Where does the time go? Happy New Year everyone! I hope this New Year brings you love, laughter, joy and abundance in all areas of your life. I know I’m hoping to manifest a few things on my bucket list!
It’s January and for many, it is the time of making resolutions to lose the extra pounds we gained from all those holiday goodies. My downfall is usually all the cookies I bring home from my friends annual cookie exchange party.
So what’s to eat? Keeping in mind that it’s still freezing out in our neck of the woods and knowing that cutting back on calories and fat is at hand, I am looking at warm, comfort foods that are hearty and healthy at the same time. Soups, stews and the like are my favorites at this time of year. I have 2 of the first cookbooks from a place up in Ithaca, NY called Moosewood Restaurant. They have been there for a long as I can remember and it was one of the first big vegetarian eateries to go to back in the 70’s if you attended any of the nearby colleges and universities. They have new books out now, but here are two of their yummy soup recipes from back then. These are good for you and delicious!
(one of many variations on Minestrone soup!)
6 cups of vegetable stock
2 cups of chopped onions
1 cup of chopped celery
1 cup of peeled, chopped carrots
2 cups of peeled, cubed potatoes
2 cups of cabbage, chopped
1 cup of green beans, cut into 2-inch pieces
2-15 oz. cans of cannellini or white kidney beans, rinsed and rained
(or 3 cups of fresh cooked)
1 cup of pesto prepared with pine nuts
Salt & pepper to taste
Bring the stock to a boil in a soup pot. Add the onions, celery and carrots, lower the heat and simmer for 10 minutes. Add the potatoes, cabbage and green beans and simmer for another 10-12 minutes until all the vegetables are tender. Stir in the beans and pesto and heat thoroughly. Add salt and pepper to taste. Serve with a nice salad and Italian bread if calories allow! Serves 4 to 6.
Creamy Potato Kale Soup
1 cup of onions, finely chopped
2/3 cup of leeks, chopped
1/2 tsp. of salt
1 Tb. of vegetable or canola oil
4 cups of vegetable stock
4 cups of potatoes, chopped
1/4 tsp. of ground fennel
1/2 cup of celery, chopped
2 Tb. of white wine
1/2 tsp. of dried dill
2 tsp. of Dijon mustard
2 Tb. of minced scallions
1-1/2 Tb. minced fresh basil
1/2 cup of evaporated skimmed milk
4 cups of loosely packed shredded kale
Salt and pepper to taste
In a 3-4 quart soup pot, sauté the onions, leeks and salt in the oil on very low heat for about 7 minutes, until tender. Add the stock and bring to a boil. Add the potatoes, fennel, celery, wine and dill and simmer for about 20 minutes, covered, until the potatoes are tender. In a blender or food processor, puree the soup in batches until smooth (or avoid the mess and use an Immersion Blender). Return the soup to the pot (if you used a blender/processor) and stir in the mustard, scallions, basil and evaporated milk.
In a separate pot, gently boil the kale in a small amount of water (or steam) until tender. Drain it and stir into the soup. Add the salt and pepper to taste. Carefully heat soup until hot but not boiling. Serves 4 to 6.
Next month I’ll give you recipes for some of their delicious main dishes!