Cabbage Soup

 

Recently I was at my friend Lucia’s house and she gave me a pint of the veggie soup she was making.  I am not normally a huge fan of cooked cabbage so I was pleasantly surprised to find out how tasty the soup was.  When she told me how easy it was to make, I knew this was one I needed for my repertoire. And to top it all off – this soup has nothing bad for you in it!

Lucia uses fire-roasted canned tomatoes and I think that is the key.  They add a nice depth of flavor to the soup.

I made a big pot and then froze it in one serving portions so I have a quick go-to lunch or supper when I don’t have time to cook!

Enjoy!

Lucia’s Cabbage Soup

1 yellow onion, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 head of green cabbage, coarsely chopped
1 cup diced carrots
2 cans (15-ounce) fire-roasted diced tomatoes
2 cloves garlic, minced
6 cups vegetable broth
Kosher salt and black pepper
Hot sauce (optional)

Place the onion, bell peppers, cabbage, carrots, tomatoes, garlic, and vegetable broth in a large stock pot. If needed, add water until all the vegetables are covered. Season with salt and pepper to taste.

Bring to a boil over high heat. Cover and reduce the heat to medium. Simmer for 1 1/2 hours. Serve warm. Season with hot sauce if desired.

Serves 6 to 8.

Freezes well.

Vegetarian and Vegan

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Vegetarian Gumbo

Vegetarian Gumbo

“Vegetarian Gumbo with Beans?!” – You may question.  I did too … but my friend Justin Fox Burks insisted I give his recipe a try.

Well … as usual … Justin’s recipe was some darn good stuff.  His concoction of veggies and spices offers a tasty gumbo that had everyone at our table asking for seconds.

Justin and his wife Amy Lawrence are co-authors of the fabulous vegetarian recipe blog “The Chubby Vegetarian.”  Their blog has become my go-to for all things veggie.  It is a great resource for dishes so delicious and creative that you will never miss the meat. This recipe is also featured in their new book “The Southern Vegetarian” (May 2013, Thomas Nelson Publishers).  I was lucky enough to get an advance copy and am loving everything I have made so far. It’s a must for vegetarians and meat-eaters both!

Back to the gumbo … Justin’s recipe calls for liquid smoke. An ingredient I had never used before.  But since it was at Whole Foods I figured it was safe to eat! I used the Hickory smoke flavor. It gave the gumbo that depth that a smoked sausage adds a traditional gumbo.

Enjoy!

The Chubby Vegetarian Gumbo

Click here for the original recipe.

2 tablespoons canola oil
2 tablespoons all-purpose flour
1 cup chopped tomato (1 medium)
1 1/2 cups chopped onion (1 medium)
8 cloves garlic
1 tablespoon vegetarian Worcestershire sauce
2 tablespoons creole mustard
1 1/2 teaspoon liquid smoke
1 tablespoon vinegar
10 dashes Tabasco
1 teaspoon soy sauce
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 tablespoon smoked paprika
1/4 teaspoon nutmeg
1 teaspoon dried oregano
1 quart vegetable stock
4 cups sliced okra (1/4 inch slices, stem-end discarded)
1 1/2 cups red beans (1 16 ounce can, drained and rinsed or makes your own)
10 ounces crimini mushrooms (quartered)
1 1/2 cups diced zucchini (1 medium)
1 1/2 cups diced  green pepper (1 large)
1 1/2 cups diced red pepper (1 large)
1 cup thinly sliced celery (2 ribs)
4-5 cups cooked jasmine rice
1/2 cup sliced green onion (for garnish)
5-6 sprigs baby dill (for garnish)

To make the roux, place the canola oil and the flour into a medium-sized dutch oven. (This is the pot in which you will eventually make the gumbo, so using it now saves on dishes later. A heavy pot like this is essential when making a roux because of its ability to distribute heat evenly.) With the oil and flour in the cold dutch oven, turn the heat on medium. Whisk the mixture constantly until you notice that it has become nutty (it’ll kind of smell like — gasp! — fried chicken) and fragrant (both of which happen about five minutes into the process). At this point, turn the heat to low. Keep a close eye on your roux, and whisk the mixture about every minute so no part of the roux burns. Continue in this fashion for about another twenty minutes or until the roux has taken on the color of an old penny. Remove the pot from the heat. Congratulations — you just made your first roux!

Place the tomato, onion, garlic, worcestershire sauce, mustard, liquid smoke, vinegar, Tabasco, soy sauce, thyme, red pepper flakes, paprika, nutmeg and oregano into the work bowl of your food processor. This is quite an unconventional method for making gumbo, but it works beautifully. Blend mixture until smooth. This is your flavoring agent for the whole dish. Now return the dutch oven with the roux still in it to a burner set to medium-high heat, and immediately add the mixture you just made in the food processor. Stir to incorporate. Continue cooking and stirring the resulting mixture until most of the liquid has evaporated, and it resembles a paste. Add the vegetable stock and stir. Once the mixture is heated through, turn the burner to medium-low. Add the okra, red beans, mushrooms, zucchini, green and red peppers, and celery to the pot. Cook uncovered for about 20 minutes until everything is heated through, but not mush.

To serve, ladle out some gumbo into a bowl and top with about 1/2 cup of rice, a few green onions, and a sprig of fresh dill. Have plenty of crusty french bread and butter on hand for sopping up the amazing broth.

Serves 6 to 8.

Cooking Tip: If you like okra but are not a fan of the sliminess that sometimes can occur with it, sauté the sliced okra in batches in one tablespoon of canola oil until lightly browned. Add the cooked okra to the gumbo. Problem solved.

Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

Now that the weather has gotten cooler, I am starting to make hearty soups for supper.

Fuel Café in Memphis has had a vegetarian chili that I have loved for years.  Now that I am going meatless one day a week, I figured it was time to experiment in the kitchen and try to replicate this favorite.

Fuel adds quinoa to a traditional vegetarian bean quinoa … so I did the same.  The quinoa resembles the texture of ground beef in the dish … something that is good if your family is used to having meat in their chili.  And … the combo of the quinoa with the beans makes this dish a complete protein. Something that is an added nutritional bonus.

For ease, I used canned beans and tomatoes in my version.  I opted to use fire-roasted tomatoes instead of the regular variety because I like the added flavor they give a dish.  That said, regular diced tomatoes will work just as well.

Garnish your chili as you like … with a dollop of sour cream, shredded cheese, sliced jalapenos, or fresh cilantro.  We enjoyed ours with cornbread.  Next time, I’m making it with my Broccoli Corn Bread (click for the recipe) … I think it will be the perfect combo!

My recipe didn’t turn out exactly like Fuel Café’s … but I did come up with a chili that my whole family loved and that I will definitely be making often. It’s fun to take an idea from a dish you have had out or at a friend’s house and invent your own original!

Enjoy!

Vegetarian Quinoa Chili

1 tablespoon olive oil
1/2 cup finely diced yellow onion
2 cloves garlic, minced
1 tablespoon minced fresh jalapeño
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
2 cans (15-ounce) black beans, drained & rinsed
1 can (15-ounce) red kidney beans, drained & rinsed
1 can (28-ounce) fire-roasted diced tomatoes
1/2 cup water
3/4 cup quinoa, rinsed and cooked per package directions
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, jalapeno, green bell pepper, and red bell pepper, and cook, stirring, until the onions are soft, about 5 to 7 minutes.

Add the black beans, kidney beans, diced tomatoes, and water. Stir in the cooked quinoa. Season with the chili powder, cumin, and salt and pepper to taste. Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thickened, about 30 to 35 minutes. Adjust seasonings as needed.

Serve hot. Garnish as desired.

Serves 6.

Cooking Tip: For a stronger chili flavor, you can add another tablespoon of chili powder.

Freezes well.

Mediterranean Quinoa Salad

 

Have a surplus of summer squash?

Zucchini, yellow squash and eggplant have thrived in my veggie garden this summer. I keep looking for new ways to enjoy my garden’s bounty! This salad is one of my favorite.

This is a quick and  easy vegetarian salad you can make with grilled summer squashes.

The base of the salad is quinoa. It you are not familiar with it, quinoa is a high-protein, gluten-free grain that cooks much like rice and has a texture similar to couscous. It makes a delicious and healthy base for a salad.

Enjoy!

Mediterranean Quinoa Salad

Vegetable oil, for the grill basket or screen
1 red onion, cut into 1/2 inch slices
1 small eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch squares
1 zucchini, cut lengthwise and then into 1/2-inch slices
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 cups quinoa, cooked per package directions
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup finely shopped fresh cilantro

Preheat a clean grill with a grill basket or screen to medium-high with the lid closed for 8 to 10 minutes. Light brush the grill basket or screen with oil.

In a large bowl toss together the red onion, eggplant, red bell pepper, zucchini, and olive oil. Season with salt and pepper to taste.

Transfer the vegetables to the grill basket. Close the lid and cook, turning once or twice, until the vegetables are tender and slightly charred, about 5 to 7 minutes per side.

Place the prepared quinoa in a large bowl.  Add the grilled vegetables and toss to combine.

In a small bowl whisk together the remaining olive oil, red wine vinegar, lemon juice, garlic, and red pepper flakes. Pour the dressing over the salad and toss to coat.  Season with salt and pepper to taste. Garnish with cilantro. Serve warm or chilled.

Serves 4.

Do-Ahead: The quinoa can be made a day ahead. Store covered in the refrigerator until ready to use.

Grill Pan Friendly: The veggies can be grilled indoors on a grill pan.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

Black-Eyed Pea Salad

Nothing is more Southern than the combination of black-eyed peas and greens.  For a lighter version, I substituted tender baby spinach leaves for the traditional collard greens.

Black-Eyed Pea Salad
From Simply Salads by Jennifer Chandler

For the Red Wine Vinaigrette:
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For the salad:
2 cans (15-ounces) black-eyed peas, rinsed and drained
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1/2 red onion, finely diced
1/2 jalapeño, seeded and finely diced
1 small garlic clove, minced
Kosher salt and freshly ground pepper
1 bag (6 ounces) Baby Spinach salad blend, coarsely chopped

To make the Red Wine Vinaigrette: Place the vinegar in a small bowl.  Slowly add the oil in a stream, whisking to emulsify.  Season with salt and pepper to taste.

To prepare the salad: In a large salad bowl toss together the black-eyed peas, red bell pepper, green bell pepper, red onion, jalapeño, and garlic. Add the vinaigrette to taste and gently toss to coat. Season with salt and pepper to taste.

Divide the spinach among the plates.  Top with a generous spoonful of the black-eyed peas.  Serve immediately.

Makes 6 side salads

Tips: For an authentic Southern touch, add a dash of hot sauce to your black-eyed peas for a little extra zing.

This Black-Eyed Pea Salad also makes delish dip served with Fritos!

Honey-Lime Corn Slaw

This is one of my favorite go-to summer slaws.  The sweet corn paired with the honey lime vinaigrette makes for a light and refreshing side. 

If fresh corn is not available, substitute frozen corn kernels.  Frozen corn kernels have a fresher taste and crunchier texture than the canned variety.

Enjoy!

Honey-Lime Corn Slaw
From Simply Salads by Jennifer Chandler

This light and piquant slaw is the perfect accompaniment for Southwest-flavored chicken and meats.  I also like to use it to garnish fish tacos.

For the Honey-Lime Vinaigrette:
1/3 cup freshly squeezed lime juice
2 tablespoons honey
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For the salad:
1 bag (10 ounce) Angel Hair Cole Slaw
3 ears fresh corn, shucked
1 red bell pepper, seeded and thinly sliced
2 scallions, thinly sliced
1/4 cup fresh cilantro leaves, coarsely chopped
Kosher salt and freshly ground pepper

For the Honey-Lime Vinaigrette:
In a small bowl whisk together the lime juice, honey, and oil until well combined.  Season with salt and pepper to taste.

For the salad:
Place ears of corn in a medium-size pot of boiling salted water.  Cook until tender, about 5 to 6 minutes.  Drain, rinse with cold water to stop cooking, and set aside until cool enough to handle.  Using a small knife, carefully slice kernels off the cob; discard cobs.  Place kernels in a large salad bowl.

Add the slaw, red bell peppers, scallions, and cilantro and toss.

Add the honey-lime dressing to taste and toss to coat.  Season with salt and pepper to taste.

Makes 6 side salads

Cooking Tip: To avoid flying kernels, stand cob upright in the bottom of a deep bowl.  Carefully slice corn off into the bowl.

BBQ Chicken Salad

When I was on Martha Stewart Living’s Everyday Food Radio Program today talking to host Betsy Karetnick talking about Summertime Salad Suppers, this tasty salad came to mind. 

With the grilled chicken, black bean & corn salsa, and sliced avocados, this salad satisfies as a main course without being too heavy.  It is the perfect summer time meal!

I like to make the black bean & corn salsa and the buttermilk dressing in advance, so when dinner time comes around…I can just sit on my back porch and enjoy the summer evening while my chicken is grilling.

Enjoy!

BBQ Chicken Salad with Black Bean and Corn Salsa
From Simply Salads by Jennifer Chandler

Cowboys look out! This salad combines the best of the Southwest all in one dish.

For the Black Bean and Corn Salsa:
1 can black beans, rinsed and drained
1/2 cup frozen corn kernels, cooked as per package directions, drained, and cooled
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1/2 red onion, finely diced
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/4 teaspoon cayenne
Kosher salt and freshly ground pepper

For the Buttermilk Ranch Dressing:
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon sour cream
1/4 teaspoon cider vinegar
1/2 teaspoon minced garlic
1/8 teaspoon dry mustard powder
1/4 teaspoon dried thyme
1 tablespoon finely chopped fresh chives
Kosher salt and freshly ground pepper

For the salad:
4 skinless, boneless chicken breasts
3/4 cup your favorite BBQ Sauce
1 bag (12 ounces) American or Romaine salad blend
2 ripe avocados, halved, pit removed, peeled, and thinly sliced
2 cups tortilla chips

For the Black Bean and Corn Salsa:
Combine the black beans, corn, red bell pepper, green bell pepper, red onion, cilantro, oil, vinegar, and cayenne in a medium-size mixing bowl. Season with salt and pepper to taste. Toss to combine. Cover and refrigerate until ready to serve, up to 1 day in advance.

For the Buttermilk Ranch Dressing:
In a small bowl whisk together the buttermilk, mayonnaise, sour cream, cider vinegar, garlic, mustard, thyme, and chives.  Season with salt and pepper to taste.  Refrigerate until ready to use.

For the salad:
Place the chicken breasts in a large bowl and coat with BBQ sauce.  Cover and marinate in a refrigerator for 30 minutes.

Heat a clean grill to medium-high.  Season the marinated chicken with salt and pepper.  Grill until no longer pink in the middle, 6 to 8 minutes per side.  Remove the chicken from the grill and let rest for 5 minutes.

Divide the salad blend equally among the individual plates.  Drizzle with the dressing to taste.  Arrange on top a generous spoonful of the black bean and corn salsa, the sliced avocados, tortilla chips, and a chicken breast.  Serve immediately.

Makes 4 dinner salads.

Cooking Tip:  The black bean and corn slaw is such a versatile…and tasty… condiment.  Serve as a dip with chips, serve it with fajitas, or bring it to a barbecue as a side dish.