The toppings can pull me toward a bowl of soup as quickly as the soup itself. Paging through a copy of Donna Hay Magazine and seeing a cup of Honey-Roasted Parsnip Soup, the green leaves on top and the magical words "fried sage" at the bottom of the recipe were the draw. I love the flavor of sage and when it is crisped up in a bit of oil, I love it even more. Now, I could have just put those crispy green leaves on another soup but, I don't cook a lot with parsnips and it seemed like a good way to enjoy them as well as an excellent soup choice for a gray mid-October day.
Honey-Roasted Parsnip Soup with Fried Sage Leaves
Adapted from Donna Hay Magazine: Issue 51
(Serves 4)
Place 1 kg (2.25 lbs) chopped parsnips, 1 chopped onion and 1 head of garlic, cloves separated , on a baking tray and drizzle with oil. Roast at 200 degrees C.(400 degrees F.) for 20 minutes. Drizzle with honey and roast for a further 10-15 minutes. Squeeze garlic from its skin and place in a saucepan with the vegetables, 2 cups (500 ml) of water and 1.5 litres (about 6 1/3 cups) of chicken (or veggie stock). Blend with a handheld blender until smooth. Place over high heat, stir through 1 cup sour cream (I used Greek yogurt) and cook for 2 minutes. Serve garnished with fried sage leaves.
Notes/Results: I had some concerns while reading the recipe, that this soup might be too sweet for my tastes between the parsnips and the honey. Besides the crispy sage, it was the head of roasted garlic that made me decide to try it--figuring it would soften the sweetness somewhat, as would the touch of sour cream (or in my case Greek yogurt), that is stirred in at the end. And it is sweet--in the way that squash or carrots are--it's there, but it's not overpowering. The garlic and onions are present, and the flavors come together well. The little bites of the crisp herby sage are a nice contrast so don't skimp on them. The soup is rich in flavor, so a small cup or bowl works well as a starter, or serve it with a slice of garlic bread and a salad for a light lunch. If you want to make it vegan, omit the sour cream/yogurt or use a veg-friendly option instead. This soup goes together easily and relatively quickly without a lot of fuss. I would make it again.
It's Potluck week at I Heart Cooking Clubs so I will be linking it up when the post goes live. You'll be able to check out the different dishes from our current chef Donna Hay and any previous IHCC chef by following the links.
Lots of warming soups await in the Souper Sundays kitchen--let's take a look!
Janet of The Taste Space shares her version of Isa Chandra Moskowitz's Moroccan Harira with Eggplant and Chickpeas and says, "This soup was great. Bulky and satisfying with chickpeas and lentils in a
flavourful tomato broth spiced with ginger, cinnamon, smoked paprika
and saffron. Fresh mint and cilantro add a lightness, along with the
finishing lemon juice. I use saffron so sparingly I am glad I finally
found a great use for it! The textural foil of the noodles with the
beans was perfect."
Graziana of Erbe in Cucina is back with a delectable Leeks, Brie and Aromatic Herbs Soup and says, "For this soup I used my homemade Mediterranean aromatic mixture, similar to Italian seasoning, with rosemary, sage, marjoram, thyme, oregano, mint and several other herbs. I also added some fresh chives and a touch of allspice."
A new face to welcome to Souper Sundays is Haley of Egginon, a new blogger and a busy student at Northwestern University. Joining us with a steaming bowl of Miso Soup with Sweet Potato Dumplings Haley says, "Another fall favorite of mine is the Sweet Potato. There are endless
ways to prepare this delicious fall treat: bake them, mash them, bake
them into muffins, cook sweet potato fries, etc. But how about as a
dumpling filling which can be added to miso soup? Although it’s still
beautiful during the day in Chicago, when the sun goes down there’s a
fall chill in the air. Make this soup to warm you up!" Welcome Haley!
Shaheen of allotment2kitchen says, "I made this Mixed Peppers, Chickpeas and Quinoa Soup at the weekend before the sniffles grabbed me. I made
it with peppers that had been bought originally for another dish, a
Chilli Pot if you must know. This recipe for the soup made a
large batch that we are both still tucking in. It reheats beautifully.
The quinoa swelled up into its translucent spiral shape. It made a
nice change textually, that there was no need to serve a bread roll on
the side. It was good to go."
Brittany of Brittany Cooks shares a colorful Three-Bean Turkey Chili and says, "I made this chili last year, using a vegetarian three-bean chili recipe
as a guide. The result was outstanding, and I can't believe I haven't
blogged about it until now! If you want to make it vegetarian, check out
the original recipe which uses cubed butternut squash and veggie stock.
Based off of the outstanding reviews, I'm sure it would be equally as
delicious!! I chose to top the chili with shredded jack cheese, sliced green onions,
and chopped cilantro. I think some avocado would be divine. Can you
tell I'm a girl who loves her garnishes?? :)"
Thanks to everyone who joined in this week! If you have a soup, salad or sandwich to share, just click on the Souper Sundays logo on my side bar for all of the details.
Have a happy, healthy week!
I always love the opportunity to review a new cookbook. Even better is the opportunity to participate in a Cookbook Spotlight and review that cookbook along with 14 other talented bloggers. And when that cookbook is written by a food blogger and it is glossy, beautiful and packed full of drool-worthy recipes, things are pretty well perfect.
The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi is the cookbook we are spotlighting. I received mine this week and been happily paging through it trying to decide what to make. Meagan Micozzi is the blogger behind ScarlettaBakes, a popular blog featuring Meagan's adventures and innovations on modern Southwestern cuisine after relocating to Arizona.
As part of The New Southwest Cookbook Spotlight our posting schedule is:
- Week 1 (Oct 14-20) - Host's Choice: Mushroom & Leek Migas
- Week 2 (Oct 21-27) - Blogger's Choice: Each blogger picks a recipe to try
- Week 2 (Oct 28-Nov. 3) - Cookbook Review & Giveaway
Our Cookbook Spotlight host, my friend Heather of girlichef, hit it out of the park for me with her Host's Choice recipe of Mushroom & Leek Migas. Mushrooms and leeks are two of my favorite ingredients, it is hard to find anything more enticing than crispy fried tortilla strips and Manchego is my nibbling cheese of choice. (Migas translates to "crumbs" in English and the Tex-Mex version is often a breakfast dishing of eggs, corn tortilla strips, cheese and other ingredients such as onions or chilies.)
Mushroom & Leek Migas
Slightly adapted from The New Southwest by Meagan Micozzi
(Yield: approximately 4 to 6 servings)
4 (5-inch) corn tortillas
1-1/4 cups vegetable oil, divided (I reduced this to about half--see notes below)
10 large eggs
salt to taste
freshly ground black pepper to taste
1/4 cup heavy cream (I used non-dairy coconut creamer)
8 oz brown baby bella (crimini mushrooms), brushed clean, sliced (approx 2-1/2 cups)
1 leek, ends removed, chopped
2 Tbsp minced fresh garlic
1 cup shredded Manchego cheese (reduced slightly)
(I scattered fresh chives on top for a little color pop)
To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2-inch to 3/4-inch wide). Heat 1 cup of the vegetable oil in a large, heavy-bottomed saute pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.
Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.
Rinse out the pan used for the tortilla strips and warm the remaining 1/4 cup oil over medium heat. Saute the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and saute for an additional 2 minutes. Add the garlic and saute for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as the eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.
Remove from the heat, top with the cheese, and serve immediately.
Notes/Results: This was dinner rather than breakfast. Since my last post was turning Banana Maple Puddings into breakfast, you can see I am a little off on my meal timing! ;-) These migas were wonderfully tasty and satisfying. The earthy, meaty mushrooms were perfect with the slight sweetness of the leeks and the soft eggs and crispy tortillas strips. Very homey, very good. The changes I made were small. I reduced the oil--both for frying the tortillas (I hate to waste and find I can fry them in less) and used about a tablespoon to saute the veggies. Cutting that down and reducing the cheese a bit saves me fat and calories that I can use in other places and with everything else going on in the dish, I don't miss the extra. I used unsweetened non-dairy coconut milk creamer because it was what I had in the house--not that it was noticeable. I also tossed on some chives from my herb pots--mainly for color. Since it was just me, I made a half-batch although I kept in the entire leek (it wasn't a big one) and garlic amount. I cooked it in my cast iron skillet but because I made the smaller amount, I put it into my mini skillet for the photos. In my head I kept calling it my "mini-migas" which then made me think of Mini-Me and chuckle. (What can I say... it was a loooong...week!) I pretty much ate them out of the little skillet and I will neither confirm or deny that they were consumed on the couch and with the serving spoon. Easy comfort food that I will make again.
Stay tuned for next week's Blogger's Choice post where I will take on the near-impossible task of narrowing my sticky tabs down and making one recipe from the book, and then the following week when you can see my full cookbook review--as well as have an opportunity to enter to win your own copy of The New Southwest. Thanks to Heather and Hippocrene for hosting and sponsoring this event!
This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.
"Up & At 'Em" is the theme this week at I Heart Cooking Clubs--breakfast foods to kick the day off with. I am not going to deny that this recipe came out of the "Instant Desserts" section of No Time To Cook but, if you look at the ingredients: egg, flour, banana, maple syrup, and my addition of Greek yogurt to top it off--well then, it sounds like it can do double duty as indulgent breakfast treat to me! ;-)
This is meant to be a "cakey" kind of pudding and served warm from the oven. A perfectly comforting way to get a morning started! ;-) I made a couple of small changes in red below.
Banana Maple Puddings
Adapted slightly from No Time to Cook by Donna Hay
(Serves 2)
2 Tbsp caster (superfine sugar)
2 Tbsp maple syrup
2/3 cup mashed bananas
50 g butter (3 1/2 Tbsp), melted
1 egg
1/2 cup (75g) self-rising flour*
thick cream to serve (I used yogurt)
extra maple syrup to serve
powder sugar to serve (I used cinnamon)
Preheat oven to 170 degrees C / 340 degrees F. Grease 2 1-cup (250ml) capacity ramekins.
Place sugar, maple syrup, banana, butter, egg and flour into a small bowl and mix until combined. Spoon mixture into ramekins and bake for 30-35 minutes or until cooked when tested with a skewer.
Serve puddings warm with a dollop of thick cream (or yogurt) and extra maple syrup. Sprinkle with powdered sugar (or cinnamon) is desired.
(*Since I didn't have self rising flour, I used all-purpose flour, baking powder and salt and made my own using the proportions from Food.com)
Notes/Results: If you like bananas, banana bread and or/bread pudding, you will like this recipe. It's moist, sweet and full of good banana and maple flavor. This stirs together quickly and comes out with a soft, bread pudding-like texture and bites of mashed banana. It calls for thick cream on top but I thought the tang of thick Greek yogurt would be nice and would be a little healthier since this is a "treat" kind of breakfast. Rather than top with powdered sugar as pictured in the book since this recipe is already sweet, cinnamon seemed like the way to go. Easy and yummy, I would make this again.
You can see the breakfast treats everyone else made by going to the Up & At 'Em post and following the links.
Happy Aloha Friday!
The craving hit for black bean soup--already a nutrition star in its own right--add in barley and collards and you get a vegan soup that is packed full of fiber, protein and vitamins that is sure to satisfy. And, it uses up a lot of items sitting around the pantry and veggie drawer. I just tossed this one together based on what I was craving. My thought was to pick up some kale from the farmers market to add in when I saw the collard greens sitting there looking fresh and good. Full of vitamins A, K and C, calcium and other nutrients--collard greens are good for aiding in digestion and have excellent anti-inflammatory benefits. Stirring them into soup is a great way to work them into the diet.
Black Bean, Barley & Collard Greens Soup
by Deb, Kahakai Kitchen
(Makes about 8 Servings)
1 Tbsp olive oil
2 medium onions, chopped
2 ribs celery, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 Tbsp ground cumin, or to taste
1/2 Tbsp ground coriander
1/2 Tbsp smoked paprika
1/2 tsp cayenne pepper, or to taste
8 cups veggie broth
1 can diced fire roasted tomatoes
4 cups cooked black beans (or about 3-4 cans), rinsed and drained
2 cups cooked barley or other grain
3-4 cups collards or other greens, stems removed, sliced fairly finely into bite-size pieces
salt and black pepper to taste
chopped avocado, fresh cilantro & lime wedges to serve
Heat
olive oil in a large soup pot. Add onions, carrots, and celery
and cook about 5-6 minutes, until just tender. Stir in garlic, cumin, coriander, and smoked paprika and cook about 2 minutes more until spices are fragrant. Add veggie broth, tomatoes and black beans to pot and bring to a boil. Reduce
heat to low and simmer 20 minutes or until vegetables are tender. Remove
about 1/3 of the soup and puree in blender until smooth. Stir pureed soup back into pot and add cooked barley and greens. Cook about 10-15 minutes until greens are softened. Taste
and season as desired with sea salt and black pepper.
Serve with chopped avocado, chopped fresh cilantro on top and lime wedges.
Notes/Results: A very filling and satisfying bowl of black bean soup with subtle smokey undertones. The slightly chewy barley works well with the black beans and slightly bitter greens in the thick savory broth. The creaminess of the avocado and the tangy lime brighten the earthiness nicely. This soup is a meal on it's own, but you could serve it with some cornbread or tortilla chips if you like. A tasty and healthy soup--I would make it again.
There are a few friends waiting in the Souper Sundays kitchen--let's take a look.
Judee of Gluten Free A-Z Blog shares this healthy Italian Cauliflower and White Bean Soup and says, "White Beans and Cauliflower are a winning combination in this delicious
soup. Mild and pleasing, this starter is high in protein, fiber, and
taste. A perfect fit for the chilly fall season. I always like to try
to take advantage of the local seasonal produce, and cauliflower is now
available at all the farmer stands and CSA's. And of course this soup is
vegan and naturally gluten free."
Tina of Squirrel Head Manor is back with pantry-perfect Bacon and Lentil Soup and says, "It's October. I expected cooler weather. I have been deeply
disappointed. Truth be told, it's usually a false hope (on my part)
because in northern Florida, we don't see cool temps until the third
week of October. I'm all about boots and sweaters - guess we live in
the wrong part of the country for that, right? Another thing I like about cool weather is settling down with hearty
bowl of soup. We eat soup all summer long, hot temperatures or not, but
there is a deep satisfying feeling having a bowl in late Fall."
Janet of The Taste Space shares a Caribbean Soy Curled Sloppy Joes with Creamed Greens Wrap and says, "When I think of jerk, I think of bold flavours. Instead, this was
tame. Nicely flavoured and palatable for the masses. The Caribbean
flavours of allspice, cinnamon, and paprika were present and made for a
lovely tomato sauce. Rob amped the sweet sauciness by adding red pepper
paste. Lime juice balanced it nicely. The second component to the dish was coconut creamed spinach and
kale. Spiced with star anise, the Caribbean flair persisted. Instead of
the brioche bun, Rob used a paratha to eat this. Mainly because that’s
what we had in the freezer. This is a fusion household.
Indian-Caribbean-American in one wrap."
Thanks to Judee, Tina and Janet for joining in this week. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.
Have a happy, healthy week!
Dishes that can be made from ingredients already in the pantry are a boon. Dishes made from ingredients already in the pantry that can be made in under 20 minutes are even better. Some might call it "Pantry Magic" our theme this week at I Heart Cooking Clubs. This simple Toasted Breadcrumb Pasta is from the Short Order section of Off the Shelf by Donna Hay. I often make pasta with a garlicky breadcrumb topping for a fast dinner but seldom think to add anchovies to it as in this recipe. Lots of great flavor in a short amount of time and effort!
Toasted Crumb Pasta
Off The Shelf by Donna Hay
(Serves 4)
Cook 400g (14 oz) spaghetti until al dente, then drain. Heat a frying pan over medium heat. Add 3 tablespoons olive oil, 2 (I used 3) garlic cloves, crushed and 8 anchovy fillets and cook for 1 minute. (I also added 1 pinch red pepper flakes) Add 1 1/2 cups fresh breadcrumbs and cook, stirring, for 5-7 minutes or until golden. Toss through the hot pasta with chopped parsley.
Notes/Results: Easy and good--the anchovies and extra garlic add lots of flavor but since the anchovies "melt" into the topping--they are easily hidden and not the whole "hairy" fishies that make me cringe a bit. ;-) I did like the addition of a pinch of red pepper flakes for a little kick. I had some fresh spaghetti in the fridge that I needed to use up but dried spaghetti would be fine and would be better for a more stable Donna Hay "pasta twist" that stands up in the bowl for a pretty photo as fresh pasta just isn't quite as firm. Quick and satisfying--I''ll make this again.
You can check out the magic that everyone made from their pantries by going to the post at the IHCC site and following the links.
I love potato and leek soups--they represent total comfort food to me. This version from Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves by Nava Atlas. There are so many delicious-sounding recipes for soups, salads, casseroles, an beverages with healthy greens in this book but, the Leek and Potato Soup with Watercress is the one that called to me first.
Watercress is a powerhouse green that contains more
vitamin C than oranges, four times more beta-carotene and vitamin A than apples, tomatoes and broccoli and is believed to have healing and tonic properties in addition to all those vitamins. Perfect to sneak into a bowl of creamy vegan soup.
Leek & Potato Soup with Watercress
From Wild About Greens by Nava Atlas
(Serves 6)
1 1/2 Tbsp olive oil
3 large leeks, white & palest green parts only, chopped and rinsed well
4 large potatoes, peeled and diced
1 bay leaf
2 vegetable bouillon cubes (I used no-chicken soup base)
1 cup packed watercress leaves
1 to 1 1/2 cups rice milk
salt and freshly ground pepper to taste
1/4 cup chopped fresh parsley, more or less, to taste
Heat oil in a large soup pot. Add the leeks and saute over medium heat, covered, until they just begin to turn golden. Stir occasionally.
Add the potatoes, bay leaf, bouillon cubes, and just enough water to cover. Bring to a simmer, then simmer gently, covered, until the potatoes are tender, about 15-20 minutes.
Mash some of the potatoes against the side of the pot with the back of a spoon and stir back into the soup to thicken it. Add the watercress and rice milk, and simmer over very low heat for 10 minutes longer. Season with salt and pepper.
Allow the soup to stand off the heat for an hour or two before serving, or let it cool and refrigerate overnight. Heat through before serving. Stir in the parsley. If needed, adjust the consistency with more rice milk, and adjust the seasonings. (Cook's note: Atlas says, "If you can make this the night before it's needed, so much the better, since the flavors improve from standing overnight.")
Notes/Results: A tasty bowl of soup. I like the peppery bites of arugula mixed in with the slightly sweet leeks and tender Yukon Gold potatoes. The texture is creamy, without being too thick and keeping the soup from being too heavy. It is satisfying enough to please veg-friendly meat lovers alike for lunch or a light dinner. I would make this again.
We have plenty soups and salads awaiting in the Souper Sundays kitchen this week--let's take a look.
Mireille of Chef Mireille's Global Creations brings this hearty Itakiet Stew (Nigerian Bean Stew) and says, "Maddhur Jaffrey has been publishing cookbooks since the 1970's. She is
credited with popularizing Indian cuisine in the United States. I own
two of her cookbooks. This Nigerian recipe is from World Vegetarian,
which includes vegetarian recipes from around the world. This was hearty and delicious with some cornbread."
Judee from Gluten Free A-Z Blog is back with Savory Butternut Squash Soup and says, "I usually don't eat Butternut squash soup because it is paired with sweeteners,cream and apples; this soup is not, and it's lower in calories!
It is savory and is made with onions, carrots, and garlic.. I first
tasted this nutritious soup at my sister in law Danielle's house for a
holiday. For me, it was love at first bite. The soup is soothing,
absolutely delicious, and filling."
Also getting "squashy" is Sandra from Meadows Cooks with fall-friendly Butternut Squash Apple Soup. She says, "I want to love squash but it just isn't that simple. Not as strong as my tomato aversion but along those lines. ... I think it has to do with the texture - which was the same problem with
the tomatoes - too mealy, or something. This is why I like to use them
in soups. Texture is not an issue. I tried this soup before putting in
the milk and it was fine (image above) but it was head over heels better
with the milk (I realized I can use the coconut milk in my cupboard and
it made all the difference)."
I am usually a one soup a week girl here at Kahakai Kitchen but, I made this delectable Coconut and Salmon Laksa to accompany a foodie book review and had to share it in the round-up. From Donna Hay, this was quick and easy with store-bought laksa paste. The chunks of moist, tender salmon in the flavorful and slightly spicy curry broth with lots of thick rice noodles made for a fabulous dinner.
Tina of Squirrel Head Manor made this tangy Lemon Marinated Artichoke Salad and says, "I loved this salad. It was a meal all on it's own. Unfortunately I
didn't check the cheese drawer before prepping the recipe and turns out,
I was out of feta. It was delicious with a mozzarella substitute but I
will be making this one again (and again) and certainly will compare
the results with feta. The grilled zucchini was a nice touch."
Tigerfish of Teczcape - An Escape to Food shares this fast-cooking grain salad and says, "Sometimes it is much easier to put together a dish like this Roasted Vegetables Couscous when
there is no desire to stand behind a stove for even 15 minutes. With
leftover pesto (previously frozen) thawed, roasted Brussel sprouts and
organic red bell peppers, this dish can be prepared and cooked without
much effort."
Janet of The Taste Space shares another hearty salad dish made with grains, these Indian-Spiced Baked Onions with Cumin-Dill Quinoa. She says, "This is a simple yet somewhat elaborate quinoa pilaf salad spiced with
cumin and dill. Leave it at that, and it would a pretty simple side
salad. However, the suggested Indian-spiced baked onions make this a
special treat. I don’t know about you, but I love roasted vegetables and
really like somewhat charred roasted onions. I always have onions on
hand and it takes next to no effort to add them to a pan to roast.
However, these are more than simple roasted onions. A quick saute with
cumin, fennel and mustard seeds transforms them into a veritable Indian
party."
Pam from Sidewalk Shoes tried this Spinach Salad with Dried Cherries and says, "I admit when it comes to salads, I am lazy. They are usually an
afterthought. I only use them when I feel I need to boost the main
course a bit. Usually they are just some lettuce tossed on a plate with
some oil, vinegar, salt and pepper. If I have some I might add some
tomatoes or cucumbers, but usually it’s lettuce. Just lettuce. ...with this salad, I may have removed myself from lazy
salads forever. With just a few extra minutes some baby spinach turns
into something so delightful. The addition of the toasted pumpkin seeds
adds a lovely nutty crunch and the tart cherries are the perfect
tart/sweet chewiness."
Finally my pal Kim of Stirring the Pot shares this Cashew Chicken Salad with Honey Mustard Dressing from Donna Hay. She says, "Whenever I see a recipe for any kind of nut-crusted chicken I'm
completely sold. Something about that pairing gets me every single
time. Combine that with my favorite dressing, honey mustard, and it's a
total win. I loved this salad. It was simple and straightforward and
it totally hit the spot!"
Thanks to everyone who joined in this week! If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.
Have a happy, healthy week!
