CSA Noodle Bowls

I'm not sure how to correctly name this soup, so I've gone with: a steaming hot noodle bowl topped with lots of roasted fall vegetables. The inspiration came from ramen, but I wanted a way to vegetarianize the dish, and make it feel healthy and filling. One day, I had a lot of spare CSA veggies lying around and I really wanted ramen. I decided to roast all the veggies, put together a simple broth, and add noodles. Since I only had somen noodles, I used those, and can report happy delicious results. However, the next time I used ramen noodle packets, tossed the flavorings, and cooked the noodles directly in the broth. Delicious. If you crave ramen veggie noodle bowls this will not disappoint.

This is a fun soup to assemble when you've got a bit of extra time. Since there a few steps to getting everything ready I've outlined as follows: first, I cut up a small pumpkin or other another type of squash, into wedges. The squash gets roasted in a half sheet jelly pan for 40-45 minutes. While the squash cooks, I prep two other soup ingredients that will get roasted in the oven while the squash cooks. The first is broccoli and mushrooms, and the second is marinaded tofu. Since both of these can cook in about 20-25 minutes, it makes oven multitasking easier. While everything bakes, the noodles and the broth can be prepped. Finally, I cut carrots into matchsticks for a garnish. If you've still got energy, roast the squash seeds.

When I made this dish, we had leftovers, and ate the soup again two days later. All the ingredients can be assembled ahead of time and prepped just before serving. In particular, the roasted pumpkin, and the roasted broccoli and mushrooms can be prepared ahead of time. Store the prepped ingredients separately so they don't become soggy. I like to prepare the noodles just before serving, as I find they lose their texture.

I'm calling these CSA noodle bowls in honor of my CSA veggies that always get thrown into soup.

CSA Noodle Bowls
Yield: 4 servings 

Ingredients: 
1 small pumpkin or other squash, cut into wedges
1 head broccoli, cut into florets
1 package mushrooms, quartered
olive oil
salt and pepper
tofu, cut into 8 rectangular slabs
1/4 cup peanut oil
1/4 cup soy sauce
2 T black strap molasses
2 tsp sambal oelek
1 carrot cut into thin matchsticks, or grated
1 package noodles, somen or ramen. If using ramen, use 2 packages for 4 people, omit flavoring packets.

Soup broth ingredients:
6 cups chicken or vegetarian broth, or water
1/4 cup soy sauce
6 strips fresh ginger

Special tools: about 3 mixing bowls, 2 half-sheet jelly roll pans, an 8" by 8" square baking dish, 2 large pots for stock and cooking noodles, cutting board, knife.

Directions: 
Step 1: Preheat oven to 400 º F

Step 2: Cut the pumpkin into wedges, remove the seeds, and toss the squash wedges with 2 tbsp of olive oil. Add salt and pepper to the squash, and place the wedges so the skin is touching the pan, on a lightly greased jelly roll pan. Cook 40-45 minutes, or until the pumpkin is cooked all the way through.

Step 3: Combine the peanut oil, soy sauce, molasses and sambal in a small glass bowl, and set aside.

Step 4: Slice the mushrooms into 1/4" slices and chop up the broccoli. Toss with 2 tsp of olive oil, and add salt and pepper. Lay out on a greased jelly roll pan. After the pumpkin has cooked 20 minutes, place the broccoli-mushroom pan into the oven and roast both the pumpkin wedges and the broccoli and mushrooms for the remaining 20 minutes. Note, the pumpkin will cook a total of 40-45 minutes

Step 5: Cut the tofu up into 8-10 thick rectangular pieces, or cube into 1" chunks. Lay the tofu pieces into a deep baking dish and pour the remainder of the soy-molasses mixture on top. Make sure all the tofu pieces are immersed. Place in the oven and cook for the remaining 20 minutes that the vegetables are cooking.

Step 6: In a large pot add the broth, ginger, and soy sauce and simmer over medium-low heat until ready to serve. Remove the ginger from the pot before serving.

Step 7: In another large pot, boil water for the pasta, and cook the noodles according to package directions.

Step 8: Once the vegetables and squash are done roasting, remove them from the oven, and set aside. Turn the broiler on high and broil the tofu until golden and bubbling, +/- 5 minutes, keeping a close watch on the tofu.

Step 9:  Now for the fun part. If possible line up all the ingredients in order so you can build the noodle bowls. In a bowl, add the noodles, and then top with roasted veggies, a wedge of pumpkin, a few blocks of tofu, and then ladle the broth on top. Garnish with the carrots and serve immediately.

Broccoli cheddar soup

For this creamy version of Souper Saturday (I know it's cheese-y, omg! I can't help myself!) I bring you a lighter, less processed, version of broccoli cheddar soup. I resisted looking up versions of this recipe online. I wanted to think through the steps, and I'm glad I did. This soup is really an altered base for a white cheese sauce.  I use sharp cheddar, 2% reduced-fat milk, broccoli, and spices. I don't use cornstarch, processed cheese, or half and half.  The addition of fresh scallions is really good. This soup is so much better the next day.

Broccoli Cheddar Soup
Yield: 4 servings, 1 and 1/2 cups each

Ingredients
4 cups water for boiling
1 large stalk or 2 crowns broccoli, chopped fine (totals about 2 cups) *see note
3 tbsp flour
3 cups reduced fat 2% milk
1 tbsp olive oil
1 onion, diced
1/8 tsp nutmeg
1/2 tsp salt
generous cracked black pepper
1 cup vegetable broth or no-chicken broth
2 cups sharp cheddar, grated
2 medium scallions chopped, reserve a few tbsp for the garnish

Special tools: a large and medium soup stockpot, a colander, a cutting board, box grater, knives, a whisk, and a 4-cup Pyrex glass measuring cup

Directions
Step 1: In a large soup stockpot, heat up the water until boiling.

Step 2: Add 3 tbsp of flour to the 4-cup Pyrex measuring cup. Pour in 1/3 cup of milk and whisk until combined thoroughly. Once the flour is dissolved, pour in the remainder of milk until you have 3 cups. Set aside.

Step 3: When the water begins to boil, add in the prepped broccoli, and cook until the broccoli turns bright green, about 5 minutes. Immediately, drain the broccoli in a colander and rinse under cold water to stop the broccoli from cooking further. An alternative method would be to blanch the broccoli by draining the broccoli and then adding it to a large bowl with ice water. Set aside the broccoli.

Step 4: Wipe out the soup stockpot (or use another large soup stockpot) and heat it over medium heat. Add in the olive oil, and the onions, and saute until translucent about 4 minutes. Add the nutmeg, black pepper, and salt. Stir to combine. Pour in the milk and stir to combine. Be careful to not boil the milk. It should be heating up gradually. Turn down the heat to medium low if the flame is too hot. Once the milk is hot and steamy, stir in the cheese and broth. Continue to stir until the cheese begins to melt. Keep stirring, so the cheese does not settle at the bottom and cook.

Step 5: Continue to heat the soup over medium-low heat until the soup thickens, about 20 minutes. Give the soup a stir every 4-5 minutes or so. Once the soup is thickened, add the cooked broccoli and the scallions, and heat up until hot. Serve the soup by passing chives and slices of sourdough at the table.

*Note: What to do with the broccoli stalk? To use the stalk, cut off the crown, and then trim off the bottom woody end of the stalk. You want to cut off the stem until it gives easily and does not feel tough. Trim the stem by cutting lengthwise revealing a green interior. Dice the stalk and cook it along with the crowns.

Risotto with spring veggies and roquefort

Risotto with spring veggies and roquefort cheese

Risotto uses arborio rice, a short-grain starchy rice, is usually cooked with onion, garlic, a little oil and wine, broth, and is made into creamy deliciousness with either cheese, cream, or butter. 

Risotto is made by cooking onions or garlic in olive oil until fragrant. The rice is added shortly after and stirred around in the onion-oil mixture until well coated. A few splashes of wine or vinegar are added before broth is added. While cooking, the rice is stirred frequently, and broth is added in small increments every 5-7 minutes. Ingredients such as cream, cheese, or butter can be added in the last 5 minutes of cooking. 

If adding vegetables, peas or fresh herbs, can be stirred in 5 minutes before serving, others such as the broccoli or any other vegetables that will release water, should be cooked ahead of time and stirred in just before serving. I'll call these last minute ingredients in the directions below. The final dish should be creamy and removed from the heat because carry-over cooking will continue to cook the rice.

The broccoli, peas, snow peas, and thyme came out of the garden (spring risotto in July). These are the garden goods the first week of July. 

Risotto with spring veggies and roquefort

Yield: 6 servings, ~1 cup each

For the rice:

1 tbsp olive oil

1 large onion, diced

1/4 cup of white wine, or 1 tbsp white wine vinegar

1 and 1/2 cups arborio rice

6 cups vegetable broth

1/2 cup parmesan shredded

3-4 tbsp roquefort cheese, chopped coarsely

1 tbsp cold butter, or 1-2 tbsp cream

Last minute ingredients:

1 head broccoli, cooked and chopped (butternut squash, zucchini, or mushrooms could work too)

1 and 1/2 tsp fresh thyme, or 1 tbsp dried

1/2 cup peas (fresh or frozen)

1 cup snow peas (stir fried on very high heat for 1-2 minutes)

Fresh thyme sprigs or pea shoots for garnish

Directions:

1. Heat up 6 cups of water or broth in a separate pot and keep warm.
2. Heat up the olive oil in a large soup stock pot over medium heat. Once hot, add in onions and cook until fragrant, about 5-7 minutes, but don't let the onions brown. Add in rice and stir everything together to coat the rice.
3. Add in wine and stir everything together, until it cooks down and the wine has cooked off. Add in about 1 cup broth and stir frequently and gently. You'll continue to add in broth in 1/2 cup increments letting the risotto cook down a little before adding the next 1/2 cup. When you've got 1 cup of broth remaining start getting the last minute ingredients ready.
4. Add in peas and thyme. Add in 1/2 cup more of broth with broccoli. When the last of the water has been added and the risotto is beginning to thicken and look creamy and done, stir in the cheeses and butter (or cream if using). Stir together nicely and season with fresh pepper. Note, because roquefort and parmesan cheeses are salty enough, I didn't add any extra salt.
5. Ladle into bowls or plates top with stir-fried snow peas and garnish with fresh pea shoots (or extra sprigs of thyme).

Fondue on a Budget

The first time I had cheese fondue, it was celebrating Thanksgiving with my sister, Kavita, back in 2005 - the second time was visiting Ellen and Silke in The Hague this spring.  Ironically, these people have now welcomed little cutie baby's into the world.

I love the concept of fondue and have been lazy and lame by not trying to make it sooner. This is a super budget-friendly, romantic, lovely way to have fondue (Allison and Nico, you guys are on the list of providing super inspiration).

You can, of course, make your own fondue out of Swiss and Gruyere cheeses or you can purchase ready made packages. We bought a ready-made package of fondue from our local (and non-fancy) GB Carrefour. They sell "heat and eat" packages that cost around 3 euros for 2 persons.  The hubs and I heated the cheese package over low heat, then served this with vegetable crudites and a whole-grain bread (cut into chunks); we served it with a red wine. 

The fondue cheese was heated on the stovetop in a medium sauce pan over medium heat. It was left on low to keep the cheese melted (we have a nice bar seating area next to the stove-top) so it was left (on low heat) on the stovetop while the fondue was served.  If you don't have a fondue pot (part of this post, was "on a budget") you could shuttle it back and forth, transfer it to a crockpot, or serve it over a double boiler. 

The crudites (totaling about 2 cups of cut up fresh veggies) and a small loaf of bread

radishes

bell peppers

broccoli

carrots

cornichons (to clear the palette)

and bread

but you could also use sugar snap peas, mushrooms, cubed tofu, cauliflower, cherry tomatoes, cubed cooked potatoes, etc.

This is so much cheaper than eating out and much more pleasurable and romantic.