Finals Soup

This is the best soup we've ever made (probably) and we have been able to reheat it for four consecutive meals. And still love it.

Chop fine:
3 cloves garlic
2 carrots
2 celery stalks
one red onion

Saute in olive oil in large soup pot. Add
1tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp dried parsley
2 bay leaves

Saute until fragrant.
Add 1 cup barley, stir around to coat it with the oil.
After about a minute, add:
1 cup water
1 24-oz can crushed fire roasted tomatoes
1 24-oz can diced tomatoes
salt (liberally)

Bring to a boil and add:
1 15-oz can canellini or great northern beans

Reduce heat to low, cover and cook for 1-2 hrs. Just before serving, add freshly chopped basil and parsley (about 2Tbs each).

Enjoy! This makes eight large bowls of soup. Water may need to be added at each reheating.

Autumn Roasted Vegetables

This is a terrific dish to bring to a dinner party or just to add some color and vitamins to your Thanksgiving meal. The size of the dish can vary, and seasoning should be done to taste. This is for about 10 servings.

Cut into equal larger-bite-sized pieces:
4 carrots
3 parsnips
3 turnips
3 celery stalks
12 smallish purple or yukon gold creamer potatoes
1 red onion
1 yellow onion

Mince:
6 cloves garlic

Put all of the veggies and garlic into the bowl and add enough olive oil to coat. Douse with a hearty shake of kosher or sea salt and freshly ground black pepper.

Using kitchen shears, cut into small pieces one bunch of basil and add to veggies.

Remove stems from 8 rosemary sprigs and add to veggies.

Spread your vegetables onto two cookie sheets and bake at 400F, checking at forty minutes fore done-ness. It could take up to an hour. Serve hot and enjoy!

Date Bars

This recipe is adapted from Martha Stewart's Cookie Book. They are more labor intensive than your average cookie, but it pays off - these date bars are delicious!

To make the filling, bring to a boil in a saucepan over medium - high heat:
2.25 cups pitted Medjool dates
3/4 cup apple cider

Reduce heat to medium, simmer for about 10 minutes until liquid reduced. Let cool completely puree until smooth in a food processor (we had to use a blender, it worked, but we had to use additional cider).

To make the dough, whisk together:
1 1/4 cups whole wheat flour
1 cup all-purpose flour
1/4 cup oat or wheat bran
1/4 tsp salt
1/4 tsp soda

In a separate bowl, mix on medium speed 30 seconds:
2/3 cup packed dark brown sugar
1 tsp finely grated lemon zest

Add 10 Tbs unsalted butter, mix until combined.

Add 1 large egg, mix until fluffy.

Add flour mixture in three batches, alternating with batches of applesauce (use 1/4 cup applesauce TOTAL). Divide dough in half and wrap in plastic; refrigerate for two hours.

Preheat oven to 375. Roll out one half of the dough to 1/2 inch thickness, roughly rectangular in shape. Cut the dough vertically down the center, so that you have two strips. Add one half of date mixture to one of the strips, making sure you have enough room to fold half of the strip over and pinch (making a long strip with date puree in the middle). After spreading out the date mixture, use your fingers to pinch and seal the edges. Repeat with other strip. Repeat entire process with other half of dough. Refrigerate again until firm.

Bake on a cookie sheet (they won't really spread out, so they should all fit onto one) for 20 minutes, until golden brown. let cool on sheets and cut into smaller bars after five minutes. Transfer bars to wire rack and let cool. Enjoy!

Good things to come

Just a little preview...

Bulgur, Celery and Cucumber Salad with Apple and Almonds

This crunchy salad is both colorful and tasty. Its crisp flavors and textures might be better suited for warmer weather, but we still thought it was delicious (and, as always, we look forward to eating the leftovers for lunch).

Place 2/3 cup bulgur in a medium bowl and add boiling water to just below the surface of the grain. Let it sit for 10-15 minutes, until the bulgur is just tender. Add more water as needed, or drain in a colander if the bulgur is cooked but not all the water has been absorbed.
Then add:
1 1/4 cups chopped celery (about 3 stalks)
1 crisp apple, chopped
1 persian cucumber, chopped
2 tsp fresh basil, thinly sliced
1/4 cup sliced almonds, toasted
Mix ingredients until well combined. Drizzle and mix in
1 Tbs extra virgin olive oil
juice from 1/2 medium lemon
kosher salt to taste

Variations:
- In these proportions, the blugur will be lightly disbursed throughout the chopped ingredients, which make up the bulk of the salad. Feel free to double the amount of bulgur that you use if you're looking for a larger dish with more grain. This may require extra of the final 3 ingredients.
- Substitute 1/3-1/2 cup plain nonfat yogurt for the extra virgin olive oil at the end.

Chickpea, Spinach and Bulgur Soup

Not to toot our own horns, but we're pretty impressed by this savory stew we whipped up. Given that we really just tossed in what we had on hand and what sounded good, this recipe can easily be amended to suit your taste/pantry. Be brave!

In a large pot, boil 1 cup water and then, over medium heat, stir in:
10 oz fresh, washed, baby spinach
until it begins to wilt (about 2 minutes). Then remove from heat and drain, pressing excess water out and coarsely chop. Set aside for now.
With the flat side of a knife, mash:
2 large cloves garlic
1/2 tsp salt
until it forms a paste. Add it to a small bowl to combine with:
1/2 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp ground coriander
Pinch of freshly ground pepper
1/4 cup chickpea liquid
In the same large pot used before (which can be wiped out, if necessary) add:
2 Tbs extra virgin olive oil
and heat until it begins to thinly coat the pot. Then add:
1 medium white onion, chopped
3/4 cup celery, chopped (about 2 stalks)
4 medium tomatoes, coarsely chopped
and cook over moderately high heat until tomatoes are softened, about 3 minutes. Add the garlic and spices mixture and cook for another minute. Then add and bring to a boil:
16 oz chickpeas, with their remaining liquid
1 tsp kosher salt
Add
1 cup dry bulgur
and the boiled spinach and simmer over moderate heat for 10 minutes.
Pour into 3-4 deep bowls and enjoy!

Who knew that baking powder+vinegar+water = Eggless But Delicious Oatmeal Raisin Cookies

What these guys lack in egg they make up for in chewy centers and slightly crispy exteriors - no joke! When you taste the dough (why pretend we don't?) it may taste a bit like the vinegar - but fear not, this is simply a doughy defense mechanism to ensure safe arrival into the oven.

Preheat the oven to 350 degrees F. Combine:
2 sticks of butter, softened
1 cup white sugar
2 cups brown sugar, packed lightly
Then add and mix in well:
1 tsp vanilla
1 Tbs water
2 Tbs apple cider vinegar
In a separate, large mixing bowl, combine:
2 1/2 cups unbleached flour
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Slowly add the mixed dry ingredients into the wet mixture. Then add and mix together well:
1 cup raisins, rolled in flour
2 cups quick oats
Roll dough into approx 1 inch balls and place on an ungreased cookie sheet. Bake for 10-12 minutes. Cookies may not appear finished, but will cookie more out of the oven and become crispy on the outside but remain chewy inside. Look for slight browning at the edges. Place on cooling rack after 5 minutes.

Tomato Soup with Bulgur

Less filling than a stew but more hearty than a boring tomato soup, this scrumptious concoction promises warmth and comfort as a light dinner or substantial side dish on a chilly winter night. Requiring very few fresh ingredients, this is a great dish for those sad days when your pantry is a bit barren. But don't be fooled! This soup still boasts powerful aromas and satisfying flavors that will leave you full and happy.

In a large pot, combine:
1 cup vegetable stock
2 cups water
1 cup finely chopped white onion
1 cup diced carrot
3/4 cup diced celery
2 large garlic cloves, minced
1 tsp salt
1 tsp dried dill
Bring to a boil, then reduce heat, cover, and simmer gently for 5 minutes. Stir in:
16-28 ounces undrained canned chopped plum tomatoes (depending on your preference)
1/4 cup bulgur
and mix well. Return to boil and then simmer, covered, for 15 minutes or until the bulgur is tender. Add pepper to taste.

Serves 4-6.

Not Your Grandma's Butternut Squash Soup

This is a terrific way to use butternut squash. The cinnamon and nutmeg give the soup an inviting aroma and wonderful taste without making it too sweet. The recipe is quite thick - we dislike those pureed watery soups - so it makes for a hearty meal. We just used half of a butternut squash we had left over, and it made enough for 4 good sized bowls. You can play around with the measurements depending on how thick you like your soup.

Halve one butternut squash and place both halves side by side on a baking sheet. Give each half a hearty dusting of cinnamon and nutmeg. Bake in a 400 degree oven until tender, about one hour.

When your squash has cooled, cut it into cubes and place in a blender, along with a cup or two of veggie broth. Blend until smooth.

Meanwhile, saute in soup pan:
2 Tbs olive oil
2 Tbs ginger
2 celery stalks or carrots or both, cut very small
1 shallot, minced
Dashes of cinnamon, nutmeg, ginger, salt, and pepper

After shallot becomes transparent, add your blended squash along with another cup or two of veggie broth. The thickness here is all up to you - add more or less broth according to preference. Cook over medium heat for about 15 minutes, and then season to taste with more cinnamon, nutmeg, salt, pepper, and a pinch of cloves. Enjoy!

Simple Sauteed Brussel Sprouts

Though the fear of over-cooked, boiled brussel sprouts seems quite pervasive, we think these tasty little guys deserve another chance. As long as you don't overcook them, they are delicious and easy - and have the added benefit of making you feel like a jolly vegetarian giant. If you can find them, try to purchase them still on the stalk - then they're fresh, and you'll look super cool carrying them out of the market.

Remove sprouts from stalk, remove dried or discolored leaves and cut off stems.
Chop approximately:
2 pounds fresh brussel sprouts
Heat in a large skillet over medium-high heat:
2 tsp olive oil
Add:
1/2 large red onion, chopped 3 sprigs fresh marjoram, stem removed 1 large garlic clove, minced 1 Tbs kosher salt
Saute 2 minutes. Add chopped brussel sprouts, mixing with sauteed ingredients. Add:
2 tsp salt
Continue to stir while cooking, approximately 10 minutes or until brussel sprouts appear brighter in color, cooked through and somewhat browned. Season with:
1 sprig fresh marjoram, stem removed
Salt

This recipe can be adjusted to taste with pepper, more garlic, rosemary in place of marjoram, or lemon juice seasoning at the end.

Red Lentil Brown Rice Cakes

You will prefer these wonderful little cakes over a veggie burger any day. They are tasty on their own, but next time we plan to try them with a sweet mango salsa, or a tangy yogurt sauce, to add some moisture. We paired them with sauteed brussel sprouts and a baked butternut squash - it made for a great meal!

To prepare the cakes, bring to a boil in a medium saucepan:
4 cups water and
1 cup dried small red lentils
Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water, and drain them. Place lentils in a large bowl.
In a pan, combine and bring to a boil:
1 cup water
1/2 cup uncooked basmati rice
Cover, reduce heat and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes, then add rice to the lentils.
Then, in a large nonstick skillet over medium-high heat, warm:
1 tsp olive oil
and add:
1/2 cup finely chopped red bell pepper 1/2 cup finely chopped red onion 2 garlic cloves, minced
Saute 2 minutes or until tender.
Cool 10 minutes. Add to rice mixture. Then add:
3/4 cup (3 oz) finely shredded swiss cheese 1/4 cup dry breadcrumbs 1 Tbs chopped fresh basil 1 tsp salt 1/4 tsp freshly ground black pepper 2 large egg whites, lightly beaten Stir until well combined. Let stand for 10 minutes.
Wipe skillet clean, and then heat in skillet over medium heat:
2 tsp olive oil
Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 3-inch circles.
Cook 5 minutes or until lightly browned. Carefully turn cakes over and cook 5 minutes on other side. Remove cakes from pan, repeat with more olive oil and remaining rice mixture.
Yield: 12 cakes
Serve and Savor!

Chickpea and Spinach Stew

This hearty stew is super easy to make, and its ingredients are probably already in your kitchen.
To cook the spinach, bring water to a boil and add:
10 oz spinach leaves
Drain and coarsely chop the spinach. Set aside.
In a small bowl, mix:
2 garlic cloves crushed to a paste
2 tsp paprika
1/4 tsp ground cumin
pinch of cloves
pinch of black pepper

1/4 cup of chickpea liquid from can of chickpeas

Heat in a large soup pot for 3 minutes:
2 Tbs olive oil
1 finely chopped onion
1 chopped tomato
Add spiced garlic mixture and heat for 1 minute. Add and simmer for 10 minutes:
2 15-0z cans chickpeas with liquid
1/4 cup raisins (optional)
spinach cooked earlier

We served this over Israeli couscous, but it would also be delicious on its own.

Coconut Red Lentil Soup

This delicious and protein-rich soup has several layers of warm flavors. The coconut milk adds a fantastic touch. You can puree the soup before adding the last ingredients if chunkiness bothers you, but we just left it as is.

Heat:
2 Tbs olive oil in a large soup pot.
Add and cook until golden, about 10 minutes:
2 cups chopped onion
Stir in and cook one minute:
1 Tbs peeled and minced fresh ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp ground cinnamon
5 garlic cloves
dash of salt
Add and bring to a boil:
3 cups veggie broth
1/2 cup water
Cover and simmer for 25 minutes. Add:
1 cup coconut milk
3 Tbs fresh basil
Juice from one lime
salt
Cook at medium heat for 2 minutes and serve. Enjoy!

We begin at the beginning

Documenting the expansion of our culinary horizons.