Tag: spring

Hungarian Eggdrop Soup with Sorrel (Tojásleves sóskával)

This recipe uses sorrel. Unfortunately, it is harder and harder to get in stores so I decided to grow my own. We actually built a raised bed garden so I can have sorrel every year. It is such a giving plant. It is a perennial plant and it will come back year after year. You get to harvest it in late spring and early fall. I have harvested it even during the summer when it was not too hot.

Sorrel is such a unique vegetable with a distinctive sour, lemony flavor. Try to find it in your grocery store, farmers market or if possible grow your own. If you don’t have sorrel, you can use mustard greens, arugula, yellow dock or even spinach. If you use these alternate vegetables, make sure you add 1 tablespoon of lemon juice.

This is a very nourishing, easy to make soup based on the Hungarian egg-drop soup recipe. It is a sweet and sour soup made with eggs, carrots and sorrel and is seasoned with the wonderful synergy of the caraway seeds and paprika. Serve with bread of your choice!

MAKING THE ROUX
I use roux in this recipe. It is made with an easy French culinary technique that gives dishes an interesting nutty taste and thickens the dish. All you have to do is add flour to some oil in the sauce pan on medium high heat and stir for a couple of minutes until it turns a nice, orange color. Then add cold or room temperature water, stir and it is ready. Just make sure the liquid you add is at cold or room temperature to avoid lumps from forming. Warm or hot liquids will make the roux lumpy, unappealing. Once the cold or room temperature water has been poured in, hot water can be added. Making the roux is not necessary. According to many Hungarians, adding roux would ‘frenchify’ the dish. Hungarians must have added this technique after people from France immigrated into Hungary. I have made the soup with it and without it and both worked great.

DRY ROASTING THE CARAWAY SEEDS I like to dry roast the caraway seeds to remove its stronger flavor and make it more pleasant tasting. Just simply roast the caraway seeds and add this finished product to the soup. I prefer the caraway seeds whole in the soup; however, if you don’t like seeds in your soup, feel free to grind the seeds and then add the powder to the soup.

Oh I can still smell that wonderful aroma that the synergy of paprika and dry roasted caraway seeds create … Enjoy this delicious unique sweet and sour soup!

RECIPE

4-6 servings

INGREDIENTS

  • 8 cup broth (vegetarian or chicken) or water
  • 1 tbsp lemon juice if not using sorrel
  • oil (vegetable or lard)
  • 1 tbsp flour (optional)
  • 1 bunch sorrel, washed and chopped
  • 1 cup carrots, peeled and shredded or match sticks
  • 1 medium onion, finally chopped
  • 1 tsp Hungarian sweet paprika
  • 1 bay leaf
  • 1-2 tbsp whole caraway seeds, dry toasted
  • 2 egg yolks
  • 1 tbsp vinegar
  • 1 tbsp dehydrated vegetable seasoning (optional)
  • parsley, chopped for serving
  • Hot pepper to taste
  • Salt and pepper to taste
  • bread or croutons for serving

METHOD

  • Have 1/4 cup of cold water or stock ready.
  • TOASTING CARAWAY SEEDS. Put the whole seeds in a dry skillet over medium low heat. Toast for 2-3 minutes, shaking the pan until they become fragrant. This simple step mellows the sharpness and unlocks a beautiful, nutty warmth. You can grind the seeds if you wish. Set aside.
  • Sauté the onion in a medium sized pot for 5- 10 minutes or until translucent.
  • Add 1 Tbsp flour to make the roux. Stir for 3 minute or until it turns a beautiful orange color. (You can omit this step).
  • Add 1 tsp paprika and stir for 1 minute.
  • Add the cold water that was set aside in the first step. Stir well.
  • Add stock, bay leaves, carrots, sorrel and caraway seeds. Bring to a boil and turn down. Cook for 15 minutes covered.
  • Turn off the heat and take off the top.
  • Separate 2 eggs and lightly beat the yolks. Add a small amount of liquid from the soup, mix and slowly add to the soup while stirring. (My mom made this soup with just the yolks but if you would like feel free to use the whole eggs).
  • Add vinegar and dehydrated vegetable seasoning (optional).
  • Season with salt, black pepper and hot red pepper to taste.
  • Serve hot with bread or croutons.

Enjoy!

Text and photo by Twincitiesherbs.

Delicious rhubarb berry sauce

I get excited when my rhubarb plants are ready in my garden. One of my favorite ways to use rhubarb is to make a delicious sauce. The main ingredients are rhubarb stalks, sugar and spices. It is very easy to make. You just have to let the stalks sit in sugar until it exudes its liquid, add some spices to offset its sourness and cook gently on low heat for a short time. That is it! I like to serve it with pancakes.

Rhubarb is the first fruit here, oops I meant to say vegetable. Yes, people often think it is a fruit because of its fruity, sour taste; however, it is in fact a vegetable. While it is not a fruit, it can be prepared with sugar to kind of pretend that it is a fruit. Nevertheless, rhubarb sauce goes well with pancakes and other desserts or you can just eat it alone.

Yes, the rhubarb is sour so we need to add a few things. Sugar is a must for sure! Also, chefs like to add some chopped ginger and cinnamon to offset the sourness. In addition, I added 1 cup of berries to help make this sauce even tastier.

No water needs to be added. I let the stalks sit in sugar before cooking them. They will release enough liquid so no water needs to be added.

Also, rhubarb has favorable health effects.  It has been used in the culinary world all over the world as it helps digestion and has an interesting flavor. It suits the spring season as it is cooling and detoxifying to the liver. Please, check out this website for more information.

The leaves are not edible as they contain oxalic acid and should be discarded. Do not eat them! But the stalks are edible and delicious. Just on the side, if you eat one leaf by mistake, no worries, nothing will happen! I was fine, just be aware that they are not edible.

When selecting the stalks, choose firm stalks that are not wilted. This should not be a problem if stalks are freshly picked.

RECIPE

INGREDIENTS

  • 1 lb rhubarb stalks, chopped
  • 1 cup strawberries, optional
  • ¼ – ½ cup sugar
  • 1/4 tsp salt
  • 1 tbsp fresh ginger root (finally chopped) or 1 tsp dried ginger
  • 1 tbsp lemon peel or orange peel
  • 1 tsp apple spice powder or cinnamon powder

METHOD

  • Wash and trim the top greens off. Discard the green parts.
  • Cut the red stalks into 1 inch pieces.
  • Put rhubarb and sugar in a smaller pot for about 15 minutes or until the rhubarb exudes some juice.  No need to add water!
  • Add the strawberries.
  • Bring the mixture to a boil over medium-high heat. Stir.
  • Reduce the heat to low heat. Add the ginger and lemon or orange peels.
  • Cover and simmer on low medium heat, stirring occasionally until the rhubarb stalks soften for about 30 minutes. There should be no hard large lumps remaining.
  • If you want some chunkier pieces in your sauce, take a small amount of the soft larger pieces out with a slotted spoon, set aside. Let the rest of the sauce cook until the stalks fall apart and the liquid thickens.
  • Add the pieces back to the pot that were removed earlier.
  • Turn the heat off. Add cinnamon. Stir.
  • Let it cool for 15 minutes, the sauce will thicken as it cools.
  • Serve with pancakes or yogurt.
  • Store in a closed jar for up to two weeks.

Text and photos by twincitiesherbs.

Source: webmd.com/diet/health-benefits-rhubarb

Home made Quinoa Black Bean Salad

Try this delicious healthy meal. It is a popular dish sold in American health food stores. Quinoa and black beans are drizzled with some olive oil, lime juice and spices. It is vegan and gluten free and can be served as a main dish. It can be taken to parties and is easy to make!

RECIPE

Makes 6 cups

INGREDIENTS

  • 1 cup dried black beans (15 oz canned black beans), rinsed
  • 1 cup quinoa, washed and rinsed
  • 2 cup stock (vegetable or chicken) or water
  • 1/2 cup olive oil or avocado oil
  • juice of 2 limes or 4 tbsp lime juice
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp smoked paprika
  • 2 bunches scallions, chopped
  • 1 smaller cucumber, cubed
  • 1 bunch cilantro, chopped
  • crushed red pepper flakes, to taste
  • chopped tomatoes, optional
  • salt and pepper to taste

DIRECTIONS

Clean and soak the beans for 8 hours. Remove the soaking liquid, discard. Cook the beans in fresh water for 1.5 hours. Strain. (Omit if using canned beans).

Wash the quinoa well with cold water. Let it soak in cold water for at least 1 hour. Remove the soaking liquid and discard. Add the stock or fresh water. Bring to a boil and cook covered for 10 – 15 minutes or until all the water has cooked away. Turn off heat and keep lid on for 15 more minutes. (You can omit the soaking time if you don’t have time).

Meanwhile, prepare the dressing. In a medium sized bowl, mix oil, lime juice, spices, salt. Add the quinoa, scallions, tomatoes, black pepper and cilantro to this mixture and stir.

You can serve with pita bread and feta cheese .

Enjoy!

Photo and text by twincitiesherbs.

Authentic Minestrone Soup

When we go on vacation, I always get inspired by dishes that we eat at restaurants. This year, it was the Minestrone soup that we ate at an Italian restaurant in the middle of the Smoky Mountains in Tennessee. The owner of the restaurant was from Verona, Italy and created a thriving restaurant slightly off the touristy area. You might say oh there is nothing special about Minestrone soup. Well, when the only places where you can eat are chain restaurants and you happen on this simple, delicious and filling soup, things might change…

Minestrone soup is basically a vegetable soup but there is a little more to it. Yes we always order it when we go to Olive Garden, but it really should have seasonal vegetables from your garden or the farmers market. You start with the trio of carrots, celery stalk and onions and add other seasonal vegetables and some delicate beans like Borlotti or Cannelloni beans. Of course, kitchen spices are also a crucial part of the recipe. I used oregano, fennel, thyme and added a little paprika. Usually some pasta is added at the end but potatoes are also used instead of pasta in some parts of Italy. Finally, add the beans with its liquid to make it a filling, satisfying soup. It actually taste better the next day.

Buon Appetito!

RECIPE

Ingredients

1 medium onion, diced

1 cup diced carrots

2 celery stalks, diced

vegetable oil

6 cup vegetable or chicken broth

seasonal diced vegetables (I used 1 cup of each: green beans, zucchini,spinach)

1 cup potatoes, diced

2 large tomatoes, chopped or 1 can 14 oz

3 clove garlic, minced

1 cup dried delicate flavored beans of you choice like cannelloni, borlotti or 15 oz canned beans

1 tsp of each: dried oregano, ground dried fennel seeds, dried thyme, paprika

2 bay leaves

salt and pepper to taste

1 oz pancetta or bacon, diced (optional)

cheese rind (optional)

parsley to garnish

Method

Soak the beans overnight and cook for 1 1/2 hr or until they are soft but don’t fall apart. Omit if using cans

Sauté the onions in some oil until translucent for about 10 minutes. Add the diced celery, pancetta if using and keep sautéing for 5 minutes.

Add the crushed garlic and Italian seasoning, cook for 1 minute. Add the chopped tomatoes. Cook for a 10 minutes or until the tomatoes fall apart.

Add the vegetables, bay leaves and the stock. Bring to a boil and slowly cook for a 1.5 hour on low heat.

Add cooked beans with the liquid. Bring to a boil and cook for 30 more minutes.

Use salt and pepper to taste.

Serve warm with parsley and cheese if you wish!

Enjoy!

Recipe, text and photos by twincitiesherbs.

Spring ramp soup

Ramp (wild garlic) is a very special plant, one of the first foods available in the spring. Soups are always a great way to enjoy them. This recipe is very simple; in a nut shell, it is a basic potato soup made with shallots and the ramps added at the end. Just let the ramps shine and enjoy its special flavor in this simple soup!

Recipe

Ingredients

  • 1 Tbsp butter
  • 1 shallot, chopped
  • 1 tsp of sweet Hungarian paprika (make sure it is authentic)
  • 1 lb russet potatoes, cleaned and cut into cubes
  • 4 cup chicken or vegetable stock
  • 20 ramps, feel free to use more if you have more
  • 2 Tbsp flour
  • 1/2 cup cream
  • salt and pepper to taste

Method

  1. Sauté the shallots in butter until translucent.
  2. Add paprika quickly, stir for 1 minute and add a little cold water.
  3. Add the chopped potatoes, the stock and let it cook for about 20 minutes.
  4. At the end add the whole ramps and cook for a few minutes on a slow boil.
  5. Add the cream, salt and pepper and puree the soup with an immersion blender to get a creamy consistency.
  6. Serve with yogurt and croutons if you wish!

Enjoy!

Photo and text by twincitiesherbs.com.

photo by twincitiesherbs.com

Cannellini Bean Vegetarian Meatballs

Wow that is quite a mouthful for the name of a simple recipe!

We were invited to a banquette where the organizers decided that the vegetarian alternative to spaghetti with meatballs dinner would be to leave out the meat; however, most vegetarians like protein so leaving out the meat is not a solution. So I decided to come up with a vegetarian alternative. This challenge got me this amazing recipe though so no complaints.

These bean balls are mouthwatering, even my corgi thinks it is meat. How do I know he likes it? He starts putting out his paw to shake my hand without being asked and he licks his bowl for another 10 minutes after he finishes eating hoping he can find some more.

Let’s talk about the cannellini beans briefly. They are the main ingredient and with their high protein content they replace the meat easily.

These beans originated in South America, most likely in Peru or Argentina. Today, they are popular all over the world but surely are a vital part of the Northern Italian cuisine. They are part of the kidney bean family so with its kidney supporting qualities they are beneficial during the winter time. Also, there is evidence that these beans help with diabetes and weight loss.

When trying to find a replacement for meatballs, cannellini beans seemed like the perfect choice. These nutty, earthy and savory flavored beans are a fabulous addition to this Italian staple. They taste more like chestnuts so they really add a lot of flavor to the dish. I would suggest to make the beans at home from scratch rather than buying the canned version. I could taste the difference for sure.

Enjoy this tasty dish!

RECIPE

Makes 10 bean balls (2 inch in diameter).

Ingredients

  • 1 cup dried cannelloni beans (15 oz canned), strained
  • 1 small yellow onion, grated or 2 Tbsp dehydrated onion
  • 1 Tbsp olive oil
  • oil for baking
  • 1 egg
  • 1 cup breadcrumbs
  • a handful of hazelnut or walnuts, chopped
  • a handful of fresh parsley, chopped
  • 1/4 cup tomato sauce
  • 3 garlic cloves, chopped
  • 1 Tbsp Italian seasoning,
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt

Tomato sauce:

  • 1 bayleaf
  • salt and pepper to taste
  • garlic
  • 1/4 cup of balsamic vinegar
  • 1 Qt jar of tomato sauce

Italian seasoning

  • 1 tsp fennel, ground
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp basil
  • 1/4 tsp chili pepper

METHOD

  • Preheat oven to 350 F.
  • Soak beans overnight or at least for 8 hours. Cook them for 2 hours or until done. (Omit if using a can).
  • Boil a big pot of water and cook spaghetti according to its instructions.
  • Coat a baking sheet with a thin film of oil.
  • Put the beans in a large bowl and mash them with a potato masher.
  • Add the rest of the ingredients chopped pistachio nuts, 1 egg, breadcrumbs, oil, tomato sauce, parsley, salt, Italian seasoning, garlic cloves, balsamic vinegar and onion.
  • Mix well.
  • Using about 1/4 cup of the mixture, form balls by rolling between the palms of your hands.
  • Place the balls on the prepared baking sheet evenly spaced.
  • Bake for about 30 minutes or until the balls have a nice golden brown color on the outside.
  • While the bean balls are baking, prepare the tomato sauce. Choose your favorite Pasta sauce, add 1/4 balsamic vinegar, 1 bayleaf, 1 Tbsp Italian seasoning, garlic and salt to taste. Cook for 10 minutes. Serve with the bean balls.
  • Serve warm with tomato sauce and spaghetti.

enjoy!

Receipe, photos, text by twincitiesherbs.com.

Rhubarb muffins

If you are like me and just can’t get enough of rhubarb right now, try these delicious, filling muffins. The tangy rhubarb works nicely with the whole wheat dough. They were gone fast in our house …

RECIPE

Ingredients

  • 2 cup whole wheat flour (or white flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 1/2-3/4 cup brown sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup buttermilk
  • 2 cup rhubarb stalks, chopped into 1 inch pieces
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 2 tsp fresh or 1 tsp dried ginger, grated
  • 1/2 cup walnuts

Instructions

  • Preheat oven to 375 F.
  • In a large bowl, cream the butter and the sugar with a wooden spoon until light and fluffy or use an electric mixer.
  • Lightly beat in 1 egg and mix in 1 cup buttermilk.
  • Sift the dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, salt.
  • With a spatula, fold the dry ingredients into the butter mixture until just barely combined, then add 2 cups of the fresh rhubarb and fold until evenly distributed.
  • Bake in the preheated oven for 25 – 30 minutes until a toothpick poked into the middle of a muffin comes out clean.
  • Cool for 10 minutes, then run a knife around each muffin to release from the tin and turn out onto the rack. Put the muffins on a wire rack and let them sit for another 10 minutes.

Enjoy warm or at room temperature.

Recipe, photo and text by twincitiesherbs.

Mushroom tempeh stroganoff

This new spring energy is as vibrant as it can be. Simple vegetarian dishes would be very nice to eat right now. I would like to share my recipe that I have been cherishing for years and making in the spring. This is a vegetarian take on the classic beef stroganoff dish. I used the nutty tempeh to replace the meat and added mushrooms to create this delicious dish. Enjoy!

RECIPE

Serves 4-6 people

Ingredients

  • 1 pkg tempeh (500 gr)
  • olive oil
  • 1/4 cup of shallots, finally chopped
  • 1 Tbsp flour
  • 16 oz mushrooms (oyster, crimini, portoballo, white button)
  • 8 oz green vegetable (I used spinach, broccoli)
  • 1 tsp Hungarian paprika
  • 1 clove garlic, crushed
  • 1/2 cup wine
  • 1 cup stock (vegetarian or meat)
  • salt
  • red hot pepper flakes, optional
  • few springs of thyme
  • 10 cherry tomatoes
  • 1/4 cup of cream
  • black pepper
  • parsley
  • pasta
  • graded cheese (Parmesan)

Method

  • Sauté the tempeh in a little oil for 10 minutes or until the sides are nice and brown. Set aside.
  • Make the pasta according to its directions. Set aside.
  • In a large pan, heat some oil. Sauté the shallots for 5 minutes on medium high heat.
  • Add the mushrooms and continue sauteing for another 5 minutes. Sprinkle in 1 Tbsp flour, stir for a few minutes. Add the paprika and garlic. Stir for 1 minute.
  • Add the vine and the cold stock. Stir making sure there are no knots left from the flour. Add the thyme,vegetables, red hot pepper flakes (if desired), tomatoes and cook for 15 minutes covered.
  • Take out larger thyme pieces.
  • Take off heat. Add salt, pepper, parsley and cream.
  • Add the tempeh cubes so it can soak up some of the liquid.
  • Serve over pasta with graded cheese.

enjoy!

Recipe, photo and text by Twincitiesherb.

Lemon meringue cake

The lemon yellow color can bring sunshine into our homes! This delicious dessert could become the center piece of your Easter celebration instantly. The tart and tangy lemon filled cake is topped with the fluffy sweet meringue. I like using lemons in baking because they offset the sweetness of desserts and give an interesting flavor. Also, it is packed with the important theme of Easter, eggs of course. It is super easy to make and delicious at the same time. In our house, my daughter will be making it for Easter this year.

RECIPE

INGREDIENTS

Crust

  • 12 Tbsp (165gr) butter, at room temperature
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla concentrate
  • 1 1/2 cups all purpose flour, cut and sifted

Lemon filling

  • 4 large eggs, room temperature
  • 1 cup sugar
  • 1/2 cup fresh lemon juice + the zest (2-3 fresh lemons)
  • 1/4 cup flour

Meringue

  • 3 egg white, room temperature
  • 1 pinch salt
  • 1/2 tsp cream of tartar
  • 1/3 cup sugar

INSTRUCTIONS

Preheat oven to 325 F (170 C). Set the rack in the middle of the oven. Grease and line a 9″ baking dish with parchment paper.

Separate the 3 eggs for the meringue now as it is easier to do when eggs are cold. Make sure they are at room temperature when you beat them.

Make the crust. Cream the sugar, vanilla extract and the butter. Gradually add the flour with salt mixing by hand just until a crumbly ball forms.

Place the prepared dough in the pan. Using your hands press against the bottom and about 1 inch (2 cm) up the sides. Poke the dough with a fork about 6-8 times. Bake for 20 minutes or until the dough has a nice golden brown color.

Make the lemon filling. In a medium sized bowl whisk the eggs, sugar, lemon juice and zest and the flour together. Make sure you grade the lemons before you can them up. (It is almost impossible to zest a cut lemon).

When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and return it to the oven for 30-40 minutes, until the filling no longer jiggles and the center is mostly set.

Make the meringue in the last 5 minutes before the shell is done baking. In a clean, medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar and the cream of tartar, whip for 30 seconds. Add the rest of the sugar and whip until combined.

Transfer the meringue to a pastry bag fitted with a large tip or zip-lock bag with a corner snipped off. I piped the meringue on the top covering the entire surface making large peaks each time.

Return to the oven for 10-12 minutes, until the meringues are lightly browned.

Let cool completely, then refrigerate for 1 hours.

Serve at room temperature.

enjoy!

Text, recipe and photo by twincitiesherbs.com.

Welcome spring (recipes)

“She turned to the sunlight

And shook her yellow head,

And whispered to her neighbor:

“Winter is dead.”

A.A. Milne – When We Were Very Young.

Spring is my favorite time of the year, not only we start getting more fruits and vegetables but also it is so uplifting to experience nature coming alive and bursting with energy, to hear the birds chirping and seeing animals active again. Please check out my posts from last year on Spring eating (post) and other early spring recipes. Recipes: Hot and sour burdock soup (recipe), Spinach lasagna (recipe) and Sorrel/nettle stew (recipe). enjoy!

Source of the poem/Picture

Welcome Spring!

Jan van der Kooi: Seeking beauty