Soups + Stews

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Smoky Beans with Rice & Collards

There are many things that get me fired up and my husband often jokes about how passionate I can sometimes be. My voice becomes two (or three) octaves higher, hands flailing about and sometimes it may look like I’m arguing, but really I just get a little carried away.

When it comes to issues on food, there are so many that I can sit here a tell you I disagree with, but the number one on that list is the fact that there are children who go hungry on a daily basis. This is absolutely not acceptable.

Today, along with many other bloggers, I’m donating this post to raise awareness about a documentary film called A Place at the Table. The film follows three families struggling with food insecurities, and sheds light on the very real problem of hunger in America. But I’m also asking you to send letters to Congress to protect SNAP funding and make anti-hunger legislation a priority.

Basic needs start with food and creates a trickle-down effect in the development of a child. Statistics show how much better a child does in school when he or she has a meal and when a child does better in school it provides them with an education, self confidence and reassurance because they have one less thing on their mind. And this is a cycle. Something only maybe a handful of those children will grow up and not have to deal with, but the reality is they will most likely find themselves in the same situation with their own families. And to think, a meal they didn’t have was a big contributing factor; nope, this is totally not right.

I can also tell you how wrong it is that we are subsidizing all the wrong products, things like corn and soy, that have absolutely no place in packaged foods you see on the shelves of grocery stores. I’m not usually a pusher of what I believe. I very strongly want my blog and voice to be of one of inspiration to eat whole foods because they’re delicious; to lead by example, but not everyone has this choice. People live in what are now coined “food deserts” where things like chips, soda, and other processed food cost less than fruit and vegetables, even the non-organic ones in some cases. This just blows my mind! How can we become healthier, educated, full potential beings, while feeding everyone crap!?

Can you tell my voice is becoming higher (hands flailing) as you read? Because it is. But really people, I’m sure you know how hard it can be to concentrate on work, while your stomach is growling. Now imagine doing that daily, but knowing that meal may not be there. So today, April 8th, get involved and click here to spend 30 seconds of your time to tell congress that you do care, and support anti-hunger legislation.

If you would like to read up on these issues further you can go to the Share Our Strength website. If you would like to view the film you can click here to find it in a city near you or watch it on demand through iTunes and Amazon.

When I was thinking about a recipe to include in this post, I kept coming back to rice and beans; two staples I’m never without. Both are cheap (especially when you buy dried in bulk), but they’re also nutritious and a little goes a long way when added to any meal. The collard greens and leek came from my garden, but any dark leafy green that’s in season or on sale in your area should work just as well.

Smoky Beans with Rice & Collards / serves 4
Adapted from The Northwest Vegetarian Cookbook

2 tablespoons oil or ghee
1 large leek, rinsed well and sliced into thin half circles
3-4 cloves garlic, minced
1/4 – 1/2 teaspoon chipotle chili powder or 1 whole chipotle chili in adobo sauce
1 bay leaf
3 cups water or half water half stock
1 cup white beans, soaked and drained
1 bunch collard greens,stems removed and cut into thin strips
1 cup cooked brown rice
1/2 teaspoon salt or more to taste
juice of 1 lemon

Heat a heavy soup pot over medium heat. Add the oil or ghee and leek. Stir, let cook for a few minutes and then stir in the garlic and chipotle chili powder or whole chili.

Add the bay leaf, water or stock, and beans. Bring to a boil, then reduce heat and cover, cooking for about 1 hour or until the beans are tender.

Once the beans have cooked stir in the collards, rice, and salt and continue to cook just until the collards have softened. Just before serving, remove the bay leaf and stir in the lemon juice.

Gluten-Free, Grains, Proteins, Soups + Stews, Vegan, Vegetables

Braised White Beans & Leeks

This post is a bit overdue, but I’d like to think of it as a kind (and tasty) reminder to those of you who have yet to purchase The Sprouted Kitchen cookbook. Sara and Hugh, curators of The Sprouted Kitchen blog, are of no doubt familiar to you. I started reading their blog soon after they started and it has since remained a favorite. Sara’s approach to cooking is similar to mine, in that seasonal whole foods are pushed to the forefront and that keeping things simple and beautiful is all it takes to get people in the kitchen cooking and great food on the table.

I have so many recipes marked to try and a handful of ones I’ve already made; and not one has disappointed me yet. I decided to share this recipe from their book, not just because the thought of creamy braised beans and leeks sounded perfect for the gray and rainy weekend we had, and definitely not because I thought it was going to be easy to photograph (beans are tough!), but because of the story that came with the recipe. Sara’s inspiration comes from Italy, where the lady she worked for had a simple recipe for a pot of beans and leeks that everyone asked for. When the lady was asked what was in the famous dish her response was “it’s just leeks and beans!” This last part, that’s what had me hooked. It reminded me so much of my grandma and something I think I inherited as well.

This is what I love so much about this book. It’s not just a cookbook, it’s so much more. Sara has made a point to invite the reader in, much in the style of her blog. She makes you feel welcomed, whether you’re a foodie or just someone who loves to eat. Her recipes are simple enough for everyday, but she manages to keep it all so flavorful that you wouldn’t even think twice to serve it to guests. All of that, accompanied by her incredibly talented husband who photographed the entire book, makes this a must on my kitchen bookshelf and I can see myself reaching for it for many years to come. And has me waiting for another, just sayin’ Sara : )

Braised White Beans & Leeks / serves 6-8
Adapted from The Sprouted Kitchen: A Tastier Take on Whole Foods
I’ve written the recipe as in the book placing the changes I made for what I had on hand in parenthesis. This is just as good heated up and served for several days afterward, which I love.

1 pound dried white runner beans or cannellini beans, rinsed and picked over (I used navy beans)
3 large leeks
1 tablespoon extra-virgin olive oil
2 celery stalks, diced
4 cloves garlic, coarsely chopped
2 tablespoons fresh thyme leaves
2 teaspoons herbs de Provence (made my own mix of about 1/2 teaspoon each rosemary, fennel, savory, marjoram, basil, and thyme)
1/2 to 1 teaspoon red pepper flakes
sea salt and freshly ground black pepper
4 cups low-sodium vegetable broth
1 cup shredded mozzarella (had to exclude this at the last minuted because I thought I had mozzarella but didn’t. I added a bit more Parmesan to make up for it)
1/2 cup freshly grated Parmesan cheese

Soak the beans, uncovered, in a large bowl of cold water for at least 4 hours, or up to overnight. Drain and set aside.

Arrange a rack in the lower third of your oven and preheat to 225F.

Trim the leeks discarding the tough green tops, halve vertically, and rinse in cold water, making sure to clean out any dirt trapped between the layers. Slice into thin half circles. In a Dutch oven or ovenproof casserole over medium heat, warm the olive oil. Add the celery, garlic, and leeks and cook until the vegetables are softened, 3-5 minutes.

Add the beans, thyme, herbs de Provence, red pepper flakes to taste, 3/4 teaspoon salt, and a generous amount of black pepper. Stir in the vegetables broth and 1/2 cup water and bring the mixture back up to a gentle boil. Cover the pot with an ovenproof lid or cover tightly with foil. Place in the oven and cook, checking occasionally to make sure the pot is never dry, until the beans are soft throughout but not falling apart, 3 to 3 1/2 hours. If the pot seems dry, add water in 1/2 cup increments and stir once or twice. Taste and adjust the salt and pepper if necessary.

Remove the pot from the oven and turn the temperature to 500F. Sprinkle the mozzarella and Parmesan on top of the bean mixture and put the pot back in the oven, leaving the lid off. Cook until the cheese is completely melted and brown in spots, 8-10 minutes. Serve hot.

Gluten-Free, Proteins, Sides, Soups + Stews, Vegetables

Meatless Monday with Martha Stewart: Roasted Vegetable & Barley Soup

Yep, more roasted veggies! What can I say, other than they’ve been deliciously fueling me through the winter. This time they’re roasted and paired with barley in a chunky tomato based soup. See those slightly charred edges; that’s the best part! Roasting vegetables before putting them in a soup brings out a whole new flavor. Try it and let me know what you think.

Get the recipe at Whole Living.

Fall, Grains, Soups + Stews, Vegan, Vegetables, Winter

Spicy Smoky Veggie Bean Chili

My boot clad feet leave the unnatural solidness of the parking lot and grab hold of the snow covered trail. Slowly and clumsily I slide each boot into my snow shoes, strap them tightly in place, and soon we’re off. In the beginning my steps are slow and heavy, my legs trying to find their rhythm while I navigate the fresh powdery snow. My mind is still and focused on what’s ahead.

After the first uphill stretch, I can feel myself growing stronger, anticipating where each step takes me. I feel my hearts rapid, steady beating and the flow of air filling my lungs and I start to find my rhythm. I feel light and whole and my heart is soaring with so much emotion at the beauty before me that I can hardly share words to express this feeling. I am quiet. I don’t think about the worries and tasks of everyday life. I’m filled with complete happiness and I want to feel this way forever.

The wind blows hard and cold, but the sun is shining bright and I try to think of how I can make it possible for this to happen every day. Mt. Rainier, if you’ve never been, is as much a grand place as you’ve probably heard. I’ve grown up and spent my whole life in it’s shadow and yet, I’m still in awe every time I go back. I have this same feeling in any place where I am completely surrounded by nature, it’s addictive. Every time we leave I feel my time there was too short and the next adventure can not come soon enough.

The trail wound itself around a steep cliff where the wind gust were so strong you had to stop for a moment before resuming to maintain balance. The trail took us to two frozen lakes that sat just below the peak of the mountain. From every angle, and time of day or season, it looks different and I image the fiery red and brilliant blues of the wild flowers that will soon blaze across the meadows this June and July.

As the sun began it’s decent we made our way back to the cabin. By this time we were spent and ready for a hot meal. I made a batch of my favorite chili the day before heading up. It was the exact meal we needed. We ate in the dimly lit cozy cabin, in our long underwear and thick wooly socks. If I was to think of a perfect day this might just be it.

Spicy Smoky Veggie Bean Chili / serves 4-6
Adapted from Dana Treat

I’ve been making this chili every winter since spying it on Dana’s blog a couple year’s ago (in fact I just realized she posted it right around this time too, funny). It’s the perfect bowl of comfort with just the right amount of smokiness and spice to it. I’ve made it countless ways since then and for this version added in a few carrots and sweet potatoes for a little extra vegetable action. This chili begs for toppings too. We ate it unadorned this time around because of our location, but top it with cilantro, avocado, crushed chips, cheese, plain yogurt, green onions; the options are really endless, just go for it. Dana notes the importance of dicing everything the same size and I couldn’t agree with her more, so try chopping the veggies roughly no larger than the beans.

1-2 tablespoon olive oil
1 yellow onion, diced
1 medium carrot, diced
1 small sweet potato, peeled and diced
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 red bell pepper diced
1 28oz. can crushed tomatoes
1 cup water
1 chipotle pepper in adobo, minced, plus 1 teaspoon sauce
2 cups cooked black beans or 1 15oz. can, drained
2 cups cooked chickpeas or 1 15oz. can, drained
1 4oz. can diced green chiles, drained
1/2 cup frozen corn

Heat a large pot over medium heat, once hot add the oil. Sauté the onion until softened, about 5 minutes. Stir in the garlic, carrots, and sweet potato and cook for another 2-3 minutes. Add all the spices and salt, stirring to coat. Stir in the bell pepper, cook another couple minutes, then pour in the tomatoes and water and bring to a boil. Once boiling, add the chipotle pepper and sauce and reduce heat to a simmer.

Stir in the beans, green chiles, and corn and cook at a gentle simmer, partially covered, for 20-30 minutes. Serve warm. If making ahead let cool completely, then store in the fridge and re-heat when ready to use. The best part about making this ahead of time is how much the flavors develop and deepen. It also gets a tad spicier, so take that into account based on your preference.

Fall, Gluten-Free, Proteins, Soups + Stews, Vegan, Vegetables, Winter

Chipotle Delicata Squash Soup

I thought I’d sneak in one more Fallish type soup before winter officially settles in and heartier stews and chiles start taking their place. Rich, creamy squash soups kind of waver on that line of hearty and filling like a stew though anyways, so I’ll probably still be making this one through winter until we run out of squash. Or get tried of it, which ever comes first.

I really love winter squash combined with chiles and all things spicy. I typically go for that flavor combination over squash that’s been sweetened with brown sugar and cinnamon, it’s just too sweet for me. I had my mind set on using chipotle chiles in adobo sauce, a favorite of mine for when I want to add a distinct smoky flavor to things with a spicy kick to it too. It worked out perfectly, and the best part is how simple the recipe is and how few ingredients are needed. I love when that happens.

Chipotle Delicata Squash Soup / serves 4-6

The soup is super creamy with just enough spice to it, where you know it’s there, but your mouth isn’t overwhelmed with heat. It’s so rich and velvety and feels like there’s cream in it, but that’s the beauty of pureed squash. I used delicata squash here, but I’m sure most winter squash would work too, try butternut or kabocha. You should be able to find chipotle chiles in adobo sauce in any ethnic aisle of your grocery store. They come in a can and since there are always way more in there than I ever use in one recipe, I end up freezing the rest to use later. I also just found out you can keep them stored, tightly covered, in the fridge for about 3 months too.

1 tablespoon olive oil
1/2 onion, roughly chopped
1 clove garlic, sliced
1 3/4 – 2 pounds delicata squash, peeled, seeded, and cubed into 1/2-inch pieces
5 cups vegetable broth
1 chipotle chile in adobo sauce
3/4 teaspoon ground cumin
1 teaspoon salt, plus more to taste

Heat a large saucepan over medium heat. Once hot add the oil and onion. Cook stirring frequently until the onion starts turning golden and caramelizing. Stir in the garlic and cook for 1 minute longer.

Add the squash and vegetable broth and bring everything to a gentle boil. Simmer for about 20 minutes or until the squash has softened. Stir in the chipotle chile, cumin, and salt. Cook for another 5 minutes.

If you have an immersion blender use it to puree the soup until completely smooth. Otherwise, use a blender and puree the soup in batches. Hot soup will explode out of a blender if filled too high, trust me. Taste and season with salt if needed. Serve hot with a handful of roasted squash seeds and a dollop of Greek yogurt or cashew cream if you’re vegan.

Store any leftover soup tightly covered in the fridge for a couple days and re-warm before eating.

Soups + Stews, Vegan, Vegetables

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