Tag Archives: Mushrooms

Random-Stuff-From-My-Refrigerator Soup

20 Nov

Perhaps this is not the most interesting or appetizing sounding title for a recipe, but it’s the absolute truth.  I used a base of red beans, their cooking liquid, with some additional water, and added some leftover cremini mushrooms, a few carrots, some frozen corn, and half an onion.  This soup turned out very tasty.  I had a bag of red beans in my freezer, and I soaked them overnight, put them in the crock pot on low, and they cooked while I was at work.  I came home and made this soup within about a half hour.  This is the perfect time of year to make a hearty pot of soup, and this combo turned out to be a winner.

Soups are really excellent ways of cleaning out one’s refrigerator by using odds and ends, especially where vegetables are concerned.  Basically, a soup can be made with any number of combinations of vegetables, grains, beans, herbs, and possibly cheese and/or meat.  I view soups more as a tasty vehicle to get your vegetables easily in one bowl, so I typically keep my soups to the vegetables/herbs/grains/beans combo.

I enjoyed my soup with an Ebenezer Ale from Bridgeport brewery in Portland and a piece of my very own homemade whole wheat baguette with organic butter.  Yum!  Talk about comfort food on a cold day.

Note that my ingredients are approximations–soup is one of those dishes where you can be absolutely flexible on amounts.  Who cares if you don’t have a whole cup of frozen corn?  Use what you have, or, I don’t know, use some frozen peas.

Makes about 4 servings

Ingredients

About 3 cups cooked red beans (adzuki beans are fun), or 2 cans of red beans

2 tablespoons olive oil

1 cup sliced cremini mushrooms

1/2 large onion or one medium onion

3 peeled and sliced carrots

1 cup frozen corn

1 bay leaf

Salt and pepper to taste

Instructions

Heat the olive oil in a soup pot over medium heat.  Add the onions, cook for a few minutes, then add the carrots, mushrooms, and a bay leaf.  Add a few pinches of salt and some pepper.

Cook, stirring every few minutes, for about 5 minutes.  Then add the frozen corn.

Stir to mix, then add the beans, plus about 3 cups of cooking liquid and 3 cups of water, or 6 cups of water if you’re using canned beans.  Add some salt, about 2 teaspoons.  Turn up the heat to high and bring to a boil.  Once the soup boils, turn the heat down to medium and cover.  Cook until the carrots are tender, about 15 minutes.  Once the soup is finished cooking, remove the bay leaf .  When the soup cools a bit, taste to determine if you need additional salt.  Grind some pepper over the top, and enjoy with a salad, some bread, and maybe a beer.  I’m really enjoying the seasonal beers, like Ebenezer.

If you want to make your own refrigerator soup, all you really do is follow these same steps–heat some oil, saute some veggies, add some liquid along with beans and/or grains, bring to a boil, turn down to medium, and cook until the vegetables are tender.  That’s it!

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Sauceless Pasta!

17 Sep

My friend Michelle often gives me what she calls “challenges.”  She gives me an ingredient or a general idea of something she wants to make, and tasks me with coming up with a dish given those parameters.  This recipe is a result of one of her challenges.  She told me she wanted to make something with shrimp, and this dish is what I came up with.  This is a sauceless pasta, with shrimp, sun dried tomatoes, arugula, kalamata olives, garlic, and cremini mushrooms tossed with angel hair pasta.

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The elements of this dish are, as with most recipes, very flexible, and depend entirely on your own personal taste.  For example, you could use fresh spinach instead of argula, or fresh tomatoes instead of sun dried, white button mushrooms instead of cremini.  You can exchange ingredients or eliminate certain ones altogether.  Don’t like shrimp?  Don’t use it.

The idea of sauceless pastas is one I’ve fully embraced.  Once I figured out that you don’t need a red sauce, or a white sauce for that matter, to eat pasta, pasta became a lot more interesting.  Pasta is something that can be combined with a multitude of ingredients and yield tasty results.  My pasta dishes usually involve vegetables, some kind of cheese, and often I toss in some nuts.  Walnuts are especially good in pasta.  The simplest combinations are often the best.  Tomatoes, basil, and olive oil are a favorite of mine.

Ingredients for 2-3  main dish servings

4-6 oz. angel hair pasta (about a third of a 1-lb package)

8 oz. shrimp

2 cloves garlic

8 0z. whole or chopped cremini mushrooms (you will usually find them in the same place as you find the standard white mushroom, in the same type of packaging)

2 T olive oil

1/4-1/2 cup sun dried tomatoes

1/2 cup pitted kalamata olives

3 or 4 big handfuls of fresh arugula

Salt and pepper to taste

Heat a large pot of over high heat to bring to a boil for the pasta.  Toss in some salt, about 1 teaspoon or so.  It’s important to salt pasta water; adding salt after the cooking process is not the same–the salt must go in the water in order to get the most flavorful pasta.

As you wait for the water to boil, prepare your shrimp and mushrooms.  I bought frozen, deveined shrimp.  I had to peel my shrimp, but this doesn’t take that long to do.  You can buy shrimp already peeled if you like.  I ran water over the shrimp to thaw them quickly, and then peeled them:

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Once your water is boiling, add the pasta.  Angel hair takes about 5 minutes to cook, but read the package directions if you’re using a different kind of pasta.  Once the pasta is done, turn off the heat, remove the pot from the burner, and let it sit until you’ve completed the other steps.

Set the shrimp aside in a bowl, and heat 2 tablespoons of olive oil in a skillet over medium heat while you prepare the mushrooms.  I usually clean my mushrooms using a damp paper towel.  It’s harder, in my opinion, to get the dirt off if you run water over them.  After washing, chop your mushrooms into pieces like this:

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Once you chop the mushrooms, the pan should be hot enough to start cooking them.  Stir the mushrooms every few minutes to make sure they cook more or less evenly.  Once you toss the mushrooms into the pan, chop the garlic.  After about 5 minutes of cooking, add the shrimp to the mushrooms, along with the garlic.  Add a few pinches of salt.

Shrimp and garlic take very little time to cook.  Be sure to stir every few minutes.  The shrimp is done when the color turns from gray to pink.  It’s important not to cook this too long, because the garlic could burn and the shrimp could dry out and get tough.  Just before your shrimp/garlic/mushroom mixture is done cooking, add the sun dried tomatoes and cook for a few minutes more.  Once it’s done, taste to see if more salt is needed.  If so, add more.  Below is a picture right after adding the shrimp and garlic, and below that a picture when it’s done.

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Chop the olives, if they came whole.

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Assemble the dish.  Place the arugula in the bottom of a bowl and mix with the drained pasta.  The heat from the pasta will wilt the arugula slightly.

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Add the rest of the ingredients and mix well.  Add pepper.  Taste.  Add salt if needed.

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