I can't make this soon enough. GF Pumpkin Pie done. #YUMS
The Season of Soup
Fall is upon us. Fall will turn into winter and winter will turn into spring. All of these seasons have the cold weather that most people find necessary to eat soup on a regular basis. And fall is the start of it all. In honor of this most hallowed of seasons, and because soup might be one of the best things on the planet, here is a collection of soup recipes to keep you warm and happy over the next few months. (Love to try new soups to inspire your recipes? Check out the 6th Annual Smith Street Soup Festival, tomorrow October 24 from 1 to 4!)
You can find so many of our other favorite soup recipes here!!
Things to remember about soup making!
- Soup makes excellent leftovers. Sometimes it is even better the next day. So make the full recipe. Don't half it. You will be sorry later! In fact, go ahead and double it if you want to!
- The versatility of soup is one of it's most exciting characteristics. The recipe calls for white beans but all you have are kidneys...go for it. The recipe calls for spinach but you prefer kale...throw it in. It is suppose to have meat in it but you are a vegetarian...add more veggies, beans or something else to keep it hearty and animal free.
- Soup needs time to simmer. All those flavors melding together are what make soup awesome. So give the ingredients some time to get to know one another. Even if it is just 30 min because the smell is too amazing and you can't wait a second longer.
- The broth matters. There is nothing wrong with good ole' store bought broth or stock. It saves time and makes throwing together a soup easier than ever. But if you have the time and the inclination, try making your own broth. It is so good for you and so delicious. Here are some great recipes and tips for making stocks and broths!
Recipes!!
Potato Leek Soup in the crock pot
This soup is perfect to prep the night before and throw in the crock pot on your way to work. You can also make this in a regular soup pot. Just cook everything until the potatoes and leeks are tender and then continue with the blending step.
Ingredients
4 to 6 baking potatoes, peeled and diced
4 to 6 leeks
1 carton vegetable or chicken broth
cream
a mix of cheeses to taste, I love to use a sharp white cheddar and some shaved parm (cheese is optional)
salt and pepper
You can add other spices such as rosemary, thyme, marjoram and fresh parsley. In this simple soup, the spices will add a distinct flavor so only use ones that you love!
Chop the leeks and rinse thoroughly.
Place the leeks, peeled and diced potatoes, a pinch of salt and some pepper and enough broth to cover into the crock pot and set on the low setting for 8 hours.
When you come home, check on everything and make sure the potatoes are very tender. Use an immersion blender to blend the soup to your desired consistency. You can leave it chunky or make it very smooth and creamy. You might need to add more broth if it looks a bit dry or two thick. Add cream to taste (I usually add less than 1/2 a cup) and cheese if using. Taste and add salt and pepper as needed. This soup is so delicious to serve with a piece of crusty bread and a light salad for something fresh and bright to balance!
These are my three go to soup recipes as soon as the weather starts to cool. There are so so many more that we love and love to make. Stay tuned for more #soup recipes on the Swan Blog and let us know how these turn out for you. Add what you like, take out what you don't, and create your own favorite soup recipe today!
Easy Black Bean Soup
This soup is quick, easy and filling. I make it without meat because of the vegetarian in the house, but adding shredded chicken would be a great idea. Just make sure to cook and shred the chicken separately and add it just after you mix in the pureed beans!
Ingredients
3 cans black beans
1 can diced tomatos
3 cloves garlic, diced
1 red or yellow onion (medium), chopped
1 can of corn
jalapenos or green chilis to taste (I use one can of the green chilis and a few slices of jalapeno, diced)
vegetable or chicken broth
sour cream, cheese and fresh cilantro for garnish
You can add so much more to this soup if you would like. How about red and green peppers? That shredded chicken I mentioned. Kale or another hearty green. Serve it over brown rice. The options are endless!
Start by sauteing the onion in a little bit of olive oil until it becomes translucent and soft. Add in the garlic and saute for another minute or two. Add the peppers if using (jalapeno, green chili, red or green) and saute for another few minutes. Add the corn (drained) and the tomato (not drained) and cook on medium heat for a few minutes. While that is cooking, drain and rinse the beans. Add about half to the pot and continue to cook. At this point you can add a bit of broth to keep a little bit of liquid in the pot. Add a pinch of salt and some pepper and turn heat to low. The more broth you add, the thinner your soup will be. I do not add more than a cup to this soup.
While the soup is simmering, mash up or blend the rest of the black beans. I use an immersion blender, but you can do this by hand or in a food processor. You just want to create a bean paste to thicken your soup. Add this in after the soup has been simmering about 10 min. You will need to stir for awhile and mash up the paste so it dissolves into the soup liquids. At this point you can add chicken, greens, or anything other ingredients that are already cooked or do not take long to cook. Once all your ingredients are in, add more broth to bring the soup to the consistency you prefer. I do not add a lot of spices to this soup because the flavors are already great, but you can add things like garlic powder, chili powder and cumin if you like. Let simmer for at least another 20 to 30 minutes with the lid on and add seasoning to taste. Serve with whatever garnish you prefer!
Spicy Vegetable Beef Soup
This is an old classic of my mom's. The original recipe calls for mostly canned veggies and ground beef. You can also make this with mostly fresh veggies and/or boca crumbles. It is one of those "whatever you have on hand" kind of soups!
Ingredients
1 pound ground beef (or one package of veggie crumbles)
1 container V8 juice
2 cans each of: french style green beans, corn, diced tomatoes, tomato sauce
1 large yellow onion
2 backing potatoes, peeled and diced
2 to 3 carrots, peeled and sliced
1 tablespoon dried basil
1/2 tablespoon oregano
1/2 tablespoon garlic powder
salt and pepper to taste
5 beef bullion cubes (or vegetable bullion), you can skip this and use stock instead!
Brown the beef along with the chopped onions. Drain any grease and add the potatoes and the bullion. Add water to cover and simmer for 30 min or until potatoes and carrots are tender. Add all of the canned items (drain the green beans and the corn). Add the container of V8 Juice and the spices. Bring the soup to a boil, reduce heat to low and simmer with lid on for 30min to an hour. Taste and add seasoning if needed.
Salmon Cakes
I post this recipe with a big full heart. I learned it in the kitchen of my first Pilates teacher, mentor, and one of the three who certified me to teach, Jocelyn Nugent. Spending time cooking dinner and learning all things life, food, and Pilates with Joc shaped me greatly. Think of Charleston, SC, long walks with dogs along the water, and Pilates cues that reference sea creatures and beach life while you make these!
Ingredients
2 large cans or 4 small cans of boneless, skinless, wild caught, thoughtfully caught salmon or cook your own!
2-3 eggs
1/4 cup of finely chopped chives
1tbsp of Capers (optional)
1/4- 1/2 cup of diced red pepper
1 teaspoon of ground mustard
1 teaspoon of dry dill and 2 teaspoons of fresh dill
1-3 tbsp of Almond flour or teff flour to sprinkle as needed if mixture too wet
salt and pepper as you like, freshly ground
1 tbsp of mustard- any kind
1 tbsp of mayo
High heat oil for cooking
Lemon Wedges for garnish and you can use the left over fresh dill to make an easy greek yogurt, caper, lemon and dill sauce for the side. Just combine these ingredients plus caper juice to taste!
Combine all the ingredients in a large bowl. You want the consistency to stick together. If it's too dry they will crumble. If it's too wet they will fall apart in the pan. Add a little more almond flour if too wet and mustard if too dry.
Heat your oil to high in a large skillet. Scoop out enough mixture to make a patty between your palms. Place 4-6 patties in a the pan at once depending on your skillet size. Allow to cook from 4-6 minutes on first side, until they brown and easily flip. Repeat on second side. Place on a plate covered with a tower or paper towel to cool.
Serve over greens and eat with good friends who nourish your heart and mind.
#adventuretime - OBX!
I recently took a trip to the Outer Banks and it was oh so lovely! We stayed in Corolla which is the farthest north you can go before you have to drive on the sand. A few of my favorite things:
1. Watching the sun set over the sound. Duh! Grab a glass of rosé or local beer and head out to the pier closest to you. If you're lucky you'll choose one that isn't too crowded. The view from The Whalehead Club is AMAZING.
2. Getting fresh fish every day at the market. I went to Dockside North Seafood Market, flirted with some surfers and bought whatever looked delicious...and it WAS! (here's a tip - bring a big pot of water with a Zatarain's Crab boil packet, a halved lemon and a cup of vermouth to boil, add a couple pounds of shrimp for like 3 minutes and immediately strain and dump them into a big bowl of ice. #YUMS)
3. Wild horses! Need I say more?
4. Beer and seafood at North Banks Restaurant and Raw Bar. Delicious and reliable! I went there every other day... I highly recommend the steamers and they have a great lunch.
5. The Shack: a coffee house and beer garden. Ok. This place is crazy. It's a coffee shop during the day and turns into a beer garden at night. There is a huge outdoor area with rocking chairs and driftwood furniture. Huge beer selection and local music. Very chill, very beachy. Kinda feels like its not 2015 when you're there.
6. The Blue Point. Fancy. Delicious. Sunset. Date Night!
7. Rundown Cafe. This place is a great stop when you are turning from the bypass onto the beach road. It's kinda Caribbean, kinda fusion-y (I mean, this is the south people), but in a good way and definitely a good stop after you've been driving for a while. FYI: it is a good 45 minutes drive north from Kitty Hawk to Corolla even though its only like 20 miles...
8. Kayaking, body surfing, jet skiing, surfing, HANG GLIDING!!
YAAAAAASSS
Two New Turmeric Recipes!
We just can't get enough and these look SO very yummy.
Coconut, Tumeric, Ginger, Berries? Doesn't get better than this.
This one is a little more involved... but ROSE COCONUT TURMERIC LASSI? Yes, puhleeeezz.
picture courtesy of mindbodygreen
See more recipes here!
This is so good it will make you cry.
What is better than figs and chocolate? I honestly cannot come up with a decent answer.
#grillmaster
I LOVE a whole grilled fish. Yes, there are bones, a head and a tail but the flavor is so much richer and I feel good about being able to see the whole thing. I may be alone here...
This grilled whole Snapper from Food and Wine looks amazing and the radish salad caught my eye, partially because I recently learned there is a NIGHT of the RADISHES festival in Oaxaca. How cool is that>!>!> It happens during Christmas time and the winner who makes the craziest radish sculpture wins a cash prize. I couldn't find a radish Swan so I think we may have a unique advantage.
breakfast popsicle?
Scrambled Tofu with Turmeric
This is my absolute favorite recipe when I am feeling sick, my tummy hurts or my joints ache! It is packed with turmeric (which always makes me feel clean on the inside and reduces inflammation) and butter (mmmmm). This is a real comfort food. Some of these ingredients are found at Indian specialty food shops. My favorite store for spices is called Kalustyan's. You can order online or visit their brick and mortar store on Lexington ave between 28th and 29th. Kalustyan's also has a great deli counter upstairs!
This recipe serves two. I like to double it up and use the leftovers as filling for my swiss chard rolls that I bring for lunch during the week! (note: hing is also called asafoetida).
Ingredients
1/2 pound (1/2 package) tofu
1 tablespoon ghee or butter
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric
1/8 teaspoon hing
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon ground cumin
Warm ghee or melt butter in heavy skillet. Add mustard seeds and heat until they begin to pop. Add tofu, putting whole cube into skillet and then mashing it into small pieces with a fork in the skillet. Add rest of ingredients, stirring well. Cook on medium heat for 3 to 5 minutes.
We Swans love to eat this with a side of sautéed greens and a healthy grain. It is a quick, easy and comforting meal, perfect for nights when you get home late from work but still want something healthy and home cooked!
Quinoa Crust Pizza
This GF flatbread/ pizza crust recipe is a weekend staple of our household. We have been topping it with pesto, kale, artichokes and feta. If you are avoiding dairy you can easily top with any delicious veggies that you like!
Ingredients:
Cooked Quinoa (1 cup dry) - cooked and cooled.
I have been cooking my quinoa and everything else in bone broth these days.
2 eggs
1/4 teaspoon of arrowroot powder
pinch of cream of tartar
1/2 teaspoon of the following fresh rosemary, oregano, garlic powder, kelp or dulse granules, sea salt.
Fresh pepper
1 teaspoon olive oil
1/4 cup of cheese (totally optional)
Pre-heat oven to 425. Mix the herbs, arrowroot, cream of tartar and pepper into the cooled quinoa. Make a well in the quinoa and beat the eggs + olive oil with a fork. Then mix well.
Cover a small cookie sheet with parchment paper. Spread mixture into the cookie sheet making sure to even out the thickness. Place in the oven for 25-35 minutes. Be sure to check often. (I must mention my oven doesn't hold or maintain heat well so be sure to check your crust it might take more or less time!) The crust should brown a bit on top and around the edges, but more importantly when you lift a corner away from the parchment paper it should hold together.
Once the crust is ready, pull it from the oven and top as you like! Then put it back in the oven until cheese is melted and kale is wilted. I like to bake mine for about 10 minutes and then put it under the broiler for a few to brown the cheese. Enjoy!
Memorial Day Weekend Adventures!
Three day weekends are magic. They open up a world of possibilities to all the Monday to Friday people of the world. They should not be taken lightly and should certainly not be wasted. So have a cook-out, go on an adventure, spend the day inside on the sofa watching movies because you have not been able to do that for months. See a parade. Do some Pilates! Celebrate those who have died in the service of our country's armed forces by living a full and happy life!
Need some help figuring out what to do? We thought you'd never ask!
Memorial Day parade in Brooklyn, 1895! (Image from untapped cities.com)
In massive need of some R&R? Make yourself stop by the grocery store on your way home and pick up all the snacks you could possibly need. Our favorites are hummus, baba ghanoush, fresh mozzarella, cured meats, carrot sticks, rice crackers, deviled eggs...you get the idea! Then settle in for some serious sofa time. Time Out New York has a list of the 50 Best War movies in honor of the weekend!
Get outside! New York City is home to over 5,000 different public parks. Grab a blanket, a good book and some snacks (because snacks are important in case you had not noticed) and head to your favorite park for some quality time with the sun. Feeling extra adventurous? Go on an exploration and discover some of NYC's hidden green spaces!
Image from ny.curbed.com
Bryant Park, 1925. Photo courtesy of the NYPL archives
Tis the season to impress your friends with your amazing cook-out food skills. Our cookout recipe suggestions from last summer remain spectacular! Never ones to settle when it comes to new recipes, we have found quite a few since then that we can't wait to pull out this weekend!
This Snap Pea, Watermelon and Edamame Salad is delicious and easy!
We continue to embrace our watermelon obsession with this wonderful Ceviche recipe!
If all you have been thinking about for weeks is firing up that girl, this recipe is for you. So is this one!
If you are lucky enough to get out of the city for the weekend, we would love to know where you are headed! Always looking for more great weekend retreat ideas to add to our #Adventuretime series!
Have a great weekend! See you in the studio!