Five Bowls of Chilis I Still Think About for Souper (Soup, Salad & Sammie) Sundays

It's still in the mid 80s (Fahrenheit) here mostly, but today is a bit cooler and rainy, and it puts me in mind of a big bowl of chili. So here's a roundup of some great chilis I have enjoyed from out I Heart Cooking Clubs featured chefs. 

First up is the Espresso Black Bean Chili that I adapted from How to Cook Everything Vegetarian by Mark Bittman. Rich and well-balanced, the coffee flavor comes through but doesn't overpower. 

Another on the non-traditional but delicious side is Pierce Street Vegetarian Chili by Heidi Swanson. Lentils. chickpeas, bulguer, and barley make it hearty and satisfying. 

Not a bean fan? Giada's Vegetarian Chili Verde is full of veggies and flavor and perfect for Fall. 

An easy and more traditional chili is Mark Bittman's Simple Chili from Scratch. I jazzed it up a bit and used plant-based crumbles to make it meat-free.

Another more traditional chili that I made meat-free was Rick Bayless' "The World's Greatest Chili" adapted from Rick & Lanie's Excellent Kitchen Adventures. While "World's Best" is maybe a bit strong, it was very good. 

For other great chili recipes just look at the tag on my sidebar. 

I'm linking up this post up at I Heart Cooking Clubs where this week's theme is Warming Soups and Stews. 

Now let's take a look into the Souper Sundays kitchen: 

Tina of Squirrel Head Manor tried a soup from Tieghan Gerard, saying, "The theme this week at I Heart Cooking Clubs is warming soups and stews. There were a few on my menu planning such as gumbo and a chicken gnocchi soup but I decided on the Broccoli Cheddar with Seasoned Pretzels. ... After making this I know I will, more than likely, return to a different broccoli cheddar soup recipe as this one didn’t turn out as I hoped."

Kim of Stirring the Pot said, "I've been wanting to make Tieghan's Healthier Creamy Tortellini Vegetable Soup for ages. A creamy soup with cheesy tortellini that is loaded with veggies and still somewhat healthy? Yes, please! It just ticks all the boxes for me! ... This is my FAVORITE Half-Baked Harvest recipe yet and will most likely be one of my favorite recipes of the year! If you're in need of comfort or warming up, you seriously need to make this! "

Melynda of Scratch Made Food shared two recipes this week. First up, a tasty soup, She says, "Terrific Turkey Soup with Lima Beans and Barley is our favorite after Thanksgiving soup! It is chock full of all the good things one needs on a cold winter's day. Rich bone broth, lots of veggies, and of course chunks of that delicious turkey from the day before..."

Next is a salad. Melynda says, "Kale Apple and Carrot Slaw, is the perfect salad to introduce a raw kale to the family! Plus this salad is so good, you don't need to be worried about anyone NOT liking it! Kale Apple and Carrot Slaw, is not too sweet, and everyone I know loves it...my guess is, so will you."

Thank you Tina Kim and Melynda for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

6 Restorative Miso Soups for Souper (Soup, Salad, & Sammie) Sundays

It's becoming a habit to laze through Sundays versus make a new soup. I expect I will be out of my funk soon and back to regular soup making but until then, here are some favorite miso soups to keep you company.

I make miso soup frequently on weeknights--whatever leftover veggie I have available, sometimes just the broth when I feel in need or restoration. Sometimes things get a little fancier and here are soups that prove that

Mark Bittman's Simple Miso Soup with Tofu, Mushroom and Noodles is nourishing, satisfying and delicious: 

Heidi Swanson's Turmeric Miso Soup with Tofu and Chunky Vegetables is bright, tasty, and perfect for fall:

Her Lemongrass Miso Soup Broth with Soba Noodles and Poached Eggs is fragrant with great flavor:

If you are wanting a tofu alternative, Nigel Slater's Miso Soup with Prawns and Green Tea Noodles fits the bill, and you could replace the shrimp with chicken too:

And Donna Hay's Udon Noodles with Tofu & Asparagus in Miso Broth is simple, mellow, and comforting. 

And finally, my own Simple Miso Soup with Chickpeas and Pasta is not at all traditional but quick and easy when you need a mock chicken soup:

You can't go wrong with any of these soups plus the many others that use miso on the blog!

Since miso soups are a great way to ease or jump into fall, I am linking up with I Heart Cooking Clubs and our Leaping Into Autumn theme this week. 

There's no one in the Souper Sundays kitchen this week. Others are feel soup lazy too. ;-) But consider joining in next week or whenever you have a new soup, salad or sandwich recipe to share.

The details for joining in are below:

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Heidi Swanson's "A Really Good Chana Masala Recipe" aka Chickpea Stew for Souper (Soup, Salad & Sammie) Sundays

I wanted to use up some of my many cans of chickpeas in the pantry and was craving Indian curry so Heidi Swanson's A Really Good Chana Masala recipe caught my eye. I made a few changes based mostly on what I had on hand. 

Heidi has a lengthy explanation on Chana Masala on her post which I suggest reading if you aren't familiar with this chickpea dish with its very flavorful sauce. The recipe does ask for Chana Masala powder which is difficult to replicate at home as it has mango powder and pomegranate seeds. My Indian store has the same brand Heidi uses which can also be found on Amazon, here. If you can't get the spice blend, you will still have a tasty curry, it just won't be the same. I also used all of the sauce--instead of part of it and added extra chickpeas. My changes are noted in red below. 

A Really Good Chana Masala Recipe

Slightly Adapted from Heidi Swanson at 101 Cookbooks

(Serves 4-6)

1 Tbsp olive or sunflower oil

2 medium onions, finely diced (I used these frozen glazed onion cubes)

1-inch piece of ginger, peeled and minced (I used this)

4 cloves garlic, minced (I used this)

1 small Serrano Chile, stemmed, seeded, minced

2 tsp garam masala

1 tsp turmeric powder

1/4 tsp cayenne pepper or more to taste

1 tsp ground coriander

2 tsp ground cumin

3/4 tsp fine grain salt + more to taste

2 medium tomatoes, diced (I used 1 can diced fire-roasted tomatoes)

1 1/2 cups water (I used 2 cups non-chicken broth)

2 (14-oz) cans chickpeas, drained (I used 3 cans) 

1 generous Tbsp chana masala powder

fresh lemon or lime

lots of scallions & cilantro to serve

Make the Simmer Sauce:

Heat the oil in a medium saucepan over medium heat. Stir in the onion, and saute for 5 minutes or so. Stir in the ginger, garlic, and serrano chile, and allow to cook for another minute or two, or until fragrant. Add the garam masala, turmeric powder, cayenne, coriander, cumin, and salt. Stir well, and then add the tomatoes and water. Simmer for 2-3 minutes or until thick. Remove the sauce from heat, and reserve half for later use - it will keep refrigerated for 5 days or so, or freeze. (Note from Deb: I used all of my sauce and added an extra can of chickpeas and I wanted it soupier/stewier and to eat it for lunched this week.) 

Add the Chickpeas and Serve: 

Mash about half of the chickpeas with a big fork or potato masher. This is the magic trick. Combine the whole and smashed chickpeas with the simmer sauce, and the chana masala powder in a medium saucepan over medium heat. Stir well, and add a generous splashes of water to thin the chana masala out, to loosen it up a bit, until it is a porridge consistency. This is usually in the range of 1 - 1 1/4 cups. Stir in a generous squeeze of lemon or lime juice, and serve showered generously with lots of chopped scallions and cilantro. Enjoy!

Notes/Results: This is, as promised, a really good chana masala recipe. Don't let the long ingredient list fool you, if you have a well-stocked Indian spice drawer, this goes together really quickly, especially if you let Dorot Garden's frozen aromatics cubes do the work of chopping. My local Safeway started carrying their Sautéed Glazed Onions--game changer for the lazy cook. I love the spice--I made mine medium-fish and the acidity that made the flavors pop. It was perfect with basmati rice. I will happily make it again. 

Linking up with I Heart Cooking Clubs where this week's theme is A Can of This..., dishes from our 21 featured chefs that use canned food in the recipe. 

Now let's check out the Souper Sundays kitchen and see who is here!

Crafty Gardener brought Pork Chop Soup this week, saying "I’m a soup lover and will create recipes out of left overs in the fridge. This time it was a pork chop and some veggies. ... Chunky and delicious. A great serving of veggies with some protein tossed in." 

Shaheen of Allotment2Kitchen shared this Black-Eyed Peas and Broccoli Soup and said, "It actually turned out to be a good bowl of soup. I especially liked the black eyed peas which I don't eat often, but when I do,I really enjoy them as they satisfyingly melt in the mouth that I can only describe like snow on your tongue with a light buttery sweetness. The broth is lightly spiced with  cayenne, paprika and cumin. The broccoli is optional if you want to give the soup some depth."

Thank you for joining me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Lentil Chili (Pierce Street Vegetarian Chili from Heidi Swanson) for Souper (Soup, Salad & Sammie) Sundays

I have been craving chili lately and lucky for me this week at I Heart Cooking Clubs we are having a chili cook off. I took a look through the chili recipes of our now 21 featured chefs and went for something a little different, a vegetarian lentil and grain chili from Heidi Swanson of 101 Cookbooks.

Heidi says, "I think its safe to say, we are long overdue for a good vegetarian chili recipe around here. I'm not entirely sure what has taken me so long - I guess I wanted it to be really good. It's not that I wasn't cooking chili, I just wasn't sharing. I kept waiting until I had a pot in front of me that I was giddy about, the kind of chili that has you leaning over the pot, spoon in hand, shaking your head once or twice, saying mmm-hmm. And believe me, I never thought the best pot of chili I'd made (in years) would be inspired by a bunch of those little bags of remnant grains and pulses that collect in my cupboards - lentils, farro, bulgur - but sure enough, that's what happened. This chili is made with bulgur, farro, lentils, chile peppers, crushed tomatoes and some chickpeas I had hanging around. Then you've got the chili powder, and a secret ingredient - a bit of grated ginger."

 

Pierce Street Vegetarian Chili 

Very Slightly from Heidi Swanson 

(Makes 12+ Servings)

2 Tbsp olive oil
1 large yellow onion, chopped
2 shallots, chopped
8 small/med garlic cloves, finely chopped
1 Tbsp ginger, peeled and grated
3 Tbsp chili powder
1 tsp ground cumin
1 serrano pepper, seeded and finely chopped (I used a jalapeno)
1 chipotle pepper (from can or re-hydrate), minced (I used 2 tsp Chipotle-Garlic Chile powder)
1 28-oz can of crushed tomatoes
10 cups vegetable broth (I used non-chicken stock)
1 1/2 cups cooked chickpeas (canned is fine)
2 1/4 cups black, brown, or green lentils (or combo), rinsed and picked over
2/3 cup pearled barley or pearled farro (I used 1/2 cup of each)
2/3 cup bulgur wheat
1 tsp fine grain sea salt (or to taste)

Optional toppings: a bit of chopped serranos, a bit of feta or dollop of thinned out salted yogurt, a drizzle of equal parts chopped fresh oregano and olive oil, chopped onion

In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed. 

Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil, but I listed off a few other topping ideas up above.

Notes/Results: This is a really good vegetarian chili--both in flavor and texture. The grains--I used bulgur wheat and mix of pearled barley and pearled farro, give it a meaty vibe. I also like the texture of the black and green lentils--the green get softer while the black retain their bite. The giner adds a warming touch. I did add about 1 tablespoon of red wine vinegar--something I do with lentils to add a little brightness. I added extra broth and probably need to add more for a more saucy chili but otherwise I have not complaints. I used feta, fresh oregano and olive oil from Heidi's suggested toppings and also added some of last-weekend's Spicy Pumpkin Seeds for texture. This makes A LOT of chili and I like Heidi's idea of baking eggs in some of it--definitely going to try that. I would happily make this chili again.

I'm linking this post up to I Heart Cooking Clubs where this week's theme is Chili Cook-Off.

Let's see who is here in the Souper Sundays kitchen this week!

Judee from Gluten Free A-Z Blog shared this pretty Creamy Radish Soup saying, "The soup is made from radishes, potatoes, onions, and .... apples!! - Just got stranger- it sounds weird, you will have to trust me on this one! Although I have seen recipes for cooked radishes, I have to admit we usually eat ours raw in salads. Cooking radishes in a soup was a first for me, and I was pleasantly surprised. The potatoes add a creamy texture and the unpeeled apples give the soup a tad of sweetness and a lovely pink blush."

 

Kim of Stirring the Pot is sharing the chili cook-off fun with Giada's California Turkey Chili w/ Quinoa and Pine Nut Pilaf. She says, "Now, I will confess that I am partial to Giada's recipes. We usually almost always love them, but this chili is a step above the rest. It really is SO GOOD! If you're wanting to try your hand at a new chili recipe, this one is solid gold. I absolutely loved all the flavors from the poblanos, onions, celery, tomato paste, and spices. You can add garnishes if you like, but really and truly this chili doesn't need anything added to it. It is simply perfect the way it is! Five stars, Giada!" 

Thank you to Judee and Kim for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic for Souper (Soup, Salad & Sammie) Sundays

I wanted a simple soup this weekend, one that was quick to make as I spent all day yesterday at a writing workshop. I pinned this Heidi Swanson recipe a while back from Food52.com and had most everything I needed to make it today.

Food52 says, "A spring vegetarian chickpea soup that's lush in all the right places (but won't lull you to sleep)."
 

Chickpea Stew with Saffron, Yogurt, and Garlic 
From Super Natural Every Day by Heidi Swanson via Food52.com
(Serves 4 to 6)

2 Tbsp olive oil

1 large yellow onion, finely chopped

1 pinch fine-grain sea salt, to taste

3 cups cooked chickpeas or 1 1/2 (15-oz) cans chickpeas, rinsed & drained

4 cups vegetable broth

2 cloves garlic, finely chopped

1/4 tsp saffron threads (2 modest pinches)

3 large egg yolks, lightly beaten

1 cup plain yogurt (Greek or regular)

1 dash sweet paprika

1 small bunch fresh cilantro, chopped

 

In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt. Cook until the onions soften up a bit, a few minutes.

Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.

In a medium bowl, whisk the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful, at least 1 cup, of the hot broth to the yogurt mixture, stirring constantly. Very slowly whisk this mixture back into the pot of soup.

Return the pot to medium heat and cook, stirring continuously for another 5 minutes or so, until the broth thickens to the consistency of heavy cream, never quite allowing broth to simmer.

Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro.

 

Notes/Results: A good, simple soup that has a slightly tangy taste from the yogurt that makes it almost lemony. It reminds me in a way of Greek avgolemono soup with the eggs stirred in--especially when served with the rice. A good rainy spring day soup, I'd happily make it again.

Linking up to I Heart Cooking Clubs for this week's April Showers theme. Heidi Swanson is one of our 19 featured chefs. 

We have Judee and Tina hanging out with me in the Souper Sundays kitchen, let's take a look.

 
Judee of Gluten Free A-Z Blog made 5 Minute Red Pepper Soup - Zero Points and said, "Red pepper soup is one of my favorite soups. But I often don't have the time or interest to heat up the oven to slow roast the peppers. After eating this delicious soup at a friend's house, I asked for the recipe. I was shocked to find out that she actually made this soup in just 5 minutes in the blender using a jar of roasted peppers! The results are a rich tasty soup that is both high in protein and flavor."

Tina of Squirrel Head Manor shared a different version of Black Bean Tomato Soup. She said, "Every once in a while I make black bean soup and it's different each time.  Here's another version. Check out these bowls, I like them quite a bit. Funny, after looking for a deep and wide bowl at World Market and similar places, we found them at the local grocery store for a low price. Bargain! This is a quick to toss together lunch.  We were fortunate enough to eat this lunch on the patio and paired it with leftover gluten free pizza."

 
Thanks to Judee and Tina for joining in!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here. 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
 

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter 

Have a happy, healthy week!