Soup, Onions, Dangerous Dog.

I now have, probably, a couple of gallons of Pumpkin Soup, I had forgotten how much a pumpkin makes and we had both forgotten how difficult a pumpkin is to prepare for soup in the first place. However, the end result is worth it. Its delicious. Someone commented its is ambrosia for the gods. Not sure I would go quite that far, but, yummmm. Of course we had some for supper last night. No not served in a pumpkin. Especially not for the pair of us. We both thoroughly enjoyed it. The amount of soup I have made will last us a good long time.

I mentioned, a while back, that I had bought a double DVD of Jacques Pépin’s techniques and recipes. I have watched parts of it. I remembered that there was a section on cutting onions with some tips I hadn’t used before, so I checked it out when I had three onions to chop for the soup. Obviously I was a lot slower than Jacques Pépin, but I did what he showed and found it much easier than before. Here is a slide show which demonstrates his technique. Not as good as the video but that particular one doesn’t seem to be available. There are lots of his ‘techniques’ videos available on the internet though.

Just spotted a story about a 3 lb. Chihuahua accused of biting a postal worked last August. I believe it may well have happened, but I think the consequences as described in the article are ridiculous. The dog, who is tiny, has to be muzzled and the owners have to take out a million dollar insurance which will cost them quite a bit of money, as well as displaying a dangerous dog sign at their home. My mother had a couple of Chihuahuas so I am very familiar with the breed. They are, however, so tiny, that they only nip at ankles etc. not really bite.  The most dangerous dog my mother ever owned was a Yorkshire Terrier who could be a vicious little beast at times although as sweet and loving as you could want at other times. However, to designate the dog as dangerous is, in my opinion, ridiculous.

This recipe sounds interesting, as they say, its based on a North African stew and certainly sounds full of flavour. I love the combination of lentils, chickpeas and squash, I think it will be a recipe I will certainly try.

Squash, Chickpea and Red Lentil Stew

Source: © EatingWell Magazine
8 servings

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
INGREDIENTS

3/4 cup dried chickpeas

2 1/2 pounds kabocha squash (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes

2 large carrots, peeled and cut into 1/2-inch pieces

1 large onion, chopped

1 cup red lentils

4 cups vegetable broth

2 tablespoons tomato paste

1 tablespoon minced peeled fresh ginger

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon saffron (see Note)

1/4 teaspoon freshly ground pepper

1/4 cup lime juice

1/2 cup chopped roasted unsalted peanuts

1/4 cup packed fresh cilantro leaves, chopped

Ingredient Note: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds. It is considered the world's most expensive spice; saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.

DIRECTIONS

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour). Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Have a great day