Fall Vegetable Soup (and a little note on chicken stock)

Looking through some recipes for fall soup inspiration (and generally feeling very tired of butternut squash, pumpkin, and the like), I stumbled upon a recipe that included a number of my favorite ingredients, including kale, zucchini, and cannellini beans. I was going to come up with my own soup recipe based on my inspiration search, but this was too easy and too appetizing to pass up.

Ian is not a huge fan of kale, but he'll eat it if it's torn into tiny bits, so I was careful to include only tiny bits. He's also a fan of the tuna melt, so to soothe the sting of having to eat kale and a bunch of other vegetables, I broiled up a tuna melt. I'm not including the recipe for the sandwich since it's pretty darn self-explanatory, except I will note that to the tuna mixture I always add a splash of red wine vinegar and I prefer rye to any other bread for toasted perfection. The red wine vinegar adds a little tartness that is perfect with melted cheese.

Now before I post the recipe, I have one further caveat, and it's about something everyone can do easily, but due to the modern convenience of canned chicken broth, few ever bother to attempt. That something is chicken stock, and it's super, super easy to make, in addition to offering way more taste and nutrition than the watered down, salty versions you find in your local supermarket.

There are quite a few methods of making stock, but my favorite is the method that uses up chicken bones you might have otherwise thrown out and veggies that are nearing their toss date (including bits you normally would cut off a vegetable and throw out during prep, such as celery tops and leaves).



Here's my method for making chicken stock:

Bones of one or two cooked chickens, picked clean
3 cloves garlic
1 onion, quartered
Leftover leeks
Few stalks of celery plus leaves
2-3 carrots
Bay leaf
handful Italian parsley
water to cover
salt and pepper as needed

1. Throw all ingredients in a soup pot and cover with cold water, except salt and pepper. Bring to a boil over high heat. Turn heat down to a simmer, add a few shakes of fresh ground pepper, and cover. Let simmer for 4-5 hours (I do my laundry, clean the house, all the usual Sunday activities).

2. After 4-5 hours, add salt to taste. Remove from heat and let cool. Pour into a container and refrigerate or freeze.

Note: I've never skimmed the fat off the broth, as I tend to agree with Elise of SimplyRecipes that the layer of fat is a kind of insurance against bacteria entering the container and contaminating the chicken broth. I'm a fan of healthy fats, and chicken fat might be a bit taboo these days, but it offers all the flavor you'd want in a homemade soup. I never include the layer of fat in a recipe, by the way, I just remove it when I'm ready to use the stock. You can skim the fat off if you wish.

Also, note that if you refrigerate the stock as opposed to freezing it, you'll need to boil it every third day to ensure it doesn't spoil.

Vegetable and Kale Soup
From http://fortheloveofcooking-recipes.blogspot.com/

1 tsp olive oil
1/2 sweet yellow onion, diced
3 carrots, diced
2 celery, diced
1 zucchini, diced
3-4 cloves of garlic, minced
1-2 tsp dried basil, to taste
1 14 oz can of diced tomatoes with juices
1 15 oz can of cannellini beans or white beans, drained and rinsed
6 cups of vegetable or chicken stock (I used chicken)
Sea salt and freshly cracked pepper, to taste
2 cups of kale, chopped

Heat a Dutch oven over medium heat with the olive oil. Add the onion once it's warm and sauté for 2 minutes then add the minced garlic and stir constantly for 60 seconds. Add the carrot, celery, basil, diced tomatoes and chicken broth. Stir the soup, mixing everything together, then season with sea salt and black pepper. Simmer on medium low heat for 45-60 minutes (depending on how soft you like your veggies). Add the kale, zucchini, and white kidney beans, taste and re season if needed. Cook for an additional 3-4 minutes. Enjoy.

Portabella Mushroom Burgers and Black Bean Couscous with Feta

I love me a good burger, and if there's bacon on it, even better. In fact, if you order a bacon cheeseburger anywhere in the United States, I instantly manifest, wearing a bib and ready to feast. Despite my love for burgers, I also love the veggie options that are currently out there. When I was first introduced to veggie burgers, it was of the tasteless cardboard variety and I never thought a good substitute would make its way to my plate, so I never ordered one again.

That is, until I tasted the Black Bean Chipotle Burger from Morningstar Farms. Don't get me wrong--the texture is somewhat mushy and the patty tends to fall apart if you stare at it too long, and it can never replace the bliss I feel from eating a meat hamburger, but it's pretty darn good compared to the hockey pucks that used to have the veggie market cornered.

My other favorite type of burger is the mushroom burger. Portabella mushrooms are like the meaty burger patty of the fungi world, and the hold marinades pretty well, so if you're one of those who appreciates the juices that flow from a beef patty and are disappointed by the dryness of veggie burgers, try this simple marinade and grill recipe.

In addition, while fries are the standard accompaniment to burgers (and I happen to adore piping hot fried foods in moderation), I decided on couscous with black beans, cherry tomatoes, spinach and feta as a lighter alternative packed with fiber and protein.

Portabella Mushroom Burgers
4 portabella mushroom caps, cleaned
1 shallot, finely minced
1 garlic clove, finely minced
3 tbsp. olive oil
1/4 cup balsamic vinegar
1 tsp. dried oregano
Kosher salt and pepper

1. In a medium bowl, mix shallot, garlic, oil, vinegar, salt, and pepper. Place mushroom caps in a shallow baking dish and pour marinade over to cover. Let stand for 30 minutes, turning the caps over occasionally.

2. Heat a grill pan (I used my George Foreman) to nice and hot. Add mushrooms to grill and cook 3-4 minutes a side. While on grill, place sliced cheese on and allow to melt on mushroom caps. Serve with lettuce, tomato, avocado, caramelized onions, or whatever else floats your boat on a steamed whole wheat bun. Enjoy!


Black Bean Couscous with Feta
1 1/4 cup chicken stock
1 cup couscous
2 tbsp. olive oil, divided
1 medium zucchini, cut into bite sized pieces
1 1/2 cups baby spinach
15 cherry tomatoes, halved
1 15 oz. can black beans, drained and rinsed
4 tbsp. feta cheese

1. Heat chicken stock and 1 tbsp. olive oil until it comes to a boil, then add couscous and remove from heat. Cover and let stand while preparing rest of ingredients.

2. Heat remaining olive oil over medium heat. Saute zucchini in oil until soft, about 5-7 minutes. During the last three minutes, add halved cherry tomatoes and saute.

3. Fold zucchini-tomato mixture into couscous, along with baby spinach (I chiffonade the spinach) and black beans. Taste and adjust with salt and pepper if necessary.

Spinach and Mushroom Lasagna

Growing up, there were few things in the world I loved more than my mother's lasagna. Meaty, cheesy, and hearty, I have fond memories of eating a big ol' slab of that delectable dish and washing it down with a giant glass of 2% milk. I believe there may have also been white bread and pats of butter involved.

Years later, I still love lasagna, but I tend to make a vegetarian version that includes tofu in the ricotta mixture, and I've traded in the 2% for fat free milk. This is still quite the feast, but the focus is on the light and bright flavors of mushrooms and baby spinach instead of heavy ground beef.

My only regret is that Ian the Husband Unit doesn't seem to hold the same reverence I do for lasagna, so I don't make it too often. But when I do, at least I get to eat the leftovers!

Baby Spinach and Mushroom Lasagna

For the marinara:
2 large cloves garlic, minced
1 small yellow onion, chopped finely*
1 tbsp. dried oregano
1/2 tbsp. dried basil
1 28 oz. can crushed tomatoes, preferably Muir Glen
1 6 oz. can tomato paste
2 tsp. sugar
Fresh ground pepper

For the ricotta mixture:
1/2 15 0z. container fat free ricotta
6 oz. firm tofu
1 egg
4 tbsp. chopped fresh parsley
Salt and pepper to taste

For the mushroom mixture:
1 tbsp. olive oil
16 oz. baby bella mushrooms

Other ingredients:
6-7 sheets whole wheat lasagna
2 1/2 cups baby spinach
2 1/2 cups shredded mozzarella cheese

1. To make the marinara, heat olive oil in large saucepan over medium heat. Add garlic and onions, and cook until onions are soft. At this point, I add the spices so they fill the kitchen up with aroma, and I've noticed that oregano especially benefits from being added first. After basil and oregano are added, pour crushed tomatoes into saucepan, followed by tomato paste. Once tomato paste has smoothed into mixture, add sugar and pepper to taste. Adjust seasonings to taste--I often add a bit more oregano. Let the mixture simmer for around 40 minutes--the flavor will deepen.

*Note: I sometimes chop up 3 or 4 baby carrots very finely and add it along with the onions. It sometimes allows me to cut down on the sugar in the sauce.

2. In a medium bowl, mix together ricotta with crumbled tofu (you can just dump it in and crumble by hand). Add egg, salt and pepper, and parsley and mix together. Set aside.

3. Cook pasta sheets about three minutes less than package directions. I also add a bit of olive oil to the salted pasta water so the sheets won't stick when drained.

4. Heat olive oil in a large skillet over medium heat, and add mushrooms. Be careful not to overcrowd pan. Cook until soft, darker, and reduced in size. Remove from heat.

5. To assemble lasagna, spread a bit of sauce on the bottom of a 8x8 Pyrex pan (or equivalent). Cover bottom with pasta sheets, tearing or cutting where necessary to fit pan size. Spoon some of ricotta tofu mixture onto pasta sheets, layer with a sprinkling of mozzarella, cover with a couple handfuls of baby spinach and mushrooms (fresh, uncooked spinach first, then mushrooms on top), marinara sauce, and repeat the layers. Once assembled, make sure pasta sheets cover the whole mess, and add a generous layer of mozzarella.

6. Cover and bake for around 40 mins. at 350 degrees. Uncover and bake an additional 5-8 minutes, or until mozzarella is just slightly browned.

Potato Leek Soup

Nothing says fall like this soup, and nothing excites me more than leeks. They look like giant green onions and they always remind me of being a kid. Everything seems big to a kid, and leeks always made me giggle because they looked like gangly, gaunt teenagers. Actually, a lot of things made me giggle (and still do), so suffice to say leeks are my reminder to always be young at heart.

Potato Leek Soup Adapted from SimplyRecipes

2 tbsp. butter
2 large leeks, cleaned thoroughly and diced
2 lbs. potatoes
3 cups chicken stock
1 cup water
1/4 cup chopped Italian parsley
1/2 tsp. thyme
Dash of hot sauce (I use Louisiana Style brand)
1 tsp. salt
Black pepper to taste

1. Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan.* Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper and salt.

*Note: I used an immersion hand blender and pureed until slightly chunky.




nom nom nom nom

Scallop Pasta

I love scallops. I can't afford to eat them all of the time, but every now and then--budget be damned--I sneak them onto the weekly menu. I think my love for scallops stems from an early (albeit brief) repulsion in high school. I wasn't a fan of the fishy smell and at first bite I remember not being impressed by the soft texture. Then again, the only time I encountered them were in Greek diners where little pencil eraser-sized scallops made strange, rubbery squeak noises when bitten.

But then something miraculous happened. Seared scallops. They saved me from the terrible pit of repulsion, introducing me to a world where crispy meets a soft tongue massage, and I've been hooked ever since.

This recipe combines two of my favorite things in the world: scallops and peas.



Cream Scallop and Pea Fettucine From Eating Well

8 ounces whole-wheat fettuccine
1 pound large dry sea scallops
1/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
1 8-ounce bottle clam juice
1 cup low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
3 cups frozen peas, thawed
3/4 cup finely shredded Romano cheese, divided
1/3 cup chopped fresh chives
1/2 teaspoon freshly grated lemon zest
1 teaspoon lemon juice

1. Bring a large pot of water to a boil. Cook fettuccine until just tender, 8 to 10 minutes or according to package instructions. Drain.
2. Meanwhile, pat scallops dry and sprinkle with 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3. Add clam juice to the pan. Whisk milk, flour, white pepper and the remaining 1/8 teaspoon salt in a medium bowl until smooth. Whisk the milk mixture into the clam juice. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.

Shrimp n' beans with couscous

This is one of my absolute favorite meals, aside from the fact that I completely forgot the tomatoes. You see, I usually cut up a whole mess o' cherry tomatoes to throw in right before I throw in the baby spinach in this shrimp n' beans dish. Let's just say there was grading involved in that kerfuffle.

No matter. This is still a light but filling meal that I end up craving even after eating it. Cannellini beans are my favorite beans, and their creaminess lends itself to the soft texture of the couscous. I love a citrus salad on the side; it's the perfect complement.


Shrimp n' Beans with Couscous

1 tbsp. olive oil
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 can cannellini beans, rinsed and drained
Juice of 1/2 lemon
2 cups baby spinach (I chiffonade it)
1 cup couscous
1 1/4 c. chicken stock
1 tsp. butter

1. Bring chicken stock and butter to a boil in a saucepan. Add couscous, stir, and cover until ready to serve.
2. Melt olive oil in a skillet over medium heat. Add garlic to pan and saute until fragrant. Add shrimp and cook on each side until pink (don't overcook; I just barely cook them through).
3. Add cannellini beans and lemon juice to skillet and stir one minute. Add baby spinach and combine until spinach just barely starts to wilt. Salt and pepper (more pepper than salt, please!).
4. Scoop a generous serving of couscous onto a plate and cover with shrimp n' bean mixture.

Note: if you use cherry tomatoes, halve about 14-16 of them and toss them in the skillet along with the cannellini beans.

Cream of carrot soup for savory fall appetites

Yes, it's fall. YES. Let me say that a bit more emphatically.


YYYYYEEESSSS!!

Ahem. Sorry about that. It's my favorite season of the year, hence the enthusiasm. Not only do most of my allergies subside because rain starts to fall, but I also get to make great things like soups, stews and briskets. I mean, come on! What could you not love about fall? Snow will soon fall and the days become shorter, meaning cuddles with animals on the couch become obligatory rather than suggested.

This is one of my favorite "Hey it's fall, can you believe it?" recipes along with savory muffins that will make you swoon.

Cream of Carrot Soup
Adapted from Evan's Kitchen Ramblings

2 tbsp. butter
1 small onion, finely chopped
1 1/2 lbs. carrots, peeled and thinly sliced
1 potato, peeled and thinly sliced
1 clove garlic, minced
4 cups chicken stock (can use veggie stock)
Lots of fresh ground black pepper
1/4 cup whipping cream
Salt to taste

1. Melt butter over medium heat. Add onion, garlic, potato, and carrots; cook through for 5 minutes. Add stock and pepper and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes.
2. Remove from heat, add whipping cream, salt, and a bit more pepper. Blend mixture in a blender or with an immersion hand blender. Serve immediately.

Bacon Cheddar Chive Muffins
From AllRecipes

6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
4. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.