Category Archives: Soup / Stew

Southern Cookin’

Moosewood Restaurant Low-Fat Favorites is one of my all time favorite cookbooks. I love it because it’s huge (465 pages!) and full of delicious, simple, and healthy dishes. Every time I flip through, I always find a recipe that I’ve never before noticed and looks so delicious that I immediately have to try it!

Savannah Beans and Greens is one of those recipes.¬† This is the closest recipe online that I could find to Moosewood’s version. There are a few differences, but the heart of the dish is still there.

Of course, I added a little more spice.


Layers of the dish: black eyed peas, green chilies, tomatoes, and a lot of greens.

You definitely have to eat this with cornbread! My recipe is from Christina Pirello’s book Cooking the Whole Foods Way (another of my favorite cookbooks!). All of Christina’s recipes are on her website; you can read the cornbread recipe here.

Finished product, topped with bacon (highly suggest doing this)!

-Kat

Not-So-Traditional Vegetarian Chili

I had an exhausting week of work and wasn’t feeling my best today. My head knew that I needed extra vegetables¬† to boost my immune system, but my heart wanted comfort food. After a angel-on-one-shoulder-and-devil-on-the-other type of debate, it hit me….make the comfort food, but jam-pack it full of hidden vegetables!

INGREDIENTS
1 tbsp evoo
1 onion
3 cloves garlic
3 cups frozen vegetables (any variety, I used green beans & broccoli)
4 c. water
2 can diced tomato
1 small can fire roasted chilies (or you could use fresh)
2 tbsp tomato paste
1/3 c. barley
1 tbsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1 can kidney beans
1 can chickpeas
2 cups spinach

1. Saute onions and garlic in olive oil in a large pot.
2. Puree frozen vegetables and water in a blender.

3. Add vegetable puree in with the onions. Add spices, tomatoes, chilies, tomato paste and barley. Bring to a simmer and cook for about 20 minutes, or until the barley is cooked.

(this picture grosses me out, but it’s so oddly beautiful!)

4. Add beans and cook until they are heated through (about 4 to 5 minutes).
5. Add spinach and stir until it’s fully wilted.

6. Salt and pepper to taste

Some topping ideas:  shredded cheese, green onions a dollop of homemade yogurt, and ALWAYS plenty of hot sauce!

How do you make sure to eat all your vegetables?

-Kat