Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

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    Stretch: Thurs at 10:30 am

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Posts Tagged ‘hot soup’

So Fast It’s Hot

Posted by terrepruitt on October 2, 2012

When you do something, like Nia or use a blender every day, it gives you a lot of material to post on a blog!  I’ve been using my birthday present almost every day.  When I first heard of “super” blenders that made soup I thought that was crazy.Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba  I thought that the blender had a heating element to heat up the soup.  And there are some like that.  But with the high-speed blenders, I didn’t realize the blades go fast enough to cause heat and heat up the soup.  They go so fast it is hot!  I didn’t think it would be something I would like.  As you may know I love to make soup and one of the things I love about the soup I make is the fact that I do it all in one pot and then I use my immersion blender.  I really like that.  I don’t like having to pour cooked soup into a blender then blend it then pour it back into the pot to re-warm it.  The soup recipes that I have seen for blender soup either have you doing that or have you cooking some if not the majority of ingredients before putting them in the blender.  At this point, for some of my soups I will stick to my one pot and stick blender recipes.  Another reason I like to make the soup in a pot is because I believe that cooking some of the ingredients as you go allows you to layer the flavors.  Now, I know that phrase from cooking shows and I could be off base with what it means and what I am doing, but that is what I consider myself doing when I sauté onions and then garlic and then add the butternut squash and sauté it.  Then add other spices, etc.  It layers the flavors.  But in a lot of the blender soup recipes you just dump it all in.  Well, since I got the dang thing I decided to at least try one of the recipes for soup.  I picked a recipe that does not require any other cooking.  Just dump all the ingredients in the blender container and press soup.  Now with that kind of ease I could maybe live without the layer of flavor if I liked the soup.

I like it ok.  I think that if I followed the recipe exactly it would have more flavor, but I also think that if I follow the recipe exactly it would be too hot for me.

The recipe that came with the Blendtec Blender and is on their website is for Tortilla Soup.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaTortilla Soup

2 cups warm water
2 Roma tomatoes
1/2 large carrot
1 1 inch strip of red pepper
1/4 avocado
an onion wedge
1 1 inch X 1/2 inch chunk of pepper jack cheese Monterey jack
2 sprigs fresh cilantro
1 teaspoon no-salt herb seasoning Italian seasoning
3/4 teaspoon sea salt
3/4 teaspoon garlic powder

The ingredients go into the blender in the order that they are listed then you press “Soups” on the blender and let it do its thing.   It does really go so fast that it actually does get hot!  Some people might like their soup piping hot so this MIGHT not be hot enough for them.  But this type of soup is perfect at the temperature that the blender makes it.

It was not spicy because I didn’t use the pepper jack.  I bet if you like that hot (spicy) cheese the soup is good with it.  I will make it one day with the pepper jack because even if it ends up being too spicy hot for me, my hubby will eat it.  For now, I am just using the Monterey jack.

The first time I made this it took me 30 minutes because I was going slow.  The second time I made it, it was ready to eat in 20 minutes.  So my title, So Fast It’s Hot, applies to the blades of the blender AND to the fact that this can be made and in a bowl in 20 minutes.  Now that is HOT!

Before I got the blender I had an opinion about blender soup, what about you?  What do you think about blender soup? 

Posted in "Recipes", Food | Tagged: , , , , , , , , , , | 6 Comments »

Butternut Squash Soup Adaptation

Posted by terrepruitt on November 22, 2011

Yesterday, after my Nia class in Central San Jose, I went to Campbell to pick up some locally “grown” honey.  It has been pretty cold here so I have been drinking tea and I was thinking soup.  It was at the last minute and through a chance of “well this light is green so I will turn this way” that I ended up at Trader Joe’s.  I don’t get to Trader Joe’s often because it is just not in my regularly traveled areas.  I didn’t know what I was going to get there until I saw the package of cut butternut squash.  Then I was on my phone trying to find the recipe so I could make certain I got all the ingredients for butternut squash soup.

I have made this soup at least twice before, but the last time I made it I put too much pepper in it.  Probably not even as much as the recipe calls for, but it was WAY too hot for me to eat.  I was soooooooo disappointed.  But at least it didn’t go to waste because my hubby loves spicy hot food so he ate it.

I remembered from the times before that one package of cut butternut squash is about 6 cups of squash and that is what the recipe calls for.  With Thanksgiving coming I thought that we could just eat it all week if I doubled it.  I am fortunate in that my hubby doesn’t mind eating the same thing over and over.  So my plan was to make a double batch.  But my plan was also to not follow the recipe exactly.

Before I had made it the very first time, I had read the reviews and I believed what the majority of them said so I was already adapting, but I was even thinking of more modifications.  The problem is I don’t always know what I am going to do until I do it.  As I am cooking an idea will pop into my head and then I don’t always remember what I did when it comes out great.  I thought to write as I cooked but I didn’t.

After I sat down to eat it though I decided I had to make note of what I did because to me and for me, this is the best batch I have made and I want to make it EXACTLY like this from now on.  Please excuse me for being brand specific.  Normally I like to be more Rachel Ray than Martha Stewart, and I will say use whatever, but for me, I am going to use these exactly ingredients to make this soup.  I really think that these particular flavors are what made it so yummy.  But you of course are free to use the brands and flavors you like, but if you don’t want to lick the pot when you are done than it really might be the brands.  😉  I would have taken pictures of the cooking process had I thought I was going to post about this. Dance exercise, Nia classes, San Jose Nia Classes, Nia classes in the San Francisco bay area I had thought NOT to post, but then after I ate it, I realized I HAD to post just so I would have record of it.  The pictures of the products are after I fished the packages out of the garbage.

Butternut Squash Soup Adaptation

Two packages Trader Joe’s cut butternut squash (2 lbs each)

Olive oil spray

salt

4 tablespoons butter

1/2 cup chopped onions

1 box (32 oz) Trader Joe’s Low Sodium Vegetable Broth

4 packages Trader Joe’s Savory broth – chicken flavor

3 1/2 cups water

1 tsp marjoram

6 turns of the smoked pepper pepper mill

two light sprinkles of cayenne pepper

1 8 oz package cream cheese

2-3 tablespoons of whipped cream cheese

dance exercise, Nia teacher, Nia class, Nia San Jose, San Jose Nia, Nia in the San Francisco Bay, South Bay NiaHeat the oven to 450.  Spread the squash on a pan or two, spray with olive oil, sprinkle with salt.  Roast the squash.  The goal is to cook it until it is soft, but it is nice to have some of it browned.   Roast for at least 30 minutes.  Flip, stir, or shake so as to move the squash around a bit.  Here is where you decide how roasted you want your squash.

Melt the butter in the stockpot, add the onions, and a little salt.  Cook the onions until tender.  Put the roasted squash in the pot, add the box of broth, add the water, add the contents of the broth packages, add the marjoram, add the pepper, sprinkle the cayenne.  Bring to a boil.

Take the pot off the burner and blend the soup until smooth.  (I use the immersion blender).  Add the cream cheese.  Stir.  Blend until the cream cheese is full incorporated in the soup.  Depending on how long it takes you to blend the soup and how hot you want to serve it.  You might have to put it back on the stove.

This recipe makes a nice creamy squash-flavored soup.  It is not sweet, but it is not spicy hot.  If you like spicy hot you can add more pepper.  The actually recipe on Allrecipes.com calls for a 1/4 teaspoon ground black pepper and a 1/8 teaspoon ground cayenne pepper.  That is too hot for me.  I just put a few twists and a sprinkle.  The thing about making the pot mild is that people can add their own heat.  My hubby sometimes adds hot sauce.  But then sometimes he doesn’t.  He can decide.

As with any recipe, of course, you can modify it as you want.  But for me THIS IS IT!  Also as with anything, I would love to hear what you think.

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , | 6 Comments »