I must say that the theme for this month’s Recipe Redux was one I am ALL ABOUT: 7 Ingredients (or Less).reciperedux7

Let’s be real, most of the time I’m cooking I’m not measuring anything, and I’m just throwing this or that in a pan, or an oven,or a bowl. [OK, usually a bowl.]IMG_5535 (1280x853)

This is also generally my favorite type of competition on cooking shows: Can a “real” chef make a dish sing without access to an endless supply of ingredients and seasonings?*

*Also, WERE the fearless leaders of the Recipe Redux psychic? Because this was the EXACT SAME CHALLENGE from last week’s All-Star Academy…

allstaracademyMATH

With few ingredients, it means you’ve got to choose good ones, right? And the deliciousness factor can come from either the comfort of a traditional pairing…or the surprise of an unusual one.

I like to think that this “recipe” has a little of both.reciperedux_7ingredients

Confession: this wasn’t really my idea.

At a recent viewing of The Bachelor, my friend Alexa made spaghetti with kale pasta sauce, and a salad made with apples, walnuts, shaved Parmesan cheese, served with a balsamic vinaigrette. [Oddly (?) this all paired well with slices of my Irish Oatmeal Brown Bread with Rosemary, Walnuts, & Dates.] After discussing our mutual, current adoration/obsession with walnuts, I dug in…and was pleasantly surprised by the sweet, savory, tart, and salty combination of everything on my plate.IMG_20160208_191326756

So, I recreated the pairing(s) as best I could in the form of a kale salad (my favorite) with a basic vinaigrette (although you could use your preferred store-bought variety and reduce the number of ingredients by one) and simple toppings. You even have room to add some extra protein in the form of beans (vegans and vegetarians) or chicken (omniviores).IMG_5525 (1280x853)

As with all simple meals, there’s no real “recipe,” just ingredients for you to add and subtract as you wish. [No one is grading this. I promise.]IMG_5512 (1280x853)

Balsamic Kale Salad with Apples, Walnuts, & Parmesan

  • Chopped and de-stemmed kale 
  • Chopped sweet tart apples (I like Ambrosia or Fuji.)
  • Walnuts, toasted and chopped
  • Parmesan cheese, shaved or shredded
  • Balsamic vinegar
  • Extra virgin olive oil
  • Extra protein element (optional) for a “full meal”: beans, chicken, etc.
  1. Whisk togther balsamic vinegar and olive oil in desired proportion.
  2. Place kale in a large mixing bowl.
  3. Pour vinaigrette over kale and massage greens, using hands. (Get messy!)
  4. Allow to rest for at least 30 minutes, but longer is better!
  5. Before serving, top with remaining ingredients and toss lightly.

————————-

Want more 7-Ingredient (or Less) Recipes? If you also want more balsamic vinegar in your life, check out my Balsamic White Bean Dip with Fennel Seed (that also–clearly–works as a sandwich spread).

IMG_5651 (1280x853)

Otherwise, check out other Redux-ers Recipes below. :)


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Balsamic White Bean Dip with Fennel Seed

by Sarah on March 17, 2016 · 1 comment

So, my first stop upon returning home from my Winter Break trip to upstate New York was to Whole Foods.

For fennel seed.IMG_5553 (1280x853)

Because while on that trip I had tasted a bean dip unlike anything I’ve ever tasted before.*

*For the record, I never thought I would say type–with conviction– anything like that ever in my life.IMG_5607 (1280x853)

And it only took me until Spring Break to make it.IMG_5439 (1280x853)

There were no measurements to copy, no true method to follow aside from “mash everything together.” (also known as, “use an immersion blender for ease”…)IMG_5559 (1280x853)But I had to recreate it as best as I could…and I did a pretty darn good job of it, too.IMG_5609 (1280x853)

Dip veggies or chips into it. Spread it onto a sandwich (especially if that sandwich involves sundried tomatoes). Scoop it on a salad. Eat it with a spoon.

I have done all of those things.IMG_5658 (1280x853)

And each was better than the last.IMG_5567 (1280x853)

If you don’t like balsamic vinegar or fennel seed,  well you probably shouldn’t make this. But then again, if you don’t like balsamic vinegar or fennel seed you probably would have stopped at the title of this post, now wouldn’t you have done?^

^Questionable grammatical structure noted.IMG_5614 (1280x853)

Balsamic White Bean Dip with Fennel Seed

(Makes about 2 cups, depending on how thick you make it)

  • 1 3/4 cup cooked white beans (or 1-14.5 oz can, rinsed and drained)
  • a smidge of cooking liquid (or water)
  • 1 to 1 1/2 Tbsp. balsamic vinegar
  • 1/2 to 1 Tbsp. fennel seed*
  • 1-2 tsp. dried thyme
  • salt, to taste

*If you need to serve this immediately, grind the fennel seed first.

  1. Put beans, 1 Tbsp. balsamic vinegar, 1/2 Tbsp. fennel seed, and 1 tsp. thyme into a mixing bowl.
  2. Begin to mash with fork or spoon, or puree (so still ‘chunky’) with an immersion blender, adding liquid as needed to reach desired consistency.
  3. Increase vinegar and seasonings as desired.
  4. Allow to sit in the fridge for a couple of hours to soften the fennel seed and make the flavors really pop.
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I have had this Cuisinart Rice Plus Multi-Cooker for so long it has been discontinued.*

And I have never–not one time–used it.

*Never fear: replacement parts are still available.051103026-04-cuisinart-rice-plus-multicooker_ld

Until now.IMG_5372 (1280x853)

But, of course, when I DID finally decide to use it–on the slow cooker function– I was so paranoid about coming home to the kitchen burned to the ground that I ended up only turning it on when I was home during the day, thereby eliminating the “I came home to  hot meal waiting” reason most people claim to love having a slow cooker.IMG_5382 (1280x854)

I also am pretty sure that what I made really didn’t NEED to be “slow cooked,” and I probably could have gotten away with just cooking it like a regular soup or chili, but then again, maybe those extra hours being kept SUPER HOT* really did mke the flavor better. We may never know. [Or I will, and will forget to tell you.]

*Hello, rising gush of “I didn’t ask for a facial, but I got one” steam released upon opening.IMG_5377 (1280x853)

Regardless, this has tons of tomatoes, peppers, and kale (for me), smoked sausage* (for The Professor), and white beans (for our colons).^

*If you’ve got some of the local or (almost local) Georgia-made smoked variety left over from weekend grilling and are into that sort of thing…or not, because it tastes just great without it. I should know.

^Why yes, I DID say that.IMG_20160306_190826788 (1280x720)
I also could say it was “Italian” and mumble the rest, meaning The Professor would at least attempt to eat it without any (initial) fear.IMG_20160308_193049189 (1280x720)

Unlike the fear I have of actually leaving the multi-cooker on during the day.

Will I EVER be able to do it????

Italian (Sausage Optional) Chili with White Beans and Kale

[Adapted from Half Baked Harvest]

  • 1 small sweet onion, diced
  • 3-4 cloves garlic, minced
  • 1 Tbsp. (your favorite) chili powder + 1 Tbsp. ancho or chipotle chili powder [or 2 Tbsp. of either]
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried thyme
  • 1 Tbsp. smoked paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. ground red pepper flakes
  • 1/4 tsp. ground allspice
  • 1 dried bay leaf
  • 4 cups vegetable broth
  • 1 (6 oz.) can of tomato paste
  • 1/4 cup aged balsamic vinegar
  • 1 cup diced tomatoes (skins removed, ideally)
  • 2 jarred roasted red bell peppers, chopped [almost all of a 12-oz. jar]
  • 5-6 cups kale, stemmed and chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup pecorino romano or Parmesan cheese
  • 1 cup sliced or diced Italian sausage, cooked (optional)
  1. Combine onion, garlic, seasonings, tomato paste, vegetable broth, balsamic vinegar, and tomato in a slow-cooker. Cook on low 4-5 hours, or high 2-3 hours.
  2. Stir in roasted peppers, kale, parsley, cheese, and sausage (if using). Cook on high 1 more hour.
  3. Serve with bread (and a sprinkle of parsley and cheese if you like).
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They say if something ain’t broke, don’t fix it.
 IMG_5093 (1280x853)
And that curiosity killed the cat.IMG_5060 (1280x853)
But I say it is curiosity that is the mother of invention…IMG_5148 (1280x853)
….not always necessity.IMG_5090 (1280x853)
After all, imitation IS the sincerest form of flattery.IMG_5097 (1280x853)
Irish Oatmeal “Buttermilk” Brown Bread with Dates, Walnuts, Rosemary
(Makes 1 small loaf)
  • ~90g whole wheat flour
  • 25g steel cut oats
  • ~115g quick cooking oats
  • 17g molasses
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup 2% milk + 3 Tbsp. white vinegar (set aside for 10 minutes)
  • 1 egg
  • 1 Tbsp. canola oil (or melted butter)
  • ~3/4 tsp. (hearty pinch) dried rosemary (more or less as you are adventurous!)
  • ~1/3 cup chopped walnuts
  • 5 pitted dates, finely chopped
  1. Line a small loaf pan with parchment paper.
  2. Combine all ingredients except walnuts and dates in a large mixing bowl.
  3. Stir well until a thick batter forms.
  4. Fold in walnuts and dates.
  5. Allow batter to sit for about 30 minutes.
  6. Preheat oven to 375 degrees.
  7. Bake bread 30-40 minutes, until top is browned and a toothpick inserted in the center comes out clean!
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Breakfast Broth Bowl [Recipe Redux]

by Sarah on February 21, 2016 · 0 comments

Broth for breakfast?

I’m told they do it in Asia.IMG_5053 (1280x853)

Of course, those noodle bowls (so I’ve heard) are more of the traditional, savory, soy or miso-based concoctions we are more accustomed to in the States…but eaten for lunch or dinner.IMG_20150916_161345

However, my obsession with Kimchi Ramenand eating THAT for breakfast a few times–made me wonder if I couldn’t ‘noodle’ around a bit with the conceptIMG_20150721_113145

…and make a sweeter broth instead.

The basic trick for broth is boiling/simmering a bunch of flavor infusers for 30 minutes or so, straining, and then serving with noodles and accoutrements.IMG_5000 (1280x853)

Of course, I wouldn’t say no to using leftover rice, or any other grain, if you’ve got it.IMG_5020 (1280x853)

And you can pretty much try any fruit in the broth you like.

I’ve gone with oranges/clementines, apples, bananas, and canned peaches so far.IMG_5005 (1280x853)

No shame in adding vegetables…roasted butternut squash rings? steamed spinach?

Or egg whites and sriracha. (Trust me.)

I mean, we put crazy stuff into smoothies, why not here?IMG_5169 (1280x853)

I would defintiely NOT skip the addition of a scoop of tahini. Don’t know why, but it MAKES it.IMG_5035 (1280x853)

This concept may be strange.

You may think I’m crazy.

But, I’ll tell you what: it is certainly NOT boring.reciperedux_breakfast

Breakfast Broth Bowls

(Makes about 2 1/2 cups broth, enough for 2-3 bowls)

  • 2 cups assorted sliced/chopped fruit, such as apples, oranges, canned peaches, bananas
  • 1-2 tsp. ground cinnamon
  • 1-2 tsp. minced ginger
  • 1 Tbsp. honey
  • 3 cups water (or enough to cover)
  • tahini, for serving
  • cooked noodles or rice, for serving
  • fruit or vegetables, for serving
  1. Combine all ingredients in a saucepan and bring to a boil.
  2. Reduce to a simmer, cover, and continue to cook for at least 30 minutes.
  3. Allow to cool on the stove (so flavors continue to infuse).
  4. Strain broth into a separate container.

To serve: Scoop noodles into the center of a bowl. Pour broth around until almost covered. Top with fruit, vegetables, and a scoop of tahini.IMG_5009 (1280x853)


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I should probably have thought twice before accepting a free mandoline from OXO for their Bowls, Bowls, Bowls promotion.IMG_4889 (1280x853)

I should have also listened to my dear farmers market friends who warned me that “everyone cuts themselves” and “no one uses the safety shield.”

And maybe I should have actually stopped and tweeted at those same friends to tell them I had managed to make it through the prep unscathed, instead of saying to myself, “Oh, just a few more slices.”IMG_4927 (1280x853)

Because that next slice was also a slice of my thumb.IMG_20160206_125800

This is a cautionary tale of hubris, overconfidence, and the perils of not following directions.

It is certainly, in no way, the fault of OXO.IMG_4902 (1280x853)

Their Adustable Handheld Mandoline Slicer is a fabulous piece of equipment, when used properly, of course. My perfect rounds of butternut squash were just delightful to look at, and because of their identical thickness, cooked at exactly the same time…meaning no random charred bits while half remained raw.IMG_4954 (1280x853)

As part of the Bowls, Bowls, Bowls promotion (which, by the way was perfect for me, as I pretty much eat everything out of a bowl…everything) I also received a Grape and Tomato Cutter, which was a kitchen gadget –much like my OXO Cherry Pitter–I never knew I needed or wanted until I had it in my possession.IMG_4903 (1280x854)

Perfect quarters (and yes, you can cut through two or three tinier grapes at once) made for a much more uniform relish…and I didn’t eat nearly as many of the grapes while prepping because my hands were busy. :)IMG_4918 (1280x853)

Soy & Ginger Quick-Pickled Grapesstrange, but good.IMG_4919 (1280x853)

Perhaps my favorite product in the mix, however, was the Rice and Grains Washing Colander. Truth be told, I rarely* wash my grains before using. (I know, I know.) However, this colander, with it’s teeny tiny holes and pouring spout is PERFECT for cooking brown rice in the pasta method, which avoids the problems of too dry, too soggy, too whatever rice I always tend to have.

*Read: Never.IMG_4937 (1280x853)

It also is perfect for straining and draining any tiny pasta or grain, without having the grains stick in the holes of, say, a mesh sieve…MUCH easier to clean!IMG_4980 (1280x853)

My brown rice bowl could be adapted for any type of green, and you can use sweet potatoes or any other type of winter squash. I also think carrots and parsnips would be nice.IMG_4947 (1280x853)The dressing is what makes it. (It also makes a fabulous stir fry sauce with noodles.) I’d even consider reversing the assembly and just pouring dressing into the bowl with vegetables and grains as an afterthought.

Just saying.

IMG_4958 (1280x853)

Pineapple Ginger Miso Dressing

Adapted from See and Savour

(Makes about 1 cup)

  • 1 cup diced fresh pineapple
  • 2 Tbsp. unseasoned rice vinegar
  • 1 1/2 Tbsp. white miso
  • 1 Tbsp. soy sauce
  • 1 tsp. minced ginger (I use the jarred kind.)
  • 1/4 tsp. sesame oil

Combine all ingredients in a blender. Blend well.

Serve on anything, really.

————————–

Soy & Ginger Quick Pickled Grapes

  • 1 cup grapes, quartered
  • 2-3 tsp. fresh ginger, crushed or finely minced
  • 2-3 tsp. soy sauce
  • 1 Tbsp. honey
  • 1/3 cup rice vinegar

Combine all ingredients in a small bowl or jar.

Stir well

Allow to sit in the fridge for at least 30 minutes, stirring every so often, before serving.

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Adam’s Irish Brown Bread

by Sarah on February 8, 2016 · 0 comments

I’ve never been a bread person.

Not like Oprah.

I mean, I could “safely” keep the bread basket on the table at a restaurant and not worry about eating the whole thing. I actually loved having a bread basket, mostly because that meant I was in a restaurant where such services existed, not so much for the actual bread.

This, of course, was all before I met THIS bread.IMG_5077 (1280x853)

This bread was introduced to me by The Professor’s brother, Adam. (Who I guess is The Brofessor?) I was so taken with it that I literally TOOK it. With me. On the airplane when I left. Three tiny pieces smuggled away in the dead of night early morning, to be savored with a bowl of Kohlrabi & Leek Bisque.IMG_4528 (1280x853)

It was only a matter of time before I made my own.IMG_20160103_175452856 (1280x719)

And then made it again.

And again.IMG_5142

But after the first time–and after much googling about how to split an egg in half, and then just deciding to use the smallest of the eggs in the carton–I made it in a smaller, more manageable form.IMG_5084 (1280x853)Oh, delicious bread. Bread that I carve slices off as I walk through the kitchen, that I crumble into yogurt at night because it’s JUST sweet enough), that I dip into soup, and that I have developed a taste memory for that is actually rather embarassing.IMG_5122 (1280x853)

It tastes even better warm and toasted.

And it makes me want to eat butter.

But I’m not a butter person either.

Or am I?IMG_5133 (1280x853)

Irish Buttermilk Brown Bread

(Adapted from King Arthur)

Makes 1 small loaf*

  • 215 g whole wheat flourWhole Wheat Flour
  • 25 g steel cut oats
  • 17g molasses
  • 3/4 cup buttermilk (or 3/4 cup milk + 2 1/2 Tbsp. white vinegar, allowed to sit for 10 minutes)
  • 1/2 teaspoon salt
  • 1/4teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 large egg
  • 1 Tbsp. butter, melted
  • rolled oats, for sprinkling on top (optional)

*For a more traditional “round,” double all ingredients except egg.

  1. Preheat oven to 375 degrees.
  2. Line a small loaf pan with parchment paper.
  3. In a large mixing bowl, combine all ingredients except rolled oats.
  4. Stir well until thick batter forms.
  5. Scoop and spread batter into pan.
  6. Sprinkle with rolled oats, if desired.
  7. Bake 30-40 minutes, until bread is browned and a toothpick inserted into the center comes out clean.
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So, I’m studying graduate student eating behavior for my dissertation.

And it’s all very meta, really.IMG_4841 (1280x853)

I mean, I AM a graduate student, and my eating behaviors have certainly become a bit out of the ordinary, so I do constantly feel like I’m analyzing myself through the lens of all the other research.IMG_4848 (1280x853)

A common refrain about my eating habits lately has been, “It will get to be 2:00 and I think to myself, “Have I eaten anything besides granola today?”

I laugh it off as a joke.

But, oh, if only you knew.*

*Remind me to tell you the story about the Jason’s Deli catering granola one day.IMG_4838 (1280x853)

The latest incarnation and experimentation in my “granola”making (which is really always just a matter of throwing random grains, seeds, spices, and dried fruits into a bowl and seeing what happens) involves products from two of my favorite companies: Love Grown Foods and graze box.IMG_4860 (1280x853)

This is more of a sweet(ish) snack mix, because the instant oats get very well stuck on the flakes–without any added honey or nut butter or oil–and it’s a very chunky granola…but it’s also very, very tasty.IMG_4845 (1280x853)

Cinnamon Cherry Pear & Walnut “Oats & Flakes” Granola [Gluten-Free]

  • 1 cup Love Grown bean flakes (or substitute another GF flake cereal)
  • 2 packets Love Grown instant Apple Cinnamon or Brown Sugar oatmeal (or substitute another GF instant oatmeal)
  • 1 cup GF rolled oats (or not GF if that isn’t a concern)
  • 1/2 cup chopped walnuts
  • 1/4 cup dried cherries
  • 1/4 cup dried pears, diced
  • 1/2 cup unsweetened applesauce
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  1. Preheat the oven to 300 degrees.
  2. Combine flakes, instant oatmeal, rolled oats, and walnuts in a large mixing bowl.
  3. In a separate bowl, stir together applesauce, vanilla, cinnamon, and ginger.
  4. Pour applesauce mixture over oat mixture and stir well to coat.
  5. Spread granola onto a metal jelly roll pan or baking dish.
  6. Bake for 30-40 minutes, stirring every 10-15 minutes, until the granola is pretty crisp. (The granola will continue to crisp as it cools.)
  7. Remove granola from the oven and stir in dried cherries and pears.
  8. Allow to cool completely before storing.IMG_4882 (853x1280)
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Pumpkin Oat Breakfast Bars

by Sarah on January 15, 2016 · 0 comments

We all know there is one little girl I love more than any other in the whole world. She is the absolute cutest, smartest baby there ever was. And I say this, even though my brother gave her his genes.IMG_20160108_162249

BUT, my dear friend Emily has a little girl, who I may also have a not-so-little soft spot for, and when I found out that there was a bit of struggle getting this little princess to eat breakfast, well, I had to act.IMG_4712 (1280x853)

Luckily–like myself–she is also a huge fan of anything pumpkin. The trick? Making something pumpkin-y that wasn’t also too full of sugar, had a boost of fiber, and a little protein, so that both mom AND daughter could feel good about it.IMG_4678 (1280x853)

After she took a bite, there was a slight happy dance….followed immediately by a request for milk and a dash out of the kitchen. I couldn’t call it a rousing success, but I was informed that the following day two of these bars were gobbled in rapid succession** by both the little princess and her mother, so I’m going to say these are officially kid-approved.

**Which is what also happened in MY kitchen after they were baked.IMG_4691 (1280x853)

Pumpkin Oat Breakfast Bars

(Makes 8)

  • 3/4 cup rolled oats
  • 3/4 cup whole wheat flour
  • 1/2 cup quick cooking oats
  • 3 Tbsp. brown sugar
  • 2 Tbsp. ground flax seed
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1 cup pumpkin puree
  • 1 egg
  • 1/2 cup buttermilk
  • 1 tsp. vanilla extract
  • 1/4 cup chopped dates
  • 1/4 cup golden raisins
  1. Preheat oven to 325 degrees.
  2. Line an 8×8″ square pan with parchment paper. (Spray the sides with cooking spray if you want to be “safe.”)
  3. Combine all dry ingredients in a large mixing bowl.
  4. In a smaller bowl, whisk together pumpkin puree, egg, buttermlk, and vanilla.
  5. Add wet ingredients to dry ingredients, stirring just until combined.
  6. Mix in dates and raisins.
  7. Spread mixture into pan–it will be thick.
  8. Bake 25 minutes, until nicely browned.
  9. Allow to cool before removing from pan and slicing…if you can wait that long.IMG_4707 (1280x853)
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I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.reciperedux_progresso_contest

So, I’m the kind of person who always seems to end up with excess vegetables in her fridge right before going away on a trip.

I am also the kind of person who will–after inhaling as much produce as one can feasibly manage and packing enough crudite for the plane ride to make TSA think she’s running a small scale farmers market out of her carry-on–simply freeze everything (and anything) that remains in the kitchen to deal with later.IMG_4519 (1280x853)

And thus, this delicious–perhaps slightly random (?)–thick, creamy bisque-that-should-probably-just-be-called-puree.IMG_4528 (1280x853)

Kohlrabi? I know: what?!? But, while aiding one of the farmers at the (actual) market in descriptive vocabulary about the cabbage’s German cousin, it struck me that raw kohlrabi really DOES taste a lot like broccoli stalks. And what are broccoli stalks best for? (Aside from, oh, eating in stir fries, or raw, if you are slightly strange, like me…)IMG_4525 (1280x853)

Broccoli soup!

So why not kohlrabi soup?

And leeks? Even The Professor likes leeks.IMG_4539 (1280x854)So what you get is a mash-up of cream of broccoli, potato, and onion soup, made possible by the fact that I happened to have some Progresso Vegetable Cooking Stock on hand for this month’s Recipe Redux member contest.IMG_4514 (1280x853)

As a side note, regardless of what I’m “supposed” to say about this stock,* it seriously is incredibly tasty. I may or may not have heated some up and just sipped it alone. (See above statement about being strange.) It’s so rich, you don’t even need to add much seasoning at ALL. To anything.

*Available now in your supermarket’s soup aisle!IMG_4535 (1280x853)

Kohlrabi & Leek Bisque (Cream-Free)

Serves 4

  • 8 cups kohlrabi, peeled and cubed
  • 2 leeks, thinly sliced and cleaned (dark green parts removed)
  • 4 cups Progresso Vegetable Cooking stock
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. chopped fresh cilantro (or other fresh herb)
  • 1/4 cup Greek yogurt, separated (optional)
  1. Combine kohlrabi, leeks, and cooking stock in a sauce pan.
  2. Bring to boil, then reduce heat and simmer until soft.
  3. Remove from heat and allow to cool.
  4. Puree kohlrabi and leek mixture in a blender or food processor.
  5. Season to taste.
  6. Return to pot.
  7. Heat through.
  8. Serve with fresh cilantro and Greek yogurt (if desired).

P.S. If you’re worried about the frozen corn in the photo above, you shouldn’t be: Progresso helped out a little bit with my Rainbow Thai Coconut Curry as well…and made that corn VERY happy. :)

IMG_4554 (1280x853)

P.P.S.  The Progresso Vegetable Stock also made for some incredibly flavorful field peas and collard greens on New Year’s Day.

IMG_4575 (1280x852)


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