Barley and Bean Soup with Rainbow Chard

Barley and Bean Soup with Rainbow Chard
from Quick Fix Vegetarian

Serves 4

1 T. extra virgin olive oil
2 cloves garlic, minced
5 c. vegetable broth
3/4 c. quick-cooking pearl barley (I used regular and just cooked it longer before adding other ingredients)
salt & freshly ground black pepper
1 bunch rainbow chard, leaves halved lengthwise, then cut crosswise into thin strips
1 16 oz. can cannellini beans, drained and rinsed

Heat the oil in a large saucepan over medium heat. Add the farlic and cook until fragrant, about 30 seconds. Add the broth and bring to a boil. Stir in the barley and salt and pepper to taste. Decrease the heat to low. Add the chard and beans and simmer until the barley is cooked, about 15 minutes.

I like a thicker, chunkier soup, so I also doubled the beans. My kids actually liked this soup, once I picked the chard out of their bowl. It was good and even better with Anna's French Bread recipe.

Thai-Style Chickpeas

Thai-Style Chickpeas

Serves 4 to 6

The sweet potatoes in this authentic curry "melt" to create a thick and luscious sauce. Serve over steamed basmati or jasmine rice. If you don't have a pressure cooker, you can substitute canned chickpeas in this recipe and achieve equally satisfying results.

Prep Time: 10 minutes
Cooking Time: 18 minutes

3 cups "lite" coconut milk
1 teaspoon minced garlic
3/4 pound sweet potatoes, peeled and cut into 1-inch chunks
1 cup coarsely chopped fresh or canned (drained) plum tomatoes
1 tablespoon mild curry powder
1/4 cup minced fresh coriander
1/2 cup minced fresh basil
1 to 2 tablespoons tamari soy sauce

1. Drain and rinse chickpeas. Combine chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander in a pressure cooker. Lock the lid in place. Bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 18 minutes.

2. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow steam to escape. Add the basil and soy sauce to taste as you break up the sweet potatoes and stir to create a thick sauce.

3. To make this recipe without a pressure cooker: Combine 3 cups canned chickpeas, drained, with coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander in a saucepan. Simmer, covered, for 30 minutes until sweet potatoes are tender, then stir in basil and soy sauce.

I got this recipe from

http://deliciouslivingmag.com/.
It was easy to make and everyone loved it.

For Anna.

I haven't made this soup yet, but it sounds delicious.

Curried Butternut Squash Soup

2007 Ellie Krieger, All rights reserved

Prep Time: 15 min

Cook Time: 25 min

Level: Intermediate

Serves: 4 servings (1 serving is 1 1/2 cups)

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 cups low-sodium chicken broth or vegetable broth
• 1 tablespoon plus 2 teaspoons curry powder
• 1/2 teaspoon salt, plus more, to taste
• 2 tablespoons honey
• 4 teaspoons plain low-fat yogurt, for garnish

Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

Veggie Tacos & Mexican Rice

I recently had lunch at Red Butte Cafe in Salt Lake City. I love to eat there because there is always something interesting and creative to try. I haven't been back for a few years and was frankly disappointed with the limited vegetarian options. However, I ordered the veggie tacos, not really expecting anything that great. And actually, they were pretty good. I don't know why I never thought of this before (especially since I have a monster, MONSTER zucchini plant in my backyard): zucchini, yellow squash, carrots and onion. Yum! The veggies were sauteed and seasoned perfectly. I was pleasantly surprised. And a week later, I made them at home.
I sauteed some garlic and onions for a few minutes and then I added the carrot sticks. I let them cook for a little while and then added the squash. I cooked them long enough to warm them up, but not overcooked. We topped it with hot sauce and guacamole. The kids just had bean tacos with a sliver of veggies on the side.
I also tried a new Mexican Rice recipe. I have long been on the search to find a good Mexican rice, but to no avail. I ran across the great website Pati's Mexican Table while looking for a recipe to pickle jalapenos. We really liked the rice and it was pretty easy. So, here is the recipe:

Mexican Style Rice (or Arroz Rojo)
Serves 6 to 8

Ingredients
2 cups long or extra long grain white rice
2 tomatoes, or about 1 pound, quartered
1/3 cup white onion, roughly chopped
2 garlic cloves, peeled
1 1/2 teaspoons kosher or sea salt, or more to taste
3 tablespoons safflower or corn oil
3 1/2 cups chicken or vegetable broth, or water
1 tablespoon fresh lime juice, optional
2 parsley sprigs
3/4 cup carrots, peeled and diced, optional
1/2 cup shelled green peas, fresh of frozen, optional
1 or 2 chiles Serranos, optional

To Prepare
In a bowl, soak the rice in hot water for about 5 minutes. Rinse with cold water and drain very well.

While the rice soaks, purée the tomatoes in the blender along with the onion, garlic and salt. Pass through a strainer and reserve.

Heat the oil in a thick heavy skillet (if you have one with a transparent lid, pick that one) over medium high heat until hot but not smoking. Add the rice and sauté, stirring often, until the color of the rice changes to a strong milky white and it shows more resistance and makes a heavier sound as you stir it around, probably about 3 to 4 minutes.

Pour in the strained tomato purée, mix it gently and let it cook until the color of the purée has darkened, thickened and is mostly absorbed, about 3 more minutes.

Stir in the chicken or vegetable broth and lime juice, give it a gentle stir and top with the parlsey sprig, the diced carrots, peas and serrano chiles, if so desired.

Let it all come to a boil, and when it does, put the cover on and reduce the heat to low and cook for about 20 minutes. Here is where that transparent lid becomes so handy, as you can see what is going on inside the pot without losing steam. You know the rice is ready when it is cooked through and tender, most of the liquid has been absorbed, but there is a lot of moisture in the pot. If the rice is not yet tender and the liquid has dried up, add a couple tablespoons more water, cover again and let it cook for a couple more minutes.

Let the rice sit covered for at least 5 minutes before you fluff with a fork and serve. You may also make it beforehand and reheat it covered over low heat with a tablespoon of water.

The last time I made cilantro rice, I put the leftovers in a ziploc and froze it. We thawed it and ate it for dinner last week and it was great! So, I did the same with the leftover mexican rice.

I can't wait to try Pati's Mexican Style Eggs and one of our all time favorite drinks, Horchata.

Buen provecho!