Italian Wedding Soup

Per Jason's Request (and quite delicious)

1/2 lb lean ground beef
1 egg slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parm. cheese
1 teaspoon italian seasonings (basil, oregano, etc whatever you have)
6 cups chicken broth
1 cup chopped spinach
1/2 cup orzo pasta
grated parm. cheese (for garnish)

1. In a medium bowl combine beef, egg, breadcrumbs, cheese, and seasonings. Shape into 3/4 inch balls (I tried to make mine a little smaller even).
2. In a bowl bring broth, spinach and pasta to a boil. Slowly drop in meatballs and stir gently so they don't break apart. Bring to a gentle boil for about 10 minutes.
3. Serve with parm cheese sprinkled on top if desired. Makes about 4 servings, took about 25 minutes to make. And it was great!

Tortellini Tuscan Stew

Yummy! And a crock pot recipe, so easy and delicious!

1 (2-pound) butternut squash, peeled and seeded, cut into 1-inch chunks
1 large zucchini, cut in 1-inch chunks
1 large yellow summer squash, cut in 1-inch chunks
1 large onion, diced
1 large red bell pepper, cut in 1/2-inch dice
4 ounce(s) thin green beans, trimmed and cut in 2-inch lengths
1 can(s) (28-ounce ) crushed tomatoes
1 can(s) (14 1/2-ounce) vegetable broth
2 tablespoon(s) fresh oregano, chopped
1 1/2 teaspoon(s) chopped garlic
3/4 teaspoon(s) salt
1 package(s) (9-ounce) fresh cheese tortellini
1 bag(s) (5-ounce) baby spinach
3 tablespoon(s) grated Parmesan cheese

Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in a large slow cooker. Cover and cook on high 3 hours or low 6 hours. Uncover; turn slow cooker to high and stir in tortellini. Cover: continue to cook 15 minutes, or until pasta is almost tender. Uncover; gently stir in spinach and Parmesan. Cover; cook 5 minutes until spinach is cooked down and tortellini is tender. Smile and enjoy :)

Sweet Potato and Black Bean Burritos

Adapted from Clean Food by Terry Walters, this recipe was a very welcome and colorful winter dish during what can sometimes feel like a very earth-toned food season. I was shocked at how quick and easy assembly was. Walters provides a recipe for cashew cheese as a vegan topper (below), but I used about a half cup of a cheddar Colby mix.

Ingredients:
3 sweet potatoes or yams
3 tablespoons lime juice
1.5 cups black beans (I used 1 15 oz can of great northern beans, since it was all I had on hand)
1/2 red onion diced (I used a whole red onion)
1 large tomato diced (I used a 14 oz can of diced tomatoes since they're not currently in season)
8-10 soft corn tortillas (I used whole grain flour tortillas)
1.5 cups prepared salsa
1/2 cup corn (I switched the corn/salsa ratio and used a 15 oz can of corn and a half cup of salsa)
1/4 cup chopped scallions (I didn't have this, but that was probably for the best with all the red onion I used)

Directions:
1. Bake sweet potatoes for 45 minutes at 400 degrees Fahrenheit while you prep your ingredients. Remove and cool enough to peel.
2. Mash peeled sweet potatoes with lime juice.
3. Fold in black beans, onion and tomato.
4. Spoon filling into the center of each tortilla, roll and place, seam side down, in a shallow baking dish.
5. Spoon salsa over top and place under the broiler (mine was at 500 degrees Fahrenheit) for 3 minutes.
6. Remove from broiler, top with corn and cheese and broil for 2 more minutes (I did 4 since I had extra corn).
7. Remove from broiler again and top with chopped scallions.

YUM.

I will make sure I have black beans on hand when I try this again. I just didn't think ahead to soak and cook dried beans. The great northern beans weren't bad, but they weren't quite right. Also, I think a half cup of red onion, or using a small onion is good enough. I'm a huge fan of raw red onions, but a whole medium onion definitely lingered as an aftertaste. I think I will stick with the salsa/corn switch next time I make this, but I can't wait until it's summer and I have some fresh tomato to use in the sweet potato mash. If you use frozen or fresh corn, Walters recommends you blanch it before using.

Cashew cheese:
(which I intend to try next time, since it seems like it will only add to the awesome nutritional content that this dish has to offer)

1/2 cup cashew pieces
1/4 cup nutritional yeast
1 tablespoon canola oil

Grind cashews to a fine meal in a food processor. Add nutritional yeast and process briefly to combine. Add oil and process until you have a moist meal (do not over process or meal will become dough-like). Set aside to use as topping during step 6 above.

French Onion Soup

yummmmmmmm! (that's all I have to say!)

5 sweet onions

3 tablespoons of butter
salt

2 cups of white wine (we used a Chardonnay)

3 cups beef broth

10 oz. apple cider

2 bay leaves

Splash of Cognac

French bread and shredded Gruyere cheese (similar to Swiss)

Thinly slice all the onions into "half moons", set aside. Melt the butter over medium high heat on the stove and add a layer of onions, sprinkle with salt, add another layer of onions and more salt until all the onions are in the pan. Let the onions cook for at least 20 minutes before trying to stir. Stir frequently till onions caramelize to a brown color, the recipe said 45 minutes to an hour but ours took about an hour and 20 minutes-- don't rush them! When onions are caramelized add 2 cups of white wine and heat on high till wine turns syrup-like (about 10 minutes). Add in beef broth, apple cider, cognac, and bay leaves and reduce to a simmer. Let soup simmer for 15-20 minutes. While simmering, cut up the bread and toast in the oven for a few minutes. Add the soup to an oven safe bowl, top with bread and cheese and put under the broiler for about 2 minutes. We had seconds it was so good. Enjoy!

Mushroom and Kasha Soup

This was a perfect meal for my unwelcome snow day. I wanted something warm, wholesome, and savory, without a lot of work. Also, this is a great low-cost seasonal option. The time can be cut down even further by buying pre-sliced mushrooms, but I like a lot of mushroom in every bite, so I cut them extra thin.

Ingredients:
1/4 cup olive oil
1 garlic clove, minced
8 oz white mushrooms, thinly sliced
1 small yellow onion, thinly sliced
4 cups water
1 bay leaf
salt and pepper to taste
1 cup kasha

Directions:
1. Heat the oil in a large sauce pan over medium heat. Stir in onions once the oil is warmed. Allow onions to soften (~4-5 mins).
2. Stir in mushrooms and garlic and let soften (~4-5 mins).
3. Add kasha and bay leaf, stir, and pour in water. Up the heat until the soup boils and then drop to a simmer. Let simmer for ~20 mins (until the kasha softens).
4. Add salt and pepper to taste.

I garnished with a dollop of Greek yogurt and some finely chopped rosemary and it was amazing. Thyme is also a recommended topping. Next time I think I'll probably add some sherry with the mushrooms since I love that flavor combo. Some kasha substitution ideas: quinoa, barley or brown rice.

Here's a photo, after I started chowing down (I forgot to take it until I was halfway through!):

Sustainable Cooking: with chili!

This weekend I was listening to Lynne Rossetto Kasper's The Splendid Table and her guest Diana Henry (talking about her book Plenty: Good, uncomplicated food for the sustainable kitchen) inspired me to start thinking about how leftovers play into my cooking. We're really bad at leftovers at my house. If I don't take them to work, the husband forgets they exist and eats things like toast or whole bags of chips for lunch (feel free to judge him for that, I do it all the time). Of course, leftovers are of great value to me because it means there's one less meal for me to plan throughout the week. This is especially desirable since time is such a rare commodity when contending with a one-year-old and a 40+ hour per week job. The only tried and true leftover at my house is chili (which is our winter favorite) and I swear it's because I've become a pro at repackaging and repurposing it.

I probably make chili at least once a month (sometimes twice) because it's cheap, simple, and I don't need a recipe any more. I do always make it on a weekend so I can check in on it every now and then, especially since cooking time varies depending on what ingredients I'm using. Generally my recipe (note: it is vegetarian, but quite a few meat-eaters have enjoyed it) goes as follows:

Rinse 3-4 cups dried beans (half kidney, half black) and put into a slow cooker with a double volume of water (so for 3 cups beans, 6 cups water) for 3-4 hours on high, 6 or so hours on low - I prefer to use dried beans because they're cheaper and I can buy them in bulk at our food co-op so I consider than to be a little bit more environmentally friendly. However, when I'm in a pinch I'll throw two 25 oz cans of beans in a pot (though I usually rinse first to avoid extra sodium).

Once the beans are cooked (or if you start with canned beans), I'll do any number of things depending on how many dishes I want to wash and how much time I have. I always add 30-50 oz tomatoes (sometimes crushed, sometimes pureed - depends on your texture preference; sometimes if I'm low on cans of tomatoes I'll do one 28 oz can with an 8 oz can of tomato paste and 8 oz water). From there I usually spice it the same:

4 or so tablespoons chili powder (to taste really)
2 dashes cinnamon
2 teaspoons coriander
2 tablespoons cumin
a dash of chipotle powder if I want it to be more smokey
4-5 cloves garlic (~1 tablespoon garlic powder if I don't have cloves)
salt and pepper to taste

Then, some semblance of the following is generally thrown in to the mix:

Onions - Sometimes I caramelize onions and add them, sometimes I'll just throw some diced raw ones in - if I do onions, I generally just do one large or two small. If I don't add onions, I usually add a few shakes of onion powder.

Spiciness - I usually add one 4 oz can of chili peppers, but if I don't have that, I keep a jalapeno relish in the fridge, and I'll add about 2 tablespoons of that. I've also added pureed chipotle peppers in adobo sauce that I've had leftover from other recipes (usually only 1-2 tablespoons since this can get pretty spicy and while I enjoy heat, the baby and the hubs have a little trouble with it).

Sweetness - Sometimes when I'm looking for something a little less smokey, and more sweet, I'll add a few tablespoons of something to give it a zip (add slowly and taste the whole time so you don't overdo it). Favorites are BBQ sauce, ketchup, plain old sugar, and jam - in a moment of brilliance the hubs came up with the jam and it is a favorite (so far our best result has come from adding black and blue jam).

Canned corn - Adding a 15 oz can of corn makes for a nice, chunky chili with a little color.

More protein - Every now and then I'll add veggie protein to give my chili a traditional ground texture. This is where you could add ground beef or turkey too. However, if I do add this, I usually only do about 8 oz. I suppose you could go half and half with the beans if you wanted.

That's generally it. I leave it in the pot long enough to heat through and let the flavors meld. The longer it combines, the better it tastes. I'll often make my chili the night before I want to eat it, since I'm a firm believer that chili tastes better with time. I generally like to serve my initial vat of chili with brown rice or corn bread. That being said, these are the fantastic leftover dishes I've made in order to make it last as long as possible:

Heuvos Rancheros - Put chili in a large skillet and bring to medium/high heat. Once chili is heated through and starts to simmer, make four wells in the chili and crack an egg into each well. Cook until eggs are fully poached. Serve on a bed of tortilla chips and cheddar cheese.

Nachos Grande - I always keep cheddar cheese, sour cream, salsa, and tortilla chips on hand because of our chili obsession. They're good for snacking and perfect for Appetizers for Dinner night (something I usually do at least once a month). Other good additions are: red onions, spinach, California black pitted and diced olives.

Chili and Cheddar Omeletes - Two egg omelets with chili and cheddar filling (I do heat the chili in the microwave first), with a little salsa, sour cream, and hot sauce at the table. Yum!

Chili Smothered Corn Fritters - Choose a corn fritter recipe and dump some delicious chili on top.

Grilled Cheese Sandwiches (or toasted cheese quesadillas) with Chili - Awesome lunch favorite, and has more protein than tomato soup.

Baked Chili, Spinach and Cheddar Burritos - Make about 2 cups of white rice. Stir in about 1/4 cup fresh chopped cilantro and ~1-2 tablespoons of lime juice and set aside. Saute one large onion in olive oil in a large skillet. Add ~10 cups of baby spinach (usually one of those large salad containers works) and a few cloves of garlic. Stir and cook until wilted. Add 8 oz of cream cheese and 8 oz of cheddar. Fill 10-12 large flour tortillas with leftover chili, a scoop of cheesy spinach and a scoop of rice. Brush olive oil over the wrapped burritos. Bake in a 9 x 13 casserole dish for 15 or so mins at 350 F.

Chili Enchiladas - Mix about 15 oz chili with a 15 oz can of refried beans and one 4 oz can of green chilis. Microwave 12-15 corn tortillas for 30 seconds. Coat the bottom of a 9x13 casserole dish with enchilada sauce. Fill your tortillas with chili filling, wrap and place in the casserole dish. Pour the rest of your enchilada sauce over tortillas, top with cheese. Bake 15-20 mins at 375 F.

Chili Dogs - Every now and then I'll grab a package of veggie dogs to smother in chili and cheese. Comfort food is so important.

That's all I can think of for now, but I'm always on the lookout for more. I think my next attempt will be to make a chili bean burger!

What are your favorite leftover-laden recipes?

Red Lentil Soup with Greens

Taken from Moosewood Restaurant's Simple Suppers - I love this soup. It's a savory hearty winter soup packed full of flavorful nutrients but it doesn't leave you feeling uncomfortably stuffed. I recommend doubling it in order to use a whole can of coconut milk (an ingredient generally less often used).

Ingredients

1 1/4 cups red lentils
1 teaspoon salt + 1/2 teaspoon salt reserved
2 tablespoons vegetable oil (I actually had leftover coconut oil from another recipe which I used this time and I thought it really added to the flavor, if you like coconut)
1 1/2 teaspoons black mustard seeds (the recipe says optional, but I think it's a huge bonus)
1 1/2 teaspoons fennel or anise seeds (I don't really like licorice-flavored stuff, so I always leave this out)
1/4 to 1/2 teaspoon red pepper flakes (I usually do 1/2 tsp and it's not overpowering)
1 teaspoon ground ginger or 2 tablespoons grated, peeled ginger root
1 garlic clove, pressed or minced
4 cups rinsed, drained, and chopped fresh mustard greens, Swiss chard, or spinach (I used baby spinach and didn't worry about chopping)
3/4 cup coconut milk

Directions

Rinse the lentils until the water runs clear and drain. In a soup pot, bring 5 cups of water, the lentils, and 1 teaspoon salt to a boil. Reduce the heat to a simmer, cover, and cook until tender, about 30 minutes.

While the lentils cook, warm the oil in a saucepan with a lid on medium heat, add the black mustard seeds, and cover until they pop (do this or expect a mess!!). Stir in the fennel (or anise), red pepper flakes, ginger, and garlic and cook for a minute, stirring constantly. Add the greens and the 1/2 teaspoon of reserved salt and cook, stirring frequently, until the greens are just wilted. Stir in the coconut milk and simmer for 1 minute. Remove from the heat.

When the lentils are soft, stir in the greens and coconut milk mixture and add salt to taste.

Enjoy!

Whipped Butternut Squash

This is a great wintertime side dish. The squash I used for this recipe was about 2.5 pounds, if your squash is bigger/smaller just adjust the ingredients at the end.

1 Butternut Squash- cooked- To cook this whole squash quickly I cut it in half, removed the seeds, and put it on a microwave safe plate and covered it with plastic wrap. I microwaved it for 10 minutes, removed it from the microwave, and let it cool a bit. It was softened but not cooked all the way through yet. I peeled off the skin and cubed up the squash and put it in a pot on the stove with some water (just enough to cover the squash). Let the squash boil for about 10 minutes or until it is easily pierced with a fork.

If you buy already cut up squash then just let it boil for a few minutes until it is soft. (it's easier this way, but cheaper to buy a whole squash).



Drain the squash when it's soft and put it in a mixing bowl. Add the following ingredients:
2 tbsp. Butter
1/2 cup sour cream
a sprinkle (maybe 2 tbsp.) brown sugar


Whip everything together using a hand mixer until everything is smooth. If you want it creamier add more sour cream, sweeter add more brown sugar. Garnish with cinnamon :)

Sweet Potato and Barley Chili (Slow Cooker Recipe!)

taken from The Vegetarian Slow Cooker by Judith Finlayson

Step one can be done ahead of time and kept in the fridge for up to 2 days (just add an extra 1/2 cup broth before cooking since the barley soaks up liquid from sitting).

Ingredients:
1 tbsp oil (I used vegetable)
2 onions, finely chopped
2 cloves garlic, minced
1 tbsp ground cumin
1 tsp dried oregano (I skipped by accident)
1 tsp salt
1/2 tsp black pepper
1/2 cup barley (I upped to ~3/4 cup)
28oz coarsely crushed tomatoes with juice
1 cup vegetable broth
2 medium sweet potatoes, peeled and cut in 1-in cubes (I only had 1)
2 cups cooked red kidney or black beans (I used a 15 oz can, but the recipe says that 1 cup of dried beans, reconstituted and cooked works as well)
1 tbsp chili powder
2 tbsp lime juice (dissolve the chili powder in this)
1 jalapeno pepper minced, or 1/2 to 1 canned chipotle pepper in adobo sauce, minced (the chipotle makes it smokier - amounts can be adjusted to desired spiciness, I used ~1 tbsp jalapeno relish that I always have in the fridge)
1 green bell pepper, diced (this was optional so I skipped)
finely chopped cilantro for garnish (I didn't have, but it sounds yum)
sour cream for garnish (also yum)

1. Dissolve chili powder in lime juice. In a large skillet, heat oil over medium heat. Add onions and cook, stirring until softened (~3 mins). Add minced garlic, cumin, oregano, salt, and pepper and cook, stirring for 1 minute. Add barley and toss to coat. Add tomatoes with juice and bring to a boil (my crushed tomatoes were more like a sauce, so I only heated until it bubbled briefly in order to keep from over-thickening). Transfer to slow cooker stoneware.

2. Add vegetable broth, sweet potatoes and beans. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until barley and sweet potatoes are tender. Stir in chili powder solution, jalapeno pepper, and bell pepper, if using. Cover and cook on High for 20 to 30 minutes, until flavors have melded and bell pepper is tender (since I didn't use the bell pepper, I only did 10 minutes). To serve, ladle into soup plates and garnish with roasted pepper strips, if using, and sour cream and cilantro.

This recipe turned out delicious. It was nice and hearty and included a grain so I didn't bother adding any sides - it was a great stand alone. I'll probably serve it again tomorrow night with Baked Hominy and Cheese. My recipe book says it's easily halved, and we got ~6 servings out of it. Of course, the ace in the hole for us is that it's Sadie-approved!