Roasted Vegetable and Brown Rice Soup

Though this soup is not most visually alluring soup, it is so,so tasty.  The roasted vegetables bring a depth and flavor concentration that make it hard to remember there isn't any meat in there!



Oh..and it's easy too!


Ingredients:

2 quarts of Chicken Stock
2 medium Broccoli Crowns
2 small Zucchini
2 Carrots
10 Mushrooms
1 Onion
1 clove Garlic, chopped
3 Tb Sesame Oil
2 Tb Tamari
3/4 cup dried brown rice

Ingredient Explanation:  Store bought chicken or vegetable stock are good substitutes for the real thing.  Make sure you get stock though and not broth.  Tamari is a wheat free soy sauce substitute.  Soy sauce works great here too. 

Directions:

1. Preheat oven to 400 degrees.

2. Chop the broccoli, zucchini, carrots, mushrooms and onion in your favorite soup eating shape.  I prefer a medium chop. 


2. Drizzle a bit of sesame oil on the sheet pan and add your chopped vegetables all mixed together.  Add chopped garlic and top with a bit of sesame oil and a drizzle of tamari. 

3. Put the vegetables into the oven for 40 minutes and while those are roasting, bring chicken stock to a boil in a pot big enough to hold the stock, rice and vegetables.

4. Once stock is boiling add brown rice and turn down to medium low.

5.  After 20 minutes stir the vegetables.  At 40 minutes the veggies will be ready to add to the stock.  They may look a little past done but that is when they are perfect!


6. Cook for 20 more minutes to bring the flavors together and to get the rice to the appropriate consistency and then you are done!  Enjoy!

Grilled Corn

Grilling corn is my favorite way to prepare this end of the summer favorite.  It makes not so sweet corn, sweeter and it makes sweet corn spectacular.




And it's sooooooo easy!

1. Get your awesome local corn.


2. Pull back husk and remove as much of the silk as you can.

3. Try to put back husk.  It won't go back like before but do the best you can.

4. Load onto the grill. Turn after 15 minutes.





5. Turn periodically throughout the next 15 minutes. 

(Husks will burn a little.  Just pick up with tongs, blow out and move them around.  Usually it is only the very dry parts at the end. )

They look pretty gnarly by the end, not to worry.  They are delish corn packages waiting to be eaten.



Let sit for a few minutes and peel back the husks carefully. 






Topping ideas:
Good ole butter and salt
Compound butters (cilantro, basil, garlic etc.)
Ranch dressing and bacon crumbles
Chipolte Mayo and Cotija cheese (dry Mexican cheese) with a squeeze of lime
Salsa
Roasted Garlic smear
The options are endless.......

What are your favorite corn toppings?

Falafel Salad

My favorite way to use up leftover falafel  An easy nutricious and delicious salad!



Ingredients:

1 cup of Left Over Falafel, crumbled
1 cup of Steamed Broccoli, chopped
1/2 cup Grapes
1/4 cup Sliced Almonds
1/4 cup of Tahini Dressing

Ingredient Explanation:

Fresh broccoli steamed a little al dente works best and 1/4 cup of tahini dressing  is what works for me, go slow and add as much as suits you. 

Directions:

Put in a bowl and mix it up.  This should probably be two servings but I usually house the whole thing!  It's delicious!

Tahini Dressing

This is a favorite dressing if you are in the mood for falafel or just want something different.

This is an easy one to throw together at anytime.  The general rule is:

Equal parts Tahini (sesame paste) to cold water
For every 1/4 cup of tahini add 1 Tb. fresh squeezed lemon juice and 1 tsp. salt

For example:

1/4 cup Tahini
1/4 cup Cold Water
1 Tb Lemon Juice
1 tsp. Salt

Whisk together and let sit for a few minutes so that it will thicken a bit and meld the flavors. 

Enjoy!

Falafel

Falafel Recipe Ingredients

14 oz Dried Chick Peas
1/2 cup Italian Parsley
1 small onion
3 cloves Garlic
2 Tb Cumin
1/2 tsp Coriander Seed
3 tsp Salt
2 Tb Flour

Favorite vegetable oil except for peanut or olive.  I use Grape seed oil most often.

Ingredient Explanation:  I have tried all different brands and kinds of chickpeas and all work in this recipe but hands down the best ever were the dried organic chickpeas from the Health Food Store in town.  They are smaller than any chickpea I have ever seen but there is something special about them.  The falafel is fluffier and lighter than the others. 

Italian parsley is the flat leaf parsley, not the curly variety that graced every plate in the 80's

Fresh coriander seed that you crush (mortar and pestle or other type of grinder) is best but if you only have ground then use 3/4 teaspoon.

Directions

The night before:


1. Rinse chick peas and check for rocks and debris to remove.  Put into a bowl and cover with boiling water to let soak over night.    They are fine on the counter.


1 hour before you want to eat:

2. Drain and rinse chick peas and put entire amount into a food processor.

3. Rough chop onions, parsley and garlic and put into food processor too.  Add baking soda, cumin, crushed coriander seeds and salt and turn on until smooth.  Periodically stopping to scrape down the sides.



4. Remove to a bowl and add flour and manually stir in.   (you know...with a spoon!)   Let the mixture sit for 15 minutes. 



5. In that time fill a heavy skillet. (I use a 10 inch cast iron pan) with a 1/2 inch of oil and turn onto medium.  (I throw a little tester falafel in to test that the oil is hot enough.) 

6. Once oil is hot, make patties that are formed but loosely and put them into the oil.  Let cook 4-5 minutes then flip.

7. 4-5 minutes on the other side then remove with a slotted spoon or spatula to a paper towel lined plate to drain. 



8.  You can eat them right then or wait and heat them in the oven at 350 degrees until ready.  The reheat great up three days after making. 

Now What:

Serve in a pita pocket with some lettuce and tahini dressing.

One way to introduce kids to the world of falafel is to dress it like a burger with ketchup and mustard. It's one of Max's favorite that way!

I love to use the leftovers in the very delicious Falafel Salad.