Filed under: Uncategorized | Tags: butternut squash soup, recipe, vegetarian
Here’s a recipe for a yummy butternut squash soup…
1 medium butternut squash
2 tablespoons unsalted butter
1 medium onion, chopped
2 1/2 cups vegetable stock, or water
1 teaspoon salt
Freshly ground white pepper
1/2-3/4 cup whole milk
12 whole fresh sage leaves
6 tablespoons freshly grated parmesan cheese
Halve the squash and scoop out and discard the seeds and stringy pulp. Use a large knife to cut away and discard the tough skin. Cut the flesh into 1/2-inch chunks. There should be about 6 cups. Set aside.
Heat the butter in a medium pot or soup kettle. Add the onion and saute over medium heat until golden, about 6 minutes. Add the squash and cook, stirring often, for 2 minutes more.
Add the stock or water, salt, and white pepper to taste. You can also throw in a parmesan cheese rind for extra richness. Bring to a boil. Lower the heat, cover and simmer until the squash is tender, about 15 minutes. Remove the cheese rind if you used one and discard it.
Transfer the squash mixture to a blender. Add 1/2 cup milk and puree, working in batches. (You can also use an immersion blender directly in the pot.)
Ladle the soup into bowls and garnish each bowl with 2 whole sage leaves. Sprinkle 1 tablespoon cheese over each bowl and serve.
(Recipe courtesy of “The Complete Italian Vegetarian Cookbook” by Jack Bishop)
Filed under: Grains, Recipes | Tags: black rice, forbidden rice, recipe, side dish, vegetarian, whole grains
Have you ever tried black rice, a.k.a. “forbidden” rice? It’s a delicious and healthy whole grain that I’ve recently started making as a side dish. I’ve prepared it a couple of different ways at this point; here’s my favorite method:
2 tablespoons sesame oil
1 small onion, chopped
3 garlic cloves, minced
1 cup forbidden black rice, rinsed
1 3/4 cup water
1/2 strip kombu seaweed
Warm the oil in a saucepan over medium heat. Add the onion and saute until translucent. Add the garlic and saute for one minute more. Add the dry rice and saute for a few minutes, until you hear sizzling. Pour the water into the pan along with the kombu and cover. Bring to a boil. Once boiling, lower the heat and simmer for 30 minutes or until the water is absorbed. Remove from heat and let stand, covered, for five minutes. Remove the kombu and discard it. Fluff the rice with a fork, salt to taste, and serve.
Filed under: Grains, Mushrooms, Recipes, Vegetables | Tags: recipe, veggie burgers
Best veggie burgers ever, courtesy of my friend Barbara.
3/4 cup bulgur wheat
1 grated zucchini
1 onion, chopped
10 oz. mushrooms, chopped
1 cup mozzarella cheese, grated
1/3 cup parmesan cheese, grated
2 Tbs tomato paste
Salt and pepper to taste
Preheat oven to 375 degrees. Combine all ingredients in a large bowl and mix well. Form the mixture into 4-5 patties. Bake the patties on a greased baking sheet for 20-25 minutes.
Since I’m normally such a recipe-follower when it comes time to cook, I feel really proud of this meat sauce that I’ve been making lately, as it’s my own concoction.
1 lb. of ground beef, preferably grass-fed
3 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1 28 oz can/box of crushed or chopped tomatoes (I use the boxed Pomi tomatoes)
1/4 cup red wine
1/2 tsp oregano
Few basil leaves, fresh or dried
Salt and pepper to taste
1 tablespoon parsley, chopped
Saute the ground beef in a skillet until no longer pink. While the beef cooks, in a separate pot heat the olive oil over medium heat. Saute the carrots and onion for about 10 minutes. Add the garlic and cook until it turns golden. Using a slotted spoon, transfer the cooked beef into the pot, then add the tomatoes, wine, oregano, basil (rip the leaves up if fresh), and salt and pepper. Simmer for one hour, partially covered. Add the parsley, stir, then serve over your favorite pasta. (Bionaturae whole wheat pasta is my choice!)
Filed under: Fruits, nuts, Recipes | Tags: chocolate coconut banana smoothie, raw chocolate, recipe
Just tried this new combination of ingredients and found it makes a great and very filling smoothie–the kind of thing that will be enough for breakfast.
7-10 raw cocoa beans
2 tbsp. Nutiva brand Coconut Manna (pureed coconut, basically)
1 tbsp. almond butter
1 tbsp. ground flaxseeds
1 cup unsweetened almond milk
A few ice cubes
Put all ingredients in the blender. Blend until desired consistency is reached.
Sweet, rich, and delicious! Plus, super good for you–lots of fiber, antioxidants, and immune-building compounds.
Filed under: Books, Meat, Recipes | Tags: chicken stock, Nourishing Traditions, recipe, Sally Fallon Morell, soup stock
Ever seen the ingredients on a package of bouillon cubes? Each cube is basically a chemical cocktail of MSG, partially hydrogenated oil, salt, sugar, and TBHQ, a preservative that is a form of butane (lighter fluid).
This isn’t what our grandmothers used to make chicken soup.
Unfortunately, as we’ve turned more and more toward pre-packaged convenience foods like bouillon, Americans have just about lost the art of making homemade soup stock from chicken, beef, or fish bones. “Who has the time?” we say. Or, “Why bother?”
Healthy food–some of it, anyway–can take some time to prepare. But the health benefits you’ll reap from a homemade stock make it well worth your time and effort.
In her influential cookbook “Nourishing Traditions,” Sally Fallon Morell posits, after extensive research into the nutritional value of traditional foodways, that meat stocks are extremely good for us. They contain the minerals of bone, cartilage, marrow, and vegetables as electrolytes, in a form that is easily absorbed into the body. Stocks also contain plenty of natural gelatin, which is a digestive aid that has been used to successfully treat such digestive disorders as colitis and Crohn’s disease. Gelatin also allows our bodies to more fully utilize the proteins we ingest. Another important compound found in meat stock is collagen, used to treat rheumatoid arthritis and other ailments, and also essential for strong bones. And fish stocks boiled with fish heads are particularly nourishing to the thyroid gland (the fish heads contain the fish thyroid, which adds thyroid hormone into the soup).
So think about taking some time to make a stock once in a while. You can make a big batch and freeze it in small containers, so that you can just grab some when cooking sauces or soups at a future date. Here’s my husband’s recipe for chicken stock, which he makes every time we finish eating a roast chicken at home:
Homemade Chicken Stock
1 chicken carcass, broken into pieces
1 onion, peeled and cut in half
2 celery stalks, coarsely chopped
3 medium carrots, coarsely chopped
1/2 bunch parsley, whole stalks
Few pinches fresh or dried thyme
Few stalks fresh dill or 2 pinches dried
3 whole peppercorns
Put all ingredients together in a large pot. Cover with water, an inch above the ingredients. Bring to a boil. Reduce heat to simmer. Simmer, covered, for 2 hours, skimming off any foam that collects on top.
Let cool slightly. Strain into another pot. Smash down the solid ingredients in the strainer with a wooden spoon to squeeze out all the liquids. Discard the solid ingredients and let the stock cool in the refrigerator overnight.
Skim fat solids off the top. Return to the stove to a boil. Boil the stock until it is reduced by half. Once cool, store stock in the refrigerator (if you’ll be using it within a few days) or in the freezer in small containers.
Artichokes are my absolute favorite vegetable. And they’re super easy to prepare. Simply wash your artichoke, then steam it for about 1 hour and 15 minutes. Then serve with melted butter, olive oil, or any dip/sauce of your choosing. If you have small kids who will be eating the artichoke, you’ll want to trim off the needles on the ends of the exterior leaves. But there’s no need to do this for adults unless they’re a little ham-fisted.