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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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