Asparagus Soup

Makes 6 servings.        

This is a silky, creamy and delicious springtime soup, when asparagus is at its best. Before the advent of the Vitamix the soup was a bit time consuming requiring a blender and a strainer to remove the stringy parts.  With the Vitamix it is just blending that is required.

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 4 shallots, sliced
  • 3 pounds asparagus, plus 6 spears for garnish
  • ½ pound Golden Yukon potatoes, peeled, sliced
  • 4 cups chicken broth
  • 3 sprigs fresh tarragon
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in medium-sized covered saucepan. Add the garlic and the shallots and sauté for a minute.
  2. Hold each asparagus spear with both hands and snap at the point where it breaks off easily.
  3. Discard that part and rinse and cut the rest. Add to the saucepan along with the potatoes, chicken broth and tarragon.
  4. Bring to a boil over high heat, reduce the heat and cook covered for 15 minutes or until the potatoes are soft.  
  5. Remove tarragon sprigs. Puree the soup in two batches in a Vitamix until very smooth. 
  6. Season to taste and garnish with steamed sliced asparagus tips.

NOTE:

This soup freezes very well, but when reheating it, whisk it as it begins to boil to restore the creamy texture.

 
 

Vegetable Soup

Makes 8 servings. 

This is a hearty, very thick, nutritious vegetable soup.

Cutting so many vegetables the same size is a bit time consuming which I certainly do not want to impose on anyone.  My solution is to chop all of the vegetables, SEPARATELY, in a food processor. 

INGREDIENTS:

  • 1 ounce dried Porcini mushrooms
  • 1 cup boiling water
  • ½ cup extra-virgin olive oil
  • 1 medium onion
  • 4 cloves garlic
  • 1 large carrot
  • 1 baking potato
  • ¼ pound string beans
  • 1 zucchini
  • 1 small cauliflower
  • 1 cup loosely packed flat leaf parsley
  • 4 cups vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • Truffle oil for garnish, optional

PREPARATION:

  1. Place the dried mushrooms in a small bowl, pour over boiling water, cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back to the bowl. Strain the mushroom liquid through a fine mesh sieve and set aside (if you do not have a fine mesh sieve line what you have with paper towel). Chop the mushrooms and set aside.
  2. Chop the onion and the garlic semi-coarsely in a food processor. Be sure to quarter the vegetables first.
  3. Heat the oil in a large saucepan, add the onion and garlic and sauté for a few minutes.
  4. Add the reserved mushrooms.                      
  5. Peel the carrot and the potato, cut into large pieces and chop semi- coarsely, SEPARATELY, in a food processor. Add to the pan.                      
  6. For the string beans, zucchini, cauliflower, and parsley, trim the vegetables where needed, cut into large pieces and chop semi-coarsely SEPARATELY in a food processor.  Add to the pan.
  7. Add the reserved mushroom liquid and the vegetable broth to the saucepan. Bring to a boil over high heat. Reduce the heat and cook gently, covered, for about ½ an hour. The vegetables should be soft.
  8. Season to taste with salt and pepper.
  9. Serve with drops of truffle oil.
 
 

Challah

Makes 4 medium break away loaves. 

I recently came up with a simplified and quicker version of making challah. I no longer proof the yeast first. All the ingredients are combined together, the dough is kneaded and left to rise.

I also do not braid the loaves but shape the dough into little balls which I place side by side into 4 loaf pans. It is definitely simpler and a time saver.  You do not need a knife to cut the challah just tear it.

INGREDIENTS:

DOUGH

  • 1 ½ cups lukewarm water

  • 2 packets (each ¼ oz, about 2 ¼ teaspoons) active dry yeast (See Note)

  • 3 large eggs plus 1 egg yolk, whisked

  • ½ cup sugar

  • 1¼ tablespoons regular salt  

  • ½ cup vegetable oil  

  • 7 cups bread flour, approx

GLAZE

  • 1 egg yolk

  • 1 tablespoon water

  • 2 tablespoons caraway seeds or poppy seeds, for sprinkling on top

PREPARATION:

  1. Pour the water into the bowl of an electric stand mixer. Add the yeast, eggs, sugar, salt, oil and 6 cups of flour.

  2. Using a dough hook, knead at low speed for about 10 minutes adding flour as needed until a soft, smooth dough is formed.  

  3. Remove dough to a lightly floured work surface and roll into a ball. Wash and dry the mixer bowl and dust with flour. Place the ball of dough into the bowl. Cover with a kitchen towel and let rise, in a warm place (such as in an oven that’s been preheated to 200 and then shut off) for about 1 hour, or until the dough doubles in size. 

  4. Preheat the oven to 375.

  5. Line four loaf pans (9x5) with parchment paper. 

  6. On a floured surface divide the dough into 8 small balls and place those side by side into the loaf pan.  Do the same with the remaining dough.   

  7. Cover the loaves with a kitchen towel and let rise in a warm place for about 30 minutes, until double in size.   

GLAZE:

  1. Whisk the yolk with water.

  2. Brush lightly each loaf with the glaze and sprinkle with the seeds. Bake for about 25 -30 minutes. Challahs should be golden.

NOTE:

I use Fleishmann’s RAPID RISE Instant Yeast, Fast Acting.

 
 

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 2 garlic, cloves, finely chopped
  • 1 jalapeno pepper seeded finely chopped (See Note)
  • 3/4 teaspoon ground cumin, approx
  • 3/4 teaspoon ground turmeric, approx
  • 1 3/4 cups red lentils
  • 6 -6 ½ cups vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons lime juice, approx
  • Cilantro leaves for garnish, optional

PREPARATION:

  1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
  2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
  3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.

 
 

 

 

Mushroom Soup

Makes 5 servings.

I like to take advantage of the mushroom season – which is at its peak in Fall and Winter – and if you happen to be a mushroom lover, as I am you will find this soup irresistibly delicious.

A bit of dried porcini brings out the flavor of the assorted fresh mushrooms.

INGREDIENTS:

  • ½ ounce dried porcini mushrooms

  • ¾ cup boiling water

  • 2 cloves garlic, finely chopped

  • 3 leeks

  • 1 pound assorted fresh mushrooms (chanterelles, black trumpets, oyster, shiitake)

  • ¼ cup extra -virgin olive oil

  • 4 cups chicken broth

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • Leaves from 6 thyme sprigs

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Place the porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.

  2. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Cut the mushrooms into small pieces. Set aside.

  3. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve line what you have with paper towel).

  4. Cut off and discard the roots and tough dark green leaves of the leeks. Cut the white and light green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.

  5. Wipe all the fresh mushrooms with a damp paper towel and trim ends. For the shiitake discard the stems.  Cut all the mushrooms into small pieces.  

  6. Heat the olive oil in a medium saucepan, add the garlic and the leeks and sauté over low heat for 5 minutes.

  7. Add all the mushrooms, including the reconstituted porcini. Increase the heat and sauté for another 5 minutes, stirring frequently. The mushrooms will exude a bit of liquid. Add the porcini liquid, the chicken broth, parsley and thyme.

  8. Bring to a boil, over high heat. Lower the heat and cook, covered, for 30 minutes. Season to taste with salt and pepper.  

NOTE:

I find it easier and quicker to chop the mushrooms coarsely in a food processor. Be sure to cut the mushrooms in half first and then coarsely chop them in batches. You can also do it with the parsley.

 
 

Celery Root Remoulade

Makes 6-8 servings as a first course.

Despite the name, this vegetable has nothing to do with celery. It may appear as an ugly, knobby beige globe but it is crispy, with a delicate flavor of celery, parsley and a slight nuttiness. It is also full of vitamins and minerals.

INGREDIENTS:

  • 2 medium celery roots, about 2 pounds
  • 3 tablespoons homemade mayonnaise (recipe follows)
  • 3 teaspoons Dijon mustard
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoon lemon juice
  • ½ cup loosely packed flat leaf parsley, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper 

PREPARATION:

  1. Drop celery root into boiling water. Cover and boil for 3 minutes. Drain and cool.
  2. Peel the root quite thickly to remove all the dark embedded spots (this rough looking vegetable is a bit tricky to peel).
  3. Cut the celery root into pieces that will fit into the feeding tube of a food processor fitted with the medium grating attachment. Press hard to try to obtain long, even matchsticks.
  4. Empty into large bowl.
  5. In a small dish, whisk mayonnaise, mustard, vinegar, lemon juice, salt and pepper.
  6. Combine with grated celery root. Add the parsley and season to taste. Before serving adjust the taste and the texture, once again, as the dressing becomes absorbed.  

INGREDIENTS FOR MAYONNAISE:

This is a lightly seasoned mayonnaise which makes a good base for other dressings.

  • ½ cup extra-virgin olive oil
  • ½ cup vegetable oil
  • 1 large egg, at room temperature
  • ¼ teaspoon powdered mustard
  • ½ teaspoon kosher salt
  • 1 tablespoon rice vinegar

PREPARING THE MAYONNAISE:

  1. Combine the olive oil and vegetable oil in measuring cup (the spout of the cup makes it easier to control the slow pouring).
  2. Place the egg, mustard and salt in a blender. Remove the plastic knob from the cover of the blender. Turn on the blender and after a second, add the vinegar.
  3. Pour the oil in a very slow stream. As the mixture begins to thicken, add the oil more quickly.

One word of caution: keep the blender running from the beginning of the process to the end, when all the oil has been added. When finished, transfer the mayonnaise to an airtight container and refrigerate.

 
 

Roasted Acorn Squash

Make 4 first course servings.

I am so delighted when I can create a recipe that tastes good, looks good, is easy to make and so nutritious.  I often include some greens to make the first course more interesting.

INGREDIENTS:

  • 1 small acorn squash, about 1 ½ pounds
  • 2 tablespoons extra-virgin olive oil, plus some for salad greens
  • Kosher salt
  • Freshly ground black pepper
  • Balsamic vinegar

PREPARATION:

Preheat the oven to 400F.

Line a large baking sheet with foil and brush the foil with 1 tablespoon oil.

Rinse and pat dry the squash.

Trim the ends and discard.

Cut the squash in half lengthwise and then into quarters. Scoop out all the seeds and fibrous strings. Cut into ½ inch wedges.

Place the wedges on the foil.  Brush the wedges with the remaining oil.  Season with salt and pepper.

Bake in the center of the oven for 25 minutes.  Turn over with tongs and bake for another 20 minutes.  The squash should be tender and you can definitely eat the skin.

Sprinkle with balsamic vinegar and serve with some greens, if you like.

 
 

Celery Root Soup

Makes 6 generous servings.

This is a silky, nutritious soup that tastes rich without the addition of any cream.

People are always impressed with the elegance of this soup, and it is very simple to prepare.

INGREDIENTS:

  • 4 leeks
  • 2 medium celery roots, about 2 pounds
  • 2 tablespoons extra-virgin olive oil
  • 3 thyme sprigs, plus some for garnish
  • 5 ½ cups chicken broth
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Cut off and discard the roots and tough green leaves of the leeks. Cut the white part and light green part into small pieces. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.
  2. Peel celery root carefully and remove all embedded dark spots. (This rough looking vegetable is a bit tricky to peel.)
  3. Cut into small pieces.
  4. Heat the oil in a medium saucepan with a cover, add the leeks and sauté covered for 5 minutes. Add the celery root, thyme and 5 cups of chicken broth. Bring to a boil over high heat. Lower the heat and cook covered for about 30 minutes, or until the vegetables are soft.
  5. Remove the thyme sprigs and discard. Puree in a Vitamix until smooth.
  6. Adjust the consistency with the reserved broth and season to taste with salt and pepper.
  7. Serve garnished with thyme petals.
 
 

Gazpacho

Makes 6 servings.

Since tomato season is very short – usually from July until early October or however long the warm days of early Fall remain – I urge you to take advantage and try this soup.   

If you like your gazpacho to be more nourishing, you may want to serve it with condiments, such as chopped seeded cucumber, chopped bell pepper, chopped red onion,  chopped peeled tomato and croutons.

INGREDIENTS

  • 2 pounds ripe tomatoes, rinsed, cored, cut into large pieces
  • 1 red bell pepper, rinsed, cored, seeded, cut into large pieces
  • 2 Kirby cucumbers, peeled, ends discarded, cut into large pieces
  • 1 clove garlic, halved
  • 1 small jalapeno pepper, seeded, cut into pieces (See Note)
  • ½ small red onion, cut into pieces
  • 1 tablespoon balsamic vinegar, approximately
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Snipped chives for garnish, or an assortment of condiments
  • 1 slice gluten free whole wheat grain bread, optional

PREPARATION:

  1. Place all of the ingredients in a Vitamix and puree until very smooth. (If you like your soup a little coarser, puree it for a shorter time.)  If your soup is not as thick as you like it add 1 slice gluten free whole wheat bread cut into pieces and puree.
  2. Season to taste with vinegar, salt and pepper and serve it very cold garnished with chives or the suggested condiments.

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes. 

 
 

Sweet and Sour Eggplant

Makes 4 first course servings.

This recipe is a nice addition to your file of first courses as it is delicious, easy to prepare and it keeps well.  The mint really enhances the flavor.  Serve it warm or at room temperature with crackers, toasted pita, or just plain.                 

INGREDIENTS

  • 1 medium eggplant, about 1 ¼  pounds
  • Kosher salt
  • ¼  cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 plum tomatoes, peeled, cored, seeded and coarsely chopped (See Note)
  • ½  cup tightly packed flat leaf parsley, coarsely chopped
  • 2 tablespoons seasoned rice vinegar
  • ½  tablespoon sugar
  • Freshly ground black pepper
  • Leaves from 4 sprigs fresh mint, coarsely chopped

PREPARATION

  1. Rinse the eggplant, pat dry, discard the stem and cut into ½ inch pieces.  Scrape off as many seeds as you can.  Place the cubed eggplant in a colander and sprinkle lightly with salt.  Let drain for about 30 minutes.  Squeeze gently and then pat dry with paper towels.
  2. Heat olive oil in a medium saucepan.  Add the onion and garlic and cook over moderate heat, uncovered, stirring from time to time, until golden, about 8 minutes.  Add eggplant and stir for a minute.  Stir in tomatoes and cook covered over low heat, stirring from time to time until the eggplant is soft, about 15 minutes.  Add parsley, vinegar and sugar.
  3. Season to taste with salt, pepper.
  4. At serving time add mint.  If combined before, the mint loses its aroma.

NOTE:

To skin tomatoes, drop them into boiling water.  Bring the water back to boil and drain.  Core the tomatoes and slip off the skin.  Cut the tomatoes in half widthwise and squeeze gently to remove the seeds.  Some seeds will remain.

 
 

Roasted Asparagus with Sesame Vinaigrette

Makes 2 first course servings.

I know that spring has arrived when the beautiful asparagus is everywhere. I love this dish with its dressing and with a bit of salad greens on the side.  Nina Simonds, the expert on Asian, healthy food was the inspiration.  

For a more filling dish, you may wish to add some mozzarella.

INGREDIENTS

  • 10 asparagus spears
  • 1 teaspoon sesame oil
  • 1 teaspoon extra-virgin olive oil
  • Kosher salt

SESAME VINAIGRETTE

  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Salad greens

PREPARATION

  1. Preheat oven to 475F.
  2. Hold each spear with both hands and snap it at the point where it breaks easily. Discard the bottom part. Rinse and pat dry. Trim the ends on a diagonal to make them even.
  3. Lay the spears on a baking tray lined with heavy aluminum foil. Drizzle the sesame and olive oils over the asparagus. Salt lightly. Roll the spears to coat all sides. Bake for about 9 minutes. The spears should be almost soft.
  4. Whisk the vinaigrette ingredients.
  5. Arrange the spears on individual plates with some salad greens and drizzle over the dressing.
 
 

Broccoli Frittata

Makes 8 first course servings.  Makes 4 luncheon servings.

The calcium rich broccoli combined with the eggs makes for a complete and healthy dish. This frittata is delicious at room temperature, which makes it very easy to serve at any time. 

INGREDIENTS

  • 1 small bunch broccoli, no more than1 pound
  • 4 tablespoons extra-virgin olive oil
  • 3 scallions including the green parts, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 jalapeno pepper, seeded, finely chopped (See Note)
  • 5 large eggs, at room temperature.
  • ½ cup tightly packed flat-leaf parsley, finely chopped
  • Kosher salt
  • Freshly ground pepper

PREPARATION

  1. Cut broccoli florets into small pieces. Trim the stems, peel and cut into small pieces. Steam all until almost tender, about 2 minutes.
  2. Chop coarsely, in 2 batches, in a food processor. Empty into a bowl.
  3. Heat 2 tablespoons of the oil in a 12 inch non-stick skillet. Add the scallions, garlic and jalapeno. Sautee for 5 minutes over low heat. Add to the broccoli, along with the parsley.
  4. Whisk the eggs in a large bowl. Add the vegetables and season well with salt and pepper.
  5. Heat the remaining 2 tablespoons oil in the skillet over medium heat.
  6. Pour in the egg mixture, distributing the vegetables evenly, and reduce the heat to low. Cook the frittata, covered, over medium to low heat for 10-12 minutes. The sides will be set but the top still soft. Shake the pan once or twice during this period.

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or eyes. 

 
 

Quinoa and Kale Pancakes

Makes 12 pancakes, 4 servings.

These pancakes are very nutritious and fun to make. They are also quite tasty at room temperature. I especially like to serve them with a creamy yogurt condiment, which can be prepared at any time. 

INGREDIENTS:

  • 1 cup cooked quinoa (recipe follows)

  • 2 large eggs, at room temperature, lightly beaten with a fork

  • 2 cups ricotta (15 ounces) at room temperature,

  • Grated zest of 1 lemon

  • 6 stalks kale, rinsed, dried, stems discarded, finely chopped (See Note)

  • ½ cup loosely packed Italian parsley, finely chopped

  • Kosher salt

  • Freshly ground black pepper

  • 3 tablespoons unsalted butter for sautéing the pancakes

TO MAKE QUINOA:

  • 1 tablespoon unsalted butter

  • ½ teaspoon kosher salt

  • 1 ¼ cups water

  • 1 cup quinoa

YOGURT CONDIMENT INGREDIENTS:

  • 1½ cups (12 ounces) plain Greek yogurt

  • 2 Persian cucumbers

  • 1 garlic clove

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon lemon juice

  • 10 chives snipped with scissors

  • ¼ cup loosely packed mint leaves, finely chopped

PREPARATION:

  1. In a small sauce pan bring butter, salt and water to a boil over high heat.

  2. Sprinkle over quinoa, lower the heat, cover and cook for 15 minutes or until all the water is absorbed. If the grains are still not cooked, add 1 tablespoon hot water and continue cooking. Fluff the grains with a fork. Cool.

TO MAKE THE YOGURT CONDIMENT:

  1. Place yogurt in a bowl.

  2. Rinse the cucumbers, trim the ends and dice finely.

  3. Place the diced cucumbers in a sieve and sprinkle with ¼ teaspoon kosher salt. Let stand for about 20 minutes. To drain, squeeze tightly to get rid of excess juice  (this is important so that the condiment is not watery after a few days). 

  4. Coarsely chop the garlic clove on a cutting board and sprinkle with ½ teaspoon kosher salt. Using a knife blade, crush into a paste.  

  5. Add to the yogurt along with the other ingredients and season to taste with lemon juice, salt and pepper. 

  6. Refrigerate to allow the flavors to blend.

TO MAKE THE PANCAKES:

  1. Place the cooked quinoa, eggs and ricotta in a bowl and mix well.

  2. Add the grated lemon rind, kale and parsley. Season with salt and pepper and combine.   

  3. Heat 1½ tablespoon butter in a large non-stick skillet over medium heat.

  4. Shape ¼ cup mixture into patties, patting the mixture down a bit. Sauté in 3 batches, flattening the patties, for 3-4 minutes on each side or until pancakes are golden.

NOTE:

I chop the kale in a food processor in 3 batches.

 
 

Bell Pepper Soup

Makes 6 generous servings.

This is a creamy soup for all seasons with a definite bell pepper taste and a distinct gorgeous color no matter which bell peppers you choose.  I have recently purchased a Vitamix, and now I prefer it to a blender when making soups.

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil

  • 5 garlic cloves, quartered

  • 4 orange bell peppers, rinsed, cored, seeded and cut into large pieces

  • ½ pound Golden Yukon potatoes, peeled, quartered

  • 14.5 ounce can crushed San Marzano tomatoes

  • 2 cups vegetable broth

  • ½ teaspoon sugar

  • ¼ teaspoon chili powder

  • Kosher salt

  • Freshly ground black pepper

  • Cilantro leaves for garnish

PREPARATION

  1. In a medium covered saucepan, heat the olive oil, add garlic and sauté for a minute.

  2. Add peppers, potatoes, tomatoes, broth, sugar and chili powder.

  3. Bring to a boil over high heat, lower heat and cook slowly, covered, until potatoes are soft, about 25 minutes.

  4. Cool a bit.

  5. Puree in batches in a blender until very smooth (you will have to blend this soup longer than usual to make sure that there are no traces of the pepper skin). The Vitamix is a time saver and improves the texture of the soup, making it more silky and creamy.

  6. Season to taste and garnish with cilantro leaves.

NOTE:

This soup freezes well, but when reheating, whisk it as it begins to boil to bring back the creamy texture

 
 

Bean Soup with Pesto

Bean Soup with Pesto.jpg

Makes 10 servings.

This is a hearty, flavorful winter soup.  The touch of pesto definitely adds to the flavor.  After the presentation, be sure to stir the pesto into the soup.

INGREDIENTS

  • ½ pound dried large lima beans
  • 3 tablespoons extra- virgin olive oil
  • 2 medium onions, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 6 ½ cups vegetable broth
  • 1 ¾  pounds Yukon Gold potatoes, peeled and cubed
  • Kosher salt
  • Freshly ground black pepper

GARNISH - PESTO

  • 3 cups tightly packed basil leaves
  • 2 garlic cloves, quartered
  • ¼ cup extra -virgin olive oil
  • ½ teaspoon kosher salt

PREPARATION

  1. Place beans into a bowl and cover with cold water.
  2. Leave overnight and drain.
  3. Heat the oil in a large covered saucepan and sauté onions and garlic for a few minutes.
  4. Add the beans and 6 cups of broth. Bring to a boil, lower the heat, and cook covered for20 minutes.
  5. Add the potatoes and cook for another 30 minutes or until the potatoes are soft.
  6. Strain the soup through the medium disc of a food mill and return to the saucepan.
  7. Adjust the consistency with the extra ½ cup of broth as needed. Season to taste with salt and pepper.

FOR THE PESTO

  1. Place basil and garlic into a food processor fitted with a steel blade. With the motor running add the oil very slowly through the feed tube and pulse until smooth.
  2. Transfer to a container and cover tightly to prevent discoloration.   

TO SERVE

Ladle the soup into heated soup bowls, and place a generous teaspoon of garnish in the center.

NOTE:

When reheating the soup, be sure to do it on a low to medium flame, otherwise the beans and the potatoes may begin to stick to the bottom.

 
 

Asian Eggplant

Makes 3-4 servings.

I love this piquant eggplant dish. Eating it with whole grain crisp crackers enhances the flavor. 

 

INGREDIENTS

  • 1 medium eggplant (about 1¼ pounds)

DRESSING

  • 1 garlic clove 
  • ½ inch ginger, peeled and grated
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon sugar
  • 1 tablespoon seasoned rice vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Cilantro leaves for garnish

PREPARATION

  1. Preheat the oven to 400 F.
  2. Place the eggplant in a foil-lined pan. Bake for 35-40 minutes, turning once. The eggplant should be soft.   
  3. Cool the eggplant until comfortable to handle. Cut off the stem, cut in half lengthwise and discard as many seeds as possible. Cut into small cubes.

DRESSING

  1. Coarsely chop the garlic on a cutting board and sprinkle with ¼ teaspoon salt. Using the blade of a knife, crush it to a paste.
  2. In a medium bowl combine the garlic paste, ginger, olive oil, soy sauce, sesame oil, sugar and rice vinegar. Add the eggplant, combine and season to taste.
 
 

Tabbouleh Salad

Makes 6- 8 servings.

This nutritious, lemony Middle Eastern Salad requires no cooking.  You can definitely make this salad in advance, but be sure to season it to taste before serving.

INGREDIENTS

  • 1 cup medium bulgur
  • 1 cup boiling water
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons lemon juice, approx
  • 1 cup loosely packed flat leaf parsley, finely chopped
  • 2 scallions including green part, cut thinly
  • 4 radishes, cubed 
  • ½ green bell pepper, cored, seeded and cubed
  • 10 fresh mint leaves, finely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Place bulgur in a medium bowl and add boiling water. Cover and let stand for 25 minutes, or until the bulgur is tender and the water has been absorbed. (If some water still remains, drain the bulgur in a sieve and return it to the bowl.)
  2. Add the remaining ingredients and season to taste with lemon juice, salt and pepper.
 
 

Kale Mushroom Soup

Makes 6-8 servings.

This is a hearty, nutritious, and flavorful winter soup that can almost be a meal in itself.  It also freezes very well. Do not be discouraged by the chopping I do it all in a food processor.

INGREDIENTS:

  • ½ ounce dried porcini mushrooms
  • 1 cup boiling water
  • 4 tablespoons extra- virgin olive oil
  • 1 onion, quartered, finely chopped (See Note)
  • 4 garlic cloves, quartered, finely chopped
  • 1 large carrot, cut into thick slices, finely chopped
  • ¼ pound white mushrooms
  • ¼ pound shiitake mushrooms
  • ¼ pound Portobello mushrooms
  • ¼ cup medium bulgur  
  • 5 ounces baby kale
  • 5 cups vegetable broth
  • Leaves from 6 thyme sprigs 
  • Kosher salt
  • Freshly ground black pepper
  • Truffle oil, for garnish, optional

PREPARATION:

  1. Place porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
  2. Remove reconstituted mushrooms and squeeze dry. Set aside. Strain the mushroom liquid through a fine sieve and set aside. 
  3. Wipe the white mushrooms with a damp paper towel. Trim the ends, quarter and chop finely in a food processor.
  4. Wipe the shiitake mushrooms, discard the stems, quarter and chop finely.
  5. Wipe the Portobello mushroom, cut into eights and chop finely together with the saved porcini mushrooms.
  6. Heat 2 tablespoons of the oil in a large saucepan.
  7. Add onion, garlic, carrot and sauté for a minute. Add the rest of the oil and all of the mushrooms.  Sauté over high heat for a minute.
  8. Add the bulgur, kale, reserved mushroom liquid, vegetable broth and thyme.  Bring to a boil over high heat. Lower the heat and cook covered for 20 minutes. Season to taste with salt and pepper.

NOTE:

I suggest chopping all of the vegetables, in a food processor. I do the onions and garlic together, the carrots separately, and the mushrooms, each variety, separately.

 
 

Sweet Potato and Red Pepper Soup

Makes 6 servings.

This soup is delicious and nutritious, with a dazzling color.  It’s wonderful on cold days. If you are using a regular blender, it is necessary to blend the soup for a long time to allow for the skin of the peppers to disappear. The alternative is to skin the peppers first, or to use a Vitamix (See Note).

INGREDIENTS

  • 2 red bell peppers, cored, seeded and cut into cubes,

  • 1½ pounds sweet potatoes, peeled, cubed (3 medium to large)

  • 1 onion, coarsely chopped

  • 3 tablespoons extra- virgin olive oil

  • 4 cups vegetable broth

  • 5 thyme sprigs, plus some for garnish

  • 1/8 teaspoon saffron threads

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons lime juice, approx

PREPARATION

  1. In a medium saucepan heat the olive oil and add the peppers, potatoes and onion. Sauté for a minute. Add 3½ cups of broth, thyme, and saffron. Bring to a boil over high heat. Reduce the heat and cook covered for about ½ an hour or until potatoes are soft.

  2. Cool a bit. Remove and discard the thyme sprigs.

  3. Puree very well, in batches, in a blender. The longer you puree it the smoother the soup will be.

  4. Adjust the consistency as needed, with the reserved ½ cup of broth

  5. Season to taste with salt, pepper and lime juice.

  6. Serve garnished with thyme leaves.

NOTE:

The Vitamix is really quite powerful and creates a creamy texture within seconds.  

 
 

Steamed Eggplant

Makes 3-4 servings. 

Eggplant is a vegetable that can be prepared in many different ways. Baked, broiled, barbecued, puréed or even steamed, it is always delicious. This light, slightly spicy dish is influenced by Chinese cuisine, and therefore I like to eat it with chopsticks. You may prefer to eat it with whole grain crackers. 

INGREDIENTS

  • 1 medium eggplant, about 1¼ pounds

DRESSING

  • 1½ tablespoons low-sodium soy sauce
  • 1½ tablespoons sesame oil
  • 1½ teaspoons sugar
  • 1½ teaspoons cider vinegar
  • Pinch of cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • Cilantro leaves, for garnish

PREPARATION

  1. Cut the stem off the eggplant and discard. Cut the eggplant lengthwise into quarters, scraping off the seeds, some will remain. (See Note)
  2. Place the eggplant quarters in the top section of a steamer; cover and steam over a brisk boil for 15 minutes. It should be soft.
  3. Remove the top section of the steamer and let the eggplant cool. With a fork, scrape the eggplant flesh from the peel into long strips. Discard the peel and place in a bowl.
  4. In a small bowl combine the soy sauce, sesame oil, sugar, cider vinegar, and cayenne.  Pour the dressing over the eggplant and toss.
  5. Season to taste and garnish with cilantro.

NOTE

It is very difficult to find eggplants without seeds. De-seeding is a nuisance. I am OK with leaving some seeds but not all. I think it interferes with the taste.