I love homemade soup, especially as the weather gets colder. To that end, here are six yummy vegetarian soups to help you through the day, including Fresh Tomato Soup and Spicy Peanut Soup with Sweet Potato and Kale. Enjoy!
CURRIED CAULIFLOWER SOUP
This comes from Martha Rose Schulman in The New York Times cooking e-mail. Martha wrote, “It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.” Yield: 6 to 8 servings; Time: 45 minutes.
This was featured in “Vegetable Soups, Smooth and Hearty” and can be viewed online here.
Note: This recipe originally called for 2 quarts water, vegetable stock or chicken stock. I left the chicken stock out, for obvious reasons.
Ingredients
1 tablespoon canola oil
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons finely chopped ginger
2 teaspoons curry powder
2 teaspoons cumin seeds, ground
2 pounds cauliflower (1 medium head), roughly chopped
1 russet potato, peeled and diced, or 1/2 cup rice
2 quarts water or vegetable stock
Salt to taste
Freshly ground pepper
Chopped cilantro for garnish
Preparation
Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.
Tip
Advance preparation: You can make this a day ahead, but you may have to thin it out with a little water or stock when you reheat.
CURRIED CAULIFLOWER SOUP
This recipe is from the January 2009 issue of Vegetarian Times, and begins, “This soup's secret ingredient—an apple—lends a touch of tangy sweetness that complements the curry’s spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-cauliflower-soup/.
Ingredients
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
1 Tbs. curry powder
1 clove garlic, sliced (1 tsp.)
1 large head cauliflower, chopped into 1-inch pieces (6 cups)
4 cups low-sodium vegetable broth
1 tsp. honey or agave nectar
1 tsp. rice wine vinegar
Directions
Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.
nutritional information Per Serving: Calories: 104; Protein: 2 g; Total Fat: 5 g; Saturated Fat: 0.5 g; Carbohydrates: 14 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 4 g; Sugar: 8 g; Gluten-Free
FIVE BEAN SOUP
This is from Eden Foods. Serves 10. Prep Time 10 minutes. Cook Time 40 minutes.
Ingredients
2 Tbs Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1 medium onion, diced
1/4 C celery, diced
1/2 C carrots, diced
3 Tbs barley, rinsed
3 C water
1 can Eden Organic Pinto Beans
1 can Eden Organic Black Beans
1 can Eden Organic Kidney Beans
1 can Eden Organic Navy Beans
1 can Eden Organic Garbanzo Beams
1 C sweet corn, fresh or frozen
1 can Eden Organic Diced Tomatoes with Roasted Onion
1/2 tsp dried basil
1-1/2 tsp crushed bay leaf
1 tsp Eden Sea Salt – French Celtic
Directions
Heat oil in soup pot, sauté garlic & onion until onion is translucent. Add water, celery, carrot & barley, beans, corn, tomatoes & herbs. Add salt, cover & simmer 30 minutes. Serve.
FRESH TOMATO SOUP
This comes from Stephanie Gallagher, who wrote for the Spruce Eats. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
6 cups chopped fresh tomatoes (any kind)
1 medium onion, sliced
3 cloves garlic, minced
1 quart vegetable brothbroth
kosher salt and freshly-ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
3-4 tablespoons balsamic vinegar
1-3 teaspoons sugar
chopped fresh basil (for garnish)
Preparation
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.
SLOW-COOKER VEGETABLE MINESTRONE SOUP
This is from EatingWell (originally from Diabetic Living Magazine, Winter 2019), and begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."
Active Time: 30 mins; Total Time: 6 hrs 30 mins; Servings: 8; Serving Size: 2 cups soup and 1-1/2 tablespoons cheese
To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.
Ingredients
4 large carrots, peeled and chopped
3 stalks celery, chopped
1 small red onion, chopped
3 cloves garlic, minced
2 cups fresh green beans, trimmed and cut into 2-inch pieces
2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
6 cups no-sodium-added vegetable broth, such as Kitchen Basics
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper
1 large zucchini, chopped
4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
1/2 cup freshly grated Parmesan cheese
Directions
Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1-1/2 tablespoons Parmesan.
SPICY PEANUT SOUP WITH SWEET POTATO & KALE
This is from Lindsay, whose blog, Pinch of Yum is fantastic. (Hint: If you'd like to check it out, and I really, really think you should, feel free to do that now. I'll wait...or you can check it out after looking at today's recipes. But seriously, check it out!!!)
Anyway, this recipe starts out, "Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS."
Total Time: 35 minutes; Yield: 5-6 (about 1-1/2 cups per serving)
Note: The total time will change if you decide to use your slow cooker, which I'm planning to do sometime in the next couple of days. I'm always looking for recipes that convert well to a slow cooker, for a variety of reasons.
To view this yummy recipe online (as well as to read everything Linsay wrote about this recipe), go to https://pinchofyum.com/sweet-potato-peanut-soup.
Ingredients
2 tablespoons olive oil
half an onion, diced
1 jalapeno, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
one 14-ounce can fire roasted tomatoes
one 14-ounce can light coconut milk
2 cups water
1 teaspoon salt
1 teaspoon curry and/or turmeric
1/2 cup chopped peanuts
1/4 cup peanut butter
1–2 cups kale, stems removed, chopped
Instructions
Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.
Notes
Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!
Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Donezo! Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork. If you’re doing Sugar Free January with us, this is an excellent recipe that has natural sweetness and nutritious fats to keep you full. I like to dip into this with some seedy crackers – you can find our product recommendations on this post.
One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale, jalapeño, coconut milk, cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots. If you want a legit West African version of that soup, here are two sources – a blog post, and a video.
Showing posts with label Fresh Tomato Soup. Show all posts
Showing posts with label Fresh Tomato Soup. Show all posts
Wednesday, November 15, 2023
Monday, February 13, 2017
Monday Recipes
Here are six recipes to help you start off the week. Enjoy!
ROASTED CARROT AND RED LENTIL RAGOUT
This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.”
Yield: 6 servings; Time: 1 hour 15 minutes.
This was featured in “Food; Simmer Down” and can be viewed online here. Also, check out Melissa Clark’s guide, titled “How to Cook Beans” to help with the cooking process.
Note: The recipe originally called for chicken stock. I've replaced that with vegetable stock.
Ingredients
1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups vegetable stock
Preparation
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
FRESH TOMATO SOUP
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.
To view this online, click here.
Note: This recipe originally called for vegetable or chicken broth. Since this is a vegetarian blog, I've omitted the chicken broth and am leaving it as only the vegetable broth.
Ingredients
6 cups chopped fresh tomatoes (any kind)
1 medium onion, sliced
3 cloves garlic, minced
1 quart vegetable broth broth
kosher salt and freshly-ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
3-4 tablespoons balsamic vinegar
1-3 teaspoons sugar
chopped fresh basil (for garnish)
Preparation
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.
SOFT GINGER COOKIES
This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.
To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.
3/4 cup hot coffee
1 cup chopped, pitted dates
1/2 teaspoon baking soda
2 eggs at room temperature
1/4 cup organic blackstrap molasses
1 1/2 cups organic spelt flour or whole-wheat flour
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped crystallized ginger
1/4 cup turbinado sugar
Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.
Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g
MARINATED CUCUMBER SALAD
Servings: 5
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/4.shtml
Ingredients
1/2 cup Italian dressing (low-calorie)
1/8 teaspoon pepper
1 medium cucumber, peeled and thinly sliced
1/4 cup radishes, thinly sliced
2 tablespoons fresh parsley, chopped
Directions
Combine Italian dressing and pepper in a medium bowl; stir well.
Add cucumber, onion, radishes, and parsley.
Toss gently to coat.
Cover and marinate in refrigerator for at least 4 hours.
Serve salad and enjoy.
Nutritional Information Per Serving: Calories: 21; Protein: Trace g; Fat: Trace g; Sodium: 5 mg; Cholesterol: 0 mg; Carbohydrates: 4 g; Exchanges: Free
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
ROASTED CARROT AND RED LENTIL RAGOUT
This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.”
Yield: 6 servings; Time: 1 hour 15 minutes.
This was featured in “Food; Simmer Down” and can be viewed online here. Also, check out Melissa Clark’s guide, titled “How to Cook Beans” to help with the cooking process.
Note: The recipe originally called for chicken stock. I've replaced that with vegetable stock.
Ingredients
1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups vegetable stock
Preparation
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
FRESH TOMATO SOUP
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.
To view this online, click here.
Note: This recipe originally called for vegetable or chicken broth. Since this is a vegetarian blog, I've omitted the chicken broth and am leaving it as only the vegetable broth.
Ingredients
6 cups chopped fresh tomatoes (any kind)
1 medium onion, sliced
3 cloves garlic, minced
1 quart vegetable broth broth
kosher salt and freshly-ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
3-4 tablespoons balsamic vinegar
1-3 teaspoons sugar
chopped fresh basil (for garnish)
Preparation
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.
SOFT GINGER COOKIES
This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.
To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.
3/4 cup hot coffee
1 cup chopped, pitted dates
1/2 teaspoon baking soda
2 eggs at room temperature
1/4 cup organic blackstrap molasses
1 1/2 cups organic spelt flour or whole-wheat flour
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped crystallized ginger
1/4 cup turbinado sugar
Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.
Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g
MARINATED CUCUMBER SALAD
Servings: 5
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/4.shtml
Ingredients
1/2 cup Italian dressing (low-calorie)
1/8 teaspoon pepper
1 medium cucumber, peeled and thinly sliced
1/4 cup radishes, thinly sliced
2 tablespoons fresh parsley, chopped
Directions
Combine Italian dressing and pepper in a medium bowl; stir well.
Add cucumber, onion, radishes, and parsley.
Toss gently to coat.
Cover and marinate in refrigerator for at least 4 hours.
Serve salad and enjoy.
Nutritional Information Per Serving: Calories: 21; Protein: Trace g; Fat: Trace g; Sodium: 5 mg; Cholesterol: 0 mg; Carbohydrates: 4 g; Exchanges: Free
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
Friday, February 10, 2017
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through this chilly weekend. Enjoy!
VEGETARIAN CHILI
This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes
To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.
Ingredients
4 ribs celery, chopped
4 cloves garlic, minced
2 large onions, chopped
2 large green bell peppers, chopped
2 cans (14.5 ounces each) diced tomatoes, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
2 cups frozen whole kernel corn
1 can (4 ounces) chopped green chiles
1 cup salsa
1 cup low-sodium tomato or vegetable juice
1 1/2 cups reduced-sodium beef broth
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground smoked paprika
Directions
Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.
Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.
BLACK BEAN VEGETARIAN CHILI WITH SWEET POTATO
This is from Jolinda Hackett, About.com’s Vegetarian Food expert. For this one, Jolinda wrote, “I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite homemade chili recipe!” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 3-4 servings (though it ends “Makes 5 servings of homemade black bean chili.”)
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 small onion, diced
2 small sweet potatoes, peeled and chopped
2 medium carrots, sliced
1/2 red bell pepper, chopped (optional)
2 tbsp olive oil
1 15 ounce can black beans (or a little less than two cups, if you're cooking them fresh)
1 15 ounce can diced tomatoes or tomato sauce
1/2 cup vegetable broth
1 tbsp chili powder
1 tsp cumin
1/2 tsp cayenne (or to taste)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Preparation
Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.
Reduce heat to medium low, and add remaining ingredients, stirring to combine well.
Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
FRESH TOMATO SOUP
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.
To view this online, click here.
Note: This recipe originally called for vegetable or chicken broth. Since this is a vegetarian blog, I've omitted the chicken broth and am leaving it as only the vegetable broth.
Ingredients
6 cups chopped fresh tomatoes (any kind)
1 medium onion, sliced
3 cloves garlic, minced
1 quart vegetable broth broth
kosher salt and freshly-ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
3-4 tablespoons balsamic vinegar
1-3 teaspoons sugar
chopped fresh basil (for garnish)
Preparation
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.
7-LAYER MEATLESS TORTILLA PIE
Tortillas without meat? Yes, most assuredly! This yummy recipe is from FamilyTime.com, and begins, “Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, but into wedges and served.” Prep time: 20 minutes; Cooking time: 40 minutes; Serves: 6 servings (1 wedge each)
To view this online, click here.
Ingredients
2 cans (about 15 ounces each), pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder, or 1 clove garlic, minced
2 tablespoons choped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortillas (8-inch)
8 ounces Shredded Cheddar cheese (about 2 cups)
Directions
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to with 1/2-inch of the edge. Top with 1/4 cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remainning pinto bean mixture. Cover with aluminum foil.
Bake at 400 degrees for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and spring with additional cilantro, if desired.
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes." The recipe originally called for chicken broth, but I changed it to vegetable broth to make it vegetarian.
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Vegetable Broth (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
VEGETARIAN CHILI
This comes from Ken Stross in Runner’s World. It begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes
To view this online, go to http://www.runnersworld.com/recipes/vegetarian-chili.
Ingredients
4 ribs celery, chopped
4 cloves garlic, minced
2 large onions, chopped
2 large green bell peppers, chopped
2 cans (14.5 ounces each) diced tomatoes, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
2 cups frozen whole kernel corn
1 can (4 ounces) chopped green chiles
1 cup salsa
1 cup low-sodium tomato or vegetable juice
1 1/2 cups reduced-sodium beef broth
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground smoked paprika
Directions
Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.
Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.
BLACK BEAN VEGETARIAN CHILI WITH SWEET POTATO
This is from Jolinda Hackett, About.com’s Vegetarian Food expert. For this one, Jolinda wrote, “I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite homemade chili recipe!” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 3-4 servings (though it ends “Makes 5 servings of homemade black bean chili.”)
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 small onion, diced
2 small sweet potatoes, peeled and chopped
2 medium carrots, sliced
1/2 red bell pepper, chopped (optional)
2 tbsp olive oil
1 15 ounce can black beans (or a little less than two cups, if you're cooking them fresh)
1 15 ounce can diced tomatoes or tomato sauce
1/2 cup vegetable broth
1 tbsp chili powder
1 tsp cumin
1/2 tsp cayenne (or to taste)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Preparation
Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.
Reduce heat to medium low, and add remaining ingredients, stirring to combine well.
Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
FRESH TOMATO SOUP
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.
To view this online, click here.
Note: This recipe originally called for vegetable or chicken broth. Since this is a vegetarian blog, I've omitted the chicken broth and am leaving it as only the vegetable broth.
Ingredients
6 cups chopped fresh tomatoes (any kind)
1 medium onion, sliced
3 cloves garlic, minced
1 quart vegetable broth broth
kosher salt and freshly-ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
3-4 tablespoons balsamic vinegar
1-3 teaspoons sugar
chopped fresh basil (for garnish)
Preparation
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.
7-LAYER MEATLESS TORTILLA PIE
Tortillas without meat? Yes, most assuredly! This yummy recipe is from FamilyTime.com, and begins, “Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, but into wedges and served.” Prep time: 20 minutes; Cooking time: 40 minutes; Serves: 6 servings (1 wedge each)
To view this online, click here.
Ingredients
2 cans (about 15 ounces each), pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder, or 1 clove garlic, minced
2 tablespoons choped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortillas (8-inch)
8 ounces Shredded Cheddar cheese (about 2 cups)
Directions
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to with 1/2-inch of the edge. Top with 1/4 cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remainning pinto bean mixture. Cover with aluminum foil.
Bake at 400 degrees for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and spring with additional cilantro, if desired.
CREAMY IRISH POTATO SOUP
This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes." The recipe originally called for chicken broth, but I changed it to vegetable broth to make it vegetarian.
Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)
Ingredients
2 tablespoons butter
4 medium green onion, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Vegetable Broth (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Directions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
Friday, February 3, 2017
Friday Recipes
It's finally Friday! Here are six recipes to help you through the weekend. Enjoy!
BASIC TOMATO SAUCE
This was in the October 2016 issue Runner's World. Makes 1 quart. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
This recipe begins, “Using the whole tomato, but squeezing out some of the juice, makes it just right.”
Ingredients
5 lb. tomatoes
1 clove garlic, peeled
1 tsp. salt
Leaves from 1 sprig fresh basil
1 Tbsp. extra virgin olive oil
Instructions
Cut out any brown spots from the tomatoes, core, halve through the equator, and gently squeeze the juice from the tomatoes. (Don’t squeeze too hard; you still want a bit of juice in there.) Working in batches, place the tomatoes in a food processor or blender with the garlic, salt, and basil and process to combine. If you prefer a chunky tomato sauce, simply cut the tomatoes into quarters and roughly mash with a potato masher. In a large saucepan, heat the oil over medium heat. Add the tomato pulp, stir, and reduce the heat to low. Simmer, stirring occasionally, for 2 hours, until the sauce has reached your desired consistency. Pour the hot sauce into wide-mouthed glass jars, leaving 1 inch of space at the top for the sauce to expand. Let the jars cool before you put them in the freezer to freeze for up to 10 months (be sure to label and date them!). Makes 1 quart.
Nutrition Information: Calories per 1/2-cup serving: 67; Protein: 3 g; Carbs: 11 g; Fiber: 3 g; Sugar: 7 g; Total fat: 2 g; Saturated fat: 0 g; Sodium: 305 mg
SUPERHERO MUFFINS
This snack recipe is from the September 2016 issue of Runner's World, page 79, and begins, “Butter is rich in fat-soluble vitamins A, E, and K, essential for calcium absorption.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients
2 cups almond meal
1 cup old-fashioned rolled oats
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. fine sea salt
1/2 cup chopped walnuts
1/2 cup raisins, chopped dates, or chocolate chips (optional)
3 eggs, beaten
1 cup grated zucchini
1 cup grated carrots
6 Tbsp. unsalted butter, melted
1/2 cup dark amber maple syrup
1 tsp. vanilla extract
Instructions
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, plus raisins, dates, or chocolate chips if using.
In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes. Makes 12 muffins.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
PreparationSet a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
HAWAIIAN-STYLE SWEET-AND-SOUR ROASTED PINEAPPLE AND BELL PEPPERS
This comes from Vegetarian Times and starts, “This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, top with 1 cup of roasted cashews and serve it over steamed rice.” Serves 6.
To view this online, click here.
Ingredients:
3 cups cubed fresh pineapple
1 medium red bell pepper, cubed (1 1/2 cups)
1 medium red onion, cut into thin wedges (1 1/2 cups)
1 Tbs. toasted sesame oil
1 Tbs. vegetable oil
1 Tbs. dark or light brown sugar
1 Tbs. sweetened coconut flakes, optional
Instructions:
Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.
Nutrition Information: Calories: 108; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 3 mg; Fiber: 2 g; Sugar: 12 g
FRESH TOMATO SOUP
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.
To view this online, click here.
The recipe originally called for 1 quart vegetable or chicken broth. I cut out the chicken broth, for obvious reasons.
Ingredients
6 cups chopped fresh tomatoes (any kind)
1 medium onion, sliced
3 cloves garlic, minced
1 quart vegetable broth
kosher salt and freshly-ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
3-4 tablespoons balsamic vinegar
1-3 teaspoons sugar
chopped fresh basil (for garnish)
Preparation
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.
BASIC TOMATO SAUCE
This was in the October 2016 issue Runner's World. Makes 1 quart. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
This recipe begins, “Using the whole tomato, but squeezing out some of the juice, makes it just right.”
Ingredients
5 lb. tomatoes
1 clove garlic, peeled
1 tsp. salt
Leaves from 1 sprig fresh basil
1 Tbsp. extra virgin olive oil
Instructions
Cut out any brown spots from the tomatoes, core, halve through the equator, and gently squeeze the juice from the tomatoes. (Don’t squeeze too hard; you still want a bit of juice in there.) Working in batches, place the tomatoes in a food processor or blender with the garlic, salt, and basil and process to combine. If you prefer a chunky tomato sauce, simply cut the tomatoes into quarters and roughly mash with a potato masher. In a large saucepan, heat the oil over medium heat. Add the tomato pulp, stir, and reduce the heat to low. Simmer, stirring occasionally, for 2 hours, until the sauce has reached your desired consistency. Pour the hot sauce into wide-mouthed glass jars, leaving 1 inch of space at the top for the sauce to expand. Let the jars cool before you put them in the freezer to freeze for up to 10 months (be sure to label and date them!). Makes 1 quart.
Nutrition Information: Calories per 1/2-cup serving: 67; Protein: 3 g; Carbs: 11 g; Fiber: 3 g; Sugar: 7 g; Total fat: 2 g; Saturated fat: 0 g; Sodium: 305 mg
SUPERHERO MUFFINS
This snack recipe is from the September 2016 issue of Runner's World, page 79, and begins, “Butter is rich in fat-soluble vitamins A, E, and K, essential for calcium absorption.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients
2 cups almond meal
1 cup old-fashioned rolled oats
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. fine sea salt
1/2 cup chopped walnuts
1/2 cup raisins, chopped dates, or chocolate chips (optional)
3 eggs, beaten
1 cup grated zucchini
1 cup grated carrots
6 Tbsp. unsalted butter, melted
1/2 cup dark amber maple syrup
1 tsp. vanilla extract
Instructions
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, plus raisins, dates, or chocolate chips if using.
In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes. Makes 12 muffins.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
PreparationSet a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
HAWAIIAN-STYLE SWEET-AND-SOUR ROASTED PINEAPPLE AND BELL PEPPERS
This comes from Vegetarian Times and starts, “This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, top with 1 cup of roasted cashews and serve it over steamed rice.” Serves 6.
To view this online, click here.
Ingredients:
3 cups cubed fresh pineapple
1 medium red bell pepper, cubed (1 1/2 cups)
1 medium red onion, cut into thin wedges (1 1/2 cups)
1 Tbs. toasted sesame oil
1 Tbs. vegetable oil
1 Tbs. dark or light brown sugar
1 Tbs. sweetened coconut flakes, optional
Instructions:
Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.
Nutrition Information: Calories: 108; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 3 mg; Fiber: 2 g; Sugar: 12 g
FRESH TOMATO SOUP
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
6 cups chopped fresh tomatoes (any kind)
1 medium onion, sliced
3 cloves garlic, minced
1 quart vegetable broth
kosher salt and freshly-ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
3-4 tablespoons balsamic vinegar
1-3 teaspoons sugar
chopped fresh basil (for garnish)
Preparation
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.
Thursday, February 2, 2017
Soup's On!
Soup always seems like the perfect food for chilly weather. While it's hardly chilly where I am (though it is a little cool), winter is great for soup. That said, here are six soup recipes to get you through the day. Enjoy!
FRESH TOMATO SOUP
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.
To view this online, click here.
Note: The recipe originally called for 1 quart vegetable or chicken broth. I cut out the chicken broth, for obvious reasons.
Ingredients
6 cups chopped fresh tomatoes (any kind)
1 medium onion, sliced
3 cloves garlic, minced
1 quart vegetable broth
kosher salt and freshly-ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
3-4 tablespoons balsamic vinegar
1-3 teaspoons sugar
chopped fresh basil (for garnish)
Preparation
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.
APPLE RUTABAGA SOUP
This came from Brett Moore, About.com’s Gourmet Food expert. He wrote, “Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.” Prep Time: 15 minutes; Cook Time: 35 minutes
To view this online, click here.
Note: This recipe originally called for "1 quart good chicken stock". I changed it to vegetable stock. I'm also wondering about the heavy cream and butter; those could be exchanged for good vegetarian/vegan equivalents, especially if you're a vegan - something I'm striving to become.
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good vegetable stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
Preparation:
In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
RED LENTIL SOUP WITH LEMON
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.
Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.
Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.
This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.
Ingredients
1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese
Preparation
Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Tip
To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.
FRESH TOMATO SOUP
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes - everything just gets mixed in the blender - and you don't need any cream either.”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings.
To view this online, click here.
Note: The recipe originally called for 1 quart vegetable or chicken broth. I cut out the chicken broth, for obvious reasons.
Ingredients
6 cups chopped fresh tomatoes (any kind)
1 medium onion, sliced
3 cloves garlic, minced
1 quart vegetable broth
kosher salt and freshly-ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
3-4 tablespoons balsamic vinegar
1-3 teaspoons sugar
chopped fresh basil (for garnish)
Preparation
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.
APPLE RUTABAGA SOUP
This came from Brett Moore, About.com’s Gourmet Food expert. He wrote, “Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.” Prep Time: 15 minutes; Cook Time: 35 minutes
To view this online, click here.
Note: This recipe originally called for "1 quart good chicken stock". I changed it to vegetable stock. I'm also wondering about the heavy cream and butter; those could be exchanged for good vegetarian/vegan equivalents, especially if you're a vegan - something I'm striving to become.
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good vegetable stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
Preparation:
In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Note: The recipe originally called for “1 cup well-flavored chicken or vegetable stock”. I've omitted the chicken stock and left it at vegetable stock.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
RED LENTIL SOUP WITH LEMON
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.
Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.
Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.
This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.
Ingredients
1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese
Preparation
Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Tip
To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.
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