Herby Garlic Soup

I’ve received more winter weather and wind chill advisories from my iphone weather app than I’d like to think about lately. Talking about the weather may be a little overdone, but seriously, this has been a harsh one. Oh, and I am running a half marathon on Saturday–a day for which the weather forecast keeps getting colder and colder and snowier and snowier. Good thing we have a trip to Puerto Rico coming up in just one week. In the mean time, garlic soup.

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This garlicky broth is not at all as harsh as it sounds. And for a 15-minute broth, this one packs a lot of flavor. In fact, I may ditch all my other vegetable broth recipes and just stick to this from now on.

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With lots of watercress and chives, this soup has nice herby, savory notes. The beans and carrots make it hearty, too. It’s just good.

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Herby Garlic Soup

1 head garlic
10-5 peppercorns

1-inch knob of ginger, sliced into 4 slices
2-3 bay leaves (optional)
4 cups water

1/2 cup cannellini beans, cooked
1/2 cup borlotti beans (or other heirloom bean), cooked
2 carrots, sliced thinly
1 zucchini, cut into 1/2-inch cubes

1 bunch watercress, chopped
chives, sliced (optional)
salt, to taste

In a saucepan, combine garlic, peppercorns, ginger, bay leaves, and water. Bring to a boil, then reduce to a simmer. After five minutes, remove the ginger and simmer another ten minutes. Strain out the garlic, peppercorns, and bay leaves (set the garlic and peppercorns aside; discard the bay leaves).

Pour the broth back into the pot and add the beans, carrots, and zucchini. Bring it back to a boil and then immediately remove from heat. This should be just enough to take the raw edge off the vegetables but still keep them crisp.

Salt to taste, and garnish with chives and watercress.

As for the garlic and peppercorns, combine with a bit of water in a blender and grind until smooth. Use a spoonful here or there to make a vinaigrette, or mix it with tahini and more herbs to make a vegetable dip. The garlic will taste mellow and sweet, almost as if it’s been roasted.

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Kale and Black Lentil Salad

I’m back in the US of A and enjoying every moment of it! I’ve been getting in lots of cuddle time with my kitties and Eric in between all the activities – Lollapalooza, pickling and canning (!), farmer’s markets, and workouts. Eric got my bike tuned up over the summer so we’ve been biking everywhere! Biking = freedom, and it’s been awesome.

I’m working on sorting the 2000+ photos and videos that I took over the past month. We spent two weeks in Ethiopia, one week in Uganda, and then one week on the Kenyan coast. Every part of the trip was different and incredible. What a blissful month.

Kale and Black Lentil Salad 1

One thing I love about being home, though, is the ability to cook the way I like to cook. In the past week I’ve been to the farmer’s market twice and am so in love with the variety of veg we get here in the summer. I bought about 10lbs of heirloom tomatoes that I plan on making bloody mary’s with, and I pickled loads of different varieties of chiles today. The kale in this salad also comes from the market, and while I do enjoy the kale you find all over Kenya – sukuma wiki – I still prefer dino kale in my salads.

Kale and Black Lentil Salad 4

Kale and Black Lentil Salad with Black Pepper + Avocado Dressing

The ripeness of the avocado for the dressing is important – if it’s not soft enough, it won’t mash nicely. You could alternatively use a food processor, but it’s much simpler to just make it in a mason jar. I like it still kind of chunky.

I actually bought the black lentils at a health food store in Nairobi. If you can’t find them, you can substitute with other sturdy lentils.

1 bunch dino kale
1/2 cup dried black lentils, rinsed and cooked 
1 cup cooked chickpeas
3 carrots, shredded on a grater
1 big heirloom tomato, diced

2 garlic cloves
1 teaspoon kosher salt or flaky sea salt
1 tablespoon black peppercorns
1 teaspoon dried coriander seeds
1/2 very ripe avocado, finely diced
2 lemons, juiced
1 lime, juiced
1 tablespoon olive oil

Remove kale from the stems and cut it into fine ribbons. Combine in a large bowl with the lentils, chickpeas, carrots, and tomato.

In a mortar and pestle, crush the garlic with salt to make a paste. Add the black peppercorns and coriander seeds and process until the seeds are crushed and everything is combined. Scoop the paste into a jar and add the avocado and liquid ingredients. Use a fork to mash up the avocado in the jar. Put the lid on the jar and shake vigorously.

Toss salad with dressing and add salt to taste.

 

Detox Week: Kale, Carrot, and Fennel Salad

I think I’ve mentioned this before, but after the holidays or other big trips that involve a lot of eating, Eric and I go into detox mode and try to eat a lot of salads. I, for one, ate my weight in Buckeyes this past weekend. We decided some heavy-duty detox was needed, which is when we brought in the kale.

Kale, Carrot, & Fennel Salad (6)

I received some fun new kitchen toys for Christmas, including a cast iron pan and a mandolin. I also received a huge box full of fancy olive oils and vinegars. Yesterday I went to work making three different vinaigrettes for salads throughout the week as well as a homemade chili powder from Rick Bayless, which I saw on Mexico, One Plate at a Time before we left for Christmas. The vinaigrettes include a saffron + red wine vinegar + olive oil, chervil + sorrel + blood orange vinegar + lemon juice + olive oil, and basil + apple + chili powder + elderberry balsamic vinegar + olive oil. I just toss stuff in the food processor with an almost 1:1 acid to oil ratio. I use just a touch more oil than acid, but this produces a pretty acidic dressing. If you’re vinegar averse, add more oil. I prefer my salads vinegary.

Kale, Carrot, & Fennel Salad (3)

We dressed this kale salad with the chervil + sorrel + blood orange vinegar + lemon juice + olive oil salad dressing. I like the strong citrus flavor on kale. I also tossed in some farro to make this a bit more substantial for dinner. Oh, and the carrots and fennel were very finely sliced using my new mandolin – fun!

Kale, Carrot, & Fennel Salad

Kale, Carrot, & Fennel Salad

adapted from 101 Cookbooks

2 bunches lacinato kale
1 large carrot, very finely sliced
1/2 bulb fennel, very finely sliced
1 cup farro, cooked
handful of sunflower seeds and shaved almonds

De-stem the kale and role the leaves up, then finely slice the leaves so you have long, noodle-like shreds. I used a mandolin to shave the fennel and carrots so they were just paper thin and super easy to eat. Toss everything together in a large bowl

For the dressing, I put 5-6 sorrel leaves, 1 small bunch of chervil, 1/2 cup of blood orange vinegar (or use apple cider vinegar), juice of half a lemon, and 1/2 cup of olive oil in the food processor along with some salt and pepper. Process until emulsified.

Shaved Carrot Salad

I don’t have too much to say this week. Things are busy as usual. This is a nice little Jamie Oliver recipe adapted to be a simple carrot salad (the original included lamb). Pretty tasty!

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adapted from Jamie Oliver’s Jamie at Home cookbook

1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon fresh ginger, minced
1 small clove garlic, minced
1/2 cup olive oil
1/2 cup red wine vinegar
salt and pepper

1 pound carrots

Start by toasting the cumin seeds in a pan over medium heat. They’ll toast quickly, so the minute you start to smell them, pull them off.

In the meantime, start peeling carrots. I shaved mine with a vegetable peeler, but you could also grate them on a box grater. Since the carrots are raw, you want a finer cut so that the carrot doesn’t overwhelm the dressing.

Crush the seeds in a mortar and pestle, then add the garlic and ginger. Smash a little more, then add a glug of olive oil. In a separate bowl, pour in the mixture from the mortar and pestle in with the rest of the olive oil, garam masala, and vinegar. Stir well to combine. Pour over carrots.