Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts

Sunday, December 16, 2018

Vegan (or Vegetarian with the Toppings) Chili for Souper (Soup, Salad, & Sammie) Sundays

I have been alternating soup with canned vegetarian chili the last couple of weeks for lunches, so this weekend I decided to make my own vegan chili for hearty lunches and dinners for the busy pre-holiday week.


I tried Lightlife Smart Ground Meatless Mexican Crumbles for the first time, liking that they had a Mexican spiced one. You could use any soy crumble, a ground meat of choice, or make and crumble your own tofu based on your preferences or what is available.There are no tomatoes in this chili because the can of fire-roasted tomatoes I thought I had in my pantry turned out to be peaches. I could have gone to the store or added tomato paste, but I was pretty happy with my combination of spices and felt like the tomatoes weren't necessary. Of course a can would be great in here--just reduce your broth a little if using.

 
Vegan Chili with Soy Crumbles
By Deb, Kahakai Kitchen
(Makes 8 Servings)

2 Tbsp olive or coconut oil
2 small sweet onions, diced
1 1/2 tsp ground cumin
1 tsp roasted garlic powder
1/2 tsp dried oregano
1/2 tsp coriander
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1 tsp chili powder
1/2 tsp chipotle powder
1/2 tsp Aleppo pepper
1 package soy crumbles, Mexican-spiced if possible
2 1/2 cups vegetable broth (I used mushroom stock)
2 (16 oz) cans low-sodium pinto beans, drained
1 (16 oz) can low-sodium black beans, drained
1 (16 oz) can low-sodium kidney beans, drained
sea salt and freshly-ground black pepper 
To garnish: fresh cilantro, yogurt or sour cream, cheese of choice and hot sauce is desired

In a large heavy pan, heat oil over medium heat. When hot, add onion and cook about 5-6 minutes, stirring occasionally until onions are translucent and begin to soften. Add the cumin, garlic powder, oregano, coriander, smoked paprika, ground cinnamon, and assorted chili powders and cook for another minute or two, or until spices are fragrant. Add the soy crumbles, breaking them apart with a wooden spoon and saute, stirring for 5 minutes. 

Add the broth and beans and bring to a boil. Reduce heat and cook at a gentle simmer, stirring occasionally, for about an hour, until liquid cooks down and mixture thickens. (If mixture gets too thick, add a bit more broth or water until it is the consistency you like.) Taste for seasoning and add hot sauce, sea salt and black pepper to taste. 

Serve chili hot in bowls, topped with grated cheese, yogurt or sour cream or other toppings of choice. Serve with Frito's and extra hot sauce if desired. 


Notes/Results: Three things about this chili: 1) YUM!  2) I did not miss the tomatoes and 3) The soy crumbles were great, giving flavor and the texture of ground meat. I think even meat lovers would have a hard time guessing it wasn't ground meat. I love the flavor in this one--a little smoky with a nice spicy kick. Of course the Fritos are optional but they do make chili more fun--as do the toppings. I have an avocado that wasn't quite ripe enough today, and some pickled jalapenos that I'll add in during the week and you can omit the cheese and yogurt or use vegan versions if you want to keep it vegan. I would happily make it again. 


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


A big Souper Sundays welcome to Liz of Spades, Spatulas & Spoons, joining us for the first time this week with Spiced Chickpea & Chicken Stew with Coconut & Turmeric. She says, "This recipe originally appeared in the NY Times without the chicken. I wanted something heartier for a visiting friend who had driven 3.5 hours to visit us up on the coast. This was the perfect dinner after a long drive on a cold and rainy autumn evening. The coconut sauce is amazing, you really need something to soak it up. Serve it with lavash or other flatbread for dunking if you have some. Not having those in the cupboard, I served it over brown rice. I consider this comfort food as well as (somewhat) health food. It is a soupy stew and could also be considered a thick soup.

 
Tina of Squirrel Head Manor made Braised Pork and Apple Stew from a new cookbook and said, "This pork and apple stew gets an A+ and I hope Doug makes it again soon. Unbelievably tender and so flavorful, the apples could be doubled next  time :-) It's a good winter stew, something to warm the bones when it's cold outside. This is brothy enough that you'll want some good quality bread, hopefully homemade, for dipping. The apples look like potatoes, don't they?"


My fellow Hawaii-based blogger Claudia of Honey From Rock shared Oxtail Soup--The Alley Restaurant Way from a popular Oahu Eatery that happens to be a bowling alley. She said, "... However, the Oxtail soup was TO DIE FOR. Thus today's post, wherein I attempt to duplicate their soup. Luckily, Chef Glen was interviewed on a local program, and shared his secrets (handed down from his mother). Nothing written out, but he demonstrated pretty clearly, and there were a few versions online that purported to be authentic."
 

Judee of Gluten Free A-Z Blog brought Low Carb Tomato "Cauliflower" Rice Soup and said, "Roasted tomatoes, sweet carrots, and hot pepper to taste, makes a delightful soup that is sure to warm you up on a damp chilly day. ... This delicious rich orange soup is easy to make and provides an excellent variety of health building nutrients, antioxidants and vital fiber! For the record it's vegan, parve, nut free, soy free and gluten free as well- perfectly allergy friendly!"

 
Thanks to everyone who joined 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 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!
 

Friday, April 20, 2018

The Book Tour Stops Here: A Review of "The Wild Inside" by Jamey Bradbury, Served with a Recipe for Easy Vegan Chili

Happy Aloha Friday! I'm kicking off the weekend by being a stop on the TLC Book Tour for The Wild Inside by Jamey Bradbury. It's a somewhat dark and spooky debut novel that just happens to be set in the wilds of Alaska, so I am accompanying my review with a warming bowl of simple vegan chili, made from the pantry and inspired by my reading. 


 Publisher's Blurb:

The Wild Inside is an unusual love story and a creepy horror novel — think of the Brontë sisters and Stephen King.” —John Irving

A promising talent makes her electrifying debut with this unforgettable novel, set in the Alaskan wilderness, that is a fusion of psychological thriller and coming-of-age tale in the vein of Jennifer McMahon, Chris Bohjalian, and Mary Kubica.

A natural born trapper and hunter raised in the Alaskan wilderness, Tracy Petrikoff spends her days tracking animals and running with her dogs in the remote forests surrounding her family’s home. Though she feels safe in this untamed land, Tracy still follows her late mother’s rules: Never Lose Sight of the House. Never Come Home with Dirty Hands. And, above all else, Never Make a Person Bleed.

But these precautions aren’t enough to protect Tracy when a stranger attacks her in the woods and knocks her unconscious. The next day, she glimpses an eerily familiar man emerge from the tree line, gravely injured from a vicious knife wound—a wound from a hunting knife similar to the one she carries in her pocket. Was this the man who attacked her and did she almost kill him? With her memories of the events jumbled, Tracy can’t be sure.

Helping her father cope with her mother’s death and prepare for the approaching Iditarod, she doesn’t have time to think about what she may have done. Then a mysterious wanderer appears, looking for a job. Tracy senses that Jesse Goodwin is hiding something, but she can’t warn her father without explaining about the attack—or why she’s kept it to herself.

It soon becomes clear that something dangerous is going on . . . the way Jesse has wormed his way into the family . . . the threatening face of the stranger in a crowd . . . the boot-prints she finds at the forest’s edge.

Her family is in trouble. Will uncovering the truth protect them—or is the threat closer than Tracy suspects?

Hardcover: 304 pages
Publisher: William Morrow (March 20, 2018)

My Review:

I admit it was the "an unusual love story and a creepy horror novel--think of the Bronte sisters and Stephen King" quote from John Irving that had me signing up for this book tour, then it was the gorgeous cover and Alaska setting that pulled me into the book. I'm not sure what I was expecting going into the book but it definitely is different--a bit horror, a bit coming-of-age, some family drama, a dash of suspense, and yes, a little romance. It's also hard to explain in much more detail than the blurb gives without giving away spoilers for the story that are best left to unfold on their own. I will say that this is wild country and the main character, Tracy is just as wild. She's much more comfortable sledding with her dogs and hunting in the isolated Alaskan woods than she is with people--including her father and younger brother. She grieves for her late mother, who she feels is the only one who understood her and who has left Tracy with many unanswered questions. 

The story is at times quite dark, (remember 'creepy horror novel') so if you are someone who gets disturbed easily, this is probably not the book for you. Also, if a lack of quotation marks in books bothers you, you are not going to like The Wild Inside. The dialogue in the book doesn't have them, which does make it a challenge at times to figure out whether Tracy is talking to herself or to the other characters. Add to that Tracy's lack of grammar skills and it is an English teacher's nightmare (and no, that's not the horror I was referring to earlier). I think it kind of works here though, adding to Tracy's character and the tone of the book. I'm curious to hear the audio book to see how Tracy character is voiced.

I have long been fascinated by Alaska and sled dog racing and the Iditarod--the annual long-distance race from Anchorage to Nome, and I loved the glimpse into this world that the author provided. The beauty and isolation of the Alaskan wilderness is described in such a vivid way that it is almost a character. I also liked the author's ability to surprise me with the various twists and turns the novel took. There were a few things I saw coming but there were many more surprises. I found myself totally caught up in Tracy's world--even the more disturbing parts--and although I wouldn't call her exactly likable, I found myself rooting for her life to have a positive outcome and was sorry to see the book end. 

The Wild Inside won't be everyone's cup of tea or cocoa (cocoa seems more fitting for the wintry feel of this book) for the reasons I mention above-but if you like very unique stories and characters, horror and slow-burning suspense, and books set in beautiful but spooky and remote locations like Alaska, you will enjoy it.   

-----

Author Notes: Born in Illinois, Jamey Bradbury has lived in Alaska for fifteen years, leaving only briefly to earn her MFA from the University of North Carolina, Greensboro. Winner of an Estelle Campbell Memorial Award from the National Society of Arts and Letters, she has published fiction in Black Warrior Review, Sou’wester, and Zone 3, and she has written for the Anchorage Daily News, TheBillfold.com, and storySouth. Jamey lives in Anchorage, Alaska.
 
Find out more about Jamey at her website, and connect with her on Facebook, Twitter, and Instagram.

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Food Inspiration: 

The Wild Inside is pretty dark and there some parts that are definitely not appetizing, but there was still some food to be found in the book including; jerky, canned applesauce, tomatoes and raspberries (maybe canned as jam?), fruit, cookies, whiskey and chili, soda crackers, salmon, moose, steaks and burgers ("as bloody as you wanted them"), bread, unspecified leftovers, eggs, leftover beans, bacon, brownies, sandwiches, meringue, blueberry cobbler, rabbit, chocolate pie, pizza, hot cocoa/hot chocolate, moose stew, a dark chocolate candy bar, toast, vegetables for a salad, and elk meat.

Not being a meat eater and not needing a batch of brownies, cookies, or cobbler, I decided to make chili. In the book, Tracy's father cooks it. "He stirred a pot of chili on the stove, more beans than meat, but the room smelled spicy and rich as me and Scott set the table." Rather than 'more beans than meat'--I'd make mine vegan with no meat at all and serve it with tortilla chips rather than the soda crackers the Petrikoffs eat with their chili.
 

I get cravings for chili and tend to keep a few cans on hand for quick meals but honestly, I have yet to find a store-bought vegetarian or vegan chili that I really like. It all tastes like the cans to me, fake, too salty, and not fresh. I am always more satisfied when I take the time to throw a simple chili together and it's a great way to use up the extra cans of beans in my cupboard, fading vegetables from the crisper drawer, and play with my spices. I had purchased some Daiya vegan cheese when Whole Foods had it on sale a couple of weeks ago and I also had a half-bag of tortilla chips to use up. I used a mix of beans and boxed crushed fire-roasted tomatoes, plus a variety of spices to give it some complexity. 


Easy Pantry Vegan Chili
By Deb, Kahakai Kitchen
(Serves 4 to 6)

1 Tbsp olive oil
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
2 cloves garlic, minced
1 Tbsp chili powder of choice, or to taste (I use a mix of chipotle-garlic & Aleppo chili powder)
2 tsp ground cumin
2 tsp dried oregano
2 tsp smoked paprika
1 tsp celery salt
1 (26.4 -28 oz ) box or can, or 2 (15 oz) cans, crushed or diced fire-roasted tomatoes with their juices if diced
3 (15 oz) cans low sodium beans of choice (I used 2 black beans & 1 black-eyed peas)
1 cup vegetable broth or 1 vegetable bouillon cube + 1 cup water
1 Tbsp soy sauce or tamari
1 tsp of liquid smoke, optional
1 1/2 Tbsp pickled jalapeno juice, optional (can sub pickle juice or lime juice)
sea salt and black pepper to taste

To Garnish: chopped green onions, vegan cheese, pickled jalapenos, tortilla chips as desired.

In a large heavy pan, heat oil over medium heat. When hot, add onion, carrot, and celery and cook about 5-6 minutes, stirring occasionally until onions are translucent and vegetables begin to soften. Add the garlic, chili powder, cumin, oregano, smoked paprika, and celery salt and cook for another minute, or until spices are fragrant. 

Add the crushed tomatoes (or the diced tomatoes with their juices), broth, soy sauce/tamari and liquid smoke, stir and bring to a simmer. Cook at a gentle simmer, stirring occasionally, for 30 minutes, or until vegetables are tender. Stir in the jalapeno juice and sea salt and black pepper to taste. 

Serve chili hot in bowls, topped with green onions, vegan cheese (I used Daiya pepper-jack) pickled jalapenos and tortilla chips. Vegan sour cream and/or avocado are nice too.
 

Notes/Results: I was really happy with this chili. It hit the spot on a grey, rainy day. Although made mostly from cans/boxes in the pantry, the combination spices and additions of liquid smoke, tamari/soy sauce, and jalapeno juice give it a fresh taste with depth of flavor. It also has a smoky, meaty vibe from the cumin, smoked paprika and liquid smoke. Play around with the spices you have and the heat level you like. I use a chipotle-garlic blend which isn't mouth-burning hot, along with some Aleppo pepper and find this chili to have some heat--especially on the end notes, but it's not too hot. I would happily make it again.


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


I'm also linking this tasty chili up to Souper Sundays here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup 

 

Note: A review copy of "The Wild Inside" was provided to me by the author and the publisher, Harper Collins, via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Sunday, November 19, 2017

Three-Bean Vegetarian Chili (With Homemade Soy Chorizo Crumbles) for Souper (Soup, Salad, & Sammie) Sundays

With last week's kitchen experiments in using jackfruit in a vegan version of a classic Chicken Noodle Soup being a success, I was inspired this week to make a veg-friendly, yet still meaty and full-of-flavor bowl of chili. I wanted a ground meat texture and lots of flavor, so I decided to make my own tofu chorizo crumbles. With three different beans, tomatoes and lots of spices and love, (plus some delicious toppings) it made for one of the best bowls of chili--either meat-ful or meat-free--that I've eaten.


The chili itself if vegan, but I used leftover real cheese and labne (yogurt cheese) so it makes the entire dish with toppings vegetarian. You could of course use vegan versions of the cheese and sour cream/yogurt cheese or omit them. 

You have to plan ahead for the soy chorizo crumbles--freezing the tofu overnight, then rinsing and draining/pressing out all of the water gives it a chewier, meat-like texture and all of the spices give it the flavor of chorizo. I froze my tofu Friday night, thawed, rinsed and pressed it on Saturday and cooked it up on Sunday. It's more time than actual effort involved, and you could shorten that timeline up by thawing and cooking it on the same day. A tofu press helps but you can squeeze out a lot of the liquid with your fingers so it isn't necessary. 


Three-Bean Vegetarian Chili with Homemade Soy Chorizo
By Deb, Kahakai Kitchen
(Serves 6 to 8)

2 Tbsp olive oil
1 large yellow onion, chopped
1 large red bell pepper, chopped
1 to 2 jalapenos, seeds and membrane removed, finely chopped
4-5 garlic cloves, crushed 
1 jar Goya Tomato Sofrito, optional (I used it to pop up the flavor)
2 1/2 Tbsp chili powders of choice. I used 1 Tbsp chili powder & 1 chipotle chile powder & 1/2 Aleppo chile powder
2 Tbsp ground cumin
2 Tbsp nutritional yeast
1 Tbsp dried oregano
2 tsp smoked paprika
2 tsp brown sugar
1 tsp liquid smoke
1/2 tsp sea salt
1 (28 oz) can or box crushed roasted tomatoes with liquid
1 (28 oz) can diced fire-roasted tomatoes with liquid
1 can or 2 cups black beans, rinsed and drained
1 can or 2 cups kidney beans, rinsed and drained
1 can or 2 cups cooked pinto beans, rinsed and drained
1 cup veggie stock
Homemade Soy Chorizo Crumbles (see recipe below)
sea salt and black pepper to taste

Heat the olive oil in a large, heavy-bottomed soup pot over medium heat and add onion, bell pepper, and jalapenos, cooking about 10 minutes until onion softens and begins to turn golden. Add garlic and saute another minute or two. Add sofrito cooking base and spices ingredients through the liquid smoke and cook for several minutes, until spices are fragrant. 

Add tomatoes and their liquid, the beans and the veggie stock and bring to a boil. Reduce heat and simmer for about 45 minutes, stirring occasionally. You can add additional stock or water if chili gets too thick. 

(I sauteed my chorizo crumbles ahead of time but you can make them while the soup cooks--see recipe and process below.) Stir in the finished chorizo crumbles and cook for another 10 minutes so they absorb the sauce. Taste for seasoning and add additional salt, black pepper and chili powder if desired.

Serve hot, garnished with toppings of choice such as cheese or vegan cheese, sour cream or cashew cream, chopped green onions, these homemade lime pickled onions, pickled jalapenos, and hot sauce. 


Note: For my Homemade Soy Chorizo Crumbles, I used this technique to make the tofu ground meat and added seasonings found in chorizo sausage. Again, plan on giving yourself at least a day to freeze and thaw the tofu before making the crumbles.

Homemade Soy Chorizo Crumbles
By Deb, Kahakai Kitchen
(Makes about 2 cups)

1 (1 lb) block of extra-form organic tofu
3 Tbsp canola oil
3 Tbsp white vinegar
! Tbsp tamari or soy sauce
1 Tbsp roasted garlic powder
1 Tbsp smoked paprika
1/2 Tbsp ancho chili powder or chili powder of choice
2 Tbsp nutritional yeast
2 tsp dried oregano
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp ground black pepper 

A least a day before freeze tofu in package overnight. Defrost and pour out liquid. Rinse tofu thoroughly several times.  Using a tofu press, or lots of paper towels and your hands, squeeze as much liquid from the tofu as you can. (See more detailed steps of how to do this here.) Crumble tofu into small pieces. 

Heat canola oil in a large saucepan over medium high heat. Add tofu crumbles and all other ingredients, mix well and cook over medium--until the tofu gets brown and crispy--stirring and breaking up any larger pieces. Drain on paper towels and set aside to use in chili or other dishes.


Notes/Results: OK, this chili is really good. Not just vegetarian chili good, but any chili good. My "soup clients"--carnivore friends that have me make double batches of my weekly soups for them to buy LOVED it and said "Just the right amount of smokiness. As hearty as a meaty chili but feels so much better knowing it's veg." and they called it the best chili they every had. I won't go quite that far but the flavors really popped--especially with all the toppings and the meaty texture was great. A healthy, satisfying chili that won't have you missing the meat--but is heart-healthier, I would happily make it again.


We have some good friends and tasty dishes waiting this week in the Souper Sundays kitchen--let's have a look at what got linked up this week! 


A warm Souper Sundays welcome to Amber of The Hungry Mountaineer who joins up this week with Kerala Style Coconut Vegetable Soup inspired by her travels to that region. She says, "If you are at a bar in India, order a crap beer cocktail and get a free mocktail for your spouse? Seriously? Maybe the lady of the relationship needs alcohol also after peeing in a hole in the ground and missing her flight!Or maybe she just needs some tasty Kerala style coconut based vegetable stew. This soup is amazing!!! Just like all the delicious coconut filled food of the southern tip of India."


Shaheen of Allotment2Kitchen is here with Preserved Lemon Coriander Orzo Salad and said, "I have to say, it was okay, but it did not work quite as well as the piquancy of the Preserved Lemons did not cling onto the Orzo Pasta so well. I won't grumble though, it filled a little hole in my belly. The best part for me was the fragrant coriander, but then I do like coriander very much."
 

Linda of craftygardener.ca shared Sweet Potato & Carrot Soup and said, "Would you like a bowl of sweet potato and carrot soup?  It is delicious and a great way to get your servings of vegetables. This is a quick and easy to soup to make and it freezes well in smaller portions. Regular visitors know I use freezer bags that store flat and take up a lot less space to freeze portions of soup.  This soup keeps its lovely orange colour, even when frozen.  It thaws quickly on the counter and then pours into a mug or bowl."


Tina of Squirrel Head Manor brought "Fish Chowder to Warm Your Bones" and said, "Easy as can be and it made a great dinner. I had made a baguette earlier in the day just to go with this chowder, splendid combination and definitely comfort food. Next time we may make it a seafood chowder and toss in some bay scallops."

 
Here at Kahakai Kitchen I'm sharing a slaw that went along with Ina Garten's Salmon Tacos with Cabbage-Cucumber Slaw and Mashed Avocado. We are calling the slaw a salad and the tacos a sandwich--but whatever you call it, the combination of flavors was delicious and it was an easy and healthy dinner.


Mahalo to everyone who joined me at Souper Sundays this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches 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 the post you link up to be included.
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 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!
 

Sunday, April 9, 2017

Hugh's White Bean and Leek Soup with Chile Oil for Souper (Soup, Salad, & Sammie) Sundays

We are cooking with a new chef over at I Heart Cooking Clubs, the British icon Hugh Fearnley-Whittingstall. I have cooked with Hugh before and I am looking forward to focusing on him for the next few months. I check out two of his books from the library; River Cottage Veg and River Cottage Everyday, to test drive and see which one I would buy. Being a lover of leeks and of bean soups, 


I decided to make his Cannellini Bean and Leek Soup with Chile Oil from River Cottage Veg as my dish to welcome Hugh to IHCC. I had lots of cans of White Northern Beans in my pantry to use up so I subbed them in for the cannellini beans called for in the recipe. 


Hugh says, "The chile oil gives this soup a deliciously piquant finish. Once made, the oil will keep, sealed in an airtight container in the fridge, for a couple of weeks, and you can use it to add a bit of heat to marinades and salad dressings or to trickle over pizzas. However, if you don't have time to make it, you can simply trickle a little extra virgin olive oil over the soup and finish with some shavings of Parmesan, pecorino or hard goat's cheese."

White Bean and Leek Soup with Chile Oil 
From River Cottage Veg and via RiverCottage.com
(Serves 4-6)

4 medium leeks, trimmed (white and pale green part only)
1 Tbsp olive oil

1 Tbsp  butter
a few sprigs of thyme, leaves only, roughly chopped
1 bay leaf
3 garlic cloves, finely chopped
5 cups vegetable stock
2 (14 oz) cans cannellini beans, drained and rinsed (I used White Northern Beans) 

handful of oregano, roughly chopped
bunch of parsley, roughly chopped
sea salt and freshly ground black pepper

Chile Oil:
4 red chiles, deseeded and sliced
3/4 cup olive oil

a few sprigs of thyme, leaves only
1 garlic clove (unpeeled), bashed (I used 3 cloves)

 
First, make the chile oil. Put the chillies in a small saucepan with the olive oil, thyme leaves and unpeeled garlic clove. Heat slowly until the oil is simmering very, very gently and cook the chillies until soft, about 20 minutes. Remove from the heat and cool.

For the soup, halve the leeks lengthways, wash well and slice thinly. Heat the olive oil and butter in a saucepan over a medium-low heat. Add the leeks, with the thyme and bay leaf, and sweat gently, stirring from time to time, for about 15 minutes, until very soft. Add the garlic and stir for a minute.

Add the stock and cannellini beans, the oregano and half the parsley. Season with salt and plenty of pepper, increase the heat and bring to a simmer. Cook gently for 20 minutes.
Remove the bay leaf, taste and adjust the seasoning if necessary and stir in the rest of the parsley. Serve in warmed bowls with a trickle of chile oil over the top.


Notes/Results: This is a great soup--simple and good as it is with the beans, leeks and herbs. Add the chile oil and it gets every better--more complex and with just a slight touch of heat at the finish. I like this chile oil because it has more than one note to the flavor with the thyme and garlic (I used extra garlic). Mine wasn't quite as dark as the one pictured but the flavor was great. If you omit the butter in the beginning, this is a vegan soup and very satisfying with the beans. I will happily make it again.


You can see how everyone welcomed Hugh to I Heart Cooking Clubs this week by checking out the picture links on the post

 
We have some good friends in the Souper Sundays kitchen who shared some delicious dishes last week--let's have a look!


Tina of Squirrel Head Manor shared this salad from Mary Berry's cookbook and said, "I very much enjoyed looking through this book and found many recipes I would prepare. Since we are getting into warmer weather here I chose a simple Tomato, Mozzarella and Avocado Salad. It was wonderful, absolutely bursting with flavor as well as pretty to gaze upon. There are many more recipes from this book I want to try so they will be popping up now and again.



Claudia of Honey From Rock made a Roast Duck Sandwich inspired by a novelette and said, "He does rave on (rhapsodize) about roast duck at one point, which is an absolute favorite of mine; thus I will share here a truly stunning little gourmet sandwich, composed of Roast Duck Breast with Pineapple Chutney, onion confit and arugula, on slices of my rustic, fresh-baked bread.  How's that for rhapsodizing?"



Debra of Eliot's Eats made a and said, "This is a hearty salad and we easily had four meals. Remember to season the dressing well.   I always toss my quinoa with the dressing while it’s still warm.  I think it absorbs a bit more flavor that way.  Be sure to taste and re-season with salt and pepper as needed."



Kim of Stirring the Pot made Hugh's Herby, Peanutty, Noodly Salad and said, "Who wouldn't enjoy something with all that color and texture? Of course it helped that I had all the ingredients on hand and I also knew the dish would keep extremely well. ... This is the type of thing that is even better the next day and is therefore great for packing up in mason jars and taking on the go. I plan on throwing it in my bag to enjoy for lunch throughout the week."

 
Finally, here at Kahakai Kitchen, I made a Guacamole Grilled Cheese Sandwich for a recent book review. If you love guacamole and grilled cheese separately, I strongly suggest you try them together. It's especially good with sharp and spicy cheeses to contrast with all the creaminess. Really yummy! 

 
Mahalo to everyone who joined in this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches 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 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.

On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!