Speedy comfort food

September 19, 2008

and so good for you, too! Last night, I came home and made this comforting soup. Don’t make a lot (make enough to serve that evening) as it isn’t really that great the next day…

Simple soba noodles in broth

1 cube of garlic bullion (these things are tiny)
1 packet of no sodium beef bullion
1 cube of mushroom bullion (I use Star porcini)
1 chopped carrot
1 diced leek or 3 diced scallions
2 cups of uncooked baby spinach (one bunch of spinach…)
1/2 package of Soba noodles (look in the asian section of your super market. Annie’s and Roland make them as well as several organic companies and they are cheap!)

Dissolve bullion in 3 cups of water and bring to a light boil. Add pasta, carrots and if using leeks, add leeks. When pasta is almost cooked, add spinach. If using scallions, add then as well. I chopped a big hunk of fresh ginger and added that as well. Serve in big bowls. You could add sprouts, fresh garlic, chopped mushrooms and chicken. You could replace the spinach with bok choy.

Baby Beans

September 16, 2008

Am trying to get Boogie into more table foods and in the meantime and plying him with some pureed veggies just to keep him, you know, alive!

This weekend I made a puree that could easily be turned into a fairly AWESOME soup:

– simmer for 1/2 hour one 10 oz. package of frozen lima beans (aka "butter beans")
Drain and then put cooked beans in food processor or blender with 1 to 1.5 cups of chicken broth and 1 tbsp. of olive oil. Puree and then salt to taste. Serve with a crusty piece of bread. You can add some sauteed, finely chopped pancetta or slab bacon to this OR grated parm or romano cheese.