Archive for the ‘Soup’ Category

studying with soba

February 13, 2008

studying with soba

Well, all of today was devoted to studying. I think I’m in an altered mindset. All I can think about are molecules and reaction rates! My social skills are on hold, my sarcasm detector is temporarily out of order, and, well, I’m just in a bit of a haze. I guess my stomach is still working though, because as I was wading through problem sets and section quizzes I suddenly became very hungry. So… what could I make in 15 minutes or less that would be warm and cozy on this very cold and very un-cozy night?? Soba!

This is hardly a recipe. I mean, I really don’t think I could call it that. I just cooked some soba noodles in broth and then added a bit of soy sauce and just a touch of sesame oil. I also threw in some spinach just to get those veggies in. And because I love spinach. In everything. I’ve never made this before, but I have to say… it’s so easy and satisfying, I’ll definitely be making it again.


Beans and Greens

January 30, 2008

Kale, Chard, Garnet Yam and Speckled Bean Soup

Beans and Greens Soup:

This was basically my attempt to avoid the inevitable rotting of all my beautiful and potentially delicious vegetables. I love soups and stews like this. When you start cooking, you’re never quite sure what you might end up with, but you tweak, and you tweak, and with any luck, you’re left with a delicious soup that you’ve never had before. If you ask me, that is really the ideal way to cook.

As for next time, I would leave out the speckled beans and use chickpeas or cannelini beans instead, I think I like them better, but it’s completely up to you.

So, here’s what went in:

1T extra virgin olive oil

1 yellow onion, chopped

3 or 4 carrots, chunked

3 stalks of celery, chopped

5 cloves of garlic

2 garnet yams, cut into 1 inch pieces

1 1/2 bunches of green kale, chopped

2 or 3 cubes of vegan bullion

1 bunch of chard, chopped

about 1 1/2 cups of these speckled beans (I can’t remember what they’re called!), boiled to soften

Generous salt and pepper

Warm the olive oil for a minute or so over medium-low heat and then drop in the onions, carrots, celery and garlic. Let them saute and soften for a few minutes. Season with salt and pepper (be conservative, you can always add more later)!

Add the yams and beans, followed by the vegan bullion cubes. Add water to cover, then put a lid on your pot, turn the heat down low and leave it all to chill for about 20 minutes or until the potatoes and beans are tender (I personally like my potatoes a little disintegrate-y).

Come back and add the greens, maybe a little bit more salt and pepper (to taste) and then cover once more and let the greens steam. This should only take a couple of minutes.

That’s it! It really is that simple. Make sure the seasoning is to your liking, and then go to town on this delicious, healthy soup.