Sundried Tomato Pesto

It may surprise you to know, I used to be a notoriously picky eater as a child. The type who wouldn't eat any sauce on my spaghetti, and used to gag if there were any peas on my plate. Then, my family started traveling and eating out more and I slowly learned to truly love and appreciate food. I remember the first time I tried something really new - something totally crazy - and realized that I actually liked it. It was in a little restaurant in Spain when I was 11 years old, and I had just, without realizing it, gobbled down several pieces of blood sausage.

 Another time was my first time eating real Italian food at a little restaurant in Leicester Square in London when I was about the same age. I was complaining that I didn't like pasta (like I even knew!) so the waiter brought me spegetti with pesto, insisting I would love it.  He was right - it rocked my world.  I will never forget that simple little plate of noodles. 

Since then I have fallen in love with food.  I love sun-dried tomatoes, especially during the fall and winter when fresh tomatoes and the summer seem like such a distant memory.  Walnuts, red wine and balsamic vinegar make this a very rich pesto that is hearty and satisfying.  Mixed with some Parmesan cheese and tossed into pasta it makes a simple but delicious and easy meal.  This makes a pretty large batch that I put up in the freezer - a jar will keep for several weeks in the fridge as well. 


Sun-Dried Tomato Pesto
150 grams (around 4 to 5 oz) Sun-Dried Tomatoes
chopped fresh basil (I just grab a small handful - maybe 2 tbs after its chopped)
chopped fresh oregano (ditto)
1 large clove garlic, chopped
1 cup chopped walnuts
1/4 of an onion, chopped
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/4 cup red wine
black pepper
1/2 cup olive oil

Soak the tomatoes in water for about an hour or until they are nice and soft, then drain and coarsely chop.

In a food processor combine everything except the olive oil. Once combined, drip in the oil while the machine is running. Season with pepper as needed (or maybe salt - many sun-dried tomatoes are salted so the salt is unnecessary).

Will keep in the fridge for several weeks (take care to always use a clean spoon and keep it covered) or for several months in the freezer.  I strongly encourage mixing Parmesan cheese into it upon serving (I don't do this to begin with to extend its shelf life and to keep it vegan just in case). 

Summer Minestrone Soup

I LOVE this time of year - late summer, as the temperatures drop and autumn fast approaches.  Everything is beautifully green in Berlin, there are breezy, sunny days mixed in with gray rainy ones - and the farmers market is still brimming with all that summer harvest.  Its the best of both worlds.   Its also a great time to make soup. 

I am a big fan of soup for a lot of reasons - its usually inexpensive, it freezes well, makes great lunches later on (either for yourself or to put in a thermos for kiddos), and it (usually) doesn't dirty a lot of dishes or require hours and hours of slaving away (in others words, its easy).  Its also the most comforting, soothing thing I can think of - no matter what the season.

For almost my entire life, my only exposure to Minestrone soup, however, had been from those infamous red and white cans.  No disrespect, but that stuff is just plain awful - and as a result I had gone most of my life thinking I hated Minestrone soup.  Oh how wrong I was.  Minestrone, it turns out, its probably one of my favoritist things ever.  It combines some my favorite things (veggies, beans, pasta) into one of my favorite dishes (soup).  Its easily adapted for any season and it makes a hearty, filling and super healthy meal.  This particular Minestrone has skyrocketed to the top of my all-time-favorite soups list - the broth is intensely flavored, earthy from the beans (and their cooking liquid), but also a bit sweet from the leeks and zucchini.  Its a perfect meal for a rainy late August or early September day. 

Summer Minestrone Soup
(adapted from Alice Waters' The Art of Simple Food)
225g dried beans (like Borlotti or Cannellini - I used a kind that were labeled Marmor beans and that I had honestly never seen before.  They worked wonderfully) - this yields around 675g (3 cups) cooked beans.  
Olive Oil
1 large onion, diced
2 carrots, peeled and diced
4 garlic cloves, peeled and diced
1 1/2 tsp dried thyme (or 5 stalks fresh)
1 bay leaf
2 tsp salt
2 cups chicken or vegetable stock
1 cup water
1 small leek, diced
2 medium Zucchini, diced (roughly 3 cups diced)
2 medium tomatoes, peeled, seeded, and chopped
1 cup frozen chopped spinach (or of course fresh if you have it - I keep frozen on hand all the time so I prefer not to buy something new)
225ml (1 cup) bean cooking liquid (or more if necessary)
1 or 2 cups cooked pasta (I used an artisan over-sized macaroni to provide a contrast to all the small veggies - I loved it.  However, anything from vermicelli to penne to regular macaroni would taste great). 

First, prepare your beans (this is something I have usually done days before and keep on hand in the fridge or freezer).  It is an important step in this soup however, because much of the amazing, unique flavor from this soup comes from using the bean cooking liquid.

Soak the beans overnight and drain.  Put in a large stockpot or dutch oven with plenty of water (at least a few inches over the level of the beans).  Add a bay leaf and bring to a boil.  Skim off the foam, then reduce heat to a low simmer and cook for 1 to 4 hours depending on your beans (I usually find I need at least 3 hours).  Just taste the beans to know when they are done.  Add salt at the very end and let cook for a few minutes more.  Make sure to let beans cool in their liquid or their skins will peel off (if you are storing them, also store them in their cooking liquid).  Be sure to reserve a few cups of the cooking liquid for use in the soup (though I found the amount I stored the 3 cups of beans in to be just about the right amount).

In a heavy bottomed stock pot or french cast iron pot (my preference for making soup) heat a few Tbs olive oil over medium heat.  Add the onion and carrots and cook for 15 minutes or until tender.

Add the minced garlic, thyme, bay leaf and salt.  Stir and cook for another 5 minutes.  Add the chicken or vegetable stock and water, cover,  and bring to a boil.  Reduce heat back to medium, then add the leek and let cook, covered,  for another 5 minutes or so.

Add the zucchini, tomatoes and spinach and cook (again, covered or I found I lost too much of the broth) for 15 minutes.  Add the cooked beans and bean cooking liquid.  Taste and season with salt if necessary.  Cover again and cook for another 5 to 10 minutes.  If the soup is seeming a bit crowded/thick, add more water or bean cooking liquid to your taste (if its the opposite uncover and let simmer for a few minutes to boil-off some of the liquid).  Add the cooked pasta, let cook for just another minute or two and ladle into bowls to serve.  You could garnish with Parmesan cheese or croutons but I found it to be filling and perfect just on its own as well.

Asparagus Soup

Asparagus season seems so short and fleeting that I rarely do anything with asparagus other than roast it in olive oil or grill it. Both of those are delicious, sure, but I was getting a bit bored of the same old thing. Not to mention I kinda got excited when I saw the asparagus at the store and may have bought a little too much of it.

I had intentions of making this a fancy white asparagus soup, and drizzling some fancy herb-infused olive oil over it that I brought back from Nice. The thing is, I didn't have enough white asparagus and why go buy more asparagus when I have like 3 more lbs of the green stuff sitting in the fridge? I have always wanted to make asparagus soup and I am so glad I did. It has a subtle, delicate asparagus flavor and is the prettiest shade of spring green. I wanted to eat the sauteed asparagus tips I made for the garnish like popcorn too.


Truly this soup was delicious. It tastes great with some whole grain bread and as I was eating it I couldn't help but think how tasty a scoop of brown rice or maybe even bulgur would be stirred into it as well. It freezes and refrigerates really well - in fact it might be even better the next day. Its great for lunch, a small simple dinner, or would make a lovely first course at one of those fancy sit-down dinner parties (you know, the kind I have never had).


Asparagus Soup
based loosely on Alice Waters' recipe in Chez Panisse Vegetables

500g (1 bunch or 1 lb) White Asparagus, peeled and chopped
500g Green Asparagus, chopped reserving all of the tops
1 HUGE Leek (or 2 normal ones), chopped
1 large yellow onion, chopped (all told I had about 3 1/2 or 4 cups chopped leek & onion)
2 potatoes, peeled and diced (medium-ish ones will do)
a few sprigs thyme (or a tsp or two dried)
bay leaf
olive oil
5 cups vegetable or chicken stock (in actual fact I used turkey stock and that was good too)
water (as needed)
salt and pepper

In a medium saucepan heat the stock to a low simmer, add the bay leaf and thyme sprigs and chopped asparagus and simmer for 15 minutes or just until the asparagus is getting soft.

Meanwhile, in a large stockpot stew the leek, onion, and potato in a few Tbs olive oil and a bit of water until the veggies are very soft. (you know I was thinking, garlic wouldn't be bad in this either, I might try that next time)

Add the broth and asparagus and simmer all together (uncovered) for about 10 minutes more. Season with salt and pepper. Blend with an immersion blender until smooth. Allow to sit (the soup thickens and flavor intensifies as it cools) for 20 minutes or so before serving.

In a small frying pan heat some olive oil over medium heat. Add the green asparagus tips and saute until they begin to turn a golden brown. Remove from heat immediately. Ladle soup into bowls and garnish with the asparagus tips.

Simple Marinara

I hate buying pre-made stuff at the store, don't you? I have especially broken myself of this habit since leaving the US as many of the convenience items I was used to I had trouble finding here in Germany. One of those things I hate buying pre-made is Marinara sauce, or just simple tomato sauce. Why not just make my own from ingredients that I like? Oh yeah, and also because its super freaking cheap to make your own.

I tend to make this is big batches and keep it in the freezer. I keep it simple - adding no more seasonings than you see listed here - and then I season or add ingredients to it when I use it. I might add sauteed mushrooms or grated fresh parmesan or sauteed ground beef. I might dice up carrots, broccoli, or squash, or stir in some balsamic vinegar or heavy cream. I use the sauce for everything from pizza to lasagna to pasta to dipping sauce for breadsticks and pretzels.

Its just a good simple tomato sauce that is extremely handy to have on hand (this and veggie stock and cooked beans are in my freezer at all times). I imagine if you make it in the summer time from your own tomatoes it would be just divine (crossing my fingers that I will be able to this year), but I like knowing that I can make a decent tasting marinara no matter the time of year - and usually with things I already have laying around. When I don't feel like cooking, we can still have a nice meal by boiling some pasta and tossing it in this simple marinara - maybe with a bit of Parmesan and some salad on the side. Easy, cheap, fast comfort food that costs next to nothing but doesn't resort to convenience foods (and bonus - I calculated that 1/2 cup of this sauce only has roughly 54 calories). Love it.

Simple Marinara
2 cans (400 g or 14 oz) whole tomatoes
3 shallots, diced (about 1 cup)
6 cloves garlic, peeled and chopped
10 or 12 fresh basil leaves, torn or chiffonade
2 Tbs Olive Oil
3 Tbs tomato paste
salt and pepper

Chop the canned tomatoes, reserving the juice from the can (you can of course use fresh tomatoes if they are in season and the tomatoes are super ripe).

In a heavy pan, heat the olive oil over medium heat. Add the shallots and cook until soft and translucent. Add the garlic and cook another couple of minutes (do not let the garlic brown).

Add the tomatoes and their juices and the tomato paste and season gently with salt and pepper. Bring to a strong simmer and cook uncovered for around 10 minutes. Taste and season with salt/pepper if necessary. Cover, reduce heat and simmer gently for another 25 minutes or so.

Remove cover and add basil and cook for just a few more minutes. Taste a final time and season as necessary. Very carefully, with an immersion blender, blend until the big chunks are gone. You don't want it too smooth, but not too chunky either (you can put it in a blender too of course, just pulse it once or twice, but maybe let it cool a bit before you try to transfer it).

Let cool completely then freeze in sturdy plastic bags or glass jars, let defrost overnight in the fridge then heat over the stove as needed.

White Bean and Butternut Squash Soup

Hey, did you know there are these awesome things called Cookbooks? No - really - they are full of awesome recipes and instruction and tips and sometimes even really amazingly gorgeous photos or illustrations. I guess you probably knew that - but evidently I have been living under a rock. While I was in the US over the holiday however, I visited the cooking section of Borders and almost couldn't leave. If there wasn't a weight limit on my baggage I might have left that store with an empty bank account.

As it was, I got just a few books that really stood out to me. But just one of them has stolen my heart. There is just one that I have now read through twice - one that has in the space of just a week or two improved my cooking skills and inspired me to eat so much better and cook more at home - and that one is The Art of Simple Food by Alice Waters. Now, you may know all about this wonderful lady already, but I am new to all this foodie stuff and had no idea what I was in for (you can read all about her and her work here). This book has wonderful instruction on how to do just about all the basic cooking from scratch you would ever want to do - laid out so its simple and easy to read and helps you incorporate it into your normal cooking routine. Its full of great recipes (that truly are simple and accessible) that are fit for every season and are written out in wonderful step-by-step way - not to mention that include important details to let you understand the cooking process being used and how to vary the recipe. Without a doubt, I think everyone should have this book.

This soup recipe was one that jumped out at me to try first simply because I already had so many of the ingredients on hand and I love soup - and of course it didn't disappoint. It is warm and rich and soothing, not to mention hearty and satisfying. It is indeed so simple, but it all comes together in a perfect combination of textures and flavors. It was the perfect meal for a cold snowy day in Berlin.

White Bean and Butternut Squash Soup
from The Art of Simple Food by Alice Waters
Soak in water overnight:
1 cup (225g) dried white beans

Drain and put into a large pot with:
3 cups (675 ml) chicken stock (I used vegetable stock)
4 cups (900ml) water

Bring to the boil, then lower the heat and simmer until the beans are tender. Start checking after 45 minutes (it took mine more like 2 hours, which means I used more liquid than she called for also). Season to taste when cooked.

Heat in a heavy-bottomed pot:
2 tbs olive oil or duck fat (I used olive oil)

Add:
2 onions, peeled and thinly sliced (I used 1 very large onion)
3 or 4 sage leaves
1 bay leaf

Cook over medium heat until tender, about 15 minutes. Stir in:
1 medium butternut squash, peeled and cut into 1-cm cubes*
Salt

Cook for 5 minutes. Drain the beans and add 1.35 liters of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to become tender. Add the beans and keep cooking until the squash is very soft. Taste and adjust the seasoning if necessary.

VARIATIONS:
-Serve hot soup over thickly sliced country-style bread that has been brushed with olive oil and toasted until crisp and golden brown. (I did this, it was delicious)
-Use other varieties of winter squash such as acorn, onion squash, the green Crown Prince squash and gem squash (which is the size of a tennis ball).

*In another part of the book, she instructs that a butternut squash (and most squash) can be peeled using a normal swivel-headed vegetable peeler. It worked pretty well for me - not as easy as peeling a carrot - but it worked.

Homemade Vegetable Stock

If you spend a few minutes looking around this blog, you might notice I make a lot of soup. Not only that, it seems like every recipe I make - be it soup or rice pilaf or you name it - requires chicken or veggie stock. This week, as I am planning my Thanksgiving preparations I realized I will probably need stock for just about everything I plan on making.

In the US, it never even occurred to me that I could make my own - it was just too easy to pick some up at the store (regardless of the extra cost) and I never really put any thought into the benefits of making my own - or the harm in buying it pre-made. Pre-made stock here is rare and expensive in Germany, so when I moved here I really had little choice but to figure out how to make it myself. Turns out, making stock at home is ridiculously simple and easy. I struggled the first few times I made it - it would be bland or watery - but I finally figured out exactly what works best.
Making your own stock means you get to control what goes in it - the types of vegetables and seasonings as well as the amount of sodium and fat. I have almost always preferred to use vegetable stock instead of chicken stock because it is lower fat, lower sodium and doesn't require consumption of an animal that is already grotesquely over-consumed. This broth is completely fat free and can be totally sodium free as well, if you choose (I chose to just add about one teaspoon of salt to the whole pot). It packs a ton of strong roasted veggie flavor - just like the stuff I used to buy at the store - and it cost me roughly 3 euros for eight whole cups of stock. Um, hello I used to pay 4 bucks for half that amount!!


Homemade Vegetable Stock
12 cups water
about 2 tsp fresh ground black pepper
1 red bell pepper
1 kilo carrots, chopped and not peeled
1 large yellow onion, quartered
1 large purple onion, quartered
1 lb/large bunch celery, coarse chopped (leaving the tight little leaves on)
5 or 6 cloves garlic, peeled and cut in half
2 bay leaves
pinch mustard seeds
salt

Put all the cut up vegetables (I don't roast the garlic, but that is up to you) in a roasting pan and roast in the oven for about 30 minutes at 400 F/200 C - until carrots just start to caramelize and peppers are just starting to get black spots (you don't want them overly charred, just barely roasted).

Remove from oven and transfer to a large stock pot. Add the garlic, black pepper, bay leaves and mustard seeds and a pinch or too of salt (optional).

Cover with the water then put the lid on the pot and bring to a boil. Reduce heat to medium and allow to boil/simmer for around one to one and half hours.

Strain through a fine-mesh strainer (or through cheesecloth if you want a really clean stock). At this point I will reserve the carrots to use in dog food (taking care there are no onions mixed in with them)(I can't stand letting any food go to waste). Let it cool and transfer to containers to freeze - I generally will freeze in one cup increments in small plastic containers, though sometimes I will do 3 or 4 cups in one since this is a good amount to defrost for soup. Make sure and label it, 5 months from now you might not remember what it is (though mine never lasts that long).

This recipe yielded me 8 cups of good strong vegetable stock.

The Perfect Autumn Chili

This is Autumn in a bowl - the perfect thing to fill up on after a cold, crisp day raking leaves or visiting the apple orchard. The type of thing you want to eat after a long evening trick or treating or after sitting through extended regulation, in the rain on the cold metal bleachers as you watch your team pull out a win.

It is packed full of flavor from chipotle and ancho chilis. It is full of heartiness and nutrition from the black beans, kidney beans, and pumpkin. And it has a deep richness from the chocolate, espresso and dark beer. Its spicy and hearty, simple and inexpensive - all the things a good chili is supposed to be.

It has a lot of ingredients - but most of them are your average pantry staple making this pretty easy to prepare. It is also relatively healthy and low fat compared to your average chili. It is great over a baked potato, polenta, or rice. You can top traditionally with sour cream and shredded cheese if you like - I recommend trying shredded monterrey jack or crumbled cotija as an alternative to cheddar.



Hearty Autumn Chili
with pumpkin, black beans, and chocolate

1 large onion, chopped
1 heaping tsp. cumin seeds
5 cloves garlic, pressed
2 heaping tsp cumin powder
1 heaping tsp coriander
1 tbs dried chopped oregano
1/4 tsp cayenne pepper
1/4 cup chili paste (see below)
1/4 cup espresso
.5 Liter dark beer
6 cups cooked black beans
2 cups cooked pumpkin puree
2 cans tomato chunks or diced tomatoes
1 cup water from soaking ancho chilies
50 g unsweetened chocolate
1/2 tbs cocoa powder
2 tsp vanilla
1/4 cup brown sugar
1/4 cup honey
2 big tbs tomato paste
16 oz Kidney beans (drained)
salt (to taste)
olive oil

Chili paste:
2 big tbs chipotle paste (to make this, I take one small can of chipotles in adobo, remove all the seeds from the peppers (except for maybe one), and blend it up in a blender, sauce and all. I keep this in my fridge or freezer at pretty much all times. I find if I don't remove the seeds, its way too hot)
2 large dried ancho chilies, soaked in a cup or so of water for at least 30 minutes
1 tbs of the soaking water

First, make the chili paste. Take the soaked ancho chilies, remove the seeds, and chop up. In a blender or food processor, combine the chipotle paste, chopped ancho chilies, and a tbs of the soaking water. Pulse it until it is fairly smooth. Scrape it out into a small bowl and set aside.

Heat a few tablespoons olive oil in a large, heavy pot. Add onions, season with salt, and saute over medium heat until they start becoming clear (around 5 minutes) and add cumin seeds. Cook another 5 minutes or so (don't let onions brown).

Add garlic and let it saute for around 1 minute, then add cumin powder, coriander, dried oregano and cayenne pepper. Stir to combine and let cook for a minute or two more. Add espresso and stir.

Add the cooked black beans and combine. Stir in the chili paste, then pour in the beer. Let foam subside then stir to combine everything well. Stir in pumpkin, then tomatoes (with liquid) and the water from the ancho chilies. Stir everything well and let it heat up for a few minutes.

Stir in the pieces of unsweetened chocolate until they are melted and combined, then the sugar, vanilla, and tomato paste. Cover and let simmer on low heat for around 3o minutes.

Add kidney beans, then honey, then slowly stir in the cocoa powder. Stir up every thing real good, then let it simmer on low heat for around 1 hour, stirring occasionally. Taste and season with salt (or additional chili paste or cayenne pepper if you want more heat) as necessary.

Simple & Spicy Black Bean Soup

I love cheap and easy recipes. Like, more than any other kind of recipe. I like to make things that cost next to nothing, feed me multiple times, and can be made all in one pot with only a handful of ingredients.


And lets face it, just about everyone right now is trying to learn how to be a bit more frugal, right? Whether you are facing a lay off or are just trying to pay off loans or are saving for a rainy day, its nice to not spend all of your cash on food. I love food - cooking is one of my main hobbies - but I still wish I could spend less money on it. And most days I don't really feel like spending any effort on it either.


This is one of the mains reasons I love both beans and soup. Beans are cheap and versatile, there are like a million different kinds, and soup goes a looong way. I like to make a large pot of soup and freeze all the excess in individual sized containers for fast and easy meals later on. This is one of my brainless week-night go-to soups - its ridiculously simple using just a few ingredients from my pantry (which makes it that much easier on the cash flow) and easy to make and clean up. Its just a simple thick and slightly spicy soup; you can dress it up with sour cream or crema, cotija cheese, rice or polenta, and it can stay in the freezer for up to six months.


See HERE for some of my other favorite soup recipes.

For more info on beans, including tidbits on nutrition, frugality and preparation and storage - check out this awesome post on Phytophiliac.

Black Bean Soup
1 lb black beans, soaked overnight
1 large yellow onion, diced
5 cloves garlic, pressed or minced
1 tbs lime zest
3 tbs cumin
1 tbs chili powder
1/2 tbs cayenne
1/4 cup lime juice
1 heaping tbs sliced pickled jalapeños (of course you could use fresh peppers instead - but I tend to just use things I always have in my pantry, and this is one of those things)
4 cups chicken or veggie stock, 2 cups water
olive oil
salt and pepper

In a large stock pot, heat a few tbs olive oil over medium heat. Add the onion, season with salt and pepper, and saute until soft - around 10 minutes. Add the garlic and lime zest and saute until fragrant, around 1 minute. Add cumin, chili powder, cayenne, jalapenos, and lime juice. Let combine for around 30 seconds. Add the black beans and toss together.

Add the liquid and bring to a boil. Reduce heat and let simmer, uncovered, for around 3o minutes, then cover and simmer for another one and a half hours or until beans are very soft and liquid has reduced somewhat. Stir occasionally and keep an eye on it - sometimes you might need more water. (I know this sounds like a lot of cooking time, but you can just get it simmerin' and then go about your business)

Taste and season as necessary. Blend with an immersion blender (or in a blender in batches) until smooth. Serve warm with any of the following: baguette, polenta (my favorite), a scoop of rice, sour cream or crema, fresh cilantro, crumbled cotija cheese. So many ways to liven it up :)

Coloroful Quinoa Salad

I don't how it took me so long, but I just discovered Quinoa, and it is awesome. If you aren't already acquainted, please allow me introduce you to this beautiful little seed which dates back to Pre-Colombian Andean civilization. Now, I am not an expert in nutrition (want one? Check out the Whole Food Whole Family blog), but this little seed is a super source of complete protein, high in fiber, high in iron - all things we humans really need.

Not only is Quinoa super good for you, it tastes amazing. I love the texture. You can use it as a replacement for rice, couscous and other grains (it is Gluten Free) and its super fast and easy to make.
This dish isn't just healthy because of the Quinoa either. I had all these beautiful violet and yellow carrots I got at the market (which for some crazy but awesome reason were only 1 euro for about 2 kilos worth), some left over zucchini, and tomatoes sitting in my fridge. Combining them all in this salad makes it a powerhouse of vitamins and other nutrients.

Did you know that the cultivated carrots original color is Purple? They date back to the 900s in Afghanistan. Wild carrots are even more ancient - with seeds up to 10 thousand years old having been found. I love ancient food! This dish brings together all these super healthy and ancient foods in a beautiful colorful dish. It would make a great side dish, but we ate it as our whole meal and it was delicious and filling - and did I mention colorful? Everything turns a pinkish-purple color, combined with the greens and reds from all the veggies. I loved it!

Colorful Quinoa Salad
1 cup Quinoa
1 cup vegetable broth
1 cup water
2-4 tbs lemon juice
1-2 tsp lemon zest
2 tbs chopped fresh basil
1 tsp fresh thyme
3 cloves garlic, pressed or minced
4 carrots (2 purple, 2 yellow or any mix of colors you can get your hands on), sliced into rounds
1 or 2 tomatoes, seeded and diced
1 cup chopped zuchhini (like half a normal sized zucchini)
1/2 cup chopped onion (about 1/4 of a large onion)
2 tbs tomato paste
1/4 cup white wine
olive oil
salt & pepper

First, drain the water out of your zucchini. Place in a bowl and sprinkle with salt. Let sit for 20 minutes or so, then pour off the excess water and pat dry.

In a medium saucepan, heat a bit of olive oil over medium heat. Add 2 cloves garlic, lemon zest and a pinch or two of salt. Saute garlic until fragrant and soft, but not yet browning. Just about one minute. Add 1 tbs of basil and cook for another 30 seconds to a minute. Add in the vegetable broth and water and bring to a boil. When it reaches a boil, add the Quinoa and 1 tbs lemon juice and give it a stir. Bring liquid back to a simmer, then reduce heat, cover and allow to cook until Quinoa has absorbed all of the liquid. Set aside.

In a large skillet, heat around 2 tbs olive oil over medium heat. Add onions and carrots and give it a stir. Cover and let cook for around 3 or 4 minutes. Uncover and stir. Add zuchinni and tomato and garlic. Let saute for another 10 minutes or so, until veggies have all gotten nice and soft and maybe just browning. Raise heat slightly and add herbs and let saute another minute or two, until it starts to brown. Add the white wine and cook until it reduces down. Add tomato paste and stir to combine it all together. Stir in Quinoa.

Remove from heat and enjoy :)

Ratatouille

I have been dreaming - obsessing - over Provence lately. I have been researching the price of vacation cottages, looking at plane tickets. I mean, I live in Germany...its not that far right? What was that about a budget again? Oh right. See, summer is ending; Christmas is looming menacingly on the horizon; we just went through a big move (make that 2 big moves in the past year); we have already taken 2 vacations this year and have another coming up in November (Istanbul!!)...um, yeah. I think my wistful holiday picking lavender and drinking wine in Provence is going to have to be put on hold for now (insert eye roll directed at myself here).

But that doesn't mean I can't have a little taste of it right here at home. The markets are full of dirt cheap Zucchini, Eggplant and tomatoes that are sure to disappear in the coming weeks. Eating on a (extremely tight) budget means I like dishes that use those inexpensive in-season veggies, makes a ton, and is delicious to eat as leftovers. Ratatouille is the perfect dish.

This is a dish that requires a bit of prep. I mean, normally when a recipe tells me to do something as silly as peel the eggplant I laugh and say "no thanks". However, this was my first time making this classic so I did (almost) exactly as I was told and I do not regret it at all. It is delicious, rich, smooth and will make lovers out of any vegetable hater you serve it too. Promise. Its really a very simple dish, all the slicing and basting aside, and the flavor of all the vegetables come together in a way that is simply sublime. Oh, and guess how much this cost? Just guess. A whopping 3 euros.

I found this to be a very forgiving and flexible recipe. You can make several hours or a day ahead, and while its fun to get everything just right - if you slice the veggies different, or under cook the zucchini (like I did) - well, it still tastes just as good (no food snobbery around here). Now that I have made it once, I will have fun playing with different ingredients and flavors as I try this again and again (oh, yes, this will be eaten many more times at this house).

We enjoyed plain as a main course with a glass of wine and some nice music on the patio while fantasizing about our vacation in the South of France; but I can imagine cooking this up on a Saturday afternoon with the fam, watching the Pixar classic by the same name, and eating with some roast lamb, or even tossed in couscous, pasta or eaten cold on sandwiches.


Ratatouille
based on this recipe by Julia Child

1/2 pound eggplant
1/2 pound zucchini, trimmed
salt/pepper
Olive oil
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
3 garlic cloves, pressed
1 pound firm but ripe tomatoes, seeded, cut into thick strips
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1 or 2 tablespoons thyme

Peel eggplant; cut lengthwise into slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in a separate bowl or colander; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.

Preheat oven to 425 F / 204 C. In a small shallow pan, toss eggplant with a bit of olive oil and roast in oven until starting to brown - around 10 minutes. Meanwhile, working in batches, add zucchini to a heated skillet with olive oil; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.

Add a bit more oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.

Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.

Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with a bit of the parsley, basil and thyme. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with herbs. Layer remaining eggplant and zucchini over; sprinkle with a bit more of the herbs. Cover; simmer over low heat 10 minutes.

Uncover; tilt pot and baste with accumulated juices. Pour a bit of red wine over the whole pot (not too much - a glug or two). Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, anywhere from 10 to 20 minutes longer (I had a lot of juice and this phase took awhile). Season with salt and pepper.

Serve warm with baguette.

French Lentil Soup

I go through phases with my cooking - I will be inspired by something and find myself cooking with those flavors or methods over and over (last week it was Cucumbers and Afternoon Tea that had me inspired...as you can tell). Something about late summer, a few cool rainy days, and watching the movie Ratatouille had me wanting to cook warm hearty dishes with rustic French flavors (and hmmm...maybe even some Ratatouille in the coming days?). This soup satisfied that craving perfectly. The balsamic vinegar gave the broth a deep richness and the vegetables and lentils filled us up perfectly. We sopped up the extra broth in the bowl with big crusty whole wheat rolls. The perfect meal for a rainy day.

Like most people, we are always trying to eat on a budget. Eating on a budget can sometimes feel limiting and boring - but it definitely doesn't have to. Really, when you try to eat real food made from scratch - most food doesn't actually cost that much (especially if you try to use meat as a condiment instead of the main event - or hey, maybe even not at all). Some ingredients are a real bargain - and when you dress them up with herbs, spices and in-season vegetables they can offer endless variety and deeply satisfying meals.

Lentils are one of those wonderful ingredients. A little bit goes a really long way and like pasta and rice, they can serve as a backdrop for almost anything while still being an integral part of the dish. I think all total (not including the things already in my pantry like Olive Oil and Balsamic vinegar and spices) this soup cost a total of around 3 euros and gave us 4 very large main-course servings.


French Lentil Soup
1 cup French Lentils (or Masoor lentils - in fact I often find Masoor lentils labeled as French lentils here; even though they are different colors they have similar properties when cooked. Here is a good primer on different kinds of lentils - with pictures.)
4 cups vegetable broth
1 1/2 cups water
2 carrots, chopped
1 onion, chopped
5 gloves garlic, pressed or minced
2 tomatoes, chopped (between 1/2 to 1 cup)
1/2 eggplant, diced (about 1 1/2 cups) and drizzled with lemon juice
1 1/2 tbs dried herbs de Provence (thyme, basil, savory, rosemary, lavender, fennel if you have fresh)
salt and pepper
3 tbs olive oil
2 dried bay leaves
4 tbs (roughly - start there and add to taste) balsamic vinegar
Juice from 1/2 lemon ( a few tbs)

Heat olive oil in the bottom of a heavy soup pot (4 to 5 qt) over moderately high heat. Add chopped onion, season with salt, and saute until starting to turn golden - around 5 minutes. Add eggplant and carrots and garlic and herbs and toss in oil. Saute another 3 to 4 minutes or until eggplant is starting to soften.

Add tomatoes and lemon juice and saute another minute or so more. Add lentils and stir into the oil and veggies. Add veggie broth, water, bay leaves and balsamic vinegar. Taste the broth and season as needed with salt and fresh ground black pepper (I did around 6 turns on the grinder). Bring to a boil then reduce heat slightly and let simmer, uncovered until soup thickens and lentils have softened - around 30 minutes.

Serve warm with some crusty bread and good wine :)

Senfgurke (Easy Refrigerator Pickles)

One of the coolest things about where I live is the area south of Berlin known as Spreewald. The Spreewald is an area where the Spree river, which runs through the center of Berlin, splits into a bunch of canals. It is a beautiful area with rich soil and lots and lots of fresh vegetables - especially cucumbers.

Spreewald is really famous for one thing - its pickles. A few weeks ago we went down there to go canoeing and much to my delight the little town we visited was having a festival (though not to my delight was the fact that I realized I had no memory card in my camera). Lining the street were little stands with people selling locally brewed beer, home grown veggies, smoked fish and of course - Pickles. And these pickles really were amazing! My absolute favorite were the Senfgurke - mustard pickles - spicy and sweet and made with big pieces of ripe cucumber. The flavor of them reminded me so much of the sweet refrigerator pickles my Grandma Neldeen used to make us from the cucumbers in her garden in Oklahoma.

They are super quick to make and so delicious. They are just slightly sweet, and they keep their crunch. You could also include onion in these, as is traditional with Senfgurke (those are also usually peeled cucumber which you could do as well). If you don't have any fresh dill, simply leave it out and maybe include a bay leaf or two in the jar instead. They will keep for quite a while in the refrigerator (they will get eaten too fast to even worry about it) but this recipe is not meant for canning. They make excellent additions to antipasti platters or are just a great snack to keep in the fridge. I only wish I would have been enjoying these all summer! Whatever will I do when all the cucumbers from this season are gone?

Quick & Easy Refrigerator Pickles (Senfgurke)
Cucumber, sliced medium thin (one big cucumber should do it)
2 or 3 tbs mustard seeds
1 tbs chopped fresh dill
1 cup distilled white vinegar
about 3/4 cup water
4 tbs sugar
coarsely ground black pepper (a few teaspoons worth)

Dump about 2/3 of the mustard seeds in the bottom of a decent sized jar. Take the rest of the seeds and crush them just slightly using a mortar and pestle (you don't need to turn them to powder).

In a microwave safe bowl, combine the water, vinegar, crushed mustard seeds, chopped dill and ground black pepper. Add sugar and microwave for about 1 or 2 minutes to help sugar dissolve and flavors combine.

Tightly pack the cucumber slices into the jar. Pour the vinegar mixture over them. Let sit uncovered for a few hours (preferably 24) before serving or storing in refrigerator.

Rice Vermicelli with Grilled Shrimp (Bun Tom Xao)

I love the flavors of southeast Asia, and one of my very favorites of all is Vietnamese rice vermicelli dishes. My favorite one? Bun Tom Xao - noodles topped with delicious spicy fish sauce (Nuoc Cham), fresh raw veggies, grilled tiger prawns, and garnished with fresh basil, cilantro, fried onions and peanuts. Its so simple, so light, and I recently realized - SO easy to make at home! Most of it can be prepared in advance - so making it for company was a breeze. When people arrived, all we had to do was fire up the grill and enjoy the evening.

There are a few basic items that are essential to make Bun dishes (Bun is Vietnamese for rice vermicelli noodles) - fresh crisp bean sprouts, Nuoc Cham, fresh basil and cilantro, some spicy chili's and of course the delicious noodles. The rest seems to be slightly different everywhere I go - so I just made a version with all of my favorites and with one slightly non-Vietnamese addition - Peanut sauce. I happen to love spicy peanut sauce. So, instead of topping with chopped peanuts, I served with peanut sauce instead. This sauce keeps well in the fridge - so make plenty extra and use it in stir-fry, as a dipping sauce for meat, tofu or spring rolls, or even as a salad dressing.


Folks - this dish was simply amazing. The noodles absorb the flavor of the Nuoc Cham which is perfectly complimented by the smokey, spicy grilled shrimp and peanut sauce; with little bursts of flavor from chili peppers and herbs and crunch from the fried onions, bean sprouts and cucumbers it is just sublime. To me - its the perfect combination of flavors and texture and makes a wonderfully cool meal in the very hot summer.

While the title says grilled shrimp - I served both that and grilled tofu, both of which were marinated in the peanut sauce. This dish is easily made vegan when eaten with tofu - though you will have to leave out the Nuoc Cham (I couldn't not find a satisfactory substitution for fish sauce, though you could just make a spicy broth with peppers & garlic and get a similar effect). The tofu was absolutely delicious as well - the sauce carmelizes and blackens on the tofu which really absorbs the smokiness of the grill.

Really, you can do any kind of topping for these noodles - cut up spring rolls or any kind of meat or vegetable you like. I have had it with chicken, pork and beef - and while Shrimp or tofu is my favorite - they are all delicious. This is also really cheap. These amounts I have included will feed 5 people (heartily). Using items from your garden and pantry and an inexpensive topping - this meal is a lot of flavor without a lot of cash. Check your local Asian grocery for a lot of the items you might have trouble finding (I even recommend getting your herbs and bean sprouts there - I find they are usually better and less expensive than the typical grocery chains).


Rice Vermicelli with Grilled Shrimp & Spicy Peanut Sauce (Bun Tom Xao)
Thai basil
Cilantro
fresh crisp bean sprouts
3 sriracha d chili's, cored/seeded and minced
crispy fried onions
1 cucumber, diced or julienned
1 and 1/2 pkgs Bun noodles (rice vermicelli)
1 and 1/2 lbs large Tiger Shrimp, peeled and de-veined
AND/OR 1 large brick of extra firm tofu, sliced

Optional other additions that I didn't use this time but are quite good:
Hoisin Sauce (sooo good with this)
fresh mint
dry roasted peanuts, chopped
carrots, julienned
lettuce or cabbage

Directions:
First - make your sauces (recipes below).

Marinate shrimp (and/or tofu) in a few tablespoons of peanut sauce. Allow to sit in the fridge while you prepare the rest of the dish.

Prepare the Noodles (can be done up to 2 hours in advance):
Bring a stock pot of water to boiling. Add the noodles and allow to boil for 3 to 5 minutes (I did mine for exactly 5 and they were perfect). Stir once or twice as they boil to break the noodles apart.

Drain the noodles in a colander and rinse in cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for at least 30 minutes, or can leave them for up to 2 hours unrefrigerated. Before serving, run just a bit of warm water over the noodles so they aren't sticking together (I also like them to not be so cold. If you want them cool, rinse with cool water instead).

Grill the shrimp and/or tofu over moderate heat just until done. The shrimp will only take around 4 or 5 minutes (or even less). The tofu, slightly more.

Bring it all together:
Fill each bowl with noodles. Top with a handful of bean sprouts, fried onions, a pinch of the diced chili peppers, and cucumber. Tear the basil and cilantro into each bowl. Top with with the shrimp (or tofu).

Pass the Nuoc Cham at the table - each person should pour on about 3 or 4 tbs of the stuff. Pass the peanut sauce as well - which can be added to taste (along with Hoisin or Sriracha if you like).

Toss the noodles, toppings and sauces together a few times with chopsticks or fork, and enjoy!!


Spicy Peanut Sauce
1/3 cup all-natural (no corn syrup, not a bunch of added sugar) creamy Peanut Butter
1/4 cup water
1/4 cup soy sauce
2 tbsp fresh lime juice
3 cloves garlic, pressed (or minced and crushed)
2 tbsp rice vinegar
3 tbsp tahini
3 tbs Sambal-Oelek
1 or 2 tsp Sriracha Sauce

Place all ingredients in a sauce pan over low heat. Stir and heat until it has reach a smooth and creamy consistency. Serve immediately or keeps several weeks in the fridge. As it cools it will change consitency slightly, become thicker. If you like, heat in the microwave over medium heat or in a sauce pan on low before serving. Its also good cold straight out of the fridge :)

Nuoc Cham (Vietnamese Dipping Sauce)
1 clove garlic
1 or 2 tsp Sambal-Oelek
1/2 tsp Sriracha
2/3 cup hot water
1/4 cup sugar
1/4 cup Fish sauce
2 tbs fresh lime juice

Combine Sambal-Oelek, Sriracha, water and sugar. Stir well - until sugar has dissolved. Add the fish sauce and lime juice and stir until combined. Make at least 15 minutes before serving - but the earlier the better, you can even make it days in advance (it will keep for up to a month). I just stir it all up in a jar and keep it in the fridge, then on the day I need I take it out and let it come to room temp before using (I don't like it to make the dish cold).

Roasted Tomato Soup

This has long been my very favorite soup. And people - I really like soup. I watched Michael Chiarello making this on his show on the Food Network a couple years ago, and immediately went to the internet to get the recipe. It is something that (despite the longer time it takes to prepare which is usually something I don't tolerate) I make over and over and over. I always have at least 2 or 3 individual containers of this soup in my freezer at all times, ready to go for a delicious homemade lunch.

I am a big fan of thick and hearty tomato soups. The problem is - most of them are full of heavy cream. Why turn wonderful heart healthy tomatoes into something so horrible for you? Not only that - but being slightly lactose intolerant my stomach cannot handle heavy cream at all. This soup is the perfect answer - ripe tomatoes and lots of garlic roasted with rich balsamic vinegar then simply simmered with lots of basil and sauteed onions. Blend it all up and its a rich and delicious soup that I find myself craving all the time. Let the croutons sit at the bottom of your bowl and soak up all tomatoey goodness and they make a delicious addition.

This soup is great for late summer when the markets are full of cheap, fresh tomatoes and the weather is starting to remind us that fall is coming quickly.

Just a few notes about the recipe: start with less water than it calls for to prevent from watering down your soup. Some tomatoes are more watery than others and I find I need different amounts of liquid every time I make this. I use exactly half the amount of Olive oil that he recommends (or even less - it definitely doesn't need that much!), and always make sure to use a really good rich balsamic - it makes a world of difference in the flavor of the soup. I sometimes add in a few other herbs with the basil (like rosemary and thyme) with pleasing results. When I make the croutons, I dip them in a mixture of olive oil and balsamic vinegar instead of just oil. And last but not least - the bit about using a non-reactive baking sheet is really important. Try to avoid using an aluminum pan when roasting the tomatoes as it can really add a metallic taste to the soup.

Roasted Tomato Soup
from Micheal Chiarello

For the soup:

• 12 large (about 4 pounds) tomatoes, stemmed and quartered
• 1/2 cup extra-virgin olive oil, divided
• 1/4 cup good-quality balsamic vinegar
• 12 large garlic cloves, peeled
• Salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped yellow onions
• 2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
• 2 cups cold water

For the croutons:

• 1 loaf country-style bread
• Extra-virgin olive oil
• Salt

Preheat the oven to 500 degrees F (260 C - my oven doesn't even go this hot! So I have to let them cook a bit longer).

Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil (I just drizzle in to taste - not nearly that whole amount), the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet (important or your tomatoes will taste like aluminum). Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Serve the soup. Garnish with herbs if you like and serve with the croutons.