get your yummy back

musings from a health supportive culinary artist

“Creamy” Soups: White Bean Soup with Rosemary September 26, 2010

Filed under: how to make it,where to get it,where to see it — chezdesblog @ 7:33 pm
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Let’s face it. The seasons are changing and soup is BACK. Don’t get me wrong – I enjoy soup year ’round. But for those that associate soup with a season, this is it. The farmers’ market is packed with fresh seasonal produce just screaming to jump in the soup pot - squash, potatoes, leeks, corn, carrots, tomatoes, and fresh herbs. In fact, a giant rosemary bush in front of Full of Life Flatbread inspired me to try this recipe for White Bean Soup with Rosemary.

I’ve already got a crush on cannellini beans and this soup only fuels the fire. White and kidney-shaped, cannellini beans are creamy and mild. They make a great addition to dips, stews, casseroles, and salads. Partially pureeing the soup ensures a thick, creamy texture without adding heavy cream. Another great trick for making cream-like soups is to add a tablespoon or two of oats to the mix while simmering, then pureeing the soup. During the simmering process, the oats release their starches. Once pureed, the oats disappear and their creamy texture remains. I use this method when I make carrot soup.

On a final note, I was excited to see fresh tomatillos at market last week. A staple in Mexican cooking, tomatillos look like small green tomatoes (but they’re not), covered in a papery husk. Remove the husk, rinse the fruit, and you’re ready to enjoy these small, tangy treats. I used them for some very tasty Green Chilaquiles with Chicken and Squash. If you follow this link, you’ll find several other recipes relying on tomatillos from one of my favorite sources for information and inspiration, the NY Times Fitness & Nutrition web site.  Enjoy!

 

Tangy Lentil and Chickpea Soup September 19, 2010

Filed under: how to make it — chezdesblog @ 3:11 pm
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Every now and again, I revisit some of my favorite sources for healthy living and cooking, one of which is Nourishing Traditions by Sally Fallon, President of the Weston A. Price Foundation. When I cracked open my book, this recipe for Tangy Lentil and Chickpea Soup came fluttering out, much to my delight. It’s something I had clipped and then forgotten about; it was like the toy surprise inside!

I made it for dinner last night and it was tasty! Packed with vegetables and legumes- celery, onions, potatoes, tomatoes, lentils, and chickpeas – it’s a hearty meal. The “tang” comes from the fresh lemon juice and balsamic vinegar, which really help boost the flavors from the spices – curry, turmeric, cumin, chili powder, and cinnamon. It’s somewhat reminiscent of another favorite, Moroccan-Style Chickpea and Vegetable Stew, which if you have not yet tried, is well worth it.

I am still enjoying my pickled vegetables from last week. In fact, I took them and tossed them with some shredded cabbage, toasted sesame oil, and honey for a delightful slaw. No additional vinegar was necessary given the pickling process. I’ve been crunching on it all week long. Yummy.

 

Summer Squash and Corn Chowder July 25, 2010

Filed under: how to make it — chezdesblog @ 9:10 pm
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At Metropulos Fine Food Merchants in Santa Barbara, CA, I make the daily soup (in addition to other tasty treats). I take great pleasure in making the daily soup. The other day, a customer left behind his business card so that I would call him the next time I made the Mushroom Bisque. Ahhhh, a kindred spirit who made my day…

I’ve always loved soup. In my book, there is no particular “soup season.” I think it works year ’round. This recipe for Summer Squash and Corn Chowder is a perfect case in point. This recipe relies on summer squash,  corn, fresh thyme – all ingredients that are bountiful this time of year. It reminds me of another soup I posted this time last year, which is equally delicious – Summer Corn Soup with Quinoa.

Want to keep up with the daily soup and other happenings at Metropulos? Follow us on Twitter @metrofinefoods. Enjoy your soup!

 

Golden Gazpacho with Croutons and Sausage July 4, 2010

Filed under: how to make it — chezdesblog @ 6:42 pm
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yellow tomatoesI have been playing with recipes for an upcoming event and this is a new favorite creation. Golden Gazpacho with Croutons and Sausage is surprising in several ways. First, it’s a reminder that tomatoes come in a variety of brilliant colors and make a wonderful addition to pizza, salads, and in this case, soup.

The next surprise is the croutons. They add a salty crunch that compliments both the taste and texture of the soup. And the sausage, well, let’s just tell it like it is. What’s not better with a little sausage? But, seriously, in this case, the spicy sausage lends a substance and texture to the gazpacho that is otherwise missing. It also lends a little heat to the dish, which is nice.

When I made this, I pureed half of it and turned it into soup. I took the other half and mixed it with a can of black beans (rinsed and drained) and turned it into a delicious side salad for dinner the next night. Whatever you do, have fun with it, and enjoy the bounty of summer while it lasts.

By the way – this weekend marks the one-year anniversary of getyouryummyback.com. Wow. How did that happen? Anyway, many thanks to my family, friends, supporters and subscribers for continuing to inspire me! Happy 4th!

 

Summer Spice: Carrot and Coriander Soup June 16, 2010

Filed under: how to make it — chezdesblog @ 1:08 am
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carrot soup with coriander

When the heat is on, spice it up. Spicy food increases your blood circulation, which increases your body temperature, and actually makes you feel cooler in relation to the air temperature. I suppose it’s no fluke that warm weather cultures gravitate towards spicy foods year round (think Indian curries and Thai chilis).

I enjoy spicy soup for a light summer meal and this Carrot and Coriander Soup does the trick. It’s broth-based and loaded with ginger, cumin, coriander, and cayenne. Chopped fresh cilantro and plain yogurt make for a cool finish.

Did you know that cilantro (the herb) and coriander (the spice) come from the same plant? Herbs are the tender leaves of aromatic plants typically grown in temperate climates. Spices are the seeds or bark (think cinnamon sticks) of those aromatic plants, which are typically dried and sometimes ground. Cilantro is the Spanish name for the fresh leaves of the coriander plant, and ground coriander comes from the dried seeds of the same plant. For more tips on selecting, storing, and cooking with fresh herbs, check this out.

 

Split Pea Soup February 22, 2010

Filed under: how to make it — chezdesblog @ 12:59 am
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Signs of spring come early in Northern California. Yes, my snow-bound friends, I am surrounded by blossoms on trees and flowers in bloom. In fact, I went on a long run yesterday among vineyards scattered with bright yellow mustard flowers. (I’m a jerk; I know.) The yellow mustard enriches the soil before new grapevines are planted in the spring. Check this out.

Now, back to soup. With spring on the horizon for us all (really it will come one day!), I feel compelled to share another favorite soup recipe while we’re still making it. This split pea soup from The Barefoot Contessa Cookbook is high on my list of seasonal eats. It’s not at all fussy; in fact, it proves that one does not necessarily need a ham hock to make a satisfying pea soup. That’s not to say that you can’t up the ante by adding one to the mix, it’s just that it’s not necessary. This recipe also goes to show that simple pantry staples can come together in fabulously satisfying ways. 

Dried split peas are among the few legumes that do not require soaking before cooking. They are high is soluble fiber, which helps to stabilize blood sugar levels. They are also a good source of potassium and other vitamins and minerals. This recipe is a great way to enjoy them with little fuss and great taste, and, um, maybe a glass of wine?

 

Bread and “Big Soup”: Italian Style February 9, 2010

Filed under: how to make it — chezdesblog @ 10:17 am
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This has been a week for bread and soup. It all started with my hankering for Minestrone. In Italian, minestrone means “big soup,” and this recipe delivers. Regional variations aside, the trusted combination of  beans, pasta, and vegetables does not disappoint. In this version, carrots, onion, leeks, zucchini, cabbage, tomatoes, kidney beans, and whole wheat pasta make for a hearty vegetarian meal. When I added the broth to the pot, I also added a parmesan rind, which is a great method for adding subtle flavor to vegetable soups and rice dishes.

While we’re at it, isn’t this Sourdough Tomato Bread gorgeous? This was my first attempt at working with a sourdough starter. Although I consider this loaf a success, keeping a sourdough starter requires special care and feeding; it’s sort of like having a pet on the kitchen counter. For a simpler, equally tasty bread to go with your big soup, try this Tomato Basil Bread. When basil is out of season, you can substitute a tablespoon of Italian Seasoning and maybe add some sliced sun dried tomatoes. Either way, I hope you enjoy soup season while it lasts!

 

Polenta and Black Bean Casserole January 3, 2010

Filed under: how to make it — chezdesblog @ 10:11 pm
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This has been a strange week for recipes. I tried a few that either weren’t exciting or had their challenges, and I would not lead you astray by recommending them without caveat. For instance, this month’s Bon Appetit includes a recipe for Lentil Soup with Spicy Italian Sausage (I used chicken chorizo sausage). While it is healthy, simple, and pretty good, it does not make my go-to list for soups.

I also tried this Pork Tenderloin with Pears and Shallots. It was actually quite tasty, and would be great for a dinner party, but the recipe needs some work. The cooking temperature was incorrect (should be 475 degrees) and the cooking time for the pork was way off. The pears need to either be very ripe, cut smaller, or roasted along with the pork (which I did). That said, if you have the time (and inclination) to read the reviews and make some adjustments, I think you’ll enjoy it.

So, my friends, what to make if you are looking for healthy, simple, and truly tasty? How about another old favorite, Polenta and Black Bean Casserole.  This yummy one-dish meal satisfies my craving for Mexican food with cilantro, diced green chilies, salsa verde, polenta, black beans, hominy, and cumin. I often make my own polenta and spread it as a layer instead of using the store-bought polenta called for by the recipe. Also, if you have any of the adobo sauce leftover from the Sweet Potato Potpie, I suggest adding a little bit to the chili mixture for an extra kick.

 

Chunky Chicken-Barley Soup December 15, 2009

Filed under: how to make it,where to get it — chezdesblog @ 10:25 am
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When the weather turns cold, there is nothing like a hot, healthy bowl of chicken soup to warm you up from the inside.

Trust me, it doesn’t have to be a  major production to make chicken soup. This recipe for Chunky Chicken-Barley Soup is on my go-to list of soups for the season. It is a nice way to use left-over cooked chicken, or you can substitute turkey. This recipe calls for quick-cooking barley, which is a natural whole grain that has been pre-steamed, so it cooks in about 10-12 minutes. I usually find it in the grocery store near the rice, or you can order it on the internet.

Barley is low in fat and is a good source of fiber and niacin. I use it in soups, salads, and side dishes. Hulled barley, also called barley groats, is the most nutritious form of barley because only the tough, outer hull has been removed. It also takes the longest to cook. Pearled barley, which has also had the germ removed, is therefore a little less nutritious (although still quite nutritious) and a little less chewy – but quicker to cook. Quick-cooking barley is similar in nutrients to pearled barley, but since it’s been pre-steamed, it’s ready in a fraction of the time. Quick and healthy. I like it!

 

Thyme-Roasted Sweet Potatoes + Lentil Stew November 20, 2009

Filed under: how to make it — chezdesblog @ 4:20 pm
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Next up in the “delicious holiday fare need not bust a gut” category are Thyme-Roasted Sweet Potatoes. If you go with potatoes for a side dish, choose sweet potatoes. Rich in Vitamin A, complex carbohydrates, and fiber, they add fabulous color to any plate. There’s no need to mash, whip, and heavy cream them into submission. This simple dish lets their natural beauty and flavor shine.

I also made Lentil Stew with Winter Vegetables this week. Oh boy. I immediately added it to my list of winter staples. It’s hearty, savory, and very satisfying. The recipe calls for adding goat cheese at the end, which makes for a rich, creamy sauce. I had goat cheese already (for my new favorite salad), so I used it. Delicious!

I imagine if you don’t like goat cheese, you could substitute plain fat-free yogurt for a similar (although, admittedly, not the same) tangy, creamy effect. If you want to make this dish super easy, purchase two of the “Harvest Medley” bags of pre-cut turnips, yam and butternut squash from Trader Joe’s and use them in place of the turnips, beets, and butternut squash called for in the recipe. Otherwise, follow the recipe as written. Enjoy!

 

 
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