MEXICAN STYLE TOMATO RICE

This is another recipe from my new favorite vegan author...Chloe Coscarelli, and her new book "Chloe's Kitchen".  My husband loves rice, and it doesn't matter how it's cooked, as long as it is rice.  Me....not so much. But this recipe is great and I can see myself making it all the time and adding some black beans to make it a complete meal. This is actually part of Chloe's recipe called LA-Style Chimichurri Tacos, and the rice recipe is part of the ingredients in the assembly of the soft tacos.  But I kept lifting the lid of the pan and talking spoonfuls of the rice.  So here it is....

-2 TBL of olive oil
-1 onion finely chopped
-1/2 tsp of sea salt
-1 tomato finely chopped
-1/2 cup of brown or white rice (i did 1/2 brown and 1/2 white)
-1 cup vegetable broth

Heat oil over medium-high heat and add onions and salt.  Saute the onion until soft.  Add tomato, rice and broth and bring it all to a boil. Reduce heat to low and simmer, covered, until the broth is absorbed. Usually about 15 to 20 minutes, but keep your eye on it. Turn off the heat and add black beans, or chick peas, and cover again for about 10-15 minutes.

Easy and so good :-)

THE BEST OVEN FRIES

My new favorite vegan author is Chloe Coscarelli and the name of the cookbook is "CHLOE'S KITCHEN".  I have tried a number of her recipes and they have all been great, and these oven fries did not disappoint.  You can find her book on Amazon.com.  I have been making oven fries for over 20 years, and basically using the same technique.  I tried this new recipe on my husband the other day without telling him that it was new.  He immediately asked me what I did that was different....He loved them! The cold water soak adds some preparation time, but it is well worth it.
Of course you can omit the malt vinegar, but my family loves malt vinegar on fries,  If you've never tried it, give it a shot, I guarantee you will become a fan.

Serves 4 (or 2 greedy people)

-2 large baking potatoes, peeled and cut into 1/4" fries
-1 to 2 Tbls of olive oil
-sea salt
-malt vinegar for drizzling

Preheat oven to 400 degrees. In a large bowl, submerge the prepared fries in cold water and let them soak for 15 min. Drain and pat dry thoroughly. (this step is really important.  If you don't pat them dry enough they will not be as crispy). Add the olive oil and toss to make sure they are evenly coated.

Lightly grease a large baking sheet, and transfer the fries to the baking sheet. Season with the sea salt, and bake for 30-40 minutes or until the edges are brown and crispy. Be sure to turn them with a spatula occasionally. Remove from the oven and lightly drizzle the vinegar onto the fries to taste. Season with more salt if desired.

Nancy's Vegetable Soup

My mother was a good cook but she didn't own a cookbook! Correction...she owned Julia's Childs "Mastering the art of French Cooking". If anyone has this cookbook, you will understand that my mother obviously didn't use it to cook for 5 children on a day-to-day basis.  But I own about 50 cookbooks, and rely on them to keep me trying new recipes.  My  husband and I both love homemade soup, served up with a salad and some great bread.  I usually depend on my cookbooks for recipes, but this one sort of made itself one night.  The key is to blend some of the finished soup and re-add it to the pot.  This makes the stock thicker and less thin looking.  This soup freezes great so make a big pot and enjoy it over the next month or so. The soup thickens over time, and the leftovers can be left thick and served over rice the following day (my husbands favorite!)

NANCY'S VEGETABLE SOUP
I have found that the easiest way to make this soup is to assemble all the ingredients and do all the chopping and prep work first.  The soup goes together very quickly, and then just needs simmering time.

1 cup sliced carrots...not too thin
1 cup chopped celery
1 cup of chopped onion
2 cloves of garlic minced
olive oil
2-3 cartons of vegetable broth (32 oz each)
2 cups of chopped potatoes....leave the skin on
1 cup of chopped cabbage (optional....If I have some in the fridge I add it)
3/4 cup of brown rice or small soup size pasta
1 small can of lima beans (rinsed)
1 16oz can of white beans rinsed....cannellini, great northern etc
salt and pepper to taste

1. saute carrots, celery, onion and garlic in about 1 TBLS of olive oil.  Saute for about 5-8 minutes on med heat until the vegetables are still crisp but not raw.
2. add 2 cartons of vegetable broth (reserve the 3rd carton until the soup is ready to serve in case it needs some thinning.
3. Add potatoes and cabbage if using.
4. if using rice add this now too.  If using pasta wait until almost ready to serve.
5. Bring to a boil, then dial back to medium-low heart and simmer for about 30 minutes until the potatoes are cooked.
6. Add beans
7. Take about 2-3 cups of the cooked soup and puree it in a blender or food processor.
8. Return the pureed mixture to the soup pot and stir.
9. If you are using pasta, then add the pasta to the pot at this point and simmer until the pasta is cooked (10 minutes)
10. Add salt and pepper to taste.

The soup will thicken and if you are not serving right away, you may need to add some more broth.  Definately if  you are having leftovers  the next day you will probably want to thin it.