Posts Tagged ‘vegetable broth’

by Sarah Steimer

The onion, red pepper and garlic base to this dish is a pretty powerful starting point – so don’t lose it to weak tomatoes. If you buy your tomatoes at the farmer’s market see if you can try a taste first.

  • 1/2 large white onion
  • 1/2 red pepper
  • salt and pepper
  • 1 garlic clove, finely minced
  • 2 teaspoons tomato paste
  • 1 15-ounce cans cannellini beans, drained and rinsed
  • 2 cups vegetable broth
  • 1/2 cup – 1 cup cherry or grape tomatoes, halved or quartered
  • 2-4 slices of good bread, sliced thick
  • 1/4 cup Parmesan cheese, shredded
  • parsley or basil, for garnish

Chop the onions and peppers very finely – OR – pulse the vegetables a few times in a food processor for the fine mince, being careful not to puree.

Heat a medium or large pan over the stove, then add a few tablespoons of olive oil. Once the oil is warm, add the onions and peppers and season with the salt and pepper. Sauté until the vegetables are very soft. Add the garlic and tomato paste, stirring and cooking for a few minutes more.

I didn’t add the rest of the broth so mine was a little dryer than I think most ragouts. Next time I will definitely use all of the broth.

Add the beans and about 1 1/2 cups of the broth to the pan, stirring to remove any vegetables that may have gotten stuck to the pan. Allow the mixture to cook over medium heat until about half of the broth has evaporated. Mix in the sliced cherry tomatoes and the remainder of the broth, unless you prefer a less runny mixture.

Drizzle the slices of bread with olive oil and, if you please, rub with garlic. Place the slices under the broiler in the oven until well-browned.
Remove and sprinkle with a few tablespoons of Parmesan cheese. Stir the rest of the cheese into the bean mixture.

Spoon the bean and tomato mixture over the slices of bread and garnish with the parsley or basil.

Serves 2-4.

Recipe adapted from: Epicurious

Read Full Post »

by Sarah Steimer

I used some of the last of my winter fingerling potatoes in this chili. You can use a regular potato instead, but I like the pink tint some of my Red Thumb fingerlings added.

  • 1/2cup onion, chopped
  • 1 15-ounce can navy or great northern beans, rinsed and drained
  • 1 potato, diced OR a large handful of fingerling potatoes, diced
  • 1/2 cup canned artichoke hearts, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 cup vegetable broth
  • 2 tablespoons lime juice

Heat a couple of tablespoons of olive oil a medium pot or Dutch oven. Add onions and cook until softened.

Add the beans, potatoes, artichoke hearts, garlic, oregano, cumin, chipotle pepper and lime juice. Add the vegetable broth and bring to a boil. Reduce the heat and let the chili simmer for 15-20 minutes, or until the potatoes have cooked through.

Makes about two servings.

Recipe adapted from: The Mosaic Kitchen

Read Full Post »

by Sarah Steimer

I didn't know what to expect with this soup, but I ended up loving it. I'm not sure of the best way to explain it, but it's earthy without tasting like - well - dirt, thanks to the sun-dried tomatoes.

  • olive oil
  • 4 large or 6 smaller parsnips (4 cups) cut into 1/2-inch pieces
  • 5 medium-sized carrots (2 cups) cut into 1/2-inch pieces
  • 1/2 large onion (1 cup) diced
  • 6 cups vegetable broth
  • 3/4 cup sun-dried tomatoes (not in oil), roughly chopped
  • 2 teaspoons oregano
  • 1 teaspoon rosemary
  • salt and pepper, to taste
  • balsamic vinegar (optional)

Heat oil in a dutch oven or sturdy pot over medium-high heat. Add parsnips, carrots and onion. Cook for 5 minutes, stirring occasionally.

Ad 3/4 cup broth and cook for 10 minutes, or until the broth is evaporated. Add the remaining 5 1/4 cups broth, along with 1/2 cup sun-dried tomatoes, oregano and rosemary. Season with salt and pepper. Cover and bring to a brisk boil. Remove from heat and let cool for a few minutes.

Puree in a blender or food processor a few cups at a time until smooth.

Add remaining chopped tomatoes. Serve immediately, drizzled with balsamic vinegar if desired and served with a crusty bread. We had it with a great whole-wheat baguette.

Makes 6 servings.

Recipe adapted from: Vegetarian Times

Read Full Post »

by Sarah Steimer

That jar of cumin you see? That's not even half of what I bought at a spice store. I have noooo idea why I bought so much.

  • ¬†olive oil
  • 2 tablespoons dijon mustard
  • 2 1/2 teaspoons cumin
  • 3 tablespoons minced ginger
  • 3 cloves of garlic, minced
  • 1 medium red onion, chopped (1 1/2 cups)
  • 1/2 cup golden raisins
  • 1 cup brown lentils, rinsed and drained
  • 3 1/2 cups vegetable broth
  • 1/2 pound rhubarb, chopped
  • 6 cups fresh spinach
  • 1/2 cup cilantro

Heat oil over a large skillet, add onion and raisins, sauteing until the onions are translucent. Add lentils and 3 cups broth and bring to a boil. Reduce heat to medium-low and simmer for about 25 minutes. Stir in rhubarb and remaining 1/2 cup broth and cook for about 6 minutes.

Add mustard, cumin, ginger and ginger. Add spinach, cover, and cook for 6 more minutes. Serve garnished with cilantro.

Makes about six servings.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

Read Full Post »

« Newer Posts