It’s certainly still winter but this weekend we were blessed with a beautiful and mild Sunday, the kind that promises spring is just around the corner. A spicy, tangy soup works well on sunny-but-still-cold days like these, not too heavy but still warming. This recipe is called chili but instead of being a stew-like combo of beef and beans, it’s a brightly spiced green vegetable soup. And it comes together in just 30 minutes, a simple recipe for a quick and delicious dinner.
For my easy supper, I subbed the chicken out for a vegetarian version, replacing it with zucchini, and added some black beans for additional body and protein. The combination of cumin, oregano, fresh cilantro, and lime really seals in the tangy kick. The result is delicious and just feels good eating. For a little more texture, serve with toasted tortilla slices. Enjoy! Read More
With the weather so so cold, lately I’ve been all about the spice, from the hot honey I discovered at the delicious Paulie Gee’s pizza shop in Greenpoint to the Chinese chili bean paste that I’ve been adding to everything. (I also recently tried out Brodo, New York’s broth stand, and loved the spicy kick of the gingered grass-fed beef broth with calabrian chili oil.) I picked up a jar of locally produced-kimchi the other day and decided to add it into a pot of stew along with some tofu and a big spoonful of that Chinese chili paste. The fiery flavor has since become my go-to easy dinner prep, as the big batch easily lasts the week. It’s such a simple combination of vegetables, broth, kimchi, and tofu, but it’s so filling and so spicy!
For this batch I used sweet potato, mushroom, and napa cabbage, but it’s really an anything goes type of recipe, so throw in whatever vegetables you have. You can use homemade kimchi if you have it, but a good quality prepared jar works fine. And for the heat, you can also use the Korean hot pepper paste Gochujang. (I’m not the only one who loves making this recipe; I noticed the week after I first made it that Bon Appetit shared a recipe for their version. Smart minds!)
Although there were whispers (okay cries!) of winter weather storming into New York City this week, the days have been mild and so sunny. But that doesn’t stop cool fall weather from being the best time for soup. And since I’m lucky to now live close enough to my sister that we can have regular cooking fests, this week we combined forces and prepared two big pots of cold weather food, enough (and more!) to get us through the week.
My sis stuck with a go-to recipe, a veggie-packed lentil stew, but I was a little stumped on what to make until I saw a big pile of bright beets at the Greenpoint Greenmarket and was reminded of a delicious borscht we recently had. This soup is easy to make, so delicious, and, thanks to the beets’s high dose of vitamins, super healthy. Along with the classic spices, I added ginger, orange zest and juice, and a few tablespoons of a spicy pickle mix to help kick-up the sour flavor and spice. And as we planned, I’ve happily been eating it all week! Whether you’re in the throes of cold weather, or still enjoying fall’s sunshine, it’s a great pick-me-up meal. Enjoy! Read More