my Soba Noodle Soup

Here was my photo from Soba Noodle Soup (different recipe as noted in the comments - not good enough to pass along). 

Today I made Chana Masala but need to try a different recipe as well (I think) as it didn't taste the way I wanted it to... but I put it in the fridge and maybe tomorrow it will taste better. LOL! When I opened the Amchoor (dried unripe mango) powder package that I bought, it looked icky so I opted out and subbed in lemon juice instead but I have a feeling that wasn't the real issue. I'll keep you posted. :)

Brussel Sprout and Mushroom Ragout with Herb Dumplings

With the weather around here ricocheting between the promise-of-spring-to-come and the reality of winter I felt there was a need for another hearty, cold weather main dish. Although my first taste of brussel sprouts wasn't a winner, I was determined to try again when I saw this recipe in Vegetarian Suppers by Deborah Madison (which in a not-so-formal-way I guess I'm working my way through the entire book.... and I have NOT been disappointed yet. And believe me, if there was ever a possibility for disappointment, well, THIS was it! And it WAS DELICIOUS so I consider this a GREAT choice for a book to be working through. Another plus? It's not as large as some of the others out there... like even Local Flavors, another great one that I have on my night stand for nighttime reading material.) Note: Plan on making the mushroom stock ahead of time so that things can come together more quickly.

Note #2: My family won't touch Brussels Sprouts (or mushrooms for that matter)... so I made this for me and ate it for lunch over the course of several days. But maybe your family is more adventurous than mine.

It starts with getting a nice mushroom mixture that you are happy with. I used sliced criminis and shiitakes.

And brussell sprouts...
Some parsley and tarragon (the latter of which I didn't think I liked but had a wonderful flavor paired with the mushrooms, onions, and brussell sprouts - another surprise for me!)

The cooking starts with a saute thick slices of onion in some olive oil.



The herb mixture is added along with the mushrooms to the saute pan.
In a separate pot I boiled the sprouts that I halved.
After the brussell sprouts cooked, I drained them and added them along with mushroom stock to the saute pan.

Then you mix up the dumpling mixture and add it by the spoonful to the saute pan and cover so they can cook.

This was an excellent and hearty dinner for a cold, dreary day. It warmed me up from the inside out and will be added to my "fall/winter favorites". Oh, and I should mention that I halved this recipe as I knew I would be the only one in my house eating it! But, man, it was GOOD for lunch leftovers!! (One caveat to the recipe: I *have* had better dumplings... these came out flatter than I remember dumplings being! But they still tasted great. So if you already have a favorite dumpling recipe go ahead and use it here instead... but still add the herbs!)

Brussell Sprouts and Mushroom Ragout with Herbed Dumplings
(from Vegetarian Suppers by Deborah Madison)

Ingredients
Mushroom Stock (see recipe below if you want to make your own)
4 teaspoons olive oil
2 medium to large onions, sliced about ½-inch thick
¾ pound white mushrooms, crimini, shiitake, or a mixture, rinsed and sliced
3 tablespoons chopped parsley
1 tablespoon chopped tarragon
1 plump garlic clove, minced
½ large lemon
1 pound Brussels sprouts, halved or quartered

Ingredients for the Herb Dumplings
1 cup all-purpose flour
1 teaspoon baking powder
3/8 teaspoon sea salt
¾ cup milk, heated with 3 tablespoons butter or oil
3 tablespoons mixed chopped parsely and tarragon
1 egg

Directions
1. If using homemade mushroom stock, make the stock. This can be done a day or two ahead of time. Once it’s simmering bring a pot of water to a boil for the Brussels sprouts.
2. Heat the oil in a wide nonstick skillet. Add the onions and cook over medium heat, stirring frequently, until aromatic and nicely colored, about 10-12 minutes. Meanwhile slice the mushrooms and chop the herbs and garlic.
3. Once the onions are a rich color, raise the heat to high and add the mushrooms, herbs, and garlic to the pan. Squeeze the lemon juice over the mushrooms and sauté until the mushrooms are browned in places, 5 to 7 minutes, then reduce heat to low.
4. Add salt to boiling water, then the Brussels sprouts along with any loose leaves. Boil until nearly tender 4 to 6 minutes, depending on size. Check by piercing with a fork. Drain, then add them to the pan and pour in mushroom stock. At this point you can turn off the heat and let the vegetables stand until you’re ready to make the dumplings.
5. For the dumplings, mix the flour with the baking powder and salt. Pour in the milk, herbs, and egg and stir quickly together with a fork. Add the dumpling batter by the spoonful to the ragout, making 12 small dumplings in all. You’ll have extra batter, but don’t use it all or else the dish will be too bready. Cover the pan with tented foil or a lid, bring everything to a simmer, and cook for 10 minutes. Serve in soup plates, with 3 dumplings in each bowl.

Mushroom Stock
Ingredients
½ cup dried porcini mushrooms
2 teaspoons olive oil
1 onion, coarsely chopped
1 carrot, chopped (I used shredded because we keep them in the house for our dog as treats since she’s allergic to dog bones)
1 large garlic clove, sliced
2 mushrooms, sliced, plus any trimmings
2 teaspoons tomato paste
1 tablespoon fresh marjoram or 1 teaspoon dried
½ cup dry white or red wine
1 tablespoon flour
salt and freshly ground pepper

Directions
1. Cover the fried mushroom with 3 cups hot water and set aside.
2. Heat the oil in a saucepan over high heat. Add the onion, carrot, garlic, and fresh mushrooms and their trimmings. Saute, stirring occasionally, until well-browned, about 10 minutes.
3. Reduce the heat to medium, stir in the tomato paste, marjoram, wine, and sprinkle on the flour. Once the wine has reduced to a syrupy consistency, after about 3 minutes, add the porcini, their soaking water, and ½ teaspoon salt, and a little pepper. Simmer for 20 minutes, then strain. The stock can be frozen.

Black Bean Soup

Black Bean Soup with Cumin and Cilantro
Source: Adapted from Vegetarian Soups by Deborah Madison
Makes: 2 Quarts


Ingredients

• 2 cups dried black beans (or 3 cans of black beans)
• 1 large onion, finely diced
• 1 small carrot, finely diced
• 3 celery ribs, finely diced
• 1 green bell pepper, finely diced
• 3 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon Spanish smoked paprika
• 2 bay leaves
• 1/4 teaspoon ground cayenne pepper, or to taste
• 1/3 bunch of cilantro chopped
• Optional garnishes: 1/2 cup of sour cream, juice of 1/2 a lime, more chopped cilantro, avocado, chopped tomato, diced red onion

Directions

1. If using canned beans skip to step 2. If using dried beans, rinse the beans and put them in a pressure cooker with 1 1/2 teaspoons salt and 10 cups of water. Bring the pressure to high, then maintain it for 30 minutes. Release the pressure or let it fall naturally.
2. Heat oil in a medium saucepan. Add the onions, carrots, celery, green pepper, and garlic. Cook over medium-high heat until the onion has softened. Season with 1 teaspoon salt and add the cumin, paprika bay leaves, and cayenne. Lower the heat and cook for 10 minutes longer, stirring occasionally and taking care not to let the spices burn. Add 1 cup of water and the cilantro and continue to cook until the onion is soft, about 8 minutes.
3. Strain the beans and add them to the onion mixture and cook over low heat, covered, for 20 minutes. Taste for salt. Use an immersion blender to puree the soup or you can leave it unprocessed if you prefer.
4. To garnish: Mix the sour cream, lime juice, and 3 tablespoons of chopped cilantro and season with a pinch of salt. Serve a spoonful in each bowl of soup and add some avocado that has been diced up. You can add some chopped tomato or red onion as well.

Red Lentil and Colorful Vegetable Soup

Red Lentil and Color Vegetable Soup

2 to 4 tablespoons butter or vegetable oil
1 large onion, finely diced
1 long celery rib, diced
1 cup of diced carrots (or cut into rounds)
1 cup finely diced winter squash or zucchini
sea salt and freshly ground black pepper
1 teaspoon tumeric
1/2 teaspoon ground cumin
1 cup diced fresh or canned tomatoes with their juice
1 cup red lentils, rinsed well
juice of 1 lime, or to taste
4 scallions, sliced
3 tablespoons minced cilantro

1. Melt half the butter (or oil) in a wide soup pot or large saucepan. Add the onion and cook over medium heat, stirring occasionally, while you dice the celery, carrots, and squash. Add them to the onion, sprinkle on 1 1/2 teaspoons salt, the turmeric, and the cumin, and cook for 5 minutes.

2. Add the tomatoes, lentils, and 5 1/2 cups water. Bring to a boil, then lower the heat and simmer, partially covered, until the lentils have softened, 20 to 30 minutes. Taste for salt and add several grinds of pepper. Season with lime juice, sprinkle with scallions and cilantro.

Serving options: serve with toasted pita triangles, you could also sprinkle some diced zucchini, winter squash, or bell pepper over the top along with the green onions and place a bit of warmed rice in the center of the bowl for added texture.

From Vegetable Soups by Deborah Madison.