Bean with Bacon Soup

This is one of my favourites from way back. I usually make it with dried Cannellini beans, but didn’t have any soaked. I whipped this up, using a tin of beans, in 30 minutes—leave out the carrot and it would be ready in half that time.

1 tin Cannellini beans (or Navy, or Pinto), drained

The same tin refilled with chicken stock or water or vegetable stock

1 shallot, minced

1 clove garlic, minced

1 small carrot chopped small

1 teaspoon tomato paste (puree in the UK)

1 sprig rosemary

2 slices smoked bacon, cut into small pieces (omit to make this vegan)

½ teaspoon liquid smoke (optional but tasty)

Dump everything into a soup pot, bring to a simmer and cook gently for about 20-30 minutes, until everything is soft. Mash with a potato masher or puree with a stick blender. Serve hot!

Makes about 2 servings

Hippy Stew (Azuki Beans with Caramelized Leeks and Quinoa)

Azuki beans are hugely popular legumes in Japan and other parts of Asia; second only to soybeans (edemame). Interestingly, they are use primarily in sweet dishes, like Youkan (a jellied candy made from azuki bean paste and sugar), but they don’t have a sweet flavour themselves—they taste very similar to other red beans. 

Quinoa, originally cultivated in South America, is sort of like a grain or cereal, but not quite. It is a great source of protein as well as packed with essential amino acids and fiber—this is an excellent food for vegans.

Combining these two lesser-known ingredients makes for a complete meal—super nutritious and even better, super tasty!

Of course, being the carnivore that I am I couldn’t serve just this stew—I griddled up some locally produced sausage and snuggled them down on top. If sausages are not your thing, Hippy Stew would be fabulous served along side grilled chicken.

1 cup dried azuki beans (soaked overnight) or 2 tins azuki beans

1 tablespoon olive oil

2 leeks, trimmed of dark green part, washed and chopped

1 fat carrot, peeled and chopped

1 cup quinoa, washed

3 cups (24 oz) vegetable or beef stock (or water with bouillon cubes)

1 tablespoon tomato paste (puree in the UK)

½ teaspoon red pepper flakes (optional)

1 cup chopped parsley (yes, a whole cup)

1) If you are using dried beans, soak them overnight, drain and simmer for 30 minutes, drain and have on hand for the stew. If using tinned azukis, drain and have ready.

2) In a large soup pot or wok, heat the oil. Once it is hot and quivering, add in the chopped leeks and carrot, don’t move too much at first, you wan them to colour, turn golden and caramelize—just don’t allow them to burn. Saute for a few minutes. Now, add in the quinoa, stir and toast for just a moment in the caramelized veg. Pour in the stock and stir, cover and bring to a gentle simmer. Cook for 10 minutes, then add in the beans, tomato paste and red pepper flakes (if using), continue to simmer until the water is pretty much absorbed and the quinoa is tender (10-20 minutes longer).

Remove from heat and toss in the parsley. Season with salt and lots of freshly ground black pepper. Serves 4-6

Baja Black Beans

 'Baja Black Beans' I like the alliteration. Okay, I've never been to Baja, California, but I do love black beans and cook them often in as many different ways as possible. I love these-- the orange juice brings a slight sweetness to the dish without being overt. Make these vegan by omitting the bacon and using vegetable broth rather than chicken broth.

1 bag (16 oz) dry black beans, soaked overnight

8 oz. smoked lardoons, or chopped bacon, cooked until crisp

1 medium onion, peeled and chopped

3 fat cloves garlic, minced

½ cup orange juice

1 and ½ cups beef or chicken stock

1 tin chopped tomatoes, including juice

½ teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

Sea salt to taste

1) Preparing the beans: Soak the beans over night, drain and pour into a large pot, cover by 2” with water and simmer for about 1-2 hours, until tender. This can all be done ahead of time and the beans held, or, if you so wish—just use tinned black beans, probably 3 tins. Dried beans have a nicer texture, but tinned beans are easier. Your call.

2) Add the prepared beans and everything else (except salt) to a huge pot and simmer for an hour.  Make sure that they are very moist as they cook. Taste the beans, adjust seasoning (salt or any hot pepper if you like). If the beans are too soupy, remove from the pot with a slotted spoon—if you like the consistency, serve as is.     Serves 6-8

Migas

This recipe comes from Portugal. It seems like many Portuguese recipes utilize kale (Portuguese kale soup being one of my favorites). Migas is so simple and so healthy and it happens to also be a vegan recipe. I served this last night as a side dish to go with grilled salmon, and then had it alone, reheated for lunch today.


1 cup black-eyed peas
1/4 cup extra virgin olive oil
2 cloves garlic, minced
A good shake of red pepper flakes
2 cups fresh breadcrumbs (toast pieces of bread then crunch them up with your hands)
1 tablespoon extra virgin olive oil
2 leeks, white and tender light green part only, chopped small
1 bunch kale, washed and chopped into bite size pieces

1) Soak the black-eyed peas and cook as you like (alternatively you can use canned)-- have them tender and ready to go.

2) Pour the olive oil into a very large non-stick sauté pan. Add in the garlic and red pepper flakes then the bread crumbs and sauté, turning and stirring constantly until golden. Season with salt. Remove from the pan and keep on a plate.

3) Wipe out the pan, then place back over medium-high heat and pour in 1 tablespoon olive oil, allow it to heat up then add in the leeks and kale. Season with salt and sauté, until the kale has wilted and softened but is still deep green. Add in the prepared black eyed peas, stir. Taste and season again with salt and pepper if desired. Now remove from the pan and toss with the breadcrumbs. Serve hot or warm.

Serves 4-6 side dish portions

Simply Chilli

There is nothing exotic about this recipe—it is just good, simple chilli. Great for cold Autumn days. I have put no ‘heat’ in this recipe, so it is very kid-friendly. If you want some spice, just add chipotle powder (which is smoked jalepeno powder), or cayenne pepper to your liking.
I served this in baked potatoes for the little ones, over pasta for the Mister and on top of fresh salad greens with crumbled tortilla chips and grated cheddar cheese for me. On this night, everyone liked their dinner.
This chilli is easy to make ahead and reheat, or allow to simmer slowly on the stove or in a crock-pot.


1 Tablespoons vegetable oil
2 Pounds lean ground beef, chicken or turkey
1 Medium onion, peeled and chopped
1 Large garlic cloves, pressed or minced
4 ounces chirizo (Spanish sausage), skin removed, diced small—optional
1 cup strong beer
24 ounces tomato pasata, sauce (plain) or sugocasa (for Americans I am talking about plain tomato puree)
1 cup water
1 teaspoon dry oregano
1 teaspoon smoked paprika (or sweet)
1 teaspoon dry thyme (powder is best)
2 teaspoons cumin powder
2 tablespoons mild chilli powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Few dashes of ground cloves
2 tablespoons vinegar
1, 2 or 0 cans of pinto or kidney beans, drained—optional


1) Set a large pot over medium high heat and pour in 2 tablespoons vegetable oil. Pile in the onions and garlic, cook until translucent, then add in the ground meat, stir and cook until most of the pink is gone. If the meat is very lean, there should not be fat to drain off, but if you do find fat, just pour it out of the pan and continue.

2) Now add in all the rest of the ingredients, stir well, bring to a simmer then reduce heat to low and cover. Cook for as little as 45 minutes to as long as 3 hours—just make sure to check the piqued that the chilli is not too dry (if so, add more water).

Serve as you like!

Makes about 12 servings.

Moroccan Chicken and Chickpea Stew

Called 'Harira' in Morocco, if you like the slightly tart flavor of Avgolemono soup (that delicious Greek lemon, rice and chicken soup) then you will probably like this one, too. Harira is traditionally made with lamb, but I liked the idea of lightening the recipe up with chicken. It is so different, like nothing I had tasted before, but so very tasty. And healthy, to boot!

This would make an equally delicious vegan stew, simply by negating the chicken and adding more chickpeas.

1 small onion, peeled and chopped small
1, 14 oz can chopped tomatoes (unseasoned), including juice
1, 14 oz can water (use the empty tomato can...)
1 vegetable bouillon cube
1, 2" piece of fresh ginger, peeled and chopped fine
1 chicken breast (boneless, skinless)
2 chicken thighs (bone-in, skin removed)
A good pinch of saffron threads
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste

1/4 cup chopped parsley
1/4 cup chopped cilantro
1 can chickpeas, drained
Juice of 1/2 a lemon
3 tablespoons flour
1/4 cup cold water
2 oz, vermicelli, broken into pieces
Sea salt for seasoning

1) Dump the first 10 ingredients into a large pot, cover and bring to a simmer. Simmer for 45 to 60 minutes.

2) After the soup has simmered for 45-60 minutes, remove the chicken and set aside to cool. Then add to the pot the parsley, cilantro, chickpeas and lemon juice. Simmer gently as you shred the chicken.

3) Stir the flour with 1/4 cup cold water until it is smooth without lumps. Pour that into the stew (this will thicken it) and add in the shredded chicken. Bring it back up to a simmer and add in the broken vermicelli. Simmer until the pasta is just cooked, then taste for seasoning, it will probably need salt-- do not be afraid of salt!

I pass Sambal Oelek with this when I serve it to spice up the stew, for those who want it (me, please!!). Serve with Pita bread.

Makes 4 main course servings.

Sasha Cakes

“You want one?”, my friend Sarah asked me. I followed her gaze down toward the paper plate she was holding; on it, lay two thick, sauteed brown rice cakes. We were standing in the middle of the chaotic playground, waiting for our kids, after school. “Yes!” I screeched, I almost never turn down food. “Where did you get them?” I asked. “Sasha [her 7 year old son] made them in cooking class today”, she told me.

Yes, the image of four, 7-year old budding chefs, sliding their drippy noses across their forearms and hands then getting on with forming the brown rice mixture into neat, little, snotty patties did pop into my head-- but I didn’t care, I was hungry.

Even cold, they were delicious!

So I wanted to make them at home for my four snotty, little kids. I figured out the recipe and served them for dinner last night-- all four girls liked them! They were so good, I had them for dinner and then cold for breakfast the next morning as well as warmed in the microwave for lunch, too.

Here’s the recipe:

2 cups cooked brown rice, cooled
1 cup cooked red lentils, cooled
1 medium carrot shredded or ½ of a small sweet potato, peeled and shredded
¼ cup chopped parsley
¼ cup chopped chives
1 shallot, minced, or 4 small green onions, chopped or ¼ cup chopped yellow onion
A good couple of dashes of garlic powder
A good couple of dashes of dry dill weed
Black pepper
Salt to taste
½ cup small cubes of cheese (optional)
2 tablespoons flour (optional, will help the patties stick together better)
1 egg
Bread crumbs
Vegetable oil for sautéing

When you make the rice, at the end of cooking, layer the shredded carrots or sweet potato on top, cover, remove from the heat and allow the shredded veg to steam and soften just a bit. Allow the rice to cool completely. Combine everything, except the flour and the egg in a large bowl and mix well. Taste for seasoning, make sure there is enough salt and that it is tasty. When you get to the seasoning that you like, add the flour (if using) and the raw egg and mix well.

Cover and set the mixture in the refrigerator to get cold (at least one hour, but up to a day ahead).

Form into 12 patties, carefully dredge in bread crumbs and sauté over medium heat until nicely browned and crisp, turn and sauté other side. Serve hot, warm, or room temp.

Sasha likes his with the Japanese condiment, Tonkatsu sauce smeared over the top…

Herby Dal

Dal is cooked lentils. There is a myriad of ways to prepare a dal; this is very simple and very delicious. Use only fresh herbs and a good olive oil.

1 cup lentils (any color)
Water to cover
2 Chicken or vegetable bullion cubes
1 tomato chopped
Extra virgin olive oil
An ample handful of fresh herbs-- basil, mint and cilantro are best, chopped

1) Place dry lentils into a small soup pot. Cover with water, coming up one inch above the lentils. Add in the bullion cubes and tomatoes. Bring to a simmer then cook, covered over medium heat, so that it is just barely simmering. When water is absorbed, add more just to cover. Place the lid
back on the pot and cook some more until lentils are tender (approximately 30 minutes).

2) Taste for seasoning, add salt if needed or cayenne pepper if you like heat. Stir in a big glug of olive oil and the fresh, chopped herbs.

Great with basmati rice and spicy salmon.
Serves 4

Falafel

I found this on epicurious.com and changed it just a bit. It is really tasty, really easy and kid friendly. Great to make, (mostly) ahead. A nice vegan meal.

1 cup roughly chopped onions
8 cloves garlic
¼ cup roughly chopped parsley
2 cans chickpeas, drained well
2 teaspoon cumin
Dash of cayenne
1 and ½ teaspoons salt
2 teaspoons baking powder
½ cup flour
Oil for frying
Tahini
Skim milk
Lemon juice
Salt to taste

1) In a food processor, place the onion, garlic and parsley. Process until chopped fine. Scrape down the sides of the bowl and add the chickpeas, cumin, cayenne and salt. Process briefly until the chickpeas are well, chopped, but not pureed-- it should not look like hummus. Scrape down bowl and pulse to process just a minute more. If some of the chickpea pieces are the size of pencil erasers that is fine, as long as most of the mixture is the consistency of coarse sand.

2) If you have time; place the mixture in a zip-top bag and store in the refrigerator for 1 hour up to a day to allow the flavors to marry. If not, that’s okay, too.

3) When you are ready to eat: Heat vegetable oil in a large sauté pan, over medium heat. Pour in enough oil to come about 1 cm up the sides of the pan, cover and allow to heat up.

4) While the oil is heating, mix the baking soda and flour into the chickpea mixture. Mix it well then shape ping-pong size balls and squish into patties. Fry for about 2-3 minutes on each side, until golden and crisp. Turn once and fry the other side. Remove to a paper towel and fry remaining falafel. You can also place the fried falafel in a warm oven as you remove them from the oil. Serve with Tahini sauce, fresh tomatoes, salad and pita bread.
Serves 4

Tahini Sauce
Mix ¼ cup Tahini (found in good grocery stores or health food stores), 2 tablespoons milk, 2 teaspoons lemon juice and a generous pinch of salt together and set in the refrigerator to thicken. Adjust seasoning to your liking (more salt or lemon juice?) and drizzle over warm crunchy falafels.

Versatile Vegetable Salad

I was making lunch for everyone to take to the pool. It was a warm day and I wanted something cooling for me and the Mr.. A cold, crunchy vegetable salad sounded good, but I had little on hand. So I took out what meager vegetables I had in the fridge and opened the cupboard and came up with this-- it is really tasty and really versatile. Great to make in a pinch!


Salad
1/2 can chickpeas, drained
18 (or more) olives that you like, half chopped and half left whole
2 ripe tomatoes, chopped (or a handful of cherry tomatoes, halved)
1/2 an English cucumber, cut into bite size chunks
1 roasted red pepper (homemade or form a jar), seeded and chopped
1/2 can artichoke hearts, cut into quarters
1 shallot, minced fine

Toss evertything together, pour over dressing (see below) and chill until ready to eat.

Base DressingHere's the fun bit-- make the 'base' dressing, then add in the additional ingredients to make it just the way you like it.1 tablespoon lemon juice
1/4 teaspoon salt
3 tablepoons olive oil

Mix the salt into the lemon juice and swirl, then beat in the oil to form an emulsion.

Add InsFrench-- add some chopped chives and 1 tablespoon Dijon mustard.

Greek-- 1 clove minced garlic, fresh, chopped cilantro and mint-- or replace the chopped mint and cilantro with cubes of Feta.

Italian-- 1 clove garlic, minced, dried oregano and basil.

Zesty-- 2-3 cloves garlic, minced, a bit more lemon juice and fresh, chopped parsley.

Warm Lentil Dip

Full of big flavors, really healthy and a vegan recipe, to boot!

2 cups yellow lentils
1 medium onion, diced
½ teaspoon cumin seeds
2 teaspoons season salt or slightly less sea salt (to taste)
¼ cup extra virgin olive oil
½ teaspoon cumin seeds
2 heaping tablespoons fresh mint, chopped
½ cup parsley, chopped
1 roasted red pepper, skin and seeds removed and diced (can use good quality bottled)
Cayenne pepper, several dashes-- to taste
Salt to taste

1) Place the lentils and onion in a medium size sauce pan and cover with water (about 1 inch above lentils). Bring to a boil then immediately reduce heat and gently simmer for ½ an hour. Watch that the water stays above the lentils. Add more if needed.
2) After 30 minutes, add ½ teaspoon cumin seed to the lentils, add more water if needed and continue cooking for 30 minutes more.
3) After 1 hour cooking time, check to see if the lentils are tender, if not, continue cooking (covered in water) until they are tender. If they are tender (and they should be), drain almost all of the water off the lentils, leaving just 1 or so tablespoons. Run a hand-held stick mixer through the lentils to puree them, or transfer to a food processor or blender and process until just slightly lumpy—not perfectly smooth.
4) Transfer to a bowl and season with salt, extra virgin olive oil, ½ teaspoon cumin seeds, fresh herbs, chopped roasted pepper, Cayenne pepper, salt. Stir everything together and serve immediately—it should be served warm. May be made ahead and reheated in the microwave, just add a bit more water and/or olive oil if it has dried out at all.

Serve with toasted pita bread chips, bread sticks or baguette croutons. Makes about 2 cups