Green Minestrone

Original recipe from Food & Wine

So much flavor for such a simple soup! I wanted something broth-y that could take the place of chicken soup for my under-the-weather husband. This fit the bill perfectly. Lots of healthy greens and veggies, too.   

Ingredients

3 tablespoons olive oil
1 onion, chopped
1 fennel bulb, chopped
3 ribs celery, chopped
1 teaspoon salt
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
1 quart no-chicken broth (I used 1 tablespoon Better Than Bouillon, plus 4 cups water)
3 cups water
1/4 teaspoon fresh-ground black pepper
1/2 cup ditali or other small pasta
1/2 pound baby Swiss chard (about 3 cups)
1 pound baby spinach (about 5 cups)
1/3 cup grated Parmesan (optional)
Directions

1. In a large pot, heat the oil over medium heat. Add the onion, fennel, celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

2. Add the potatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and simmer for 5 minutes longer.

3. Add the Swiss chard and spinach and bring the soup back to a simmer. Cook, stirring occasionally, until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.

Servings: 4

♫ Music Pairing: Beautiful Skin – Harsh Distractions

A gorgeous song from 2000 on the GSL LP, Revolve.

Green Minestrone

Original recipe from Food & Wine

So much flavor for such a simple soup! I wanted something broth-y that could take the place of chicken soup for my under-the-weather husband. This fit the bill perfectly. Lots of healthy greens and veggies, too.   

Ingredients

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 3 ribs celery, chopped
  • 1 teaspoon salt
  • 1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
  • 1 quart no-chicken broth (I used 1 tablespoon Better Than Bouillon, plus 4 cups water)
  • 3 cups water
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 cup ditali or other small pasta
  • 1/2 pound baby Swiss chard (about 3 cups)
  • 1 pound baby spinach (about 5 cups)
  • 1/3 cup grated Parmesan (optional)

Directions

1. In a large pot, heat the oil over medium heat. Add the onion, fennel, celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

2. Add the potatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and simmer for 5 minutes longer.

3. Add the Swiss chard and spinach and bring the soup back to a simmer. Cook, stirring occasionally, until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.

Servings: 4

Music Pairing: Beautiful Skin – Harsh Distractions

A gorgeous song from 2000 on the GSL LP, Revolve.

Simple Black Beans (Caraotas Negras)

Original recipe from Cooking Light

Everyone should eat more beans. They’re a good source of protein, they’re inexpensive, and they’re easy to prepare. These beans can be served with breakfast, lunch, dinner, or as a snack, plus they reheat splendidly.

Ingredients

1 1/2 tablespoons canola oil
1 cup chopped onion
1 red bell pepper, chopped
1/2 teaspoon sugar
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 cup water
2 (15-ounce) cans black beans, undrained
1 teaspoon red wine vinegar
Directions


1. Heat oil in a large pot over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally.



2. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil.


3. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.

Servings: 4

♫ Music Pairing: Azealia Banks – Esta Noche

OBSESSED

Website

Simple Black Beans (Caraotas Negras)

Original recipe from Cooking Light

Everyone should eat more beans. They’re a good source of protein, they’re inexpensive, and they’re easy to prepare. These beans can be served with breakfast, lunch, dinner, or as a snack, plus they reheat splendidly.

Ingredients

  • 1 1/2 tablespoons canola oil
  • 1 cup chopped onion
  • 1 red bell pepper, chopped
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1 cup water
  • 2 (15-ounce) cans black beans, undrained
  • 1 teaspoon red wine vinegar

Directions

1. Heat oil in a large pot over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally.

2. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil.

3. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.

Servings: 4

Music Pairing: Azealia Banks – Esta Noche

OBSESSED

Website

Tangerine Baked Tofu and Saffron-Garlic Rice

Original recipes from Veganomicon

I’d been neglecting my cookbooks for a while, but last weekend felt like the right time to make a list of all the recipes I want to make from the wonderful Veganomicon. My list is quite lengthy and I’m not even done yet! First up to make was their tangerine tofu and saffron-garlic rice. This is the most successful baked tofu I’ve made so far. Very flavorful with a nice texture. And the rice! It smells amazing and tastes even better. I served this with a simple side of steamed broccoli. Expect more recipes from the book in upcoming posts.
Ingredients
For the tofu:
1 pound extra-firm tofu
1 teaspoon tangerine zest
1/3 cup freshly squeezed tangerine juice (2 large or 3 small tangerines)
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon honey or agave nectar
1 tablespoon canola oil
½ teaspoon ground cumin
1/8 teaspoon allspice
2 tablespoons gold rum
Freshly ground black pepper
For the rice:
1 ½ cups water
1 vegetable bouillon cube
Pinch of saffron threads
2 tablespoons olive oil
5 cloves garlic, pressed
1 small yellow onion, small dice
1 cup jasmine or basmati white rice
Pinch of ground coriander
Salt and freshly ground pepper
1/3 cup toasted, sliced almonds
Directions
For the tofu:
1. Press the tofu if not vacuum-packed. Cut block into eight squares.
2. Preheat the oven to 425 degrees.
3. Whisk together all of the marinade ingredients in a large, shallow baking pan.
4. Place the tofu squares into the marinade.
5. Bake for 45 minutes, flipping the tofu after 15 and 30 minutes.
For the rice:
1. Boil water is a small saucepan. Add the bouillon cube and stir until dissolved. Turn off the heat, add saffron, and stir. Cover and remove from heat.
2. Heat oil in a medium pot. Sauté garlic for 30 seconds. Add onion and sauté until soft and translucent, about 5 minutes. Add the rice and sauté for 1 minute. Pour in the vegetable broth and add the coriander. Bring to a boil, cover, and lower heat to low. Simmer rice for 25 minutes.
3. Remove covered pot from heat and let rice stand for 10 minutes.
4. Fluff rice with fork, stir in almonds, and add salt and pepper to taste.

Servings: 4

Another recipe from the Veganomicon: Grilled Marinated Asian Tofu
♫ Music Pairing: Sky Ferreira – Everything is Embarrassing

From her upcoming Ghost EP.
Video

Tangerine Baked Tofu and Saffron-Garlic Rice

Original recipes from Veganomicon

I’d been neglecting my cookbooks for a while, but last weekend felt like the right time to make a list of all the recipes I want to make from the wonderful Veganomicon. My list is quite lengthy and I’m not even done yet! First up to make was their tangerine tofu and saffron-garlic rice. This is the most successful baked tofu I’ve made so far. Very flavorful with a nice texture. And the rice! It smells amazing and tastes even better. I served this with a simple side of steamed broccoli. Expect more recipes from the book in upcoming posts.

Ingredients

For the tofu:

  • 1 pound extra-firm tofu
  • 1 teaspoon tangerine zest
  • 1/3 cup freshly squeezed tangerine juice (2 large or 3 small tangerines)
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon canola oil
  • ½ teaspoon ground cumin
  • 1/8 teaspoon allspice
  • 2 tablespoons gold rum
  • Freshly ground black pepper

For the rice:

  • 1 ½ cups water
  • 1 vegetable bouillon cube
  • Pinch of saffron threads
  • 2 tablespoons olive oil
  • 5 cloves garlic, pressed
  • 1 small yellow onion, small dice
  • 1 cup jasmine or basmati white rice
  • Pinch of ground coriander
  • Salt and freshly ground pepper
  • 1/3 cup toasted, sliced almonds

Directions

For the tofu:

1. Press the tofu if not vacuum-packed. Cut block into eight squares.

2. Preheat the oven to 425 degrees.

3. Whisk together all of the marinade ingredients in a large, shallow baking pan.

4. Place the tofu squares into the marinade.

5. Bake for 45 minutes, flipping the tofu after 15 and 30 minutes.

For the rice:

1. Boil water is a small saucepan. Add the bouillon cube and stir until dissolved. Turn off the heat, add saffron, and stir. Cover and remove from heat.

2. Heat oil in a medium pot. Sauté garlic for 30 seconds. Add onion and sauté until soft and translucent, about 5 minutes. Add the rice and sauté for 1 minute. Pour in the vegetable broth and add the coriander. Bring to a boil, cover, and lower heat to low. Simmer rice for 25 minutes.

3. Remove covered pot from heat and let rice stand for 10 minutes.

4. Fluff rice with fork, stir in almonds, and add salt and pepper to taste.

Servings: 4

Another recipe from the Veganomicon: Grilled Marinated Asian Tofu

Music Pairing: Sky Ferreira – Everything is Embarrassing

From her upcoming Ghost EP.

Video

Lentil Tacos with Chimichurri Vegetables

Original taco recipe from Budget Bytes
Original vegetable recipe from Meatless Monday

I’d been eyeing this taco recipe from Budget Bytes for a while, and yesterday seemed like the perfect Taco Tuesday to try it out. Beth’s recipe has you make your own taco seasoning, but I was lazy and just used a package. The lentils are tasty and a good alternative to your standard meat/fake meat taco filling options. This was our second time having the chimichurri vegetables. They’re an easy side dish that would work well with many types of meals. Chimichurri is definitely greater than the sum of its parts. I mean parsley is alright, but it’s certainly no cilantro or basil. Warning: it’s spicy, so cut down on the chili flakes if you have milder tastes.
Ingredients

For the tacos:
2 cups brown lentils
1 small onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 packet taco seasoning or use this recipe
1 teaspoon salt
12 corn tortillas
Salsa
Sour cream
Shredded Mexican blend cheese
Hot sauce
Cilantro, chopped
For the vegetables:
1 bunch parsley, stems removed
1 clove garlic
2 teaspoons red wine vinegar
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/3 cup plus 2 tablespoons olive oil, divided
1 head cauliflower, broken into small florets
1 medium zucchini, sliced
1 red bell pepper, sliced
Directions

For the tacos:
Sort and rinse the lentils. Bring 3 cups of water to a boil in a pot. Add the lentils and let the pot return to a boil. Reduce the heat to low, place a lid on top. Allow the lentils to simmer for 20 minutes. Taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander.Heat the olive oil in a large skillet over medium heat and cook the onions and garlic until tender. Add the drained lentils, the taco seasoning, and about a half cup of water. Stir and cook over medium heat for 5 minutes. Season to taste with salt.Heat the tortillas. Build the tacos using about 1/3 cup of seasoned lentils per taco and whatever toppings you like.

For the vegetables:
Preheat the oven to 400 degrees.

Place the parsley, garlic, red wine vinegar, red pepper flakes, black pepper and olive oil into a blender or food processor. Blend until thoroughly combined. Transfer to a bowl and set aside.

Toss the cauliflower florets on a baking sheet with a tablespoon of olive oil. Roast the cauliflower in the oven for 30 – 40 minutes, or until the florets begin to turn golden brown.

15 minutes before the cauliflower florets have completed roasting, heat the remaining tablespoon of olive oil in a skillet over medium. Place the sliced zucchini and bell peppers into the skillet and cook, stirring occasionally, for 10 - 15 minutes, or until the bell peppers become sweet, soft and fragrant.

Divide the cauliflower and sautéed zucchini and peppers into 4 portions. Drizzle with chimichurri sauce.

Servings: 4

♫ Music Pairing: R. Kelly – In the Kitchen

Getting super pumped to finally see Kells live in concert on Halloween!

This is what it’s going to be like

Lentil Tacos with Chimichurri Vegetables

Original taco recipe from Budget Bytes

Original vegetable recipe from Meatless Monday

I’d been eyeing this taco recipe from Budget Bytes for a while, and yesterday seemed like the perfect Taco Tuesday to try it out. Beth’s recipe has you make your own taco seasoning, but I was lazy and just used a package. The lentils are tasty and a good alternative to your standard meat/fake meat taco filling options. This was our second time having the chimichurri vegetables. They’re an easy side dish that would work well with many types of meals. Chimichurri is definitely greater than the sum of its parts. I mean parsley is alright, but it’s certainly no cilantro or basil. Warning: it’s spicy, so cut down on the chili flakes if you have milder tastes.

Ingredients

For the tacos:

  • 2 cups brown lentils
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 packet taco seasoning or use this recipe
  • 1 teaspoon salt
  • 12 corn tortillas
  • Salsa
  • Sour cream
  • Shredded Mexican blend cheese
  • Hot sauce
  • Cilantro, chopped

For the vegetables:

  • 1 bunch parsley, stems removed
  • 1 clove garlic
  • 2 teaspoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/3 cup plus 2 tablespoons olive oil, divided
  • 1 head cauliflower, broken into small florets
  • 1 medium zucchini, sliced
  • 1 red bell pepper, sliced

Directions

For the tacos:

Sort and rinse the lentils. Bring 3 cups of water to a boil in a pot. Add the lentils and let the pot return to a boil. Reduce the heat to low, place a lid on top. Allow the lentils to simmer for 20 minutes. Taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander.

Heat the olive oil in a large skillet over medium heat and cook the onions and garlic until tender. Add the drained lentils, the taco seasoning, and about a half cup of water. Stir and cook over medium heat for 5 minutes. Season to taste with salt.

Heat the tortillas. Build the tacos using about 1/3 cup of seasoned lentils per taco and whatever toppings you like.

For the vegetables:

Preheat the oven to 400 degrees.

Place the parsley, garlic, red wine vinegar, red pepper flakes, black pepper and olive oil into a blender or food processor. Blend until thoroughly combined. Transfer to a bowl and set aside.

Toss the cauliflower florets on a baking sheet with a tablespoon of olive oil. Roast the cauliflower in the oven for 30 – 40 minutes, or until the florets begin to turn golden brown.

15 minutes before the cauliflower florets have completed roasting, heat the remaining tablespoon of olive oil in a skillet over medium. Place the sliced zucchini and bell peppers into the skillet and cook, stirring occasionally, for 10 - 15 minutes, or until the bell peppers become sweet, soft and fragrant.

Divide the cauliflower and sautéed zucchini and peppers into 4 portions. Drizzle with chimichurri sauce.

Servings: 4

Music Pairing: R. Kelly – In the Kitchen

Getting super pumped to finally see Kells live in concert on Halloween!

This is what it’s going to be like

Vegetarian Black-Bean Chili

Original recipe from Everyday Food
I can’t believe I haven’t posted anything since February. Terrible! To be fair it’s been a busy year full of planning, celebrations, and silly diets that didn’t help me lose any weight. This month I married my best friend and favorite person in the world to cook for. I feel happy and ready to get back into cooking delicious homemade meals that will hopefully be posted here on a more regular basis. Last night I made this chili because we had seven (!) cans of black beans in the cupboard and I wanted something quick and satisfying. I served it with a salad of mixed greens, lemon cucumber, celery, carrots, and a simple shallot vinaigrette.  
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Salt and fresh ground pepper
2 small zucchini, halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon ancho chili powder
1 teaspoon ground cumin
2 cans (15 ounces) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed
4 tablespoons sour cream (optional)
4 tablespoons shredded Mexican blend cheese (optional)
4 tablespoons fresh cilantro, chopped
Directions
In a large pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, about 4 minutes.
Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 2 cups water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
Ladle soup into bowls and top with cheese, sour cream, and cilantro.
Servings: 4
♫ Music Pairing: Swans – Mind/Body/Light/Sound

This year I also finally sold all of my CDs. I had a large collection from many years working at record store. One of the best things about getting rid of them was becoming reacquainted with music I hadn’t listened to in ages. The Great Annihilator is a Swans album that my mom sent to me while I was away at college in 1995. It’s still so, so good.

Vegetarian Black-Bean Chili

Original recipe from Everyday Food

I can’t believe I haven’t posted anything since February. Terrible! To be fair it’s been a busy year full of planning, celebrations, and silly diets that didn’t help me lose any weight. This month I married my best friend and favorite person in the world to cook for. I feel happy and ready to get back into cooking delicious homemade meals that will hopefully be posted here on a more regular basis. Last night I made this chili because we had seven (!) cans of black beans in the cupboard and I wanted something quick and satisfying. I served it with a salad of mixed greens, lemon cucumber, celery, carrots, and a simple shallot vinaigrette.  

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • Salt and fresh ground pepper
  • 2 small zucchini, halved lengthwise and thinly sliced crosswise
  • 2 carrots, thinly sliced
  • 1 tablespoon ancho chili powder
  • 1 teaspoon ground cumin
  • 2 cans (15 ounces) black beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 4 tablespoons sour cream (optional)
  • 4 tablespoons shredded Mexican blend cheese (optional)
  • 4 tablespoons fresh cilantro, chopped

Directions

In a large pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, about 4 minutes.

Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 2 cups water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Ladle soup into bowls and top with cheese, sour cream, and cilantro.

Servings: 4

Music Pairing: Swans – Mind/Body/Light/Sound

This year I also finally sold all of my CDs. I had a large collection from many years working at record store. One of the best things about getting rid of them was becoming reacquainted with music I hadn’t listened to in ages. The Great Annihilator is a Swans album that my mom sent to me while I was away at college in 1995. It’s still so, so good.

Fava Bean and Radish Bruschetta

Original recipe from the Kitchn

Fava beans are TOTALLY worth the trouble. These are amazing.

Ingredients

1 pound fresh fava beans, shelled
3 medium radishes, julienned (about ½ cup)
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chopped mint leaves
Maldon or other sea salt
Freshly ground black pepper
16 (1/2-inch-thick) baguette slices
¼ cup olive oil
1 garlic clove, peeled
1 cup fresh ricotta cheese (my favorite is Belfiore)
Directions

Bring a pot of salted water to a boil and cook fava beans for 2 minutes. Drain and transfer beans to a large bowl of ice water. Let cool and then drain. Slip the outer skin off each bean and discard the skin. Place the beans in a large bowl and coarsely mash with a fork leaving some beans whole or in chunks.

Stir in the radishes, lemon zest, lemon juice, and mint leaves. Season to taste with salt and pepper.

Brush olive oil over both sides of the baguette slices and bake until lightly toasted. Rub toasts with garlic. Spread a layer of fresh ricotta cheese on each toast and then spoon the fava bean mixture on top. Sprinkle a little extra salt on top and serve.

Servings: 8

♫ Music Pairing: Felt – Sunlight Bathed the Golden Glow

One of my fave Felt tracks, from 1984.

Fava Bean and Radish Bruschetta

Original recipe from the Kitchn

Fava beans are TOTALLY worth the trouble. These are amazing.

Ingredients

  • 1 pound fresh fava beans, shelled
  • 3 medium radishes, julienned (about ½ cup)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped mint leaves
  • Maldon or other sea salt
  • Freshly ground black pepper
  • 16 (1/2-inch-thick) baguette slices
  • ¼ cup olive oil
  • 1 garlic clove, peeled
  • 1 cup fresh ricotta cheese (my favorite is Belfiore)

Directions

Bring a pot of salted water to a boil and cook fava beans for 2 minutes. Drain and transfer beans to a large bowl of ice water. Let cool and then drain. Slip the outer skin off each bean and discard the skin. Place the beans in a large bowl and coarsely mash with a fork leaving some beans whole or in chunks.

Stir in the radishes, lemon zest, lemon juice, and mint leaves. Season to taste with salt and pepper.

Brush olive oil over both sides of the baguette slices and bake until lightly toasted. Rub toasts with garlic. Spread a layer of fresh ricotta cheese on each toast and then spoon the fava bean mixture on top. Sprinkle a little extra salt on top and serve.

Servings: 8

Music Pairing: Felt – Sunlight Bathed the Golden Glow

One of my fave Felt tracks, from 1984.

Kartupeli ar Dillem (Boiled Potatoes with Dill)

Original recipe from Saveur

Saveur is by far my favorite non-vegetarian food magazine. The writing and photos are beautiful and fascinating, even when the food isn’t something I’m interested in cooking or eating. It’s constantly turning me on to a world of cuisine that I would never learn about or think to research. I came across this Latvian recipe for potatoes in an article last May. They are simply delicious and decadent. I frequently find myself with large quantities of leftover dill (especially after making Matzo Ball Soup), and this is the perfect dish to use it all up. Serve these with breakfast, lunch, and/or dinner.

Ingredients

2 pounds small Yukon Gold or new potatoes, unpeeled
1/3 cup sour cream
6 tablespoons minced fresh dill
4 tablespoons unsalted butter
Salt, to taste
Freshly ground black pepper, to taste
Directions

Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to pot with sour cream, dill, butter, salt, and pepper. Cover pan with lid and shake until potatoes are well coated.

Servings: 6

♫ Music Pairing: The Jealous Sound – Promise of the West

Nine years after their debut record the Jealous Sound are finally back with a quality album full of great songs.

Pre-order the colored vinyl here

Kartupeli ar Dillem (Boiled Potatoes with Dill)

Original recipe from Saveur

Saveur is by far my favorite non-vegetarian food magazine. The writing and photos are beautiful and fascinating, even when the food isn’t something I’m interested in cooking or eating. It’s constantly turning me on to a world of cuisine that I would never learn about or think to research. I came across this Latvian recipe for potatoes in an article last May. They are simply delicious and decadent. I frequently find myself with large quantities of leftover dill (especially after making Matzo Ball Soup), and this is the perfect dish to use it all up. Serve these with breakfast, lunch, and/or dinner.

Ingredients

  • 2 pounds small Yukon Gold or new potatoes, unpeeled
  • 1/3 cup sour cream
  • 6 tablespoons minced fresh dill
  • 4 tablespoons unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

Directions

Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to pot with sour cream, dill, butter, salt, and pepper. Cover pan with lid and shake until potatoes are well coated.

Servings: 6

Music Pairing: The Jealous Sound – Promise of the West

Nine years after their debut record the Jealous Sound are finally back with a quality album full of great songs.

Pre-order the colored vinyl here

Spice Market Sweet Potato and Lentils

Original recipe from Vegetarian Times

Making the foil packets is super easy. They don’t have to look pretty or anything. There are great flavors going on here! The raisins are key, so don’t skip them. As suggested, I serve this over quinoa.

Ingredients

2 cups finely diced sweet potato
1 large red bell pepper, diced
1 cup fresh green beans, sliced into small pieces
¼ cup golden raisins
2 tablespoons sesame oil
1 cup vegetable broth
2 tablespoons grated fresh ginger
2 cloves garlic, minced
1 teaspoon curry powder
1 ½ cups cooked lentils or 1 (15-ounce) can lentils, rinsed and drained
Directions

1. Preheat oven to 400°F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.

2. Combine sweet potato, bell pepper, green beans, and raisins in medium bowl. Add oil, and toss to coat. Season with salt and pepper.

3. Whisk together broth, ginger, garlic, and curry powder in small bowl.

4. Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth mixture over lentils, and season with salt and pepper. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.

Servings: 4

♫ Music Pairing: LaVern Baker – Soul on Fire

Simply one of the best songs EVER, plus she wrote it herself (rare for a female vocalist in 1957).

Spice Market Sweet Potato and Lentils

Original recipe from Vegetarian Times

Making the foil packets is super easy. They don’t have to look pretty or anything. There are great flavors going on here! The raisins are key, so don’t skip them. As suggested, I serve this over quinoa.

Ingredients

  • 2 cups finely diced sweet potato
  • 1 large red bell pepper, diced
  • 1 cup fresh green beans, sliced into small pieces
  • ¼ cup golden raisins
  • 2 tablespoons sesame oil
  • 1 cup vegetable broth
  • 2 tablespoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1 ½ cups cooked lentils or 1 (15-ounce) can lentils, rinsed and drained

Directions

1. Preheat oven to 400°F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.

2. Combine sweet potato, bell pepper, green beans, and raisins in medium bowl. Add oil, and toss to coat. Season with salt and pepper.

3. Whisk together broth, ginger, garlic, and curry powder in small bowl.

4. Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth mixture over lentils, and season with salt and pepper. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.

Servings: 4

Music Pairing: LaVern Baker – Soul on Fire

Simply one of the best songs EVER, plus she wrote it herself (rare for a female vocalist in 1957).

Mashed Potato Soup

Original recipe from Gourmet

I made this dish for our supper club’s decades theme. It is a surprisingly flavorful soup and is very quick and easy. What a great way to use up leftover potatoes! Use whatever mashed potato recipe you like.

Ingredients

½ cup onion, finely chopped
1 small rib of celery including the leaves, finely chopped
1 carrot, coarsely grated
2 tablespoons unsalted butter or margarine
2 cups no-chicken broth (such as Imagine)
¼ teaspoon crumbled dried rosemary
2 ½ cups mashed potatoes
1 teaspoon white  vinegar
1/3 cup minced fresh parsley leaves
Directions

In a large saucepan cook the onion, celery, and carrot in the butter over moderately low heat, stirring, until the vegetables are tender. Stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.

Servings: 4

♫ Music Pairing: Bjork – Crystalline (Omar Souleyman Version)

Omar Souleyman is the ultimate music to cook by.

Mashed Potato Soup

Original recipe from Gourmet

I made this dish for our supper club’s decades theme. It is a surprisingly flavorful soup and is very quick and easy. What a great way to use up leftover potatoes! Use whatever mashed potato recipe you like.

Ingredients

  • ½ cup onion, finely chopped
  • 1 small rib of celery including the leaves, finely chopped
  • 1 carrot, coarsely grated
  • 2 tablespoons unsalted butter or margarine
  • 2 cups no-chicken broth (such as Imagine)
  • ¼ teaspoon crumbled dried rosemary
  • 2 ½ cups mashed potatoes
  • 1 teaspoon white  vinegar
  • 1/3 cup minced fresh parsley leaves

Directions

In a large saucepan cook the onion, celery, and carrot in the butter over moderately low heat, stirring, until the vegetables are tender. Stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.

Servings: 4

Music Pairing: Bjork – Crystalline (Omar Souleyman Version)

Omar Souleyman is the ultimate music to cook by.

Curried Coconut Soup with Chickpeas
Original recipe from Donna Klein’s The Tropical Vegan Kitchen
I love looking through food blogs and websites and I am constantly bookmarking new recipes to make. I even came up with a somewhat silly, but useful Excel spreadsheet that I can sort by type of dish, season, etc. But as much as I love checking out recipes online, as well as in books and magazines, I always find that the best recipes are the ones recommended to me by my friends. My #1 advisor is my friend Sarah. She is always sending me suggestions and I know that a Sarah-approved recipe is going to be good. She created our Ladies Supper Club, plus she and I have a lot of similar taste and dietary preferences. Sarah sent me a link to this recipe back in April and I made it four days later. It is crazy delicious, as are most soups involving both coconut milk and curry. Sarah added chard and zucchini in her version and upped the spices. As she noted, this is a great customizable recipe that you can easily change up to fit your needs.
Ingredients
2 tablespoons canola oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
3 cups vegetable broth (I used no-chicken bouillon cubes + water)
1 (15-ounce) can chickpeas, rinsed and drained
1 (15-ounce) can diced tomatoes with their juices
2 teaspoons curry powder
½ teaspoon salt
Freshly ground black pepper
1 (14-ounce) can light coconut milk
¾ cup cooked brown rice
2 tablespoons chopped fresh cilantro
Directions
In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and jalapeno. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
Servings: 4
Similar soups previously featured on Chalibu:
Curried Vegetable and Chickpea Stew
Harira
Summer Vegetable Soup with Pasta and Beans
♫ Music Pairing: Gang Gang Dance – Glass Jar
I love all eleven plus minutes. EPIC.

Curried Coconut Soup with Chickpeas

Original recipe from Donna Klein’s The Tropical Vegan Kitchen

I love looking through food blogs and websites and I am constantly bookmarking new recipes to make. I even came up with a somewhat silly, but useful Excel spreadsheet that I can sort by type of dish, season, etc. But as much as I love checking out recipes online, as well as in books and magazines, I always find that the best recipes are the ones recommended to me by my friends. My #1 advisor is my friend Sarah. She is always sending me suggestions and I know that a Sarah-approved recipe is going to be good. She created our Ladies Supper Club, plus she and I have a lot of similar taste and dietary preferences. Sarah sent me a link to this recipe back in April and I made it four days later. It is crazy delicious, as are most soups involving both coconut milk and curry. Sarah added chard and zucchini in her version and upped the spices. As she noted, this is a great customizable recipe that you can easily change up to fit your needs.

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 jalapeño chili, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • 3 cups vegetable broth (I used no-chicken bouillon cubes + water)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (15-ounce) can diced tomatoes with their juices
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 (14-ounce) can light coconut milk
  • ¾ cup cooked brown rice
  • 2 tablespoons chopped fresh cilantro

Directions

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and jalapeno. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Servings: 4

Similar soups previously featured on Chalibu:

Music Pairing: Gang Gang Dance – Glass Jar

I love all eleven plus minutes. EPIC.

Roasted Carrots and Cheesy Polenta in Brown Butter Sauce
Original Polenta recipe from Mark Bittman’s How to Cook Everything Vegetarian
Original Brown Butter recipe from Smitten Kitchen
This meal came together by accident. My Sunday afternoon plans fell through at the last minute and I found myself with a long relaxing day at home. We had already had a small breakfast, but it was approaching lunch-time (or at least brunch-time) and I wanted something comforting. I’m still at the stage with my cooking where I use and stick to recipes most of the time, but I’ve been trying to be better about using up what I have on hand and the skills I’ve begun to acquire. I used Mark Bittman’s polenta recipe as a starting point, and I’ve made brown butter the Smitten Kitchen way many times. I had a big bag of carrots taking up room in the fridge and we almost always keep some coarse cornmeal in the cabinet. I added the parsley for its green color; cilantro or basil would be even better in my opinion. Note: I was feeling ultra-decadent when I put this together, and the results were rich, or as my friends Jody & Alice would say, slutty. Feel free to lighten it up for everyday use.
Ingredients
8 large carrots, sliced in half and cut into 2-inch pieces
2 tablespoons olive oil
salt
freshly ground black pepper
½ cup cream (milk is fine/better)
2 cups water
1 cup coarse cornmeal
1/3 cup shredded Pecorino Romano cheese
6 tablespoons butter, divided
a couple handfuls chopped parsley, cilantro, or basil
Directions
1. Preheat oven to 400.
2. Arrange carrots in one layer on a rimmed baking sheet lined with aluminum foil or parchment paper. Pour olive oil over the carrots and add a teaspoon of salt and a ½ teaspoon of pepper. Stir to combine. Roast in the oven for 20 minutes or until fork-tender and browned in places.
3. Combine the cream and water with a large pinch of salt in a medium saucepan over medium heat. Bring to a boil and immediately add the cornmeal in a slow stream while whisking the mixture. Turn the heat to low and simmer, whisking frequently to prevent lumps, for 10 – 15 minutes. The polenta should be about the thickness of sour cream. Turn off the heat and stir in the cheese, some pepper, and 2 tablespoons of butter. Add more salt if needed.
4. In a medium pot, melt the remaining 4 tablespoons (half a stick) butter over medium-low heat. Stir frequently. Wait for it to start to turn brown and smell nutty. Turn off heat.
5. For each plate: place a large scoop of polenta in the center and arrange half the carrots on top. Pour half the brown butter over everything, and top with half the parsley.
Servings: 2
♫ Music Pairing: Nasrat Parsa – Aroosi
My boyfriend and I had the honor of DJing our good friends’ wedding on Saturday. Included in their song mix was a bunch of Afghan and Bollywood music. This Nasrat Parsa song was one of my favorites.

Roasted Carrots and Cheesy Polenta in Brown Butter Sauce

Original Polenta recipe from Mark Bittman’s How to Cook Everything Vegetarian

Original Brown Butter recipe from Smitten Kitchen

This meal came together by accident. My Sunday afternoon plans fell through at the last minute and I found myself with a long relaxing day at home. We had already had a small breakfast, but it was approaching lunch-time (or at least brunch-time) and I wanted something comforting. I’m still at the stage with my cooking where I use and stick to recipes most of the time, but I’ve been trying to be better about using up what I have on hand and the skills I’ve begun to acquire. I used Mark Bittman’s polenta recipe as a starting point, and I’ve made brown butter the Smitten Kitchen way many times. I had a big bag of carrots taking up room in the fridge and we almost always keep some coarse cornmeal in the cabinet. I added the parsley for its green color; cilantro or basil would be even better in my opinion. Note: I was feeling ultra-decadent when I put this together, and the results were rich, or as my friends Jody & Alice would say, slutty. Feel free to lighten it up for everyday use.

Ingredients

  • 8 large carrots, sliced in half and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • salt
  • freshly ground black pepper
  • ½ cup cream (milk is fine/better)
  • 2 cups water
  • 1 cup coarse cornmeal
  • 1/3 cup shredded Pecorino Romano cheese
  • 6 tablespoons butter, divided
  • a couple handfuls chopped parsley, cilantro, or basil

Directions

1. Preheat oven to 400.

2. Arrange carrots in one layer on a rimmed baking sheet lined with aluminum foil or parchment paper. Pour olive oil over the carrots and add a teaspoon of salt and a ½ teaspoon of pepper. Stir to combine. Roast in the oven for 20 minutes or until fork-tender and browned in places.

3. Combine the cream and water with a large pinch of salt in a medium saucepan over medium heat. Bring to a boil and immediately add the cornmeal in a slow stream while whisking the mixture. Turn the heat to low and simmer, whisking frequently to prevent lumps, for 10 – 15 minutes. The polenta should be about the thickness of sour cream. Turn off the heat and stir in the cheese, some pepper, and 2 tablespoons of butter. Add more salt if needed.

4. In a medium pot, melt the remaining 4 tablespoons (half a stick) butter over medium-low heat. Stir frequently. Wait for it to start to turn brown and smell nutty. Turn off heat.

5. For each plate: place a large scoop of polenta in the center and arrange half the carrots on top. Pour half the brown butter over everything, and top with half the parsley.

Servings: 2

Music Pairing: Nasrat Parsa – Aroosi

My boyfriend and I had the honor of DJing our good friends’ wedding on Saturday. Included in their song mix was a bunch of Afghan and Bollywood music. This Nasrat Parsa song was one of my favorites.

Vegetarian Chili 
Original recipe from CHOW
I know chili isn’t always associated with summer, but here in Northern California it rarely gets hot enough for a steaming bowl to ever sound like a bad idea. Plus chili might just be the easiest and tastiest way to eat your beans and veggies. This recipe is super simple and it makes enough for multiple leftovers.   
Ingredients
1 tablespoon vegetable oil
1 onion, medium dice
1 carrot, medium dice
2 garlic cloves, minced
Salt
Freshly ground black pepper
1 red bell pepper, medium dice
1 zucchini, medium dice
2 teaspoons ground cumin
2 tablespoons plus 1 teaspoon chili powder
2 (15-ounce) cans black beans, drained and rinsed
1 1/2 cups water
1 (28-ounce) can chopped tomatoes
Chopped cilantro, for garnish
Quartered lime pieces, for garnish
Crumbled cotija cheese, for garnish (optional)
Directions
1. Heat the oil in a Dutch oven over medium heat until shimmering. Add the onions, carrots, and garlic and season with salt and pepper. Cook, stirring occasionally, until the onions have softened, about 5 minutes.
2. Add the bell pepper and zucchini to the pot and season with salt and pepper. Add the cumin and chili powder and stir to incorporate. Cook, stirring occasionally, until the carrots are knife tender, about 8 to 10 minutes.
3. Add the beans, water, and can of tomatoes (with their juices) and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes. Taste and season with additional salt and pepper if necessary. Serve and garnish as desired.
Servings: 6 - 8
♫ Music Pairing: Lil Wayne – Gucci Gucci
Other than Tha Carter III, I think I like Weezy’s mixtapes even more than his albums. Sorry 4 the Wait is full of super jams. Here he puts his stamp of approval all over Oakland-native, Kreayshawn.
Kreayshawn “Gucci Gucci” video

 

Vegetarian Chili

Original recipe from CHOW

I know chili isn’t always associated with summer, but here in Northern California it rarely gets hot enough for a steaming bowl to ever sound like a bad idea. Plus chili might just be the easiest and tastiest way to eat your beans and veggies. This recipe is super simple and it makes enough for multiple leftovers.   

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, medium dice
  • 1 carrot, medium dice
  • 2 garlic cloves, minced
  • Salt
  • Freshly ground black pepper
  • 1 red bell pepper, medium dice
  • 1 zucchini, medium dice
  • 2 teaspoons ground cumin
  • 2 tablespoons plus 1 teaspoon chili powder
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 cups water
  • 1 (28-ounce) can chopped tomatoes
  • Chopped cilantro, for garnish
  • Quartered lime pieces, for garnish
  • Crumbled cotija cheese, for garnish (optional)

Directions

1. Heat the oil in a Dutch oven over medium heat until shimmering. Add the onions, carrots, and garlic and season with salt and pepper. Cook, stirring occasionally, until the onions have softened, about 5 minutes.

2. Add the bell pepper and zucchini to the pot and season with salt and pepper. Add the cumin and chili powder and stir to incorporate. Cook, stirring occasionally, until the carrots are knife tender, about 8 to 10 minutes.

3. Add the beans, water, and can of tomatoes (with their juices) and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes. Taste and season with additional salt and pepper if necessary. Serve and garnish as desired.

Servings: 6 - 8

Music Pairing: Lil Wayne – Gucci Gucci

Other than Tha Carter III, I think I like Weezy’s mixtapes even more than his albums. Sorry 4 the Wait is full of super jams. Here he puts his stamp of approval all over Oakland-native, Kreayshawn.

Kreayshawn “Gucci Gucci” video

 

Quinoa Chowder with Spinach, Feta, and Scallions 
Original recipe from CHOW
This soup is surprisingly hearty and flavorful.    
Ingredients
¾ cup quinoa
8 cups water
2 tablespoons olive oil
1 medium garlic clove, finely chopped
1 jalapeño, seeded and finely chopped
½ pound Yukon Gold potatoes, peeled and small dice
1 teaspoon ground cumin
1 teaspoon kosher salt
1 bunch scallions, thinly sliced (white and light green parts only)
3 cups thinly sliced spinach leaves 
4 ounces feta cheese, small dice (about 1 cup)
1/3 cup chopped fresh cilantro leaves
Freshly ground black pepper
 
Directions
1. Bring the quinoa and the 8 cups of water to a boil in a large pot over medium-high heat. Reduce the heat to medium low and simmer until the white outer casings on the quinoa have popped, revealing translucent little beads, about 10 to 15 minutes.
2. Strain the quinoa through a fine-mesh strainer set over a large heatproof bowl. Measure the quinoa liquid and add water as needed to make 6 cups; set the quinoa and cooking liquid aside.
3. Heat the olive oil in a large pot over medium-high heat until shimmering. Add the garlic and jalapeño and cook until fragrant, about 30 seconds. Add the potatoes, cumin, and salt and cook, stirring occasionally, until the potatoes begin to soften, adjusting the heat as necessary so that the garlic doesn’t brown, about 3 minutes.
 4. Add the reserved cooking liquid and half of the scallions and simmer until the potatoes are tender, about 12 minutes.
5. Add the cooked quinoa, spinach, and remaining scallions and simmer until the spinach just begins to wilt, about 3 minutes more. Remove the pan from heat and stir in the feta and cilantro. Taste and season with salt and pepper as needed.
Servings: 4
♫ Music Pairing: Ford & Lopatin – Joey Rogers
Undeniably the #1 uber-jam off the new album, Channel Pressure, from the group formerly known as Games.

Quinoa Chowder with Spinach, Feta, and Scallions

Original recipe from CHOW

This soup is surprisingly hearty and flavorful.    

Ingredients

  • ¾ cup quinoa
  • 8 cups water
  • 2 tablespoons olive oil
  • 1 medium garlic clove, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • ½ pound Yukon Gold potatoes, peeled and small dice
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 bunch scallions, thinly sliced (white and light green parts only)
  • 3 cups thinly sliced spinach leaves
  • 4 ounces feta cheese, small dice (about 1 cup)
  • 1/3 cup chopped fresh cilantro leaves
  • Freshly ground black pepper

 

Directions

1. Bring the quinoa and the 8 cups of water to a boil in a large pot over medium-high heat. Reduce the heat to medium low and simmer until the white outer casings on the quinoa have popped, revealing translucent little beads, about 10 to 15 minutes.

2. Strain the quinoa through a fine-mesh strainer set over a large heatproof bowl. Measure the quinoa liquid and add water as needed to make 6 cups; set the quinoa and cooking liquid aside.

3. Heat the olive oil in a large pot over medium-high heat until shimmering. Add the garlic and jalapeño and cook until fragrant, about 30 seconds. Add the potatoes, cumin, and salt and cook, stirring occasionally, until the potatoes begin to soften, adjusting the heat as necessary so that the garlic doesn’t brown, about 3 minutes.

 4. Add the reserved cooking liquid and half of the scallions and simmer until the potatoes are tender, about 12 minutes.

5. Add the cooked quinoa, spinach, and remaining scallions and simmer until the spinach just begins to wilt, about 3 minutes more. Remove the pan from heat and stir in the feta and cilantro. Taste and season with salt and pepper as needed.

Servings: 4

Music Pairing: Ford & Lopatin – Joey Rogers

Undeniably the #1 uber-jam off the new album, Channel Pressure, from the group formerly known as Games.

Broccoli-Edamame Soup with Jumbo Goat Cheese Croutons 
Original recipe from Vegetarian Times
This is a great soup to make any day of the year. I used Redwood Hill Farm’s Bucheret that I bought at Sacred Wheel Cheese and Specialty Market for the croutons, but you can also omit the cheese entirely and have tasty garlic croutons instead.    
Ingredients
2 teaspoons olive oil
1 large onion, chopped 
1/4 teaspoon ground nutmeg
6 cups vegetable broth
3 cups frozen shelled edamame
1 pound broccoli florets
2 cloves garlic, minced 
8 1/2-inch-thick slices from baguette
Olive oil to brush the baguette slices
1 clove garlic
4 ounces aged goat cheese, thinly sliced (8 slices), optional
Salt and pepper to taste
Directions
1. Heat oil in large pot over medium heat. Add onion and nutmeg, and season with salt and pepper. Sauté 10 minutes. Stir in ½ cup broth, scraping bottom of pot to lift off any brown bits. Add remaining 5 ½ cups broth, edamame, broccoli, and minced garlic. Bring mixture to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes.

2. Meanwhile, preheat oven to 350°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake 6 minutes, or until crunchy on both sides. Remove from oven, and rub the baguette slices with the garlic clove. Arrange cheese (if using) over toasts. Return to oven, and bake 6 minutes more, or until cheese has softened.
3. Using a hand blender, puree the soup until creamy. Serve each bowl of soup with l – 2 croutons in the center
Servings: 4 - 6
♫ Music Pairing: Mogwai – Letters to the Metro
It’s been a while since a Mogwai song really struck me like this one.

Broccoli-Edamame Soup with Jumbo Goat Cheese Croutons

Original recipe from Vegetarian Times

This is a great soup to make any day of the year. I used Redwood Hill Farm’s Bucheret that I bought at Sacred Wheel Cheese and Specialty Market for the croutons, but you can also omit the cheese entirely and have tasty garlic croutons instead.    

Ingredients

  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 1/4 teaspoon ground nutmeg
  • 6 cups vegetable broth
  • 3 cups frozen shelled edamame
  • 1 pound broccoli florets
  • 2 cloves garlic, minced
  • 8 1/2-inch-thick slices from baguette
  • Olive oil to brush the baguette slices
  • 1 clove garlic
  • 4 ounces aged goat cheese, thinly sliced (8 slices), optional
  • Salt and pepper to taste

Directions

1. Heat oil in large pot over medium heat. Add onion and nutmeg, and season with salt and pepper. Sauté 10 minutes. Stir in ½ cup broth, scraping bottom of pot to lift off any brown bits. Add remaining 5 ½ cups broth, edamame, broccoli, and minced garlic. Bring mixture to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes.

2. Meanwhile, preheat oven to 350°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake 6 minutes, or until crunchy on both sides. Remove from oven, and rub the baguette slices with the garlic clove. Arrange cheese (if using) over toasts. Return to oven, and bake 6 minutes more, or until cheese has softened.

3. Using a hand blender, puree the soup until creamy. Serve each bowl of soup with l – 2 croutons in the center

Servings: 4 - 6

Music Pairing: Mogwai – Letters to the Metro

It’s been a while since a Mogwai song really struck me like this one.

Baked Kale Chips 

Original recipe from smitten kitchen

By now everyone knows about kale chips, right? They’re delicious, insanely easy to make, and they’re good for you. Go buy some kale!        


Ingredients

1 bunch kale (any kind)
1 tablespoon olive oil
Sea salt, to taste
Directions

1. Preheat oven to 300°F. Line a large baking sheet with parchment paper. Remove the stems and tough center ribs from the kale. Tear into large pieces. Place leaves on the baking sheet and toss with olive oil and salt. Arrange leaves in a single layer. Bake for 20 minutes, or until crisp.

♫ Music Pairing: Sinéad O’Connor – Troy

A case where a song from my angst-filled teen years holds up and then some.

Video

Baked Kale Chips

Original recipe from smitten kitchen

By now everyone knows about kale chips, right? They’re delicious, insanely easy to make, and they’re good for you. Go buy some kale!        

Ingredients

  • 1 bunch kale (any kind)
  • 1 tablespoon olive oil
  • Sea salt, to taste

Directions

1. Preheat oven to 300°F. Line a large baking sheet with parchment paper. Remove the stems and tough center ribs from the kale. Tear into large pieces. Place leaves on the baking sheet and toss with olive oil and salt. Arrange leaves in a single layer. Bake for 20 minutes, or until crisp.

Music Pairing: Sinéad O’Connor – Troy

A case where a song from my angst-filled teen years holds up and then some.

Video