If you just have regular cider, double the ground spices.
1 small butternut squash, about 1.25 lbs.
olive oil
2 – 3 leeks, chopped fine
1 large tart apple, like Pink Lady, peeled and chopped
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon nutmeg
about 1 cup Trader Joe’s Spiced Apple Cider
3 cups chicken or vegetable stock
1 bay leaf
sour cream, fried sage leaves, or toasted walnuts for garnish
Halve squash, scoop out seeds and strings, spray or brush with olive oil, and roast in a foil lined pan at 400 F for 40 – 55 minutes, until tender.
Heat 2 tablespoon olive oil over medium heat in a heavy large saucepan, add leeks and sauté for 5 – 10 minutes, until soft. Add apple and sauté a few minutes more. Scoop squash flesh out of skin and add to pot, then stir in spices and sauté for a couple more minutes. Add liquids and bay leaf, bring to a boil, and then simmer briskly, covered, until apple is quite soft, about 20 minutes. Remove from heat and carefully puree with an immersion blender. Serve, topped with garnish of choice.
Showing posts with label SOUPS. Show all posts
Showing posts with label SOUPS. Show all posts
Sunday, December 19, 2010
Monday, August 16, 2010
SUMMER MINESTRONE
This recipe is really a fluid guideline – feel free to play around with ingredients and amounts to your taste. I really loved the lightness of the edamame as an alternative to the typical beans.
1 tablespoon olive oil
4 oz. pancetta, cubed small (optional – if omitting, increase olive oil to 3T)
1 onion, chopped
2 – 6 garlic cloves, minced
½ teaspoon each dried oregano and thyme
salt and pepper
1 - 2 cups of cubed long cooking vegetables: carrot, celery, bell pepper
4 – 6 cups chicken stock
chunk of parmesan rind
1 28 oz. can diced tomatoes and their juice
½ cup orzo or other small pasta
1 cup cubed short cooking vegetables: zucchini, corn kernels
1 ½ cups frozen shelled edamame OR canned beans of choice, drained
2 cups baby spinach
Heat olive oil in heavy large pot over medium high heat. Brown pancetta. Lower heat and cook onions until soft. Add garlic, herbs, salt and pepper and cook one minute. Add carrot, celery, peppers, etc. and sauté for 8 – 10 minutes. Add stock, rind, tomatoes and juice. Bring to a boil, then simmer until vegetables are almost done.
Meanwhile, cook pasta. Reserve a cup of cooking water and drain.
Add pasta (and water if you need more liquid), beans and quicker cooking vegetables, raise heat and bring almost to boil again, then simmer 5 more minutes.
Once all the bits and pieces are cooked as you like them, stir in spinach and simmer a couple more minutes. Serve with a shaving of parmesan, a dollop of pesto and/or croutons or toast.
1 tablespoon olive oil
4 oz. pancetta, cubed small (optional – if omitting, increase olive oil to 3T)
1 onion, chopped
2 – 6 garlic cloves, minced
½ teaspoon each dried oregano and thyme
salt and pepper
1 - 2 cups of cubed long cooking vegetables: carrot, celery, bell pepper
4 – 6 cups chicken stock
chunk of parmesan rind
1 28 oz. can diced tomatoes and their juice
½ cup orzo or other small pasta
1 cup cubed short cooking vegetables: zucchini, corn kernels
1 ½ cups frozen shelled edamame OR canned beans of choice, drained
2 cups baby spinach
Heat olive oil in heavy large pot over medium high heat. Brown pancetta. Lower heat and cook onions until soft. Add garlic, herbs, salt and pepper and cook one minute. Add carrot, celery, peppers, etc. and sauté for 8 – 10 minutes. Add stock, rind, tomatoes and juice. Bring to a boil, then simmer until vegetables are almost done.
Meanwhile, cook pasta. Reserve a cup of cooking water and drain.
Add pasta (and water if you need more liquid), beans and quicker cooking vegetables, raise heat and bring almost to boil again, then simmer 5 more minutes.
Once all the bits and pieces are cooked as you like them, stir in spinach and simmer a couple more minutes. Serve with a shaving of parmesan, a dollop of pesto and/or croutons or toast.
Sunday, November 1, 2009
BLACK BEAN & BACON SOUP
I adapted this from a Gourmet recipe – simplified by using canned beans instead of fresh. I also halved the bacon and stock and added some vegetables. James and Morgan really loved it. I thought it was a nice alternative black bean soup. Very rice with the bacon, and less sludgey than black bean soup where you don’t drain the beans.
4 bacon slices, chopped
1 small onion, diced
1/2 red bell pepper, diced
2 carrots, diced
2 sticks of celery, diced
1 1/2 teaspoons dried oregano, crumbled
1 Turkish or 1/2 California bay leaf
1/2 teaspoon dried thyme, crumbled
1 teaspoon cumin
pinch or two chili powder
2 cloves garlic, minced
1 28 oz. can diced tomatoes, with juice
1 quart chicken stock
2 cans black beans, drained
pepper and salt
2 tablespoons chopped fresh cilantro
Cook bacon in a heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Pour off rendered fat in excess of about 2 tablespoons. Lower heat to medium. Add onion, bell pepper, carrots, celery, oregano, bay leaf, thyme, cumin and chili powder and sauté, stirring frequently, until onion is softened, about 5 minutes. Add garlic and sauté one more minute.
Add tomatoes, beans, chicken broth, and salt and pepper (to taste) and simmer, partially covered, stirring occasionally, until beans are heated through. Discard bay leaf and stir in cilantro.
Suggested accompaniments: chopped avocado, sour cream, more cilantro. CORN BREAD on the side.
4 bacon slices, chopped
1 small onion, diced
1/2 red bell pepper, diced
2 carrots, diced
2 sticks of celery, diced
1 1/2 teaspoons dried oregano, crumbled
1 Turkish or 1/2 California bay leaf
1/2 teaspoon dried thyme, crumbled
1 teaspoon cumin
pinch or two chili powder
2 cloves garlic, minced
1 28 oz. can diced tomatoes, with juice
1 quart chicken stock
2 cans black beans, drained
pepper and salt
2 tablespoons chopped fresh cilantro
Cook bacon in a heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Pour off rendered fat in excess of about 2 tablespoons. Lower heat to medium. Add onion, bell pepper, carrots, celery, oregano, bay leaf, thyme, cumin and chili powder and sauté, stirring frequently, until onion is softened, about 5 minutes. Add garlic and sauté one more minute.
Add tomatoes, beans, chicken broth, and salt and pepper (to taste) and simmer, partially covered, stirring occasionally, until beans are heated through. Discard bay leaf and stir in cilantro.
Suggested accompaniments: chopped avocado, sour cream, more cilantro. CORN BREAD on the side.
CORN, TOMATO AND LIMA BEAN STEW
This is also from Jack Bishop’s “A Year in a Vegetarian Kitchen”. I added the pancetta (just was on a bean and bacon kick with the cooler weather, but I’m sure it’d be good without it). I also used stock, where he used half-n-half and used more of it. There’s a lady on the Westside of the Virginia Park Saturday Santa Monica market, and on the north end of the Mar Vista market that has really nice fresh beans of all sorts. It’s a bit late for corn, but its still at the market, and I figured this would be a good use for it even if it wasn’t super sweet.
1 lb. (1.5 cups) fresh shelled lima beans
6 oz. pancetta, diced
2 tablespoons olive oil
1 large shallot, minced
1 garlic clove, minced
1 14.5 can diced tomatoes (fire roasted are nice)
1 – 2 cups stock (chicken or veg)
1 ear corn, husked, silked, kernels cut off
salt and pepper
Bring water to boil in a large pot. Add the lima beans and simmer until almost tender (he said 15, but mine took 45 so give yourself plenty of time!). Drain and set aside.
In a deep sauté pan or dutch oven, cook the pancetta in the olive oil over medium high until browned. Add the shallots and cook over medium heat until wilted and golden, 4 – 5 minutes. Add garlic and cook another minute. Add tomatoes, stock, beans and corn and simmer until flavors have melded, about 10 minutes. Add salt and pepper to taste.
1 lb. (1.5 cups) fresh shelled lima beans
6 oz. pancetta, diced
2 tablespoons olive oil
1 large shallot, minced
1 garlic clove, minced
1 14.5 can diced tomatoes (fire roasted are nice)
1 – 2 cups stock (chicken or veg)
1 ear corn, husked, silked, kernels cut off
salt and pepper
Bring water to boil in a large pot. Add the lima beans and simmer until almost tender (he said 15, but mine took 45 so give yourself plenty of time!). Drain and set aside.
In a deep sauté pan or dutch oven, cook the pancetta in the olive oil over medium high until browned. Add the shallots and cook over medium heat until wilted and golden, 4 – 5 minutes. Add garlic and cook another minute. Add tomatoes, stock, beans and corn and simmer until flavors have melded, about 10 minutes. Add salt and pepper to taste.
Thursday, September 10, 2009
GRILLED GAZPACHO
The grill is outside of my sphere of influence in our household, so honestly, I’ve never made this. It is a bit of work (according to James) so I only request it for dinner parties or when I’m really craving it. But the grilled vegetables in this version of Gazpacho make it a thing I crave every summer. James has adapted this from Chris Schlesinger’s – he’s written tons of grilling bibles and was a chef at one of our favorite restaurant’s in Boston, the East Coast Grill, where they grill everything. This time, he added in a roasted poblano pepper – a new farmer at the Santa Monica FM at Va. Park roasts them onsite. I think it added a whole new dimension of richness.
As it is my improvisational husband doing the cooking, the following measurements are approximate.
10-12 medium tomatoes, halved
4 small zucchini, halved
2 peppers (red, yellow or orange) seeded and cut into eighths
1 medium red or Vidalia onion peeled and sliced about 1 inch thick
2 peeled and seeded cucumbers
1 large garlic clove
1 roasted poblano pepper, seeded (optional)
¼ cup red wine vinegar
¼ cup olive oil
3 T dark balsamic vinegar
¼ tsp cayenne pepper
tomato juice or V-8 to thin
Grill first four ingredients: tomatoes about 2 minutes each side, zucchini till lightly charred on each side, peppers skin side down till blackened all over, onion till lightly charred on each side. Cool, and then peel tomatoes and peppers.
Put onion and garlic clove in food processor and pulse until finely chopped. Add pepper, zucchini and cucumber and pulse until very finely chopped. Add peeled tomatoes and pulse until they are pureed, about one minute. Pour into a large bowl and add vinegars, oil, cayenne and salt and pepper to taste. Thin with juice to desired consistency. Chill.
You can grill a few extra vegetables and reserve them for garnish on top of soup. Avocado slices and a dollop of sour cream are also nice.
As it is my improvisational husband doing the cooking, the following measurements are approximate.
10-12 medium tomatoes, halved
4 small zucchini, halved
2 peppers (red, yellow or orange) seeded and cut into eighths
1 medium red or Vidalia onion peeled and sliced about 1 inch thick
2 peeled and seeded cucumbers
1 large garlic clove
1 roasted poblano pepper, seeded (optional)
¼ cup red wine vinegar
¼ cup olive oil
3 T dark balsamic vinegar
¼ tsp cayenne pepper
tomato juice or V-8 to thin
Grill first four ingredients: tomatoes about 2 minutes each side, zucchini till lightly charred on each side, peppers skin side down till blackened all over, onion till lightly charred on each side. Cool, and then peel tomatoes and peppers.
Put onion and garlic clove in food processor and pulse until finely chopped. Add pepper, zucchini and cucumber and pulse until very finely chopped. Add peeled tomatoes and pulse until they are pureed, about one minute. Pour into a large bowl and add vinegars, oil, cayenne and salt and pepper to taste. Thin with juice to desired consistency. Chill.
You can grill a few extra vegetables and reserve them for garnish on top of soup. Avocado slices and a dollop of sour cream are also nice.
Wednesday, June 3, 2009
HEARTY LENTIL SOUP WITH SMOKED SAUSAGE
This is from the Foodie Farm Girl website. I added celery to it, and a bay leaf. Also used uncooked sausage and some of my frozen vegetable stock where she used just water, but mostly the same. I think the cumin and paprika give it a unique flavor. Nice for a rainy late winter/early spring meal. Audrey wouldn’t touch this, but Morgan said it was “fine”.
1 to 2 Tablespoons olive oil
1/2 lb. sausage
1 large onion, diced
3 medium carrots, diced
3 celery stalks, diced
4 to 6 cloves garlic, minced
4 cups water and/or stock
1 cup lentils, rinsed
1 28-ounce can diced or crushed tomatoes with juice
2 teaspoons ground cumin
1 Tablespoon paprika
1-1/2 teaspoons salt
¼ - 1 teaspoon red pepper flakes (optional)
1/2 cup chopped fresh parsley
Heat 1 Tablespoon of the olive oil in a large soup pot. If the sausage is cooked, slice into bite-sized pieces. If raw, remove the casing. Add the sausage to the pot and cook over medium heat until nicely browned, breaking it up as it cooks if it was raw. Remove from pot and set aside on paper towels to drain any fat off.
Saute the onion, celery and carrots in the pot, adding extra olive oil if necessary to prevent sticking. Cook 5 minutes over medium heat, stirring so that the vegetables are coated with the caramelized bits left in the pot from cooking the sausage. Add the garlic and cook 1 to 2 more minutes.
Add the water/stock, lentils, and tomatoes and bring to a boil. Reduce heat and simmer, with the lid cracked, adding sausage, cumin, paprika, salt, and red pepper flakes if desired. Simmer for about 50 minutes, until lentils and vegetables are al dente. Stir in parsley and serve
1 to 2 Tablespoons olive oil
1/2 lb. sausage
1 large onion, diced
3 medium carrots, diced
3 celery stalks, diced
4 to 6 cloves garlic, minced
4 cups water and/or stock
1 cup lentils, rinsed
1 28-ounce can diced or crushed tomatoes with juice
2 teaspoons ground cumin
1 Tablespoon paprika
1-1/2 teaspoons salt
¼ - 1 teaspoon red pepper flakes (optional)
1/2 cup chopped fresh parsley
Heat 1 Tablespoon of the olive oil in a large soup pot. If the sausage is cooked, slice into bite-sized pieces. If raw, remove the casing. Add the sausage to the pot and cook over medium heat until nicely browned, breaking it up as it cooks if it was raw. Remove from pot and set aside on paper towels to drain any fat off.
Saute the onion, celery and carrots in the pot, adding extra olive oil if necessary to prevent sticking. Cook 5 minutes over medium heat, stirring so that the vegetables are coated with the caramelized bits left in the pot from cooking the sausage. Add the garlic and cook 1 to 2 more minutes.
Add the water/stock, lentils, and tomatoes and bring to a boil. Reduce heat and simmer, with the lid cracked, adding sausage, cumin, paprika, salt, and red pepper flakes if desired. Simmer for about 50 minutes, until lentils and vegetables are al dente. Stir in parsley and serve
Wednesday, March 25, 2009
TURNIP & SWEET POTATO SOUP
This is a recipe I adapted from “Chez Panisse: Vegetables” by Alice Waters. I’ve always been intimidated by this cookbook and I can’t believe I’ve actually changed an Alice Waters recipe – but it was partly due to available ingredients and partly because I much prefer heirloom potatoes to Russets. Anyway, I thought it was really good, my friend Merritt loved it – the kids were not hot on it but I think that was more a texture thing for Morgan (“it tastes like grits!”). Audrey actually ate a bit of it when I served her some with no greens or sour cream.
2 leeks, white and light green parts only, rinsed well and diced
1 medium onion, diced
6 tablespoons butter, divided
salt and pepper
6 small turnips, 2 bunches greens included if you have them, if not:
2 small bunches other greens (I used kale), stemmed & chopped
4 – 6 small potatoes
1 small sweet potato
1 – 2 quarts chicken stock
sour cream for garnish (optional)
Heat 4 tablespoons butter in a Dutch Oven or heavy-bottomed stock pot. Add leeks and onions and sauté over medium heat until soft but not brown, about 10 minutes. Season with salt and pepper.
Reserve 2 bunches of greens from turnips. Peel and dice the turnips and potatoes, placing in a large bowl of water as you go to prevent browning. Drain, and then add to the leeks and onions, stirring gently for about 5 minutes. Add the stock, bring to a boil and then simmer for 20 – 30 minutes, until all vegetables are tender.
Hopefully you have an immersion blender (you’ll never make pureed soups if you don’t because transferring to a blender to puree is just too much of a pain) with which you can puree this soup. Season with salt and pepper.
Heat the 2 tablespoons butter and sauté the greens over high heat until just wilted. Add a little bit of stock and puree them (she suggests a blender – which did not work for me – or a food mill – which I don’t have, so I tried the immersion blender which was better).
Serve soup warm, stirring in a large spoonful of the pureed greens. A bit of sour cream on top is nice, too.
2 leeks, white and light green parts only, rinsed well and diced
1 medium onion, diced
6 tablespoons butter, divided
salt and pepper
6 small turnips, 2 bunches greens included if you have them, if not:
2 small bunches other greens (I used kale), stemmed & chopped
4 – 6 small potatoes
1 small sweet potato
1 – 2 quarts chicken stock
sour cream for garnish (optional)
Heat 4 tablespoons butter in a Dutch Oven or heavy-bottomed stock pot. Add leeks and onions and sauté over medium heat until soft but not brown, about 10 minutes. Season with salt and pepper.
Reserve 2 bunches of greens from turnips. Peel and dice the turnips and potatoes, placing in a large bowl of water as you go to prevent browning. Drain, and then add to the leeks and onions, stirring gently for about 5 minutes. Add the stock, bring to a boil and then simmer for 20 – 30 minutes, until all vegetables are tender.
Hopefully you have an immersion blender (you’ll never make pureed soups if you don’t because transferring to a blender to puree is just too much of a pain) with which you can puree this soup. Season with salt and pepper.
Heat the 2 tablespoons butter and sauté the greens over high heat until just wilted. Add a little bit of stock and puree them (she suggests a blender – which did not work for me – or a food mill – which I don’t have, so I tried the immersion blender which was better).
Serve soup warm, stirring in a large spoonful of the pureed greens. A bit of sour cream on top is nice, too.
Wednesday, March 11, 2009
ALMOST SPRING GREENS AND PASTA SOUP
This is a recipe I adapted from Russ Parson’s column in the LA Times I am becoming a fan. He says: “mixed leafy greens can include mustard, kale, collard, beet and turnip greens, chard as well as dandelions. (Watch the dandelions as too many might make the soup bitter.)” I used Kale from our garden. I followed his recipe, except that his uses half stock, half water, which didn’t sound good to me, and I used less pasta than he did. The fennel and the vinegar really make it exceptional. Get a mortar and pestle and grind away.
2 tablespoons olive oil
1 onion, chopped (I used a leek)
4 cloves garlic, minced
1/2 pound mixed leafy greens, stemmed and coarsely chopped (about 8 cups)
6 cups chicken stock (or vegetable)
2 teaspoons salt, more to taste
1/2 cup small pasta shapes (we used little stars), or 1 cup cooked rice
1 teaspoon sherry vinegar, more to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon finely ground fennel seed
6 tablespoons grated Parmigiano-Reggiano
Heat the olive oil in a 4-quart soup pot over medium heat and cook the onions until they soften, about 3 minutes. Add the garlic and cook until it becomes fragrant, about 2 minutes. Add the coarsely chopped greens to the pot, a handful at a time, and let them wilt, stirring constantly.
Add the stock and the salt and slowly bring to a simmer, then cook until the greens are soft (but not darkened or faded), about 10 minutes.
While the greens are cooking, cook the pasta in a large pot of rapidly boiling salted water until tender, about 5 minutes. Drain and set aside until the soup is done.
Coarsely shred the greens with an immersion blender. Some will become puréed, but mostly they should be shredded. If you don't have an immersion blender, a food processor will do a better job than a stand blender. Transfer half the greens and liquid to a food processor and carefully purée until the greens are finely chopped. Reserve in a mixing bowl and repeat with the remaining greens and liquid. Wipe out the soup pot and return the greens and liquid to it.
Bring the soup to a simmer, and stir in the cooked pasta and 1 teaspoon vinegar. If the pasta clumps together (it probably will), let it warm and stir it again to break it up. Season with the pepper and the fennel seed. Taste, and add more salt or vinegar if needed.
To serve, ladle the soup into heated shallow bowls and garnish with a generous grating of Parmigiano-Reggiano.
2 tablespoons olive oil
1 onion, chopped (I used a leek)
4 cloves garlic, minced
1/2 pound mixed leafy greens, stemmed and coarsely chopped (about 8 cups)
6 cups chicken stock (or vegetable)
2 teaspoons salt, more to taste
1/2 cup small pasta shapes (we used little stars), or 1 cup cooked rice
1 teaspoon sherry vinegar, more to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon finely ground fennel seed
6 tablespoons grated Parmigiano-Reggiano
Heat the olive oil in a 4-quart soup pot over medium heat and cook the onions until they soften, about 3 minutes. Add the garlic and cook until it becomes fragrant, about 2 minutes. Add the coarsely chopped greens to the pot, a handful at a time, and let them wilt, stirring constantly.
Add the stock and the salt and slowly bring to a simmer, then cook until the greens are soft (but not darkened or faded), about 10 minutes.
While the greens are cooking, cook the pasta in a large pot of rapidly boiling salted water until tender, about 5 minutes. Drain and set aside until the soup is done.
Coarsely shred the greens with an immersion blender. Some will become puréed, but mostly they should be shredded. If you don't have an immersion blender, a food processor will do a better job than a stand blender. Transfer half the greens and liquid to a food processor and carefully purée until the greens are finely chopped. Reserve in a mixing bowl and repeat with the remaining greens and liquid. Wipe out the soup pot and return the greens and liquid to it.
Bring the soup to a simmer, and stir in the cooked pasta and 1 teaspoon vinegar. If the pasta clumps together (it probably will), let it warm and stir it again to break it up. Season with the pepper and the fennel seed. Taste, and add more salt or vinegar if needed.
To serve, ladle the soup into heated shallow bowls and garnish with a generous grating of Parmigiano-Reggiano.
Wednesday, February 18, 2009
FLORENTINE WHITE BEAN SOUP
This recipe was given to me by Gwen Rehnborg; I add more stock (my kids like the broth) and more greens. The original recipe calls for spinach, but I tried Chard this time and it was great. Also, I’ve tried both bacon and pancetta – both good – if you find a smoked variety that gives it an extra layer of flavor. And save those parmesan rinds in your fridge – they are a great addition to most soups and stews.
2 tablespoons olive oil
3 oz. chopped bacon or pancetta
1 small finely chopped yellow onion
2 finely chopped carrots
2 cloves of minced garlic
1/2 tsp. of dried oregano
1 tablespoons of tomato Paste
4 – 6 cups of Chicken stock
2 cans of cannellini beans drained and rinsed
2 – 3 inches of parmesan rind*
2 – 4 cups chopped baby spinach or Swiss Chard (large stems removed)
2 tablespoons fresh Italian parsley, minced
salt and pepper
Warm oil and add pancetta, cooking until it browns slightly. If there is more than 2 tablespoons of fat, spoon it out. Add onions and carrots and sauté until they are soft. Add garlic, oregano and sauté until fragrant, 1 – 2 minutes.
Stir in the tomato paste, mixing well. Add the stock and the beans. Raise heat and bring to a boil, then reduce the heat to medium. Add the spinach and cook until it is wilted and the flavors have blended, around 10 minutes. Season with salt and pepper. Serve topped with chopped parsley.
2 tablespoons olive oil
3 oz. chopped bacon or pancetta
1 small finely chopped yellow onion
2 finely chopped carrots
2 cloves of minced garlic
1/2 tsp. of dried oregano
1 tablespoons of tomato Paste
4 – 6 cups of Chicken stock
2 cans of cannellini beans drained and rinsed
2 – 3 inches of parmesan rind*
2 – 4 cups chopped baby spinach or Swiss Chard (large stems removed)
2 tablespoons fresh Italian parsley, minced
salt and pepper
Warm oil and add pancetta, cooking until it browns slightly. If there is more than 2 tablespoons of fat, spoon it out. Add onions and carrots and sauté until they are soft. Add garlic, oregano and sauté until fragrant, 1 – 2 minutes.
Stir in the tomato paste, mixing well. Add the stock and the beans. Raise heat and bring to a boil, then reduce the heat to medium. Add the spinach and cook until it is wilted and the flavors have blended, around 10 minutes. Season with salt and pepper. Serve topped with chopped parsley.
Wednesday, February 11, 2009
VEGETABLE SOUP STOCK
This came from a member of JR Organics CSA.
Assorted vegetable tops (including carrot tops), leek tops, stems, peelings, and any leftover vegetables to fill a large soup pot (all washed)
fresh or dried herbs of your choice
bay leaves
a few sliced carrots and celery
Water to cover
salt and pepper
Cover veggies with water in a large pot. Bring to a boil. Turn down to a simmer. Simmer for 3 hours. Add salt and pepper to taste. Allow to cool completely. Pour into storage containers (e.g. recycled yogurt containers) through a strainer. Freeze unless you’re using it within a day or so. If you compost, you can put the strained vegetables in the compost and you recycle the veggies twice!
Assorted vegetable tops (including carrot tops), leek tops, stems, peelings, and any leftover vegetables to fill a large soup pot (all washed)
fresh or dried herbs of your choice
bay leaves
a few sliced carrots and celery
Water to cover
salt and pepper
Cover veggies with water in a large pot. Bring to a boil. Turn down to a simmer. Simmer for 3 hours. Add salt and pepper to taste. Allow to cool completely. Pour into storage containers (e.g. recycled yogurt containers) through a strainer. Freeze unless you’re using it within a day or so. If you compost, you can put the strained vegetables in the compost and you recycle the veggies twice!
BARLEY AND LENTIL SOUP WITH SWISS CHARD
1 tablespoon olive oil
1 1/2 cups chopped onions and/or leeks
1 1/2 cups diced peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth (I used 6 chicken, 4 veg)
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils*
I bunch Swiss chard, washed, stemmed and coarsely chopped
2 tablespoons chopped fresh dill (or 2 teaspoons dried – I actually forgot this!)
Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.*
Add chard to soup; cover and simmer until chard is tender, about 3 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.
*I used fresh lentils (from the bean lady at the VA Ave. FM) and reduced this cooking time to 10 minutes. The barley came out a bit chewy, but I liked it that way.
1 1/2 cups chopped onions and/or leeks
1 1/2 cups diced peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth (I used 6 chicken, 4 veg)
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils*
I bunch Swiss chard, washed, stemmed and coarsely chopped
2 tablespoons chopped fresh dill (or 2 teaspoons dried – I actually forgot this!)
Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.*
Add chard to soup; cover and simmer until chard is tender, about 3 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.
*I used fresh lentils (from the bean lady at the VA Ave. FM) and reduced this cooking time to 10 minutes. The barley came out a bit chewy, but I liked it that way.
BEEF STEW WITH POTATOES AND CARROTS
This was a complicated recipe in Gourmet that I simplified with help from other reviews. It definitely improves with age, so make it a day ahead if you can.
1 – 1.5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
flour
3 tablespoons olive oil
2 carrots, quartered
2 celery ribs, quartered
1 medium onion, quartered
1 head garlic, halved crosswise
2 tablespoons tomato paste
1/4 cup balsamic vinegar
1 ½ - 2 cups dry red wine
1 bay leaf
1 thyme sprig
2 – 5 cups reduced-sodium beef broth
6 - 8 small heirloom boiling potatoes, cut in bite sized pieces
6- 8 carrots, sliced diagonally 1 inch wide
Preheat oven to 350°F with rack in middle. Pat beef dry and season with salt and pepper. Dredge in flour. Heat oil in a Dutch oven over medium-high heat until it shimmers, then brown meat, without crowding (in batches if necessary) turning, about 8 minutes per batch. Transfer to a platter.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes. Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables. Add vinegar and cook, stirring, 2 minutes. Stir in wine, bay leaf, and thyme and boil until wine is reduced by about two-thirds, 10 to 12 minutes. Add 2 cups stock to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 hours.
Remove from oven and take out large vegetable chunks with tongs.
Add potatoes and carrots to stew (along with enough additional stock to submerge them) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
1 – 1.5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
flour
3 tablespoons olive oil
2 carrots, quartered
2 celery ribs, quartered
1 medium onion, quartered
1 head garlic, halved crosswise
2 tablespoons tomato paste
1/4 cup balsamic vinegar
1 ½ - 2 cups dry red wine
1 bay leaf
1 thyme sprig
2 – 5 cups reduced-sodium beef broth
6 - 8 small heirloom boiling potatoes, cut in bite sized pieces
6- 8 carrots, sliced diagonally 1 inch wide
Preheat oven to 350°F with rack in middle. Pat beef dry and season with salt and pepper. Dredge in flour. Heat oil in a Dutch oven over medium-high heat until it shimmers, then brown meat, without crowding (in batches if necessary) turning, about 8 minutes per batch. Transfer to a platter.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes. Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables. Add vinegar and cook, stirring, 2 minutes. Stir in wine, bay leaf, and thyme and boil until wine is reduced by about two-thirds, 10 to 12 minutes. Add 2 cups stock to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 hours.
Remove from oven and take out large vegetable chunks with tongs.
Add potatoes and carrots to stew (along with enough additional stock to submerge them) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
Thursday, January 22, 2009
BLACK BEAN CHILI WITH SQUASH AND CHARD
This came from a member at my CSA (Community Supported Agriculture) JR ORGANICS. We changed a few things: James insisted that a bay leaf was necessary which was a good call and he was more heavy handed with the chili powder and cumin. If you use fresh or dried beans, cook them separately and then add as directed. The best thing is that the chard and squash really meld with the other flavors and textures – Morgan gobbled them up without even noticing they were there! Sour cream and cilantro made it just fantastic.
2 Tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 small to medium butternut squash, peeled and cut into small chunks
2 Tablespoons chili powder
2 teaspoons ground cumin
3 15-oz cans black beans, rinsed, drained, or, 1 lb fresh or dried beans (if dried, soak overnight)
2 – 3 cups vegetable or chicken broth
1 bay leaf
1 14 1/2-oz can diced tomatoes in juice
1 small to medium bunch Swiss Chard, washed well, stems removed and chopped
Toppings: Chopped cilantro, red onions, sour cream or grated cheddar
Heat oil in heavy pot over medium heat. Sauté onions until tender and golden, about 9 minutes. Add garlic and sauté for another minute. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, bay leaf and tomatoes with juices; bring to a boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Top with chopped fresh cilantro, red onions, sour cream or grated cheddar cheese if you like.
2 Tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 small to medium butternut squash, peeled and cut into small chunks
2 Tablespoons chili powder
2 teaspoons ground cumin
3 15-oz cans black beans, rinsed, drained, or, 1 lb fresh or dried beans (if dried, soak overnight)
2 – 3 cups vegetable or chicken broth
1 bay leaf
1 14 1/2-oz can diced tomatoes in juice
1 small to medium bunch Swiss Chard, washed well, stems removed and chopped
Toppings: Chopped cilantro, red onions, sour cream or grated cheddar
Heat oil in heavy pot over medium heat. Sauté onions until tender and golden, about 9 minutes. Add garlic and sauté for another minute. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, bay leaf and tomatoes with juices; bring to a boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Top with chopped fresh cilantro, red onions, sour cream or grated cheddar cheese if you like.
Wednesday, January 14, 2009
KIND OF LIKE CAMPBELLS’ VEGETABLE SOUP
This is a basic recipe I made up with some guidance from James Peterson’s "Splendid Soups" which my play group gave me for my birthday one year. Kids love it, and even if they just eat the broth (like Audrey) at least they’re getting some veggies near their mouths!
2 tablespoons olive oil
1 onion, chopped
2 – 4 carrots, chopped
2 – 4 ribs of celery, chopped
2 – 4 garlic cloves, minced
bouquet garni (bay leaf, fresh thyme sprigs and parsley or other herbs tied up in cheesecloth)
6 cups chicken or vegetable stock
1 large can of diced tomatoes, with juice
Additional options:
Frozen peas and/or carrots
diced potatoes, parsnips, winter squash, sweet potato or bell peppers
chopped spinach, chard, kale or other greens
cooked to al dente small pasta (Trader Joe’s has very cute alphabet pasta which is fun)
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onions, carrots and celery and sauté until the onion is translucent. Add the garlic and sauté for one more minute. At this point, add any other fresh vegetables and sauté for a few more minutes. Add the stock and tomatoes with juice and bouquet garni. Simmer for 10 minutes, or until vegetables are tender. At this point add frozen vegetables and/or greens. Continue to simmer until greens are tender. Stir in pasta, if using.
This soup is best if you make it in the afternoon and let it sit on the stove, then reheat just before serving, or make a day ahead and reheat. Remove bouquet garni before serving.
2 tablespoons olive oil
1 onion, chopped
2 – 4 carrots, chopped
2 – 4 ribs of celery, chopped
2 – 4 garlic cloves, minced
bouquet garni (bay leaf, fresh thyme sprigs and parsley or other herbs tied up in cheesecloth)
6 cups chicken or vegetable stock
1 large can of diced tomatoes, with juice
Additional options:
Frozen peas and/or carrots
diced potatoes, parsnips, winter squash, sweet potato or bell peppers
chopped spinach, chard, kale or other greens
cooked to al dente small pasta (Trader Joe’s has very cute alphabet pasta which is fun)
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onions, carrots and celery and sauté until the onion is translucent. Add the garlic and sauté for one more minute. At this point, add any other fresh vegetables and sauté for a few more minutes. Add the stock and tomatoes with juice and bouquet garni. Simmer for 10 minutes, or until vegetables are tender. At this point add frozen vegetables and/or greens. Continue to simmer until greens are tender. Stir in pasta, if using.
This soup is best if you make it in the afternoon and let it sit on the stove, then reheat just before serving, or make a day ahead and reheat. Remove bouquet garni before serving.
Sunday, November 2, 2008
AUTUMN VEGETABLE SOUP
The great thing about this soup is that you can really use whatever vegetables you want. I have used peeled chunks of parsnips, turnips, and even canned or frozen corn. This is heavily adapted from Molly Katzen’s “Still Life With Menu Cookbook” who also suggests trying brussel sprouts, rutabaga, kohlrabi and sunchokes. I usually make it a day ahead and let it sit so that the flavors mingle.
2+ Tablespoons butter or olive oil
1 ½ cups chopped leeks
2 – 3 carrots, chopped
2 – 3 stalks celery, chopped
a handful of small potatoes, scrubbed but not peeled and quartered
1 cup peeled chopped butternut squash (and/or pumpkin or sweet potato)
¾ tsp salt
freshly ground black pepper to taste
cayenne, to taste (I use approx 1/8 teaspoon)
several cloves garlic, minced
3 cups stock or water (I always use stock –vegetable or chicken boxed or homemade)
1 cup (packed) stemmed and chopped Swiss chard or other greens
1 can of diced tomatoes, juice and all
1 ½ teaspoons dried dill
½ teaspoon dried basil
½ teaspoon dried marjoram
2 teaspoons soy sauce
1 Tablespoon fresh lemon juice
sour cream or plain yogurt and chopped herbs of your choice for garnish
In a soup pot or Dutch oven, cook the first 10 ingredients (everything through the garlic) over moderate heat, covered, for 10 to 15 minutes. Stir intermittently.
Add stock or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender (another 15 – 20 min.)
Add greens and tomatoes. Simmer about 5 more minutes.
Add dried herbs, soy sauce, lemon juice and continue to simmer another 3 – 5 minutes
Add dollop of sour cream or yogurt just before serving and garnish with sunflower seeds and parsley (I don’t like the seeds).
Serves 5 -6.
2+ Tablespoons butter or olive oil
1 ½ cups chopped leeks
2 – 3 carrots, chopped
2 – 3 stalks celery, chopped
a handful of small potatoes, scrubbed but not peeled and quartered
1 cup peeled chopped butternut squash (and/or pumpkin or sweet potato)
¾ tsp salt
freshly ground black pepper to taste
cayenne, to taste (I use approx 1/8 teaspoon)
several cloves garlic, minced
3 cups stock or water (I always use stock –vegetable or chicken boxed or homemade)
1 cup (packed) stemmed and chopped Swiss chard or other greens
1 can of diced tomatoes, juice and all
1 ½ teaspoons dried dill
½ teaspoon dried basil
½ teaspoon dried marjoram
2 teaspoons soy sauce
1 Tablespoon fresh lemon juice
sour cream or plain yogurt and chopped herbs of your choice for garnish
In a soup pot or Dutch oven, cook the first 10 ingredients (everything through the garlic) over moderate heat, covered, for 10 to 15 minutes. Stir intermittently.
Add stock or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender (another 15 – 20 min.)
Add greens and tomatoes. Simmer about 5 more minutes.
Add dried herbs, soy sauce, lemon juice and continue to simmer another 3 – 5 minutes
Add dollop of sour cream or yogurt just before serving and garnish with sunflower seeds and parsley (I don’t like the seeds).
Serves 5 -6.
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