Mushroom Noodle Goulash Soup

9 10 2016

I have been on a soup kick ever since returning from Egypt. They have so many amazing soups over there, and I realized how satisfying and nutritious soups can be. Also, they can be made ahead and then eaten any time. Just leave a pot on the stove and your family can help themselves whenever they get hungry. This Goulash is part of a Hungarian tradition, full of robust flavors of paprika, dill and a kick of cayenne. I don’t throw the noodles in until I am ready to eat so they don’t get mushy.

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Morning Glory Baked Oatmeal

23 01 2016

I was visiting my mother in Denver and she made this wonderful baked oatmeal for us. It really is like eating a Morning Glory muffin in an oatmeal version. It is easy because you can make it ahead and then reheat it.

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Vegetable Pot Pie

17 03 2010
pot pieWhenever I look in my refrigerator and find a plethora of vegetables, I know it is time to make a vegetable pot pie. Use your favorite savory pie crust recipe. I use my recipe I learned in Paris. It is one I teach in my cooking classes because it is hard to describe the process to make it on paper. Making pastry is truly getting the feel for it. This recipe for Pot Pie is a little unusual because I add saffron to the sauce. It adds a little gourmet touch over the basic white sauce found in most pot pies. The other night, I experimented with throwing in some of the cooked vegetables from a Moroccan stew and they add a whole new dimension of flavor. Also, I did not have any fresh mushrooms so I soaked some dried shiitake and sliced them. I added some of the soaking mushroom broth to the sauce instead in addition to vegetable stock and omitted the cream. So the moral of the story is to experiment when making a pot pie. Any filling goes so look in your pantry and refrigerator and see what you can come up with. Please report back if you have a great success story.
 
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Moroccan Vegetable Stew with Quinoa

14 03 2010
I love the flavors of Morocco, particularly a good tagine served over couscous. I saw this idea to use quinoa instead of couscous and I thought that would be great for people who are gluten-free. I discovered quinoa makes a perfect substitute. Remember, when making a stew, you can substitute any vegetables you have on hand. This stew also would have been good with some garbanzo beans in it. You can make it less spicy and then add harissa in, (a Moroccan chili paste), to your own liking. Read the rest of this entry »




Vegetable Stock

1 03 2010
In order to make the risotto we did in class or any great vegetable soup or stew, you need to begin with a good vegetable stock. I think  homemade stock is far superior to any stock you buy in the store. Making stock is a great way to use up vegetables in your refrigerator that may go bad. What’s even better is that you can customize it to your recipe. So if you are making a Mushroom risotto, add more mushrooms to the stock, or if you are making a soup that would go nicely with fennel, add fennel to the stock. The options are endless. This is only an example of a stock. Of course some of the ingredients are optional, but you will need to add at least carrots, onion, celery, parsley, bay leaves, peppercorns, thyme and salt if nothing else. If you want a slightly thicker stock, then add potatoes. Don’t use too many cruciferous vegetables like cabbage, broccoli or kale because their flavor is too strong.
Remember, when making a stock, begin with cold water then add all the vegetables and bring it to a boil. By starting with cold water, you will extract all the flavor from the vegetables into the stock. This is different from just boiling up some carrots to eat where you want the flavor to remain in the carrot.

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Variation to the Maple-Ginger Roasted Vegetables

25 02 2010

Another variation to the Maple-Roasted Vegetable recipe is to  omit the pecans, ginger, syrup and nutmeg and toss the vegetables with olive oil, 1 1/2 tsp smoked paprika, 1 1/2 tsp cumin, 1/2 tsp coriander and 1/4 tsp cayenne. Roast for 55 minutes, stirring occasionally, or until tender and browned. Toss the roasted vegetables with some feta cheese and 1 cup of pomegranate seeds. Sound pretty huh?





Maple-Ginger Roasted Vegetables with Pecans

23 02 2010
I just found this recipe which I made at Thanksgiving for a vegetable side dish. It was really delicious and is perfect for a wintertime roasted vegetable dish. I love roasted vegetables. Somehow roasting brings out the earthy characteristic of root vegetables and caramelizes them beautifully. If you prefer, you could roast the same vegetables with fresh sage, thyme and rosemary tossed with olive oil instead of the pecans, ginger and syrup. Read the rest of this entry »




Carrot Soup with Indian Spice

12 02 2010
It is a cold and blustery day here in Denver, so I had a craving for nice hot soup and crusty bread. My organic vegetable delivery arrived today and lo and behold, I received a huge amount of carrots. The result was this really flavorful carrot soup.

1 tsp coriander seeds

1/2 tsp black or yellow mustard seeds

3 tbsp vegetable oil

1 tsp curry powder

1 1/2 tbsp minced fresh ginger

1 large leek or 2 medium leeks, white parts chopped

1 1/2 pounds carrots, peeled and thinly sliced

grated lime peel from one lime

5 cups vegetable stock

juice from 1 lime

plain yogurt (garnish) Read the rest of this entry »