I love this soup so much that I use it as dip for chips and spread on sandwiches. I went crazy this time and made a HUGE pot of it. Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store. Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!
- 3-4 tablespoons olive oil
- 1 cup chopped celery
- ½ or more onion, diced (or use shallots)
- 2 or more cloves of garlic, chopped
- 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
- 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
- Chopped carrots for color and aroma
- 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
- 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
- fresh coarsely ground pepper
- salt to taste
- Dash or two of jalapeno sauce, sriracha, or Tabasco
- Sour cream to taste (optional)
- More chopped cilantro
What To Do:
- Sauté onion & celery in olive oil for several minutes until tender
- Add roots, broth and cilantro
- Bring to a boil, then cover and simmer until very tender
- When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
- Top with some sour cream and extra cilantro if you want
I’ve been having a tomato adventure lately. In the last four weeks (and I kid you not), I’ve picked approximately 120lbs of delicious tomatoes that have naturalized themselves in my boyfriend’s parents’ garden.
This is only a fraction of what I’ve picked:
Now the Tomato Adventure of 2012 continues by… me cooking with them!
For just two people I’d cut this recipe in half. I’m making big batches so I can freeze food for later.
- 2 red onions, finely chopped
- 1/4 cup olive oil
- 1.5 lbs ground turkey (substitute mushrooms here if you’re meatless)
- 1/2 cup red wine
- 8 cups tomatoes, chopped
- 12 basil leaves (I have no idea what this would be converted into dried)
- 20 oregano leaves (maybe a teaspoon or two dried?)
- 3 teaspoons sea salt
- small sprig of rosemary (maybe 1/2 teaspoon dried?)
- 2 bay leaves
- 4 cloves garlic, minced or pressed
- 1 tablespoon honey or sugar
What I did:
- Saute the onion in the olive oil on medium heat while you prep the rest of the ingredients. I highly suggest throwing everything but the optional meat, the bay leaves, and the rosemary sprig into a food processor or blender. Give the onions a good 10 minutes to soften up.
- Turn the heat up to med/high and brown the meat in the pan with the onions if you’re using it. Or throw in at least 1lb of sliced mushrooms. Add the red wine and let it bubble for a bit to burn off the alcohol.
- Pour in everything else and turn the heat down to med/low.
- Let it simmer for 3-5 hours. Fish out the rosemary sprig and bay leaves before serving.
This tastes pretty wine-y to Michael and me, but were don’t drink alcohol so we’re probably just not used to the flavor. Definitely add the sweetener! That really helped to balance out the wine.
This is a vegan and gluten-free chili with a delicious mix of summer & autumn flavors.
Served over sweet potato fries and topped with green onions, cilantro, cheddar cheese, and low fat sour cream. YUM!
- 1 sugar pie pumpkin (about 1.5 lbs), peeled, seeded, and cubed into bite-sized pieces
- 2 can of beans + their goo (opt for sugar-free and low-sodium if possible)
- 1 lb fresh tomatoes, diced (or 1 14.5 oz can)
- 1 6 oz can tomato paste (the tomato paste from Trader Joe’s is just tomato and citric acid)
- 1 large onion, diced
- 2 bell peppers, diced
- 1 jalapeno, seeded and minced (I used two Anaheim peppers from our garden this time around)
- 1 tablespoon fresh minced epazote (or 1 tsp dried)
- 1 teaspoon each: cumin, smoked paprika, sea salt
- 1/2 teaspoon each: chili powder, coriander, cinnamon
- 1/4 teaspoon allspice
Throw it all into a 6 quart slow cooker and cook on low for 6-7 hours. If it looks really dry after the first hour, add 1/4 cup water. The tomatoes should get it nice and juicy on their own.
If you’re not into slow cookers, add 1/2 cup water or broth and cook it covered on low on the stove top in a big, heavy-bottomed pot until the flavors have melded and the pumpkin is nice and soft.
Easy, flavorful, and customizable!
- 1 can beans (I like kidney)
- 1 can other beans (I like wax)
- 1 can other other beans (or quartered artichoke hearts)
- 4 chopped green onions
- 2 pressed garlic cloves
- 2 diced stalks celery (I’ve substituted yellow bell pepper before and it was good)
- 1/4 cup vegetable oil
- 1/4 cup cider vinegar
- 1/4 cup white/golden balsamic (or white wine if you must)
- 1 tablespoon honey or sugar
- 1/4 teaspoon pepper of some kind (cayenne is a general favorite, but I usually go for smoked paprika)
Just stir it all together, put it in an air-tight container and refrigerate at least over night, turning the container over at least once. You can also keep it in a covered bowl and stir it occasionally.
If you’re in a hurry, use 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder in place of the garlic & onions. That you can serve right away with so much digestive, uh, discomfort.
I’m sick today, and no, that’s not the reason why my title is confusing.
I have some kind of stupid-tired-slow-moving-zombie virus, and I’ve been laying in bed all morning craving
brains waffles. I finally dragged my sorry butt out of bed, found a recipe, kind of followed it, and pulled out our ancient waffle iron (the damned thing has a cloth cord, I kid you not). After three minutes of anticipation and tummy rumbling, I opened the iron to find that it had flaked its non-stick cancer bits all over my waffle. I attempted to pick them off so I could have a few nibbles, but this iron is so old it probably has a dash of lead in the non-stick just to give it that sweet shine. Ugh. Into the trash it went.
My main reason for wanting waffles is that I fail miserably at pancakes. Waffles cook themselves. Pancakes get all wonky. Lucky for me, this batter works better at pancakes than pancake batter does!
See? I CAN cook pancakes!
- 1/4 cup coconut oil, melted and cooled (the original recipe asked for butter)
- 1 1/3 cup coconut milk, then add molasses until it’s to the 1 1/2 cup line
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups of flour (I did 1/2 whole wheat and 1 1/2 unbleached white. If you want to do all whole grain, separate the eggs and beat the whites until fluffy)
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons sugar (I’m sure you could use honey, agave, or maple syrup instead)
- 3/4 cup fresh strawberries, cut into small pieces (it’s strawberry season, folks, GO ENJOY IT!)
What To Do:
- Set up your non-cancer-flake waffle iron to heat up, or heat up your pancake griddle/cast iron skillet
- Melt the coconut oil and set it aside
- Mix the dry ingredients together in a large bowl
- Beat the eggs in a smaller bowl
- Measure the milk and add the molasses, then combine with the eggs and add the vanilla
- Pour the wet ingredients into the dry ingredients, add the coconut oil & strawberries, mix well
- 1/4 cup unsweetened shredded coconut (optional)
Cook & eat. Share if you’re a nice person. Don’t share if you’re sick.
This makes me wish I had a hammock or a porch swing.
I start with a basic lemonade recipe I got from Bust Magazine, which I totally love.
- 1 1/2 cups fresh lemon juice
- 1 cup sugar
- 6 cups water, divided
- My additions: 1/4 cup chia seeds, 1/2 tablespoon fresh ginger juice, a sprig of fresh mint
What to do:
- Combine 1 cup sugar and 1 cup water in a saucepan and heat them on the stove until the sugar dissolves. Allow to cool.
- Squeeze your lemons!
- Put chia seeds in your pitcher with 5 cups of water. Stir, stir, stir while the seeds hydrate (they’ll be sticky glops if you don’t stir them well).
- Add the sugar water (simple syrup), lemon juice, ginger juice, and stir well.
- Serve over ice with a garnish of mint. Smash the mint into your glass before you drink it.