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.
A perfect dinner for a hot day. Easily converted to a vegan-friendly dish (just ditch the “ga”).
- 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
- Chicken breast
- Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
- Nuoc Cham
I use this nuoc cham recipe:
but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I doubled the recipe and added 1 tablespoon fresh ginger juice. I REALLY recommend the ginger!
What to do:
- Bring a big pot of water to boil. Turn it off. Add the noodles, cover, and stir every 2 minutes. Test them after 6 minutes to see if they’re done yet. When they are done, drain and rinse them VERY WELL.
- Chop up a bunch of vegetables.
- Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.
Marinade (idea from Brother Juniper’s Ginger Curry Marinade):
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- grated rind of 1 lemon
- 2 tablespoons grated ginger root
- 2 pressed garlic cloves
- 1/2 teaspoon chili sauce
- 1/2 tablespoon whole coriander seeds
- 1 tablespoon salt
Can it be pilaf without the orzo? I really don’t know the rules. I just know that I cook gluten-free dishes for M, so some recipes need to be tweaked. The original recipe can be found in Good Housekeeping’s Light & Healthy, which I got at the closing Border’s for $5 and has sparked a creative cooking explosion in this house!
- 8 ounces rice shell pasta
- 1 cup wild rice
- 3 tablespoons butter/margarine/oil
- 1 small onion, finely chopped
- 1 medium celery stalk, finely chopped
- 1/2 pound sliced mushrooms
- 1/2 pound sliced summer squash
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/8 teaspoon fresh ground pepper
- 1/2 teaspoon sea lettuce flakes
What I Did:
- Cook the wild rice & rice pasta as directed on the packages
- In a large skillet on medium heat, melt the butter/margarine/oil
- Add the onion and celery, cook until tender (10 minutes?)
- Add the rest of the goodies and cook until the liquid has mostly evaporated (another 10 minutes or so).
- Preheat the oven to 350F.
- Mix the rice, pasta, and veggie mixture together in a 3-quart baking dish.
- Cover and bake for 30 minutes.
Delicious! I will definitely be making this again!
Dinner tonight was so good that we didn’t get a picture of it… om nom nom nom nom!
- 1 can black beans, rinsed
- 2 cooked chicken breasts, cubed (vegans & vegetarians can replace this with a can of rinsed garbanzo beans, sliced mushrooms, and/or cubed firm tofu).
- 2 cups cooked brown rice
- juice of 1/2 a lime
- 1/4 cup diced cilantro
- 1/2 teaspoon each: roasted paprika, sea salt, garlic powder, onion powder, cumin
- 1 tablespoon olive oil
- whole romaine lettuce leaves
What To Do:
- Put everything except the romaine leaves into a large skillet over low heat
- Mix it up
- Cover and let it warm for about 15 minutes (stirring occasionally)
- Serve on a bed of romaine lettuce (I cut mine up with a knife, and M ate his as “Atkins tacos”)
Our side dish will be posted next…
I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.
Today, I fixed them myself.
- 1/4 cup canola oil
- 1 teaspoon rice vinegar
- juice from 1/2 lime
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
- 1/2 teaspoon tamari or soy sauce
- 1 teaspoon grated ginger root
- 1 pressed clove of garlic
- grated 1/2 large cucumber
- 3 grated carrots
- sliced jicama (I forgot to buy this!)
- mixed greens (whatever you want, really. I used the salad mix from my CSA box and some extra spinach leaves)
- chopped mint & cilantro
- cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)
What to do:
- Whisk the sauce together
- Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
- FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
- We put about three tablespoons of sauce in each wrap
DELICIOUS. The perfect meal for a hot day. The sauce would make an AMAZING salad dressing, just quadruple the recipe.
It’s finally tomato time! A long rainy season and a cold summer have put off our tomato crop by about a month, but the wait was worth it. I plucked two pounds of beautiful romas from my garden today and am lucky enough to have potatoes and basil from past CSA boxes.
Tuscan Tomato-Basil Soup (from the CSA email, edited on 10/1/12 with my own additions.)
- 3 tbsp. olive oil
- 2 C chopped onions
- 1 chopped celery stalk
- 3 or 4 small potatoes (about 14 oz.), cut into 1-inch pieces
- 2 lbs. tomatoes, seeded and chopped
- 3 cloves garlic, minced or pressed
- 3 C (or more) water
- 1 C (loosely packed) fresh basil leaves
- 2-3 teaspoons sea salt (to taste)
- 4 tsp. chopped fresh basil
What to do:
- Heat oil in a large heavy pot over medium heat.
- Add onions & celery and sauté until golden, about 15 minutes.
- Add potato and sauté until light brown, about 10 minutes.
- Add tomatoes & garlic and stir until juices form, about 5 minutes.
- Add 3 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes.
- Working in batches, puree soup in a blender until smooth.
- Return soup to pot.
- Add salt to taste.
- Thin with additional water, if desired.
- Stir in the cup of whole basil leaves.
- Simmer uncovered for 5 minutes.
- Ladle soup into 4 bowls and sprinkle each with a teaspoon of chopped fresh basil.