bento lunchbox boy: Tuesday, January 18, 2011

Tuesday, January 18, 2011

Today I'm posting the recipe for the Soup Project's third week. So far it's my second favorite. (The spicy peanut eggplant that I made the first week was the best! I'm trying to decide if it would be ok to repeat a recipe??!) I'm not a huge corn fan -- I know, I'm from New England and corn on the cob is a summer staple, but it's messy and to me, never quite seems cooked -- but decided to make a corn chowder. This one is spicy, in part because I added too much cayenne by mistake, and is perfect for cold nights. It's also really easy to make and uses mostly ingredients you probably already have in your pantry/fridge/freezer.

Enjoy this recipe and let me know what you think!

Oh, and I made lunch for E, too.

• pb&J on wheat
• blueberries
• colorful tomatoes
• yogurt pretzels
• water
• morning snack: water, cheese crackers (those Annie's bunnies)

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The Soup Project: 52 Weeks of Vegan Soups

Week 21

17 Bean & Barley

from the back of the bag of Trader Joe's 17 Bean & Barley mix

• 1 bag of 17 Bean & Barley mix from Trader Joe's

• veggie broth (about 6 cups)

• 1 onion, chopped

• 2 carrots, chopped

• 2 stalks celery, chopped

• 1 bell pepper, chopped**

• 1 tsp. dried basil

• fresh garlic, chopped**

• 1 bay leaf

• 1/2 tea. Italian seasoning

• 1 large can tomatoes (I used whole and crushed them)

• salt, pepper

NOTE:

-- bell pepper: I used about 1/3 bag of frozen peppers from Trader Joe's instead.

-- chopped garlic: The recipe calls for 1 clove. In my opinion, one clove is basically like using no cloves! I used 3 good-sized cloves.

Beans: Either soak overnight or, if you forget like I did, cover the beans in triple their volume of cold water. Bring to a boil, lower heat, cook uncovered for 3 or 4 minutes. Remove pan from heat, cover, and let sit for at least an hour.

In a separate pan, saute carrots, onion, and celery in a good amount of olive oil. Once fairly soft, add garlic, pepper, and dried spices. Stir, cook for a few more minutes. Add broth, bay leaf, and canned tomato. Cook for a few minutes. Add beans. (Note: The recipe said to drain the bean liquid. I used some of it in the soup. I figured it would have a lot of flavor, so why waste it?) Simmer covered for about an hour or until desired tenderness. Be sure to check liquid level from time to time, adding more as needed. Add salt and pepper to taste.

Would I make again? YES! Super hearty soup with a rich tomato base. Yum. This soup takes awhile to make because the beans take awhile to cook, but other than that, it's easy and so perfect for another rainy week like we're having here in Boston!

Why are we doing this?

We're doing this because we thought it would be fun. My little guy (I'll call him E) is starting kindergarten and will be taking lunch to school in his brand new, spiffy bento box. We are going to photograph his lunch -- before he eats it, of course! -- and share the photos, along with recipes. (Disclaimer: We are not forging new ground here. There are a bunch of similar sites out there doing this. I will add a list of them soon! Enjoy — or laugh at me, take your pick!

Note: I am vegan, E is vegetarian.

bento lunchbox boy

Tuesday, January 18, 2011

Tuesday, January 18, 2011

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