Creamy Tomato and Tomatillo Bisque

I sat down to write this post this morning and the only thing that came to my head is a poem called If I Had My Life to Live Over by Nadine Stair. I first saw this on the wall of Cafe Flora's bathroom.  I'm not sure if it's still there, but I've never forgotten it.  May it touch you as well, wherever you are and wherever you need to be at this moment. 

IF I HAD MY LIFE TO LIVE OVER

I'd dare to make more mistakes next time.
I'd relax, I would limber up.
I would be sillier than I have been this trip.
I would take fewer things seriously.
I would take more chances.

I would climb more mountains and swim more rivers.
I would eat more ice cream and less beans.
I would perhaps have more actual troubles,
but I'd have fewer imaginary ones. 

You see, I'm one of those people who live
sensibly and sanely hour after hour,
day after day.

Oh, I've had my moments.
And if I had it to do over again,
I'd have more of them.
In fact, I'd try to have nothing else.
Just moments, one after another
instead of living so many years ahead of each day.

I've been one of those people who never goes anywhere
without a thermometer, a hot water bottle, a raincoat
and a parachute.
If I had to do it again, I would travel lighter than I have. 

If I had my life to live over,
I would start barefoot earlier in the spring
and stay that way later in the fall.
I would go to more dances.
I would ride more merry-go-rounds.
I would pick more daisies.

                                     Nadine Stair,
                                     85 years old

Since there aren't any merry-go-rounds in Fremont, the best I can do is make soup.  So that's just what I'll do.  I love using cashew cream in this because it adds creaminess without resorting to soy milk.  This is also a great way to celebrate our local tomatoes and warm up from the cold.  I really like the addition of tomatillos, but you could also substitute tomatoes.  And if you don't have access to local tomatoes, you could always use canned. 

I am planning a little personal retreat time at the moment so we might not see each other for a few days.  Just know that I plan to travel light, go barefoot (if possible), and pick more daisies.   

Serves 4 - 6

1 lb tomatillos, chopped

1.5 cups cooked kidney beans (optional - I just like to add a little protein to my soups)

3 fresh tomatoes, chopped

6 carrots, chopped

5 celery stalks, chopped

2 yelow onions, chopped

4-5 cups vegetable stock

1 cup cashews, soaked overnight

1 green pepper, diced

1 tube of tomato paste (3.5 oz)

salt and pepper to taste

2 tsp cumin

6 cloves garlic, minced

dash of cayenne pepper

2 Tbsp olive oil

Add your olive oil to a large pot and put over medium heat.  Add the onions and saute for about 5 minutes.  Add the celery, tomatillos, tomatoes, carrots and garlic.  Saute for about 5 minutes then add your vegetable stock.  You want enough liquid to cover everything and give it a little room.  Bring to a boil, then turn down to medium-low heat.  Add the cumin, green pepper, beans (if using) and salt and pepper to taste.  Let simmer for about 30 minutes, until the vegetables are soft.

Meanwhile, drain the soaked cashews and blend with about a cup of broth from your pot.  Set this aside.

When your vegetables are cooked, begin adding the soup to your blender. You will probably have to do it in several batches depending on the strength and size of your blender.  When you have blended all of your soup, add it back to the pot with the cashew cream (reserve a bit of this if you want some for the garnish) and stir.  Allow to simmer for about 10 more minutes to let the flavors meld together.  Garnish with some fresh herbs, olive oil, and/or a drizzle of extra cashew cream and serve.

Stuffed Peppers with Tomatillo Salsa Verde

I don't know if you are already familiar with Cheryl Richardson, but she is an amazing life coach and author.  I've mentioned her book, The Art of Extreme Self-Care, in this blog before and not a week goes by that I don't pull it off my shelf for a quick refresher.  If you visit her website you can also sign up for her weekly newsletters.  

I've been working on simplifying my life since I moved.  I figured it was a great time to make a fresh start and really prioritize the things that are important to me.  Each morning I've started my day by making my "Absolute Yes" and "Absolute No" list.  These are Cheryl's terms for things that matter to you - ones that are worth devoting your time and energy - and things that aren't. 

My "Absolute Yes" list includes my body, my family, my home, good energy and happiness, good food, and the well-being of those around me.  My "Absolute No" list is pretty simple at the moment: wasting energy on things that don't matter and being inauthentic. In Cheryl's newsletter this week, with it being 10/10/10, she shared her lists of ten things to say yes to and ten things to say no to. I hope this inspires you to create your own lists and discover what is important to you in your life. 

Ten things to say yes to:

1. Green vegetables.
2. People who make you laugh.
3. A goal or dream that won't go away.
4. Being in nature and getting fresh air.
5. Sitting in sunlight.
6. Spontaneous hugs.
7. An invitation that feels exciting and scary at the same time.
8. More rest than you think you need.
9. Moving your body.
10. An open door that feels like an act of grace.

Ten things to say no to:

1. Rushing.
2. Conversations with people who constantly drain your energy.
3. Negative thoughts.
4. The inner critic who tells you to play it safe.
5. Pushing yourself to do more when you feel tired.
6. Unhealthy guilt or shame.
7. A request that immediately causes you stress.
8. Second helpings when you feel full.
9. More work when you already have a full plate.
10. Living life from the neck up.

Regardless of what is on your lists, I certainly hope that stuffed peppers fall under "Absolute Yes."  I have found that stuffed peppers are one of those things that people either love or despise.  It all depends on how they are cooked.  

I first had stuffed peppers in my college dorm - smothered with marinara and melted cheese.  It was love at first bite.  The only thing I didn't love about it was the way it fell apart as soon as you cut into it.  Oh well, tis the downfall of the stuffed pepper.

I've made stuffed peppers with different recipes over the years.  I personally like to cut the peppers in half, rather than simply removing the tops.  You can cut yours however you wish.  

Even though it's fun to cover something in tomato sauce, I decided to make a sauce-less version and go all out on the salsa instead.  Since I used bell peppers and poblanos (which have a bit more heat), I made the salsas very mild.  You can always add in some jalapeno to spice things up a bit if you wish.  I also broiled the peppers before stuffing them instead of baking the entire stuffed pepper. As long as this recipe doesn't end up on your "Absolute No" list, I'll be happy.   

 

Tomatillo Salsa Verde

Makes about 3 cups.

Ingredients:
1 lb tomatillos
1/4 tsp agave nectar
2 Tbsp fresh lime juice
1/2 cup cilantro leaves
1/2 cup chopped onion
salt to taste
2 long green peppers, stemmed, seeded, and chopped 

Preparation:
Remove the paper husks from your tomatillos and rinse well.  Cut them in half and place them cut side down on a foil-lined baking sheet.  Place under a broiler for 7 minutes, until the skin is lightly blackened.

When they have cooled, add tomatillos and remaining ingredients to a food processor and pulse until all ingredients are well mixed. Place in refrigerator to cool until ready to serve.

Red Salsa

Makes about 2 cups.

Ingredients:
2 roma tomatoes
2 red sweet peppers
1 cup cherry tomoatoes
1/2 cup cilantro
1/2 red onion
1/4 tsp red chili pepper
2 cloves garlic
salt and pepper to taste 

Preparation:
Wash your tomatoes and sweet peppers.  Cut them in half and place them cut side down on a foil-lined baking sheet.  Place under a broiler for 7 minutes, until the skin is lightly blackened.

When they have cooled, add tomatoes, peppers and remaining ingredients to a food processor and pulse until all ingredients are well mixed. Place in refrigerator to cool until ready to serve. 

Stuffed Peppers 

Ingredients:
4 peppers of your choice (I used bell peppers and poblanos)
1/2 red onion, diced
2 garlic cloves, minced
1/2 cup corn kernels
1 cup cooked quinoa
1 cup cooked black beans
olive oil
1/2 tsp cumin
1/2 tsp smoked paprika
red chili pepper to taste
cayenne pepper to taste
salt and pepper to taste 

To Broil Peppers:
Set your oven to broil.  Cut peppers in half and remove the seeds.  Toss peppers with a little olive oil, salt, and pepper. Place them cut side down on a baking sheet in a single layer. Leave them in the oven for about 10-15 minutes or until the skins are browned. You want them to have a little color, but not be falling apart. 

Prepare Filling:
Add olive oil to a pan over medium-high heat.  Saute onions and garlic for 5 minutes.  Add the quinoa, corn, and black beans and saute for about 5 minutes, until thoroughly heated.  Add the cumin, paprika, red chili pepper, cayenne pepper, and salt and pepper to taste. 

Assemble Peppers:
When your peppers are ready, stuff each one with the quinoa filling and top with salsa of your choice.