Sunday, November 9, 2008

Irish Stew

1 tablespoon olive oil
1 medium to large yellow onion, peeled and quartered
2-3 medium carrots, peeled and cut into large bite-sized chunks
3 potatoes, scrubbed and quartered
1/2 medium purple cabbage, quartered
3-4 small, bit sized turnips
2 bay leaves
handful of cilantro
1 tablespoon dried oregano
2 cups hot water
2 stock cubes
2 cans worth of beans (mixture of kidney, black, chickpeas and other beans is good)
salt and pepper to taste

Best to do this in a pressure cooker, if you have one. If not use a heavy pot with a good lid. Heat the oil and add the onion and saute for about 5 minutes. Add the rest of the ingredients (except for the water and stock cubes) and saute for about another 10 minutes. Add the water and stock cubes and pressure cook on high for 10 minutes. If you are not using a pressure cooker, then just bring to a boil, partially cover the pot with a lid, and simmer for 20-30 minutes, until the veggies are tender. Serve hot.

Saturday, November 8, 2008

Roasted Potatoe & Squash Soup with Sorrel

Roast up some veggies for dinner the night before - just prepare the veggies, drizzle with some olive oil and sea salt and bake for an hour at 425 degrees - you can use the leftovers the next day to make this delicious soup. Make sure to stab any big items like squash with a knife before you cook them or them may explode in the oven!

2 tablespoons olive oil
1 cup of mixture of red onion and shallots, coarsely chopped
3-4 roasted potatoes
1 medium sized roasted delicata squash
1 cup chopped sorrel
1 teaspoon sea salt
4 cups of veggies stock, or 1 veggie cube and 4 cups boiling water

Heat the oil and cook the onions/shallot for 5 minutes over fairly high heat, stirring frequently. Cut up the potatoes in chucks and add to the onion. Cut the squash in half and remove the seeds with a spoon and discard. Remove the flesh of the squash (without the skin) and add to the onion and potatoes. Lower the heat to medium and continue to cook, stirring frequently till the mixtures browns without burning. Add the salt and sorrel and cook for a few minutes more. Add the veggie stock and bring to a boil, then simmer for a few minutes. Using an immersion blender, liquify, leaving the mixture some small veggies chunks if you like. You could also use a blender or food processor, but an immersion blender is the easiest. Eat hot. Yummy!!!

Sunday, November 2, 2008

Sorrel Vegetable Soup

Yummy on cold days and great if you have fresh, organic veggies from your local farmer's market. If you don't have the exact ingredients below, experiment with what you have adding the slowest cooking veggies first, and the fastest cooking ones last. If you don't have sorrel and parsley, experiment with different fresh herbs.

2 tablespoons olive oil
2 medium yellow onions peel and quartered
1 small red pepper, seeded and chopped into bite sized pieces
1 small green pepper, seeded and chopped into bite sized pieces
3 medium carrot, peeled and chopped into bite sized chucks
2-3 baby turnips, scrubbed clean, quartered if large
1 handful fingerling potatoes, scrubbed clean, quartered if large
1 large golden beet, peeled and quartered
1 medium delicata squash, peeled, seeded, and sliced into chunks
1 cup of bok choy, chopped into bite sized pieces
2 bay leaves
3-4 leaves of sorrel
1 handful of italian parsley
1 tablespoon dried oregano
1 teaspoon sea salt and then to taste
2 veggies stock cubes and hot water (or homemade veggie stock)

Heat the oil in a large heavy bottomed pot that has a good lid. Add the bay leaves and all the vegetables as you prepare them, starting with the onions and working down the list of ingredients in the order above. Stir occasionally and continue to cook for about 15 minutes. The veggies should brown, but not burn.

Add the sorrel and parsley to a food processor and pulse till chopped. Add the herbs, including the oregano, and the salt to the vegetables and stir. Cook for another 5 minutes.

Add 2 veggies stock cubes and enough hot water to cover the vegetables well. How much water you add is a matter of taste and will determine how liquid your soup is.

Bring the soup to a boil, then partially cover it with a lid and simmer until the veggies are soft and begin to fall apart.

Remove the bay leaves, and using an immersion blender, partially liquify the soup, leaving some chunks of veggies and some texture in the soup. If you don't have an immersion blender, put about 2/3 of the soup in a blender or food processor and just pulse a couple of times and add back to the soup.

Season with salt and pepper to taste.

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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