Spanish Rice Soup

There are certain vegetables that you get in surplus every year from your CSA.  As you can imagine, zucchini and summer squash are a couple.  What surprises me about our CSA is that there hasn't been an excess of greens.  We have had the greens attached to root vegetables (which is just fine with me if it means beet greens), however, other than some random kale, this CSA doesn't seem to go in for the greens.  I will say that I am grateful for that because, as much as I have grown to like greens, after a while, you run out of ideas. This year, it appears that the squash and zucchini will be the vegetable that I run out of ideas for.

To use up some of the squash, as well as fresh green beans and peas, that I received, I decided to make a chicken vegetable soup.  Yes, I do cheat and buy rotisserie chicken to use in things like this.  For the price, you can't beat pre-cooked whole chickens!  However, when the soup cooked, it was nice but not very hearty.  I figured I would take a look at my past stash and see what I could add to thicken it up.  I ran across a package of Lipton Spanish Rice and decided, hmmm, this might be nice.  Thus, Spanish rice soup was born.  Very hearty and tasty, I think I will have to freeze some of this because a small amount is enough to fill me up!

Spanish Rice Soup

• 1 small green zucchini*
• 1 small yellow zucchini*
• 1 small crookneck squash*
• 1/2 cup shelled fresh peas*
• 1 1/2 cup green beans, snapped*
• 4 cans tomatoes with basil & oregano
• 2 cans water
• 3 cups shredded rotisserie chicken
• 1 package Lipton Spanish Rice

Wash vegetables and drain.  Cut ends off squashes, cut in half lengthwise, then slice into 1/4 inch pieces.  Shell the peas and snap the beans into 1 inch pieces.  Place all the vegetables, tomatoes (undrained), water and chicken into crock of slow cooker.  Cook on HIGH for 1 hour and then reduce to LOW and cook 6-8 hours or until vegetables are cooked.  Turn cooker back to HIGH.  Add rice mix and cook for about 40 minutes or until rice is cooked.

*CSA ingredients

Nutrition (1 cup):
Calories, 190
Fat, 2.3g
Cholesterol, 15mg
Carbs, 34g
Protein, 9g

Split Pea Soup

It has been a long cold weekend.  My brother passed this weekend and I spent most of the weekend in his house.  While there, I found that he had half of a smoked pork shoulder in his refrigerator.  And if there was one thing that everyone will tell you, he was a great cook.  I took it home both because I didn't want it to go to waste and because it was one last chance to have his cooking.  A friend posted that he was making split pea soup, which is usually made with ham or a ham hock.  I thought, what better way to use this pork shoulder, so this morning, I put together a split pea soup in the crockpot using the shoulder.  I just tasted it and it is so very lovely!  A fitting tribute to my brother who I miss so much!

Smoked Pork Split Pea Soup

• 2 cups smoked pork shoulder, diced to 1/2' cubes
• 16 oz yellow split peas, rinsed and sorted
• 1 cup chopped carrots
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tsp tumeric
• 1/2 tsp dried thyme
• 1 bay leaf
• 6 cups good chicken stock

Layer all ingredients into the bowl of a crockpot in the order given, ending with the chicken stock.  Cook, covered, on High for 4-5 hours, or until the peas and carrots are cooked.  Remove the bay leaf before serving.

Beans, Sausage and Greens

I hate to admit it, but I think I may be caught in a rut, but if I must be, what a delicious rut to be caught in! If you go over the last couple month's entries, I believe you will find several recipes for bean soups with sausage and greens. The interesting thing is that each has been different and each has been unbelievably tasty. I was always a big fan of chili as a kid, but beyond that, the only other type of bean soup I really ate was Cambell's Bean with Bacon (which I fully admit, I loved!). This year with the CSA, we have gotten a plethora of not only greens (kale, Swiss chard, beet greens, mustard greens, turnip greens, you name it), but also sausage (Italian, chorizo, bratwurst, andoille). Sausage and greens go together beautifully; whether over pasta, on sandwiches....or in soup. Each type of sausage lends to a different flavor or style of cooking and each is just as interesting and tasty as the other. So, that said, today's soup leans toward Italian flavors with Italian sausage, kale and cannellini beans.

Slow-cooker Italian Sausage, Bean and Vegetable Soup
Adapted from: http://www.thetasteplace.com/2011/02/21/slow-cooker-italian-sausage-and-vegetable-soup/ 

• 1 15 oz can cannellini beans, drained and rinsed
• 1 15 oz can pinto beans, drained and rinsed
• 15 oz can tomato sauce
• 1 28 oz can of whole tomatoes with basil, undrained
• 4 cups can chicken stock*
• 1 small onion*, diced
• ½ tsp thyme
• ½ tsp oregano
• ½ tsp marjoram
• Pinch of red pepper flakes
• 2 splashes of balsamic vinegar
• 1 lb mild Italian sausage links, cut into ½ inch thick slices
• 1 medium kusa zucchini*, cut into chunks
• 1 bunch kale*, stalks trimmed off and leaves cut into thin shreds
• Freshly grated Parmesan cheese for serving

Plug in the slow cooker. In the slow cooker pot, combine all ingredients, except Parmesan. Stir well to combine and set slow cooker to low. Cook for at least 6 hours.
  

Serve soup with Parmesan cheese on top.

*CSA ingredients

Fall Soup

Between my CSA share and my husband's cousin, I ended up with a variety of winter squashes. I decided with the recent change in weather, Squash Soup would be a comforting change. As I usually do, I hit the internet for ideas and found a recipe for Roasted Squash Soup that uses several types of winter squash. Since Ihad butternut, acorn and spaghetti squash, I decided to use this recipe as a basis for my version.

 Roasted Winter Squash Soup
Adapted from: http://allrecipes.com/recipe/roasted-squash-soup/detail.aspx?event8=1&prop24=SR_Title&e11=roasted%20squash%20soup&e8=Quick%20Search&event10=1&e7=Home%20Page

• 1 1/2 pounds butternut squash*, halved and seeded
• 1 acorn squash*, halved and seeded
• 1/2 small spaghetti squash*, halved and seeded
• 3 tablespoons olive oil
• 1 large onion*, chopped
• 6 cloves roasted garlic*, minced
• 1 teaspoon ginger powder
• 1 teaspoon curry powder
• 2 Gala apples* - peeled, cored and chopped
• 2/3 cup white wine
• 4 cups chicken stock
• 1 cup water
• salt and pepper to taste
• 1 pinch cayenne pepper, or to taste

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
3. In a large Dutch oven over medium heat, heat the oil. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
4. Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
5. Heat over medium heat and season with salt, pepper and cayenne, to taste. 

 *CSA ingredients

A Different Beet Soup

I've been trying to decide what to do with all the beets we've gotten over the last few weeks. I was looking for something different this time and in searching for recipes, kept running across recipes for spicy beet soups. Since we received a variety of hot peppers last week, I decided to give one a try. The jalapeno and cumin gave the soup a nice smoky taste, sort of like I roasted the beets instead of boiled them.

Spicy Beet Soup
 Adapted from: http://www.newcoventgardensoup.com/members-soups/olympic-spicy-beetroot-and-carrot-soup

• 1 Tbsp olive oil
• 1 lb beets*
• 1 medium onion*
• 1 jalapeno*
• 1 large carrot*
• 1 Tbsp ground cumin
• 1 Tbsp ground ginger
• 2 cups homemade chicken stock*
• kosher salt, to taste

Trim stems and carefully wash beets. Cover with water and boil 20-30 minutes until fork tender. Cool and peel; cut into large chunks and place in blender.

 Finely dice onion and jalapeno; dice carrot. Heat olive oil in Dutch oven over medium-high heat. Saute vegetables in oil 10 minutes, stirring frequently. Add stock, cumin, ginger and salt, if needed,  to pot; boil for 10 min or until carrots are tender. Pour into blender. Puree until smooth.

*CSA ingredients

Chorizo and Corn

I have the most amazing smell in my apartment right now! I had thawed a pound of local chorizo this week. I also had six ears of corn I needed to use. So, as I usually do, I  Googled recipes with these ingredients. There are a lot of ideas out there from frittatas to soup. I finally decided on a chorizo and black bean soup made with a beer base. I just happen to have a partial 6-pack of Oktoberfest in the refrigerator and thought that would make an interesting base. I have to say it was interesting starting this today because I am still unpacking my kitchen. It was an adventure going through bags and boxes to find everything I needed. There were some ingredients I didn't have, so , I just increased the corn and added a poblano pepper as a substitute.

 Black Bean Chorizo Soup with Beer
 Adapted from: http://www.yummly.com/recipe/Negra-Modelo-Chorizo-_-Black-Bean-Soup-Recipezaar

• 2 Tbsp extra virgin olive oil
•  1 lb chorizo*
•  1 lg onion*, diced
•  1 red pepper*, diced
•  1 poblano pepper*, diced
•  3 cloves garlic *, minced
•  2 quarts water
•   36 oz beer (l used Oktoberfest)
•  4 cups fresh corn kernels *, (from approx. 6 ears corn)
•  2 (15-oz) cans black beans, with liquid
• 1 (15-oz) can black beans, drained and rinsed
•  1 1/2 Tbsp ground cumin
•  1/2 tsp fresh-ground pepper
•  2 Tbsp lime juice

 Heat oil in large Dutch oven over medium-high heat. Add chorizo and cook, breaking the chorizo up as you cook, until pink.

 
Dice the onion and peppers; mince garlic.

Add vegetables to chorizo; cook until onion is translucent.

Add remaining ingredients. Bring to a boil; reduce heat and simmer 2 hours or until vegetables are cooked.

Note: I did not have carrots this time, but I think I would add them if I did to make this even heartier. Because of the bean liquid, I didn't feel this soup needed anymore salt, however, feel free to add salt if you feel it's needed You may also add cayenne if you want more spice.

 *CSA ingredients

Brussels Sprouts

 The next soup I'm making is an experiment. I am making a curried soup with yellow split peas and Brussels sprouts. The split peas will provide the protein in this soup.

 Curried Brussels Sprouts w/ Yellow Split Peas

•  2 lbs Brussels sprouts*
• 1 large onion *, diced
• 1 Tbsp olive oil
•  4 cups water
•  1 tsp turmeric
• 1 Tbsp curry powder
•  2 cups yellow split peas
•  salt and pepper 

Heat oil in a medium skillet over med-high heat. Add onions and cook, stirring, until onions are translucent. Transfer to Crockpot; add remaining ingredients. Cover and cook on LOW for 6-8 hours, or until split peas, and sprouts are cooked. Cool slightly; Blend in batches until smooth.

* CSA ingredients

Carrots

Today's first recipe is a carrot soup. To make it higher in protein (for after surgery), I added protein powder when I blended.

Carrot Soup w/ Miso and Ginger 

• 4 cups carrots*, thinly sliced
•  1 large onion *, diced 
• 4 cloves garlic *, minced 
• 1 Tbsp ground ginger 
• 2 cups homemade chicken stock* 
• 2 cups water 
• 2 scoops whey isolate protein powder 
• 1/4 cup white miso paste 
• sesame oil (optional)

Heat oil in large saucepan over medium-highest. Add onions, garlic, carrots and ginger Cook until onions are translucent; about 10 minutes. Add stock and water, cover, and cook until carrots are soft; about 30 minutes. Turnoff heat and allow to cool slightly. Blend in batches, adding protein powder, until completely smooth. Whisk miso with 1/2 cup warm soup; then add back to rest of songs and mix well. When serving, if desired, drizzle with sesame oil.

A Different Onion Soup

We received onions in 2 of the last 3 shares and while I like French onion soup, I wasn't really in the mood. So, I went searching for something different . Here's what I found.

 Onion and Mushroom Soup
Adapted from: http://www.recipe.com/onion-and-mushroom-soup/ 

• 1 tablespoon  olive oil
• 4 large  onions*, cut in half & then sliced (about 4 cups)
• 1 large red onion*, cut in half & sliced (about 1 cup)
• 2 teaspoons  brown sugar
• 3 cups  sliced fresh mushrooms
• 1 cup  finely chopped carrots* (2 medium)
• 1 1/2 cups homemade chicken stock*
• 1-3/4 cups  water
• 1-1/2 cups  cooked wild rice or brown rice
• 2 tablespoons white wine (I used vognier)
• 1/8 teaspoon  pepper
• 1/2 cup  cold water
• 2 tablespoons spelt flour*

   

  1. In a large saucepan heat olive oil over medium-low heat. Cook onions in hot oil, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.

   

  2. Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken stock, the 1-3/4 cups water, cooked rice, wine, and pepper.

   

  3. In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.

   

  

  *CSA ingredients
  

  
  

Cabbage, Cauliflower and Leeks

Today I am making a soup with cabbage, cauliflower and leeks. I actually was a little put off by the contents of the last CSA package because I wasn't sure what I would do with all of those items. As I was searching for ways to use some of them together, I ran across the following recipe on Allrecipes.com. It takes care of not only my vegetables, but also provides me with a soup that is hearty and won't be a problem for my braces-sensitive teeth.

Spanish Garlic and Vegetable Soup
adapted from http://allrecipes.com/recipe/spanish-garlic-and-vegetable-soup/detail.aspx

• 1 tablespoon olive oil
• 1 medium head cabbage, chopped*
• 1/2 head cauliflower, chopped*
• 2 leeks, sliced*
• 6 cloves garlic, finely chopped*
• 1 (14.5 ounce) can diced tomatoes with juice
• 4 teaspoons tomato paste
• 1 quart water
• 1/4 cup milk or light cream
• 1 tablespoon butter*
• salt and pepper to taste

Directions

1. Heat oil in a large pot over medium heat. Add cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
2. Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
3. Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.               

*CSA ingredients

More Potatoes & Sausage

I am finally using up all those potatoes that I have been complaining about for weeks.  I want to thank Lia Hotchkiss for giving me an idea of how to use them, along with some of the packs of sausage that have been lurking in my freezer.  While this isn't exactly the idea she gave me, she gave me a good basis.  I can smell it simmering on the stove and it smells wonderful. Oh, and Lia, thanks for the idea for the ale.  It pulls all of the flavors together nicely!

Rustic Sausage & Potato Soup

• 6 Tbsp olive oil, split
• Water
• 2 lbs red-skin potatoes split*
• 1 large onion*
• 1 medium green pepper*
• 8 oz fresh mushrooms, sliced
• ½ lb pork sausage*
• ½ lb Italian sausage*
• 4 cups chicken stock
• “Dollop” of Bell’s Best Brown Ale (by dollop, I mean 1 cup)
• Seasonings to taste (salt, fresh ground pepper, garlic & herbs)

1) Wash potatoes, green pepper and mushrooms.  Peel 1 lb of the potatoes and cover with water to 1 inch above.  Place these on the stove, cover and boil until potatoes are cooked (knife pierces potatoes easily).  Allow to cool and then blend until smooth with an immersion blender.

2) Preheat oven to 450F.  Dice remaining potatoes to 1/2" cubes.  Peel and dice onion to same size cubes.  Place all in a ziploc bag.  Pour in 3 Tbsp olive oil and garlic & herbs to taste.  Seal bag and shake until all vegetables are coated.  Pour vegetables onto a prepared cookie sheet and spread to a single layer.  Cook at 450F for 25 minutes, stirring once.

3) Dice green peppers and slice mushrooms.  Heat olive oil in a large Dutch oven over medium-high heat.  Add peppers and mushrooms.  Saute until peppers are starting to become soft.  Add sausages and cook, breaking up as you stir, until the sausages are no longer pink.

4) Combine pureed potatoes and roasted vegetables with sausage and peppers in the Dutch oven.  Add chicken stock, ale and salt & pepper to taste.  Bring to a boil, then reduce heat and cook until flavors blend.  makes 12 1-cup servings.

*CSA ingredients

Winter Vegetable Soup

To use up even more of the winter vegetables I have received over the last couple weeks, I decided to try my hand at putting together a winter vegetable soup. My husband ordered me an immersion blender for Christmas and apparently, it is in Troy, but I didn't go this week, so I had to use my regular blender this time.  I can't wait to have that wonderful tool in my kitchen!

"Creamy" Winter Vegetable Soup

• 1 ½ cups diced turnips*
• 3 cups cauliflower florets*
• 3 medium russet potatoes, peeled and diced*
• 1 large sweet onion, cut into thin wedges*
• 2 (32-oz) pkg chicken stock
• 4 cups water
• Fresh ground pepper
• 1 cup farm fresh yogurt* (optional)

Wash, peel and dice turnips and potatoes.  Peel onion and cut into thin wedges.  Place all vegetables with chicken stock in a large Dutch oven.  Bring to a boil; reduce heat and cook until vegetables are all fork-tender. Add 4 cups water (to replace what evaporated off), season with pepper and allow to cool.  Add to a blender and puree until smooth.  Repeat until all vegetables are pureed.  Serve with a tablespoon of yogurt if desired.  Makes 12 1-cup servings.

*CSA Ingredients

An "Executive Decision" Yields Beets!!!!!

We started to put together our order this week and found that not only was there not anything new (you would think that vegetables would be added as they become available), but also things had been removed, we placed a call to Trevor.  We really thought it would be better to be able to choose half of our share, but the choices left a lot to be desired.  AND we were not able to get a lot of the items that came in the large share (beets, for instance).  After talking it over with Trevor, we made the decision to switch our share to the large share.  We will still have a credit to either spend or get refunded.  I am thinking we will continue to take a look at what is available week to week.  Especially since we are both looking forward to having strawberry rhubarb pies next week!

So, when I got the share home and started unpacking, I found that the bunch of beets had 5 very small red beets, however, it also had the most beautiful bunch of beet greens I have seen in a long time.  My husband's family loves beet greens in their borscht and despite the fact that there wouldn't be a lot of beets in it, the greens will more than make up for it.  I know that I have posted this recipe before, but I will post what I did with this particular bunch:

Simple Borscht with Greens

• 1 bunch small beets with greens*
• 6 cups water
• 3 mushroom soup cubes

Cut the greens off the beets about 1 inch above the beet.  Wash greens; set aside.  Carefully wash the beets; place in large Dutch oven with water.  Bring to a simmer and then simmer for 20 minutes.  Remove beets to ice water; reserve cooking water.  When cool enough, peel with a paper towel and dice into 1/2" pieces.  Slice the beet greens and stems; chop leaves to bite-size pieces.  Add beets and greens to water in Dutch oven.  Break mushroom soup cubes up into the water and stir well.  Return to simmer and cook until stems are cooked.  Serve with a tablespoon of plain yogurt or sour cream.

*CSA ingredients

Saturday 2/12/11

When we woke up this morning, we were flipping through the few channels I get with my antennae and ran into Rick Bayless's cooking show.  He was making fresh cheese and then made quesadillas with fresh corn tortillas, serreno ham and squash blossoms (and the fresh cheese) that looked so good.  It got me thinking about the cheeses that I have in the refrigerator from my CSA packages and decided that with those, the eggs and the bread that we got last package, I could make a really yummy savory bread pudding.  I did some research to get an idea of proportions and came up with the following recipe:

Savory Breakfast Bread Pudding

Makes 4 servings

·         3 cups day-old bread, cubed*

·         2 eggs*

·         4 egg whites*

·         1 cup half and half

·         ½ cup 1% milk

·         4 oz feta, crumbled*

·         3 slices turkey bacon, diced

·         2 cups mixed greens, chopped*

·         ¼ cup feta or grated parmesan (optional)

1.       Toast bread cubes in 350 oven, about 10 minutes, stirring halfway through the time.  Leave oven at 350. 

2.       In a bowl, mix together eggs, egg whites, half and half and milk until thoroughly blended.

3.       In a 9X9 baking pan, toss together bread cubes, bacon, mixed greens and feta.   

4.   Add bread cubes to greens and bacon.

 5.       Pour egg mixture over bread cubes.

5.       If desired, garnish with additional feta (or parmesan) for brown crust.

6.       Bake at 350 for 40 minutes, or until thermometer inserted in to center reads above 145 degrees.

Makes 4 servings.

Weight Watchers PointsPlus value: 8

*CSA package items

While I was putting all of this together, I looked at how long it would take to bake and decided we needed something to tide us over, so I cut two thin slices of the bread (which is very yummy, by the way) and toasted it.  Then I spread the toast with the fresh cream cheese from the last package and some homemade low-sugar raspberry jam.

This reminds me of the biscuits and clotted cream from high tea.  So yummy!

I made the bread pudding lower fat by using egg whites and half and half instead of whole eggs and cream.  I was a little afraid of the texture, but it came out nice and creamy in the end.  To quote one of my favorite movie lines "I know you aren't supposed to say this about your own food, but YUM!" (Julie & Julia). 

While the bread pudding was baking, I threw together another version of the cabbage soup I made last week.  I don't have regular tomatoes, so I had to use Rotel tomatoes with chiles.  Here's today's recipe:

Southwestern Cabbage Soup

• 5 cups cabbage, coarsly chopped*
• 8 oz kielbasa*
• 3 (14.5-oz) cans Rotel tomatoes w/ chiles
• 2 (16-oz) cans tomato sauce
• 1 can water

Mix all ingredients in crock of slow cooker.  Mix well and cook on HIGH for 2-3 hours.  Switch cooker to LOW and cook another 4-6 hours.  Makes 8 servings.

Half of this will be going home with John this weekend.  I hope I have freezer space for the rest since I leave for Hawaii on Wednesday.  The next package will come when I am in Hawaii.  I will let you know what I am expecting when I get the email from Trevor.

Kapusta soup

The nice thing about marrying someone from a different background is the opportunity to learn how to cook their favorite foods.  My husband's family is Ukrainian, so I have been having quite an adventure learning to cook pyrohy (pierogies), holubtsi (stuffed cabbage) and kapusta soup (saurkraut soup).  We received a medium head of green cabbage in the CSA package this week.  I also had some onions remaining from the last package and a jar of saurkraut, so it is the perfect opportunity to make kapusta soup the way John's grandma used to do it.

Kapusta Soup

Makes 24 1-cup servings

4 medium onions, thinly sliced
1/2 cup butter, divided
1 medium head green cabbage, coarsley chopped
3 garlic cloves, minced
1 32-oz jar saurkraut
64 oz fat free chicken broth
1 cup dry yellow split peas

In a large Dutch oven, melt 1/4 cup butter.  Add sliced onions and garlic and cook until onions are softened and transleucent.  Add chopped cabbage and continue cooking until cabbage is bright green.  Add saurkraut and 32 oz chicken broth.  Bring to a boil, reduce heat and simmer for 1 1/2 hours until cabbage is cooked.

In the meantime, bring other 32 oz chicken broth to boil in a medium saucepan.  Add peas and boil at a medium boil for 1 1/2 hours or until peas are cooked.  Add cooked peas and 4 cups water to cabbage mixture and stir well.

Weight Watchers PointsPlus: 2 per 1-cup serving.

This is my second time making this soup and this time it turned out really good.  I am taking a bunch to my husband this weekend, but I will have plenty to enjoy all week as well.  Can't wait!

I also finally thawed the breakfast sausages I got with my second package.  They have a nice flavor.  I will be enjoying those with my breakfasts this week as well.

Borscht

I am sad to say that I didn't manage to get to the beets in time to use those beautiful leaves.  But I made the borscht anyway for consumption now.  Maybe we will get beets again so I can make another batch of borscht (with the leaves) before Christmas.  Here's tonight's version:

 

Simple Borscht

• 2 lg bunches beets
• 8 cups water
• 4 Tbsp chicken base
• sour cream

 Trim the stems of the beets to 3 inches above the beet.  Wash beet thoroughly so that the cooking water may be used as the stock.  Place whole beets and water in a large Dutch oven.  Bring to a boil, reduce heat and simmer for 20 minutes.  Transfer beets to ice cold water.  Peel by rubbing with a paper towel (skins should fall off).  Dice the beets to 1/2 inch dice.  Return beets to cooking water, add chicken base and bring to a boil.  Reduce heat and simmer another 5 minutes.  To serve, place 1 cup soup on a bowl.  Add 1 Tbsp sour cream and stir.

 

 

I think my husband prefers beef base to chicken, but I don't have that right now.  So, chicken it is.  The difference for Christmas is that the soup must be vegetarian, so I usually use a mushroom base for that version. 

A guest recipe today!

I didn't manage to get anything done last night because I decided I needed to go swimming and then had to go to the grocery store.  However, I did get a recipe from my collegue and fellow CSA member and he told me I could post it on my blog.  It sounds really good and fresh and I can't wait to try it out!

 

 

Leland’s Beet Soup

By Leland Metheny, M.D.

• 3 medium beets
• 4 stalks of celery, chopped
• 2 carrots, chopped
• 3 tomatoes, chopped
• 1-2 Tbsp olive oil
• 2 Tbsp butter
• salt
• pepper
• 3-4 sprigs fresh thyme
• 2 bay leaves
• 6 cups chicken or vegatable broth
• sour cream
• cilantro

 

1. Preheat oven to 450 F

2. Wash beets thoroughly, rub with olive oil and wrap in foil.

3. Roast in oven for 30-40 minutes until cooked through

4. Place in ice water and remove the skins with a paper towel (skins should peel off)

5. In the meantime, chop up the celery, carrots and tomatoes

6. Add olive oil and butter to a large cooking pot and heat to medium

7. Add celery and carrots and saute until they are soft

8. Chop peeled beets

9. Add beets and tomatoes and cook for 5 more minutes

10. Add broth.

11. Wrap thyme and any other herbs with twine and place in stew

12. Add 2 bay leaves to pot,

13. Add salt and pepper to taste

14. Cover pot and let simmer for 30 minutes

15. Remove bay leaves and herbs

16. Puree vegetables until smooth

17. Add sour cream and or cilantro on top of puree for extra flavor

 

 

When I was sprucing the recipe up, he mentioned that the herbs he used are his preference, but you could certainly use any fresh herbs that you like: for instance, rosemary, basil, oregano.  Enjoy!!!

Sunday night dinner

Okay, so I will admit....when I am in the process of cutting up vegetables, I do tend to get a little over-ambitious in plans.  Because I knew that it would take the longest to peel the brussels sprouts leaves, I started with that dish tonight.  And then I realized that the dish called for quinoa and decided: "Maybe I don't need to make carbonara tonight".  I think I was probably right with that assessment.  Here's the recipe for the brussels sprouts:

 

Sauteed Brussels Sprouts over Quinoa
Adapted from Vegetarian Times Magazine

• 2 Tbsp pepitas (they called for hazelnuts)
• 2 Tbsp Olive Oil
• 8 oz Brussels sprouts, trimmed and halved
• 1 1/2 cup water
• 3/4 cup quinoa
• Salt & pepper to taste
• 2 oz fresh romano (they called for feta), optional

 

1. In a small dry saute pan, toast pepitas over medium heat, stirring constantly, until they begin to pop and turn brown.  Set aside.

 

2. Bring water to boil.  Sprinkle with quinoa. Reduce heat to a simmer, cook 15 minutes or until all the water is absorbed.  Remove from heat and set aside

 

3. In the meantime, peel leaves from Brussels sprouts halves, discarding the cores.  Heat olive oil over medium-high heat.  Add Brussels sprouts leaves and saute for 5 minutes.  Sprinkle with 3 tablespoons water and cook for about 1 minute more or until leaves are tender.  Add minced pepitas, garlic, salt, pepper and cooked quinoa; mix well.

 

4. Place mixture into bowls and sprinkle with romano cheese.  Makes 2 servings.

 

Tip: When they suggest that you cut the brussels sprouts in half, follow the advice.  It does make it easier to peel the leaves from the core.

 

 

 

This was an absolutely lovely dish, but would only qualify for a light dinner.  My husband was not ready for just a light dinner, so I made a soup from the cauliflower. 

 

Curried Cauliflower Apple Soup
Adapted from recipe by Gail Greenblat

• 16 oz cauliflower florets
• 1 clove garlic
• 1 tbsp olive oil
• 1/2 tsp curry powder
• 8 oz applesauce (I used natural)
• 2 cups chicken broth
• 1 cup water

 

Steam cauliflower in microwave for 8 minutes on High.  In a smaller bowl, combing olive oil, garlic and curry powder.  Heat 3 minutes on High. Watch closely so it doesn't burn.

 

In a large bowl, combine caulflower, curry mixture, applesauce, broth and water.  Heat at 80% for 5 minutes more.  Cool.  Puree with an immersion blender (I do not have one of these, so I used a good old-fashioned blender).  Adjust seasoning. 

 

 

 

I was surprised how bright green the cauliflower pureed up!  I didn't think that it was quite that green.  I might increase the curry next time and then add a few diced apple pieces as a garnish.  But this is definitely a keeper recipe!

 

BTW, if anyone is wondering what I'd like for Christmas, an immersion blender would be really nice ;).  I am sure I won't get it this year, but it is something that would be quite handy!