I really enjoy a good soup. The right kind of soup can be a nutritional powerhouse. I eat soup year round... usually doesn't matter if it is cold or hot outside. This weekend a made a delightful soup, based on a combination of 2-3 different recipes.
Vic's Minestrone Soup
1 TBS olive oil
1 onion, diced
4 garlic cloves, minced
2 small zucchini, chopped (3/4" chunks)
1 tsp red pepper flakes
2 cups vegetable stock
2 cups water
2 stalks celery, sliced
2 carrots, julienned
1/2 cup fresh green beans, cut into 1" pieces
6 sun-dried tomatoes (packed in oil), drained and diced
14.5 oz can diced Italian tomatoes
1/2 cup macaroni, cooked and drained
14.5 oz can navy beans, drained and rinsed
1 TBS dried oregano
20 fresh basil leaves, minced
Combine the oil, onions and garlic and saute until onions are translucent. Add the zucchini and red pepper flakes and saute 5 more minutes. Pour in the stock and water and add the celery, carrots, green beans, both kinds of tomatoes, macaroni, beans and oregano. Simmer for 20 minutes. Add the fresh basil, stir and serve.
Tuesday, August 26, 2008
Saturday, August 16, 2008
Indian Spice
I'm a big fan of Indian food and spice. Tonight I made an Indian spiced dish that is super easy and really good. It's a great way to get in some greens.
Curried Greens and Beans
4 cups mustard greens, thick stems removed and chopped
1 TBS vegetable oil
1 onion, diced
4 cloves garlic, minced
1 TBS fresh ginger, minced
1/4 tsp red pepper flakes (or more to taste)
1 15 oz can kidney beans, drained and rinsed
1 15 oz can chopped tomatoes
1 TBS curry powder
1 TBS ground cumin
1/4 tsp cayenne pepper (or more to taste)
1/2 cup plain yogurt or sour cream
Bring a pot of water to boil. Place greens in the pot and cook until just tender. Drain and rinse under cold water.
Heat the oil in a skillet and cook the onions, garlic and ginger until tender. Stir in the red pepper flakes and cook a little while longer. Mix in the greens, beans, tomatoes, and remaining spices. Simmer 5 minutes. Remove from heat and add the yogurt or sour cream. Enjoy!
Curried Greens and Beans
4 cups mustard greens, thick stems removed and chopped
1 TBS vegetable oil
1 onion, diced
4 cloves garlic, minced
1 TBS fresh ginger, minced
1/4 tsp red pepper flakes (or more to taste)
1 15 oz can kidney beans, drained and rinsed
1 15 oz can chopped tomatoes
1 TBS curry powder
1 TBS ground cumin
1/4 tsp cayenne pepper (or more to taste)
1/2 cup plain yogurt or sour cream
Bring a pot of water to boil. Place greens in the pot and cook until just tender. Drain and rinse under cold water.
Heat the oil in a skillet and cook the onions, garlic and ginger until tender. Stir in the red pepper flakes and cook a little while longer. Mix in the greens, beans, tomatoes, and remaining spices. Simmer 5 minutes. Remove from heat and add the yogurt or sour cream. Enjoy!
Banana Bread
Mark has been asking for banana bread quite a bit lately. The heat finally broke today, so it was a perfect time to do a little baking. This is a basic recipe with tons of banana flavor.
Banana Bread
1/2 cup butter
3/4 cup brown sugar
2 eggs
5 overripe bananas
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup coarsely chopped pecans
In large bowl, cream butter and brown sugar together. Mix in eggs and bananas until well blended. Mix in soda and salt. Gradually mix in flour. Stir in pecans. Bake in 350 degree oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Banana Bread
1/2 cup butter
3/4 cup brown sugar
2 eggs
5 overripe bananas
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup coarsely chopped pecans
In large bowl, cream butter and brown sugar together. Mix in eggs and bananas until well blended. Mix in soda and salt. Gradually mix in flour. Stir in pecans. Bake in 350 degree oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Thursday, August 14, 2008
Sweet Tooth
Mark and I have quite the sweet tooth. I try to eat healthy most of the time, so I don't cook many desserts. I was in the mood for some type of fruit dessert, and found this recipe. It turned out wonderful... although I think it could use more fruit, less butter and most definitely a spray of pam before putting the ingredients in the baking dish.
Triple Berry Crisp
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Triple Berry Crisp
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Monday, August 4, 2008
Soul Satisfying Soup
I love a good soup. Don't really know why I crave soup with the hot weather we've been having of late in Houston. Could be that I had a feeling that we were going to be hit by a tropical storm this week? This recipe came from Jeanne Lemlin's book - Vegetarian Classics.
Curried Red Lentil Soup
1 1/2 cups red lentils
1 TBS canola oil
4 cups water
2 medium sized red skinned potatoes, peeled and cut into 1/2 inch dice
2 TBS butter
1 medium onion
4 cloves garlic, minced
2 TBS minced ginger
1 chili pepper
2 tsp cumin
1 tsp coriander
1 tsp turmeric
1/4 tsp cayenne pepper
In a 3 quart saucepan, combine the water, oil and lentils. Bring to a boil, skimming off any foam that surfaces. Reduce heat, simmer for 20 minutes, stirring often. Add potatoes. Melt butter and saute onion, garlic, ginger and chili until onion is translucent. Add spices and cook for 2 more minutes. Scrape onion mixture into the lentil mixture and simmer for 20 more minutes.
Curried Red Lentil Soup
1 1/2 cups red lentils
1 TBS canola oil
4 cups water
2 medium sized red skinned potatoes, peeled and cut into 1/2 inch dice
2 TBS butter
1 medium onion
4 cloves garlic, minced
2 TBS minced ginger
1 chili pepper
2 tsp cumin
1 tsp coriander
1 tsp turmeric
1/4 tsp cayenne pepper
In a 3 quart saucepan, combine the water, oil and lentils. Bring to a boil, skimming off any foam that surfaces. Reduce heat, simmer for 20 minutes, stirring often. Add potatoes. Melt butter and saute onion, garlic, ginger and chili until onion is translucent. Add spices and cook for 2 more minutes. Scrape onion mixture into the lentil mixture and simmer for 20 more minutes.
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