Green soup: Revisited

Old blog friends from way back when I was “Mom’s Diner” may remember that I made this “green soup” waaaay back in February 2010. It was good, but I wasn’t eating gluten-free, vegan, or anti-inflammatory then. Today I bring you

Green Soup: Revisited
(makes 2 servings)

Ingredients:
  • 1/4 c green lentils, soaked overnight (or as long as possible)
  • 1/8 c barley (your preference of style)
  • salt & spices to taste
  • 2 c. chopped kale
  • 1 sm zucchini sliced into rounds and quartered
  • 1 c fresh or frozen peas
  • 1 c (4-6 “heads”) Brussels sprouts
  • 1 T chopped fresh parsley
  • 1/2 onion, sliced thin and sauteed to brown (yummmmmm)
  • water
Directions:
  1. Rinse lentils and put in small pot (i used my rice pot!) with enough water to cover by triple.
  2. Cook at a hard simmer/low boil for 30 minutes, then add rinsed barley and spices.
  3. Cook an additional 10 minutes until barley begins to cook, adding water as needed to maintain “soup” consistency.
  4. Add remaining veggies EXCEPT ONIONS, and continue to simmer until all is tender.
  5. Spoon out and top with some of the sauteed onions..

OMG SOOOO GOOD!!!

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Vegan Leek and Lentil Soup

Ingredients:

  • 2 1/2 tbsp. olive oil
  • 2 large leeks (white part plus 1/3 of the green, diced)
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 cup dried green lentils (picked over)
  • ¼ cup barley
  • 7 cups vegetable stock
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 can (19 oz/540 mL) tomatoes, chopped not using because they aren’t on my anti-inflammatory diet
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1 tsp. fine chopped herbs
  • ¼ cup fresh parsley, chopped

Directions

  1. Sauté leeks, onion and garlic in oil over medium heat until tender, about 5 minutes in large stock pot.
  2. Wash and drain lentils. Add lentils, barley and vegetable stock to soup pot. Bring to boil, reduce heat, cover and simmer for 45m-1 hr or until lentils and barley are cooked.
  3. Add carrots, celery, tomatoes, bay leaf, herbs, salt and pepper and simmer for 30 minutes more or until vegetables are tender.
  4. Add parsley and simmer another 5 minutes. Add parsley and simmer another 5 minutes. Taste and adjust seasonings

Three Pepper Black Bean Quinoa

So I’ve been trying to decide how to cook the quinoa I bought almost 2 weeks ago and while browsing the frozen veggies I found a “Three Pepper & Onion Blend” by Pictsweet. SCORE! So I came home and made this.  DH and I love dit, The kids picked the peppers out.. eh, can’t please everyone!

The big things to remember are:

  1. Quinoa is cooked at a 1:2 ratio (Quinoa : Liquid)
  2. Quinoa, like rice, will taste like what you cook it in. Choose wisely!
  3. Quinoa has a natural insect-repellent it produces called saponin. Though quinoa is washed before going to market, this powdery like substance will remain on the seeds. (Yes, quinioa is a seed.) TO remove it just rinse quinoa until the water runs mostly clear.
Three Pepper Black Bean Quinoa Ingredients:
  • 2 cups vegetable broth (I made my own here!)
  • 1 cup quinoa
  • salt to taste (taste the broth… that is essentially what your quinoa will taste like!)
  • 2 tbsp olive oil
  • 1/4 bag Pictsweet Three Pepper Onion Blend . (If you can’t find it, use 1/2 each of a small onion, red, yellow, and green bellpeppers… I’m all for convenience till the Farmer’s Market opens!!)
  • 1 tsp minced garlic (1-2 cloves)
  • 12 oz canned (or homemade) black beans rinsed & drained.
Directions:
  1. First RINSE! RINSE!! RINSE!!! Drain in a fine mesh strainer and “bounce” until most of the water seems removed.
  2. (OPTIONAL) Dry roast it in a DRY, non-stick skillet STIRRING CONSTANTLY over medium heat until seeds are dry and begin to “pop”. (5-6 minutes) This will give it a subtle nutty flavor.
  3. Put quinoa and broth in a medium sauce pan and bring to a boil over low heat. When boiling, cover, reduce to simmer, and cook 15-20 minutes – until all liquid is absorbed.
  4. Meanwhile, in the non-stick skillet, heat the olive oil over low heat and saute the pepper blend and garlic until they begin to lightly brown, then remove from heat.
  5. When quinoa is cooked, remove from heat and let sit, covered, for 5 minutes then fluff with fork.
  6. Gently stir pepper blend and beans into quinoa, then recover while you finish up the rest of your meal. this will heat the beans enough. (If your beans were fresh cooked and refrigerated, toss them when you let it sit for 5 minutes)
  7. Serve! YUM!!

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