Healthy Food

kale tortellini soup

December 16, 2011

Are you a soup person? If you’ve been coming here a while then you’ll know that I am.

They’re hard to mess up for a start, that always helps. But I also love that they are one of the most relaxing things to make. As a bit of a stress-head in the kitchen, it’s nice for me to make something with a slow rhythm to it.

This soup is pretty quick and easy to make but it’s got soul and it’s got rhythm. Put on a record or the radio and get that oil warming. Saute some garlic and red chili flakes as you tap your foot; watch some stock and chopped tomatoes simmer while you sing out of tune; stir in tortellini, and lovely detoxifying kale. Add pesto, dance around a bit, season, and serve.

It’s a rustic, bold and spicy base filled with mouthfuls of kale, tomato, and carb-y, cheesy pasta. What could be better on a freezing December day?

Kale Tortellini Soup
from Running with Tweezers

Ingredients

1 tbsp olive oil
2 large cloves garlic, minced
1 tbsp dried red chili flakes
5 cups vegetable stock (or 3 cups vegetable stock and 2 cups water)
14 ounces chopped tomatoes with their liquid
3/4 -to a whole bunch of kale, roughly chopped and tough stems removed
8 ounces fresh or frozen cheese tortellini (Feel free to use normal pasta instead of tortellini if you like, or maybe beans instead.)
1 tbsp good quality pesto
salt and fresh ground black pepper, to taste

Directions

In a large heavy bottomed pot, heat the oil over medium heat. Add the minced garlic and saute until soft but not browned – 1 to 2 minutes. Add in the dried red chili and saute for another minute.
Pour in the vegetable stock (and/or water) and chopped tomatoes and simmer for 15 minutes. Add the tortellini and cook until tender, about 6 to 8 minutes. Stir in the kale and cook until the leaves are wilted and the ribs are tender, 3 to 4 minutes.
Stir in the pesto, taste and season with salt and pepper to taste. Serve immediately.

Chicken Karahi

November 9, 2011

Chicken Karahi is a popular dish in the Punjab region of Pakistan and according to Shayma Saadat whose recipe I adapted here, it’s Lahore’s star culinary attraction.

Experiencing street food in Lahore sounds like a thrilling buzz of smells and sounds, punctuated by smoking oil, steam and shining lights from individual kiosks lit up at night. Chicken Karahi is commonly enjoyed in this way; cooked quickly in a swirl of smokiness as hot chilies and chicken rapidly soak up the jammy tomato sauce.

For the recipe and more on how the dish is created and experienced in Paksistan, head over to the Caravanserai blog to read my post. This is the second post I’ve written for the Caravanserai program, an initiative of Arts Midwest where I work full time.

You can check out my first post here.

the season of soup

October 26, 2011

It’s that time of year. Finally, Minneapolis has accepted fate and we’ve left behind October temperatures in the 80s for blustery, grey mornings and quickly darkening evenings. And just like that, my body knows what’s good for it and starts intensely craving soups (and pounds of cheese and pasta, but that’s another post altogether).

In the spirit of this season of soup I thought I would share my personal to-make list of soups, in case some of you are looking for inspiration too.

Bean and lentil soups tend to be my favourite and I’ve got quite good at remembering to soak dried beans overnight and cooking them up to use in whatever (I currently have a hefty batch of French lentils and cannelini beans sitting in the fridge). I know you’ve heard it before, but they really taste better than out of a can. Really.

So, without further ado, soup!