Feel Better Faster

 

The other thing I love when I’m feeling a head cold or virus coming on is this Healing Garlic Broth from Barrett & the Boys. I sip on this all day long and feel like I’m fighting the cold twice as fast. I often crave it even when I’m not sick.

And here’s a list of all the things I take when I’m under the weather. I start this the minute I've been eposed to someone sick or feel something coming on and usually I can nip it quickly. 

 

My Get Well Tea – drink several cups a day

Vitamin D - tons! 

Vitamin C 

Zinc 

Oregano oil 

Black garlic pills 

Silver hydrosol 

Colostrum 

Quercetin 

Wellness formula – during the day

Host Defense Mycommunity Immune Support – before bed

Magnesium – before bed

Italian Penicillin Soup

 

 

I wasn't feeling well a few weeks ago so I made this soup. It's my favorite thing to eat when I'm under the weather. It's so easy to make and it's delicious. I served it with a simple kale salad. 

Italian Penicillin Soup
 
1 yellow onion
3 large carrots
2 stalks celery
4 cloves garlic
Parmesan rind
4 cups chicken broth
2 cups water
Parmesan
Orzo (traditionally made with pastina but I like Orzo)

Hemp seeds (optional)
 
Cut the onion, carrots and celery into large chunks and throw into a large soup pot with garlic cloves and parmesan rind. Cover with chicken broth and water. Bring to a boil, then reduce to a simmer, cover slightly and cook for 45 minutes. When almost done, cook orzo pasta (or pastina). After soup cooks for 45 minutes, remove parmesan rind and toss. Strain out the veggies with a slotted spoon or colander and add to a blender with a tiny bit of liquid. Blend until smooth, then return to the pan with the broth. Season with salt and pepper. 
 
In a bowl, place a little scoop of orzo and top with soup. Add freshly grated parmesan and hemp seeds if you want a little extra protein. 

Kale salad
 
Kale
Sliced almonds, toasted
Freshly grated parmesan
Micro broccoli
 
Dressing
Garlic clove, through press
Apple cider vinegar
Honey
Dijon
Olive oil 
Salt and pepper

Italian Wedding Soup

I made the NYT's Italian Wedding Soup recipe last night and it was quite easy and good. I used homemade chicken stock which definitely helped with the flavor. I don't know that I would have liked it with store-bought stock. Next time I might add carrot, celery and some garlic.

The meatballs were delicious though. I made a double batch and used some for the soup, some for lunch today with tzatziki, and am using the rest in pasta tonight.

Tomato Red Lentil Soup with Dill

Great recipe for Tomato Red Lentil Soup with Dill. I used half water and half chicken stock. Definitely used more than called for and next time I will use even more. I like it a little more brothy than thick. Loved the flavor of this soup, especially all the dill.

GOOP Detox Soup

Great soup from GOOP - whether you are detoxing or just looking for a flavorful, healthy dinner. Will definitely make it again.

Thai Curry Soup from Goop

Spicy Tomato Lentil Soup

Photo Credit: Heather Christo

Another great find by Marly. She made Heather Christo's Spicy Tomato Lentil Soup one night and we both gobbled it up. So good. And I loved how easy the recipe sounds. Great weeknight dinner. This and a kale salad is a perfect dinner to me.

Spiced Lentil Soup with Coconut Milk

My friend Marion made this recipe for Spiced Lentil Soup with Coconut Milk and brought me some. I loved it so much I've already made it a few times. She used both curry and turmeric so just used half of each. She used lemon. When following the recipe I find that it's less brothy than the photo so I do as the recipe suggests and add extra stock (preferably homemade chicken stock) or some water to get more broth. Love this soup. Don't forget the garnishes. The coconut and cilantro are key.

Corn Off the Cob

I only buy corn on the cob this time of year because you can get it fresh, local and organic. I try to only eat organic corn since it's one of the most genetically modified crops so I end up eating a ton of it while I can get it at the farmers market. If you are also overdosing on corn this month, here's a Bittman piece on corn and some great recipes to try.

Mark Bittman article: "Shuck & Awe"

Mark Bittman recipes: "12 Recipes for Corn Off the Cob"

Operation Pantry Cleanout: Red Lentil Soup with Lime

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Tonight's Operation Pantry Cleanout recipe was Red Lentil Soup with Lime. The photo has had my mouth watering for months but I just finally got around to making it.

I had fresh spinach from the farmers market to use up so I swapped it out for the kale. I was able to use basmati rice and red lentils from the old pantry stash so it was a win-win-win for using up stuff.

Only a few more months years before I get through the rest of the pantry. Any favorite recipes involving canned beans, lentils, garbanzo beans, quinoa, udon noodles, brown rice or tomato sauce???? Please share! I'll take any recipe you love with one of those ingredients.
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Operation Pantry Cleanout

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Hi, my name is Colleen, and I'm a food hoarder.

It started innocently enough. I'd be at the store and wouldn't know if I had the appropriate canned good, frozen item or condiment for that night's dinner so I'd buy another one (or two). Now I have a pantry and freezer busting at the seams with cans and bags of beans. lentil, rice, cous cous, coconut milk (5 cans currently - chicken curry anyone?), olives, pasta, every style of canned tomato known to man (whole, diced, stewed, sauce, fire roasted, paste) and much, much more.
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So began "Operation Pantry Cleanout".

The strategy is that every dinner has to revolve around a key ingredient from the pantry or freezer until I get through the majority of the food. I'm allowed to buy produce and any additional items required but I have to base meals off things I already have. It's a fun challenge and it's forcing me to try some new recipes. This particular soup was developed simply to use up a can of pinto beans that had been lurking around for a good year or so and one of many cans of whole peeled tomatoes I have double stacked, four rows deep. The soup was healthy and delicious. Can't wait to buy more pinto beans now. (There she goes again, the hoarder in me).

Operation Pantry Cleanout Minestrone

2 T olive oil
1 medium yellow onion, chopped
3 or 4 carrots, chopped
2 or 3 celery stalks, chopped
1/2 leek (white and light green part), sliced thin
3 or 4 cloves of garlic, minced
1 14oz can of whole peeled tomatoes, crushed with your hand
8-ish cups chicken or veggie stock (I used homemade veggie stock made quickly the night before from veggies before they went bad)
1/2 - 1 t fresh oregano, minced
1 T parsley, minced
1 t basil, minced
1 small zucchini, sliced thin into coins or half circles
1-2 cups chopped cabbage
1/2 - 1 cup chopped spinach, rinsed three times
1 parmesan rind
1-2 cups noodles (I like a snail or shell shape noodle for this soup)
1 can kidney beans
Kosher salt and fresh ground pepper

Fresh parmesan for serving

Heat olive oil in a large pot over medium heat. Add onions and saute until they start to get soft. Add carrot, celery and leek. Sprinkle with salt and saute for a few minutes. Add garlic and saute, stirring regularly so it doesn't burn. Add tomatoes, crushing with your hand and their juices. Add the stock, herbs, zucchini, cabbage, spinach and parmesan rind. Sprinkle with 1 t salt and bring to a boil. Reduce heat and simmer for 30 minutes-1 hour. In a separate sauce pan, bring water to a boil. Add salt to the water and cook noodles until al dente. Drain and set aside. When you are 15 minutes out form serving, add noodles and kidney beans to the soup. Sprinkle with pepper and check if it needs more salt. When ready to serve, ladle into bowls and sprinkle with freshly grated paremesan and a tiny sprinkle of pepper.
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1 Down, 364 To Go

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I just got the new William Sonoma Soup of The Day cookbook with a gift card from Christmas and am off to an exciting start. I made the Chickpea & Roasted Tomato Soup with Fried Rosemary last night and loved it. It is the one pictured on the cover of the book. My husband thought it was ok but I thought it was deeeeeeeeeeeeeeelicious. I loved everything about it - the texture, the flavors, the hint of cinnamon, the fried rosemary. And, it was super easy to make.

Get the recipe here on page 9.

I used canned organic whole tomatoes since there's not a great tomato in town this time of year. They turned out great. I am going to roast canned tomatoes more often. I used homemade chicken stock because I think it makes soup taste better, but I don't think it's necessary for this recipe if you don't have any. I used dried garbanzo beans from the farmers market. I soaked them overnight, then cooked them shortly before adding to the soup. Turned out great.

A few tips on cooking with dried beans... according to the wise folks at Rancho Gordo (who sell great dried beans by the way!!!), the fresher the beans, the faster they cook. There is no regulation on dried beans so a lot of what is sold in grocery stores, whether packaged or in the bulk foods section, can be as many as 10 years old (even older they said). If you order beans from a good source, or buy dried beans at your local farmers market, they will be fresher and will cook much faster. Everything on the Internet said that dried, soaked beans would take 2-3 hours to cook but mine cooked up in 20-30 minutes. That makes a big difference when you're trying to cook a quick dinner and haven't done all the prep. 

Rancho Gordo also advises that you not put any salt in the water when you cook dried beans. Have you ever had a bean that would not cook? They say that salt is often to blame. It causes the beans to close up so they won't cook. They become dry and grainy on the inside instead of creamy and smooth. (Keep this in mind when you make any of my soup recipes that say to salt the water when cooking the beans. Hold off until your beans are fully cooked. I'm too lazy to update all my recipes.)

I love it when the first recipe from a cookbook is great. It gives you motivation to keep working your way through the book. Stay tuned to hear about more soups as I try to work my way through the other 364 recipes. It could take years.....
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New Recipe: Vij's Zucchini Soup

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This summer we took the family for a weekend getaway to Vancouver BC, in part because my husband and I were dying to get back to Vij's. After our meal, we buzzed next door to Vij's sister restaurant, Rangoli, to buy cookbooks and spices. I bought his latest cookbook Vij's at Home which I used for the first time last night. I made Vij's Kitchen Staff Zucchini Soup. It was flavorful and delicious. I will definitely make it again but next time I will serve with basmati rice and curried cauliflower or a chickpea dish from Madhur Jaffrey to really complement the flavors. The soup almost tasted like a green vegetable curry which is why I'd love to serve it over rice. Delicious!
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Shout Out of The Day: Vegetarian Cooking Classes with Dana Wootton

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My sister-in-law told me about a cooking class that she knew would be right up my alley. The classes, taught by Dana Wootton, offer great vegetarian recipes, lots of cooking tips, the food is delicious, and the wine flows. I didn't waste a minute and not only signed myself up for a class, but got a whole group of friends to do it with me. All the more fun, and a great girls night out.
Dana (who funny enough was one of the best yoga teachers I ever took from until she moved to London like 8 years ago) was born to teach. She has such a great energy about her and has so much knowledge to share. We all learned a ton - new recipes, techniques, cooking tips, and more. I'd go as far as to say it was the best cooking class I've ever taken. We learned an appetizer, soup, salad, savory pie, two vegetables and a dessert. We ate our hearts out, drank lots of good wine and laughed a ton. A perfect evening.

I think a cooking class is a true success when you actually make the recipes you were taught. I've already made the soup and savory pie three times each, and the salad once. I've cooked Dana's recipes for my family and for dinner guests, and everyone loved them. The melon soup tastes to me like something you'd have at a fancy pants restaurant, and the pie is a perfect slice of summer for dinner.

(Side note: I started this post a month ago but I'm slow to get things posted. Sadly, corn, tomatoes and melon aren't in peak season anymore. You can still find all three at the farmers market or grocery store but they aren't as sweet and delicious. Tuck the soup and pie recipe away for next year when these key ingredients pop up again. You won't be sorry!

At the class I learned that Dana writes a blog called Dana Treat. I've been perusing the recipe index and salivating over the photos of her vegetarian dishes and yummy desserts. I cannot wait to try all of her lentil dishes, soups and more. Stay tuned. I'll keep you posted on what's cookin' in my kitchen, straight from her blog.

Here are three of the delicious recipes we made at her class that I especially loved and have been making...

• Cold Melon Soup with Cucumber Chile Ice
• Tomato & Corn Pie
• Salad with Summer Lettuces, Tarragon, Avocado, Peach & Champagne Vinaigrette (use dressing from the link)

(Also, in the last month I've taken another great cooking class with Dana. The highlights for me were the Wild Mushroom Risotto and the Maple Roasted Delicata Squash. I'll link to these recipes if they show up on her blog.)
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A Healthy One for the Collection

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My naturopath recommended the cookbook, "The Whole Life Nutrition Cookbook" saying that she and her husband cook from it several nights a week. I'm trying to eat a little healthier a few days a week (to offset the other nights where I'm not healthy) so I thought I would get a copy. I made my first recipe the other night and it was great. I made the Lemon and Lentil Soup. As I was making it I started to worry. There were so few ingredients and it seemed so healthy.... how could it possibly be that good? Well to my surprise it was not only good, it was delicious. And so healthy! Leftovers were great too. Tonight I'm making the Black Bean, Rice & Yam Wraps. Stay tuned...

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Veganize It!

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I loved Ali's Roasted Broccoli Soup because it is so easy and delicious. I'm trying to get away from meat and dairy products where I can so I veganized this soup. You don't miss the chicken stock, butter or cream for one second. It's delicious either way!

I usually roast the broccoli in the morning while I'm getting breakfast ready or lunches prepared. Then I make the soup right before dinnertime because it's so quick to make.

Vegan Roasted Broccoli Soup
Inspired by Ali's Roasted Broccoli Soup

3 heads of broccoli, cut into florets
1-2 T olive oil (to toss with broccoli)
Salt and freshly ground black pepper
1-2 T olive oil (to saute onions and garlic)
3 small shallots, chopped (1/2 cup at least)
3 or 4 cloves garlic, minced
4-5 cups veggie stock, preferably homemade
1/3 cup almond milk
1/2 t lemon zest

Preheat oven to 425. Toss broccoli florets with olive oil, salt and pepper. Spread over two cookie sheets so as not to crowd them. Roast for 7 minutes. Toss and return to oven. Roast for 7 minutes. Toss and check broccoli. Depending on how big or small you cut the florets, this may be enough time. You want them to be tender and a bit charred on the edges. Return to the oven if they need a few more minutes.

Pour oil in a stock pot over medium heat. Add shallots and saute for 7-9 minutes. You want it sweet and soft and NOT brown. Then add garlic, cook for about a minute or two, being careful not to brown. Add the veggie stock and the roasted broccoli. Bring to a quick boil, then simmer for a few minutes. Using an immersion blender or a blender (for the smoothest results try a Vitamix!), puree the soup until very smooth. Stir in the almond milk and lemon zest. Season to taste and serve.

You can also use a pinch of herbs from your garden or fridge if you have them. I used a pinch of lemon thyme but other herbs would be great too.
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Creamy, Brothy, Earthy, Hearty

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Great soup inspiration from Mark Bittman. I love how he is really simplifying recipes like this and showing how easy it is to make delicious food without a lot of prep or ingredients.

"Creamy, Brothy, Earthy, Hearty"

The pathetic thing is that this article is from March 3rd and I literally just read it a few days ago. Could I be more backed up in my reading?

 

I did just clear out my veggie drawer this morning and made a delicious veggie stock to use for soups. Can't wait to try some of his simple ones.  

 

C's Homemade Veggie Stock

 

1 yellow onion, quartered

1/2 head of garlic, cut in half lengthwise

3 carrots, chopped large

3 celery stalks, chopped large

leftover fennel scraps (1 or 2 cups worth), rough chop

1/2 t whole peppercorns (only use whole peppercorns, never ground)

1 bay leaf

few sprigs lemon thyme

few sprigs parsley

 

Throw it in a pot, fill it with water, bring it to a boil, simmer for 1-3 hours.

Strain it through a fine sieve. I like to squeeze the veggies to release as much liquid as possible, then re-strain. Use, refrigerate or freeze.

 

EASY!

 

My "Ali" Meatless Night

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I'm on a new mission to find great dinner recipes and menus that are meatless. My friend Ali told me about this great roasted broccoli soup that she makes. She raved about how easy it was, and come on - who doesn't love the taste of roasted broccoli?!

I served this soup with Ali's amazing Spinach Salad with Fennel & Apples for a fantastic and completely satisfying meatless night dinner. 

Instead of milk or cream to finish the soup I used almond milk. It was a great substitution. It made it creamy and delicious without using dairy. Next time I will skip the butter and use veggie stock instead of chicken to see if this soup can do more than just lean into it. Can it really go all the way vegan and not disappoint? Stay tuned to find out!

Ali's Roasted Broccoli Soup
Inspired by Creamy Broccoli Soup

3 heads of broccoli, cut into florets
1-2 T olive oil (to toss with broccoli)
1 T butter
1-2 T olive oil (for sauteing)
1 medium yellow onion, chopped
2 cloves garlic, minced
3 1/2 cups chicken stock
1 cup milk, cream or yogurt (I used 1/2 cup almond milk)
Salt and freshly ground black pepper

Preheat oven to 425. Toss broccoli florets with olive oil, salt and pepper. Spread over two cookie sheets so as not to crowd them. Roast for 7 minutes. Toss and return to oven. Roast for 7 minutes. Toss and check broccoli. Depending on how big or small you cut the florets, this may be enough time. You want them to be tender and a bit charred on the edges. Return to the oven if they need a few more minutes.

In a large sauce pan or stock pot over medium heat, melt butter with oil. Add onion and saute for 7-9 minutes (leeks would be really nice too, or shallots). You want it sweet and soft and NOT brown. This is key, as that sweet onion flavor is the base. Then add garlic, cook for about a minute or two, being careful not to brown. Add the chicken stock (or veggie stock!) and the roasted broccoli. Bring the broth to a quick boil, then simmer for a few minutes. Using an immersion blender or a Vitamix, puree the soup until very smooth. Stir in the milk. Season to taste and serve. 
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Soupalicious

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I won't bore you with the details (again) about how I'm trying to eat less meat and lean into a vegan meal here and there (oops, I just did), but I will say that I'm on the hunt for delicious meatless or vegan recipes. Know of any you want to share????

I found this recipe for creamy vegan carrot ginger soup and decided to serve it with a salad for meatless night. I have to be honest and admit that I cheated and used 1 tablespoon of butter because I don't have soy butter so it wasn't exactly vegan but it was still healthy and DELICIOUS! I will most definitely make this recipe again. The orange zest, orange juice and almond milk concerned me in a carrot ginger soup but it all came together with the best flavor. Loved it!

Get Well Soup

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I've been sick for days. Like really sick for too many days. My friend Whitney brought me some Ed Fretwell Soup from Molly Wizenberg's A Homemade Life cookbook. It was deeeeeeeeeeeeee-licious. It's kind of your basic hearty veggie/bean soup but there was something a little different about it. I can't put my finger on it. Maybe it just tasted better than others because someone brought it to me when I was sick, and I was so touched. Maybe it was the glug of olive oil she instructed me to pour on top along with salt, pepper and parmesan. Whatever it was, it was delicious and a soup now added to my MAKE list.

The recipe, available here on her blog, is a little different than the one in her book. Whitney made the version from the book, so I recommend that one. But if you don't have the book, by all means, give the online version a go.

(Thanks again Whit! I loved it!)
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Farmers Market Meal: White Bean, Sausage & Kale Soup

I got some white beans at the farmers market a few weeks ago that I've been loving. These particular beans cook much faster than traditional dry beans and I really love the texture and flavor. They're perfect for ribollita, minestrone or your own made-up hearty soup which is what I used them for last night.

What better to pair these delicious beans with than the best chicken broth ever, which happens to be your basic chicken stock recipe with a ham hock added - courtesy of Mixed Greens Blog.

I loaded up on veggies at the farmers market yesterday and had some Skagit River Ranch hot Italian sausage in the freezer plus a few leftover slices of prosciutto. All roads point to soup and there isn't much I love more on a Sunday night, or any weeknight for that matter, than a huge bowl of hearty soup.
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I consulted a few recipes (Kale and White Bean Soup from Epicurious and Pasta & Bean Soup from The Essential New York Times Cookbook) and was ready to roll. The beauty of a hearty soup like this is that you can't really mess it up. Throw in a bunch of veggies, a great stock and some flavorful meat (prosciutto, sausage or pancetta) and let her simmer for a few hours. Here's my latest version but know that any variation of this will surely be delicious.
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White Bean, Sausage & Kale Soup

2 tablespoons extra-virgin olive oil
few slices prosciutto, chopped (with the fat)
1 medium onion, chopped
3 medium carrots, halved lengthwise and sliced thin
1 or 2 celery ribs, halved lengthwise and sliced thin
4-6 cloves garlic, minced
1 t minced rosemary
2 cups chopped kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped (roughly 5 large whole leaves or 2 or 3 handfuls of chopped kale)
1 large Yukon Gold potato, peeled and cut in half (or two small ones)
1 bay leaf
1 or 2 parmesan rinds
1 T (heaping) tomato paste or half can whole peeled tomatoes (crushed in your hand) + juices
2 1/2 quarts chicken stock (preferably homemade, preferably with a ham hock)
few handfuls dry white cannellini beans (1 1/2 cups roughly) that were soaked overnight
Kosher salt and freshly ground black pepper
1 hot Italian sausage
Freshly grated parmesan for finishing

Heat the oil in a large stockpot over medium heat. Add the prosciutto and cook, stirring regularly, until it starts to crisp. Add the onion and saute for a few minutes. Add the carrots and celery. Cook and stir for about six minutes, until the vegetables are softened but not browned. Add garlic for a minute or two. Season with pepper. Add rosemary, kale, potato, bay leaf, parmesan rind (or two), chicken stock and tomato paste (or whole peeled tomatoes crushing with your hand). Stir to combine. Bring to a boil, then reduce and add the beans. Depending on the beans you buy they could take anywhere from 30 minutes to 3 hours to fully cook. Stir occasionally. While the soup simmers, heat some olive oil in a pan over medium-high heat and brown your sausage. Throw into the soup at any time. The longer it's in there the better. After the soup has cooked for an hour or so, remove the potato and mash in a small bowl, then return to the soup pot. This will create a creamier broth. (If you skip the potato you can also take out some of the soup and use an immersion blender to blend it, then return to the pot. Same effect.) Check for seasoning and serve with freshly grated parmesan.

Note: I prefer cannellini beans to Great Northern beans because they are creamier and less grainy. Normally I would cook the sausage at the beginning but I forgot I had it when I started with prosciutto, so I just added it in later. Like I said, there are no rules to a good hearty soup.
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