This one is for Kathy!
Ingredients:
3 tbs olive oil
2-3 garlic cloves
1 red chili pepper, chopped finely
1 tsp cumin seeds
1 lb of cooked squash (pumpkin, acorn or butternut)
1 tbs brown sugar
1 1/2 cups of vegetable stock
1 tsp of lemon juice
1 can of coconut milk
salt and pepper to taste
chopped cilantro
Heat olive oil in a heavy bottomed pan. Cook the chili pepper, garlic and cumin seeds, stirring often for about 2 mins. Add the squash, sugar and vegetable stock and cook on medium heat for 10-15 minutes.
Once soup is fully heated through, remove from soup from heat and process with an immersion blender until squash is fully pureed. Stir in coconut milk and lemon juice and return to simmer on low heat. One soup is fully warmed, remove soup from heat, and add salt and pepper to taste. Serve with fresh cilantro on top.
Serves about 4.
Saturday, April 02, 2011
Saturday, March 19, 2011
Quick Garbanzo Bean Salad
This recipe came from an adaptation of one in Bon Apetit! It was so super tasty and convenient to make I thought I should share it.
Ingredients:
1 can garbanzo beans, rinsed
1 cup fresh parsley, chopped
2-4 tbs of fresh basil and oregano, chopped (or substitute 1-2 tbs of dried)
2 tbs olive oil
Juice from 1/2 fresh lemon
1 inch piece of hard Parmesan, shredded in medium chunks
Dressing- Mix to taste
minced garlic
dijon mustard
olive oil
finely minced onion or shallots
salt
Mix all ingredients together into a bowl and enjoy!! I am serving this one tonight with some roasted beets and linguini with califlower in white wine reduction sauce with dried cranberries and chilis! Yum!
This should make enough for 3-4 small sides or two main dish salads.
Ingredients:
1 can garbanzo beans, rinsed
1 cup fresh parsley, chopped
2-4 tbs of fresh basil and oregano, chopped (or substitute 1-2 tbs of dried)
2 tbs olive oil
Juice from 1/2 fresh lemon
1 inch piece of hard Parmesan, shredded in medium chunks
Dressing- Mix to taste
minced garlic
dijon mustard
olive oil
finely minced onion or shallots
salt
Mix all ingredients together into a bowl and enjoy!! I am serving this one tonight with some roasted beets and linguini with califlower in white wine reduction sauce with dried cranberries and chilis! Yum!
This should make enough for 3-4 small sides or two main dish salads.
Smoky Split Pea Soup
It was really poopy out the other night and so I was inspired to make this tasty soup. It turned out really great!
Ingredients:
-1 pound of applewood smoked natural turkey or ham bacon (the ethical stuff)- to make vegetarian you can omit and add olive oil and liquid smoke
-1 medium red onion, chopped
-2 cups of split peas
-8 cups of water
-2-3 stalks of celery, chopped
-1 leek, chopped
-2 boullion cubes
-1 ancho chili, chopped
-salt and pepper to taste
-1-2 tbs butter or olive oil
-2-3 garlic cloves
In large heavy bottomed soup pot, add chopped bacon and cook on medium heat until lightly browned but not crisp.
Add split peas and water. Stir. Cover and allow to cook for one hour.
In a separate cast iron pan, heat your butter or oil and add onions cooking 3-4 minutes until slightly translucent. Add garlic, celery and leeks and turn heat to low. Cook 20-30 minutes on low heat, stirring to keep from sticking and adding additional oil/butter as needed.
Once peas have been cooking about one hour, add contents of skillet to pot. Also add boullion and chili. Continue to simmer, covered for another hour or so, until the soup is fully incorporated and has a nice thick pea soup consistency. Add salt and pepper to taste.
Serve with toasty garlic bread!!
This should make enough soup for 4-6 people.
Ingredients:
-1 pound of applewood smoked natural turkey or ham bacon (the ethical stuff)- to make vegetarian you can omit and add olive oil and liquid smoke
-1 medium red onion, chopped
-2 cups of split peas
-8 cups of water
-2-3 stalks of celery, chopped
-1 leek, chopped
-2 boullion cubes
-1 ancho chili, chopped
-salt and pepper to taste
-1-2 tbs butter or olive oil
-2-3 garlic cloves
In large heavy bottomed soup pot, add chopped bacon and cook on medium heat until lightly browned but not crisp.
Add split peas and water. Stir. Cover and allow to cook for one hour.
In a separate cast iron pan, heat your butter or oil and add onions cooking 3-4 minutes until slightly translucent. Add garlic, celery and leeks and turn heat to low. Cook 20-30 minutes on low heat, stirring to keep from sticking and adding additional oil/butter as needed.
Once peas have been cooking about one hour, add contents of skillet to pot. Also add boullion and chili. Continue to simmer, covered for another hour or so, until the soup is fully incorporated and has a nice thick pea soup consistency. Add salt and pepper to taste.
Serve with toasty garlic bread!!
This should make enough soup for 4-6 people.
Name Change- AGAIN
Sorry folks.... We decided to change the name of our blog back to its original moniker!
We will keep posting all sorts of delicious recipes! However, since we are soon making the move out to the old East Coast of the USA for me to attend law school in the fall, we wanted to start blogging our adventures outside the kitchen again as well!
We hope you continue to enjoy our blog- recipes, adventures and all!
Lots of Love,
Alletta and Ryan
We will keep posting all sorts of delicious recipes! However, since we are soon making the move out to the old East Coast of the USA for me to attend law school in the fall, we wanted to start blogging our adventures outside the kitchen again as well!
We hope you continue to enjoy our blog- recipes, adventures and all!
Lots of Love,
Alletta and Ryan
Tuesday, February 01, 2011
Parsnip and Pear Soup with Arugula
This is a fabulous soup that we made the other night to use up these monster sized parsnips and delicious ripe pears that came in our veggie box. It was great on a winter evening, but would also be a fantastic main dish served chilled in the summer! You can easily omit the half and half to make this a vegan dish.
Ingredients:
1/2 white or red onion, chopped
1 medium turnip, peeled and chopped
1 extra large (or 2 medium sized) parsnips, peeled and chopped
1 medium golden beet, peeled and chopped
1 tbs of olive oil
4-6 cups vegetable broth (plus 1-2 cups more)
1/2 cup of dry white wine
6 cloves of sprouted garlic, chopped (tops and roots included- if you don't have sprouted garlic use 2 cloves of regular garlic + 2 tbs of chives)
dash of Braggs seasoning
salt and course ground black pepper to taste
2 ripe pears, peeled and cubed
1/2 cup half and half (or substitute 1 percent milk to make a lighter version)
1-2 handfuls of fresh arugula
In a heavy soup pot, heat the olive oil and cook the onions for 1-2 minutes on medium high heat until they begin to brown. Then add the garlic and turn the heat down, cooking mixture 2-3 minutes longer until the onions become translucent.
Add the chopped root vegetables (parsnips, beet and turnip) and stir until fully coated with onions and oil mixture. Turn heat up again and cook another 5 mins, stirring occasionally so that vegetables begin to brown but do not burn.
Add the white wine and turn down the heat to simmer. Cook the vegetables on medium low heat, adding broth as needed to keep from them sticking on the bottom, until they are fully soft and pierce easily with a fork. This should take about 30 mins. Add the remaining broth (3-4 cups) to mixture and remove it from the heat. Let the soup cool slightly.
Using a food processor or immersion blender, begin to puree the soup so that all the chunks of vegetables are gone. Add pears and half & half and process the soup further until it is fully pureed. If needed, add extra vegetable broth as needed to achieve a thinner soup-like consistency (if it looks like like baby food it is too thick). Add salt, pepper and Braggs to taste.
Serve the soup in bowls with a handful of fresh arugula and lots of cracked pepper on top. A hot loaf of crusty bread makes it a meal!
This recipe should serve about 4 people as a main dish.
Wednesday, January 05, 2011
Garlicky Udon and tofu soup
Delicious!!! This one was one of those spur of the moment meals that came out so tasty we just had to blog it!
Ingredients:
1 pound of tofu, sliced into chunks
1 package of Udon noodles (uncooked)
6 cups of water (to cook noodles)
8 cups of water (for broth)
4 heaping tbs of miso paste
1/2 onion, chopped
1/2 head of cauliflower, chopped
1 cup mushrooms, sliced
3 cloves garlic, crushed
1 tsp chili flakes
1-2 handfuls of fresh spinach, washed and stems removed
2 tbs of olive oil
Tofu Marinade:
Mixture of 1/2 water and 1/2 low sodium soy sauce
4 cloves garlic, crushed
Place the tofu slices in a dish and cover with marinade mixture. Place in refrigerator and leave to soak from 30 mins to overnight.
Remove tofu from marinade and place in the oven under the broiler on low heat, turning once so that the tofu becomes slightly browned on both sides.
While tofu is cooking, heat the water in two pots, one for noodles and one for broth. Once the noodle pot is boiling, add the Udon and cook for 13 mins or so, until the noodles are fully softened.
In a big fry pan heat the oil and add onions, garlic and cauliflower. Cook on medium heat, stirring often. After 5-10 minutes, once the cauliflower is begins to soften, add the mushrooms and turn the heat down to low.
In the broth pot, add miso paste and some of the tofu marinade mixture to taste until a rich broth is created. Stir well so that miso is fully dissolved.
Add onion and cauliflower mixture to the soup pot and add chili flakes to taste.
Once noodles are fully cooked, rinse with cold water and strain. Place single servings of noodles in the bottom of large bowls. Add a handful of fresh spinach, 2-3 slices of tofu, and ladle soup mixture on top until bowl is filled and dig in!
This recipe should make enough for about 3-4 people (depending on how hungry).
Ingredients:
1 pound of tofu, sliced into chunks
1 package of Udon noodles (uncooked)
6 cups of water (to cook noodles)
8 cups of water (for broth)
4 heaping tbs of miso paste
1/2 onion, chopped
1/2 head of cauliflower, chopped
1 cup mushrooms, sliced
3 cloves garlic, crushed
1 tsp chili flakes
1-2 handfuls of fresh spinach, washed and stems removed
2 tbs of olive oil
Tofu Marinade:
Mixture of 1/2 water and 1/2 low sodium soy sauce
4 cloves garlic, crushed
Place the tofu slices in a dish and cover with marinade mixture. Place in refrigerator and leave to soak from 30 mins to overnight.
Remove tofu from marinade and place in the oven under the broiler on low heat, turning once so that the tofu becomes slightly browned on both sides.
While tofu is cooking, heat the water in two pots, one for noodles and one for broth. Once the noodle pot is boiling, add the Udon and cook for 13 mins or so, until the noodles are fully softened.
In a big fry pan heat the oil and add onions, garlic and cauliflower. Cook on medium heat, stirring often. After 5-10 minutes, once the cauliflower is begins to soften, add the mushrooms and turn the heat down to low.
In the broth pot, add miso paste and some of the tofu marinade mixture to taste until a rich broth is created. Stir well so that miso is fully dissolved.
Add onion and cauliflower mixture to the soup pot and add chili flakes to taste.
Once noodles are fully cooked, rinse with cold water and strain. Place single servings of noodles in the bottom of large bowls. Add a handful of fresh spinach, 2-3 slices of tofu, and ladle soup mixture on top until bowl is filled and dig in!
This recipe should make enough for about 3-4 people (depending on how hungry).
Thursday, December 02, 2010
Sauerkraut with potatoes, veg sausage and brussel sprouts
My apologies for the long delay in posts! I October and November were crazy busy with law school applications, a trip to the East Coast (to visit schools) and then the holidays! Hopefully I will get back on track with the new year approaching.
This recipe is very simple and easy to make-- I am posting it per the request of a friend at work, Justin Aida. The method of making the brussel sprouts came from my friend Hadley who is a kitchen diva herself.
Ingredients:
I jar (16oz) of sauerkraut
3-4 potatoes, skinned and cubed (or if you use Yukon Gold or Red potatoes you can leave the skin on).
1 package of vegetarian sausage of your choice, sliced (I prefer a spicy kielbasa type)
1/2 medium onion, sliced
1 pound of fresh brussel sprouts
2 medium shallots, finely sliced
2 Tbs of apple cider vinegar
2-4 tbs of olive oil
Salt and pepper to taste (I like to use Alderwood smoked salt for this dish)
Add sauerkraut (with liquid in jar) and potatoes to a heavy pot and turn heat to medium. Cook, stirring occasionally until the potatoes are fully cooked (pierce easily with a fork).
When potatoes are almost done, heat 2 tbs of olive oil in a heavy frying pan and add onions. Turn heat to low and cook, stirring often until they begin to become translucent. Add the sausage and continue to cook until the pieces are brown and beginning to crisp. Once done, add sausage and onion mix to sauerkraut and potatoes and stir.
Separately, heat remaining olive oil in another heavy pan (cast iron is best) and add shallots. Cook 1-2 minutes until softened. Add brussel sprouts and continue cooking, stirring often until sprouts become a very bright green and begin to carmelize. Add vinegar and continue to cook and stir until sprouts are beginning to brown but still slightly crisp (2-4 minutes). Be careful not to overcook the sprouts so that they end up pale and soggy.
Serve sauerkraut mixture and sprouts together in a big bowl and enjoy! Last time we made this, we had some garlic brushetta on the side which was a killer combo. This makes a great leftover for lunch the next day, as is, or as a modified ruben sandwich. Yum!
Serves about 4-5.
This recipe is very simple and easy to make-- I am posting it per the request of a friend at work, Justin Aida. The method of making the brussel sprouts came from my friend Hadley who is a kitchen diva herself.
Ingredients:
I jar (16oz) of sauerkraut
3-4 potatoes, skinned and cubed (or if you use Yukon Gold or Red potatoes you can leave the skin on).
1 package of vegetarian sausage of your choice, sliced (I prefer a spicy kielbasa type)
1/2 medium onion, sliced
1 pound of fresh brussel sprouts
2 medium shallots, finely sliced
2 Tbs of apple cider vinegar
2-4 tbs of olive oil
Salt and pepper to taste (I like to use Alderwood smoked salt for this dish)
Add sauerkraut (with liquid in jar) and potatoes to a heavy pot and turn heat to medium. Cook, stirring occasionally until the potatoes are fully cooked (pierce easily with a fork).
When potatoes are almost done, heat 2 tbs of olive oil in a heavy frying pan and add onions. Turn heat to low and cook, stirring often until they begin to become translucent. Add the sausage and continue to cook until the pieces are brown and beginning to crisp. Once done, add sausage and onion mix to sauerkraut and potatoes and stir.
Separately, heat remaining olive oil in another heavy pan (cast iron is best) and add shallots. Cook 1-2 minutes until softened. Add brussel sprouts and continue cooking, stirring often until sprouts become a very bright green and begin to carmelize. Add vinegar and continue to cook and stir until sprouts are beginning to brown but still slightly crisp (2-4 minutes). Be careful not to overcook the sprouts so that they end up pale and soggy.
Serve sauerkraut mixture and sprouts together in a big bowl and enjoy! Last time we made this, we had some garlic brushetta on the side which was a killer combo. This makes a great leftover for lunch the next day, as is, or as a modified ruben sandwich. Yum!
Serves about 4-5.
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