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Posts Tagged ‘vegetable broth’

by Sarah Steimer

Fennel and carrot soup

The deep flavors of this soup could almost be mistaken for a bit of bacon fat or another meat product, but it all stems from slowly cooking the vegetables. Even the browned butter walnuts add another layer of depth to this very simple soup. The cream wouldn’t be totally necessary, but it’s certainly a nice touch (especially with that maple syrup).

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by Sarah Steimer

Pumpkin, apple and coconut soup

This soup was created during the yoga teacher training I took — making it a result of being generally worn out, hungry and at a loss for a wide variety of ingredients. That result is a simple, amazing meal that pairs wonderfully with a salad and cornbread.

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by Sarah Steimer

Chili verde with chicken

This bleak-looking chili has some pretty wild and wonderful flavors, and plenty of protein (so much so that you could easily omit the chicken for a vegetarian version). I loved the warm spiciness of this dish that doesn’t at all overwhelm.

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by Sarah Steimer

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The red chiles really would have made the salsa stand out, but the flavors are awesome regardless of color. I am such a sucker for a good Mexican dish, how many times do I have to say this to you all?


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by Sarah Steimer

I'm not big on New Year's resolutions, but I do want to try creating more of my own recipes. This was the first such invention of 2013. I expect it started the way most of my original recipes will start: with pure laziness and whatever happens to be in the pantry/fridge.

One of my goals this year is to make more of my own recipes. This was the first such invention of 2013. I expect it started the way most of my original recipes will start: with total laziness and whatever happens to be in the pantry/fridge.

  • 5-6 lasagna noodles
  • olive oil
  • 1/2 sweet onion, sliced thin
  • 1-2 cloves garlic, minced
  • 1 medium parsnip, peeled and cut into about 1/4-inch pieces
  • salt and pepper
  • 1/2 cup roughly chopped sun-dried tomatoes
  • 1/2 cup vegetable broth, divided
  • 1/4 cup roughly chopped fresh mozzarella
  • 3/4 cup ricotta
  • 1 egg yolk
  • 2 tablespoons fresh, chopped parsley
  • 2 teaspoons dried oregano
  • 1-2 teaspoons crushed red pepper
  • 3 tablespoons shredded Parmesan or Asiago

Break the lasagna noodles into (not too small) pieces. Cook until al dente. Strain and return to the pot, tossing with a couple teaspoons of olive oil to keep the noodles from sticking together.

Heat a saute pan over medium-low heat and add about 2 teaspoons olive oil. Once the oil is hot, add the onion, garlic and parsnips. Season with salt and pepper. Cook for about 15 minutes or until the parsnips can be easily pierced with a fork. Occasionally add the broth as the vegetables cook to de-glaze the pan. Add the sun-dried tomatoes during the last few minutes of cooking time.

Whisk together the ricotta, egg yolk, parsley, oregano and crushed red pepper. Season with a pinch of salt.

Lightly grease the bottom and sides of an 8-by-8-inch cooking pan with olive oil. Loosely layer half of the noodles on the bottom. Sprinkle with half the mozzarella and evenly distribute half the onion, parsnip and tomato mixture. Dot with half of the ricotta mixture, working in 1-teaspoon increments. Repeat this layering with the second half of all ingredients and top with the shredded Parmesan or Asiago.

Bake at 375 degrees for about 30 minutes, or until the cheese on top has started to brown.

Makes about 4-6 servings.

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by Sarah Steimer

There isn’t much physical work involved in this (cutting, blending), but it’s best to start your prep work early. My vegetables needed to be in the oven for quite a while longer than I expected. But it makes the house (or in my case, apartment) smell awesome in the meantime.

  • 4-5 cups fresh tomatoes, cut in half or quarters (about 4 regular tomatoes)
  • 4-5 medium-large carrots, peeled
  • 1/2 medium onion, sliced into large wedges
  • 5-6 medium or large cloves of garlic, peeled
  • 6 sprigs fresh thyme, leaves removed from stems
  • olive oil
  • salt and pepper
  • 2 cups chicken or vegetable stock
  • 1 teaspoon paprika (hot or sweet)
  • 2 slices of hearty bread
  • 2 slices fresh mozzarella

Arrange the tomatoes, carrots, onion and garlic in a baking dish or pan (I prefer a baking dish for the higher sides). Drizzle the vegetables with olive oil and season with salt, pepper and most — but not all — of the thyme. Toss to coat the vegetables, keeping them in a single layer.

Roast the vegetables at 350 degrees for about 40 minutes, or until a fork can be easily inserted into the carrots (my vegetables took closer to an hour for whatever reason — have patience!).

Remove the vegetables from the oven and let sit while you bring the stock to a simmer in a medium pot or dutch oven. When ready, add the vegetables and the pan juices to the stock. Simmer for about 10 minutes.

In the meantime, sprinkle the bread with olive oil and top with the mozzarella slices.  Place the bread on a metal pan or right on the your oven rack under the broiler. Allow the bread to toast under the broiler for about 2 minutes — always keeping an eye on it as it will toast quickly. Remove and sprinkle with the remaining thyme.

Once the vegetables have simmered, add the contents of the pot to a blender and puree until smooth. Return the soup to the pot and stir in the paprika. Season again with salt and pepper if necessary.

Serve the soup with the mozzarella and thyme toasts.

Makes two-three servings.

Recipe adapted from: The Gouda Life

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by Sarah Steimer

I made the full recipe so Bill and I could eat it throughout the week. I noticed him break some tortilla chips in it one day, so I assume that’s a good upgrade if you’re looking for one. This is a vegan recipe, FYI.

  • 4 cups low-sodium vegetable broth/stock
  • 2 (14.5 oz) cans low-sodium fire roasted diced tomatoes
  • olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 jalapeno, seeds and ribs removed for less spice
  • 1 cup dry quinoa
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle sauce (if you don’t have it, you can skip it or use hot sauce instead)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • pinch ground cinnamon
  • 1 avocado, cut into 1/2 inch cubes (optional)

Roast, peel and chop the poblano and red peppers. (see Caitlin’s video if you need a how-to)

Heat a dutch oven or heavy, large pot over medium heat. Add enough olive oil just to cover the bottom and, once heated, add the onions. Cook the onions, stirring occasionally, until they have caramelized. Every once in awhile you may have to de-glaze the pan (keep the onions from sticking) by adding a little of the vegetable broth.

While the onions are cooking, combine the quinoa and 2 cups of water in a sauce pan. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 30 minutes or until all water is absorbed. Remove from heat and set aside.

Add the remaining vegetable both to the dutch oven, along with the tomatoes, garlic, jalapeno, poblano, red bell pepper, chili powder, coriander, cumin, bay leaves, cinnamon and chipotle sauce. Bring everything to a boil (you may need to put the lid on for this, that’s a lot of liquid to get boiling). Reduce the heat and let the soup simmer for about 25 minutes, uncovered and stirring occasionally.

Remove the bay leaves and add the cooked quinoa. Mix well and serve, topped with the cubed avocado.

Makes about six servings.

Recipe adapted from: Prevention RD

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