De Ma Cuisine

Soups Archive

Friday

8

March 2013

0

COMMENTS

Minestrone the Third

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Pasta, Quick and Easy, Soups, Vegetables, Vegetarian

MinestroneTheThird3This week, I had the‚ privilege‚ of making dinner for a sick friend and his wife. When someone’s ill, there isn’t much one can do to help (doctors and nurses are excluded from this statement). So being able to provide food is a blessing to those of us who want to do something, but other than praying for healing, can’t make it better.

It’s also the case when a new baby arrives. You can’t fix the sleepless nights, but you can bring dinner over so the exhausted parents can have a break. (Hint hint, Andy and Laura, Geoff and Angie, Sean and Paige… If you’re reading this, please can I make you dinner?! I freely admit that it is mostly just an excuse for me to get to hold your wee child. Oh wait, you’re not reading this, because you’re hanging out with your new small person… Right.)

MinestroneTheThird

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On Tuesday, after making the Roasted Broccoli and Fried Egg Sandwiches for my show, I made this Minestrone Soup for dinner. It was a kinda last minute idea. I had most of the ingredients, and Husband picked up a few extras on the way home from work. It was a chilly day and soup just seemed essential, plus it seemed like a good meal to bring to friends.

I’ve made Minestrone so many times. I’ve written it down twice. Tim loved this particular version so much that, even though it’s probably not too different from some of the others, I wanted to record what I’d done. When he yells that “it’s so freaking good”, it’s hard not to. 🙂

I had it for lunch again the next day. It was just as good, and maybe even a little better.

Oh how I love soup. Especially this one.

Happy Eating!!

 

Minestrone the Third
Recipe Type: Main, Soup, Dinner, Beans, Legumes, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1/2 pkg. rice penne pasta
  • 1 t olive oil
  • 1 head broccoli diCicco, chopped (including leaves and stems)
  • 3 carrots, chopped
  • 1 shallot or onion, chopped
  • 1/4 C water
  • 6 cloves garlic, chopped
  • 1/2 C peas
  • 1 C kale (or spinach), chopped
  • 3 T balsamic vinegar
  • 1 1/2 to 2 t salt
  • 1 1/2 to 2 C diced tomatoes
  • 2 T tomato paste
  • 1 1/2 to 2 C garbanzo beans, cooked
  • 1 1/2 to 2 C cannellini beans, cooked
  • 3 C vegetable stock
  • 3 C water
  • 1 T Italian herb mix (or a bit of each: oregano, thyme, and basil)
  • 1 t fresh rosemary
  • 1 T lemon juice
  • lemon wedges, for serving
  • parmesan cheese, for serving
Instructions
  1. Heat soup pot, add olive oil; add broccoli, carrot, shallot, and 1 t salt. Cook covered over medium-low heat for 5 minutes, stirring occasionally. Add 1/4 C water, cook covered for 5 minutes more. Add garlic and cook 2 minutes. Add vinegar, tomato paste, kale/spinach, broccoli greens, and peas; cook 2 minutes.
  2. Add stock, water, and herbs; bring to a boil. Reduce to a simmer and cook 10-20 minutes, or until veggies are tender. Add 1 T lemon juice.
  3. Cook pasta, but do not add to soup. Drain and keep warm.
  4. Add beans to soup, cook 3 minutes.
  5. Taste and adjust seasoning.
  6. Place a scoop of pasta in a bowl, add soup, and top with parmesan cheese and a squeeze of lemon.
Notes
This could be made in the Crock Pot too. Add the lemon juice and spinach in the last 30 minutes of cooking. Just cook the pasta separately. Leftovers can be frozen, without pasta.

 

Wednesday

27

February 2013

1

COMMENTS

Black Bean and Butternut Squash Chili – Episode 57

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Pork, Roasting, Soups, This Week's Feast, Vegetables

BBandBSChili4I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Tim asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”

Well, ok, if you feel that strongly about it!

BBandBSChili

Of course, after getting some form of winter squash in our Abundant Harvest Organics‚ box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.

And then we ate it.

Oh happy day.

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Happy Eating!

 

Black Bean and Butternut Squash Chili

Recipe Type: Soup, Main, Stove Top, Oven, Roasting, Meat, Beans, Legumes, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Squash is roasted and paired with black beans in this hearty chili.
Ingredients
  • 1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
  • 1 T butter
  • 1 T plus 1 t olive oil, divided
  • 2 carrots, chopped
  • 6 cloves garlic, diced
  • 1 shallot, chopped
  • 1 T lemon juice, divided
  • 1 T maple syrup
  • dash t cayenne
  • 1/4 t red pepper flakes
  • pinch cumin
  • 1 t plus 1/4 t salt, divided
  • 1/4 t pepper
  • 1/2 T apple cider vinegar
  • 2 1/2 C vegetable stock
  • 2 1/2 C black beans, cooked
  • 1 T parmesan cheese/serving, grated, for topping
  • lemon wedges, for topping
  • 1/2 slice bacon/serving (opt.), cooked and crumbled
Instructions
  1. Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
  2. Cook bacon. Drain on paper towel and discard grease. Set aside.
  3. Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
  4. Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
  5. Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
  6. Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.
Serving size: 1 1/2 C Calories: 566.75 Fat: 25.55 Carbohydrates: 44 Protein: 15.99
Notes
Nutritional information includes bacon. Nutritional information without bacon: (Per serving) Calories: 370 Fat: 9.25 Carbohydrates: Same Protein: 13.54

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson, Snow-Line Orchard.

Friday

22

February 2013

0

COMMENTS

Eight Bean Soup

Written by , Posted in Beans, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Soups, Vegan, Vegetables, Vegetarian

Eight Bean Soup

Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
  • 1 T olive oil
  • 4 C dried 8 bean mixture, soaked overnight, and rinsed
  • 1 large shallot, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, diced
  • pepper, to taste
  • pinch cayenne
  • pinch ginger
  • 1 bay leaf
  • 3 T balsamic vinegar, divided
  • 4 C stock (chicken, veggie, or beef)
  • 4 C water
  • 4-6 C stock or water, as needed
  • 2-3 T lemon juice
  • 1/2 to 1 t salt
  • 1 T dried parsley
Instructions
  1. Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
  2. Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.

 

Wednesday

30

January 2013

13

COMMENTS

Mahi Mahi Fennel and Potato Chowder – Episode 53

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Dinner, Fennel Pollen, Fish, Lunch, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

MahiMahiChowder4

I love cold nights warmed by steaming bowls of soup. It’s soup season and I fully intend to take advantage of it. Freshly made, reheated, at home, out with friends… it’s one of my all time favorite comfort foods.

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Did you ever watch the Seinfeld episode where they aren’t allowed to buy soup anymore? I always get so frustrated when people have food to eat, on a show, and they can’t. I don’t know why it bothers me so much. But, it does. I think I would be devastated if I had to wait one year to come back for soup.

MahiChowderDo you like fennel? I didn’t think I did. But, I’ve discovered that I do. Especially in Mac and Cheese, roasted, and in soups.

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I have recently tried fennel pollen, from Pollen Ranch. Abundant Harvest Organics is going to start selling it as an add on and they sent me some to try. So far I’ve used it on Roasted Fennel Pollen Potatoes, on Savory Baked French Toast, and in today’s Chowder. It adds this great, “je ne sais quoi” to a dish.

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Happy Eating!

Print
Mahi Mahi, Fennel, and Potato Chowder

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 6

Ingredients

  • 2 T olive oil
  • 1 1/2 lb. Mahi Mahi, cut into 1" pieces
  • 3-4 C potatoes, cut into 1/4" cubes
  • 1 1/2 C carrots, chopped
  • 1/2 to 1 fennel bulb, finely chopped
  • 3 cloves garlic, minced
  • 1 t salt
  • 1/4 t pepper
  • 1 T All Purpose flour (for GF: 1 T cornstarch)
  • 1/4 C cold water
  • 2 1/2 to 3 C hot water
  • 1 T red wine vinegar
  • 1 t lemon juice
  • 3/4 C milk
  • 2 T cream
  • pinch to 1/4 t fennel pollen

Instructions

  1. Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
  2. Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
  3. Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
  4. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
  5. Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.
http://www.de-ma-cuisine.com/no-soup-for-you-ep53/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson. Fennel Pollen is from Pollen Ranch.

Wednesday

23

January 2013

0

COMMENTS

Roasted Vegetable Soup

Written by , Posted in Appetizers, Cheese, Dinner, Fruit, Lunch, Main Dishes, Roasting, Soups, Vegetables, Vegetarian

Roasted Vegetable Soup

Recipe Type: Soup, Main, Dinner, Lunch, Appetizer, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 butternut squash (or winter squash), quartered
  • 1 yam (sweet potato), quartered
  • 1 onion, quartered
  • 2 carrots
  • 1 head garlic, top sliced off
  • 1 watermelon radish (or 1/4 Korean daikon radish), quartered
  • 1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
  • 2 T butter
  • 1 T olive oil
  • 1-2 t salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 1 C milk
  • 5 C water (or vegetable stock)
  • 1 t maple syrup
  • 2 t lemon juice (or balsamic vinegar)
  • croutons, for topping
  • parmesan cheese, for topping
Instructions
  1. Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  2. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  3. Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
  4. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).

A great way to use leftovers is in Chili Cheese Fries with Coleslaw on Top!!

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