Archive | February, 2011

Parsnip Soup

23 Feb

Last week I had a soup fail. That’s right. Sometimes I fail at soup (also, I make soup on my off weeks – clearly I don’t have this ‘sick of soup’ issue that Mary does). It wasn’t actually that bad, just didn’t quite taste how I wanted. I’d roasted some carrots and potatoes and added in other veggies and then accidentally forgot it was simmering, so burned a little off the bottom (which I, at the time, felt maybe deepened the flavor?) and yeah. Overall it was kind of meh…. just watery and not that exciting. And you know why?

Because I didn’t have parsnips. Parsnips would have made everything better. You know how I know? Because I essentially made the same soup this week except with parsnips and it’s delicious. Zizi, as you can see, likes it too. And it’s almost vegan. Except for that stick of butter I couldn’t resist.

Speaking of vegan, keep your ears perked for next week… Mary is going to have some news for all you veg fans. Check it out here!

Parsnip Soup

  • Chop up 3-4 potatoes (I used white) and boil in a small pot off to the side
  • Saute 4-6 cloves of garlic in olive oil with a few generous shakes ‘italian seasoning’ (aka, basil, rosemary and oregano… I think). When opaque, add in one chopped yellow onion
  • When onion is translucent, add in one point chopped parsnips and one pound chopped carrots and a stick of butter (delicious)
  • Peel, chop and add in one small butternut squash (it was reeeeally little, so maybe half of a regular?)
  • When veggies are mostly soft add 1-2 heads of chopped Swiss chard, salt and pepper
  • Add in potatoes with their water when they are most of the way cooked
  • Simmer for about 10 minutes and blend, adding more water if necessary



Carrot & Cilantro Soup

14 Feb

It’s winter. That means all I get from my CSA is a bunch of roots. If I see another Jerusalem artichoke I swear! I also have gotten completely inundated in carrots. I love carrots though so it’s OK. I also love carrot soup. Jesse and Gavin were over filming another episode of The Drinking Game Show. (Yes, this takes place in my little apartment. Incredible, I know.) While this was going on, I decided to make soup.

If you scan the ingredients you’ll notice some crazy things too, like jalapenos! This soup is a real winner. You might notice that a lot of these posts are Alayna’s. It’s because I’ve become a soup slacker. It’s because after 2+ years maybe I’ve gotten a little sick of eating soup. This is a place of trust so I can share these things. But this was one of those soups where I was like, Oh right, I LOVE soup. And I hope you do, too.

Carrot & Cilantro Soup

  • “Sweat” a whole bunch of carrots chopped into bits (since this soup is based on carrots buy organic/local if you can just for better flavor.) By sweat, I mean put carrots, salted liberally, in olive oil, in a pot and simmer for about 40 minutes stirring every 10 minutes or so
  • Add a white onion and continue to saute until onion is translucent
  • Sprinkle liberally with dried cilantro and cover with chicken broth, let simmer for about another 20 minutes
  • Let the soup cool and blend. Put back in pot to heat it up a bit
  • Meanwhile, chop a red onion, 2 jalapenos and liberal squirts of lime juice plus liberal shakes of dried cilantro. Add 2 big spoonfuls (or more) into your individual soup bowls and enjoy!

Coconut in the Crock Pot

9 Feb

*I did take a picture of this soup, but have forgotten to upload it, so instead here’s a picture of people studying. On a Friday.

I know, I know, once more we have a crock pot soup. I’m sure some of you who have time in your lives and work regular hours and don’t just try to live on clementines and carrots between classes.
(Sidenote: did you know that if young children eat too many yellow foods like carrots and squash they get a yellow caste to their skin????? Apparently my sister and I both had this problem because of squash. Now our niece does. Veggies run in the family!)
But for those of us who are who are reading econ textbooks on the bus on the way to work (that was this morning. That book is heavy) we don’t have the luxury of extra sauteing time…. at least not until next week 🙂
SO, another soup! I’m going to write the recipe how it would have been in my ideal world (aka, with an extra can of coconut milk and some peas) because I think everyone would like it better that way.
Coconut Crockpot
  • put 1 cup dried chickpeas, 1 cup dry rice, 1 packet boneless skinless chicken thighs, 1 chopped red pepper, 6-8 chopped carrots, 6-8 chopped garlic cloves, 6-8 chopped plum tomatos, a few shakes of red pepper, 1 or so inches of chopped ginger, one peeled, de-seeded and chopped acorn squash, a small bag of frozen green peas and two cans of coconut milk into your crockpot and cover the rest with water.
  • Sprinkle some garam masala spice, chili powder and allspice into the mix and let set for 8 hours on low.
Come home and enjoy!

Texas Caviar

1 Feb

Note: Hi ya’ll, this is Mary. But this is Alayna’s post below. We put this post in now because we thought it would be a delicious appetizer for the great summit of the pig skins, AKA the Super Bowl. You know what we say, Who wants wings when you can have pinto beans? Enjoy ladles.

Texas Caviar is one of those things that my mom makes that is just SO DELICIOUS but I usually don’t think about. But it’s so good! And easy! And I had a few people over for a barbecue (see Mary, this is one of the pluses of DC… I have a yard! With a grill!) the other week and clearly had to make it. And, no surprise, everyone loved. In fact, everyone loved it this much:

(Mary says: Doesn’t that picture look nice? It reminds me of another time long, long ago. When there wasn’t snow. It’s hard to remember life without snow.)

That’s right. Throwing leaves in the air excited. You should try it.

Texas Caviar

  • Drain one can each sweet corn, pinto beans, and kidney beans and combine in a bowl with half a chopped red onion, a handful of chopped parsley, 2-3 chopped tomatoes and about one cup of italian dressing. Mix well and let sit.
  • Serve with tortilla chips.