Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti


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Soft Boiled Egg with Sautéed Kale, Goat Cheese & Sherry Vinegar

I think I have mentioned before that vegetables are my favorite food, with green vegetables being at the top of my favorites.  Some may think it odd, but the taste of green rocks, in my book.  On occasion, I enjoy having vegetables for breakfast, just to get a head start on healthy eating for the day.  Disclaimer:  I am writing this after consuming a not so healthy lunch at a little Mexican place in Kahului.  The wet chicken burrito was very good, and I would order it again.  As I was thinking of the wonderful salad we would have for lunch, which was going to involve grapefruit, among other tasty things, my husband informed me that he can only eat our usual healthy way for so long, then he needs something a little heftier, like Mexican food.  So off we went to Amigo’s.   At least I walked/ran 4 miles this morning, before the rains came.  Anyway, I have been wanting to try Deb’s {Smitten Kitchen} soft cooked egg, and I finally decided to give it a try.

Soft boiled egg on sautéed kale

Soft boiled egg on sautéed kale

The only experience I have had with soft cooked eggs was quite a long time ago.  My mother-in-law used to make them for my husband when he was young, and he has fond memories of eggs prepared this way, so we made some. Although they were certainly tasty, they were also certainly a pain to crack open and eat before they got cold. . . I never made them again.  My mom used to hard cook an egg and then smash it up with butter, salt and pepper; I loved that and still make it every now and then.  The reason I wanted to try soft cooked eggs again, in spite of my not so positive experience with them, was that Deb’s way of eating them does not involve carefully slicing off the top part of the shell and scooping the egg out with a spoon.  She actually releases the egg from its shell;  I can do that!  Deb serves her eggs up with toast, butter and cheese {!!!} and cooked spinach.  I will do that as well, but this time I kept it simple~sautéed kale with a smashed soft cooked egg on top.  I didn’t take the time to make toast, but of course that would be a delicious accompaniment, as would potatoes {!!!} of some sort {I love our creamy, locally grown potatoes!}.

Soft boiled egg with sauteed kale and goat cheese

Soft boiled egg with sauteed kale and goat cheese

Soft Boiled Egg with Sautéed Kale, Goat Cheese & Sherry Vinegar

Kale, a couple handfuls per serving, washed and dried well

Extra virgin olive oil, about 1 tbsp

Salt and freshly ground pepper

Sherry vinegar

Eggs, 1 or 2 per serving

Fill a 1 quart {or larger} saucepan with water, and bring to a boil.  Once the water is boiling, gently lower the eggs into the water.  Set the timer for 6 minutes if you intend to eat the eggs immediately.  If your eggs will be waiting around for a few minutes before you eat them, set the timer for 5 to 5 1/2 minutes; the eggs will continue to cook in the shell while waiting to be cracked.  See Deb’s photographs on Smitten Kitchen to check out the difference between eggs cooked different amounts of time.  When the timer dings, gently rinse the eggs under cold water, just so they will be easier to handle.  Peel the eggs and set aside.

While the eggs are cooking, heat up the olive oil in a skillet large enough to hold your kale.  When the oil is hot, add kale and toss it around so that it will cook evenly.  Season with a little salt and freshly ground pepper while you are tossing it about, so all of the seasoning is not sitting on one leaf of kale.  The kale is best, in my opinion, when lightly sautéed, as opposed to being completely cooked down.  If it is cooked too long, it can get that canned greens taste, which isn’t the best.  Taste a leaf and take it off the heat when you think it tastes great.  Sprinkle the kale with some sherry vinegar to taste.

Put your sautéed kale in a bowl or on a plate, top with the peeled egg.  Smash the egg, and season it with salt and freshly ground pepper.  Crumble some soft fresh goat cheese over all & enjoy.

Bon appetit!

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The Anatomy of a Simple Summer Salad

“Those who think they have no time for healthy eating will sooner or later have to find time for illness.”  ~ modified from Edward Stanley

Tis the season for salads!  Welcome Summer!  Even here in Maui, where it always feels like summer during the day, we have growing seasons for our locally grown fruits and vegetables.  Truth be told, we eat salads all year long, and did even in the depths {and despair} of cold, rainy Pacific Northwest winters {paired with something hot and hearty, of course}.  The fresh flavors and textures of salads, created from myriad ingredients, including vegetables, fruits, herbs and grains cannot be beat. Salads need not be complicated to be delicious.  They can be as simple as arugula with thinly sliced onion, salt, pepper, fresh lemon juice and extra virgin olive oil.  This is one of my favorite flavor combinations.  Today’s lunch salad was not only gorgeous, it was a gastronomic delight!  Select whatever greens you like, but I think it is best with a tender lettuce like red leaf, Manoa, butter or some other soft variety.  Once you cut the fruit off the mango, use your impeccably clean hands to squeeze the pit, because it will release a lot of delicious juice that will become part of the dressing; I hold it over my salad and squeeze until it has given up all it has to give.   It is impossible to cut every bit of flesh off of a mango, so this is my way of getting every last bit of goodness from this tasty fruit.

 

Salad with steak, purslane & cilantro blossoms

 Salad of Greens, Mangoes, Tomatoes, Purslane and Steak

Salad greens, washed and spun dry {your choice}
Green onions, thinly sliced
Tomatoes, diced
Mangoes, diced
Steak, cut into bite size pieces
Cilantro leaves, fronds & blossoms
Purslane clusters
Champagne vinegar, or other mild white vinegar {white wine, unseasoned rice}
Extra virgin olive oil
Salt and freshly ground pepper

Put greens in a bowl and top with onions, tomatoes & their juices, mangoes and steak.  Top with a few purslane clusters and cilantro leaves, fronds & blossoms.  Season salad with salt and pepper.  Squeeze the mango pit over the salad to release all the juice you can.  Drizzle with champagne vinegar and extra virgin olive oil to taste.  Enjoy!

Notes:

  • If you don’t have green onions, a sweet onion like Maui, Vidalia, Walla Walla Sweet, etc. would be delicious.
  • Add any protein you want, or none at all.  Chicken, salmon or shrimp would all be nice.
  • I used cilantro fronds & blossoms because I have one overachieving plant that has outgrown all the others, which are too small to harvest, and I am trying to use the whole plant.  Use whatever you have.  Mint and/or basil would be fabulous!
  • If you don’t have purslane in your garden, try to get some from the farmers’ market.  If you see little black seeds around the leaves, lucky you!  Plant those seeds and grow your own purslane, which is what I did.  It is doing quite well, thank you very much.
  • Papaya would also be good in this salad, but you won’t have any juice like with mango.
cilantro plant

Cilantro-don’t forget to use the fronds and blossoms; they are pretty & delicious!

purslaneplant

Purslane is easy to grow. In fact, you may have some in your yard, as it is considered a weed {a healthy weed}.


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A Delicious Bowl of Beans

Before getting into the nitty gritty of garbanzo beans, which I love, I want to pass along information on a couple of free online classes.  Go to Craftsy, and check out their free mini-classes.  I don’t know if these classes are forever free, or if  just a current special, but it’s worth checking into.  What I have watched of the knife skills class so far, about 30 minutes, has been interesting and helpful.  I’m also signed up for a free class called Perfect Pizza at Home, with Peter Reinhart {The Bread Baker’s Apprentice author} as the helm as instructor.  I have not started that class yet {where does my time go???}. Reinhart is also teaching a class {not free} called Artisan Bread Making, which I have started; so far it’s great!

Beans are on many people’s lists of healthy foods; they are full of fiber, both soluble and insoluble, and they taste great.  There is something very satisfying about cooking a pot of beans.  I can’t put my finger on it, but for me, it’s in the same vein as baking yeast bread.  The kinesthetic aspect of making bread isn’t present in cooking beans, but a pot of well-seasoned beans can make your house smell wonderful, and they make for some mighty fine eating.  Cooking a pot of beans can take about the same amount of time as baking bread, but it is hands-off time for the most part, which is nice.  Think of all the things you can get done while your beans are slowly simmering and bubbling away on the stove.  Many people think that beans are too much trouble because they need to be soaked overnight and their cooking time is less than speedy. . . fast food they are not.  Beans will cook faster if soaked overnight, but they do not have to be soaked.  Rarely do I think about cooking beans tomorrow.  Rather, I get up in the morning and decide to cook some beans.  The age of your beans has something to do with how quickly they cook, with fresher beans cooking more quickly.

I find all beans delicious {except maybe black-eyed peas, but I’m trying}, but my favorite bean is the garbanzo bean, also known as the chickpea.  I didn’t eat them as a kid though.  My mom used to buy canned chickpeas, and I wouldn’t touch them because I thought the name sounded gross.  Maybe that’s why I prefer calling them garbanzo beans.  I like them because they are so versatile and tasty with the flavors that I find totally irresistible {Middle Eastern flavors in particular}.  Anyway, now I eat them in a variety of ways.

  • There’s always hummus, especially with homemade pita bread or fresh fennel.
  • Garbanzos are great on top of a green salad.
  • Falafel burgers!
  • Middle Eastern Tacos!
  • You can put some beans, preferably freshly cooked & still a titch warm, into a bowl, and then drizzle with your best extra virgin olive oil, a healthy squeeze of lemon, salt and freshly ground pepper.  Don’t worry about draining the beans thoroughly, because the broth is delicious and mingles nicely with your dressing.  Some diced avocado would be great here too.  Simply delicious!

My favorite way to enjoy garbanzo beans just may be this recipe from Deborah Madison’s Vegetarian Cooking for Everyone.  I love pretty much everything I’ve made from this cookbook, and this dish is right up at the top.  It’s one of my husband’s favorite things I make, and he would rather have a pot of pinto beans than garbanzo beans, so that’s saying a lot.  First, you will need some cooked garbanzo beans.  I’m hoping that you will try this recipe for preparing dry garbanzo beans, as it is excellent.

Garbanzo beans, onions, garlic, fresh parsley and kombu

Garbanzo beans, onions, garlic, fresh parsley and kombu

Freshly Cooked Garbanzo Beans
adapted from Vegetarian Cooking for Everyone

1 cup garbanzo beans, cleaned & soaked {you don’t have to soak them, but they will take longer to cook}
Aromatics: 1 onion, quartered, 2 parsley sprigs, 4 garlic cloves
1 tbsp extra virgin olive oil
6” piece of kombu, or a few pinches asafetida, optional {I love to eat the cooked kombu}
1 ½ tsp salt

Cover garbanzo beans with 2 quarts fresh water & add remaining ingredients, except salt.  Add the salt when the beans have been cooking for about 30″.   Simmer until completely tender, but not mushy.  I start checking at around 45”.  Let the beans cool in the broth.  I will often leave all the aromatics in the beans, except the parsley and bay leaf.

Spicy Chickpeas with Ginger and Aioli make a delicious meal!

Spicy Chickpeas with Ginger
adapted from Vegetarian Cooking for Everyone

3 tbsp mustard oil or vegetable oil
1 large onion, finely diced
1 bay leaf
3 garlic cloves, minced
2 tbsp minced ginger
2 tsp ground coriander
2 tsp ground cumin
1/4 tsp ground cardamom
Salt and freshly ground pepper
2 tomatoes, peeled and diced {I usually use a 14.5 oz. can of diced tomatoes}
1 1/2 cups chickpea broth or water
3 cups cooked chickpeas, or 2 15-oz. cans, rinsed
Juice from 1/2 lemon

Garnishes:  diced onion, minced jalapeño, chopped fresh cilantro and diced fresh tomato

Heat the oil in a large skillet over medium heat.  Add the onion and cook, stirring frequently, until well-browned, 12 to 15 minutes.  Lower the heat and add the bay leaf, garlic, ginger, spices, 1/2 tsp each salt and pepper and the tomatoes.  Cook for 5 minutes, then add the chickpea broth and chickpeas.  Simmer until the liquid is reduced to a sauce like consistency.  Taste for salt and season with lemon juice.  Serve with the garnishes {in small dishes} or scatter them over the chickpeas.

Spicy Chickpeas with Ginger and Aioli

Hands down our favorite way to eat this dish.  In fact, I don’t think we have ever eaten it without the aioli.  All of the garnishes, particularly the aioli, make this dish fabulous, in my opinion.

Notes:

  • Make the aioli-it’s totally worth it!  The warmth of the beans accentuates the flavor and aroma of the aioli when you slip a dollop of it right in the center of your bowl of beans.  Then top with the onion, jalapeño, tomato and cilantro.  Use commercial or homemade mayonnaise for your aioli, but please do try it, at least the first time.  You won’t be sorry.
  • For the best end result, cook dry beans instead of using canned.  Even though I prefer starting with dry beans, I’m not opposed to all canned beans.  However, my experience with canned garbanzo beans is that the beans tend to have more bite than I like.  A well-cooked garbanzo bean is tender enough to be mashed between your tongue and the roof of your mouth {a good test for doneness!}.  They should be soft and creamy, not al dente.
  • Soak or don’t soak, and cook your beans using whatever method you prefer, but season them well, so they will be delicious even when they stand alone.  I like Deborah Madison’s method for producing a fantastic tasting pot of beans.  If you put the kombu {seaweed} in, it is a real treat to eat when the beans are done; I love it.  Kombu adds a lot to the beans, so I encourage you to put it in, and eat it when the beans are cooked.
  • I buy Rising Tide Kombu from Mana Foods, here in Paia.  You can purchase kombu on line, or I’m sure you can find it at Whole Foods or any good natural foods store.
  • Serve with cooked brown rice, naan or all by itself with the garnishes & enjoy!

I do hope you will give this a try, and that you love it as much as I do.  Let me know what you think!Spicy Chickpeas with Ginger and Aioli

Bon appétit!

 


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Refrigerator Confidential Day #7 & #8

Welcome to Refrigerator Confidential Day #7 & #8, the final post of this up close and personal look at our refrigerator.  I hope you have enjoyed reading about the kinds of foods we like to buy at the farmers’ market, and how we manage to eat all or most of it by the end of the week.  It is always a challenge, and does require a fair amount of effort from us, but this is how we like to eat. . .it is our lifestyle, and we wouldn’t trade it for any other way.

Friday’s Meals with Recipes:

Breakfast

Me- Oatmeal with Granny Smith Apples {recipe & photos on Refrigerator Confidential Day #5}
Green Tea
Freshly Pressed Ginger Kombucha
My husband- Peanut Butter & Arugula Wrap on a Whole Grain Tortilla

Lunch

Grilled Eggplant Moussaka
Pickled Beets {recipe & photos on Refrigerator Confidential Day #2}

moussaka & pickled beets

Layers of russet potato, zucchini, eggplant & seasoned ground beef topped with feta cheese & creamy Bechamel sauce with Pickled Beets

Our friend Molly dropped off a delicious Grilled Eggplant Moussaka yesterday, which I promptly put in the oven for our lunch.  I have never made moussaka, and I’m not sure that I have ever eaten it before, so I have nothing with which to compare it.  Comparisons are unnecessary though, because it was outstanding.  Molly has a business called Maui Go To Girl {“consider it done“}.  If you are a busy person who could use some assistance with meals, errands, moving, event planning and much, much more, please check out her website at www.mauigotogirl.com.  Her services are many and I can assure you that you are in good hands with Molly {food-wise and otherwise}!

Dinner

We went to Milagros in Paia, where you can find one of the best Maui happy hour prices we know of {$3.00 beer and margaritas-no food discount}.  We filed our taxes yesterday, so decided to go out and celebrate with Kalua Pork Nachos-yum!  After we came home, we had popcorn while we watched episode 2 of season 1 of  Twin Peaks.  We didn’t watch it when it first came out, so we are catching up on popular culture.  While it was a tasty eating day, it wasn’t stellar in terms of vegetable consumption-definitely not up to our usual standards.  It’s what you do 95% of the time that matters, according to us. . . you have to be able to eat some not-so-healthy for you foods every now and again.

Peanut Butter & Arugula Wrap on a Whole Grain Tortilla

1 whole grain tortilla {we use organic sprouted wheat tortillas}
Peanut butter of your choice {I can’t imagine not choosy crunchy.}
Arugula-lots of it
Fresh lemon juice
Salt & pepper

Spread tortilla with as much peanut butter as you want, and top with lots of arugula.  Squeeze a little fresh lemon juice over the arugula and season with salt and freshly ground pepper.  You could also drizzle a little extra virgin olive oil over the arugula.  It’s always a good thing to have something juicy on a wrap, otherwise they can be dry.

Here is what’s left from last Saturday’s purchases.  Not bad.  We consider the carrots, celery, cabbages and kabocha squash to be staples, meaning we don’t necessarily don’t intend to eat them all during the week.  Imagine adding all that to what we’ve already eaten!  So really, what’s left are 2 green onions, a half a green pepper, 2 jalapeños and a bit of kale.  We’d call this a successful eating week!  We only ate out twice-last Saturday night at Nuka {mmmm!} and yesterday at Milagros, so that was helpful.

what's left

It’s Saturday again & we have started the cycle all over again!

Here's the foundation of another week of great eating!

Here’s the foundation of another week of great eating!

Isn't this organic red leaf lettuce gorgeous?

Isn’t this organic red leaf lettuce gorgeous?

Beautiful Baby Romaine Lettuces

A Bundle of Beautiful Baby Romaine Lettuces

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I hope your farmers’ markets are open or opening very soon!  Go out and get yourself some delectable fresh produce for your health and good eating.

Bon appétit!


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Refrigerator Confidential Day #6

Welcome to Refrigerator Confidential Day #6!  The refrigerator is not looking bare, because the bags of produce have been replaced by glass storage containers full of prepared food, which is a good thing.  Sometimes it does look bare by the end of the week, but that is only when we manage to eat everything.  It’s all good!

Thursday’s Meals with Recipes:

Breakfast
Oatmeal with Granny Smith Apples {recipe & photos on Refrigerator Confidential Day #5}
Green Tea
Freshly Pressed Ginger Kombucha

Lunch
Sandwich of Gruyere Cheese & Plenty of Arugula on Whole Grain Bread
Grapefruit Slices

Dinner
{Huge} Plate Salad of Mediterranean Flavors with Fresh Oregano Vinaigrette

Sandwich of Gruyere Cheese & Plenty of Arugula on Whole Grain Bread

This is my husband’s creation, and he says that you cannot have too much arugula on this sandwich.  It is a very tasty sandwich!  Cheese sandwiches were my favorite as a kid, but they were just American cheese and mayonnaise on white bread; not nearly as sophisticated as this sandwich.  I imagine most kids would not be too keen on arugula’s bitterness.  Bitter greens are good for you, so eat your bitter greens. . .on a cheese sandwich!

2 pieces of your favorite bread {we used Dave’s Killer Bread}
Gruyere cheese, thinly sliced
Arugula. . .lots
Mayonnaise
Salt & freshly ground pepper

Put cheese on 1 piece of bread {as much as you like}. Top with a big pile of arugula & sprinkle with a little salt and freshly ground pepper.  Spread mayonnaise on the other slice of bread & close up your sandwich.  Cut in a way that makes you happy & eat.

Plate Salad of Mediterranean Flavors

Huge} Plate Salad of Mediterranean Flavors with Fresh Oregano Vinaigrette 

Here is what I put on the salad. . .I’ll leave the amount of each ingredient up to you.

Kale & romaine lettuce
Sweet Maui onions
Green pepper slices
Jalapeño slices
Avocado
Cherry Peppers
Kalamata olives
Sun dried tomatoes in olive oil
Italian tuna packed in olive oil
Wakame & Ginger Sauerkraut Salad
Dusting of freshly grated Parmesan cheese
Green onions

 

Here is the refrigerator on Day #6

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Bon appétit!


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Refrigerator Confidential Day #5

Welcome to Refrigerator Confidential Day #5!  We are not running out of food yet, nor ideas for using what’s left.  I think we are doing a good job this week getting through most of the produce we bought last Saturday.

Wednesday’s Meals with Recipes:

Breakfast
Oatmeal with Granny Smith Apples
Green Tea
Freshly Pressed Ginger Kombucha

Lunch
Quesadilla with Gruyere, Green Peppers, Jalapeños & Swiss Chard

Dinner
Leftover Roasted Carrot Soup
Maui Artichokes with Lemon Aioli
Relish Plate

 

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Oatmeal with Granny Smith Apples

*1/3 cup regular oatmeal {not instant or quick cooking}
Scant 2/3 cup milk of your choice {or you can use water}
Pinch sea salt
1/2 Granny Smith apple, or other apple variety of your choice, diced small {you can leave the peel on if you wish}

Put the oatmeal, milk, salt and apple in a microwave safe bowl.  The bowl should hold 2-3 cups so that the oatmeal doesn’t boil up and over the edge in the microwave.  Cook, uncovered, on high for 1 minute, stir, cook for another minute, stir, and then cook for about 1 more minute.  Take out and let stand for a few minutes, for the oats to absorb the milk.  Top with whatever you like on your oatmeal.  I tried roasted peanuts & a small plop of peanut butter & thought it was pretty tasty.

*I use 1/3 cup oatmeal for 1 serving for me.  My husband likes a larger serving, so for him I use 1/2 cup oatmeal and a scant 1 cup milk.

quesadilla-on-plate

Find the quesadilla recipe right here.

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Steamed Artichokes

Snip any thorns off of the leaves, slice off the top third of the artichoke and trim the stem so the artichoke can stand upright, removing as little as possible from the base.  Rinse the artichokes well, pulling the leaves apart to get out any dirt or critters.  If they are large, you can cut them in half lengthwise, so they will better fit into your steamer.  Rub the cut sides with a lemon to prevent browning.

Put your lovely artichokes into the steamer basket over boiling water.  Cook for 30-40 minutes, or until a leaf pulls out easily when tugged.  Serve immediately, with melted butter, mayonnaise or Lemon Aioli.  If you want to serve the artichokes cold, drop them in an ice bath to stop the cooking, then drain on a kitchen towel in the refrigerator until until ready to serve.

Lemon Aioli

About 2/3 cup mayonnaise {homemade or store bought}
1 clove garlic, mashed into a paste with kosher salt or put through a garlic press
Salt & freshly ground pepper to taste {I put more pepper than one would think prudent; it can take quite a bit.}
Fresh lemon juice to taste

Mix all ingredients & chill if not serving immediately.

Relish Plate

Put whatever you want on your relish plate!  We have green onions, pickled beets & sauerkraut.

Relish Plate

What’s gone?

  • 2 green peppers
  • 1 jalapeño
  • 1 bunch Swiss chard
  • 2 artichokes
  • 2 1/2 bunches green onions
  • Roasted Carrot Soup

Here is the refrigerator on Day #5:

Wednesday Fridge

Bon appétit!


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Refrigerator Confidential Day #4

Welcome to Day #4 of Refrigerator Confidential!  I’m not sure if you noticed, but we can sure tell that the fridge has more room to move around.  Even though it’s great to have a well-stocked refrigerator, it is fun to “eat it down” and look forward to starting all over again on Saturday.

Tuesday’s Meals with Recipes:

Breakfast

Me- leftover baked potato from yesterday’s lunch, 1/2 grapefruit, Breakfast “Borscht”
My husband- same as the last 2 days {plain yogurt, nuts, dried fruit, local honey}

Lunch

Roasted Carrot Soup
Ryvita Crackers with Organic Cultured Butter

Dinner

Leftover Baked Salmon
Orange & Molokai Purple Sweet Potato Fries
Steamed Beet Greens

Breakfast Beet and Yogurt “Borscht”

I was going to blend up a frozen banana and some plain yogurt to make a banana lassi {although I don’t think you would use frozen fruit in a lassi}, and then it occurred to me that pickled beets and yogurt would be a good combination {think chilled beet borscht with a dollop of sour cream top}.  Mine would be kind of a speedy version of chilled beet borscht.  A big spoonful of pickled beets, with a creamy cloud of plain yogurt swirled in, and a sprinkle of dill and voila, “borscht”!  I tasted it, and thought that some capers would add a nice punch of flavor, and indeed they did.  I love capers!  Actually, I just learned on the Splendid Table podcast last week that capers are more properly called caper buds, because they are the bud of the caper flower {from the caper plant} before it opens.  When the flower drops off, what is left is a caper berry, which looks like a giant caper bud.  I have never tried caper berries, but I hear that they are not quite as pungent as the caper buds.  Had I not eaten the baked potato, I would have enjoyed my yogurt with a buttered Ryvita {a buttered Ryvita is always good}.

Roasted Carrot Soup
adapted from Vegetable Soups from Deborah Madison’s Kitchen 

This is another of my favorite soup recipes from Vegetable Soups from Deborah Madison’s Kitchen .  I think I have mentioned before that it is my favorite soup cookbook, and Madison is my favorite cookbook author.

1 pound carrots, cut into chunks
2 small potatoes, cut into chunks
1 large onion, cut into chunks
5 garlic cloves, peeled
2-4 tbsp olive oil {I used 4 tbsp extra virgin olive oil}
Sea salt and freshly ground pepper
2 hefty thyme sprigs
1 bay leaf {I used 2}
*1 quart vegetable stock or water
1/2 cup light cream {I used 2% milk, and the soup was delicious.  I don’t think I’ve ever made it with cream.}
2-3 tbsp creme fraiche or sour cream, stirred with a fork until loosened {I used plain yogurt, but would use one of the other choices if I had them on hand.}
Fresh minced parsley or chives

Preheat the oven to 425 degrees F {I used 375 degrees F.}.  Toss the vegetables with the olive oil and season with 1/2 tsp salt and some pepper.  Put them in a large baking dish sprayed with pan spray for easy cleanup {I used a 9″x13″ Pyrex baking dish.}, along with the thyme sprigs and bay leaves.  Roast until tender and glazed, about 1 hour, turning them 2-3 times.

Transfer the vegetables to a soup pot, add stock or water and bring to the boil.  Simmer until the carrots are soft, about 20″, then puree until smooth.  An immersion blender is a great tool for this-very quick and easy.  Return the puree to the pot {if you used a blender}, taste for salt, and season with pepper.  Stir in the cream or milk.

Ladle the soup into bowls, swirl in a spoonful of creme fraiche, sour cream or yogurt into each, top with minced parsley and serve piping hot.  Delicious and super healthy!

Makes about 4 servings {6 cups}.

*I used to make homemade vegetable stock for soup until I read Deborah Madison say that if you have great vegetables, you can use water in lieu of stock.  So unless a soup calls for a specific stock {i.e. red stock for tortilla soup, mushroom stock, etc.}, I use water and the soup is great.  I do not care for store bought vegetable stock.

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We had a tasty little wine and cheese pupu {appetizer} while waiting for our Orange and Molokai Purple Sweet Potato Fries to roast.

wine and parmesan appetizer

 

Orange and Molokai Purple Sweet Potato Fries

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Roasted Orange and Molokai Purple Sweet Potatoes

Preheat oven to 375 degrees F.  Make sure you have a rack positioned on the bottom of your oven.
3 potatoes will fill up a half-sheet pan-use 2 pans if you want more fries

Cut potatoes so they are approximately the same size; you can cut them into any shape you want {slices, wedges, French fries…}.  Place potatoes on a sheet pan that has been lined with foil, sprayed with pan spray {they will stick if you don’t} and drizzled with olive oil.  Season with kosher or sea salt, freshly ground pepper and red pepper flakes.  The red pepper flakes add a great spicy counterpoint to the sweetness of the potatoes; I wouldn’t leave them out, but if you aren’t a fan of spicy, by all means don’t use them.  I love spicy!!

Roast the potatoes on the bottom oven rack until they are browned and starting to get crispy, stirring occasionally. They will be tender in about 20 minutes, but leave them in longer so they will brown and crisp up.  The purple potatoes can get dried out if you leave them in too long, so keep an eye on them after 20 minutes or so.

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Steamed Beet Greens

Fresh beet greens {1 pound will serve 2-4 people}
Extra virgin olive oil
Butter
Sea salt & freshly ground pepper
Sherry vinegar or lemon juice

Wash greens well, making sure water is clear, as beet greens can be quite dirty.  Discard any tough stems {or cut small & sauté} and roughly chop the greens.  Spin them mostly dry, but leave some water clinging to the leaves for steaming.  Put greens in a pot large enough to hold them, cover and cook over medium high heat until tender, 10-15 minutes.  Stir occasionally so they do not burn or stick.  When the greens are tender, season with a little butter, olive oil, sea salt and freshly ground pepper.  If desired, sprinkle with a bit of sherry vinegar or lemon juice.

What’s gone?

  • 1 bottle kombucha
  • salmon
  • both potatoes
  • purple & orange yams {from Costco}
  • beet greens

 

Here is the refrigerator on Day #4:

Wed fridge