Lentil & Veggie Stew April 17, 2012

It may be spring and the birds might be chirping, but I still love a hot bowl of comfort food for dinner.  Now that time is of the essence more than ever (hello raving toddler), I have to make something that is quick and delish, and who’s fooling who, I loveeeeeee a stew!!!  I have made variations of this recipe, both in my Le Crueset Dutch Oven and in my slow cooker.  Both are totally yummy.
Ingredients:

• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds fresh vegetables cut in bit-sized pieces (I used parsnips, mushrooms, carrots and zucchini)
• 1 can diced tomatoes
• 1 can cooked lentils (you can use freshly cooked – about 1 1/2 cups with cooking liquid)
• 4 cups vegetable broth
• 1 1/4 tsp oregano
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/3 cup uncooked quinoa
• 2/3 cup pumpkin or squash (canned or cooked - all water pressed out)
• salt & black pepper to taste

Directions:

1. Cook onion in a large, Dutch oven until browned, then add garlic and cook, stirring, for another minute.
2. Add veggies, broth and spices and cook until vegetables are soft and it begins to boil.
3. Add quinoa and cook on medium heat until tender (approx. 15 min), then add pumpkin and salt/pepper to taste and cook for 5 more min (adding a little water if too thick).
4. Serve hot, with shredded cheddar and/or some large crusty bread with butter!

Notes:

- to use the slow cooker, but all ingredients into cooker and place on low for 6 hours.

- this freezes pretty well too.

The Weekly Soup – Red Lentil January 28, 2010

I live for lentils.  Okay not literally, but I get excited about lentils the way some people do about bacon.  I could add them to just about everything and be one happy camper.  Packed with flavour, protein and fiber (okay, and phosphorus, copper, thiamin and potassium, you get the point) lentils come in a variety of forms and typically are cheap cheap cheap.  Oh did I mention they are pretty darned easy to prepare too?  If you’re a lazypants, buy the canned, however you can really control the flavour and texture (and sodium!) if you buy them dried, and they’re even cheaper.  This soup is creamy, slightly sweet and hearty.  Perfect for fall, winter or a chilly summers night.  PS – it’s dairy free too!

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INGREDIENTS:
1 TBSP coconut oil (this is a great way to add more flavour, but you could use olive oil if you’re desparate)
1 cup onion, diced
3 cloves garlic, minced

1 tsp salt

2 cups red lentils
2 cans coconut milk (I use the powdered kind that you add to water – it’s handy to have, and less fatty)
4-6 cups water (enough to cover all ingredients)
1/2 cup carrot or zucchini, diced

1/2 cup celery, diced
2 cups sweet potato, diced
1 TBSP fresh ginger, minced
1 1/2 TBSP curry powder
1/2 tsp cayenne
1/2 tsp pepper
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DIRECTIONS:
1. In a dutch oven or large stockpot over medium heat, sauté onion for 2 min in coconut oil, then add garlic and salt, stir, and cook for 1-2 min.
2. Add all remaining ingredients, combine and cover and bring to a boil.
3. Stir well, reduce heat to simmer, cover again, and cook on low for 30-45 min, until lentils are cooked through and creamy.
4. Add salt and pepper to taste, and serve with your favourite naan or pita bread!

The Weekly Soup: Tomato Dill December 23, 2009

I went a little over zealous last week at the grocers with a sale of cherry tomatoes.  I am a sucker for a sale and when these little gems were 2 pints for $3 I just had to get some (okay more than some).  I then found myself with too many little red rubies staring at me every time I hit the kitchen. There was only so many Greek Salads I could eat in a week, so I decided to soup it.  I forgot how nicely dill and tomato go together.  This is a fresh style soup – and it can be served smooth or rustic – your choice.  Good for any time of year!!  I loved this with super crusty bread and tasted incredible the next day too.  I assume it would freeze pretty well, but mine didn’t make it that far. 

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INGREDIENTS:

1 small onion, finely chopped

2 cloves garlic, minced

1 TBSP canola or olive oil

1 tsp butter

2 medium tomatoes, sliced (or 1 pint of cherry tomatoes)

1 tsp sugar

1/4 tsp salt

Pepper to taste

1/3 cup tomato paste

2 TBSP (all-purpose) flour

1 1/4 cups cold water, divided

1/3 cup cream

1 tsp minced fresh dill (or 1/2 tsp dried)

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DIRECTIONS:

1) In a small saucepan, cook onion and garlic in oil and/or butter over low heat until translucent.

2) Add tomatoes, sugar, salt and pepper, and cook over medium-high heat for 3-5 minutes, then remove from heat then stir in tomato paste.

3) In a separate small bowl, combine flour and 1/2 cup of water until smooth, stir into tomato mixture, then gradually stir in remaining water until smooth (you can add more water if you want a thinner consistency).

4) Return saucepan to heat and bring to a boil, then continue to cook and stir for 2-3 minutes longer.

5) Place a sieve over a large bowl, pour soup into sieve, and press with the back of a large spoon to remove tomato seeds and skin.  NOTE – you can skip this step if you want a more rustic or chunky soup.

6) Return puree to pan and add cream and dill, and cook over low heat just until heated through (do not boil!!!!!!!).

7) Serve HOT!

The Weekly Soup: All alone-ey Minestrone December 16, 2009

I found myself with a night of me me me, so what do I do?  Cook.  It was cold, wet, damp and miserable enough out that I was desperate for comfort food that would not infringe on my upcoming Christmas binging.  The result was another soup – one that was sooooo good it only lasted a day (no freezing possibilities were even a glimmer in anyone’s eye).  The best thing about this soup is its versatility.  Add or remove whatever you want or have or feel like – maybe double the batch so at least there’s a chance it may last for more than a day.

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INGREDIENTS:

1 TBSP olive or canola oil

1 large onion, chopped

1 tsp coarse salt

2 cups mushrooms, chopped

1 medium zucchini, chopped

1 pepper, chopped (red, yellow, orange will do)

1/2 can of sweet corn

1 celery stalk, chopped

2 garlic cloves, minced)

4 cups good quality broth

1 can diced tomatoes (14 oz )

1 can mixed beans (19 oz)

2 TBSP tomato paste

2 tsps each of dried basil and dried parsley

1 tsp dried thyme

fresh pepper to taste

3-4 cups water

1 cup dried macaroni or shells

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DIRECTIONS:

1. Heat oil in a large stove-top pot at med-high, add chopped onion and sauté until translucent.

2. Add all remaining vegetables to the pot and sauté until well cooked and softened (about 10 min).

3. Gradually add stock, tomatoes, mixed beans, tomato paste, spices, and water (add as much as you like until you get your desired consistency – I used 3 cups).

4. Cover with lid and simmer on low heat for 20-30 minutes – stirring occasionally.

5. Meanwhile, fill a large pot with water and bring to a boil for macaroni or shells then add pasta to boiling water, and cook until al dente (just under the recommended time)

6. Add al dente pasta to soup and simmer for another 5 minutes.

7. Remove soup from heat, and serve sprinkled with fresh Parmesan and crusty bread.

The Weekly Soup: Cream of Mushroom November 23, 2009

After an annual trip to Costco, my fridge looked like it was going to explode at any second.  You had to precariously open the door, for fear of anything from oversized sauce jars to heads of broccoli falling on your unsuspecting foot.  Without even realizing what I’d done, a ginormous tray of sliced mushrooms kept pleading with me everytime I snuck in for a quick snack.  I do love a mushroom and I happened to be in the ball and realized I was overdue in my soup of the week, so I thought: let’s kill two birds with one stone (figuratively of course!!).  This resulted in a creamy, earthy soup that tasted even better as my warming lunch the next day.

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INGREDIENTS:

1 TBSP butter

1 medium onion, finely chopped

1 TBSP olive oil

2 dozen crmini mushrooms, chopped

2 cloves of garlic, minced

3 cups stock (your choice – as long as it’s rich and good!)

1 cup boiling water (you may use more or less, depending on the thickness you desire)

1 tsp sea or kosher salt (if your stock is super salty, use less)

1/3 cup 10% table cream

Pepper to taste

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DIRECTIONS:

1)      Bring a large pot to medium heat and sauté the onion in the butter and olive oil until just browned.

2)      Add into pot the garlic and mushrooms, and sauté until browned and softened (about 5-10 min).

3)      Pour stock, water and salt into pot, bring to a boil, then reduce heat and simmer for 30 min (or until veg are very tender).

4)      Turn off heat and allow soup to cool slightly, then add in cream.

5)      Pour 3/4 of the contents into a blender, and blend until smooth (you can add in extra liquid if it’s too thick).

6)      Place puréed soup back in pot, add in pepper to taste and re-heat slightly (you do not want to burn the soup, so keep a close eye).

7)      Serve hot with crackers or bread!

The Weekly Soup – Leek and Cauliflower November 2, 2009

It dawned on me this weekend that I make home-made soup at least twice a month, so I thought seeing as the weather is turning why not make this into a heart-warming weekly affair!  I do love a theme.  So, I officially welcome you to the very first edition of the Weekly Soup.  Nice and timely right at the beginning of November.  It’s brisk but lovely here in Canadaland where I live, and soup seems to make it all the better.

 

Seeing as leeks just happened to land in my lap (a wee gifty from the mom-in-law), I set out yesterday to make something soothing and oniony.  I intended on making potato leek soup, but with nary a spud in sight, I swapped in that other tasty white veg: cauliflower.  The result?  A gorgeous smooth and savory soup that is actually one of the best I’ve had in ages.  It holds up pretty well to a quick zap to re-heat and would even do well served cold in the summer as a vichyssoise. Versatile, easy and spectacularly tasty?  SOLD!

 

INGREDIENTS:

1 TBSP butter

½ small onion, finely chopped

1 TBSP olive oil

2 leeks, chopped and washed of all grit (TIP: soak the chopped leek in cold water, drain a repeat a few times to ensure all the dirt is gone)

½ large head of cauliflower, chopped

3 cups stock (your choice – as long as it’s rich and good!)

1 cup boiling water (you may use more or less, depending on the thickness you desire)

1 ½ tsp sea or kosher salt (if your stock is super salty, use less)

½ cup 10% table cream

1/3 cup extra old white cheddar, grated (you could use any old hard cheese, but this is my FAVE!)

Pepper to taste

 

DIRECTIONS:

1)      Bring a large pot to medium heat and sauté the onion in the butter and olive oil until just browned.

2)      Add into pot the leek and cauliflower, and sauté until browned and softened (about 5-10 min).

3)      Pour stock, water and salt into pot, bring to a boil, then reduce heat and simmer for 30 min (or until veg are very tender).

4)      Turn off heat and allow soup to cool slightly, then add in cream.

5)      Pour all contents into a blender, and blend until smooth (you can add in extra liquid if it’s too thick).

6)      Place puréed soup back in pot, add in grated cheese and re-heat slightly (you do not want to burn this soup, so be careful!).

7)      Serve warm with zesty crackers or crusty bread – even top with plain yogurt or sour cream and a sprinkling of freshly chopped chives!!  Mmmmmmmmmmmmm.

Crunchy Corn Soup October 15, 2009

Summer may be over (or what was a bad substitute for summer as it was here) but that doesn’t mean that we have to say ‘see ya next year’ to lovely corn.  Corn is such a fall vegetable for me, more so than summer.  I do love driving back from up north in August and picking up a dozen fresh corn from a local farmer for next to nothing … but all the fall dishes with corn are where it’s at for me in the end.  Soups, breads, warm sauces … now you’re talking!  Give this super easy soup a try this fall – you will love the simplicity and savoriness of this velvety liquid gold.

Happy belated Canadian Thanksgiving!

INGREDIENTS:

1 small-medium onion, chopped
2 cloves garlic, minced
1 pound frozen corn (try not to use canned)
3 cups vegetable broth (or a wee bit more as required), heated
1/4 tsp cumin
1/4 tsp chipotle chili pepper
2 TBSP corn flour or corn starch (give or take)
1/2 TBSP nutritional yeast (you can skip this if you don’t have any on hand)
2 corn tortillas
salt, chili powder, and ground pepper to taste

DIRECTIONS:
1) On medium heat (using a heavy saucepan), sauté onion until lightly browned, then add minced garlic and cook for another minute (don’t burn the garlic!).

2) Place sauted onions and garlic into a blender along with frozen corn, 2 cups only of vegetable broth (make sure it’s heated already), cumin, chipotle, corn flour, and yeast, and blend until very smooth.

3) Pour all blender contents back into saucepan, add remaining 1 cup of broth, and simmer on very low until soup is thick and bubbly (approx 10-15 min), stirring continuously to prevent any burning.
4) While the soup is simmering, preheat oven to 400F, and cut corn tortillas in half and then each half into strips (about 1/2-inch wide each).

5) Place strips onto a non-stick cookie sheet, sprinkle with salt and chili powder, then bake until crunchy and a light brown colour (approx 5-10 min, as ovens may vary), ensuring to stir or flip at least once to prevent burning or sticking.

6) Ladle soup into bowls, then divide tortilla chips equally among the bowls, and enjoy!!!  You can also garnish with herbs (chives, parsley, etc) or cheese or sour cream or even a few corn kernels.

Roasted Veg with Rice Soup July 22, 2009

As mentioned about a trillion times before, I LOVE making soup.  Love Love Love.  It’s so easy and so cheap, and uses up all the veggies in the fridge that otherwise might have had to head to the green bin.  That said, I hit the fridge last night and raided the crisper for anything less than fresh.  Enter sweet potatoes, some sprouting garlic, an assortment of mushrooms and some frozen veggie stock.  Three hours later, the house smelled delectable, only bad spots sat resting in the green bin and I was left with enough soup for dinner and lunches for two days.

INGREDIENTS:

1 extra large sweet potato, chopped into small cubes (I left the skin on, but you could peel it if you wish)

2 cups of mushrooms, chopped (your choice – I used button and crimini)

1 medium onion, chopped

3 garlic gloves, chopped

1 tbsp olive oil

1 tsp kosher salt

6 cups vegetable stock

½ cup uncooked wild or brown rice

½ tsp cinnamon

½ tsp of allspice

Pepper

DIRECTIONS:

1)      Set oven to 375F and place chopped vegetables on a baking tray.

2)      Pour olive oil over vegetables, sprinkle with salt and bake for 20-30 min until browned.

3)      Bring a large pot with the stock to a boil, and carefully add in cooked vegetables.

4)      Return to a boil, add in rice and remaining spices, and simmer on low for approximately 45 min.

5)      Serve with crusty bread or your favourite crackers!

NOTES:

You can be as creative as you want here!  Swap in or out your favourite veggies, or use barley instead of rice, and maybe even add in some beans of your choice.  This would go nicely with some freshly grated cheese too.

SOUPS UP YO! Potato-Leek & Brocolli-Cheddar April 21, 2009

Some people enjoy a TV marathon, some enjoy a movie marathon.  I seem to gravitate towards cooking marathons, and last night was no different.  I was in a soup frenzy, and happily spent a few wee hours abusing my brand spanking new Le Cruset stock pot.  The result was not one, but 2 separate batches of delicious, soup, much to the delight of my hungry cousin and fiance.  Lucky duckys.

POTATO LEEK SOUP

INGREDIENTS:

1 TBSP extra-virgin olive oil

2 leeks, white & light green parts washed and sliced into 1/4-inch slices

2 cups yellow onion, chopped

1/2 TSP sea salt

3 cloves garlic, minced

2 large Yukon Gold potatoes (about 1 pound), peeled & cut into 1/2-inch cubes

4 cups veggie stock

1/2 cup white wine

2-3 tsp fresh rosemary leaves

pepper to taste

DIRECTIONS:

1.  Heat a LARGE soup pot over medium heat and add the oil.

2. Add the leeks, onion, and salt and sauté for about 5 min, stirring often, until  onion begins to turn translucent.

3. Add garlic and stir well – and cook for 1 min more.

4. Add potatoes, veggie stock and wine, cover, and bring to a boil – then reduce heat to simmer for about 20 min.

5. Remove soup from heat and using either an immersion stick to blend the soup in the pot OR ladle soup into a blender and blend soup with the fresh rosemary leaves until smooth and free of chunks.

6. Pour smooth soup back into pot (if in blender) and warm over low heat until heated through – serve hot with a sprinkling of fresh pepper and a grating of cheddar cheese on top for garnish.

BROCCOLI CHEDDAR SOUP

INGREDIENTS:

1 TBSP extra-virgin olive oil

1 head of broccoli, washed and sliced into 1/4-inch slices (florets and stems included)

2 cups yellow onion, chopped

1/2 TSP sea salt

1 clove garlic, minced

4 cups veggie stock

1/2 cup white wine

2/3 cup milk

1/2 cup old cheddar, shredded

salt and pepper to taste

DIRECTIONS:

1.  Heat a LARGE soup pot over medium heat and add the oil.

2. Add the onion and salt, and sauté for about 5 min, stirring often, until  onion begins to turn translucent.

3.  Add broccoli and stir well – and cook for 5 min more (until the broccoli is vibrantly green(.

4.  Add veggie stock and wine, cover, and bring to a boil – then reduce heat to simmer for about 10 min.

5. Remove soup from heat and using either an immersion stick to blend the soup in the pot OR ladle soup into a blender and blend soup  until smooth and free of large chunks.

6. Pour smooth soup back into pot (if in blender), add in milk and grated cheese and warm over low heat until cheese is melted and soup is heated through.

7.  Serve hot with an additional grating of cheddar cheese on top for garnish!

Moroccan Tomato Soup February 19, 2009

I fould this tasty soup at a local soup kitchen a few years back, and fell head over heels in love.  I am a peanut butter junkie, and couldn’t believe my taste-buds that I could make a soup that had PB in it and tasted so amazingly decadent.  Trust me, this is your sure-fire way of instant happiness!  Guaranteed!  Easy, cheap and velvety smooth, this insanely delishious soup will warm your soul and keep your wallet and tummy very very happy.

Ingredients:
2 TBSP Olive Oil
2 medium onions, diced
1 head garlic, diced
4 cups veggie stock
1 can tomatoes
1 can tomato paste
1/2 – 1 cup all natural peanut butter
1 tsp Cumin Powder
1 tsp or 1 tbsp Hot pepper sauce
2 tbsp Cayenne Pepper
2 tbsp White Vinegar
1 tsp Sugar
1 tsp Salt
1 tsp Pepper

Directions:
1) In a large sauce pan, heat oil and fry onion and garlic until golden brown.

2) Add veggie stock, canned tomatoes (including all the liquid) and tomato paste, bring to a boil and then reduce heat (simmering for about 10 minutes).

3) Puree mixture with hand blender, continue to simmer on LOW, and season soup with vinegar, sugar, cumin , cayenne pepper and pepper sauce.

4) Adjust salt and pepper to taste, stir in peanut butter and let soup simmer on LOW heat for an additional 15-20 minutes.

5) Serve and enjoy!

Notes – you can add chick peas and/or quino/rice, etc … to make it even heartier if you like.