Cabbage Soup

The unpredictability of midwestern weather is truly exemplified by the unexpected summer thunderstorms. It can pour down all morning making you walk through deep streams of water to get to work, and by the time you leave for home, the sun would have dried everything up so well, it’d make you wonder if the rain that had completely drenched you from head to toe, really happened - well, unless your feet are still frozen cold from wearing wet shoes all day! Oh well.. I really do like rain, so no complaints!

It’s those rainy days that make me crave a comforting bowl of soup. As much as I like indulging in creamy soups such as broccoli-cheddar or tomato basil bisque, nothing beats a delicious hot broth-based soup. I make cabbage soup often, adding whatever else I have on hand. Corn is one of my favorite things to add to this soup to get a burst of juicy sweetness every now and then. Sometimes I add broccoli to the same soup, even chunks of potato or some boiled chickpeas. The key to tying all these flavorful ingredients together is the broth that’s infused with ginger, garlic and bay leaves. You could also add peppercorns, or cloves if you prefer. I like to make my own vegetable stock*, but a readymade one or even water could be used in this soup.

Ingredients: (~4-5 servings)

½ medium cabbage - chopped

½ - ¾ cup chopped onion

½ red pepper - chopped
1 small carrot - thinly sliced
¼ cup corn kernels (~½ ear of corn)
2 bay leaves
1 garlic clove - minced
½ inch piece of ginger - grated
Salt and/or soy sauce - to taste

~3 cups water/stock* (See note at the bottom for making homemade stock)

½ - 1 tsp oil

Chopped parsley for garnish (optional)

Heat a little bit of oil, add onions, pepper, ginger, garlic and bay leaves, and sauté over medium-high heat until onions are translucent. Add corn, pepper, cover and cook for a minute until veggies are slightly softened. Add cabbage, mix well and saute for a few minutes. Add 2 cups of vegetable stock or water, season with salt or soy sauce and ground black pepper. Soy sauce is especially a good choice if you’re using water instead of stock. Increase the heat, let the soup come to a boil and add more stock as necessary. Add chopped parsley if desired.

 

Serve hot alongside some hearty toasted bread or a light salad with fresh greens.

~Gayatri

*Note: An easy way to make vegetable stock at home is to save vegetable scraps in an airtight bag or container in the freezer. That way, when you need some stock, all you have to do is add them to water, let it boil and reduce for some time, strain and use in your recipe. I’ve even used ice cube trays to freeze extra stock. The good thing about this is that you can control what you put in it and can even flavor it as you like - I like to add ginger and/or some whole spices when I’m making the stock.

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Roasted Corn Quesadilla with Tomatillo Salsa

A few weeks ago I made a sweet and sour roasted tomatillo and apple salsa. It was a lot more than I could devour with chips in just a couple days, so I froze some of it and have been using it in different ways since - dipping sauce for veggies, dressing for salads, spread for sandwiches etc. Here’s another recipe that brings out the bright flavors in this salsa - crispy quesadilla with corn tortillas and a roasted corn, pepper and beans filling.

Ingredients: (Makes ~4-5)

8-10 Corn tortillas

½ cup roasted tomatillo & apple salsa (Click here for recipe)

¾ - 1 cup shredded Mexican blend cheese (or other quick melting cheese - I used Queso Chihuahua Shredded cheese)

Filling

1 cup sweet corn

1 small red bell pepper - chopped

½ small onion - chopped (~¼ cup)

½ cup black or kidney beans - cooked (or from a can)

1-2 cloves of garlic - minced

1 tsp oil

Salt, black pepper - to taste

To make Filling:

Heat oil over medium-high and add garlic and onions. Saute for a minute, then add the pepper and corn. Let them cook until browned, stirring occasionally. Add the beans, season with salt, pepper, mix well and take off the heat.

Assembly:

Warm two tortillas on both sides. Spread about 1 Tbsp of salsa on one of the tortillas. Top it with 2-3 Tbsp of filling mixture and about 2 Tbsp of shredded cheese. Place the other tortilla on top.

Press down with a spatula and cook on medium heat until the bottom is browned and crispy. You can use a little bit of butter/oil if you like. Gently flip the quesadilla and cook the other side until crispy. Cut into wedges and serve with more salsa for dipping.  

~Gayatri

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One Pot Macaroni With Creamy Spinach Sauce

Pasta might not be considered the healthiest of foods, but a nice weekend workout deserves some warm, comforting pasta with a delicious creamy sauce. Especially so, if you are able to sneak in a lot of nutrition in the pasta meal! Here’s one way of doing that - this creamy one pot pasta is cooked in the sauce itself. The starch from the pasta helps thicken the sauce without having to add any cheese or cream. Pureed spinach adds a good dose of vitamins and a bright pop of color to the meal. I used broccoli and corn, but any other vegetables can be added to the pasta. To complete the meal with protein, serve it with boiled eggs or grilled chicken.

Ingredients: (Serves 2)

2 tsp olive oil

2 cloves of garlic - minced

1 cup chopped broccoli

¼ cup corn

4 oz elbow macaroni - uncooked

1 cup water

1 cup packed spinach

½ cup skimmed milk

Salt, ground black pepper, chili flakes (to taste)

2 boiled eggs (optional)

Parmesan cheese (optional)

Lemon juice (optional)

Heat oil over medium heat. Add the veggies and garlic, saute for a couple minutes to let the garlic cook. Add the uncooked pasta, and saute for a minute. Add 1 cup of water, deglaze the pan, add salt, pepper and/or chili flakes and cook covered for 2-3 minutes. While pasta is cooking, add the spinach and milk to a blender and puree until smooth. Add the pureed mixture to the pasta, and cook uncovered, stirring occasionally until pasta is cooked. Add more water or milk if required.

Serve hot topped with boiled eggs. Sprinkle fresh lemon juice and grated Parmesan cheese if desired.

~Gayatri

Note: 
Other one pot pastas you might like -
Spaghetti in a tomato based sauce with spinach and mushrooms
Pasta with creamy garlic sauce

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