Read Online THE CHINA STUDY QUICK & EASY COOKBOOK by Del Sroufe - Free Book Online Page B
Authors: Del Sroufe
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1 recipe Saffron Cream ( p. 65 )
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
1 cup frozen peas
1 large zucchini, diced
1. Preheat the oven to 375°F.
2. Bring the water to a boil and add the quinoa. Reduce the heat to medium, and cook, covered, for 15 minutes, until the quinoa is tender and all the water is absorbed. Season with sea salt and black pepper.
3. Add the cooked quinoa to an 8 × 8 square baking dish with the remaining ingredients. Bake for 20 minutes, until bubbly.
SOUPS
Easy Carrot-Ginger Soup
Tomato, Corn, and Fresh Basil Soup
Spinach-Potato Soup
Asian Noodle Soup
Fuss-Free Pho
Mulligatawny Soup
Hungarian Mushroom Soup
Creamy Poblano Corn Chowder
Easy Peasy Black Bean Soup
Island Red Bean Stew
Sweet Potato and Red Pepper Soup
Southwest Tomato Bisque
EASY CARROT-GINGER SOUP
MAKES 6 SERVINGS
I am not usually a fan of cooked carrots unless they are part of a rich thick stew or pureed with ginger as in this recipe.
1 small yellow onion, diced
2 celery stalks, diced
5–6 cups vegetable stock
1 tablespoon grated fresh ginger or ¾ teaspoon ground ginger
1 tablespoon minced garlic
1 bay leaf
2 10-ounce bags frozen carrots
1 teaspoon sea salt
black pepper to taste
chopped chives for garnish (optional)
1. Combine the onion, celery, 5 cups of the vegetable stock, ginger, garlic, and bay leaf in a large soup pot over medium-high heat and cook for 15 minutes, until the vegetables are tender.
2. Add the frozen carrots and cook for 5 minutes.
3. Season with sea salt and black pepper and cook for another 5 minutes.
4. Remove the bay leaf from the pot, and puree the soup directly in the pot using an immersion blender or in batches with a blender.
5. Add the remaining cup of vegetable stock if the soup is too thick. Taste to add more salt if needed.
6. Serve garnished with the chopped chives.
TIP
If you want to use fresh carrots instead of frozen, you will need about 4 large carrots, peeled and thinly sliced, and cooked with the onion and celery.
TOMATO, CORN, AND FRESH BASIL SOUP
MAKES 4 SERVINGS
I usually only make this light soup in the summer, mostly because I only use fresh tomatoes when they are perfectly ripe and in season. It comes together quickly so I don’t have to heat up the kitchen for a long time, it is light and fresh, and it doesn’t slow me down in the summer’s heat.
1 medium yellow onion, diced
4 cloves garlic, minced
1 large ripe tomato, diced
2½ cups vegetable stock
3 cups frozen corn
2 teaspoons fresh thyme leaves
1 cup fresh basil leaves, chopped
sea salt and black pepper to taste
1. Sauté the onion in a large saucepan over medium heat for 8 minutes. Add water 1–2 tablespoons at a time as needed to keep the onions from sticking.
2. Add the garlic and cook for another minute.
3. Add the tomato, vegetable stock, frozen corn, and thyme, and cook uncovered for 12 minutes.
4. Add the basil and season with sea salt and black pepper. Remove from the heat.
TIP
For a richer flavor, puree up to half of the soup.
SPINACH-POTATO SOUP
MAKES 4 SERVINGS
I make this soup in the spring with spinach and in the summer and fall with chard or kale. When I use greens other than spinach I don’t usually puree it, since I don’t like the flavor as much.
1 bunch green onions, sliced
4 cups vegetable stock
3 large Yukon gold potatoes, peeled and diced
2 teaspoons dried thyme
1½ teaspoons ground coriander
6 cups baby spinach, chopped, or 1 10-ounce package frozen chopped spinach
sea salt and black pepper to taste
1. Add the green onions, vegetable stock, potatoes, thyme, and coriander to a large saucepan, and bring to a simmer over medium heat. Cook for 10–12 minutes, until the potatoes are tender.
2. Add the chopped spinach and cook for another 5 minutes, until the spinach has wilted.
3. Puree half the soup in a blender. Return the pureed soup to the pot, season with salt and pepper
1 recipe Saffron Cream ( p. 65 )
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
1 cup frozen peas
1 large zucchini, diced
1. Preheat the oven to 375°F.
2. Bring the water to a boil and add the quinoa. Reduce the heat to medium, and cook, covered, for 15 minutes, until the quinoa is tender and all the water is absorbed. Season with sea salt and black pepper.
3. Add the cooked quinoa to an 8 × 8 square baking dish with the remaining ingredients. Bake for 20 minutes, until bubbly.
SOUPS
Easy Carrot-Ginger Soup
Tomato, Corn, and Fresh Basil Soup
Spinach-Potato Soup
Asian Noodle Soup
Fuss-Free Pho
Mulligatawny Soup
Hungarian Mushroom Soup
Creamy Poblano Corn Chowder
Easy Peasy Black Bean Soup
Island Red Bean Stew
Sweet Potato and Red Pepper Soup
Southwest Tomato Bisque
EASY CARROT-GINGER SOUP
MAKES 6 SERVINGS
I am not usually a fan of cooked carrots unless they are part of a rich thick stew or pureed with ginger as in this recipe.
1 small yellow onion, diced
2 celery stalks, diced
5–6 cups vegetable stock
1 tablespoon grated fresh ginger or ¾ teaspoon ground ginger
1 tablespoon minced garlic
1 bay leaf
2 10-ounce bags frozen carrots
1 teaspoon sea salt
black pepper to taste
chopped chives for garnish (optional)
1. Combine the onion, celery, 5 cups of the vegetable stock, ginger, garlic, and bay leaf in a large soup pot over medium-high heat and cook for 15 minutes, until the vegetables are tender.
2. Add the frozen carrots and cook for 5 minutes.
3. Season with sea salt and black pepper and cook for another 5 minutes.
4. Remove the bay leaf from the pot, and puree the soup directly in the pot using an immersion blender or in batches with a blender.
5. Add the remaining cup of vegetable stock if the soup is too thick. Taste to add more salt if needed.
6. Serve garnished with the chopped chives.
TIP
If you want to use fresh carrots instead of frozen, you will need about 4 large carrots, peeled and thinly sliced, and cooked with the onion and celery.
TOMATO, CORN, AND FRESH BASIL SOUP
MAKES 4 SERVINGS
I usually only make this light soup in the summer, mostly because I only use fresh tomatoes when they are perfectly ripe and in season. It comes together quickly so I don’t have to heat up the kitchen for a long time, it is light and fresh, and it doesn’t slow me down in the summer’s heat.
1 medium yellow onion, diced
4 cloves garlic, minced
1 large ripe tomato, diced
2½ cups vegetable stock
3 cups frozen corn
2 teaspoons fresh thyme leaves
1 cup fresh basil leaves, chopped
sea salt and black pepper to taste
1. Sauté the onion in a large saucepan over medium heat for 8 minutes. Add water 1–2 tablespoons at a time as needed to keep the onions from sticking.
2. Add the garlic and cook for another minute.
3. Add the tomato, vegetable stock, frozen corn, and thyme, and cook uncovered for 12 minutes.
4. Add the basil and season with sea salt and black pepper. Remove from the heat.
TIP
For a richer flavor, puree up to half of the soup.
SPINACH-POTATO SOUP
MAKES 4 SERVINGS
I make this soup in the spring with spinach and in the summer and fall with chard or kale. When I use greens other than spinach I don’t usually puree it, since I don’t like the flavor as much.
1 bunch green onions, sliced
4 cups vegetable stock
3 large Yukon gold potatoes, peeled and diced
2 teaspoons dried thyme
1½ teaspoons ground coriander
6 cups baby spinach, chopped, or 1 10-ounce package frozen chopped spinach
sea salt and black pepper to taste
1. Add the green onions, vegetable stock, potatoes, thyme, and coriander to a large saucepan, and bring to a simmer over medium heat. Cook for 10–12 minutes, until the potatoes are tender.
2. Add the chopped spinach and cook for another 5 minutes, until the spinach has wilted.
3. Puree half the soup in a blender. Return the pureed soup to the pot, season with salt and pepper
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