Soup's On

Szechwan Carrot Soup with Coconut Quinoa

I wanted a basic ginger carrot soup, but planned to kick up the heat -- I found this recipe at Epicurious, and made only a few modifications from the original version.  It is easy and delicious.  Later this afternoon, I started flipping through a new library gem, Bryant Terry's The Inspired Vegan and flagged his coconut quinoa recipe as a perfect side.  It, too, came together in a breeze and as I stared at the two pans side-by-side, I realized that they belonged together.  I ladled the spicy carrot soup over the coconut quinoa and a new favorite emerged - Mike and I scarfed down two bowls each.  So - enjoy!

Carrot Soup (about 6 cups)

Ingredients

2 medium yellow onions, chopped
4-6 cloves garlic, smashed or chopped
1 teaspoon coconut oil
2 tablespoons water
1 lb (unpeeled if organic) carrots chopped in 2-inch chunks
3 inch peeled piece of fresh ginger, chopped
1 tablespoon red pepper flakes (to taste)
2 teaspoons ground ginger
3 cups of chicken or veggie broth
1 cup of coconut milk
1 1/2 tablespoons of soy sauce
1 1/2 tablespoons of creamy nut butter (I used peanut)
1  tablespoon of fish sauce
1/2 lime, juiced
1/2 teaspoon sugar

Directions

Soften onions and garlic in coconut oil over low-med heat; after the mixture warms, you can add more fat or add a few tablespoons of water instead (the outcome works, either way).  Keep an eye on it so it doesn't burn and, once translucent, add the carrots, ginger, red pepper, and broth.  Bring to a boil and then simmer for 45 minutes or so, until the carrots are easily pierced.  Add the rest of the ingredients and lower heat.  Give it a few minutes to let the flavors come together. Use an immersion blender to puree the soup (or a regular blender, carefully).  Keep warm and enjoy.

Coconut Quinoa (4-6 servings) from The Inspired Vegan by Bryant Terry

Ingredients

1 cup water
1 cup coconut milk
1 teaspoon salt
1 cup rinsed quinoa 
2 tablespoons of dry (unsweetened) coconut flakes

Directions

Combine coconut milk with water and salt in a medium saucepan over high heat.  Bring to a boil and add the quinoa and dried coconut.  Lower the heat immediately (watch so it does not boil over), cover, and turn to "low."  Simmer for about 20 minutes.  Turn off the heat and steam with the lid on for five more minutes. Fluff with a fork, season to taste, and enjoy.  

 

Irish Stew

This recipe was given to me by a good Irish friend of mine. It has become a favorite in our family!


INGREDIENTS:

2 - 3 lamb chops
1 lb. boneless, sirloin steak, cubed
1 T. oil
1 lb. onions, chopped
1 clove garlic, minced
1 pt. Guinness Beer
4 bay leaves
1 10.5 oz. condensed beef broth
2 c. water
3/4 lb. carrots and new potatoes, sliced and cubed
2 - 3 t. dried tarragon
3 T. flour
1/4 c. water
salt and pepper to taste

DIRECTIONS:

Brown all sides of beef and lamb in oil.
Add onion and next 7 ingredients including bones from lamb chops.
Reduce heat and simmer for 30 minutes.
Remove bones. Add carrots, potatoes, tarragon.
Cover and simmer 30 minutes.
Remove and discard bay leaves.
Combine: Flour, 1/4 c. water and stir until smooth.
Slowly add flour mixture to stew.
Stir until thick.

Serve with generous servings of Irish Soda Bread.

Posted by Debi Walter

Homemade coleslaw

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

10 to 12 servings

Ingredients

• 5 cups shredded cabbage
• 1/2 cups almonds, toasted
• 1 1/2 cups dried cranberries
• 1/2 cup celery, diced
• 1/4 cup chopped green onions, white and green parts
• 1/2 cups chopped green bell pepper

Dressing:

• 1/2 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon honey mustard
• 1 tablespoon honey
• Salt and pepper

Directions

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.

Posted By: Tracy Recipe By: Paula Deen

Shepherd's Pie

Prep Time: 15 min
Cook Time: 30 min
Level: Easy
Serves: 4-5 servings

Ingredients

* 2 pounds potatoes, such as russet, peeled and cubed
* 2 tablespoons sour cream or softened cream cheese
* 1 large egg yolk
* 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
* Salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 1 3/4 pounds ground beef or ground lamb
* 1 carrot, peeled and chopped
* 1 onion, chopped
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup beef stock or broth
* 2 teaspoons Worcestershire, eyeball it
* 1/2 cup frozen peas, a couple of handfuls
* 1 teaspoon sweet paprika
* 2 tablespoons chopped fresh parsley leaves

Directions

Before peeling potatoes, put pan of salted water on stove to boil. Cube peeled potatoes. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Posted by Debi
Recipe from Rachel Ray on Food Network.com

Ribollita - Italian Vegetable Soup

I made this for the first time last night for our Anniversary Dinner. It was wonderful - 5 stars!! I got it from the Williams Sonoma Italian Cookbook - enjoy!

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8

INGREDIENTS:
1 15 oz. can Cannellini beans
1 yellow onion, chopped
1 celery stalk, chopped
2 carrots, peeled and sliced
1 large potato, peeled and diced
2 zucchini - sliced and halved
1/2 cup extra virgin olive oil (EVOO)
1 cup cauliflower, coarsely chopped
4 - 5 kale leaves (they recommended dinosaur kale)
1 cup shredded swiss chard leaves
1/4 cup minced fresh herbs: italian parsley, rosemary and sage
2.5 quarts chicken stock
Salt and freshly ground pepper
12 - 15 slices day old coarse country bread with crusts
1/2 cup freshly grated parmesan cheese

Drain beans and set aside.

In a large soup pot over medium high heat, heat the olive oil. Add the onion, celery and carrots and saute' until the onion is golden, 3 - 4 minutes. Add the cauliflower and cook, stirring frequently, until tender-crisp, about 5 minutes. Add the kale, chard, zucchini and potato (in that order) and cook stirring constantly for 5 minutes.

Add the mixed herbs and the beans to the pot. Pour in the stock, bring to a boil over medium-high heat, and cook uncovered until the vegetables are tender, about 30 minutes. Season to tast with salt and pepper. Remove from the heat.

Meanwhile, preheat the oven to 425 degrees.

Ladle enough soup into a 13 x 9 baking dish to cover the bottom. Top with 4 - 5 toasted bread slices, trimming them to fit if necessary, and then with a layer of soup. Sprinkle evenly with 1/2 of the Parmesan cheese. Repeat the layers of bread, soup and cheese. Bake until heated through about 20 minutes. Remove from the oven and drizzle with olive oil.

Ladle the ribollita into warmed soup bowls and serve.

IMPORTANT NOTE: After making this last night I think I would make one change...spread olive oil on bread and sprinkle with parmesan cheese. Place under broiler until browned and cheese melts. Place one or two slices in individual bowls and ladle hot soup over - serve immediately. (If anyone tries this recipe with this revision, please let us know if it works.)

Old Fashioned Vegetable Soup

I love this recipe! Except for the prep time it's very simple. I give it another 5 stars!! Really we should rename this blog "My Delicious 5 Star Life". Who would take the time to post a recipe that is less than that?

INGREDIENTS:

1-1/2 lbs. beef or ham bones with meat
8 cups water
3 stalks celery, chopped
3 large carrots, chopped
2 medium onions, chopped
1 (28 ounce) can tomatoes, undrained and chopped
1 bay leaf
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 cups frozen green lima beans
1 cup frozen corn
1 cup frozen green peas
1/2 cup macaroni

DIRECTIONS:

Combine first 12 ingredients in a large dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add lima beans, corn and peas. Return to a boil; reduce heat and simmer, uncovered 15 minutes. Stir in macaroni, and continue to cook for 10 - 12 minutes. Remove bay leaf.

Yield: 3-1/2 quarts

Crunchy Asian Salad

Serves: 6 to 8
Prep Time: 30 min.
Cook Time: 10 min.

Difficulty: Easy

Dressing:

1/3 C. Canola Oil

1/4 C. Rice Vinegar

3 T. Sesame Oil

3 T. Sugar

2 T. Creamy All Natural Peanut Butter

3/4 t. Kosher Salt

1/2 t. Freshly Ground Pepper

Mix all ingredients in container with tight lid.  Shake until peanut butter and sugar dissolve.

Salad:

1 (3oz) pkg. Ramen Noodle Soup

3 Boneless skinless chicken breast, grilled and chopped

1 bag coleslaw mix, shredded cabbage and carrots

1 C. Carrots, matchstick cut

1/2 C. Crushed honey roast peanuts (almonds could be a substitute)

1 Med. Red bell pepper, chopped

1 Med. Orange bell pepper, chopped

2 Oranges, seedless, chopped in big chunks

2 C. Fresh spinach, chopped

Crush noodle in bag before opening.  Pull out seasoning mix and discard.  Combine all ingredients except oranges.  Mix well with dressing.  Top with orange chunks.  Serve immediately to avoid noodles losing their crunchiness.  This is still good the next day, it just won't be crunchy.