Remarkable Root Soup

January 16, 2014 Kathleen Henry

I cannot wait for this long weekend. Yesterday, I was given the opportunity (aka nightmare) to give a speech about being a Radiologic Technologist to a large group of high schoolers with a specific interest in the healthcare field. Public speaking and I do not exactly go hand-in-hand. We don't even see eye-to-eye. In fact, I pretty much completely pretend to ignore such a thing even exists. Public speaking is my nemesis. Okay, let's be real...just talking to people in general is my weakness. I'm terribly socially awkward. If you've ever had a conversation with me, there's a lot of holding my breath, trembling words, and shaky hands. Does anyone else have this problem or am I just a complete freak? During this speech I was pretty sure I would stop breathing altogether (it happens...a lot) and shake so violently that I would just pass out of the floor, convulsing while 16 year old punks laughed at me. That didn't happen, but it's kind of a miracle it didn't. Anyways, my point is, after two foreboding weeks of not-so-innocuous tummy troubles and sleepless nights due to the stress of giving said speech, I am definitely looking forward to recovering during this three day weekend. I'm just going to lay in bed and sleep and dream of MLK.

Okay that's not true, I actually had something else planned. Todd went to a rural village in Alaska about a week or so ago for work and when this happens he's usually granted a day off from work because he has to spend the night there. I had a secret trip planned to go nordic skiing during this long weekend and now I find out he's not taking his day off! I think steam is still escaping from my ears. Needless to say, I am completely filled to the brim with sorrow. So, I will have to live vicariously through you all. Please, please, tell me about all the fun things you're going to do with your long weekend. I'll just be bummin'...alone...all by myself.

On the plus side I made this soup a few days ago, and let me tell you, it's pretty darn remarkable. Who'd think that a few red potatoes, onions and one ugly-ass celery root would make such a deliciously, silky soup? Those peasants knew what was up.

Have you ever cooked with celery root, aka celeriac? When Todd saw it, he was like, "Ugh! What is that ugly thing?!" He was pretty surprised when I told him I was going to make a soup out of it. I actually think he's a pretty awesome little guy (the celeriac). Makes me sad to think everyone's going about saying how wretched looking he is. Yes, in case you weren't sure...celery root is male. Obviously.

I like all his weird little knobs and crannies....that sounded a bit vulgar, I'm sorry for that.

Remarkable Root Soup

Serves 4

1/2 cup dry red lentils
2 cups water
1/2 Tbsp. coconut oil
1/4 tsp. paprika
2 medium yellow onions, diced
6 garlic cloves, minced
4 dried bay leaves
1 medium celery root (celeriac) about 2 lbs, peeled and diced
3 medium red potatoes about 1.5 lbs, diced
pinch of kosher salt
4 cups of vegetable broth
1 tsp. miso paste

Notes: If using brown or green lentils, they may need longer to cook. The celery root needs the peel removed. It's very easy, I just use a knife.

In a small saucepan, bring the lentils and water to a boil. Reduce to low, cover, and simmer for about 10 minutes or until the lentils are tender. Drain and set aside for later.

In a very large frying pan or soup pot heat the coconut oil over medium. Add the paprika and saute for about 30 seconds.

Now, add the onions, garlic, and bay leaves. Saute for about 10 minutes, until the onions become soft.

Produce On Parade - Remarkable Root Soup

Then, add the celery root and potatoes. Sprinkle in a pinch of salt and saute for another 10 minutes.

Now, pour in the broth, deglazing the pan. Bring to a boil, then reduce to low and cover. Simmer for about 10-15 minutes, or until the potatoes and celery root are soft.

Remove the bay leaves and carefully transfer the chunky soup to a blender. Add the miso paste and blend on high for a few minutes, until the soup is silky smooth.

Transfer back into the large frying pan or soup pot and stir in the lentils.

Serve hot and sprinkled with a bit of paprika and olive oil.

Listening to Dillon – Thirteen Thirty-Five

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Comforting Shepherd's Stew

January 13, 2014 Kathleen Henry

January and new year resolutions. I'm not into it too much. The latter that is. However, if you've got some changes to make in your life, especially in the food department (don't we all...don't touch that Oreo, Katie...) or just want to learn how to make healthier choices and free yourself from those "food prisons" I know some people put themselves in, then you'll have to check out my blogger friend Claire's new ebook over at Eat Well Party Hard. It's a very funny, no-nonsense ebook, complete with worksheets and straightforward advice to help get you on the right path. So go check it out! January also calls for stew. But not just any stew. A thick, rich and almost gravy-like stew filled with hearty potatoes, crispy tofu, silky greens and fresh veggies. This stew is full of flavor and sure to fill you up! It's not messin' around.

I'm not sure if the Lower 48 is still having their winter storm *cough* just another day in Alaska *cough*, but being born and raised in The Last Frontier, I can definitely say that this is one BA cold weather soup. Perfect for those -20 F days (not including wind chill). Has it warmed up in the States yet?

Comforting Shepherd's Stew

Serves 8

1/2 Tbsp. olive oil
1/2 tsp. paprika
1/2 tsp. turmeric
1/4 tsp. black pepper
1 medium yellow onion, diced
4 garlic cloves, minced
3 medium red potatoes, diced
3 medium carrots, sliced
3 celery stalks, sliced
8 oz. cremini mushrooms, sliced
1 large portobello mushroom, diced
1/3 cup all-purpose flour
1 1/2 tsp. dried Italian herbs
1/2 tsp. dried rosemary
3 Tbsp. soy sauce
1 Tbsp. vegan Worcestershire sauce
3 cups vegetable broth
2 cups water (more or less for desired thickness)
1 Tbsp. oil olive
1 lb. package of extra-firm tofu (I like sprouted tofu), drained and cubed
1 Tbsp. apple cider vinegar
2 Tbsp. nutritional yeast
1/2 cup fresh parsley, chopped
2 large handfuls of fresh spinach

Notes: Adjust the water to your personal preference for the soups thickness. If using tofu that's in a plastic box container as opposed to one that's vacuum sealed, you'll probably want to press it for about 20-30 minutes.

In large soup pot, heat the olive oil over medium. Add the paprika, turmeric and black pepper. Stir for about 30 seconds.

Now, add in the onion, and garlic. Saute for about 5 minutes, until the onions become tender.

Add the potatoes, carrots, and celery. Saute for about 10 minutes.

Then, add the mushrooms and saute for an additional 5 minutes.

Next, add the flour and dried herbs. Stir well to coat. Turn the heat to high and add in the soy sauce, Worcestershire, broth, and water. Bring to a boil, then cover and reduce to a simmer. Allow to simmer for about 15 minutes, or until the potatoes are tender.

Meanwhile, heat olive oil in a large frying pan over medium. Blot the tofu with a clean towel to remove any excess liquid and add the cubed tofu to the pan. Fry for about 10-15 minutes, scraping with a metal spatula, until the outside becomes somewhat crispy and brown.

Remove the soup from heat and stir in the vinegar, nutritional yeast, fresh parsley, spinach, and browned tofu.

Serve hot and sprinkled with additional paprika and fresh parsley.

I do need to be better about returning library materials on time. I guess that's my new year resolution...does that count?

Listening to Churchill – Change

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Black Bean & Sweet Potato Superfood Soup

January 6, 2014 Kathleen Henry

When I first tasted this soup, in my head I did my best silent Ron Burgundy voice, "Oh this stuff is gooooood." Not even on purpose! It just happened. Like that was the most appropriate and logical reaction to this soup's deliciousness that my brain could come up with! So weird. But guess what? This soup is also good for you. Like, really good for you. Black beans and sweet potato? Yes, but wait, there's purple cabbage too! If you're not a cabbage fan, I promise you that it's not even discernible. Truly.

Did you know that purple cabbage lends the most nutritional bang for your buck? Yep. And black beans come in fourth! If you still haven't checked out NutritionFacts.org, you really should. This video on Superfood Bargains is great knowledge to have when money's tight.

This soup has a hint of sweetness and is spiced with chipotle chili powder, cumin, and turmeric. Black beans, sweet potato, and red cabbage all make a superfood star appearance dressed with cilantro and avocado.

So get your health on while mowing down on this absolutely delicious soup. It's definitely a keeper!

Black Bean & Sweet Potato Superfood Soup

Serves 4

1/2 Tbsp. coconut oil
1 tsp. cumin
1 tsp. turmeric
2 tsp. unsweetened cocoa powder
1/4 tsp. chipotle chili powder
1 medium yellow onion, diced
3 garlic cloves, minced
4 cups vegetable broth
pinch of salt
1/4 tsp. black pepper
1/4 purple cabbage head (4 cups), chopped
1 large sweet potato, chopped
1 15 oz. canned black beans, drained and rinsed
1 Tbsp. maple syrup
1/2 bunch of cilantro, separated and chopped
1/2 lime, juiced
1/2 avocado, chopped

Notes: This soup can be as chunky or smooth as you'd like, just adjust the blended portion to your preference.

In a large soup pot, heat the coconut oil over medium heat. Add the cumin, turmeric, cocoa powder, and chipotle chili powder and saute for about 30 seconds.

Turn the heat down to medium-low and add the onion and garlic. Saute for about 5 minutes, or until the onions have started to brown.

Add the broth, salt, pepper, cabbage, and sweet potato. Bring to a boil over high heat, then turn down to low, cover and simmer for about 10 minutes, or until the sweet potato is tender.

Add the black beans and maple syrup. Take the bunch of cilantro and chop it in half to separate the leaves from the stems. Mince the stems and add them to the soup. Save the leaves for garnish.

Continue to simmer for another 5 minutes. Then, carefully place about 3/4 of the soup into a blender and blend until somewhat smooth. Add the pureed soup back into the pot and stir in the lime juice.