Day 24 Dinner - Simple Split-Pea Soup with Herbs de Provence

Split-pea soup doesn't seem to be very popular any more.  Maybe it's the color, or the many watered-down, flavorless versions available in cans, but it isn't really a soup that anybody gets excited about.  For me, it is a go-to soup when I want to make something that requires little effort and attention, and it uses mostly pantry-staples so it's inexpensive to put together!  Not only that, but with the right seasoning and a nice hint of pork, split peas can really taste fantastic and they fill you up quite nicely.

This soup, because of it's simplicity, is also a great template for a huge diversity of variations.  You can add sliced rainbow carrots, chopped fennel, garnish with crispy kale or add chopped kale, add diced potatoes or sweet potatoes, or you can throw in any extra vegetable you feel like.  The herbs de provence give the soup a hint of sweetness and make it delightfully fragrant. 

Simple Split-Pea Soup with Herbs de Provence
serves 4

1 tsp. olive oil
4 french sausages (or any mild-flavored sausage)
1 yellow onion, diced
2 cups dried split-peas
6 cups vegetable or chicken stock
2 T herbs de provence
salt and pepper

In a large saucepan, heat olive oil over medium heat.  Remove sausage meat from casings and add to pot in small chunks.  Add onion and saute until sausage is browned, about 10 minutes.  Add split peas, stock, and herbs de provence and bring soup to a boil.  Reduce heat to low and simmer the soup until peas are very tender and the soup is thick and chunky, about an hour.  Season with salt and pepper to taste and serve with whole-wheat toast or cornbread, if desired.

Day 19 Dinner - Chestnut-Mushroom Soup with Crispy Kale

I really adore a hot bowl of soup in the winter time, so I will probably end up posting a lot of soup recipes in the months to come!  This one was inspired by an very rich and decadent "Silver Palate" recipe that we made for Thanksgiving.  My version is much simpler and contains no cream, so enjoy a nice, big bowl without any inhibition! 

For the mushrooms, I used a lovely Hazel Dell Farms medley which contained trumpets, cinnamon caps, crimini, and maybe more.  You can use whatever your mushroom-loving heart desires!  Serve the soup with a big slice of whole-grain bread with a little butter and sea salt and you've got yourself a hearty, flavorful meal to snuggle up to on a snowy winter's eve. 


Chestnut-Mushroom Soup with Crispy Kale
serves 4

1 T plus 1 tsp olive oil
1 large yellow onion, chopped
2 ribs celery, chopped
2 cups mixed, fresh mushrooms, stems removed and chopped
7 oz. roasted chestnuts
6 cups homemade chicken or vegetable stock, or water
1 tsp. dried thyme
1 T salt
2 T butter (optional)
1 bunch kale, stems removed

In a large saucepan, heat 1 tablespoon olive oil over medium heat.  Add onions, celery and mushrooms and saute until soft, about 7 minutes.  Add chestnuts and saute for two more minutes.  Add stock, thyme and salt and bring soup to a boil.  Reduce heat and simmer soup for about 20 minutes.

Meanwhile, make the crispy kale.  Preheat oven to 350.  Tear up the kale leaves into bite-sized pieces and toss with 1 teaspoon of olive oil and salt to taste.  Arrange in a single layer on two baking sheets (or one large) and bake until leaves barely start to brown, about 10 minutes.

Just before serving, add the butter to the soup and stir until melted.  Serve soup with kale on top or on the side (we like to do both!).

Day 12 Dinner - "Cream" of Broccoli soup with Crispy Brussels Sprouts

This evening as I was pondering over what to make for dinner, I suddenly got a major craving for a big, buttery baked potato.  So, I decided to take my favorite elements of a baked potato (potato, broccoli, and butter) and turn it into a healthy, "Good Dinner"-style soup! 

When Obe and I were vegans, I came across a wonderful tomato soup recipe in my favorite vegan cookbook, "Veganomicon," that called for pureed potato (instead of heavy cream) to add a "creamy" texture to the dish.  Although we happily enjoy meat and dairy again, we still try to keep our consumption to a minimum, and it's nice to know those little tricks in order to avoid unneccessary calories!  Make sure to use yukon gold potatoes, as they are essential to the soup's velvety texture.  We finish the soup with a little butter to add richness, but you can easily leave the butter out for a lighter meal. 






"Cream" of Broccoli soup with Crispy Brussels Sprouts
Serves 6

1 T olive oil
1 onion, chopped
1 celery rib, chopped
5 small yukon gold potatoes (about 5 cups), diced
6 cups homemade chicken or vegetable stock (recipe follows)
2 cups finely chopped baby broccoli (may substitute regular broccoli)
1 small bunch green onions, sliced thin
2 T butter
salt and white pepper, to taste

Brussels sprouts:
6 cups brussels sprouts, leaves removed
2 tsp olive oil
salt, to taste

Heat oil in a large saucepan over medium heat.  Add onions and celery and saute until soft, about 7 minutes.  Add garlic and potatoes and saute for another minute, then add stock and turn heat up to high.  Cover and bring soup to a boil.  Reduce heat to a simmer and keep covered, stirring occasionally, until potatoes are fork-tender (about 20 minutes).

Meanwhile, roast brussels sprouts.  Preheat oven to 350 degrees.  Toss leaves with olive oil and salt and arrange in a single layer on a baking sheet.  Roast until leaves are browned and a little bit crispy. 

Using an immersion blender (or a food processor, in shifts) blend the soup until completely smooth and creamy.  Add chopped broccoli and cook for another ten minutes.   Add green onions and butter just before serving and stir in until the butter is melted completely.

Top each serving with a small handful of brussels sprouts.  Serve hot.

Day 7 Dinner - Black Bean Soup with Poached Egg and Kale Chips

A few years ago, Obe, my dad and I were in Estes Park and decided to stop at this cute little Costa Rican restaurant called Pura Vida for lunch.  I ordered a cup of black beans and they brought it to me with a poached egg floating on the top.  Now I am hooked for life!  The egg adds a lovely texture and luxurious richness to the soup, and as you break the yolk it slowly oozes that liquid culinary gold into the bowl, making each spoonful just heavenly. 

 

Since I like to sneak greens into my dinner as often as possible, a side of kale chips accompanies this meal.  They are crispy, flavorful, and really, really good for you.  Once you've tried them, you may never want to buy a bag of potato chips ever again!  Avoid the very thick-leaf Kale varieties for this recipe.  I used Lacinato Kale because it has thinner leaves and makes a more crispy chip. 

Black Bean Soup with Poached Egg and Kale Chips
serves 6

2 cups dried black beans, picked through and rinsed
2 T olive oil
1 yellow onion, diced
2 celery stalks, diced
4 cloves garlic, minced
3 cups vegetable stock or water
1/4 tsp cayenne
1/2 tsp coriander
dash cinnamon
1/2 bunch cilantro leaves
6 eggs
1/4 cup white vinegar

Kale Chips:
2 bunches kale, washed well, stems removed and torn into chip-sized pieces
2 tsp olive oil
salt and pepper to taste

Cook black beans in plenty of water in a pressure cooker set to high until very tender, about 30 minutes.  If you don't have a pressure cooker, use a regular pot, covered, and adjust cooking time accordingly.  Drain beans in a colander and set aside. 

In a large pot, heat 2 T olive oil over medium heat.  Add onions and celery and saute until soft, about 8 minutes.  Add garlic and saute an additional minute.  Add beans and vegetable stock and bring to a boil.  Reduce heat to a simmer and add spices.  Puree soup with an immersion blender (or, puree in batches in a blender or food processor).  Keep on low heat until ready to serve.

Make kale chips:  Preheat oven to 350 degrees.  Dry kale pieces thoroughly in a salad spinner and toss with olive oil and salt to taste.  Line two baking sheets with parchment paper and spread kale pieces out in a single layer.  Bake until the leaves become crispy, but not brown, about 10 minutes.

While chips are baking, poach the eggs:  Spray a large saute pan with cooking oil (or coat with a little bit of olive oil) and fill with about three inches of water.  Add white vinegar and bring to a simmer.  Adjust heat so that steam is rising from the water but it is not bubbling.  Crack each egg into a small cup and gently pour the egg into the water.  Cook until whites look very firm but yolk is still runny, about 3 or 4 minutes.

Portion soup into bowls and place one poached egg into each bowl.  Top with cilantro leaves and serve with kale chips on the side.

Day 4 Dinner - Green Miso Soup with Scallops, Shitakes and Baby Bok

Well, Marczyk's had their scallops on sale today and I can never resist a good fish sale!  So, I gathered whatever looked good and green in the produce department and added a bunch of Asian-inspired flavors to make what I think is a really wonderful soup.

The lovely thing about dishes with lots of different vegetables is that they usually do well with substitutions.  If you can't get baby bok, cabbage or brussels sprouts would work just as well (although cabbage should get stir-fried for several minutes longer so it gets tender).  No serrano chiles in the store?  Use a couple of jalapenos, instead!  If you aren't a fan of cilantro (perish the thought!), Thai basil would be a wonderful substitute.  If you don't live in Colorado and can't find Hazel Del's mushroom seasoning (I buy it at the Farmer's Market during the Summer so there's always some on hand--it is truly unique and wonderful stuff!) use your favorite spice rub for fish, or just season the scallops with salt and pepper. 

Whatever you decide, make sure to add this meal to your weeknight repertoire because it's delightfully refreshing, easy to put together, and full of unique flavors to wake up your sleepy senses.

Green Miso Soup with Scallops, Shitakes and Baby Bok

Serves 6

1 T Peanut Oil

1 Leek, chopped and rinsed

1 Serrano pepper, chopped

1 10-oz. package frozen peas, thawed

1/4 cup Mirin

5 cups water or vegetable stock

1 small bunch cilantro, stems removed

1 T fish sauce

2 limes, juiced

2 T white miso

For Stir-Fry: 

1 T peanut oil

6 scallops

2 T plus 2 tsp Hazel Del Mushroom seasoning

8 oz. Shitake Mushrooms, stems removed and sliced

2 heads Baby Bok Choy, sliced

1 tsp fish sauce

Heat the peanut oil in a large pot over medium-high heat.  Add the chopped leeks and serrano and saute for two minutes, until the leeks are just a little soft.  Add peas and stir to combine.  Deglaze pan with mirin, stir, then add water.  Bring to a boil and simmer for about 6 minutes.  Turn the heat off and add fish sauce, cilantro and lime juice. 

Using an immersion blender, puree the soup until it reaches a uniform consistency (it will still be a little bit chunky).  Stir until foam disappears, then add miso, puree for another minute, and set aside.

Generously sprinkle mushroom seasoning on scallops, making sure to cover them completely with seasoning.  In a large pan, heat peanut oil on medium-high and add scallops.  Sear each side for two to three minutes until it achieves a nice, lightly crusty exterior (if you have very large scallops, cover the pan while searing to help them heat through). 

Remove scallops from pan and add mushrooms and remaining mushroom seasoning.  Cook until mushrooms are soft, then add fish sauce and bok choy and stir to combine.  Remove from heat.

Serve soup in large, shallow bowls.  Place 1 Scallop in the center of each bowl and garnish with the mushroom stir-fry and plenty of cilantro leaves. 

Day 1 Dinner - Rainbow Chard and Lentil Soup

Rainbow Chard is definitely one of the prettiest vegetables in season right now, and whenever I see a good-looking bunch at the store I have to buy it, even if I've got no idea how I'm going to use it!  So, tonight I made a brightly-colored, cleansing soup with French lentils and a few tangy surprises! 

Rainbow Chard and Lentil Soup
serves 4 to 6

1 T olive oil
1 tsp. butter
1 large bunch Rainbow Chard, leaves chopped and stems finely diced
2 garlic cloves, minced
1 cup french lentils, rinsed
2 sprigs rosemary, finely chopped
6 cups water or stock
1/2 cup fresh cranberries, roughly chopped
Juice of 1 orange
Juce of 1 lemon
1 Pomegranate, seeded

Heat the oil and butter in a large pot over medium heat.  Add diced chard stems and garlic and saute until soft, about 7 minutes.  Add lentils, stir to coat with oil, then add the rosemary and water and bring to a boil.

Simmer soup until lentils are mostly cooked, about 15 minutes, then add the chard leaves and cranberries and allow to soften.  When the chard has wilted but is still bright in color, remove from heat.  Add citrus juices, season with salt and pepper, and stir. 

Ladle into bowls and top with pomegranate seeds and an extra sprig of rosemary if desired.