The Metal Fork: A Modified Version

Two-Bean Soup with Kale

Soup season is in full swing! When the wind is howling and the snow is swirling, soup can warm the core like nothing else. It’s more than just a fall staple—it’s a Chicago winter essential.

One of my new favorites is this Two-Bean Soup with Kale. It could easily be made carnivore-friendly by adding chicken or another meat of your choice, but I kept it herbivore-focused this time around.

The original recipe specifies that the beans are rinsed and drained and that a portion of the bean mixture is pureed until smooth. For a “soupier” dish, I kept the liquid from both the cannellini and the black beans and skipped the suggestion to blend.

This soup has a rich, well-rounded base but is not too overpowering. The rosemary and garlic add an herby-yet-zingy kick that compliments the kale nicely. Top with a few small dollops of goat cheese and serve with a slice or two of French or Italian bread and you’ve got a nutritious, scrumptious supper.

 

Two-Bean Soup with Kale*

 3 T olive oil

1 c chopped onion

½ c chopped carrot

½ c chopped celery

½ t salt

2 garlic cloves, minced

4 c organic vegetable broth—I also added 2 c water

7 c stemmed, chopped kale

2 (15 oz) cans cannellini beans, rinsed, drained and divided—I did not rinse or drain

1 (15 oz) can black beans, rinsed and drained—I did not rinse or drain

½ t black pepper

1 T red wine vinegar

1 t chopped fresh rosemary

Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot and celery and sauté 6 minutes or until tender.

Stir in ¼ t salt and garlic; cook 1 minute. 

Stir in 3 c vegetable broth and kale. Bring to a boil; cover, reduce heat and simmer 3 minutes or until kale is crisp-tender.

Place half of cannellini beans and remaining 1 c vegetable broth in a blender; process until smooth. Add pureed mixture, remaining cannellini beans, black beans and pepper to the soup. (I simply added these ingredients, plus 2 c water to the soup at this point.) 

Bring to a boil; reduce heat and simmer 5 minutes. Stir in remaining ¼ t salt, vinegar and rosemary.
Add some red pepper flakes for additional spice and serve.

*Recipe discovered on MyRecipes.com.

Green Curry Soup

Though this summer has not been quite as hot as prior years here in Chicago, we’ve had some scorchers here and there. It was one of those days a few weeks ago, and I was on the hunt for a refreshingly spicy green curry dish to lift the spirits. I found exactly what I was searching for on 101 Cookbooks; click here for instructions on how to make Swanson’s In a Hurry Green Curry.

Obviously I can’t take credit for Swanson’s fabulous recipe, but I can report the modifications I made. I like spicy stuff, so I definitely added more than 2 T of green curry paste. Since I used more tofu than she called for (14 oz instead of 6 and sautéed it first … I prefer it cooked to raw), I boosted the coconut milk to two (14 oz) cans. I also used both water and light vegetable broth and an entire package of frozen peas. 

 
The smell of this dish wafted through the apartment for hours. It tasted even more amazing than it smelled. Think of a coconut-milk-based soup from a Thai restaurant and then add a lot more green! The peas, asparagus and basil gave this soup the perfect tinge of freshness I was seeking. Leftovers tasted great too!

This is a keeper. Thanks, Heidi Swanson!

Asparagus Stir-Fry

I love to read, write, travel, and cook. Sometimes I like to read while traveling, or write about cooking. Heidi Swanson’s blog, 101 Cookbooks, brings all of those elements together into one beautiful package. Essentially, her striking photography pulled me in, and her eloquent writing hooked me. I have been a fan for several years now. Swanson’s blog and the ways in which she is able to convey important—and everyday—experiences inspire me.

Part of that inspiration includes the whole, all-natural ingredients with which Swanson cooks. Following her lead, I have recently been experimenting with more natural ingredients—whole-wheat pastas, quinoa, bulgur, etc. For the last several months, I’ve also been taking full advantage of the produce box that shows up at my doorstep every other Saturday. The box often includes a variety of fruits and vegetables that I would not normally gravitate toward at the produce market … like the kohlrabi bulbs that came in last week’s box. They look like little aliens!  It’s been fun to experiment with this vast array of fresh goodness.

The introduction of these new ingredients into my repertoire has motivated me to explore different produce items and sauces even further. Enter sesame oil and hoisin sauce.

I’d searched 101 Cookbooks to find some ideas for a one-dish meal using asparagus and discovered Swanson’s Asparagus Stir-Fry.  I wasn’t entirely sure what sort of flavor to expect from sesame oil, and I had no idea what hoisin sauce actually was.

This is yet another reason why I am so thankful to live in an urban environment. My local market has a large selection of ethnic foods of all kinds—Greek, Mexican, Asian, etc—so it was not difficult to find all the items I needed for this dish. Once home, however, I realized that I did not have cashews on hand as I’d thought. I substituted them with pine nuts and chose to use spinach over kale or chard. Otherwise, I followed the recipe verbatim and added some sriracha sauce at the end for a bit of a kick.

The sesame oil added a rich nuttiness to the tofu, and (unbeknownst to me) I actually did know what hoisin sauce was. Spring roll dipping sauce = hoisin sauce. Combined with the nutty taste of the sesame oil-infused tofu, the hoisin sauce brought a lightly sweet balance. This stir-fry came out so well that I’d wished I’d doubled the recipe. Next time!

 

Taco Salad

Taco salad has long been one of my favorite dishes. My mother used to construct it on a bed of tortilla chips, complete with lettuce, seasoned ground beef, salsa, and plenty of cheese. It is now one of my staple meals, though my own recipe has changed from my mother’s “original.” It’s easy to modify ingredients, so it’s usually not the same salad twice in a row. Every time I make anything even remotely Mexican, I whip up my famous black beans—to either serve on the side, on top, or all over! They are very easy to make, and incredibly delicious. This recipe is one of my latest taco salad combinations.

Taco Salad

Mixed greens

Package of precooked oven-roasted chicken

Green pepper, sliced

Avocado, sliced

Tomato, sliced

Corn, baked (instructions below)

Cilantro, chopped

Shredded cheese

Tortilla chips

Baking ears of corn:
Preheat oven to 375º. Husk corn, leaving attached at the base of the cob. Pull husks back up around corn. Wrap each ear loosely with aluminum foil. Put ears in a single layer onto a baking pan. Bake 45-50 minutes or until corn is tender when pierced and very hot.

Christina’s Famous Black Beans

1 can black beans

1 clove garlic, chopped

1 T cilantro, chopped

½ t cayenne pepper

Salt to taste

Combine beans and garlic in a saucepan and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer 5 minutes and serve.

Tomato Veggie Casserole

My love of vegetables has flourished as I’ve gotten older. While I’m not a vegetarian by any means, I do eat a very veggie-heavy diet. I am continuously striving to create innovative twists on vegetable dishes. This casserole has become a staple for me. It’s simple to prepare and tastes just as delicious reheated as freshly baked.

Tomato Veggie Casserole

1 medium potato, cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style breadcrumbs
Fresh basil sprigs, for garnish

Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and breadcrumbs in a small bowl to blend. Sprinkle the Parmesan breadcrumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Hummus and Pita Chips

I love hummus, and while the packaged version - preferably the "original" variety - is tasty enough, I thought it would be fun to make a customized version from scratch. The process can be a bit daunting when considering the time specifications alone, but making hummus from scratch can be quite fun!

Soaking the dry chickpeas overnight did soften them quite a bit. The texture of the hummus was smooth and it had a perfect nutty flavor with hints of lemon and garlic. I may have gone a bit crazy with the paprika, but I love red!

The pita chips were very easy to make and are an excellent alternative to regular pita bread. The crispiness of the chips complimented the smooth texture of the hummus, and the blends of herbs in each dish melded together for a beautiful flavor combination. The hummus and pita chips make a perfect snack or party hors d'oeuvres. 

Hummus With Paprika and Whole Chickpeas

1/2 pound dried chickpeas

1 tablespoon baking soda

7 large garlic cloves, unpeeled

1/2 cup extra-virgin olive oil, plus more for drizzling

1/4 teaspoon ground cumin, plus more for garnish

1/2 cup tahini, at room temperature

1/4 cup plus 1 tablespoon fresh lemon juice

Salt

Paprika, for garnish

1/4 cup chopped parsley

In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.

In a food processor or similar kitchen gadget, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.

Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.

Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita chips.

Pita Chips
 

12 pita bread pockets

1/2 cup olive oil

1/2 teaspoon ground black pepper

1 teaspoon garlic salt

1/2 teaspoon dried basil

Preheat the oven to 400 degrees F (200 degrees C).

Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.

In a small bowl, combine the oil, pepper, salt, and basil. Brush each triangle with oil mixture. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!