My 5 Favorite Cookbooks - #1

I have a huge collection of cookbooks.  Probably well over a hundred.  That may not be many to a crazy foodie, but it's a few too many to me.  Yet, I don't have any interest in getting rid of even one.  I know, it makes no sense.  At any rate, I thought it would be fun to share my five favorite cookbooks with you over the next 5 weeks.  It was really HARD to choose just five and I have a lot of other cookbooks that I reeealy like.  If you like this series, maybe I'll share more later.

Disclaimer: This is my philosophy on cookbooks - they are meant to be guides.  Suggestions and inspirations, if you will.  Recipes are ideas and concepts, but don't have to be strictly adhered to.  Baked goods are more of a science and usually a little less flexible, but even then can be "dolled up" and tailored to your taste - or your raisin-hating-husband's taste (P.S. I love raisins).  If you like something a lot, add more.  Don't like something, leave it out.  Most of the time, you can interchange things and the recipe will be more to your liking, not less.  Experiment.  If something doesn't work, do it differently next time.  I almost never follow a recipe exactly and almost never make anything exactly the same way twice.  It's a character defect.

Today I'm sharing one of my favorite go-to books for inspiration - Moosewood Restaurant Daily Special.  Truth be told, I love all of the Moosewood books.  I think I have them all in my collection.  Molly Katzen and the others involved in the development of these recipes have done such a great job of making them simple and approachable, but delicious and exotic at the same time. The recipes in this particular book are the kind that I can go back to over and over.  Almost all (maybe all?) recipes are vegetarian, but don't let that scare you.  Let it inspire you!  This book is full of ideas for soups, salads, sides, and various accompaniments that will transform simple vegetables into mouth-watering meals that your family will ask you to make again.

In the spirit of Moosewood, I wanted to share a big pot of simply yummy vegetarian Autumn Soup.  Hope you like it!

• 2 Tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks of celery, sliced
• 1 extra-large sweet potato (or 2 medium), peeled and chopped into ~1" pieces
• 2 cloves garlic, minced
• 2 cups chopped kale (or spinach)
• 1-15oz can low-sodium diced tomato
• 6 cups low-sodium chicken or vegetable stock
• 1/2 cup barley, farro, or brown rice
• 1 teaspoon fresh thyme
•  2 bay leaves
• salt and pepper to taste

 In a large, heavy pot (I use my enamel coated cast iron Le Crueset) heat the oil over medium heat.  Add onion and saute until beginning to turn translucent, about 4 minutes.  Add sweet potato, carrots, and celery and cook about 2 minutes.  Add garlic and kale, stir-frying for about 2 more minutes.  Then, add all other ingredients and bring to a boil.  Turn down to a simmer and cook until grains are fully cooked and the flavors are melded - about 30-40 minutes.  Enjoy with freshly baked bread, a simple green salad and some fresh fruit.

Like it hot?  You could add a teaspoon of crushed red pepper.  Don't like sweet potato (what is wrong with you)? Substitute butternut squash or even fresh pumpkin.  Add a scant cup of 1/2 and 1/2 for a cream soup.  It's your soup, make it the way you like it.

Be healthy!