Storm Soup

STORM SOUP 

by Anne Tisbert

I cooked a large package of boneless skinless chicken thighs at 350 degrees sprinkled with garlic salt and pepper. 

While they are cooking I diced 2 large onions and put in bottom of largest stock pan. Add 1/2 head of chopped celery with the leaves. Drizzled pan heavily with olive oil and stir constantly over med/high heat until onions turn clear (3-5 minutes). 

Cut up into bite sizes and add all the following veggies - 12 carrots (scrubbed but not peeled), 2 purple top turnips and 6 gold turnips (peeled), also add 2 cloves of garlic pressed. Stir often until all very, very hot and slightly cooked about 20 minutes. 

Add four quarts of veggie or chicken stock. When the chicken was done, I cut it up into large bites and threw it into the soup including the pan drippings for extra flavor as it had very little fat. After cooking on the stove top for an hour I added 1 quart of fingerlings (also cut into bite sizes). I let it simmer for an hour and then shut it off. 

At dinner time a quick reheating of an extra hearty vegetable and chicken soup made for a great meal. Only wish I had picked up fresh bread as it would have been perfect for sopping up the tasty broth (but alas, it was not on the diet this week! I really cheated on too many things over the weekend and had to get myself back on track).

Smashed Golden Potatoes

SMASHED GOLDEN POTATOES by Farmer Joe

Ingredients

• 2 pounds scrubbed organic gold potatoes 
• 1 gallon of water (aprox.) 
• 1/8 - 1/4 Cup of salt 
• 1 large organic egg 
• 4 Tablespoons of organic butter 
• 1/2 Cup organic Whole Milk (may add more if needed) 
• pinch of salt and ground pepper 

Place potatoes in sink and scrub off all dirt with cold water and a brush or scrubby. Then place potatoes into your largest sauce pan cut into 1 1/2 inch pieces. Cover with cold water. Boil on high with a slightly tipped lid. When potatoes reach a strong boil, lower heat to med-low and begin time for 20 minutes. At 20 minutes check for doneness with a fork. (I also like to taste the largest piece to make sure it does not have that "raw potato" flavor.) When desired doneness is reached, drain all potatoes in a colander. Return potatoes to empty pan. Mash with hand potato masher. Add raw egg, 3 Tablespoons of butter, and milk. Add salt and pepper to taste. Continue to Mash 1 minute. Now get the electric hand mixer for a more whipped texture. Whip 2 minutes. Put into a large bowl, dot with the last Tablespoon of butter on top. Serve hot.

Summer Vegetable Stew with Basil Purée

 Cooking Light JULY 2000

Ingredients

Basil Purée :

• 3/4-1 cup basil leaves 
• 1 garlic clove 
• 3 tablespoons water 
• 2 tablespoons olive oil 
• 1/8 teaspoon salt 

 Stew :

•  1 tablespoon olive oil 
•  2 bay leaves 
•  2 onion, cut into 1/4-inch-thick wedges 
•  3 garlic cloves, halved 
•  2 thyme sprigs 
•  1 cup (2-inch-thick) sliced carrot 
•  1 Quart small red potatoes, if large halved
•  1/2 teaspoon salt 
•  1/2 teaspoon black pepper 
•  2 cubed summer squash (aprox 3/4 pound) 
•  1 bell pepper (cut into strips)
•  1 cup green beans (cut into 2 inch pieces) 
•  1 tomato, peeled and cut into 1-inch pieces 
•  2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 

Preparation

To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.

To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 3 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash and bell pepper; cover and cook 15 minutes. Add the green beans and tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.

Nutritional Information /per serving Calories: 240 Calories from fat: 36%, Fat: 9.7g, Saturated fat: 1.7g, Monounsaturated fat: 6.3g, Polyunsaturated fat: 1.1g, Protein: 6.8g, Carbohydrate: 35.4g, Fiber: 7.5g, Cholesterol: 2mg, Iron: 3.3mg, Sodium: 373mg, Calcium: 123mg.

Roasted Red Potatoes with Garlic Scapes

Scrub up red potatoes lightly with hands not brush as new potatoes lose their skins too easily. (you can skip the boiling step and roast in the oven for longer) Bring to a boil and cook for 5 minutes, drain. Add diced garlic scapes, drizzle 1/4 cup of olive oil, toss until all are covered lightly. Spread onto an edged cookie sheet or roasting pan, cook for 20 minutes at 350° or until fork tender sprinkle with Dill, salt and pepper. Serve hot.

Smoke Roasted Root Veggies

Ingredients

• 4 large carrots, cut into 2-inch chunks
• 4 small-size unpeeled red and gold potatoes, cut into 2-inch chunks
• 2 beets unpeeled, cut into 2 inch chunks
• 4 medium-size unpeeled turnips, cut into 2-inch chunks
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Fine sea salt and freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish

Preparation

Wash , Scrub, remove tops with greens (but do not peel) and cut all vegetables into 2 inch chunks. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 9 x 14-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.

For Smoker: Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. Scatter the wood chips on the hot coals.

For a gas grill: Turn half the burners to medium. When ready, Scatter the wood chips in a metal container as close as possible to a burner on a gas grill.

Place the vegetables on the indirect-heat side. Close the lid. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma.

Optional: bring them indoors to your oven to finish roasting and crisping at 450 degrees.

Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

Suggested wood: Cherry, oak, apple or pecan

adapted from Epicurious.com

Brussels Sprouts will also taste great smoked and roasted, but they do not have to cook quite as long, so I would use a separate container for the sprouts and roast them for only 25minutes or until tender. (also toss them with olive oil and spices.)

Smashed Potatoes with Garlic

A little garlic goes a long way to make ordinary mashed potatoes into something special. Adds extra flavor and extra nutrition your Healthiest Way of Eating. Enjoy!

Prep and Cook Time: 10 minutes

Ingredients:

2 potatoes
3 TBS extra virgin olive oil
3 medium cloves garlic, pressed
3 TBS low-fat milk or dairy-free milk beverage (such as soy or rice milk)
Sea salt and pepper to taste

Directions:

Fill the bottom of the steamer with 2 inches of water.

While steam is building up in steamer, press garlic and let sit for at least 5 minutes to enhance its health promoting properties, Cut potatoes into 1/2-inch cubes, leaving skin on.

Steam potatoes for 10 minutes.

Mash potatoes with olive oil, garlic, and milk. Add salt and pepper to taste.

Serves 2

One serving = 326.7 calories with 34.5 mg vitamin C, 954 mg of potassium and .53mg manganese.

Roasted Roots

Use this easy method for any root crop -- beets, parsnips, turnips, carrots, potatoes. Use one or many varieties.

Scrub veggies clean. Trim off stems, tap roots, eyes, etc., leaving skins on. Rub each one with olive oil and place in a roasting pan. Sprinkle with salt and crushed thyme and rosemary. Roast at 400°F for 30 minutes or until fork tender. Eat with skins and all for extra fiber.

Autumn Minestrone

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

2 tablespoons canola or other vegetable oil (I use olive oil)

1 cup chopped onions

2 garlic cloves, minced or pressed

2½ cups peeled and cubed winter squash

2 celery stalks, diced (I chop 1 cup of stalks and leaves)

½ cup peeled and diced carrots

2½ cups cubed potatoes

4 cups chopped kale (I remove center ribs)

1 teaspoon dried oregano

2 teaspoons salt

½ teaspoon ground black pepper

6 cups water

1½ cups cooked or canned cannellini beans (15 oz can drained)

Warm the oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes, then add garlic for 1 minte. Add the squash, celery, carrots, potatoes, kale, oregano, salt, pepper and water, and cook for 15 minutes or until the potatoes are almost done. Add the beans and simmer for antoehr 5 to 7 minutes, until the beans are hot.

Serve immediately with fresh organic bread to soak up every last drop. Leftovers reheat very well.

Makes 12 cups; serves 6 to 8.

epicurious | October 1999

The Moosewood Collection

Mashed Gold Potatoes

From Anne’s kitchen

5 large gold potatoes (peeled or unpeeled your choice)
4 TBL of butter
¼ cup milk (more if needed)
¼ cup sour cream (more if needed)
salt and pepper to taste

Boil potatoes in water until fork soft. Drain and mash then add remaining ingredients to desired consistency.

Tricolor Potatoes with Pesto and Parmesan

8 tablespoons olive oil (4 TBL for pesto + 4 TBL for potatoes)
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves
1 1/2 pounds red-skinned new potatoes
1 1/2 pounds Gold potatoes
1 pound purple potatoes
3/4 cup freshly grated Parmesan cheese

Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)

Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer. Transfer potatoes to serving bowl. Add cheese and toss to coat.

Bon Appétit | June 2002

Roasted New Potatoes

1 quart new potatoes scrubbed and washed
2 TB Olive Oil Fresh herbs (choose any herb or herbs that you like)
Salt and Pepper to taste

Scrub and rinse potatoes. Cut larger potatoes in half to make bite size. Put in baking dish and toss with oil, herbs and salt and pepper. Roast in the oven for about 40 minutes or until tender. Serve with sour cream.