Vegan Soup. What?

Posted on November 11, 2010. Filed under: one pot, recipe, soup, vegetable | Tags: , , , , , |

It’s possible that the world has gone mad. I made a vegan soup, and I liked it. Two years ago, I never would have thought I’d be boiling a big pot of kale and bulgar. Or making a beet & quinoa soup, either. Of course, two years ago I never thought I’d be living in Pittsburgh going to grad school to get a master’s degree in Food Nerdery, so there you go.

This is quite easy to make. Dice a few things, boil in liquid for a little while. You can do it. And you should. It’s delicious, and you’ll make a vegan happy if you do.

Dice:
3 Carrots
3 Cloves Garlic
2 Celery Stalks
1 Onion
1 Parsnip

Add 2 Tablespoons Olive Oil to a medium-hot pan, and then stir in the diced vegetables.

Wash, and then cut into strips:
1 Pound Kale

Add the kale to the pan, as well as:
2 Cups Vegetable Stock
1 Cup Water
2 Tsp. Salt
2 Tsp. Dried Sage
2 Tsp. Dried Thyme
1 Tsp. Celery Seed
1 Tsp. Curry Powder
1/2 Tsp. Sugar
1/2 Tsp. Cayenne Pepper (optional)

Simmer for 30 minutes, and then add:
1/2 Cup Bulgar

Simmer for 45 minutes. Drizzle with olive oil. Impress a vegan.

You can make pork chops another day.

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Pepper Steak

Posted on March 22, 2010. Filed under: beef, freeze, in advance, one pot, recipe | Tags: , , , , , |

Baked ziti was the first thing I learned how to cook. This was the second. The dish has evolved a bit since the dorm room days (where it was cooked in a microwave…), but the simple basics remain the same–great flavor from just a few ingredients, and not a lot of dishes to do after.

Slice into thin strips:
Two Pounds Bottom Round
Brown the beef.

Drain excess fat.
Add:
Two Jars Tomato Sauce
One Onion, sliced
Two Green Bell Peppers, sliced
4-5 Cloves Garlic, smashed
One Tablespoon Italian Seasoning

Simmer 45 minutes.
Serve over noodles.
*If you freeze the beef for 45 minutes before slicing, you’ll have an easier time making thin slices.
*This is one of those dishes that’s even better the day after, makes a great alternative to a meatball sandwich.  Additionally, you can make a whole lot and freeze it.  Oh yeah!
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Brunswick Stew

Posted on February 11, 2010. Filed under: one pot, recipe, simmer | Tags: , , |

I have no idea how this wonderful creation avoided my radar for so long. I love southern food, and this stew is a perfect example of why I love it so much.

Brunswick Stew has been cooked in Virginia for at least 150 years, though it’s quite likely versions of the recipe go back at least another 100 years. Brunswick County in Georgia also lays claim to the recipe, but historical evidence seems to support Virginia.

Originally cooked with squirrel, the thick stew is now made primarily with chicken- rabbit and pork often being added as well. Like most traditional dishes, everybody and their uncle has their own version, so feel free to experiment. You can use my recipe, or you can work via poem:

First catch your chicken, clean and cut them.
And in an iron pot you put them
And water nearly to the top
And in it salt and pepper drop
Boil slowly.  Your tomatoes peel;
Put in a shin or so of veal;
And for the flavor, bear in mind,
A chunk of middling with the rind.
Next some onions you throw in,
The young and tender skin,
And butter beans do not forget;
And what is more important yet;
The corn, but do not be too fast,
For you must cut and add it last;
For better than the flour you’ll find it’ll do
To give some thickness to the stew.
Some lemon peel cut very thin
May now be added and stirred in,
And err it’s taken from the fire,
Give it a dash of Worcestershire,
And soon you’ll hear it’s praises ring,
This is a dish fit for a King.
–Virginia S. Woodroof, 1930
Here’s what I did: Cook over medium heat for 10 minutes:1 1/2 Cups Diced Onion 1 Cup Diced Carrots1/2 Cup Diced Celery Add:One Whole Chicken, cooked and shredded1 Pound Smoked Pork Shoulder, shredded1 1/2 Cups Crushed Tomato1 1/2 Cups Chicken Stock1/4 Cup Whiskey 1 Cup Diced Potato2 Teaspoons Dried Thyme2 Teaspoons Black Pepper1 Teaspoon Hot Sauce1 Teaspoon Chili Powder1 Teaspoon Mustard Powder2 Bay Leaves Simmer 45 minutes.Add:1 Cup Frozen Sweet Corn1 Cup Frozen Lima Beans1 Tablespoon Worcestershire Sauce Simmer 15 minutes.Serve. *You have options with the chicken and pork. You could boil the chicken first, making a chicken soup that you use later for the dish. Or you can oven roast it. Or smoke it. Or you can buy a pre-cooked one. Same with the pork- I was able to find a wonderfully smoked pork shoulder. This saves a lot of time!

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