Minestrone Soup

Adapted from Washington Post - Ellie Krieger in Nourish

As you may have noticed, the Washington Post Wednesday Food Section is the source of many of my recipes.  I'm sort of addicted to reading recipes and planning to try new ones, even though I currently possess more than I could possibly make in a lifetime.  I only share with you the ones I really like - so here's the latest from the Nourish column by Ellie Krieger last month.

This is essentially the recipe as written, but I increased the carrots and added corn.  You can of course add other vegetables that you have on hand.  As with many foods, the flavor is even better over the next few days.  With so many veggies relative to the broth, it is very filling.  Since there are only two of us at home now, there was enough to have it several nights either as a main dish or appetizer.   I also froze several portions to use another time.

http://www.washingtonpost.com/lifestyle/food/ellie-kriegers-family-favorite-minestrone/2015/01/02/2a5c3ee8-87b7-11e4-9534-f79a23c40e6c_story.html

NOURISH JAN 7, 2015

This Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, is sure to become a staple in your home. It has a crowd-pleasing appeal, is easy to whip up and makes for a convenient, filling, flavorful meal that is packed with nutrition.

Feel free to change the vegetables and herbs to use up those you happen to have on hand.

Make Ahead: The soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

SERVINGS:

Tested size: 6 servings; makes 11 1/2 to 12 cups

INGREDIENTS

2 tablespoons olive oil
1 large onion, diced
2 ribs celery, diced (1/2 cup)
2 large carrots, scrubbed well, then diced
1 medium red bell pepper, seeded and diced
1 medium zucchini (about 8 ounces), diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
28 ounces canned, no-salt-added crushed tomatoes
48 ounces (6 cups) no-salt-added vegetable broth
15 ounces canned, no-salt-added small red beans, drained and rinsed
15 ounces corn, drained
1/2 cup dried, whole-grain elbow pasta

1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish

Directions:

1) Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.

2) Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes.

3) Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

4) Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.

5) Divide among individual bowls; garnish each portion with the cheese.

Warm Salad of Slow-Roasted Tomatoes with Almonds

The basis of this salad is a mujadara, a traditional Middle Eastern dish combining lentils, caramelized onions and rice; here, brown basmati rice is used for its assertive character. The red wine vinegar lends extra zing. It's best eaten warm or at room temperature.

Labneh, a soft yogurt cheese, is available at Middle Eastern markets; we found it at the Lebanese Taverna Market in Arlington.

MAKE AHEAD: The tomatoes need 4 to 6 hours' roasting time. They can be refrigerated in an airtight container for up to 2 weeks.

4 to 6 servings

Ingredients:

For the slow-roasted tomatoes
6 ripe Roma tomatoes (about 1 pound), stemmed but not cored,) then cut in half lengthwise
Salt
Freshly ground black pepper
1 tablespoon sugar
1 tablespoon chopped rosemary leaves
2 small cloves garlic, finely chopped
2 tablespoons olive oil
For the mujadara
2 tablespoons olive oil
1 large onion, sliced
Salt
1 1/4 cups dried brown lentils, rinsed and drained
3 cups water
3/4 cup brown basmati rice
For the salad
Pinch saffron threads
2 tablespoons boiling water
2 tablespoons red wine vinegar
3 tablespoons olive oil
Salt
Freshly ground black pepper
Leaves from 1 large bunch flat-leaf parsley parsley (about 1 cup packed)
1 cup baby spinach leaves
1/2 heaping cup labneh or curd cheese (see headnote)
3 tablespoons sliced almonds, lightly toasted
Directions:

For the slow-roasted tomatoes: Preheat the oven to 225 degrees. Line two baking sheets with aluminum foil.

Arrange the tomatoes on the baking sheets in a single layer. Sprinkle evenly with salt and pepper to taste, the sugar, rosemary and garlic; drizzle with the oil. Slow-roast for 4 to 6 hours or longer; the time will depend on the size of the tomatoes. When they are done, they will be shrunken and a little blackened at the edges.

For the mujadara: Heat the oil in a large saucepan over low heat. Add the onion and a generous pinch of salt, stirring to coat. Cook for 20 minutes to soften the onion, stirring occasionally. Increase the heat to medium and cook for 10 minutes or until the onion is deeply golden, stirring frequently and scraping the bottom of the saucepan to prevent scorching.

Add the lentils and water. Bring to a boil, then cover the saucepan and reduce the heat to medium or medium-low so the water is barely bubbling. Cook for 10 minutes; then stir in the rice, cover and cook for 20 minutes. Remove the saucepan from the heat and let it sit, covered, for 10 minutes.

For the salad: Combine the saffron threads and boiling water in a medium bowl; let soak for 5 minutes, then whisk in the vinegar and oil to form an emulsified dressing. Season with salt and pepper to taste.

Reserve a small handful of parsley leaves and coarsely chop them. Stir the remaining parsley leaves and the spinach into the mujadara, then mix in the salad dressing.

Transfer the mixture to a large serving bowl or platter. Top with scoops of labneh, the 12 slow-roasted tomato halves, sliced almonds and the reserved chopped parsley. Serve warm or at room temperature.

Recipe Source:

Adapted from "Vegetarian," by Alice Hart (Lyons Press, 2012).

Moroccan-Spiced Roasted Vegetables

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Moroccan-Spiced Roasted Vegetables

From epicurious.com

These are DELICIOUS - especially the shallots!

Serves 12

 Ingredients:

2 lbs shallots, halved or quartered

4 Tbsp olive oil

4 lbs butternut squash, peeled, seeded and cut into ¾ inch cubes

4 large red bell peppers, cut into ½- thick strips

2 lbs sweet potatoes, peeled and cut into cubes

1 Tbsp coarse salt

4 tsp ground cumin

2 tsps ground coriander

1 tsp ground cinnamon

½ stick unsalted butter, cut into bits – can use 1 Tbsp instead.

 Directions:

Preheat oven to 375. 

Toss shallots with 1 Tbsp oil and roast in a shallow baking pan in lower third of oven 25 minutes. 

Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 Tbsp oil. 

Add roasted shallots and divide between 2 large shallow baking pans. 

Dot vegetables in each pan with ½ of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

Double Chocolate Brownies - lower fat than some

 

Double Chocolate Brownies

These are lower in fat and higher in fiber than most brownies, but they’re still a real chocolate fix.

Makes 16 servings

¾ cup semisweet chocolate chips

4 Tbsp (1/4 cup) unsalted butter

¼ cup nonfat sour cream

¾ cup firmly packed light brown sugar

1 tsp pure vanilla extract

2 large eggs

¼ cup unbleached all-purpose flour

¼ cup whole wheat flour

1 Tbsp unsweetened cocoa powder

¼ tsp aluminum-free baking power

¼ tsp sea salt

1)    Preheat oven to 325.  Lightly coat an 8” square baking pan with canola oil spray.

2)    Melt the chocolate chips, butter and sour cream in a medium saucepan over low heat.  Remove from the heat.  Stir in the brown sugar and vanilla.  Stir in the eggs one at a time  Stir in the all-purpose flour, whole wheat flour, cocoa, baking powder and salt and mix well.  Pour the batter into the prepared pan.

3)    Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely on a wire rack.  Cut into 16 servings.  Store in a covered container.

NOTE:  The flavonols in chocolate are particularly powerful antioxidants and cell-signaling regulators.  One recent study using a cocoa-rich beverage showed beneficial effects on the appearance and feel of skin.

Sahlab (Middle Eastern Pudding)

 

Sahlab (Middle Eastern Pudding)

from food.com

This is very simple, and almost addictive, in its subtle taste.

Ingredients:

4 cups milk (I used 2% or skim)

1/2 cup cornstarch (can decrease to 1/3 cup; can use arrowroot starch)

1 tsp vanilla

sugar to taste (I used 4 1/2 - 5 Tbsp)

Toppings:

ground cinnamon

unsweetened dried shredded coconut

chopped pistachios

Directions:

Combine starch and water in a small cup and stir well.

Add milk to a soup pan or dutch oven pot.

Stir in starch mixture in milk before it gets warm.

Add in vanilla and sugar.

MUST stir constantly until it becomes thick and comes to a boil.

Let boil for 2 minutes, meanwhile still stirring.  

Serve in dessert bowls - if it gets that far!  Great right out of the pan.

Top with cinnamon and coconut or just chopped pistachios.

It's traditionally eaten hot, but it can be eaten cold, too, after it is firm.

Enjoy!

Root Vegetable Pot Pie

Root Vegetable Pot Pie
From Williams-Sonoma Technique Class: Make-Ahead Meals
This takes some time to prepare the ingredients, but tastes delicious.  It's mostly healthy,
with some extra calories added.

Ingredients:
Frozen puff pastry, thawed (Pepperidge Farm)
2 carrots, cut into 1 inch chunks
1 large yellow onion, chopped
1 sweet potato, peeled and cut into 1 inch chunks
2 parsnips, cut into 1-inch chunks
4 sprigs of thyme for veggies,
1 Tbsp thyme leaves for sauce
¼ cup olive oil
Salt and freshly ground pepper, to taste
4 Tbsp unsalted butter
¼ cup flour
½ cup dry white wine
2 ½ cups vegetable broth – slowly

Roast the vegetables: Preheat oven to 400.  On a floured work surface, roll out puff pastry to fit a 2 qt. baking dish (I thaw 2 sheets without unrolling). Place the pastry on a sheet of parchment paper and chill in the refrigerator.  In the baking dish, toss the carrots, onion, sweet potato, parsnips and thyme sprigs with the oil.  Season with salt and pepper.  Spread in an even layer and roast until the vegetables are tender (about 20 – 25 minutes).

Make the sauce:Meanwhile, in a small saucepan over medium-high heat, melt the butter.  Add the flour, whisking constantly to prevent lumps from forming, and cook for 2 minutes.  Add the wine and cook for 1 minute longer.  Stir in the broth and bring to a boil.  Stir in thyme leaves.

Bake the pot pie: Remove the thyme sprigs from the roasted vegetables and discard  Pour the sauce over the vegetables and toss well.  Season with salt and pepper.  Remove the pastry from the refrigerator and carefully fit on top of vegetables.  Bake until the pastry is golden and puffed and the filling is bubbling, 10-14 minutes.  Serve directly from pan.

Make-ahead tip: After you have tossed the vegetables into the sauce, allow them to cool to room temperature, cover with pastry from the refrigerator, and freeze uncovered until frozen solid.  Then wrap tightly in plastic wrap and foil and freeze for up to 3 months.  Bake frozen as directed above.

Yellow Split Pea Dal with Mango

Yellow Split Pea Dal with Mango
This has been a hit time after time and requires very little prep time.
Serves 6-8

SLOW COOKER – Medium or large, round or oval
SETTING AND COOK TIME - LOW for 8-10 hours

Toasted spices and mango added at 6-7 hours

2 cups dried yellow split peas, rinsed and picked over
6 ½ cups water
10 whole cloves
1 4” cinnamon stick
3 Tbsp unsalted butter
2 tsp ground cumin
1 tsp ground turmeric
½ tsp brown mustard seeds
½ tsp ground coriander
¼ tsp cayenne pepper
¼ tsp ground ginger (or about 1 Tbsp of finely chopped fresh ginger - if you're a ginger lover)
1 large green (unripe) mango (optional), peeled pitted and chopped; can use frozen
1 ½ tsp salt, or more to taste  (1 tsp seems to be enough)
4 cups cooked basmati rice
 11/2 c plain yogurt, for serving (optional)
1 large ripe mango (abt 14 ounces) peeled, pitted, and chopped, for serving


Place the split peas, water, cloves and cinnamon in the slow cooker.  Cover and cook on LOW for 6-7 hrs.

Remove the cloves and cinnamon stick.  Add boiling water to thin if the soup is too thick.

In a medium skillet, melt the butter over medium heat.

Add the cumin, turmeric, mustard seeds, coriander, cayenne and ginger; cook 1-2 minutes, stirring constantly, just to heat and gently toast the spices.

Stir the spice mixture and  green mango, if using, into the cooked dal.

Cover and cook on LOW 2-3 hrs longer.

Stir in the salt.  Serve in bowls poured over the rice and top with yogurt, if using, and chopped ripe mango.

Passover Lasagna

Passover Lasagne

This is an old recipe from my college cookbook that has remained a favorite over the years.

Ingredients:
2 lb. cottage cheese
12-16 oz tomato sauce
2 eggs
salt and pepper to taste
1 Tbsp parsley  
1 Tbsp oregano     for the herbs, use fresh if available
1 Tbsp basil
4 matzos
8-12 oz Mozzarella
1 cup fresh spinach, coarsely chopped




Preparation:
Soak matzos in water until soft.
Dry on paper towel and place in oven-safe casserole, on top of 1" of tomato sauce.
Mix cottage cheese, eggs, spices and spinach and let stand until beige yellow in color.
Layer mixture on top of matzo.
Layer mozzarella.
Then layer tomato sauce, matzo and continue to repeat.
Cover the 4th matzo with tomato sauce and mozzarella cheese, without the cottage cheese mixture.

Bake at 325 covered for about 30-35 minutes, then uncovered for 15 minutes.

Red Potato and tomato Gratin with Leeks, Gruyere and Rosemary

From Fine Cooking  June/July 1999


Try this gratin with Yukon Gold potatoes or substitute some of the red tomatoes with yellow, orange, or even green tomatoes.  A glass baking dish shows off the layers.

Serves six to eight as a side dish; four as a main dish.

For the leeks 
1-1/2 Tbs. olive oil
3 cups sliced leeks (about 3 large, white and pale green parts only), washed thoroughly


For the potatoes 
1-1/4 lb. red potatoes, unpeeled, cut into 1/4-inch slices
1/2 tsp. kosher salt; more for boiling the potatoes
1-1/2 Tbs. olive oil
2 tsp. chopped fresh rosemary


To assemble the gratin 
1 tsp. chopped fresh rosemary
1-1/4 lb. ripe tomatoes, cored and cut into 1/4-inch slices
1-3/4 cups grated Gruyère cheese
1/2 tsp. kosher salt
Freshly ground black pepper to taste
1-1/2 Tbs. olive oil
2/3 cup fresh breadcrumbs mixed with 2 tsp.olive oil

To cook the leeks: Heat the olive oil in a medium skillet (preferably nonstick) over medium heat. Add the leeks and sauté, stirring frequently, until limp and lightly browned, about 15 minutes. Spread the leeks evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.

To cook the potatoes: In a medium saucepan, cover the potato slices with well-salted water and bring to a boil. Reduce the heat to a gentle boil and cook for 5 minutes or until the potatoes are just barely tender. Drain and rinse under cold water until cool. Pat dry. Toss the potatoes with the salt, olive oil, and rosemary.

To assemble the gratin: Heat the oven to 375°F. Sprinkle 1/2 tsp. of the chopped rosemary over the leeks. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish. Prop the tomatoes against the dish at a 60-degree angle. Cover the row of tomatoes with a generous sprinkling of Gruyère. Next, arrange a row of potato slices over the tomatoes. Sprinkle again with Gruyère. Repeat with alternating rows of tomatoes and potatoes, sprinkling each with cheese, until the gratin is full.

Sprinkle about 1/2 tsp. salt and the remaining 1/2 tsp. rosemary over all and season with pepper. Drizzle with the olive oil. Mix any remaining Gruyère with the breadcrumb mixture and spread this over the whole gratin. Cook until the gratin is well-browned all over and the juices have bubbled for a while and reduced considerably, 60 to 65 minutes. Let cool for at least 15 minutes before serving.

You can fully cook this gratin several hours ahead, let it cool, and then reheat it again before serving.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 280; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 6; Protein (g): 10; Monounsaturated Fat (g): 10; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1; Sodium (mg): 420; Cholesterol (mg): 25; Fiber (g): 3;
photo: Mark Ferri
From Fine Cooking 33 , pp. 24-29
June 1, 1999