Summer Soup

Adam saw this recipe on Giada at Home and immediately decided he wanted it. Anytime Adam says he wants a soup, I go with it, as it doesn't happen very often. This soup has a great kick and is perfectly refreshing for summer. The recipe calls for polenta croutons, but we just made a loaf of bread as an accompaniment and topped the gazpacho with a dollop of yogurt. This was a perfect meal for a summer weeknight.

Cherry Tomato and Chile Gazpacho (Giada at Home, www.foodnetwork.com, Giada De Laurentiis)

Gazpacho:

1 lb. ripe cherry tomatoes (about 4 cups)

2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped

1 jalapeño chile, stemmed, seeded, deveined, and coarsely chopped

1 serrano chile, stemmed, seeded, deveined, and coarsely chopped

1 large or 2 small shallots, coarsely chopped

1 clove garlic, smashed

2 Tbs. apple cider vinegar

2 to 3 tsp. hot sauce (recommended: Tabasco)

1 1/2 tsp. kosher salt, plus extra for seasoning

Croutons:

vegetable oil, for frying

1/2 tube (9 oz) store-bought, pre-cooked polenta, cut into 1/2-inch cubes

3 Tbs. grated Parmesan

1. For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.

2. For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.

3. Drain on paper towels and sprinkle with the Parmesan.

4. To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.

Chili and Cornbread

Chili and corn bread is the ultimate in comfort food meals for me. So when a slight wind picked up in the Bay Area, I immediately wanted to make chili. I wanted to make a different version of this comfort food than I usually do, so I looked to Moosewood for help. Their version of chili turned out to be not so different than mine, but their cornbread included additions that I had never thought of. When in need of a warm, comforting meal, this one is sure not to disappoint.

Chili with Tofu or TVP (Moosewood Restaurant New Classics, The Moosewood Collective)

3 Tbs. olive oil
1 Spanish onion, chopped
2 garlic cloves, minced or pressed
1 Tbs. ground cumin
1 Tbs. ground coriander
1 to 2 tsp. chili powder
1 medium zucchini or yellow summer squash, diced
1 large red or green bell pepper, stemmed, seeded, and chopped
1 cake tofu, frozen, thawed, and ground, or 12 to 14 oz. prepared textured vegetable protein
3 cups diced tomatoes with juice (28-oz. can)
2 cups cooked pinto beans with liquid (15-oz. can)
2 cups cooked red kidney beans with liquid (15-oz. can)
2/3 cup tomato paste (6-oz. can)
2 Tbs. minced fresh parsley
your favorite salsa and/or Tabasco sauce or other hot sauce to taste
salt to taste
shredded Cheddar or Monterey Jack cheese, or sour cream

1. Heat the oil in a large nonstick skillet on medium-high heat. Add the onions and garlic and saute on medium-high heat until soft. Add the cumin, coriander, and chili powder and stir well. Mix in the diced squash and peppers, cover, and continue to cook for about 3 minutes. Stir in the ground tofu or textured vegetable protein and cook for several more minutes until heated through.
2. Meanwhile, in a soup pot, heat the tomatoes and beans on medium heat. Stir in the tomato paste. Transfer the hot skillet ingredients to the pot and stir well. Add the parsley and season with salsa or Tabasco sauce and salt.
3. Serve in bowls or mugs, topped with sprinklings of cheese or dollops of sour cream.


Blue Cornmeal Muffins (Moosewood Restaurant New Classics, The Moosewood Collective)

I could not find blue cornmeal at my local grocery store, so I just used yellow cornmeal.

1 cup blue cornmeal
1 1/2 cups unbleached white flour
2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar
1 1/2 cups shredded Cheddar or Monterey Jack cheese, lightly packed
2 eggs
1/2 cup vegetable oil
1 1/4 cups milk
1 1/2 cups minced red bell peppers
1 fresh green chile, seeded and minced

1. Preheat the oven to 350. Prepare a standard 12-cup muffin tin by either lightly brushing the cups with oil or lining them with paper liners.
2. In a large bowl, sift together the cornmeal, flour, baking powder, salt, and sugar. Stir in the cheese. In a separate bowl, lightly beat the eggs. Stir in the oil, milk, peppers, and chiles. Make a well in the dry ingredients and pour in the liquid mixture. Stir just to combine without overmixing. Spoon about 1/3 cup of batter into each muffin cup.
3. Bake for 20 to 30 minutes, until golden brown and a knife inserted in the center of a muffin comes out clean. Cool on a rack.

Summer Soup

I have been wanting to make a vichyssoise for some time now, and this one was exactly what I hoped it would be. I'm not sure Adam loved it, but I thought it was a perfect summer meal, and a great way to get your greens in. We topped it off with a pinch of cayenne for an extra little kick.

Spinach Vichyssoise (Vegetarian Planet, Didi Emmons)

1 1/2 Tbs. butter
2 1/2 cups chopped onions or leeks
3 medium russet potatoes, peeled and chopped to make 3 cups
6 cups whole or low-fat milk
4 cups washed and stemmed spinach, firmly packed
1 large pinch fresh nutmeg
about 1 tsp. salt, to taste
1/2 tsp. fresh-ground black pepper
4 tsp. sour cream
chopped chives

1. Heat the butter in a stockpot over medium heat. Add the onions, and cook them, stirring frequently, for 5 minutes or until they have softened. Add the potatoes and milk, and bring the mixture to a simmer over high heat. Cover the soup, and turn the heat to low. Simmer for 30 minutes or until the potatoes are tender. Stir in the spinach, and simmer the soup 5 minutes more.
2. Puree the soup in batches in a food processor or blender. Season the soup with the nutmeg, salt, and pepper. Serve it either hot or cold (chilled for at least 1 1/2 hours), with a dollop or sour cream and a sprinkling of chives.

Variation: For a more imaginative, if somewhat offbeat, vichyssoise, add 2 tsp. curry powder to the onions or leeks after they have cooked for 5 minutes.

Sugar Beet, Um Um

My parents and I went to the local farmers' market while they were here. We wanted our dinner to be inspired by the freshest of fruits and vegetables. At the market there was an abundance of artichokes and beets. In addition, my mom had brought a recipe for a beet soup with her all the way across the country. With beets being wildly abundant, and having a recipe in hand, how could we resist the Sweet and Savory Beet Soup with Orange Juice and Yogurt? When my parents and I ate it, we steamed artichokes and made a vegan hollandaise sauce to accompany the soup. In truth, we were a little full to eat much of the soup, but it came in handy later for another meal. The second time we ate the soup, we paired it with foccacia, cheese, and cucumbers. This soup can be eaten warm, room temperature, or cold so it is perfect for any meal any time of the year.
Sweet and Savory Beet Soup with Orange Juice and Yogurt (One Straw Farm; The Washington Post, April 21, 2010)


3 large (3 1/2 to 4 lbs.) beets, trimmed and scrubbed
2 cups orange juice, preferably fresh
5 cups low-sodium or homemade chicken broth or vegetable broth
1 large onion, coarsely chopped (1 1/2 to 2 cups)
1/2 tsp. salt, or more as needed
1/4 tsp. freshly ground black pepper, or as needed
2/3 cup plain whole or low-fat yogurt, plus more for garnish (may use Greek-style yogurt for a thicker soup)
carrot strands, for garnish (optional)

1. Combine the beets, orange juice, broth, onion, salt and pepper in a large saucepan over high heat. Bring to a boil, then cover and reduce the heat to medium or medium-low. Cook for about 1 hour, or until the beets are soft. Remove from the heat.
2. Remove the beets; peel them under cold water (changing it once or twice as needed so you can handle the warm vegetables), then cut them into quarters.
3. Place half the quartered beets in the blender, along with half of the contents of the saucepan. Remove the center knob of the lid and place a dish towel over the opening so that steam can escape. Puree until smooth and transfer to a large bowl. Repeat with the remaining beets and contents of the saucepan.
4. Add yogurt to the beet puree and stir to incorporate thoroughly. Taste and adjust seasoning as needed. Serve hot, chilled or at room temperature; garnish with a dollop of yogurt or carrot strands, if desired.

Eda- What?

On the opposite page from the artichoke ragout is a delicious looking sandwich that sounded really interesting with an edamame pate spread. And best yet, we had just bought some edamame! This sandwich was a sure thing for our weekly dinner menu. I accompanied the sandwich with a homemade tomato soup that would have been delicious all on its own. A perfect soup and sandwich combo!


Edamame Pate Sandwich (Vegetarian Times, March 2010)

This edamame pate is so good that I would just eat it on pita chips or raw veggies as a dip.


1 1/4 cups frozen shelled edamame, thawed
1/2 cup walnuts
1/3 cup mint leaves (packed)
1 green onion, chopped
1/2 tsp. salt
3 Tbs. lemon juice
8 slices whole-grain bread
2 cups arugula
4 jarred red peppers, drained
2 small cucumbers, thinly sliced

1. Puree edamame, walnuts, mint, green onion, and salt in food processor until finely chopped. With motor running, add lemon juice and 3 Tbs. water. Process until smooth.
2. Spread each of 4 bread slices with 1/3 cup pate. Add 1/2 cup arugula, 1 roasted red pepper, and cucumbers to each. Top with remaining bread slices.


Theresa's Double-Tomato Soup (Cooking Light, March 2007)

1 Tbs. butter
1 cup chopped onion (1 medium)
3/4 cup shredded carrot
1 Tbs. minced garlic
1 Tbs. minced shallots
1 tsp. sugar
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
10 large basil leaves, divided
3 drain sun-dried tomato halves, packed in oil with herbs (such as California Sun Dry brand)
2 (14.5-oz) cans organic diced tomatoes, undrained
1 (14-oz.) can fat-free less-sodium chicken broth [or veggie broth]

1. Melt butter in a large saucepan over medium heat. Add onion, carrot, garlic, and shallots to pan, and cook 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.

Asian Fusion Soup

I always love the idea of pho, the Vietnamese soup with meat and toppings such as bean sprouts and hot sauce. But, I can never eat it because of the broth and, obviously, the meat that makes up the main component of the soup. So, Adam and I decided to make our own version. We cheated a little bit by using a prepared mushroom soup mix that came along with the udon noodles, but you could definitely make your soup with veggie broth. With the mix of the Japanese udon noodles, shiitake mushrooms, bean sprouts, sriracha, and lime juice, the soup is definitely not a pure pho, but it certainly satisfied the pho craving.


Asian Fusion Mushroom Noodle Soup

I am not going to include amounts, because you might want to alter them depending on your preferences and the size of the noodle packets. Feel free to use your imagination with this soup.

packets of fresh udon noodles with broth packets(we used packets that came from the fresh noodle section)
bok choy, sliced
shiitake mushrooms, sliced
tofu, cut in 1/2-inch cubes
bean sprouts
cilantro
lime wedges
Sriracha hot sauce

1. Bring water to a boil. Use the noodle packages to determine the amount of water needed. Add the broth packets, bok choy, mushrooms, and tofu. When the vegetables and tofu have softened, add the noodles. Cook until the noodles are tender.
2. Ladle the soup into bowls. Top with bean sprouts, cilantro, lime wedges, and hot sauce.

Classic Combination: Soup and Sandwich

While flipping through Jamie Oliver's cookbook, my eye caught this beautiful picture of this grilled vegetable, mozzarella, and pesto sandwich. I may have drooled on the page it looked so good. Needless to say, we made this sandwich. To accompany the sandwich, we made a really simple, yet really delicious tomato soup. The soup was creamy with a nice little twang. This soup and sandwich meal was perfect for the cold, rainy days we've been having lately.


Ciabatta Sandwich of Grilled Vegetables with Pesto and Mozzarella (Jamie's Dinners, Jamie Oliver)

[We, unfortunately, didn't have the pesto with the sandwich. We were about to make it, but as I pulled out the basil from the fridge, I realized that it was dry and bitter. So, we improvised and put some sweet jalapeno jelly on the sandwich instead.]

This sandwich is good for using up grilled veg like asparagus, zucchini, fennel and eggplant-wonderful just griddled on a griddle pan and dressed with some good olive oil, salt, freshly ground black pepper and fresh herbs. I keep any leftovers, stuff them into a chunk of ciabatta smeared with 1 Tbs. of pesto and add a little torn-up mozzarella. You could also add some grated Parmesan. Slices of prosciutto or grilled chicken pieces go really well too.

Wrap your sandwich up tightly in wax paper and aluminum foil before putting it i your lunchbox. Usually some juices come out of the mozzarella, so give the sandwich a good press down when you've finished making it to let the bread soak up the moisture and actually become more tasty because of it. When I eat this sandwich, I peel off the paper and foil from one side and then keep peeling back as I eat. This way I don't get juice all over myself.


Cream of Tomato Soup (Cooking Light, January-February 2007)

Heat 2 tsp. olive oil in a large saucepan over medium-high heat. Add 1 cup chopped onion and 3 minced garlic cloves, saute 3 minutes or until tender. Add 1 (28-oz.) can crushed tomatoes, 1 Tbs. balsamic vinegar, 1/2 tsp. salt, and 1/4 tsp. crushed red pepper. Bring to a boil. Reduce heat, and simmer 30 minutes. Place in a blender; process until smooth. Return tomato mixture to pan. Stir in 3/4 cup half-and-half; cook until thoroughly heated.

Roasted Cauliflower Soup

My brother-in-law makes a bunch of soups out of cauliflower and squash. We received this odd cauliflower-like vegetable from the farmers' market when my parents were here and didn't know what to do with it. So, we decided to roast it and make a soup with it. We added regular cauliflower to the roasting mix, then boil all of the vegetables together with vegetable broth, salt, and a bit of curry powder and pepper. Next, we blended it all together with an immersion blender. If you don't have an immersion blender, blend the soup in a regular blender, making sure the top has a vent to allow the steam to escape. Then, we sauteed portobella mushrooms to top the soup along with plain yogurt and scallions. I know this soup sounds too simple and delicious to be true, but you should give it a try.

Cozy Comfort

Whenever I find a soup that Adam likes, I'm ecstatic! He's not the biggest soup fan, and I totally am. I just love how warm and comforting they are; and nothing is better than an amazing soup with a crunchy salad and crusty bread. This Beer-Cheddar Soup is complex with flavors from the beer, onion, garlic, and sharp cheddar cheese. We paired it with a simple salad of greens, chopped tomatoes, and apples tossed with a balsamic vinaigrette and crusty, chewy sourdough bread from a local patisserie La Farine. When you just want to cuddle in with a good meal and your favorite someone, this is definitely a meal to consider.


Beer-Cheddar Soup (Cooking Light, November 2007)

This recipe includes toasted bread cubes to put on top of the soup. I omitted these and just had bread on the side. One less step for me!

10 oz. sourdough bread, cut into 1-inch cubes
cooking spray
2 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (12-oz.) bottle beer
4 cups fat-free, less-sodium chicken broth, divided [or veggie broth!]
1/2 cup all-purpose flour (about 2 1/4 oz.)
2 cups 2% reduced-fat milk, divided
1 1/4 cups (5 oz.) shredded extrasharp Cheddar cheese
1/4 tsp. freshly ground black pepper
1/4 cup finely chopped chives

1. Preheat oven to 450.
2. Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450 for 10 minutes or until toasted. Set aside.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes. Add garlic; saute 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
4. Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thick. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Poker Face

We had a poker night at our house a little while ago, and I wanted to make sure that there was something hearty to snack on while we were betting our souls away. I had also had an itch to make this recipe from Cooking Light, Moroccan Chickpea Chili. It left me wanting in terms of flavor and punch, but a dollop of yogurt on top helped to step it up. Next time I would just add some more heat.


Moroccan Chickpea Chili (Cooking Light, September 2007)

2 tsp. olive oil
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 tsp. bottled minced garlic
2 tsp. ground cumin
2 tsp. paprika
1 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground red pepper
1 1/2 cups water
2 Tbs. no-salt-added tomato paste
2 (15 1/2-oz.) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-oz.) can no-salt-added diced tomatoes, undrained
2 Tbs. chopped fresh cilantro
1 Tbs. fresh lemon juice

1. Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; saute 5 minutes. Stir in cumin and next 7 ingredients; cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Totally Homemade

Because we had Labor Day off, we decided to go all out on Tuesday when our old neighbors came over for our weekly dinner. With our extra time off, we made a homemade vegetable stock for our homemade Fava Minestrone. We also made oatmeal cookie bowls and vanilla ice cream for the perfect ending to the meal. The oatmeal cookie recipe is just the one on the top of the Quaker Oats box. We put the batter into muffin tins and pressed down in the middle. When they were still fresh out the oven, we pressed down in the middle again to increase the bowl-iness. With a scoop of homemade ice cream in the center, what could be better?

In addition to our Fava Minestrone, we served Pappardelle with Asparagus and Herbed Cream, and a salad of lettuce and Coriander-Honey Dressing. The entire menu was taken from Vegetarian Planet's "Spring Celebration" menu.


Lima Minestrone (Vegetarian Planet, Didi Emmons)

The menu in the back of the cookbook suggested to use fava beans instead of limas for this minestrone. I don't think I'd ever had fava beans before, but I was definitely pleasantly surprised.

2 Tbs. extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 cup white wine
6 cups Roasted Vegetable Stock [recipe to follow]
2 cups water
2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary
1 1/2 cups fresh or frozen lima beans [or fava]
1 red bell pepper, seeded and cut into 1-inch julienne strips
2 cups corn kernels
1 tsp. salt
1 squeeze lemon juice
1 or 2 dashes balsamic vinegar
fresh-ground black pepper, and more salt, to taste
1/2 cup grated Parmesan cheese, for garnish

1. In a stockpot or large saucepan, heat the olive oil over medium-high heat. Add the onions, and let them cook for 10 minutes, stirring occasionally, or until they begin to brown at the edges. Add the garlic, and cook 1 minute more. Stir in the wine, stock, water, and rosemary. Bring the mixture to a simmer, and cook, covered for 10 minutes.
2. Add the lima beans, red pepper, corn, and salt. Let the soup simmer another 5 minutes. Then squeeze a bit of lemon into the soup, add a dash or two of balsamci vinegar, and stir in the salt and pepper to taste. Serve the soup topped with Parmesan cheese.


Roasted Vegetable Stock

For some reason, I didn't make the same quantity of stock that the recipe said I would make. The recipe states that it will make approximately 4 quarts of stock. I made the 6 cups that was necessary for the soup, but that was it. I used all of the vegetables recommended, but I guess I didn't use enough water since my pot wouldn't hold any more. I have to say though, the flavors were absolutely wonderful.

5 carrots, cut into 1-inch lengths
3 medium onions, quartered
10 garlic cloves, peeled
1/2 butternut squash, peeled and cut into chunks
1 turnip or 1/2 rutabaga, peeled and cut into chunks (optional)
2 red bell peppers, seeded and quartered
3 tomatoes, quartered
2 Tbs. olive oil
1 Tbs. fresh thyme or 1 tsp. dried thyme, or 1 tsp. fennel seeds or any favorite herb
4 1/2 quarts water
1 cup sundried or other dried tomatoes

1. Preheat the oven to 400. Put all the fresh vegetables (including the garlic) into a large roasting pan or two smaller roasting pans, and toss them with the olive oil and thyme or other herb. Roast the vegetables for 1 hour.
2. Transfer the hot vegetables to a large stockpot, and add the water and the dried tomatoes. Simmer gently for 1 hour.
3. Strain the stock. When it has cooled, cover it, and refrigerate it for up to 1 week. The stock freezes well, but be sure to allow room in the container for expansion.
Note: For a quick but tasty soup, puree the strained vegetables in a food processor, and sieve them. Then add 4 to 5 cups of the stock, some light cream, and salt and pepper to taste. Serve it up.


Pappardelle with Asparagus and Herbed Cream (Vegetarian Planet, Didi Emmons)

To stick with our homemade theme, we made the pasta too. Don't be afraid--making pasta is easier than it seems. And boy, was this pasta delicious.

Pasta
1 lbs. fresh pasta sheets, cut into 1 1/2-inch-wide strips, or the following 3 ingredients:
2 cups unbleached white flour
2 fresh eggs, beaten
about 3 Tbs. water

1/2 lbs. asparagus
3 Tbs. butter
2 cups sliced onions
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups whole milk or low-fat milk
1 Tbs. fresh thyme leaves, or 1 tsp. dried thyme
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste
1 squeeze lemon
1 1/2 cups (1 15-oz. can) cooked and rinsed cannellini beans
2 Tbs. chopped dill
1 cup grated Parmesan cheese
Shaved Parmesan cheese (optional)

1. If you are making your own pasta: Put the flour into a large bowl, and make a well in the center. Add the beaten eggs, and, stirring with a sturdy wooden spoon, gradually blend the surrounding flour into the eggs. Stirring continuously, add enough water to form a dough that is stiff, not sticky, but not too hard, either. Put the dough onto a floured work surface, and knead the dough for at least 5 minutes. Transfer it to a plate, and refrigerate the dough for at least 30 minutes. [Or, you can use a food processor by placing the flour and eggs in the food processor and slowly add the water while running the processor until a ball forms.]
2. Roll the pasta very thin, by hand or by machine. Cut the pasta into long strips about 1 1/2 inches wide.
3. Break the tough ends off the asparagus, and cut the spears diagonally into 1 1/2-inch lengths.
4. Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Add the pasta to the pot, and cook it about 1 1/2 minutes, until it is tender. Lift the pasta from the water with a sieve, and put the hot pasta into the bowl of cold water. Keep the water in the pot boiling. Blanch the asparagus for 1 minute, then drain it and rinse it with cold water.
5. Make the cream sauce: Heat the butter in a heavy saucepan. Add the onions, and saute them, stirring occasionally, until they have softened, about 5 minutes. Add the garlic, and saute, stirring often, for 5 minutes more. Add the flour, and cook, stirring often, for 1 minute. Whisking constantly to avoid lumps, slowly add the milk, 1/2 cup at a time. Add the thyme, and simmer the sauce for 10 minutes, stirring every now and then. Add the salt and pepper and a squeeze of lemon. Take the pan off the heat. (At this point you can transfer the sauce to an airtight container and refrigerate it for up to 2 days.)
6. Just before serving, reheat the sauce gently in a large pot, and add the pasta, the asparagus, and the cannellini beans. Heat the contents thoroughly, tossing them once or twice, then add the dill and the grated Parmesan cheese. Taste, and add more salt and pepper, if you wish. Garnish with shaved Parmesan cheese, if you like, and serve.


Coriander-Honey Dressing (Vegetarian Planet, Didi Emmons)

We dressed just simple Romaine lettuce hearts with this sweet and tangy dressing. Even the pickiest of eaters with eat their salad when this dressing is served.

1 1/2 tsp. coriander seeds
1 1/2 tsp. Dijon mustard
1 Tbs. honey
1 small garlic clove, minced
3 Tbs. lemon juice (from about 1 small lemon)
3/4 cup canola or mild olive oil
salt and fresh-grond black pepper to taste

1. In a small, dry skillet over medium heat, toast the coriander seeds until they are fragrant, shaking the pan constantly. This should take 2 to 3 mintues.
2. Grind the coriander in a spince mill. Then put the coriander into a medium bowl, and add the mustard, honey, garlic, and lemon juice. Place a damp, folded kitchen towel under the bowl to secure it in place. Begin whisking the mixture while slowly pouring in the olive oil, in a stream the width of a pencil. Season with salt and pepper. Store the dressing in a covered container in the refrigerator. It will keep for up to 1 week.

Labor Day Dinner

I know, I know. Once again I'm behind. Although, I guess nothing else should be expected now. I always catch up eventually though.

I don't know what the weather is like in other parts of the country, but it is absolutely gorgeous here in California. I keep wanting to make hearty squash dishes, but, frankly, it's too hot! Not that I'm complaining. It was this way on Labor Day too, so we decided to make a fresh Corn and Tomato Chowder, a Bistro Avocado Salad, and a loaf of focaccia to celebrate a beautiful day off.

Corn and Tomato Chowder (Vegetarian Planet, Didi Emmons)

The fresh flavors of the corn and tomato really shine through, making it light and refreshing; perfect for a summer's night.

2 Tbs. olive oil
2 cups chopped onions
2 tsp. finely minced garlic
4 ears corn
3 1/2 cups whole milk [we used skim]
2 Tbs. tequila
3 Tbs. chopped cilantro
1/2 jalapeno pepper or 1 or 2 Thai chile peppers, minced
2 ripe tomatoes, cut into 1/2-inch pieces
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and the garlic, and cook them, stirring frequently, for 5 minutes or until the onions have softened.
2. While the onions and garlic are cooking, shuck the corn, and cut the kernels off the cob. Then hold the cobs vertically, one by one, and scrape down the sides, collecting the milky solids that are still on the cob. Add these and the kernels to the saucepan with the onions and garlic.
3. Add the milk, bring the mixture to a simmer, and let it simmer lightly (do not boil) for 10 minutes. Add the tequila, cilantro, and chile peppers, and continue to simmer for 5 minutes more. Take the soup off the heat. Add the tomatoes, salt, and pepper. Ladle the soup hot into bowls. If you want to reheat it, do so gently, or it may break down and separate.


Bistro Avocado Salad (Vegetarian Planet, Didi Emmons)

I'm not sure this is my favorite salad I've ever made, and I can't pin-point why, but it certainly went really well with the soup and bread. Definitely worth a try.

1 ripe Haas avocado (the dark, bumpy kind), but into 1/4-inch cubes
2 Tbs. lime juice (from about 1 lime)
1 yellow or red medium tomato, cut into 1/4-inch cubes
1/2 cup minced red onion
1 red bell pepper, seeded and cut into 1/4-inch squares
1 tsp. brown mustard seeds
1/2 tsp. ground coriander seeds
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
fresh-ground black pepper to taste
1 small bibb or Boston lettuce head, broken apart

1. Put the avocado into a medium bowl and stir int he lime juice. Add the tomato, red onion, red pepper, mustard seeds, coriander, and olive oil. Add the salt and pepper, and toss well. If you like, you can refrigerate the mixture for a few hours.
2. Create a bed of lettuce leaves on each of four small plates. Spoon the salad onto the beds of lettuce, and serve.

Sweet Pea

I've come across this recipe a few times, each time thinking that I would love to make. The only problem is that Adam doesn't like peas--or so he thought. So, when he pointed out this recipe, I jumped at the chance to make. This chilled pea soup with a mint pesto is absolutely fabulous. The mint pesto really gives a kick to the sweet pea puree. With a little dollop of sour cream, this soup tantalizes your taste buds.


Chilled Pea Soup with Mint Pesto (Cooking Light, May 2005)

1 tsp. butter
1/2 cup sliced green onions
1 1/2 Tbs. all-purpose flour
1 1/2 cups 1% low-fat milk
1 (14-oz) can fat-free less-sodium chicken broth [or veggie]
1 (1-lbs.) package frozen green peas, unthawed
6 Tbs. Mint Pesto
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
mint sprigs (optional)

1. Melt butter in a large saucepan over medium heat. Add onions; cook 2 minutes, stirring frequently. Sprinkle flour over onions, and cook 1 minute, stirring constantly. Stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook 3 minutes or until slightly thick. Add peas; cook 5 minutes.
2. Place half of pea mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dishtowel over opening in lid (to prevent spills). Process until smooth. Strain pureed pea mixture through sieve into a large bowl, pressing mixture with a spatula. Discard solids. Repeat procedure with remaining pea mixture. Stir in Mint Pesto, salt, and pepper; cover and chill. Garnish with mint sprigs, if desired.

Mint Pesto
2 Tbs. pine nuts
2 small garlic cloves
4 cups loosely packed fresh mint leave (about 2 oz.)
1/2 cup (2 oz.) grated fresh Parmesan cheese
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup water
1 Tbs. extravirgin olive oil

1. With food processor on, drop pine nuts and garlic through food chute; process until minced. Add mint, cheese, salt, and pepper; process until finely minced. With processor on, slowly add water and oil through chute, and process until well blended.

Summer Nights

This next meal epitomizes summer. We received our August Food and Wine magazine, and immediately we flipped through the pages finding this perfectly summery sensation. We even paired it with a New Zealand Sauvignon Blanc which melded all of the flavors of the meal together. I definitely suggest making this complete menu as the whole is better than all of the parts (although those are pretty good too).


Quinoa Salad with Sugar Snap Peas (Food and Wine, August 2009)

1/2 lbs. sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 Tbs. extra-virgin olive oil
3 Tbs. white wine vinegar
salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives

1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.


Chilled Red Bell Pepper Shooters (Food and Wine, August 2009)

These shooters are accompanied by Parmesan dusted tortilla strips, which we omitted. But, I am sure that they would add a nice crunch to the meal.

2 Tbs. extra-virgin olive oil
2 large red bell peppers (1 lbs.), thinly sliced
1 large garlic clove, minced
1 small onion, thinly sliced
salt
1 tsp. tomato paste
1 cup water
1/2 cup low-sodium chicken broth [or veggie]
freshly ground black pepper
vegetable oil, for frying
2 6-inch tortillas, cut into 1-inch-wide strips
freshly grated Parmigiano-Reggiano cheese, for dusting

1. In a saucepan, heat the olive oil. Add the peppers, garlic, onion and a pinch of salt. Cover and cook over moderately low heat until the peppers are softened, 8 minutes. Stir in the tomato paste, water and broth and bring to a boil. Cover and simmer over low heat until the peppers are very tender, about 10 minutes.
2. Transfer the soup to a blender and puree. Season with salt and pepper and refrigerate for about 1 hour, until lightly chilled.
3. Meanwhile, in a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add the tortilla strips and fry over moderately high heat until crisp. Drain and dust with the cheese. Serve with the chilled soup in shot glasses.

Chili Verde

When I came back from vacation, I asked Adam if there was anything specific he wanted me to pick up from the grocery store. The only request he had was for avocados. Guacamole was on the menu, and I had to find something to go with it. I found a delicious chili verde recipe that, although it takes a bit of work, was definitely worth it. Even though this recipe says it serves 4, it makes a ton of chili! I've had it for several meals and I've barely made a dent in it. It may have to go in the freezer soon so I can have some fantastic meals on a quick weeknight.


Chili Verde (Vegetarian Planet, Didi Emmons)

1 lbs. dried navy beans
6 Anaheim peppers
4 poblano peppers
3 to 4 jalapeno peppers
2 Tbs. olive oil
2 medium white onions, chopped fine
4 garlic cloves, minced
1 Tbs. ground cumin seeds
1 Tbs. ground coriander seeds
2 lbs. tomatillos, husked and chopped
kernels from 3 ears corn (about 2 cups)
1 red bell pepper, seeded and chopped fine
1/4 cup hulled, unsalted pumpkin seeds, chopped
2 Tbs. tequila (optional)
juice of 1 lime
1 1/2 tsp. salt
fresh-ground black pepper to taste
1/2 cup chopped cilantro
2 Tbs. sour cream

1. Soak the beans overnight, or use the quick-soak method: Boil the beans in plenty of water for 5 minutes. Remove the pan from the heat, and let the beans soak for 1 hour.
2. Drain the soaked beans, and rinse them well with cold water.
3. Char the chile peppers (all three varieties) over a low flame, using tongs to rotate them so they char evenly. (If you do not have a gas stove, roast the peppers in a 450 oven for 15 mintues or until the skins are blistering.) Let the peppers cool, then remove their skins, and chop the flesh into small pieces. Reserve the seeds from the poblanos and jalapenos if you like a spicy chili.
4. In a large pot, heat the oil over medium heat, and add the onions and garlic. Cook them for 5 minutes, stirring occasionally. Add the cumin and coriander, and cook for 2 minutes more. Add the rinsed beans and 2 quarts water. Bring the chili to a boil, turn down the heat, and simmer the chili for 1 1/2 hours, stirring every now and then and adding a little water periodically to keep the beans covered.
5. When the beans are almost soft, stir in the chopped roasted peppers (including the jalapeno seeds, if you like), the tomatillos, the corn, and the red bell pepper. Simmer for 30 minutes more. Then add the pumpkin seeds, tequila (if you're using it), lime juice, salt, pepper, and cilantro. Serve the chili in bowl, each garnished with a dollop of sour cream.
The leftover chili will keep well for 4 to 5 days in a tightly sealed container in the refrigerator; it also freezes well.

A New Look at Comfort Food

If you want to put some effort into a comfort meal, this one is it! Although nothing is too hard in the menu, it does take some time. But these empanadas stuffed with butternut squash are absolutely delectable. We paired it with a simple black bean soup to complete the meal. We made the full batch of empanadas that the recipe suggests and just froze half pre-made, but unbaked, so that we could pop them out of the freezer and into the oven for an inpromptu party. Delicious!

Tiny Curried Empanadas (Vegetarian Planet, Didi Emmons)

1 large potato (about 2/3 lbs.)
1 small butternut squash (about 1 1/2 lbs.)

Dough
1 1/2 sticks cold unsalted butter
2 1/4 cups unbleached white flour
1 tsp. salt
1 egg
5 Tbs. cold water
1 egg yolk mixed with 1 Tbs. water

2 tsp. olive oil
1 cup chopped onion
1 1/2 tsp. minced fresh ginger
2 tsp. curry powder
1 tsp. ground coriander seeds
1/4 cup currants [we couldn't find currants so we used raisins]
2 Tbs. pine nuts
1 tsp. salt
fresh-ground black pepper to taste

Spicy Sour Cream
1 cup sour cream [low or non-fat is fine]
1/2 tsp. cayenne
1 tsp. chili powder
salt and fresh-ground black pepper to taste

1. Preheat the oven to 375. Peel the potato, then cut it in half. Cut the butternut squash in half lengthwise. To do this, cut 1/2 inch off the base of the squash, stand it upright (the base cut should make it stable), then carefully, with a strong chef's knife, cut from the top down. Bake the squash and the split potato for 45 minutes or until both are tender.
2. Make the dough while the vegetables are baking: In a large bowl combine the butter, flour, and salt. With a pastry cutter, cut the butter into fine bits, smaller than peas. Beat the egg with the water, and add this mixture to the butter and flour mixture. Stir with a wooden spoon until the dough comes together, adding a bit more water if the dough looks too dry. Transfer the dough to a floured work surface. Knead the dough for a minute to smooth it. Let the dough sit at room temperature for 15 minutes (unless your kitchen is over 70 degrees, in which case you should refrigerate the dough).
3. In a skillet, heat the olive oil over medium heat. Add the onions, and cook them for 5 minutes, stirring occasionally. Add the ginger, curry powder, and coriander, and cook, stirring often, for another 3 minutes. Take the skillet off the heat.
Spoon our the seeds of the butternut squash, and discard them. Then scoop our the flesh. Add half the flesh to the skillet, and save the other half for another use [I used the rest in the leftovers of the orzo dish.]
Cut the baked potatointo 1/4-inch cubes, and add them to the skillet as well. Stir well with a wooden spoon, mashing the squash so it is fully integrated in the filling. Add the currants, pine nuts, salt, and pepper.
4. Roll the dough quite thin on the floured surface. With a large glass or biscuit cutter (3 to 3 1/2 inches in diameter), cut as many rounds as possible. Spoon about 1 tsp. filling onto the middle of each round. Fold the rounds in half, and press the semicircle closed. Form a loose ball from the scraps of dough, then roll this out thin. Continue making empanadas until all the dough is used.
Place the empanadas on a baking sheet, and brush them with the egg yolk-water mixture (don't let too much of this drip onto the baking sheet, because it will burn). Press with a fork along the sealed edge, making a ridged design and further sealing the empanadas. Bake the empanadas at 375 for 20 to 25 minutes, until they are golden brown at the edges.
5. To make the Spicy Sour Cream, put the sour cream into a bowl, and mix in the cayenne and chili powder. Add salt and pepper to taste. Serve this dip with the hot empandas.


Black Bean Soup (Cooking Light, April 2005)

This soup is actually very easy and made even easier with an immersion blender. Adam likes his soups to have some texture, so an immersion blender works perfectly for us to ensure that we get the desired consistancy.

1 Tbs. olive oil
1/2 cup diced celery
1/2 cup minced onion
1/4 cup diced green bell pepper
3 Tbs. chopped carrot
1 Tbs. minced garlic
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. chili powder
1/4 tsp. fresh ground black pepper
2 cup vegetable broth
1 cup water
3 (15-oz.) cans black beans, rinsed and drained
sliced green onions, optional
sour cream for topping, optional

1. Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and next 4 ingredients, saute 3 minutes. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
2. Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions and sour cream, if desired.

Asian Sensation

Cooking Light's May "Inspired Vegetarian" column was Ming Tsai delivering a bunch of fantastic Asian recipes. We had to make something. Now, before I was a vegetarian my favorite dim sum food was the steamed pork buns. I absolutely loved them. In fact, I think right after I became a vegetarian I made an exception for those delicious buns. In this column there was a recipe for Caramelized Onion buns, and Adam and I knew we had to make them. We started off our meal with homemade egg rolls and then continued the food fest with the steamed buns and hot and sour soup. The soup left a little to be desired, but all in all the meal was a success!


Vegetarian Egg Rolls

I have to admit that I don't know any portions, because we just threw the ingredients together. Add as much or as little of everything as you like. I don't think you can mess these up. Just make sure not to add too much hoisin, otherwise the filling will be too liquidy.

tofu, cut into strips
garlic
carrots, julienned
napa cabbage, chopped
green onions, sliced thinly
hoisin sauce
egg roll wrappers

1. In a medium-sized skillet, heat a bit of oil over medium heat. Add tofu and brown slightly. Add garlic and carrots,; saute until slighlty softened. Add cabbage and continue to saute until the cabbage wilts slightly. Stir in green onions and hoisin sauce. Take off the heat and let cool slightly.
2. Working with one egg roll wrapper at a time, place filling in the center of wrapper. Fold in the bottom, the two sides, and then roll the wrapper over the filling. Place seam side down on a baking sheet.
3. Heat a bit of canola oil in a skillet over medium to medium-high heat. Pan fry the egg rolls until crispy. Serve with hot chile sauce and duck sauce.


Caramelized Onion Bao (Cooking Light, May 2009)

These took a LONG time to make and are absolutely only for the weekends or special occasions, but you will definitely be proud when you bite into the sweet bread and tangy filling.

Filling
1 1/2 tsp. canola oil
6 cups sliced red onion (about 2 medium)
3/4 cup sliced green onions (about 1 bunch)
1/8 tsp. kosher salt
2 Tbs. Chinese black vinegar [we used 1 Tbs. each of balsamic and rice wine vinegars]
2 Tbs. naturally brewed low-sodium soy sauce
1 Tbs. honey
1/4 tsp. five-spice powder
1/8 tsp. freshly ground black pepper

Dough
2 Tbs. sugar
1 package dry yeast (about 2 1/4 tsp.)
3/4 cup plus 2 Tbs. warm water (100 to 110 degrees)
1 tsp. sesame oil
12.4 oz. all-purpose flour, divided (about 2 3/4 cups)
cooking spray

Remaining Ingredients
2 tsp. canola oil, divided
2 cups water, divided

1. To prepare filling, heat 1 1/2 tsp. canola oil in a large Dutch oven over medium-high heat. Add red onion, green onions, and salt to pan; saute 12 minutes or until tender and browned, stirring often. Add vinegar, scraping pan to loosen browned bits. Add soy sauce, honey, five-spice powder, and pepper; cook 2 minutes or until liquid evaporates. Cool to room temperature. Transfer to a bowl; chill 30 minutes.
2. To prepare dough, dissolve sugar and yeast in 3/4 cup plus 2 Tbs. warm water in a medium bowl; let stand 5 minutes. Stir in sesame oil. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 11.25 oz. (about 2 1/2 cups) flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 Tbs. at a time, to prevent dough from sticking to hands (dough will feel sticky). Lightly spray surface of dough with cooking spray; cover and let rest 10 minutes.
3. Divide dough into 8 equal portions, shaping each into a ball. Cover dough balls loosely with plastic wrap, and let rest 5 minutes. Working with one portion at a time (cover remaining portions to prevent drying), flatten dough with hand into a 3-inch circle. Place about 2 1/2 Tbs. onion mixture in center of circle. Bring up sides to cover filling; twist top of dough, and pinch to seal (bun will be very full). Carefully place bun, seam side down, on a baking sheet coated with cooking spray. Repeat procedure with remaining dough balls and onion mixture.
4. Cover buns with plastic wrap; refrigerate, and let rise 2 hours or until slightly puffed (buns will not double in size).
5. Heat 1 tsp. canola oil in a large nonstick skillet over medium-high heat. Arrange 4 buns in a single layer, evenly spaced in pan; cook 2 minutes or until bottoms are crisp and golden brown. Pour 1 cup water into pan, and cover; steam 8 minutes or just until water evaporates. Transfer buns to a plate; cover and keep warm. Wipe pan with paper towels. Repeat with remaining 1 tsp. canola oil, remaining 4 buns, and remaining 1 cup water. Serve warm.


Hot and Sour Soup (The New Moosewood Cookbook, Mollie Katzen)

This wasn't quite as flavorful as I would have hoped a hot and sour soup would have been. I have to say that it did gain flavor as the leftovers continued. We did alter the recipe a little, which may have affected the taste. For instance, we did not use dried Chinese black mushrooms; instead we used shittake mushrooms and vegetable broth. We also added bamboo shoots and some chopped Napa cabbage for crunch. Next time I would definitely try to find the dried mushrooms, hopefully intensifying the flavor at the same time.

1 oz. dried Chinese black mushrooms
8 cups water
3 Tbs. dry sherry or Chinese rice wine
1/4 to 1/3 cup cider vinegar (to taste)
2 Tbs. soy sauce
1 3/4 tsp. salt
1 cake (1/4 lb.) firm tofu, in thin strips
2 Tbs. cornstarch
2 beaten eggs (yolks may be omitted)
6 minced scallions (whites and greens)
1/4 tsp. white pepper (to taste)
Chinese sesame oil (optional)

1. Place the dried mushrooms in a small bowl. Heat 2 (of the 8) cups of water to boiling; pour over the mushrooms. Cover with a plate, and let stand at least 30 minutes. (You can assemble the other ingredients in the meantime.) Drain the mushrooms, squeezing out and saving all the liquid. Slice the mushrooms, removing and discarding the stems.
2. In a kettle or Dutch oven, combine the remaining 6 cups of water, the reserved mushroom-soaking liquid, and the sliced mushrooms. Heat to a gentle boil.
3. Add sherry, vinegar, soy sauce, salt, and tofu. Lower the heat, and let simmer uncovered for about 10 minutes.
4. Place the cornstarch in a small bowl. Measure out about 3/4 cup of the hot soup, and whisk it into the cornstarch. When the cornstarch is dissolved, stir this mixture back into the soup.
5. Drizzle the beaten eggs into the simmering soup, stirring constantly. Add scallions and white pepper. Cook only a few minutes more. Top each serving with a few drops of sesame oil, if desired.

Practically Perfect in Every Way

This weeks' meals have a particular goal: get rid of extras in the fridge! One leftover ingredient from the rice we made last week was coconut milk. We also had some sweet potatoes in the pantry, so I cleverly thought to make a sweet potato soup with coconut milk. The soup uses only a few ingredients and barely takes any time at all. This will definitely be a keeper in our repertoire and I'm already thinking of new versions of the soup (perhaps tomato-coconut soup will be next). I gave some of the soup to my vegan co-worker today, and he gave it the thumbs up, so maybe you should try it too.


Sweet Potato Coconut Soup

4 1/2 cups vegetable broth
1 (14-oz) can coconut milk (I actually used a little bit less because of the rice last week, but a whole can will work perfectly)
2 massive sweet potatoes, cubed
1 Tbs. lime juice
1 jalapeno, minced
1/4 cup cilantro, finely chopped

1. Bring vegetable broth, coconut milk, and sweet potatoes to a simmer. Continue to simmer until the sweet potatoes are tender. With an immersion blender, blend the soup to the desired consistency. We kept some of the sweet potato cubes whole for added texture, but it could be blended until smooth if preferred. If you do not have an immersion blender, blend the soup in batches in a regular blend with the top open and a clean cloth over top to allow steam to escape (this will help in making sure the soup doesn't explode out of the blender).
2. Add the lime juice and jalapeno. When ready to serve stir in most of the cilantro, leaving the rest to garnish. Garnish the bowls of soup with remaining cilantro.

January Comfort

For Christmas my sister gave us beautiful soup crocks and a handful of soup and stew recipes from Moosewood Restaurant. Ever since Christmas day, I've been itching to make one of the delicious recipes, so I finally did. We decided to make the Pepperpot stew, which has a perfectly seasoned combination of potatoes, peppers, and mustard greens. We paired this tasty stew with flaky biscuits to make for a fabulously cozy meal.


Pepperpot Stew (Moosewood Restaurant Soups and Stews Deck)

Eventhough there are quite a few ingredients in this stew, most of them are probably in your pantry already. Plus, all of the preparation steps don't take too long, so this could definitely be made to comfort and soothe even the busiest of people during the week.

2 Tbs. olive oil
1 cup chopped onion
3 garlic cloves, minced or pressed
1 small fresh chile, minced, seeds removed for a milder "hot"
1 cup diced celery
1 tsp. dried thyme
1/2 tsp. ground cinnamon
1 tsp. salt
1 cup diced red bell peppers
1 cup diced green bell peppers
1 cup cubed potatoes (1/2-inch cubes)
4 cups water or stock
1 1/2 cups undrained, canned diced tomatoes (14-oz. can)
1/4 tsp. ground black pepper
1 Tbs. unsulphered molasses
4 cups chopped mustard greens, loosely packed
salt to taste

1. In a nonreactive soup pot on medium heat, warm the oil. Add the onions, garlic, chile, celery, thyme, cinnamon, and salt. Cook, stirring often, for about 10 minutes or until the onions are translucent. Add the bell peppers and potatoes, reduce the heat to low, cover, and cook for 7 to 10 minutes, stirring often, until the bell peppers are just tender.
2. Add the water or stock, the tomatoes with their juice, the black pepper, and the molasses. Cover and cook for about 10 minutes or until all of the vegetables are tender. Add the mustard greens, cover, and cook for 3 to 4 minutes, until just wilted. Add salt to taste.


Featherlight Blue Mountain Biscuits (Moosewood Restaurant Soups and Stews Deck)

2 1/4 cups unbleached white pastry flour or 2 cups all-purpose flour
1 Tbs. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
3/4 cup buttermilk

1. Preheat the oven to 450. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and pour in the oil and buttermilk. Using a fork, stir just until mixed--overmixing will make the biscuits tough.
2. Turn the dough onto a lightly floured surface and gently knead 5 or 6 times, adding more flour if necessary. Pat or roll out the dough to a 1/2-inch thickness. Cut out 10 to 12 rounds with a biscuit cutter or a glass and arrange them on an unoiled baking sheet. When you place the biscuits touching one another, they seem to rise better.
3. Bake on the top shelf of the oven for 10 to 12 minutes, until golden brown. Serve immediately.

A Meal to Warm the Soul

While browsing through some of my cookbooks, I found this recipe for Cottage Cheese-Dill Bread and was immediately intrigued. Adam and I are pretty much obsessed with cottage cheese, always having it in the house. It's getting a little colder here in Oakland, so I figured I would pair this bread with a hearty bean and green tomato-based soup. The bread and the soup turned out perfectly, warming the body and soul, head to toe.

Cottage Cheese-Dill Bread (The New Enchanted Broccoli Forest, Mollie Katzen)

Mollie Katzen suggests eating the bread with a thin spread of cream cheese and cucumber or of raspberry jam. Both are absolutely delicious. Adam and I had several breakfasts of an egg and the bread with raspberry jam.

a little butter or oil for the pan
2 cups unbleached white flour
2 tsp. baking powder
1/2 tsp. baking soda
a scant 1/2 tsp. salt
1 cup cottage cheese
2 eggs
6 Tbs. milk
1/4 cup honey or sugar
4 Tbs. melted butter
3 Tbs. minced fresh dill (or 1 Tbs. dried)

1. Preheat oven to 350. Lightly grease a medium-sized loaf pan.
2. Sift together the flour, baking powder, baking soda, and salt into a medium-large bowl. Make a well in the center.
3. Combine the cottage cheese, eggs, milk, sweetening, and melted butter in a separate bowl and beat well. Add this to the dry ingredients along with the dill, and mix just enough to thoroughly blend. The batter will be fairly stiff.
4. Take your time as you spread it evenly into the prepared pan. Let it bake for 50 minutes, or until a knife inserted all the way into the center comes out clean. Remove from the pan after about 10 minutes, and cool on a rack for another 30 minutes or so before slicing.


Collard and Chickpea Soup

I had originally wanted to make this soup with kale, but there was none to be found at Safeway when I went shopping. So, I settled for collards instead, and the soup turned out wonderfully. Any green you have on hand could be substituted if you don't have any collards available. One of the great things about this soup is that you most likely have all of the ingredients in your pantry or fridge already!

1/2 onion, diced
2 stalks celery, diced
1 (24-oz.) can diced tomatoes
1 (15-oz.) can chickpeas, drained and rinsed
4 cups collard greens, chopped
1 tsp. cumin
1/2 tsp. cinnamon
salt and pepper to taste

1. Saute the onion and celery in olive oil in a medium-large pot on medium heat. When the onion is translucent add the tomatoes and chickpeas. Add approximately 24 oz. of water to the soup. Add the collards and spices; allow greens to wilt and the soup to come to a simmer.
2. Taste the soup and adjust the spices to your liking. Serve piping hot.