Tennis + Soup

As I am sitting here watching the Australian Open, there is one thing on my mind: tennis.

Well duh; what else should I be thinking of right? Wrong. I should be thinking about what to write for my journalism class, my pitch for the upcoming issue of TasteBUds or the reading I was supposed to do this afternoon.

Too bad, the only thing I can think of is watching Federer play Del Potro tonight. The problem is, my eyes are having a hard time staying open and all my body wants to do is crawl in bed. At this point I have no idea who is going to win. Tennis or sleep? Tough question.

Anyways, today's weather called for nothing other than soup. It was so gloomy when I was outside this morning--yes I did wake up for an 8 a.m. class thank you very much--that by the time lunch hour rolled around, I was craving a steamy bowl of soup. Luckily for me, yesterday I stocked my fridge with all the necessary ingredients for a butternut squash soup.

Butternut Squash Nutmeg Soup (adapted from Food & Wine Annual Cookbook 2011)
Makes about 6 servings. Active time: 30 minutes. Total time: 1 hour.

• 2 tablespoons butter
• 1/2 medium onion, chopped
• 1/2 celery stalk, coarsely chopped
• 1 shallot, chopped
• 1/2 cup dry white wine
• 2 cups chicken broth
• 2 1/2 cups water
• 1 (2 lb.) butternut squash, diced into 1/2-inch cubes
• Pinch of nutmeg
• Salt & Pepper
• Cilantro (optional)

1. In a large pot, melt butter over medium high heat. Add onion, celery and shallot; cook, stirring occasionally, for about 5 minutes, or until vegetables are tender. Add wine and simmer for 3 minutes. Add broth and water and bring to a boil.
2. Add butternut squash, lower heat to medium and cover partially. Cook for about 30 minutes or until squash is soft. Working in batches, puree soup in blender. Return soup to heat and bring to a boil. 
3. Add nutmeg; season with salt and pepper. Serve with cilantro sprig as garnish.

Summer Squash & Walnut Muffins

You know that feeling when all you want is a fresh muffin to go with a steaming cup of coffee for breakfast? That was me this morning.

But after sleeping barely five hours, I wanted food in my belly and I wanted it quick. No time for muffin baking. I had an omelette instead and yes a steamy cup of black coffee.

The craving for muffins did not die though. I found myself unsatisfied, which is why I decided that I was making muffins for lunch. Or at least for dessert.

Another reason to make them was that the summer squash in my fridge was about to go bad. Oh, and the fact that if I baked muffins today, I could have my coffee muffin breakfast tomorrow morning! Its a win win win situation.

So brief recap on my life since last post. Still writing and taking classes. Went to an amazing concert on Thursday: the WFNX Clam Bake. Unfortunately, I had to leave after the Naked and Famous because math class awaited; but I got to see TNAF, Young and the Giant (loving it now) and DOM.

Also, I got another guitar pick for the collection on the back of my Blackberry. And this one was thrown directly at me! Yes, the guitarist--very sexy guy I should mention--looked me in the eye, smiled and tossed me his bright yellow pick!

Anyways, here is the recipe for these yummy muffins. And you can substitute the squash for other fruits or vegetables that you might have lying around.

Squash & Walnut Muffins (adapted from How to Cook Everything)

• 1 cup whole wheat flour
• 1 cup bread flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons (1/2 stick) cold butter, cut into small squares
• 2 egg whites
• 3/4 cup almond milk (can be regular milk or soy milk)
• 1 tablespoon grated lemon zest
• 1 cup grated summer or yellow squash
• 1/2 cup chopped walnuts

1. Preheat oven to 400 F. In a large bowl, combine the first 5 ingredients.
2. Add butter to dry mix and mix with your hands. Gently press butter so that small pea-sized pieces remained and butter is well incorporated.
3. In a separate bowl, whisk together the egg whites, milk and lemon zest. Add liquids to the dry mix and combine just to moisten. Do not stir too much. Fold in squash and walnuts to batter carefully.
4. Spoon batter into greased muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean when inserted in the middle of a muffin. Let muffins cool on wire rack.

Healthy Snacking!

Saturday was quite the adventurous day. I am not joking, just keep reading and you'll find out why.

First of all, I woke up and had delicious queso fundido. Its just melted cheese from the mcirowave, but this was with authentic Oaxaca cheese. Yes, I did bring some from Mexico, and yes I have been eating it lately since I do not want it to go bad.

So anyways, after breakfast, I just bummed around for a bit (it was gross weather outside). Then, after giving it much thought, I decided to make one of the biggest purchases of my life. I bought a NEX-3 Sony compact camera.

Quite an investment let me tell you, but so far I am loving it and I think it was good use of my money. That was adventure number one of the day: spending a chunk of my life savings on a gadget.

Then, I came home, went about my day normally and hoped that the rain stopped before the NKOTBSB concert at Fenway Park. It kind of did, at least for a while.

Now here comes the start of the not so cool adventures. As I am leaving to the concert, I decide to run back to switch my sweater for a trench coat-- quite a stupid decision let me tell you because if I was about to switch my sweater for something that would help if it rained, a hoodless trench coat was not it-- and I forget my keys inside of the apartment.

Forgetting my keys when my roommate is not here had been my GREATEST fear for quite a while. I know the consequences are not so bad (I have tons of friends with places I could crash), but I am OCD, and it really does make me angry to forget my keys. Anyways, I ended up making it back into my apartment in time to go out and enjoy the rest of my Saturday night.

So despite everything that happened this weekend, I managed to maintain some normality: cooking and writing pieces for my internship. I made two simple sides that also happen to be very healthy. Enjoy!

Butternut Squash Fries (adapted from Hungry Girl)

• 1 butternut squash
• Cooking spray
• S & P

1. Preheat oven to 425 F
2. Cut off the ends of the squash and slice in half widthwise. Peel butternut squash. Cut bottom half lengthwise and spoon out the seeds.
3. Cut butternut squash into 1/2 inch wide spears and pat with paper towels to remove excess moisture. Lay spears over paper towels and sprinkle with salt. Let sit for 5 minutes and pat again.
4. Spray a baking sheet with cooking oil and distribute spears evenly. Sprinkle with S & P.
5. Bake fries for 40 minutes, carefully flipping them over halfway through.

Braised Celery (adapted from How To Cook Everything)

• 2 tablespoons olive oil
• 1 .5 lbs. celery, trimmed and sliced into 2-inch pieces
• S & P
• 1 cup chicken stock
• Fresh parsley, chopped, for garnish

1. Preheat oven to 375 F.
2. Heat oil in a large skillet over medium heat and cook celery for about 2 minutes. Season with S & P. 
3. Add chicken stock and bring to a boil. Place skillet in the oven and cook until almost all the liquid is evaporated and celery is very tender, about 15 minutes. If liquid evaporates before celery is tender, add more stock.
4. Serve with chopped parsley as garnish.