Spicy corn soup in coconut milk

I’m always on the lookout for corn recipes. When people ask me why I live in Nebraska (and they ask me that a lot), I always tell them the corn is superb in summer. This recipe is delicious and feels great on the palate. The spiciness of the jalapeno is balanced by the creaminess of the coconut milk. The recipe is based off this NYT Sarah Jampel recipe. It’s vegan if you skip the butter and use oil.

Remove kernels from 5 corn cobs. With all due respect to Alton, this unitasker is essential in my kitchen. I love this corn stripper. In a large pot, add 2 tbsp of butter and about half a cup of finely diced red onion. Cook gently till the onions are golden brown and very soft (about 10-15 min). Add 1 tbsp of grated ginger and 1 tbsp of finely chopped garlic and 1 finely chopped jalapeno. Cook for 30 seconds. Add 2 large russet potatoes diced into inch dices (about 2 cups). Add 4 cups of vegetable broth ( I use better than bouillon). Boil for 10 minutes till potatoes are tender. Add 1 15 oz can of full fat coconut milk and add the corn kernels and boil for another 5 minutes or so.

Serve with a huge squeeze of lemon in each bowl and finely chopped cilantro. Finely chopped peanuts would be good as would more chillies.. I added rice noodles to each bowl to make it a complete meal.

Wonton soup

Quick wonton soup recipe

Broth: Boil for 15-20  minutes: 1 quart vegetable stock ( I used better than bouillon), 1 tbsp garlic, 1 tbsp ginger chopped fine, 2 tsp soy sauce, 1 tsp sesame oil, 2 tsp sambal olek

Toppings:

Tofu: 1 14 oz package- stir fried till brown all around

Wontons: I used prepared potstickers (shitake and vegeatable dumplings)

Greens: wilted spinach

Herbs: cilantro, scallions

Chinkiang vinegar (or seasoned rice wine vinegar) with chopped chilies for heat

Noodles: Boiled rice noodles

Mix all together, add a squeeze of lime and some peanuts for crunch with extra sriracha if you wish

 

 

 

Bean Broth

Bean Broth: My recipe for the best bean broth. Use it for minestrone, a fantastic gravy base and everywhere you would use stock. It’s great plain with just rice or any other grain as the base for a brothy grain bowl. This has the mouthfeel of a meat stock, it’s the garlic and the bean liquid that make it thick. For the gravy- just add a roux.

1 cup soaked red kidney beans

2.5 cups water with 1 tsp better than bouillon vegetable base (or 2.5 cups vegetable stock) and 1 tsp salt (less if your stock has salt)

1 tbsp olive oil

4-5 cloves of garlic crushed

Heat oil, add garlic, after 1 minute, add beans and stock. Pressure cook on high for 15 min (I use my cuisinart). If you don’t have a pressure cooker, it will take 45 minutes on the stove top.

Roasted pepper soup

This is my vegetarian version of chicken noodle soup. I make it when someone is sick. It’s got lots of garlic and black pepper and it’s warm and comforting.

Ingredients:

1 red pepper, 1 medium red onion, 1 14 oz can of tomatoes, 10 large cloves of garlic, 2 cups vegetable broth, 1 tbsp olive oil, 1-2 tbsp butter, 3-4 tbsp heavy whipping cream, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp black peppercorns, 1 tsp oregano

Chop the onions and peppers into 3 inch pieces, toss with olive oil, salt and pepper and roast either on a grill or in a 450F oven for 20-30 min till soft and charred

Heat butter, add the garlic and fry till lightly golden brown. Add the tomatoes, vegetable stock, roasted onions, peppers and tomatoes and the spices. Bring to a boil and then simmer for 20 minutes.

Blend. Garnish with a tbsp of cream and a drizzle of olive oil

Serve over spaghetti

    Note about vegetable stock- I’ve been using Better than Bouillon lately and the flavor of their vegetable base is extremely good. I suspect it’s the MSG or whatever equivalent they’ve called it. It’s delicious