Hearty Farro and Lentil Vegetable Soup.

Welcome to this recipe. Here’s some hot hot info on cooking with parmesan rind.

If you buy parmesan cheese “the old-fashioned way,” a.k.a. you buy a real hunk of cheese and not the pre-shredded or grated stuff, you MUST start saving the rinds in the freezer. I keep a little plastic bag in the door of my freezer for them, because they’re an amazing ingredient. Cheese rind has all the same flavor as the cheese itself, so when I’m making a soup or a sauce, I throw in one (or three) bits of parmesan rind during the simmer stage and let all that parmesan-ness permeate into the dish while it cooks. It’s an amazing flavor trick AND it recycles something you would have otherwise thrown away. And given the beautiful plant-based nature of this soup, you might as well offset a bit of the damage your cheese (i.e. a cattle product) ingredient inflicts on the earth by recycling part of it!

Hearty Farro and Lentil Soup with Turmeric, Parmesan, and Kale | Kelly in the Kitchen | Ingredients: butter or olive oil, onion, zucchini, garlic, tomatoes, turmeric, cumin, salt and pepper, stock or broth, bay leaf, farro, lentils, kale, parmesan rind (optional)

INGREDIENTS

butter or olive oil
1 large onion, diced
1 large zucchini, diced
2-3 cloves garlic, minced
2-3 tomatoes, seeded and diced
1 3/4 tsp ground turmeric
3/4 tsp cumin
salt and pepper to taste
8-ish cups stock or broth (honestly guys I almost never measure stock, so just eyeball it. Also, I use homemade chicken stock, but vegetable stock will do the trick if you want to keep this vegetarian/vegan)
1 bay leaf
1 cup farro, rinsed
1 cup lentils, picked clean and rinsed
optional: parmesan rind (obvi this is not vegan so feel free to leave out. Or, if you love the flavor of parmesan as much as I do, add as much rind as you want)
1 heaping cup kale, washed, stems removed, chopped
good quality olive oil

DIRECTIONS

In a large stock pot, heat butter or olive oil over medium low and add onion, zucchini, and garlic. Cook until starting to soften, about 2-3 minutes. Stir in tomatoes and cook until veggies start to soften.

Add turmeric, cumin, salt, and pepper, and stir. Cook about 2 minutes until the spices are fragrant. Stir in the stock and bay leaf and bring to a boil. Once boiling, add farro and lentils. Bring back to a boil, turn down to a simmer, and partially cover the pot. Simmer, stirring occasionally, until the lentils are just tender and the farro is cooked but still chewy. Add the kale and cook just until softened, only a few minutes. Turn off the heat. Remove bay leaf and fish out the melted parmesan rind bits.

Hearty Farro and Lentil Soup with Turmeric, Parmesan, and Kale | Kelly in the Kitchen | Ingredients: butter or olive oil, onion, zucchini, garlic, tomatoes, turmeric, cumin, salt and pepper, stock or broth, bay leaf, farro, lentils, kale, parmesan rind (optional)

Mandatory: serve with a drizzle of good quality olive oil. Actually, “drizzle” is far too dainty a word for the amount of olive oil I add when I eat this soup. Some kind of magic happens when all those flavors get together. Enjoy.

Hearty Farro and Lentil Soup with Turmeric, Parmesan, and Kale | Kelly in the Kitchen | Ingredients: butter or olive oil, onion, zucchini, garlic, tomatoes, turmeric, cumin, salt and pepper, stock or broth, bay leaf, farro, lentils, kale, parmesan rind (optional)

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Split Pea Soup with Bengali Spices.

I’ve been meaning to share this recipe for a while now (pretty sure I’ve been making it for almost a year!). One of my best friends, who is an amazingly creative cook, gifted me a batch of her Bengali spice mix, called panch phoron. I started using it in split pea soup, and it is SO GOOD. The spices get toasted and give a really interesting and savory flavor to the already-wonderful classic split pea. This stuff is great fresh or as leftovers, and it freezes well, too, so you can definitely make a big batch and pop half in the freezer. Pair it with almost any garnish you can think of–my favorites include fresh herbs, grated cheese, toasty buttery croutons, or a poached egg. So without further ado, one of my favorite soups…Split Pea with Bengali Spices!

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

INGREDIENTS
bacon fat (butter or olive oil will work also, of course)
1 onion, chopped
4 carrots, chopped
4 stalks of celery, chopped
4 cloves of garlic, minced
2 tsp Bengali spice mix (see below)
2 cups cooked ham, chopped
1 lb split peas 5-7 cups stock or water
1/2 tsp dried thyme
salt and pepper to taste
optional: 1/4 cup fresh parsley, chopped

for panch phoron spice mix (equal parts of all spices):
fenugreek seed
nigella seed
mustard seed
cumin seed
fennel seed

DIRECTIONS

Add bacon fat to a Dutch oven or other large soup pot over medium low heat. Add onion, carrot, celery, and garlic, and stir. Cook until softened and just starting to brown. Use a large spoon to move all the vegetables to the side of the pan. Put a bit more fat in the pan and add the spice mix. Stir into the oil and cook until fragrant–just a few minutes–and be careful not to burn.

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

When the spices are cooked, stir them into the vegetables. Pour in the stock or water, ham, thyme, and split peas. Bring to a boil, then turn down to a simmer and cook until the split peas are softened. When the soup is done cooking, taste for seasoning and add salt and pepper to taste. Stir in the fresh parsley and serve hot!

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

Though you may be tempted to eat it all up right away, this soup is PERFECTION as a leftover. The flavors get even better when they have a few days to develop.

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

Czech Goulash: Updated Recipe.

Four years ago when I went to Prague, I ordered a dish of goulash at a little restaurant near our hostel. It was my first taste of goulash–my first heavenly taste of that paprika-y, hearty stuff–and I’ve loved it ever since. In fact, my goulash might be the first recipe I ever made that I can claim as a Kelly original. That recipe has lived through a few delicious incarnations as I’ve re-worked it through the years; I think this posting is the third version. And it’s by far my favorite. I’ve kept it simple and focused on my favorite flavors, most importantly the deep deep warmth of paprika, which absolutely rocks on a chilly winter day. An homage to my Bohemian relatives and a sweet memory of my trip to Prague, here is my updated recipe for Czech goulash!

Czech Goulash | KellyintheKitchen | olive oil, 1 large onion, 3 carrots, bay leaf, 2 lb stew beef, cubed, 3 cloves garlic, 3-4 tsp paprika, 2 tsp caraway seed, 1 tsp dried thyme, 15 oz canned crushed tomato, 4-6 cups cold water or stock, salt and pepper to taste, 2 tbsp corn starch, and garnishes: sour cream, green onion, marjoram/parsley

INGREDIENTS

olive oil
1 large onion, chopped
3 carrots, peeled and chopped
bay leaf
2 lb stew beef, cubed
3 cloves garlic
3-4 tsp paprika
2 tsp caraway seed
1 tsp dried thyme
15 oz canned crushed tomato
4-6 cups cold water or stock
salt, pepper to taste
2 tbsp corn starch
sour cream, green onion, and marjoram or parsley for serving

DIRECTIONS

Heat oil over medium in Dutch oven or other large soup pot. Add onions, carrots, and bay leaf, and cook until transparent. Then add the beef and cook until browned.

Stir in the garlic, paprika, thyme, and caraway seed. Cook for 2 minutes, until fragrant.

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Pour in the tomatoes and 4 cups of stock and add salt and pepper to taste. Bring to a boil, then lower the heat to a simmer. Cover and cook for 2 hours, stirring occasionally and adding more stock if necessary.

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After 2 1/2 hours, stir in the corn starch. Cook for another hour at least; I like to cook the goulash for a total of 4-5 hours if I have the time. We’re going for fall-apart tender beef that could almost float away in the broth/gravy/stew juices (or whatever they’re called).

Remove from heat and fish out the bay leaf. Serve with a scoop of sour cream and a sprinkling of green onion and parsley or marjoram. This stuff is amazing right out of the pot and only gets better as it sits in the fridge!

Czech Goulash | KellyintheKitchen | olive oil, 1 large onion, 3 carrots, bay leaf, 2 lb stew beef, cubed, 3 cloves garlic, 3-4 tsp paprika, 2 tsp caraway seed, 1 tsp dried thyme, 15 oz canned crushed tomato, 4-6 cups cold water or stock, salt and pepper to taste, 2 tbsp corn starch, and garnishes: sour cream, green onion, marjoram/parsley

Meaty Chili with Beans and Kale.

Yes, along with every recipe blog out there, I’m celebrating that it’s fall: time for soups and stews! But I’ll tell you up front: this chili post isn’t what you think. I’m sorry, chili lovers, but I’m about to get weird on you. Look at the last ingredient before the toppings—it’s kale. In chili. If that sounds too freakishly non-traditional to you, you’re probably right. I’ve never heard of someone putting kale in chili before either. But I felt like it had to be done. I had all this nice kale in the fridge and thought, it’s just so good for you, I should punch up the veggie credentials of my chili with a bunch o’ the good green stuff. I chopped it up tiny so that it would be inconspicuous and just stirred in near the end of the whole chili process, and it really flies under the radar. I like it. And if you saw my previous post on chili, you might recall that I’m a freak for toppings—well, nothing’s changed. So whip this up, pat yourself on the back for throwing in some kale, and dollop on another spoonful of sour cream.

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INGREDIENTS

olive oil
butter
1 lb stew beef, cubed
salt and pepper
1 onion, chopped
1 clove garlic, minced
1/2 tsp oregano
1/2 tsp ground cumin
1/4 tsp cayenne pepper (or to taste – this will be spicy-ish, but not crazy)
1/2 tsp red pepper flakes (or to taste)
2 cups canned diced tomatoes with juice
1/2 cup bell pepper, chopped (I used frozen multi-colored peppers – any color you like will do)
dash of Worcestershire sauce
1 can pinto beans
1/3 cup strong coffee (saw this in an Ina Garten recipe – really interesting!)
1 cup kale, finely chopped
toppings: onion, avocado, sour cream, shredded cheese, tortilla chips–the list goes on! This chili rocks with a scoop of sour cream or Greek yogurt and some chopped onion.

Just the Recipe link: Meaty Chili with Beans and Kale

DIRECTIONS

Heat a Dutch oven or other large pot with a lid over medium high heat. Add a splash of olive oil and a bit of butter to the pot and brown the beef. I did this in two batches: put half the beef in the pot in a single layer, without letting the pieces touch each other, and let it sit without stirring or moving until browned. Then flip each cube of beef over and brown the other side. Remove the beef to a plate once it’s gotten some color (don’t worry about cooking it all the way through) and add the second half of the beef to the pot, repeating the same process until all the beef has been browned. Set aside.

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Turn the heat down to medium low. In the same pot, add the onions and garlic and a bit of salt, which will keep the onions from browning too quickly. Cook until softened but not browned and then add the oregano, cumin, cayenne pepper, and red pepper. Stir and cook for a minute, just until the spices are fragrant.

Pour in the tomatoes, bell pepper, and Worcestershire sauce, and add the beef back to the pot.

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Bring the chili to a boil and then turn down to a simmer. Put the lid on the pot and cook for 2 1/2 hours, stirring occasionally and checking to made sure the chili has enough liquid – I ended up adding about 1 1/2 cup of water partway through the process, to keep things nice and juicy.

After 2 1/2 hours, add the coffee, beans, and kale. Cook another 10-15 minutes or so, until the kale is cooked.

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That’s it! Dress up the chili with some toppings and dig in. Worth noting: this was good when I tried it immediately, but it was even better the next day. PRIME leftovers food right here!

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Eggs in Purgatory Soup.

This is one of those magical dinners that happen sometimes. You aren’t sure what to make, so you just start cooking, and about halfway through the meal prep, it comes to you. The night I made this, I had set out to make a vegetable-packed egg drop soup. But when I saw that the fresh veg we had at hand weren’t particularly thrilling, I raided the pantry. There, I found some inspiring cans of things, tomatoes among them, and altered our course to tomato soup, a la this recipe from 101 Cookbooks. But lo, as I was opening the can of tomatoes, I had a culinary-spiritual-visitation from Nigella Lawson, who in her intervening wisdom reminded me of her eggs in purgatory recipe that I’ve been wanting to try. And so, long story long, this spiced Eggs in Purgatory Soup was born, and it was a delicious surprise. I had two big helpings and as I write this, I am stuffed. No regrets. Make this soon, folks.

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INGREDIENTS

olive oil
butter
1 onion, diced
2 cloves garlic, minced
1/4 tsp cumin
1/4 tsp curry powder
1/4 tsp red pepper flake
1 can (28 oz) canned tomato (crushed, diced, whatever – if you use whole, give them a chop first)
14 oz water
3 tbsp plain Greek yogurt
4 eggs
Parmesan cheese, for garnish

Just the Recipe link: Eggs in Purgatory Soup

DIRECTIONS

In a soup pot (or if you have them, individual skillets), heat olive oil and butter over medium and add onion with a pinch of salt. Cook, stirring occasionally, until onion is translucent and just starting to brown.

Add the garlic, cumin, curry powder, and red pepper flake. Stir in and cook a minute or two, until fragrant.

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Pour in the entire can of tomatoes and juice. Then fill the can up halfway with water and swirl to make sure you get all the juices out of the can, and pour in. Bring to a boil and then lower to a simmer for 15 minutes.

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When the tomatoes have simmered, stir in the Greek yogurt and turn the heat down nearly as low as it can go – you want to see just the tiniest bubbles floating to the surface.

Gently crack in the eggs, nestling them into the soup so that no eggs are touching. Don’t stir or agitate the soup as the eggs poach for a few minutes, until the whites are set but the yolks are still runny.

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Use a slotted spoon to remove the eggs to their bowls, and ladle the soup over the eggs.

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Sprinkle with Parmesan and, if you have it, fresh parsley (I was out, boo). Enjoy!

And here is my second bowl. I’m a big fan of the Parmesan.

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Spinach and Green Garlic Soup.

Green garlic is everywhere right now. It’s just young garlic, with a softer, edible skin and a milder flavor. It’s delicious in scrambled eggs, soups, and sauces (especially pesto). Since I haven’t been feeling well lately, from a combination of allergies and a sore throat from screaming my head off when the Blackhawks beat the Red Wings in a Game 7 of the NHL playoffs, I figured a nice spring soup might perk me up a bit. It’s also a great way to get a good healthy helping of spinach! Adapted from Orangette, this light and easy green garlic and spinach soup is a breeze to make and delicious to boot. Dig in.

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INGREDIENTS

butter and olive oil
3 stalks green garlic, sliced (use the white and the light green parts)
pinch of salt
pinch of cayenne pepper
1 cup chicken stock
2 1/2 cups water
5 oz baby spinach
a spoonful of Greek yogurt
pepper

Just the Recipe link: Spinach and Green Garlic Soup

DIRECTIONS

In a Dutch oven or other large pot, heat a bit of butter and olive oil over medium low. The butter is for flavor, and the olive oil will keep the butter from burning. Once it’s hot, add the green garlic, salt, and cayenne.

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Cook gently, careful to avoid burning or browning, until the garlic is soft and smells sweet, and has lost its raw smell. Add the chicken stock and turn up the heat. Bring to a boil, and then turn down to simmer for 15 minutes.

Add the spinach and turn off the heat. Stir it in and let stand just 5 min, so it cooks but keeps its bright green color.

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Now puree the soup in batches, until it’s smooth. Add it back to the pot to reheat. I wanted to reduce my soup and get it to a little bit thicker consistency, so I simmered it a few minutes more.

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Once it’s where you want it, turn off the heat and stir in a scoop of greek yogurt. Serve immediately, with lots of pepper on top. Delish!

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