Remedy

Last weekend I got hit with a cold and I’m still trying to get over it. I know I shouldn’t complain – there are much worse problems in the world than my measly little cold virus. You know how some people seem to handle getting sick with a cold or flu so well? They don’t make a big fuss and have some magic way of quickly getting over it – chicken noodle soup, hot tea, vitamin C, rest, witchcraft or whatever. Well I’m not one of those people – all I want to do is crawl into my pj’s and never leave my house while I sleep, drink hot tea, and eat soup for every meal (I may be exaggerating slightly, but you get the point). Ryan is always doing nice things for me and being generally amazing so when I said I’d been craving some spicy, sweet potato soup he was nice enough to indulge me and that soup is currently bubbling on our stove as I type this – win!

We posted another version of this soup here. The soup we made today doesn’t have many ingredients (sweet potatoes, yellow onions, garlic cloves, honey, canned chipotle peppers, vegetable stock, and a dash of salt) and honey is one of them – it’s spicy and savory and a little sweet all at the same time. Did you know that September is National Honey Month? I didn’t, until recently when I read this article. And if I ever wanted to buy something nice to store my honey in, I think it would have to be this.

Also, we planted yellow onions in our garden this summer which we harvested and are now using – we even added some to the soup. I think the color of these onion skins is gorgeous.

by Valerie | 09.29.13 | Garden, Recipes | 2 Comments »

wish I had got a bailout broccoli soup

soup

Why “wish I had got a bailout broccoli soup,” simple because it has no “cheddah!”

So, yeah that was really lame. It is not that we couldn’t afford some cheese, the truth why this soup does not have cheddar started a few weekends ago when I tried my first attempt at making a broccoli cheddar soup. It ended in disaster because I added the cheese too early and it got stringy. This largely happened because of my refusal to actually use a recipe or read them all the way through. If I had done that I would have learned cheese likes to melt at low heat, and that there is actually a science to that. Lesson learned. This time around I was being patient, but right before I added the cheese I had Val taste test soup prior to adding the cheese. She liked it without the cheese so we decided to scrap the cheese (maybe use it as a topping) and leave it as is.

Ingredients:

  • 2 tbsp butter (or Earth Balance)
  • 1/2 yellow onion diced
  • 1 carrot peeled and diced
  • 3 cloves garlic minced
  • 1 orange bell pepper diced
  • 1 tbsp dried thyme
  • 1 tbsp course ground black pepper
  • 3 cups veggie stock
  • 1 russet potato peeled and cut into small cubes
  • 3 stems of broccoli (about 3-4 cups of florets)
  • 1 1/2 cups of soy milk
  • salt to taste

Heat a large soup makin’ pot up to medium heat. Melt the butter, add the onions, bell peppers, carrots, and garlic. You’ll cook these until they soften (about 10mins), as the onions begin to sweat add the thyme and black pepper. Err on cautious and add later than sooner as you don’t want to burn the thyme. Add the vegetable stock and potato, then bring to a boil. Once boiling add the broccoli, cook until the broccoli and potato are tender enough to stick a fork in (the broccoli should be bright green). Pour the soup in a blender or food processor, add the soy milk, salt to taste, and blend until smooth (or what ever your preferred consistency is).

You can add some cheese when serving it, or add some nutritional yeast for a cheesy flavor if you want to keep it dairy free. It also makes for a pretty tasty baked potato topping.

by Ryan | 02.05.12 | Recipes | No Comments »

365 – Day 270

365 – Day 270

by Valerie | 11.19.11 | Photography | No Comments »

Smokey ‘Mater & Merlot Soup

We made some soup the other day. It was smokey, earthy, and delicious.

Ingredients:

  • 2 tbsp of butter
  • 1 heaping (or 2) tsp smoked pepper
  • 1 heaping (or 2) tsp paprika
  • 1 white onion diced
  • 2 small shallots diced
  • 4-6 cloves of garlic minced
  • 3-4 small carrots peeled and diced
  • 1 cup merlot (or other earthy red)
  • 12-14 large tomatoes cored and cut into slices
  • 1 tbsp of fresh thyme
  • 3/4 cup of fresh cilantro chopped
  • salt and pepper to taste

Heat a large pot to medium heat. Melt the butter and add the onions, shallots, garlic, carrots, paprika, and smoked pepper. Cook until carrots are soft and onions are translucent. Add the red wine, bring to a boil, and simmer until the wine has reduced completely. Add the tomatoes. Cook until the tomatoes are fully cooked and can easily be blended, about 20mins. Lower the heat. Using an immersion blender (or food processor/standing blender) blend the tomatoes and other veggies. Add the fresh herbs (cilantro and thyme), cook for a few more minutes, add salt and pepper to your taste preference. Serve.

by Valerie | 09.10.11 | Recipes | No Comments »

365 – Day 197

365 – Day 197

by Valerie | 09.07.11 | Photography | No Comments »

Creamy-ish tomato soup w/special guest grilled cheese

Tomato Soup

Val can’t handle cream soups, her lactose tolerance stops at cheese. I was craving tomato soup (particularly tomato bisque), and having only made tortilla soup thought I’d give it a try and make a creamy tomato soup. So, borrowing a bit from this vegan yum yum recipe for pasta, we substituted cashews for cream to make this delicious concoction.

Ingredients:

  • 2 shallots, finely chopped
  • 6-8 cloves of garlic, minced
  • 2 tbsp of butter (or buttery spread)
  • 1 heaping tbsp dried oregano
  • 1 cup white wine
  • about 15 tomatoes on the vine, cored and deseeded and sliced
  • 2 cups veggie stock
  • 3 or 4 tbsp of tomato paste
  • 1/2 unsalted cashews (super finely grounded)
  • 2 heaping tbsp of fresh thyme, minced
  • salt and coarse ground pepper to taste

In a large pot, melt the butter over medium heat. Add the shallots, garlic, and dried oregano and cook until the shallots are tender (about 3-5 mins). Add the wine and bring to a boil. Cook until the wine reduces. Add the tomatoes, veggie stock, and tomato paste. Bring to a boil and cook until tomatoes are tender, about 15 minutes. Add the ground cashews. Using an immersion blender (or blender, or food processor), blend to a fairly smooth texture. Add the fresh thyme, salt, and pepper (to your liking). Serve.

This tomato soup enjoys being paired with a grilled cheese sandwich made of fresh rye, cheddar cheese, and smoked gouda. It will bring you much joy and happiness to partner it with a grilled cheese sandwich (any kind will do, but I recommend using rye or challah). For those who do not eat dairy, just know this soup is very forgiving and will bring love to even those who don’t eat it paired with grilled cheese.

by Ryan | 03.31.11 | Recipes | 1 Comment »

Peppery Green Lentil Soup w/ Seitan Sausage

Lentil Soup

Apparently I’ve been on a pepper kick lately and this latest batch of soup definitely has a kick to it. ‘Nuff said.

ingredients

  • 1 1/2 cups of French green lentils
  • 6 cloves of garlic minced
  • 1 1/2 yellow onions chopped
  • 2 carrots peeled and chopped
  • 1 bulb of fennel chopped
  • 4 sticks of celery chopped
  • 2-3 tbsp of olive oil
  • 1 cup white wine
  • 2 oz of tomato paste
  • 8 cups (or a little more) veggie stock
  • 2 tbsp of butcher’s pepper (or less if you want less zang!)
  • 2-3 tbsp of fresh thyme minced
  • 1/2 tsp of ground coriander
  • 1 tbsp dried Herbs de Provence
  • 1 package of seitan, italian sausage flavor crumbled
  • salt

Start by putting the lentils in a large bowl and then cover with boiling water. Let sit for 15 minutes then drain and rinse; set aside. Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add the onions and garlic and sweat until translucent. Add the carrots, fennel, celery, and pepper. Cook until carrots and celery begin to soften. Add the white wine, bring to a boil, and let reduce until it is nearly completely evaporated (about 10 minutes). Add the veggie stock, tomato paste, and lentils. Bring to a boil, reduce to heat a simmer and let cook for about 45 minutes. Add the fresh thyme, dried herbs, and salt to taste.

In a skillet heat the remaining olive oil up over medium heat. Add the seitan and cook until completely cooked through. We kept the seitan separate until we were ready to eat because we didn’t want the seitan to absorb too much of the broth. Serve the soup in a bowl, add some seitan, and chow down.

by Ryan | 03.12.11 | Recipes | No Comments »

Roasted tomato orzo soup

Roasted Tomato Orzo Soup

Val was craving soup, and I was feeling inspired to invent something in the kitchen, the orzo had been sitting in the pantry and needed to be used, so this soup was created.

Ingredients:

  • 2+ dozen tomatoes on the vine (we used 27, many were small)
  • 1 package of orzo
  • 2 tbsp buttery spread (Earth Balance)
  • 6 cloves of garlic
  • 1 white onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 cup white wine
  • 1 cup veggie stock
  • 2 tbsp fresh thyme, minced
  • 2 tbsp butcher’s pepper
  • salt
  • fresh grated parmesan cheese, optional

Begin by roasting the tomatoes in the oven at 450 degrees. It will take about 35-40 minutes to roast them, or until the skin starts to peel and brown here and there. Make sure to flip them half way through. Once finished, set aside to cool so that you can handle them. Once cooled enough to handle, remove the core and most of the seeds place in a food processor and puree.

In a pot, cook the orzo following the instructions on the package. Set aside when finished.

Heat a large soup pot to medium heat. Add the buttery spread and melt it. Add the garlic and sweat for a few minutes, about 3-4. Add the celery, onions, and carrots, and cook until the celery and carrots are cooked through and begin to be tender (they don’t need to be completely soft). Add the wine and bring to a boil. Let it boil and reduce, about 10 minutes. Once the wine has reduced add the tomato puree and the veggie stock. Bring to a boil, then reduce the heat and let simmer for about 5- 10 minutes. Add the orzo, fresh thyme, butcher’s pepper, and salt to your taste. Serve and enjoy.The pepper is key, it adds a nice zang to the soup. Top with a little grated parmesan cheese, chow down.

One quick note, the orzo will absorb a fair amount of the liquid over time. If you want it more broth-y, just add some more veggie stock and tomato puree. This soup is best on a relaxing weekend and eaten while inside the comforts of a blanket fort.

Roasted Tomato Orzo Soup

by Ryan | 02.27.11 | Recipes | 1 Comment »

Ryan’s Pepper Medley Soup with Special Guest Star Corn

Roasted Pepper Soup

Too often we make soup where potatoes or tomatoes are the star (main ingredient) of the soup. I am now trying to buck this trend. A couple weeks ago we made a corn chowder where the star of the party was, you guessed it, corn. So today I wanted to make a soup where peppers are the star. We cook with peppers all the fracking time (yes, we’ve been watching Battle Star Galactica lately), but they are supporting cast members. They bring the heat, or a nice sweetness to things, but rarely do they get the spotlight. I will no longer stand for this; so with a medley of roasted peppers and some from a can this soup was born:

Ingredients:

  • 5 red bell peppers
  • 1 poblano
  • 1 jalapeño
  • 2 tbsp pureed canned chipotle peppers in adobo sauce
  • 1 fennel root diced
  • 1 large purple onion diced
  • 6 garlic cloves minced
  • olive oil (about a tbsp)
  • 2 tbsp butter
  • 3 1/2 cups of vegetable stock
  • 1 potato peeled and cut into 1/2″ cubes
  • 2 tbsp fresh thyme
  • 2 tbsp fresh basil
  • 1/2 tsp cumin
  • 1 can of corn, drained
  • salt & pepper to your taste

Start by roasting the peppers. Preheat an oven to 425 degrees. Place the peppers on a baking sheet and coat lightly with olive oil or an oil of your choosing. Place the peppers (bell, poblano, and jalapeño) in the oven and cook for about 45 minutes flipping once or twice. When finished, they should have nice brown, burnt looking spots on them and the skin slightly puffed, place them in a paper bag or two or three and let cool and steam for about 15 minutes. Remove from the bag once you can touch them and remove the as much of the skin and seeds from the peppers and chop. Set aside.

Heat a soup pot to medium heat. Melt the butter and add the onions, garlic, and fennel. Cook until onions are translucent and fennel has softened, about 5-7 minutes. Add the veggie stock and potato. Bring to a boil and cook until potatoes are tender (a fork should go through them easily). Reduce heat to a low simmer add the peppers and cook for a few more minutes.

Remove the chipotle peppers from the sauce put them in a food processor and puree them. Reduce the heat of the soup to low, add about two slightly heaping tablespoons of the chipotle puree to the pot (or if you are afraid of heat, add just a tablespoon, as our friend’s have mentioned before we cook with a bit of a southwestern palate). With an immersion blender puree the soup to a texture of your liking. Add the thyme, cumin, basil, salt, pepper, and corn to the pot. Let everything cook on low for a little longer (or at least until the corn is cooked through). Once finished, serve a healthy portion in a bowl and chow down.

Roasted Pepper Soup

by Ryan | 02.12.11 | Recipes | No Comments »

Roasted Pepper and Corn Chowder

Chowder

It’s times like today, in which I am busy fighting a sinus infection, that I crave a spicy bowl of comfort soup. The spiciness helps open up the nasal passages, the warmth of the soup soothes the sore throat from post-nasal drip, and in general a bowl of warm soup on a cold day is your stomach’s equivalent of a hug. So that I don’t drone on about the gory details of sinus infection, because I know that is the best thing to talk about when discussing food, here are the ingredients:

  • 2 tbsp of butter or whipped non-hydrogenated oil
  • 1 carrot, peeled and coarsely shredded
  • 1 purple onion finely diced
  • 3 cloves of garlic
  • 1 stick of celery including the leaves diced
  • 1 small jalapeño diced, seeds optional (add seeds if you want it spicier)
  • 1 russet potato peeled and cut into 1/2″ pieces
  • 3 cups veggie stock
  • 2 cups yellow corn kernels, frozen or fresh, we just used 1 package of frozen corn kernels which was just over 2 cups
  • 2 red bell peppers (roasted and chopped)
  • 2 poblano peppers (roasted and chopped)
  • 1 tbsp dried oregano
  • 1 tbsp butcher’s pepper
  • 1 tsp of Miracle Blend, or as our friend’s call it Beezy’s Salt
  • olive oil or vegetable oil
  • additional salt to your taste

First get the peppers roasting. Pre-heat the oven to 425 degrees. On a baking sheet coat the peppers with the oil of your choice. Place in oven for about 25 minutes or until the peppers start getting browned and the skin is puffy. Rotate 2-3 times to ensure even roasting. You may need to take the poblanos out earlier because they are a bit smaller in size. Once they are roasted, place in a paper bag to steam and cool a bit for about 8-10 minutes. Remove from the bag, remove the skins and seeds, and chop. Set aside for later. You can start this before you start making the soup and let them roast as you do the rest to speed up the process of things.

In a large soup pot heat the butter over medium heat. Once melted and heated, add the onion, carrot, celery, and garlic. Saute until tender, about 10 minutes. Add the vegetable stock, corn, potato, and jalapeño in and bring to a boil. Once boiling reduce heat and simmer until potatoes are tender. Remove about 2+ cups of the soup and place in a blender to puree, or just use an immersion blender and blend to a consistency of your liking. Add in the roasted peppers, herbs and seasonings, salt and pepper. Give it a good stirring until the ingredients are well mixed. If you need to season a bit more feel free to season to your taste liking. Serve and enjoy.

by Ryan | 01.09.11 | Recipes | 2 Comments »

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