Chowder's on!

While it's still Friday at Blogger HQ, it's Monday at our house. How about yours?

Soup is always a big hit around our house no matter what day it is and this sweet potato one is so good and the color so perfect for this week. It is also quick to make, just in case the Witching Hour starts super early at your house. Like sweet potato Vichyssoise, it is wonderful cold with a little cream swirled in.

Do you have traditional Halloween foods you cook up for your family?

Our kiddoes grew up on Witches Brew Stew, Scaredy Cat Punch, Bat Wing Biscuits and Ghost Pie that I made every Halloween. There were several years I didn't quite get to the biscuits and pie but the stew and punch were always bubbling away.

Now they are making these for their little goblins. Fun!

If you don't have a set menu, give this soup a try. The cashews look like teeth, claws, bone shards or half moons. And the chickpeas could pass for eyeballs...you decide. Make 'em work for you! I served it with a lentil Waldorf-like salad and a rustic bread I baked up over the weekend. Between that bread and the cake on Friday, that's more baking than I've done in a long time. Maybe I am possessed!

Sweet Potato Chowder

3 leeks, cleaned really well and sliced (white part only)
3 sweet potatoes
2 cloves garlic, smashed and chopped
1 onion, diced
1 tablespoon unsalted butter
1 cup white wine
1 bay leaf
4 cups veggie broth
1/8 to 1/4 teaspoon cayenne (or to taste)
1 15 ounce can chickpeas, drained, rinsed and drained again
Cashews, pan toasted

Melt butter in a large soup pot and sauté leeks, sweet potatoes, onion and garlic for a few minutes to lightly caramelize them. Add white wine and cook for a few minutes more. Add veggie broth, bay leaf and cayenne. Bring to a boil, reduce heat and simmer, covered, until potatoes are done, about 20 minutes.

Remove about half of the soup to a blender and purée. I usually like to leave some of the soup chunky but feel free to purée it all. Add chickpeas and heat until they are warmed through. Taste and adjust for seasoning. Serve with pan toasted cashews and a few fresh oregano leaves.

For those in the storm's path today, be so careful. Be safe!

I just got this picture, taken about 9 a.m. from a friend on the eastern end of Long Island. Oh my. The docks are already under water. Take care...take really good care of yourselves and each other today. Oxox

Blista Sista

Now home, I find I have not totally kept up my several-miles-a-day walks. They are not the habit here they had become in New York. I miss my harbor walks. Yesterday I got the bright idea to redeem myself and walk to a cooking class...a good, nearly two and a half miles round trip. It was a gorgeous day and so, why not? I completely disregarded the fact that my shoes I could walk 1000 miles in and have, were still at the shoe repair shop. But, I thought, what the heck, a shoe's a shoe, right?

Five blisters later I am well aware the answer to that query is "No!" Ouch... my dogs are barking.

By the time I hobbled home, it was dinner time and I had to blister up something to eat. Fast. I made some yummy things over the weekend but dinner was still an open thought. I bet some of you feel like that, too...you get home late and tired and thoughts of cooking dinner, well, just rub you the wrong way.

Blista Sista to the rescue.

Instead of reaching for leftovers, I used the calm and common sense wisdom from the cooking class,"If you have some onions, celery, carrots and potatoes, you have dinner." (The cooking classes I go to often are the free technique classes at Williams Sonoma. I love them...they are fun and I always learn so much. My mom got me hooked on them!)

Well, I had leeks, celery and potatoes and along with some fresh salad fixings, considered that good enough. Here is what I made...

It is a leek and potato soup and I served it with an arugula, pear, pistachio and avocado salad. The soup I left basic...no garnish; just get it done. There are lots of leftovers to which I am going to add cream and chives and serve cold like a vichyssoise and then, add a few herbs and cheese and serve hot. Thirty minutes and dinner was on!

Chef Paul's "You've Got Dinner" Soup

2 large russet potatoes, diced
3 leeks, sliced (white part)
2 stalks of celery, small slices
Unsalted butter
4 cups veggie broth

Melt butter in a large soup pot and add celery, leeks and potatoes (I didn't peel them). Sauté for a few minutes until veggies start to soften. Add broth or water, bring to a boil, reduce to a simmer and cook about 15 more minutes 'til potatoes are done. Blend soup in blender (Be careful! Hot stuff! If you have an immersion blender, use it.) Season to taste with sea salt and pepper. Makes over 1 quart.

Part of the method in my madness was to have a healthy and fast dinner so I could then make a beeline to this...

This beautiful, totally delicious, tangy-sweet lemon tart came from Mylo Coffee Company at my local farmers' market. You can bet I will "beat feet", blistered or not, to them next weekend! Yum!

Sustained by Foraging

My dad always told me I was part ferret...love to go foraging! Last week was an explosion of opportunity. While this is a longer than usual post, lots more than usual happened. On Thursday I went to both a presentation on environmental toxins and to the Little Rock Sustainability Summit, the latter held at the William J. Clinton Presidential Library. I loved being there. The meal was incredible and I wondered what influence Bill Clinton's vegan lifestyle has had on the Clinton Library's restaurant, Forty Two. The lunch was amazing and full of fabulous veggies.

Grilled portabello with rice pilaf, corn and sweet potato "hash", grilled zucchini and spring greens salad with grilled baby patty pan squash, radishes and goat cheese!

There are a great many wonderful green changes happening here and it was exciting to learn them. The summit's keynote speaker was from L'Oreal and sadly I was not so amazed. Came home really unsettled and feeling it was even more important than ever to keep learning and sharing with those willing and eager to lead a cleaner, greener life.

I felt like the Center for Disease Control's report here (the 2009 report was updated in Feb. 2012 with the addition of 34 new chemicals) and real risk that children now being born will not lead as long and as healthy a life as we have, in part because of all the chemicals sabotaging their well-being, were more subject to economic review than to the more precious (my opinion) human and environmental costs. (In all fairness, this was not a summit specifically on human risk, either consumer or workplace, but on the economics of sustainability. I was impressed by all the intra-company efforts towards sustainability, though, but my interests rest primarily with the Natural Environment and Healthy Communities in this model below).

I am trying to write logically here and not get riled. Calm and steady. Calm and steady. I very diplomatically (I thought at least) asked a very simple and fair question about L'Oreal's plan to examine and reduce any harmful chemicals that may exist in their 23 brands (they use several mentioned in the CDC report) because there has been so much consumer interest in this critical topic, especially given that 34 new chemicals were just added in February to this report.

I was genuinely curious and instead of listening to heresay, I thought it was a great opportunity to ask a direct question from a sustainability expert of one of the largest cosmetic companies in the world. Perhaps they had a 5 year plan to move all their products into truly greener, "non-toxic" formulas avoiding some of the chemicals popping up on the news, listed in reports, found in breast cancer cells, spilling into waterways, etc? I also asked about a highlighted bullet point in her presentation...something called "eco-label".

Here is the answer I got: all products were safe. No answer on the "eco-label".

The speaker even commented on the lead in lipstick issue and said they were not very concerned about their products' contribution (Note:L'Oreal brand had 5 of the top 10 highest lead-containing lipsticks tested) because lead was "ubiquitous" and was in the glassware on the table, water I was drinking and, then incredibly, in my opinion, she added that "we  may get some on our napkins, but we really don't ingest lip products". Really? We don't? I know I do every time I lick my lips. And, how about planting a kiss with lead-based lipstick or lip balm? What about the toddler or pup who gets into mom's makeup bag and eats a tube of  lip color? After all, isn't it about bio-accumulation day after day, exposure after exposure? I think Mother Earth can answer that one for us!

I am sticking to my mission.that "cleaner and greener"  food whether eaten through my mouth or body's pores means better health for me, my family, my community and Mother Earth and lots less to worry about. Boiled down to the basics, I am what I eat and what's eating me and I would like to remove some of the 219 chemicals the CDC says I am exposed to every day because I have the choice to do so.

On that note, Saturday I hit the streets with my pals and went to lots of local farmers' markets. Such delicious, foraging fun and I will have much more on my finds! Here is a pix of some of the goodies...

Delicious strawberries, Swiss chard, flat leaf parsley, Portuguese cookies, eggs, fresh garlic, amazing ice pops, lemon vinegar and absolutely sinful toffee

Here is a real quick recipe...thanks to The Divine Miss M and Mark Bittman!  In the interest of space, I will give the link here: yummy soup. The Divine Miss M, a fabulous cook herself, uses veggie broth instead of water and adds in more beans. Speaking of which...I have something great to show you Friday!! xox

Snap happy

I have only had my new phone a little over a month and already have nearly a thousand pictures on it...300 plus of food. No telling how many pictures I took over the past 4 months if I add in the other two cameras I have! I love taking pictures!! People, food, babies, buildings, more babies, seashore...Snap, snap! So fun!

I am also thinking...wouldn't it be fun to try to bring to the table some of the beautiful food I have taken pix of?

Our Green Table's New York Twin...the glorious "Market Table" at ABC Kitchen

 

When I got home, after a couple of days of "Where am I?", I began where I usually do after being gone...cleaning out the 'fridge. Oh me. I am here to tell you that yes, old eggs really do float. I had quite a bobbling fleet. Checking things out and throwing things out wiled away the afternoon and pretty soon it was nearly dinner time.  Double Oh me.

And so, to save the day, I looked at a couple of pictures on my phone and then looked at what I had on hand to cook up. I remembered a luscious lentil soup that I had recently and copied it and then tossed together a spring salad copied from my fave "take out". Perfect time to toast up the fabulous bread I gleefully got through security, too.

Oh my...this bread is worth the trip to New York!

No secret that thick soups, salads and grain-y dishes are my favorite dishes to cook and eat. All copycats turned out pretty well...not picture perfect but close. Here is the soup. I am making the salad again this weekend. Whatever you are celebrating this weekend, make it happy!

Aurora's Amazing Minestrone...restaurant version

My copycat before Parmesan

Copycat Lentil "Minestrone" (That is what the restaurant called it, although a non-traditional, pasta-less version)

2 cups lentils
7 cups water or veggie broth
Herbs of choice...lots of them (I used Herbes de Provence and extra rosemary)
6 garlic cloves or what the heck, the whole head
3 bay leaves
1 tablespoon Worchestershire (get vegetarian kind)
1 teaspoon Old Bay seasoning
Veggies: onion, zucchini, carrots, spinach, escarole, frozen corn and peas (unless you can get fresh spring peas!)

Simmer washed and picked over lentils in herb-garlic-water until tender. Depending on the lentil used, this make take up to 45 minutes, more or less. Start checking for tenderness at about 30 minutes. Then, add olive oil sauteed sliced mushrooms, diced onion, zucchini strips and carrot strips, if desired. Caramelize them for extra flavor. Toss in some frozen peas and corn. Let cook for about 15 minutes. Last 5 minutes, toss in cherry tomatoes, spinach and escarole (I didn't have this) and warm through. Season with sea salt and fresh black pepper. Serve with an extra drizzle of olive oil (a must...restaurant soup was really well seasoned with lovely olive oil) and lots of fresh Parmesan. Serves 4-6.

Anything you cooked up that turned out "picture almost perfect"? Anything you put in your lentil soup to make it amazing? I added a little Dijon to the leftovers and loved that taste variation...nice and snappy!

Just like Pea Soup

Where I sleep has a big picture window…perfect for catching the ever-changing water and sky scenes. Recently, the planets have been so close and the skies so full of stars that I have felt like I was back in my college astronomy class. Just heavenly!

Waking up is fun, too, because you never know what you are going to get…a beautiful dawn like on my birthday (see March 15) or this...

which usually looks like this...

Fog. Lots of it. Thick as can be. Like “pea soup” or so they say. And, it just rolls in. Mom says she has never seen so many days with fog than this past year. The other day I was on the ferry and the afternoon was glorious…bright sun, crystal blue skies and water. I got off and started walking up the hill to Mom’s and whosh! was chased the whole way by an out-of-nowhere roll of fog. By the time I got home, I was nearly frozen (temp had dropped 20 degrees) and her house was socked it. It is really fun. Coastal living is a hoot. Keeps you on your toes (and keeps them moving!)

And so, to fit the weather wonders, I found this pea soup recipe in Mom’s stash. I believe it is from Newsday. I like the use of whole peas…very spring-y. The kiddoes and babies are coming out to welcome in Mom’s 89-th year and so I have the soup pot a-simmering. Happy weekend!

Raviloi and Green Pea Soup (adapted some...I would add lots of grated Parmesan when serving!)

1 tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 cup white wine
4 cups veggie broth
1 (14.5-ounce) can diced tomatoes
9 ounces baby ravioli (ravioletti)
1 cup frozen peas
2 tablespoons butter* see note
1/4 cup grated Parmesan cheese

Heat the oil in a large soup pan over medium-high. Add the garlic and cook, stirring, 30 seconds. Add wine, broth and tomatoes; bring to a boil and add the ravioli and peas. Cook 6 minutes (or according to package directions), until ravioli is cooked through; swirl in butter.
Serve topped with the Parmesan cheese (LOTS of it for extra flavor). Makes 4 servings

*Note: For the butter, run, don’t walk and find this wonderful butter. The carbon footprint is a little high because it is an Irish butter but so are the omega-3 fatty acids! This butter is from grass-fed cows. So exciting…do any of you know of a local source for grass-fed butter? My, it’s good…spring-y too!

Lip-smacking!

The babies are doing great! Both are beyond the newborn stage and are smiling, focusing their sweet eyes, cooing and acting well, like babies. Their cheeks are amazing. Like butter. Let’s see…which cheek needs a kiss? Smooch. Now, I gotta kiss the other. Double smooch. Oh, and let’s do one more just for fun! And then another. 

The days pass like the wind. I am dreading what one day soon will bring. I have to leave.

But until I do, there are still lots of kisses to plant and if you are like me, you are very concerned about the news reports of lead in most all lipsticks (Maybelline is the worst!). Let me now if you want your smooches to be non-toxic. Truly…non-toxic, not tauted as “natural” yet full of bad stuff. I have the “goods” for your lips! Email me (pennyrudder@yahoo.com) and I will help you with lip glosses, lip balms and lip color.

Non-Toxic Kisses for Everyone!

While on the topic of “lip-smacking”, take a look at what my sweet DIL fixed for dinner the other night…a luscious tomato and chickpea stew served over orzo. So flavorful, so pretty!

She is an amazing cook. Everything she makes tastes so fresh. Alas, though, she is an intuitive cook...just knows what works and so there is really not a recipe for this, just suggestions. Here is what went into this delicious dish...

A new "kid" on the shelf...organic chickpeas, no can and look...

Zoom in and cheer...low sodium, high fiber! Sweet!

Chickpea Stew over Orzo

To tomatoes, either fresh, canned yourself or from a non BPA-lined can, like Eden Organics, add fresh herbs of choice like rosemary. Heat and reduce until the mix is stewlike, not soupy, and then add chickpeas, either cooked yourself or this new find. Serve over orzo. Garnish with fresh flat leaf parsley and slivers of garlic, sauteed until they are crispy. Vary the amount of chickpeas from little to lots depending on if this is a main vegetarian dish or you are serving another dish along with it, say a lovely salad with goat cheese. Just wonderful! 



Chilly!

Phew...yesterday was a cold one. Winter-y blasts with gusts up to 30-35 miles an hour, making the wind chill in the teens. Today is still quite brisk but not as gusty. While I still have my eye on salads like this...

I will be getting out the soup pot to make this...

Pasta e fagioli

1 ½ cups dried chickpeas*

2 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, minced

Sprig of fresh rosemary

¼ teaspoon dried pepper flakes

14 ounce can chopped tomatoes

1 tablespoon tomato paste

6 cups veggie stock

2/3 cup orecchiette pasta

Sea salt and fresh black pepper

Parmesan cheese

Soak chickpeas in cold water overnight. Drain and put in a large saucepan with sufficient cold water to cover. Bring to a boil, reduce heat to medium and cook, uncovered 45 minutes or until very tender. Drain and set aside.

Heat oil in a large, heavy saucepan over medium heat. Add onion, garlic, rosemary and hot pepper flakes along with a pinch of salt and cook 8-10 minutes, stirring often, until onion has softened.


Increase heat to high. Stir in tomatoes, tomato paste, stock and chickpeas and bring to a boil. Add the pasta, reduce heat to a medium simmer and cook for about 20 minutes, until pasta is tender. Season with sea salt and pepper. Serve with freshly grated Parmesan and drizzle with olive oil.


* Yes, I suppose you can subsitute canned chickpeas here but why? The flavor and texture of dried chickpeas is so superior. Cooking these up couldn’t be simpler. Here is the “no time, no stress” plan: soak overnight, wake up and while still in jammies, cook ‘em up. 45 minutes is all it takes and these can cook while you are brushing your teeth, eating breakfast and getting dressed. Done and done.

Choco Fix (ed)!

When I am stressed, I reach for chocolate. I saw this sign in a bake shop and although a little blurry, you get the drift.

Funny how even the camera focused on the cookies on the shelf below. Shows where my mind is!

There are so many little bake shops on the walk to both my kiddoes'...like the yellow brick road only paved with cookies. There is even a chocolate factory to pass by and try to keep my mouth shut!!! Here are some more pix...

I have already done two cookie posts and while they are in keeping with our Green and Gold Rules (really good sweets), that's enough. And so, it was kind of fun when I got this recipe in my inbox this morning. It was a forward of a forward and so I sadly cannot credit the creator. Sounds so de-lish...just chock full of goodies and a perfectly yummy way to shue away some stress. Maybe even munch on during the Super Bowl. And while the long ingredient list may take some time to assemble, better to spend your time doing that than creating that picture at the bottom of this post!

Vegetarian Chocolate Chili

1¾ cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick-soaked

2 links Field Roast chipotle vegetarian sausages, crumbled

1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil

1 large green bell pepper diced

1 large yellow or white onion, diced

3 large cloves garlic, minced

2 tablespoons ancho chile powder

2 tablespoons hot or mild New Mexico chile powder

2 teaspoons chipotle powder

½ teaspoon cayenne pepper

1 tablespoon ground cumin

2 teaspoons ground coriander

1½ teaspoons dried Mexican oregano

3/4 teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons tomato paste

1 26-oz carton Pomi chopped tomatoes or Muir Glen canned crushed tomatoes*

12-ounce bottle chocolate stout beer (wow...pretty fun ingredient!)

1 tablespoon instant espresso powder

2 teaspoons molasses (or substitute brown sugar)

1½ ounces bittersweet chocolate, chopped

1 tablespoon freshly-squeezed lime juice

Cooked brown rice (optional)

Toppings: Avocado, red onions, cilantro, yogurt or sour cream (soy or regular)

Drain the soaked beans, then place in a large saucepan and cover well with fresh cold water. Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary. Let them sit until you’re ready to use them, then drain, reserving the cooking liquid.

Heat a teaspoon of oil on medium-high heat in a large, heavy-bottomed pot. Add the crumbled vegetarian sausages and cook for 3 minutes, stirring a few times (it will stick; it’s ok). Remove to a plate.

Heat the remaining oil on medium heat in the same pot. Add the onions, garlic and peppers. Cook for 8 minutes, stirring frequently and scraping the bottom of the pot to incorporate the sausage remnants that stuck to the pan. Add the tomato paste, chili powders, cumin, coriander, oregano, salt and pepper. Cook for 3-4 minutes, stirring frequently.

Add the tomatoes, beer, espresso powder and brown sugar or molasses. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the reserved vegetarian sausage and beans and simmer very gently for 10 minutes. If the chili seems much too thick, add a little of the bean cooking liquid. Stir in chocolate and lime and turn off the heat.

Serve on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it’s even better.

* I recommend Pomi tomatoes in tetra packs, or Muir Glen tomatoes, as their cans no longer contain BPA.

Have a great weekend!

Oh no...no words to describe! Well, maybe "ICK!" works.

'Round the corner

The sun is back out after a storm that got my attention. Phew...rattled the cages for sure. I don't think I have ever been in wind like that!

I am settling in and finding "goods in the hood" so to speak. People have been so nice...helping me find my way or my way back...ha! God knows I have no sense of direction!!! For real. "Go north. Go south"...forgetaboutit. Hard for me to remember which way is right or left even! But, despite my directional challenges, I am getting better and finding some landmarks.

Getting a little lost has had its advantages. I have discovered nearby bodegas, fun little shops...a little different magic behind every door. Every corner also tells a story and last night I was on the four corners that officially started the game of baseball in 1846. http://www.hobokenbaseball.com/

I have found other delightful corners with coffee, fresh juices and the best kale salad on the planet. Several more delight my senses with fragrant greens, gorgeous "deli" flowers and smells and languages of every kind. Love it. 

Also love the 4:30 veil of darkness. Settles the day down. Cocooning. Because it is getting a little nippy, I have soup on my mind and found this yummy sounding one...love that it came complete with "green" serving suggestions!!! The addition of warming spices, too, like cumin, curry and black pepper is nice. With long winter nights and major chilliness right 'round the corner, this soup makes a toasty, comforting meal. Now, I just have to remember which corner winter's coming 'round... Happy Weekend!

Curried Lentil Soup (recipe from Dr. Neal Barnard)

Serve this soup with braised collards, kale, cabbage, or a green salad and whole-grain bread or chapattis.

1 cup dry lentils, rinsed
1 onion, chopped
2 organic celery stalks, sliced
4 garlic cloves, minced
1 teaspoon cumin seeds, or 1/2 teaspoon ground cumin
8 cups water or vegetable broth
1/2 cup dry couscous
1 cup crushed tomatoes
1 1/2 teaspoons curry powder
1/8 teaspoon black pepper
1 teaspoon sea salt, or to taste

Combine lentils, onion, celery, garlic, cumin, and water or broth in a large pot. Bring to a simmer, then cover loosely and cook until lentils are tender, about 50 minutes. Stir in couscous, tomatoes, curry powder, and black pepper. Continue cooking until couscous is tender, about 10 minutes. Add salt to taste. Serves 8.

Cruising the Mother Ship

Oh yeah...now we are talking and walking, I am right in front of the mother ship...

And from here, it is just a short 50-60 block stroll to Economy Candy to load up on Halloween goodies. Wonder of wonders...It's almost Halloween!

Have a Happy Monday and make it meatless. "Meatless" is definitely part of the race for life. Need a recipe? Our whole blog is full of de-lish meatless salads, entrees and tips! Go grab your black kettle and stir up something "good and green" for tonight. I will be making a simple lentil soup that cooks up in a flash.

Lightening Bolt Lentil Soup

Wash and pick through 1 pound bag of lentils. Add to a pot with 7 cups of filtered water. Toss in herbs of choice. I add bay leaves, a sprig of rosemary or heaping teaspoon of other herbs, some salt, fresh pepper and red pepper flakes for a little punch. Feel free to flavor the broth as you like it...spicy or aromatic. Bring to a boil, cover, reduce heat and let simmer for about 45 minutes or until tender. Towards the end of cooking time, add in whatever soup veggies you like and let those cook until tender. Makes a very hearty soup, almost like a stew. You can add more water if you like a brothier soup. Here is what mine looked like and of course, not an eye of newt or bat wing in the mix...

Monday Blues

No, I am not having them but I sure would like some!

I am having a "birthday" party of a sorts tomorrow and was looking through my recipe box for one of two favorite cakes. My gosh...it was like digging through a treasure trove. So many recipes! Weirdly enough, I couldn't find either cake recipes I was looking for but I did find this one for a chilled blueberry soup.

Would love to pop one of these in my mouth!

We lived in Cleveland, Ohio when the kiddos were babies. All three of us were born there actually. During the few summers we were there when they were old enough to help, we would go to a blueberry farm about an hour away and pick and eat 'til our bellies and bags were full. I had a freezer of plump berries all winter...about 30-40 pounds worth. Seemed pretty decadent in the dead of winter! Such fun! If you are in the picking mood, here is a great link with some blueberry storage tips.

While the chilled soup picture is from the Internet...I love the presentation...the recipe is from a dear friend in Cleveland.

Chilled Blueberry Soup

2 cups fresh or frozen blueberries

1-8 ounce can pineapple in water, not drained

1 tablespoon fresh lemon juice

1 cup pineapple juice

1/2 cup fresh mint leaves

3/4 cup dairy or non-dairy yogurt

2 bananas

1 1/4 cup apple juice

Set aside 1/4 cup berries.

Combine berries, pineapple, lemon juice, pineapple juice, 1/4 cup yogurt, 1 banana and 1 cup apple juice. Chill 2 hours. Blend rest of ingredients and float on top of soup.

Green on Green

This is a week where our thoughts turn green (as well as some beverages and a river or two!) and a lot of us have either Spring Fever or a wee bit o'Irish or both. It is a big week...daylight savings time is baaaack, St. Paddy's Day on Thursday and the first day of Spring next week. I got this recipe from The Cancer Project and it looks like a perfect dish to serve up as this bright green week's opening meal. Here's to ya!

Green on Green: Green Pea and Spinach Soup

This brilliant green soup is as nutritious as it is delicious and satisfying. With the rainbow of colors evident in the carrots, leek, spinach, and peas that go into this soup, you can be certain it’s packed with health-promoting ingredients. It is also a lovely, fresh change from my other favorite pea soup that uses dried peas.

5 1/2 cups water
1 medium onion, sliced
4 medium carrots, peeled and sliced
1 large leek
1/2 teaspoon dried basil
1 large bunch fresh spinach, stems removed
1 cup frozen green peas, thawed
1 sea salt
1 black pepper
2-3 teaspoons fresh lemon juice

In a large soup pot, combine water, onion, carrots, leek, and basil and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25-30 minutes. Stir in spinach and peas and cook a few minutes until spinach wilts. Remove from heat.

Puree soup in batches in a blender until smooth and return to the pot. Season with salt and pepper to taste. Add enough lemon juice to heighten flavor. Serve hot. Makes 6 cups. I have some leftover fresh mint from Friday's recipe and I will have that handy!

Fitting the Bill

Happy Presidents' Day!!! And while I should be lauding George and Abe collectively, I still do on their individual days. Abe's big day was February 12th and as a little girl, I made log cakes for the occasion. Tomorrow is George's big day and something cherry will have my name on it, his, too! Which reminds me, I do need to research both of those remarkable men and their foods...get back to you on that next year! Til then, here is another president that's on my mind.

As you know, Bill Clinton no longer eats animals. For about a year now, he has eaten generous amounts of veggies, fruits, whole grains and legumes. Like me, he also starts off every morning with a protein shake. Chelsea, his daughter, wanted him to look picture perfect for her wedding and designed a plant-based diet for him to lose 15 pounds. He embraced it and lost 23.

Bill himself had read some of the books we list as references and decided that going plant-based would fill both his daughter's heart's desire and it might even help fix his. He has had bypass surgery and some lingering complications to boot. Judging from the recent photo below, his new way of eating fits the Bill.

He was in Little Rock this past Saturday to open up a new community theater. I would have given my eye teeth to be there. I wonder what and where he ate??? Here is a soup that might have been perfect to serve him.  A Korean variation of a miso soup, it is a shoe-in fit for Meatless Monday, especially on a Monday during this raging flu season, and it is about time for a tofu recipe. Like a rare visit from a former president, I don't eat or feature tofu very often. Lots of folks have a tummy virus. (All the more reason to let me help you with your food and skincare for whole body defense!) This soup fits the bill for that, too...delicious, soothing, and healing.

Bill's Tofu Soup

1/4 cup crumbled dried seaweed, such as wakame or kelp (see Tip) 
1/4 cup thinly sliced scallions
2 teaspoons minced garlic
2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground pepper
4 cups water
2 tablespoons white miso (see Note), or to taste
1/2 cup diced firm tofu...must be organic, non-GMO!!
  *I also add in some mushrooms

Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.
Combine scallions, garlic, sesame oil and pepper in another bowl. Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.

Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired. Don't let soup boil after you add in the miso...it will diminish some of miso's wonderful natural, healing powers!

Tip: Wakame is easier to find than you think. Look for wakame in natural-foods stores,  Asian markets, lots of grocery stores in the "international section" and even Drug Emporium has it.

Note: Miso is fermented bean paste made from barley, rice or soybeans and is used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for at least a year and is usually found in the refrigerated section of the grocery store. There are also some dried misos available. Check the label to see how to use them.

Here are the brands I use...

Peace a Spoonful at a Time

We have been Meatless Monday-ing for some time now. I actually post all meatless recipes but for the sake of being part of a campaign, we are thrilled to officially dedicate every Monday as "Meatless Monday". There are lots of other folks doing this as well and so I thought you might like an update on how this seed of change has blossomed.

New stats reveal:
Nearly one-third of Americans are now aware of the Meatless Monday movement. That’s remarkable news, considering that just two years ago, national awareness was half that. A number of less-meatatarian approaches have sprung up in that same time as well, including weekday vegetarian, The Flexitarian Diet, daytime vegan, and the “meat as treat” Mark Bittman approach.

Overall, we are eating less meat. According to USDA projections, annual consumption of red meat and poultry will fall from over 221 pounds per person in 2004-2007 to less than 206 pounds in 2012. Beef consumption, in particular, is on the down-and-out: It’s declined nearly 20 percent since 1985. That’s good news for our arteries, since we’re now eating 20 pounds less of the saturated stuff a year. But our preference for poultry is growing: Chicken consumption increased by nearly 30 pounds a year over the same time period and you would be shocked at the saturated fat/body burden content in chicken, but that's for another post!.

There are many reasons why people choose to eat less meat or eat none at all. In this season of peace, consider this: Do no harm. Let peace grace your plate.

Here is a wonderful, warming soup for this cold snap. One spoonful at a time, it is sure to bring peace into your day. Happy Monday!

Lentil-Orzo Soup

1 tablespoon olive oil
1 cup chopped onions (in 1/4-inch pieces)
1 cup chopped carrot (in 1/4-inch pieces)
1 cup chopped celery
1/2 cup lentils
4 cups water
1/2 cup orzo pasta (I use whole wheat orzo)
1 (14.5-ounce) can crushed tomatoes (Eden Organic...BPA safe!)
1 (14.5-ounce) can diced tomato (Eden Organic...BPA safe!)
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1 tablespoon sherry vinegar
1/2 teaspoon sea salt
1/4 cup nonfat plain yogurt or non-dairy yogurt (optional)
2 tablespoons chopped parsley.

Heat oil in a soup pot over medium heat. Add the onions, carrots and celery to the pot and cook, stirring, until the onions are translucent, about 5 minutes. Add the lentils and the water and bring to a boil. Reduce heat to simmer, and cover, leaving the lid slightly ajar. Simmer the lentils for 20 minutes; return to a boil and add the orzo. Cook 10 minutes longer.

Stir in the tomatoes, basil, oregano, pepper flakes, sherry vinegar and salt, and simmer soup another 5 to 7 minutes, or until the lentils are tender.

Top each bowl with a dollop of yogurt and the parsley. Makes 4 servings.

Chock full

Even though it is still warm here (are we over summer yet, Mother Nature?), I have had the soup pot out for weeks. I love soups and stews, especially ones that are a little complex. Bubbly, richly textured and aromatic layers of all kinds of veggies, whole grains, legumes and spices are my favorites.

This recipe is one I make when the kids are home, when I am going to a potluck, the night before Thanksgiving or Christmas or when I want to have a couple of dinners and lunches on hand. It is a playful recipe that you add more fun twists to as you make it again and again.  It is also a recipe chock full of healthful spices...eight as a matter of fact...that play well together and play well with two herbs, parsley and cilantro. As an ensemble cast of legumes, whole grains, veggies and spices, this stew is nutritionally an award winner, a hard to top meal in a pot.

For a really festive and flavorful menu, I would serve Syrian Roasted Red Pepper Dip (November 1, 2010 post) as a starter, the stew along with a leafy green salad dressed with a citrus or ginger vinaigrette and for dessert, this apple tart I'm working on! Enjoy! There are some tips below but here is the first one. This recipe is long, but easy!! Don't be hesitant to make it.

Moroccan Lentil Stew

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup dried chickpeas, soaked in water overnight
8 cups homemade or low-sodium store-bought vegetable stock (I use low sodium)
4 cups water
3 garlic cloves, minced
2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped 
3 teaspoons coarse salt
4 celery stalks, finely chopped
1 can "fire roasted" tomatoes with juice (Muir Glen is a nice brand for these)
1 cup yellow lentils, rinsed (I use red lentils as well...whichever one I have on hand) 
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 2-3 inch cinnamon stick
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
5 ounces orzo (I use whole wheat orzo)
1/2 cup chopped, pitted dates
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
1 lemon, cut into wedges

Heat oil in a Dutch oven over medium heat. Add cinnamon stick and heat for a few minutes. Remove and set aside. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.

Mash garlic, finely chopped cilantro, and salt into a paste*. Add this garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices, including saved cinnamon, stick to pot. Simmer until lentils are tender, 30 to 40 minutes.

Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges. Serves 6-8

*I will be talking more about salt "pastes" in an upcoming Salt Workshop. Stay tuned.

Tips:

1. I prefer dried chickpeas to canned hands down but do feel free to used canned if you find them easier. Be sure to rinse well. If using canned, simmer about 10 minutes instead of 45.

2. I prefer yellow or red lentil for this dish, not green.

3. Feel free to use fresh tomatoes, 3-4 will do it

4. I prefer to dry roast all spices and grind as need. If you are not familiar with how to do this and missed my spice class (!), use ground spices that you buy in small quantities from a reliable spice market. http://www.penzeys.com/ is a good online source. You can also use fresh ginger in place of dried, using the 3:1 ratio of fresh to dried.

5. Use whole wheat orzo or brown rice versus regular for more nutritional value

6. Try using coconut oil for the oil and serving with orange slices instread of lemon