Mexican Lentil Soup
Posted: September 13, 2015 Filed under: Beans, Lentils, & other Legumes, Dairy-Free Recipes, Gluten-free Recipes, Low Calorie Recipes, Low Iodine Diet (LID), Soup & Stew Recipes, Tex Mex/Mexican Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: food, lentils, recipes, soup, vegan, vegetarian 5 Comments
I love this time of the year, when summer is changing over to fall. The days are starting to get cooler and the air is a little crisper. The air conditioner is not running non-stop and there is a little chill in the air when you wake up in the morning. It’s a perfect time for soup and this one is wonderful. It is a flavorful and filling soup that comes in at around 76 calories per 1 cup serving.
Mexican Lentil Soup
1 tablespoon canola oil
1 onion, diced
2 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
14.5 ounce can diced tomatoes (I like to use petite diced)
1/2 cup dried lentils, picked over and rinsed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
7 cups vegetable broth
1 medium zucchini, diced
salt and pepper, to taste
1/4 cup fresh cilantro leaves, chopped
In a soup pot, heat the oil over medium-high heat. Add the onions, celery, and carrots. Cook until the vegetables are tender. Add the minced garlic and cook 1 minute longer. Add the jalapeno, diced tomatoes and their juices, dried lentils, cumin, coriander, and vegetable broth. Bring to a simmer and cook for 20 minutes. Add the zucchini and cook until the lentils are tender, 10 to 20 minutes. Season the soup with salt and pepper. Stir in the chopped cilantro and serve.
Dill Watermelon Rind Refrigerator Pickles
Posted: August 30, 2015 Filed under: Appetizers & Snacks, CSA, Dairy-Free Recipes, Gluten-free Recipes, Low Calorie Recipes, Low Iodine Diet (LID), Pickles, Vegan Recipes, Vegetarian Recipes | Tags: CSA, food, LID, low iodine diet, pickles, recipes, vegan, vegetarian, watermelon rind 3 Comments
This is the second recipe I made with the rind I had from the Bradford watermelon I got a week or so ago. I wrote a little bit about the Bradford watermelon here. Bradford watermelons have a rind that is perfect for pickling because it is a bit thicker than what you find on most readily available watermelons.
Typically, at least in the South, watermelon rind pickles are sweet and seasoned with spices such as cinnamon and cloves. I’m not a big fan of sweet pickles, so I wanted to try making them as I would cucumber pickles, savory with dill. I loved the way they turned out.
Dill Watermelon Rind Refrigerator Pickles
watermelon rind from 1/4 to 1/2 a watermelon (depending on size)
1 1/2 cups vinegar
1 1/2 cups water
1 tablespoon kosher salt
3 garlic cloves, peeled
black peppercorns
dill seed and/or dill weed
3 pint-sized Mason jars, sterilized
Cut the watermelon rind into strips about 1-inch wide. Cut off the outer green skin. Next cut off any remaining pink/red flesh. Cut the rind into 1-inch pieces. You want about 5 cups of watermelon rind chunks.
Bring the vinegar, water, and salt to a boil in a large saucepan. Add the watermelon rind chunks and cook 1 minute. Cool slightly.
Add one clove of garlic, 1/4 teaspoon black peppercorns, 1/4 teaspoon dill seed, and 1/4 teaspoon dill weed (or 1/2 teaspoon of just dill seed or just dill weed) to each of the 3 Mason jars. Divide the watermelon rind chunks and brine between the jars. Make sure the watermelon rind chunks are submerged in the brine. Wipe the rim of the jars with a paper towel and screw on the lids. Place in the refrigerator. Wait at least 1 week before eating.
Candied Jalapenos
Posted: August 20, 2015 Filed under: Appetizers & Snacks, CSA, Dairy-Free Recipes, Gluten-free Recipes, Low Iodine Diet (LID), Pickles, Texas Recipes, Vegan Recipes, Vegetarian Recipes | Tags: canning, food, Gluten-free, jalapenos, LID, low iodine diet, recipes, spicy, vegan, vegetarian 3 Comments
My jalapeno plants have done really well this year and I have gotten a bumper crop. I was thinking about making a jalapeno jelly with some of the peppers, but run across a recipe for Candied Jalapenos and gave it a go instead. It has been four weeks since I made the first batch and they are now ready to eat. They are amazing! So addicting. They are a nice balance between sweet, hot, and sour. My jalapenos are super hot, so they make me hiccup. Even with the hiccups and burning lips, I think I could easily eat the whole jar. I think these Candied Jalapenos will be great on Vietnamese rice vermicelli (bun) dishes, as well as on sandwiches and tacos.
I found the recipe I used for Candied Jalapenos here.
I would highly recommend wearing gloves while working with the jalapenos. Trust me.
Peach and Blueberry Crumble
Posted: July 19, 2015 Filed under: CSA, Dessert Recipes, Fruit Recipes, Low Iodine Diet (LID), Pies & Tarts, Vegan Recipes, Vegetarian Recipes | Tags: blueberries, food, fruit, LID, low iodine diet, peaches, recipes, vegan, vegetarian 2 Comments
I picked up 3 pounds of locally grown South Carolina peaches this week at Aldi for only $1.38! I used some of those peaches and some blueberries from our blueberry bush to make this crumble. We ate the crumble with a dollop of whipped cream, but vanilla ice cream or even just a splash of cream is delicious too.
Peach and Blueberry Crumble
4 peaches
1/2 cup blueberries
2 tablespoons sugar
1/2 cup oats
1/4 cup flour
1/4 cup sliced almonds
2 tablespoons brown sugar
2 tablespoons butter (or substitute coconut oil)
Preheat oven to 350° F.
Cut the peaches in half and remove the pit. Slice or chop the peaches and place in a small baking dish. Add the blueberries to the peaches and sprinkle with the sugar (you can skip the sugar or adjust the amount to suit your taste) and gently stir to combine.
In a bowl, combine the oats, flour, sliced almonds, and brown sugar. Work the butter into the mixture with a fork, pastry cutter, or your hands. Spread evenly over the fruit in the baking dish. Bake at 350° for 30 to 40 minutes, or until the crumble is golden brown and the fruit is bubbly. Serve warm or at room temperature.
Baba Ganoush
Posted: July 16, 2015 Filed under: Appetizers & Snacks, CSA, Dairy-Free Recipes, Dips & Spreads, Gluten-free Recipes, Low Iodine Diet (LID), Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: CSA, eggplant, food, LID, low iodine diet, recipes, vegan, vegetarian 6 Comments
After hearing about my eggplant dilemma, my friend, Donna, directed me to this recipe for Baba Ganoush. I am a big fan of Mediterranean food, but surprisingly, had never had Baba Ganoush. I simplified the recipe a bit and it turned out well. I included it as part of a mezze-type-thing with fresh pita bread, kalamata olives, hummus, sliced grilled zucchini and fresh tomatoes with balsamic glaze, and sweet mini peppers. There was also a salad of chopped tomatoes, cucumbers, sweet onions, and bell peppers. I intended to add feta to the table, but totally forgot. I served Vinho Verde, a young, light, and slightly bubbly Portuguese wine with our meal.
Baba Ganoush
1 large Italian eggplant
1/4 tahini (plus more, if needed)
3 cloves garlic, finely minced
1/4 cup fresh lemon juice (plus more, if needed)
pinch ground cumin
salt, to taste
1 tablespoon olive oil
Preheat the oven to 375° F.
Using a fork, pierce the eggplants all over. Place the eggplants on a baking sheet and cook in the oven for 1 hour, turning half-way through cooking. Remove from the oven and let cool.
Cut off the ends of the eggplants and discard. Peel off the skin. Use a spoon to scrape off any flesh left on the backside of the peel. Place the eggplant flesh in a large bowl. Using a fork, mash the eggplant.
Add the 1/4 cup tahini, garlic, 1/4 cup lemon juice, and cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Spread into a serving dish and drizzle with the olive oil. Serve with pita bread.
Kale and Posole Soup
Posted: July 13, 2015 Filed under: CSA, Gluten-free Recipes, Low Iodine Diet (LID), Soup & Stew Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: CSA, food, hominy, kale, recipes, soup, vegan, vegetables, vegetarian Leave a comment
This is one of my favorite soups. I make it often. If I happen to have some poblanos in the fridge, I will chop one up and add it to this soup to kick up the spice level a bit.
Kale and Posole Soup
1 tablespoon oil (I use canola mostly)
1 medium onion, chopped
6 medium cloves garlic, minced
8 – 10 cups vegetable broth
1 bunch kale, cleaned, ribs removed, and chopped
1 jalapeno, stem and seeds removed and minced
1 15.5 ounce can hominy, drained
1 14.5 ounce can diced tomatoes and their juices
1 medium zucchini, diced
1/4 cup fresh cilantro, chopped
salt and pepper, to taste
Heat the oil in a soup pot. Sauté the onion over medium heat until soft, add the garlic and continue to sauté for another minute. Add remaining ingredients, except the zucchini and cilantro. Bring the soup to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, uncovered. Add the zucchini ands simmer another 5 minutes. Add the cilantro and season the soup to taste with salt and pepper.
Serves 4
Chiang Mai Curry Noodle Soup with Vegetables
Posted: June 6, 2015 Filed under: Asian Noodles, Asian Recipes, Asian Soups, Curries, Dairy-Free Recipes, Gluten-free Recipes, Low Iodine Diet (LID), Soup & Stew Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: curry, food, LID, low iodine diet, recipes, soup, vegan, vegetables, vegetarian Leave a comment
Earlier this year, I revamped one of my favorite Thai soups to make it vegetarian, as well as acceptable for the low iodine diet I was on at the time. I was super happy with the way the soup turned out. It was delicious! So flavorful.
I replaced the traditional fish sauce with a Umami Sauce I made. I typically use my favorite Madras curry powder in this recipe, but I included a recipe for a Madras-style curry powder at the bottom of the recipe anyway. I have a big collection of spices, but I realize not everyone does, so feel free to replace the Madras curry powder with any store-bought Indian curry powder. For the noodles you can use linguine (or spaghetti) or rice noodles.
I contacted Thai Kitchen via their Facebook page and asked about the type of salt they use in their products. Turns out they do not use iodized salt. This opens a world of possibilities for those on a low iodine diet. The Thai Kitchen red curry paste should not be hard to find. Look in the ethnic section of your grocery store. I actually bought a jar at Target.
Chiang Mai Curry Noodle Soup with Vegetables
1/2 lb. linguine, cooked
1 tsp. vegetable oil
1 – 3 tsp. Thai Kitchen red curry paste (to taste)
1 T. Madras curry powder (recipe follows)
1 tsp. ground cumin
1 can (13.5 oz.) unsweetened coconut milk
4 cups vegetable or chicken stock (unsalted or homemade for LID)
3 tablespoons Umami Sauce
1 tsp. sugar
1/8 head green cabbage, cored and shredded
4 ounces sugar snap peas, strings removed and halved (you can use snow peas instead)
8 ounces mushrooms, sliced (or use the mushrooms left over from making the Umami Sauce)
1/2 to 1 12 ounce (approximately) can baby corn, drained
1 cup fresh spinach, torn
Kosher salt, to taste
fresh cilantro leaves
unsalted peanuts, crushed
limes, cut into wedges
Heat oil in a large saucepan over medium-high heat. Add shredded cabbage and cook until just tender. Add the red curry paste, curry powder, and cumin and cook, stirring, until fragrant (about 40 seconds). Whisk in coconut milk and stock and bring to a boil. Reduce heat to medium, add Umami Sauce and sugar, and simmer, stirring occasionally, for 5 minutes. Stir in sugar snap peas, mushrooms, and baby corn and simmer until all the veggies are tender, about 5 minutes. Season to taste with kosher salt. Stir in torn spinach and take off the heat.
Divide noodles in soup bowls, ladle soup into bowls, and top with fresh cilantro leaves and crushed unsalted peanuts. Serve with a wedge of lime.
Quick and Easy Salt-Free Madras Curry Powder
3 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon ground cardamom
1 tablespoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Combine all of the spices and store in a glass Mason jar.
Strawberry Infused Vodka
Posted: May 11, 2015 Filed under: Alcoholic Beverages, Beverages, CSA, Dairy-Free Recipes, Fruit Recipes, Gluten-free Recipes, Low Iodine Diet (LID), Vegan Recipes, Vegetarian Recipes | Tags: beverages, CSA, food, recipes, strawberries, vodka 2 Comments
We made our first trip of the year to the local strawberry farm recently and picked some beautiful berries. I froze the majority of the berries we picked to use in smoothies throughout the year, but saved enough to make a jar of Strawberry Infused Vodka.
Making fruit infused vodka is easy. Too easy. Pineapple is my favorite, but strawberry is a close second. I especially love the resulting color of using strawberries. So pretty.
Strawberry Infused Vodka
fresh strawberries, washed, hulled, and sliced
vodka (my favorite is Tito’s)
I don’t have exact measurements for this recipe. Just place the sliced strawberries in a quart sized Mason jar. Don’t pack them tight. Pour the vodka over the berries almost to the top. Place the lid on the jar and place in a cool place for 3 days. Gently shake the jar each day.
After 3 days, strain the vodka in a coffee filter-lined mesh strainer. I strain the vodka into a glass measuring cup and then put the strained vodka into a clean Mason jar. Store the Strawberry Infused Vodka in the fridge.
Strawberry Infused Vodka is delicious mixed with a little limeade. It’s also good with a splash of sparkling water or mineral water. If you like a sweeter drink, you can add a touch of simple syrup.
Ribollita (Italian Vegetable Soup with Bread)
Posted: May 9, 2015 Filed under: Beans, Lentils, & other Legumes, CSA, Dairy-Free Recipes, Low Iodine Diet (LID), Soup & Stew Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: CSA, food, LID, low iodine diet, recipes, soup, vegan, vegetarian Leave a comment
This is another one of my favorite soups. It is loaded with vegetables. The way I make it is more like a stew than a soup, more veggies than broth. Adjust the amount of broth to your liking. This soup is also nice with a little pasta (like ditalini, pastina, or acini di pepe) added around the same time as the zucchini. If you add pasta, you don’t necessarily need the bread, but the soup-soaked bread is pretty fantastic.
This recipes makes a lot of soup, so you will have plenty of leftovers. It’s great to have on hand for a quick lunch or as a nutritious and filling start of a meal. It keeps for a week in the fridge and freezes well.
Ribollita (Italian Vegetable Soup with Bread)
1/4 cup olive oil
1 medium onion, chopped
2 large carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
8 – 10 cups vegetable broth
1 14.5 can of diced tomatoes & their juices
2 large potatoes, peeled and diced (I use Russet)
1 15.5 ounce can cannellini beans, drained and rinsed
1/4 head green cabbage (or savoy), cored and thinly sliced
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 zucchini, diced
kosher salt and black pepper, to taste
Italian bread, sliced
Heat the olive oil in a soup pot over medium heat. Add the onions, carrots, and celery and cook until soft. Add the garlic and cook a minute more.
Add the broth, tomatoes, potatoes, beans, cabbage, thyme, and basil to the soup pot. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat slightly and simmer 15 minutes. Add the zucchini and cook until the zucchini is tender, 5 to 10 minutes. Season to taste with kosher salt and black pepper.
To serve, place a slice of Italian bread in a bowl and ladle soup over bread.
Carrot Hummus
Posted: April 28, 2015 Filed under: Appetizers & Snacks, CSA, Dairy-Free Recipes, Dips & Spreads, Gluten-free Recipes, Low Iodine Diet (LID), Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: appetizers, beans, carrots, CSA, dairy-free, dip, food, low iodine diet, recipes, vegan, vegetables, vegetarian Leave a comment
I let my 5 year old pull the remainder of the carrots in the garden to make room for something else. I decided to use them to make carrot hummus. My carrots were lighter orange than the ones you typically find in a grocery store. My hummus is not as vibrant of an orange color as I assume using more deeply colored carrots would produce. No matter, the overall result is a tasty variation of hummus and would be a colorful addition to any table of food.
I adapted this recipe from one found in the April 2015 issue of Cooking Light. This issue has 7 variations of hummus and they all look interesting.
Carrot Hummus
1 cup carrots, peeled and chopped
1 15.5 ounce can chickpeas, drained
2 tablespoons olive oil
1 garlic clove, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
shredded carrots
sliced almonds (optional)
paprika
Place the chopped carrots in a small saucepan and cover with water. Bring to a boil and cook until the carrots are very tender, about 20 to 30 minutes. Remove from heat and let cool. Save the water to add to the hummus.
In a food processor, add the chickpeas, olive oil, garlic, kosher salt, cumin, and cooked carrots. Add about 3 tablespoons of the water the carrots cooked in and process, stopping to scrape down the sides from time to time, until smooth. This may take up to 5 minutes. Spread carrot hummus in the serving dish and top with shredded carrots and sliced almonds (if using). Sprinkle with paprika.
Recipes for Sustenance 