ teaspoon crushed black pepper

Whisk together all ingredients in a mixing bowl until mixture thickens slightly. Combine with kidney bean salad until all ingredients are well coated.

Original Recipes Copyright 2009 by Genevieve Sherrow

Compliments of Bastyr Website