- 1 pound of dried beans such as pinto or kidney
- 2 large spanish onions diced
- 2 large sweet peppers diced (yellow and red preferred)
- 1 poblano chili fire roasted and diced
- 1 large or 2 medium carrots finely diced
- 28 oz can of crushed tomatoes
- ⅓ cup of pepita (mexican pumpkin) seeds toated
- 3 cloves garlic (1 diced, 2 whole)
- 2 dried guajillo chilis
- 2 Tbsp cumin
- 1 Tbsp sweet paprika
- 1 tsp hot paprika (or less cayenne chili powder to taste)
- 2 bay leaves
- 4 stems of fresh thyme
- 2 Tbsp olive oil
- ¼ tsp of baking soda
- Salt and pepper to taste
- Rinse beans and remove any rocks, soak overnight with 4–6 cups of water in a deep sauce pan or pot
- Bring beans and soaking liquid to a boil with baking soda, bay leaves, thyme, guajillo chilis, 2 cloves of garlic whole, both paprikas, ½ the cumin
- Reduce to simmer and cook until beans are starting to get tender
- Meanwhile sauté onions in olive oil on medium-low heat until wilted and starting to get translucent (about 10 mins)
- Add sweet pepper, poblano, and carrot and cook until tender (about 10 more mins)
- Add 1 clove of diced garlic last and cook another minute or two
- Add tomatoes and simmer at least 35–45 min
- Season vegetables and beans separately to taste
- When beans are just tender remove bay leaves, thyme, and dried chilis
- Remove beans from broth with a spider leaving garlic behind and add them to the veggie mixture
- Add toasted pepitas to the bean broth purée well, and strain mixture into the veggie mix
- Warm through and serve with rice or bread and mexican crema on the side
Photo by Sally Crossthwaite via Flickr used with CC Attribution, Non Commercial, No Derivatives license
Makes 1½ cups
- 15-ounce can chickpeas, rinsed
- 1 clove garlic
- 4 tablespoons (¼ cup) olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- kosher salt
- ¼ teaspoon paprika
- In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
- Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
Photo by Samira via Flickr used with CC Attribution, Non Commercial, Share Alike license
- 2¾ pounds orange-flesh winter squash, such as butternut
- 2 tablespoons olive oil
- 1 medium leek, trimmed, white and green parts, cut into ¼-inch pieces (1 cup)
- 3 cloves garlic, peeled and minced
- 1 teaspoon finely grated fresh ginger, or more to taste
- 1 medium parsnip, peeled and cut into ¼-inch pieces
- 4 cups vegetable stock
- Two ¾-inch slices whole-wheat bread, crusts removed
- 1 tablespoons freshly grated Parmesan cheese
- Salt and pepper to taste
- Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into ½-inch pieces, and set aside.
- Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
- Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a blender and purée. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
- Meanwhile, cut the bread into ½-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.
Adapted from The Silver Palate Cookbook. Photo by She Paused 4 Thought via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 2 tablespoons of peanut oil (can be substituted with canola or grape seed oil)
- 1 large onion peeled and chopped
- 1 tablespoon of curry powder
- 1 can of unsweetened coconut milk
- 1 block of tofu cut into ¾ inch cubes
- 2 tablespoons of soy sauce, or to taste
- Salt and cayenne pepper to taste
- Put oil in a big skillet on medium-high. A minute later add onion and brown for about 10 minutes, stirring occasionally, making sure not to burn them. Add curry, stirr and cook for 30 seconds.
- Add coconut milk, stir and bring to a boil and reduce the heat to medium. Add the soy sauce, stir then add the tofu and cook for about 3 minutes. Add cayenne pepper to taste. Serve over basmati rice.
Photo by Sarah R via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 4 cucumbers, peeled and seeded
- 1 small or ½ large clove garlic
- 1 cup plain (or soy) yogurt
- 2 tablespoons fresh lemon juice, plus more to taste
- 4 scallions, white and green parts, cut into 1-inch pieces
- ¾ cup fresh mint leaves, loosely packed
- ¼ cup water
- Salt and freshly ground black pepper
- Cut 1 cucumber into small dice, and set aside for garnish. Cut others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender, and puree until smooth.
- Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
- Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.
Photo by Mike Licht via Flickr used with CC Attribution license
- 2 tablespoons olive oil
- 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces
- 8 ounces parsnips (about 2 medium), peeled and cut into large dice
- 1 medium garlic clove, smashed
- 2 teaspoons kosher salt, plus more as needed
- White pepper
- 1½ cups low-sodium chicken (or vegetable) stock
- Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
- Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
- Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.
Adapted from Chow. Photo by Nick Saltmarsh via Flickr used with CC Attribution license
- 1 cup water
- ⅔ cup veg. oil
- 3 eggs
- 3 tbs sugar
- 1 tsp vanilla
- ¼ tsp salt
- 1 tbs baking powder
- ½ cup flour
- 1 to 1½ cups corn meal
- In blender add water, oil and eggs
- Spin 5 seconds
- Add remaining ingredients
- Blend till smooth
- Pour onto hot griddle
Photo by Lynn Gardner via Flickr used with CC Attribution, Non Commercial, Share Alike license
This recipe comes from America’s Test Kitchen. It’s a very delicious broccoli soup, the trick is overcooking the broccoli (right? I know!) but the color is brought back by adding fresh spinach.
- 2 tbs. unsalted butter
- 2 lbs. broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, adn cute into 1/4-inch-thick slices.
- 1 medium onion, roughly chopped (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp.)
- 1 1/2 tsp. dry mustard powder
- 3-4 cups of water
- 1/4 tsp. baking soda
- 2 cups low-sodium chicken broth
- 2 oz. baby spinach (2 loosely packed cups)
- 3/4 cup shredded sharp cheddar (white preferred)
- 3/4 cup grated fine Parmesan cheese, plus more for serving
- pinch of cayenne
- Salt and pepper
- Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 tsp. salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup of water and baking soda. bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
- Add broth and 2 cups of water and increase heat to medium-high. When mixture begins to simmers, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup of water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
Photo by Cookthinker via Flickr used with CC Attribution, Non Commercial, Share Alike license
The ideal arugula to use for this soup is the tougher, wilder kind; the fragile hydroponic type is too delicate for this dish. Serves: 8
- ¾ pound medium-size potatoes (about 2 potatoes), peeled and cut into ½-inch-thick slices
- 1 pound arugula (2 to 3 large bunches), preferably not hydroponic or “baby”
- ½ cup dices (½-inch) day-old Italian bread with crusts removed
- ¼ cup extra virgin olive oil
- 6 cloves of garlic, crushed
- ½ cup freshly grated Pecorino Romano cheese
- 1 whole peperoncino (dried hot red pepper) or ½ teaspoon peperoncino (crushed red pepper)
- 7 cups water
- In a deep, heavy 4- to 5-quart pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Adjust the level of heat to medium-high and cook the potatoes, covered until they are tender but still hold their shape, about 18 minutes.
- Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool water to remove all sand and grit, changing the water if necessary. Drain the arugula well and cut into 2-inch lengths.
- Stir the arugula and bread into the pot and let boil for another 10 minutes.
- Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic and peperoncino and cook, stirring, until the garlic is golden, about 3 minutes.
- Scrape the contents of the skillet into the soup pot and stir well. If using a dried whole pepper, remove it. Season the soup to taste wand serve in warm bowls, sprinkled with grated cheese and drizzled with more extra virgin olive oil.
Photo by Sharon K via Flickr used with CC Attribution, Non Commercial, Share Alike license