Ribollita Soup

Ribollita Soup is the ultimate comfort food

Soup is comfort food. And Ribollita Soup may just be the ultimate winter comfort soup. This savory Tuscan bean porridge checks all of the right boxes. And it is easy to tailor it to your own tastes. In deciding which recipe to follow, I looked at no fewer than 8 versions before settling on this one that appeared in Food and Wine. I made a couple of tweaks. But this humble and cost-saving soup that makes use of simple ingredients and stale bread is one of the most satisfying wintery soups I have made. And I make a LOT of soup.

This version of Ribollita Soup does take some time to cook properly, but there is nothing difficult or fussy about it. And on these cold wintery days when you are snuggled up at home with a good book and some music in the background, put up a pot of Ribollita for ultimate comfort. You won’t be disappointed. Add a glass of wine, and you raise this peasant soup to fine dining.

I used canned beans here but if you like to cook your own (as I often do) the best can be found at Rancho Gordo. I was first introduced to Rancho Gordo beans at the Culinary Institute several years ago on a trip with our son and daughter-in-law. Their heirloom beans are well-worth exploring.

My ribollita was made using chicken stock and Parmesan rinds, but you can easily veganize the soup using a vegetable stock and leaving out the cheese. Do use a simple rustic bread for this soup. It doesn’t actually have to be stale. The origins of Ribollita were to make use of everything and to waste nothing.

Recipe

Yield: About 6-8 servings

Ingredients

3/4 cup extra-virgin olive oil, plus more for serving

1 large yellow onion, finely chopped

2 large carrots, finely chopped

1 celery stalks, finely chopped

1 teaspoon kosher salt, plus more

8 garlic cloves, finely chopped

1/4 teaspoon crushed red pepper (optional)

28 ounce can OR 24 ounce box crushed tomatoes (preferably San Marzano)

1 1/2 cups unoaked white wine

8 cups chicken or vegetable stock (You could also use a mixture of water and the liquid from your cooked beans if you cooked your own)

3 stale Tuscan-style bread (rustic country loaf or boule) slices, crusts removed and bread torn into 1/2-inch pieces (about 3 1/2 ounces)

2 large bunches of kale (preferable lacinato kale, stemmed and torn into bite-sized pieces (This may seem like a lot of kale but it cooks down)

Parmesan cheese rind (optional)

About 4 cups of peeled, diced Yukon Gold potatoes

4 cups cooked cannellini beans (or other thin-skinned white beans from 2 15-ounce cans or homemade).

Freshly ground black pepper

Grated Parmesan cheese, for serving (optional)

Directions

Heat olive oil in a large, heavy pot or Dutch oven over medium-low. When oil shimmers, add onion, carrot, and celery; stir to coat with oil. Stir in salt to help draw out liquid from onions and season the foundation of the soup. Cook, stirring often and scraping bottom of pot with a flat-bottomed wooden spoon, reducing heat as necessary to maintain a gentle sizzle, until mixture is very soft and translucent, about 30 minutes. Increase heat to medium; cook, stirring often, until sofrito is caramelized, about 10 minutes.

Sofrito

Stir in the garlic and crushed red pepper, if using; cook, stirring constantly, about 1 minute. Stir in crushed tomatoes and wine, and stir, scraping up any browned bits on bottom of pot, until mixture is well combined. Increase heat to maintain a vigorous simmer (be careful of splattering tomato). Cook, stirring occasionally, until mixture is reduced to a jam-like consistency, about 20 minutes.

Add 8 cups water or stock, bread, kale, and Parmesan rind, if using; stir, scraping bottom of pan to fully incorporate sofrito into liquid. Simmer until kale is tender and bread is dissolved, about 20 minutes. Stir in potatoes, and simmer until partially tender, about 15 minutes.

Meanwhile, puree 1 cup beans with 1 cup tap water or bean cooking liquid (if not using canned). Add bean puree and remaining 3 cups beans, and simmer until beans and potatoes are completely tender but not falling apart, about 25 minutes. Season with about 1 teaspoon more salt, or to taste, and a generous amount of black pepper.

Let soup cool to room temperature if not eating immediately; cover and refrigerate. Reheat soup gently before serving, and adjust seasonings as necessary. Divide among bowls, and top each with a drizzle of olive oil and freshly grated Parmesan cheese, if desired. Serve hot. (I found the soup did not need any additional olive oil)

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Swiss Chard Sauté

Swiss Chard is an under-rated vegetable. There, I’ve said it. But once you have tried this easy-to-prepare Swiss Chard Sauté, you will become a convert.

So what is Swiss Chard? It’s a green, leafy vegetable that is high in vitamins A, K, C and E as well as the minerals magnesium, manganese, iron and potassium. Young plants can be eaten raw in salads and more mature plants (what you generally see in the produce section of your grocery store) is best eaten sauteed. In Turkey and Egypt is is often cooked into soup or broth. I love the slightly peppery taste and the contrast of the somewhat crunchy tender stems along with the softer leaves. It can be blanched and added to quiche instead of spinach or kale for a more flavorful accent. But this Swiss Chard Sauté is probably the simplest way to prepare it and something my son enjoyed even as a young child.

Great as part of a vegan meal or as a side to grilled fish, chicken or meat. I like left-overs with scrambled eggs for breakfast the next day. However, you enjoy it, be sure to pick a bunch with shiny, unblemished leaves and the tenderest stems. Chard comes in different varieties – green, rainbow and red – but they all taste pretty much the same and any could be used in this recipe, which can be easily be doubled. This version comes from Jane Brody’s Good Food Cookbook, a great source of delicious and nutritious recipes.

Recipe for Swiss Chard Saute

Yield: 3 to 4 servings

Ingredients

Mangold or Swiss chard 'Rainbow' leaves isolated on white

2 teaspoons EVOO or good vegetable oil

2 teaspoons minced fresh garlic

1/2 cup sliced leeks (white part only) or 1/2 onion, halved and thinly sliced

2/3 cup thinly sliced celery

1 Tablespoon broth (vegetable or chicken) or water

1 good bunch of Swiss Chard, coarsely chopped, including thinner stems

Freshly cracked black pepper and kosher salt to taste

Directions

Heat the oil in a large skillet or wok, preferably non-stick. Add the garlic, leeks or onion and celery. Sauté the vegetables, stirring them for about 3 minutes.

Add the broth or water and the Swiss Chard. Season with salt and pepper, stirring the ingredients to combine them. I find that using tongs works best here. Cover the pan and simmer/steam the mixture, stirring occasionally over low heat for about 5 minutes or until the chard is just wilted and tender.

Socca Niçoise Chickpea Bread

Tonight we’re having Greek Red Lentil Soup for dinner and I wanted some kind of bread to go with it. Socca Niçoise chickpea bread is the perfect accompaniment. Between the lentils and the chickpeas I certainly don’t need to worry about protein or flavor. This would be the perfect “meatless Monday” meal! And while I have no issues with gluten and happen to love almost all breads and pastas, this recipe is not only vegan, but it is gluten-free. The Socca was especially delicious drizzled with EVOO and with either tapenade or roasted smushed garlic spread on top. I’m just sayin’.

I will never be able to eat Socca without thinking of Julia Child. She did one of her TV episodes on the South of France and highlighted Socca. At the end of the show, in that inimitable Julia Child voice and with her joie de vivre, she looked at the audience and said “Socca to me!” [For those too young to recall the TV show Laugh-In, “Sock it to me” was a recurring phrase.]

What is Socca, really?

Socca Niçoise chickpea bread is a traditional Southern French treat. There are a dozen different ways you can make it. You’ll most often find socca cooked street-side on fiery grills, where the resulting flatbread is coarsely chopped and served in a cone with a sprinkling of salt and pepper. While every home cook in the South of France may have their own technique for preparing the batter, the ingredients are almost always the same: chickpea flour water, and olive oil. The Socca sold on the street are more crepe-like than this recipe but it still is delicious and worth making.

What is chickpea flour and is it the same as besan?

Chickpea flour is made from dried chickpeas (garbanzo beans) and is also commonly known as garbanzo flourgram flour, and besan. However, besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. I happened to have besan on hand the first time I made this so that is what I used. I then bought chickpea/garbanzo flour and made it again. I also used 4.5 ounces of flour the second time instead of going with 1 cup. It turned out that one cup actually weighed out to 5.33 ounces. So which was better?

Both were good, but if I had to choose, I preferred the one made with actual chickpea flour and when I measured by weight rather than cups. The resulting socca had more flavor and was more reminiscent of what you would buy from a street vendor in Nice. I also drizzled olive oil on the top after 5 minutes in the oven and then returned it to the oven for another 3 minutes. When it came out of the broiler, I then drizzled more EVOO and sprinkled on my za’atar. The edges and bottom were brown and crispy and the middle was just barely flexible. I could get addicted to this especially since it is sooooooooooo easy to make. The second time I ate it with my delicious split pea soup. So, so satisfying.

Recipe for Socca Niçoise Chickpea Bread

Yield: 2 to 4 servings

Ingredients

  • 1 cup chickpea flour (4 1/2 ounces)
  • 1 cup water
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon of finely chopped fresh rosemary
  • 1+ teaspoon za’atar (optional)

INSTRUCTIONS

  1. Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, rosemary and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
  2. Preheat the oven with the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F with a 10-inch cast iron skillet inside. About 5 minutes before the batter is done resting, turn the oven to broil. (Don’t try this with any other kind of pan. And if you don’t have a cast iron skillet – get one. They are the best for so many things but especially when you want to really sear or brown food.)
  3. Carefully remove the hot skillet from the oven. Add about 1+ teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan.
  4. Broil the socca for 5 to 8 minutes. Broil the socca for 5 minutes. The top will begin to look a bit cracked. Drizzle generously with EVOO and return the pan to the oven for about 3 more minutes. The socca should be fairly flexible in the middle but crispy on the edges.
  5. Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. It should come right out leaving your pan practically clean. Drizzle with more EVOO and sprinkle with za’atar. Slice it into wedges or squares.

RECIPE NOTES

Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

Chickpea flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob’s Red Mill also sells it in packages. Look for it under the name “garbanzo bean flour” if you’re having trouble finding it.

Valerie’s Roasted Cauliflower Steaks

I consider it a huge win when I find something to make that is easy, delicious and visually very appealing. Even better, Valerie’s Roasted Cauliflower Steaks will make both meat lovers and vegans happy.

The “Valerie” in this dish is Valerie Bertinelli. Both an actress and an accomplished home cook, her recipes have proven easy to follow and reliable as well as delicious. Even though I was expecting this to be good, my husband and I were surprised at just how delicious it really was. ANd so pretty!

I made half of her original recipe and eyeballed most of the ingredients. So below is Valerie’s recipe for Roasted Cauliflower Steaks for those who feel most comfortable with exact amounts. This easy-going recipe will work either way. And while I did use the butter for the pine nuts and raisins, you could just as easily use either a buttery vegan spread or a good fruity EVOO to keep this dish vegan-friendly.

Any left-over raw cauliflower (and there will be) can be zapped in a food processor to use as cauliflower rice for Cauliflower Tabbouleh, Cauliflower Fried Rice or even a Cauliflower pizza crust.

Recipe

Yield: 4 to 6 servings

Ingredients

2 heads cauliflower (if you use larger heads you will get the 6 servings)

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground pepper

2 tablespoons pine nuts

1/4 cup golden raisins or raisin medley

1 tablespoon unsalted butter/vegan buttery spread or EVOO

1/4 cup fresh parsley, roughly chopped or torn

Directions

  1. Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
  2. Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
  3. Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

Curried Cauliflower and Potatoes (Aloo Gobi)

Curried Cauliflower and Potatoes (Aloo Gobi) is a classic Northern Indian dish. The name is a literal translation of the ingredients with “aloo” meaning potato and “gobi” meaning cauliflower. This combination is perfect as part of a vegetarian, vegan or meat meal. And if you just want to add a little spice to an otherwise plain piece of broiled or baked meat or fish, this is just the dish to kick things up a notch. It makes wonderful left-overs too.

Don’t be put off by the list of spices. This is an easy dish to prepare, and uses the classic spices that would be on hand in any kitchen that enjoys either Indian or Middle Eastern cuisine. And you can be in control of the heat, making the curried cauliflower and potatoes (aloo gobi) as spicy – or not – as you like. I do strongly encourage you to grind your own spices. I can’t emphasize enough the difference it will make in your cooking. Using a spice or coffee grinder, this only adds seconds to your prep time, but will immediately transform you into a better cook.

This recipe dates back to a May, 1980 Bon Appetit article on the cuisine of northern India. The chef is Paul Bhalla and his recipes do take some preparation, but they are all well worth the effort. Unfortunately, I have not been successful in finding any of his recipes online….

For a few ideas of putting together a complete Indian meal check out these links.

Indian Sides with Something to Please Everyone

Red Lentils with Ginger

Punjabi Chana Dal

Moong Dal and Lemony Ground Lamb

Eggplant Raita

Eggplant Pate (Bharta)

Karhi (Yogurt Sauce)

Indian Rice Pudding (Kheer)

Carrot Halwa (Gajar ka halwa)

Salmon in Bengali Mustard Sauce

Recipe

Yield: About 6 to 8 servings, as part of a complete dinner

Ingredients

About 6 Tablespoons of margarine or vegetable oil

1 pound potatoes, peeled and cut into 1.5-inch cubes (I used red potatoes but Yukon Gold would also be nice)

1 teaspoon black or white whole mustard seeds

1/2 cup chopped yellow onion

1 teaspoon fresh lemon juice

1 teaspoon ground coriander

1 teaspoon ground cumin

3/4 teaspoon ground turmeric

1/2 teaspoon ground cayenne pepper (this makes the dish mildly spicy)

1/2 teaspoon sweet paprika

Pinch of asfetida (Optional, but I have it so add it. Asfetida has a unique flavor and is worth getting if you do Indian cooking)

2 medium tomatoes, cut into 1.5-inch cubes

2 Tablespoons chopped fresh cilantro

2 teaspoons slivered fresh ginger root

2 jalapeno peppers, seeded and chopped (optional)

1 teaspoon kosher salt

About 3 pounds of cauliflower, broken into florets (You can include some tender green leaves if you like. I did not.)

Garnish Options

Coarsely chopped parsley or cilantro

Chopped scallion

Lemon wedges

Directions

Melt the margarine (or heat the oil) in a large, heavy skillet over medium heat. Add the potatoes and saute just until lightly browned. Remove the potatoes to a bowl and set aside.

Return the oil to hot and add the mustard seeds, shaking the pan until they begin to pop. This only takes about 30 seconds. Add the onion and brown lightly. Reduce the heat and add the dry spices and blend well with the onion.

Add the tomatoes, cilantro, ginger, jalapenos (if used) and salt. If your tomatoes are not particularly juicy, you will want to add about 2 Tablespoons of water so things don’t become too dry. Now add the cauliflower and potatoes, and turn them to coat well with the spices.

Reduce the heat to low, cover tightly and cook for about 15 minutes. You want the vegetables to be firm but tender. Garnish when ready to serve.

Vegan Italian Chocolate Cookies

Lumpy. Bumpy. Chewy. Deeply chocolaty with an undertone of spice. And easy – so easy.

As anyone who reads my blog knows, I am not a vegan. However, I always like to have some good vegan recipes – especially desserts – in my back pocket. Whether you keep kosher or eschew dairy products for ethical reasons or because of food allergies, vegan desserts can be a wonderful option.

However, I will not serve a vegan dessert unless it is just as good as a non-vegan one. I came across this recipe and after a few tweaks, the result is a delicious cookie that chocolate lovers will adore. The hint of exotic spices gives a Mediterranean flavor that marks it as unique.

This recipe comes together quickly and requires no special equipment or techniques – and I had everything on hand in my pantry. Do use a really good quality unsweetened Dutch Processed cocoa like Droste or Valrhona when making these. Chocolate and cocoa powders each have their own unique flavor profile so find one that you like and use it in all of your recipes.

I confess that I made my cookies with unsalted real butter, but they absolutely will not suffer if they are made with a buttery vegan solid such as Earth Balance.

My husband and I tried the cookies still slightly warm from the oven and after a day in an airtight tin. While both were good, we agreed that the flavors and texture were at their peak after sitting overnight. The cookies will easily keep for a week, if stored properly, and are luscious with a glass of milk (dairy or non), a cup of coffee or with a sweet dessert wine.

Because the cookies are such a deep, dark brown, it can be difficult to tell when they are fully baked. I made three batches and baked each one for a different amount of time – from 14 minutes to 20 minutes. All worked, but the one that baked for 14 minutes was the best. The dough does not spread during baking so however the cookies go onto the baking sheet is pretty much how they will come out at the end. Try one of these deeply satisfying and not overly sweet cookies soon.

Recipe

Yield: 3 dozen cookies

Ingredients

1/2 cup of unsalted, solid vegan buttery margarine or unsalted real butter (1 stick)

2/3 cup unsweetened Dutch Processed Cocoa

2 cups light or dark brown sugar

1/4 cup water

1/4 cup strong coffee (the liquid and NOT granules!)

2.5 cups whole wheat flour

1.5 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon kosher salt

1 cup coarsely chopped, lightly pan-toasted blanched almonds or walnuts

1 cup of raisins tossed with 1 teaspoon of flour

Directions

  1. Preheat oven to 350 degrees F. Line baking sheets or pans with parchment paper or a non-stick silicone mat like Silpat.
  2. Combine first five ingredients in a medium saucepan over medium/low heat. Allow the mixture to melt until it resembles chocolate syrup. Do not allow it to boil. Remove from the heat and cool slightly.
  3. Combine the flour with the baking powder, spices and salt in a large bowl.
  4. Pour the melted chocolate mixture into the flour mixture and stir to combine until no flour is visible. Add the almonds and raisins and work through the batter so that everything is evenly distributed.
  5. Lightly spray a 1 Tablespoon cookie scoop or measuring spoon with a non-stick spray. Scoop out slightly rounded Tablespoonfuls and place on the prepared baking pan. The cookies do not spread during baking so they can be fairly close together.
  6. Bake for 14 minutes, turning once if your oven bakes unevenly like mine!
  7. Remove from the oven and allow to cool for 3-5 minutes before transferring the cookies to a cooling rack. Allow the cookies to cool completely before storing.

Watercress, Spinach & Chickpea Soup

Easy Does It

We recently hosted our nephew and his girlfriend for Shabbat dinner. Since I hadn’t been cooking for anyone but the two of us for awhile, I decided to go all out on a Mediterranean feast. I baked challah and made hummus, baba ghanoush, several salads, lamb with apricots and basmati rice and an apricot frangipane tart. With so many different pieces to the meal, I wanted something that was flavorful and bright for the soup but which wasn’t overly complicated. Surprisingly, I found it in my Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi.

While I like the foods that appear in this cookbook, I generally find that the recipes are overly complicated with unnecessary steps. This one was pretty simple and since I already happened to have the Ras El Hanout spice mix and rose water in my pantry, I didn’t even have to buy any special ingredients. You can, of course, make your own spice mix, but it is also perfectly acceptable to buy it. Any good spice shop such as Kalustyan’s should have it or it can be ordered online.

Herbaceous, Bright and Vegan

This creamy, bright green soup is perfect as part of a meat, vegetarian or vegan meal. And while I mentioned in an earlier post that my husband thinks foods with rose water taste like fancy hotel soaps, the amount used here is small. He was unaware that it was even in there. The rose water does lend the soup some indefinable, slightly exotic flavor, but the soup would still be delicious if you left it out.

Recipe

Yield: 4 servings

Ingredients

2-3 medium carrots, cut into 3/4-inch dice

3 Tablespoons of EVOO, divided

2.5 teaspoons Ras El Hanout

1/2 teaspoon ground cinnamon

15 ounce can cooked chickpeas, well-drained

1 medium onion, thinly sliced

2.5 Tablespoons, peeled and finely chopped fresh ginger (I used the stuff in a jar)

2.5 cups of vegetable stock

7 ounces of fresh watercress

3.5 – 4 ounces fresh spinach leaves

2 teaspoons granulated sugar

1 teaspoon rose water (optional)

Kosher salt and freshly cracked black pepper

Directions

Preheat the oven to 425 degrees F

Mix the carrots with 1 Tablespoon of the EVOO, the Ras El Hanout. cinnamon and a generous pinch of salt. Spread in a single layer on a pan lined with parchment paper. Roast in the oven for 15 minutes and then add 1/2 of the drained chickpeas. Mix well and continue roasting for 10 more minutes. Remove from the oven and set aside. This can be made ahead and refrigerated over-night.

Place the remaining 2 Tablespoons of EVOO in a large saucepan and add the ginger and onions. Saute for about 10 minutes over medium heat, until the onion is softened and becomes golden at the edges.

Add the remaining chickpeas, stock, watercress, spinach, sugar and 3/4 teaspoon of salt and a few cracks of black pepper. Stir well and bring to a boil. Cook for only about 2 minutes or just until the leaves wilt. You want the greens to remain bright.

When the soup has cooled somewhat, blend it until smooth in a food processor or blender. Add the rose water and check to see if you want more salt and pepper. This can also be made ahead and gently reheated.

To serve, divide the soup among four bowls and top with the carrot, chickpea mixture.

Quinoa with Peas and Herbs

Satisfying Side or Vegetarian Main course

I am not a huge fan of quinoa. There, I’ve said it. However, when I came across this recipe in 2011, it changed my mind. Don’t misunderstand, quinoa still is not my favorite grain. But when I prepare it this way, I happily gobble it down. I eat it with grilled meat or fish as a side or with a salad for a main course.

What is Quinoa?

Quinoa has become pretty ubiquitous and is often seen in Buddha Bowls and in veggie-centric meals. This “Ancient” grain originated in the Andes Mountains of Bolivia, Argentina and Peru. It is high in protein, dietary fiber, Vitamin B and dietary minerals. And because it is also gluten-free, it is well-tolerated by almost everyone. Quinoa comes in different color varieties, but white quinoa is best with this recipe.

Vegetarian or Vegan

While I use plain yogurt or sour cream, you can veganize by simply using a non-dairy sour cream. The peas, Dijon mustard, herbs and tartness of the lemon juice make this grain into a zippy and bright dish. In order to maximize on the bright colors of spring, the quinoa is best eaten fresh.

Recipe by Naomi Pomeroy

Yield: 4 servings as a side or 2 as a main course

Ingredients

1/2 cup quinoa, rinsed 
1/2 teaspoon and pinch salt 
2/3 cup water 
1/4 cup and 1 tablespoon olive oil 
1/3 cup yellow onion, diced**
3/4 cup snap or snow peas, ends trimmed and halved crosswise on the bias**
3/4 cup shelled peas, fresh or frozen 
2 tablespoons sour cream 
1/2 teaspoon Dijon mustard 
1 tablespoon champagne vinegar 
1 tablespoon lemon juice 
1/2 teaspoon sugar 
1/3 cup fresh mint, torn**
1/4 cup parsley, chopped**

Directions

1. Place quinoa in a small saucepan with a pinch of salt. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook, covered, until tender, about 18 minutes. Remove from heat and fluff grains. Leave lid ajar, and let cool.

2. While quinoa cooks, set a medium sauté pan over medium heat. Swirl in 1 tablespoon olive oil. Add onions and cook until soft, about 5 minutes.

3. Stir in snap peas and shelled peas. Sauté for 2 minutes, or until peas turn bright green. Remove from heat.

4. Mix sour cream, mustard, vinegar, lemon juice, sugar and ½ teaspoon salt together. Whisk in ¼ cup olive oil.

5. Stir quinoa into the pea mixture and set pan back over medium heat. Cook until just warmed through and add dressing. Remove from heat.

6. Stir in mint and parsley. Adjust seasoning with lemon juice and salt, if needed.

NOTES: ** I have given the suggested amounts of onions, herbs and peas, but I generally am much more generous when I make this. I love fresh seasonings and lots of additional veggies. Remember balance when you are putting together a dish. You can always add more of something but once it is in there, it is difficult to impossible to remove.





Beef Stufato with Buckwheat Pilaf

You Say Stufato

A stufato is simply the Italian way to say stew. The version that appears below comes from my handwritten notes dating back about 40 years. Since writing a blog was the furthest thing from my mind then, I did not write down the author. Soooooooo, my apologies to the person(s) who came up with this delicious and easy peasy beef stew. For an old-fashioned Irish beef stew check this out.

So What is Kasha?

You could serve this warm and welcoming dish with some good chewy country bread, over rice, pasta or mashed potatoes, but I am serving it with a kasha pilaf. Kasha is roasted, whole grain buckwheat. And buckwheat is a great source of healthy fiber anti-oxidants and is rich in minerals. Best of all, it tastes great! While I am not in any way gluten-free, buckwheat is. I always make a lot because it is great as left-overs and stuffed in pita with chopped tomatoes and lettuce for a vegetarian or vegan lunch.

The Sum of Its Parts

I often find recipes with multiple parts and after I have made them, it turns out that I really only like the topping or the base but not what was in between. That’s how I came to make my Sriracha Cashews. So while beef stew definitely would not be appealing to a vegan, the buckwheat pilaf would. I have found inspiration in some unlikely places. I have successfully turned non-vegan recipes into vegan ones and clearly non-Kosher recipes into Kosher acceptable meals. So before you go dismissing a recipe, see if you can’t find some take-away that you can use.

Recipe for Stufato

Yield: 4-5 servings

Ingredients

  • 2 pounds of beef stew meat, cut into 2-inch cubes
  • 4 Tablespoons EVOO
  • 1 large yellow onion, peeled, halved and thinly sliced
  • 1 teaspoon dark brown sugar
  • Up to 2 cups of a dry red wine like a Cabernet (use whatever you plan on drinking)
  • 14.5 ounce can of a quality diced tomato (preferably San Marzano)
  • About 1/4 cup chopped flat-leaf parsley
  • 1.5 teaspoons minced fresh garlic
  • 2 bay leaves, dried or fresh
  • 1 teaspoon each dried basil and thyme
  • Kosher salt and fresh cracked black pepper, to taste
  • Additional chopped flat-leaf parsley for garnish (Optional)

Directions

  1. Heat EVOO in a heavy-duty saucepan with a cover. Add meat in a single layer, without crowding and brown on all sides. (I did this in batches. If you crowd the pan, the meat won’t brown.) Remove the meat to a dish while you prepare the rest of the stufato.
  2. Add the onion to the same pan that you browned the meat in and sprinkle with the brown sugar and about a teaspoon of salt. Saute the onion until it becomes soft, scraping the brown bits from the bottom of the pan as you go. (The juices from the onion should be sufficient to de-glaze the pan and all of those browned bits from the meat add flavor.)
  3. Once the onion has softened, add the wine to just cover the meat (you don’t want to drown the meat – just barely cover it), tomatoes, garlic, and herbs and stir through to mix. Now add back your meat and any juices and give another stir. Add some cracked black pepper and stir once more. Bring to a boil. Then reduce the heat to a simmer, cover the pan and cook on low for 2 hours. Adjust your seasonings and discard the bay leaves before serving.

Recipe for Buckwheat Pilaf (Vegan)

Yield: About 4 cups (Can be doubled)

Ingredients

  • 1 cup of roasted whole grain buckwheat (Kasha)
  • 2 Tablespoons of EVOO or butter
  • 2 cups of hot broth (Vegetarian, chicken or beef, preferably unsalted) (If using salted broth, eliminate the additional salt mentioned below.)
  • 1/2 cup each: chopped yellow onion, sliced mushrooms, celery and carrots
  • About 1/2 teaspoon Kosher salt and cracked black pepper to taste

Directions

  1. In a 2-quart saucepan, heat the butter or oil and add the vegetables. Saute the vegetables until slightly softened.
  2. Add the hot broth (and salt, if adding) and bring to a boil. Add the kasha and stir through. Cover the pot, reduce the heat to a simmer and cook for about 12 minutes or until most of the water has been absorbed. Uncover the pot and fluff the pilaf with a fork before serving.

Roasted Tomato Soup

While my family and I eat meat, we don’t eat it every night. And since it is generally just me and my husband now, we often like something a little bit lighter for dinner yet still full of flavor. This is a lovely, herbaceous, slightly smoky soup that really only requires some well-toasted, crusty bread topped with smushed avocado or hummus if you are keeping it vegan or adding some cheese if you just want it vegetarian. The original recipe claimed that it served four, but unless you are also serving a large salad or are very, very tiny people with very, very small appetites, we found that it was just right for two people with one of them having seconds. Of course, if this is just a first course, it will obviously serve more. Should you have any left-overs, they can be gently re-heated.

This recipe relies on having access to really flavorful tomatoes and I think that Roma/plum tomatoes are best here. And while I suppose you could use dried herbs, please, please use fresh. It’s just that kind of fresh, herbal flavor that makes this dish. There are no fancy techniques here and it is wonderful as is, but when I make it again, I very likely will also add a couple of roasted red peppers – just because I can.

Roasted Tomato Soup by  

Yield: 4 small or 2 generous servings

Ingredients

2 lb tomatoes

2 tbsp olive oil

1/2 tsp Kosher salt or to taste

1/4 tsp cracked black pepper or to taste

2 cups vegetable broth, preferably low sodium

3 tbsp olive oil

1 large onion chopped – about 2 cups

3 cloves garlic minced

1/4 cup fresh basil, chopped plus extra for garnish

1 tbsp fresh thyme, chopped plus extra for garnish

2 tbsp all-purpose, unbleached flour

1 tbsp brown sugar

2 tsp Balsamic vinegar

1 tsp Spanish smoked paprika  

Directions

  1. Preheat oven to 400 F degrees.
  2. Cut the tomatoes in half length-wise. Add the tomatoes to a 9 x 13 baking pan and drizzle with 2 tbsp of olive oil, then season with salt and pepper. Bake for about 30 minutes or until tomatoes start to char slightly.Roasted Tomato Soup 3Roasted Tomato Soup7

  3. Add the tomatoes (with skin on) to a blender along with 1 cup of vegetable broth. Blend until tomatoes are smooth. [I found that the tomatoes blended just fine without adding the broth at this point. Your choice.]

  4. In a Dutch oven or heavy soup pot, heat the olive oil over medium heat.

  5. Add the chopped onion and garlic cloves and cook for 5 minutes or until the onion is soft and translucent.

  6. Add chopped fresh basil and thyme and stir. Roasted Tomato Soup8Sprinkle the flour over the onions and stir. Add remaining 1 cup of vegetable broth and whisk, just to make sure there are no lumps from the flour.

  7. Pour the blended tomatoes into the pot and stir.

  8. Add brown sugar, Balsamic vinegar, smoked paprika and season with salt and pepper if needed.

  9. Simmer uncovered for 20 to 30 minutes, stirring occasionally.

  10. Serve with some additional chopped fresh herbs, grated cheese and/or toasted bread or any combination. Roasted Tomato Soup1