I have a couple of easy recipes for you today. This past week, I wanted to make my Pro-Immunity Chickpea Noodle Soup, but neither Trader Joe’s nor Ralph’s had miso, and frankly I was not in the mood to drive anywhere else. I decided to improvise, and the end result was way more like traditional chicken noodle soup — minus the death. Even Mr. X commented on how authentic it tasted, so I thought I should share the recipe. Also, I want to note that I made this during the tenseness that was Election Night, so somehow I accidentally made a vat of soup. We ate every bite, though, so don’t let that deter you.
- 1 teaspoon olive oil
- 1/2 large onion, chopped or 4 scallions, sliced
- 3 celery ribs, chopped
- 4 cloves of garlic, minced
- 1 pint mushrooms (cremini or button both work), chopped
- 1 teaspoon dried thyme
- 2 teaspoons dried tarragon
- A couple of sprinkles of herbes de Provence (optional)
- 4 cups vegetable broth
- 4 cups water (plus more, as needed)
- 1 bunch of parsley, roughly chopped
- Cracked black pepper and salt to taste
- 1/2 package cooked whole wheat noodles (I break them in half before boiling)
- 6 cups cooked garbanzo beans (or 3 cans, drained and rinsed)
- Several dashes of hot sauce, to taste
In a large soup pot, heat oil over medium. Add the onions and cook until translucent. Then add the celery and cook until softened. Now add the garlic, mushrooms and spices and stir until the garlic becomes fragrant and the mushrooms are coated with the mixture. This will only take about a minute. Pour in the vegetable broth, 4 cups of water, parsley, salt and pepper and bring to a boil. Reduce to a simmer and add the noodles and garbanzo beans. If the soup is too thick — like mine was — add more water (I ended up with two more cups). Taste for spice and add more, including a little hot sauce, to taste. Eat and enjoy.
a billion 8 to 10 servings.
On Saturday, I wanted to spiffy up the tacos I was planning to make. Since our tortillas were a little stale, I turned them into tostadas. This isn’t so much a recipe as it is a method — a ridiculously easy one. Just preheat the oven to 350° F. Spray both sides of your tortillas with cooking spray (or brush on oil). Sprinkle with salt and spices, if you want. Bake until they are crispy. Mine went for about six minutes on each side.
For the toppings, I sauteed onions and garlic and added soy chorizo and leftover pinto beans to the pan. That went down first, followed by shredded jalapeno jack cheese and then sliced avocado. We garnished with lime juice and hot sauce. Delicious! Mr. X got the fancy plate because it was his birthday.
Tacos and their variants are so easy and delicious, so we pretty much always have tortillas in the fridge these days. They are also a big part of the reason that I have started cooking entire bags of beans at a time instead of just what I need for a recipe. I never run out of things to do with them.