Miso Noodle Soup with Edamame

Miso Noodle Soup with Edamame

 

8 ounces udon noodles

2 cups of bok choy sliced diagonally

2 cups of daikon, sliced diagonally

2 cups of sweet potato cut in half length-wise and sliced diagonally

2 tablespoons light sesame oil

12 scallions, thinly sliced with white and green parts

4 small carrots, halved lengthwise and thinly sliced on diagonal

20 cups of vegetable broth

4 cups frozen shelled edamame

1 tablespoon grated fresh ginger

1 to 1 ½ cups dark miso

1 teaspoon toasted sesame oil

tamari 

1.  Boil a pot of water and add udon noodles.  

2.  Cook until al dente (8-9 minutes).

3.  While the noodles are cooking, heat oil in a soup pot. 

4.  Add scallion whites, bok choy, daikon, sweet potato, and carrot, and cook 

     over medium-high heat, stirring frequently for about 5 minutes.

5.  Add broth, and bring to a boil.

6.  Add edamame, and cook for 4 minutes.

7.  Drain noodles, and add to pot with ginger.

8.  Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1

     minute more.

9.  Blend 1 cup miso into 4 cups warm water using a fork to mix.

10. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if

      desired.

11. Add sesame oil and tamari to taste. 

12. Sprinkle scallion greens on top. Serve hot.

Parsnip Pear Soup

Parsnip Pear Soup

 

4 teaspoons olive oil

3 cups chopped onions

3 cups peeled and chopped carrots

3 cups peeled and chopped parsnips

3 cups peeled and chopped Bosc pears

½ teaspoon of thyme

2 teaspoons salt

3 teaspoons brown sugar, packed

1 teaspoon ground cinnamon

½ teaspoon ground allspice

dash of cardamon

white pepper to taste

10 cups vegetable broth

rye croutons, optional

1.  In a soup pot, warm the oil. 

2.  Add the onions, carrots, parsnips, pears, thyme, and salt and sauté on medium heat for about 10 

     minutes, until the onions are translucent.

3.  Add the brown sugar, cinnamon, allspice, cardamon, white pepper, and broth

3.  Cover and bring to a boil; then lower the heat and simmer for 20 minutes.

4.  In batches in a blender, purée the soup. Reheat and serve.

5.  Garnish with rye croutons.

Butternut Squash & Rosemary Soup

Butternut Squash & Rosemary Soup

1 butternut squash

2 tablespoons olive oil

a few rosemary sprigs, plus extra to garnish

2 garlic cloves, minced

¾ cup red lentils, washed

1 teaspoon of basil

1 onion, finely chopped

3¾ cups vegetable stock

salt and cracked pepper

1. Cut the squash in half and use a spoon to scoop out the seeds and fibrous flesh.

2. Peel and cut the squash into small chunks and place in a roasting pan.

3. Sprinkle with the oil and rosemary, and season well with salt and pepper.

4. Roast in a preheated oven, 400°F, for 45 minutes.

5. Last 10 minutes of roasting sprinkle the minced garlic over the squash.

6. Meanwhile, place the lentils in a saucepan, cover with water, bring to a boil and boil rapidly for 10 minutes.

6. Strain, then return the lentils to a clean saucepan with the basil, onion, and stock and simmer for 5 minutes.

7. Season to taste.

8. Remove the squash from the oven, mash the flesh with a fork and add to the soup.

9. Simmer for 25 minutes and then ladle into bowls.

10. Garnish with more rosemary before serving.

Cream of Lentil Soup

Cream of Lentil Soup

6 dried shiitake mushrooms, divided

1 teaspoon olive oil

    1 large onion, chopped

2 cups lentils

1 teaspoon tamari

½ teaspoon salt

5 cups vegetable broth

½ cup evaporated milk

2 teaspoon sherry vinegar

1 tablespoon unsalted butter

1 ½ tablespoon olive oil

2 cloves garlic, sliced

3 slices sourdough bread, crusts removed, cubed

1 ½ tablespoon chopped chives

1. Cover mushrooms with 2 cups boiling water in a bowl.
2. Let stand 30 minutes. Drain, and reserve liquid.
3. Remove and discard stems, then thinly slice caps. Set aside.
4. Heat oil in a pot over medium-high heat.
5. Add onion, and sauté 7 minutes, or until soft.
6. Add lentils, tamari, ½ cup mushrooms, reserved mushroom liquid, salt and vegetable broth.
7. Reduce heat to medium-low, and simmer, partially covered, 45 minutes.
8. While the soup is cooking heat oil in a skillet over medium heat.
9. Add garlic and remaining mushrooms, and cook 1 minute, or until browned and crisp.
10. Transfer to bowl.
11. Add bread cubes to pan, and sauté 3 minutes, or until browned.
12. Toss croutons with mushrooms. Set aside.
13. When ready purée soup in food processor.
14. Return to pot, and stir in milk, vinegar, and butter.
15. Ladle soup into bowls and sprinkle with croutons and chives.

Artichoke and Potato Soup

Artichoke and Potato Soup

16 cups of vegetable broth
2 bay leaves
1 tablespoon peppercorns
1 cup white wine
2 lemons
1 bunch of fresh thyme
3 garlic cloves
pinch of salt and pepper
6 potatoes, chopped

12 large artichokes, quartered or use 2 cups canned quartered artichokes

Freshly grated Parmesan cheese, optional

1.  In a large pot combine first eight ingredients and bring to boil.

2.  Add potatoes and artichokes and cook potatoes until a paring knife can be easily

     pushed through the potato.

3.  Remove artichokes when leaves can be easily pulled from the core.

4.  Remove potatoes and artichokes and allow them to cool.

5.  Remove leaves and core using the back of your thumb, and quarter the artichoke

     bottoms. Toss in broth.

6.  Heat thoroughly and garnish with thyme sprigs and Parmesan cheese. 

So I have been having fun with coming up with some teas and tisanes.  I have a few new ones recently.

One that went well at my two last events was Autumn Spice.  I sold out of at both events.  The first event I actually sold out of 7 of my blends, so I felt obligated to drive back to Green Bay and make more bags.  I felt odd being at an event with a good portion of my teas and tisanes not available.  If I just sold out of 2 or maybe even 3 of them I might not have gone back home.  So instead of relaxing with a nice meal in Bayview and maybe a drink or two, which was what I wanted to do, I went back home.  I do not regret it at all and am to make sure I am supplied for my customers.

Autumn Spice

Cat Nap sold out at the first event and the only tisane I did not bring to the second event because I needed to blend it and that would have taken too long.  I blended it recently, so I do have it again.

Cat Nap

Two new, temporary tisanes made were Cinnamon Plum and 

Lemon Blueberry Rooibos (below).  

They are only available at the events I am doing and the next three are Tis the Season Vendor & Craft Event Nov 18, The Small Business Saturday, Nov 25, and Christmas at the Railyard Dec 2. I am doing this in limited quantities while supplies last.  They may or may not return, so get them before they are gone.

Chickpea & Greens Curry Soup

Chickpea & Greens Curry Soup

1 tablespoon olive oil

1 teaspoon curry powder

1 teaspoon ground cinnamon

  1 teaspoon ground turmeric

       1/2 teaspoon chili powder

     1/4 teaspoon ground nutmeg

   1 large onion, chopped
1/2 inch of fresh ginger, finely chopped

     2 cups chopped fresh spinach or beet greens

     2 cups chickpeas, cooked

     1 medium tomato, chopped

    4 cups vegetable broth 

2 cups coconut milk

1/4 cup cilantro, chopped

       8 tablespoons plain Greek yogurt, divided, for garnish

1.  Heat oil in a saucepan over medium-high heat.

2.  Add curry powder, cinnamon, turmeric, chili powder, nutmeg, onion, and ginger and gently stir.

3.  Add spinach, and cook, stirring occasionally, for 2 minutes.
4.  Stir in chickpeas, tomato, broth, and coconut milk.

5.  Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.

6.  Add cilantro, and garnish each serving with 1 tablespoon yogurt.

Sweet Potato Peanut Bisque

Sweet Potato Peanut Bisque

3 large sweet potatoes, chopped

1 tablespoon peanut oil

1 small yellow onion, chopped

3 cloves garlic, minced

3 cups tomato juice

2 green chiles, diced or to taste

2 teaspoon(s) minced fresh ginger

1 teaspoon(s) ground allspice

2 cups vegetable broth

1/2 cup smooth peanut butter

Freshly ground pepper to taste

juice of 1 lime

Chopped fresh cilantro leaves and lime wedges for garnish, optional

1. Heat oil in a large saucepan or Dutch oven over medium-high heat.
2. Meanwhile, add sweet potato and onion and cook stirring, until it just begins to brown, 10-15 minutes. 
3. Add garlic and cook, stirring, for 1 minute more. 
4. Stir in juice, green chiles, ginger, and allspice. 
5. Adjust the heat so the mixture boils gently; cook for 10 minutes.
6. Place the half soup in a food processor along with the broth and peanut butter and puree until blended.
7. Puree until completely smooth. 
8. Puree the other half of the soup too.  
9. Thin the bisque with water, if desired. Season with pepper. 
10. Add lime juice and heat until hot. 
11. Garnish with cilantro and lime wedges.

Apricot Lentil Soup

Apricot Lentil Soup

 3 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1/3 cup dried apricots

1 ½ cups red lentils, rinsed

4 cups vegetable stock

1 carrot diced

1 small potato diced

½ tsp ground cumin

½ tsp dried thyme 

½ tsp salt and ground black pepper

2 tablespoon lemon juice

1.    Saute onion, garlic, and apricots in olive oil.

2.    Add lentils, stock, carrots, and potatoes. 

3.  Bring to a boil, then reduce heat and simmer 30 minutes.

4.    Add cumin, thyme, salt, and pepper to taste; simmer 10 minutes more. 

5.    Add lemon juice.

Autumn Minestrone Soup

Autumn Minestrone Soup

 

  2 medium carrots, diced

1 medium onion, chopped

       1 tablespoon olive oil

 3 cloves garlic, minced

      6 cups vegetable broth

  2 1/2 cups diced Yukon gold potatoes

2 1/2 cups diced butternut squash

1 medium zucchini, sliced into half moons

2 cups diced tomatoes

2 1/2 tsp finely minced fresh rosemary 

2 1/2 tsp minced fresh thyme 

 2 bay leaves

Salt and freshly ground black pepper

2/3 cup dry small shell pasta

2 cups packed chopped kale, thick ribs removed

2 cups red kidney beans, cooked

Shredded parmesan cheese, garnish

1.      Heat olive oil in a large pot over medium-high heat.

2.      Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.

3.      Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.

4.      Bring to a boil then and stir in pasta.

5.      Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes.

6.      Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer.

7.      Remove bay leaves, serve warm with parmesan cheese.

Vegetable and Navy Bean Soup

Vegetable and Navy Bean Soup

1 tablespoon olive oil

1 bay leaf

1 teaspoon rosemary

1 small onion, chopped

1 large carrot, chopped

4 small red potatoes, cut into 1/2-inch pieces

1 pound mushrooms, trimmed and quartered

1 teaspoon dried thyme

1 teaspoon of paprika

Coarse salt

1 tablespoon tomato paste

10 ounces baby spinach leaves, rinsed well

2 cups navy beans, cooked

1 tablespoon red-wine vinegar

Ground pepper

Chopped flat leaf parsley

1. In a large nonstick skillet, heat oil over medium heat; swirl to coat pan.
2. Add bay leaf, rosemary, onion, carrot, and potatoes; cook until onion is lightly browned, 8 to 10 minutes.
3. Add mushrooms, thyme, paprika, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
4. Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
5. Add half the spinach; cover, and cook until wilted, about 1 minute.
6. Add remaining spinach and beans; cook, covered until heated through.
7. Stir in vinegar.
8. Season with salt and pepper, and toss to combine.
9. Garnish with parsley.

Vegetarian Harira

It is starting to get colder in the upper northern hemisphere.  It is the perfect time for some comforting, hearty soups.  Just imagine yourself after a hard day of work or shoveling snow and coming inside to a piping hot bowl of soup, a hot cocoa or tea, a roaring fire, and your favorite critter snuggled in a warm blanket. 

Vegetarian Harira

4 cups garbanzo beans
2 cups vegetable stock
6 cups water
2 large bunches fresh cilantro, chopped
2 large bunches fresh Italian parsley, chopped
3 bunches fresh mint, chopped
1 pound pumpkin, cut and seeded
1 pound zucchini, cut and seeded
2 ½ pounds tomatoes, chopped

4 tablespoons olive oil
4 mild onions, chopped
2 teaspoons turmeric
4 teaspoons ground cinnamon
2 teaspoons fresh ginger, minced
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons sea salt
2 tablespoons flour
1 1/3 cup cold water
4 lemons, juiced

2 limes, juiced

1.  Put the garbanzo beans in a large pan with the vegetable stock and water.

2.  Bring to a boil, cover and simmer for 1 hour, until the garbanzo beans are soft.

3.  Add the cubed pumpkin, zucchini and tomato to the stock and simmer.

4.  Heat some oil in a pan and sweat off the onions and spices (turmeric, cinnamon,

     cumin, pepper, and ginger) for 8 minutes.

5.  Add more oil and simmer the mix, add the flour and simmer for 2 minutes.

6.  Add 2-3 ladles of soup broth into the spicy onion pan, stirring constantly, which will

     help thicken the soup.

7.  Add the onion mix back into the pan of stock and vegetables, stirring gently for 2-3

     minutes to get rid of the "floury" taste.

8.  Add the fresh lemon and lime juice and the chopped fresh herbs and season well.

9.  Serve hot.  

10. Garnish with minced cilantro, Italian parsley, and/or mint.

Watercress Soup with Toasted Almonds

Watercress Soup with Toasted Almonds

2 tablespoons olive oil

2 medium onions, chopped

1 garlic clove, minced

2 medium potatoes, diced

3 cups vegetable broth

dash of cayenne

3 bunches watercress, roughly chopped

¼ cup plus 3 tablespoons Greek yogurt

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons toasted sliced almonds

1.      In large saucepan, heat oil over medium heat.

2.      Add onions and garlic; cook 3 minutes.

3.      Add potatoes; sauté 3 minutes.

4.      Add broth and cayenne; simmer, covered, 15 minutes or until potatoes are tender.

5.      Add watercress to pan; cook 3 minutes, until wilted.

6.      In batches, purée soup in a blender; return to pan.

7.      Whisk in ¼ cup yogurt, salt, and pepper; reheat gently (do not boil).

8.      Serve with remaining 3 tablespoons yogurt and almonds.