Saturday, January 30, 2010

cream of parsnip soup- without any cream

Winter CSAs come with so many parsnips. And while I love a good caramelized, roasted parsnip, there are only so many roasted vegetables I can eat in a week. Thats why I was so excited to find out that parsnips make a great creamy/starchy texture when used as a soup base, much like potatoes.

This recipe is very flexible, and you can substitute about 1/2 the parsnips for turnips, and replace some or all of the parsnips for potatoes, but I love the savory taste the parsnips give.


equipment:
  • immersion blender/stick blender
  • large soup pot

The recipe:
  • 3-4 large parsnips, chopped
  • 1 large onion, chopped
  • 3-4 cups milk or soy milk
  • 1-2 cups vegetable broth or water (if you are using water, you will need 1 tsp cumin, 1 tsp turmeric, and be generous with the other spicing)
  • 1 tsp dried rosemary
  • 2 tbs dried sage (or 4-6 fresh sage leaves)
  • 1 tbs dried dill (or a few sprigs of fresh)
  • fresh ground pepper to taste
  • olive oil or butter for sauteing

optional:
can add more parsnip for a thicker texture, or some turnip, potato or carrots.
another variant is to put in greens, such as collards, chard, kale, or spinach (fresh or frozen). You can put in a little or as whole huge bunch of greens. I've even put in some frozen peas at points. If you put in the greens, the soup will have the look and texture of a pea soup, as opposed to a cream of potato soup. Both are delicious, just have different tastes and textures.

Directions:
  • heat the butter or oil in a large soup pot
  • saute the onions in the bottom of the pot until they are soft & translucent.
  • add the rosemary and stir
  • add the parsnips (and other root veggies if you are using them)
  • after the parsnips soften a bit and are coated will in the oil
  • add the rest of the spices
  • add the greens and/or peas if you are using them
  • add the water or veggie broth so that it covers the veggies (if you are adding greens, it only needs to cover the parsnips- the greens will steam on their own)
  • when the parsnips are very soft, turn off the flame and add the milk or soy milk. Add more for a thinner soup, less for a much thicker one.
  • use the immersion blender to liquefy the soup.
  • return the soup to the flame for a few minutes to let it simmer with the milk.
  • salt before serving. enjoy!

Wednesday, January 6, 2010

It's cold out. Eat more.

Thanks to Emily Kagan for this original recipe. Eat hearty, folks.

Leftover Chinese Chicken Salad



This is a great way to use up leftover chicken and some stray veggies you might have hanging out in your fridge.
Makes enough to feed 3-4 people

For the Salad
1 small head of cabbage (green or purple) shredded
1.5 cups of cooked chicken, skin and bones removed, chopped, torn or otherwise made into bite-sized pieces
4 small carrots, shredded (optional)
1/3 cup slivered almonds or cashews or peanuts (whatever you want, feel free to add more)
2 snack cup of mandrine oranges or pineapple chunks (save the juice!)
1 green onion, chopped (optional)

For the Dressing
6 tablespoons sesame oil (you can use olive oil if you don't have sesame)
3 tablespoons rice vinegar (or champagne vinegar or some other sweet, light-colored vinegar)
2 tablespoons soy sauce OR 1 tablespoon miso paste
Juice from the fruit cups

Put all the stuff for the salad in a bowl. Put all the dressing ingredients into a large measuring cup EXCEPT the oil. Mix thoroughly. While churning the vinegar and soy and stuff with a fork, drizzle in the oil. Adjust the dressing for your taste. Don't worry if the oil separates back out. Stir it again and quickly dress the salad to your liking (you may have extra dressing).

Other things to add:
Crumbled up uncooked top ramen noodles
Chow mein noodles
Edamame (soy) beans
fried wonton wrapper slices
shredded pork
fresh orange or tangerine slices
Diced celery
Sesame seeds
Wasabi peas