A SUPER HEALTHY SOUP

Posted in Soups, Vegetarian-friendly, Veggies by sallybr

It seems that every year, right when I get all excited that the cold weather is gone for good, a few chilly nights pop up to say hello. Chilly as 50F! For a Brazilian, it’s the dreadful boundary between life and death. So, faced with such adverse circumstances, I made soup. Complete improvisation from a few ingredients I had laying around in the fridge and the pantry. I felt incredibly energized after dinner, and even won a wrestling match with Oscar! It must have been the spinach. 😉

ZUCCHINI SPINACH SOUP
(from the Bewitching Kitchen)

1 Tbs olive oil
1 stalk of leek, finely sliced (white part only)
3 zucchinis, medium size, sliced 1/4 inch thick
1/4 to 1/3 cup of canned white beans
4 cups vegetable stock or water (plus more if needed)
1 to 2 cups baby spinach leaves
salt and pepper
freshly squeezed lemon juice
low fat yogurt to taste for serving

Heat the olive oil and saute the sliced leeks, allow them to get golden. Season lightly with salt and pepper. Add the zucchini, cook the slices for a few minutes, stirring every once in a while, until they get a bit of color in some spots. Add the white beans, cook for a couple of minutes, add the vegetable stock (or water), bring the whole thing to a boil. Reduce heat to a simmer, and cook, covered, until the zucchini is tender (20 minutes).

Add the spinach, cook until the leaves are just wilted. Puree the soup in a food processor, blender, or with an immersion blender until the consistency you like. If too thick, add more water or vegetable broth. Adjust seasoning with salt and pepper, sprinkle lemon juice, and keep warm until serving.

Pour some into a bowl, and add a dollop of yogurt seasoned with a pinch of salt and pepper.

ENJOY!

to print the recipe, click here

All amounts for this soup are quite flexible. The spinach, added at the very end, gives it a nice bright green color, and a strong herbal flavor, so add as little or as much as your palate appreciates. I used an immersion blender because I like my soup to be a bit chunky and find that with other methods it’s harder to control the texture. But, if you prefer a smoother soup, use a blender. The beans made it creamy without the addition of any fat, and also turned it into a more substantial soup. A thick slice of rustic bread was all we needed.

A final note: if you are in a daring mood, add a splash of Sriracha to the yogurt. Takes the soup to a whole other level… 😉

ONE YEAR AGO: Cinco de Mayo Dinner Celebration

TWO YEARS AGO: Thom Leonard’s Country French Bread

4Mar2012

WATERCRESS SALAD

Posted in Salads, Side dishes, Vegetarian-friendly, Veggies by sallybr

In case you haven’t noticed, I have a weak spot for words. I fall in love with certain words (no matter what’s the idiom) the very first time I hear or read them. Watercress is one of those. I just love to say it, and I love to see it written with the twin s’s at the end shushing along hand in hand. And I also love the veggie, but where we live it’s hard to find. Plus, when we do find watercress it’s pricey, and sold in plastic containers that require a degree in Puzzle Solving to open. It’s precious stuff! When I found a carton at the grocery store the other day I gently placed it in my cart, hurried home and made a salad that received intense nods of approval from all guests. Full disclosure: there were two guests, me and my beloved. 😉

WATERCRESS SALAD WITH GINGER VINAIGRETTE
(from the Bewitching Kitchen)

Watercress, preferably young leaves
Orange segments
1 avocado, sliced
cherry tomatoes, cut in half, lightly salted
squeeze of lemon juice

for ginger vinaigrette
1/8 cup rice vinegar
2 tsp sugar
1 tsp grated ginger (or use 1 Dorot cube)
salt and black pepper to taste
1/8 cup grapeseed oil

Start by making the vinaigrette. Dissolve the sugar in the rice vinegar, add the ginger, salt, and pepper, and whisk. Leave it at room temperature for 10 minutes while you prepare the salad. Right before dressing the salad, you will add the oil, form an emulsion by vigorously mixing it.

Cut the avocado and sprinkle the slices with lemon juice to prevent oxidation. On a serving plate, distribute the watercress leaves, the avocado slices, tomatoes, and orange segments.

Add the dressing (you may not need it all, save leftovers for later), adjust seasoning, and….

ENJOY!

to print the recipe, click here

If you don’t like ginger, this vinaigrette is definitely not for you… Both rice vinegar and grapeseed oil are very mild in taste, so you need something to perk this dressing up. If ginger is a no-no, add some lime zest and a little squeeze of lime juice. That should do it.

Blood oranges are perfect if you find them in your markets. In that case, I’d probably use yellow grape tomatoes, just to mix the colors. Chow-mein noodles are another great addition to this salad. I avoid bringing them home, though, because they usually win the battle against my will power.

ONE YEAR AGO: Carrot and Sweet Potato Puree

TWO YEARS AGO: Chocolate Bread

1Mar2012

THE WHEAT BERRY TRANSMOGRIFICATION

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

A post dedicated to “The Big Bang Theory” fans… 😉

Wheat berries are an amazing ingredient. You can use them for breakfast, desserts, salads, risotto-type dishes, you can add them to soups and stews. Since I am always searching for side dishes to incorporate in our menu, wheat berries are a great alternative to give some rest to the usual suspects: rice, pasta, and couscous. The other day I was feeling adventurous, and decided to create my own recipe for them. Problems started right away. A search on my cookbooks and online sources left me surprised (and quite puzzled) at the many different methods used to cook the grain. Some people swear you must soak them overnight. Some insist you need a pressure cooker. I threw caution to the wind, didn’t soak them, didn’t invite the pressure cooker to play, but simply cooked them in salted water as if preparing pasta. It took a little over 1 hour to get them the way I wanted: tender but not mushy. After that, I incorporated them with two veggies I adore, and… side dish mission accomplished!

WHEAT BERRIES WITH BUTTERNUT SQUASH AND CELERY
(from the Bewitching Kitchen)

1 cup wheat berries
1 medium butternut squash, cut in medium dice
olive oil
salt and pepper
smoked paprika
1 large celery stalk, cut in slices

Heat the oven to 420F.

Cook the wheat berries in plenty of salted water until al dente (depending on the brand, it might take from 1 to 2 hours). When cooked to your taste, drain, and reserve. If not using immediately, add just a little drizzle of olive oil to prevent the grains from sticking too much. Can be prepared a couple of days ahead.

While the wheat berries are cooking, place the diced butternut squash in a bowl, and drizzle olive oil just enough to lightly coat the pieces. Season the squash with salt, pepper, and smoked paprika. Add them in a single layer over a rimmed baking dish. Roast in the hot oven until cooked, and the edges start to brown (25 to 35 minutes).

Mix the cooked wheat berries with the roasted squash, add the raw celery, incorporate everything together gently. Adjust seasoning, and serve.

ENJOY!

to print the recipe, click here

We both loved this recipe! Roasted butternut squash has a special place in my heart, and now stores in our neck of the woods carry those cute little bags with the cut veggie, so I often cave and bring those home to make my life easier.

We are also quite fond of raw celery. In this recipe, it gave the needed “crunch factor” to oppose the chewiness and softness of the wheat and squash. The squash, when roasted, tastes a little sweet, so the smoked paprika and the celery help cut through that.

We enjoyed this dish with grilled pork tenderloin, but of course it goes well with all sorts of main dishes, standing also on its own if you add a hearty salad.

Hope you try it!

ONE YEAR AGO: Curried Zucchini Soup

TWO YEARS AGO: Roasted Onion and Asiago Cheese Miche (an outstanding bread!)

27Feb2012

SECRET RECIPE ENCORE: CHICKPEA SALAD

Posted in Salads, Secret Recipe Club, Veggies by sallybr

When I was a child, becoming an orphan was my greatest fear, and I literally lost many nights of sleep worrying about it. So, when I learned that one member from the Secret Recipe Club was about to be an orphan this month (the person supposed to pick a recipe from the blog had a problem and could not complete the assignment in time) I decided to perform a virtual adoption… 😉 My “encore” post for this month’s reveal day comes from Without Adornment, and you can visit it clicking here. Bean, the hostess, has a site loaded with gluten-free recipes, and absolutely gorgeous photography. Due to the time constraints (I had less than 24 hours to pick a recipe, make it, and write about it), I had to go with a simple dish. But, it all ended perfectly for me: I had no idea what to eat for lunch after working out, and her chickpea salad came to the rescue. Delicious, refreshing, light, healthy, but also filling enough to carry me through a busy Sunday afternoon…
CHICKPEA SALAD
(adapted from Without Adornment)

1 can of chickpeas
2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1 cucumber, peeled, seeded, diced
Grape or Cherry tomatoes to taste
salt and pepper
grapeseed oil
lime juice
white balsamic vinegar

Boil 2 cups of water in a small sauce pan. Drain the chickpeas from the can, and drop them in the boiling water for 5-10 second. Quickly drain them and rinse with plenty of cold water. Reserve until cold.

In a bowl, mix all the ingredients from chickpeas to tomatoes. Make a simple dressing with oil, a squeeze of lime juice, a little balsamic vinegar, salt and pepper. Drizzle over the salad and….

ENJOY!

to print the recipe, click here

This salad gives me the chance to introduce you to a reasonably recent acquisition from the Bewitching Kitchen… a spiralizer! Or a spiral-cutter… or… whatever you want to call it…
I like raw carrots in salad, but prefer if they are cut paper-thin. This gadget gave me the exact texture I was hoping for. The very thin ribbons get perfectly seasoned and retain just a little crunch.

Chickpeas & boiling water: this is a tip I learned from Barbara Tropp, in her book Mastering the Art of Chinese Cooking. She recommended to rinse all sorts of canned products in boiling water, to remove what she described as the “tin taste”. The improvement in flavor is quite noticeable. So I normally do it whenever I use chickpeas, beans, and water chestnuts.

Bean, it was fun to get to know your blog, I wish I’d had more time to devote to it, your Lemon Cupcakes seemed absolutely scrumptious! 😉

ONE YEAR AGO: A Soft Spot for Chevre

TWO YEARS AGO: Seared Tuna, My Own Private Idaho

24Feb2012

CAULIFLOWER STEAKS

Posted in Side dishes, Veggies by sallybr

If you love roasted cauliflower, you will go crazy for this recipe, a nice variation that keeps the crunchy, roasted bits on the outside, but provides a bit of a textural contrast in its smooth center. I found this recipe in the book “You Can Trust a Skinny Chef”, by Allison Fishman. Nice cookbook, by the way, full of little tips to reduce the calories of recipes without compromising flavor. Plus, she’s got a great sense of humor, I love that in a cookbook author. Actually, I love that in anyone! 😉

CAULIFLOWER STEAKS
(adapted from Allison Fishman)

1 head of cauliflower
2 Tbs olive oil
1 tsp fresh lemon juice
salt and pepper to taste
smoked paprika

Heat the oven to 425 F.

Remove the tough outer leaves of the cauliflower. Cut the base so that it can stand up without moving around. With a sharp knife, carefully cut slices to have ‘steaks’ that are about 1/2 inch thick. Lay them without touching on a baking sheet covered with aluminum foil or parchment paper.

In a small bowl, whisk the olive oil and lemon juice. Brush each side of the cauliflower slices with a very thin coating of the mixture. Season with salt, pepper, and smoked paprika (or use other spices you like).

Place the baking sheet in the oven and roast for 15 to 20 minutes. Turn the slices around, and roast for 10 more minutes, or until the edges start to brown.

ENJOY!

to print the recipe, click here

(click to enlarge)

Comments: One head of cauliflower will be enough for two. If I am not sitting at your dinner table, you might even have a couple of slices leftover. But, if I happen to be your guest, forget it! I love the stuff… 😉

You can vary the dry spices sprinkled on top, cauliflower goes well with many flavors: curry, cumin, chili pepper, coriander… just use whatever matches the rest of your meal, and appeals to your taste buds.

ONE YEAR AGO: Stir-Fried Chicken with Creamed Corn

TWO YEARS AGO: Puff Pastry for the Party