Vegetable Lentil Soup

Sunday I rummaged through my crisper box & realized what I thought were 2 cucumbers were actually 2 zucchini! Easy mistake I think, right? (Wondered why I had 2 cukes in the left box & 2 cukes also in the right one, ha!) So I didn't even think what to make, just took the zucchini & chopped... Grabbed an onion... carrots, potato... & this came about.

<3 Lishie

Vegetable Lentil Soup

• 1 TBSP olive oil
• 1 small onion, chopped
• 2 carrots, cleaned & chopped
• 2 cloves of garlic, either whole/crushed or minced
• 1 tsp herbs de provence
• s & p
• 1 TBSp tomato paste
• 2 small zucchini, chopped into half moon pieces
• 2 cups dried lentils
• 3-4 cups water or chicken stock
• fresh parsley, chopped
• fresh Parmesan

In a large pot on medium heat, saute the onions, carrots & garlic with the olive oil, herbs de provence & s & p for 20 minutes, until the vegetables are translucent. Add the tomato paste, then zucchini & saute for 10 more minutes. Add the lentils, then water or chicken stock, & lentils. Cover & bring to a boil. Reduce the heat&  simmer uncovered for 1 hour, until the lentils are cooked through. Serve with fresh parsley & grated Parmesan.

Healthier Potato, Broccoli & Cheddar Soup

Autumn has set in & I was home with a sick tot all weekend- poor babe! We crafted, read, played & I was exhausted. No outside time makes me sad so we went out & splashed in some rain puddles a bit then came back in to this yummy dinner.

<3 Lishie

Healthier Potato, Broccoli & Cheddar Soup

• 3-4 large potatoes, washed, peeled, cubed
• 1 large, diced onion
• 1 head of broccoli florets
• milk (I used skim!)
• 1-2 cups lowfat shredded cheddar cheese
• salt & pepper, to taste
• chives, chopped & more shredded cheddar to top

Add the cubed potato, onion & broccoli to the pot & salt the veg. Fill the pot with water to just above the veg. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.Drain & return the veg to the pot. Using a potato masher, coarsely crush the veg. Add the cheddar cheese & enough milk to thin to desired thickness. Add S & P & top with more cheddar & chives.

Pop-in-Law's Lentil Soup

Brrrrr... the cold weather has set in & so have the sniffles! Soup really is the best medicine in my opinion & this one is delicious. Disclaimer~ I do not make it~ I leave that to my pop-in-law because he makes it best. This is his recipe for lentil soup, straight from the family cookbook:

Pop-in-Law's Lentil Soup

• 2 TBsp olive oil
• 1 medium onion, diced into small pieces
• 2 carrots, peeled & sliced into very thin halfmoons
• 2 garlic cloves, sliced very thinly
• S & P
• 1 (14 1/2-ounce) can diced tomatoes
• 1 tsp dried oregano
• 1 bay leaf
• 1 pound lentils , rinsed & cleaned
• 6 cups chicken broth
• 1/2 lb thin spaghetti, broken into fourths 

Heat the oil in a heavy large pot over medium heat. Add the onion & carrots,. Add the garlic, s & p & saute until all the vegetables are tender, onions translucent, about 5 to 8 minutes. Add the entire can of tomatoes (w/juice) & the seasonings. Simmer for about 8 minutes. Add the lentils & combine with the sauce. Add the broth & stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta & simmer until the pasta cooked. Serve & enjoy!

*This is also a wonderful soup to make for New Year's Day. In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins. 

Leek & Potato Soup

I love leeks. And I love potatoes. You know where this love note is going... I especially LOVE  leek & potato soup! This Saveur Magazine recipe is so simple yet delicious. Warning, I drain the water so I get a really thick soup. I like it that way- you may want to thin it out. I add grated parmesan but the suggested fresh chives would also be good. This is a hearty & easy soup for a very rainy, wet Autumn working night! <3 Lishie

Leek & Potato Soup

from Saveur Magazine

• 3 russet potatoes, peeled and sliced or diced
• 5 leeks, trimmed, cleaned, then thinly sliced, including 
•    the tender green part
• Salt
• 4–6 tbsp. whipping cream

Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat & simmer, partially covered, until vegetables are tender, 40–50 minutes.

Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.

Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls. 

*Here I added a little freshly grated parmesan cheese. YUM!

Recipe Swap~ Basil Dumplings & Chicken Soup

Another successful swap! The theme this time was Soup. I submitted my Broccoli~Cheddar & got this yummy deliciousness in return from Melissa at "Delicious Meliscious". When I read about her work to mommy at night day, I really could sympathize. I feel the same way... I awake @5:30am, shower, dress... run to catch my 6am commuter bus to NYC. I walk a mile to work, grab breakfast then leave at 3pm... walk the mile back to my commuter bus * get home hopefully by 4:30! Spend a few minutes with my toddler & prepare dinner & eat... cleanup then get every thing ready for the next day... bath-time for tot, reading, bed... Whoa. I am exhausted just typing my schedule! So for this soup, I prepped all of the veg on Sunday- Washed, cleaned & peeled & chopped. You can get a homemade dinner on the table working moms~ take it from me. It just takes planning, prep & organization. 


I used my dutch oven for the soup rather than my crock-pot. And I used a "soup starter kit" from the grocery store produce section. Do you know what that is? Our store has a package with each one of these items:  Onion, carrot, parsnip, celery, turnip & potato.. it also came with a leek (which I'll be using for another recipe this week). These kits are money-savers in my opinion & allow me to use all the veg I'd want in my soup as well as my added dill, which is such a yummy herb. Because of the starch from the potato, I didn't need to use the cornstarch. I still had a thick & satisfying broth.

I stayed exactly on point with the provided dumpling recipe originally adapted from Cooking Light, although I did create buttermilk mixing vinegar & milk. They came out so good!!!


Thank you so much, Melissa for such a wonderful & warming Fall swap choice. I'll put this on my rotation now! YUMMM for leftovers too...


Chicken & Basil Dumplings
adapted from Delicious Meliscious


Soup Ingredients:

• 1-2 TBSp Olive Oil
• 1 medium onion, chopped
• 1 large carrot, cut into  2" pieces
• 1 small parsnip, cut into  2" pieces
• 1 celery stalk, chopped into 2" pieces
• 1 small turnip, chopped into 2" pieces
• 1 medium, red Potato, skin on, chopped into 2" pieces 
• 64 oz. low sodium Chicken broth
• S & P
• 2 split Chicken breasts, bone in, skin on 
• fresh Dill, chopped
• fresh Parsley, chopped

Soup Directions:


Heat the olive oil in a large Dutch oven over medium heat. Add the onions &  cook for 3-4 minutes or until softened. Add the carrot, parsnip, celery, turnip & potato.  Cook, stirring constantly for about a minute. Add the chicken broth & S&P. Cover and cook on medium low for 45 minutes or until the vegetables are soft.


Meanwhile, preheat the oven to 350 degree. take the chicken breasts, skin side up, on a baking sheet & rub them with olive oil. sprinkle with s & p.Roast for 35-40 minutes, until chicken is cooked through. Set aside to cool. When cooled, remove the chicken from the bone & shred it (getting rid of skin & bones.) Add the shredded chicken to the soup, along with the chopped dill.


Dumplings:

• 1 1/4 cups of flour
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tsp baking powder
• 2 tbsp butter, softened
• 1/2 cup 2% Milk
• 1 tsp White Vinegar
• 1 large egg, lightly beaten

Combine the flour with basil, garlic powder, salt, & baking powder in a large bowl. Cut in the butter with a pastry blender (or back of a fork) until the mixture resembles coarse meal. Whisk together milk, vinegar & egg. Add milk mixture to flour mixture, stirring until just combined.


Drop dumpling dough, 1-2 tsp per dumpling, into the chicken soup.Cover and cook for 7 minutes (DO NOT LET THE BROTH BOIL).  Add the chopped parsley to the soup & enjoy!
<3 Lishie

Broccoli Cheddar Soup

My favorite soup around this time of the year through winter is broccoli cheddar. I always get it for lunch at Au Bon Pain & it is delicious. It's warm & fulfilling in the chilly autumn city. 


I wanted to make a lighter version at home without the cream & this is what came about... a delish crock full of Fall:


Broccoli Cheddar Soup

• 3 TBSp butter
• 1 small Onion, chopped
• 2 TBSp AP Flour
• 2 cups + Low-Sodium Chicken Broth ~ *I added the "+" because you may need more later to thin out the soup 
• 1 Bay Leaf
• 1/4 tsp ground Nutmeg
• Sea Salt & Pepper, to taste
• 3 large Potatoes, cleaned, peeled & chopped small
• 2 cups Mild Cheddar, shredded ~ *reserve a little of one of the cheeses for topping later
• 2 cups Sharp Cheddar, shredded
• 1 large head of Broccoli

Melt the butter on Medium-high in a dutch oven or large soup pan. Add in the onion & cook until the onion is soft & translucent. Whisk in the flour & continue whisking until it is golden colored. Add in the 2 cups of broth, bay leaf, nutmeg, sea salt & pepper... add the potato & allow it to come to a simmer. Lower the heat & allow to cook for about 20 minutes, until the potato is fork tender. Remove & discard the bay leaves. Whisk in the 2 shredded cheeses until combined.


Meanwhile, steam the broccoli separately until it is fork tender. Add it into the soup & combine. If the soup is too thick, add more broth. At this point, either 1) mash with a potato masher if you like a thick soup, 2) Use an immersion or countertop blender (carefully since the soup is hot) to puree the soup till you get the consistency you like.


Top with shredded cheese & enjoy!


<3 Lishie

PS~Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record!

Alphabet Pasta Fagoili

My friend Feisty over at Tales from the Mad Men Kitchen recently made my Pasta Fagioli. For my baby shower, my sister had little gift bags of organic alphabet pasta with a recipe card for "Alphabet Pasta Fagioli" to go along with the Book/ABC theme. I loved them. So much so, I kept one in tact:

A B C D E F G H I J K L M N O P Q R S T U V W X Y & Z... goodness!

Here's what Feisty Christina had to say about the soup:

"Because it was a meatless day, I'm happy I followed the instructions to use a cup of water, but in the future, I will probably use chicken broth instead.  I also will probably use more pasta next time, or maybe a thicker pasta (though if making for kids, definitely go with alphabet!  Even though E is way too young to know the difference *I* think it's super cute!)  I didn't use canned beans, instead using dried garbanzo beans and soaking then cooking them.  To compensate, I used a can and a half of water instead of measuring out a cup.  Finally, I didn't have the recommended styles of diced tomatoes, but think I used one can of regular diced tomatoes, and two cans with basil and onion.

I didn't measure out the spice, but since I was making it for my baby as well as myself, gave it a few shakes.  It's perfect; there's a hint of spice to it, but nothing that would make me say "too much" or even, "that's spicy."  It's got a nice kick that way!"

Thank you so much, Feisty! I use chicken soup too when not going "veggie" & I use navy beans :)
Alphabet Pasta Fagioli 
1T Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
1c onion, coarsely chopped
14-1/2 ounces diced tomatoes, do not drain
14-1/2 ounces diced tomatoes with basil
14-1/2 ounces diced tomatoes with roasted onion and garlic
15 ounces garbanzo or navy beans, do not drain
1 c water
1/2t dried basil
1/4t crushed red pepper flakes
1/2t sea salt
1/3c Alphabet pasta
2T fresh basil, minced
1/8t freshly ground black pepper

Heat up the oil over medium heat in a medium saucepan until shimmering; add garlic and cook until it "speaks."  Add the onions and cook until softened, about 5 minutes.  Add and combine the tomatoes and beans, water, seasonings, and bring to a boil covered.  Cook for about 4 minutes, then add the pasta and reduce heat to medium.  Cook pasta uncovered for about 10 minutes or until pasta is cooked as you like.  Just before serving, add fresh basil and pepper.

French Onion Soup

I did not feel well today at all. So we got fast food. Yep. I said it... fast food as in McDonalds. The baby didn't- he has his own dinner already prepped in the fridge but, I choose wisely- grilled chicken & sweet tea. And here's a quote for you: "I never thought my culinary horizons would be broadened by fast food." Ha ha! But, in their mistake- they sent me a grilled chicken club (via my hubby) instead of the plain chicken sandwich. On it, besides bacon, was SWISS cheese! I never eat Swiss... it is for cartoon mice (not really, but...) I love Gruyere, not Swiss. Well, lo & behold, I did not mind it! How 'bout them apples?!


Well, since I did not cook (gasp) I had been meaning to blog this gem. It's my hubby's favorite- French onion soup. I made this 1/2 stove then let it finish simmering in the crock-pot. But it can be made on the stovetop, in a Dutch Oven...

French Onion Soup

• 4-5 extra large sweet onions (I used Vidalia-like ones from Peru)
• 4 TBsp butter, unsalted
• 2 quarts beef broth
• 2 cups dry, white wine
• 2 cups water
• 1 TBsp fresh thyme leaves, minced (I used herbs de provence) 
• Loaf of sourdough bread, sliced, toasted or a day old.
• Shredded Gruyere Cheese

1) Quarter the onions & slice 1/4" thick.
2) On Medium-Low heat, melt butter in dutch oven, add onions. Stir every 7-8 minutes & cook until onions are soft & caramelized, about an hour. Add the wine & let it reduce completely, about 15 minutes.
3) Add the broth, water & thyme. Higher the heat to Medium & cover... simmer/cook for 3 hours. 
4) Just before serving, top with a slice of the sourdough bread & sprinkle with the gruyere (I used a vegetable peeler & sliced super-thin slivers of the cheese over the top). Broil until cheese is melted.
Serves 8-10.

*Lishie tip- It's all in the carmelized onions. Take the time! You can change up the wine option to red, anything you prefer & you can sub. veggie stock to make this vegetarian. Also, you can let it simmer in the crock-pot after the initial part of the process. ANYTHING made in a Dutch oven or stockpot on the stove can be tweaked for the slow-cooker!

Individual Serving!

Prepped & ready!

Lunch Recipe Swap... Vegetarian-style

Another great recipe swap! So, a group of us "Nestie" cooking gals exchanged recipes under the category, "lunch" & I got Zucchini Quiche & Tomato Soup... At the EXACT same time my vegetarian sister was coming to visit- A swap made in heaven. So not only could I try this lunch recipe out myself but I had a great taste tester to boot, Perrie... the VERDICT? De-Lish!!! My sister has had seconds & thirds for DESSERT... & is taking home the rest! Ha ha! Thank you so much Jamie Herr! 


Jamie’s Lunch Recipe Swap (Joeyzlovieg)

Zucchini Quiche 
(Jamie: Cannot remember where I originally got this years ago)

3-4 cups of zucchini, shredded (I used 3 zucchini)
1 medium onion, chopped (I used 1/2 sweet Peruvian onion)
1 cup of Bisquick (I used sub.- see below)
4 large eggs
1/2 cup of vegetable oil (I used canola)
1/2 cup of Parmesan or Romano cheese (I used fresh grated parmesan)
1/2 teaspoon of marjoram (I subbed oregano which is nearly the same thing)
1 teaspoon of parsley (I used fresh parsley)
1/4 teaspoon of salt
1/2 teaspoon of pepper

Mix all ingredients together. Pour into buttered 10-inch pie plate. Bake 35-40 minutes at 350ºF. until golden brown. Serves 6. ****the original recipe states for 35-40 minutes, but I always have to cook it for at least an hour…

Bisquick SUB:

1 cup flour/1 & 1/2 tsp baking powder/ 1/4 tsp salt/1 TBsp Crisco

Mix dry ingredients together, then using a pastry knife cut the Crisco into the mix. Makes 1 cup Bisquick equivalent.

The Neely's Tomato Soup
I tweaked the recipe & used canned tomato (2, 29 oz. cans, 1, 15 oz. can), vegetable stock (instead of chicken) & omitted the cayenne. In replace of the basil, I used fresh parsley.

Ribollita Soup for my Soul

So I have been suffering tummy pains the last few days & needed some comfort. I decided to make a soup that my hubby would enjoy and I could "pick & choose" what to eat out of it, depending on how I felt. Oh yes, & it needed to be simple. Ease is key when one is doubled over in pain. I went the slow-cooker method on this one but it can be cooked in a dutch oven or stock-pot via the same method.

Ribbolito means "re-cooked" in Italian & this Tuscan bean soup is yummy slow-cooked... & even yummier as leftovers (just add more water or stock to "freshen").



Crock-pot Ribollita
5 medium carrots, peeled & chopped
3 celery stalks, chopped
4 oz. pancetta, diced
1 cup dried cannellini beans, rinsed
1 bunch of Kale, cleaned- ribs, stems & rough leaves removed
1/4 cup tomato paste
1/2 freshly grated parmesan cheese + the rind
salt & pepper
4 cups chicken stock (or veggie)
4 slices crusty bread
1/4 cup chopped fresh parsley
extra virgin olive oil
2 cloves garlic, sliced

In the pot, combine the carrots, celery, pancetta, beans, kale, tomato paste, parmesan rind, salt, pepper, chicken stock & 3 cups of water. Cook on low, 8 hours. Before serving, stir the soup well, then add parsley, grated parmesan cheese & salt & pepper to taste.

Place the slices of bread on a baking sheet, place garlic slices on the bread, then drizzle with olive oil- Bake until golden brown. Place a slice of bread in each bowl, then ladle soup over it. Top with a drizzle of olive oil & fresh, grated parmesan cheese.