Souper food

This past week, we cooked a few of our favorite staple recipes, including vegetable upside-down cake and garbanzo bean soup, using almost all local ingredients.  We thought these dishes tasted good before, but you can really taste the freshness of the garden and locally grown veggies (or you could, if you were here eating with us).

Garbanzo bean soup
Garbanzo bean soup

Someone needs to work on her food photography skills . . . .

If you’re wondering how to make this soup, today is your lucky day.  In the past, I have been too lazy to post recipes here, but I  submitted this recipe to my church cookbook, so it was typed and ready to go.

Garbanzo bean soup

4 ½ c. cooked garbanzo beans, divided (= 2 ¼ cups dry beans or 3 cans)

4 ½ c. vegetable broth or water, divided

1 T. olive oil

2 c. chopped onion

10 cloves garlic, chopped

2-3 medium potatoes, diced

3 medium carrots, diced

2 stalks of celery, diced

1 t. salt

1 bay leaf

2 t. dry mustard

2 t. ground cumin

1-2 threads of saffron (optional, but delicious)

½ c. frozen peas

3 T. red wine vinegar

1 c. chopped tomatoes (fresh or canned)

Ground pepper to taste

In a blender, puree 2 cups of the cooked garbanzos with 2 cups of the water or broth until almost smooth.  Set aside.

In large soup pot, sauté onion and garlic in olive oil for 5 minutes.  Add potatoes, carrot, and celery, and sauté 5 more minutes.  Add pureed garbanzo beans and the rest of the broth, along with the salt, bay leaf, mustard, cumin, and saffron.  Simmer for 30 minutes.

Add the remaining garbanzo beans, along with the frozen peas, red wine vinegar, and tomatoes.  Cook 5 minutes.  Taste and add salt and pepper as desired.  Remove the bay leaf before serving.  Serve with whole grain bread or muffins.

June Eating

I really like food — eating food, cooking food, talking about food, thinking about food.  Fortunately, the husband shares these interests, so we usually cook together.  When my sister asked me for recipes awhile back, I was stymied, because we don’t often cook from recipes.  Sure, we have a shelf with lots of lovely cookbooks sitting on it, but except for some tried and true favorites, the cookbooks get little attention.

We prefer to cook with what we have on hand, trying ingredient combinations based on what sounds good and variants of dishes we enjoyed in the past.  If we have any ingredient we’re unsure about, well, that’s where internet searches come into the picture.  We also prioritize local foods which are abundant here right now, so without further ado, here are some recent creations.

  1. Sauteed swiss chard* with garlic and sun-dried tomatoes, served with quinoa.  Side of broiled asparagus**.
  2. Broccoli* and celery* stir fry with garlic and peas, served over rice.  Side of roasted beets*.
  3. Chanterelle mushrooms* sauteed in butter and olive oil with garlic.  Served over homemade bread with a side of steamed asparagus**.
  4. Salad of mixed lettuces* and arugula*, topped with roasted beets*, goat cheese**, and homemade poppy seed dressing.
  5. Whole wheat cappellini with homemade basil* pesto.  Side of grilled beets* and sweet potatoes.

* Food we grew (or foraged, in the case of the chanterelles).

** Food grown locally that we purchased from the farmer’s market or farmer.