Make a Meal out of Miso

Miso

Who loves miso soup? I do, I do! When Scott woke up not feeling great last week, I figured this was the perfect dish. It is a warm soothing broth that has the yummy taste of a miso soup but since I loaded it with veggies, it was enough for a whole meal rather than just a starter. Good bye sushi joints, hello home made miso!… 

Read More »

Mostly Veggie Potato Salad

Mostly Veggie Potato SaladFrom the recipes on this site, you guys know I love sweet potatoes but I received some red potatoes in my Full Circle box last week so needed to get creative. Aside from the fact that you get fresh local veggies delivered to your doorstep (which is awesome!), I also love getting these CSA boxes because they present me with challenges. I knew I didn’t just want to roast the potatoes so I searched around and came across this recipe in Super Natural Everyday, Heidi Swanson’s cookbook. It is a very easy dish and a different take on the traditional potato salad. Scott and I have been using the leftovers on top of salad all week for lunch and I imagine this would be a great additional to a summer potluck!

Mostly Veggie Potato Salad
 
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 4 small pink or red skinned potatoes, unpeeled and quartered
  • 2 cups of green beans, trimmed and sliced into 1 inch pieces
  • ¼ cup whole grain mustard
  • ¼ cup red wine vinegar
  • ¼ cup EVOO
  • Sea salt
  • ¼ cup chopped dill
  • 1 leek, trimmed and chopped
  • 6 stalks celery, trimmed and diced
  • 1 small cucumber, unpeeled and cut into tiny cubes
  • 1 Tbsp chopped chives
Instructions
  1. Bring a pot of water to a rolling boil. Salt generously, add the potatoes and cook until tender but not falling apart (approx 10 minutes). One minute before potatoes are done, add in the green beans. Drain potatoes and beans and set aside.
  2. In a large skillet, sautee the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek and saute until golden and slightly crispy (about 4-5 minutes).
  3. In the meantime, make the dressing by whisking together mustard, vinegar, oil and salt. Taste and adjust as needed.
  4. In a large bowl, gently toss the potatoes, green beans, celery, cucumber, chives and leek with the dressing. Salt to taste. Serve room temperature or chilled.

Photo credit: Hello There Home.

Sweet Potato, Green Chile and Curry Soup

Happy 2013!!! This is a modified version of a soup from Andew Weil, as I found his recipe a bit bland and not hearty enough for my tastes. It has so many health benefits and happens to taste delicious. Just a few of the benefits are listed below:

Sweet Potatoes: They are a good source of Vitamin C and D, which play an important role in digestion, maintaining the skin’s youthful elasticity helping us cope with stress and overall health. Sign me up!

Tumeric: It is a natural liver detoxifier and one of the most potent natural anti-inflammatories available. It also has powerful antioxidant properties that fight cancer-causing free radicals.

Cayenne Pepper: The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. which has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to fight inflammation.

Sweet Potato, Green Chile and Curry Soup
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 onion
  • 1.5 lbs sweet potato
  • 1 carrot, diced
  • 1 cup corn
  • 2 leeks, sliced
  • 1 quart veggie broth
  • 1½ lb zucchini, sliced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • ½ tsp coarse salt
  • 2 (4oz) cans diced green chilies
  • 1 (15 oz) can black beans
  • 1 (15oz) can light coconut milk
Instructions
  1. Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, garlic, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
  2. Meanwhile, in a dutch oven or medium pot, add oil and leek. Cook until leeks are turning brown. Turn off heat. Add 1 quart veggie broth.
  3. Transfer broiled vegetables and stir in zucchini, spices, salt, beans, chilies and bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
  4. Once everything is cooked through, stir in coconut milk Place and then transfer 2-4 cups (depending on how thick you like your soup) to a blender and pulse a few times. Pour this mixture back into the original soup pot and stir until mixed evenly.
  5. Serve and enjoy 🙂

 

Mushroom Risotto

Mushroom RisottoWe made dinner for some friends last weekend who love risotto. It’s always tough making a dish someone loves because it might not meet their standards… However, this recipe will not fail you! Many people have the misconception that risotto is very unhealthy because it is loaded with butter or cream but this recipe is super simple as long as you are willing to give it a little TLC. The way you cook it makes all the difference and gets you that nice creamy texture that is oh-so good.

Mushroom Risotto
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 6 cups vegetable broth, divided
  • 3 Tbsp olive oil, divided
  • 1 lb portobello mushrooms, thinly sliced
  • 1 lb white mushrooms, thinly sliced
  • 1-2 leeks, thinly sliced
  • 2 shallots, diced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives (can use green onions too)
  • ⅓ cup freshly grated Parmesan cheese (can eliminate if looking for a vegan version)
Instructions
  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and leeks, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, chives, and parmesan. Season with salt and pepper to taste.

Photo Credit: Simply Recipes

Dilled Green Beans

Dilled Green Beans

Who knew green beans could be so flavorful? I received a copy of Heidi Swanson’s cookbook for my birthday (thanks Nic and Britt), and never have I earmarked so many different recipes to try in one book. This was the first one I made and it was absolutely delicious and tasted so fresh. Honestly, you have to try it. It seems too simple to be true but the combo of the leeks and dill is incredible. Her book gives the option to add some items to make it more of an entree which I tried but below is what I’d suggest as the dish so flavorful that I personally think you don’t want to add much more to it to dilute the flavors. You can check out her blog here. I’m looking forward to trying many more of her recipes and then sharing with you all!

For new and improved recipes, please visit The Simple Kitchen!

Dilled Green Beans
 
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • fine-grain sea salt
  • 4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into ½-inch segments (see here)
  • ⅓ cup fresh dill, well chopped
  • ¾ pound green beans, tops and tails trimmed and cut into 1-inch segments
  • 4 Tbsp water
  • 2½ cups or 1 can (15 oz) white beans
Instructions
  1. In a large skillet of medium-high heat add olive oil, a pinch of salt and the leeks. Stir until the leeks are browned and glossy, roughly 7 – 10 minutes.
  2. Add the dill, the green beans and 4 Tbsp water. Cook for a couple more minutes then add the white beans and cook until the green beans brighten up and lose that raw bite (you may need to cover to cook the green beans thoroughly).
  3. Serve immediately and enjoy!

Serving Suggestion: Top with some roasted sliced almonds for an added crunch.

Butternut Squash and Corn Soup

Butternut Squash and Corn Soup

When it is wintery cold out there is nothing better than a warm cup of soup. I, however, like my soups to be a little more hearty and a little less brothy. This soup was absolutely fantastic! Serve with a nice hunk of bread and you are all set.

Average time: 45 minutes

Ingredients

2 tsp olive oil

2 leeks, trimmed, chopped and rinsed

1 red bell pepper, chopped

3 cloves garlic, minced

4 cups reduced-sodium vegetable broth

1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes

2 tbsp minced fresh thyme, or 2 teaspoons dried thyme

1 1/2 tsp ground cumin

1/2 tbsp of Hot Paprika (optional)

4 cups frozen corn kernels

1/2 tsp crushed red pepper

1/4 tsp salt

Freshly ground pepper, to taste

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme, cumin and paprika; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.

2. Add corn; return to a simmer and cook 3 to 4 minutes. Add crushed red pepper. Season with salt and pepper.

Photo Credit: WarmVanillaSugar