Tuesday, December 29, 2009
The winter is in full swing, the wind is howling around the house, the holidays are over, and it is time for some simple, but warming soup. Rummaging in my freezer, I had located a turkey wing, left from Thanksgiving. So, I just added a quart of water, 2-3 handfuls of frozen vegetables, and heated it all, with the wing still frozen. Wonderful flavor steeped from the turkey bone into the soup, and once the meat was heated and soft I pulled it off the bone, and added it to the soup. When the soup finished slow cooking after 30 min, I discarded the bones, and served the soup. The turkey had been brined, so there was still enough salt and herbs in the turkey to be sufficient for the soup.
Saturday, December 12, 2009
This is light, vegetarian, full of flavor and light wintery comfort food. It gets its meaty and mushroom flavor from the boca burger, a crunch from the red bell pepper, thick stewy consistency from the spinach and pasta and the light and refreshing taste from the spinach and tomatoes combination.
1/2 ts olive oil
1/2 red onion, diced
1 portabella mushroom boca burger, cut into small dice (or larger if you like)
1/4 cup water
1 small package of frozen but thawed, chopped spinach (like Green Giant) or fresh spinach
2 oz Fiber gourmet elbow pasta
crazy salt, pepper
1/2 ts maggi chicken bouillon concentrate
1 fresh garlic clove or 1/4 ts garlic powder
1/2 red bell pepper, small dice
1 cup passata (or chopped fresh tomatoes)
Use a heavy bottom pot. Heat the olive oil and saute the onion and the diced veggie burger, until the onion is softened and slightly browned, and the boca burger pieces are slightly browned. Add the bell pepper, mix and add the water to scrap off the browned bits from the pot bottom. Add the spinach, pasta and the rest of the ingredients. Mix gently and well so that all the ingredients are mixed. Bring up the heat, and then let simmer on low for 12 min until the pasta is cooked.
Optionally: add parmesan cheese.