How about steepin’ out with some new veggies in 2015?
This soup is a light and refreshing chowder delicious on it’s own and even better with roasted fish added. Due to my delicate constitution (or delicate humors) I can’t eat onions/leeks/garlic lately but the herbs give this soup tons of flavor.
When peeling the celery root you will notice a strong celery flavor (didn’t see that coming!) but I guess I was surprised as it looks nothing like celery. It has a mild flavor that is an excellent potato substitute. Double down on the parsnip for a sweeter soup.
The herbs will come off their stem when cooking–no need to take off leaves in advance.
Celery root, peeled and cubed
Parsnip, peeled and cube
Big bunch or fresh oregano and/or thyme
Kale or other green vegetable
Cover celery root, parsnip and herbs with water and bring to a boil
This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. It is very mild in flavor and full of medicinal benefits.
2 1/2 cups water
3 tablespoons corn meal
Sweet potato, peeled and cubed
2 carrots peeled and diced
Burdock root, thinly sliced
Ginger, crushed through garlic press
Slice of lemon
Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.
Ideally, making chicken soup is a leisurely affair involving a bath and/or a nap. You could make it in a couple of hours–but I like to make a day out of it.
All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.
You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.
One whole organic, free-range chicken (I like Mary’s Chicken)
Celery greens (adds a lot of flavor)
Onion, cut in half
Whole garlic, cut in half
Burdock root (medicinal)
Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
Once it reaches a boil, add more salt. You may also skim the fat off at this time.
Simmer uncovered for 40 minutes.
Turn off heat and cover.
Take a nap and/or bath.
Allow chicken to continue to cook with heat off for 1-2 hours.
Remove chicken and allow to cool.
Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
Once cool remove from bones and shred. You can freeze the carcass for another use.
Remove broth–I like to use a glass measuring cup for easy pouring.
Store in glass and plastic containers for the refrigerator and freezer.
The highlight of my Sunday morning is reading the “Meh List” in the New York Times magazine. The meh list is a weekly compilation of things, people and places that are neither here nor there–just so so. I have been trying to come up with an item I can submit and on my list of possibilities was kale chips. Well I recently made them and and as it turns out not only are they not “meh” they have some sort of mystical quality. They were so good that I barely remember eating them!
One bunch kale leaves, chopped
Juice of one lemon
Preheat oven to 300
The best way to get crisp kale chips is to make sure they are completely dry. After I ran the kale pieces through a salad spinner I laid them out on a kitchen towel and rolled them up.
Combine all ingredients, except salt, in a plastic bag and shake.
Lay across a baking sheet lined with parchment paper in a single layer. Sprinkle with salt.