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: mushrooms • Soups • ingerhartz

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

beef chili + sour cream and cheddar biscuits Abruptly, and likely surprising nobody more than my husband, I have decided to be a Good Football Wife this year. Finding it impossible to summon any actual enthusiasm for the game but refusing to fulfill the sitcom wife-cliché of grumbling about my husband’s Sunday afternoon routines, in the past, I’ve mostly tolerated it. But with months of cold and/or wet Sundays ahead of us, I finally came to the realization that football season is the perfect excuse to embrace some much-needed Lazy Sundays. I made a giant pot of beef chili that I found from an old (like, 20 years!) One last thing: If you are from Texas, I want you to promise to take a deep breath before reading the recipe. One year ago: Date Spice LoafTwo years ago: Black and White Cookies and Summer’s Last Hurrah PanzanellaThree years ago: Cream Cheese Noodle Kugel and Spaghetti with Chorizo and AlmondsFour years ago: Outrageous Brownies and White Batter Bread Beef Chili with Sour Cream and Cheddar Biscuits Adapted from Gourmet

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

recovery: black bean soup with ham Tuesday March 6, 2007 Dealing with a small electrial fire, electrians, and finding a new place to live really caught me off guard and into the waiting arms of a big bad sickness. I hate being sick and having this flu was the absolute worst. In the meantime, I’ll post a recipe I wanted to write about before all of this happened. This soup would work well for vegetarians, leaving out the ham and subbing in vegetable stock, but I’m sure it would be even more wonderful with some crumbled chorizo sausage instead of the ham. black bean soup with ham 2 cans black beans, drained 1 t olive oil 1 onion, diced 6 cloves garlic, diced 1 red pepper, diced 1/4 t chipotle powder 4 slices of thinly sliced ham (I used black forest) 1 large tub (500 ml) of your favorite fresh salsa 4-5 c chicken stock 1/2 c frozen corn hot sauce juice of 1 lime 1 avocado, sliced sour cream (optional)1.

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

baked potato soup We’re on day two of something called a “wintry mix” which I suspect if I lived in one of those places where one was forced to wear shorts and sunglasses in January, eating food plucked recently from the ground (pea tendrils, anyone?) I’d imagine constituted a fun day of mixed winter activities, like snowfall fights followed by ice skating and then, if you’re not too tuckered out, some hot cocoa before you head home. Alas, a “wintry mix” is the precise reason my only current goal in life is to flee to someplace tropic and sandy. And make soup. So I was almost done with soup when I starting thinking about baked potatoes and how it’s been too long since I had a great one and how awesome it would be to make a soup that embodied everything you liked about baked potatoes — including, should you dare, cheddar, sour cream, bacon bits and chives — but in a bowl. The result might be the first soup I have been excited about in a very long time. Skins or no skins? Serves 6 Discard bay leaves.

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.

Wicca for the Beginner First it's important to know that there is no one and only Book of Shadows. This concept is a fictional plot device to explain why magyc is not effective without THE Book of Shadows. The idea is that if you just have the right book all your magyc will be effective. This usually sets up a dynamic between the characters where each tries to possess THE book. To that end, you will want to gather any and all information that works best for you. How can you tell if something will work for you? Of course, there is so much information out there no one can try everything. To get you started, here is a list of links to online books of shadows. All About Wicca - Includes sections on ethics, beliefs, ritual structure, goddesses and gods, elements, sabbats (the solstices and equinoxes, plus Imbolc, Beltane, Lammas and Samhain), tools and FAQs. Amethyst's Wiccan Page - This is a Wiccan site with an online Book of Shadows. Arianna's Wicca Site - A basic site about beginning Wicca. Faded's Wicca Etc.

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

Recipe for Leftover Corned Beef Soup with Sauerkraut and Tomatoes (For Friday Favorites I highlight recipes from the past that you may have missed, and this delicious soup with leftover corned beef is a great way to use leftover corned beef from St. Patrick's Day. I've been so moving to my new house this year that I haven't even cooked any corned beef, but I have happy memories of this from other years.) By the time most people read this it will be St. Patrick's Day, and I'm guessing you might be cooking Corned Beef in the Crockpot. I've been experimenting with recipes for leftover corned beef, and this soup is the happy result. Let's get one thing out of the way before we talk about the recipe. Chop up a large onion, then saute in olive oil for about 5 minutes; add minced garlic and thyme and saute 2-3 minutes more. Then add chicken stock, beef stock, 2 cans petite diced tomatoes, Worcestershire sauce, bay leaves, and chopped parsley and simmer 30 minutes. I had this enormous jar of sauerkraut from Costco and used about half of it for the soup.

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">http://pixel.quantserve.com/pixel/p-cafODhhaQOlCs. None