March 31st, 2008 — recipes, what i'm eating
I sing the praises of chickpeas. How I love them.
Tonight was a simple dinner that doesn’t qualify as a mush, but feels much the same. It goes together easily in one pot, feels comforting to eat out of a bowl, and makes lots of servings.
I pre-soak beans of all sorts, drain them, and then freeze them in bags. Then I can pop them out of the freezer, bring them to a boil on the stovetop, and them pop them into the over @ 250°F for 40 minutes or so. This isn’t actually quick, but it requires next to no effort. And I’m now spoiled on home cooked beans and canned ones don’t seem as good.
Drain the chickpeas.
Into the now empty chickpea pot, put olive oil.
Heat oil and then add chopped onion and garlic, sauteeing until softened and starting to become translucent.
Dump in .5 lb of frozen okra. Cook until it mostly thaws out.
Add the chickpeas and a big can of diced tomatoes.
Bring to a simmer.
Crumble in a generous amount of feta.
Eat.
Tags:
chickpeas,
feta,
garlic,
okra,
onions,
tomatoes
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February 3rd, 2007 — recipes, soup
This is a terrible photo that I continue to intend to replace. Alas.
I created this recipe after having the black bean and pepper cheese soup at Bridgetown Grill. Mine’s not as spicy, though you can add as many jalapenos as you like to up the spiciness. We generally eat this with a loaf of crusty bread from the farmer’s market, and a green salad.
- In a large heavy bottomed soup pot, sauté the onions, garlic, and jalapeño in a bit of vegetable oil until very soft.
- Purée the cooked mixture in a blender with some of the veggie broth added in to facilitate blending. Return puréed mixture to soup pot.
- Purée each can of beans and corn one at a time. Do not drain the beans and corn. Add veggie broth to the blender if extra liquid is needed. Add the puréed beans and corn to the soup pot.
- Heat the soup through. When the soup is hot stir in the cheese. Stir until the cheese is melted and blended in with the soup.
- Garnish individual bowls of soup with chopped green onions.
- To make this soup extra snazzy for entertaining, heat the black bean purée separately while preparing the rest of the soup as above. You’ll have a “black” mixture and a “white” mixture. Fill each serving bowl 2/3 full with the white mixture. Carefully spoon several spoonfuls of the black mixture into the center of each bowl. You’ll fill the bowl while creating a black spot in the center of the bowl. Garnish with green onions.
Tags:
black beans,
broth,
cheddar cheese,
corn,
garlic,
great northern beans,
green onion,
jalapenos,
onions
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February 3rd, 2007 — recipes, soup
This is one of my ultimate comfort foods. This recipe is for one serving. Make as many servings as you want at once in the same pot.
- 1 package ramen noodles (discard the “flavor pouch”)
- 2 cups water
- 1 tablespoon tamari (could also use soy sauce)
- 1 clove garlic, minced
- 2 tablespoons (rounded or heaping) brown miso (soy or rice miso is fine as long as it’s brown. I just don’t think the white kind tastes as good.)
- 2 tablespoons nutritional yeast
- Put the water in a pot. Add the tamari and minced garlic. Bring to a boil.
- Put the ramen noodles in the water. Boil for 3 minutes. Remove pot from heat.
- Put miso in the bottom of a small bowl. Ladle some of the hot liquid from the pot into the bowl. Mush the miso and water together until it makes a thinnish-sludge. Add this back to the pot.
- Add the nutritional yeast to the pot. Stir together well.
- Serve in a big homey bowl and enjoy. Pick the noodles out with a fork and slurp the broth from the side of the bowl. Yummm…
Tags:
garlic,
miso,
nutritional yeast,
ramen,
tamari
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