Peanut Butter and Julie

Grilled Summer Vegetable Gazpacho

I'll admit it; I'm a bit of a magazine junkie, and the marketers have caught on to my addiction.  Like many people who are passionate about cooking, baking, and food in general, I started out subscribing to only a few: Bon Appetit and Martha Stewart.  Coincidentally, then came the offers for a year of Gourmet and Saveur at an unheard of cost.   I bit.  Cooking Light, Food and Wine, and various others all followed, so that at any given time, I have a stack of magazines several inches deep on my night stand. 

I don't look at these monthly publications as mere reading material, but as research and education (that's my story, and I'm sticking to it.) My general routine involves going through the magazine from start to finish and dog-earing any stories or recipes that I find appealing.  At the end of the month, I re-evaluate the recipes that I selected (I could have just been really hungry at the time,) to determine if they are something that I would truly prepare at some point.  Then, I either tear them out or print them from the magazine's web site, and I file them in my increasingly large archive.  Some poor recipes have been sitting in those files for years, untouched, like those articles of clothing that you haven't worn since college, but are convinced that you will need someday.  It's just hard to let go sometimes.

Every few weeks, I'll go through the recipes and select several that I want to use as inspiration for new dishes.  My most recent picks include a vegetable gazpacho made with grilled vegetables, courtesy of the creatively talented, occasional Food Network chef, Kerry Simon of Las Vegas and L.A.    I actually forgot about this recipe until last Friday, when Eric and I tried Chef Simon's new restaurant, Simon Kitchen, and the gazpacho was on the menu.  The soup was deliciously thick, fresh, and slightly smoky tasting, and I felt like I'd hit the jackpot, knowing that I had the recipe waiting for me in a folder at home.   I didn't waste much time putting a slightly changed version of it together, and let's just say that I am looking forward to dinner tonight!  Now if only I had Chef Simon's recipe for his Watermelon Margaritas and Chocolate Pizza....  Here are some tips for this chilled summer soup:

• If you cannot find the orange peppers, then just use two yellow peppers.  I do not recommend substituting green peppers, as they tend to have a slightly bitter taste to them.
• This is a fairly thick gazpacho, so if you want to thin out the texture, add extra tomato juice and an additional splash of orange juice.
• The gazpacho will keep, chilled and tightly covered, for up to 4 days.  The flavors start to blend and improve over time.
• The 1 teaspoon of crushed red pepper makes the gazpacho a bit spicy.  Feel free to reduce or increase the amount based on personal taste.
• For an easy method of removing the corn kernels from the cob, invert a small bowl inside a large bowl.   Stand the corn cob upright on the small bowl and cut the kernels off using a serrated knife.  The kernels should fall directly into the large bowl as opposed to all over the counter.

Grilled Vegetable Gazpacho

Serves 8-10

Ingredients:

4 large garlic cloves, unpeeled

2 large red bell peppers, cored and quartered

1 large yellow bell pepper, cored and quartered

1 large orange bell pepper, cored and quartered

2 zucchini, halved lengthwise

1 large red onion, slice 1/2-inch thick

2 ears of sweet corn, husked

2 tablespoons olive oil

Salt and pepper

2 teaspoons cumin

1 scant teaspoon crushed red pepper

2 cups tomato juice

1/2 cup fresh orange juice (not from concentrate)

3 tablespoons lemon juice

2 tablespoons red wine vinegar

1/4 cup chopped cilantro

Diced cucumber, diced avocado, diced red onion, and charred corn kernels for garnish

Light a grill or heat a grill pan over medium-high heat.  Thread the garlic cloves onto a skewer.  Brush the garlic, peppers, zucchini, onion, and corn with the olive oil and season with salt and pepper.  Grill the vegetables, turning frequently, until lightly charred and crisp-tender, about 10 minutes.  Transfer the peppers to a bowl, cover with plastic wrap, and let steam for about 10 minutes.

Meanwhile, remove the garlic cloves from the skewers, peel them, and transfer them to a large bowl.  Using a serrated knife, cut the charred corn kernels into the bowl.  Peel the peppers and then add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice, and vinegar.

Using an immersion blender, regular blender, or a food processor, puree the vegetable mixture.  Pour the gazpacho into a large bowl and season with salt and pepper.  Cover and refrigerate until chilled, about 2 hours.  Just before serving, stir the cilantro into the gazpacho.  Ladle into bowls and garnish with cucumber, avocado, onion, and corn kernels, if desired.

Spicy Black Bean, Chicken, and Chorizo Soup

I just returned from my National Cornbread Cook-off experience late last night.  Despite the fact that I did not bring home the $$$ or that beautiful Five-Star Range, which would have looked so lovely in my kitchen, I had an absolutely fantastic time and would not hesitate to return if I am ever fortunate enough to be invited for a second attempt.  The people of South Pittsburg, Tennessee could not have been more hospitable.  Some even seemed surprised that I would travel all those miles just to whip up my Savory Prosciutto Fontina Cornbread Pudding underneath a 200 square foot tent, surrounded mostly by folks who hadn't traveled more than a few hours by car to pay their $3 admission fee to experience all things cornbread.  Personally, I found the entire experience to be more than worth the time it took to travel across a few time zones and drive into an area of the country that I wouldn't have had a reason to visit otherwise.  The small-town pride, friendliness, and good manners expressed by all was so refreshing, especially coming from a place where you don't always feel like you can say "hello" to just anyone who you pass on the street, unless you know them.  The bluegrass band, the street dance, and the cornbread eating contest were all fun to experience---although I can do without ever watching another buttermilk chugging contest for as long as I live--YUCK! 

In the end, a nice lady from Florida won the contest with her Ancho Shrimp on Smoked Gouda Corncakes, and my new friend Teri won 2nd (yea!) with her Zesty Italian Sausage Skillet with Sundried Tomato Cornbread Crust.  3rd went to Uncle Earl from Tennessee for his Sausage Pepper Cheese Quiche, and he brought along about 50 of his closest friends to root him on, all wearing matching t-shirts.  Yes, clearly this was not your mother's cornbread (although mom, you do make really great cornbread).

Amazingly, during the festival, I did not have one bite of cornbread.  There were many varieties of other foods for sale--the big item seemed to be any kind of meat on a stick, and lots of it.  It was all pretty heavy, but delicious, typical fair food, such as funnel cakes, gyros, and ice cream.  Needless to say, by the time I arrived home last night, I was relieved to find some of the black bean and chicken soup that I had made for Eric before I left.  I wanted something satisfying and healthy that I didn't need to fuss over too much, and this soup fit the bill.  And no, I didn't dunk a piece of cornbread in it while I ate.  Here are a few extra tips for this spicy savory soup:

• To make this recipe lower in fat and calories, substitute spicy turkey sausage for the chorizo sausage.  It will still deliver on the flavor and texture.
• This soup will keep well for 3-4 days, tightly covered, in the refrigerator.  The flavors will even improve over time. 
• For garnish, try sprinkling the hot soup with a little bit of shredded sharp cheddar or Monterey Jack cheese, a dollop of sour cream, some minced fresh chives, and/or some crushed tortilla chips.
• Improvise by using different types of beans in this soup.  Garbanzo, kidney, and pinto would all work well.
• Instead of the jalapeno pepper, try substituting 1 chipotle chili in adobo, finely chopped, for a little extra spice and a smoky flavor.

Spicy Black Bean, Chicken, and Chorizo Soup

Serves 6

Ingredients:

2 tablespoons olive oil

1 pound chorizo sausage, casings removed

2 cups chopped, peeled carrots

1 1/2 cups chopped onion

1 1/2 cups chopped celery

1 jalapeno pepper, seeded and minced

2 bay leaves

6 cloves garlic, minced

2 teaspoons dried thyme

5-6 cups chicken broth

3 (15-ounce) cans black beans, drained

1 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes

Heat the oil in a large pot over medium heat.  Add the chorizo, carrots, onion, celery, jalapeno, and bay leaves.  Saute until the sausage is cooked through, breaking up the sausage with a spatula, about 10 minutes.  Add the garlic and thyme and saute for 2 minutes.  Add 5 cups of broth, bring the mixture to a boil, reduce the heat to medium, and simmer for 20 minutes.

Add the beans and the chicken to the soup and simmer until the chicken is cooked through, about 10 minutes, adding more broth if desired.  Discard the bay leaves and season the soup with salt and pepper.  Serve.

Cheddar Corn Chowder

When it comes to eating, in many ways I am a creature of habit.  I eat three square meals a day, usually at about the same time every day (that six-small-meals-a-day diet trend just wouldn't work for me).  My husband Eric, on the other hand, will sometimes come home from work at 7p.m. and tell me that he is starving because he "forgot" to eat that day.  What???  How can one forget to eat?  Doesn't that pain in your stomach and feeling of faintness remind you?   Well, he usually makes up for it on those days by downing a family-sized dinner all by himself--to each his own I suppose.

Another thing that I tend to do is get "hooked" on certain foods for periods of time.  There have been times when I have eaten hummus every day for a month, or I'll make a huge batch of butternut squash soup and eat it for lunch and dinner every day until it's gone.  While I love to try new foods, I never tire of the ones that I already enjoy.  During the summer, I love to eat fresh sweet corn every day.  Growing up in New Jersey, we always had plenty of sweet Jersey corn from the farm stands, and while the selection we have here in Las Vegas is no comparison, it is still very good.

I was pleasantly surprised to find a large batch of fresh white corn, which looked fantastic for being out of season, at our grocery store this week, so of course I brought a dozen ears home to do "something" with.  If I don't eat the corn straight off the cob, I usually make either a fresh corn salad with red onion, herbs, and a vinaigrette, or I'll make a light corn chowder.  I don't care for the typically heavy chowders, which use large amounts of cream, butter, and cheese, because I don't think these ingredients are necessary to make a rich and hearty soup, and in the case of corn, they often mask the flavor of the star ingredient.  This healthier version uses milk (you can use low-fat) and chicken broth for the base, potatoes for thickening, wine and spices for seasoning, and it is topped with the cheese so that each person can have as little or as much as they like.  The end result is a filling and satisfying soup with a variety of flavors that complement each other. Here are some tips and techniques for the Cheddar Corn Chowder:

• The chowder can be refrigerated in an airtight container for up to three days.
• An easy way to cut the corn off the cob, without the usual problem of having the kernels land all over your kitchen counter and floor, is demonstrated in the picture to the right.  Take a small bowl and invert in inside a large bowl.  Stand the corn cob on one end on top of the small bowl, holding the opposite end with one hand.  Cut the kernels off of the sides using a very sharp knife.  They will fall neatly into the larger bowl along with any excess juices.
• If you own an immersion blender or a stick blender, you can skip the step of pureeing the two cups of soup in a normal blender and then returning it to the pot.  Instead, pulse the entire batch of soup with your immersion blender, just until the soup is partially pureed and there are still pieces of potato and corn kernels visible.  This will have the same effect of thickening the soup while maintaining texture.
• Add shredded chicken to the soup to make a chicken corn chowder.
• For a lighter, lowfat soup, use nonfat milk and reduced fat cheese.

Cheddar Corn Chowder

Serves 6

Ingredients:

2 tablespoons olive oil

1 yellow onion, finely chopped

1 large celery stalk, finely chopped

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/2 cup white wine

3 Yukon gold potatoes, peeled and cut into 1/2 inch pieces

3 cups chicken stock

1 cup milk

3 1/2 cups fresh corn kernels (5-6 ears)

1 1/2 teaspoons salt

Fresh ground pepper

2 cups grated sharp cheddar cheese

Heat the oil in a large saucepan over medium heat.  Add the onion and cook until softened, about 4 minutes.  Add the celery and cook until tender, 4 minutes.  Add the coriander, cumin, and cayenne.  Raise the heat to medium-high and add the wine.  Cook until most of the liquid has evaporated, 2 to 3 minutes.  Add the potatoes, chicken stock, and the milk and bring to a boil.  Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Add the corn and cook until tender, 5 to 6 minutes.  Remove from the heat. Transfer 2 cups of the soup to a blender and puree.  Return the puree to the pan and stir.  Rewarm the soup and season with the salt and pepper.  Pour the soup into bowls and top with the grated cheddar cheese. 

Mushroom Barley Soup with Turkey Parmesan Meatballs

If my mom is going to be out of town for several days, before she departs, she will typically spend an entire day in the kitchen, making stews, soups, and casseroles and putting them in the freezer with reheating directions for my dad, so that he won't starve while she is gone.  Actually, he wouldn't starve, but he would live on Kung Pao Chicken and pepperoni pizza, which to my mom, who cooks dinner every night, would just be unacceptable. 

I am going to be in New York for a cooking competition next week, and, having picked up a thing or two from my mom, I have started preparing a few items that Eric can easily reheat for dinner when he gets home from work.  Oh, who am I kidding?  He'll still order pizza on one night and have a huge bowl of cereal for dinner on the next night.  Well, at least it will make me feel better, knowing that there is a home-cooked dinner in the refrigerator for him as a last resort. 

I usually make a turkey meatball soup, which is similar to this recipe, but it uses orzo (rice shaped pasta) instead of barley.  I've been trying to incorporate more whole grains in my recipes, so last night I decided to add the barley, and because mushrooms and barley go so well together, I sauteed up some sliced mixed mushrooms to add to the soup.  The result was a comforting and filling one-pot meal, which came together, from start to finish, in about 40 minutes. Here are my tips for preparing this hearty, healthy, soup:

• Pearled barley cooks faster than regular barley because the outer hull has been removed.  Barley can usually be found in the organic or health foods section of your grocery store, and some stores, such as Whole Foods, offer it in the bulk foods section.  If you cannot find   barley, try substituting something like a short grain brown rice. 
• It is important to use a ground turkey that has at least 7% fat content.  Anything lower will be too dry.  You can also use a lean ground sirloin or ground chicken.
• You may replace the large sprig of fresh thyme with 1 teaspoon of dried thyme.
• Instead of Parmigiano-Reggiano cheese, you can use grated Pecorino Romano, which is a little bit saltier, but it also tends to be less expensive.
• For the mushrooms, I like to use a blend of a few of the following varietals: oyster, shiitake, chanterelle, portobello, crimini, and large white buttons.  If your store does not offer a large selection, then use a combination of the buttons and the meatier criminis (baby portobellos).

Mushroom Barley Soup with Turkey Parmesan Meatballs

Serves 4-6

Ingredients:

5 cups beef stock or broth

1 cup water

2/3 cup pearled barley

1 large thyme sprig

Salt and pepper to taste

2 tablespoons olive oil

1 pound mixed wild mushrooms, stemmed and thinly sliced

1 large shallot, finely chopped

1 pound ground turkey

2 large eggs

1/4 cup dry bread crumbs

1/4 cup grated Parmigiano-Reggiano

3 tablespoons chopped flat-leaf parsley

In a large saucepan, combine the stock, water, barley, and thyme.  Season with salt and pepper and bring to a boil.  Cover and cook over low heat until the barley is almost tender, 15 minutes.

Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat.  Add the mushrooms and shallot, season well with salt and pepper, and cook until very tender and browned, 8 to 10 minutes.

In a medium bowl, combine the ground turkey, eggs, bread crumbs, cheese, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.  Thoroughly combine the mixture, using your hands to mix, then roll it into 1-inch balls.

Add the meatballs and the mushrooms to the soup and simmer, covered, over medium heat until the meatballs are cooked through and the barley is tender, 8 to 10 minutes.  Discard the thyme and serve.

French Onion Soup

When my husband, Eric, and I go out to eat, I can pretty much predict what he is going to order after I spend a few minutes looking over the menu.  He has never met a Chicken Parmigiana that he didn't like, he loves a fresh Caprese salad, and, although he seldom eats dessert, Key Lime Pie is hard for him to resist.  Usually, if French Onion Soup is on the menu at a restaurant, Eric can be counted on to order this to start off his meal. 

Unfortunately, the last 3 times that Eric has ordered French Onion Soup have left him quite underwhelmed.  It was quite obvious that Jacques Pepin was not the surprise guest chef for the evening and that the restaurant's recipe for the soup didn't follow the traditional French method of preparation.  Each time, the onions were tough and still white in color, the broth was light, and the bread was practically dissolving in the liquid.  So, I decided that, rather than have him try the soup at a fourth restaurant, I would make Eric a true French Soupe a l'oignon at home.

The key to good French Onion Soup is the rich flavor of the base, a result of combining the broth with the slowly caramelized onions.  Caramelization occurs when the onions are cooked slowly and the melting sugars approach burning temperature and become brown.  The restaurants were obviously trying to take a shortcut with this process, which was reflected in the soups flavor (or lack thereof!).   The crouton, which tops the base, needs to be dry and crusty, so that it doesn't completely fall apart in the liquid.  The process for making this soup is very easy--it just requires some planning ahead.  I would be wary if this was offered up as one of Rachael's "30 Minute Meals"....  Here are some tips for making this French soup magnifique!:

• Braising something means to cook it slowly in moist heat, often in a covered pot or casserole with a variable amount of liquid, resulting in a particular flavor.  In the case of this recipe, the onions will be infused with the white wine and sherry.
• The onions and beef stock can be prepared one day in advance and then refrigerated, covered.  Combine the two in a large saucepan and reheat over medium-low heat, stirring occasionally, before dividing into the 6 bowls.
• If you don't like Gruyere or if you can't find it, try using something like Emmenthaler, Swiss, Raclette, or Jarlsberg cheese instead.  The flavors will not be exactly the same (most of the cheeses that I listed are a bit nuttier than Gruyere), but the effect will be similar.
• When braising the onion and wine mixture, the result should be that the onions are a nice golden brown in color.  You might need to braise them a little bit longer than the 1 hour indicated, depending on your oven and how big the onions were.

French Onion Soup

Serves 6

Ingredients:

1 cup white wine

1/2 cup plus 3 tablespoons sherry

6 tablespoons butter

1 teaspoon sugar

3 large yellow onions, thinly sliced

Salt and pepper, to taste

1 1/2 teaspoons dried thyme

2 large bay leaves

2 tablespoons chopped flat-leaf parsley

2 quarts beef stock

12 (1/2 inch thick) slices baguette

2 cloves garlic, smashed

6 cups grated Gruyere cheese

2 cups grated Parmigiano-Reggiano

Preheat the oven to 425F degrees.  Combine the wine, 1/2 cup sherry, 4 tablespoons butter, sugar, onions, and salt and pepper in a 9X13 casserole dish and stir to mix.  Braise in the oven, uncovered, stirring occasionally, until the onions just begin to brown, 40-45 minutes.  Remove the casserole from the oven and cover with foil.  Continue braising in the oven, stirring occasionally, until caramelized, about 1 hour more.  Keep covered and set aside.

Meanwhile, combine the thyme, bay leaves, parsley, and beef stock in a saucepan and bring to a boil.  Reduce the heat to medium-low and simmer, partially covered, for 30 minutes.  Stir in the remaining 3 tablespoons of Sherry and cook for 5 minutes more.

While the broth simmers, spread the baguette slices with the remaining butter.  Toast the slices in a skillet over medium heat, turning once, until golden, 5 to 7 minutes.  Rub the slices on both sides with the cloves of garlic and set aside.  Discard the garlic.

Heat the broiler and place the oven rack about 6 inches from the heating element.  Arrange 6 heat-proof bowls on a foil-lined baking sheet.  Divide the onions and broth between the bowls and stir together.  Place 2 baguette slices in each bowl and top with 1 cup Gruyere and 1/3 cup Parmigiano-Reggiano.  Sprinkle with salt and pepper.  Broil until cheeses are browned and bubbly, 3-5 minutes.  Serve immediately. 

Szechuan Carrot Soup

I'm out of soup.  Those of you who have been visiting Peanut Butter and Julie for a while (by the way, thank you!) know that I love my soup and that I always like to have at least one type in the refrigerator.  I didn't have very much time to cook today, and I didn't really feel like going to the grocery store (especially since it was right about that time when all of the kids had just gotten out of school), so I had to flip through my recipes to find something low-maintenance, quick, and full of everyday ingredients.  Something Rachael Ray would be proud of, if you will.   What I came up with was my Szechuan Carrot Soup.

Szechuan, or Szechwan, or Sichuan (according to Wikipedia, they are all correct) cuisine originated in southern China, and it is  generally characterized by being hot and spicy.  Technically, all Szechuan dishes should get their heat from the Sichuan Peppercorn, but as these are not readily available, I have used red pepper flakes instead.  If you love the idea of a healthy carrot soup, but can't stomach spicy foods, just omit the red pepper. 

I love this soup because of the subtle Asian flavors that you can taste in the "background" as you eat.  The elements of soy, sesame, peanut, and ginger are not overpowering, but you definitely know that they are there.  This soup is very healthy and surprisingly filling.  It would be great as a starter for a huge Chinese themed feast, or as a simple supper alongside a "sammie," as Rachael would say. I only have a few comments for this simple Szechuan soup:

• The soup will keep for up to one week, covered, in the refrigerator.  You can eat it hot or cold.  I think it tastes great cold, but most people probably prefer it heated.
• If you don't have gingerroot on hand, replace it with 1 heaping teaspoon of ground ginger.  If you do want to buy some gingerroot, it keeps really well because it can be frozen, sealed in a plastic zip-top bag.
• If you want to make this a true vegetarian dish, then substitute vegetable broth for the chicken broth.
• I don't recommend skim milk for this recipe--it makes the soup too watery.
• For serving, garnish with some chopped peanuts or cilantro.

Szechuan Carrot Soup

Makes 6 cups

Ingredients:

1 yellow onion, chopped

1 celery rib, chopped

1 clove garlic, minced

1 teaspoon olive oil

1 pound carrots, peeled and cut into 1-inch pieces

1 one-inch piece fresh gingerroot, peeled and thinly sliced

1/8 teaspoon red pepper flakes

3 cups chicken broth

2 tablespoons soy sauce

2 tablespoons peanut butter

1 teaspoon brown sugar

1 teaspoon sesame oil

1 cup milk (low-fat or whole)

In a large heavy saucepan, cook the onion, celery, and garlic in the olive oil over medium-low heat, stirring, until the onion is softened, 8 minutes.  Add the carrots, gingerroot, red pepper flakes, and chicken broth and bring to a boil.  Reduce the heat and simmer, covered, until the carrots are very tender, about 45 minutes.  Stir in the soy sauce, peanut butter, brown sugar, sesame oil, and milk.  Using an immersion blender or a regular blender, puree the soup.  Reheat the soup over low heat until hot, adding more broth or water if it is too thick (do not boil); serve.

Lentil Soup with Turkey Kielbasa

Continuing with my "Happy New Year" theme from yesterday, today I would like to present you with a New Year's gift: lentil soup.  Not exactly what you were hoping for?  Let me explain.  In addition to playing an important role in Italian and Mediterranean cuisine in general, lentils are pretty much a required item on their traditional New Year's menus.  Their flat and round shape brings to mind tiny coins, and people eat them as a promise for good fortune in the coming year.  So, you see, I am not merely providing you with a fantastic soup recipe, but an opportunity to have a very profitable year!  You're welcome.

This is the kind of soup that you should make if you are trying to sell your house.  What I mean is, the smell that emanates from the kitchen and fills the house while the soup is simmering is so deliciously comforting that your potential buyers will immediately think of your house as a place that they can call "home."  Realtors always say to bake chocolate chip cookies before an open house, why not soup?  Hearty, filling, and healthy, this can easily be a dinner entree, perfect for a cold winter's night.  Pair it up with some good crusty bread or my Savory Dipping Biscuits and sprinkle it with a little bit of grated Parmesan cheese.   I'll bet that you will feel your chances of good fortune increase with each bite! Here are a few quick tips for making this soup:

• The lentil soup will keep for 5-6 days, refrigerated in containers with tightly fitting lids.  This soup should also freeze well.  I like to freeze soups in smaller containers and then defrost them as needed.  Do not defrost and then refreeze soups.
• Lentils can be found near the dried beans and rice in your grocery store.  If you cannot find French green (also known as du Puy) lentils there, try the health foods section.  If you are still empty-handed after looking there, just substitute another type of lentil, but you will need to reduce the simmering time a bit as the green lentils hold their shape a bit better than the other types.
• Kielbasa is a fully-cooked smoked Polish sausage, which can be found in the refrigerated meats section of the grocery store, usually near the bacon.  The turkey version is much lower in fat and calories, but it still has a delicious smoky taste.  Simmering it in the soup keeps it plump and juicy.

Lentil Soup with Turkey Kielbasa

Makes 4 quarts

Ingredients:

1 pound French green lentils

1/4 cup extra virgin olive oil

4 cups diced yellow onions

4 cups thinly sliced leeks

1 tablespoon minced garlic

1 tablespoon salt

1 1/2 teaspoons ground black pepper

2 teaspoons dried thyme leaves

1 teaspoon ground cumin

3 cups diced celery

3 cups diced carrots

3 quarts chicken broth

1/4 cup tomato paste

1 pound turkey kielbasa, cut in half lengthwise and sliced 1/3 inch thick

2 tablespoons red wine vinegar

In a large bowl, cover the lentils with boiling water and let sit for 15 minutes; drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, stirring occasionally, until the mixture is translucent and tender.  Add the celery and carrots and saute for another 10 minutes.  Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil.  Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender.  Season and add the kielbasa and red wine vinegar and simmer until the kielbasa is hot.  Serve hot. 

Roasted Red Pepper and Eggplant Soup

The day after Christmas is a day that usually goes by in a blur.  Everyone is a little bit tired from the whirlwind of activities from the preceding days (In the case of my family, we usually don't even finish opening presents until late Christmas evening, due to the fact that my mom always creates a "Christmas game" to coincide with present opening, such as Christmas Pictionary, Hangman, or Jeopardy.  Before we can open a present, we must play a "round" of the game.  Each year the rules become increasingly complicated, but seeing as I usually win, I see no reason to stop this great tradition.)    Family members are off doing various activities, from hooking up their latest electronic gadget to hitting the gym because a child mistook them for Santa Claus from behind.   A brave few even hit the mall, armed with gift cards and that "unique" sweater from Aunt Gertrude.  Chances are slim that anyone is in the mood for a hearty meal or for a long afternoon of cooking.

The perfect recipe to prepare for a day like today is my simple and healthy Roasted Red Pepper and Eggplant Soup.  Made with only a small amount of butter and olive oil, this recipe is chock-full of caramelized vegetables and has very little fat, but it is still surprisingly filling.  What a fantastic way to get a head start on that New Year's resolution!  Another great thing about this recipe is, because the vegetables are roasted and then pureed, they are "disguised," so any pepper or eggplant haters in the family will not have a clue as to the ingredients.  Make something up and trust me, they will like it.  When vegetables are roasted, their flavors intensify and they become sweeter.  In the case of the eggplant, it develops almost a smoky flavor.  If you want to dress the recipe up a little bit, top each serving with some crostini (toasted slices of baguette) spread with a little goat cheese.  A few tips and comments for successful soup:

• This soup freezes well for up to one month.  I always like to freeze it in smaller containers so that I can just that it as needed.  I do not suggest thawing and then refreezing the soup as it tends to develop a grainy texture. 
• You can refrigerate the soup for up to one week.
• After you remove the roasted eggplant, pepper, and shallots from the oven, cover the baking pan with foil.  This will steam the vegetables and not only help them to retain their moisture, but make it easier to remove the insides of the eggplant.
• Marjoram is one of my favorite herbs to add to soups because of its sweet, delicate flavor.  If you don't have any on hand, then double the oregano and add a 1/2 teaspoon of dried thyme instead.
• This soup is also delicious chilled!

Roasted Red Pepper and Eggplant Soup

Makes 2 1/2 quarts

Ingredients:

1 red bell pepper

6 shallots, cut in half

6 tablespoons extra-virgin olive oil

2 eggplants, cut in half lengthwise

8 garlic cloves

2 tablespoons butter

1 red onion, chopped

2 ribs celery, chopped

1 large carrot, peeled and chopped

8 cups vegetable or chicken stock

1 teaspoon dried marjoram

1/2 teaspoon dried oregano

2 teaspoons salt

1 teaspoon ground black pepper

Preheat the oven to 400F degrees.  Toss the red pepper and shallots with 2 tablespoons of the olive oil in a large baking pan.  Move this mixture to one side of the pan.  Drizzle the cut sides of the eggplant with 1 tablespoon of the olive oil and place, cut side down, in the baking pan.  Add 1/4 cup of water to the pan.  Bake 30-35  minutes, until the eggplant is soft to the touch and the bell pepper is lightly browned.  Add the garlic and cook 10 minutes longer, turning the pepper, shallots, and garlic several times during the cooking process.

Meanwhile, heat the remaining olive oil and butter in a large saucepan over medium heat.  Add the onion and cook, stirring occasionally, about 10 minutes, until the onion is soft and translucent.  Add the celery and carrot and cook and stir about 5 minutes more.  Add the broth, marjoram, oregano, salt, and pepper and reduce the heat to a simmer.

Remove the eggplant, bell pepper, shallots, and garlic from the oven.  Add the shallots and garlic to the soup.  Scoop out the insides of the eggplant and add to the soup.  Core and seed the pepper and add it to the soup.  Let the soup simmer 30-40 minutes.  Remove from the heat and cool slightly.  Puree the soup with an immersion blender or in batches in a regular blender until smooth.  Season with salt and pepper and serve.

Spicy Vegetarian Chili

This is the first of a two-part post.  Today, I am sharing with you my recipe for a healthy and hearty vegetarian chili.  What goes better with chili than cornbread?  If you answered "nothing", then you are correct.  So, tomorrow, I will provide you with my take on the ultimate chili companion.

Chili is a hotly debated subject, and everyone thinks that their chili is the best.  There are over one hundred chili cook-offs in the state of Texas alone, and there are countless schools of thought as to what should go into the perfect chili concoction.  If you are a member of the International Chili Society, then you can even refer to yourself as a "Chilihead" (that is, if you actually want to.)

Chili usually isn't thought of as being a health food, but this is a version that is a self-contained well rounded meal.  It is full of protein, fiber, and vegetables.  It is low in fat and a small serving will fill you up.  It is full of zesty seasonings without being too hot, but you can adjust it to your own heat preference by adding or subtracting chilies.  The unique addition of bulgur (see definition below) to this recipe almost gives it a meaty texture, so you don't really feel like you are missing out on anything by eating a healthier meal.   Here are my comments for the chili:

• The chili lasts for 5-6 days, covered and refrigerated.
• All different kinds of beans work in this recipe.  Just make sure that you have four cans in all.  I like to use a combination of any of the following types: kidney, black, garbanzo, pinto, or cannelini.
• If you like your chili to be extra spicy, you can replace the jalapeno peppers, with one or two minced chipotle chilies in adobo sauce.
• Bulgur is a grain that is similar to cracked wheat and is most commonly found in tabbouleh salad or pilafs.  Its nutritional value makes it a good substitute for rice or couscous.  In most supermarkets, it is usually found in the health foods or organic foods sections or occasionally it is shelved with the rice and grains.

Spicy Vegetarian Chili

Serves 6-8

Ingredients:

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 carrots, peeled and thinly sliced

1 red bell pepper, seeded and chopped

3 jalapeno chilies, seeded and minced

1 28-ounce can crushed tomatoes with added puree

3 cups water

two 15-ounce cans black beans, drained

two 15-ounce cans kidney beans, drained

1/2 cup bulgur

2 tablespoons white wine vinegar

5 garlic cloves, minced

2 tablespoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

Heat 2 tablespoons olive oil in a heavy large pot over medium-high heat.  Add the onion, carrots, red bell pepper, and jalapenos and saute until the onion and carrots are almost tender, about 8 minutes.  Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices.  Bring the mixture to a boil.  Reduce the heat to medium and cook, uncovered, until the bulgur is tender and the mixture thickens, stirring often, about 20 minutes.  Ladle the chili into bowls and serve hot!

Roasted Butternut Squash Soup

This is my absolute favorite soup recipe and one that I really want to share with my Peanut Butter and Julie readers.  I make it year-round, but it is especially good in the fall, when butternut squash is in season.  I like it because it is healthy and filling, it is easy to make ahead of time in large batches, and it lasts for over a week in the refrigerator when stored properly.  You can freeze it, but I honestly think that it compromises the flavor a little bit.  This would be a great recipe for a light supper the night before Thanksgiving, accompanied by some great crusty bread, or with leftovers for lunch the days following (those people who are wary of your latest "leftover turkey surprise" will thank you!).  A few tips:

• This recipe calls for an immersion or a "stick" blender (see picture below).  If you don't have one of these, you can always puree the soup in batches in a regular blender or food processor.  However, I will tell you that my immersion blender was one of the best small investments that I made for my kitchen.  I think that my little Braun model cost less than $20, and I have used it countless times for soups, sauces, purees, gravy, etc.  It is significantly easier to clean up after than a blender or food processor, not to mention the fact that it is darn fun to use.  Hey, if you don't have one, the holidays are approaching, so add it to your wish list.  You won't be sorry!
• Make sure that you have some large Tupperware-style containers on hand to transfer the soup to--this recipe makes quite a bit.
• DO NOT FORGET to remove the cinnamon sticks prior to blending.  It is not fun to have to strain the soup due to there being hundreds of tiny pieces of cinnamon bark floating throughout.  Trust me, I speak from experience!
• Covering the squash with foil after taking it out of the oven helps to steam it, thus releasing it from the skins--little trick I discovered.

Roasted Butternut Squash Soup

Serves 8-10

2 large butternut squash, halved and seeded

2 tablespoons butter

1 tablespoon extra virgin olive oil

2 cups thinly sliced yellow onion

2 tablespoons brown sugar

1 tablespoon ground ginger

2 cloves garlic

2 cinnamon sticks

5-6 cups chicken broth

Preheat oven to 400F degrees.  Line a baking sheet with parchment paper.  Place squash, lightly oiled sides cut side down, on baking sheet.  Bake until squash is very soft, about 40-50 minutes.  Cover the squash on the baking sheet with foil and set aside until cool enough to handle.  Using a large spoon, scoop the filling out of the squash; discard peel.  Cut the squash into 2-inch pieces.  Heat the butter and oil in a heavy large pot over medium-low heat.  Mix in the onion, brown sugar, ginger, garlic, and cinnamon sticks.  Cover the pot and cook until the onion is tender, about 10 minutes.  Add the squash and 5 cups chicken broth.  Bring to a boil.  Reduce heat to medium-low.  Cover and simmer 10 minutes.  Discard cinnamon.

Puree the soup with an immersion or stick blender.  Season the soup with salt and pepper.  Bring to a simmer, thinning soup with more broth if necessary.  Ladle into bowls and serve.