I love this soup. Mr. Barefoot and I used to make it in college, and it translates really well to the crockpot and our busy lives. We don't make it often because we rarely have tortilla chips in the house (since I eat them all.) Anyone know if it is possible to buy tortilla chips in single-serving bags?
Ingredients:
1 onion
3-4 cloves garlic
2-3 peppers, any color
2 cans diced tomatoes
1 jar tomato paste
1 pkg tofu or seitan, cut into bite sized pieces
1 cup frozen corn
2 cups vegetable broth (or 1 can)
2 cups black beans (or 1 can)
Salt
Taco seasoning (I buy it at Costco. You should too. It's delicious and makes this so much easier. Otherwise, cumin, oregano, maybe some chili powder?)
Cheddar cheese
Process:
1. Chop onion, garlic, and peppers. Saute onion, then add garlic and peppers, over medium-high heat until soft.
2. Add onion, garlic, and peppers to crockpot (or a stockpot). Add diced tomatoes, tofu or seitan, black beans, vegetable broth, and frozen corn.
3. Add tomato paste, stirring it in to the soup until dissolved and soup looks thick.
4. Add salt and taco seasoning.
5. Cook in slow-cooker for 6-8 hours on low, or in a stockpot for 30 minutes to an hour.
6. Line bowls with tortilla chips, serve soup over chips. Top with a small amount of shredded cheddar cheese.
Tuesday, November 8, 2011
Monday, November 7, 2011
Roasted Asparagus
I discovered over the summer that, contrary to my upbringing of steamed asparagus, I prefer asparagus when it is roasted on a pizza stone. I think you could probably achieve a similar effect with a baking pan that you put in the oven and allow to heat up, but everyone should own a pizza stone, so you should really get one.
Roasted Asparagus
Ingredients
1 bunch asparagus, rinsed, ends trimmed
1 lemon
Olive oil
Salt
Pepper
Process:
1. Preheat oven to 350 with the stone in the oven.
2. Toss asparagus with lemon, olive oil, and salt and pepper. (I actually do this on the pan, because I'm too lazy to wash another dish, and it works out all right.)
3. Bake for 10-15 minutes until desired level of done-ness.
Roasted Asparagus
Ingredients
1 bunch asparagus, rinsed, ends trimmed
1 lemon
Olive oil
Salt
Pepper
Process:
1. Preheat oven to 350 with the stone in the oven.
2. Toss asparagus with lemon, olive oil, and salt and pepper. (I actually do this on the pan, because I'm too lazy to wash another dish, and it works out all right.)
3. Bake for 10-15 minutes until desired level of done-ness.
Extra Fluffy Quinoa
I like my quinoa super-fluffy. Almost cous cous like in it's fluffiness. If you haven't tried quinoa, or have been disappointed that it just...doesn't taste good, you might want to try it the Barefoot way.
Ingredients:
1 cup Quinoa
1 3/4 cups water
salt
bullion or other vegetable stock seasoning (or you can use veggie stock instead of the water)
Process:
1. Wash quinoa in a strainer. This is definitely, totally, necessary. If you don't wash the quinoa, it tastes like eating sand.
2. Combine quinoa, salt, bullion, and water in a pot, or in a rice cooker pot (I think the rice cooker is my secret to great quinoa, but if you don't have one, you can do it on the stove.)
3. Bring to a boil, cover, and simmer for 15 minutes or until super fluffy. If quinoa seems to be cooked but not fluffy at the end of the 15 minutes, add more water.
Ingredients:
1 cup Quinoa
1 3/4 cups water
salt
bullion or other vegetable stock seasoning (or you can use veggie stock instead of the water)
Process:
1. Wash quinoa in a strainer. This is definitely, totally, necessary. If you don't wash the quinoa, it tastes like eating sand.
2. Combine quinoa, salt, bullion, and water in a pot, or in a rice cooker pot (I think the rice cooker is my secret to great quinoa, but if you don't have one, you can do it on the stove.)
3. Bring to a boil, cover, and simmer for 15 minutes or until super fluffy. If quinoa seems to be cooked but not fluffy at the end of the 15 minutes, add more water.
Favorite Summer Recipes
So I'm participating in a monthly meal planning cooperative and I have been assigned the month of June. I have some recipes already, a combination of old standbys that are good any time of the year (sweet potato tacos, macaroni and cheese, felafel burgers, curry) and summer-only favorites (garlic scape and arugula pesto, panzanella, quinoa salad, couscous chickpea salad), but I'm looking for a few new ideas.
I'm especially looking for things to do with greens. I'd like to have a good standby recipe for steamed or sauteed greens that you can do with collards, mustard greens, kale, or chard, that comes out tasting pretty good with any of them. Greens are really, really healthy, and they are relatively easy to prep ahead of time and then throw into a big pan right before dinner is ready, so they are perfect for weeknight cooking. When I first waffled on the CSA, several of you suggested that greens could easily be steamed and frozen - but I have not perfected this method, so please help by suggesting your method of cooking or recipe.
I'm also looking for a really stellar grilled tofu recipe. I had some recently that was really good, on a sandwich in DC. It didn't have much of a marinade, but it was really good in a sandwich with raw yellow squash and zucchini that was sliced really thin. Anyone have a good recipe?
I will definitely share the fruits of my/your labors as soon as everything is set up!
I'm especially looking for things to do with greens. I'd like to have a good standby recipe for steamed or sauteed greens that you can do with collards, mustard greens, kale, or chard, that comes out tasting pretty good with any of them. Greens are really, really healthy, and they are relatively easy to prep ahead of time and then throw into a big pan right before dinner is ready, so they are perfect for weeknight cooking. When I first waffled on the CSA, several of you suggested that greens could easily be steamed and frozen - but I have not perfected this method, so please help by suggesting your method of cooking or recipe.
I'm also looking for a really stellar grilled tofu recipe. I had some recently that was really good, on a sandwich in DC. It didn't have much of a marinade, but it was really good in a sandwich with raw yellow squash and zucchini that was sliced really thin. Anyone have a good recipe?
I will definitely share the fruits of my/your labors as soon as everything is set up!
Thursday, November 3, 2011
More eggplant?
We got more eggplant from the CSA. I love eggplant, I really do, but guys, I'm getting pretty tired of it. So what do you do with eggplant? So far I've found a recipe for some kind of eggplant wedges/fries, but I'm a little weary of them and so I was wondering if anybody had ever tried some kind of eggplant fries. Are they good?
We have another two weeks of the CSA. I can't decide if I'm excited or nervous to go back to actually menu planning and buying food that we want to eat at the grocery store. We've basically stopped grocery shopping and instead I go to Costco every two months and sometimes Mr. Barefoot gets sent to Whole Foods on the way home. I usually like grocery shopping, but I've gotten used to not having to do it and it turns out that grownups don't have a lot of time because they can't go shopping after Commerical Law gets out.
We have another two weeks of the CSA. I can't decide if I'm excited or nervous to go back to actually menu planning and buying food that we want to eat at the grocery store. We've basically stopped grocery shopping and instead I go to Costco every two months and sometimes Mr. Barefoot gets sent to Whole Foods on the way home. I usually like grocery shopping, but I've gotten used to not having to do it and it turns out that grownups don't have a lot of time because they can't go shopping after Commerical Law gets out.
Tuesday, November 1, 2011
Chard and Red Cabbage
We had chard and red cabbage to use tonight, so I made these:
Chard Risotto (really good - the chard doesn't taste bitter at all. I'm not sure how that happened. I used less chard than this called for.)
Sauteed Red Cabbage (I liked this a lot, but my entire kitchen is now red.) It had a sweet, crunchy taste to it.
Happy eating!
Chard Risotto (really good - the chard doesn't taste bitter at all. I'm not sure how that happened. I used less chard than this called for.)
Sauteed Red Cabbage (I liked this a lot, but my entire kitchen is now red.) It had a sweet, crunchy taste to it.
Happy eating!
Wednesday, October 26, 2011
Sweet & Sour Stir Fry
This week in the CSA, we got radishes and bok choy. Also, cabbage, kale, and arugula. And another sweet potato. I'm a little CSA-weary these days, but we haven't had time to go to the farmer's market since the beginning of August, so thank goodness my sister keeps showing up with fresh veggies on Tuesday. This week, we are sort of overrun with leafy green things, and I am feeling the need to cook everything so nothing goes bad. (Suggestions for things that freeze well are appreciated.)
Tonight, I finally used up some tofu that was on it's last legs, the radishes, the bok choy, and an onion to create a simple but delicious stir-fry. If you are afraid of bok choy, don't be. I was freaked out at first too, but it turns out it is easy and delicious. Same goes for the radishes. This was super easy and I'm really pleased with how everything tasted.
Ingredients:
Tofu (I used a 2-block pack from Costco, but you could probably just use one) cut up into 1/2 inch dice and drained
1/4 cup Sweet and sour sauce (I used about a half cup, but was using 2 blocks of tofu)
1/4 cup Soy Sauce (all liquid measurements are approximate, you want a mixture that is a little runny but still thick)
2-3 cloves Garlic
1 onion
1 bunch radishes, cleaned, trimmed and cut into quarters
1 bok choy, cleaned, separated from stalk and with leaves trimmed off and set aside (just cut them off and put the leaves separate from the white part)
More soy sauce
Olive oil
Brown rice or starch of your choice (I throw the rice in the rice cooker first, since it takes so long.)
Procedure:
1.) Heat olive oil in a pan on medium-high. Add the tofu and allow to cook until edges are crispy (this took around ten minutes, during which I chopped everything else.)
2.) In a separate pan or wok, start the onions cooking over medium-high heat.
3.) Once the onions have softened, add the radishes. Allow them to cook for about 5 minutes with the onions.
4.) Mix the soy sauce and sweet and sour sauce together. Add to tofu. Turn to medium-low heat.
5.) Add the bok choy to the onions and radishes. Add about 1/4 cup of soy sauce to the mix and allow to cook over medium-high heat for another 5-10 minutes. Radishes should taste crunchy but fork easily.
6.) Once the radishes are edible, add the bok choy leaves and stir into the mixture. Cook 1-2 minutes more, until leaves are just wilted.
7.) Serve tofu and veggies together over brown rice.
Tonight, I finally used up some tofu that was on it's last legs, the radishes, the bok choy, and an onion to create a simple but delicious stir-fry. If you are afraid of bok choy, don't be. I was freaked out at first too, but it turns out it is easy and delicious. Same goes for the radishes. This was super easy and I'm really pleased with how everything tasted.
Ingredients:
Tofu (I used a 2-block pack from Costco, but you could probably just use one) cut up into 1/2 inch dice and drained
1/4 cup Sweet and sour sauce (I used about a half cup, but was using 2 blocks of tofu)
1/4 cup Soy Sauce (all liquid measurements are approximate, you want a mixture that is a little runny but still thick)
2-3 cloves Garlic
1 onion
1 bunch radishes, cleaned, trimmed and cut into quarters
1 bok choy, cleaned, separated from stalk and with leaves trimmed off and set aside (just cut them off and put the leaves separate from the white part)
More soy sauce
Olive oil
Brown rice or starch of your choice (I throw the rice in the rice cooker first, since it takes so long.)
Procedure:
1.) Heat olive oil in a pan on medium-high. Add the tofu and allow to cook until edges are crispy (this took around ten minutes, during which I chopped everything else.)
2.) In a separate pan or wok, start the onions cooking over medium-high heat.
3.) Once the onions have softened, add the radishes. Allow them to cook for about 5 minutes with the onions.
4.) Mix the soy sauce and sweet and sour sauce together. Add to tofu. Turn to medium-low heat.
5.) Add the bok choy to the onions and radishes. Add about 1/4 cup of soy sauce to the mix and allow to cook over medium-high heat for another 5-10 minutes. Radishes should taste crunchy but fork easily.
6.) Once the radishes are edible, add the bok choy leaves and stir into the mixture. Cook 1-2 minutes more, until leaves are just wilted.
7.) Serve tofu and veggies together over brown rice.
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