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!
  

Crock- Pot Lentil/Pea Soup

The easiest way to have a great hot meal when you have no time due to finals.

Ingredients:
1/2 lb red lentils (ie. 1/2 of those goya bags)
1/2 lb yellow split peas (ie. 1/2 of those goya bags)
(note- you can make this entirely with peas, or entirely with lentils, or some other proportions).
1/3 cup barley (for thickening. If you dont want to buy a whole bag of barley for the recipe, dice 2 small potatoes)
1 medium onion, finely chopped
1 normal sized carrot, chopped (or 3 small CSA carrots)
1 tbs garlic powder
1 tsp turmeric
fresh ground black pepper
1 bay leaf- optional

rinse the peas, lentils and barley thoroughly to remove the dust that sometimes settles. This can take 2-4 rinses.

Place all ingredients in a large crock pot, fill the pot to the top with water.

Let it cook overnight on low. (or turn it on before you head off to school and come home to a great dinner).

I have never overcooked this recipe, so dont worry about leaving it on for too long so long as it has enough liquid. (I once let it cook for 24 hours).

Crock- Pot Cabbage Soup

A great recipe for all your CSA cabbage and carrots

in one large crock pot, put:
1 small head of cabbage, chopped into small pieces (approx 1 inch squares)
1 small to medium sized onion, finely chopped
3 small carrots (or 1 normal sized carrot) chopped
1/3 cup barley, rinsed (optional)
1/3 cup red lentils, rinsed (optional)

Spices:
2 tsp paprika
1 tbs turmeric
4 tsp garlic pungent garlic powder (if your garlic powder is milder, add more or put in chopped fresh garlic. I use the powdered because its easier)
black pepper to taste

Fill to the top with tap water. Place lid on top. Turn the crock pot on low and let it cook!
(I cooked it on low from 3 PM until 1 PM the next day. and it was a great lunch).

salt to taste before eating. Also tastes great with a bit of grated cheddar mixed in to the individual servings.
enjoy!

Hearty Vegetarian Crockpot Stew... Or, What to Do With Languishing Share Leftovers

I came home from five days in California and found myself confronted by chilly, windy weather and two weeks' worth of leftover share vegetables on their way to rotting in my crisper drawer. So I made a hearty vegetarian stew. Take that, turnips.

Note #1: If you've never tried seitan before, you can find it in most organic/hippie food stores. It's only $4 or $5 for an 8 oz package.  It is made of wheat-gluten and is a great meat substitute as it has a hearty taste and texture and tons of protein.

Note #2: You can also add any number of other vegetables, such as greens, squash or tomatoes. This is just what I had on hand.

Ingredients:

 - 1 package chicken-style seitan, shredded

 - 1 onion, diced

 - 3 cloves garlic, minced

 - 6 cups vegetable broth (I used mushroom flavored "better than boullion")

 - 3 potatoes, cubed

 - 1/4 head cabbage, shredded

 - 2 ears corn, diced

 - 3 carrots, sliced

 - 3 turnips, cubed

 -  3 stalks celery, sliced

 - Seasoning: salt, pepper, dried mustard, oregano & paprika, to taste

 - 1/4 cup soy sauce

 - 4 TB cornstarch blended with 4 TB cold water

What You Do:

- Warm olive oil in a pan. Cook seitan for a few minutes until brown.

- Combine all ingredients in a crockpot. Cook on low 6-8 hours or on high 3-4 hours. 

 - You can add more cornstarch or flour if you want a thicker stew; just blend it first in a separate container with equal parts cold water before adding to the stew. Also, the stew will get thicker as it cools.

 - Serve with shredded parmesan cheese on top and thick, crusty bread.  Enjoy!

carrot greens warning

some people were asking today whether the green leaves on the tops of the carrots are edible.

while there are some people who eat them, they are listed by wikipedia as being mildly toxic to humans

I'll ask some experts for a second opinion, but for now you might want to hold off on eating those carrot greens...

Slaw that you actually want to eat

By Chefs Michael Romano & Kenny Callaghan. New York Times 2002.

Dressing
2 teaspoons sugar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper, or to taste
1 teaspoon celery seed
7 tablespoons champagne vinegar
1 cup sour cream
1 cup mayonnaise

Slaw
2 pounds green cabbage, thinly sliced
2 green bell peppers, quartered, seeded, and sliced
1 small sweet white onion, finely diced
1 large carrot, peeled and grated
1 Granny Smith apple, grated with skin on

Instructions

In a large mixing bowl, combine all the ingredients thoroughly.

The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.

For a very limp slaw, refrigerate several hours or overnight.

whole wheat carrot bread/muffins

cross posted at two heads of lettuce

Carrots are great for eating plain, or chopping up into salads. But if you want a tasty, healthy breakfast try this recipe.

You can grate the carrots by hand or in a food processor, or buy grated carrots, but I like it best when you make a "carrot smoothie" in the blender as described below.

INGREDIENTS
1.5 cups whole wheat flour
1/2 cup wheat germ
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/3 cup vegetable oil
2/3 cup apple sauce
3/4 cup brown sugar ( i used white, it was great)
3 cups shredded carrots (about 3-4 carrots)
raisins- optional

DIRECTIONS.
Preheat oven to 350 degrees F
put carrots, oil, eggs and applesauce into a blender. blend into a "carrot smoothie."
in a separate mixing bowl, mix all the dry ingredients.
add the "carrot smoothie" to the dry ingredients
pour into a greased baking pan or greased muffin tins.
Bake in preheated oven for 25 to 35 minutes.
OR pour into a greased baking pan and let cook for 30-40 minutes.
Let cool