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
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 the onions. 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

Lisa made this excellent vegetarian stir-fry tonight, based on a recipe in the always wonderful Fitness Food. Tofu is cubed and marinated in a mix of sauces and spices, and then quickly stir-fried with a plethora of veggies — we altered the recipe to suit what we had on hand — and thin egg noodles. This one will definitely make it into the regular rotation.

Chris says:

Ooooh, now this is a good stir-fry!

Lisa says:

Of course it’s good, it’s from Fitness Food — I love that book.

Chris says:

This might be one of my favorites — even though it’s meat-free…

Lisa says:

I obviously feel the same way — I inhaled!

Chris says:

You might want to retract that if you ever want to run for President.

Lisa says:

Totally worth it. I’ll even admit to “doing shrooms”, as long as people realize it’s in the context of this dinner. Tofu with Greens & Noodles in ‘08!

Chris says:

Gets my vote!

Tofu with Greens & Noodles
—————————
Marinade
3 tbsp spicy oyster sauce
3 tbsp hoisin sauce
2 tbsp soy sauce
1 1/2 tbsp brown sugar
3 tsp grated ginger
3 cloves garlic, crushed

Stir Fry
10 oz firm tofu, drained and cubed
10 oz dried thin egg noodles
1 tsp canola oil
2 shallots, thinly sliced
1 leek, thinly sliced
2 stalks celery, thinly sliced
1 red bell pepper, seeded and thinly sliced
4 oz green beans, trimmed
4 oz mushrooms, sliced
1 bunch broccolini, trimmed
1/2 cup veggie broth

cilantro leaves to garnish

Combine the marinade ingredients in a non-metallic bowl, add the tofu and gently stir through. Cover and refrigerate for at least 30 minutes.
Cook the noodles according to the package and set aside.
Heat the oil in a large wok. Add the shallots, red pepper, and leeks and stir-fry for 2 minutes, or until lightly softened. Add the rest of the vegetables and broth. Cover and cook for 2-3 minutes, or until the vegetables are just tender, stirring occasionally.
Add the tofu with the marinade and the noodles. Gently combine and stir until heated through. Garnish with the cilantro and serve.

4 Servings

This obviously needs to go to Presto Pasta Nights!

Lisa was at the helm again tonight and chose to make this chowder from The Soup Bible. Pretty self-explanatory, just a nice chunky vegetable soup.

Chris says:

It must still be winter; so many soups!

Lisa says:

They definitely warm you up… I like the creaminess of this one.

Chris says:

Yep, and it was pretty easy to make, right?

Lisa says:

Uh, yeah… you were right here helping.

Chris says:

Yeah well I know that, and you know that, but the people out there reading this sure don’t.

Lisa says:

Riiight… the “people out there”… okay then — “Yes, this was a really easy recipe to make”.

Chris says:

…and it made a bunch — I bet I know what you’re having for lunch tomorrow!

Vegetable and Herb Chowder
————————–
2 TB butter
1 onion, finely chopped
1 leek, finely sliced
1 celery stalk, diced
1 yellow or green bell pepper, seeded and diced
2 TB chopped fresh parsley
1 TB all-purpose flour
5 cups vegetable stock
12 ounces potatoes, diced
a few sprigs of fresh thyme or 1/2 tp dried thyme
1 bay leaf
1 cup young green beans, diagonally sliced
1/2 cup milk
salt and ground black pepper

Melt the butter in a heavy pan and add the onion, leek, celery, bell pepper and parsley. Cover and cook gently over low heat until the vegetables are soft.
Add the flour and stir until well blended. Gradually stir in the stock. Bring the mixture to a boil, stirring frequently.
Add the potatoes, thyme and bay leaf. Simmer, uncovered, for ten minutes.
Add the beans and simmer for a further 10-15 minutes until all the vegetables are tender.
Stir in the milk. Season with salt and pepper. Heat through. Before serving, discard the thyme stalks and bay leaf.

4 Servings

We made this leek soup as a starter dish this week. It was a good way to use up some leftover produce, and we had the rest of the ingredients on hand. I’d recommend adjusting the spices according to your own preferences, the recipe as listed was just a little bland.

Chris says:

Anything to say about this one?

Lisa says:

You mentioned that it was kinda bland, right?

Chris says:

Yeah…

Lisa says:

It was much better after you added those extra spices at the end!

Leek and Tomato Soup
——————–
4 leeks, cut in half lengthwise, then sliced in half moons
1 carrot, shredded
1 tbsp extra virgin olive oil
1 tsp garlic granules
2 tbsp whole wheat flour
4 vegetable stock
1 14.5 oz can diced tomatoes
1/2 tsp tarragon leaf
1/4 tsp fresh ground black pepper
1/4 tsp salt

In a medium pot, saute leeks and carrots in olive oil until tender, about 5 minutes. Add garlic and cook briefly, about 30 seconds, stirring. Add flour and cook about 30 seconds, stirring constantly. Add stock and bring to a boil. Reduce heat and add remaining ingredients. Simmer for about 5 minutes. Adjust seasonings to taste.

Serves 4 as a starter