A Warm Winter Soup

 It is winter and that means good hot dinners that warms you to the toes.One of the best dishes for this is a simple minestrone that's easy to cook up and tasty to eat. It's perfect for these frosty days.

I wanted to create a vegan soup with plenty of flavor and protein. A hearty minestrone checks these boxes. Although it doesn't have the tomatoes like a traditional one it's still has veggies and beans.

Mine started off with these 

This is a mixed package of soup veggies from my local Acme. I love the mix of carrots, onions, parsnips and leeks. These are the base.

The beans were a three can (18 ounces each) mix of  two cans of kidney and one can of white cannelini beans.  You can use any mix from black to kidney beans 

to vary it

Of course you need pasta for this too. Acme's Signature shells were the best  fit for this.

These are tiny, like ditilini and perfect for soup. Then the extras, .I used a mix of olive oil and Melt plant butter to saute the veggies. Pepper and a garlic herb mix were used to flavor it.Acme's Signature  brand low sodium broth was the liquid.

It was first sauteing the veggies in a mix of Melt plant butter and olive oil

Cook the veggies for about five to seven minutes until the onions and celery turn translucent. This is now the time to add the beans , broth and spicings, then the pasta. Cook until the pasta is tender.

 You can add a cup of water for a thinner , more broth like soup.  You can also half the pasta so it's not so thick as well.

The  soup was the perfect winter supper. Be sure to have some warm crusty rolls and salad to round it out. This minestrone was a good blend of beans, shells and veggies.Best of all this vegan dish can provide enough leftovers for a few days. You many want to freeze half or serve the leftovers for lunch  the next day.

It is  winter and that means a hot, satisfying  homemade soup. Create a minestrone that will warm you  as well as providing a delicious bowl. It's an easy make  to be enjoyed all season long.

Shellfish on The Grill

One of the best tastes is roasted shellfish, yet many home chefs seem to avoid cooking them this way. The grill is usually reserved for the classics, dogs burgers, ribs and chicken. Some of the more adventurous will try salmon and even lobster. They're missing out on a simple dinner that is full of complex flavors.

Melissa Clark discovered this in her A Good Appetite column in yesterday's New York Times Food section. Mussels and clams are pretty easy to cook. Humanity has been doing such since our earliest days and most beaches in the area hosted clambakes by the indigenous peoples for centuries. Cooking shellfish is a snap. Put over hot coals and wait until the shells open, When they open, eat  Just that simple.There are two cooking methods. One is throwing them directly on the grill grate until they open. This is the no fuss method however you miss out on those yummy juices that comes with the clams and especially the mussels. A better way is taking one of those disposable pans that you use for roasting holiday turkeys and putting the clams in first (they take longer to cook) and a few minutes later the mussels, The entire pain is tightly covered with heavy duty aluminum foil. This way you get the juices and whatever else you mix in with them.

What does work with both mussels and clams? Ms Clark recommends olive oil along with a dry white wine. There's also  the addition of garlic for flavor as well as red chili flakes for heat and mint leaves. The surprise ingredient is sliced almonds. What she does with this is create a kind of gremolata or herb chutney with the added crunch of the nuts. Another idea is to add herbed butter or lemon and butter to the pan along with a tiny bit of minced garlic. Fresh sliced tomatoes and red wine can also make a good sauce , A favorite add in at beach parties is beer where the shellfish is steamed in the brew.Shallots and thyme are also added  for more flavor. No matter how you makeyour clams and mussels,make sure there is plenty of crusty French or Italian bread to sop up the juices.Also make sure there are dishes or even pails to discard the shells.Ms. Clark recommends also serving a chilled white wine like Sancerre or a smoky Manzanilla sherry.

Mussels and clams deserve to be invited to be the barbecue. Grill them for any easy supper with a complex flavor. They are simply delicious, perfect for the season.

Mussels - Gems Of The Sea

Mussels are a different and unique alternative to other seafood. They are also more versatile, being able to go with a variety of sauces. They’re also one of the most fun foods to eat as well. The are perfect for just two or at a party . Best of all they are easy to cook and even a novice chef can enjoy them.
People have been eating mussels since the beginning of time. There have been shells found in ancient settlement sites . Today they’re still loved in a variety of countries and a variety of ways. The most famous is the Belgian style where they are steamed with white wine and served with fries. The Italians prefer theirs with pasta while Indians like the plump meat in a spicy sauce. In Turkey they are covered in flour and fried and usually accompany cold icy, Turkish beer.. The French love to have fresh mussels in a seaside bake similar to our clam bakes. Mussels are also extremely popular in the East too. The Chinese cook them with garlic and fermented black bean for a fiery main dish.
You can make mussels any of these ways although the bes t is usually steamed and then serve d with a white wine and butter sauce. You do have to make sure that you are cooking live mussels because dead ones will turn highly toxic. Throw away any dead ones. You can check this by seeing what shells are closed tight. These are the living ones. If they’re open then toss them immediately. After that they do require some cleaning, namely removing their fibers or beards. This can be done with either cutting htem or a quick strong tug. Also remember that mussels are salt or fresh water. It’s up to you which you want.
Mussels are a different alternative to the usual clams and shrimp. They can be served a variety of ways, whether in a spicy sauce or just with wine an d butter. They are satisfying and briny, a true taste of the water. Have them for your next dinner or at your next party.