Posts Tagged ‘soup’

I have been making this soup for over 10 years. It is one of my favorites. It’s perfect on a cold night.  The flax biscuits are from a new cookbook.  It’s called The Allergen-Free Baker’s Handbook by Cybele Pascal, it’s full of yummy treats.

3 cups split peas

about 7 cups of water or broth

1 bay leaf

2 tsp salt

1 tsp dry mustard

1 large onion, chopped

5 cloves garlic, minced

3 stalks celery, minced

2 carrots, minced

1 small potato, chopped

black pepper

4 Tbsp red wine vinegar

Place the split peas, water, bay leaf, salt and dry mustard in a large soup pot and bring to a boil, lower heat and simmer partially covered for 20 minutes.

Add the onion, garlic, celery, and potato and cook 40 minutes, partially covered.  Add pepper and vinegar to taste.

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Saturday: Pasta with Spicy Sausage and Broccoli

Sunday: Kelly’s Split Pea Soup and Flax Biscuits

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Quinoa Salmon Burgers with Parsnip Fries and Kale

Thursday: Oven Braised Lentils

Friday: Leftovers

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Typically when I think of Black Eyed Peas, I think of Hoppin’ John. The southern dish with tomatoes and collards. Yum! So having Black Eyed Peas a different way was an eye opener for me. I’m not sure why I haven’t tried them other ways, I guess just because I love Hoppin’ John. This was a very tasty recipe, the sweet corn goes really well with the earthy Peas. This is adapted from The Whole Life Nutrition Cookbook (which hopefully you have purchased by now) 🙂

1 onion, chopped

4 cloves of garlic, chopped

1 Tbsp dried thyme

1/2 tsp red chili flakes

2 carrots, chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1 1/2 cups frozen corn

2 1/2 – 3 cups frozen Black Eyed Peas

1 cup broth

2-3 Tbsp apple cider vinegar

salt and pepper

In a large stock pot, heat some olive oil over medium high heat, saute the onion until starting to brown, add the garlic and next 6 ingredients (through BEP), add the broth and bring to a boil. Simmer covered for about 25- 30 minutes.  Add the vinegar salt and pepper at the end.


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This is one of my favorite soups. I first made this recipe in my Whole Foods Production class during grad school at Bastyr University.  I have made it many, many times since.

3 medium carrots

2 beets

1 Tbsp olive oil

1 large onion, diced

2 Tbsp fresh rosemary (or 2 tsp dry)

1 Tbsp fresh oregano (or 1 tsp dry)

1 cup dry red lentils

2 bay leaves

6 cups water or veggie stock ( I usually do ½ and ½ )

2-3 Tbsp light miso

Chop carrots and beets. Heat oil in large soup pot, add onion and sauté until soft. Add carrots and beets, sauté a few minutes. Finely chop the fresh herbs and wash the lentils. Add herbs, lentils, bay leaves and water/stock to pot. Bring to boil. Lower heat and simmer about 40 minutes. Remove the bay leaves, puree the soup in batches.  Dissolve the miso in ½ cup water and add to the soup. Yum.

Gluten Free Cornbread

This is one of the best GF cornbread recipes I  have found.  This recipe is from  Karina’s Kitchen, a great site for GF recipes!

1 cup stone ground gluten-free cornmeal
3/4 cup white rice flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
2 eggs
1/4 cup melted Earth Balance

¼ cup canola oil
1 cup very warm water

Preheat your oven to 375 degrees F.

Lightly oil a 10-inch iron skillet or 8 x 8 baking pan.

Combine the dry ingredients in a bowl and whisk.

In a large mixing bowl, whisk eggs with the butter, oil and water and beat for one minute.

Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute.
Heat the prepared skillet over medium-high heat.

Pour the batter into skillet or baking pan.

Bake the cornbread in the center of a pre-heated oven for 25 to 35 minutes, and slightly golden around the edges.

A wooden pick inserted into the center should emerge dry.

Place on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart.

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This was a great vegetarian chili, another wonderful recipe adapted from The Whole Life Nutrition Cookbook.

1 cup pinto beans

1 cup kidney beans

1 cup black beans

Soak overnight, then cook as usual. Don’t drain the beans yet, you will need some of the cooking water.

Olive oil

1 onion, chopped

4 cloves of garlic, minced

4 carrots, chopped

1 bell pepper, chopped

1 Tbsp ground cumin

1 Tbsp chili powder

2 tsp oregano

28 oz can diced tomatoes

14 oz can tomato sauce

In a large stock pot heat the olive oil over medium high heat, add the onion and cook until beginning to brown, add the garlic and cook 1 more minute.   Add the carrots, bell pepper, cumin, chili powder, and oregano, stir around and cook 1 minute. Add the tomatoes, and tomato sauce along with the cooked beans and 4-5 cups of the cooking liquid. Simmer for about 25 minutes. Taste for salt.

I served this with polenta and sautéed collard greens.

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I’m always a fan of a spicy black bean soup, especially if you put some yummy ripe avocado on top!

1 onion, chopped

1 carrot, chopped

1 jalapeno, chopped

1 tsp cumin

1 tsp oregano

1/2 tsp chili powder

1 chipotle chili in adobo, minced

1 tsp adobo sauce

1 tsp paprika

6 cups black beans (from about 2 cups dried), and leftover cooking water

1 can Fire Roasted diced tomatoes

1 cup corn

1/2 cup cilantro, chopped

salt and pepper to taste

In a big soup pot heat some olive oil over medium high heat, saute the onion until starting to brown, add the carrot and jalapeno and saute a few more minutes.  Add the spices and chipotle pepper.

Add beans, tomatoes, and corn. Bring to a boil, lower the heat and simmer for about 25 minutes (adding water as needed).  Add the cilantro and salt and pepper.

Top with fresh avocado!

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Saturday: Spicy Black Bean Soup

Sunday: Singapore Style Noodles with Shrimp

Monday: Leftovers

Tuesday: Habitant Pea Soup

Wednesday: Leftovers

Thursday: Maple Mustard Pork Chops with Baked Butternut Squash and Roasted Brussels Sprouts

Friday: Leftovers

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This soup was great, it has a perfect balance of spices, the cabbage salad works well with the dal.  Both recipes are (adapted) from The Whole Life Nutrition Cookbook.

olive oil

1 1 /2 tsp black mustard seeds

1 1/2 tsp cumin seeds

1 onion, diced

3 cloves garlic, minced

2 tsp turmeric

2 tsp cumin

1/4 tsp cayenne

2 carrots, diced

3 medium red potatoes, cubed

2 1/2 cups red lentils

6 cups water

1 can coconut milk

1 can diced tomatoes

1 tsp salt

In a large stock pot heat the oil over medium heat and add the cumin and mustard seeds. Saute until they begin to pop. Quickly add the onions and garlic and saute until soft.  Add the turmeric, cumin, cayenne, carrots and potatoes and saute a few minutes.  Add the lentils, water, coconut milk and tomatoes. Stir well and bring to a boil. Simmer, covered, for about 45 minutes. Add salt to taste.

Cabbage and Cilantro Salad

5 cups chopped cabbage

1/4 cup cilantro, finely chopped

1/2 cup toasted sunflower seeds

1/4 cup olive oil

3 Tbsp brown rice vinegar

salt and pepper to taste

Combine the cabbage and cilantro in a large bowl. Whisk together the oil and vinegar and pour over cabbage, mix well and season with salt and pepper, top with toasted sunflower seeds.

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Hearty Lentil Soup

This is one of my favorite lentil soup recipes. The recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone.

olive oil

1 onion, chopped

3 cloves of garlic, minced

1-2 stalks celery, diced

1-2 carrots, diced

2 bay leaves

1/2 cup chopped parsley

1 1/2 cups lentils

3 Tbsp tomato paste

1/2 tsp salt

1 Tbsp Dijon mustard

1 Tbsp sherry vinegar

In a large pot heat the oil over medium high heat, add the onion and saute about 5 minutes.  Add the garlic and saute another 1-2 minutes, add the celery, carrots, bay leaves, and parsley and cook 3 minutes. Add the lentils, tomato paste, salt and 2 quarts of water. Bring to a boil, lower the heat to simmer, partially covered until lentils are tender, about 30 minutes.

Stir in the mustard and vinegar, and remove the bay leaves. Add salt and pepper to taste.

 I served this with some gluten free pasta, but brown rice would work well too.

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Saturday: Gluten-Free Potluck

Sunday: Out

Monday: Leftovers

Tuesday: Black-eyed Peas with Collards and Brown Rice

Wednesday: Leftovers

Thursday: Quinoa Salmon Burgers, Parsnip Fries and Kale

Friday: Hearty Lentil Soup

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