ChefUptothePlate

Food, Nutrition and Cooking


Leave a comment

Soup ‘n’ Salad

Salad Soup

Ever have leftover tossed salad that has gone a bit past its prime? Still, it’s edible but, well, not as appetizing as you’d like. Have you got a food processor (EVERYONE SHOULD HAVE A FOOD PROCESSOR)?  Make your leftover salad into soup

8 cups chicken or vegetable broth

8 cups leftover salad (including just about anything imaginable), chopped to a fine consistency in a food processor.

1 T hot sauce (or to taste)

3/4 cup lentils or split peas or the like

2 T olive oil

Heat broth, add finely chopped salad, hot sauce and lentils. Cook on medium heat about 30 minutes (till lentils/peas have softened). Garnish with olive oil drizzled over top.

Serves 8

How to beet Lentil Soup

2 Comments

How to beet Lentil Soup

It’s likely we can all agree that 2014 has been the year for soup so far. Soup is a winter staple for me. This week my craving was for lentil soup but as it was too cold to go to the grocery store and since I was out of carrots, I changed up my usual recipe and came up with…

Lentil Beet Soup

2 cups dried lentils (regular or french lentils)
2.5 quarts water
2 T olive oil
3/4 cup chopped fresh beets (stemmed and peeled)
3/4 cup chopped onions
3/4 cup chopped celery
1 clove garlic, minced
1 bay leaf
2 whole cloves
dash of cayenne pepper/to taste
2 large chicken, beef or vegetable bouillon cubes
1/4 t freshly ground black pepper
1/2 t Liquid Smoke
1 large baked, steamed or microwaved sweet potato (optional)
1 uncooked chicken breast (with or without bone) or 1/2 lb. firm tofu (optional)

In a large soup pot, saute the veggies (including garlic) in the olive oil for 10 minutes. Add water and lentils to pot along with bay leaf, cloves (tie bay leaf and cloves in cheese cloth for ease of removal later), cayenne, pepper, bouillon. Bring to a boil. Reduce heat and simmer uncovered for ~ 2 hours. Add Liquid Smoke. Add an uncooked chicken breast or 1/2 lb firm tofu (cut into spoon sized slabs) for last 10 minutes if you’d like. Discard the cheesecloth, remove chicken and cut into bite sized pieces and return to pot.
Garnish with a ball of sweet potato (use a melon baller).
Serve hot. 6-8 servings


1 Comment

OMG! soup

In case you missed this on FB where I posted it originally here is my
OMG! soup (Onions, Mushrooms, Grains)(c) 2013 Chef Up to the Plate
2 medium onions, sliced
1/2 lb white or baby portabello mushrooms, sliced
2 T olive or canola oil
1/2 cup uncooked grains (such as farro, pearl barley, etc)
1-2 large carrots, sliced
64 ounces chicken or vegetable broth
salt and pepper to taste

In a large soup pot, saute onions and grain in oil for about 5 minutes till onions have wilted and grain has toasted.
Add mushrooms and saute 5 minutes more or until mushrooms have given up some of their liquid.
Add broth and carrots, S & P to taste. 
Bring to a boil, reduce heat to simmer and cook covered one hour. Check for seasonings and serve.
Serves 6-8

 
 
 


Leave a comment

What’s in your pantry?

It can be fun to create a meal based on what’s in your pantry and refrigerator. Tonight’s creation – Cauliflower Soup

1 medium onion, chopped

2 cloves of garlic, minced or pressed

1/4-3/4 tsp red pepper flakes (to taste)

1 1/2 T olive oil

1 head cauliflower, chopped in bite sized pieces

32 oz low sodium chicken broth (or vegetable broth)

Salt and pepper to taste

1/4 cup grated low fat cheddar cheese

In soup pot, saute onion, garlic and pepper flakes in olive oil until just translucent. Add cauliflower and broth. Bring to a simmer, cover and cook for about 15 minutes until cauliflower is softened. Take off the heat and puree with an immersion blender in the pot (alternately you can puree in food processor blender in batches). Add grated cheese and serve. 

Serves 4-6