I finally signed up for a “MOOC”– a massive open online course, or some other phrasing similar to that. Offer by an MD out of Standford, it’s focusing on Healthy Cooking for Kids. Week one: make a vegetable first course containing at least three vegetables. Week one bone of contention: “natural” has no actual meaning when it comes to yogurt, unlike terms like “low-fat” that are legally defined. I’ll look forward to sharing my experiences, and assignments over the next few weeks. Has anyone else participated in a MOOC?

Curried Sweet Potato & Summer Squash Soup with Spinach ChiffonadeDSC01715

Oil, to cook the onion in
1 onion, diced
2 cloves garlic, minced
1 small sweet potato, cut into 1″ pieces
1-2 c water
1 yellow squash, cut into 1″ pieces
1 tsp curry powder (I used a mild Madras mix)
Garnishes: Handful of tender spinach, chopped cashews, coconut milk, or plain yogurt

Heat the oil in a medium saucepan over medium heat. Add the onion, and stir every few minutes. When the onions are nearly translucent, add the garlic and curry powder. Stir, for about 30 seconds, and then add the sweet potatoes. Add enough water to nearly cover the sweet potatoes. Cover, and cook for about 5 minutes. Add the summer squash on TOP of the sweet potatoes (do NOT stir). The yellow squash will steam while the sweet potato boils. Cover, and cook for 10-15 minutes or until the squash and sweet potato are soft. (This was the point at which my roommate stuck her nose into the pot and asked me if I was making tomato soup.) Puree, using your implement of choice (blender, immersion blender, food processor, etc).

If using the spinach, slice into thin strips. Top the soup with the garnishes and serve warm.