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Winter. Salads are cold and unappealing. Here’s my recipe for a simple vegetable soup.

Mise en Place these aromatics:

• 1/2 Tbsp. crushed red pepper
• 2 Tbsp. EVOO
• 2 cloves garlic, cleaned and minced
• 1/2 stalk celery, cleaned and chopped
• 2 lbs onions, cleaned and chopped
• 1/2 lb carrots, cleaned and sliced
• 4-5 bay leaves. I tie them up in cheesecloth to make them easy to retrieve.
• 1 Tbsp. salt (vary to your taste)

In a large, heavy-bottomed soup pot:

• start medium heat
• add the EVOO
• add the crushed red pepper and garlic. Swirl the oil and wait for the heat to release the chili oils and activate the garlic. Don’t overdo it – overcooked garlic becomes bitter fast.
• Add the carrots, onions and celery in that order.
• Saute, stirring every 5 minutes or so. Take your time here, as you’re looking to caramelize the onions and carrots – this gives the soup much of its flavor. This can take me up to 30 minutes.

While the aromatics are cooking, clean and chop the greens. A favorite mix:

• 1/2 lb white cabbage
• 2 lbs bok choy. If you don’t have bok choy, use more white cabbage.
• 2 lbs mixed collard greens / kale / whatever dark green veg struck your fancy at the store or Farmer’s Market

The cabbage and / or bok choy add some sweetness and a nice tooth feel.

When the aromatics are nicely caramelized, add the bay leaves, the cabbage and the greens. Add tap water to within about 2 inches of the top of the uncooked greens. Cover and simmer, stirring every 10 minutes or so until the cabbage and greens are tender.

You’re done. We eat the soup as is, or add:

• chickpeas
• quinoa
• meatballs
• grilled chicken thighs, chopped
• more herbs and spices – sage, thyme, fresh ground black pepper, anything yummy. The base soup mostly tastes of vegetables and can be redirected to any flavor profile.

Warm and filling. We put the whole soup pot in the fridge (after cooling) and dip soup anytime.

P.S. – don’t eat the bay leaf bag…

 

Recipe from here. Take a look and be sure to read the comments for some great ideas.

My modified version:

The night before cream in a large bowl:

• 1 1/2 cup of plain whole yogurt
• 1/2 cup of unsalted butter, softened

Mix in:

• 3 1/2 cups of whole wheat flour (I’ve substituted 1 C of oatmeal successfully before)
• flavorings – caraway seeds, black pepper, habanero pepper, chipotle powder, sesame seeds, use your imagination.

Cover and leave in a warm place for 12 to 24 hours (this is the “soaking” part). Preheat oven to 400 degrees. Using whole wheat flour to dust your surface and dough, roll your dough out thin. Cut into strips and then cut into squares.

Place your squares on an ungreased cookie sheet and prick with a fork. Bake for about 8 minutes and check, keep checking every two minutes until done. They should be browning slightly on the edges, when done. Take off of sheet and place on a cooling rack and enjoy!

I guess I’ve found gold at Mark’s Daily Apple today. Here’s how to make home made coconut milk:

Contrary to popular opinion, coconut milk has to be made. It doesn’t occur naturally. Here’s how to do it at home:

2.5 ounces fresh grated coconut (finely grated – use a food processor if you have to)
1 1/2 cups hot (simmering) water

Pour water over coconut shavings. Let sit for five minutes, and then puree the mixture in a blender. Strain the puree through a cheesecloth or strainer, making sure to squeeze out as much liquid as possible. For thicker milk, use less water. Use the milk in any recipe that calls for it, or just drink it straight. Enjoy.

Again, from Mark’s Daily Apple. A quick dessert I can’t wait to try:

This incredibly easy pudding recipe is best served hot and fresh.

1 can coconut milk (or use an equal amount of homemade milk)
1 egg yolk
3 or 4 tablespoons almond flour
A bit of maple syrup or honey

Stir yolk, flour, and honey/syrup together to form a paste. Using a small pan, heat it over medium heat for one minute. Add the milk and turn the heat up. Once it starts boiling, stir continuously to get all the lumps out. Once it’s smooth, turn off the heat and serve. A few berries, nuts, or banana slices go well with this. Maybe add a drop or two of vanilla, or even a pinch of cinnamon.

This is a new favorite – tasty, high in protein and fat, low in carbohydrates.

• 2 Tbsp EVOO
• 5-6 cloves garlic, microplaned or crushed
• 2 Tbsp chipotle chile powder
• one big onion,  chopped
• 1 can corn
• 1.5 lbs raw chicken breast, diced
• 12 whole eggs
• 1/3 cup coconut milk
• 5 ounces Monterey Jack or Colby Jack, grated

Over medium heat in a large nonstick frying pan, saute the garlic and chili powder in the EVOO. I use some corn juice from the can for extra moisture. Continue reading → Post ID 1636

Ingredients:

• 300 g (2 C) freshly cooked chickpeas (substitute 1 can chickpeas or garbanzo beans, drained, rinsed if needed)
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons chili oil
• 2 tablespoons sesame oil
• 1 teaspoon cumin. Best to use cumin seeds and grind fresh!
• 1/2 teaspoon black pepper
• 1-3 tablespoons warm water (to adjust consistency)
• Add salt to your taste during processing. Note that both seasoned rice vinegar and canned chickpeas are salty!

Preparation:

In a food processor, blend chickpeas and seasonings to a smooth paste. Add water if mixture is too dry.

Serve warm or at room temperature with chips or fresh veggies for dipping.

From a Men’s Health article:

7 marinades and spice rubs to pack your food with flavor

By: Matt Goulding

Marinades and spice rubs pack your food with flavor without the gut-busting calories of heavy sauces. They also break down tough muscle fibers and seal moisture into your food, turning even pedestrian cuts of meat into succulent feasts. With the help of Food Network chef Tyler Florence, we’ve created this easy-reference matrix for making the most of any meat. Continue reading → Post ID 1636