Monday, October 26, 2009

Chick Pea Soup

This is a new cold weather staple for me. I plan to make a double batch and freeze half next time! This is so good and so worth the (small) effort. It has a fabulous base flavor and the chickpeas are packed with nutty yummy goodness. And this is a healthy addition to your week. Sorry for the picture. This was after I added the feta on top, which really adds even that much more flavor to it.Chickpea Soup
  • 2 Cups dried chickpeas (do not used canned!)
  • 3 T olive oil
  • 2 celery stalks with leaves, finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • 12 fresh sage leaves, finely chopped
  • 8-10 garlic cloves, crushed
  • 1 15 ounce can diced tomatoes
  • juice of 1/2 lemon
  • salt and pepper to taste
  • broth (vegetable or chicken)

Soak Chickpeas overnight. Pick through them discarding any funky ones, rocks, etc and put in a large bowl. Cover with water by at least 2 inches and cover overnight. Rinse and drain chickpeas. Place them in a large pot and cover by 2 inches with water and bring to a boil. Skim the white froth that rises until clear. With the lid tilted cook on med/low at least 1 1/2-2 hours or until chickpeas are soft.

Drain, reserving the liquid (if you don't have much don't worry-that is what the broth is for). Take 3 cupfuls of chickpeas and puree them with 2 cups of reserved liquid (or broth). Set pureed and non pureed aside.

I pureed the celery and herbs together in my cuisinart. Helps bunches. Heat oil in same pot and add celery and herbs. A minute later add the garlic. As soon as the garlic becomes aromatic add the chopped tomatoes and saute together for a few minutes. Add the remianing whole chickpeas and stir to coat them in the sauce for 3-4 minutes. Add at least 1 1/4 cups reserved liquid (or broth). Cover and simmer for 20 minutes.

Stir in the pureed chickpeas with their liquid, cover, and simmer for 15 more minutes, stirring often. Add the lemon juice and if you need, dilute the soup with more broth until you reach your desired consistency. Enjoy!

Wednesday, October 14, 2009

Fall Vegetable Pasta

Well, I don't know that these are all fall vegetables, but they were all in my fridge...and it's fall! How's that for faking it?!? So here we go!Fall Vegetable Pasta
  • 2 Tbs. olive oil
  • 1 yellow squash
  • 3/4-1 portobello mushroom
  • 1 can stewed tomatoes
  • 1/2-1 red onion
  • 2-3 cloves garlic
  • salt and pepper
  • 8 oz. whole wheat pasta, cooked
  • parmesan cheese

In a skillet over medium high heat add 2 Tbs. olive oil, garlic, and onion. Just before "browned" add in mushrooms. Cook about 1-2 minutes then add in yellow squash. I pretty much will gag if my squash is over cooked, so I don't add it in right away. Cook 2 minutes then add in stewed tomatoes, seasonings and cook 3-5 minutes bringing just back to a boil. Serve over cooked pastaand top with parmesean cheese. Serves about 2. Yum-ola!