Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Ginger Carrot Soup

Ingredients

  • 2 tablespoons sweet cream butter
  • 2 onions, peeled and chopped
  • 6 cups vegetable broth
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons grated fresh ginger, or 2 teaspoons dried
  • 1 cup whipping cream
  • Salt and pepper

 

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp.  Add broth, carrots, and ginger.  Cover and bring to a boil.  Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and use an immersion blender to puree until smooth.  Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

From Carrot Ginger Soup by Maxine Bonneau.

Leave a comment »

Eggplant Pizzas

Ingredients:
1 medium to large globe eggplant
salt, for drawing water out of eggplant
olive oil, for brushing eggplant before roasting
dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips, or dried basil to taste
1/3 cup freshly grated Parmesan
1/3 cup finely shredded mozzarella

Sauce Ingredients:
1 tbsp olive oil
3 large garlic cloves, minced
1 28-oz can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices.  Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce.  Heat 1 tbsp olive oil and saute the finely chopped garlic just until it becomes fragrant.  Add the tomatoes, Italian seasoning, and oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks.  (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with Italian seasoning.  Roast the eggplant about 25 minutes.

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and mozzarella.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.  Put pizzas under the broiler until the cheese is melted and slightly browned.  Serve hot.

From Recipe for Julia Child’s Eggplant Pizzas (Tranches d’aubergine á l’italienne) on Kalyn’s Kitchen.

Leave a comment »

Butternut Squash Soup

Ingredients

  • 3 to 3 1/2 lbs butternut squash
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 cups vegetable stock
  • 3 tablespoons honey
  • 1/4 teaspoon ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg

Directions

Preheat the oven to 375 degrees F.

Halve the squash and place it cut side down on a baking sheet.  Bake 30-45 minutes, or until flesh is soft and maybe beginning to caramelize.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in
the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Adapted slightly from Squash Soup by Alton Brown.

Leave a comment »

Vegetable Pot Pie

Ingredients

  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 cups water
  • 3 bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 cup chopped onions
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 2 cups broccoli florets
  • 2 cups peeled, diced potatoes
  • 2 cups chopped mushrooms
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1/2 cup minced fresh parsley leaves

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1 stick (1/2 cup) cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash

Directions

In a small saucepan, heat the water and dissolve the bouillon cubes in it. In a large pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes.  Add the hot broth to the sauce.  Simmer over low heat for 1 more minute, stirring, until thick.  Add salt, pepper, and heavy cream.  Add the vegetables and parsley.  Mix well.

For the pastry, mix the flour, salt, and baking powder in a bowl with a pastry cutter. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas.  Slowly add the ice water;just enough to moisten the dough and have it just come together.  Dump the dough out onto a floured surface and knead quickly into a ball.  Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4-6 ovenproof bowls. Divide the dough accordingly and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl.  Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Adapted from Chicken Pot Pie by Ina Garten.

Leave a comment »

Gazpacho

I eat this for lunch all the time during the summer, with a piece of garlic bread on the side. 🙂

Ingredients

  • 2 cloves Garlic, Minced
  • 1 whole Large Cucumber, Diced
  • 5 whole Roma Tomatoes, Diced
  • 1 whole Zucchini, Diced
  • 2 stalks Celery, Diced, or celery salt to taste
  • 1 dash Salt To Taste
  • 1 quart Tomato Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons White Sugar
  • 6 dashes Tabasco
  • 1 dash Black Pepper To Taste

 

Directions

In the bowl of a food processor or in a blender, combine the minced garlic with the cucumber, tomato, zucchini, celery if using, olive oil, red wine vinegar, sugar, Tabasco, and salt.

Pulse until all ingredients are in small chunks, and the mixture has a nice speckled, colorful texture.  Pour into a large bowl and add the tomato juice.

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with a sliver of fresh avocado, sour cream, and/or cilantro.

 

From Gazpacho by The Pioneer Woman.

Leave a comment »

Baked Spaghetti Squash Lasagna Style

Tyson is not a squash fan, but even he likes this rendition.  And it is one of my favorites, too!

 

Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 2 (14 ounce) cans stewed tomatoes
  • 1 tablespoon dried basil
  • 1 cube vegetable bouillon
  • black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese

 

Directions

Preheat oven to 325 degrees. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet and bake for 35 minutes, or until a knife can be easily inserted. Remove from oven, and cool.

Heat a tablespoon or two of oil in a saucepan over medium heat.  Saute the onion until golden brown.  Add the garlic, and saute one minute more.  Stir in tomatoes, basil, bouillon cube, and black pepper.  Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork.  Grease a 8×12-inch baking dish.  Layer with half of the sauce, half of the spaghetti squash strands, and half of the cheese.  Repeat layers.

Bake for 20 minutes in the preheated oven, or until the cheese melts.

 

From Baked Spaghetti Squash Lasagna Style from AllRecipes.com.

Leave a comment »

Wisconsin Cauliflower Soup

Our favorite place to go out to eat in Utah is Zupas.  Our choice of soup, salad, and/or sandwiches with a chunk of french bread and a chocolate-dipped strawberry – heaven!  This is hands-down Tyson’s favorite soup there.

 

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 can (13 3/4 to 14 1/2 ounces) vegetable broth
  • 1 1/2 cups water
  • 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
  • 1 teaspoon Dijon mustard
  • 1 cup shredded cheddar cheese
  • 1/2 cup pepper jack cheese

 

Directions

In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt, and cook 2 minutes, stirring frequently. Gradually stir in milk, broth, and 1 1/2 cups water.  Add cauliflower and bring to a boil.  Reduce heat to low, then cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan, and heat over medium heat until hot, stirring occasionally. Remove saucepan from heat.  Stir in mustard and cheeses until melted and smooth.

From Wisconsin Cauliflower Soup at The Coterie Blog.

Leave a comment »

Fresh Tomato Soup

What to do with all the tomatoes your plants keep producing?! Or, in my case, what to do with all the tomatoes my sweep and generous neighbors keep giving me??? I suggest this recipe, ideally served with grilled cheese.  It’s also great because you can make a few batches and freeze it. 🙂

 

Ingredients

  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 3 cups diced onions
  • 6 cloves garlic, minced
  • 12 cups chopped fresh tomatoes
  • 2 Tbsp olive oil
  • 2 cups water or chicken stock
  • 2 Tbsp kosher salt
  • 2 tsp. sugar

 

Directions

Rough chop all the vegetables. It doesn’t matter what they look like because the soup will be blended later, but make sure the carrots, onions and celery are all about the same size so they cook at the same rate.

In a large soup pot, heat the olive oil. Add in the carrots, celery and onions and cook until the onions are translucent, about 10 minutes. Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown. Add in the tomatoes and water or chicken stock. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft.

Turn off the heat and allow to cool for 15 minutes.

Puree the soup, either with a stick blender or in batches in a conventional blender.  Once the soup is all pureed, push it through a sieve or strainer. The point is that you want to get out the tomato skins and seeds, but push through the rest of the vegetables. If you use too fine a mesh strainer, you will just end up with tomato juice. I lost about 2 cups of “solids”, mostly skin and seeds, during the straining process. (Note: If you prefer, you can skin and seed your tomatoes before making the soup. But this is time consuming and I found it just easier to strain.)

Put all the strained soup back in the pot and add the salt and sugar to taste.

To serve, reheat the soup. Garnish it with a dollop of homemade pesto, a bit of milk or cream to make a “bisque”, chopped tomatoes to make a chunky tomato soup, fresh grilled garden vegetables (corn, zucchini, yellow squash, etc), or even tiny meatballs.  The possibilities are endless. Use your imagination!

Freezes well for a few months.

From Homemade Fresh Tomato Soup by Former Chef.

Leave a comment »

Veggie Pot Pie

Ingredients

  • 1 tablespoon oil
  • 4 ounces mushrooms, chopped
  • 1 clove garlic, minced
  • 2 large carrots, diced
  • 1 potato, peeled and diced
  • 1 cup broccoli florets
  • 1/2 cup frozen peas
  • 1 1/2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon tarragon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 pie crust crusts (I use my basic flaky pie crust)

Directions

Preheat oven to 425 degrees F.

Heat oil in a large skillet or saucepan.   Cook mushrooms and garlic in oil for 3 to 5 minutes, stirring frequently.  Stir in carrots, potato, broccoli, frozen peas, and vegetable broth.   Bring to a boil, then turn heat down to a simmer.   Cook until vegetables are barely tender, about 5 minutes.   Season with spices.

In a small bowl, mix the cornstarch and 1/4 cup water until cornstarch is completely dissolved.   Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Roll out 1/2 of the dough to line a pie tin.   Pour the filling into the pastry lined dish.   Roll out remaining dough, arrange it over the filling, and seal and flute the edges.  Pierce top of pie a few times with a knife.

Bake in preheated oven for 30 minutes, or until the crust is golden brown.

Adapted from Veggie Pot Pie from AllRecipes.com.

Leave a comment »

Cheddar Cauliflower Quiche

Ingredients

  • 1 unbaked pie crust
  • 4 cups cooked cauliflower, chopped small
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1/2 cup slivered almonds, toasted
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper

Directions

Preheat oven to 450 degrees.   Line unpricked pastry with a double thickness of foil.  Bake  for 5 minutes.  Remove foil and bake 5 minutes longer.  Turn oven down to 350 degrees.

Spoon cauliflower into crust; top with 1 1/4 cups of cheese, and sprinkle with almonds.  Beat together eggs, milk, mayonnaise, nutmeg and pepper.  Pour over almonds; sprinkle with remaining 1/4 cup of cheese.

Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

Adapted slightly from Cheddar Cauliflower Quiche from AllRecipes.com

Leave a comment »