Thursday, January 14, 2016

Recipe: Thick and Hearty Roasted Garlic Lover's White Bean Soup

A bowl of hearty and healthy white bean soup is cold weather comfort food at its best (recipe here).

After an unseasonably mild and all around strange last several months (the creek has been running for weeks!), it finally feels like winter on the farm. We've already had a couple of arctic breezy 10°F mornings, and it'll probably get down to zero by Sunday. Time for some homemade soup!

This Roasted Garlic Lover's White Bean Soup, which is so thick it should probably be called white bean stew, has been one of the most popular winter recipes on Farmgirl Fare ever since I originally shared it back in 2006.

It's packed with flavor and is so simple it can be made by nearly anyone. It can also be eaten by nearly everyone: it's vegetarian, vegan, gluten-free, dairy-free, and fat-free, and any ingredient except for the beans and water can be successfully omitted if necessary.

This recipe also happens to be cheap to make, freezes beautifully, smells divine while simmering on the stove, and is really good for you. But more important than all that? It tastes delicious—and it's even better after sitting for a day or two in the fridge. Enjoy!

P.S. Fast Black Black Bean Soup/Chili and Swiss Chard Artichoke Soup.

© FarmgirlFare.com, the winter loving foodie farm blog where there can never be too many cozy vintage blankets and quilts—or too much homemade soup.

Tuesday, January 05, 2016

Recipe: Shredded Brussels Sprouts Salad with Pecorino, Chives, and a Lemony Caper Dressing


This healthy, scrumptious salad—gussied up here with dried cranberries and garbanzo beans—is packed with antioxidants, beneficial ingredients, and flavor (recipe here).

I love this raw brussels sprouts salad even more than I love my Quick Roasted Brussels Sprouts with Lemon and Parmesan, and you know I love them a lot. I came up with it back in 2009 and have been devouring it for breakfast, lunch, dinner, and snacks ever since. My recipe notes from 4/15/09 say I mixed up that batch at midnight. You've been warned.

Raw brussels sprouts have a wonderful taste; it's as if the flavor from an entire regular sized cabbage has been concentrated down into each little sprout. And of course they're extremely good for you. It's always nice to be crazy about something that's heavenly and healthy.

The basic version of this salad recipe is wonderful, but I usually gussy it up with a healthy boost of either raisins and roasted almonds or dried cranberries and garbanzo beans. The brussels sprouts are quickly shredded in the food processor (or use a mandoline slicer or sharp knife), and the tangy dressing (which is also tasty on other things) can be made several days ahead.

If one of your goals for 2016 is to eat more cruciferous vegetables, this would also be a delicious way to usher in the new year.

Raw brussels sprouts at midnight, anyone?


© FarmgirlFare.com, where it's all about the food—and the cute. And if craving more than crunch, you'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.