Sunday, January 25, 2015

Michael’s Vegan Black Bean and Rice Soup

My husband Michael is a vegan and dinner for the family can be a challenge. Our kids are unapologetic omnivores. They are fine with an occasional vegan meal but it has to be hearty. This soup worked and we all agreed that it could stay on the menu.



Makes a big pot of soup for at least 4 people.

INGREDIENTS:
2 Tbs. olive oil
1 cup diced onion
3 garlic cloves crushed with the back of a knife
1 red large bell pepper diced
1 yellow large bell pepper diced
1 small jalapeno pepper diced
3 medium carrots, peeled and diced
1 tsp. ground cumin
1 tsp. chili powder
6 cups vegetable stock
1 cup brown rice
2 - 15 oz. cans of black beans
1 - 28 oz.  can whole peeled plum tomatoes
salt and pepper to taste
hot sauce or a sprinkle of smoked salt to taste

1 cup chopped fresh cilantro

DIRECTIONS:

Heat olive oil in a large soup pot to medium heat. Add diced onion and garlic. Sauté until translucent. Don’t brown. Add all the peppers and the carrots. Briefly sauté as well.Add the ground cumin, and chili powder. Keep sautéing until very fragrant without browning. Add vegetable stock and brown rice. Bring to a simmer and cook covered for 20 min. Add beans and tomatoes with the liquid. Simmer for another 20 min. until the rice is cooked, stirring frequently. Break up tomatoes with the back of a wooden spoon. 
Remove pot from the stove and ladle soup into bowls. 
Adjust seasoning and add hot sauce or a sprinkle of smoked salt (my choice!) to taste.
Garnish with chopped cilantro and serve.

For the non-vegans add a dollop of Greek yogurt and some grated cheese to each bowl but it really doesn't need it.

Serve with a crusty bread.

Danielle Hanscom, the Maryland broad

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Saturday, January 24, 2015

Kale, Roasted Root Vegetable and Sausage Soup

During the winter, nothing beats a good bowl of soup. I am trying to start the year off right with exercising and following a food plan that is chock-full of vegetables. On some days, I succeed! Finding good, healthy food to cook is far easier for me than finding the time to exercise. This soup fits the bill for upping a vegetable intake. Feel free to substitute the sausage with shredded chicken or ground turkey. It will taste great!

INGREDIENTS


3 Tablespoons Olive Oil
3 carrots, peeled sliced into half inch sections
3 tomatoes, cut into large chunks
2 yellow onions, peeled and cut into chunks
1 small or 1/2 large butternut squash, peeled, seeded, and cut into chunks
4 red potatoes (about 1 pound), cut into chunks
1 turnip, cut into chunks
6 cloves garlic, peeled and finely chopped
Salt & pepper to taste
1 pound Italian or country sausage
2 quarts vegetable stock (set aside 1/4 cup for separate use)
4 cups kale, chopped
2 cups cabbage, chopped
2 teaspoons dried thyme
1 bay leaf
1 can kidney beans
1 can cannellini or great northern
 

DIRECTIONS


Preheat oven to 425 degrees. Microwave the butternut squash for 2 minutes prior to peeling to facilitate cutting and handling the squash.

Place the chunks/cubes of squash, potatoes, carrots, and turnip on a rimmed baking sheet. At one corner of the baking sheet place the tomatoes, garlic and onions. Drizzle all of the vegetables with olive oil and stir to evenly coat with oil. Sprinkle with salt and pepper. Put the pan in the oven, stir occasionally and roast for about 25-30 minutes.

While the vegetables are roasting, cook the sausage in a 10 inch skillet until lightly browned and no visible pink. Drain the fat, and place sausage on a paper towel lined plate. Pour the 2 quarts (less 1/4 cup) of stock into a stock pan, over medium heat. Add the kale, cabbage, bay leaf, and thyme.

When the vegetables are completed roasting, remove the onions, tomatoes and garlic  and place in a food processor. Process until smooth. Pour the tomato mixture into the stock pot. Bring the broth/kale/tomato mixture to a boil. Then reduce heat to low-medium and simmer until the kale is tender, about 20-30 minutes.

Next add the remaining vegetables to the stock pot. Pour the set-aside broth into the baking sheet to scrape and loosen the yummy browned bits from the pan. Pour this liquid into the stock pan.

Add the sausage and beans to the stock pot. Continue to cook for about 15 more minutes until the entire mixture is hot. 

Serves 10.
Lookout Point Lakeside Inn
 http://www.LookoutPointLakesideInn.com
Kristie Rosset
The Arkansas Broad
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Corn Chowder

Come August I'll be complaining about the heat, but right now I am a bit weary of the cold.  Oh, I love winter most of the time.  I love to watch it snow; just don't like shoveling.  And I love the comfort food that I cook in January and February when I need to get warm.  Meat loaf is a favorite, roasted veggies, and who doesn't like scalloped potatoes?  But hearty soups are at the top of the list, too, and corn chowder is probably my all-time, most-often-made preference.  So I grabbed my coffee this morning in my favorite mug and started chopping.

Corn Chowder, steamy hot and ready for consumption!
 

The following is gluten-free, although check the package on the chicken stock.  Not all are free of gluten.  I like shopping at Wegmans because of the selection of organic and gluten-free products.  I know, not all of you are lucky enough to live in the northeast where you have a Wegmans nearby.

INGREDIENTS

2 Tbsp olive oil
2 Tbsp unsalted butter
1 cup chopped onion (I use Vidalia)
1/2 cup chopped celery (about 2 stalks)
4 oz pancetta (or 6 strips of bacon), diced
1 tsp ground cumin
1/2 tsp freshly ground pepper
1 tsp salt (or to taste)
4 cups diced potatoes (about 1/2 inch cubes)
6 cups chicken stock
2 cups half and half
2 16-oz bags of frozen corn



DIRECTIONS

Over medium heat, melt the butter and add olive oil (or use all olive oil if you prefer) in a large stock pot.  Add onions and saute for about 5 minutes, then add celery and cook another 4 - 5 minutes.  Add the diced pancetta and cook until done (about another 5 -7 minutes).  Lower the heat if necessary to be sure the onions don't burn.

Before adding the diced potatoes, add the cumin, pepper and salt and give the onion mixture a good stir.  Add the diced potatoes and chicken stock.  Stir, cover the stock pot with a lid, lower the heat to low, and simmer for about 30 minutes.


When the potatoes are cooked through, add the corn and half and half.  If you prefer, you can substitute whole or 2% milk.  Cook until thoroughly heated (about 10 - 15 minutes).  Just before serving, use an immersion blender to puree the soup (or not if you prefer chunks of potatoes).

Enjoy!  Serves 8.

Kathryn White
http://www.thebeechmont.com
Bed and Breakfast Foodie





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Thursday, January 22, 2015

Sauerkraut Soup

Now, before you think to yourself "what?", let me say that this was the result of leftover night and was one of the best soups I have every made.
I happen to love sauerkraut but don't fix it much any more.   The Inn is big but not big enough to accommodate the smell of pork or kielbasa and sauerkraut cooking.  This soup used both the cabbage and the Polish Sausage but pork would work equally as well.
Here's hoping that you'll give this a try and better yet, really enjoy it!  Get yourself a loaf of nice crusty bread and if you like beer, that is the perfect accompaniment!

 --- INGREDIENTS ---
4 cups sauerkraut (leftover is just fine)
4 cups of good beef stock
1 large onion, chopped
1 Tablespoon butter
1 Tablespoon flour
Kielbasa cut into small slices
Sour cream
Caraway seeds
Salt and pepper

 --- DIRECTIONS ---

Melt butter in a Dutch oven.    When melted, add the chopped onion and cook until transparent.  Add the flour and cook well combining with the onion and butter so as not to have that "flour" taste.
Add beef stock, sauerkraut and kielbasa.  
Stir occasionally and cook until nice and hot.
Season with salt and pepper (easy on the salt!)
Spoon into bowls and top with a dollop of sour cream and sprinkling of caraway seeds if desired.

 --- The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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