Tag: Hearty

French Onion Soup

On By karmarstenIn Hearty, SoupLeave a comment

Things needed

  • 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem
  • 5 Tbsp Olive oil
  • 2 Tbsp butter (or substitute)
  • 1 tsp of sugar
  • 1 tsp Salt
  • 2 cloves garlic, minced or diced
  • 8 cups of Vegetable Broth OR your broth of choice
  • 1/2 cup of dry vermouth (dry white wine can be used)
  • 3 bay leaves
  • 6 sprigs of Thyme
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp brandy
  • 8 slices French bread/baguette/bread loaf cut 1-inch thick (the number of slices depends on the size of the bread)
  • 1 1/2 cups of grated Gruyere

Directions

Soup

In a large stew/soup pot over medium heat, add 3 tbsp of olive oil and the onions, stir them until they are coated. 

Stir the onions often for around 15-20 minutes. 

Increase the heat to medium/high and add 1 tbsp olive oil and the butter (or substitute) and again stir for about 15 minutes.

Add the sugar and salt and continue to stir on and off for about 10-15 minutes. 

Add the garlic and stir for one minute more then add the vermouth to deglaze the pot.

Add the spices and vegetable broth. (do NOT add the brandy at this point)

Bring this to a boil then let simmer at a low heat for 30 minutes. After 30 minutes leaving on a very low simmer add the brandy (this should be for 10 to 20 minutes, while the toast is cooking).

Toast

While the soup is on the low simmer, preheat the oven to 450 degrees.  Brush both sides of the bread pieces with the remaining olive oil as needed and place them on one side on a sheet pan covered in parchment paper. Cook 7 minutes.

example
Example of four pieces

Flip the bread over, cover with the shredded gruyere cheese and broil on low for between 7 to 10 minutes.

Using a soup ladle, add the soup first and then put the toasted bread on top (see first image).

Add salt and pepper as needed.

Vegetable Broth

On By karmarstenIn Hearty, Soup3 Comments

Things needed

  • 1 pound onion (3 medium) chopped in 1 inch chunks
  • 1 pound carrots (5 to 6 medium) chopped in 1 inch chunks
  • 1/2 pound celery (4 to 5 ribs) chopped in 1 inch chunks
  • 1 pound tomatoes (4 small) quartered
  • 4 garlic cloves, diced or smashed
  • 2 tablespoons olive oil
  • 3/4 ounce dried mushrooms such as porcini, oyster or shiitake
  • Bunch fresh parsley, leaves and stems or just use the stems
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 bunch green onions chopped in 1 inch chunks
  • 1 bunch radishes (the radishes only used here – but feel free to include the greens) chopped in quarters
  • 1 teaspoon sea salt
  • 12 1/2 cups water, preferably filtered

Directions

Preheat oven to 425 degrees.

In a large glass baking dish add the olive oil, onions, carrots, celery, garlic and tomato.

Let cook for 45 minutes, stirring every 15 minutes.

When the vegetables are about  5 minutes from being taken out of the oven, take the dehydrated mushrooms and soak them in 1/2 cup of water.

Chop the green onions and radishes and put them to the side.

Spoon the cooked vegetables into a stock pot, take a cup of water and swirl it around in the glass baking dish and add that water to the large pot.

Strain the mushrooms and add them to the stock pot.  Strain the mushroom water (this will remove any grit) and add it to the pot. 

Add all remaining ingredients to the pot.

Add 11 cups of water

Let it come to a boil and then reduce the heat and let it simmer covered partially for 45 minutes.

Strain the broth.  Use either immediately or freeze – this can last up to 3 months in the freezer.

Borscht

On By karmarstenIn Hearty, SoupLeave a comment

c68fb-Borscht

Things Needed

  • Olive Oil
  • 5 Cloves of Garlic minced
  • 1 Large Onion sliced thin
  • 4 Large Stalks of Celery sliced thin
  • 4 Medium Carrots Shredded
  • 2 Medium Beets Shredded
  • 1 Cup Shredded Red Cabbage
  • 1 Large Bell Pepper Sliced
  • 3 Cups Sliced Fingerling Potatoes
  • 1 Large Can Tomato Sauce (this was a bit over 2 Cups)
  • 1 Can Garbanzo Beans
  • 12 Oz of cubed firm Tofu or Veggie Crumbles
  • 8 Cups Vegetable Broth
  • 1 Cup Red Wine
  • 2 Tablespoon Worcestershire Sauce
  • 4 to 5 Teaspoons Dill
  • Italian Seasoning
  • Sea Salt or Rosemary Salt (to taste)

Directions

In a pot combine olive oil, garlic, onion, celery and green pepper over a low to medium heat until the onions become slightly translucent (about 5 min). Add the Carrots and Beet and stir and let cook for about 5 minutes. Add the Tomato Sauce and stir again letting cook for about 5 minutes. Add the Crumbles/Tofu, Worcestershire sauce, Vegetable Broth, red wine and Dill and stir and bring to a light boil. Add the Fingerling Potatoes and a bit of Sea Salt or Rosemary Salt (to taste). Let this simmer for 30 minutes.

After 30 minutes, add the Garbanzo Beans, cabbage and approximately 2 teaspoons of Italian Seasoning (to taste) and add additional Sea Salt or Rosemary Salt as needed. Let this come to a boil and simmer for another 15 to 20 minutes.

Feel free to top this with Sour Cream and/or Fresh Dill…(or Parm)…

Farmers Pie

On By karmarstenIn HeartyLeave a comment

7876c-Farmers_Pie

Things Needed

Vegetable Mixture

  • Olive Oil
  • 3 Medium Carrots
  • 3 Stalks of Celery
  • 1/4 lb Green Beans (Chopped)
  • 1 Cup Fresh Peas
  • 2 Cups Fresh Corn
  • 1 Zucchini chopped
  • 1 Onion
  • 1 Can Garbanzo Beans (Drained)
  • 2 Cloves Garlic (Minced)
  • 12 Oz Firm Tofu diced or 12 Oz Veggie Crumbles
  • 2 Tablespoons Worcestershire sauce
  • 2 Cups Vegetable Broth
  • 1/2 Cup Red Wine
  • 1 Cup Tomato Sauce
  • 1 Tablespoon Basil
  • 1 Tablespoon Oregano
  • 2 Bay Leaves

Potato Mash

  • Approximately 10 medium to large Fingerling Potatoes
  • 3/4 Cup Carrot Juice
  • 3/4 Cup Unsweetened Soy Milk
  • 2 oz Margarine
  • Sea Salt

Directions

Preheat oven to 350 degrees.

Bring a pot of salted water to a boil. Boil the Fingerling Potatoes for 15 minutes and remove from salted water. Mash the Potatoes with the carrot juice, soy milk, and margarine and set aside.

In a pot combine olive oil, garlic, onion, celery and carrot over a low to medium heat until the onions become slightly translucent (about 5 min). Add the basil and oregano and stir, then add the tofu or crumbles along with the remaining vegetables and stir for about 5 to 10 min. Add the Worcestershire sauce, Vegetable Broth, red wine and tomato sauce and stir and bring to a light boil. Add the bay leaves. Cover and simmer for 30 min on a Low Heat.

In a glass cooking dish, fill the bottom 3/4 to 4/5 with the Vegetable Mixture (keeping a bit of the sauce) then top this with the Potato Mash so that it covers the Vegetable Mixture. Place uncovered in the oven. Bake for 30 min.

Veggie Cacciatore

On By karmarstenIn HeartyLeave a comment

b1b83-Cacciatore

Things needed:

  • olive oil
  • 1 large butternut squash
  • about 3 small red onions (diced)
  • 2 green bell peppers (either diced or in strips)
  • about 2 large carrots (either diced or in strips)…i used about 5 smallish carrots
  • 2 to 3 garlic cloves (crushed)
  • 1 14.5 oz can tomatoes diced
  • 2 cups chunky tomato sauce
  • veggie meatballs or veggie chik’n
  • rice (cooked about 2.5 to 3 cups)
  • approx 1 tsp Thyme
  • 3 bay leaves
  • approx 1/8 tsp cayenne pepper
  • approx 1/2 tsp salt (this is by taste)

Steps

Squash

  1. Preheat oven to 450 degrees
  2. Clean and cut squash lengthwise and remove the seeds (you should now have two halves that resemble boats)
  3. In a glass/pyrex dish lightly coat the bottom with olive oil and then place the halves in the dish(es) cut side down. Cook for 35min (then reduce the temp to 350 degrees and cook for another 10 minutes)

Cacciatore

  1. over medium heat in a pot with a bit of olive oil cook onions and garlic until they are somewhat see thru
  2. add carrots and green peppers continue cooking for about 3 to 5 minutes
  3. add tomatoes and tomato sauce and mix together
  4. when this comes to a boil add all spices remember salt is optional
  5. lower the heat a bit and let simmer for 20-25 minutes
  6. add veggie meatballs or veggie chik’n
  7. continue to simmer for 10 minutes

There are multiple ways to serve this. In the picture, the rice was added to the Cacciatore and placed in the Butternut Squash Half. You can put the Cacciatore on top of the rice….without the Butternut Squash….