Delicious Hot & Sour Soup with Mushroom, Cabbage, and Rice

Hot & Sour Soup with Mushrooms, Cabbage, and Rice

Serves 8 to 10 (1-cup servings)

1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
3-inch piece ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups chicken broth (or turkey or vegetable)
1/2 cup jasmine rice
2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve

Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.

Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

 

(Source: the kitchn.com)

DELICIOUS CURRIED CAULIFLOWER AND CHICKPEA STEW WITH KALE

An easy, delicious vegan stew (but you don’t have to tell anyone it’s vegan!). Serve with a green salad and crunchy whole grain bread.

• 2 tablespoons vegetable oil
• 2 1/2 cups chopped onions
• 5 teaspoons curry powder
• 6 cups small cauliflower florets (from 1 medium head)
• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 2 10-ounce cans diced tomatoes with green chiles
• 1 Bunch Kale cleaned and ripped into small pieces
• 1 14-ounce can unsweetened coconut milk*
• 1/2 cup chopped fresh cilantro

Preparation
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Enjoy!

Delicious Puréed Mushroom Soup

I am giving you our vegan version of an amazing Anthony Boudain recipe.  Feel free to replace the vegetable stock with any other and the olive oil with butter. Either way, this is a delicious, easy to make healthy soup.  Enjoy!

Makes 4 servings

1/3 cup Olive Oil
1 Small Onion thinly sliced
12 oz. Button Mushrooms
4 Cups Vegetable Stock or Broth
1 Sprig of Flat Leaf Parsley

2 oz. High quality Sherry (really it makes a  difference)

In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat and add the onion.  Cook until the onions is soft and translucent, then add the mushrooms and the remaining olive oil.   Let the mixture sweat for 8 minutes, taking care that the onion doesn’t take on any brown color.  Stir in the vegetable stock and the parsley and bring to a boil.  Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard.  Let the soup cool for a few minutes and either puree(very carefully) in a blender or a cuisinart or my favorite tool…..the hand mixer.

When blended, return the mix to the stove, season with salt and pepper, and bring up to a simmer again.  Add the sherry, mix well and ENJOY the deliciously grandness of it all!

Delicious Crispy Cinnamon Garbanzo Beans

I like this recipe because a) it’s good for all the nut allergy people  b) it’s good for all the economically challenged people and c) it’s so easy to make and a little different too!

Makes 3 Cups

1 Cup Dried Garbanzo beans soaked overnight in cool water and patted dry with paper towels

or

3 Cups canned, drained, rinsed garbanzo beans patted dry with paper towels

2 Tablespoons vegetable oil
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350f.

In a bowl, toss the beans with the vegetable oil and sugar.

Spread them in a single layer on an ungreased baking sheet.  Roast them in the oven until crunchy and no longer soft in the centers, for about 45 minutes (stir a few times to prevent burning)

Immediately toss the beans in a bowl with the cinnamon and salt.  Cool and serve, or store in an airtight container at room temperature for up to a week.

Delicious Hot Chocolate

Got this one from one of my all time favorites, Ina Garten (The Barefoot Contessa).  Definitely more adult friendly because of the espresso, but great for a cozy night  in front of the fire!

Hot Chocolate
serves 4 to 5

2 1/2 cups whole milk
2 cups half and half
4 oz bittersweet chocolate, chopped
4 oz. milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso or coffee powder
4 to 5 cinnamon sticks for garnish

Heat the milk and half and half in a saucepan on medium heat to just below the simmering point.  Remove the pan from the heat and add both chocolates.  When the chocolates are melted, add the sugar, vanilla extract and espresso and whisk vigorously.  Reheat gently and serve immediately.  Garnish each serving with cinnamon stick.

Delicious Dill Pickle Soup

My girlfriend was telling about this soup and I just could not believe it would taste good.  I made it with my 6 year old son who eats nothing and I figured if he helped me make it (which it is super easy), he would eat it.  Well, my little guy ate 2 big honkin’ bowls!  And the rest of my family loved it as well.  It’s a real comfort food.  Serve with artisan breads and a crisp green salad.

Serves 10

6 cups vegetable, chicken or beef stock
4 large dill pickles, shredded
1/2 cups pickle juice from the pickle jar
2  1/2 cups thinly sliced potatoes
2 tablespoons flour
1 cup milk
1 egg
2 tablespoons soft butter

Garnish
Chopped fresh dill
Sour Cream
Salt and pepper

In a pot with cover, combine stock, pickles, pickle juice and potatoes.  Bring to a boil, reduce heat and cook covered over low heat until potatoes start to get  soft (about 10 minutes).

Combine flour and milk, add to broth, bring to a boil and remove from heat.

Combine egg and butter and stir into broth.

Return pot to the stove and heat through without boiling.  Season with salt and pepper.  Garnish with sour cream and dill.