put it in my mouth

a twofer: sweet potato and corn soup + soba with eggplant and edamame
June 7, 2009, 10:58 pm
Filed under: Uncategorized

As they say, these are trying times. Marketers everywhere are offering two for one deals in the hopes of luring customers back (either that, or they’re just slyly robbing you of ice cream!). In the spirit of said economic zeitgeist, I now offer you two recipes for the price of one. Or something like that? Really, this is because I’m kinda lazy. I am sorry. I have been busy, but these recipes are actually pretty good, and dare I say it, economical.

Sweet potato and corn soup


2 medium-sized sweet potatoes
1 onion
2 carrots
2 serrano chilies
1 red pepper
4 c. stock
16-oz. bag of frozen corn
1/2 c. milk
also: olive oil, salt, pepper

Peel the carrots and the sweet potatoes. Dice those, along with the onion and the chilies. Heat a soup pot over medium heat, heat a tablespoon or so of olive oil in the bottom, and then add the onion, sweet potato, chili, and carrot. Saute until the onions are translucent.

Add in the stock and bring to a boil. Chop the red pepper and add that along with the frozen corn. Once the soup returns to a boil, lower the heat a tad so that it slowly simmers for another 20 minutes, or until the sweet potatoes are soft. At this point — either with an immersion blender if you have one and care to bother, or with a large fork or a potato masher — mash up or blend just a bit of the soup. This step isn’t totally necessary, but it does make for a thicker broth, which is nice. Add in the milk and heat until the soup returns to a slow boil. Salt and pepper to taste.

Soba with eggplant and edamame


2 small eggplants
1/2 package of soba noodles
1 c. frozen edamame
3 cloves garlic
2 or 3 tablespoons soy sauce
2 tablespoons of Srirachi hot sauce
also: sesame oil, salt

Preheat the oven to 400 degrees. Chop the eggplant into cubes of about equal size. Place them in a big mixing bowl, and toss with salt and some sesame oil. Once the salt and oil is equally distributed, put the eggplant on a baking sheet and pop the baking sheet in the oven. The eggplant will need to cook for about 25 minutes, and you’ll want to take the pan out once in the middle and push around the eggplant, to make sure it cooks evenly and doesn’t stick to the pan.

While this is happening, boil water (with salt and a bit of sesame oil). Once the water reaches a boil, add the soba noodles. Cook for precisely 8 minutes. As the package cautions, please do not overcook!

Defrost the frozen edamame by placing in a colander under hot water. You can leave the colander in the sink, and when the soba is done, drain in the same colander and run cold water over it the soba’s cooled off a bit. Drain and put back in the mixing bowl. Add the roasted eggplant to the bowl.

In a small cup, mix together the three cloves of garlic (pressed), the Srirachi, the soy sauce, and about a tablespoon of sesame oil. Pour over the noodles and toss until mixed.