hot and sour soup

Yes, it is that time again. Flu season. I've had a cold from I cannot tell you when and it is still going strong.

Hopefully you are not in a similar situation. Hopefully you made this soup. Just what the doctor ordered: it will drain you of all that bad stuff and replace it with goodness.

Be Healthy and Happy this coming New Year - 2015!

Hot and Sour Soup
Serves 4-6, adapted from Feed Me Phoebe

Ingredients

• 1 tablespoon vegetable oil
• 1/2 red onion, finely chopped
• 8 oz mushrooms, thinly sliced
• 1 inch fresh ginger, peeled and minced
• 2 garlic cloves, peeled and minced
• 3 teaspoons harissa paste (I didn't have sriracha)
• 1/4 cup tamari sauce
• 1/4 cup rice vinegar
• 5 cups water
• 1 egg, beaten
• scallions, chopped

 Instructions

1. Heat oil in a Dutch Oven. Add onion and cook until wilted, 2 minutes. Add mushrooms and cook until their water begins to release, 5 minutes. Add ginger, garlic, and harissa (sriracha) and cook until fragrant, 1 minute.
2. Pour in tamari and vinegar. Add water and bring to boil. Simmer for 10 minutes. 
3. Remove from heat and add beaten egg while stirring the soup. The egg will form strings. Garnish with scallions.

1 tablespoon vegetable oil

1 small yellow onion, diced

1 bunch scallions, thinly sliced, white and green parts divided

1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced

1 inch fresh ginger, peeled and minced

2 garlic cloves, minced

2 teaspoons sambal olek or sriracha

1/4 cup gluten-free tamari

1/4 cup rice vinegar

6 cups vegetable stock

2 tablespoons cornstarch

1 large egg, beaten

- See more at: http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf

• 1 tablespoon vegetable oil
• 1 small yellow onion, diced
• 1 bunch scallions, thinly sliced, white and green parts divided
• 1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
• 1 inch fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 2 teaspoons sambal olek or sriracha
• 1/4 cup gluten-free tamari
• 1/4 cup rice vinegar
• 6 cups vegetable stock
• 2 tablespoons cornstarch
• 1 large egg, beaten

Print a $3 Coupon for Probiotic Pearlsª

 

Instructions

1. Heat the oil in a large stockpot or Dutch oven. Saute the onion and white scallions over medium-high heat until soft, 5 minutes. Add the mushrooms and cook until they've reduced in size and begun releasing their liquid, 5 minutes. Stir in the ginger, garlic, and sambal olek or sriracha. Cook until fragrant, 1 more minute.
2. Carefully pour in the tamari and vinegar (hot vinegar can sting the eyes), scrapping up any brown bits that have formed on the bottom of the pan. Add the stock and bring to a boil. Reduce the heat to medium and simmer for 10 minutes until the flavors have melded. In a small mixing bowl, whisk the cornstarch and 1/3 cup of water to create a slurry. Add it to the pot and simmer the soup until slightly thickened, another 10 minutes.
3. Remove the soup from the heat and slowly pour in the egg while stirring the liquid. The egg will form soft strings and will cook immediately. Taste the soup and add salt as necessary. Garnish with the green scallions and serve.

- See more at: http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf

easy peasy black bean chili

I have had a very eventful month. I really do not want to be one of those people who say, No news is good news, but I would have gladly done without the events in question.

I had the flu. Not your average run-of-the-mill flu. The I-think-I-have-Ebola kind of flu. No bleeding from orifices but a head ache that would split a sequoia trunk.

A week later my back gave out with sciatica. I was immobile for three days. I started imagining my life in constant pain - and what a pain in the you know what that would make me... then it magically went away.

And this last Thursday I was in so much pain from my resident 4-cm diameter fallopian tube cyst that I was hospitalized. Okay - maybe TMI. Sorry

Now I am fine. I am in the country enjoying the last weekend of our summer house before we close for the winter. How things can change on a dime in a few days is amazing. Hurray for change - of the positive variety. And have some chili while we are at it.

Easy Peasy Black Bean Chili
Serves 2-4

Ingredients

• 2 Table sppons canola oil
• 10 oz can of Black Beans, drained
• 10 oz can of diced Tomatoes
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1 jalapeno pepper, seeded and sliced
• 1 tablespoon chili powder
• I teaspoon cumin powder 
• Salt to taste
• Fresh cilantro leaves
• Feta cheese or sour cream and cilantro for garnish

Instructions

1.  Heat oil in sauce pan. Add onion and cook until translucent. Add garlic and cook until fragrant. Add jalepano pepper and cook briefly.
2.  Add tomatoes and beans and spices and cilantro. Cover and simmer until flavors meld.
3. Serve hot with feta/sour cream and cilantro leaves.

zucchini tomato and sage soup

Flu season is upon us I was given a heaping dose of it. I kid you not I thought I had Ebola for a moment: my head was exploding with pain.

Therefore it is time again to bring out the soups. This one fell together nicely and bears repeating. A very simple one-pot preparation with fabulous results. There's nothing like homemade soup when you have a cold...

Zucchini Tomato Sage Soup
Serves 2-4

Ingredients

• 2 Zucchinis, roughly sliced
• 1 box grape Tomatoes (or a can of diced tomatoes... or any kind of tomatoes would do)
• 2 Tablespoons Oil
• 2-3 teaspoons garlic, roughly chopped
• 8-10 leaves fresh sage
• 1-2 cups water
• Salt to taste

Instructions

1. Heat oil in a large sauce pan on low heat. Add garlic and salt and saute until fragrant. Add zucchini and saute until starts to turn translucent and slightly wilted. Add tomatoes, sage, and water. 
2. Cover and cook until melded. Using a stick blender blend until the consistency you like. You can make it super smooth or leave it chunky. I prefer it chunky.

zucchini gazpacho

I've been in a cooking slump these days. Something about being in the country, where grilling is the norm, makes it harder to come up with innovative dishes. Until I read the NY Times Sunday Magazine where they feature no less than 12 gazpacho recipes. Gotta love a cold soup on a hot summer day.

As luck would have it I had all the ingredients for this lovely zucchini gazpacho. I substituted pepitas for the pine nuts but the rest is verbatim.

Zucchini Gazpacho

Serves 1 or 2, from NY Times Magazine, August 3, 2014

 Ingredients

• 3 medium zucchinis
• 2 tablespoons oil
• 1 slice bread
• 1/4 cup fresh basil
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 cup water
• Roasted pepitas

Instructions

1. Sauté chopped zucchini in oil over medium heat until tender, 15 to 20 minutes; let cool.
2. Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. 
3. Garnish: Toasted pine nuts.

curry-cumin roasted cauliflower soup

Now that my son has become more manageable in public places, better focus and control of himself, we are exploring the museums of NYC. This has inspired me to get more involved in art education.

This inspired me to read Drawing on the Right Side of the Brain, by Betty Edwards. Originally published in 1979, this book has been around for my entire artistic career, but I never took a look at it. Maybe because I could always draw.

So, I began reading it this week, with the intention of learning how to teach others to draw. Edwards describes what it is like to draw and she is so spot on! Putting into words feelings that are mostly non-verbal.


I am super excited to start implementing these ideas in a classroom setting - or barring that, with my son.


In the meanwhile, I am slurping this delicious soup... until it is really warm outside, right? Try it you'll like it.

Curry-Cumin Roasted Cauliflower Soup
Serves 4-6, adapted from Joy the Baker

Ingredients

• 1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets
• 1 heaping teaspoon cumin seeds
• 1 heaping teaspoon curry powder
• 1 heaping teaspoon cumin powder
• 4 tablespoons olive oil, divided
• salt and crushed red pepper flakes
• 1 small onion, diced (about 1 cup)
• 1 clove garlic, minced
•  4 cups chicken broth, vegetable broth, or water
• Fresh mint (optional)

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Spread cauliflower florets on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder.  Drizzle with 3 tablespoons olive oil and toss to coat.  Season with a big pinch of salt and crushed red pepper flakes.  Place in the oven and roast until just tender, about 25 minutes.
2. In a large saucepan over medium heat, warm the last tablespoon of olive oil.  Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 minute more.  Add the roasted cauliflower to the pot and broth (or water). Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.  Add cumin powder.
3. Using an immersion blender, carefully puree 3/5 of the soup, leaving some cauliflower chunky. Garnish with mint.
4. Soup can be stored in an airtight container in the refrigerator for up to 5 days.

garlicky tomato and broccoli soup

Who said that homemade soup once a week keeps away the flu?

Oh yeah, it was me!!

Well, I forgot my own advice and stopped making soups. Just stopped. Maybe it was a way to will the warmer weather. Needless to say, it didn't work. And I came down with a bad case of the aches and sniffles and nausea.

So I am back to making soups. And I will continue making them until the temperature hits a steady above 50 degrees five days straight.

I am not generally a lover of tomato soup. I really need to be in the mood for it. But I am always in the mood for a black bean soup. This one masquerades as a tomato but deep down it is really a black bean. And it is super easy to put together. Can't beat that on a sub-freezing day like this one.

Did I mention that our car is in the shop, making it difficult to get my son to and from school. Who knew how much we relied on that car! So, this may have contributed to my illness. Walking 2 miles in 24, feels like 14, degree weather would do anyone in.

So, have some soup!

Garlicky Tomato and Broccoli Soup
Makes 4-6 servings.

Ingredients

• 1 tablespoon olive oil
• 1 head garlic, peeled and coarsely chopped
• 2 cans (28 ounces) diced tomatoes, with liquid
• 1 can (15 ounces) black beans, drained (or dried/cooked equivalent)
• 2 handfuls broccoli florets, frozen or fresh
• 8-10 fresh basil leaves (or more if you like)
• 2 15-ounce cans water
• Salt and freshly ground pepper, to taste

Instructions

1. Saute garlic in oil until fragrant. Do not burn!
2. Place all ingredients in a large soup pot or Dutch oven. Boil until broccoli is soft. Puree with an immersion blender or transfer to an upright blender.
3. Enjoy with chips, if you have them.

spinach mushroom and miso soup

Discovering miso has been a wonderful revelation for me. Now, all I need is some water and a vegetable and I have a wonderfully complex tasting soup.

This soup is a little more involved than that, but knowing I could make a soup at a moment's notice with my miso at the ready puts my heart at peace.

Spinach Mushroom and Miso Soup
Serves 2-6

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 1 knob ginger, sliced and peeled
• 2 cloves garlic, minced
• 2 boxes fresh mushrooms (any kind will do - I used shitaki and baby portabello)
• 1 bunch fresh spinach
• 2-3 tablespoons miso
• 4 cups water
• Salt and pepper to taste

Instructions

1. In a saucepan sSaute onion, garlic and ginger in oil over medium heat, until fragrant and onions become translucent. Add mushrooms and cook until water releases and become wilted.
2. Add water and bring to boil. Add spinach and cook only until wilted, but still bright green. Eat immediately. Nothing like a nice hot bowl of soup.

sweet potato ginger miso soup

It is kind of amazing how bad children's movies are. Viewing the Oscar's nominated Frozen and Croods solidified this in my mind. American made children's flicks are invariably filled with violence and scary themes.

Is it to keep the adults entertained while taking their children to the theater?

It is just so baffling. My son won't watch any American movies made for kids. He doesn't like seeing people hit, pushed, thrown over cliffs (he wasn't raised on Wyle E. Coyote Road Runner like I was), run over by cars, or any other violent harm and they all scare him.

On the flip side he loves nature films where animals tear one another apart. He watched Life of Pi three times. Something about the difference between animal and human behavior, I guess. One lovely film that I highly recommend is the Child and the Fox. Beautifully shot and with a nice message.

Sweet Potato Ginger Miso Soup
Serves 6-8, adapted from The Kitchn

Ingredients

• Olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 1 2-inch chunk fresh ginger, peeled and thinly sliced - about 1/4 cup
• 3 large sweet potatoes, about 2 1/2 pounds - peeled and cubed
• 3 tablespoons light miso
• 4 cups chicken or vegetable broth, or water
• 2-3 scallions, sliced for garnish

Ingredients

1. Cook the onion and garlic in the olive oil until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don't let the onions and garlic brown at all. Add the sweet potatoes and miso and continue frying a bit, then add the broth or water. 
2. Bring to a simmer then cover, turn the heat to low and let it cook for about 25 minutes, or until the sweet potatoes are soft. Take off the heat and puree in a blender or with an immersion blender. 
3. Add some scallion circles to each bowl when served. 

roasted eggplant soup

Why blog?

Is it to impart information? To share stories? To find a community with which to share your life?

Yes, all of these are important, but is this why we blog?

Not really.

We bloggers are a strange breed. We revel in the rays of unseen attention. We are compulsive over sharers who have finally found our forum. With no one to shut us up. No one to walk away. It is really perfect. And then, it isn't. Many a time I have questioned why I do it. I have contemplated stopping. But then I get sucked back in. There is something that drives me to keep looking for interesting and unusual recipes to try and show off (Did I just say show off? Er, I mean, hone my trade. Put my best foot forward. Be the best I can be.). To find prettier ways to shoot the same old shot: a bowl, a napkin, a spoon.

I am often shocked when someone I know references a post I wrote. It is like I can't believe someone actually reads what I write, when I imagine everyone reading it. The imaginary everyone. The fact that actual people view my simple recipe ideas and photos is a bit of a jolt. Immediately after the initial reaction, I am elated. Thank you so much for taking the time to read my posts. It means the world to me.

Roasted Eggplant Soup
Serves 4, adapted from Joanne Eats Well with Others
Ingredients

• Olive oil
• 1 large eggplant
• 1 large onion, diced
• 15 oz canned diced tomatoes
• 1 1/2 tablespoon paprika powder
• 1 tablespoon cayenne pepper (or to taste) *Warning a tablespoon of cayenne powder makes for a powerful heat - use with caution)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 15 oz can black beans, rinsed and drained
• 4 cups water
• Salt and black pepper, to taste
• Capers for garnish

Instructions

1. Preheat oven to 400F. Peel the eggplant and slice it 1/4-inch thick. Place the slices on a oiled baking sheet and cover with foil. Roast until eggplant is very tender, about 30 minutes. Remove the eggplant from the oven and allow to cool.
2. Add olive oil to a large soup pan or Dutch oven and get it hot. Add the onions and sauté until tender, about 3 minutes. Add eggplant and heat up. Stir in the tomato, paprika, cayenne, soy sauce, and honey and cook, stirring, for 2 minutes. Add the water and beans cook another minute.
3. Puree using an immersion blender (or put in a food processor/blender and process).  Season to taste with salt and black pepper.  Simmer on very low heat for 15 minutes.
4. Serve hot or chilled, sprinkled with capers for a dash of salt.

celery dill soup

This soup was the happy remainder of an art project.

 

 

 

Pinterest, with its infinite possibilities, offered me this great Valentine's Day craft. The bottom half of a bunch of celery becomes the perfect rose stamp. 

 

But then, what do you do with all the celery you just cut off?

Make soup, of course...

And some very nice Valentine's.

The soup has a lightly creamy broth with a nice spicy kick. The butter makes it taste like there's potato in the mix even though it is absent. Use the cayenne at your discretion. Some prefer it hotter than others.

 

Celery Dill Soup

Adapted from Jan Grigson's on Food 52

Serves 4-6

Ingredients

• 1/2 pound celery, chopped (outside stalks of one bunch)
• 1/2 onion, chopped
• 8 tablespoons butter
• 3 cups water or vegetable stock
• 1 cup unsweetened light coconut milk
• About 1 teaspoons dill weed (2 teaspoons for fresh dill)
• 3 teaspoons salt (or to taste)
• Cayenne pepper to taste 

Instructions 

1. Saute celery, onion, and potato gently in the butter for 10 minutes, stirring ocasionally. Don't let the vegetables brown. Add stock or water, milk and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
2. Blend or purée the soup. Bring slowly to just under the boil, seasoning with salt, and more dill weed if required.
3. Sprinkle cayenne pepper on individual bowls, for some color and a nice kick.

french bean cheddar soup

Do you like cheesy soups? I usually avoid them. They seem so heavy and mild to me. I generally stick to the more brothy, less creamy types. Here is a twist on the usual broccoli/cheddar combo and, well, this soup is anything but mild. With all that garlic and cheddar flavor it packs a healthy punch.

You didn't think I was done with soups, now did you? Not when we have at least two more months of snow? Yes, that's my prediction and I'm sticking to it.

French Bean Cheddar Soup
Serves 4-6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 6-8 cloves garlic, pressed
• 20 oz frozen or fresh French green beans
• 4 cups water or vegetable broth 
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and freshly ground pepper, to taste
• 8-12 slices cheddar cheese (6-8 oz)

Instructions

1. Saute onion and garlic in oil until fragrant. 
2. Add beans and water or broth, and herbs. Simmer covered for 20-30 minutes, or until beans are tender.
3. Blend soup with an immersion blender or regular blender in stages.
4. Add salt and pepper to taste. Mix in cheese until melted. Serve hot. Add more cheese to each bowl for the pretty swirl it makes.

mushroom soup with feather dumplings

Could it be a coincidence that I have not gotten sick this entire winter AND I have made a homemade soup every weekend? I don't know, sounds suspiciously connected to me.

This week I tried my hand a dumplings. These are super hearty and work well with a light broth. The combination of mushrooms, carrots, and garlic was a nice. I'd definitely make it again.

Mushroom Soup with Feather Dumplings
Serves 4-6
by Meadows Cooks
Dumplings Adapted from The Fannie Farmer Cookbook

Soup Ingredients

• One large carrot, thinly sliced
• One parsnip, thinly sliced
• 2 shallots, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 3.5 ounce shitake mushrooms, sliced
• 4 cups vegetable broth
• 2-4 cups water
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Black sesame seeds for garnish

Feather Dumpling Ingredients

• 1 cup flour
• 1/2 cup fresh whole wheat bread crumbs
• 2 teaspoons baking powder
• 1 egg, well beaten
• 2 tablespoons oil
• 1 shallot, finely hopped
• 1/3 cup soy milk
• freshly ground pepper to taste

Instructions

1. In a large soup pot or Dutch oven heat the oil and saute the shallots and garlic until fragrant. Add the carrot, parsnip, broth, salt and thyme and simmer for 5 minutes. 
2. Meanwhile mix the dry ingredients, except the pepper, of the dumplings in a large bowl. In another bowl mix the wet ingredients of the dumplings. Stir the wet ingredients into the dry to make a stiff batter. Add pepper to taste. 
3. Add mushrooms and water to the broth and bring to a boil. Drop spoonfuls of dough on top of the bubbling broth. Cover and steam for 20 minutes without lifting the lid.
4. Spoon out the soup and add sesame seeds to each bowl.

carrot turmeric soup

Oh my, is it Monday already!?! Seesh, time flew this weekend. And what did I do? Hmm, well, we spent Saturday looking for snow boots at Century 21. Ever been there? It has been a long time since I've done shopping at a department store and this one is huge.


I don't know why, but excursions to the city in these temperatures with a four year old in tow has become such a drain of energy that the whole of Sunday, when I had a mere four possible plans for the day, ended up being me lying immobile on the couch watching afore mentioned four year old bounce off the walls. Oh well, so much for exploring the city. We'll try for next weekend.


Garlicky Roasted Carrot Soup
Adapted from Sunday Morning Banana Pancakes
makes 4 servings - easily doubled

Ingredients:

• 1/2 red onion, roughly chopped
• 5 medium carrots, roughly chopped
• 3 garlic cloves, peeled and roughly chopped
• 1 tablespoon canola
• Salt and pepper, to taste
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 4 cups water
• 1/4 cup coconut milk

1. Heat oven to 425 degrees F.
2. Toss onions, carrots and garlic with the oil and evenly spread on a large rimmed sheet pan. Roast in the oven for 20-25 minutes or until tender and caramelized.
3. Remove from the oven and add roasted veggies to a medium soup pot - add spices, salt and pepper (to taste) & water. Bring soup to a boil and simmer for 5 minutes. Add coconut milk. Remove from heat and blend with an immersion blender or in batches in your blender with the top vented.
4. Ladle into bowl and season with salt and pepper to taste and additional thyme if desired.
5. Enjoy!

Instructions:

1. Heat oven to 425 F. Toss onions, carrots and garlic with the oil and evenly spread on a large rimmed sheet pan. Roast in the oven for 20-25 minutes or until tender and caramelized.
2. Remove from the oven and add roasted veggies to a medium soup pot - add spices, salt and pepper (to taste) & water. Bring soup to a boil and simmer for 5 minutes. 
3. Remove from heat and blend with an immersion blender or in batches in your blender with the top vented.
4. Ladle into bowl and season with salt and pepper to taste and additional thyme if desired.

vegan avocado and broccoli soup

Avocados are an all or nothing proposition.You run into Costco-trouble when you buy a whole bag and have them all come ripe (all 10 of them) at the same time! And then your husband tells you at every moment he can think of that they are ripe and need to be eaten, while he doesn't eat them, but has a brie and ham sandwich instead.

Now that I have 4 soups under my belt (I've been steadily making one a week since my resolution) I am ready to experiment. Mostly because I could not find a recipe that included avocados (at least two of them to make a dent in our ever-going-bad collection) and broccoli (another overwhelming Costco purchase of more broccoli than any human can eat in a reasonable amount of time) that I liked. So I made my own up. It came out pretty yummy. The lemon makes the dish!


I am entering this post over at Kahakai Kitchen's Souper Sunday, where you can see other great, healthy soups, salads and sandwiches!



Vegan Avocado and Broccoli Soup
Meadows Cooks Original
Serves 4-6

Ingredients:

• 2 tablespoons oil
• One onion, peeled and chopped
• 8 cloves garlic, pressed
• 4 cups frozen broccoli florets
• One small bunch cilantro leaves, roughly chopped
• 4 cups water or vegetable broth
• Juice of one lemon
• 2 avocados
• Cayenne pepper, to taste
• Salt and pepper, to taste

Instructions:

1. Heat oil in Soup pot or Dutch oven. Add onions and cook until translucent, stirring occasionally. Add garlic and cook until just become fragrant, but not browned. Add cilantro and cook until fragrant. Add water or broth and lemon, avocados and seasonings. Cover and cook another 5-10 minutes.
2. Remove from heat and blend with an immersion blender. You can blend as smooth as you like. I like mine chunky, with texture, but you can make it super smooth as well.

parsnip and apple soup

I was skeptical about putting apples in a root vegetable soup. But when I researched parsnip soup, 9 out of 10 included it, so who am I to say it doesn't go. And I am glad I did include it. The flavors are really nice together.

What is it about apples and cinnamon? Is there some unwritten law that states that any thing you make with apples must include the spice? I was very tempted to add it to this soup and I am glad I was able to stop myself. The cardamom was the perfect addition to an already subtly nuanced dish. And, ever since my success with coconut milk in soups I was eager to substitute the cream. It didn't disappoint.

Parsnip and Apple Soup
Adapted from Oak Cottage 
Serves 4

Ingredients:

• 1 large cooking onion, peeled and chopped
• 16 ounces parsnips, peeled and cut into chunks
• 2 TBS butter
• 2 granny smith apples, peeled and cut into chunks
• 12 ounces vegetable broth
• 1-1/2 cup water
• 1/2 tsp ground cardamom
• salt and black pepper to taste
• 1/2 cup coconut milk

Instruction:

1. Heat the oil in a deep saucepan.  Add the onions and parsnips and cook, stirring often, until the onions are soft and the parsnips are very fragrant.  Do not allow to brown.  Tip in the broth, water, apples, cardamom, sumac and salt and black pepper to taste.  Bring to the boil, then reduce the heat to a simmer and simmer for 20 to 25 minutes, until the parsnips and apples are tender to the fork.
2. Using a stick blender, puree the soup until smooth.  Add the coconut milk and warm.  Taste and adjust seasoning as necessary.

Enjoy!

creamy vegan cauliflower soup

My husband hates coconut. This doesn't sound like earth shaking news. Unless you like to make veganized versions of creamy recipes. Then it becomes a big problem. You see, coconut oil and milk pop up all over the vegan recipe world. Fortunately, this soup masks the flavor and gives you something closer to mashed potatoes with a hint of garlic. The way creamy vegan food was meant to be.

Creamy Vegan Cauliflower Soup
From Shrinking Kitchen

Ingredients:

1 large head of cauliflower

1 tablespoon coconut oil

1 medium onion, diced

2 large carrots, diced

2 cloves garlic, smashed

2 cups water or vegetable broth

1 cup of water

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 cup coconut milk (unsweetened)

Step by step

1. Wash and core the cauliflower, then coarsely chop. Set aside.
2. Heat a large, deep pot over medium-high heat, then add the coconut oil. When oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they're soft and golden, about 5 minutes.
3. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
4. Add the broth (water) and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 30-45 minutes.
5. Add in coconut milk, sea salt, and pepper.
6. Puree soup in a high speed blender, Vitamix, or with an immersion blender.

vegan borscht & gluten free tahini crakers

So, G&T. It is hard to get behind this crazy system. The kids who do well are the kids who have been trained to do well. Just look at the sample questions and you can see, it is not a test of intelligence but a test of readiness. I have always felt, wrongly or not, that with enough time, resources and attention anyone can learn to do anything.

And here we are back at the cafeteria. My son has told test giver that he doesn't want to finish. I arrive at the room and he is in the book section looking for a book on dinosaurs. I have promised him a trip the Museum of Natural History when he finishes the test. He is eager to go there. Now.

After telling him that he wont be able to go to the museum if he doesn't finish and assuring him I'll be right outside the room while he finishes, he agrees to do so. Whew.

My son at the Museum

But now I ask myself, what if he gets a good score? Will I send him to an accelerated school where he will have a hard time distinguishing himself in a crowd of other hard working children? Or will I send him to an average school where he will have no problem distinguishing himself? Is it better to be valedictorian of an average school or a B or C student in an advanced school?

What would you do?

I have finally learned, after making so many soups that don't get finished, to halve every recipe. Works like a charm. This soup is only wonderful because of the vinegar. Do not skip this part of the recipe. You'll be cheating yourself out of a brilliant flavor experience. And these garlicky tahini crackers go really well with it.

Vegan Borscht
Adapted From Serious Eats

Makes 3 servings
Ingredients

• 8 ounces beets (beetroot), peeled and cut into matchsticks
• 1 medium onions, sliced into half-moons
• 1 large carrots, peeled and cut into matchsticks
• 1/2 pound white cabbage, cut thinly into shreds
• 2 tablespoons olive oil
• 2 cups vegetable stock
• Splash of white wine vinegar, to taste
• Salt to taste
• Coarsely ground black pepper

Procedures

1. Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
2. In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. Puree the soup with a hand held blender. Add the reserved grated beet.
3. Season to taste with salt and pepper, then add vinegar, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper.  

Gluten Free Tahini Crackers
Adapted from Young, Broke and Hungry

Ingredients

• 1 cup roasted almonds
• 1/2 tablespoon olive oil
• 2 tablespoons cold water, plus more if needed
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame seeds
• 1/2 tablespoon tahini 

Directions

1. Preheat oven to 350 degrees F.
2. In a food processor grind almonds into meal. Add oil, water, garlic powder and salt and mix until dough forms. Add more water if necessary.
3. Add sesame seeds and tahini and pulse three times.
4. Remove dough and form it into a ball. Place it between two pieces of parchment paper and roll out to 1/8 inch thick. 
5. Remove top sheet and cut into squares. Carefully place paper with dough onto a baking sheet.
6. Bake for 15 minutes or longer - until browned.

spicy black bean soup & salt and pepper biscuits

My son took his Gifted & Talented test on Sunday. The source of much anxiety for parents of the four-year-old set, this test is used to decide which children are allowed entrance into coveted, free school programs around the city.

The test is graded by percentile of the population taking the test. So, if your child gets a grade of 97%, they have gotten more questions right than 97% of the children who took the same test. To get 97% is to be offered a space in the few schools which have only children who have scored that high. To get 90% is to be offered a space in a G&T class, which resides in a school with general education classes.

Many people pay upwards of $2000 for preparation classes, getting their three and four year olds ready for the test. Some people do not prepare their kids for the test at all. We took the middle route. About two months ago we bought the sample test booklets and periodically had our son practice them. At the very least he would be familiar with how the questions were asked and what kind of questions to expect.

Half way into my son's test, my husband and I, along with many other parents, were waiting in the cafeteria where the test was being given, a woman came in and asked to speak with us. My son was refusing to finish the test. She wondered if we would mind trying to talk him into finishing...

...to be continued.

This soup and these biscuits compliment each other like you wouldn't believe. The soup was not all that spicy so if you really like the heat I'd add some more red pepper flakes or some cayenne pepper. Try it - it's just what the doctor ordered on this cold winter nights.
 

Salt and Pepper Biscuits
Adapted from Joanne at Eats Well with Others
Yield: 8-10 biscuits

Ingredients:

• 3/4 cup full fat yogurt
• 4 tablespoons heavy cream, divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon coarsely ground black pepper, plus more for sprinkling
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 6 tablespoons chilled unsalted butter, cut into small pieces
• flaky sea salt

Instructions

1. Preheat oven to 425. In a small bowl, whisk together the Greek yogurt and 3 tbsp of the heavy cream. Set aside.
2. In the bowl of a food processor, combine the baking powder, salt, sugar, black pepper, and flours. Pulse together until combined.
3. Add the chilled butter to the bowl and pulse until the butter is broken down into pea-sized chunks. Transfer the mixture to a large bowl and gently stir in the yogurt/cream mixture. Knead until it turns into a ragged dough. Roll out the dough on a lightly floured work surface until it is about 3/4"-inch thick. Using a biscuit cutter, cut out the biscuits, re-rolling the scraps as needed.
4. Place the biscuits on a parchment-lined baking sheet and brush with the remaining heavy cream. Sprinkle with sea salt and black pepper. Bake until golden brown on the tops and bottoms, about 15-20 minutes. Serve warm.

Spicy Black Bean Soup
From Cookie and Kate

Ingredients:

2 tablespoons olive oil

• 2 medium yellow onions, chopped
• 3 celery ribs, chopped fine
• 1 large carrot, peeled and sliced into thin rounds
• 6 garlic cloves, pressed or minced
• 4½ teaspoons ground cumin
• ½ teaspoon red pepper flakes
• 4 (15-ounce) cans of black beans, rinsed and drained
• 4 cups low-sodium vegetable broth
• ¼ cup chopped fresh cilantro (optional)
• 1 to 2 tablespoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
• Sea salt and freshly ground black pepper, to taste
• Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Puree about 4 cups of the soup in a blender until smooth (beware the steam that escapes from the top of the blender, it’s very hot). Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

 

leek, fennel, apple and walnut soup with turmeric

Sometimes things are not as they appear. Take this soup, for instance. From the look of it and the time I am posting you would say, This must be a squash soup. And, if not, surely a sweet potato one. It's just gotta be!

Surprise - there's no pumpkin in this baby. But it still tastes like fall in a bowl - all warm and stormy and complex.

Soup in Autumn is a beautiful thing. This soup is extra beautiful: super tasty, full of nutrients and vitamins, despite the weird fennel inclusion. Don't let that deter you. You barely taste the licorice and it adds a wonderful nuance to the flavor. I found it at The First Mess and will definitely make this again before the season is out.

{recipe}

butternut squash apple soup

I want to love squash but it just isn't that simple. Not as strong as my tomato aversion but along those lines.

I got to love tomatoes after spending a summer in a small village in Greece, where the only salad available was tomatoes. Just tomatoes. And salt. And these tomatoes were nothing like this city-bred gal had ever seen. They were so sweet and juicy and delicious, there was no way not to love them. Now I only eat lovely Green Market ones.

But back to squash. I think it has to do with the texture - which was the same problem with the tomatoes - too mealy, or something. This is why I like to use them in soups. Texture is not an issue. I tried this soup before putting in the milk and it was fine (image above) but it was head over heels better with the milk (I realized I can use the coconut milk in my cupboard and it made all the difference).

I am submitting this to Souper Sundays over at Kahakai Kitchen.

Butternut Squash and Apple Soup
Serve 8. Adapted from Health.


2 tablespoons vegan butter
1 medium onion, chopped
1 large garlic clove, smashed and peeled 
1 honey crisp apple, peeled and chopped
1 small to medium butternut squash, peeled and cubed
4-5 sage leaves
Salt to taste 
Freshly ground black pepper 
1 dash ground nutmeg 
1 dash cayenne pepper
3 dashes chili powder
2 cups vegetable broth 
1 can coconut milk

1. Melt butter in large saucepan or Dutch oven, over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 6 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender. Add milk.

2. Place half of soup in blender. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Or use a hand mixer right in the saucepan, blending all ingredients and serve warm.