an eye in the world » recipes http://www.grantkinney.com/blog the life and photography of Grant Kinney Tue, 22 Sep 2009 00:13:59 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 pumpkin soup http://www.grantkinney.com/blog/2007/10/pumpkin-soup/ http://www.grantkinney.com/blog/2007/10/pumpkin-soup/#comments Tue, 30 Oct 2007 02:05:08 +0000 Grant http://www.grantkinney.com/blog/2007/10/pumpkin-soup/ Robin and I cooked lunch for our church congregation yesterday. The soup we made turned out pretty well, so I thought I’d share the recipe with you, given it’s the time of the year for pumpkins. It’s adapted from one of my favorite cookbooks, The New Enchanted Broccoli Forest by Molly Katzen.

This recipe is easiest with canned pumpkin, but you could also cook and prepare it yourself. It makes 4-6 servings.

  • 3 cups of cooked and pureed pumpkin, or 2 15 oz. cans
    (sweet potatoes or another winter squash would also work)
  • 2-3 cups of water (depending upon how thick you like your soup)
  • a splash of olive oil
  • 2 cups of red onion, minced (other kinds are okay too)
  • 1-2 large bell peppers, minced
  • 2-4 large cloves of garlic, minced
  • salt to taste
  • 1-2 Tbs. of chile powder
  • 2-3 Tbs. of fresh lime juice
  • black pepper to taste

1. Add the pumpkin/squash and water to a soup pot, stir until the the consistency is uniform, and put on med/low heat. Continue to stir often as this heats up.

2. Warm up a skillet on medium heat, add oil, onions, and peppers. Saute until just tender (~5 min.), then add the garlic, salt, and chile powder. Continue cooking until the vegetables are soft and well done (~10 min).

3.  Add the vegetables and lime juice to the pumpkin. Stir well, and simmer for at least 10 more minutes. Adjust the seasoning with salt and pepper. It’s best to let the soup simmer, covered, for up to a couple hours to mingle the flavors, but you can also eat it right away. You may need to add a little bit more water if you let it simmer.

4. Yummy!

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]]> http://www.grantkinney.com/blog/2007/10/pumpkin-soup/feed/ 0 it was so good, i ate it! http://www.grantkinney.com/blog/2007/06/it-was-so-good-i-ate-it/ http://www.grantkinney.com/blog/2007/06/it-was-so-good-i-ate-it/#comments Mon, 11 Jun 2007 04:40:00 +0000 Grant http://www.grantkinney.com/blog/2007/06/it-was-so-good-i-ate-it/ GMK_20070610_1958

One of the best things that ever happened to my product photography for eBay auctions was this post on the amazing Strobist blog.

Tonight, after making a sandwich for dinner from an awesome recipe inspired by a friend, I noticed how beautiful it was. I thought, “This would be a great time to play with my new flash trigger,” pulled out the macro studio, and went from there.

I recently purchased a Gadget Infinity “Cactus” 16 channel wireless flash trigger so I am now able to easily do off camera flash setups. I’m looking forward to participating in the Lighting 102 segment on the Strobist blog. I’ll be sure to post the results here.

See my Flickr page for the rest of the sandwich pictures and a couple of setup shots.

Just in case you’re hungry, here’s how to make the sandwich:

1. Take your favorite loaf of bread and cut it in half (the New York Rye in the picture was scrumptious)
2. Drizzle olive oil on one side and spread some chopped garlic
3. Spread some pitted and chopped Kalamata olives and some roasted red peppers
4. Lay out some sliced mozzarella (provolone would work well too)
5. Put arugula (or spinach) over the cheese, along with thinly sliced tomatoes and just a few very thin slices of red onion
6. Smush the the whole thing together to flatten it (I took the picture before I did this part)
7. Wrap it tightly in plastic wrap to keep it smushed together and put it in the fridge for an hour or two
8. Slice and enjoy!

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