Wheatless Wednesday – Creamy Morel Mushroom Soup

by joycevandenbergporterApril 15, 2015

I’m not saying good bye to soup yet. I know it’s spring and the sun is shining but as soon as the sun goes down it gets chilly and soup still seems like the perfect way to get warmed up from the inside out. I love soup and I love mushrooms, hence Creamy Mushroom Soup, however, for a short time in spring, my absolute favorite of mushrooms is available, the coveted morel. Much to my delight they were offered in my weekly CSA box and I clutched them in my hands like a prize. Yet, I was in a quandary of what to make with them. Morels offer so many possibilities and they can turn an ordinary meal into a five star feast. It was a rare drizzly day in California, so soup it was – this time. Spoiler Alert! This won’t be the last you see of morel mushrooms from me this spring…

Morel mushrooms are usually found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and sometimes in our own back yards. After hitting ‘Google University’, of which I am a full time student since starting this blog, I have discovered that morels are a favorite for ‘shroomers’, avid mushroom hunters who take to the woods in spring in search of tasty morels. Apparently people who like to hunt mushrooms are colorful individuals who like to tell tall tales, as I also learned about “SWATS” (Scientific Wild Ass Theories) on how, where, and when to find them which apparently differ from shroomer to shroomer. I personally don’t ‘hunt’ mushrooms even though I have many that pop up in my garden because I don’t trust my ability to identify, and mistakes can have serious consequences. I’m quite happy to get them safely identified with my weekly produce, however, the brave and hearty can learn more about morel mushroom hunting along with a dose of humor from The Great Morel.

This version of mushroom soup derives most of it’s creaminess from a pureed potato and leek mixture rather than heavy cream or other thickeners. I love the extra nutrients that the potatoes provide without the added calories, fat or cholesterol. Carb-fearing folks can be assured that Potatoes are complex carbohydrates which is our main source of energy. They are also a surprisingly good source of vitamin C and potassium, among other nutrients. I also love the delicate flavor of leeks which is more sophisticated than onions but if you don’t have leeks, use onions or shallots. I like to swirl in a half cup of plain yogurt towards the end for extra creaminess but that is purely optional. In the spirit of eating farm to table, I use a yogurt from a local and animal friendly farm, otherwise I would probably use a coconut, almond, soy or any other great plain non-dairy yogurt.

TIPS: Mushroom lovers might like to ramp up the mushroom flavor by adding 1/2 cup dry wild mushrooms(reconstituted in hot water) or 1 cup earthy fresh mushrooms to the leek mixture and then blending along with the potatoes. The longer the soup is allowed to sit, the more flavors will develop. In fact it is better the next day.

CREAMY MOREL MUSHROOM SOUP

2 cups fresh morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt, any kind (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.

While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.

Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to make sure they get soft enough.

Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.

Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine. Yum, look how creamy!

Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften.

Add wine and cook until it has almost entirely evaporated.

Add the morels to the potatoes and bring to a simmer.

Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors develope.

Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.

Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

Creamy Morel Mushroom Soup

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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2 cups morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.
While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.
Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to hasten the process.
Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.
Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine.
Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften. Add wine and cook until it has almost entirely evaporated.
Add the morels to the potatoes and bring to a simmer.
Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors blend.
Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.
Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

Meatless Monday – Spicy Sesame Tofu, Broccoli and Mushrooms

by joycevandenbergporterMarch 23, 2015

Winner Winner Tofu Dinner! Yep, it’s Meatless Monday and we’re going vegan, green and spicy! As they say, we’ve come a long way, baby! When my three boys were little it was hard to get them to eat their veggies, (salads, forget it!) except for frozen peas and broccoli. When I say frozen peas, I mean they liked them best still frozen like little icy pieces of green goodness. That was a favorite snack for them to nibble on when they were in their high chairs waiting for me to make the rest of their dinner. They were so cute, curling their fat little fingers around the tiny peas that would roll around on the tray…And trust me, it couldn’t be easier! Broccoli was also a winner but only acceptable if steamed and served with a mini dish of soy sauce for dipping. Done and done! Now that my youngest is 20, it’s no surprise that we have moved beyond frozen peas and plain veggies. My sons also eat (and enjoy) salads at dinnertime. Will wonders never cease! Those of you parents whose kids aren’t there yet, have faith. It will happen… Meanwhile, frozen peas.

Well this Broccoli Tofu dish is like a grown up version of the kiddie broccoli dipped in soy sauce, with a lot more flavor and a definite kick. The tofu provides ample protein, just make sure you buy organic, non-GMO tofu. Broccoli is rich in fiber and a great source of vitamin C (one cup of cooked broccoli provides as much as an orange) and a host of other essential vitamins, minerals and phytonutrients. Mushrooms are not only delicious, they are the only fruit or vegetable that naturally provides Vitamin D. They are also a good source of B vitamins, iron and antioxidants. So tossed together in one meal, this trio is a nutritional powerhouse. And sesame seeds they’re not just a decoration. They are rich in protein, vitamins and minerals. Did I mention the sauce is so tasty, you’ll consider licking your plate?

Photo Credit: https://knoji.com/the-amazing-curative-properties-of-sesame/

TIPS: I have not mastered the art of wok cooking and timing each vegetable to be done at the same time by pushing the veggies up the side, as the darned things always fall back into the center. I actually use a cast iron pan instead of a wok and I prefer to cook each vegetable separately and then toss them all together at the end with a tasty sauce. If you are better with a wok, feel free to attempt the precision timing thing and disregard the following instructions, however for those that are wok-challenged like me, I swear by my approach. For added flavor (and pizazz) try using both white and black sesame seeds. The sauce can be adjusted for spiciness by adding more or less red pepper flakes.

SPICY SESAME TOFU, BROCCOLI AND MUSHROOMS

1 block extra firm tofu (organic)
1 small bunch broccoli
6-8 mushrooms (any kind – criminy, shitake, etc)
1/4 cup avocado, coconut or other high heat oil
1 large clove garlic, minced
1 scallion, thinly sliced
2 tsp toasted sesame seeds (or 1 1/2 tsp white and 1/2 tsp black)
2 Tbsn soy sauce
2 tsp sesame oil
1 tsp red pepper flakes (more or less to taste)
1 tsp sugar or honey

Remove tofu from container and cut into equal thickness slices, then cut each slice in half and then half again. Place on papertowels in a single layer, put another layer of papertowels on top and place a heavy pan on top to press out the water. Let sit at least 10 minutes.

Combine garlic, scallion, sesame seeds, soy sauce, sesame oil, red pepper flakes and sugar together in a small bowl and set aside.

Cut broccoli into florets.

If your broccoli has nice thick stems, peel and slice them and cut to similar size as florets

Wipe mushrooms with a damp papertowel and slice.

Heat half of oil in a heavy pan or wok and cook tofu on medium high heat until golden on all four sides. Remove tofu to a plate and set aside.

Add a bit more oil and saute broccoli on medium heat about 5 minutes or until softened but still bright green. If the pan gets too dry add water not more oil. Remove from pan and set aside.

Add last bit of oil to pan and saute mushrooms until they lose their water.

Put broccoli back in with mushrooms and toss to combine. Check broccoli for doneness (to your liking)

Add tofu back into the pan. Pour sauce over the top and gently toss. Serve over rice, if desired.

Spicy Sesame Tofu, Broccoli and Mushrooms

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

1 block extra firm tofu (organic)
1 bunch broccoli
8-10 mushrooms (any kind – criminy, shitake, etc)
1/4 cup avocado, coconut or other high heat oil
1 large clove garlic, minced
1 scallion, thinly sliced
2 tsp toasted sesame seeds (or 1 1/2 tsp white and 1/2 tsp black)
2 Tbsn soy sauce
2 tsp sesame oil
1 tsp red pepper flakes (more or less to taste)
1 tsp sugar or honey

Remove tofu from container and cut into equal thickness slices, then cut each slice in half and then half again. Place on papertowels in a single layer, put another layer of papertowels on top and place a heavy pan on top to press out the water. Let sit at least 10 minutes.
Combine garlic, scallion, sesame seeds, soy sauce, sesame oil, red pepper flakes and sugar together in a small bowl and set aside.
Cut broccoli into florets. If your broccoli has nice thick stems, peel and slice them and cut to similar size as florets
Wipe mushrooms with a damp papertowel and slice.
Heat half of oil in a heavy pan or wok and cook tofu on medium high heat until golden on all four sides. Remove tofu to a plate and set aside.
Add a bit more oil and saute broccoli on medium heat about 5 minutes or until softened but still bright green. If the pan gets too dry add water not more oil. Remove from pan and set aside.
Add last bit of oil to pan and saute mushrooms until they lose their water.
Put broccoli back in with mushrooms and toss to combine. Check broccoli for doneness (to your liking)
Add tofu and gently combine.
Pour sauce over the top and gently toss.
Serve over rice, if desired.

Wheatless Wednesday – Butternut Squash and Lentils with Cumin and Lime

by joycevandenbergporterMarch 18, 2015

Here’s a marriage made in heaven! Two of my favorite foods, creamy butternut squash paired with earthy lentils is divine in this dish with shallots, pecans, cumin and lime. Yum! Best of all it’s simple, delicious and good for you. Butternut squash is my favorite of the hard winter squashes and still in season. Butternut squash has a natural sweetness that really shines when brushed with olive oil and roasted, and it is loaded with vitamins and minerals, as evidenced by it’s brilliant orange color.

Lentils are not beans or seeds. They are edible pulses (or legumes) which are a great source of plant protein. They range in color from yellow to black with shades of red, green and brown in between. The most common lentils found in American markets is the brown lentil which is mild and holds it’s shape pretty well after cooking, although it can get mushy if cooked too long. My favorites are the green (French Green Puy Lentils to be specific) and the black (Beluga Lentils) which are prized in the lentil world as they have a nuttier flavor, exquisite colors and hold their shape extremely well. Red lentils are also fairly easy to find. They are probably the sweetest of the lentils but tend to get mushy when cooked and are wonderful for thickening soups and stews. I chose the black lentils for this dish, partially because of the color contrast with the bright orange squash but also because their compact character almost acts as a condiment and compliments the squash without overwhelming it or becoming a soggy mess.

Photo courtesy of http://www.anansana.com

TIPS: Butternut squash is not that hard to peel but if you are looking for a shortcut, many supermarkets offer it already pre-cut. Go for it. That is a big time saver! This recipe calls for about 2 pounds of cut up squash (a large butternut). Supermarket packages of cut up squash are usually 16 to 18 ounces, which is equal to a small squash. This recipe can easily be cut in half to accommodate a smaller amount of squash or to serve only a few people. Any kind of lentils will work except for yellow or red lentils which don’t retain their shape and are better suited to soups and stews.

BUTTERNUT SQUASH AND LENTILS WITH CUMIN AND LIME

1 large butternut squash (about 2 pounds)
2 large shallots
1/4 cup olive oil
1 Tbsn cumin (or more)
1/2 cup pecans or walnuts, roughly chopped
1/2 cup lentils (black, green or brown)
1 Tbsn fresh thyme or 1 tsp Italian Seasoning
salt and pepper to taste
2 Tbsn fresh lime juice (or to taste)

Preheat oven to 425°F. Halve, peel, and seed squash and cut into 1 inch cubes.

Peel and thinly slice garlic and shallots

Pile squash, shallots, garlic and pecans in a shallow baking dish large enough to sit in a single layer. Sprinkle liberally with cumin, salt and pepper. Drizzle with olive oil and toss to combine.

Spread in a single layer and bake in the middle of oven until almost tender, about 25 minutes, tossing gently every 10 minutes or so. If you like your shallots crispy and browned, push them towards the outside of the pan.

While squash mixture is baking, cook lentils according to directions using broth instead of water, if desired. I also like to add a pinch of cumin. Different kinds of lentils require different cooking time and liquid. Don’t overcook or they will fall apart. Lentils should taste cooked but still be slightly al dente and retain their shape.(about 20 minutes, uncovered). Drain any excess liquid and set aside uncovered.

Add lentils to squash mixture. Squeeze lime juice over the top and season with more salt and pepper, if necessary. Toss gently to combine.

Serve warm or at room temperature.

Butternut Squash and Lentils with Cumin and Lime

Servings: 6
Time: 45 minutes
Difficulty: easy
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Preheat oven to 425°F. Halve, peel, and seed squash and cut into 1 inch cubes.
Peel and thinly slice garlic and shallots
Pile squash, shallots, garlic and pecans in a shallow baking dish large enough to sit in a single layer. Sprinkle liberally with cumin, salt and pepper. Drizzle with olive oil and toss to combine.
Spread in a single layer and bake in the middle of oven until almost tender, about 25 minutes, tossing gently every 10 minutes or so. If you like your shallots crispy and browned, push them towards the outside of the pan.
While squash mixture is baking, cook lentils according to directions using broth instead of water, if desired. I also like to add a pinch of cumin. Different kinds of lentils require different cooking time and liquid. Don’t overcook or they will fall apart. Lentils should taste cooked but still be slightly al dente and retain their shape.(about 20 minutes, uncovered). Drain any excess liquid and set aside uncovered.
Add lentils to squash mixture. Squeeze lime juice over the top and season with more salt and pepper, if necessary. Toss gently to combine.
Serve warm or at room temperature.

Meatless Monday – Leek, Potato & Cabbage Soup with Turmeric

by joycevandenbergporterMarch 2, 2015

Do you love rich and creamy soups but wish they didn’t have all the heavy cream (read extra calories)? I am not usually a calorie counter but in general, this is one area where ‘more is not better’. Fear not, there are simple ways to eat deliciously and nutritiously without adding unwanted calories which seem to go directly to the hips without passing GO! This recipe employs a cooking technique that tricks your tastebuds into thinking that the delicible flavors crossing the tongue include creamy deliciousness while in reality it’s vegan, just veggies and broth. Leeks and cabbage are sauteed until soft and then simmered with potatoes in broth and herbs until potatoes are almost falling apart. Then half the soup is blended into a fine puree in a food processor or blender and added back into the soup, which yields a surprisingly creamy consistency without adding any cream, flour or other thickeners. Brilliant! I have used this technique in the past with equal success, particularly in the yummy White Bean and Swiss Chard Soup which is from Gwyneth Paltrow’s book, “It’s All Good”.

My Dad is always asking me where I get the ideas for my recipes. All I can say is that if you are truly interested in a topic, say food, the ideas naturally just come to you. I get cooking inspiration everywhere I go. It helps that I love to read cooking magazines and I own dozens of great cookbooks. I even peruse the local newspapers for recipes. Often, I don’t use the recipe that has caught my eye. Rather it might remind me I better make something with the squash or eggplant sitting on my counter or that I have roasted beets in the refrigerator and I am off onto the next idea. If I use a recipe created by someone else, I give them full credit and a link back to them, if possible. Otherwise, it’s trial and error, and trust me, I have plenty of kitchen fails… This particular recipe was prompted by this week’s Farm Fresh To You CSA box, which, even a month or so later, every Tuesday still feels like a gift from a secret admirer even though I ordered and paid for it. (I know, I’m easily ~~pleased~~ fooled). I opened the box, and pulled out a head of green cabbage, large leek and four bintje potatoes. Hmmm, just what could I do with these? Well, spoiler alert, I already ruined the surprise by posting the photo of this tasty soup.

What, might you ask, are Bintje Potatoes? I had never heard of them before this so had to look them up. They are a large oval-shaped tuber with pale yellow skin and yellow flesh. They are good for boiling, baking, and are particularly good for making french fries and potato chips, although I haven’t tried those yet. Since they are yellower in color than a russet potato, they will make soup that is not as white, especially when adding turmeric and cumin. Any kind of potato will work in this recipe though, so use whatever you have available.

Cabbage may seem like a strange ingredient to put in soup but in reality cabbage becomes sweet when cooked and adds a nice texture in combination with the potatoes. Cabbage is also loaded with fiber and vitamins and minerals including vitamin C, K and vitamin B6 and beneficial phytonutrients. Throw in superstar turmeric and you have a really-good-for-you-soup. Since this recipe only calls for a half head of cabbage, if you are looking for something to do with the other half, or if you are just a cabbage lover, check out the recipe for Roasted Cabbage ‘Steaks’

TIPS: If you like your soup extra smooth and creamy, just puree it all in 2 or 3 batches, clean out the pot and return the puree to the clean pot to reheat. This soup can be eaten plain or topped with various garnishes. My favorites are toasted pepitos (shelled pumpkin seeds), shredded or flaked parmesan and sprigs of fresh thyme. Plain yogurt is also a good topping, especially if you sprinkle it with a bit of cumin. If you have raw shelled pumpkin seeds, you can toast them in a dry pan for several minutes until they are golden and aromatic.

I really liked this soup but don’t take my word for it! I brought a preview of the Leek, Potato and Cabbage Soup, along with a few other goodies, to my amazing friend, Lis, a breast cancer survivor who just finished her first week as Patient #1 in a clinical trial at UCSF. Below is a photo Lis sent to me along with her lovely comment: “Thank you for the absolutely delicious and hearty soup! It fed all of us lunch today. The toasty pumpkin seeds added a nice crunch and the shredded Parmesan gave it a little decadent cheesiness!” – Lis

LEEK, POTATO & CABBAGE SOUP WITH TURMERIC

6 Tbsn coconut oil, olive oil or butter
2 medium or 1 large leeks, white and light green parts, thinly sliced
1/2 head green cabbage
2 garlic cloves, finely chopped
2 large potatoes, peeled and diced
4 cups vegetable broth
1 tsp fresh thyme
1 tsp turmeric
1/2 tsp cumin
½ teaspoon black pepper
salt to taste

Optional toppings: parmesan, toasted pumpkin seeds, plain yogurt, fresh sprigs of thyme

Trim ends of leeks, saving only white and light green part. Slice in half lengthwise and run under water to clean each layer by fanning like a deck of cards. Slice each half horizontally into thin strips.

Saute the leeks in the oil/butter and cook until soft and golden around the edges, 5 to 7 minutes.

Thinly slice or shred cabbage

Add the cabbage and garlic to the leeks and cook, stirring occasionally, about 10 minutes.

Peel and dice potatoes and add them to the vegetable mixture along with broth, 4 cups water and spices except for salt. Bring soup to a simmer and cook, partly covered, until potatoes are very soft, 45 to 50 minutes. Add more water, as needed.

Check for seasoning and add salt and more spices to taste. You can serve chunky like this or process half the soup in a food processor or blender until smooth for a creamier consistency (highly recommended)

Serve plain or topped with parmesan, toasted pumpkin seeds, plain yogurt and fresh thyme.

Leek, Potato & Cabbage Soup with Turmeric

Servings: 4-6
Time: 60-90 minutes
Difficulty: easy
Print

Optional toppings: parmesan, toasted pumpkin seeds, plain yogurt, fresh sprigs of thyme

Trim ends of leeks, saving only white and light green part. Slice in half lengthwise and run under water to clean each layer by fanning like a deck of cards. Slice each half horizontally into thin strips.
Saute the leeks in the oil/butter and cook until soft and golden around the edges, 5 to 7 minutes.
Thinly slice or shred cabbage
Add the cabbage and garlic to the leeks and cook, stirring occasionally, about 10 minutes.
Peel and dice potatoes and add them to the vegetable mixture along with broth, 4 cups water and spices except for salt. Bring soup to a simmer and cook, partly covered, until potatoes are very soft, 45 to 50 minutes. Add more water, as needed.
Check for seasoning and add salt and more spices to taste. You can serve chunky like this or process half the soup in a food processor or blender until smooth for a creamier consistency (highly recommended)
Serve plain or topped with parmesan, toasted pumpkin seeds, plain yogurt and fresh thyme.

Meatless Monday – Eggplant, Kale & Tofu with Black Bean Sauce

by joycevandenbergporterFebruary 16, 2015

Are you a lover or a hater? Tofu gets a bad rap and seems to trigger a love/hate reaction. I am totally a lover, I think it’s delicious and guilt free-just sayin’. Let’s talk about what’s good about tofu besides the obvious – no animals were harmed in the making of my dinner! Tofu is high in protein, low in fat, and naturally cholesterol-free. along with providing a whole slew of healthful nutrients. It is fairly bland in flavor and easily absorbs flavorful sauces and marinades so it’s easy to manipulate in cooking. So why does tofu get a bad rap? Well some people just don’t like the taste and texture but there is controversy beyond the likability aspect. Tofu is a processed soy product, and the verdict is still out on it’s health benefits and risks. For more info click HERE. It’s quite a complicated topic and no one seems to agree. So for now, I will keep making delicious (and guilt free) tofu dishes like this one with eggplant and a yummy black bean sauce.

This dish was a bit hit in my house. Tofu, cooked to crispy perfection, sauteed with eggplant and kale (still the darling of the day) and coated with a tasty spicy black bean sauce. Delicious and ready in less than 30 minutes!

TIPS: Make sure you buy organic tofu. Over 90% of tofu produced in the U.S. is GMO and treated with ‘Roundup” which is a poison and shouldn’t be on your dinner plate. The more liquid you can squeeze out of your tofu, the more flavor can be absorbed.

EGGPLANT, KALE & TOFU WITH BLACK BEAN SAUCE

14 oz firm tofu
2 Tbsn vegetable oil (avocado, coconut or other high heat oil)
1 globe or 2 Japanese eggplants
1/2 bunch (6-7 kale leaves, 0r other bitter green like collards, mustard greens or broccoli rabe)

BLACK BEAN SAUCE
2 Tbsn black bean sauce
1 tsp chili sauce (or paste)
1 tsp honey
1 tsp corn starch
1/2 tsp white or apple cider vinegar
2-3 cloves garlic, finely minced (or 1 tsp garlic paste)
1/4 cup water
1/4 tsp red pepper flakes (optional)

Slice tofu block into 1 inch slices and place on double paper towels. Cover with double paper towels and place a heavy object on top (like a heavy pan or cutting board with canned goods) to press out the water. Let sit at least 10 minutes. Then cut into 1 inch dice. Set aside.

Cut unpeeled eggplant into 1 inch dice. Set aside.

Remove rib from kale (either tearing with your hands or using a sharp knife), then cut into 1-2 inch pieces. Set aside.

In a small bowl whisk together the ingredients for the black bean sauce. Set aside.

Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Add the tofu and cook until light brown, turning each piece over to brown all four sides, about 8-10 minutes. If tofu is sticking add a bit more oil. Remove tofu from pan and set aside.

Add another tablespoon of oil to the pan over medium high heat. Add the eggplant and cook, stirring frequently, until it is soft, about 8-10 minutes. If it sticks or seems to dry, add a few tablespoons of water instead of more oil.

Stir in the kale and cook until it softens, 2-3 minutes.

Pour in the sauce and stir to combine. Fold in the crispy tofu and cook until the sauce is thick and coats the vegetables, about a minute.

Serve with brown rice or noodles.

Eggplant, Kale & Tofu with Black Bean Sauce

Servings: 4
Time: 20 minutes
Difficulty: easy
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Slice tofu block into 1 inch slices and place on double paper towels. Cover with double paper towels and place a heavy object on top (like a heavy pan or cutting board with canned goods) to press out the water. Let sit at least 10 minutes. Then cut into 1 inch dice. Set aside.
Cut unpeeled eggplant into 1 inch dice. Set aside.
Remove rib from kale (either tearing with your hands or using a sharp knife), then cut into 1-2 inch pieces. Set aside.
In a small bowl whisk together the ingredients for the black bean sauce. Set aside.
Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Add the tofu and cook until light brown, turning each piece over to brown all four sides, about 8-10 minutes. If tofu is sticking add a bit more oil. Remove tofu from pan and set aside.
Add another tablespoon of oil to the pan over medium high heat. Add the eggplant and cook, stirring frequently, until it is soft, about 8-10 minutes. If it sticks or seems to dry, add a few tablespoons of water instead of more oil.
Stir in the kale and cook until it softens, 2-3 minutes.
Pour in the sauce and stir to combine. Fold in the crispy tofu and cook until the sauce is thick and coats the vegetables, about a minute.
Serve with brown rice or noodles.

Wheatless Wednesday – Roasted Cabbage ‘Steaks’ with Balsamic and Feta

by joycevandenbergporterFebruary 11, 2015

Think cabbage is boring? Think again. It can be oh-so-exciting! Okay, maybe that was a slight exaggeration but it CAN be the star of your dinner table. How about Cabbage ‘Steaks’? Picture thickly sliced cabbage bathed in olive oil and garlic, roasted to crispy ‘almost burnt’ perfection on the outside and creamy goodness on the inside. Serve plain or drizzle with balsamic vinegar and sprinkle with feta. It tastes like a cross between creamy leeks and brussels sprouts, I flipped them over and the bottoms are even more crispy and caramelly. Mmmm… This is my new favorite way to cook cabbage!

I have had a whole green cabbage sitting by it’s lonesome from last week’s CSA box making me feel guilty every time I open my refrigerator Yes, I know better than to personify my veggies but I’m just a softy. I didn’t know what to do with this lone cabbage. The last time I remember cooking cabbage, other than in a stir-fry was ages ago when I made Corned Beef and Cabbage. I normally use cabbage in slaws or fish tacos but those foods scream ‘summer’ to me and it’s only February. The conundrum is that even though cabbage is available all year long, the best cabbage is in season NOW as the cool temperatures brings out the very best in cruciferous vegetables like cauliflower, broccoli and cabbage which is why you see them piled up at the market right now. So I was overjoyed to come across a recipe for thick slices of cabbage roasted in the oven. aka ‘Cabbage Steaks’ from Everyday Maven. Had To Try And Glad I Did!

ROASTED CABBAGE ‘STEAKS’

1 head green cabbage
3 Tbsn olive oil, plus more for the pan
3-4 large garlic cloves, minced (or garlic paste)
salt and pepper to taste
1-2 Tbsn balsamic vinegar (optional)
1 Tbsn feta, asiago or parmesan (optional)

Pour olive oil into small bowl and add minced garlic or garlic paste. Let sit while you prepare the cabbage.

Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.

Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.

Turn them over and repeat on the other side.

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.

To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.
Roasted Cabbage 'Steaks'
- Servings: 4
- Time: 70 minutes
- Difficulty: easy
- Print
1 head green cabbage
3 Tbsn olive oil, plus more for the pan
3-4 large garlic cloves, minced (or garlic paste)
salt and pepper to taste
1-2 Tbsn balsamic vinegar (optional)
1 Tbsn feta, asiago or parmesan (optional)
- Pour olive oil into small bowl and add minced garlic or garlic paste. Let sit while you prepare the cabbage.
- Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.
- Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.
- Turn them over and repeat on the other side.
- Roast on the middle rack for 30 minutes.
- Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.
- To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.

Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

by joycevandenbergporterFebruary 4, 2015

Is the dinner party dead? One of my goals for this new year is to host a dinner party every month. My husband and I are finding that as ’empty nesters’ we are no longer attending school events where we get to hang out with our friends without any planning on our part,and we just aren’t seeing people that we really like as often. Let’s just say that it takes more of an effort when you have to physically reach out and organize something. In some ways, our schedules are less busy with soccer and lacrosse games, carpools and school events in the distant past. In other ways we are busier than ever. Chairing a school committee segues into a new hobby, like volunteering at WildCare, competing in triathalons or starting a blog about something you enjoy (sound familiar?). There is more time for hikes and hot yoga classes if you are so inclined. Unless you have a Boomerang kid (of which we have had our share) it’s easier to take off and travel. Many of my friends never seem to be around any more. So this is where the dinner parties come in. I’m going with the “You build it they will come” theory. We had a dinner party last weekend, a group of 10 fun people for no specific reason, and hopefully, just the first of many in 2015. January, done and great fun!

Arugula + fennel bulbs + blood orange + red onion+fresh cilantro from my CSA box + oranges from my tree + an avocado and olives from the market = a gorgeous salad for dinner. Along with the Fennel Citrus Salad, I served Maple Bourbon Glazed Salmon, a deliciously easy main course that can serve many people, along with one of my favorite GMD dishes, Black and Wild Rice with Roasted Squash and Pomegranate followed by Bittersweet Chocolate Mousse for dessert. You can click on the links to go directly to those recipes. My guests asked what the trick is to having a successful dinner party without being really stressed out. One friend claims she runs around like a crazy person when she has just a couple of people over. I think she is not alone which is probably why people don’t have very many dinner parties. I think the key is to keep it simple. I like to have only one item that needs my immediate attention during a dinner party. The Fennel Citrus salad and dressing can be made ahead and tossed right before serving. The Black and Wild Rice dish is best served at room temperature so perfect for making ahead.

The Bittersweet Chocolate Mousse is a very easy, no-cook recipe I’ve been making since the 80’s and prepared the day before and put right into small jelly jars so they’re ready to serve. Only the salmon required my attention. It was pre-cut and resting in the glaze needing less than 10 minutes in the oven for a perfect golden finish. Set up a lovely buffet and you’re all set. I used the lovely china from Nana Rosella, my husband’s grandmother, because I like an excuse to use them and I don’t have ten of my regular plates that aren’t chipped, however you could use paper plates and the salad would still be beautiful and delicious, just don’t use plastic forks unless you’re at a picnic. I don’t know anyone that can eat with those dreaded implements. Dinner parties are fun but only if you’re relaxed and enjoying your guests. It’s not really about the food. It’s about the friends…

FENNEL CITRUS SALAD
2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl

Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula

Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds

Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.

Slice avocado in half and then slice horizontally. Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown) but take them out before tossing.

Whisk together the dressing and set aside until you’re ready to serve. Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.

Fennel Citrus Salad with Avocado and Olives

Servings: 4
Time: 15 minutes
Difficulty: easy
Print

2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl
Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula
Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds
Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.
Slice avocado in half and then slice horizontally.
Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown)
Whisk together the dressing and set aside until you’re ready to serve.
Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.

Meatless Monday – Black Bean Chili Con Quinoa

by joycevandenbergporterFebruary 2, 2015

Can we talk about the Superbowl? Or rather I would just like to watch Katy Perry’s Halftime Show again! She and her guests, Missy Elliot and Lenny Kravitz, were fantastic, so fun to watch, even the dancing chessmen and sharks! For those of you who missed the show here is a chance to watch it again – Katy Perry Superbowl Halftime Show. If you thought the Superbowl was about football, guess again. For many of us it’s really about the commercials, halftime show and FOOD! So what did I serve for this great American event? I went with a tried and true crowd favorite, Chili with all the fixin’s. Yum!

Chili without meat is kind of like thick soup, or so I thought…until I tried using red quinoa instead of ground beef. I know it sounds crazy but the quinoa adds a similar texture to chili con carne, unintentionally fooling some of my Superbowl guests. I wasn’t actually trying to pull a fast one on anyone. I thought everyone knew by now that I no longer cook with meat. When I asked my husband how he liked the meatless chili, he said “There is no meat in there?” I declared it a personal victory. There are quinoa chili recipes all over the internet and I was tempted to try one, but in the end I decided to use the chili recipe in my head that I have been using for years and just substitute cooked red quinoa for the more traditional ground beef. Red quinoa makes a good meat substitute, in that it provides a good texture and adds lots of great usable protein (similar to beef), vitamins and minerals so it’s not just adding bulk. In addition, the dark reddish brown color blends in better with the chili beans. I sauteed the cooked quinoa along with the onions and garlic before adding the crushed tomatoes, broth and spices, and then finally the beans. Sauteing the quinoa infuses it with some of the savory flavors of garlic and onion and the olive oil gives it a ‘fattier’ feel. I was surprised at how well this technique worked!

I like to make a ‘Chili Bar’ and stack big and small bowls next to the pot of chili and a row of pre-chopped toppings laid out for easy serving.

TIP: I enjoy soup or chili with lots of saucy juice, but this chili also makes a good taco filling. Just add less of the crushed tomato and let the water or broth evaporate until it’s the right consistency. I used canned beans but, of course, you can use dried beans and let them soak overnight. Then you will need to add them along with the tomatoes and broth and be prepared to cook them for at least an hour.

BLACK BEAN CHILI CON QUINOA

1 cup red quinoa
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or water
1 (28 oz) crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and pepper, to taste
3 (16 oz) cans black beans, drained and rinsed

SUGGESTED TOPPINGS: shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

Rinse and cook quinoa according to directions and set aside.

Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes. Add in garlic and quinoa and saute a few more minutes.

Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes

Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.

Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Black Bean Chili Con Quinoa

Servings: 8
Time: 50 minutes
Difficulty: easy
Print

1 cup red quino
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or chicken broth
1 (28 oz) can crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
3 (15 oz) cans black beans, drained and rinsed
SUGGESTED TOPPINGS: shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

TIP: This chili also makes a good taco filling. Add less crushed tomato and let the water or broth evaporate until it’s the right consistency.

Cook quinoa according to directions and set aside.
Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes.
Add in garlic and quinoa and saute a few more minutes.
Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes
Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.
Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Meatless Monday -Pasta with Fried Lemons, Kale & Chili Flakes

by joycevandenbergporterJanuary 19, 2015

Fried Lemon? Yes, you read correctly. Even the lowly potato is turned from wallflower into the life of the party when fried in oil, so just imagine what frying can do to a crowd pleaser like the lemon! I have a Meyer Lemon tree outside my kitchen door which is exploding with lemons. Most lemon trees have two crops a year, a summer crop and a winter crop which, surprisingly is the larger of the two. The winter crop is right now so lemons should be plentiful and inexpensive. My freak of nature tree, however, has lemons all year around and right now it is so heavily laden with fruit that branches are bending under the weight. Just take a look at this bounty! I can’t even get the whole tree in the photo. It might be time to make some more Limoncello…

It has become a job (a fun one) to figure out how to use all my lemons, and not just sending every visitor home with bags full. So when I see a new way to use lemons, I get excited, especially when the lemon is treated as an actual fruit and not just a flavoring. In fact, lemons are so good for us, we would all do well to include more of them in our diets. A Care2 Article lists 16 health benefits of eating lemons and how they are good for our bodies, beyond the big dose of Vitamin C they provide. Even though lemons are acidic in taste, they are one of the most alkaline-forming foods in our bodies which helps restore our pH balance. Lemons also stimulate our livers and cleanses our bowels, to name only a few benefits of the wonderful lemon. I have seen a couple of recipes lately for fried lemon and after researching the various techniques, I decided to try the method in which thinly sliced lemon wheels are dredged in flour and fried in oil until golden brown and crispy. I was not disappointed. Fried lemons are delicious, a perfect combination of crispy, salty, chewy and tart. They make a great garnish and will elevate even a simple dish into something more elegant. I decided to revamp a favorite but simple recipe that I have done in the past, Garlicky Kale Pasta with Lemon and Parmesan, using the same ingredients but a different technique. This time I fried the lemons into crispy little wheels and sauteed julienned Dino Kale in butter, olive oil, garlic and chili flakes. Tossed together with spaghetti, delicious!

TIPS: If you are not a devout believer in kale, spinach would make a great substitute, just reduce the cooking time or the spinach will get too soft. Meyer lemons are sweeter and less acidic than the typical grocery store lemon, usually the Eureka lemon. It also has a thinner skin and the pith is not so pronounced or bitter, making it perfectly suitable for eating whole, however, Eureka lemons can be used as well. Some recipes suggested blanching the slices first in boiling water and adding a pinch of sugar to the flour before frying to reduce the bitterness, so that is worth a try if you are not using Meyer lemons. Otherwise, add whatever fresh herbs you have available. You can’t go wrong.

PASTA WITH FRIED LEMONS, KALE AND CHILI FLAKES

3-4 lemons (preferably Meyer Lemon)
1/2 pound spaghetti (or other pasta shape)
2 Tbsn extra-virgin olive oil, more for drizzling
2 Tbsn unsalted butter (or use more oil)
5-6 cloves garlic, chopped
1 Tbsn fresh thyme (or 1 tsp dried)
¾ tsp chile flakes, more to taste
1 bunch dino kale or spinach
1/2 cup parmesan cheese (optional)
salt and pepper to taste

Prepare fried lemon (1 or 2 lemons) according to directions below and set aside. Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.

While the pasta is cooking, finely zest 2 of the lemons and set aside.

Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.

Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.

Add kale and saute about five minutes, or until softened.

Toss in pasta and reserved pasta water. If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste. Top with the carmelized lemons and parmesan cheese, if using and garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/4 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
Slice unpeeled lemon into paper-thin slices and remove any seeds.
Heat olive oil in a brimmed skillet on the stove on medium-high until hot.

Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.

Cook for approximately 1 minute on each side until browned. Remove from heat and let cool on a paper towel. They will crisp as they cool.

Serve as a garnish or stir them into pasta or salad

Pasta with Fried Lemon, Kale and Chili Flakes

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Prepare fried lemon (1 or 2 lemons) according to directions below and set aside.
Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.
While the pasta is cooking, finely zest 2 of the lemons and set aside.
Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.
Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.
Add kale and sautee about five minutes, or until softened.
Toss in pasta and reserved pasta water. If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste.
Add the carmelized lemons and parmesan cheese, if using.
Garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
Slice unpeeled lemon into paper-thin slices.
Heat olive oil in a brimmed skillet on the stove on medium-high until hot.
Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.
Cook for approximately 1 minute on each side until browned. Remove from heat and let cool on a paper towel. They will crisp as they cool.
Serve as a garnish or stir them into pasta or salad

Wheatless Wednesday – Coconut Curry Butternut Squash Soup

by joycevandenbergporterJanuary 14, 2015

Craving rich and creamy but not the calories? Would you believe me if I told you that coconut milk is a good diet food? Coconut Milk has gotten a bad reputation for it’s high saturated fat content but that doesn’t mean it will make you gain weight. Research has shown that not having enough fat can make you fat. Crazy, right? The trick is to eat healthy fats like coconut milk and avocado. Fats help us feel satiated so we eat less and feel full longer. In addition, the fats in coconut milk and oil may actually increase our metabolism which increases our bodies’ use of calories. Coconut milk also provides nutrients that support our immune systems and heart health as well as giving us pretty hair and skin, and it tastes delicious too. Win-Win!

Nothing hits the spot on a chilly day like a piping hot bowl of creamy soup. This soup gets it’s creaminess from coconut milk (you knew that was coming), which also adds a subtle but delicious flavor when combined with roasted butternut squash, ginger and red curry paste. I also love using winter squash because each is hiding a little treasure trove inside, their seed stache. Pumpkin seeds get all of the attention, but they aren’t the only squash seeds that can be roasted. Other winter squash seeds like butternut, squash or spaghetti squash can also be roasted. So next time you’re roasting squash, roast the seeds as well and use them as a garnish or as a tasty and nutritious little snack. I roasted mine with olive oil, chili powder, cumin, curry, cayenne pepper and salt but you can use any spices you enjoy. You’ll be addicted!

I also dry toasted unsweetened shredded coconut until it was golden and aromatic to use as a second topping. All I can say is, Wow! I have to admit to going back for more…

TIPS: I think roasting the squash in the skin gives it a richer flavor and it is much easier than peeling it since the skin is so tough, however, if you are pressed for time, you can peel the squash, cut it into chunks (or even buy it from the store pre-cut into cubes which is not a crime) and add it to the onion, garlic mixture along with the vegetable broth. Then follow the recipe from there. You will notice that my CSA squash is the size of a three month old baby! Normally I can fit both halves in the same pan but this behemoth squash required two pans. Don’t skip the step of roasting the seeds. You won’t be disappointed! In fact, you’ll wish there were more…

COCONUT CURRY BUTTERNUT SQUASH SOUP

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Red Curry paste (or curry powder)
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.

While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes. Put in a small serving dish and let cool.

Pick through seeds, if using, and remove any stringy bits. Rinse and dry with paper towels. Let air dry in a single layer on a baking dish. Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.

In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.

Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.

Puree soup with a hand mixer or in a food processor until silky smooth. You may have to do it in batches.

Serve garnished with toasted coconut and roasted squash seeds.

Coconut Curry Butternut Squash Soup

Servings: 8
Time: 90 minutes
Difficulty: medium
Print

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Thai Red Curry paste, more if you like it hotter
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes. Put in a small serving dish and let cool.
Pick through seeds, if using, and remove any stringy bits. Rinse and dry with paper towels. Let air dry in a single layer on a baking dish. Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.
In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.
Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.
Puree soup with a hand mixer or in a food processor until silky smooth. You may have to do it in batches.
Serve garnished with toasted coconut and roasted squash seeds.

Roasted Winter Squash Seeds

Servings: 1 cup
Time: 30 minutes
Difficulty: easy
Print

1 cup raw squash seeds
1 Tbsn oil (olive, coconut or avocado)
1 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp cayenne pepper (optional)

Separate the seeds from the pulp, place in a colander and rinse thoroughly. Spread them out in an even layer to air dry. Seeds roast better when they are completely dry.
Preheat oven to 300 degrees. Drizzle seeds with oil and sprinkle with spices. Toss to combine and spread in a single layer on a glass baking dish or a cookie sheet lined with aluminum foil. Bake, stirring occasionally, for 15-20 minutes or until seeds are golden brown. If seeds aren’t browning, increase oven temperature to 325 or 350 degrees but check every few minutes.

Meatless Monday – Spicy Tofu with Sauteed Greens

by joycevandenbergporterJanuary 12, 2015

Calling all tofu lovers! This one is for you… Even if you’re not a big fan of tofu, this might change your mind. The tofu is crispy on the outside, creamy on the inside, nestling in a bed of gingery greens and topped with a spicy Asian chili sauce. Yum! I’m still making my way through my CSA box which is proving to be a fun ‘job’. I wanted to use the beautiful bok choy as well as the gorgeous beet greens that I clipped off of the beets I roasted for yesterday’s salad. When you buy beets with the greens, it’s kind of like getting two for one (or eating your cake and having it too!). Beet greens are delicious and full of precious vitamins so don’t throw them away! Use the beets for one dish and the beet greens in another. If you are interested in roasting beets check out this recipe for Roasted Beet Salad with Ripe Peaches and Goat Cheese which gives easy directions for roasting beets. The salad can be seasonally adjusted or to suite your tastes.

I remembered making a really delicious Crispy Glazed Tofu and Bok Choy that I was tempted to make again because everyone liked it so much, but in the theme of New Year/New Ideas decided to give it a bit of a makeover using what I have on hand. My favorite way to cook = a little bit from memory + fresh veggies available + pantry magic + weather outside. I actually think looking out my window determines a lot about what I decide to make for dinner. These days I’m craving warm, spicy and comfort foods because it’s so chilly outside. Soon enough, I will be yearning for cooling salads and refreshing drinks on the patio.

TIPS: If you don’t have beet greens handy, or you don’t like beets, substitute any somewhat bitter green like mustard, kale, chard or collards. The length of cooking time will be determined by the coarseness of the greens. Broccolini is a great substitute for bok choy, just check for doneness by slicing a bit of stem off one end to taste before removing from the pan. I like to make my own sauces but it’s not really necessary, as there are really good ones available. The one below uses an Asian Chili Paste, garlic and ginger which I was really happy with but you can play around with what is available in your pantry.

SPICY TOFU WITH SAUTEED GREENS

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale, collard or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
1/4 cup soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.

Combine sauce ingredients in a small saucepan (except red pepper flakes) and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.

Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.

Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.

Cut greens into 2 inch strips, keeping any rough stems separate.

Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.

Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.

Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.

Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Spicy Tofu with Sauteed Greens

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
2 Tbsn soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.
Combine sauce ingredients (except for red pepper flakes) in a small saucepan and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.
Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.
Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.
Cut greens into 2 inch strips, keeping rough stems separate.
Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.
Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.
Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.
Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Meatless Monday – Savory Lentil and Brown Rice Pilaf

by joycevandenbergporterDecember 22, 2014

Savory Lentils and Brown Rice Pilaf was born out of pure laziness, coupled with my love for lentils and savory/spicy food. It was raining and I didn’t want to battle the Christmas shoppers for parking or stand in line to purchase ingredients which I would then have to lug home and turn into dinner. If you find the ‘dinner question’ to be an ordeal every day, how about an easy alternative? Look no further than your pantry for commonly stocked items like, rice and lentils. throw in a few dried spices and dinner is on the table. Easy peasy! Your pantry not very well stocked? Well there is a simple solution to that; Stock it! Your world becomes a lot easier if you can make dinner without having to do that last minute grocery store run, especially in the winter when gardens are not as prolific and fresh produce is harder to find.

If you’re not sure what to stock in your pantry, consider the non perishable foods that you eat regularly; pasta, beans, olive oil, vinegar, tomato sauce, chopped tomatoes, rice and other grains, broth or boullion. I like to throw in some specialty items like canned hearts of palm or artichoke hearts which help transcend an otherwise boring salad into something special. If you bake at all, include flour, sugar, salt, your favorite spices, and cooking oil. You will also want to keep ingredients that you use frequently on hand that are perishable but can last days or weeks on your counter like fresh onions, garlic, tomatoes, potatoes and other root vegetables. Don’t forget to use your freezer as an extension of your pantry (and not just for ice cream). Mine is stocked with nuts and frozen vegetables. Your pantry should reflect the kinds of foods you like to eat. If you like Italian food, you should have a supply of pasta, tomatoes and Italian herbs like basil and oregano. If you like Mediterranean food, stock your pantry with grains and legumes plus spices like cumin, ginger and allspice. If are a list person or just beginning to stock a kitchen pantry, check out this List of Basic Pantry Ingredients from Basic Cooking to get yourself started.

Otherwise start shopping in your own pantry! Perhaps you want to start with this yummy but healthy ‘one pot’ recipe…

TIPS: Lentils are a wonderful addition to any meal. You can add to salads, soups or stews. Red and yellow lentils are softer and best for soups and stews. If you want the lentil to hold it’s shape, use the firmer green or black lentils. The regular brown lentils will work too but will cook faster (get soft and split), so I would add those in after 10 minutes or so. I have listed the spices as 1 or 2 teaspoons, depending on how much spice you like. The kind of broth you use will also determine how much additional salt and spice you need. I would recommend adding 1 teaspoon of the spices when you add the broth, stir to combine and taste. Then add salt and more spice to your taste.

SAVORY LENTIL AND BROWN RICE PILAF

1 Tbsn sesame oil (or olive oil)
1 medium onion, diced
4-5 cloves garlic, minced
1 cup long grained brown rice
1 cup lentils (preferably green or black firm lentils)
1-2 tsp allspice
1-2 tsp curry powder
1-2 tsp turmeric
1-2 tsp ginger powder
1/2-1 tsp black pepper
1/4 tsp cayenne pepper (or more to taste)
6 cups vegetable broth
salt to taste
2 cups frozen peas, thawed
1/2 cup pistachios, shelled (optional)
1/2 cup raisins, purple or golden (optional)

Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic. Add lentils and stir to coat.

Add water and the smaller amount of spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes.

Remove from heat and let stand 5 to 10 minutes.

Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Savory Lentil and Brown Rice Pilaf

Servings: 6
Time: 45 minutes
Difficulty: easy
Print

Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic.
Add lentils and stir to coat.
Add water and spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Meatless Monday – Pasta Puttanesca with Roasted Eggplant

by joycevandenbergporterDecember 15, 2014

Spaghetti alla puttanesca translates literally as “spaghetti of the whore” in Italian. I’m sure there are many stories as to how this dish got it’s ‘flavorful’ name and who gets the full credit for it’s creation, but I’m not going to go there. I’m only going to suggest that maybe this combination of tangy olives, salty capers, sweet tomatoes, fragrant garlic and aromatic fresh basil all whirled around in a good olive oil is so delicious that it is ‘sinful’. Puttanesca is a classic Southern Italian sauce that is very versatile. It is great on any kind of pasta, drizzled over creamy polenta, or even on toasted bread or crostini as an appetizer. I opted to add eggplant, as I just happened to have a nice fat one sitting on my counter, and I wanted to make it a little more filling as a main course. Roasting the eggplant first gives it a nice creamy texture that blends nicely with the sauce. I also fried the capers, as I had seen in a Vegetarian Times recipe, which makes them crispy and gives the dish an additional pop of flavor.

This pasta is not only delicious, it’s full of gorgeous colors and makes a pretty presentation. Best of all, it takes less than 30 minutes! I served it the other night to an assortment of non-vegetarian friends and family, who loved it and went back for more. I always take that as a sign that they weren’t just being polite – not that my family has held out on me in the past. They are my biggest fans and also my harshest critics. Not everything makes it past my ‘food screeners’ to GMD. This one, however, was a crowd favorite! With all these wonderful ingredients, it’s hard to go wrong…

TIPS: You can make a more traditional Puttanesca sauce and leave out the eggplant, if you are so inclined. I happen to love eggplant but I know not everyone is a fan. If you can’t find cherry tomatoes or other good fresh tomatoes this time of year, use a can of chopped tomatoes. If you are pressed for time, you can skip salting the eggplant before roasting. You can also skip the roasting if you are really in a hurry, and add diced eggplant in before the tomatoes. The texture will be different but should still taste pretty good. Additionally, the capers do not need to be fried if you prefer them in their original state.

PASTA PUTTANESCA WITH ROASTED EGGPLANT

1 small globe eggplant
1 Tbs. olive oil
2 Tbn. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes
3/4 cup fresh basil leaves
¼ cup pitted Kalamata olives
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.

Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool.

Roughly chop eggplant or slice into strips and set aside. Slice olives in half and cherry tomatoes in halves or quarters. Slice basil into julienne strips.

Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.

Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.

Stir in tomatoes, and saute for 5 minutes, or until slightly soft

Remove from heat and stir in eggplant, half of basil and olives.

Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.

Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Pasta Puttanesca with Roasted Eggplant

Servings: 4
Time: 25 minutes
Difficulty: easy
Print

1 small globe eggplant
1 Tbs. olive oil
2 Tbs. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes, halved
1 cup fresh basil leaves, thinly sliced
¼ cup pitted Kalamata olives, sliced in half
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.
Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool. Roughly chop or slice into strips and set aside.
Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.
Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.
Stir in tomatoes, and saute for 5 minutes, or until slightly soft
Remove from heat and stir in eggplant, half of basil and olives.
Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.
Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Wheatless Wednesday – Vegetarian Tom Kha Soup

by joycevandenbergporterDecember 3, 2014

Time for soup… It’s raining! Our parched flowers and trees are enjoying a much-needed drink of water but for those of us indoors, the weather is gray and gloomy. Throw in with last night’s storm which was quite a doozy, complete with lightning and thunder, also known as nature’s fireworks, and just like that, winter is here. I think the only remedy for this wet weather is a hot and spicy bowl of soup to warm us up from the inside out. Over the last couple of weeks I have travelled from warm and sunny California to unseasonably cold and rainy Virginia, on to warm and balmy Exuma and Florida, then crisp and snowy Maine before coming back to a wet and gray California. Perhaps my laptop dislikes airports and so many changes of venue because it died. I first lost my mouse but not the touch screen (thankfully) but then, in complete protest, my laptop went on strike, refusing to go on. So my last three posts (including this one) have been on borrowed computers, which means I’m back to the dark ages of figuring out how to upload photos and use my widgets so be forgiving. I’m staying put for a while and hopefully, after a visit with a computer technician, my laptop will forgive me so we can get back to work.

Last night, at the beginning of the storm, I decided to make a vegetarian Tom Kha soup, which is one of my son, Eric’s specialties. Tom Kha Gai, the most traditional of Thai soups, is made of chicken (Gai) cooked (Tom) in coconut milk which has been infused with galangal (Kha), lemongrass, and often, kaffir lime leaves. There are other versions of tom kha but these seem to be the most common; made with seafood (tom kha thale), mushrooms (tom kha het), pork (tom kha mu) and tofu (tom kha taohu). Now you’ll think of me next time you’re looking at a Thai menu. I wanted to make a vegetarian version, so I substituted mushrooms for the chicken which technically makes this soup Tom Kha Het, however, if you want a boost of protein, you can also add cubes of extra firm tofu and then you will be eating Tom Kha Taohu. This particular recipe, as are most of Eric’s recipes, is not written down anywhere and resides as memories of past soups in his head (like mother like son). So, knowing the basic ingredients, we went to work and came up with a delicious and fairly easy Tom Kha Het which is easy to adapt to what you have on hand.

TIP: I used the last of the cayenne peppers which I collected from my drenched and bedraggled garden. They were pretty waterlogged and not as spicy as I would have liked, so I added two dried bird’s eye peppers (which can be found in supermarkets in the Asian food aisle) which I crushed with my wooden spoon before adding to give it the proper kick. The galangal root, lemon grass and hot peppers are added to infuse the broth with flavor so make sure you let it simmer long enough for the flavors to develop. In slicing the galangal root and lemon grass, slice them in large pieces to make it easier for the diner to pick out, as they are very woody and not really eaten. You can also strain them out before serving but I think they add character. Only the truly fearless eat the hot peppers (unless you slice them into thin circles). If you want them hotter, slice each one down the middle but still leave intact. If you can’t find galangal substitute fresh ginger root. There is no good substitute for lemongrass but sometimes it’s available as a paste or spice. For a vegan version, omit the fish sauce. I added baby corn to add fullness to the soup but it can be omitted or substituted with any vegetable that sounds good to you. Serve with cilantro, a squeeze of fresh lime juice and Sriracha for additional kick.

VEGETARIAN TOM KHA

2 16 oz cans coconut milk
3-4 cups vegetable broth (depending on desired thickness)
1 stalk lemongrass Use only the bottom white part (about 6 inches of the stalk part) and discard the woody grass part. With a flat edge, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.
4-5 slices of fresh galangal or gingerroot (about a 1 inch piece)
1 yellow onion
1 red serrano or jalapeno pepper (thinly sliced) or5-6 tiny whole cayenne or other small red pepper (or dried bird’s eye peppers)
1-2 cups mushrooms (button, baby bella or cremini)
1 cup whole baby corn(optional)
1 Tbsp fish sauce (optional)
1-2 fresh limes (1 – 2 Tbsn to taste)
1 Tbsn sugar
1/2 tsp salt (more or less depending on the saltiness of the broth)
Cilantro and Sriracha (optional)

Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.

In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened. Add the galangal, lemon grass and hot peppers and saute a few more minutes.

Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.

Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Vegetarian Tom Kha

Servings: 4-6
Time: 45minutes
Difficulty: easy
Print

Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.
In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened.
Add the galangal, lemon grass and hot peppers and saute a few more minutes.
Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.
Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Wheatless Wednesday – Butternut Squash and Potato Soup with Crispy Fried Sage

by joycevandenbergporterNovember 5, 2014

The restorative powers of soup are legendary. Curing a cold with chicken soup is one of the original ‘old wives tales’. Regardless of the lack of science behind the power of soup to make us feel better, I am a big believer. Soup is also a great way to use up random vegetables that have seen better days but are still lurking in your refrigerator bin. Just dice them up and cook them in a pot of broth with a few herbs and spices and (unless you’re making the broth from scratch) in a surprisingly short time you are rewarded with a steaming pot of rich and flavorful soup. I had some leftover butternut squash, which I simmered with onion, garlic, potato and garbanzo beans until soft. Then I stirred in a couple of handfuls of power greens. Yum! Soup is great on it’s own but I love specialty toppings. This time I made crispy fried sage leaves which add an earthy, crispy and salty garnish that offsets the mildness of the soup.. It’s very easy. Just fry fresh sage leaves in olive oil for a few seconds, lay them on paper towels to drain and sprinkle them with coarse salt.

I have already waxed poetic about the goodness of butternut squash in my last blog post, Butternut Squash, Leek and Apple Gratin so check it out if you want to hear all the glories of this popular veggie. Today I’m going to talk about potatoes. My husband has an irrational fear of potatoes. He eats around them like a little kid avoiding peas, but I can tell he secretly wants to run screaming from the room when I serve them. Potatoes get a bum rap. There is no reason to be afraid of them. Yes, they are carbs but healthy carbs not empty ones. Potatoes are good for you and loaded with nutrition. The potatoes we have to worry about are the ones loaded with butter, sour cream and bacon! Potatoes are fat, sodium and cholesterol free, good sources of vitamin B6 and iron. One medium potato has more vitamin C than one medium tomato and more potassium than a banana. If that doesn’t convince you that potatoes ~~won’t make you fat~~ are good for you, then substitute another root vegetable like turnip, rutabaga or parsnip. Or you go even heartier by substituting a quarter to a third of a cup of wild rice to cook along with the squash.

BUTTERNUT SQUASH AND POTATO SOUP WITH FRIED SAGE

1 small onion, chopped
3 cloves garlic, minced
1-2 Tbsn olive oil
2-3 cups butternut squash, cubed
1 large (or 2 small) potato, turnip, rutabaga or parsnip (about one cup cubed)
2 cups fresh power greens like kale, spinach or chard, rinsed
1 can of garbanzo beans (or cannellini beans), rinsed and drained
1 quart vegetable broth
1 tsp fresh thyme or 1/2 teaspoon dried
salt and black pepper, to taste
pinch of turmeric (optional)
pinch of allspice (optional)
fried sage – directions below (Optional)

Sauté the onion and garlic in the olive oil large pot over medium heat about five minutes, or until the onion is translucent. Add the butternut squash, potato, beans, thyme and vegetable broth. Cover and simmer over medium-low heat for 20 to 25 minutes, or until the potatoes and squash are fork tender.

Add salt and pepper if needed. For more seasoning, add a pinch or turmeric and/or allspice (optional). Five or ten minutes before serving stir in fresh greens and let wilt, several minutes.

Serve topped with fried sage and grated parmesan, if desired.

CRISPY FRIED SAGE

1 bunch fresh sage leaves
1/4 cup olive oil
Coarse salt

Remove leaves from sage, rinse and pat dry.

Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time, depending on how many will fit in your pan uncrowded, until crisp, about 5 seconds. They should still be green and they will crisp as they cool. Transfer with a fork to paper towels and sprinkle generously with coarse salt.

Fried sage can be made ahead and will store at room temperature, layered between paper towels to prevent breaking, for 2 or 3 days.

Butternut Squash and Potato Soup with Crispy Fried Sage

Servings: 4-6
Time: 30-45 minutes
Difficulty: easy
Print

1 small onion, chopped
3 cloves garlic, minced
1-2 Tbsn olive oil
2-3 cups butternut squash, cubed
1 large (or 2 small) potato, turnip, rutabaga or parsnip (about one cup cubed)
2 cups fresh power greens like kale, spinach or chard, rinsed
1 can of garbanzo beans (or cannellini beans), rinsed and drained
1 quart vegetable broth
1 tsp fresh thyme or 1/2 teaspoon dried
pinch of turmeric (optional)
pinch of allspice (optional)
salt and black pepper, to taste
fried sage – directions below (Optional)

Sauté the onion and garlic in the olive oil large pot over medium heat about five minutes, or until the onion is translucent.
Add the butternut squash, potato, beans, thyme and vegetable broth. Cover and simmer over medium-low heat for 20 to 25 minutes, or until the potatoes and squash are fork tender. Add salt and pepper if needed. For more seasoning, add a pinch or turmeric and/or allspice (optional).
Five or ten minutes before serving stir in fresh greens and let wilt, several minutes.
Serve topped with fried sage and grated parmesan, if desired.

CRISPY FRIED SAGE

1 bunch fresh sage leaves
1/4 cup olive oil
Coarse salt

Remove leaves from sage, rinse and pat dry.
Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time, depending on how many will fit in your pan uncrowded, until crisp, about 5 seconds. They should still be green and they will crisp as they cool. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
Fried sage can be made ahead and will store at room temperature, layered between paper towels to prevent breaking, for 2 or 3 days.

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Category Archives: Vegan

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Wheatless Wednesday – Vegetarian Tom Kha Soup

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Wheatless Wednesday – Butternut Squash and Potato Soup with Crispy Fried Sage

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Butternut Squash and Potato Soup with Crispy Fried Sage

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