Vegetables

Things that sprout up from the earth!

Beef and Barley Soup

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I love beef and barley soup. I usually just buy a cup or two from Central Market (who makes a dang good version), but, during a recent freezer inventory I realized I had a lot of rump roast that needed using and opted to make my own version. You can add more (veggie wise) to this hearty soup  to up the nutrition ante, if you like. It is filling and perfect for cold winter nights. If you have homemade, good quality beef stock – this is a great showcase for it. If not, make sure to use a good-quality boxed broth (and/or some demi glace) for good depth.

Beef and Barley Soup

Serves Four to Eight 

One pound rump roast, cut into half-inch dice
One and one-half cups Hulled Barley
Six carrots, cut into large dice
Two yellow onions, cut into large dice
Twelve garlic cloves, minced
Two bay leaves
Five sprigs fresh thyme (more if desired)
Two sprigs fresh oregano
Three fresh sage leaves
Three celery stalks, cut into thin dice
Four tablespoons crushed red pepper
One pound mushrooms (I used white), quartered
One pound butternut squash, cut into quarter-inch cubes
One to two cups robust red wine or Burgundy (or white wine)
Three to Four quarts beef stock
Salt and Pepper to taste

Toss beef cubes with a good amount of salt, pepper, Italian herb blend, and cayenne. Heat a glug of olive oil in a large dutch oven over medium heat. Brown meat on all sides and remove from pan. Deglaze pan with a bit of red wine, beef broth, or Burgundy wine – scraping the brown bits on the  bottom up. Add onions and garlic (with a pinch of salt) and saute until glassy. Add celery, carrots, bay leaves, thyme, red pepper flakes and about a cup of red/white/or Burgundy wine. After about five minutes, add the beef broth, the reserved meat, mushrooms and barley. Turn heat to simmer and let it cook away for at least three hours. Taste occasionally and season to taste. About one and a half hours before serving, put butternut squash in the pot and stir well. Feel free to add peas or spinach in the last five minutes before serving if you wish to use them.  Serve with crusty bread.

‘Garlic Nation’ Cornbread

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My friends and I had our Girls Christmas party this past weekend and it was wonderful! The food-theme somehow migrated to “Cajun/Southern” during our lengthy email chain (for which I am truly thankful) and it was Delicious! Our resident NOLA queen, Bonnie, made delicious gumbo; my favorite red-head Candice, made some pretty awesome Red Beans and Rice and brought some outstanding Venison boudin. And my favorite Bota-Box representative (aka Susanna!) asked if I could make cornbread (hence why I classified the theme as “/southern”). She has been unable to get her hands on her favorite recipe because the source refused to part  with the recipe (like me and my enchiladas). I told her sure thing, vaguely remembering a recipe for corn muffins that had appealed to me in Giada de Laurentiis’ Giada’s Kitchen cookbook. I decided I was going to make a whole corn, sun-dried tomato, hatch green chili cornbread with some cheese and played with the idea of adding bacon to the batter. This corn bread earned the name ‘Garlic Nation’ Cornbread after Sus dubbed it as such. What can I say, I love garlic and it was girls night so no pesky boys could tease us about our garlicky breath. I actually lost count of the number of garlic cloves I used (really I was just not paying attention), but it was somewhere in the vicinity of ten.

This was my first time making cornbread (at least in the past four years) and, honestly, I do not know why considering how delicious it is and how well it freezes. Clearly, I must remedy this…and maybe that batch will have some bacon in it.

Note: You can use your favorite cornbread cooking apparatus for baking this (i.e. cast iron, Pyrex, muffin tin, etc.) – I used a cast iron.

‘Garlic Nation’ Cornbread

Serves eight to ten

adapted from Giada’s Kitchen

17 ounces of favorite corn muffin mix
Three cups frozen corn kernels
One cup sundried tomatoes, chopped
Two-thirds cup aged cheddar cheese, shredded
One can of hatch green chilis, chopped
Ten garlic cloves, finely minced
Pinch Salt
Black Pepper to taste
Two eggs
Two-thirds cup buttermilk, plus two or three tablespoons more if needed
Two-thirds cup sour cream

In a large bowl combine the corn mix, corn, salt, pepper, sundried tomatoes, cheese, garlic and chilis and mix well. Add in the eggs, sour cream and buttermilk and stir until all elements are well incorporated. Grease a cast iron skillet and pour the cornbread mixture into it. Bake for about 25 minutes on 375 degrees (NOTE: Bake time will depend on baking vessel used and oven type – general rule is to bake until the top is golden brown, then check the inside with a toothpick. It should come out relatively clear). Cut into pie pieces and serve.

Roasted Butternut Squash and Red Apple Soup

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I have had a serious addiction to butternut squash lately. Literally, twice a week I roast about two butternut squash and, so far, I have yet to tire of it. Usually, I have every intention of creating soup using the roasted deliciousness; however, once I roast them, they rarely last longer than two hours. After buying butternut squash soup four days in a row (which I may or may not have garnished with roasted squash), I vowed to take the 15 extra minutes to make my own after I roasted my next batch. I make mine without butter, cream or other dairy, making this a perfect soup to deliver loads of nutrients for almost all dietary restrictions. The soup was fabulous and I saved myself about $13 in not buying it for three different meals.

You can garnish the soup with your pleasure of the moment  (fresh herbs, creme fraiche, crispy bacon, etc). Personally, I had planned on crisping up some thick cut bacon to crumble atop the soup – but was so excited to eat it I could not wait.

Roasted Butternut Squash and Red Apple Soup

Serves Two to Three

Ten Garlic Cloves (or more to taste), roughly minced
One large white onion (or six or seven medium shallots), roughly diced
One to two pounds butternut squash, peeled and cut into 1/2 inch dice
Two or three tablespoons Italian Seasoning or Herbs de Provence
One tablespoon black pepper
One teaspoon White Pepper (optional)
A couple good pinches of salt
Couple glugs good olive oil (regular, basil, garlic, or truffle)
Three red apples (I used Pink Lady), cut from the core in large sections and squeezed with lemon
Two tablespoons Thai Curry Blend or similar
Two to Three Cups of good-quality Vegetable (or Chicken) broth

Preheat oven to 350°F. Place garlic, butternut squash, and onions in a baking dish. Add oil and spices to taste, sprinkle with salt and pepper; toss to coat. Bake until golden brown and squash is tender, 30 minutes.  Taste and adjust for seasoning preferences. Remove pan and add apples; continue baking for about 15 minutes. Remove and transfer to a pot with about 2 cups of vegetable or Chicken broth. Working in batches, puree the mixture in a blender or food processor until smooth. Return to pan and taste (adding additional seasoning as necessary. Add two tablespoons of Thai Curry Blend or similar and let simmer for about five minutes.

Garnish with desired toppings ( slivered apples, crunchy bacon, shaved cheese, fresh herbs, etc). and serve with crusty bread. Can be eaten cold or hot, as soup or poured over chicken, fish or pasta for a nice sauce.

Veggie Pasta

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This pasta was a product of emptying the fridge and the pantry before a short holiday to Chicago. The result was healthful, delicious, and satisfying! You can use any type of pasta you have on hand, I just wanted a smaller type that night. I also had chicken and four large prawns that needed cooking so they went in as well; you can easily omit these or use up some left rotisserie.

Veggie Pasta

One bunch Swiss Chard, washed, stemmed and cut into strips about one inch thick
One Zucchini and one yellow squash, quartered
Four shallots, roughly chopped
Seven cloves garlic, minced
Two tomatoes, seeded and roughly chopped
Two cups Spinach and Arugula Mix
One Bunch fresh basil, minced
Four heaping tablespoons basil pesto
Half-cup dry white wine (I actually had to use Riesling because it was all that was in the fridge – turned out fine)
Dash of Chicken Broth
One cup fresh Mozzarella, shredded
Half pound favorite whole wheat pasta, cooked in salted water
One cup reserved pasta water
Fresh Black Pepper
Crushed Red Pepper, to taste
One ounce pancetta, small dice

Heat a small amount of oil or butter in a large saute pan. Add pancetta and crisp well; remove and reserve. Add shallots and garlic and a touch of salt; saute until glassy, then add white wine and a dash or two of chicken broth and crushed red pepper. Simmer until liquid is reduced. Add the tomatoes and cook about four minutes before adding the zucchini and squash. After about three minutes add the Swiss Chard, arugula, and spinach. Once these ingredients are softened, mix in the pasta, basil pesto, fresh basil, and cheese. Pour a little bit of the reserved pasta liquid to create a sauce. Adjust seasoning (black pepper, salt, etc). and top with reserved pancetta. Serve with chicken or shrimp.

Wintery Steak Salad with Pesto Vinaigrette

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My friend Susanna, who has perpetual leftovers, has been regaling me with stories of the wonderful dinners she has been enjoying with all the leftover steak from this weekend. It really gave me a hankering for a good steak salad. A lot of steak salads will be more southwestern (read charred bacon and corn, avocado, red onion) and, to be honest, at first I wanted to go that route – I even bought an avocado. Then I started feeling the need for a more comforting salad and picked up some butternut squash, just in case. Two days after the intended date, I created this manly out of stuff I already had minus the steak which I had purchased Monday; if you do not have any steak (fresh, leftover, or frozen) feel free to use chicken or crispy pancetta. You can throw whatever you have in here (I would have used spinach and arugula but ran out). This salad is hearty, healthy, tasty, comforting, and just darn good for winter. I added about a fourth-cup of garlicky bulgar, quinoa, and wild rice for some extra substance and because it was in the pantry – feel free to leave out (it is perfectly wonderful either way).

Note: This is a great weeknight dinner for the busy mom. It is high in nutrition, has great flavor, is very easy to make, and is healthy.  All in under thirty minutes.

Wintery Steak Salad

Serves Three

Half pound skirt steak (marinated as desired – I use Montreal, S & P, and Worcestershire)
One or more recipes Roasted Butternut Squash
One-half Gala Apple, sliced thinly
Small amount of Goat Cheese or other good soft cheese
Five cups Arugula, squeezed with a bit of lemon
One-Third cup basil pesto, mixed with one to two tablespoons red-wine or raspberry vinegar (to taste) and a dash of lemon
Fresh Cracked Pepper
Near East Whole Grain Blend Garlic (optional)

Prepare butternut squash and Whole Grain blend (if using) according to instructions. Marinate steak and allow to come to room temperature before cooking. Prepare the dressing whilst everything is cooking. Over a medium-high heat a bit of olive oil. Once hot, cook the steak for about four minutes on each side. Adjust cooking time to desired doneness and thickness of the meat; you will want to sear the meat to brown and caramelize the outside and keep the inside juicy – I like my steak mooing so I cook it accordingly (and give D the end pieces since he likes it more done). When the meat is cooked, remove to a cutting board and allow to rest for five minutes. In this time, divide arugula, butternut squash (inclusive of garlic and shallots), apples, cheese, and rice among three plates (or two plates and a Tupperware). Cut steak against the grain into thin slices or cubes and add to the salad. Dress as desired and crack black pepper to taste. Mix well and enjoy.

Shepherd’s Pie

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I am half English and grew up eating (and loving) Shepard’s Pie. Every family has their own version of this comfort food! Since I have started cooking, I have created my own version of Shepard’s Pie and I am not sure my Dad is on board with it quite yet (as a good Brit, he does not boast the chili-belly that I inherited from my mother who was raised in Venezuela). I use both lamb and beef, my mother only used beef, generally called Cottage Pie, because she does not care for lamb. You can use whichever you prefer. One day soon I will make it the old-fashioned (and delicious) way by making a stew with the meat, but for now I typically stick with this quicker version for the weekdays. There are a million variations to this and you can try whatever you like (I can’t wait to). You ca:  use mashed sweet potatoes for higher nutrition; use garlic mashed potatoes; make cheesy potatoes, you can use mashed potatoes, parsnips, and turnips; add whatever veggies you would like (or have on hand).  Shepherd’s Pie can literally be whatever your heart desires.

I tend to use lamb because it is leaner (and also the authentic Shepherd’s Pie meat); also, I like to top it with garlic mashed potatoes and cheddar cheese. In my mashed potatoes, I sub a good amount of chicken broth for the milk to lower the calories and alleviate dairy-related complications. I also like my meat layer to be pretty saucey so that you can mix the juice with the potatoes.  So this is the version you are getting.

Shepherd’s Pie

For Meat Layer 

One tablespoon Olive oil
One large onion, diced
Four ounces pancetta, small dice (optional)
One large carrot, peeled and chopped
Six cloves garlic, minced
One pound ground lamb (or substitute half with another ground meat)
One cup beef broth (can sub chicken)
Worcestershire
Small handful of sun-dried tomatoes, minced (optional)
Small dash of red wine (optional and to taste)
One to two tablespoons tomato paste ( I like to use about 1.5 and I also like to use sun-dried tomato paste)
Season to taste with the following: Italian seasoning; garlic; salt; white pepper; crushed red pepper flakes, fresh thyme and rosemary (optional)
Two cups frozen peas

For Potatoes

Two pounds russet potatoes, peeled and cut into chunks
Three tablespoons unsalted butter
One-Third cup milk (any fat content)
One-half Cup Chicken Broth (adjust more to reach desired consistency)
Kosher salt to taste
Four to Six Cloves Roasted Garlic (can sub garlic paste or just garlic powder)
Salt and Pepper to Taste
One-half Cup Aged Cheddar Cheese, Shredded
One cup Green onions
Sprinkle of Paprika

Note: If you have a large, oven-proof stove-top dish, feel free to use it to make the meat layer and then be the baking vestibule (then you wont lose any flavor).

Preheat oven to 375°F.  In a large sauté pan over medium-high heat, heat the oil, then add the pancetta and brown. Then add the onion, garlic, carrot and saute for a few minutes. Add meat and cook until brown for a few minutes. Add the Worcestershire, Wine, Broth, Sun-Dried tomato paste, herbs and seasoning and simmer about 10 minutes. Add the peas, stir well and reserve.

Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk, broth, garlic, salt and pepper. Spread them over the meat mixture, then crosshatch the top with a fork. Sprinkle mashed potatoes with paprika (and cayenne or Sriracha if desired). Bake for about 15 minutes, then remove and top with cheese. Bake for 20-30 minutes more (when crust is golden, cheese is melted, and meat stew is boiling). Once you remove the pie, top with green onions (or Chives) and let cool for a few minutes. Serve and Enjoy!

*You can add crispy shallots as garnish as well for a bit of texture.

Pad See Ew

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Pad See Ew, literally stir-fired soy sauce, is a common Thai dish of rice noodles, Chinese broccoli, meat stir-fried in a soy sauce broth. I have a hard time refraining from ordering this in Thai restaurants (along with Tom Kha and Gaeng Mussaman) in the interest of broadening my culinary horizons. Last night was the first night I have made homemade Pad See Ew, and apart from needing a touch more sugar, I was thrilled with the outcome! This may have to be a regular in the rotation…Additional perks are that the dish is simple, quick, economical, and fairly healthy (if you are not tracking your sodium intake and use white meat chicken).  You can use any meat you would like, I opted for white meat chicken.

Most recipes will call for both dark soy and light soy. If you have a Chinese market near you, this will not be a problem. Dark soy is less salty and much thicker than light soy. You can use regular soy if you like and overlook this, but it is not a bad idea to have some on hand. Oyster sauce can now be bought at most grocery stores (in the ethnic aisle). Same goes for fish sauce (although an Asian market can provide better quality and good recommendations). All these ingredients keep for ages. If you can find fresh flat noodles (again Asian market), use those – and allow them to sit on the pan for several seconds to impart a nice texture – if not, boxed rice noodles are fine. When cooking rice noodles, you need to soak them for about thirty minutes in boiling hot water. After pouring the water over the noodles make sure to separate the noodles to avoid sticking.

Pad See Ew

Serves 3-4

For Marinade

One Chicken Breast
Five tablespoons Soy Sauce
One tablespoon Hoisin Sauce
Five tablespoons Mirin
Pinch Brown Sugar
Half Tablespoon (more to taste) Chinese Five Spice Powder

Mix all together and cover chicken, marinate for 20 minutes on each side, remove and cut into pieces. Reserve.

For Stir Fry

Three tablespoons dark soy sauce
One Tablespoon soy sauce
One tablespoon Oyster Sauce (one tablespoon or less)
One tablespoon Brown Sugar
Dash of Rice Wine Vinegar (or Mirin or Sherry Vinegar)
One large egg
One bunch Chinese Broccoli (aka baby broccoli or broccoli rabe)
Six garlic cloves, chopped
Three tablespoons Sriracha (more or less to heat preference)
One half small white onion (not traditional – just needed to use it)
Two shredded carrots
Squeeze of fresh lime juice (optional)
Eight ounces flat rice noodles
Two tablespoons Peanut Oil

Tip: this is easier if you have everything ready to throw in the wok. Before you start, make sure you have allowed adequate time for the noodles to soften (20-30 minutes); Chicken to marinate (can be skipped if desired otherwise up to an hour) and be sliced or cut; sauce made; and all veggies chopped. I like to do an assembly line that goes: oil, garlic, chicken, veggies, egg, sauce, noodle, garnish.

Make a sauce by mixing the oyster sauce, both sauces, sugar, sriracha and vinegar; reserve.  Heat peanut oil in a wok over a high heat, add garlic and onions and stir fry for a couple of minutes. Add the chicken slices or pieces and continue to stir fry for about four minutes. Add the broccoli and carrots and continue stir frying (de-glaze with some broth if necessary). Make a small well in the wok and crack the egg into the center, immediately begin to scramble it. Add sauce and continue to stir fry very briefly. Make a large well and add the noodles to the pan. Allow to rest for about 30 seconds then mix all ingredients very well (now is a good time to check and see if you need more sauce, more sugar, chili sauce or lime juice). Garnish with fresh cilantro and green onions and serve immediately.

Chipotle Sweet Potato Fries with Curry Ketchup and Sriracha Aioli

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One of the health food trend’s best contributions is the ubiquitous sweet potato fry. Of course not all fries are the same and I have standards for these nutritious little treats. They should be crispy on the outside and soft, but never mushy, on the inside. They need to be properly seasoned and they always need to be baked, not fried (sorry Paula Deen cronies). In short, please don’t serve me limp, under-seasoned fries that are mushy with oil. I am not entirely sure why but I have had a standing craving for sweet potato fries since about mid-July and this recipe, admittedly, is something of a Semi-Homemade approach (though I really cannot stomach Sandra Lee). Hey, I am a full time-grad student who works full-time, until December I will need all the help I can get. The secret…Alexia Sweet Potato Fries (in your freezer section). These are awesome. Sure sweet potato fries are not insanely hard to make but now that Alexia has an all natural brand that you can just pop in the oven, why spend a minute longer doing prep? Now if you will excuse me, I have to go read 150 pages of advanced policy economics by tomorrow.

Note: I fortified my ketchup to make a quick (read four second) tasty dipping sauce. Because I like options, I also made a Sriracha aioli really quickly – if you have some chipotle aioli or another favorite dipping sauce feel free to use it instead.

Chipotle Sweet Potato Fries with Curry Ketchup and Sriracha Aioli

One Half Bag Alexia Chiptole Sweet Potato Fries

Cook according to package instructions, preferably on a vented baking tray to achieve optimal crispiness.

Sriracha-Curry Ketchup

Two to Three tablespoons (depending on preference) Sriracha
One Tablespoon (plus more depending on preference) Red Curry Paste
One-Fourth Cup Ketchup

Mix all ingredients well in a small bowl.

Sriracha Aioli

Squeeze of lemon or lime
Four tablespoons Sriracha
Four tablespoons Garlic Mayonnaise 

Mix all ingredients well in a small bowl.