Cream of Broccoli soup

Cream of Broccoli soup may not sound that interesting but...

the most exciting thing about this soup is not only how easy it is to make 

but also how yummy it is.

After a cold snowy day...this will warm you up.

• One big head of broccoli-cut into smaller pieces
• cover with water and simmer until soft.
• salt 
• cool
• puree
• add milk or unsweenten soymilk to taste (not plain it has sugar added)
• salt and that's it.

A big tip: be sure to peel/cut the skin off the stalks and cook only the tender parts along with the tops. The stalks have a great flavor but the skin will not puree as well.

Served with parmesan cheese crisps.

To make crisps...just place a tablespoon of cheese

into a muffin tin....bake for about 30 seconds at 400 degrees.

Rye crackers...easy to make.

I rolled in sesame seeds...coarse salt and added rosemary to some. Ingredients 1/2 c. White Flour, Unbleached  1/2 c. Organic Dark Rye Flour  1/2 tsp. Sea Salt  1 Tb Evaporated Cane Juice  2 tsp Whole Caraway Seeds  4 Tb Margarine or Butter  3 Tb Milk  1 tsp Baking Powder

Directions

Mix together dry ingredients and seeds. Work in margarine until fine. Stir in milk. Form into ball and roll out to 1/8 - 1/16 inch between waxed paper. Cut into desired shapes, prick with fork and transfer to ungreased cookie sheet. Bake at 400�F for 5-6 minutes until lightly browned on edges. Cool on rack. Store in airtight container.

Portobello Pot Pie-Yum!

Portobello Pot pie with leek/white mushrooms and 

cashew cream.

Put a layer of cashew cream first then add the seared

portobello mushrooms.

Top with sauteed leeks and white mushrooms.

Top that with more cashew cream.

Place second pie crust on top and pierce some vent holes.

Ingredients:

2 pie crusts (if frozen thaw)

5 0r 6 good size Portobellos

12 oz. of white mushrooms

3 big leeks

1 cup of cashews

salt nutmeg

Prep steps:

• Make cashew cream
• Saute leeks and white mushrooms
• Sear Portobella mushrooms
• assemble and bake

Cashew Cream - prep (very easy)

Night before or in the morning soak cashews in water.

Drain, put in blender..cover with water an inch above and puree until smooth.

Place in a sauce pan and heat gently...add salt... a dash of nutmeg. I added some Veggie bouillon .  Better than Bouillon is the best one I have found.

Cut leeks into 1/4 " slices...bottom white part only..upper greens are too tough. With you fingers or a spoon push the slices open. Slice mushrooms thin. Sauté leeks and mushrooms in olive oil, add salt and pepper...set aside.

Sear Portobellas in olive oil.

My method is to use a deep pot not a pan.

Place mushrooms in so that each one is directly on the bottom

Add a splash of water and cover.

Cook on a high heat...this steams and sears them.

Watch closely...as to not burn them.

Turn over a couple of times so that each side cooks thru.

Add water as needed and then some tamari.

They should come out juicy not dry.

They all will not fit in the pot at the same time, 

so do two batches.

Remove from pot and let sit...so that the dark mushroom liquid will drain out.

Assemble:

• Place one pie crust in baking dish.
• Spread some of the cashew cream on the bottom.
• Add portobella mushrooms-do not cut, leave them whole
• Top with Leek/white mushroom sauté
• Add the rest of the cashew cream
• cover with the second pie crust.
• press in all edges.
• cover edges with tin foil....so they don't burn.

Bake at 350 for 30 minutes or until golden brown...you may need to remove tin foil a few minutes before.

Let it sit a bit before slicing...

It's snowing here in Westchester County, NY!!!!

It's not just snowing.... it's SNOWING!!! I am about one hour north of NYC.  For those of you not familiar with the North East part of the US...this is not a common occurrence. 


Just baked some rye crackers and made cream of broccoli soup (will post recipes and photos soon).


Also making a Portobello mushroom pot pie with leeks, spinach and cashew cream.

Tater tot happy face

While making some tater tots one night...I flipped one and there was a happy face...

I wanted to sell it on ebay..but my son ate it and made a big smile.

PLU Codes for fruits and vegetables

Fruit and vegetable PLU (price lookup) stickers are quite noticeable.  Colorful and at times , funny along with noting the variety.  One of the most important bits of information on the stickers is number.  All fruit and vegies have an assigned 4 digit number such as 4011 for bananas.


Did you know that all certified organic produce has a 9 added at the beginning making it 5 digits.?


 8 is added to GMO grown produce.


I have never seen one with an 8...yet. 

Commercially grown apple 4020

Some of my sticker collection.

Organic Bananas 94011

Organic Cantaloupe 94050

Organic Squash 94750

This one actually has cooking instructions.

Some stickers have the origin and a website for more information.

Squash soup with coconut milk and kale, mushroom, peanut topper

Kabocha Squash (Also known as a Ebisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin)

Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type. This squash has a green, bluish-gray or a deep orange skin. The flesh is deep yellow.

• I used one whole Squash.
• peeled and cubed into 1 inch pieces
• sauteed in olive oil a bit
• add water to cover and cook until soft.
• add 1 can of lite coconut milk
• simmer until soft and tender
• salt/pepper
• let cool
• 
  
• puree half of it- leaving some chucks of squash.
• 
  
• *The great thing about the Kabocha squash is that, even when fully cooked it keeps a nice cubed shape and does not fall apart.
• 
  
• add puree back to soup
• add boiled peanuts**

Tip: add some unsweetened soy milk or milk..to make it creamier. 

Topper

Sautee mushrooms, kale and peanuts.

add some tamari

juice of 1 big tangerine

add some brown sugar and let bubble.

The sweetness of the juice combined with the earthy mushrooms, balance the deep "pumpklny" flavor of the squash.


** boiled peanuts...get them at the natural food store...not roasted and no salt...with no skins..boil in a lot of water for two hours...makes them soft and still, a bit chewy.

Inspiration

Often I have an idea about what I want to try to make...first thinking about the flavors as in ....spicy...sweet...savory.  Not, oh... I want to make leek soup.  I go to the store, farmers market or farm and see what looks good...what's in season.  Then the inspiration kicks in....the colors, the freshness. Then I often check out the fresh herbs and the dried spices...maybe there is something I have not tried yet. I peruse the beans...nuts...dried fruit.  That's when it all comes together....the recipe is as organic as the ingredients. 

More than often it is frustrating to look at a recipe and then try to go and find the ingredients....especially if something is out of season or too exotic.   That's why I hope you find my recipes as inspiration...because the amounts, measurements may vary.  Cooking is often to taste.  Baking is a science.

Last shopping inspiration.


I made:
Cranberry juice
Squash soup topped with mushrooms/kale and seasoned with cumin/tangerine juice
Almond soup with chucks of carrots/celery and roasted garlic
Asparagus  soup
Yam Fries with vegie lemon mayo.

ahh..cranberries...I use to pick them out in the dunes of Amagansett.

East Hampton was once the main places for 

cranberries and once had many cranberries bogs.

Fresh Cranberry, Pineapple Tangerine Juice

Cook fresh Cranberries

In a pot add 2 cups of fresh (not dried) cranberries and cover 

with water......boil away...

lower heat and mash with a potato masher.

Remove from stove and let cool.

Strain in a pitcher.

Add fresh squeezed tangerine juice and pineapple juice.

add as much as you like...the less you add... the tarter.

....more makes it sweeter.

Strain again if you like it smoother.

Strain with a very fine strainer.  Use a spoon to press the liquid out.

Lots of benefits to making your own juice.

First off it's fresh!!! Real Fresh!

You make your own combinations.

Not bottle to recycle or throw out.

Also try making cranberry lemonade

using organic sugar

Leek diakon mushroom Soup

While thinking of leek soup....I didn't want to just use potatoes...I was at a farm stand looking for a good substitute and then I saw some diakon.  It was a perfect fit with the leeks.

And the mushrooms to gave it a yummy broth.

Diakon has a mild radishy taste and stays firm even when throughly cooked.

Diakon

Leeks (use just the bottoms - sliced into 1/4" pieces)

Sautee leeks in olive oil (3-4 stalks)

add diced diakon (3 big )

cook a bit until just done.

add mushrooms (1/2 cup)

add water to cover

salt/pepper to taste

Simmer until soft.

Do you have an idea for a great Fall soup?

Send me your creative ideas for an amazing Fall soup....
if it looks interesting I will try it out....
and post the recipe along with some photos.


Think earthy....mushrooms maybe?
Think tangy...cranberries?
Think sweet...oranges?
Think spicy...chilies?

Think color...beets?

Corn salsa recipe

Corn salsa

I actually used this as a topper for my Black Bean Gumbo

3 ears of fresh shucked corn (cooked or steamed first)

1 roasted red pepper-chopped into small bits (put in oven under boiler, skin side up take out when blacken....cool and remove skin) YUM!

1/2 white onion-also chopped into small bits

a couple of hot chilis (fresh or dried)

1/2 tsp of dried cranberries (soaked in warm water and drained)

brown sugar-1 tsp

sautee* the onions

add the peppers

cook a couple of minutes

add chilis**

sprinkle in the brown sugar

1/2 tsp water 

and let bubble

salt to taste

* I use olive oil

** remove chilis before your husband eats it.

more on GMO corn...

http://www.huffingtonpost.com/2010/01/12/monsantos-gmo-corn-linked_n_420365.html

Ginger Butter Nut Squash Soup topped with sauteed green peppers, clementine oranges, lemongrass and thai chilies

The topper creates levels of taste...I kept wanting to add something to the soup and thought why not make a compliment to it. The topper gives you the choice to add a bit of other flavors and still be able to savor the soup on it's own.  Each spoonful is your own blend. My husband said it was like fireworks of different flavors .

3 cups of squash
water to cover
simmer until soft
2 tbs of grated fresh ginger
1 stalk of lemon grass cut into 2 inch pieces
2 fresh or dried red chilis
sea salt to to taste
continue to simmer for a few minutes


cool, remove lemon grass and chilis, puree

Soup Topper!

Saute 1 green peppers with
a small piece of lemon grass
one chili
2 cut clementines in quarters with rind
mince one quarter of the rind finely
half of a tart apple
1 tbs rice wine vinegar
1 tbs brown sugar
let it start fo bubble to thicken a bit


Serve soup with topper

Sweet Butter Nut Squash Soup topped with sauteed apples and sage butter

The apple sage butter topper is an amazing addition to this simple soup...creates a complex platte of flavors. 

3 cups of cubed squash
enough water to cover
simmer until tender
cinnamon
nutmeg
a bit of tamari-not soy sauce
1 cup OJ
1/2 cup of milk or soy milk
continue to simmer


cool and puree


reheat add salt and pepper to taste.

Soup topper


2 sweet apples
2 tabs of butter
saute until soft
sprinkle with brown suger
add chopped fresh sage leaves 




serve soup with a tbs of topper.

Support your Local Farmers Market

 Local Harvest...This is a great site to search for a Farmers Market or farm near you.
http://www.localharvest.org/





Also...
Edible Publications ....check them out...a great magazine that publishes editions for local communities.


edible NUTMEG is the CT edition. 


http://www.ediblecommunities.com/content/edible-publications/

Anna's Blog | Small Planet Institute

Anna's Blog | Small Planet Institute

TAPPED -

Water is key to a healthy body and planet....check out ...TAPPED....a film about water consumption...the water industry's pollution, unregulated bottling and "stealing" of one of our most precious resources. You will never look at another bottle of water the same again...an eye opening and enlightening film. While you think that the bottled water you are drinking is good for you...be prepared to have the myth burst. 


There are so many things we wish could do to make a positive change in the world...not reaching for a toxic plastic bottle of water...is a simple change we all can do.

Lemongrass Coconut rice

INGREDIENTS:

1 stalk lemongrass, bottom 6 inches only, outer leaves peeled 1 cup long-grain rice, rinsed and drained 1 3/4 cups coconut milk

2 bay leaves 1/2 teaspoon ground turmeric 1 pinch salt

DIRECTIONS:

1.

Lightly pound the lemongrass stalk with a kitchen mallet. Combine the lemongrass, rice, coconut milk, bay leaves, turmeric, and salt in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally; reduce heat to low and simmer until all liquid is absorbed, about 25 minutes. Remove bay leaves and lemongrass before serving.