Easiest White Bean Soup

This is in no way my own creation, but it was definitely made on the fly and proved to be quick, easy and soothing. Excellent with bread and salad, probably fabulous with grilled cheese:

3 cans white beans
2 Tbsp. olive oil
1 32 oz container organic chicken broth or veggie broth
3-4 carrots, scrubbed and diced
3-4 celery stalks, rinsed and diced
2-10 garlic cloves to taste, minced
1 medium onion, minced
ground black pepper to taste
sea salt to taste
dried rosemary to taste
dried thyme to taste

1. Heat olive oil in a large pot, then add garlic and onion and stir until soft and sweaty.
2. Add carrots, celery, and any other veggies you have on hand. Cook on low-medium for a bout five minutes, stirring occasionally.
3. Add all remaining ingredients and bring to a simmer. Cook for about 5-10 minutes, depending on how soft you like your veggies.
4. Using a large measuring cup or a mug, carefully remove about half of the soup and process until smooth in a blender or food processor. Try to get an equal ratio of broth and chunks when you do this.
5. Return the blended soup to the pot, stir together, and serve (with a little chopped fresh herbs on top if you want to get fancy).

In a Meatball Minute

Before I started cooking my own meatballs, I felt they were the kind of food that only an old pro could make--some wizened Italian woman in her seventies with hours to spare in her kitchen. Those kind are probably pretty fantastic, but my improvised version takes way less time and expertise. Super slapdash and a little different every time, depending on what's in the kitchen--behold!

Not Yo' Mama's Meatballs (serves 2 with leftovers)
1/2 lb. ground beef or turkey
1/4 white onion, finely minced
1/4 green bell pepper, finely minced
1 Tbsp. flat parsley, finely minced
2-5 cloves garlic, smashed and finely minced
1 egg, beaten
1 splash red wine or red wine vinegar
1/4 c. bread crumbs and/or oatmeal and/or wheat germ
ground black pepper to taste
ground sea salt to taste
dried italian seasoning blend to taste
pinch red pepper flakes
1 32 oz jar pasta sauce (I like Newman's Own or the Whole Foods 365 brand)

Mix all the ingredients together except for the pasta sauce. Add just a spoonful of the sauce to the meat mixture for additional flavor. The only real way to do this is with your hands, so wash up good and get meat-y. In a large pot, heat 1-2 tsp. olive oil. Then, form the meat mixture into round balls. This recipe usually gets me six or seven. Brown them in the pan, turning with tongs to cook them through. This takes around ten minutes. Then, pour the sauce in and bring to a simmer for another ten-ish minutes.

We like to chomp on this with whole wheat spaghetti or tortellini, a simple green salad, and Alexia's evil/awesome Garlic Bread. Way better than spaghettios, for real.

French Press Coffee

Not a recipe, but a general rave. Coffee made in a french press kicks all other coffee ass. I use a basic Bodum press and the coffee that comes out is dark, delicious, and without all the nasty sputtering all over the counter. Yes, it takes a minute to clean and reassemble each day, but even a lazy bum like me can suck it up when the result is marvelous caffeinated flava.

Additional note--buy your coffee whole bean and store it in the freezer. This is especially good for flavored coffee, because the oils that make it taste all Snickerdoodley can go rancid and gross-tasting if not used quickly or preserved properly. I usually grind all I'll need for the week on Saturday or Sunday and keep it in a canister on the counter, then save the remainder sealed tight in the freezer. I'm almost through with a pound of Coffee By Design...and savoring every last drop. Damn you, Maine and your faraway stores of good coffee and beer!!

Beans, Guac, and Tequila, oh my!

Sunday night I made a Mexican feast for some mostly-vegan friends who were coming off a several week detox. They're killer cooks both, so I wanted to make some delicious, fresh food to earn my keep after the many fabulous meals I've had by their hands, plus slowly re-introduce them to the wonderful world of booze.

The Menu:

Veggie Mexican Lasagna

Guacamole

Cilantro Corn Salad

Fresh Strawberry Margaritas

I found the Lasagna recipe after some googling. I added a blend of Mexican cheese and extra salsa to the layers, used flour instead of corn tortillas, and added fresh garlic to the enchilada sauce, but otherwise just rocked it as stated. Now, onto the improvising...(NOTE: all recipes served four hungry people, and each couple got ample leftovers--except for the margaritas.)

Guacamole
4 avocados
1 large tomato
1 red onion
approx 3 Tbs. olive oil
juice of one lime
5 garlic cloves
salt to taste
ground black pepper to taste

1. Roughly chop the first three ingredients, then mash them together in a bowl using a fork. It should be CHUNKY, not smooth.
2. Blend the remaining ingredients in a food processor/blender/smoothie maker until smooth and frothy. Add to avocado mixture and stir until blended.

Good Guac Storage Tips: Keep pits in the bowl to preserve freshness. Also, put saran wrap right down onto the surface of the guacamole to keep any air from getting in (do this even if you're storing in a tupperware container).

Cilantro Corn Salad
1 cup corn (fresh, canned, or frozen)
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cilantro, chopped
salt and pepper to taste

Combine all ingredients and adjust ratio as desired. Fresh, colorful and crisp=chomp!

Fresh Strawberry Margaritas
1 pint fresh strawberries, hulled
juice of 4 limes
1 cup water
1 cup raw cane sugar
8-10 oz tequila to taste

Combine first four ingredients in a food processor/blender/smoothie maker. Adjust sugar to taste. Pour into a glass pitcher, then stir in tequila. Serve on the rocks!

Quick Peanut Pasta

Start by cooking two servings of your favorite whole wheat pasta. While it's on, combine:

1/2 cup peanut butter
3 T Soy Vey
1 T cider vinegar (optional)
2 t raw sugar
1/2 t each of cracked red pepper and dry cilantro
Stop cooking pasta a minute or so before it is supposed to be done...you want it al dente. Drain it carefully. Leave about a cup of water in the pot.

Mix pasta, water and sauce cook on low heat

Add a handful or two of Seapoint frozen organic garden vegetables...cook a little longer until they are crisp and warm

Slurp happily!!!

Any leftover sauce is great over brown rice and more veggies!

Thank you for starting this Caitlin!!!

Chicken Soup for the Lazy Girl's Soul

I made this soup last Saturday and still have leftovers in the freezer. Good stuff. I'd made a basic version several times before (based closely on Sundry's recipe), but on this go-round I freestyled a delicious spice sauce that was the perfect addition to a vat of homeade soup. It was easy and very similar to the Magic Green Dressing I told you about. Both are easy and cheap--recipes below!

Magic Green Infusion
approx 1 cup flat parsley
10-20 whole cloves garlic
approx 1 Tbsp. fresh lemon juice
ground black pepper to taste
ground sea salt to taste
dried italian seasoning blend to taste (thyme, rosemary, basil, etc.)
1 cup water or broth

Blend all ingredients until smooth and bright green. Stir in to any soup while cooking--it adds a ton of flavor, nutrition and color.

Vat o' Homeade Chicky Soup
Store Bought Rotisserie Chicken
1 32 oz container chicken broth
32 oz filtered water
3-4 carrots, peeled and chopped
3-4 stalks celery, peeled and chopped
1-2 roma tomatoes, peeled and chopped
8-10 oz egg noodles
2 eggs, beaten well
Magic Green Infusion

1. Using hands, pull all chicken meat from the bone and set aside. Place large bones and some skin in a big pot. Cover with water and broth and bring to a boil. Throw away all little bones, gristle, extra skin, etc.
2. Chop chicken and veggies, and make Magic Green Infusion. Let stock cook at med-high while you do this--about 20 minutes.
3. Remove bones and skin from broth and throw out. I find tongs and/or a slotted spoon gets the job done. Reduce heat to simmer and add chicken meat, vegetables, and Magic Green.
4. Simmer until veggies begin to soften--about 5-7 minutes.
5. Very SLOWLY pour in beaten eggs while constantly stirring soup.
6. Add noodles and simmer for about 10 more minutes, or until noodles are cooked.
7. Chomp CHOMP!

Magic Green Salad Dressing

The boy and I have been trying (and mostly succeeding) to eat more salads these days. I created this a few weeks ago when I got tired of our dressing selection.

Magic Green Dressing

juice of 1/2 lemon
2 Tbs. olive oil
generous handful of flat-leaf parsley, washed
salt
ground black pepper
1/2 tsp. plain yogurt (optional--it keeps better without if you don't use it all right away)

Combine all ingredients in a blender, food processor, or Fit n' Fresh (that works PERFECTLY in fact, though eventually I need to break down and get an actual food processor). Adjust parsley/lemon ration depending on how thick/thin you like your dressing. I've eaten this on a mixed veggie salad, and a simple romaine + strawberry + celery salad. Very zippy and delicious, plus it gives you an extra shot of awesome green power.