24th March 2009

    Kale and Roasted Vegetable Soup

    roastedveggiekale

    Visually appealing? Perhaps not so much, but this soup we adapted from Elise’s Simply Recipes was simply delicious. The roasted vegetables give the soup a nice depth, and we always heart kale!  Lisa’s dad had never tried kale before, so this was a good introduction to this superfood.


    Lisa says:

    Yum! This smells really good. Were you putting extra garlic in there?

    Chris says:

    Heck yeah — in addition to the six cloves the recipe called for, I threw in 6 whole roasted garlic cloves at the end. So you might encounter delicious little flavor gobs.

    Seto says:

    There’s 12 cloves of garlic in here? You really can’t taste it; it’s not overpowering at all — what’s hiding it?

    Chris says:

    Maybe the sweetness from the squash? Also, the garlic cloves are roasted so they’re a lot mellower than usual.

    Lisa says:

    Oh, I forgot, you may not like the squash… it’s sweet. What do you think of kale?

    Seto says:

    I like all these ingredients put together this way in the soup; I can’t tell you what I’d think of the kale separately… but this soup is very good! And I noticed it didn’t take a lot of work…

    Chris says:

    It really didn’t. You spend a lot of time waiting for the veggies in the oven, but actual preparation time is pretty short.

    Lisa says:

    I love soups on days like this when it’s cold and rainy outside!

    Chris says:

    From the look of the forecast, we may be having a lot of soup this week…

    Kale and Roasted Vegetable Soup
    3 medium carrots, peeled and quartered lengthwise
    2 large tomatoes, quartered
    1 large onion, cut into 8 wedges
    1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
    6 garlic cloves
    1 tbsp olive oil
    6 cups vegetable broth
    4 cups of finely chopped kale
    2 sprigs fresh oregano
    1 bay leaf
    1 15-oz can of Great Northern white beans, drained

    Preheat oven to 400°F. Drizzle a baking sheet with a little olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
    Place garlic cloves (remove papery skin), tomatoes, and onion in a food processor and puree until smooth. Add the puree and the vegetable broth, the kale, oregano, and bay leaf to a large dutch oven. Bring to a boil, then reduce heat. Simmer uncovered until the kale is tender, about 30 minutes.
    Meanwhile, cut squash and carrots into 1/2 inch pieces; set aside. When kale is tender, add carrots, squash, and the drained beans to soup. Simmer 8 minutes, adding more broth to thin soup if necessary. Season with salt and pepper. Discard oregano and bay leaf.

    6 Servings

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    posted in Main Dishes, Vegetarian | 0 Comments

    23rd March 2009

    Broccoli Lentil Soup with Roasted Pepper Coulis

    brocclentilsoup
    Lisa found this recipe on VeganYumYum, and features a sweet roasted red pepper coulis atop a hearty, savory broccoli and lentil soup. A great quick weeknight meal!

    Chris says:

    Wow, so that seemed easy…

    Lisa says:

    It was totally easy — and it’s delicious! I love the Roasted Pepper “Dave” Coulis-er!

    Chris says:

    Yeah the Coulis-o is pretty rockin’ (rappin’?)… though maybe a little less maple syrup next time? Anyway, I like the way all the flavors come together.

    Lisa says:

    I know what this reminds me of!

    Chris says:

    What?

    Lisa says:

    Split pea soup!

    Chris says:

    Ewww! I don’t like split pea.

    Lisa says:

    Yes you do, I made it for you once and you said you liked it.

    Chris says:

    Hmmm, did I say that?


    Broccoli Lentil Soup with Roasted Pepper Coulis
    Soup:
    2 Cups broccoli, chopped
    1/2 cup shallots, finely chopped
    1/2 cup green Lentils
    1 tsp cumin
    1/4 tsp chili powder
    1 veggie boullion cube
    2 cups water
    3/4 cup soy milk

    Roasted Pepper Coulis
    1 red bell pepper
    1 tbsp tahini
    1 tbsp olive oil
    1 tbsp maple syrup
    1/4 tsp chili powder
    freshly ground black pepper
    1/2 tsp salt

    Pita chips, to garnish

    In a dutch oven, heat a pan over medium-high heat and add vegetable oil to coat the bottom. Add the shallots. Once they start to brown, add the lentils and cumin and stir for a minute or two. Add water, broccoli, and the boullion cube, turn the heat to medium-low and cover. Simmer for about 30 minutes until the lentils are tender but still firm.

    Meanwhile, roast the red pepper over a high flame until blackened (alternatively, coat the pepper with some oil and place under a broiler, turning regularly until blackened and blistered, about 10 minutes). Place the pepper in a closed paper bag for 10-15 minutes until cooled. Brush the charred skin off with a paper towel, then remove the stem, seeds, and cut into quarters. Add the roasted bell pepper and the remaining coulis ingredients into a food processor. Blend well until smooth, and set aside to let the flavors intensify.

    When the soup is ready, use an immersion blender to blend the soup to a smooth consistency: it will be very thick. Add soy milk to thin the soup as desired.

    Place soup in bowls. Add 1/2 of the coulis on top of each bowl of soup and top with pita chips.

    2 Servings

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    posted in Main Dishes, Vegetarian | 4 Comments

    19th March 2009

    “Almost Meatless” Albondigas, or, Oatmeal: It’s What’s For Dinner

    oatmealalbondigas

    This recipe was recently featured on Serious Eats; it comes from a cookbook titled Almost Meatless: Recipes That Are Better for Your Health and the Planet. I’m all for the occasional veggie burger, but make no mistake: these plump, juicy orbs of joy are NOT vegetarian. Rather, ground lamb is supplemented with steel-cut oatmeal to add bulk — the aim of Almost Meatless is not to eliminate meat all together, but to just use less of it. I haven’t yet tried any of the other recipes from this book, but unless this a one-off standout, I certainly look forward to it!


    Lisa says:

    What the — how are these “almost meatless”? Aren’t they made with lamb?

    Chris says:

    Yeah, but only 1/2 a pound in the entire recipe… certainly not “mostly meat”.

    Lisa says:

    Ah, okay. I get it.

    Chris says:

    These are so juicy! I would not have realized that they were made with oatmeal…

    Lisa says:

    Me neither — maybe rice or something, but definitely not oatmeal.

    Chris says:

    These would be awesome for a tapas party; just stick some toothpicks in them and you’re done.

    Lisa says:

    Ooooh, I think we should have one soon!

    “Almost Meatless” Albondigas
    1/2 cup steel-cut oatmeal
    1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish
    4 cloves garlic, minced
    1 chipotle in adobo sauce, finely chopped
    4 teaspoons ground cumin
    2 teaspoons ground coriander
    Kosher salt and freshly ground black pepper
    1/2 lb ground lamb
    2 tsp olive oil
    1 small onion, cut into 1/4-inch dice (about 1 cup)
    1 28-oz can crushed tomatoes
    1 cup water
    Juice from 1 lime

    Mix together the oatmeal, cilantro, half the garlic, the chipotle, 2 teaspoons of the cumin, 1 teaspoon of the coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Use your hands to incorporate the lamb into the mixture, distributing it evenly. Form balls out of tablespoon-size scoops of the mixture and set aside.
    Heat the oil in a Dutch oven over medium-high heat. Add the onion and saute for 5 minutes. Stir in the remaining garlic, cumin, and coriander, cooking for an additional 30 seconds. Add the canned crushed tomatoes and water and stir to combine.
    Bring the sauce to a simmer and add the meatballs. Simmer partially covered for 45 minutes.
    Season the sauce with salt and pepper to taste, squeeze the lime juice over top, and serve with extra chopped cilantro.

    4 Servings

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    posted in Almost Meatless, Appetizers, Main Dishes, Mexican, Spanish | 5 Comments

    8th March 2009

    Mushroom-and-Spinach Stuffed Vegetables and Garlicky Cauliflower

    zukeboats

    As we neared the end of our week, we still had a few different vegetables left over from ye olde CSA box to use up, and these two recipes allowed us to do that without having to go grocery shopping: we pretty much had the rest of the ingredients on hand. The stuffed vegetables were adapted from a recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals; the original uses medium-sized zucchini — we only had a few small ones, but we also had a bell pepper that seemed like it would work well to receive the leftover filling. The cauliflower recipe comes from Fresh Spanish: Over 80 Healthy Spanish Recipes, and has a nice bite to it from the vinegar, garlic, and paprika. Leftovers were easily reheated and tasted great the next day.


    Lisa says:

    I like these tag-team nights.

    Chris says:

    You mean where we’re both cooking?

    Lisa says:

    Yep!

    Chris says:

    Same here. Although I could do without having to do half the dishes… ha!

    Lisa says:

    Hey! Comes with the territory…

    Chris says:

    Anway, good job on the zucchini boats. They’re really good.

    Lisa says:

    I know, I like them! That filling is so delicious with those mushrooms… good idea on using the red pepper to use up the rest of the stuffing.

    Chris says:

    Even if we hadn’t had that pepper, the stuffing wouldn’t have gone to waste; I’m sure we just would have had it on its own.

    Lisa says:

    That’s true… this cauliflower rules by the way.

    Chris says:

    Yeah I love the garlic… we should try this same recipe with broccoli and see how that works.

    Lisa says:

    Yum… I’m sure it would be just as delicious.

    Chris says:

    Guess we’ll see what the CSA fairy brings next time…

    Mushroom-and-Spinach Stuffed Vegetables
    5 small zucchini
    1 medium red bell pepper
    1/2 large onion, minced
    3 garlic cloves minced
    1/2 tsp salt
    1 tsp extra-virgin olive oil
    3 cups chopped portabella mushrooms
    1 tsp dried dill
    1 tbsp dry sherry
    2 tsp soy sauce
    5 oz Spinach
    1 cup cooked brown rice
    Salt and ground black pepper
    3/4 cup tomato juice
    1/2 cup grated fontina cheese

    Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides leave a canoe-shaped shell. Slice the red bell pepper in half lengthwise and remove the inner membranes and seeds. Set aside.
    In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove from heat and set aside.
    Preheat the oven to 350 F. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste.
    Pour the tomato juice evenly around the bottom of an 9×12 inch glass baking dish. Distribute the filling between the zucchini boats and red bell pepper. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
    Uncover and bake for another 5 to 10 minutes, until the tops are browned.

    3-4 Servings

    Garlicky Cauliflower
    1 head of cauliflower, cut into bite-sized florets
    4 tbsp olive oil
    4 garlic cloves, finely chopped
    1 tbsp mild paprika
    2 tbsp white wine vinegar
    salt and freshly ground pepper
    flat leaf parsley, finely chopped

    Bring a large pot of salted water to a boil. Add the cauliflower and cook for 6-8 minutes. Drain and set aside.
    Heat the oil in a large, nonstick skillet. Add the garlic and cook over a medium heat, stirring for 2 minutes. Add the cauliflower, paprika, and vinegar. Season to taste with salt and pepper. Cook over very high heat, stirring, for 3-4 minutes, then remove to a serving platter. Garnish with parsley and serve immediately.

    3-4 Servings

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    posted in Fresh Spanish, Main Dishes, Moosewood Low-Fat Favorites, Sides, Spanish, Vegetarian | 3 Comments

    8th March 2009

    Creamy Potato Kale Soup

    potkalesoup
    We found this easy, tasty recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals. There’s only 1/2 cup of evaporated milk in the final dish, but that little amount gives the soup a nice richness. The kale, green onions, dill, and leeks add eye-catching green highlights to the dish.


    Chris says:

    I hate taking pictures of soup.

    Lisa says:

    What? Why?

    Chris says:

    They never come out looking as appetizing as I hoped… at least stews have some texture to work with.

    Lisa says:

    Well, whatever… you keep worrying about the picture, I’m gonna start eating this soup before it gets cold!

    Chris says:

    I’m done anyway… I love the kale in this soup.

    Lisa says:

    Me too! This broth is really creamy from the pureed potatoes… for being low-fat, it’s actually pretty filling.

    Chris says:

    I think the key to this one is the Dijon; it gives it just a little bit of tang, but it’s not overpowering.

    Lisa says:

    Yeah I wouldn’t have even known it was in there.

    Chris says:

    Mmmm… I’m enjoying this so much that the whole picture thing doesn’t really bother me any more.

    Lisa says:

    See? Don’t worry about it… I’d rather have food that tastes better than it looks than the other way around!

    Creamy Potato Kale Soup
    1 cup finely chopped onions
    2/3 cup finely chopped leeks
    1/2 tsp salt
    1 tbsp canola oil
    4 cups vegetable broth
    4 cups coarsely chopped potatoes
    1/4 tsp ground fennel
    1/2 finely chopped celery
    2 tbsp white wine
    1/2 tsp dried dill
    2 tsp Dijon mustard
    2 tbsp minced scallions
    1 1/2 tbsp minced fresh basil
    1/2 cup evaporated low-fat milk
    1 bunch kale, stems and ribs removed, shredded (about 4 cups loosely packed)
    Salt and ground black pepper to taste
    Squeeze of fresh lemon juice

    In a large dutch oven, sauté the onions, leeks, and salt in the oil on very low heat for about 7 minutes, until tender and translucent. Add the stock and bring it to a boil, then add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes, covered, until the potatoes are tender. Use an immersion blender to puree the soup until smooth. Stir in the mustard, scallions, basil and evaporated low-fat milk.

    In a separate pot, gently boil the kale in just enough water to cover. When the kale is just tender, drain it and stir it into the soup. Add salt and pepper to taste and lemon juice. Reheat the soup until it is very hot, but not boiling.

    4 Servings

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    posted in Main Dishes, Moosewood Low-Fat Favorites, Vegetarian | 3 Comments


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