or a slow cooker soup base for any season
I believe I have casually mentioned my ongoing love affair with my slow cooker, a bond which has only become closer now that I have entered into the world of mommy-hood. Slow cookers are good for many things and since I was already on roll this month with two slow cooker recipes in the bag, I thought I would just go ahead and wrap it up on the same theme. The last two were very hearty dishes, which is great for the blustery weather we are facing in our corner of the world, but not all slow cooker recipes have to be that way. Soup is an excellent way to use your slow cooker year round without it always being heavy. So to shine a spotlight on the versatile joy that is the slow cooker, I offer you today a recipe that can be easily modified for year round consumption.
I know, I know, potato and corn chowder sounds like a hearty comfort food, but it doesn't have to be that way. What I love about this recipe, aside from how easy it is to throw together, is that you don't even have to decide on the consistency until the end. The more concentrated base can be thinned out with more heavy cream or water if you prefer a lighter soup for warmer weather days. The lighter soup also reheats nicely without thickening a lot. If you want a heartier chowder type feel - just start with a half of a cup of heavy cream and go from there. This can be prepped entirely the night before (with typical pantry staples none the less) and just dumped into the slow cooker in the morning, then it is just two quick steps before dinner and it is done! Just three steps to yummmm... Here you go:
3 cups rich chicken stock (or 1 heaping tsp chicken base to 3 cups hot water)
1/2 tsp vegetable base (or 1 flavor boost packet)
6 medium sized golden potatoes, peeled and diced
6 oz frozen corn
1/2 tsp garlic powder
1 tbsp dried minced onion
kosher salt & freshly cracked pepper
1 cup heavy cream
Hardware: slow cooker and one of the following: immersion blender, blender, food processor, or (in a pinch) potato masher
1. Dump the following into the slow cooker: prepped potatoes, frozen corn, chicken stock. Stir well to combine. Add in the vegetable base, garlic powder, salt, pepper, and dried minced onion. Stir again to ensure that the flavors combine and get all cozy together.
2. Cover and cook: on low for 8 hours or on high for 3-4 hours.
3. About 30 min before serving, strain out 1/4 of the potatoes and corn and set aside in a bowl. Process the rest until smooth with an immersion blender or one of the other options listed above (remember to allow extra room at the top if using a regular blender or food processor and follow manufacturer instructions to avoid burns). Add the reserved potatoes and corn back in and stir well. Add 1/2 cup heavy cream first then add additional cream or water until desired consistency is reached. Turn the slow cooker to low and allow it to warm back up. Enjoy!
10.30.2012
10.26.2012
Rock it Slow Root Vegetable Stew
or veggie converter comfort food success
So, every year the following equations enter my kitchen: Jacket weather = comfort food -and of course- Comfort food = meat + starch. This year we have added to the mix: meat = digestive chaos. Thank you benevolent little dictator for this lovely gift. But, what can you do? You work with what life throws at you, or in my case - what an adorable baby girl threw at me. Well I am not about to abandon my comfort food for a second year in a row so in the spirit of embracing changes I converted my favorite beef stew recipe, posted earlier this month, to a vegetarian comfort meal. I can still tolerate meat based broths so I used a combination of beef base and vegetable base but if you are a full on veggie it is just as yummy with all vegetable base (and those newly named "flexitarians" in the foodie world will probably enjoy it with entirely beef base). You can even add some beef stew meat if you like, just make sure to brown it first, but be warned that this makes a pretty full crock pot as it is so you may need to cut back elsewhere a bit.
Get ready for some comfort food goodness, brace yourself, here it comes...
3 medium to large golden potatoes, peeled and diced
1 large sweet potato, peeled and diced
2 medium sized parsnips roughly diced
2 medium sized carrots roughly diced
1/2 large sweet onion diced
1 tsp fresh minced garlic
1-2 tbsp butter
4 cups vegetable or beef stock
1 cup red wine
1/4 tsp thyme
1/2 tsp parsley
salt & pepper
4 tsp cornstarch + 4 tsp water
Hardware: slow cooker, saute pan
1. Heat butter in a saute pan. Pour in the onions and saute for about 5 minutes, add the garlic and saute until the the garlic aroma fills the kitchen and onions are translucent (should only be a couple more minutes).
3. Dump the potatoes, vegetables and spices into the slow cooker. Top with the onion and garlic mixture, add red wine, water, and beef broth. Stir well to combine so the flavors get all friendly together then cook on low for 6-8 hours.
4. Turn the slow cooker to high. In a small bowl, blend 2 tbsp cornstarch with 1/4 cup water; stir into the stew and let simmer for a few minutes to thicken and integrate flavors. If needed, repeat the process again with the remaining 2 tbsp cornstarch. Season, to taste, with salt and pepper. Allow to cook for about 10 min for all the flavors to settle down then stir and serve. Enjoy!
So, every year the following equations enter my kitchen: Jacket weather = comfort food -and of course- Comfort food = meat + starch. This year we have added to the mix: meat = digestive chaos. Thank you benevolent little dictator for this lovely gift. But, what can you do? You work with what life throws at you, or in my case - what an adorable baby girl threw at me. Well I am not about to abandon my comfort food for a second year in a row so in the spirit of embracing changes I converted my favorite beef stew recipe, posted earlier this month, to a vegetarian comfort meal. I can still tolerate meat based broths so I used a combination of beef base and vegetable base but if you are a full on veggie it is just as yummy with all vegetable base (and those newly named "flexitarians" in the foodie world will probably enjoy it with entirely beef base). You can even add some beef stew meat if you like, just make sure to brown it first, but be warned that this makes a pretty full crock pot as it is so you may need to cut back elsewhere a bit.
Get ready for some comfort food goodness, brace yourself, here it comes...
3 medium to large golden potatoes, peeled and diced
1 large sweet potato, peeled and diced
2 medium sized parsnips roughly diced
2 medium sized carrots roughly diced
1/2 large sweet onion diced
1 tsp fresh minced garlic
1-2 tbsp butter
4 cups vegetable or beef stock
1 cup red wine
1/4 tsp thyme
1/2 tsp parsley
salt & pepper
4 tsp cornstarch + 4 tsp water
Hardware: slow cooker, saute pan
1. Heat butter in a saute pan. Pour in the onions and saute for about 5 minutes, add the garlic and saute until the the garlic aroma fills the kitchen and onions are translucent (should only be a couple more minutes).
3. Dump the potatoes, vegetables and spices into the slow cooker. Top with the onion and garlic mixture, add red wine, water, and beef broth. Stir well to combine so the flavors get all friendly together then cook on low for 6-8 hours.
4. Turn the slow cooker to high. In a small bowl, blend 2 tbsp cornstarch with 1/4 cup water; stir into the stew and let simmer for a few minutes to thicken and integrate flavors. If needed, repeat the process again with the remaining 2 tbsp cornstarch. Season, to taste, with salt and pepper. Allow to cook for about 10 min for all the flavors to settle down then stir and serve. Enjoy!
10.19.2012
Simply Slow Bacon Beef Stew
or a cold weather comfort food classic from my kitchen to yours
Not much time here now that baby land is in full swing, with our little girl quickly approaching 6 months old our free time is just as quickly dwindling. I did want to take a moment though and "officially-ish" welcome everyone to comfort food season, the most wonderful season of all. I adore Fall - the weather, the colors, the food - it is all my favorite things rolled up in one. So here is a recipe that is like a great big bear hug welcome to comfort food season - slow cooker beef stew. This recipe is really more "winter coat weather" than "jacket weather" but you need to prepare early for these things, planning is everything you know.
This recipe is not as straight forward as my favorite "dump and go" slow cooker recipes, but the extra effort to get those flavors working early is definitely a must. There is a difference for the recipe if using slab bacon versus regular bacon, I recommend the slab bacon if you can find it, but either will give a great flavor base to the stew. I highly recommend serving this up with some delicious baking powder biscuits (which can be made the day before for less stress).
6 slices of thick bacon, cut in half, or an equal amount of slab bacon cut into small cubes
1 – 1.5 pounds cubed beef stew meat
1 large onion, finely diced or minced
1 cup carrots, small dice
5 small yellow potatoes, well scrubbed and diced
1 cup red wine
3 cups beef broth
1 cup water
4 tbsp cornstarch
2 tbsp olive oil
1/4 tsp thyme, 1/2 tsp flat leaf parsley, 1 tsp fresh minced garlic
1/2 tsp salt, 1/4 tsp ground black pepper
Not much time here now that baby land is in full swing, with our little girl quickly approaching 6 months old our free time is just as quickly dwindling. I did want to take a moment though and "officially-ish" welcome everyone to comfort food season, the most wonderful season of all. I adore Fall - the weather, the colors, the food - it is all my favorite things rolled up in one. So here is a recipe that is like a great big bear hug welcome to comfort food season - slow cooker beef stew. This recipe is really more "winter coat weather" than "jacket weather" but you need to prepare early for these things, planning is everything you know.
This recipe is not as straight forward as my favorite "dump and go" slow cooker recipes, but the extra effort to get those flavors working early is definitely a must. There is a difference for the recipe if using slab bacon versus regular bacon, I recommend the slab bacon if you can find it, but either will give a great flavor base to the stew. I highly recommend serving this up with some delicious baking powder biscuits (which can be made the day before for less stress).
6 slices of thick bacon, cut in half, or an equal amount of slab bacon cut into small cubes
1 – 1.5 pounds cubed beef stew meat
1 large onion, finely diced or minced
1 cup carrots, small dice
5 small yellow potatoes, well scrubbed and diced
1 cup red wine
3 cups beef broth
1 cup water
4 tbsp cornstarch
2 tbsp olive oil
1/4 tsp thyme, 1/2 tsp flat leaf parsley, 1 tsp fresh minced garlic
1/2 tsp salt, 1/4 tsp ground black pepper
Hardware: slow cooker, large pot or deep pan
1. Crisp bacon in olive oil in a large pot. Add beef and brown. (If using regular bacon, remove once crispy, crumble and set aside for topping later. Slab bacon stays in with the beef to cook in the stew)
2. Add onions and carrots and saute for about 5 minutes.
3. Pour into slow cooker, top with potatoes and spices, add red wine, water, and beef broth, and cook on low for 6-8 hours.
4. Turn the slow cooker to high. In a small bowl, blend 2 tbsp cornstarch with 1/4 cup water; stir into the stew and let simmer for a few minutes to thicken and integrate flavors. If needed, repeat the process again with the remaining 2 tbsp cornstarch. Season, to taste, with salt and pepper. Allow to cook for about 10 min for all the flavors to settle down then stir and serve. Enjoy!
1. Crisp bacon in olive oil in a large pot. Add beef and brown. (If using regular bacon, remove once crispy, crumble and set aside for topping later. Slab bacon stays in with the beef to cook in the stew)
2. Add onions and carrots and saute for about 5 minutes.
3. Pour into slow cooker, top with potatoes and spices, add red wine, water, and beef broth, and cook on low for 6-8 hours.
4. Turn the slow cooker to high. In a small bowl, blend 2 tbsp cornstarch with 1/4 cup water; stir into the stew and let simmer for a few minutes to thicken and integrate flavors. If needed, repeat the process again with the remaining 2 tbsp cornstarch. Season, to taste, with salt and pepper. Allow to cook for about 10 min for all the flavors to settle down then stir and serve. Enjoy!
9.27.2012
Rollin' in the Greens (spinach lasagna rolls)
or any day comfort food is a snap
The weather is cooling down here the last couple weeks, by cooling down I mean it has actually dropped below 90 for more than a few days at a time, and that is putting me in the mood for food - comfort food that is. Fall isn't quite in the air yet, but it will be soon, and then all bets are off - I'll be strapping on my apron for my favorite cooking season. To get warmed up for this wonderful time of year I started with a quick, no fuss Italian style dinner - spinach lasagna. To simplify it a bit, both for serving and for leftovers, I changed it up a bit and made it into lasagna rolls. I love this idea. It is a small change that makes the meal a bit more fun, a bit more fool proof, and a nice change up for an any day meal.
It may seem like it takes a while to make, approximately 10 min prep-40 min cook-10 min set, but since the active work time for this is only about 10-15 min I still consider this a win. Bonus - it can be prepped a day in advance and stored in the refrigerator, if you are using a glass baking dish just take it out and let the dish come to room temperature a bit before baking so it doesn't break. Make ahead meals are such a stress reliever for me, I hope this one will be for you too. Check it out:
12 lasagna noodles
1 small tub ricotta, 8 oz (I like to use reduced fat)
3 tbsp egg beaters, egg substitute, or 1 egg
½ cup mozzarella or Italian blend cheese, shredded
¼ cup grated Parmesan
2 tbsp Italian bread crumbs
1 tsp garlic powder
½ tsp basil
8 oz frozen chopped spinach, thawed
2-3 cups tomato based pasta sauce, homemade or store bought
Hardware: 9x13 baker
Preheat oven to 350 F
1. Cook lasagna noodles to al dente according to package directions.
2. In a mixing bowl dump the following: ricotta, egg substitute (or egg), mozzarella, Parmesan, Italian bread crumbs, and spices. Mix until combined and happily consistent throughout.
3. Drain the thawed spinach and use your hands to squeeze out all the liquid you can, this is great for getting out pent up frustration. Once you have squeezed every last drop of liquid out of it, fluff the spinach up a bit to build up its self esteem again and add it to the cheese mixture. Stir well to combine and ensure that all the ingredients are well acquainted.
4. Spread a thin layer of sauce over the bottom of the baking dish.
5. Rinse the cooked lasagna noodles and drain. Lay out a series of noodles on a flat surface (like a cutting board). Take a heaping tablespoon of the cheese mixture and spread it over one noodle, add more or take some away as needed. You will want to leave about 2 inches at the end without cheese. Start gently rolling at the end with the cheese, you don't need a lot of pressure just enough to make it stick You will notice the cheese spreads down a little as you roll it but you want to make sure the very end is cheese free. Place the rolls seam side down in the baking dish. Repeat with as many rolls as can fit or until you run out of usable noodles.
6. Pour remaining sauce evenly over top. Cover with foil and bake for 30-40 min, until the cheese is melted. Remove from oven and uncover, allow to sit for 5-10 min so the cheese will set.
The weather is cooling down here the last couple weeks, by cooling down I mean it has actually dropped below 90 for more than a few days at a time, and that is putting me in the mood for food - comfort food that is. Fall isn't quite in the air yet, but it will be soon, and then all bets are off - I'll be strapping on my apron for my favorite cooking season. To get warmed up for this wonderful time of year I started with a quick, no fuss Italian style dinner - spinach lasagna. To simplify it a bit, both for serving and for leftovers, I changed it up a bit and made it into lasagna rolls. I love this idea. It is a small change that makes the meal a bit more fun, a bit more fool proof, and a nice change up for an any day meal.
It may seem like it takes a while to make, approximately 10 min prep-40 min cook-10 min set, but since the active work time for this is only about 10-15 min I still consider this a win. Bonus - it can be prepped a day in advance and stored in the refrigerator, if you are using a glass baking dish just take it out and let the dish come to room temperature a bit before baking so it doesn't break. Make ahead meals are such a stress reliever for me, I hope this one will be for you too. Check it out:
12 lasagna noodles
1 small tub ricotta, 8 oz (I like to use reduced fat)
3 tbsp egg beaters, egg substitute, or 1 egg
½ cup mozzarella or Italian blend cheese, shredded
¼ cup grated Parmesan
2 tbsp Italian bread crumbs
1 tsp garlic powder
½ tsp basil
8 oz frozen chopped spinach, thawed
2-3 cups tomato based pasta sauce, homemade or store bought
Hardware: 9x13 baker
Preheat oven to 350 F
1. Cook lasagna noodles to al dente according to package directions.
2. In a mixing bowl dump the following: ricotta, egg substitute (or egg), mozzarella, Parmesan, Italian bread crumbs, and spices. Mix until combined and happily consistent throughout.
3. Drain the thawed spinach and use your hands to squeeze out all the liquid you can, this is great for getting out pent up frustration. Once you have squeezed every last drop of liquid out of it, fluff the spinach up a bit to build up its self esteem again and add it to the cheese mixture. Stir well to combine and ensure that all the ingredients are well acquainted.
4. Spread a thin layer of sauce over the bottom of the baking dish.
5. Rinse the cooked lasagna noodles and drain. Lay out a series of noodles on a flat surface (like a cutting board). Take a heaping tablespoon of the cheese mixture and spread it over one noodle, add more or take some away as needed. You will want to leave about 2 inches at the end without cheese. Start gently rolling at the end with the cheese, you don't need a lot of pressure just enough to make it stick You will notice the cheese spreads down a little as you roll it but you want to make sure the very end is cheese free. Place the rolls seam side down in the baking dish. Repeat with as many rolls as can fit or until you run out of usable noodles.
6. Pour remaining sauce evenly over top. Cover with foil and bake for 30-40 min, until the cheese is melted. Remove from oven and uncover, allow to sit for 5-10 min so the cheese will set.
9.12.2012
Mini Loaves of Legumes (Vegetarian Meatloaf Muffins)
or comfort food survives a veggie conversion
I miss meat. I dream of steaks and ribs and yes - even meatloaf - these days. For the past year or so I have been converted, against my will, to vegetarian. Turns out that pregnancy can do weird things to your body, and they don't all resolve postpartum. But our sweet baby girl is well worth the sacrifice, even if I have visions of meatballs instead of gumdrops dancing through my head at night. But that is getting a bit off track. The point is, and I do have one, that most of my comfort food loves involve meat of some sort. I have recently started coming to terms with the fact that I am now "meat free" for the most part and that puts forth the urgent matter of where will I get my comfort food??? You can only eat so much macaroni and cheese... And since my body was not thrilled with soy substitutes I have moved on to the arena of the legume. It is a scary world to some I know, it was not all sunshine and lollipops in my mind as I approached it, and even though I have only tested the waters here with lentils - so far they seem like a fair alternative. And the results of this particular recipe taste test were a definite success, even my husband gave it a good review (and his skepticism of meat alternatives knows no bounds). Even if you are not veggie inclined I suggest you give these little cuties a try. Who knows, you might just find something new to crave.
I started with this recipe for "vegetable balls" and modified it to fit my needs: http://www.grouprecipes.com/91887/vegetable-balls-in-barbecue-sauce.html
Here is what I ended up with...
1/2 cup dried brown lentils
1 cup white rice, uncooked
2 tbsp dried minced onion
1/2 tsp house seasoning blend
1/2 tsp kosher salt
1/2 cup Italian seasoned breadcrumbs
1 cup egg substitute or 4 eggs
2 tbsp + 6 tsp BBQ sauce
3 tbsp Vegetable oil
Hardware: medium sized sauce pot, 2 muffin tins (6 muffins each, I use silicone ones)
Preheat oven to 350 F
1. In the medium pot combine the dried lentils with 1 3/4 cups of water. Bring to a boil, then reduce to a simmer and cook for 8 min.
2. Add in the rice, dried minced onion, and seasoning blend stirring well to combine. Bring back to a boil then reduce to a simmer and cover, cook for 10 min at a simmer.
3. Uncover and allow to rest for 10 min. Then add in the egg substitute (or eggs, yolks broken up with a fork first), breadcrumbs, salt, and 2 tbsp of the BBQ sauce. Stir until well combined and consistent throughout, this makes for a happier mix.
4. Use the vegetable oil to lightly grease the muffin pans. Using a 1/4 cup measuring cup, because that was easiest for me, scoop out equal amounts of the mixture into each of the 12 muffin cups. Bake for 10 min.
5. After 10 min, top each "muffin" with 1/2 tsp BBQ sauce spreading evenly (think frosting style, you want all of the top covered, you will notice that I did not do this in the picture above and I have regretted it ever since). Return to oven and cook for another 5 min. Remove and allow to cool for 5 min before removing, this helps them set a bit more. This goes excellent with some form of potatoes and a nice roasted veggie side dish.
I miss meat. I dream of steaks and ribs and yes - even meatloaf - these days. For the past year or so I have been converted, against my will, to vegetarian. Turns out that pregnancy can do weird things to your body, and they don't all resolve postpartum. But our sweet baby girl is well worth the sacrifice, even if I have visions of meatballs instead of gumdrops dancing through my head at night. But that is getting a bit off track. The point is, and I do have one, that most of my comfort food loves involve meat of some sort. I have recently started coming to terms with the fact that I am now "meat free" for the most part and that puts forth the urgent matter of where will I get my comfort food??? You can only eat so much macaroni and cheese... And since my body was not thrilled with soy substitutes I have moved on to the arena of the legume. It is a scary world to some I know, it was not all sunshine and lollipops in my mind as I approached it, and even though I have only tested the waters here with lentils - so far they seem like a fair alternative. And the results of this particular recipe taste test were a definite success, even my husband gave it a good review (and his skepticism of meat alternatives knows no bounds). Even if you are not veggie inclined I suggest you give these little cuties a try. Who knows, you might just find something new to crave.
I started with this recipe for "vegetable balls" and modified it to fit my needs: http://www.grouprecipes.com/91887/vegetable-balls-in-barbecue-sauce.html
Here is what I ended up with...
1/2 cup dried brown lentils
1 cup white rice, uncooked
2 tbsp dried minced onion
1/2 tsp house seasoning blend
1/2 tsp kosher salt
1/2 cup Italian seasoned breadcrumbs
1 cup egg substitute or 4 eggs
2 tbsp + 6 tsp BBQ sauce
3 tbsp Vegetable oil
Hardware: medium sized sauce pot, 2 muffin tins (6 muffins each, I use silicone ones)
Preheat oven to 350 F
1. In the medium pot combine the dried lentils with 1 3/4 cups of water. Bring to a boil, then reduce to a simmer and cook for 8 min.
2. Add in the rice, dried minced onion, and seasoning blend stirring well to combine. Bring back to a boil then reduce to a simmer and cover, cook for 10 min at a simmer.
3. Uncover and allow to rest for 10 min. Then add in the egg substitute (or eggs, yolks broken up with a fork first), breadcrumbs, salt, and 2 tbsp of the BBQ sauce. Stir until well combined and consistent throughout, this makes for a happier mix.
4. Use the vegetable oil to lightly grease the muffin pans. Using a 1/4 cup measuring cup, because that was easiest for me, scoop out equal amounts of the mixture into each of the 12 muffin cups. Bake for 10 min.
5. After 10 min, top each "muffin" with 1/2 tsp BBQ sauce spreading evenly (think frosting style, you want all of the top covered, you will notice that I did not do this in the picture above and I have regretted it ever since). Return to oven and cook for another 5 min. Remove and allow to cool for 5 min before removing, this helps them set a bit more. This goes excellent with some form of potatoes and a nice roasted veggie side dish.
8.31.2012
Indian Inspired Slow and Low Veggies
or baby stepping into curried foods
This recipe was a bit of a process to work out for me. I really enjoy Indian flavors but have never tried to cook with them. On top of that, as much as I do like the flavor base, I am not used to the spice level of many traditional Indian curry dishes so I had to account for that as well. I do like "butter chicken" so I combined some flavors for those recipes with ones for curried veggies and found a reasonable, albeit non-traditional, place to start. So first I tried it with just chickpeas and extra sauce, then I added other vegetables, and finally adjusted spices a bit more. After a couple moderately successful batches, I finally have a winner with the last one!
Making it is pretty easy, one of those just toss and go style dishes that works great once finished off for families that may have to eat at off set times, and the left overs are excellent reheated. I think any dish that results in leftovers that are as good or better for lunch is a definite stress reducer. Add to that the benefit of this helping clear out any existing sinus issues for me and there really is no reason not to make it every week or so. This is how it's done:
1 can drained chickpeas
1 bag frozen cauliflower, 8 oz
2 med golden potatoes, peeled and diced
1 cup baby carrots, whole or halved
1 ½ tbsp dried minced onion
1 ½ tbsp ground ginger powder
1 ½ tbsp minced garlic
2 tsp chili powder
1 tbsp curry paste or powder
dash or two cinnamon
3 cans diced tomatoes, undrained
2 cups plain yogurt
1 cup heavy whipping cream
to taste salt and pepper
2 cups white rice
Hardware: Slow Cooker/Crockpot
1. Dump everything except the yogurt, cream, salt and pepper into the slow cooker. Stir really well to combine, the consistency should be the same throughout. Cover and cook on low for 6-8 hours.
2. Uncover, stir in the yogurt and cream. Turn to high for about 10 min. Make the rice according to package directions. Stir well again and season to taste with salt and pepper. Serve over rice.
I love the leftovers from this dish but I like to add a small pat of butter between the rice and veggies before storing. This adds a nice creaminess to the dish when reheated.
This recipe was a bit of a process to work out for me. I really enjoy Indian flavors but have never tried to cook with them. On top of that, as much as I do like the flavor base, I am not used to the spice level of many traditional Indian curry dishes so I had to account for that as well. I do like "butter chicken" so I combined some flavors for those recipes with ones for curried veggies and found a reasonable, albeit non-traditional, place to start. So first I tried it with just chickpeas and extra sauce, then I added other vegetables, and finally adjusted spices a bit more. After a couple moderately successful batches, I finally have a winner with the last one!
Making it is pretty easy, one of those just toss and go style dishes that works great once finished off for families that may have to eat at off set times, and the left overs are excellent reheated. I think any dish that results in leftovers that are as good or better for lunch is a definite stress reducer. Add to that the benefit of this helping clear out any existing sinus issues for me and there really is no reason not to make it every week or so. This is how it's done:
1 can drained chickpeas
1 bag frozen cauliflower, 8 oz
2 med golden potatoes, peeled and diced
1 cup baby carrots, whole or halved
1 ½ tbsp dried minced onion
1 ½ tbsp ground ginger powder
1 ½ tbsp minced garlic
2 tsp chili powder
1 tbsp curry paste or powder
dash or two cinnamon
3 cans diced tomatoes, undrained
2 cups plain yogurt
1 cup heavy whipping cream
to taste salt and pepper
2 cups white rice
Hardware: Slow Cooker/Crockpot
1. Dump everything except the yogurt, cream, salt and pepper into the slow cooker. Stir really well to combine, the consistency should be the same throughout. Cover and cook on low for 6-8 hours.
2. Uncover, stir in the yogurt and cream. Turn to high for about 10 min. Make the rice according to package directions. Stir well again and season to taste with salt and pepper. Serve over rice.
I love the leftovers from this dish but I like to add a small pat of butter between the rice and veggies before storing. This adds a nice creaminess to the dish when reheated.
8.13.2012
Roasted Veggie Soup
or a creamy and flavorful bowl of garden goodness.
A Summer home with my baby girl should have resulted in more cooking on my part, but I failed to take into account healing. Seems that healing is very important after childbirth. Well I learned my lesson after a few failed attempts at things like weeding the garden and going for long walks early on, sometimes the extra pain is just not worth it. So this season was spent on easier meals (i.e. semi-homemade) and tried and true recipes. One chance I did take to experiment was with some left over veggies from the farmers' market and my rather bare garden this year. I had always thought about trying my hand at roasted red pepper soup but I didn't have just red peppers wasting away on the counter so I thought "ah what the heck, let's just toss it all in and see what happens."
I absolutely love roasted garlic soup so using that as a base was a must for me. But since I undertook this endeavor during our several month long heat wave, I made it a bit less creamy than the exclusively garlic version. This turned out great and really didn't need a whole lot of seasoning with all the vegetables involved, but if you want a bit more flavor I would toss in some Italian spices since they would get along nicely with the flavors already there. This does take a little bit of "at home" time to prepare so you may want to do it on a day when you'll be hanging around the house for a bit. Don't let that deter you though, the extra care is definitely worth it. Check it out:
red bell pepper - 2 (or one red and one orange)
garlic - 2 heads
leek - 1 medium
chicken stock - 4 cups
heavy cream - ¾ cup
Parmesan cheese - ¼ cup
olive oil
salt & pepper
Hardware: cookie sheet, medium pot, immersion blender or food processor.
1. Prepare the peppers. Turn the oven to broil. On a cookie sheet, place the peppers and brush lightly with olive. Broil the peppers, turning periodically, until blackened on all sides. Remove and allow to cool. Place in a paper bag and shake to help remove the blackened skins. Once the skins are removed, cut the peppers taking care to remove the seeds and dice up then set aside.
2. Prepare the leeks. Cut the tops and bottoms off the leeks, keeping only the white & light green areas, and slice in half lengthwise. Wash the leeks well and then cut them down into small "moons" and set aside. Add the leeks to the cookie sheet after the peppers are removed and brush with olive oil. Broil a couple minutes, watching so they don't burn, until they start to caramelize. Remove and set aside.
2. Prepare the garlic. Cut the tops off the garlic heads just to expose the tops of all of the bulbs. Place in a sheet of aluminum foil and drizzle tops with olive oil, salt and pepper. Close the foil around them in a sort of packet, leaving some space between the tops and the foil, and place in the oven at 350 degrees F. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, allow to cool, and squeeze out the garlic into a bowl.
3. Heat the chicken stock to a simmer, stir in all the veggies and cook for 15 min. Remove from heat and blend until smooth with either the immersion blender or food processor. Strain to remove any stubborn bits.
4. Return to medium heat and add the heavy cream and Parmesan cheese. Continue to cook, stirring constantly, for a few minutes until heated through. Serve with garlic Parmesan croutons.
Parmesan croutons (this is one of my favorite quick recipes, I have been known to make a big pan of these and just chow down on them solo):
Day old bread, hamburger buns, or hot dog buns
4 tbsp olive oil
4 tbsp Parmesan cheese
1. Cut or tear the bread product up into bite sized pieces and toss in olive oil to coat.
2. Cook over medium high heat, flipping pretty regularly, until starting to toast.
3. Sprinkle Parmesan over top while the bread gets crispy. Allow it to sit on the side that is touching the pan for a couple seconds so it will adhere to the bread better. (if you are having problems getting it to stick, press down with the flat side of the spatula similar to how you might while making grilled cheese) Once it is golden brown, toss in soup and serve!
A Summer home with my baby girl should have resulted in more cooking on my part, but I failed to take into account healing. Seems that healing is very important after childbirth. Well I learned my lesson after a few failed attempts at things like weeding the garden and going for long walks early on, sometimes the extra pain is just not worth it. So this season was spent on easier meals (i.e. semi-homemade) and tried and true recipes. One chance I did take to experiment was with some left over veggies from the farmers' market and my rather bare garden this year. I had always thought about trying my hand at roasted red pepper soup but I didn't have just red peppers wasting away on the counter so I thought "ah what the heck, let's just toss it all in and see what happens."
I absolutely love roasted garlic soup so using that as a base was a must for me. But since I undertook this endeavor during our several month long heat wave, I made it a bit less creamy than the exclusively garlic version. This turned out great and really didn't need a whole lot of seasoning with all the vegetables involved, but if you want a bit more flavor I would toss in some Italian spices since they would get along nicely with the flavors already there. This does take a little bit of "at home" time to prepare so you may want to do it on a day when you'll be hanging around the house for a bit. Don't let that deter you though, the extra care is definitely worth it. Check it out:
red bell pepper - 2 (or one red and one orange)
garlic - 2 heads
leek - 1 medium
chicken stock - 4 cups
heavy cream - ¾ cup
Parmesan cheese - ¼ cup
olive oil
salt & pepper
Hardware: cookie sheet, medium pot, immersion blender or food processor.
1. Prepare the peppers. Turn the oven to broil. On a cookie sheet, place the peppers and brush lightly with olive. Broil the peppers, turning periodically, until blackened on all sides. Remove and allow to cool. Place in a paper bag and shake to help remove the blackened skins. Once the skins are removed, cut the peppers taking care to remove the seeds and dice up then set aside.
2. Prepare the leeks. Cut the tops and bottoms off the leeks, keeping only the white & light green areas, and slice in half lengthwise. Wash the leeks well and then cut them down into small "moons" and set aside. Add the leeks to the cookie sheet after the peppers are removed and brush with olive oil. Broil a couple minutes, watching so they don't burn, until they start to caramelize. Remove and set aside.
2. Prepare the garlic. Cut the tops off the garlic heads just to expose the tops of all of the bulbs. Place in a sheet of aluminum foil and drizzle tops with olive oil, salt and pepper. Close the foil around them in a sort of packet, leaving some space between the tops and the foil, and place in the oven at 350 degrees F. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, allow to cool, and squeeze out the garlic into a bowl.
3. Heat the chicken stock to a simmer, stir in all the veggies and cook for 15 min. Remove from heat and blend until smooth with either the immersion blender or food processor. Strain to remove any stubborn bits.
4. Return to medium heat and add the heavy cream and Parmesan cheese. Continue to cook, stirring constantly, for a few minutes until heated through. Serve with garlic Parmesan croutons.
Parmesan croutons (this is one of my favorite quick recipes, I have been known to make a big pan of these and just chow down on them solo):
Day old bread, hamburger buns, or hot dog buns
4 tbsp olive oil
4 tbsp Parmesan cheese
1. Cut or tear the bread product up into bite sized pieces and toss in olive oil to coat.
2. Cook over medium high heat, flipping pretty regularly, until starting to toast.
3. Sprinkle Parmesan over top while the bread gets crispy. Allow it to sit on the side that is touching the pan for a couple seconds so it will adhere to the bread better. (if you are having problems getting it to stick, press down with the flat side of the spatula similar to how you might while making grilled cheese) Once it is golden brown, toss in soup and serve!
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