Simple White Bean, Swiss Chard, and Tomato Soup

It's been about 2 months since my last post and I hope that will be the longest gap by far that I'll ever have away from this blog! Between a big promotion at work, buying a house, and moving from the Bay Area to Seattle, I can say that I am certainly coming out of one of the busiest periods of my life, which didn't leave much time for either cooking or blogging. Fortunately, now that we're getting settled in Seattle (we just made the big move last week), I'm planning to re-balance and get back to the cooking and creating that I love. My recipes are also apt to become even more seasonal, as the Northwest has true seasons as opposed to California which never really gets a winter and has very extended and different growing seasons. In the short time that we've been in Seattle the weather has actually been beautiful with little rain, and I have to say that I missed the fallen leaves and crisp, clean air. It also makes you want to roast, bake, and make soups. Even with our kitchen a little bit of a mess with the move-in process, I was able to easily whip up this simple, delicious soup (which also happens to be vegan). A great one for the weeknights served with some good bread.

Simple White Bean, Swiss Chard, and Tomato Soup
Serves 4

Active Time: 20 minutes
Total Time: 45 minutes

1 T. extra virgin olive oil
3 cloves garlic, minced
2 bunches swiss or rainbow chard, leaves separated from stems, with stems diced and leaves well chopped
2 cans cannellini or great northern white beans, rinsed and drained
2 14.5 oz cans diced tomatoes
1/4 t. crushed red pepper flakes
4 c. low sodium vegetable broth or 4 c. water with 2 low-sodium vegetable bouillon cubes
Kosher salt
Black pepper
1 T. aged balsamic vinegar

Heat a large stockpot or dutch oven with the tablespoon of olive oil over medium heat. Add the garlic and chard stems and cook, stirring occasionally, until stems start to soften, about 3-5 minutes. Add the tomatoes with their juices, the drained beans, red pepper flakes, the vegetable stock or water w/bouillon and 1 t. kosher salt. Bring to a near-boil, add the chard stems, and stir until they start to wilt and become incorporated into the soup, a few minutes. Reduce the heat to low and simmer for about 25 minutes, or even longer if you have the time - it only gets better. Stir in the balsamic vinegar, add some freshly ground black pepper, and taste for seasoning (my bouillon cubes were no sodium so I added another 1 1/2 t. of kosher salt). This recipe is also great reheated the next day.

Rainbow Vegetable Soup with Farro

This time of year is an interesting one for cooking because we're starting to transition into fall but still have some late summer produce, which makes this soup a perfect blend of the two.  I call this recipe rainbow soup because it has so many different beautiful colors in it, which of course is exactly what you want to get a variety of nutrients. This soup was also even better over the next day or two reheated (as many soups are). The farro (a whole wheat grain) tends to soak in additional liquid as it sits so if you're serving leftovers add just a a little water to loosen up the soup a little before heating. I think adding some freshly grated parmesan cheese at the end really ties all of the flavors together, but if you're vegan this soup will fit the bill without. In either case, I like to drizzle just a bit of olive oil over the soup in each bowl before serving, which I think adds a lovely flavor.

Rainbow Vegetable Soup with Farro
Serves 6

Active Time: 30 minutes
Total Time: 1 hour, 15 minutes

1 lb summer squash, diced
1 onion, diced
3 carrots, diced
1 lb. roma tomatoes, diced
1 bunch rainbow chard, leaves stripped from stems and chopped
2 ears corn, kernels cut off the cob
1 c. farro
1 bunch of thyme
2 bay leaves
6 c. low sodium vegetables stock (or 6 c. water with 3 low to no salt bouillon cubes - I like the Rapunzel brand)
Kosher salt
Extra virgin olive oil
Freshly grated parmesan cheese

Heat 2 T. olive oil in a large stockpot or dutch oven. Add the onion and a pinch of salt and saute for about 5 minutes until it starts to soften. Add the carrots and squash and saute for about another 2 minutes. Add the tomatoes, farro, and vegetables stock as well as 1 t. kosher salt, the bay leaves, and the bunch of thyme (you can strip off the leaves, but I find that while the soup is simmering they will melt off - you just have to remove the stems before serving). Bring to a boil, then reduce heat to a low to medium-low setting and simmer for 45 minutes until the farro is cooked but al dente. Stir in the corn and chard and keep stirring for a minute to incorporate the chard. Let simmer another 5 minutes. Taste for additional seasoning, then ladle into bowls and top with a drizzle of olive oil and some parmesan cheese.

Eggplant, Heirloom Tomato, and Chickpea Curry

I've been getting eggplants in my CSA box over the past few weeks and trying to figure out new ways to use them. I came across some recipes that used just the flesh of the eggplant in curry dishes (versus dicing it up and including the skin) and I thought this would bring a nice texture and meatiness to a vegetarian curry dish. I also had some heirloom tomatoes and some canned chickpeas on hand, and with some spices you can easily create this dish in a pinch. My favorite thing about these type of Indian-inspired curries is that they are so healthy and leave you feeling great after you eat them. The spices in this curry are also great for you - the turmeric is an anti-inflammatory, and the red chile flakes can help speed up your metabolism.

Eggplant, Heirloom Tomato, and Chickpea Curry
Active Time: 35 minutes
Total Time: 40 minutes

Serves 3-4

1 T. ghee (clarified butter), coconut oil, or olive oil (use the latter 2 for a vegan option)
1 large eggplant
2 medium or 1 very large heirloom tomatoes, diced
1 15 oz. can chickpeas, drained and rinsed
4 cloves garlic, minced
1 yellow onion, diced
2 t. ground cumin
1 t. ground turmeric
1 t. ground coriander
1/2 t. dried red chile flakes
Kosher salt
Brown rice, for serving

Preheat the oven to 425 degrees Fahrenheit. Cut the top off the eggplant and half lengthwise. On a baking sheet or sheet pan, drizzle a little olive oil in 2 places where you'll put the eggplant halves. Sprinkle some kosher salt on each eggplant half, then place the cut side down on the olive oil spots and rub around to coat. Transfer to the oven and cook for 30 minutes.

Meanwhile, prepare the onion, garlic, and tomatoes. Heat the ghee or other oil in a large skillet over medium heat. Add the onions and garlic and saute until softened, about 7-8 minutes. Add the tomatoes, chickpeas, cumin, turmeric, coriander, chile flakes, and 1/2 t. kosher salt and stir to combine, then reduce heat to a simmer and cook for about 5 minutes or whenever the eggplant is done.

Remove the eggplant from the oven, flip it over with a spatula, then use the spatula or a spoon to spoon the flesh of the eggplant into a small bowl. Mash it slightly with the spatula or spoon, then transfer to the pan with the other vegetables, stir to combine, and simmer for another 3-5 minutes. A nice shortcut for the rice in this recipe is Trader Joe's frozen organic short grain brown rice, which I always have on hand and only takes 3 minutes to reheat. Serve the curry over brown rice or with naan.

Crunchy Roasted Spiced Chickpeas

Looking for a last minute snack to enjoy while watching the game? These roasted chickpeas have become my go-to quick appetizer for dinner parties, casual get-togethers, or just for us to snack on. I've tried multiple variations of this recipe and the key is cooking them at the right temperature to get them to turn out crispy like corn nuts on the outside while slightly soft on the inside. Simply coated with olive oil, chile powder, cumin, smoked paprika, and salt, they're an incredibly easy and delicious snack and I generally have all of these ingredients in my pantry so I can throw them together in a pinch. These are best eaten the same day you make them as they get a little softer the next day, but I'll still eat them as a snack (if there are any left over!)

Crunchy Roasted Spiced Chickpeas

Active Time: 5 minutes
Total Time: About 45 minutes

Two 15 oz. cans chickpeas/garbanzo beans, drained and rinsed
2 T. olive oil
1 t. ancho chili powder
1 t. cumin
1/2 t. smoked paprika
1 t. fine grain sea salt, plus more for sprinkling at the end

Preheat the oven to 400 degrees Fahrenheit. Dry the chickpeas between paper towels or kitchen towels, getting them as dry as you can (this will help them absorb the spices and get crunchier in the oven). Put them in a medium-sized bowl, add the olive oil, spices, and salt, and stir to combine. Transfer to a sheet pan or cookie sheet and roast for approximately 20 minutes, then increase the heat to 450 degrees and roast for about another 10-15 minutes until the chickpeas are golden brown. Test a few to see if any of them have gotten crispy and if not, return to oven in 5 minute increments until they are done. There may be a few on the edges which get a little bit too brown - just discard these as you want the others to be able to get crunchy enough. Remove from oven, season with a pinch of fine-grain sea salt, transfer to a bowl, and serve.

Fresh Ginger Lemonade (Hot or Cold)

Everyone wants to start the new year in a healthy way. After traveling in early January and fun over the holidays, I was ready to start my first-ever detox program this week. Detox programs range in aggressiveness and effectiveness; I'm following a more gentle program (The Clean Program) that is focused on resetting your body by eating clean, healthy food and eliminating what are typically inflammatory foods for a few weeks. It also of course requires cutting out alcohol, coffee, and sweets, but that really hasn't been so hard (as much as I do love wine). I've actually enjoyed coming up with ways to think up more uber-healthy meals and drinks. Along these lines, two of the best things for your digestive system are ginger (which promotes a healthy gut) and lemon (which promotes a healthy liver). I recently bought a ginger-lemon-mate drink the other day and thought that the ingredients were so simple that I could surely make my own. Turns out it was very easy to replicate and is a great drink either warm or cold to keep you healthy during the winter. Feel free to multiply the recipe if you want to make a larger batch - this makes one glass at a time.

Fresh Ginger Lemonade

Serves 1

Juice of 1/2 a lemon

2 t. fresh finely minced ginger (I found the kind in a jar works best) 

1-2 t. agave nectar

1 c. water

Put all the ingredients into a jar or glass and shake it up until mixed. Drink as is or heat it up - it's delicious both ways.

Heirloom Tomato Gazpacho

Heirloom tomatoes are hitting their peak right now in California, which means not only that you can find some huge, juicy, wonderful tomatoes, but also that they're relatively cheap. When tomatoes are this good and this abundant, gazpacho is a great way to highlight their flavors and create a great summer dinner, appetizer, or lunch. I made this into a meal by topping it with chopped avocado, tomatoes, and cucumber, and creating the soup with a base of a little bit of bread like the Italians do. Plus, perhaps the best part of this soup is that you make it in a food processor or blender, so prep time is minimal. I thought I liked the chunky version of gazpacho, but always felt like it ended up tasting like you're eating a big bowl of salsa. This version still retains some texture and is full of flavor, but feels like soup. Like many soups, as the flavors combine, it's even better the next day (if you still have any left over:) ).

Heirloom Tomato Gazpacho
Serves 4 as a main dish, 8 as an appetizer

Prep Time: 20 minutes
Total Time: 20 minutes (plus a little time to chill)

3 lb. heirloom tomatoes, quartered (dice 1 of the tomatoes and reserve for garnish)
1 english cucumber, chopped (dice a little bit and reserve for garnish)
1 red bell pepper, seeded and coarsely chopped
3 shallots, peeled and roughly chopped
1 c. cilantro, roughly chopped (have a little extra for garnish)
1 c. basil, sliced
2 slices dense white country bread, crusts removed and cut into large cubes
2 T. champagne or sherry vinegar
2 garlic cloves, minced
Extra virgin olive oil
1 t. cumin
1/4 t. cayenne pepper
Kosher salt
Black pepper
1 avocado, diced

In a food processor or blender, drizzle the bread with olive oil, vinegar, garlic, cumin, and cayenne pepper and let sit while you prepare the other ingredients. Add half of the chopped tomatoes, cucumber, red pepper, shallots, basil, and cilantro, and blend with the soaked bread and spices, until relatively smooth but still retaining a little bit of consistency. Transfer to a large bowl, puree the other half, and add it to the bowl. Season with about 1 1/2 t. kosher salt and lots of freshly ground black pepper, then chill for at least 30 minutes. Serve topped with the diced tomato, cucumber, avocado, cilantro and a drizzle of olive oil.

Eggplant and Summer Squash Curry

Normally we like a cold dinner if it's hot outside, but a spicy dish can be equally as great on a warm day. While I love both Thai and Indian curries, I didn't feel like a heavier Thai-inspired curry with coconut milk and went for a more Indian-inspired dish with fresh vegetables, tomatoes, and lots of spice. Plus, it was a great way to use up some of the early summer produce I picked up - an eggplant and some beautiful little summer squash that are starting to come into season. This dish was equally delicious reheated for lunch the next day.

Eggplant and Summer Squash Curry
Serves 4

Active Time: 20 minutes
Total Time: 45 minutes

2 T. ghee (clarified butter) or extra virgin olive oil
1 medium eggplant, cut into 3/4'' pieces
3 small summer squash, diced
8 oz. firm tofu, cut into 1/2'' pieces
1 onion, diced
1'' fresh ginger, peeled and grated
6 cloves garlic, minced
1 t. ground cumin
1 T. ground coriander
1/2 t. turmeric
1/2 t. cayenne
1/2 t. crushed red pepper
1 1/2 t. kosher salt
1 15 oz. can diced tomatoes
1 c. water
Fresh cilantro
1 c. brown jasmine or basmati rice

Boil 2 c. water in a small stockpot, add the rice, and simmer for about 40 minutes or until the water is absorbed.

Meanwhile, heat the ghee or olive oil in a large skillet or stockpot over medium heat. Add the onion and cook, stirring occasionally, for about 10 minutes, until softened and starting to brown. Add the ginger, garlic, and cumin and cook for 2 minutes. Add the coriander, cayenne, salt, and turmeric, and cook an additional 30 seconds. Add the eggplant and summer squash and stir to coat well with the spices. Add the tofu, crushed red pepper flakes, and diced tomatoes (including their juices) and 1 c. water. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the eggplant and squash are tender. Serve over the rice and garnish with a generous amount of chopped cilantro. Season to taste with more salt if necessary.

Spring Farro and Pea Soup

There has been quite a hiatus in between my last post and this post due to some significant life changes - a new job and a move from the Peninsula to Marin County (all still in the Bay Area). Now that I'm settled and starting the new gig tomorrow, I was finally ready to resume cooking tonight and create something that incorporates my favorite vegetable - fresh english peas. Granted, you don't have to make this recipe with fresh peas (frozen will work fine) but the plump, beautiful peas that are in season only in the spring are worth it if you can find them. I usually buy mine at the farmer's market, but having missed it last weekend, was surprised (and happy) to find them at Whole Foods.

This soup takes a little time to simmer so that the farro can cook, but other than that is very easy to make. I made it tonight and if you're making it on a weeknight, you can always get in a quick workout/run, catch up on some more work, or do something around the house while it cooks.

This dish is also great the next day - the farro will have absorbed more of the liquid so you can either just heat it up and serve it like a risotto or add some water and heat it up if you want more of a soup-like consistency.

Spring Farro and Pea Soup
Serves 4-6

Active Time: 20 minutes
Total Time: 1 hour, 10 minutes

Extra virgin olive oil
1 yellow or vidalia onion, thinly sliced
1 large leek, white and light green parts only, thinly sliced
2 celery stalks, thinly sliced
2 large carrots, diced
1 cup farro
1 15 oz. can cannellini or Great Northern beans, drained and rinsed
1 T. fresh thyme leaves
2 dried or 1 fresh bay leaf
4 c. low-sodium vegetable stock
Water
1 to 1 1/2 c. fresh shelled english peas or frozen peas (about 1 lb. fresh english peas in their shell)
Kosher salt and black pepper
Freshly grated Parmesan cheese

Chop/slice the onion, leek, celery, and carrots. Heat 1 T. olive oil over medium high heat in a large stockpot or dutch oven. Add the onion and leek and saute for 2-3 minutes, stirring occasionally. Add the carrots and celery and saute for an additional 2-3 minutes, stirring occasionally.

Add the beans, farro, thyme, bay leaves and stir to combine. Pour in the vegetable stock, add 1 t. kosher salt and 1/4 t. black pepper. Bring to a boil, then simmer for 40 minutes.

Add the peas and simmer an additional 10 minutes. Taste for seasoning and add more salt and pepper depending on the saltiness/seasoning of your stock.

I recommend garnishing the soup with freshly grated parmesan cheese as it really finishes the dish (I added it after taking the picture).

Asian Noodles with Broccolini and Tofu

Don't be afraid of tofu if you haven't tried it or haven't liked it in the past. I was not a big fan of it until I finally learned the trick to cooking it correctly - pressing the water out and then searing it until it's crispy on the outside. The best thing about this dish, howeverm besides the fact that it's quick and good weeknight meal, are the flavors - and you could certainly substitute shrimp for the tofu and snap peas or snow peas for the broccolini. I used broccolini here, sliced in half lengthwise, instead of regular broccoli, to mimic the noodles. Both broccoli and broccolini are in season in the spring and at the peak of their flavor.

Asian Noodles with Broccolini and Tofu

Serves 2

Active Time: 10 minutes

Total Time: 20 minutes

1/4 c. low-sodium soy sauce or Bragg liquid aminos

1 T. mirin or rice wine vinegar

2 T. + 2 t. sesame oil

3/4 t. Tabasco

8 oz. extra-firm tofu

8 oz. broccolini

1/2 c. green onions, white & light green parts only

1/4 c. sliced almonds, toasted

6 oz. whole wheat or brown rice spaghetti or angel hair pasta

Bring a medium pot of water to a boil. Meanwhile, slice the tofu lengthwise into 4 rectangles and lay them out in between a clean kitchen cloth or paper towel. Put a few cookbooks or something similar on top of the tofu slices and let them compress for about 5 minutes.

Slice the broccolini lengthwise to make slimmer pieces. Thinly slice the green onions and set aside.

Heat 2 t. of the sesame oil in a large skillet over medium-high heat. When the oil is hot, remove the tofu from the compress and cook for about 3-4 minutes on each side, until it gets a light brown crust on each side, then set aside.

Meanwhile, when the water starts to boil, add the noodles and cook according to package directions, adding the broccolini during the last 2 minutes of cooking time. Drain and place in a medium-sized bowl.

In a small bowl, whisk together the soy sauce/Bragg liquid aminos, mirin or rice wine vinegar, 2 T. sesame oil, and tabasco. Slice the tofu into matchsticks and add it to the noodles and broccolini along with the green onions. Pour the dressing over it all and stir to coat. Divide into two servings and top with the toasted sliced almonds.

Peanut Soba Noodles

My apologies for the hiatus in not posting a recipe last week - to make up for it here is the first of two wonderful asian noodle dishes that I have created recently. These are great for a weeknight meal when you want to throw something together in less than 30 minutes.

While this dish doesn't have a main protein, this soba noodle recipe is actually packed with it, between the peanut butter, peanuts, and edamame. We like to make a big batch of this and have it for leftovers, but you can certainly cut it in half or a third for a one-night meal or smaller portions. We also served this at a casual dinner party - everyone went back for seconds!

Soba noodles made with 100% buckwheat are gluten-free, making this a great meal for anyone with a gluten allergy. Just make sure that you read the label if this is the case - some soba noodles also include whole wheat flour. Soba noodles can generally be found in any grocery store in the asian section.

Peanut Soba Noodles
Makes 6-8 servings

Active time: 5 minutes
Total time: 15 minutes

16 oz. dried soba noodles
2 c. edamame
2 carrots, grated
1 c. roasted, salted, shelled peanuts, plus a few more for garnish
1 c. chopped green onions, plus a few more for garnish
1 T. toasted sesame seeds, plus a few more for garnish
3/4 c. natural creamy peanut butter
4 T. low-sodium soy sauce
2 T. sesame oil
2 t. Tabasco or other hot sauce
3/4 c. hot water from the soba noodles

Bring a large pot of water to a boil. Meanwhile, grate the carrots and chop the scallions. Additionally, combine the peanut butter, soy sauce, sesame oil, and Tabasco in a small bowl.

Cook the soba noodles according to package directions, reserving about 1 c. of the cooking water before draining. Drain the noodles. Gradually add about 3/4 c. of the cooking water to the peanut sauce mixture, whisking to combine. This will help to thin and emulsify the sauce, making it easier to coat the noodles. Put the noodles, carrots, sesame seeds, peanuts, edamame, and green onions in a large bowl. Add the peanut sauce gradually and stir to combine until coated to your liking (I used the full amount of sauce for this amount of noodles).  Top with some additional peanuts, scallions, and green onions, and serve!

Rainy Day Lentil Soup

We've been having quite the storm in California over the past week. When it's gloomy outside, it always seems nice to cozy up with a big bowl of soup. Even if you don't think you like lentil soup, try this one out - it's full of flavor. There is a great balance between the french lentils, tomatoes, vegetables, red wine, and a hit of balsamic vinegar at the end. I also recommend topping it with some shaved or grated parmesan cheese and a drizzle of olive oil, which gives it an extra something. Serve with a crusty bread and let it warm you up during this wet spring weather!

Rainy Day Lentil Soup

Serves 4

Active Time: 30 minutes

Total Time: 1 hour 30 minutes

1 c. dried french green lentils, rinsed

1 large or 2 small yellow onions, chopped

2 leeks, white & light green parts, sliced

3 cloves garlic, minced

2 large carrots, diced

3 stalks celery, diced

28 oz. can diced tomatoes

1 T. tomato paste

1 c. dry red wine (I used a Côtes du Rhône)

1 bunch thyme

2 dried or 1 fresh bay leaf

2 T. balsamic vinegar

2 c. low-sodium vegetable stock

1 c. water

Extra virgin olive oil

Parmesan cheese

Kosher salt

Black pepper

Chop the onions, leeks and garlic. Heat 1 T. olive oil in a Dutch oven or stockpot over medium heat. Add the onions, leeks, garlic, 1/2 t. kosher salt, and 1/4 t. pepper and saute for about 10 minutes, breaking up the leeks with a wooden spoon.

Meanwhile, chop the celery and carrots. Add them to the pot and saute for an additional 10 minutes. Add the tomato paste and cook another minute, stirring. Add the red wine and stir, then the diced tomatoes and their juices, vegetable stock and water. Also add the bay leaves and bunch of thyme to the pot (you will remove these before serving) and 1 t. kosher salt and another 1/4 t. pepper. Cover and bring to a low boil, then reduce heat and simmer for 1 hour, until the lentils are cooked (they will still have a slight bite to them, similar to al dente pasta).

Remove the bay leaves and bunch of thyme with tongs. Stir in 2 T. balsamic vinegar and check for seasoning. Ladle the soup into bowls, drizzle with olive oil, and top with freshly grated or shaved parmesan cheese.

Brussel Sprout, White Bean, Shallot, and Almond Sauté

I missed the farmer's market this past Sunday (we were snowshoeing in Tahoe after a day of skiing at Squaw on Saturday) but was pleased to fine a good looking crop of brussel sprouts in our local grocery store. I have mentioned this before, but the key to good, non-bitter brussel sprouts, are picking out those that are smaller in size and firm when squeezed. I normally roast brussel sprouts (toss with olive oil, salt & pepper and roast at 425 degrees for about 30 minutes until browned) but I made a sauteed brussel sprout dish over the holidays that turned me on to stovetop brussel sprouts. Quick, easy, and they still get that wonderful carmelized flavor. I also loved that this could be made in one pan. We ate this between the two of us as a main dish with some good whole wheat seed rolls, but this could also be served as a hearty side.

Brussel Sprout, White Bean, Shallot, and Almond Sauté

Serves 2 as main dish, 4 as a side

Active Time: 30 minutes

Total Time: 30 minutes

1 T. olive oil

3 shallots (about 1/4 lb.), thinly sliced

1 lb. brussel sprouts, thinly sliced

15 oz. can white cannelini or Northern beans, drained and rinsed

1/2 c. slivered almonds

1/2 c. freshly grated parmesan cheese
1/2 t. herbs de provence
1/2 lemon
Kosher salt
Black pepper

Heat the oil in a large skillet over medium heat. Add the shallots and saute, breaking up with a spoon and stirring often, until starting to brown, about 5 minutes.

Meanwhile, toast the almonds over low heat in a small skillet. Remove from the pan and set aside.

Add the brussel sprouts and herbs de provence and saute for an additional 10 minutes, stirring occassionally, until they are starting to soften and brown. Add the beans, 1/2 t. kosher salt, and 1/4 t. black pepper, and cook, stirring, for an additional 2-3 minutes.

Turn off the heat and add the almonds to the pan as well as juice from the 1/2 lemon and the 1/2 c. parmesan cheese, stirring to combine. Taste for additional seasoning, adding additional salt & pepper if desired, and serve.

Winter Minestrone Stew

My apologies for the long absence since my last post! Between traveling for Thanksgiving, our two-week honeymoon to Australia and New Zealand, and Christmas, I haven't been as active in creating or posting recipes. This soup I actually threw together the day after we got back from our honeymoon. We loved the food in New Zealand (I gained a lot of inspiration for food/flavor combinations that I am looking forward to experimenting with) but after two weeks of 3-course dinners every night, we were ready for a healthy but hearty meal. This technically is not a minestrone soup since it doesn't contain pasta, but the flavors are very similar. Plus, given how stocked full of vegetables that this stew is, I couldn't even fit pasta in it if I wanted to! This is now my favorite way to make minestrone and the best part is it tastes even better the next day. I am presenting this recipe a little bit differently to make preparing it the most efficient - chopping certain components as you go along rather than all ahead of time.

Winter Minestrone Soup
Serves 6-8

Active Time: 30 minutes
Total Time: 1 hour 15 minutes

Extra virgin olive oil
1 onion
4 ribs celery
3 carrots
1 bunch red or rainbow chard
4 cloves garlic
1 T. tomato paste
28 oz. can whole peeled tomatoes (such as San Marzano)
4 c. low-sodium vegetable stock
2 bay leaves
1/2 Savoy cabbage
Parmesan rind (optional)
15 oz. can cannellini beans
15 oz. can red kidney beans
Kosher salt
Pepper
Freshly grated parmesan cheese, for serving

Dice the onion, celery, and carrots. In a large dutch oven or stock pot (I used a 5.5 qt dutch oven and just barely fit everything), heat 1 T. olive oil over medium heat. Add the onion, carrots, and celery, and season with 1/2 t. kosher salt and 1/8 t. pepper.

Meanwhile, separate the chard ribs/stems from the leaves. Dice the ribs/stems and set the leaves aside. Add the chard stems to the pot, stir to combine, and saute until softened, about 10 minutes.

Mince the 4 cloves of garlic and add the garlic to the pot, cooking for 2-3 minutes more.

Add the 1 T. tomato paste, stirring to combine. Add the can of tomatoes, vegetable stock, and the bay leaves. Bring the heat up until the soup reaches a low boil.

Meanwhile, chop the chard leaves into thin strips. Add to the pot, stirring to incorporate. While the chard is wilting down in the pot, remove the core from the 1/2 head of cabbage and also cut into thin strips. Add to the pot, stirring to incorporate, as well as the parmesan rind, if using.

Add 1 T. kosher salt and 1/2 t. pepper. Reduce heat to simmer and let simmer, covered, for 30 minutes, stirring once or twice.

Rinse and drain the beans, add them to the pot, and simmer, covered, for an additional 15 minutes. Taste and adjust for seasoning - I found that I needed to add another 1/2 t. kosher salt. You may also want to try to break up a few of the whole tomatoes with a wooden spoon if they have not done so naturally through the cooking process.

Ladle into bowls and top with parmesan cheese. Enjoy!

Pappardelle with Red Chard and Wild Mushroom Ragu

If you're looking for a way to break out of the standard marinara sauce and penne dinner, try this recipe. The mushroom and red swiss chard combined with crushed tomatoes create a thick and wonderful ragu that I think is perfect atop pappardelle pasta. However, if you can't find pappardelle, really any pasta would work well - fettuccine, rigatoni, or even penne.  This recipe only calls for a few ingredients and other than a little bit of chopping, is easy and relatively fast to make.

Pappardelle with Red Chard and Wild Mushroom Ragu
Serves 4
Prep time: 35 min
Total time: 35 min

Extra virgin olive oil
12 oz. fresh or dried pappardelle (wide flat pasta)
4 cloves garlic, minced
1 lb. mixed mushrooms - I used 1/2 lb. cremini, 1/4 lb. oyster, and 1/4 lb. shitake mushrooms, chopped into small (~1/4-1/2'' pieces)
1 bunch red swiss chard, cut into very thin strips
28 oz. can crushed tomatoes
Kosher salt
Black pepper

Heat a large pot of salted water over high heat for the pasta.

Meanwhile, heat 1 t. olive oil in a large skillet over medium high heat. Add 1/2 of the garlic and cook 15-30 seconds, then add the chard, stirring often until wilted, about 5 minutes. Season with a pinch of salt and pepper. Set aside in a bowl.

Add 1 T. olive oil to the same pan over medium heat. Add the remaining garlic and cook 15-30 seconds, then add the mushrooms and saute, stirring often, until tender, about 5 minutes. Season with a pinch of salt and pepper. Add the crushed tomatoes and stir to combine. Add the reserved chard (leaving any liquid behind) to the skillet and stir to incorporate. Bring the mixture up until it starts to bubble and then simmer.

Add the pasta to the boiling water. If using fresh pasta just let the sauce simmer for the short time the pasta is cooking, or if using dried, you can just simmer the sauce a little longer. Taste the sauce and adjust for seasoning. I added 1/2 t. salt and 1/4 t. pepper.

When the pasta is done, drain and serve the sauce/ragu on top of the pasta. Serve with freshly grated Parmesan cheese, if you'd like.

Bean and Sweet Potato Chili

I love creating healthy and hearty soups. Sweet potatoes are something that you might not normally find in soup, or in chili for that matter, but it works so well combined with these tomatoes, beans, and spices. We are getting into the season where sweet potatoes and other root vegetables are at their peak, so I'm always looking for new ways to use them.  This chili will please even guys who are used to meat and bean chili - it's hearty, spicy, and satisfying.

I used 2 serrano chiles here - one seeded and one left with the seeds left in - and found that it was the perfect amount of heat for me (if akin to salsa this would be medium spicy). However, if you like less heat, take the seeds out of both chiles, or if you like more heat, leave them all in. I cooked the sweet potatoes in the chili by simmering it for over an hour, but to cut down on the cooking time, you could either a) cook the sweet potatoes in the oven the night before, let cool, peel, cut up and throw in the soup, or b) peel, cut, and roast the sweet potatoes in the oven while the soup is simmering and add them in later - in either case you'd still want to simmer the soup for at least minutes once you add the potatoes to let the flavors come together.

Bean and Sweet Potato Chili
Extra Virgin Olive Oil
1 yellow onion, roughly diced
1 large pasilla pepper, diced
2 serrano chiles, 1 seeded and 1 left with the seeds in, minced
2-3 cloves garlic, minced
1 T. ancho chile powder
2 t. ground cumin
2 large sweet potatoes, peeled and cut into 1/2'' pieces
1 28 oz. (or two 15 oz.) cans diced tomatoes
1 15 oz. can crushed tomatoes
1 c. vegetable broth
1 15 oz. can pinto beans
1 15 oz. can black beans

Heat 1 T. olive oil over medium heat in a large dutch oven or stockpot. Add the onion, pepper, chiles, and garlic and saute until softened, about 5-7 minutes.

Meanwhile, peel and cut the potatoes into approximately 1/2'' pieces (not too big or they will take a long time to cook). Add the potatoes, chile powder, and cumin to the pot and stir to combine. Cook for 2-3 minutes, stirring frequently.

Add the diced and crushed tomatoes, vegetable browth and beans and stir to combine. Bring to a boil, then reduce the heat to simmer, and let cook for about 1 hour and 15 minutes, or until sweet potatoes are fork tender.
If you'd like, serve with a dollop of sour cream, cheese, or some cilantro to top it off.

Mushroom, Wild Rice, and Brown Rice Soup

We had a busy weekend this past weekend with Stanford Homecoming and several guests in town. While we had a blast, we were pretty exhausted by the end and wanted a healthy but comforting and relatively easy dinner on Sunday night. I often make bean soups but we didn't feel like it this time so I played off of one of my other favorite kinds of soup - mushroom and wild rice - to come up with this recipe. Many mushroom wild rice soups are cream-based, but this uses vegetable broth. As the mushrooms simmer into the vegetable broth they also impart a nice earthy mushroomy flavor to the broth. This soup only calls for a few ingredients, which is great when you don't have much in the fridge. Carrots, celery, and onion are aromatics, and they are often used in soup to develop a base of flavor. They are also known as "mirepoix" in French cooking. I also used a combination of wild and brown rice in this soup - I like the two textures together. Both of these whole grains are good for you, and wild rice actually has more protein than brown rice.

This would also be a great soup for if you feel like you're coming down with a cold - it is so warming.

Mushroom Wild Rice Soup
Serves 6

Extra virgin olive oil
1 yellow onion, large diced
3 cloves garlic, minced
1 bunch celery, large diced
4 large carrots, large diced
6 c. low-sodium vegetable broth
1/2 c. wild rice, rinsed
1/2 c. brown basmati or jasmine rice, rinsed
16-20 oz. cremini mushrooms, thinly sliced
2 bay leaves
Kosher salt
Black pepper

Heat 1 T. of the olive oil over medium heat in a large dutch oven or stockpot. Add the onion and garlic and saute until softened, about 5 minutes. Add to carrots and celery to the pot and saute for an additional 3-4 minutes. Add the vegetable broth and bay leaves and bring to a low boil. Add the wild rice, brown rice, 1 t. kosher salt, and 1/2 t. pepper, cover and reduce heat to a simmer for 30 minutes. Add the mushroooms, re-cover and simmer for an additional 30 minutes, stirring occassionally. Taste for seasoning - I found that I needed an additional 1 t. salt and 1/4 t. black pepper. Discard the bay leaves and serve.

This soup was also great for leftovers. Reheat with some additional vegetable stock or water - the rice will absorb more of the liquid as it keeps.

Hearty Vegetable Bean Soup

It was a rainy day on Sunday in the Bay Area, which made it a perfect day for soup. I decided to try using dried beans, which turned out to be much easier than I expected. You can find much more variety in dried beans than canned, and they have this wonderful sort of al dente bite to them when cooked, versus canned beans which can be a little mushy. Having said this, I have shown how to modify the recipe below if you are in a rush and want to use canned. All it took to use the dried beans was to throw them in a pot with some water in the morning and let them sit until I made the soup that evening. Then, you just simmer the soup for longer than you would with canned beans, which is usually fine with me on Sunday evening as I'm usually at home preparing for work for the week. Another great thing about this soup is that it makes a big pot and tastes arguably even better over the next few days as leftovers.

Hearty Vegetable Bean Soup
Serves 6-8

16 oz. flageolet beans or other dried bean of your choice
(alternatively use two 15 oz. cans cannellini beans)
Extra virgin olive oil
1 yellow onion, thinly sliced
2-3 leeks, white and light green parts, thinly sliced
2 cloves garlic, minced
3-4 carrots, cut into 1/2'' pieces
28 oz. can San Marzano plum tomatoes
4 c. low-sodium vegetable broth
1 small bunch or about 10 springs fresh thyme
(really try to use fresh thyme - it's important to the flavor of the soup)
2 bay leaves
2 t. kosher salt
1 t. pepper
1 bunch kale or swiss chard (I used lacinato kale)

If using dried beans, soak for at least 4 hours or overnight (I just soaked them starting in the late morning and cooked the soup the same evening). When ready to make the soup, drain and rinse the beans.

In a large dutch oven or pot, heat 1 T. olive oil over medium heat. Add the onion, leeks, garlic, and a pinch of salt. Saute until tender but not browned, about 5 minutes.

Add the carrots and the can of tomatoes (plus their juices) and stir to combine. Add the dried beans or canned if using. Add the vegetable stock and the whole thyme sprigs and bay leaves (the thyme leaves will just dissolve off of the branches as the soup cooks). Add 1 t. kosher salt and 1/2 t. of the pepper. Bring the soup to a low boil, then cover and simmer for 2 hours if using dried beans or 30 minutes to 1 hour if using canned beans, stirring occasionally (the more time the better!).  About 30 minutes before the soup is done (1 1/2 hours into the simmering process for dried beans, anywhere from right away to 30 minutes later for canned beans, depending on how long you're planning to simmer it), add the kale or swiss chard and stir well into the soup to combine. Recover and simmer for the remaining time. Taste for seasoning - I found that since I used low-sodium broth and it was a large pot of soup, I needed an additional 1 t. kosher salt and 1/2 t. pepper.

We liked this soup on its own but it was especially delicious with some grated or shaved parmesan cheese on the top!

Chickpea Curry

As I've been trying to cook more vegetarian dishes, I've found myself branching out towards making more curry dishes and experimenting with spices, which can really add dimension to dishes that don't have meat. Whatever I make also has to be guy-friendly and satisfying enough to appease my husband, Adam. This is one of our favorite curry dishes, made with chickpeas (garbanzo beans), potatoes, tomatoes, and lots of spices. We serve it over brown basmati or jasmine rice for a more filling meal and I top it with a quick yogurt-cucumber sauce, which creates a nice creamy texture when stirred into the curry, while the cucumber adds freshness.

Chickpea Curry
Serves 4

Extra virgin olive oil
1 15-oz can chickpeas, drained and rinsed
1 15-oz can diced tomatoes
1 1/2 c. vegetable broth/stock
3/4 lb. Yukon gold potatoes, cut into 1/2'' dice
1 yellow onion, diced
2 cloves garlic, minced
1 T. ginger, minced (you could substitute ~1 t. of ground ginger but fresh is so much better)
1 t. cumin
1 t. ground coriander
1 t. dried red chili flakes
1/2 t. turmeric
1/2 t. cayenne pepper
1 t. salt
1/2 t. ground black pepper

1 c. brown jasmine or basmati rice, uncooked

1 c. plain non-fat yogurt
1/4 c. diced cucumber
pinch of salt and pepper

Bring 2 cups water to a boil in a medium saucepan and add the rice. Reduce heat to simmer and cook until water is absorbed, approximately 35 minutes.

Meanwhile, heat 1 T. olive oil in a large skillet over medium heat. Add the onion and garlic and a pinch of salt cook until softened, about 5 minutes. Add the ginger, cumin, coriander, chile flakes, tumeric, and cayenne pepper, and cook, stirring, for 1 minute. Add the chickpeas and potatoes, and stir to coat with the spices. Add the diced tomatoes and vegetable broth and bring to a gentle boil. Reduce heat to medium low, cover, and let simmer vigorously for approximately 20 minutes, or until potatoes are fork-tender. Season with the salt and pepper.

Meanwhile, combine the yogurt, cucumber, salt and pepper in a small bowl. When the curry and rice are done, spoon a little of the rice into a bowl or plate and top with the curry and a dollop of the yogurt-cucumber mixture.