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

    17th February 2009

    I got a pan, I got a plan… Roasted Broccoli With Shrimp

    brocshrimp
    Lisa heard rave reviews about this easy one-pan (plus a pot for rice) recipe from a few people in her running group, and it sounded right up our alley. Broccoli is roasted in the oven with a little oil and some spices, and is later joined by shrimp seasoned with chili powder and lemon. Couldn’t be simpler! We served it with some Bhutanese Red Rice.


    Chris says:

    Ha, I love that the most time intensive part of this recipe was the time I spent peeling and deveining the shrimp for ya.

    Lisa says:

    I know, this is super easy. I’ll have to tell them in running group that it was a success.

    Chris says:

    The broccoli is really good — I read a tip one of (the many) blogs that featured this recipe to make sure the broccoli is dry when you roast it, otherwise it may not develop those delicious crispy edge pieces.

    Lisa says:

    We’ll definitely have to make this again… the recipe claims this was four servings, but…

    Chris says:

    Yeah… I could see maybe three… or in our case, two. But really, if you’re gonna get four servings out of this, you’d have to have additional dishes along side.

    Lisa says:

    True. Or maybe we’re pigs.

    Chris says:

    Maybe. I prefer “food hearter”, though. Another thing I like about this is that I only have like 2 dishes to wash.

    Lisa says:

    Yeah it’d be nice if you could make a couple dinners that only used a few dishes, so I’d benefit from that.

    Chris says:

    What, you don’t like the dirty-every-dish-we-have cleanups?

    Lisa says:

    Oh yeah, I just looove those…

    Roasted Broccoli With Shrimp
    2 pounds broccoli, cut into bite-size florets
    4 tbsp extra virgin olive oil
    1 tsp whole coriander seeds
    1 tsp whole cumin seeds
    1 1/2 tsp kosher salt
    1 tsp freshly ground black pepper
    1/8 tsp hot chili powder
    1 lb large shrimp, shelled and deveined
    lemon zest from 1 large lemon

    Lemon wedges, for serving.

    Preheat oven to 425 degrees. In a large bowl, toss the broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
    Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

    2-4 servings

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    posted in Main Dishes | 2 Comments

    29th January 2009

    Broccoli and Tempeh Rice Bowl

    broctempehstirfry

    Tonight’s Vegetarian Week feature comes from the Washington Local and Seasonal Cookbook: tempeh, broccoli, and peppers are quickly stir fried with a sesame-soy marinade and served over a bowl of brown rice. This recipe is really quick to make — the longest part will be waiting for your rice to cook, so get that going right away.


    Lisa says:

    I heart stir-frys. And it looks like you didn’t sneak any chicken broth this time.

    Chris says:

    Totally vegetarian, this one. How do you like the tempeh?

    Lisa says:

    It’s certainly better than seitan… I didn’t like that stuff at all. I think I like tofu the best though…hey, this tempeh has more calories!!!

    Chris says:

    You’re not going to have a tempeh tantrum, are you? It might have more calories, but it’s also less processed than tofu.

    Lisa says:

    No, I’m just sayin’.

    Chris says:

    I wonder how popular this stuff is in Tempe, Arizona.

    Lisa says:

    Do you really? Come on.

    Chris says:

    No, I’m just sayin’.

    Broccoli and Tempeh Rice Bowl
    2 tbsp soy sauce
    1 tbsp Mirin
    2 tbsp miso
    1 tsp sesame oil
    1/4 tsp cornstarch
    2 tsp olive oil
    1 tbsp finely chopped ginger
    2 tsp chopped lemongrass
    2 cloves garlic, minced
    1 package tempeh, cut into 1/4″ strips
    1 head of broccoli, cut into florets
    1/2 red bell pepper, cut into strips
    1/2 yellow bell pepper, cut into strips
    1/4 cup snow peas
    1/4 cup green onions, cut 1/4″ wide
    2 tsp black sesame seeds
    1/4 tsp sea salt
    2 cups hot, cooked brown rice

    In a small bowl, combine the soy sauce, mirin, miso, sesame oil, and cornstarch. Whisk until well blended and set aside.
    Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, and lemongrass and saute for 1 minute or until it just starts to brown. Add the tempeh and saute for 2 minutes, then add teh broccoli, peppers, and snow peas and saute for an additional 2 minutes. Add the reserved marinade and cook for 1 minute, until sauce thickens a bit. Remove from the heat and stir in green onions, sesame seeds, and salt. Serve over rice.

    2-3 Servings

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    posted in Main Dishes, Vegetarian, Washington Local and Seasonal | 3 Comments

    29th May 2008

    Broccoli with Turmeric and Tomatoes

    Broccoli with Turmeric and Tomatoes
    We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had as the main spice/focus of a dish: usually it’s used simply to add color. Not that it didn’t do the same here!

    Chris says:

    I’ll say it again — the recipes in this book are quick indeed.

    Lisa says:

    What are those little discs?

    Chris says:

    Those are the broccoli stems — you cut ‘em like coins… good, eh?

    Lisa says:

    I like the crunch.

    Chris says:

    Me too. I like the leeks in this; I’d almost make that a permanent alteration.

    Lisa says:

    Well we certainly seem to get them often enough in the CSA box…

    Chris says:

    Yeah, it’s kind of comforting… secure. Wait, ha! It’s a –

    Lisa says:

    Please don’t say, “Security Leek”

    Chris says:

    I’ll just go back to eating now.

    Broccoli with Turmeric and Tomatoes
    2 tbsp canola oil
    1 onion, thinly sliced
    1 large leek, thinly sliced
    3/4 tsp turmeric
    1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets
    1 cup drained canned fire-roasted diced tomatoes (yield from 1 15-oz can)
    1/3 cup water
    3/4 tsp salt

    In a large, deep frying pan, heat the oil over medium heat. Add the onions and leeks and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions and leeks are very soft, about 5 minutes longer.
    Stir in the turmeric to coat. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.

    4 Side Servings

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    posted in Quick from Scratch Herbs and Spices, Sides, Vegetarian | 4 Comments

    22nd March 2008

    "Kitchen Sink" Minestrone

    A few nights ago Lisa made one of those perfect-to-use-up-the-CSA-box recipes: this warming soup used just about every vegetable in the kitchen; adding a little pasta and some beans turned it into a great meal.

    Chris says:

    I love recipes like this that have so many vegetables in them…

    Lisa says:

    I know! The great thing about this recipe is that you can basically change the veggies based on what you have in the kitchen.

    Chris says:

    Remember when you used to complain about soups and stews that didn’t have meat in them?

    Lisa says:

    Only because I didn’t think they’d fill me up!

    Chris says:

    That’s what the pasta and beans are doing for ya.

    Lisa says:

    Yep… although it may be time for a meatstravaganza soon.

    Chris says:

    Huzzah!

    “Kitchen Sink” Minestrone
    ————————-
    1 tbsp olive oil
    1 cup chopped onion
    1 cup diagonally sliced carrot
    1 green bell pepper, chopped
    3 cups diced tomato
    2 cups diced peeled butternut squash (about 1 small)
    1/2 cup sliced mushrooms
    1 zucchini, sliced
    2 cups water
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 (16-ounce) cans fat-free, less-sodium chicken broth
    1 (16-ounce) can cannellini beans, rinsed and drained
    2 garlic cloves, minced
    2 cups small broccoli florets
    2 cups thinly sliced collard greens
    1/2 cup uncooked small seashell pasta
    2 teaspoons dried sage
    3/4 teaspoon dried thyme

    Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and bell pepper, and sauté 6 minutes or until onion is tender. Add tomato and next 9 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.

    6-8 Servings

    I’m also submitting this one to Presto Pasta Nights… it’s been a while!

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    posted in Main Dishes | 4 Comments


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