Autumn Minestrone

After the dust (or flour in my case) has settled from Halloween festivities we decided that we needed something a little healthier in our diet. Something warm and comforting, yet not overly heavy, like pot roast. I love pot roast, but sometimes you need to mix it up a bit. So I decided to make a hearty stew full of sweet potatoes, carrots, celery, kale, and orecchiette. An Autumn minestrone if you will. This is one of those meals that will become a favorite. Perfect for lunch and dinner. I even had some for breakfast to warm me up. It's also a very versatile recipe. You can spice it up or spice it down, adding whichever seasonings you like best. I'm always a big fan of crushed red pepper and rosemary, but if you like something else, by all means, add that. I hope everyone is staying warm as the weather cools down!

Autumn Minestrone

1 onion, diced

5 carrots, peeled and diced

2 stalk celery, diced

3 sweet potatoes, diced

2 cloves garlic, smashed and chopped

5 cups or so of kale (I used about half of a bag of the already chopped kind)
2 cups cooked white beans

5 cups chicken stock

1 bay leaf

1 tsp rosemary

Crushed red pepper to taste

Salt and pepper to taste

8 oz cooked orecchiette or other small pasta

Olive oil

1) In a dutch oven saute the onion, celery, carrots, and garlic until onion is translucent, then add the chicken stock, sweet potatoes, white beans, seasonings, and kale

2) Simmer soup until vegetables are soft and to your liking

3) Add the orecchiette and stir to combine, season to taste and pour into a giant bowl and enjoy!

Minestrone

Last week we had Spring Break. It was a great week for Will and I to relax, spend time with friends, and get some projects done around the house. Like build a raised bed for my garden. A surprisingly easy project once you make it out of Home Depot.

We finally made it to the Jack Daniels Distillery for a tour and a picnic in the tiny town of Lynchburg, TN. If you are not familiar with Lynchburg you may be surprised to learn that it is in fact a dry county. No alcohol. Which means during your tour of the distillery you won't be served a taste of what their known for. No, instead you get lemonade. Through some loophole they created you can however purchase a bottle from their gift shop. Despite the rules on alcohol the tour was an interesting insight into how whiskey is produced and all of the steps along the way. In town we even got to try some Jack Daniels Ice Cream. Good, but it would have been better without the raisins. In fact all throughout town you can taste a variety of sauces, chocolates, etc. that have been flavored with Jack Daniels. For a dry county they sure love their alcohol.

After a long day of driving through the Tennessee country side I was ready for an easy dinner to make. Minestrone came to mind. I usually have all of the ingredients for the soup somewhere in the pantry and in the fridge. So it was decided that we would make a big batch of soup, have our friend over for dinner, and then head on over to play our weekly trivia game. It was a really great day. Plus, it was also a warm day and great weather always makes things better.

Minestrone

1 onion, diced
3 cloves garlic, smashed and minced
5 carrots, diced
2 potatoes, diced
3 ribs of celery, diced
1 can of tomatoes
1 small can of tomato sauce
2 zucchini, diced
1 can cannellini beans
5 cups chicken or vegetable broth
3 cups kale
Salt and pepper
Olive oil
Oregano and rosemary, to taste
1/2 lb of macaroni, cooked al dente

1) In a large dutch oven heat olive oil. Add onions, carrots, celery, potatoes, and garlic, season with salt, pepper, and herbs and let cook until slightly tender, about 15 minutes

2) Add the tomatoes, tomato sauce, zucchini, and beans, then cover with broth and let cook until vegetables are almost done, then add the kale and let cook until tender then add the macaroni and let cook together for about 5 minutes

3) Adjust seasonings then serve in bowls and enjoy!

White Bean and Greens Soup

In the winter there is nothing better than I giant bowl of warm, hearty soup. If you feel the same way, then this is a recipe for you. I try and make a big pot of soup early in the week so we have something to take to school and eat for lunch. We rarely ever eat out and when we do it is for dinner. So having a lot of lunches that are easy to carry and ready in the fridge is a must have. Soup or some sort of casserole usually do the trick. Maybe a sandwich thrown in to mix it up a bit.

This soup is perfect for dinner or lunch. It is light but rich enough to satisfy. I think a hearty lunch really helps to keep the day going. Plus, the mixture of beans and greens is super healthy and great brain food!

White Bean and Greens Soup
1 onion, sliced
1 tsp rosemary, chopped
1 bay leaf
4 cups chicken stock
1 can white beans/canellini beans
1 bunch of chopped greens, you can use whichever you prefer, I really like chard
2 potatoes, chopped into chunks
3 carrots, chopped into large pieces
Olive oil
Salt and pepper

1) In a large dutch oven heat olive oil and toss in the onion, saute with some salt and rosemary until softened

2) Add in the chicken stock and all other ingredients

 3) Let cook until vegetables are tender

4) Taste for salt and pepper, top with Parmesan cheese if you want, and serve with a good hunk of crusty bread
Enjoy!

Albondigas Soup

 Nothing gets those food memories going like your mom's cooking. One of the dishes that exemplifies my mom's cooking is her Albondigas Soup, a Mexican meatball soup packed full of delicious and spicy meatball and veggies. My absolute favorite meal. When I visit home I always have my mom make me a huge batch of this soup. I can eat it for breakfast, lunch, and dinner... I might even sneak a bowl for a snack.

I've tried other albondigas soups, they don't even come close to my mom's. Her recipe is light yet filling and extremely flavorful, thanks to the wonderful addition of Serrano chiles, fresh cilantro, and fresh mint. That's right, mint. I know it doesn't seem like it should be in there, but trust me, this is what makes this soup amazing.

Since I now live across the country from my parents I needed to learn to make this soup for myself. I've made it a few times on my own now. Well, not entirely on my own. I always end up calling my mom and trying to figure out what I am missing or what step comes next. This is one of those recipes that I just learned by being in the kitchen and never really wrote down. But here it is in written form, in hopes that other people will share in the love of this amazing soup.

Albondigas Soup
For the meatballs:
1 lb ground beef
1 cup cooked white rice
1 egg
Salt and pepper
1 tsp granulated garlic
1 tsp oregano

For the soup:
2 onions, roughly chopped
5 carrots, thickly sliced
3 stalks celery, thickly sliced
2 green bell peppers, roughly chopped
1 or 2 Serrano chiles, minced
1/2 head of cabbage, roughly chopped
2 (32 oz) cartons of chicken or vegetable broth
1 small can of tomato sauce 
Squeeze of fresh lemon
1 cup, divided fresh mint
1 cup, divided fresh cilantro
Salt and pepper
Granulated garlic
Oregano


1) In a large pot add the broth and tomato sauce, once it begins to heat up add all of the vegetables EXCEPT the cabbage, also add half of the mint and cilantro and the spices

2) While the vegetables begin to cook assemble the meatballs. In a large bowl mix all of the ingredients, being careful not to over work them and make them tough. You can make whatever size meatball you like, but I try to make them about 1 1/2 inches round. Big enough to break into 2 bite size pieces. When they are assembled add them to the soup

3) Let the soup simmer, covered until the meatballs are cooked

4) Taste the soup and check for tenderness of vegetables and spice. Add more spices to suit your tastes. When the vegetables are almost done add the remaining mint and cilantro, cabbage, and a squeeze of lemon juice. Let the cabbage cook until tender

5) When the cabbage is tender and the other vegetables are done spoon the soup into bowls and serve with hot, buttered corn tortillas and enjoy!

What family recipes are your favorites?

Curried Split Pea Soup with Roasted Chickpeas

This post should be called "What I got for Christmas". Will gave me "Super Natural Cooking Everyday" by Heidi Swanson and my friend Michelle gave me this awesome cookbook stand that has a clear shield to protect the book from splatter. I had never seen one of these before, but it is a great kitchen tool, and definitely saves my cookbooks from the mess.

Will and I are both feeling a little under the weather after all of the holiday madness so I thought a soup would be perfect for dinner, especially one with a little kick to it. I was searching through my new cookbook for some inspiration, and to view the beautiful pictures in the cookbook. I really need to practice my photography skills. I first came across the recipe for Roasted Chickpeas and bookmarked those, thinking I would make them at a later time. Then I saw the soup and I thought they would be a perfect accompaniment.



Curried Split Pea Soup
Inspired by "Green Lentil Soup" in "Super Natural Cooking Everyday"

1 tbsp canola oil
1 tbsp butter
1 tbsp curry powder
1 tsp garlic powder
1 tsp crushed red pepper flakes
1 1/2 cups split peas
4 cups broth (I used chicken because it was all I had, but vegetable or water will also work)
1 (14 oz) can coconut milk
Salt to taste

1) Heat oil and butter in dutch oven, then add spices and let heat, about 1-2 minutes

2) Add split peas and broth and cover, cook until peas are cooked through, about 40 minutes (it really varies)
3) In food processor or with immersion blender puree split pea mixture until desired consistency, return to dutch oven

4) Add coconut milk and heat through

5) Serve with roasted chickpeas on top and enjoy!

Roasted Chickpeas
Adapted from "Super Natural Cooking Everyday"

1 can chickpeas, rinsed and dried
2 tbsp olive oil
2 tsp paprika (the recipe in the book calls for 3 types of paprika, but we only had one)
1/2 tsp sea salt
Grated zest of 1 lemon
1 tsp rosemary

1) Preheat oven to 425 F with rack in top third of oven
2) Make sure chickpeas are dry and then place them on baking sheet in 1 layer

3) Roast in oven for 10 minutes, then shake pan and roast for 8 minutes
4) Meanwhile, combine all other ingredients in bowl

5) Toss sauce over chickpeas and then return to oven for 4 mintues
6) Eat as they are or pair them with a main or side and enjoy!

Indian Inspired Red Lentil Stew

This recipe is what happens when you come back from vacation to find that you don't really have any food in the house and are too tired to make it the store. Luckily we had a few carrots that were still good, onions, and random foods in the cabinet. A freezing cold night like this needed a hearty stew. I searched for the red lentils I had purchased a while back saw that I had some chicken stock and got to work on a yummy Indian inspired stew. This recipe can include practically any vegetable you have laying around and spices can be altered. I came up with this by adding some of my personal favorites. We served the soupy stew mixture over some rice and were able to gain some energy for the long shopping trip ahead of us.

Red Lentil Stew
1 onion, chopped
3 carrots, chopped
1 jalapeno, finely chopped
1 1/2 cups red lentils
4 cups chicken or vegetable broth
1 cup water
1 tsp each of turmeric, coriander, and cumin
1/8 tsp each of cloves, cayenne, and ginger
1 can of tomatoes, diced
1 cup of peas
Salt to taste

1) Heat oil in dutch oven, when hot add onions, salt, and spices and cook until spices are fragrant and cooked slightly, about 3-5 minutes

2) Add carrots and jalapeno

3) Add chicken stock, water, lentils and tomatoes and cook until lentils are tender, about 30-45 minutes, covered

4) Add frozen peas and cook, uncovered, until heated though

5) Serve over basmati rice and enjoy!

Cure for the Common Cold Chicken Noodle Soup

I love the fall. As far as I'm concerned it is the best season, especially for baking and cooking. The only thing I don't particularly like about the fall season is that the change in weather can make me feel like I'm getting sick. For me the best cure for a cold is a nice bowl of spicy chicken noodle soup. I used to make this recipe chicken free when I was a vegetarian and it seemed to work just as well. I don't know if it is true or not, but spicy food always seems to help me get over a cold and I think wards them off as well. Believe it or not, but this soup is spicy and delicious and will warm you up on cool autumn nights.


Spicy Chicken Noodle Soup
1 rotisserie chicken, shredded
1 large onion, chopped
5 or so large carrots, peeled and sliced in large chunks
4 celery stalks chopped in large chunks
4 cups chicken broth, I like Swanson but I really should make my own
1/2 package of egg noodles
Cayenne, salt, pepper, garlic, and oregano to taste
Fresh parsley to finish

1) In a large pot heat oil and add onions and salt, cook for 1 minute or so
2) Add carrots and celery, then add spices and cook until slightly softened, about 6-9 minutes

3) Add broth and simmer until vegetables are near your desired softness and add shredded chicken and cook for about 10 mintues
4) Add cooked egg noodles and fresh parsley
5) Serve and enjoy!

This soup, like most, is better the next day, after the flavors have combined. I made this soup Sunday and we had soup and sandwiches for dinner on Monday.

Grilled Cheese Roasted Tomato Soup

This is another recipe from Smitten Kitchen. I don't know how she does it, but every recipe she uses turns out great! I made a smaller batch for lunch last weekend and regretted not making a huge batch. This is one of the best soups, mainly because it is a way to merge grilled cheese and tomato soup together. I had baked a loaf of bread the day before so I decided to slice that up and make crostini for a party we were going to later in the day. So I used a crostini on top. This recipe is so simple, yet it tastes like it took forever to prepare.

Grilled Cheese Tomato Soup
Adapted from Smitten Kitchen
Serves 3-4 (remember, next time I need more tomatoes)

For the soup
6 plum tomatoes, cut in half lengthwise
3 cloves of garlic
Olive oil to coat tomatoes
Salt and pepper
Crushed red pepper flakes, I like a lot, but as many as you prefer
1 tsp thyme, or just about
3 cups of chicken broth, or until you have reached your desired consistency

For the grilled cheese top
3-4 slices of bread cut into 1/2 inch slices, or your desired slice
Olive oil
1/2 to 1 cup grated cheddar cheese, for me the sharper the better

1) Preheat oven to 400 F
2) Place halved tomatoes on baking sheet and coat in olive oil and salt and pepper; wrap unpeeled garlic in foil and place on same tray; roast for 35-45 minutes

3) Remove from oven and let cool for 5-10 minutes then add tomatoes and roasted garlic (remove peels) to a food processor (or blender) and blend until desired thickness; I like mine a little chunky
4) Place mixture into dutch oven (or any large pot) and add thyme and red pepper flakes, and chicken stock and simmer, uncovered, for about 25 minutes

5) Meanwhile, as the soup is simmering, brush slices of bread on one side with olive oil and bake in 400 F oven, turning once, until crispy; remove and let sit until soup is ready
6) Spoon warm soup into ramekins, or mugs, until almost full; place a crostini over the top and then add cheddar
7) Broil until cheese is melted and beginning to brown
8) Add crushed black pepper to the tops and enjoy! And you will enjoy... these are amazing!