Kid-Friendly · Recipes · Soup · Vegetarian · Whole30

Ultra-Faux Pho

This is… this is not even fake pho. This is a supremely lazy/fast approach to a slightly-influenced-by-Vietnamese-Pho dinner, but one that always goes off without a hitch in my house and can pretty much be done with any veg and meat you have. So here it is, my ultra-faux pho.

Your ingredients list can really go any which way you like, but here are the basics for 2-3 servings:

1 quart chicken, beef, or mushroom broth (or half and half meat/veg)
1 lb meat (meatballs, sausage, shredded chicken, etc)
1 vegetable that you can make noodles out of (zucchini, sweet potato)
1-2 handfuls green leafy vegetables (baby bok choy, spinach, etc)
1-2 handfuls chopped mushrooms (optional)
4-6 eggs
Togarashi, to taste

Using a spiralizer, julienne peeler, or just a regular vegetable peeler, turns your noodling vegetable into said noodles. You can also buy pre-noodled zucchini or sweet potato – they are increasingly available in grocery stores (Trader Joe’s sells sweet potato ribbons and they are fantastic).

Continue reading “Ultra-Faux Pho”

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Beef · CrockPot · Lamb · Poultry · Recipes · Soup · Vegetarian

Two Years: My Top 20 Recipes!

Wow, I can’t believe it’s been TWO YEARS since I first created SlowCarbSnacktime. It’s been a long road learning how to eat properly and fuel my body, and there’s still a very long journey ahead, but it has been such an amazing and educational adventure so far and I’ve come up with so many healthy slow carb recipes along the way. There’s many more to come, but for now, I’m celebrating two years of SlowCarbSnacktime with my top 20 recipes.

All 20 of these recipes are grain, gluten, sugar, corn, potato, rice, and soy-free. Two recipes use some dairy, but I’ll make sure to note that in the list. I will also note paleo and whole30 compliant recipes (they are obviously all slow carb compliant). Items marked “vegetarian” are either vegetarian or can easily be made so by changing an ingredient such as swapping out chicken stock for vegetable stock.

  1. Amazeballs: Super Scallion Turkey Meatballs – paleo/whole30 – I used ground pork rinds instead of bread crumbs to give these meatballs the fluffiness they need without the carbs you don’t want.
  2. B^3: Butternut Bacon Bitespaleo/whole30 – It may take a few minutes to wrap these precious little pieces of squash in strips of bacon, but I promise it’s worth every second of your time.
    IMG_20140101_092322
  3. Butternut Squeek Soupvegetarian, paleo/whole30 – There are few things better than a hot butternut squash soup on a cold winter day… this soup with butternut squash plus leeks is one of them.
  4. Chicken Liver Mousse – dairy – Okay, I’m not going to lie, there’s a lot of butter in this recipe, but it is one of the easiest things to make for a classy dish to stun your guests without sacrificing protein. Also tastes great with eggs for breakfast, or by itself on a very large spoon…

    Beautifully set. Dig in!
    Beautifully set. Dig in!
  5. Decontamination: Ginger Chicken Souppaleo/whole30 – The perfect comeback to any cold, my chicken soup is infused with a ton of ginger to help combat the ickiest of feelings. A favorite of my dad’s to fight back against chronic sinus infections.
  6. Duck Duck Asparaguspaleo/whole30 – Crispy asparagus oven-roasted in duck fat. The way to my heart is through my stomach.
  7. Easy Peas-y: Split Pea Soup w/ Sausage – One of The Boyfriend’s favorites, I boil the sausage in chicken stock and then use that stock in the soup. So rich, so good.
    IMG_20131118_102852
  8. “Gazpacheaux” Gazpachovegetarian, paleo/whole30 – This cold tomato soup is a perfect snack to beat the summer heat or spoon into shot glasses for a classier kind of party.
  9. Hold the Sizzle: Fiery Chicken Fajitas – paleo/whole30 – This spicy little stir fry is a great option for a protein-packed dinner for two and tastes great with strips of beef too!
  10. Holy Crap! Garlic Soupvegetarian, paleo/whole30 – Over 20 cloves of garlic and a whole head of cauliflower into the pot for a super smooth, bright white soup.
  11. Kimchi Fried Cauli-Rice – paleo/whole30 – Cauliflower rice, kimchi, eggs, and bacon fat. What more could you want?
  12. Lamb Chop’s Play Along: One Baaaaad Burgerpaleo/whole30 – This ground lamb burger with fresh rosemary is so juicy, sticking it on a bun would just be a waste.
  13. Perfect ‘Stachio Guacvegetarian, paleo/whole30 – My copy cat version of the stunning guacamole at Jose Garces’ El Vez. Never pay $14 for guac again.
    P1010122
  14. Red Lentils are Dal-iciousvegetarian – My take on a traditional Indian dal, prepared in a slow cooker using red lentils and a ton of fresh spinach. I crave this all the time and it’s a great dish entirely on its own, paired with a meaty protein, or even reheated in a pan with some eggs!
  15. Rosemary Bone Brothcrockpot, paleo/whole30 – This slow-cooked broth is made from beef soup/marrow bones and cooks on low for nearly two days to extract all the vitamin goodness from the bones. When it’s cold, it looks like jell-o, but warm it up for a mineral-packed cup of life. Seriously, I know how cheesy that sounds, just try it. It’s amazing.
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  16. Saturday Morning Shakshuka / Date Night Zoodlesvegetarian, paleo/whole30 – These two quick dishes pair great together for a meal so tasty, you won’t even realize there’s no meat!
  17. Sweet Hundos: Oven-Roasted Cherry Tomato Saucevegetarian, paleo/whole30 – This super easy tomato sauce is made with “Sweet 100’s” cherry tomatoes and is unlike any sauce I’ve tasted before. I just couldn’t get enough and ate half the jar with a spoon. Serve with just about anything.

    Mmm saucy!
    Mmm saucy!
  18. Top Secret Deviled Eggs / Devilish Egg Salad – My go-to potluck dish and an easy alternative for cravings at home.
  19. Tiny Viking Funerals – cheat day, dairy – Jalapenos stuffed with chorizo and cream cheese. A cheat day treat guaranteed to knock the socks off all your friends.
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  20. Whatsername Fish Tacos – Chickpea flour-crusted tilapia fillets and large lettuce leaves make for this delicate but delicious taco dinner. You won’t even miss the tortillas.
Recipes · Soup

Turnip For What: Winter Mushroom Soup

Woo-hoo! The first semester of grad school is finally over. New recipes posted created by slowcarbsnacktime, 1/4 MHA. No but seriously, I finished the semester with straight As for the first time since sixth grade and I am feeling so relieved and ready to write.

If you follow me on instagram or facebook, you may have heard that our Whole30 adventures went exceedingly well. The Boyfriend and I each lost about 10 lbs and he is down nearly two inches on his waist! We just started a new lifting program so I didn’t expect to see much in the way of inches lost, but all my jiggly bits are definitely less jiggly. Bonus: a lot of my chronic stomach issues seem to have disappeared on Whole30 as well (I am guessing because of sneaky soy lecithin hidden everywhere that we weren’t so strict about before). For this reason, we’ve decided to give strict paleo a whirl and see how it stands up to slow carb. For the time being, I will do my best to create and share recipes compliant with all three – slow carb, paleo, and whole30 – but you should always make sure to check my ingredients anyway just to be safe.

One of my first winter break creations was this damn delicious mushroom soup that came together so quickly and paired great with The Boyfriend’s pan seared pork chops.

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For this recipe you will need:
1 large pot
Immersion blender
Vegetable peeler

Ingredients: 
1.5 lbs white button mushrooms, sliced
1 lg yellow onion, diced
1 turnip, peeled and coarsely chopped
1/2 can coconut milk (Thai Kitchen)
2 tsp white vinegar
2 qts (8 cups) chicken or beef stock

Seasoning:
2-3 tsp salt
1/2 tsp cracked black pepper
1/2 tsp celery salt
1 tbsp granulated garlic
1/2 tsp sage

Notes:

#1 – pretty much any mushroom will do, but I’ve been on a huge button mushroom kick lately and they’re also super cheap, so that’s what I used.

#2 – if possible, get the Thai Kitchen brand coconut milk (in the red can). For whatever reason, the milk is separated with solid cream at the top and the liquid at the bottom. I only added the cream and it was amazing. Mushrooms and onions already give off a ton of liquid and with two quarts of chicken stock, we didn’t need any more. Just adding the cream (all of it) made for a super creamy and rich soup, completely dairy free. A regular can of coconut milk will do just fine (in the can, not the carton), but I highly recommend that brand if you can swing it.

#3 – if you’ve seen some of my soup recipes in the past, you may have noticed I’m a big fan of blended soups. It’s a trick my step-grandma used to pull on us when we were kids to eat her (seriously delicious) healthy soups without picking out ingredients we didn’t like. It’s a trend that stuck and my go-to state for soups, but if you want a bit more chunk, just chop your mushrooms and turnip into small bite-sized pieces and ditch the Immersion blender.

#4 – I used chicken stock today because it’s all we had at home, but I suspect it would be even more delicious with beef broth. This soup (and most others on my blog) can also be made vegan in a pinch by subbing in vegetable broth.

Recipe:

Peel the turnip, removing ends, and chop into large chunks. Thoroughly wash all mushrooms with water. Seriously, they grow in poo, wash them well. Transfer mushrooms to a large bowl. Dice the onion and add it to the bowl of mushrooms.

Drizzle 1-2 tbsp of oil over the mushroom-onion mixture and toss gently to coat.

Melt 1 tbsp of ghee or olive oil in a large pot over medium-high heat. Add mushrooms and onion to pot and allow to gently fry, stirring occasionally (to ensure even browning) until reduced by half – about ten minutes. As I said above, mushrooms and onions hold a lot of water, so when you first add them to the pot it will take up a lot of space. As the mushrooms cook, they will give up a lot of this water and shrink down taking up half as much space in the pot as they did when raw. Add ~1 tbsp granulated garlic.

Add the chopped turnip to the pot and 1tsp of salt, mixing again to make sure everything got a little bit of time on the bottom of the pot to brown up. This caramelization packs a ton of flavor and will add some serious depth to your soup.

Add in two quarts of stock, mix again, and bring to a boil – stirring occasionally. Reduce heat and allow soup to simmer for 20-25 minutes before adding the coconut cream/milk. Remove from heat and let cream melt before blending the soup. Blend to desired consistency and return to low heat.

Add 1tsp salt, cracked pepper, and celery salt, and sage to taste and allow to simmer for another 10-15 minutes, until soup thickens.

Sometimes a few pieces miss the blender so if the soup isn’t smooth enough for you, now is the time to blend it again (remove the pot from the stove to do this).

Return pot to heat to help marry flavors. Adjust seasonings to taste and serve immediately. Finish with truffle salt or a swirl of coconut cream (optional).

Allow to cool completely before storing in the refrigerator. To reheat, add desired amount of cold soup to a small pot. Bring to a low boil on medium-high heat and serve.

Beef · CrockPot · Health · Kid-Friendly · Recipes · Soup · Whole30

Rosemary Bone Broth

I have written, deleted, and re-written this post like 10 times now. There is just so much information about the endless benefits of drinking bone broth, I’m kicking myself for not trying it earlier. It’s delicious, it’s super easy, and it’s really really good for you – what more do you need? Just ask your butcher for a few pounds of beef soup bones – femurs or knuckles – and get cookin!

No, but seriously – the list of health benefits is astounding. Bone broth is packed with nutrients and minerals like calcium, magnesium, and potassium as well as amino acids like glycine and proline which promote a healthy gut, and aid in digestion, growth, even muscle repair. I could write about all the good stuff in bone broth for ages, but let’s just get to how you can make it at home and then you can see all the benefits for yourself!

Special Equipment/Appliances: 
Large slow cooker/crock pot
Fine mesh strainer
Cheese cloth (optional but recommended)
Mason jar or other glass container(s), for storage

Ingredients: 
2 lbs beef soup/marrow bones (femur or knuckle)
2 tbsp apple cider vinegar
3 sprigs fresh rosemary
~ 4 L cold water (about 16 cups)

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Add marrow bones to slow cooker. Cover with water by at least 3″ – this took about 3.5L (~14 cups) for my 5 quart crockpot. Add 2 tbsp apple cider vinegar and 3 large sprigs fresh rosemary (the rosemary will be removed after the first 12 hours, so if you are using dried herbs or smaller pieces, I recommend placing them in a spice bag or using a string to tie them). Note: Do not, I repeat DO NOT, add salt. As the broth reduces, the salt will likely become too concentrated and will ruin you broth – it is best to add other herbs and seasoning later, in individual portions, when serving.

Set on low for 36-48 hours.

After the first 12 hours, remove the rosemary. Left in for longer, it will become bitter and start to disintegrate.

After 24 hours, add back some of the water that has evaporated. You still want to keep the water line about 3″ over the top of the bones.

The longer you let it simmer, the better it will be, but I am impatient and only managed 42 hours before I had to have it!

Line your mesh strainer with a thin piece of cheesecloth (one or two layers) and place it over a large bowl or mason jar. My strainer is quite large so I had to do this over a bowl and then pour it into the mason jars for storage.

Using a large ladle, run the bone broth through the strainer and cheesecloth – this ensures there will be no muck or bone fragments in your pretty broth! If you used a separate bowl like I did, carefully transfer your broth into your storage containers (I used large 1/2 gallon and quart mason jars). If you have a smaller strainer, you can place this over the top of your mason jar to strain it one final time – not necessary, but certainly won’t hurt.

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Leave uncovered on the counter to cool. As the fat comes to the top and solidifies, you can remove it with a spoon if so compelled, but it will render back down when microwaved so feel free to leave it in if you like it! Store in the fridge for up to one week.

Just be mindful, when you take it out of the fridge, it will act and look like jello. You made cow jello, and it is amazing!

To serve, season with salt and pepper and microwave about two minutes per mug. This would also make a great base for French onion soup, but we quite like it as is.

Enjoy!

Beef · CrockPot · Date Night · Kid-Friendly · Party Food · Recipes · Sauces

Cheatin’ on Chipotle: Beef Barbacoa

The barbacoa at Chipotle is a thing of beauty. Other than the new Bonfire Bowls at Baja Fresh, Chipotle’s barbacoa is by far my most frequent craving for a slow carb meal when we’re out and about. Now, The Boyfriend and I fully appreciate Chipotle’s more natural approach to feeding the masses, but sometimes we just don’t want to pay extra for guacamole.. or wait in line. You might have to wait all day for this homemade take on your favorite burrito bowl, but it will feed you all week without actually having to eat the same meal twice (see suggested pairings below).

Ingredients: 
~ 6 lbs boneless chuck short ribs (or equivalent)
2 yellow onions, halved
7 oz chipotle peppers in adobo sauce (1 can)
2 dried red chilis
1/2 cup apple cider vinegar
1 cup chicken stock
2 tsp True Lime crystals (or 4 tbsp fresh lime juice)
~ 3 tbsp vegetable oil, for searing
1 small bunch radishes, thinly sliced (optional, for garnish)

Seasoning: 
3 tsp cumin
2 tsp oregano
1 tsp salt
1 tsp celery salt
1/2 tsp allspice
1/2 tsp onion powder
1/2 tsp cayenne

Appliances/Special Equipment: 
Blender or food processor
Slow Cooker

Dig in!
Dig in!

Slice onions into thin half-moons and place at the bottom of the crock pot (in theory, this step is completely optional, but I love onions and think they add great flavor to this dish). If you don’t want to use onions, add 1 tsp of onion powder or granulated onion to the blender sauce (further instructions below).

Rinse meat under cold water and pat dry. Trim about 40% of the fat off – leaving enough to render down in the crock-pot, but not so much that the meat won’t sear. Cut the chuck into smaller pieces – I ended up with about 10 total – this will make it a bit easier to fit everything in the slow cooker as well as increasing surface area available for searing (a must-do step to lock in all that great flavor).

Heat oil in a large pot or pan over medium heat. Sear each piece of meat until golden brown (1-2 minutes per side) and for a few seconds on each edge. Add to the slow cooker.

In your blender or food processor, combine: apple cider vinegar, chipotle peppers in adobo sauce, True Lime crystals (or lime juice), dried peppers, and all seasoning/herbs/spices. Blend until smooth. Note: If you have a mortar and pestle, I’d recommend crushing up the dried peppers and discarding the seeds before adding them to the blender. Add blended sauce and 1 cup chicken stock to the slow cooker and mix gently, coating as much of the meat as possible with the sauce (my crock pot was pretty damn full at this point so it was a bit of a challenge, but I did what I could).

Set crock pot on high for 6+ hours or on low for 10+, stirring occasionally (and to make sure that any pieces of meat sticking up out of the liquid do not dry out or burn). We actually went out in the middle of making this dish, so I had it on high while I was home for about five hours and then set it on low for an additional four hours (nine hours total) and it came out perfect.

When meat is fork-tender and falling apart, remove meat and onions from the crock pot to a scratch-resistant bowl. Add about 1/2 cup liquid from the slow cooker back to the barbacoa and, using two forks, shred the meat. Adding some liquid back to the barbacoa will keep the meat moist and will also help keep it alive in the fridge a little longer.

Serve immediately: with a few thin slices of radish for a nice little crunch, with lettuce leaves for “green tacos,” or however you choose! Leftovers can be refrigerated up to 5 days.

Suggested Pairings: 
Nice Rice: Cauliflower
Busy Black Bean Soup (recipe coming soon!)
Holy Crap! Garlic Soup
Perfect ‘Stachio Guac

Recipes · Soup · Vegetarian · Whole30

Holy Crap! Garlic Soup

Before you continue reading, do five jumping jacks. Yes, right now. Stop reading and get up!

Wasn’t that easy? Ok, now you can keep reading.

So, this might not be the right dish for a first date – unless you’re trying to make sure your potential new partner isn’t a vampire – but if you don’t mind garlic breath kisses, go for it. I never understood the problem with garlic breath anyway. Delicious. This soup was amazing and I’m sad it’s all gone, it will definitely be a regular dish in this house from now on (as requested by The [100% Italian] Boyfriend).

As with most of my soup creations, you will need an immersion blender (recommended), food processor, or blender. I also used my shiny red dutch oven for this soup, but I think a large stock pot will be just fine.

Ingredients: 
2 heads of garlic, coarsely chopped (18-20 cloves)
1 head cauliflower, chopped into medium florets
2 medium yellow onions, coarsely chopped
2 quarts chicken or vegetable stock
2 tbsp butter or high quality olive oil
3 strips bacon
1 tbsp chickpea flour (disregard for Whole30)
2 tsp salt
1 tsp white pepper

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Peel and chop garlic, onion, and cauliflower and set aside (in separate bowls). Cut bacon strips into several pieces and fry in your dutch oven or stock pot over medium heat until desired crispness. Remove bacon from pot and set aside on a paper towel. Add garlic, onion, and butter to the bacon grease and cook until softened and aromatic, 5-7 minutes. Add 1 tbsp of chickpea flour, stirring until fully blended.

Add cauliflower florets to the garlic mixture, toss well to coat cauliflower and prevent garlic/onion from burning at the bottom of the pot. Add 2 quarts of chicken or vegetable stock and 2 tsp of salt. Bring soup to a slow boil on medium-high heat, lower to a simmer, and continue simmering for about 30 minutes (I covered my pot with the lid, leaving just a small opening).

Remove soup from heat and blend with immersion blender – if using food processor or regular blender, do so in batches and return soup back to the pot. Return soup to heat for about 5 minutes to marry flavors. Add white pepper and mix well.

Serve immediately. Finish each bowl with a pinch of coarse salt and a swirl of high quality oil such as olive or avocado (optional).

 

This recipe was updated on 10 June 2017 to reflect adjustments for those following a Whole30 plan. Legumes and dairy products are not compliant with the Whole30 program.

Date Night · Fish · Party Food · Recipes · Seafood

Veni-Vidi-Ceviche

I came, I saw, I… ate some fish? Sounds great to me! No matter what language you say it in, this super fresh South American dish is undeniably delicious; packed with onions, peppers, and raw seafood marinated in citrus juices, ceviche is one of my all-time favorites.

There are many intricate, phenomenal recipes out there, but this is one of those dishes where I really like to let the ingredients to speak for themselves so I prefer to take the simpler route. Ceviche is really easy to make and very sexy to share, so it’s a great dish for date night or parties. If you don’t have a juicer, I would highly recommend investing in a lemon squeezer – they’re only about $5 and I can’t tell you how often I use it.

Please read the notes below prior to preparation. I have never gotten sick from ceviche, prepared at home or otherwise, but the risk of food poisoning does exist and it is the last thing I would wish on any of you!

Ingredients: 
1 lb tilapia fillets, chopped into 1″ cubes
1 lb cod fillets, chopped into 1″ cubes
1/2 large red onion, finely diced
2 medium hot peppers, finely chopped (I used jalapeño and red chili)
1 cup all-natural grapefruit juice
2 large lemons, juiced
1 lime, juiced
1.5 tsp salt
1/4 tsp coriander (optional)
white pepper, to taste

Combine all “dry” ingredients in a large glass bowl. Cover with juices and toss well. If there is not enough liquid to cover all ingredients, add about 1/2 cup cold water to dilute. Mix gently, making sure fish pieces have been coated with juice. Cover with plastic wrap and refrigerate for at least two hours (up to 24 hours).

When ready to serve, pour into individual bowls/plates with a slotted spoon. Consume within 48 hours of preparation.

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Note: It is important for the fish to be submerged in the liquid as much as possible, as this marinating process is essentially “cooking” the fish – curing it in the citric acids from fruit juices. It is also important to use very fresh or frozen fish to prevent food poisoning. If frozen, thaw about halfway and allow the to finish thawing while it marinates.
From Wikipedia: “Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. (However, acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.)” … “As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. It may be safer to prepare it with frozen or blast-frozen fish due to Anisakis parasites.”

Kid-Friendly · Pork · Recipes · Soup · Vegetarian

Easy Peas-y: Split Pea Soup w/ Sausage

*Moving to Oregon: 10 days*

The other day, I posted on my Facebook page that I probably wouldn’t be adding any recipes over the next few weeks as The Boyfriend and I start packing and relocating to our new home in Hillsboro, but this soup came out sooo tasty I just had to share!

Like most of my fall soup recipes, you’ll need an immersion blender, food processor, or regular blender.

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Ingredients: 
1 lb dried split peas
2 32-oz containers chicken stock
2 medium yellow onions, chopped
4 cloves garlic, chopped
1 lb grass-fed pork sausage
3 tbsp pasture butter

Seasoning: 
2 tsp salt
1 tsp red pepper flakes
1/2 tsp freshly cracked pepper

 

Place the sausage in a medium-sized stock pot and cover with chicken stock. Bring to a boil and allow to simmer for about 10 minutes. Remove sausage from pot and allow to cool (this will be added last). Reserve the chicken stock as this will later be added to the soup.

In a large stock pot, melt the butter on medium-high heat and add the chopped onions and garlic. Sautee for a few minutes, until onions and garlic begin to change color, then add salt, pepper, and red pepper flakes. Add the split peas and continue stirring for about 2 minutes. Add the reserved chicken stock from the sausage, the rest of that container, and the second quart of chicken stock. Bring soup to a boil, then let simmer for about 35 minutes, stirring occasionally.

If using an immersion blender, remove stock pot from heat and blend directly in the pot on high power. If using food processor or blender, blend in batches and add back to the pot. Slice the sausage into rings and add to the blended soup. Continue cooking on medium heat for about 20 minutes, stirring occasionally. Serve immediately.

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CrockPot · Kid-Friendly · Recipes · Soup · Vegetarian · Veggies + Side Dishes

Tomato Soup +

Tomato soup is wonderful this time of year (preferably with some grilled cheese, but I’ll work with what I’ve got). It’s also a great vehicle for getting more veggies in the bellies of our loved ones, kids and hangry men alike. You’ll need a vegetable peeler and a crock potthe rest is pretty simple. Just set it up in the morning and go on with your day, a perfect soup will be waiting for you when you get home.

I used my handy immersion blender for this soup, but if you don’t have one, a regular old blender or food processor will work just fine.

Ingredients: 
3 28-oz cans San Marzano tomatoes (I used one each of whole, crushed, and puree)
32 oz chicken or vegetable stock
2 medium yellow onions, chopped
3 medium carrots, peeled and chopped
6-8 cloves garlic, peeled
2 tbsp olive oil

Seasoning: 
1 tbsp kosher salt
1.5 tsp freshly cracked black pepper
1 tbsp fresh basil (or 3 Dorot basil cubes)
2 tsp Cocky Cajun seasoning
1 tsp red pepper flakes (optional)

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To the crock of a slow cooker, add all ingredients and seasoning/herbs/spices. Set crock pot on low for 6-8 hours.

If you’re using an immersion blender and are available to do so, blend the soup directly in the crock pot after about 4 hours and continue cooking on low.

If using a regular blender or food processor, cook  for 6-7 hours first, then blend in batches and add back to crock pot. Continue cooking on low for at least one more hour – this helps make sure all components are evenly incorporated.

Recipes · Soup · Veggies + Side Dishes

Wonderland Soup

“One side will make you grow taller… …and the other side will make you grow shorter.”
– 
Alice in Wonderland, 1951

alice on mushroom

With my new immersion blender and all these fall veggies, I can’t help making pureed soups. They’re just so good. Even mushrooms, which I normally really dislike (it’s a texture thing), are delicious with a bunch of other beautiful in-season goodies like parsnips and baked garlic.

No immersion blender? Blender or food processor will do just fine! (Though if you’re in the market for a new kitchen toy, I would really recommend the immersion blender.)

Ingredients: 
2 8-oz packages sliced mushrooms (I used baby bellas), washed thoroughly
4 medium-large parsnips, peeled
2 large leeks, coarsely chopped (bulbs only)
1 shallot (2 pieces), finely chopped
1 cayenne pepper, halved/seeded/finely chopped
1 head garlic
6 cups (48 oz) chicken or vegetable stock
3.5 tbsp olive oil

Seasoning: 
4 tsp salt
2 tsp freshly cracked pepper
1 tsp garlic salt

shrooms (2)

Pre-heat the oven to 400*F. Wrap a baking sheet with aluminum foil and lightly coat with non-stick spray or olive oil.

Slice parsnips into 1/2″ circles, cutting the larger pieces into quarters, and arrange in a single layer on the baking sheet. From the whole head of garlic, peel away the outer layer of “skin” and slice a bit off the top so you can see a bit into each clove. Wrap the garlic into a separate square of foil, cover with about 1.5 tbsp of olive oil, and twist the foil closed. Bake the parsnip and garlic together for about 25 minutes – the parsnip should be soft and lightly browned, but the garlic may need an additional 10 minutes or so. When the garlic is soft (test with a fork), carefully remove the cloves from the bulb.

While the parsnips and garlic are roasting, heat 2 tbsp of oil in a large stock pot on medium-high heat. Add the leeks, shallot, and pepper to the pot stirring occasional for about 10 minutes. Add the mushrooms and chicken stock, stirring well. Add the parsnip cubes and garlic and bring the soup to a boil. Lower to medium heat and allow to simmer for about 15 minutes, stirring occasionally. Season with salt, garlic salt, and pepper – adjust to taste.

When all components of the soup are fork-tender and/or “smashable” (press a piece of parsnip against the side of the stock pot with a spoon), remove from heat and allow to cool for about five minutes. Lower the immersion blender into the soup and blend on high until uniformly smooth. (If using blender or food processor, blend in batches until smooth, remove to another pot. and heat for another 5 minutes on the stove to marry all the components.) Serve immediately.

shrooms (1)