Miz Chef

Cooking Up a Healthy Life


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Butternut-Kale Soup

So, after I made Butternut-Black Bean Tacos last week, I had some butternut squash left over. There were many things I could have done with it, but after finding a beautiful head of kale, I decided to make butternut and kale soup.

This soup is packed with nutrients and it’s just plain delicious. Enjoy. Continue reading

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Easy Spaghetti Squash Chili

img_6245A few months ago I did a blog where I offered a recipe using spaghetti squash. Some people commented to me that they were glad I had done that because they never quite knew what to do with spaghetti squash.

Spaghetti squash can be used in many different ways. This week I decided to use it in a chili. And because spaghetti squash is a fast-cooking squash (about 15 minutes in a steamer), I made the entire recipe a quick-and-easy chili. You can throw this together in less than an hour.

Enjoy.

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Tuscan Kale-Bean Soup with Fregola

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Tuscan Kale

Tuscan kale is a beautiful specimen of the kale family. The leaves are long and dainty looking, and look really pretty in a garden. But like standard kale, the leaves are hearty and the stems tough. Thick stems should be cut off and the leaves need to cook for a substantial amount of time (versus greens such s spinach or chard, which cook down in a few minutes).

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Homemade Veggie Stock Infographic

Hi there. It was homemade vegetable stock day here at Chez Roberti, so I wanted to offer a quick and easy way to make your own. Just follow along on the infographic below and you’ll be all set.

A note on salt: Traditionally, salt is not used in stock because it’s supposed to act as a base to support other flavors. By not adding salt, you control the salt content in a recipe later on. However, if you’re going to use this stock as a basic soup broth, you can add some kosher salt, if you want.

Soup Stock Infographic


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Parsnip-Butternut Soup

IMG_5468My parents’ garden comes up with great stuff every year. This season, they got butternut squash, and I took a cute little one for myself. The farmers’ market had great-looking parsnips, so I decided to make parsnip-butternut soup.

Because it’s October and I don’t have any fresh herbs left my garden, I turned to my dried herbs. You can use whatever dried herbs you have on hand or particularly like for soup. I used thyme and savory.

Also growing in my parents’ garden is celery. But it’s a kind of wild celery—in fact, it’s probably lovage, a relative of celery that has big leaves and small, thin stalks. I put some of these leaves into the soup and pureed everything together. It unexpectedly turned my soup green, so it kind of looks like split-pea soup. If I hadn’t done that, I would have ended up with something that looks more like typical butternut squash soup.

Regardless, it’s delicious. The parsnips give the soup an earthy tone, while the squash sweetens it up. It was just what I needed on a brisk autumn day. You can have it with croutons or chopped walnuts or little cooked cubes of butternut.

Give it a try. Enjoy!IMG_5452

Parsnip-Butternut Soup

Makes 4 servings.

1 teaspoon olive oil
1 small onion, chopped
½ teaspoon kosher salt
3 large garlic cloves, coarsely chopped
1 bay leaf
1 teaspoon dried spices (see instructions)
1 teaspoon garlic salt
2 cups cut-up parsnip (from 1 large parsnip)
2 cups vegetable broth
2 cups cut-up butternut squash (from 1 small squash)
Fresh herbs, if available
Black pepper to taste

Heat the olive oil in a medium saucepan. Add the onion and salt and cook until translucent.IMG_5454Add the garlic, bay leaf, dried spices (I used 1/2 teaspoon each thyme and savory), and garlic salt. Stir and continue cooking another 2 minutes.IMG_5455Add parsnips and saute, stirring often, until parsnips starts browning.IMG_5456IMG_5457Add broth. Bring to a boil.IMG_5458Add squash and any fresh herbs you want. Lower the heat and simmer, partially covered, until the vegetables are tender when pierced with a knife. Add black pepper.IMG_5460IMG_5461Transfer to a blender and puree. Taste for seasoning and adjust if needed.IMG_5463IMG_5464Serve hot.IMG_5467


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Tomato-y White Beans

IMG_5305Sometimes you go through your pantry or refrigerator and see a bunch of stuff that you know you have to use or it will go bad. It’s been that way with me and all of these dried beans I realized I had. And since it’s summer, I also find myself with a steady influx of tomatoes.IMG_5298

I’m a whiz at utilitarian cooking. And I say that because it really doesn’t take much to be a whiz at utilitarian cooking. You basically just throw a bunch of stuff you have together and that’s it. And, usually, it works out better than any pre-meditated, planned, plotted, and plated dish you can conjure.

Okay, sometimes it doesn’t work out, but it usually does. I wouldn’t tell you about the stuff that doesn’t work out, anyway.

So, I cooked up a mess of Great Northern beans, added some fresh tomatoes from my mother’s garden, and got this: tomato-y white beans. It’s really simple, so I hope you give it a try.

Tomato-y White Beans

Makes about 6 servings.

1½ cups dried Great Northern beans
2 bay leaves
4 large garlic cloves
½ large onion, sliced
2 teaspoons kosher salt
2 teaspoons olive oil
¼ cup white wine
3 or 4 medium tomatoes, seeded and chopped
Freshly ground black pepper
1/2 cup vegetable broth
Fresh herbs (whatever you have available)

Place the beans in a bowl and cover with water by about 3 inches. Cover and soak overnight.IMG_5297The next day, drain the beans and place them in a medium pot. Add water to cover by about 2 inches. Add the bay leaves. Smash two of the garlic cloves and add them to the pot, along with half the onion, and 1 teaspoon of the salt. Bring to a boil. Lower the heat to low; partially cover the pot, and simmer until the beans are tender but still firm, about 45 minutes.IMG_5299Drain the beans in a colander and remove the bay leaves and garlic and discard. Finely chop the rest of the garlic.IMG_5300Heat the oil, in a wide pan. Add the rest of the onion and cook until translucent. Add the garlic and sauté one more minute. Add the wine and let it cook until it’s evaporated. Add the tomatoes, the rest of the salt, pepper and sauté 5 minutes.IMG_5302Add the beans, broth, and herbs (I had basil, savory, and parsley), and cook for about 5 minutes, or until it thickens.IMG_5303IMG_5304You’re ready to eat. Have it over rice, pasta, or with crusty bread. IMG_5306

 

 


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Umbrian Cicerchia Soup

cicerchia soupThere’s one thing I love about Eataly, the Italian market in Chelsea in New York, and it’s not the prices. It’s the fact that you can get products that have been imported from Italy, things that you wouldn’t otherwise find, at least not easily.IMG_5261

During one particular perusal of the market, I found cicerchia, an Umbrian hybrid of chickpeas and fava beans. Ceceri means chickpeas, so I imagine that cirechia is a playful word meaning “in the realm of chickpeas.” Italians love playing with their words almost as much as their food.

It’s probably a good thing, though, that cicerchia isn’t available widely. According to Vorrei Italianfood, they contain a neurotoxin and should not be eaten every day over a prolonged period of time (alhough I don’t know what that means.)IMG_5245

I wasn’t sure what to do with them, though, as this was not a common product, at least not in the region where my family is from (Basalicata). Ultimately, I decided to use them in a typical Umbrian dish: chickpea soup.

If you’re able to get your hands on cicerchia, try this recipe—it’s light but filling and scrumptious.
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