Showing posts with label Mark Bittman. Show all posts
Showing posts with label Mark Bittman. Show all posts

Sunday, March 24, 2019

Mark Bittman's Simple Miso Soup with Tofu, Mushroom, & Noodles for Souper (Soup, Salad, & Sammie) Sundays

I pretty much always have miso paste in my fridge--usually more than one kind and love to stir up some easy miso soup when my body and soul is craving it. Sometimes I make a dashi stock, other times I use broth or water. Toppings and add-ins are whatever I have on hand. When Mark Bittman's email newsletter featured an article on miso and its many uses last week, he had me craving a simple Miso Soup.


Mark Bittman says, "With all due respect to packaged ramen, this is probably the best “instant” soup there is. At its simplest (which it is here), miso soup is basically tea: miso whisked with water. Add on if you like. Tofu and scallions are traditional, but do what you want: carrots, peas, beans, greens, sea greens, and so on, or soaked Asian noodles, chopped leftover cooked meat or seafood, or a couple cooked scrambled eggs stirred in right before serving.


I made a few small changes--adding a light non-chicken bouillon paste for flavor and whirring my miso paste and hot water into the blender instead of whisking, and adding fresh yaki soba noodles and mushrooms to the tofu to make it more of a meal  

Miso Soup
Slightly Adapted from How to Cook Everything: The Basics, via MarkBittman.com
(Serves 4)

1/3 cup any miso (I used mellow white miso)
1/2 lb any tofu, cut into small cubes
4 scallions, chopped
I added 1 Tbsp low-sodium non-chicken bouillon paste, fresh yaki-soba noodles and sauteed Bunashimeji (Beech Mushrooms) mushrooms

Put 6 cups water in a large pot over medium heat. When steam rises from the surface of the liquid and small bubbles appear along the edges of the pot, ladle 1 ⁄ 2 cup of the water into a small bowl with the miso and whisk until smooth.

Lower the heat under the pot to medium-low and add the miso slurry; stir once or twice, then add the tofu if you’re using it. Do not let the mixture boil; let it sit for a minute or two to heat the tofu through. Stir in the scallions and serve.
 

Notes/Results: Nourishing, delicious, satisfying--it's comforting chicken soup for the non-chicken eater. It's even better with a light drizzle of toasted sesame oil. I'll be eating it thins week, changing in the add-ins and toppings with egg, rice, and other veggies--really anything goes. Quick and easy, I'll definitely keep making miso soup.


Linking up at I Heart Cooking Clubs where it's March Potluck! --our chance to cook any recipe from any of our 19 featured chefs. Speaking of featured chefs, we finish cooking with Ruth Reichl at the end of the month and rather than picking a new chef to cook with for six months, we will be cooking with all nineteen chefs to celebrate our ten year anniversary. Hope you join in the fun! 

 
 Let's take a look into the Souper Sunday kitchen...


A big Souper Sundays welcome to Angela of Mean Green Chef who joins us for the first time with a classic, Mexican Tortilla Chicken Soup. She says, "Our authentic Mexican Tortilla Chicken Soup is a favorite in our kitchen. It’s easy, bright and totally satisfying! ... Use any of your favorite Mexican toppings, the only component that is an absolute must are the crispy tortilla strips. Trust me, they’re so much better than store-bought chips, really making this Mexican Soup pop with flavor and originality! They come with one caveat though, they’re extremely addicting! We use a blend of white and yellow corn tortillas, fry them up till golden and then hit them with a pop of Pink Himalayan sea salt."

 
Tina of Squirrel Head Manor has me craving a fish sammie with her Panko Baked Cod Sandwiches. She says, "Flipping through my notebook of saved recipes I came across this Panko baked fish. It's easy and we like it for a filling no fuss meal. This of course inspired me to make it again. There were a few pieces leftover....but not enough for a dinner.  Simple solution and zero waste; have fish sandwiches for a hot healthy lunch. ...
Pop that fillet on a bun with sliced tomato and lettuce and you have yourself a filling lunch. We baked a sweet potato too."  


Thanks to Tina and Angela for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



 Have a happy, healthy week!
 

Sunday, February 17, 2019

Tomato & Garlic (aka Pizza Margherita) Soup with Pizza Toasts for Souper (Soup, Salad & Sammie) Sundays + Three More Pizza-Inspired Recipes

I decided to go a bit out of the box for this month's Monthly Dish/Ingredient Challenge at I Heart Cooking Clubs. Featuring pizza or pizza-flavored recipes. I decided to take Mark Bittman's Tomato and Garlic Soup from Kitchen Matrix and make it into a fun and tasty Pizza Margherita Soup.


Since Pizza Margherita is basically tomatoes, basil, mozzarella, garlic and olive oil, Mark Bittman's recipe just needed a few additions and something pizza-like to dunk into it. I made Pizza Toasts with ciabatta bread, garlic butter, Parmesan, mozzarella, black olives, and chopped basil. 


Pizza Margherita Soup
Adapted from Tomato and Garlic Soup from Mark Bittman''s Kitchen Matrix Cookbook
(Serves 4)

Sauté 1 chopped medium onion, 1 chopped carrot, and two tablespoons minced garlic in 2 tablespoons olive oil for 5 minutes. Add one teaspoon each of dried basil and dried oregano, 1 large pinch of chili pepper flakes, one jar pizza sauce, and two cans chopped tomatoes (I used fire-roasted) and 3 cups vegetable broth. Bring to a boil and cook for 15 to 20 minutes until veggies are soft. Using a blender or immersion blender, puree soup until smooth.

Serve sup hot, in warmed bowls and topped with fresh mozzarella cubes or small balls, shaved Parmesan cheese, black pepper and torn basil leaves. Serve with bread, garlic bread, or pizza toasts. Enjoy!

For the pizza toasts: I divided a ciabatta roll into four pieces and spread it with olive oil heated and mixed with roasted garlic powder, and a pinch each of dried basil, oregano and chili pepper. I baked it in my toaster over at 400 degrees F. for about 5 minutes, then pulled it out and topped with shaved Parmesan, black olives, mozzarella slices and chopped basil and baked it again for about 5 minutes, then turned on the broiler and toasted it for about 1 minutes. Serve hot.


Notes/Results: Thick, rich, flavorful and fun with a definite pizza flavor. I really liked dipping the cheesy toasts into the tomato soup and scooping up the melting mozzarella balls. Just cheesy pizza goodness. If you eat meat, adding sausage or pepperoni and/or any of your favorite pizza toppings would also be delicious. Quick to make and tasty, I would happily make it again.


Here are three of my favorite pizza-inspired recipes from our IHCC chefs:

I still make a version of Jacques Pépin's tasty and easy Smoked Salmon Pizza on Naan Bread.

Giada's Pizza Popcorn is pretty addictive.


Finally, ages ago (back when I still ate meat) ;-) I made Ina Garten's Grilled California Pizzas. My favorite was the one where I topped it with avocado, bacon, and ranch among other things. Excuse the bad picture--early blogging days.


Linking up these pizza treats to I Heart Cooking Clubs where it is our Monthly Dish/Ingredient Challenge. This month it's "Pizza" My Heart--recipes from any of our IHCC chefs for pizza or pizza-flavored dishes. 

 

And for Souper Sunday...

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).


Have a happy, healthy week!
 

Sunday, January 27, 2019

Chickpea and Pasta Soup from Mark Bittman for Souper (Soup, Salad & Sammie) Sundays

When I want something very simple and good, I look to Mark Bittman with his easy recipe sketches and countless adaptations. Trying to adhere to my no-buy rule for cookbooks, I checked his Kitchen Matrix cookbook out of the library and immediately went for the Chickpea and Pasta Soup, healthy and good for work lunches. 


I did double my chickpeas and up the broth, as well as adding a half of a red bell pepper left in the veggie crisper, three cloves of garlic, minced, and smoked paprika and celery salt.  


Chickpea and Pasta Soup 
Slightly Adapted from Mark Bittman's Kitchen Matrix
(Serves 4-6)

Put 1 1/2 cups dried beans, 1 chopped medium onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon hopped fresh rosemary leaves, 1 cup chopped tomatoes (canned are fine) and 6 cups vegetable broth into a large soup pot over high heat and bring to a boil. Lower heat, cover and simmer until the beans are soft--at least an hour. When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender. Remove bay leaves, season with salt and black pepper and serve, topped with a drizzle of olive oil and few chopped rosemary leaves.


Notes/Results: Just a good, simple soup--full of veggies, pasta and beans. There's not much more you ask for on a cool (OK, cold for Hawaii) windy weekend. I liked the changes I made to pump the flavor up a bit. I kept it vegan, but some grated Parmesan would be delightful on top too. With olive oil-grilled bread to dip into the broth, this made for a delicious light meal. I would happily make it again. 


Linking up with I Heart Cooking Clubs where it is Potluck week--our chance to make any recipe from our IHCC chefs.


Let's look into the Souper Sundays kitchen and see who is here:


Tina of Squirrel Head Manor says, "I don't know about anyone else but I am continually clipping or copying new recipes I want to try. Unfortunately that leads to an overstuffed file folder with all sorts of recipes, just waiting to get on the kitchen agenda. To clean up my messy cookbook shelf/folders I decided I would pick one each week. Sometimes I thumb through them and wonder why I would even want to try it. Those get tossed. This week I thought I would try Giada's Corn Soup. This was good but I doubt I will keep the recipe. Maybe it was timing - we had just driven back from Quincy, after some shopping, and realized we were ravenous the closer we got to home."


Judee of Gluten Free A-Z Blog shared Beet and Walnut Salad with Pickled Onion and said, "I was first introduced to this interesting salad at a luncheon given by an amazing cook who lived her first 18 years in Cairo, Egypt. She brought many of her family recipes with her. This colorful salad is one of her recipes. It is made with cooked beets, marinated pickled onions, and raw walnuts. The marinated onions serve as the seasoning, although you could add a little touch of vinegar to the beets if desired. The unique combination makes a flavorful salad that is high in fiber and vitamins, minerals, and protective antioxidants."


 Thank you to Tina and Judee for joining me this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



Have a happy, healthy week!
 

Sunday, December 30, 2018

Carrot-Coconut Soup: Simple & Thai-Inspired for Souper (Soup, Salad & Sammie) Sundays

In the midst of lots of not so healthy holiday eating, I am keeping it simple for this Sunday's soup, Mark Bittman's Carrot-Coconut Soup from his website. But simple can still be rich, with layers of flavors from Southeast Asian ingredients. I liked the description of this soup and have been craving Thai food and loved the sunny orange color it promised.


Bittman says, "Creamy soups are equally good without cream. Coconut milk, Southeast Asian flavors, and a little heat are an unbeatable combination in this pureed carrot soup."


Carrot-Coconut Soup
From MarkBittman.com
(Serves 4)
 
2 Tbsp good-quality vegetable oil
4 scallions, white & green parts separated & chopped
3 stalks lemongrass, trimmed, bruised & cut into 2-inch lengths
2 Tbsp chopped fresh ginger
1 Tbsp chopped garlic
1 or more small fresh hot chiles (like Thai or jalapeño), chopped

about 1 lbs carrots, chopped
salt
4 cups coconut milk, or 2 (14-oz cans) plus a little water
2 limes: 1 zested & juiced, 1 quartered for serving
1 tsp sugar (optional)
1/4 cup chopped fresh cilantro for garnish


Put the oil in a large pot over medium heat. When it’s hot, add the white parts of the scallions along with the lemongrass, ginger, garlic, and chiles. Cook, stirring and turning occasionally with a spatula, until the garlic is golden and the scallions and chiles begin to soften, 3 to 5 minutes.
 

Add the carrots and a large pinch of salt and stir to combine. Add the coconut milk, lime zest and juice, and 2 cups water. Bring the mixture to a boil, then lower the heat so it bubbles gently but steadily. Cook, stirring occasionally, until the carrots are very tender, 10 to 15 minutes.

Remove the pieces of lemongrass, then use an immersion blender to purée the soup in the pot. Or let the soup cool a little, carefully purée it in a blender (working in batches if necessary), and return it to the pot. (You can make the soup in advance up to this point. Cool, cover, and refrigerate for up to 2 days.) Reheat the soup until it’s hot without letting it come to a boil. Taste and adjust the seasoning, adding the sugar if you think the tanginess and heat need balancing. Garnish with cilantro and green parts of the scallions, and serve with lime wedges.


Notes/Results: I kept the recipe pretty much the same as Bittman with the exception of slightly reducing the coconut milk and adding a low-sodium not-chicken bouillon cube for extra flavor. I did end up adding a pinch of sugar and the soup was well-balanced with it's sweet, salty, tangy, spicy, and savory notes. Really delicious if you are a fan of Thai soups and excellent with rice to round it out for a light meal. I would happily make it again.


Linking up to I Heart Cooking Club where this week it is December Potluck--any recipe from any of our IHCC chefs. 

 
 Now let's take a look into the Souper Sundays kitchen:


Lovely Tina of Squirrel Head Manor shared a fish soup for Aurelia & Jamie's of Love actually for Food 'N Flix and said, "In the spirit of that story line I made a Portuguese Fish Stew. This is a recipe from David Leite’s book, The New Portuguese Table. I know if I had picked the prime minister and Natalie story line I would’ve gone with chocolate biscuits. ... This is an easy stew to make and while it doesn't have potatoes or rice, it is very filling if served with homemade bread."

 
My pal Debra of Eliot's Eats brought a Holiday Hero Sandwich and said, "Use this for your next tailgate (or Superbowl Party or Christmas Eve festivities). I made this for our Christmas Eve buffet last year. Be a Holiday Hero and construct this sandwich this year (or for a New Year’s Eve party next year). ... Adjust the ingredients to the size of your loaf. Get really crazy and use a loaf you have to measure in meters!"


Thank you Tina & Debra for joining in this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
 


Have a happy, healthy week and a Happy New Year!
 

Sunday, September 2, 2018

Mark Bittman's Garlic Soup with Shrimp (& Potato) for Souper (Soup, Salad & Sammie) Sundays

Yes, I just made a Spanish-style soup last week with potatoes and cumin and smoked paprika, but I do love those flavors and this one, by Mark Bittman, has shrimp and whole garlic cloves. It was also supposed to have bread and no potatoes, but as I am staying away from gluten right now, I thought slices of baby Yukon Gold potatoes would be a nice compromise. Bittman has the smoked paprika and garlic as add-ins while I think they are necessities. ;-) The original recipe is below, with my changes added in red.


Mark Bittman says, "To make the soup even more flavorful, brown a little spice in the oil after removing the bread and before adding the stock. I like a combination of cumin and paprika (about a teaspoon of each), which gives the soup a decidedly Spanish feeling. But curry powder, mild chili powder, a pinch of cayenne or a few rosemary leaves are all possibilities."


Garlic Soup with Shrimp
Slightly Adapted from Mark Bittman via TheNewYorkTimes.com
(Serves 4

1/4 cup extra virgin olive oil
8 to 16 medium to large cloves garlic, peeled
salt & freshly ground black pepper to taste

(I added 1 tsp smoked paprika and I tsp smoked cumin)
4 thick slices French or Italian bread (I subbed 1 lb of baby Yukon Gold potato, sliced)
6 cups shrimp stock, chicken stock, water or a combination (I used shrimp and garlic stock)
1 to 1 1/2lbs  shrimp, peeled (deveining is optional)
minced fresh parsley leaves for garnish (optional)


Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon. Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. (I added the smoked paprika and cumin here.)

Remove bread, add stock (and potatoes) and raise heat to medium high. (Cook for about 10 minutes, until potatoes are tender.) Add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. 

Place a piece of bread and some garlic cloves in each of 4 bowls; then ladle in a portion of soup (with potatoes) and shrimp. Sprinkle with parsley and serve.


Notes/Results: This soup, warm and garlicky, made me happy with the smokiness of the paprika and cumin and the sweetness of the garlic cloves and shrimp. Although the toasted bread would be fabulous in the soup bowl, I was not disappointed at all by the tender slices of potato. A simple but delicious and satisfying soup, I would happily make it again. 


Linking up with I Heart Cooking Clubs where this week is Potluck--our chance to make any recipe from any of out IHCC featured chef.


Lets take a look into the Souper Sundays kitchen and see who is here.


Judee of Gluten Free A-Z Blog shared Mango Peach Summer Salsa Salad and said, "My good friend Vicki made a fabulous mango peach salad and brought it to a Friday night dinner at my home. She usually brings guacamole, but she wanted to change things up a bit. ... Vicki used fresh sweet mango and seasonal summer peaches with some Vadalia onion , tomato, fresh lime juice and cilantro. It sounded like a strange combination to me, but the flavors all blended beautifully and the salsa made a wonderful appetizer accompanied by some organic corn chips . I thought it was excellent the way it was but you could add some chopped jalapeño peppers or some diced avocado."



Tina of Squirrel Head Manor made Vegetarian Chili and said, "This Desperate Housewives Cookbook was inspired by the TV show of the same name. It's a television show we didn't watch. We tried two episodes and it just wasn't our cuppa tea. So how I ended up with a cookbook devoted to a show we didn't watch is a mystery. ... Here is a snap of the recipe for the vegetarian chili. The book is well laid out and I have many recipes tabbed to try. See the little green strip on the upper right corner? I am marking recipes I want to make. After I get through with those this book will find it's way to the donation box at the library. Stayed tuned for the purging of the books! ... First recipe from this cookbook was good. I will make it again, it was a nice lunch for us for two days. Served over rice because that's how we like to eat chili."

  
Mahalo to Judee and Tina for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




 Have a happy, healthy week!