Mexican Soup

There's nothing nicer on a very chilly evening than a steaming bowl of soup.  This recipe is quick and easy.  It uses ingredients that are simple to find in the winter.  And best of all, it's delicious!  What's for supper at your house?

Mexican Soup

2 cups cooked pinto beans
4 cups canned tomatoes (blended slightly)
2 cups whole kernel corn
1 onion, chopped
1 green pepper, diced
1/2 cup black olives, sliced
1/2 tsp. cumin
1/4 tsp. garlic powder
1/2 package (1 1/4 oz.) Taco Seasoning
1 small can green chilies (optional)

In a large saucepan, mix everything all together and cook over medium high heat until vegetables are tender, about 30 minutes.

*For variety, toss in a handful of corn chips, taco chips, or bits of tortilla's! Yum! Another option is to add rice to the soup. Garnish liberally with cilantro!

Pasta con Faggioli

Fresh, savory, and quick to make --- Pasta con Faggioli is great for a crowd. Serve with sandwiches and enjoy the fellowship of family and friends.

Pasta Con Faggioli

6 cups water
4 - 5 medium garlic cloves, peeled and diced
1 sweet onion, medium
8 ounces crushed tomatoes, canned
1/4 cup extra-virgin olive oil
1 tsp. salt
1/4 Tbsp. chili pepper, crushed
1 Tbsp. parsley, fresh and chopped
15 ounces cooked Great Northern White Beans
8 ounces spaghetti, broken (gluten free if necessary)

In a skillet, sauté sweet onion and garlic until soft. Add seasonings, tomatoes, and beans. In a kettle, bring water to a boil. Add spaghetti and cook until tender. Drain spaghetti. Add spaghetti to the bean and tomato mixture. Add fresh parsley and stir in gently. Adjust seasonings as needed. Cover and allow to sit for 2 - 3 minutes before serving.

Butternut Squash Soup

 

Each summer, Grandpa grows an abundant crop of butternut squash which he generously shares with family, friends, and neighbors.  We enjoy it in its simplest form, baked or steamed.  But it's also delicious pureed, seasoned, and made according to recipe instructions in a variety of ways.  Yesterday I tried a new soup recipe that featured this delicious squash.  It was wonderful!  The seasonings were perfect!  It was great for supper, but would also make a delicious first course for a lovely afternoon tea.  I am sharing the recipe with you here:

Butternut Squash Soup

3 - 4 Tbsp. olive oil
2 butternut squash, peeled and cut into cubes (10 cups)
2 onions, diced
4 stalks celery, diced (may substitute carrots)
1 Tbsp. dried thyme
8 cups water*
1/4 cup Bill's Best Chicknish'*
salt to taste
Fresh ground nutmeg

In a large kettle, saute squash, onions, celery, and thyme in olive oil.  When soft (about 10 minutes) add 8 cups of water and Bill's Best Chicknish'.  Bring to a boil.  Reduce to medium heat and simmer for about 30 minutes.  When vegetables are tender, cool slightly.  Using a wand mixer, puree soup until smooth.  Salt to taste and sprinkle with nutmeg.  Stir and adjust seasonings to taste.

Garnish with parsley, chives, or thyme.  Enjoy!
*Instead of water and Bill's Best Chicknish, you can use a boxed vegetable or mushroom broth.

Winter's Hearty Bean Stew

1 lb. assorted dry beans
2 cups tomato juice
1/2 cup apple juice
1/3 cup tamari sauce
1/3 cup pineapple juice or water
1/2 cup celery, diced
1/2 cup potatoes, diced
1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion, diced
1 tsp. parsley, dried
1 bay leaf
3 cloves garlic, minced
1 tsp. pepper, ground (optional)
1 cup rice or pasta, cooked
salt to taste 

Sort and rinse beans, then soak overnight in water. Drain beans and place in crock pot. Add tomato juice, apple juice, tamari sauce, and pineapple juice.

Cover with vegetable stock or water.  The juice adds sweetness and the soy sauce adds depth and flavor.  Cook on high for 2 hours.

Add the vegetables, herbs, and spices.  Cook for 5-6 hours at low until carrots and potatoes are tender. When tender, add rice or pasta and cook for one hour more.


Serve with crusty bread or your favorite crackers.

11, 12, 13 or 15 Bean Soup

Cozy packages of 11, 12, 13 or 15 Bean Soup at the health food store or supermarket always interest me. They look so inviting and tasty. Some have little seasoning packets in them, some do not, but come with a recipe on the label. The cozy packaging increases the price, but the less expensive bulk from the bin bean soup mix makes you rely upon your own recipe files and choice of herbs and spices. Sometimes disorganized, I never can seem to keep the recipe for this soup in one spot. Finally, I've found the desired ingredient list and have it filed away in my computer recipe file --- and will post it here to share with you. You'll need:

about 4 cups of 11, 12, or 13 Bean Soup legume blend, rinsed

12 cups of water to cook the beans - more as needed

Bring to a boil, then reduce heat and simmer until beans are tender. I usually start the beans in the morning and they are cooked and ready by suppertime.

2 cans of tomatoes - more or less according to your taste

salt to taste - do not add until beans are tender, as salt inhibits bean cooking

a blend of these herbs and spices to taste
(be brave and liberal in your measurements)

chili pepper
basil
celery seed
cumin seed
oregano
black pepper (optional)
savory
salt
garlic
onion

My additions to this recipe (and to most of my soup recipes) are a splash of Tamari or Bragg's Liquid Aminos and the juice of 1/2 a lemon.

Serve with your favorite herbs for garnish, a dab of Tofutti Sour Cream, and a biscuit.

A vegan and gluten-free cozy supper! Enjoy!

Creamy Corn Chowder

Corn chowder has been called the "king of farmhouse chowders". Throughout the history of America, corn and salt pork have been staples farms across the nation, and it's these ingredients that have been central to corn chowder recipes. Historically, the first mention of corn chowder was in a cookbook was in 1884 when it was listed in the Boston Cooking School Cookbook. Noted cookbook author Fannie Farmer later published the recipe which incorporated her method of using canned corn. Shakers, highly regarded for their culinary skills, were known for their delightful and rich chowders. Traditionally corn chowders are abundant in butter, cream, condensed milk, thickened flour or egg yolks, and
salt pork for fat and flavor.

Cooking methods and trends evolve throughout the years. Resources, health trends, and food preparation techniques all play a role in this evolution. A very healthy, easy, and economical version of corn chowder can be obtained without losing it's element of mellow, sweet flavor and beautiful color. This vegan and gluten-free version is an ultimate comfort food and loved by both young and old.

My version comes from the bulk foods section of the health food store. To use, I simply add hot water and any other ingredients that I might have which I feel would enhance the blend (in the photo illustration you can see I added chopped spinach). The ingredients contained in this bulk mix are:

dried yellow pea flakes
dehydrated corn
salt
dehydrated onion & carrots
vegetarian chicken-style seasoning
canola oil
parsley
celery seed

How simple is that? It's a dairy-free, gluten-free and low fat version of a delicious and creamy soup! In addition, it's economical, costing less than $2.00 for four servings. It's a simple, quick, and comforting way to relax at the end of a busy day --- a hot bowl of healthy corn chowder. Yummy!

Sushi and Green Tea

Brandon and I went to lunch recently, and he chose a Sushi Bar as the place to eat. It was a new experience for me, and oh, so yummy! We had Seaweed and Cucumber Salad, Miso Soup, and Cucumber and Avocado Sushi Rolls. Pickled ginger, soy sauce, and a zippy wasabi gave accent to this delicious meal! A fragrant and mellow cup of Jasmine tea was the perfect closure for a delightful culinary experience.

I've never tried to make Sushi at home, but would love to try. I'm sure my friend, Toshiko, would be a very good teacher! I wish she lived nearby. In my search for healthy Asian recipes, I found one that uses 'toothsome and satisfying brown rice' and I think I'll give this one a try. You might like to as well, so I will share.

Tofu, Rice and Green Tea Soup

2 cups brown rice, short-grained
1 tsp. salt, divided
.8 oz. nori, toasted and seasoned
2 green onions
1 lb. extra firm tofu
8 tea bags genmaicha green tea (or equivalent loose tea)
1 tsp. black sesame seeds
Tamari sauce
Toasted sesame oil (optional)

Steam rice in 4 cups of boiling water and 1/2 tsp. salt. When done, remove rice from heat, uncover, and fluff with a fork.

While rice is steaming, cut nori into 1/4 inch strips. Set aside. Then slice green onions on the diagonal and set aside as well.

Remove tofu from wrapper, rinse, and pat dry with paper towel. Dice into bite-sized blocks.

After rice is cooked, bring 8 cups of water to a boil. Pour over tea bags and allow tea to steep for 5 minutes.

Place 1 cup of rice in each of 4 large soup bowls. Place a spoonful of diced tofu on each bed of rice. Pour 2 cups of hot tea over each. Garnish with a sprinkle of green onion and black sesame seeds.

Serve immediately with bowls of nori, tamari, and sesame oil on the side. Chopped cilantro, hot sauce, or nuts oils also make good accompaniments.