Sweet Potato & Black Bean Soup

This hearty and delicious soup is easy enough for a lunch and filling enough for a dinner. It is rustic, simple, and has a wonderful depth of flavor. This adaptation of a recipe I found was very popular with my whole family. I love that it is healthy and quick. It can easily be adapted to fit with vegetarian and vegan diets. Serve it with bread and a green salad for a complete meal. 

SWEET POTATO & BLACK BEAN SOUP

2 Tb. olive oil
1 med-lg onion, diced

3 c. peeled and diced sweet potato

2 Tb. chili powder

2 tsp. cumin

1/2 tsp. garlic powder

1 tsp. salt

4 c. chicken or vegetable stock

1  28 oz. can diced tomato (petite diced would be very nice)

1 15 oz. can of black beans, drained and rinsed**

Heat oil in the bottom of a large pot. Add onion and sauté until slightly translucent. Add sweet potato and continue to cook for 5 minutes or so. Add chili powder, cumin, garlic powder, and salt and cook another minute. Add remaining ingredients and bring to a boil. Allow to simmer for 20-30 minutes until sweet potatoes are tender. Serves 4-6 

**If you like more beans, add another can - it will be more stew like.

Green Soup

I don't think I've shared with you all yet the deliciousness that is Green Soup! Who doesn't need more leafy greens in their life? This pureed soup packs a nutritional punch! I like to serve a small bowl before supper for an extra serving of veggies. Variations are rather endless, so find your favorite combination of greens and spices. Perhaps the first time you can try the "original" recipe, but then your brain and palate can lead you from there.

The soup is a bit labor intensive, but it is worth the effort every time.

I must credit Anna Thomas for this recipe. She published a wonderful cookbook a couple of years ago called Love Soup. I've checked it out from the library many times. The cookbook is sectioned by season and she offers several menu ideas. And for those that care, her recipes are all vegetarian. Every time I flip through the pages I see more soups I want to try. She includes a half a dozen Green Soup recipes.

I know winter is coming to a close, but this soup is light and year-round worthy, in my opinion. I hope you enjoy (despite the un-photogenic nature of the soup!). :)



GREEN SOUP
(from Love Soup by Anna Thomas)
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1 bunch of chard or spinach (8 oz)
1 bunch kale (8 oz)
4-5 green onions, sliced
1/2 c. loosely packed cilantro
1 tsp sea salt, plus more to taste
3 Tbsp Arborio rice
1 medium onion
1 1/2 tsp olive oil
Marsala or dry sherry (opt.)
1-2 cloves garlic, minced
2 1/2-3 c. vegetable broth
fresh ground pepper
cayenne pepper
1 Tbsp fresh lemon juice

Wash the greens thoroughly, trim off stem, and slice leaves. In a large soup pot, combine the chard or spinach, kale, green onions, cilantro, Arborio rice, 1 tsp salt, and 3 cups water. Bring water to a boil, turn down to low, cover the pot and let simmer for 30 minutes.

Meanwhile, chop the onion, heat 1 Tbsp olive oil in a skillet and cook the onion with a small sprinkle of salt over medium until it is golden brown and soft. This will take up to 30 minutes. Don't hurry, just stir it once in a while. Once cooked, you can deglaze the pan at the end with a bit of Marsala or sherry.

Add the caramelized onion to the soup. Put remaining 1/2 Tbsp oil in the onion skillet and stir the garlic in it for about a minute. Add garlic to the pot and simmer the soup for 10 more minutes.

Add enough broth to make the soup a soup--it should pour easily from a ladle--and puree it in the blender, in batches, or use an immersion blender and blend in the pot.

Bring the soup back to a simmer, and taste. Add more salt if needed, grind in a little black pepper, add a pinch of cayenne pepper and a Tbsp of lemon juice. Stir well and taste again. Adjust any seasonings to taste.

Garnish with a swirl of extra virgin olive oil.

Grandma's Lazy Bean Soup

We really haven't forgotten you. We've been getting back into the rhythm of life and haven't been posting quite as frequently as we had hoped. Never fear, we still have several more of our Grandma's recipes to share!

Today I made Lazy Bean Soup - it took me about 10 minutes to put together (besides soaking the beans) and then cooked in the crockpot. Simple, delicious, and healthy. Grandma was very interested in health and nutrition and spent time reading about it and planning meals.

This was not so much soup as it was beans. It was hearty and really good. If you want it to be soupier, add another 2-4 cups of water. made this with white beans (we called this "ketchup bean soup" growing up because we loved to add ketchup to it). This is fabulous served with cornbread.



GRANDMA'S LAZY BEAN SOUP
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1# soaked beans (I used white)
1 quart water (use 2-4 extra cups for a soupier soup)
ham bone
1 c. ham pieces
1/2 tsp. pepper
1/2 c. celery, chopped
1 med onion, chopped
1 bay leaf
salt to taste

Combine all ingredients and cook on low for 12 hours or high for 6 hours.

Cream of Mushroom Soup

I love fresh mushrooms, particularly when they are cooked. I don't like canned mushrooms very well. My love for mushrooms is a learned skill. In college I decided I really wanted to like mushrooms. So I taught myself, how, I'm not entirely sure. But it worked, and they are a staple in my cooking. (Olives are next on my list to teach my palate to like. So far the class isn't going too well.) :)

However, when I think of cream of mushroom soup, I usually think of the condensed variety served up from a can, and used in quick casserole cooking. Not terribly appetizing to me. But, when I found this recipe, I knew I had to try it. My husband and I both loved it. It's already been repeated and there are plans to make another pot this week.

Give this light version a try. It's perfect for a first course. Though I'm certain it would make a lovely lunch served up with a fresh green salad. (Please don't let the dullness of the photo dissuade you from trying this recipe. It's truly a wonderful soup!)



CREAM OF MUSHROOM SOUP
(slightly adapted from Comfort Food Fix by Ellie Krieger)
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1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
10 oz button mushrooms, thinly sliced
10 oz cremini mushrooms, thinly sliced
3-4 c. beef broth (depending on how thick you want the soup)
1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried thyme
1/4 c. dry white wine
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp heavy cream

Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, about 4 minutes. Add the garlic and cook, about 1 minute. Add the mushrooms and cook until they release most of their liquid, 7 to 8 minutes.

Add the broth and thyme and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the wine, salt, and pepper and cook for 3 minutes. Turn off the heat and cool slightly. Using an immersion blender, puree the soup until it is mostly smooth. (Alternatively, in 1 c. amounts you can blend the soup in a blender.) Stir in the cream and warm through.

Serves 4.

Broccoli Cheddar Soup

It's officially winter now. Snow is clinging to the trees. The short walk to my car is a bit treacherous with icy patches. Wind whistles around the house and pushes its way through the cracks in my old, leaky windows. And when I approach the kitchen each evening, soup is often my first thought. Alas, my husband is not as much a lover of soups as I am. However, over the three and a half years we've been married, I've been slowly bringing him around by concocting soups that cause the memories of canned soups to fade away. While I won't serve soup every single night, I make sure it gets a good rotation in our dinners.

If you're at all like me and love a good soup or stew on these blustery, winter evenings, then stay tuned throughout the month of January as we hope to bring you several new recipes. (One minor aside, I don't think soup generally photographs well at all.)

Health and added veggies and fruits are often top priority at the start of the new year. We all want to make changes and somehow the turning of the calendar year creates a perfect clean slate opportunity. Broccoli Cheddar Soup might not come to mind as a thoroughly healthful soup, but when Food Network's Ellie Krieger is the brains behind the recipe, it's bound to be a lightened up version. This soup takes just a bit longer as you make a simple cheese sauce to add to the soup, but it's definitely worth the effort. For a quicker prep, I used frozen broccoli florets.



BROCCOLI CHEDDAR SOUP
(from Comfort Food Fix by Ellie Krieger)
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2 tsp olive oil
1 onion, chopped
1 clove garlic, minced
1/4-1/2 tsp ground nutmeg (opt.)
1 large head broccoli, florets and tender part of stem chopped (about 6 cups)
3 c. chicken broth
2 c. milk
2 Tbsp flour or cornstarch
1 1/4 c. lightly packed shredded sharp cheddar cheese (5 ounces)
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste

Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and cool slightly, about 15 minutes.

Meanwhile, in a small saucepan, whisk together the milk and flour/cornstarch, until dissolved. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Removed from the heat and cover to keep warm.

Use an immersion blender and puree the broccoli mixture, until it is mostly smooth with a few chunks. (Alternatively, if you don't have an immersion blender, puree one cup at a time in a blender.) Stir in the cheese mixture, season with salt and pepper, and cook over low heat until warmed through. Serve topped with the remaining cheese. Serves 4.

Lentil Pasta Soup

Lentil soup is pretty much one of my family's favorites. It's comforting, healthy, and just plain delicious. One thing I love about cooking with lentils is that they are quick and easy to prepare - you don't have to soak the beans or let them cook for hours like most dried beans.

Anyway, I've made many variations of lentil soup and this one did not disappoint. I adapted it from a Giada De Laurentiis recipe. The pasta made it extra good and we definitely enjoyed this meatless, hearty soup. It's heathy and easy - perfect for winter and perfect for these busy holiday prep days!

LENTIL PASTA SOUP
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2 Tb. olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 (14 1/2-oz.) can diced tomatoes
1 1/4 c. lentils (I used a combo of green and red)
11 cups chicken broth (or vegetable to make it vegetarian)
3/4 tsp. dried thyme
1 c. dried elbow pasta
Parmesan cheese (opt.)
Olive oil for drizzle (opt.)

Heat the oil in a  large pot over medium heat. Add the onion and carrots and saute for a couple of minutes. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 minutes. Add the tomatoes (do not drain). Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Return to a boil and stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

To serve: sprinkle with the Parmesan cheese and drizzle with olive oil.

Soup Pot: White Beans with Rosemary and Garlic

Do you know Alice Waters? I don't know her personally, of course, but I have great admiration for Alice Waters. She started the restaurant Chez Panisse out in Berkeley, CA; she's a slow food proponent; she loves good food; she writes recipes that highlight the natural beauty and flavor of the ingredients.

I own several of her gorgeous cookbooks! They are worth owning just for the joy of paging through them. The Art of Simple Food is a particular favorite. The recipes are simple, but deep. The book is filled with practical tips, and cooking fundamentals.

This is the second time I've made White Beans with Rosemary and Garlic. It's incredibly easy, but the exquisite depth of flavor is something to savor from a humble bowl of beans. With just five ingredients, the garlic and rosemary sing out in each bite. Served alongside a nice green salad and some bread, you'll have a well-balanced, easy, delicious meal.



WHITE BEANS WITH ROSEMARY AND GARLIC
(from The Art of Simple Food)
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1 cup dried white beans
salt
1/4 cup extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 teaspoon coarsely chopped rosemary leaves (I used 1/2 tsp dried)

Soak the beans overnight in 4 cups of water.

Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off the foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with salt.

In a skillet over low heat, warm the olive oil. Add the garlic and rosemary. Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry (don't you just love that description?!).

Easiest Tomato Soup

We don't frequently have tomato soup at our house, but it is a comfort food that I crave every so often. And, I never have the cans of tomato soup sitting around when that craving hits (nor do I really relish canned soup). This problem is now solved for all time. This tomato soup is so easy to make, and the ingredients are nearly always in my pantry, that I think we'll be enjoying this for lunch regularly.



EASY TOMATO SOUP
(The Cooks Next Door)
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1 jar (32 oz.) good quality spaghetti sauce (I used Bertolli)
32 oz. chicken stock (I use "Better than Bouillon" paste mixed with water)
1/2 cup heavy cream

Heat the spaghetti sauce and stock in a saucepan until piping hot. Stir in the heavy cream and serve.

Serves 4-6.

Soup Pot: Pesto Bean Soup

I loved the pesto insert in the March Food Network Magazine. It had some great ideas! I made the pesto bean soup and it was amazing! We all enjoyed it so much. And it was very easy to put together as well as being healthy.



PESTO BEAN SOUP - March Food Network Magazine
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5 garlic cloves (I used a little less)
pinch of red pepper flakes
Olive oil
2 cans cannelini beans, drained
1 c. water.
3 Tb. pesto
2 Tb. parmesan cheese
3 c. chicken broth
1 c. celery, chopped
1/2 c. olives, chopped (I omitted since we don't care for them)
1/2 c. roasted red pepper, chopped

Saute garlic cloves and red pepper flakes in a skillet with olive oil. Add cannellini beans and water; simmer until thick, about 8 minutes. Stir in pesto and parmesan.

Add chicken broth and celery; cook 15 minutes. Stir in olives and roasted peppers.

Off The Shelf: Poor Girl Gourmet

I recently came across this book: Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget by Amy McCoy.  Overall, I was impressed. The book included delicious, health-conscious meals that are aimed at not costing you a fortune. In fact, the author gives you the estimated cost for each dish and how she figures the cost to break down.

The book includes pictures of most of the recipes, which is always a plus. It doesn't have the layout finesse of a top-dollar publication, but it is attractive nonetheless and easy to flip through. At times I found the author's instructions somewhat convoluted, but not to the point of making the recipe too hard to figure out. I  should also mention that the book tends toward the Italian flavors.

Recipes include such things as: Spicy Carrot Ginger Soup, Harvest Salad with Honey-Balsamic Dressing, Tomato Tart, Chicken in Cider Gravy, Roasted Carrots with Thyme, Honey-Mustard Coleslaw, Butternut Squash Risotto, Calzones, Cornmeal Crust Peach Crostata, and Banana-Wheat Muffins.

I chose to try the Chicken, Sausage, and Kale Soup. At first I wondered if this soup would be anything special. By the time dinner was finished I was already looking forward to leftovers and planning to put the recipe in my company dinners file. The soup was really, really good.



CHICKEN, SAUSAGE, AND KALE SOUP
(Poor Girl Gourmet)
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1 whole cooked chicken breast, cut crosswise into 1-inch strips
1/4 cup extra virgin olive oil (I used a bit less)
1 medium yellow onion, coarsely chopped
1 medium carrot, peeled, trimmed, coarsely chopped
1 celery stalk, trimmed, coarsely chopped
2 cloves garlic, finely chopped
1 tsp. dried thyme, or 1 Tbsp. fresh
1/8 tsp. crushed red pepper flakes (optional)
2 (6-inch) links sweet Italian sausage (approximately 1/2 pound), casings removed, meat cut into 1/2-inch pieces
4 cups chicken broth
1 (15-ounce) can cannellini beans, including liquid
1 bunch kale (approximately 3/4 pounds), washed, stemmed, coarsely chopped
Kosher salt
freshly ground black pepper

While the chicken roasts, prepare the other ingredients. (Bake it covered in a 350F oven until cooked, about 20-30 minutes.)

Heat the olive oil in a large stockpot -- at least 6-quart capacity, as the kale starts off as quite a gargantuan pile -- over medium heat. Add the onion, carrot, celery, and garlic and saute -- you are in the soffritto phase of this soup now -- until the whole lot is softened and has blended together such that the color is leaning toward orange, 10 to 15 minutes.

Add the thyme and crushed red pepper flakes, then add the sausage -- you should have in the neighborhood of 24 pieces of 1/2-inch sausage from the two links, in the event that you are curious -- cooking until the sausage is lightly browned, 3 to 5 minutes. Add the broth, the beans with their liquid, and the kale.

Add the chicken pieces to the pot, cover, and simmer, stirring occasionally, until the massive pile of kale is fully incorporated into the soup, 20 to 25 minutes. Add salt and pepper to taste, and serve it forth.

Serves 4.

Note: I served ours with a dollop of pesto on top, but it was equally good the next day without!

Soup Pot: Chili with Chicken and Beans

If you're planning a Superbowl party for a crowd this Sunday or if you're just looking for a warming supper during these cold winter days, then you're in for a treat. This chili is hearty and spiced with enough heat to be interesting, but not overwhelming. And the chicken chunks in the soup bowl are a nice change from your typical beef chili. Topping it with a dollop of plain yogurt or sour cream adds the perfect cooling touch.



CHILI WITH CHICKEN AND BEANS
(from Power Foods)
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1 Tbsp plus 1 tsp olive oil
1 Tbsp cumin seeds
2 onions, finely chopped (about 3 c.)
5 garlic cloves, coarsely chopped
1 green pepper, finely chopped
1 3/4 lbs boneless, skinless chicken breast halves, cut into 1-in pieces
2 tsp chili powder
1 tsp dried oregano
1 dried bay leaf
1 28-oz can chopped tomatoes (if you prefer, use tomatoes with the diced green chiles already added in.)
1 4-oz can green chiles, drained and finely chopped
2 1/2 c. chicken stock (preferably homemade)
coarse salt and freshly ground pepper
2 15-oz cans kidney beans, drained and rinsed (I used black and pinto instead)
1/4 c. plain yogurt or sour cream, for garnish
cilantro leaves, for garnish

In a heavy-bottomed pot, heat 1 Tbsp oil and the cumin seeds over medium, stirring, until the cumin is lightly toasted and aromatic, about 1 minute. Add onions, garlic, and green pepper; cook, stirring occasionally, until vegetables are soft and lightly golden, about 15 minutes.

Push the onion mixture to the edges of the pot, add remaining 1 tsp oil, and increase heat to medium-high. Add the chicken, cooking on one side until seared, 3-5 minutes. Turn chicken pieces and cook additional 2-3 minutes. With a slotted spoon, transfer the chicken to a plate.

Add chili powder, oregano, and bay leaf to the pot, and cook 30 seconds. Add tomatoes and their juice and green chiles, and stir to combine. Bring to a simmer. Add broth, 1/2 tsp salt, and the beans; season with pepper, and stir to combine.

Bring to a simmer. Stir contents, reduce heat to medium-low,and gently simmer. Cook, uncovered, until bean mixture thickens, about 45 minutes. Return chicken pieces, along with any accumulated juices from plate, to the pot and cook until chicken is tender, stirring occasionally, about 15 minutes.

Serve immediately, garnished with a dollop of yogurt and cilantro leaves, as desired.

Market Fresh: Rutabaga

In an attempt to eat more seasonal food, I occasionally pick up a new vegetable or fruit at the grocery store or the farmer's market and try out a new recipe. A couple of weeks ago after perusing some cookbooks with winter vegetable recipes, I chose a rutabaga. I just finally got around to using it.

This unusual vegetable is a cross between the cabbage and turnip. Although I've read it's more closely related to the turnip. It has a thick skin (mine was also waxed, which I guess is common) that needs completely cut away with knife before cooking.

Like most root vegetables, rutabagas can be roasted and added into other vegetable mixes. Most recipes I've found combine the rutabaga with other vegetables. But I do plan to try Rutabaga Chips some time.

For this recipe, I took a pureed butternut squash soup recipe I loved (I'll let you in on a little secret, I really don't like butternut squash all that much, so for me to love this recipe, it means it's really good!) and adapted it to include rutabaga. It has a smooth, slightly spicy taste, with a gentle sweet edge. It would be great served along a nice green salad.



BUTTERNUT SQUASH AND RUTABAGA SOUP
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1 butternut squash, peeled, seeded and cubed
1 rutabaga, peeled and cubed
1 onion, chopped
1 apple, peeled and chopped
1-2 cloves garlic minced
3 c. chicken stock
2 Tbsp butter
water
1/2- 3/4 tsp curry powder
1/8-1/4 tsp cumin
salt and pepper to taste

Peel and cut squash, rutabaga, onion and apple. Place all in large pot over medium-high heat. Add chicken broth and water to just reach top of veggies. Add garlic. Bring to a boil, then lower heat and simmer until squash and rutabaga are tender.

Remove pot from heat and using an immersion blender, puree soup (alternatively, remove veggies with a slotted spoon and puree in a blender before returning to pot). Add liquid to desired consistency. Add spices, salt and pepper to taste. Heat through.

Before serving, garnish with a dollop of sour cream and a sprinkle of nutmeg.

Note: The spice measurements are just a guess. Use your palate and adjust spices to taste. Just be sure to go heavier on the curry powder, the cumin is intended to be more of a subtle side-kick.

Weekend Fare: Curried Lentil Soup

This delicious soup was featured in this month's issue of Bon Appetit. I wished I had doubled the recipe - it was creamy, perfectly spiced, and great for a winter supper. I did not have green onions so we just enjoyed it without. This vegetarian soup would be a wonderful starter for meal or served as the main dish. You could omit the butter for a vegan dish but the addition of the butter took the flavor to a whole new place - so good!



CURRIED LENTIL SOUP - Bon Appetit, December 2010
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3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils* (I used regular green) 
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

*French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Weekend Fare: Strawberry Soup

When I first learned about chilled, fruit soups, I was not inclined to give them a try. It was just too weird. However, my opinion has changed! They can be a delicious addition to brunch, a wonderful appetizer, or even a light dessert. I think this recipe would be perfect served in shooter glasses as an appetizer at a garden party. It's also super easy and great for weekend cooking!



STRAWBERRY SOUP
(adapted from Food Network)
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1 lb. strawberries, cleaned and hulled
3/4 c. half & half or cream
 3/4 c. sour cream or plain yogurt
1/4 c. sugar
4 tsp. lemon juice

Blend the strawberries until pureed. Pour into a bowl and stir in the half & half, sour cream, sugar and lemon juice. Chill until serving. Top with fresh mint or strawberries if desired. Serves 4.

Off The Shelf: The Cook and the Gardener

The Cook and the Gardener: A Year of Recipes and Writings from the French Countryside by Amanda Hesser is part memoir, part cookbook. The book is designed around the seasons, beginning in January and going through to December. Hesser tells the story of her life in a chateau kitchen in Burgundy and how it intertwines with the chateau's garden and its keeper, the elderly Monsieur Milbert.

Each month of the year receives its own chapter with a description of what is going on in the garden at that time of year and what gets cooked in the kitchen. The rest of the chapter is devoted to seasonal recipes using the garden produce.

If you are an avid gardener, or, are seriously interested in eating seasonally, you will enjoy this book. I did find that many of the recipes seemed very "French" (of course this is a book about living in France!) and thus perhaps too involved, or too "out there" for my taste. But, the book as a whole is very inspiring, and filled with ideas on what to grow, how to grow it, and how to cook with it. The author gives very clear, detailed instructions, so you are sure to be able to make the recipes she gives you.

I tried two recipes from this book: a soup and a salad. Both turned out very well. I loved the presentation of the egg salad and found that I could make the salad with whatever greens and herbs I had around, improvising on the recipe while keeping to the main idea. And the soup was delicious! I was skeptical at first, but upon tasting it felt like it was worthy of a fancy restaurant. I'll be making it again, and perhaps taking up the author's idea of freezing it in large batches when zucchini is abundant.



EGG SALAD WITH TARRAGON, CHERVIL, AND CHIVES
(The Cook and the Gardener)
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4 eggs (not new ones -- they won't peel well)
3 Tbsp. best-quality olive oil
1 1/2 tsp. Dijon mustard
1 tsp. heavy cream
2 handfuls tender Bibb lettuce, trimmed and washed
2 handfuls lamb's lettuce, trimmed and washed, or mesclun
coarse or kosher salt
1/2 Tbsp. chopped tarragon leaves (about 1-2 branches)
1/2 Tbsp. chopped chervil leaves (about 4 sprigs -- if not available, increase tarragon to 6 branches)
4 blades chive, sliced thin
freshly ground black pepper

Hard boil the eggs: bring a large pot filled with water to a boil. Add the eggs and cook for 11 minutes. Plunge the eggs in cold water and peel them. Sometimes it helps to run them under cold water as you peel them. The water runs between the thin skin that covers the egg and loosens it, making peeling much easier. Use a thin knife to cut them in half lengthwise.

In a small bowl whisk 2 Tbsp. of the olive oil, the mustard, and cream until well emulsified and smooth. Dress the greens: In a large mixing bowl, combine the greens, season with salt, and pour over the remaining tablespoon of olive oil. Toss well to coat all the greens.

Pile the greens on a large round plate. Set the egg halves on the greens in the center of the plate. Season them with salt and drizzle on the mustard dressing. Generously sprinkle the herbs over them and then some pepper. Serve immediately. If the eggs are slightly warm, all the better.

Serves 4.



ZUCCHINI-LEMON SOUP
(The Cook and the Gardener)
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2-3 medium or 2 large zucchini (about 2 1/2 pounds)
3 Tbsp. olive oil, plus more for sprinkling
grated zest of one lemon
1 clove garlic, sliced thin
1 shallot lobe, sliced thin lengthwise (or use white onion or green onion)
2 Tbsp. white wine
coarse or kosher salt
1 cup milk, plus more if needed
2 Tbsp. heavy cream
1/2 Tbsp. chopped wild thyme or regular French thyme (about 4 sprigs)

Peel and seed the zucchini: zucchini rarely needs much prepping, but for this dish you want a light-colored, smooth soup, so some work is required. Begin by cutting off the stem and flower ends close to the zucchini flesh. Then use a vegetable peeler to peel the skin from the zucchini. (If it bothers you to waste this, you may include it; or reserve it and saute the strips of skin in olive oil for another meal.) Cut the zucchini lengthwise in half, then in quarters. If the zucchini are older and the seeds are large, you will want to remove them by laying each quarter on its side and cutting along where the seeds and flesh meet. Discard the seeds. If the zucchini are very young, the seeds are usually insignificant and can remain a part of the soup. Now cut the quarters crosswise into even-sized cubes (about 1 inch).

In a large saute pan, warm the olive oil with half of the grated lemon zest, all of the zucchini, and the garlic, shallot, and white wine. Season lightly with salt, and lay a piece of parchment paper or a lid over the mixture to cover. Sweat over medium-low heat, stirring from time to time, for 20-30 minutes, until the zucchini is soft all the way through and there are just a few tablespoons of liquid remaining in the pan. You may have to do this in two batches if you do not have a very large pan. If so, omit the garlic and shallots from the second batch.

Puree in a food processor fitted with a steel blade or with an immersion blender directly in the pan (if it is deep enough), then pass through a sieve. Now you're probably asking, "Why did I have to bother removing the seeds if it's going through a sieve?" Because the seeds are just small enough to clog your sieve and make this step a slow, painful one. In a large saucepan, combine the puree with the milk, cream, and thyme. The soup should be light and creamy, so you may need to add more milk or water to attain the right consistency. (Water may be better, because you do not want the soup to taste milky.)

Heat through, adjust the seasoning, and ladle into four individual bowls. Serve warm or cool, drizzling with olive oil (or cream) and sprinkling some of the remaining grated lemon zest on top of each serving just before going to the table.

Serves 4.

Note: the author suggests doubling or tripling this recipe, omitting the cream and milk and freezing it in batches to thaw later, finishing it with milk and cream then. (What a good idea!!)

Off The Shelf: Picnics

Don't we all love picnics! There are many occasions that come to mind when I think back over the picnics I have enjoyed: the hobo sacks on a stick my mother packed for us as children, the doll tea parties under the lilac bush in spring, eating al fresco beside the Nile River, sitting on the sidewalk in the middle of Paris eating bread and cheese, and celebrating my sister's birthday every year with tea and cake on the lawn of our local Art Museum.

Picnics by Hilary Heminway and Alex Heminway is just the book to inspire you to creating some memorable picnics of your own this summer. The book is filled with beautiful photographs, picnic quotes, and delicious recipes.

Some of the picnic ideas include: sunrise picnic, at your desk, lakeside picnic, in bed, snowshoe picnic, wilderness backpack, riverside barbecue, african picnic, high tea, children's picnics, and rain date.

Alongside of menu ideas, pictures, and how-to's, there are many delicious recipes, including: Wheat Montana 7-Grain Cookies, Biker Bread Salad, Curried Egg Salad Sandwiches, Stuffed Italian Chicken with Oven-Roasted Tomatoes, and Chocolate Scat Cookies (which have been a favorite gluten-free recipe for some time in our house).

While this book may not have enough practical recipes to make it a must-have for your cookbook shelf, it is a must-request from your library for summer perusal.

I decided to try the Tanzania Tomato Soup on our first picnic of the season. It was easy to put together and many of the ingredients are easy to keep on hand.



TANZANIA TOMATO SOUP
(Picnics)
Print this recipe

4 cups V8 juice
2 cups tomato juice
juice of one lemon
1 tsp. lemon zest
3 Tbsp. red wine vinegar
1 Tbsp. curry powder
1/2 tsp. Tabasco sauce
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
2 cups plain yogurt

In a food processor, combine all ingredients and blend well. Serve chilled.

Off The Shelf: April Magazine Review

With the arrival of April we can count on the fact that spring is really here -- and I'm sure we all want our cooking to reflect that. I will admit that I want the food magazines to scream SPRING -- loud enough to make me want to pull them off the rack and take them home. While there are a lot of good recipes in this month's magazines, I felt there could have been a bit more "screaming", especially on the covers.

Everyday Food (Heather) is once again filled with a number of very appealing recipes, although I felt that some of the recipes belonged more in the category of winter or fall comfort food, rather than fresh spring eating. For instance, Carmelized Onion and Lentil Soup, Tangy Chicken with Orzo Pilaf, Beef and Tomato Stew, Spiced Tomato Soup, and Using Leftover Mashed Potatoes.

On the flip side, there are some spring-specific recipes that look terrific: Roasted Marinated Lamb with Lemon and Rosemary Potatoes, Zucchini Pasta with Ricotta, Tilapia and Quinoa with Feta and Cucumber, Garlic and Chive Dip, Chopped Greek Salad, and Emeril's Chicken-Patty Pockets. All in all, the magazine is worth your perusal.

We tried the Bean and Cheese Burritos  for a quick and easy (and child-friendly) dinner.



BEAN AND CHEESE BURRITOS
(Everyday Food April 2010)
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1 cup long-grain white rice (I used brown rice which has different cooking times)
1 3/4 c. low-sodium chicken or vegetable broth
1 can (15 oz.) refried beans
4 flour tortillas (I used Trader Joe's 100% whole wheat)
1/4 cup sour cream, plus more for serving
1 cup shredded cheese
1/2 head romaine lettuce, shredded
1/2 cup salsa, plus more for serving
avacado and cilantro, optional

Preheat oven to 350F. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork. (Alternatively, throw the rice and broth into your rice cooker!)

Meanwhile, in another small saucepan, warm beans and 1/4 cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.

To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired.

Serves 4.

 Everyday with Rachael Ray (Heather)-- I felt this magazine really could have flaunted spring just a bit more too, although they did do a good job of incorporating the season into all of their extra non-food columns. The 30-Minute Meals section does feature spring recipes such as Orecchiette with Pancetta and Peas, Denver Eggs-and-Potato Hash Sammies, and Leeky Salmon with Puff Pastry Toppers.

There is a fun section on dinner at American diners, complete with recipes for Disco Fries, White Chocolate Banana Cream Pie, Crunch-Berry Pancakes, Hobo Plate, and Curried Chicken Potpies. Other sections include Burger of the Month, Roast Chicken, How to Pull Off a Surprise Party, and Omelets for the Family.

I tried the Tortilla-Crusted Goat Cheese-and-Asparagus Quiche because I was so intrigued with using tortillas as the crust. The concept worked well, except that the tortilla was quite difficult to cut through to get a slice of the quiche onto a plate. The savings of time, not having to make a crust, might just be worth it though....



TORTILLA-CRUSTED GOAT CHEESE-AND-ASPARAGUS QUICHE
(Everyday with Rachael Ray April 2010)
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4 7-inch whole wheat tortillas (Trader Joe's are terrific)
10 asparagus stalks, trimmed and cut into 1-inch pieces
2 Tbsp. olive oil
1/2 red onion, finely chopped
4 ounces sliced mushrooms (about 1 1/2 cups)
salt and pepper
1 (4 oz.) log goat cheese (I didn't have this so used some shredded cheese instead)
3 eggs
1/2 cup plain yogurt, preferably Greek-style (I used regular)

Preheat the oven to 375F. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet.

Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry (or, use leftover asparagus!).

Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble in the cheese on top.

In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for 10 minutes before serving.

Serves 4.

Bon Appetit -- (Alaina) Bon Appetit has once again provided a wonderful assorment of recipes that feature spring produce including Korean Rice Bowl with Steak, Asparagus, and Fried Egg, Quick chicken Paella with Sugar Snap Peas, and Fresh Pea and Mint Soup. There is also a wonderful section on cakes. The pictures are stunning and inspiring. I think this magazine remains one of my favorites.

I chose to try the Moroccan Carrot Soup. It was amazing! Hands down the best carrot soup I've ever had. The flavors combined in a tantalizing and delicious bowl of creamy goodness.


MOROCCAN CARROT SOUP
(Bon Appetit, April 2010)
Print this recipe

2 Tb. (1/4 stick) butter
1 c. chopped white onion
1 lb. large carrots, peeled, cut into 1/2-inch dice (about 22/3 cups)
2 1/2 c. low-salt chicken broth
1 1/2 tsp. cumin seeds (I used 1 1/2 tsp. ground cumin)
1 Tb. honey
1 tsp. fresh lemon juice
1/8 tsp. ground allspice
1/2 c. plain yogurt, stirred to loosen

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Saveur -- (Alaina) Recently, I qualified for a one-year subscription to Saveur magazine. It came just in time to include in this month's magazine review. This is a delightful magazine. At first glance, it seemed like it didn't have very many recipes but the more I read, the more recipes I realized there were. It also has beautiful photos, great articles and information, and wonderful recipes. I'm looking forward to more issues!

I enjoyed the way this magazine is layed out. It included an article and photos on Rome, Italy and then gave a lot of recipes to go with it - Cacio E Pepe, Gnocchi Alla Romana, Fagioli Tonno, and many more. It also had a section Taipei (Taiwanese Cooking) with very traditional and authentic recipes. I think that's what I liked the most - it seems like they remained true to the cultures they featured.

Cardamom was featured in the April issue and so I decided to try the Cardamom-Ginger Crunch. It's a shortbread with a candy-like layer on top. Cardamom is a distinct flavor with a citrusy taste. In my opinion, it's an aquired flavor. I like it, I don't love it. My dad and my youngest son loved it and the rest of us liked it with the exception of my oldest two. I halved this recipe.


CARDAMOM-GINGER CRUNCH
(Saveur, April 2010)
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2 cups unsalted butter, softened, plus more for greasing
1 cup sugar
3 cups flour, sifted
11 tsp. ground ginger
3 1⁄2 tsp. ground cardamom
2 tsp. baking powder
2 tsp. kosher salt
1 1⁄2 cups confectioners' sugar
3 tbsp. golden syrup or dark corn syrup

1. Heat oven to 375°. Grease a 9" x 13" baking dish; set aside. Put 18 tbsp. butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy. Add flour, 3 tsp. ginger, 1 tsp. ground cardamom, baking powder, and 1 tsp. salt; mix until incorporated but still crumbly. Transfer mixture to reserved dish; press flat with your hands. Bake until shortbread is golden brown, about 20 minutes. Let cool.

2. In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup. Bring to a boil and pour over shortbread; cool. Cut into 2" rectangles.

MAKES 48 PIECES

Off The Shelf: Irish Cookbooks

Margaret M. Johnson has put together several beautiful cookbooks, all with an Irish theme. Each cookbook is full of photographs of the Irish countryside along with mouthwatering pictures of the recipes. If you are at all interested in Ireland, or Irish food, these are a must-see from your local library.

The first of the three books is Irish Puddings, Tarts, Crumbles and Fools: 80 Glorious Desserts. This book features recipes such as Bread and Butter Pudding, Queen of Puddings, Steel Cut Oat Pudding, Sticky Toffee Sponge Pudding, Rhubarb Tarte Tatin, Plum Tart with Oatmeal Crust, Blackberry-Almond Crumble Cake, Apple Fool, Lemon Syllabub, Lemon-Ginger Scones, and Christmas Pudding Ice-cream.

I tried the Pear and Ginger Crumble which I found to be quite delicious. The aromatic yet delicate pears went perfectly with the sharp bite of crystallized ginger and, topped with a crumbly topping,  made for a very "more-ish" dessert.



PEAR AND GINGER CRUMBLE
(Irish Puddings, Tart, Crumbles, and Fools)
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Filling:
3 pounds Bartlett or Anjou pears, peeled, cored and sliced
2 Tbsp. fresh lemon juice
1/3 c. sugar
2 Tbsp. minced crystallized ginger chips
1 1/2 Tbsp. all-purpose flour

Topping:
1 cup all-purpose flour
2/3 c. quick cooking (not instant) Irish oatmeal (I used regular, quick cooking oats)
2/3 c. packed light brown sugar
1 tsp. ground cinnamon
pinch of salt
1/2 cup unsalted butter, cut into small pieces

Preheat the oven to 375F. Lightly butter a 9x13-inch baking pan.

Filling: In a medium bowl, combine the pears and lemon juice. Stir in the sugar, crystallized ginger, and flour. Spoon into the prepared pan.

Topping: In a medium bowl, combine the flour, oatmeal, brown sugar, cinnamon and salt. Add the butter, and stir with a fork until moist clumps form. Sprinkle the topping over the fruit. Bake for 45 to 50 minutes, or until the topping is golden and the pears are tender. Serve warm with whipped cream or vanilla ice-cream, if you like.

Serves 6-8.

The Irish Pub Cookbook gives recipes for the kind of heart-warming food you would find in a typical Irish Pub. Chapters include: Starters, Soups, Salads, Hot Pots Meat Pies & Savory Tarts, Meat & Potatoes, Seafood, and Sweets.

I found many of the recipes tempting; Salmon Cakes with Dill and Wine Sauce, Parsnip and Apple Soup, Bacon, Blue Cheese and Courgette Soup, Bibb, Bacon and Apple Salad, Ploughman's Lunch, Guinness Beef Stew, Bacon and Cabbage, Irish Cream Cheesecake, and Irish Chocolate Cake.

I tried the Farmhouse Vegetable Soup which was delicious and down-to-earth with a distinct taste of parsnips.



FARMHOUSE VEGETABLE SOUP
(The Irish Pub Cookbook)
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4 Tbsp. butter
1 small onion, chopped
2 leeks (white parts only), washed and sliced
2 parsnips, peeled and sliced
2 medium potatoes, peeled and cut into 1-inch pieces
2 carrots, peeled and sliced
4 cups vegetable broth
2/3 cup half and half
3 Tbsp. minced fresh flat-leaf parsley
salt and pepper

In a stockpot or large saucepan over medium heat, melt the butter. Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until the vegetables are soft but not browned. Add the parsnips, potatoes, carrots and stock or broth, cover and cook for 25-30 minutes, or until the vegetables are tender. Remove from the heat and let cool for 10 minutes.

Working in batches, transfer the soup to a food processor or blender and puree until smooth. (Or puree in the pot with an immersion blender.) Return the soup to the pot, whisk in the half-and-half, and season with parsley, salt and pepper. Simmer until heated through.

To serve, ladle the soup into shallow bowls.

Serves 4-6.

The New Irish Table: 70 Contemporary Recipes provides more of the same: beautiful photos, gorgeous food, and good recipes. The book is divided into Small Bites, Starters, Main Courses, Side Dishes, and Sweets. Scattered throughout each of these cookbooks are short explanations of various food items or recipes, helping to educate the reader on true Irish food. These books are a delight to look through and Johnson has done an admirable job of creating them.

Weekend Fare: Soup Pot

As I've mentioned before, soup is one of my favorite meals. It nearly always tastes even better leftover and it is so comforting which makes it perfect for weekend cooking! One soup I don't think of nearly often enough is Chicken Noodle. I would submit that it should not be reserved only for illness but rather that it should be enjoyed just because. It's delicious, it's easy, and it's family-friendly. I love chopping up leftover chicken and using it this way.



CHICKEN NOODLE SOUP
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2 Tb. butter
2 stalks celery, chopped
1 med. onion, diced
2 carrots, peeled and diced
12 c. liquid (I use 8 c. chicken stock and 4 c. water)
2 lg. potatoes, diced
2-3 c. cooked chicken, chopped
1/2 lb. egg noodles
1 Tb. dried parsley (or 1/4 c. chopped fresh)
salt & pepper to taste

In a large soup pot, saute celery, onion, and carrots in butter until onions are translucent. Add liquid and then the potatoes and chicken. Bring to a simmer. Add noodles (I use medium width) and parsley; continue cooking soup until potatoes and carrots are tender and noodles are fully cooked - probably 15-20 minutes but it depends on the noodles. Season to taste.

Serve with bread, biscuits, crackers, or muffins.

Simple Supper: Bean Soup

Our family likes to eat vegetarian at least once or twice a week and beans are one of the ways that we do that. They offer great nutrition and are filling! Here is a bean soup that we all enjoyed and it was great as leftovers!



A VERY BIG POT OF BEAN SOUP (you can 1/2 this if you prefer less but it really does make great leftovers!)
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4 c. dried beans (I used a mix)
1/2 c. rice
4 quarts water
1 Tb. salt
1 tsp. pepper
2 med. onions, diced
2 c. carrots, diced
1 c. celery, diced, opt.
1/4 tsp chili powder
2 cans (15 oz. each) diced tomatoes
2 clove garlic, minced
3 Tbsp lemon juice
1 tsp. baking soda 
Parmesan Cheese, opt.

Rinse the beans and place in a pot. Cover with water and soak overnight. Or for a quick soak - bring the pot of water to a boil, turn it off and let the beans soak for 1 hour. Drain and follow the recipes below.

Drain the beans and add the rice, water, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer 1-1/2 hours until the beans are tender.

Add onions, carrots, celery, chili powder, tomatoes, garlic, lemon juice, and baking soda (soup will foam with the addition of the soda). Simmer 30 minutes more, stirring occasionally or until vegetable are tender. Serve topped with freshly grated parmesan cheese if desired.