Asian Stock & Simple Soup

So it was too good to be true (the incredibly warm weather we just experienced, that is). Like a touch of summer to be relished amidst the transition from winter to spring, the heat came and went, and we are now back to the reality of chilly springtime weather in New England. Which isn't so bad if you have the right supplies on hand.

For me, getting through the cooler, typically-soggier days of March, April, and early May in anticipation of warmer weather means making soup. Meat or vegetable-based, hearty and chunky or light and brothy, I try to do a little bit of everything. With some Napa left over from making kimchi and a bunch of cilantro and Thai basil needing to be used, I set out to create a Asian-inspired stock and a simple, light soup of cabbage, mushrooms, scallions, and noodles. Consider adding little shrimps, cubes of tofu, or shelled edamame for a protein-boost.

Asian Stock
Makes (a little over) 2 quarts

Ingredients:

• 1 gallon of water
• 3-inch piece of ginger, peeled and sliced
• 3 medium onions, unpeeled and quartered
• 4 cloves of garlic, unpeeled and crushed
• 6 stalks of celery, cut into 1-inch chunks
• 4 carrots, cut into 1-inch chunks
• 10 oz mushrooms
• juice of 1 lime
• 1 small bunch of cilantro, leaves & stems
• 1 bay leaf
• 8 peppercorns
• salt to taste

Directions:

Throw all of the ingredients into a large pot, bring to a boil, and simmer, uncovered, for about 3 hours; stir occasionally and add more water if necessary. Turn off the heat, allow it to cool for 15 minutes, and then strain out solids using a fine-mesh sieve or cheesecloth-lined colander. Transfer the stock into airtight containers; store it in the fridge for up to a week or in the freezer for up to three months.

Simple Soup

Makes about 2 servings

Ingredients:

• 1 tbsp oil (I used walnut)
• 1 clove garlic, sliced
• 2 cups Asian cabbage, thinly sliced (can substitute cooking greens like kale, tatsoi, or mustard greens)
• 1 cup mushrooms, sliced (I used a blend of shiitake & oyster)
• 1 quart Asian stock
• 1 cup al dente soba or cellophane noodles (cooked with whole Thai basil leaves for extra flavor)
• 4 scallions, chopped (can substitute spring onions)
• 2 tbsp cilantro, finely chopped
• soy sauce/salt and pepper to taste

Directions:

Heat a pot with oil and garlic over medium-low heat until fragrant. Turn up the heat and add the cabbage; saute for a minute, then add the mushrooms and saute one more minute. Add the stock, noodles, and the white part of the scallions to the pot and bring to a simmer. Turn off the heat and stir in the cilantro and green parts of the scallions. Serve with fresh Thai basil, sliced lime, sriracha, and fish sauce on the side. Just like the stock, store it in airtight containers in the fridge for up to a week or in the freezer for up to three months.


Rebekah

Image by Rebekah Carter (2012).

Mushroom Chickpea Burgers

I'm always on the lookout for savory, meatless dishes that feature whole foods instead of processed meat substitutes. When I found this recipe a few weeks back, I knew I had to give it a go. Mushrooms are not only adored for their distinct texture and umami taste, but perhaps more importantly for their incredible healthfulness. The variety featured here- cremini, portobello, and shiitake - are loaded with B vitamins like riboflavin, niacin, and pantothenic acid that help maintain a healthy metabolism, in addition to minerals such as potassium, copper, manganese, phosphorus, and selenium. The chickpeas and their flour tout high levels of folate, which plays a critical role in DNA synthesis, repair, and methylation, as well as a slew of essential minerals. Serve these burgers on buns or salad greens, garnishing with your favorite condiments (I recommend a little 'kraut or pickled onions and cucumbers), cheese, or thinly-sliced veggies.

Mushroom Chickpea Burgers

Ingredients:

• 1 lb portobello mushrooms
• 1 lb cremini mushrooms
• 1/2 lb shiitake mushrooms
• 1 cup cooked chickpeas
• 1 1/2 cups chickpea flour (or 1 cup chickpea flour & 1/2 cup nutritional yeast)
• 1 cup mirepoix (equal portions diced carrots, celery, & onion)
• 3 tbsp tamari
• 1 tbsp Sriracha
• 1 tbsp ground cumin
• 1/4 cup packed soft herbs, finely chopped (tarragon and basil work well)
• 1 tbsp lemon juice
• salt and pepper to taste
• olive oil for sauteing and frying

Directions:

Remove stems from shiitakes and trim the bottom half-inch from portobellos. Dice all three mushroom varieties to a small, uniform size.

Heat a wide, heavy-bottomed sauce pan over medium heat; add 2 tbsp olive oil, followed by the mirepoix, and cook for 3 minutes, stirring often. Add the mushrooms and cook for another 4 minutes, again stirring frequently. Add the tamari and stir, then remove from heat; transfer the mixture to a large bowl and set aside.

When the mixture has cooled enough to handle, add the chickpeas, flour, cumin, and nutritional yeast, if using. Using your hands, mash the mixture until about half of the chickpeas are crushed. Fold in the Sriracha, herbs, and lemon juice; season to taste with salt and pepper.

Shape the mixture into six-oz patties. Coat the bottom of a large pan with olive oil; when the oil begins to shimmer, add a burger; cook for 3 minutes or until golden and crisp, flip, and repeat.

Serve immediately or refrigerate for up to five days.

Pairs nicely with some freshly-baked or toasted honey whole wheat rolls!

My two cents: I really enjoyed these burgers. BUT I do want to tell you that the next time I make them, I will chop up the mushrooms more (not for texture, for stickability) and be more careful to use the author's recommended amount of flour (I didn't measure and definitely did less than what was written).

Rebekah

Images by Rebekah Carter (2012). Recipe by Brian Van Etten of Veggie Galaxy via STUFF Magazine (Boston).

Garden Vegetable Soup

For sometime, it seemed like Old Man Winter wasn't going to pull his usual tricks this season in eastern Massachusetts. A glance out the window today proves otherwise. Warm up your body and soul with this simple and quick tomato-based soup loaded with nutritious vegetables. It's also a great way to include any summer favorites you put up, whether canned, dried, or frozen.

Garden Vegetable Soup
Makes about 9 pints

Ingredients:
• 1/4 cup olive oil
• 2 cups chopped onion
• 2 tbsp minced garlic
• 2 scant cups carrots, chopped into rounds
• 2 scant cups diced potatoes (I used an unpeeled Russet)
• 2 cups green beans, broken or cut into 3/4-inch pieces
• 2 quarts (64 oz) chicken or vegetable stock
• 4 cups tomatoes, chopped or crushed
• 1 can tomato paste (no or low sodium)
• 2 scant cups corn kernels
• 1/2 tsp freshly ground black pepper
• 1/4+ tsp dijon mustard
• 1/4 cup packed, chopped fresh parsley leaves
• 1-2 tsp lemon juice
• salt and herbs to taste (I used dried tarragon and basil)

Directions:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots and potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, tomato paste, corn kernels, green beans*, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season to taste with salt and herbs, if desired. Serve immediately or store in the fridge (about a week) or freezer (2-3 months) in pint or quart containers.

This soup can be as simple or complex as you would like. Consider additional or different veggies- whether fresh, frozen, or canned- and herbs for an individualized dish. Some particulars I had in mind were mushrooms, English peas, hearty greens like kale, collards, or even Swiss chard, reconstituted dry beans like cannellini or kidney, or winter squash.

*Unlike the original recipe, I recommend leaving out any tender green vegetables, like fresh green beans, peas, or chard, until the last five or so minutes of cooking for brighter colors and flavors.

This recipe is NOT intended for canning.

Rebekah

Image by Rebekah Carter (2012). Recipe adapted from Alton Brown's Good Eats.

Mushroom Risotto with Pan-Roasted Asparagus

Packed with several essential vitamins and minerals made more bioavailable when cooked, asparagus is one of many springtime vegetables that should be enjoyed more often, especially when you can find freshly-harvested varieties at local farmers markets.

The tender stalks, whether thin or thick, make perfect companion to arborio rice prepared into a creamy mushroom risotto. This savory duo is hearty enough to stand alone as a vegetarian or vegan meal (toss in a couple handfuls of spinach to add even more nutrients), but also pairs nicely with rich or braised meats such as lamb, duck, and beef.


Pan-Roasted Asparagus:

Ingredients:

• asparagus*, rinsed
• 1 tbsp olive oil
  
• 1 tbsp onion or garlic, minced (optional)

*The amount really depends on how much of a role it plays in the meal and how large the stalks are; less if the stalks are thick or your meal features a meat, more if the stalks are thin or you're preparing these foods as a vegetarian or vegan meal. I suppose the number of people you're feeding should be considered as well!

Directions:

Heat your skillet with oil over medium heat. Add your onion or garlic, if using, and cook until beginning to brown. Increase your heat and add your asparagus, making sure to place the stalks in the pan so that they are not touching each other (this reduces the steaming process that might otherwise predominate the roasting we are trying to achieve). With metal tongs or a spatula, flip the asparagus as it begins to brown a bit, about 1-2 minutes after dropping them in the pan; remove from heat when the spears are al dente.

Mushroom Risotto
(makes 2-4 servings)

Ingredients:

• 4 c (32 fl oz) mushroom stock (learn how to make your own stock; suggestions below)
• 2 c sauteed mushrooms (see ingredients and directions below)
  
• 2 tbsp butter or oil
  
• 1 small onion, diced
• 1 1/2 c arborio rice
  
• 1-2 c spinach (optional; baby spinach preferred)
  
• 1/4+ c grated or shredded Parmesan cheese (omit if making a vegan dish)
• salt and pepper to taste

Directions:

Before heating up your skillet, put your stock in a saucepan over medium-high heat and bring it to a gentle simmer (this helps the rice more quickly absorb the liquid to maintain the integrity of your grains, a.k.a. it prevents your risotto from becoming too mushy).

In a separate pan, heat your butter or oil over medium heat; add your onion, gently frying it for a minute or two. On very low heat, add your rice, stirring constantly to toast it for about 2-3 minutes. Add 2 cups of your simmering stock and your sauteed mushrooms, gently stirring to incorporate the liquid and rice. You will continue to gradually add the stock to the rice so that it is quickly absorbed, stirring gently, until the stock is completely used up. In total, it should take between 15-20 minutes to make the risotto. Before removing it from the pan, taste your rice to make sure it is al dente; if it still has a bit of crunch to it, heat up and add more stock, or if you ran out, simply use water. If you are using it, fold in your spinach with your last addition of stock. Transfer the risotto to a serving dish and sprinkle with Parmesan cheese. Bon appétit!

It's all about the details...

Mushroom Stock:

While you can look back to this post to understand the basics of stock making, here are the ingredients I suggest adding to the pot for this dish:

• mushrooms, caps and stems (I used crimini and portobello varieties)
• whole onions
• whole shallots
• whole garlic
• a couple sprigs of fresh thyme
• pan juices from sauteed mushrooms
  
• salt

Sauteed Mushrooms:

I have to admit, I didn't pay attention to the exact measurements of the ingredients, but the image above (what's on the cutting board) is exactly what I used to make the 2+ cups of sauteed mushrooms I added to my risotto. I love mushrooms, so the more the merrier (varieties, too)! If you feel like you have too much to use in your risotto, snack on them while you cook or use them in an omelet, quiche, or sauteed vegetables the following day.

Ingredients (approximations):

• 4-5 cups crimini mushroom caps, quartered or sliced
• 2 small or 1 large onion, diced
• 2-3 cloves garlic, minced
• 2 tbsp olive oil

Directions:

Heat your skillet with oil over medium-high heat. Add your onions and garlic, stirring often until beginning to brown. Over medium heat, add your mushrooms and a little more oil, if needed; cook the mushrooms, stirring often, until tender. With a slotted spoon, transfer the mushrooms to a separate dish until ready for use; pour the pan juices and bits into your mushroom stock pot.


My Two Cents:

I recommend making your sauteed mushrooms and mushroom stock at the same time so you can take advantage of any pan juices. You can also oven-roast your mushrooms and asparagus; for time and convenience, I prefer to use my stove top. I like big chunks of mushrooms in my risotto, so I quarter mine. I used half butter and half olive oil when making the risotto to get a hint of both flavors, and a wooden spoon or rubber spatula to gently fold the stock & spinach into the risotto as it cooks. Assuming you are serving these two sides together, don't bother starting your asparagus until you've just about finished the risotto; the rice can hold for a bit but the asparagus will get cold pretty quickly. Lastly, don't spoil your culinary efforts by overcooking your vegetables, in this case, your asparagus; be sure to increase the heat for quick cooking and assuredly-al dente spears.

Rebekah

Recipe and images by Rebekah Carter (2011).