Archive for the ‘Recipes’ Category

Gypsy Soup

Monday, November 10th, 2008

Change around the ingredients depending what you have on hand….some kale is great thrown in as well.

2 tablespoons olive oil

2 large chopped onions (2 cups)

2 cloves garlic, minced
1/2 cup chopped celery (1 large stalk)
2 cups peeled chopped sweet potatoes (or butternut or red kuri squash)
3 cups vegetable broth 
1 bay leaf
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon dried basil
1 dash cinnamon
cayenne pepper, to taste
1 cup chopped tomato (Not necessary)
3/4 cup chopped green pepper (1 large)
1 1/2 cups cooked chickpeas
1 tablespoon soy sauce or tamari (Not necessary)
Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.

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Roasted Roots

Thursday, February 14th, 2008

BAKED PARSNIPS AND RUTABAGA
(SERVES 4 — Very good and easy.)
INGREDIENTS:
1 pound parsnips, peeled and chopped into 1/2-inch pieces
1-1/4 pounds rutabaga, peeled and chopped into 1/2-inch pieces
1 small onion, chopped
4 large cloves garlic, finely chopped
2 teaspoons dried or 3 tablespoons fresh oregano, rosemary or winter savory
Salt and pepper to taste
3 tablespoons olive oil
1/2 cup water
Freshly grated Parmesan cheese or buttered breadcrumbs (optional garnish)
Preheat oven to 400° F. Place all of the ingredients except the water and cheese into a baking dish and toss until well combined. Pour in the water. Cover tightly and bake until just tender, about 40 minutes. Remove the cover and bake until lightly browned, about 20 minutes. If desired, sprinkle with the grated cheese or buttered breadcrumbs before serving.

ROASTED BEETS
(SERVES 4)
INGREDIENTS:
1-1/2 pounds medium red beets, peeled and quartered
3 tablespoons olive oil
1 tablespoon minced fresh garlic
Salt and pepper to taste
Preheat oven to 375° F. Place the beets in a small roasting or baking dish in one layer. Drizzle with the oil. Add the garlic, salt and pepper. Toss to combine. Roast until fork-tender, about 30 minutes. Serve hot or room temperature.

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