Food Hero


Roasted Beet and Potato Borscht by Rachelle
February 20, 2011, 10:50 pm
Filed under: Main Dish, quick fix, Soup, Uncategorized


photo from Everyday Food Website

I made this soup for a two-family dinner and all the kids gobbled it up. It cooks up with minimal prep — the only thing that take time is peeling the beets. This recipe is from Martha Stewart’s Everyday Food magazine — my go-to source for mid-week cooking. It too about 20 minutes to peel the root veggies, and then you can make a salad while the veggies roast.

Roasted Beet and Potato Borscht

2 lbs red beets
1 lb russet potatoes
2 shallots
fresh thyme
olive oil
salt and pepper
5 c veggie broth (can do some broth and some water)
red wine vinegar
sour cream
fresh parsley (opt)
green onions (opt)

Pre-heat oven to 400. Peel beets and dice medium. Peel  1 lb russet potatoes and dice medium. Add these to a roasting pan or rimmed baking sheet. Coarsely chop 2 shallots and add to pan along with 3-5 springs of fresh thyme. Drizzel with 2T olive oil and season with salt and pepper. Toss lightly to coat.  Arrange this mix in a single layer and roast until beets and potatoes are cooked through. (About 45min)

Discard thyme. Add vegetable to a soup pot along with 5 cups vegetable broth. Bring to simmer over medium-high. Use a potato masher to mash some of the veggies until the soup is think and chunky. Stir in 1 T red-wine vinegar and adjust salt and pepper to taste.

To serve, top with sour cream, chopped fresh parsley, and thinly sliced green onions if desired.



Jamaican Black Bean and Rice Soup by Rachelle
September 21, 2009, 7:10 am
Filed under: Main Dish, quick fix, Rachelle Mee-Chapman, Soup | Tags: , , ,

Jamacian Black Bean and Rice Soup

Last night was our Annual Fall Chili Fest for the Autumnal Equinox. I try out a different chili every year, and this one got rave reviews from our guests. It goes well with easy Pineapple Salsa and Buttery Cornbread, both of which can be found here. Have yum!

Jamaican Black Bean and Rice Soup
(serves 10)

1/4 olive oil
1 large onion, chopped
1-2 red bell peppers, finely chopped
2 tsp each cumin and oregano (adjust to taste)
2 tsp salt
4-5 cloves minced garlic
2 cans black beans, rinsed and drained
4 c veggi stock
1 can stewed tomatoes
1 1/2 cup cooked brown or white rice
2-3 T red wine vinegar (I use balsamic)

Toppings: sliced radishes, sour cream, limes, pineapple salsa

1) Saute onions, bells peppers, spices and salt in a large pot until onions are tender.

2) Add veggie stock. Add beans and tomatoes. Heat thru.

3) Right before serving, add cooked rice and heat thru. When soup is steaming add vinegar and adjust salt.

Tip: Only add enough rice to the amount you are planning to eat right away. Store rice and soup separately to avoid the rice breaking down into starch in your leftovers.



Carrot Ginger Soup by Katy K
September 19, 2008, 4:47 pm
Filed under: Katy K, Soup
Carrot Ginger Soup with a little freshly ground black pepper

Carrot Ginger Soup with a little freshly ground black pepper

Another recipe from Low Carb 1-2-3 by Rozanne Gold.  This soup is bright, both in flavour and in colour.  It sort of glows in my white bowls.  I made it the other week and brought it to my friend’s house to eat with her grilled salmon dinner.  She said it was great carrot soup – very enthusiastically.  I left the remainder of the soup with her and got a nice clean container back a couple of days later.

Ingredients

1.5 lbs                carrots
5 inch piece of   ginger
4.5 Tblsp            cream

Peel carrots, slice into 1″ pieces, boil in 4 cups of water with 1/2 teaspoon salt until tender (about 35 minutes).  While carrots are cooking, peel and grate ginger on the large holes of a box grater.  Wrap grated ginger in cheesecloth and squeeze it to extract the juice – you want about a tablespoon.  Puree carrots and cooking water in a food processor, strain into cooking pot (to remove big lumps).  Heat soup up, add ginger juice and stir in.  Add cream and stir in.  Add salt and pepper to taste, and serve.

The ginger juice is a little odd.  It has a white substance in it that separates and sticks to the bottom of the cup – a little like cornstarch when you are are mixing it with water.  I stir up the ginger juice and scrape up the cornstarchy stuff with it and mix it all together into the soup.  For all I know all the vitamins (or taste) are in it.  I have a feeling that the ginger flavour in this soup is so warm and bright because of this unusual ingredient of ginger juice.  Enjoy!



Miso Soup with Bok Choy and Chorizo by Katy K
September 9, 2008, 3:04 am
Filed under: Katy K, quick fix, Soup

There is a very interesting cookbook called Low Carb 1-2-3 by Rozanne Gold. It has a lot of great recipes in it and, in particular, I keep making her soups.  This soup is easy and delicious and tastes more complex than the recipe would suggest.  It is an unusual combination of ingredients that, surprisingly, go together really well.  A friend of mine enjoys this recipe and says it always gets a good reception when she makes it for her friends.

Ingredients

6 oz        Bok choy (2 smallish bok choys), sliced to the size you like
3 oz        Chorizo, sliced paper thin 
3 Tblsp   White miso

Add miso to 4 cups of water and bring to a boil, add bok choy, return to a boil, and simmer until bok choy is tender. Add sliced chorizo, return soup to a boil and serve.

There is a school of thought that claims it is important to not boil miso.  I have heard this is because there are beneficial microbes in the miso (like yogurt has beneficial microbes) that you don’t want to kill by boiling.  My mother says to stir the miso into the soup at the very end just before serving to accomplish this lack of boiling.  The instructions for this recipe say to bring the miso and water to an almost-boil and then sequentially add the last 2 ingredients, cooking the chorizo for a short time.  Personally, I don’t think that there is much difference between an almost-boil and a boil when it comes to killing microbes so I just boil the miso.  It doesn’t seem to affect the flavour (to me) and I would rather boil the chorizo and make sure that the pork is cooked.  I love chorizo!

My mis en place for Miso Soup with Bok Choy and Chorizo

My mis en place for Miso Soup with Bok Choy and Chorizo