Food
Good food takes time. But not so much time that it is worth it to eat crappy fast food or overly processed food. Today, for instance, we had a friend over for lunch. The menu: Chilled Green Pea soup, carrot, cabbage and beet salad and two yummy dips served with crackers. My friend wanted the recipes so I am going to start this food page with the perfect hot weather lunch menu.
Chilled Pea Soup
Ingredients:
- 1 sweet onion
- 1 clove garlic, minced
- 1 T olive oil
- 3 small potatoes
- 2 cups frozen peas
- 3 c. vegetable broth (you can add more if you want a thinner soup)
- Salt and pepper
- 1 t dried mint (I wish I had had fresh mint, but I didn’t)
- Chopped chives
Chop the onions and sauté in olive oil with the garlic on low heat. While the onions and garlic are gently cooking, chop up three small potatoes and parboil them. After the onions have been cooking for a while add salt, pepper and dried mint. Stir and continue cooking on low heat.
When the potatoes are soft, drain the water and set aside.
When the onions are very soft, add the peas and stir to coat in olive oil and onions. Then add the potatoes. Stir and cook another minute or so. Then add the vegetable broth. At this point there is no reason to cook the soup and longer but I did anyway.
Use a regular blender, a super-dooper blender (like blendtec) or a food processor to blend the soup. After everything is blended, chill in the refrgerator for a few hours. Sprinkle fresh, chopped chives on top.
Grated Carrot, Cabbage and Beet Salad:
Ingredients:
- 1/3 - 1/2 head red cabbage
- 3 carrots
- 1 red beet
Grate equal amounts of sweet carrots, red cabbage and red beets. Stir together and serve with your favorite salad dressing.
The dips…
1st dip...Muhammara.
This is my latest favorite dip. This recipe is an edited version of one that came from Gourmet magazine.
Ingredients:
- a 7-ounce jar roasted red peppers, drained
- 2/3 cup fine fresh bread crumbs
- 1/3 cup walnuts, toasted lightly and chopped fine
- 1 clove garlic minced
- ½ t salt
- 1 tablespoon fresh lemon juice, or to taste
- 2 teaspoons pomegranate molasses
- 1 teaspoon ground cumin
- 1/4 teaspoon dried hot red pepper flakes
- 1/4 cup extra-virgin olive oil
Start by toasting the walnuts—make sure not to burn them. In a food processor blend together the garlic and salt. When the walnuts are nicely toasted add them to the food processor. Now take the drained peppers, the bread crumbs, and blend together. Add the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and continue pulsing until the mixture is smooth. With the motor running add the oil gradually. This dip is great with warm pita bread, crackers and carrots.
2nd dip… Artichoke Hummus
Ingredients:
- 1 can of chickpeas (14 oz.), drained with liquid set aside
- 1 can of artichoke hearts (14 oz) drained
- 2 tablespoons tahini
- 3 tablespoons olive oil
- 1 clove of garlic, crushed
- 2 tablespoon lemon juice
Preparation:
In a food processor, combine chickpeas, artichokes, and tahini. Blend. Slowly add olive oil, garlic, and lemon juice. Blend to a smooth consistency. If artichoke hummus is too thick, add 1 tablespoon of chickpea liquid at a time until desired consistency.
So there you have it a beautiful summer lunch that takes time, but not too much time, and is well worth it.