pão e queijo

Summer soup (Zucchini basil soup)

 

 

This is one of the last things I made while visiting my family in the States.  It was zucchini season, and the basil we got from the farmer's market left the whole trunk smelling perfumed in a delicious way.  This soup is as creamy as can be without having any type of dairy in it.  As with most soups, it tastes even better the next day. 

 

Zucchini basil soup

Adapted from Gourmet

 

• 2 lbs zucchini, trimmed 
• ¾ cup chopped onion
• 2 garlic cloves, chopped
• 1/4 cup olive oil
• 3 cups water
• 1/3 cup packed basil leaves

 

 

Coarsely chop zucchini.  Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. 

 

Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. 

 

Purée soup with basil in 2 batches in a blender.  Season soup with salt and pepper. 

 

 

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Fresh (Broccoli soup)

 

I love this time of year in the states.  Not only is it birthday time, but the weather is beautiful and it's peach and blueberry season.  Today's my first day home, and I'm thankful to be out of the airport, where there are creepy people (who, for example, plop down a book whose back cover reads "Who are the children of the Matrix?  We are.  All of us…" a total PAM (Potential Ax Murderer) as my mom would say), where stale pecan cinnamon buns cost $7 and cardboard pizza from Papa John's costs $6.  

 

 

 

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This place is FRESH.  The air is breathable and cool for this time of year, with a nice breeze.  Last night on our way back from the airport the sky was so bright because of the full moon, with beautiful night clouds.  Today we passed by numerous farm stands by the side of the road, there is a bowl full of ripe and ultra juicy peaches on the kitchen counter, and you can smell the near end of summer.  

 

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We celebrated my birthday today.  Mom made delicious and simple broccoli soup, dad made Eggplant parmesan, and we enjoyed the delicious peach cupcakes with brown sugar frosting that Em brought over (recipe at Smitten Kitchen).  

 

 

 

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Broccoli soup

Adapted from Apples for Jam by Tessa Kiros

 

I had made this soup once, and was very impressed by its simplicity but still depth in flavor.  It's a wonderful anytime soup and doesn't get a lot of dishes dirty!

 

 

 

 

Ingredients

1 large head of broccoli, leaves removed, florets and stems chopped

¼ small onion, chopped

2 medium potatoes (all purpose or red), chopped

1-2 tsp salt 

Cream or milk (optional)

 

Put the broccoli, onion, and potatoes in a large saucepan.  Cover with water (just cover) and simmer for 45 minutes.  You should be able to mush the vegetables against the side of the pan.  Add 1-2 tsp of salt, it enhances and deepens the flavor of the broccoli.  Try 1 tsp and see if it needs more.  Puree in batches in a blender or food processor.  Add cream or milk to thin or for taste.  Serve hot.  

 

 

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Goodbye, canned vegetable broth (Homemade vegetable stock)

 

 

Can you believe that I pay $2 for a can of Campbell's condensed chicken broth (non-low-sodium)?  It's pretty gross stuff (and I can't get vegetable broth here, I'm lucky if I can find chicken broth).  Ok, so here comes another blogger confession.  I used to be afraid of making my own vegetable broth.  Something about it intimidated me.  Until today, thanks to Mark Bittman, the author of How to cook everything vegetarian.  

 

The best part is, you don't have to worry about picky details, like peeling the veggies.  I doubled this recipe and it made about 2.25 liters/ quarts/ 9 cups of vegetable stock.

 

Vegetable stocks give depth to soups, risottos, and the like.  If you don't happen to have one or two of the ingredients, don't worry, it will still be better than adding water, or canned chicken stock to your dishes. You can play around with the vegetables, as well. 

 

 

 

 

Simple, easy and fast vegetable stock

 

Ingredients

 

2 carrots, cut into chunks

1 onion, quartered (don't bother to peel)

1 potato, cut into chunks

1 celery stalk, chopped

2- 3 garlic cloves (don't bother to peel)

10- 20 parsley stems (with or without leaves)

2 TBSP extra virgin olive oil

Salt and freshly ground black pepper

 

Combine all ingredients in a small stockpot or saucepan with 6 cups of water.  Add a pinch of salt and a bit of pepper.  Bring the mixture to a boil (I did covered the stockpot).  Lower the heat to medium and simmer steadily but gently.  Cook for about 30 minutes (more if you can afford the time), until the vegetables are tender.  Strain and adjust the seasoning before using or storing. 

 

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A personal anecdote- last summer when I visited home, dad was out fixing something in Em's yard on a hot sunny day, and I offered to get him something to drink.  I went to the fridge and got out a bottle of some yummy-sounding apple cranberry or other type of juice (can't remember exactly the name).  There was no top, instead, it was covered with aluminum foil and sealed with a rubber band.  I figured the cap had been lost during a game the girls might have been playing.  I poured my dad a glass of what looked like a very refreshing juice and took it out to him.  

 

A few minutes later, when probably about half of it had been drunk, my dad politely asked me what type of juice it was.  I responded (insert juice name)… it's quite good, he said, but I'm not sure it's juice.  In that moment, Em exclaimed, "No!! That's my vegetable broth!!"  Needless to say, she had made homemade stock and stored it in the juice container.  

Mexican night (Tortilla soup)

 

 

 

Today it rained cats and dogs.  I had to close all the windows so that the sheet rain wouldn't come in (and it still did, through the top part of the jealousy window in the bathroom).  It was a home-y kind of day, one where you want to be cuddling with your loved one, watching a good movie and eating comfort food.  

 

 

Gustavo came over in the afternoon to help me with the grocery shopping.  Luckily, the rain had already subsided, and we were able to do the compras in peace.  Hunger struck around 7, and Gustavo was craving Don Döner, one of our favorite restaurants that serves mediterranean fare (I'm not much into fries, but Gustavo loves theirs).  I usually get the falafel wrap, greek salad, or  gyro.  We were all excited.  The plan was to go, in pajamas to Don Döner, order and come back and have a picnic on my bed while we watched Betty la fea, the original Colombian version of Ugly Betty.  It's awesome, by the way.  

 

However, as we came close to Don Döner, we realized that it was closed!  How can this place, a restaurant that was known to be open at all hours and every day, be closed?  Ok, whatever… let's move onto plan B.  We ended up going to El Fogoncito, a Mexican restaurant that serves delicious sopa azteca.  We got carried away, and while we were at it each ordered chicken fajitas (actually, we ordered them first, and realized they came with the sopa azteca).  It was a TON of food.  I was hardly even able to start eating the fajitas, because after eating the soup, a broth-based tomato and chile soup with fried tortilla strips and shredded cheese, I was already stuffed.  Oh and after the delicious horchata, too.  

 

Here I share with you my very favorite tortilla soup recipe, which, although it's not exactly sopa azteca, it might just be better. It's loaded with delicious veggies and is as spicy as can be!  

 

I served these with mushroom and zucchini burritos, will post recipe soon!

 

 

 

 

Vegetarian tortilla soup 

From Epicurious

 

Ingredients

• Nonstick vegetable oil spray
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 3/4 teaspoon chili powder (I combine garlic powder, paprika, tabasco and maybe a pinch or two of other spices I have on hand)
• 4 cups canned vegetable broth
• 4 tablespoons chopped fresh cilantro

• 4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
• 1 1/2 cups chopped tomatoes
• 2/3 cup canned black beans, rinsed, drained
• 2/3 cup chopped zucchini
• 1 1/2 tablespoons minced seeded jalapeño chili (I use canned, and add a bit more)

 

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. 

 

Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

Welcome/ about (Red pepper soup)

It's raining.  That's not surprising, although it was sunny just an hour ago when I went to the "fancy" grocery store in search of baking soda for the chocolate muffins I'm going to make tomorrow.  It was sunny, and beautiful, and so quiet you could hear the leaves that were blowing across the sidewalk.  That doesn't happen much here in San José, where, in front of my apartment there are always parked cars during the week, the shouting of the guachimen (watch-e-men- "watch" your parked car for money), the barking of dogs (there are 2 chowchows (?) downstairs who BITE), and the non-stop sound of car alarms.  

It was sunny, and hot, as I walked to Automercado, the fancy grocery store.  I passed by a few parks, where couples and families occasionally joined together to share a make-do picnic of fast food.  The parks would be really beautiful if they were cleaner, and safer.  I found sundried tomatoes at the grocery store, as well as tahini ($11!) and roasted red peppers, although I've decided that home roasted are much better.  

So this is my new food blog, one I've been dreaming about for quite a while now. Almost two years ago, my passion for cooking was revived after 10 years of having been dormant.  Last October I started taking photos of the food I cooked (see here).  With this blog I want to describe my food experiences and share stories related to food.  

Here are some relevant facts about me...

My favorite fruit are blueberries, which are another expensive item here (up to $8 for a tiny little package). I miss peach, blueberry, and raspberry picking because my university goes all year round.  This is a fun transition period for me, I recently graduated from bachillerato (bachelor's degree) with my degree in psychology, and now I'm working on my licenciatura in a different university.  I've started going to a new gym (4th in one year, but this one seems promising!), as well as at a new church.  

Oh yeah, another thing, I'm a vegetarian.  Once in a while I will eat chicken, or make meat dishes for other people, so don't be surprised if that kind of recipe pops up around here!

Here's a welcome recipe to pão e queijo, my favorite soup that I've ever made... 

This soup is perfect.  Serve over crusty bread or with crackers.

Red pepper soup

From Madhur Jaffrey's World Vegetarian

Ingredients

3 TBSP olive oil

1 med onion, peeled and chopped

3 large red bell peppers (1.25 lbs), peeled and chopped

2 garlic cloves, peeled and coarsely chopped

1 med baking potato (7 oz), peeled and cut into 1/4 inch dice

4 C. vegetable stock

1 TBSP red pepper paste or tomato paste plus 1/8 tsp cayenne 

Salt as needed

Freshly ground black pepper

Extra-virgin olive oil for drizzling

Heat the olive oil In a large pan over medium- high heat.

Put in the onion, red peppers, potato and garlic.

Stir occasionally and cook for about 12 minutes.

The vegetables will stew and brown slightly. 

Add the vegetable stock and red pepper paste or tomato paste.  Bring to a boil.  

Turn the heat down to low, cover the pan and simmer gently for about 20 minutes.

Season the soup to your liking.  

In batches, blend the soup in a blender or food processor until you have a smooth puree.  If desired, empty it into a sieve set over a large bowl and push it through to extract the liquid.  Serve with extra-virgin olive oil drizzled on top.

Note-

I do not have a professional camera, and try to do my best with my cybershot!

This is the remainder of the BEST soup I have ever had, a cream of carrot soup I had in Hotel la Gran Francia in Granada, Nicaragua, which I have tried to replicate and failed.  I also had the best goat cheese salad there, which makes it officially, the best meal I've ever had.