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Mushroom and farro soup

Mushroom and farro soup
Barely two weeks ago, I used the following phrases to describe soup: “vegetables boiled to death,” “assaulted with too much cream,” “whatever healthy things in there cannot be tasted,” and even “what must have been a practical joke” about an especially awful one I’d ordered recently. I admitted that I found soup boring, and my relationship to it has been on especially unstable terms this year after repeated disappointments. We then proceeded to eat soup for dinner for the next 14 days. What happened? After the potato soup, we moved onto a tomato-y cabbage soup that we enjoyed, but I can assure you that the recipe isn’t ready for prime time and black bean pumpkin soup, one of our all-time favorites from the archives. It starts with soaking dried porcini, which, understandably, is the start of something wonderful as they pack so much flavor in what looks in the store like wood chips. Mushroom Farro Soup Adapted from Marian Burros’ mama, via The New York Times Makes about 7 cups Related:  mushroomsSoupsingerhartz

Ayocote Bean & Mushroom Salad Recipe Steve Sando of Rancho Gordo writes one of my favorite newsletters. For those of you who don't know Steve, you've likely encountered his beautiful heirloom beans, they're celebrated by some of the country's best chefs, and fanatically embraced by just about every great cook I know. If not, you're in for a treat. Cooking my way through Steve's beans over the years has been a grand culinary adventure - one I hope to continue for many more years - and I like to look to the Rancho Gordo newsletter for ideas. I always find myself wishing other businesses would take inspiration from newsletters like this one. Here's why. In addition to the Rancho Gordo newsletter, I'll also mention the Aesop newsletter, which I enjoy for entirely different reasons, here's a link to the archives (although I think I'm now signed up for all their marketing emails which I don't love). I use Rancho Gordo Ayocote Negro beans here, but you can substitute another black bean if you like. Serves 4-6. Print Recipe

Mood-Boosting Recipes White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale. Recipe: Broccoli, Cannellini Bean & Cheddar Soup cauliflower and caramelized onion tart – smitten kitchen I realize that — short of admitting that I dislike most flourless chocolate cakes and hamburgers generally don’t do it for me — this is going to be one of the most ridiculous things I have ever said but here it goes anyway: sometimes I forget to taste all of this delicious food. I get busy, you see. Sometimes it’s because I’m bringing it to a party and it gets decimated upon arrival, before I even get a bite or a photo. (See also: S’more Pie.) In this case, it was particularly ridiculous because from the time I put this tart in the oven, our apartment was flooded with the unholy, resistance-melting aroma of melted, bubbling cheese. And then, alone in the kitchen with a sleeping baby in the next room, I finally had a bite and let out a resounding “Holy Shitzu!” One year ago: Red Kidney Bean CurryTwo years ago: Pear and Almond TartThree years ago: For Beaming, Bewitching Breads [Bread Making Tips] Cauliflower and Caramelized Onion Tart Adapted from Bon Appetit, March 2007 Yields 8 servings

The 10 best broth recipes Crab, tomato and fennel broth This is a delicious, warming but fragrant soup for the cold winter months. It's light enough to serve as a starter, or you could increase the portions and add some crusty, slightly charred sourdough bread to make a more substantial option. Encourage the diners to pick at the claw when the broth has finished. Serves 4Olive oil, for cooking4 crab claws, cracked1 small fennel bulb, finely diced1 small onion, finely diced1 garlic clove, finely chopped2 celery stalks, finely diced½ red chilli, deseeded and choppedSplash of white wine4 ripe plum tomatoes, deseeded and chopped150g picked fresh white crab meatHandful of small fennel fronds or fresh dillSalt and black pepper 1 Heat a heavy-based saucepan over a high heat and add a splash of oil. 3 Pour over about 750ml water and bring to the boil, then turn it down to a simmer. 4 Cook for a further 5 minutes and then garnish with the fennel fronds. Oxtail, abbot ale and brown sugar broth with bone marrow toastie

Mushroom Casserole Recipe I had one favorite thing to eat when I was a kid. One dish I was loyal to above all else. I would request it when I was recovering from the flu, pneumonia, or strep throat. I would request it weeknights, weekends, and holidays. You can certainly use whatever cooked grains you like. That being said, I love this simple version. Use any cooked grain you like. 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped 1 large onion, well chopped 3 cloves garlic, finely chopped 3 cups cooked brown rice, room temperature 2 large eggs 1 cup cottage cheese 1/2 cup sour cream 1/2 teaspoon fine grain sea salt 1/3 cup freshly grated Parmesan cheese a bit of fresh tarragon, chopped Preheat oven to 350F degrees. In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt. Serves about 8. Print Recipe

Coconut Broccoli Soup A few weeks ago we saw broccoli soup on a menu. It was the first time Matthew told me not to order something I really wanted. “I’ll make it for you,” he said. Matthew has a lot to say about soup. When we see vegetable soup on a restaurant menu we always ask “Is it vegan?” Matthew made broccoli soup for me last week. Coconut Broccoli Soup{gluten-free, vegan} Serves 4 one head of broccoli, cut into large florets 5 cloves of garlic, peeled 1/2 can coconut milk salt Bring a large pot of water to a boil. Add the broccoli and garlic to the pot and blanch for 3-4 minutes. Add 1 cup of water and coconut milk, plus a big pinch of salt and blend on high for at least two minutes. If you are planning on serving this soup later, please make sure to cool the soup quickly in an ice water bath.

feta tapenade tarte soleil – smitten kitchen Fully preoccupied with coming up with fun new shapes for my favorite cookie a few weeks ago, I went deep into a YouTube cooking show rabbit hole and emerged somewhere in France, where a twisted pastry that goes by the name tarte soleil stopped me in my tracks, and zipped itself right to the top of the Must! Cook! Now! list. It looks like it would take tweezer-level pastry cheffing to pull off, or at least some advanced mathematics. Which is the other reason this, to me, is the fitting-est thing to make this week as it’s both great party food (you get to grab those radiant beams by the crunchy ends and sweep them through a bowl of whipped lemony feta before chomping down, yess) and an upbeat celebration of the sun itself, which as of last week’s solstice, we’re finally going to see more of again as we tilt towards the light. Feta Tapenade Tarte Soleil Inspired by a whole bunch of YouTube videos; the feta dip is from Ina Garten Heat oven to 350 degrees. Remove glass.

Leads to something better I am hoping that Aran won't mind me taking that liberty, as it was her that made me think of it in the first place. Throughout Small Plates and Sweet Treats she mentions substitutions, and links recipes to others, in a chatty way that shows how her recipes are not meant to stand alone. As you spend time any time with the book, Aran's overarching skill with flavour combinations is obvious, and what's more is that it is harmonious. Small Plates and Sweet Treats is a gem. Hers is an inspiring voice, and one that I'm happy to have for company. Thanks for all the conversations, friend. xo From the book Small Plates and Sweet Treats: My family's journey to gluten-free cooking (Little Brown and Company, 2012) by Aran Goyaga. This soup is aromatic, supple, and mild in a way that is soothing — not at all bland. The recipe here is as written in the book, with my notes following after. Serves 4 to 6 For the pea shoot and almond pesto For the roasted cauliflower and leek soup Make the pesto. Notes:

Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] The students at Natural Epicurean Academy of Culinary Arts love crafting food that is not only tasty, but good for you too. These are great for parties and can be made ahead of time! They will take your gathering from fun to phenomenal! Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] Ingredients For the lentil balls: 1/2 cup uncooked green lentils 1 cup walnuts halves, finely chopped 2 teaspoons extra virgin olive oil 2 heaping cups finely chopped cremini mushrooms (one 8-oz package) 3 large garlic cloves, minced 1 cup finely chopped de-stemmed kale leaves1/3 cup dried cranberries, finely chopped 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried) 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 tablespoon sherry vinegar 2 tablespoons ground flax + 3 tablespoons water 1/2 cup gluten-free rolled oats, ground into a coarse flour 1/2-3/4 teaspoon fine grain sea salt, to taste Freshly ground black pepper, to taste For the cranberry sauce: Preparation Notes Kale

Coconut Curry Squash Soup When I first got to the Twin Cities I was enamored with co-ops. I got a job cooking at one as I settled into the new city. We put out a couple of vegan options alongside the other food in the hot bar everyday. It was all priced per pound….$7.99 a pound for ready-to-eat, hot organic food. Not bad if you don’t have the time to cook and are hungry. One particular woman was interested in the squash, simply roasted with salt and pepper. What came out of it though is the feeling that maybe something as simple squash can be prepared perfectly and worth much more to someone else. The garnish is an Asian play of the classic Italian gremolata. I’ll never forget the day I watched a woman pay $48 for 6 pounds of roasted butternut squash. Coconut Curry Squash Soup{gluten-free, vegan} Makes just over one quart of soup 4 onions, diced 2 large squash (use anything from kuri to kambocha to butternut) 2 tablespoons curry 2 tablespoons salt 1 can coconut milk

West African Peanut Stew Recipe <img src="<a pearltreesdevid="PTD2178" rel="nofollow" href=" class="vglnk"><span pearltreesdevid="PTD2179">http</span><span pearltreesdevid="PTD2181">://</span><span pearltreesdevid="PTD2183">pixel</span><span pearltreesdevid="PTD2185">.</span><span pearltreesdevid="PTD2187">quantserve</span><span pearltreesdevid="PTD2189">.</span><span pearltreesdevid="PTD2191">com</span><span pearltreesdevid="PTD2193">/</span><span pearltreesdevid="PTD2195">pixel</span><span pearltreesdevid="PTD2197">/</span><span pearltreesdevid="PTD2199">p</span><span pearltreesdevid="PTD2201">-</span><span pearltreesdevid="PTD2203">cafODhhaQOlCs</span><span pearltreesdevid="PTD2205">. None

Ginas Skinny Recipes For the meat and potato lover, this soup is for you. Hearty soups like this are exactly what I love about South American cuisine. A nourishing one pot meal, typically served with aji and avocado on the side. This soup uses cooked quinoa, which is a South American seed which has become very popular in North America lately. , Trader Joe's and even at your local supermarket. By now I don't think I have to tell you just how much I love Latin American cuisine. The key to making a good beef soup is letting the beef simmer until it gets soft, the longer the better so the meat is tender. , probably more than my crock pot but I wrote the directions assuming you don't own one. which is perfect for making a pot of beans.

Mushroom-falafel! Mushroom-falafel! (Yes, the exclamation point is necessary there.) It doesn’t exactly roll off the tongue, I’ll admit. I’m a little embarrassed that I get as excited as I do when I make something really good. It started with a falafel craving. One of the most unfortunate things about having discovered an intolerance to a sprouting inhibitor enzyme (besides not being able to eat almonds, but I’ll save that complaint for another day) is that I no longer eat falafel because of the chickpeas. Through college and for a couple of years after, I would make falafel from one of those box mixes at least once, if not twice a week. But, after I figured out that storage legumes- chickpeas being a prime example – were part of what was making me feel sick all the time, the falafel binges became a thing of the past. But, the desire to eat falafel has not faded. I gave it a try, and it worked beautifully! But, they’re even better than falafels. Mushroom-falafels (serves about 4) Tzatziki sauce

Spiced Red Lentil, Tomato, and Kale Soup This is the kind of soup with broth that tastes just as good, if not better, than the actual add-ins. Is it normal to want to guzzle the broth? Well, it is now, my friends. Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavourful broth bursting with nutrition. Since most vegetable soups don’t hold me over very long, I added a cup of red lentils to amp up the protein (and fibre). Spiced Red Lentil, Tomato, and Kale Soup Email, text, or print this recipe 2 years ago: Pumpkin Butter Oat Squares 1 year ago: Vegan Lasagna with Basil Cashew Cheese Yield: 5.5- 6 cups Ingredients: 1. 2. 3. 4. …and in the words of Stephanie Tanner, whoa baby!

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