Ciorba: Romanian Sour Soup

Hello again! First of all, Happy New year to all of you. I  hope your holidays were as joy-filled and exciting as mine were. I'm just now getting back to the United States after a lengthy trip to Poland and Romania (specifically Transylvania) with my family for the holidays. The trip was majestically enlightening and inspiring and I wish I could have brought everyone I love with me. If you have a chance to go, I really recommend it. There is so much to be gained, not only from the rich history there, but also from the simply glorious meeting of minds that occurs between people of dramatically different cultures sitting down to share a meal and conversation. 

While I wasn't able to bring back any of the wonderful people I met while traveling, I did - fear not - bring back recipes. Buckets of them. And one of those is the one I'm sharing today. This fabulously hearty soup was one that graced almost every meal we had in Transylvania and it was perfect every time, regardless of the slight changes in recipe. 'Ciorba' is the word used to describe traditional Romanian soups consisting of a combination of vegetables and/or meats. As most of the meats involved in their soups are pork, I relied on the generosity of my hosts and their kindness to provide me vegetarian versions of the usual stock. One of the most popular variations of ciorba available seemed to be 'sour soups', which are basic ciorba seasoned with vinegar or lemon juice to give them a tartness that I hadn't often experienced before. The result is delicious. And now you can try it yourself. 

I tried a few different variations before I managed this one, which is closest in taste to what I had while in Transylvania. I hope you enjoy it as much as I do.

Ciorba: Romanian Sour Soup

(Serves ~10, stores and reheats marvelously)

3.5 oz diced red onions, caramelized

1/2 tbsp sunflower oil

32 fl oz vegetable broth (low sodium)

32 fl oz chicken broth (low sodium - can substitute with another vegetable broth if you want vegetarian)

1.5 cups sliced beets

1.5 cups chopped green beans

1 (28 oz) can whole natural tomatoes, drained and halved

1 lb brussels sprouts, ends trimmed

1 lb shredded cabbage

1/3 cup shredded carrots

2 tbsp apple cider vinegar (more to taste)

2 heaping spoonfuls diced garlic

sea salt to taste (I didn't use any, but I don't much like salt)

Start by sautéing your diced red onions in a skillet with 1/2 tbsp sunflower oil until they are translucent. Add the garlic and stir until all contents of the skillet are slightly browned; the scent should be rich and sweet. Your kitchen will smell awesome for the rest of the day.

In a slow cooker set to low, add all the broth and vinegar. Add the browned onions and garlic. In twenty minutes, add all the vegetables (green beans, brussels sprouts, carrots, cabbage, tomatoes, and beets). Turn up the heat to just below medium and cook for about 4 hours. Depending on what sort of slow cooker you have, this might take longer. The test is in two parts: smell and softness. The smell of this soup is mouth-watering and gets richer and more decadent over time. When the smell drags you to the pot, you're nearing completion. Then you just need to make sure that the brussels sprouts are mushy. Lift one out in a ladle and press it with a spoon or fork; if it crushes easily, you're ready to eat. Serve steaming hot. Crusty bread is a great accompaniment.

Go on. Have a peace. :) Enjoy!

Kitchen Sink Soup

Here's a healthy, hearty, and delicious soup that's easy to make and really hits the spot.

Kitchen Sink Soup
(makes about 5 servings)
1/4 cup diced red onions
1/2 cup green peas
1 carrot, diced
2 small red potatoes, halved, sliced, and cut into bite-sized pieces
14.5 oz diced tomatoes in juice (1 can)
2 stalks celery, halved lengthwise, then sliced
1.5 cup low sodium vegetable stock
1/2 tbsp marjoram
salt and pepper to taste

Pour vegetable stock and tomatoes into the pot. Add marjoram, salt, and pepper. Set stove to medium heat. Add celery and carrots and onions. Stir over heat for 5 minutes. Add potatoes. Stir over heat for 8 minutes. Add peas. Stir over heat for 5 minutes. Serve hot.

See? I told you it was easy. :) The soup is very filling on its own. It keeps really well in the fridge (fed me for a week).

Enjoy!!

Goulash Nosh

 Every week, my friend Janet and I get together and I teach her how to make a new recipe. Tonight, I decided to show her a nice, easy en-masse meal. My friend Alex gave me her Greek grandmother's goulash recipe about a year ago and I've been playing with it ever since. This is delicious, easy to make in big batches, filling, high in protein, and surprisingly healthy.

Goulash Nosh
(~8 servings)

1.5 cups creamy tomato soup (Red pepper and tomato soup would probably be really good too!)
2/3 cup garden patch juice (alternatives: tomato juice or V8)
8 ounces vegetable rotini pasta
1/2 red onion, diced
3 carrots, chopped into bite-size bits
1 can garbanzo beans, drained
2 tsp agave nectar
salt and pepper, to taste
1.5 lb ground turkey meat
1 handful light, shredded 3-cheese, plus more if you want
1 tbsp grapeseed oil

Cook pasta according to directions. Drain.

In a large stock pot, brown onions and turkey meat with 1 tbsp grapeseed oil over medium high heat. When the meat is fully cooked, drain the grease.

Add noodles to the stock pot. Add soup and juice. Stir. Add carrots; simmer for 3-5 minutes. Add agave nectar. Stir. Add garbanzo beans. Stir. Simmer for 2-4 minutes. Salt and pepper to taste. Add handful of cheese and mix it well with the rest. Tap down, sprinkle a teensy bit of cheese over the top. Put a lid on the pot, lower heat to medium-low. Simmer for 8-10 minutes. Serve hot.

Enjoy. :)

Sea Bass Surprise Soup

Okay. So it's not really a "surprise", per se, when the ingredients and directions are all listed out for you, but you get the drift. :) Once more, I faced my freezer-full of fish with courage and defrosted another big hunk of sea bass. The following is a yummy recipe I made up on the fly just moments ago. I hope you enjoy it as much as I do!

Sea Bass Surprise Soup
(about 5+ servings)

skinless sea bass, about 2 lbs, cut into bite-sized pieces
5 cups water
four handfuls baby spinach, chopped roughly
4 cloves minced garlic
3 tbsp minced ginger
1 tbsp olive oil
~3 tbsp thai fish sauce, more to taste
~1 tbsp low sodium soy sauce

Take your stock pot, add the olive oil to the bottom and heat to medium low. Add your garlic and cook until just slightly browned (~1-2 minutes). Add the ginger and stir together; set stove to low and cook for ~4 minutes with the lid on. When you lift the lid, the combined scents should assault your senses and start to make you hungry. Now set stove back to medium, add 5 cups water and the spinach and stir. Add your soy sauce. Let cook for about 5-7 minutes, until the spinach is nice and soft [I like my spinach a little mushy]. Now add your fish and stir down into the broth. Then set your spoon to the side and let it cook in the broth for about 8-10 minutes. When the fish is fully cooked, add the thai fish sauce and taste test until you're satisfied with the taste of the broth. Let cook for another couple minutes and serve hot.

This soup is quick, easy, and delicious. Very filling, a little salty, and (surprisingly) not fishy at all. [Note: "fishiness" will depend upon the quality of your seafood.] You could add some lime juice for a little extra kick, or if you like spicy food (I don't) maybe a little chili paste.

Enjoy!

[PS. Does anyone know how to take a good picture of soup?]

Everything But the Kitchen Sink Soup

I've been in a soupy mood for the past few days. I've also been in 'I don't want to go to the grocery' mode. These two feelings, in conjunction, culminated in me searching my fridge and pantry for anything that might make a suitable soup. I love the way that sounds... 'suitable soup'.

Everything But the Kitchen Sink Soup
(5-8 servings)

1 box (~4 cups) Trader Joe's Garden Vegetable Patch Soup (could use plain tomato soup, or probably even V8)
~3 cups baby spinach, roughly chopped
~5 stems fresh basil leaves, finely chopped
8-10 cherry tomatoes, halved
5-10 button mushrooms, sliced in thirds
3 stalks celery, sliced small
1 can great northern beans, rinsed
1/4 cup diced red onions
4 cloves garlic, minced
1 tbsp olive oil
freshly milled sea salt, to taste (*I used about 10 turns of my sea salt mill)
freshly ground black pepper, to taste (*I used about 7 turns of my black pepper grinder)

In a medium stock pot, heat 1 tbsp olive oil over medium-high heat. Add onions and garlic to the bottom and saute for 4-6 minutes, until onions are soft and garlic is browned.

Add 4 cups of the soup base you've chosen and set the stove to medium heat. Allow the soup to come to a simmer.

Add the spinach and basil to the pot and stir well. Next take the celery and stir that in, followed by the cherry tomatoes and the mushrooms. Salt and pepper the soup and stir, scooping from the bottom, to make sure everything's well combined.

Finally stir in the great northern beans and then allow to simmer, unmolested, for 5-8 minutes. Stir a couple times and taste test to make sure you're happy with the seasoning of the soup. If you used more or less of any of the ingredients I did, you'll want to alter your salt and pepper usage accordingly. Also depending on what brand of soup base you use, it may already be salted or seasoned on its own. Check the label and make sure you're not oversalting.

When you're happy, remove from heat and ladle out. It comes out warm, filling, and delicious. Yum, yum! Enjoy!

Chunky Pesto Chicken Soup

Soup is by far one of my favorite things to make. Not only do you get to stir it around in a big pot, cackling all the while like a character from Hocus Pocus, but it's also delicious, nutritious (usually), and serves you for days.

I took the original recipe for "Chicken & Spinach Soup with Fresh Pesto" from the October 2009 issue of EatingWell, and then changed it - like I do.

You might like their version, but personally - having tried theirs as written last year - mine is yummier. So there.

Chunky Pesto Chicken Soup
(makes ~5 servings)

2 tsp extra virgin olive oil, plus 1 tbsp
2 carrots, chopped
2 large boneless, skinless chicken breasts (weighing ~14 oz), cut into quarters
2 large cloves garlic
4 cups reduced-sodium chicken broth
1.5 tsp dried marjoram
~8 oz baby spinach leaves, coarsely chopped
2 stalks celery, halved lengthwise and chopped
1 15-oz can great northern beans, rinsed
~1/4 cup finely grated parmesan cheese
~1/2 cup lightly packed fresh basil leaves
1 tbsp toasted pine nuts
~3 inch parmesan rind
~2 tsp salt
~2 tsp freshly ground pepper, more to taste

Heat 2 tsp of olive oil in a large saucepan over medium high heat. Add chopped carrot and quartered chicken; cook, turning the chicken until it begins to brown (about 4 minutes). Add garlic and stir together until the chicken is seared on one side (another 1-2 minutes). Remove the cooked chicken with a pair of tongs to a clean cutting board. You are now done with your sauce pan.

Into a medium stock pot over medium heat, pour your chicken broth and add the marjoram. Stir. Now add the garlic and carrots from the saucepan to the soup. Stir. Add the chopped spinach and rinsed beans and chopped celery to the soup. Add ~2 tsp salt and 2 tsp fresh ground pepper. Stir all together, mixing well. Then drop your parmesan rind in and let it start to soak out into the soup. Set the heat to low, and remember to stir occasionally.

Now to make the pesto sauce. You will need a food processor for this portion of the program. [If you don't have one, you can just buy pesto from the store, but it'll be saltier than you want, so I would recommend not adding the salt to the soup earlier.] This pesto, by the way, is delicious, and would also go nicely over pasta or warm french bread. :)
Combine 1 tbsp olive oil, grated parmesan, basil, and pine nuts in the food processor and process until a coarse paste forms.
There. You're done.

Return to that chicken you left your cutting board. Cut it into little bite sized pieces and add it back into the soup. Spoon out all of the pesto you just made and add that to the soup as well. Stir over medium heat for 4-6 minutes, or until hot.

Before you serve, remember to spoon around in the soup and find the parmesan rind. It has served its purpose now and can be tossed.

This soup is yummy, warm, and really hits the spot. Lots of protein and iron in this one. Enjoy!

Surviving the Sicky Season

I was so sorry to hear (very late, I might add) that my long-lost friend Phoenix was ill last week. Winter's gray skies tend to put us all in a slightly dampened mood and it's also, unfortunately, a common time for sniffles and bleary eyes. A couple weeks ago, I, my boyfriend, my father, and my grandmother all came down with varying degrees of gloomy flu-fulness. Here's a couple things to try to lift your health and your spirit. [*Remember, if you're really feeling sick, go see a doctor. Drugs are good, sometimes. The following suggestions are things that will keep your fluid intake high (even medical doctors agree this is an important step in overcoming colds and flus), and also will hopefully give you an immune system boost.]

Lemon Chicken Soup
(*This recipe was adapted from Giada de Laurentiis's Food Network Recipe.)

6 cups low sodium chicken broth
.75 cup fresh lemon juice
1 dried bay leaf
2 medium carrots, peeled and sliced into 1/4 inch pieces
1 cup whole wheat spaghetti, broken into two-inch pieces
2 cups diced, cooked rotisserie chicken
kosher salt
1 two-inch Parmesan cheese rind, optional (The rind is actually a very nice addition. You end up taking it out at the end, so it performs more like the bay leaf as a flavoring additive. But you don't have to use it if you don't want to.)

In a large stock pot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind (if using) to a boil over medium-high heat. Add the carrots and simmer until tender, about 5-8 minutes. Then add the broken pasta and cook until the pasta is tender (check the package instructions for the pasta you use, but it should take about 4-8 minutes), stirring occasionally. Add the diced chicken and heat through, about 3 minutes. Remove the bay leaf and the Parmesan rind, discarding both. Season with salt, to taste. Enjoy.

Why is it good for you?
We all know chicken soup is good for the soul. But did you know that's not just because it's warm and yummy to your tummy? Chicken contains an amino acid called cystaine that gets released when you cook it. This amino acid thins mucus in the lungs, aiding in the healing process. In addition, research has proven that chicken soup breaks up congestion, eases the flow of nasal secretions, and may even be responsible for inhibiting the white blood cells that trigger inflammatory responses (which in turn eases sore throats and the production of phlegm).
Lemons are a rich source of vitamin C, are a proven antiseptic, and a renowned anti-scorbutic (remedy preventing disease that assists in cleansing the system of impurities). Lemons also have noticeable levels of potassium, calcium, phosphorus, and magnesium. They help to fix oxygen and calcium levels in the liver because they regulate blood carbohydrate levels which affect blood oxygen levels. Not to mention, they smell great - which, by the way, some folks say acts as a homeopathic healing element in and of itself. The smell of lemons tends to make people feel happy. Go figure. Maybe we know a good thing when we smell it.

Ginger Tea
2 tbsp grated ginger root
2 cups water
1 tbsp honey, optional

Boil the water in a small saucepan and stir in the ginger root. Drink straight, or add lemon and/or honey.

Why is it good for you?
One of the active ingredients in ginger is a compound called gingerols, which acts on a specific receptor in the body called the vallinoid receptor. The vallinoid receptor sits on pain nerve endings and normally react to pain and acidity. Yes, that's right. Ginger is a natural pain-reliever. Cool, right? And not only does it relieve pain, it also reduces inflammation. So while it dulls the 'ouch' sensation, it's actually healing you, too. Ginger also is known for reducing dizziness, nausea, vomiting, and cold sweating.
Have you noticed how a lot of cold remedies involve adding honey to teas? It's not just because it's sweet and tasty, and it's not because it coats your throat. Honey is actually anti-bacterial. The Bedouins in Israel have used it for - gosh, a really long while - in conjunction with other herbs on cuts and burns, because it helps to prevent bacterial infections. Why? Well, it contains an enzyme that produces hydrogen peroxide. I know, right? Freaky. Honey is also hygroscopic, which means it naturally absorbs moisture from the air - okay, that doesn't apply so much to cold symptoms, but it's cool, isn't it? Open wound? Smear some honey on it - it'll keep the area mostly free of bacteria and help prevent scarring by keeping the skin moist and encourage the growth of new tissues. Just avoid hungry bears...


Infusions to Try
Lemon Balm is an herb that promotes sweating and is traditionally considered to eliminate toxins from the body. You can get tea empty tea bags from lots of stores, including Teavana and, I think, Bed, Bath, and Beyond. They're useful to have around, if you like that rich flavorful quality that you really only get from loose teas. Simply take the herbs (fresh or dried), slip them in the tea bag or put them into a diffuser, and wait 2-3 minutes for delicious tea.
Catnip is another herb that promotes sweating, which can be very good when you're fighting off a feverish cold. Follow the same instructions as listed for Lemon Balm.

Wishing you a healthy, happy post holiday season. :)