from Moosewood Restaurant New Classics by the Moosewood Collective
Potato Florentine Soup
1 Tbs olive oil
2 cups chopped onion
1/2 tsp crumbled dried rosemary or 1 tsp minced fresh
4 cups diced potatoes
1 tsp salt
4 cups water or vegetable stock
10 oz rinsed, stemmed, and chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup Neufchatel cheese
1/2 cup grated Fontina, Parmesan or sharp Cheddar cheese
2 cups milk
1/2 tsp ground black pepper
In a soup pot, combine the oil, onions, and rosemary. Cover and cook over medium heat for 10 minutes, stirring often. Add the potatoes, salt, and water or stock and bring just to a boil. Lower heat, cover, and simmer for about 10 minutes, until the potatoes are tender.
With a slotted spoon, remove and set aside 2 cups of the cooked potatoes. To the soup pot, add the spinach, basil, and parsley and cover and cook for 1 to 2 minutes, until the spinach is wilted but still bright green.
In a blender, purée the reserved potatoes with the Neufchatel, grated cheese, milk, and pepper. Stir the purée back into the soup and reheat gently.
Tuesday, May 19, 2009
Curried Spinach Pea Soup
from Moosewood Restaurant New Classics by the Moosewood Collective
Curried Spinach Pea Soup
5 cups water
2 tsp salt
4 cups diced potatoes
8 garlic cloves, peeled and left whole
1 Tbs vegetable oil
4 cups chopped onions
1 1/2 Tbs grated fresh ginger root
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp cayenne, or to taste
1/4 tsp ground black pepper
1 1/2 Tbs fresh lemon juice
3 cups frozen peas (about 15 oz)
4 cups packed fresh spinach, rinsed and large stems removed
1 3/4 cups reduced fat coconut milk (about 14 oz can)
fresh cilantro (optional)
Bring the water and salt to a boil in a large soup pot. Ease in the potatoes and garlic, cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, in a large saucepan, warm the oil. Add the onions and sauté on medium heat, stirring frequently, until translucent, about 10 minutes. Stir the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper into the sautéed onions. Add the lemon juice and 1 cup of the potato cooking liquid, cover, and simmer for about 5 minutes.
Tranfer the onion mixture to the pot of the undrained cooked potatoes. Add the peas and spinach, cover, and cook for about 5 minutes, until the spinach is wilted. Stir in the coconut milk. In a blender, purée the soup in batches until smooth and creamy. Reheat gently and serve with cilantro, if desired.
Curried Spinach Pea Soup
5 cups water
2 tsp salt
4 cups diced potatoes
8 garlic cloves, peeled and left whole
1 Tbs vegetable oil
4 cups chopped onions
1 1/2 Tbs grated fresh ginger root
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp cayenne, or to taste
1/4 tsp ground black pepper
1 1/2 Tbs fresh lemon juice
3 cups frozen peas (about 15 oz)
4 cups packed fresh spinach, rinsed and large stems removed
1 3/4 cups reduced fat coconut milk (about 14 oz can)
fresh cilantro (optional)
Bring the water and salt to a boil in a large soup pot. Ease in the potatoes and garlic, cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, in a large saucepan, warm the oil. Add the onions and sauté on medium heat, stirring frequently, until translucent, about 10 minutes. Stir the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper into the sautéed onions. Add the lemon juice and 1 cup of the potato cooking liquid, cover, and simmer for about 5 minutes.
Tranfer the onion mixture to the pot of the undrained cooked potatoes. Add the peas and spinach, cover, and cook for about 5 minutes, until the spinach is wilted. Stir in the coconut milk. In a blender, purée the soup in batches until smooth and creamy. Reheat gently and serve with cilantro, if desired.
Carolina Vegetable Soup
from Moosewood Restaurant New Classics by the Moosewood Collective
Carolina Vegetable Soup
3 Tbs vegetable oil
2 cups onions, chopped
3 garlic cloves, minced or pressed
1 cup carrots, peeled and chopped
1 cup sweet potatoes, peeled and cubed
1/2 cup celery, chopped
1 1/2 cups zucchini, chopped
1 cup fresh, frozen, or canned lima beans
3/4 cup frozen corn kernels
1 1/2 cups fresh tomatoes, chopped
1/2 tsp fresh thyme or 1/4 tsp dried
1/4 cup barbecue sauce
4 cups water
1 tsp salt
1/2 tsp ground black pepper
2 Tbs fresh parsley, chopped
Tabasco sauce or other hot sauce
2 Tbs fresh basil, chopped (optional)
scallions, chopped
In a large soup pot, warm the oil on medium heat and sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and sauté for 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbecue sauce. Stir for a minute and then add the water, salt, and black pepper.
Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and (if you wish) basil. Sere topped with chopped scallions.
Serves 6
Carolina Vegetable Soup
3 Tbs vegetable oil
2 cups onions, chopped
3 garlic cloves, minced or pressed
1 cup carrots, peeled and chopped
1 cup sweet potatoes, peeled and cubed
1/2 cup celery, chopped
1 1/2 cups zucchini, chopped
1 cup fresh, frozen, or canned lima beans
3/4 cup frozen corn kernels
1 1/2 cups fresh tomatoes, chopped
1/2 tsp fresh thyme or 1/4 tsp dried
1/4 cup barbecue sauce
4 cups water
1 tsp salt
1/2 tsp ground black pepper
2 Tbs fresh parsley, chopped
Tabasco sauce or other hot sauce
2 Tbs fresh basil, chopped (optional)
scallions, chopped
In a large soup pot, warm the oil on medium heat and sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and sauté for 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbecue sauce. Stir for a minute and then add the water, salt, and black pepper.
Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and (if you wish) basil. Sere topped with chopped scallions.
Serves 6
Sunday, May 3, 2009
Taco Soup
from me! I received a packet of Taco Soup mix by Homemade Gourmet from one of my students (teachers love the edibles) and this recipe was inspired by that. Enjoy!
Taco Soup
Taco Seasoning
2-3 tsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
pinch crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 tsp cumin
½ tsp salt
½ tsp black pepper
Soup
15.25 oz can of corn, undrained
14.5 oz can diced tomatoes, undrained
1 can or broth
15.5 oz can pinto beans, undrained
4 oz can chopped chilies, undrained
Combine all ingredients in a medium sauce pan. Bring to a boil; simmer for 20 minutes.
Top with crushed tortilla chips, sour cream, shredded cheese, avocados, tomatoes and serve with cornbread, if desired.
Taco Soup
Taco Seasoning
2-3 tsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
pinch crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 tsp cumin
½ tsp salt
½ tsp black pepper
Soup
15.25 oz can of corn, undrained
14.5 oz can diced tomatoes, undrained
1 can or broth
15.5 oz can pinto beans, undrained
4 oz can chopped chilies, undrained
Combine all ingredients in a medium sauce pan. Bring to a boil; simmer for 20 minutes.
Top with crushed tortilla chips, sour cream, shredded cheese, avocados, tomatoes and serve with cornbread, if desired.
Indian Ratatouille
from Moosewood Restaurant New Classics by the Moosewood Collective. I liked this far more than I thought I would, as I don't care for cooked zucchini or yellow squash, but it was really good! The yogurt adds a lot to the dish. We served it over orzo, but I would be willing to try it over brown rice, which is saying a lot!
Indian Ratatouille
2 cups diced onions
2 Tbs vegetable oil
2 large garlic cloves, minced or pressed
1 fresh chile, minced (seeded, if a milder taste is desired)
1 Tbs fresh ginger root, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
¼ tsp cardamom
1 tsp salt
pinch of crumbled saffron - we didn't have any on hand
1 cup orange juice
5 cups cubed eggplant (1-inch cubes)
4 cups cubed zucchini, yellow squash, and/or pattypans
1½ cups diced bell peppers - we used orange
3 cups diced tomatoes (or 28-oz can, undrained)
¼ cup chopped fresh basil
plain yogurt (optional)
almonds, toasted (optional)
In a stew pot, sauté the onions in the oil on medium heat until translucent, about 10 minutes.
Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and sauté for a minute, stirring constantly.
Add the orange juice and eggplant, toss to coat with the spices, cover an simmer for 10 to 15 minutes, until the eggplant is barely tender.
Add the squash, bell peppers, tomatoes, and basil. Cover and continue to summer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking.
Serve hot or at room temperature over rice or orzo and top with a dollop of yogurt and/or toasted almonds.
Serves 6
Tip: a mini food processor works really well for chopping the garlic, chile, and ginger.
Indian Ratatouille
2 cups diced onions
2 Tbs vegetable oil
2 large garlic cloves, minced or pressed
1 fresh chile, minced (seeded, if a milder taste is desired)
1 Tbs fresh ginger root, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
¼ tsp cardamom
1 tsp salt
pinch of crumbled saffron - we didn't have any on hand
1 cup orange juice
5 cups cubed eggplant (1-inch cubes)
4 cups cubed zucchini, yellow squash, and/or pattypans
1½ cups diced bell peppers - we used orange
3 cups diced tomatoes (or 28-oz can, undrained)
¼ cup chopped fresh basil
plain yogurt (optional)
almonds, toasted (optional)
In a stew pot, sauté the onions in the oil on medium heat until translucent, about 10 minutes.
Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and sauté for a minute, stirring constantly.
Add the orange juice and eggplant, toss to coat with the spices, cover an simmer for 10 to 15 minutes, until the eggplant is barely tender.
Add the squash, bell peppers, tomatoes, and basil. Cover and continue to summer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking.
Serve hot or at room temperature over rice or orzo and top with a dollop of yogurt and/or toasted almonds.
Serves 6
Tip: a mini food processor works really well for chopping the garlic, chile, and ginger.
Tuna Noodle Casserole
from me! This is cobbled together from several different attempts at tuna noodle casserole recipes that didn't hit the mark us, for one reason or another. As with the mac and cheese, this is far from gourmet but it is really tasty!
Tuna Noodle Casserole
8 oz noodles
2 cans tuna, well drained
12 oz sour cream (1 ½ cups)
¾ cup milk
8 oz frozen peas and carrots
1 ½ tsp salt
¼ tsp pepper
¼ cup breadcrumbs
¼ cup parmesan cheese, grated
2 Tbs butter, melted
paprika (optional)
Heat oven to 350°. Cook noodles as directed on package. Put frozen peas and carrots into a strainer and drain cooked noodles over them.
Return noodles, peas, and carrots to pot. Stir in tuna, sour cream, milk, salt, and pepper. Pour into ungreased 2-quart casserole dish.
Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 minutes or until bubbly.
Tuna Noodle Casserole
8 oz noodles
2 cans tuna, well drained
12 oz sour cream (1 ½ cups)
¾ cup milk
8 oz frozen peas and carrots
1 ½ tsp salt
¼ tsp pepper
¼ cup breadcrumbs
¼ cup parmesan cheese, grated
2 Tbs butter, melted
paprika (optional)
Heat oven to 350°. Cook noodles as directed on package. Put frozen peas and carrots into a strainer and drain cooked noodles over them.
Return noodles, peas, and carrots to pot. Stir in tuna, sour cream, milk, salt, and pepper. Pour into ungreased 2-quart casserole dish.
Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 minutes or until bubbly.
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