celery Archives - Pamela Salzman

Bieler’s Broth: a Healing, Restorative Soup Recipe

It’s good to be home. I had the loveliest holiday break, but it’s good to be home. Even though I knew I was coming back to two weeks worth of mail to sift through, groceries to buy, meals to plan, piles of laundry to wash, it’s all good.

As I’ve mentioned several times, I am not much on detox diets or cleanses after the holidays even though they are all the rage. I notice a lot of people overdo it even more between Thanksgiving and New Years knowing they will “cleanse” it all off starting January 1. Eh. If you just try eliminating sugar and flour for a few weeks, your health will improve drastically. You don’t need to give up real food and sip juice for a week. But that’s just my opinion.

However I do want to share an amazing, healing and very digestible soup recipe called Bieler’s Broth. This soup is nothing new. In fact, it has been around for decades, invented by a doctor named Bieler. The soup is vegan and all vegetable-based. It is not a culinary soup in the sense that it is so delicious that you would want to serve it to your friends at your next dinner party, but more of a medicinal soup. It tastes absolutely fine though, just a little bland.

According to Sally Fallon in her book Nourishing Traditions, Dr. Bieler felt that this combination of vegetables was ideal for restoring acid-alkaline and sodium-potassium balance to organs and glands, especially the sodium-loving adrenal glands which suffer under stress. The broth is also supportive for liver function — recall that the liver is our detoxifying organ. Bieler’s broth is highly recommended for those under stress or suffering from stress-related conditions. Know anyone stressed out? Yep, I thought so.

When I have had a lot of travel combined with a chaotic schedule and less than desirable eating, I’ll make a big batch of Bieler’s broth every few days and drink a mugful either as a snack during the day or with my breakfast or dinner. I don’t function well without protein and fats, so I can’t use this as a meal replacement.

I always notice a big improvement in my overall wellbeing after supplementing daily for 2 weeks with Bieler’s broth. I made a batch yesterday which should last 3 days and I’ll make another batch on Thursday to get me through the weekend.

I know that the vegetables in Bieler’s broth are not in season in the winter. I am normally opposed to that, but in this case it’s just temporary. Be sure to buy only organic vegetables since this is supposed to be a healing soup and pesticides will just add more toxins to the body. Also, zucchini is now a common GMO crop, so buying organic ensures you will be buying non-GMO.

Here’s hoping 2016 is off to a healthy start for you. If you’ve gotten off on the wrong foot, it’s never to late to start fresh. Do check out the dinner planner I started posting on Sundays! It will change your life to plan out your meals. Promise!

5.0 from 17 reviews

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Bieler's Broth: a Healing, Restorative Soup Recipe

Author: Pamela

Serves: 2 quarts

Ingredients

4 medium zucchini, ends discarded and zucchini sliced into rounds
1 pound string beans, ends trimmed
2 stalks celery, chopped
1-2 bunches parsley (flat-leaf or curly), tough stems removed (you can freeze the stems for stock making)
4 cups water

Instructions

Place all ingredients in a pot and bring to a boil. Skim any foam on the surface, lower the heat and simmer, covered until the vegetables are tender, about 15 minutes.
Puree soup in the pot with a handheld blender or in a blender in batches.
Eat warm.

Notes

I usually make this twice in a week and that will make enough for me to have a bowl every day.

Lemon Turkey and Barley Soup Recipe

Maybe you’re in the whirlwind of Thanksgiving preparation madness and can’t focus on the day after quite yet. But just thinking about this soup relaxes me. You know how I am rather structured and favoring traditions on Thanksgiving? I am just as much that way the day after Thanksgiving. I stay in my pajamas until noon, forgoing the turkey burn spin class that everyone else is at, in favor of a very leisurely breakfast with my family and holiday shopping on my laptop. But the first thing I do on Friday morning is to start my turkey stock on the stove with last night’s carcasses and fresh aromatic vegetables. Now when I smell turkey stock, it feels like a day off. And then I always make some version of a simple turkey soup for dinner. What’s nice about using the remnants of a roasted bird versus a raw one, is that you don’t have the accumulation of fat to contend with. So the resulting stock can be used that same day (as opposed to waiting until the next day to remove the fat that has solidified from the top.)

In general, you can take any soup which calls for chicken and chicken stock and replace it with turkey. Turkey just has a stronger, more distinctive flavor which tastes like….turkey! But you can take my Chicken and Lime Soup with Avocado and use turkey there, or Italian Wedding Soup with shredded turkey instead of turkey meatballs, and so forth. Or just make a batch of stock and freeze it for a rainy day. This soup though, is the perfect antidote to all the richness from Thanksgiving dinner. It’s a nice, light broth soup with a little tang from fresh lemon juice. I love that it doesn’t taste like yesterday’s meal. I personally like eating my leftovers in a transformed way, as opposed to just heating them up and having the same exact meal the next day. Not that there’s anything wrong with that, of course.

I had some turkey leftovers from a recent class, so I made this Lemon Turkey and Barley Soup for my family and they all, even Mr. Picky, loved it! What’s lovely about barley is that it thickens up the longer it sits so I enjoy this soup even more the next day, and so did my kids when I put it in their thermoses for school lunch. If you are gluten-free, I think any kind of rice would be nice instead of barley. Be mindful of the cooking times, though. Brown rice takes 50 minutes and white takes 18. I asked the kids what they thought of the lemon juice in the soup and they all thought it was the perfect amount — definitely lemony, but not too much. I personally would have liked a little more lemon, but that’s something that can be added to each individual’s bowl, as well. It’s a nice, fresh twist on a barley soup. For a more traditional barley soup, check out this link here and sub turkey stock if you like.

Ironically, this year my day after Thanksgiving will be different. I’ll be waking up before the sun comes up and heading over to KTLA Channel 5 (not in my pajamas) armed with my Thanksgiving leftovers to make some delicious recipes with the anchors that morning. If you are in LA and are interested in tuning in, my segment is scheduled for 9:45 am!

Until then, I hope you have a wonderful holiday. I always remind myself in the midst of the planning and prep and cooking that this day is about being mindful of all we have to be thankful for — and there’s always, always something. I am so grateful for all of you and my students, from whom I learn so much and who inspire me every day!

5.0 from 2 reviews

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Lemon Turkey and Barley Soup

Author: Pamela

Serves: 6

Ingredients

2 Tablespoons unrefined, cold pressed extra-virgin olive oil
1 onion, chopped
3 large carrots, sliced
3 stalks of celery, chopped
4 cloves garlic, finely chopped
1 Tablespoon herbs de provence*
8 cups turkey or chicken stock, preferably homemade
¾ cup uncooked barley (not hulled – takes too long) I like Bob’s Red Mill or Arrowhead Mills, which say “pearled,” but they’re only semi-pearled.
2 teaspoons sea salt
freshly ground black pepper, to taste
1 pound leftover turkey meat, shredded or cubed
2- 4 Tablespoons freshly squeezed lemon juice (I used 4 Tablespoons and thought it was perfect)
5 ounces (about 5 cups, packed) fresh baby spinach leaves
Grated Pecorino or Parmesan cheese (optional)

Instructions

Warm the olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and sauté until the onions are translucent, about 8 minutes.
Add the herbs de provence and stir.
Add the stock, barley, salt and pepper and bring to a boil. Lower to a simmer and cook partially covered until the barley is tender, at least 30 minutes.
Stir in the cooked turkey and simmer until turkey is heated through. If you want the barley to become larger and thicken the soup a little, just simmer another 10-20 minutes.
Stir in the lemon juice and spinach and cook until spinach is just wilted. Taste for seasoning and add additional salt, pepper or lemon juice, if needed. Serve with grated Pecorino or Parmesan cheese, if desired.

Notes

* Herbs de provence is a blend of dried herbs which often include thyme, oregano, savory, marjoram, rosemary, and other herbs. If you don’t have herbs de provence, feel free to make your own blend of these herbs to use instead.
** You can also substitute 1-2 cups cooked grains and decrease the stock to 6-7 cups. You will just need to warm the grains through and not cook them for the full amount of time.

barley carrot celery lemon onion turkey

Sweet potato-apple-ginger juice recipe

I have been in a bit of a juice rut lately, making the same ones over and over again. The bad news is that this boredom with my juice caused me to be less motivated to actually juice, and therefore I have been missing out on of the things that puts a spring in my step and makes me feel healthy. My typical juice consists of greens (romaine, spinach, kale, or parsley or a combo), celery, apple, carrot, ginger and/or fresh turmeric. Very good, but the same formula day in and day out was making me bored.

My friend and holistic nutritionist, Elissa Goodman, who is also a juicing queen, mentioned that she juices sweet potatoes. I honestly never considered juicing sweet potatoes. Roasting them and blending them into a smoothie is as close as I have come. But I was curious about how they would juice, so I went for it and was just pleased as punch. Sweet potatoes are JUICY!

It’s kind of like juicing a carrot, with a lovely mild sweetness. So I started playing around and created a new, very different juice, one more seasonal for fall. Sweet potatoes and apple go hand in hand, so I put those together. But I personally don’t care for overly sweet juices, so I added some celery to create some more liquid without sugar. And then I boosted the flavor some more with fresh ginger and a small nub of turmeric. The first time around I made the juice fairly spicy, which I loved, but the hubby thought was too gingery. The second time, it was total perfection.

The cinnamon is a really fun addition. You can add a pinch of ground cinnamon, but I don’t love the powderiness since it doesn’t dissolve. I had great results steeping a cinnamon stick in the juice. SO, so yummy.

I made a huge pitcher of this juice for a breakfast meeting and I served it over ice with a cinnamon stick in each glass. It was such a huge hit and I was so happy to share something so healthful. Everything in this juice is super anti-inflammatory, especially the sweet potatoes, ginger and turmeric. Sweet potatoes are also very rich in Vitamin C, E, B6 and Beta-carotene, which is amazing for your skin, eyes and hair.

I am going to keep playing with this base. I had a juice recently at Sage Organic Bistro in Culver City with grapefruit in it that was outstanding and I’m thinking it might work nicely here, too. I’m also considering making a huge batch for Thanksgiving and adding a drop of alcohol to make a fun cocktail.

I haven’t had a ton of experience working with different juicers, so I can’t make a good recommendation as to which to buy if you’re in the market for one. I have an Omega, which is very nice, but the feed tube is so small that it’s a little too much work cutting everything into small enough pieces. I have the Breville at our house in Park City and that is a breeze to use. There’s a lot of controversy about juicers that juice slowly versus fast and the vitamins being compromised, but as Kris Carr, the doyenne of juicing, says, “the best juicer is the one you’ll use.” Williams-Sonoma has a nice selection of juicers here if you’re thinking about buying one.

I’d love to hear what juicer you have and what you love or hate about it. I’d also be curious if you have a favorite fall juice. I’m motivated again!

5.0 from 10 reviews

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Sweet Potato-Apple-Ginger Juice

Author: Pamela

Serves: makes about 12 ounces

Ingredients

1 large sweet potato, peeled (about 10-12 ounces) -- you don't have to peel the sweet potato, but the skin darkens the color of the juice
1” piece of fresh ginger or more if you like it spicy
4” piece of fresh turmeric (if you can find it)
1 medium apple or Fuyu persimmon
2 stalks celery
cinnamon stick

Instructions

Juice all ingredients except cinnamon stick. Be sure to juice the ginger and turmeric early on so you can flush out those juices with something high water like the celery.
Place the cinnamon stick in a glass and pour juice on top. Allow to steep for a few minutes or refrigerate the juice with the cinnamon stick until you want to consume it.
Always store juice in the smallest container possible with little or no air at the top so that the juice stays fresher for longer. Store up to 2 days in the refrigerator. Separation will occur, so shake before serving.

apple celery cinnamon ginger sweet potatoes turmeric

Pasta with Shredded Grass-Fed Brisket Recipe (slow cooker version, too!)

Just because I don’t eat meat, doesn’t mean my family doesn’t love it and ask for it. So I will make it on occasion, but my rule is that it has to be grass-fed. Read my other brisket post about why. I make beef more in the winter than in the summer because it has a very warming thermal nature, and becomes even more warming when cooked with onions, which means it can actually raise the thermostat in your body and heat you up a little. Perfect these chilly nights, and I know so many of you have been suffering through the worst winter ever! It’s almost over! (I hope!)

I’ve been making a version of this recipe for about 15 years, and my grandmother made something similar which everyone loved. Of course grandmothers never write recipes down because they don’t measure anything (a pinch of this, a sprinkle of that.) Thank goodness for google which helped me come up with a great roadmap for one of my family’s favorites. In fact, my older daughter has requested this dish many times for her birthday in past years!

This is different from the brisket I learned how to make for Jewish holidays. That brisket is braised in an oniony sauce as well, but it’s sliced whereas this one is shredded and the sauce is more tomato-veggie, much more Italian. We used to eat this over wide pasta, like pappardelle or fettuccine or egg noodles. But spaghetti and even orecchiette are great. Since I don’t make as much pasta as I used to, we have been enjoying this more over cauliflower mashed potatoes or polenta. For those of you who are hooked on spaghetti squash, I think this would be great on it!

Brisket is one of those very tough cuts of meat that can only be made meltingly tender by cooking it low and slow for a long period of time with lots of moisture. Don’t try and grill, sear or stir-fry brisket. You’ll end up with the toughest, chewiest meat ever. Yuck! You can also use chuck roast in this recipe since that cut also needs a long, low and slow preparation. Since it takes three hours minimum to cook, you’ll need to get this going early in the day or do it in a slow cooker, or make it the day before and reheat it. All methods will result in a super soft, very flavorful brisket and sauce. Although I personally think the flavor is a little better the next day. And, this will freeze beautifully! I think this sounds like a good weekend project for those of us who will be stuck inside from monsoon rains (not complaining, just saying) or the bitter cold. Hoping this can help you find a way to stay cozy this weekend!

5.0 from 1 reviews

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Pasta with Shredded Grass-Fed Brisket

Author: Pamela, adapted from epicurious.com

Serves: 6

Ingredients

2 ½-3 pound piece of brisket, preferably grass-fed
sea salt or kosher salt
freshly ground black pepper to taste
3 Tablespoons unrefined olive oil, divided
2 large onions, chopped
2 medium carrots, chopped
2 medium stalks of celery, chopped
6 cloves of garlic, chopped
1 cup dry red wine
2 cups rich chicken stock or beef broth (use whichever you have that’s homemade)
1 14- to 15-ounce can diced tomatoes or 18-ounce glass jar
2 bay leaves
1 pound pasta, cooked and drained

Instructions

Preheat oven to 325 degrees. Pat brisket dry and sprinkle generously with salt and pepper. Heat 1 Tablespoon of oil in a large oven-proof pot or Dutch oven over medium heat. Sear the meat on both sides until nicely browned, about 12 minutes total.
Transfer meat to a platter. Add 2 Tablespoons oil to the pot and then add the chopped vegetables and garlic. Sprinkle with salt and pepper and sauté over medium heat until tender and golden.
Stir in the wine, stock, tomatoes and bay leaves and deglaze the bottom of the pan by scraping the bottom with a wooden spoon. Bring to a boil and place brisket back in the pot. Cover and transfer pot to the oven. Braise the meat for 3-4 hours or until tender enough to shred with a fork.
Remove from the oven and transfer meat to a cutting board. Remove the bay leaves and discard. Remove excess fat from the meat, cut into 2-inch chunks, and shred with two forks.
If you would like a smoother sauce, pureé the vegetable mixture either directly in the pot with an immersion blender or in a food processor or blender. Otherwise you can leave it chunky. This can be done a day before and reheated in the same Dutch oven over medium heat on the stove.
Add the shredded meat back into the sauce and stir together. Serve over cooked pasta or polenta, millet-cauliflower mash, mashed potatoes or cauliflower-mashed potatoes.

Notes

Use less liquid if you want less of a sauce.

SLOW COOKER VERSION
-Sear meat on both sides in a skillet or Dutch oven. Transfer to slow cooker.
-Saute vegetables until tender. Season with salt.
-Deglaze pan with ⅔ cup wine, 1 ½ cups stock and same amount of tomatoes as stove-top recipe, making sure to scrape all the brown bits from the bottom of the pot. Transfer contents plus bay leaves to slow cooker.
-Cover and cook on LOW for 7-9 hours or HIGH 4-5 hours. Proceed with remaining steps 4-6 above.

beef carrots celery chicken stock garlic onions red wine tomatoes

Black bean and pumpkin soup recipe

Nothing is as comforting to me as a one-pot, hearty meal in a bowl. I love substantial soups and stews, especially ones with beans or legumes. I very often make soups on the weekend for lunch or for a Meatless Monday dinner. They also make a fantastic school lunch for the kids the next day. This black bean and pumpkin soup is P-E-R-F-E-C-T for a chilly fall day, especially on Halloween if you want to send everyone off with a filling, warm meal. This is almost like a chili because of the beans and the small amount of cumin and oregano, but not quite as thick. My favorite ingredient in here is the pureed pumpkin which gives the soup a little body. So much nutrition in one bowl!

This soup is a really easy one if you use canned pumpkin and canned beans. I’m so glad more manufacturers are responding to our desire for BPA-free products. There are more and more companies who are using cans without BPA. That is particularly relevant to this recipe because I know you can find organic pumpkin puree in BPA-free packaging by a company called Farmer’s Market or by Pacific Foods and organic black beans in BPA-free cans by Eden organic. A gentleman behind the customer service desk at Trader Joe’s told me they don’t use BPA in their cans, except canned tomatoes. I haven’t verified this yet with the company, but I am excited if that’s the case!

Also exciting is the fact that for the first time in a loooong time, I have Mr. Picky’s Halloween costume ready to go. This never happens in our house quite this early, as in a week before Halloween. Poor kid one year made a Batman costume the night before out of grey baseball pants and an cape from an old zombie costume of his sister’s. This year he is going as a punk rocker complete with wig and (temporary) nose ring. All of his costumes must involve eyeliner or face paint and this year will be no exception. My girls are not trick-or-treating this year. I think the novelty has worn off. That and my husband said there will be no teenage children of his trick-or-treating without a costume. I agree — way lame.

Ideally the girls will stay safe at home with a few friends and a pot of black bean and pumpkin soup on the stove and enough in their bellies that they only feel the need to eat a couple pieces of candy and not a basketful. Believe me, I am not the party pooper you might think I am. I know full well that on Halloween night, Mr. Picky will take all of his candy and hoard it behind the extra towels underneath his bathroom sink. I leave them there without letting on that I know his little secret. Until Valentine’s Day when I need to make room for the fresh loot.

Hope you have a fun and safe Halloween! This Thursday is exactly four weeks before Thanksgiving. You know what that means!

5.0 from 1 reviews

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Black Bean and Pumpkin Soup

Author: Pamela

Serves: 6

Ingredients

2 Tablespoons unrefined, cold pressed extra-virgin olive oil or coconut oil
1 large onion, diced
4 garlic cloves, finely chopped
2 carrots, diced
2 stalks celery, diced
1 ½ cups diced green cabbage
1 teaspoon ground cumin
1 teaspoon dried oregano
a pinch or more of cayenne or to taste (optional)
4 ½ cups cooked black beans or 3 15-ounce cans, drained and rinsed (click here for how to cook beans from scratch)
½ cup cilantro leaves and stems, chopped
1 ¾ cups pumpkin puree or 1 15-ounce can (not pumpkin pie filling) (click here for how to make pumpkin puree from scratch)
2-3 teaspoons sea salt, or to taste
a few grinds of freshly ground black pepper
2 ½ cups vegetable stock, chicken stock or water

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until tender and translucent, about 6 minutes.
Add the carrots, celery, cabbage, cumin, oregano and cayenne* and toss to coat with the oil, onions and garlic. Sauté for a couple minutes or until the vegetables no longer look raw.
Add the beans, cilantro, pumpkin puree, salt and pepper and stock. Bring to a boil and lower the heat to a simmer. Cook partially covered until the vegetables are tender, about 18-20 minutes. Taste for seasoning.

Notes

I have made this soup several different ways. If you want a little more heat, you can sauté a diced jalapeno pepper (do this in Step 1) and/or add a teaspoon of ground chipotle pepper (add this with the other spices.) If you want a little smokiness without the heat, add a teaspoon of smoked paprika with the other spices. You can also puree part of the soup for a thicker consistency. Lots of options!

black beans cabbage carrots celery cilantro cumin onion oregano pumpkin

Slow cooker white bean soup with sausage and collard greens recipe (stovetop version, too)

I know so many of you are fighting cold weather and stuffy noses, so I thought I would share with you a new favorite soup in our house. My friend and student Lynette gave me the recipe because it has been popular with her family. Nothing beats a warm and hearty bowl of soup when you’re not feeling 100% and this one is particularly fantastic since you place everything into a slow cooker in the morning and it’s ready by dinnertime (also great when you’re not feeling 100%.)

People in my classes have been begging me for more slow cooker recipes, especially the dump-and-start kind. If you don’t have a slow cooker, do not fear. I will give you directions for a stovetop version. Whereas I normally prefer to saute aromatic vegetables before using them in a soup or stew since it adds more flavor, in this recipe the extra step doesn’t make much difference. Lucky us! Although the original recipe doesn’t call for it, I prefer to soak my beans to neutralize the phytic acid, a hard-to-digest anti-nutritient. Soaking is optional though, as the slow cooker will easily cook the beans to a creamy softness without soaking.

This was a perfect entree soup for dinner paired with corn muffins and a green salad. More importantly, all my kids, including the picky one, just loved it. I know some people can’t get into the idea of “just” soup for dinner. But I promise this is a hearty one. Beans are loaded with protein and fiber which both help keep you full for longer. There is also a small amount of sausage in the soup (I used chicken sausage) which you can omit if you’re vegetarian or vegan or use your favorite vegan sausage to add a little smokiness to the soup. For a more affordable dish, you can use a small ham hock for flavor instead of the sausage.

In my opinion everything is better, more alkalizing and more nutritious with dark leafy greens. I hope you are finding new and delicious ways to incorporate this food group into your diet. Kale seems to be the “it” leafy green of the moment, that it’s nice to see another leafy green in a recipe. Collard greens are used in this soup, but I’m sure cabbage or kale would be equally delicious here. This recipe is a keeper no matter how you make it!

5.0 from 1 reviews

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Slow Cooker White Bean Soup with Sausage and Collard Greens

Author: adapted from my friend Lynette who adapted it from Real Simple Magazine

Serves: 6

Ingredients

1 pound dried beans (such as cannellini or great Northern), picked through for stones or debris, soaked* for at least 6 hours in cold water and drained
½ pound andouille sausage links, halved lengthwise and sliced crosswise (I used a 12-ounce package of Applegate Farms chicken apple sausage)
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low-sodium or unsalted chicken or vegetable broth, preferably homemade
1 bunch collard greens, stems discarded and leaves cut into-bite-size pieces (about 8 cups)
1 Tablespoon apple cider vinegar or red wine vinegar
sea salt and black pepper to taste (salt will vary based on what stock or sausage you use)
unrefined olive oil for drizzling (optional)

Instructions

In a 4-6 quart slow cooker (mine is a 6.5 quart and it turned out great), combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
Cover and cook until the beans are tender, on LOW for 7 to 8 hours or HIGH for 4-5 hours.
minutes before serving, remove and discard the thyme sprigs and add the collard greens. Cover and cook until the greens are tender, about 15 to 20 minutes. Stir in the vinegar and salt and pepper to taste.
Drizzle with olive oil, if desired.

Notes

*You don’t have to soak the beans if you don’t have time, but it makes them more digestible. You do need to soak them for the stovetop version.

For a stovetop version, sauté onions and celery in 2 Tablespoons olive oil. Add soaked, dried beans, sausage, thyme and stock. Bring to a boil, lower to a simmer and cook covered until beans are tender, bout 60-90 minutes. Add greens and cook until tender, about 10-15 minutes. Stir in vinegar and season with salt and pepper to taste. Drizzle with olive oil if desired.

celery collard greens chicken stock onions sausage thyme white beans

Italian wedding soup recipe

I love new beginnings and thankfully we have so many opportunities to start fresh. For me, the first day of school, beginning of summer, first day of spring and of course, January 1st are all times of the year when I take a minute to regroup, reflect and think about what I’d like to do better or differently. I even think of Sundays in the same way, a time to prepare for the week ahead. I am an obsessive list-maker so I start with my menu for the week, as well as errands that need to get done, calls to be made, projects that need to be completed, etc. But January 1st is a day when I think about bigger goals whether it’s being more physically active, learning how to meditate, eating dinner as a family 5 nights a week, or stepping away from the computer by 8:00 pm each night (sounds like a dream, yes?).

Most people I know make resolutions about food and their health or just take this time after holiday indulging to cleanse or go on a diet. I’ve never been able to restrict my daily fuel consumption to juices for a few days without becoming a complete raging you-know-what, so instead I try to return our diet to lighter, but always nourishing foods. It is still the middle of winter after all, and too many cold and raw foods may leave you feeling imbalanced and out of harmony with nature.

I recently spent the week with my family in NY and had a great time cooking with my mom and sisters. I think we made a soup or stew every single day for either lunch or dinner. Kids usually like soups, especially if you let them add fun foods on top like tortilla chips, popcorn or shredded cheese. Soups are also a great opportunity to get in some homemade stock which is such a great immune booster at the time of the year when we need it most. I’d like to share with you one of my kids’ favorites, Italian Wedding Soup. Honestly, I didn’t do my homework here and I can’t tell you the origins of the name, but you can call it whatever you like, including “chicken soup with baby meatballs” which is what Mr. Picky calls it. He ate three bowls of this the other day which makes me happier than getting into my skinny jeans. If you have a picky eater, you know what I’m talking about.

My grandma used to make a version of this with small pasta and escarole, but I think white beans are much more nutritious than pasta. The way I prepare this here is rather brothy, but I don’t see why you couldn’t add more vegetables or beans and make it heartier. Either way, whenever I eat this, it always feels like a big loving hug and I can’t think of a better way to start a new year.

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Italian Wedding Soup

Author: Pamela

Serves: 8

Ingredients

FOR THE MEATBALLS*:
1 large egg
¼ of an onion, grated
¼ cup dry whole grain bread crumbs (purchased or just toast fresh breadcrumbs)
½ cup fresh bread crumbs (1 slice of bread, hard crusts removed, processed in food processor)
⅓ cup Pecorino or Parmigiano cheese
1 pound ground turkey, preferably dark meat
1 Tablespoon finely chopped parsley
1 clove garlic, finely chopped
¾ teaspoon sea salt
freshly ground black pepper to taste
FOR THE SOUP:
2 Tablespoons unrefined extra-virgin olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
10 cups chicken or turkey stock, preferably homemade
1 ½ cups cooked cannellini beans or 1 15-ounce can, drained and rinsed**
sea salt and freshly ground pepper to taste
10 ounces baby spinach, stems trimmed or 1 head escarole, chopped
2 Tablespoons freshly grated Pecorino or Parmigiano, plus extra for garnish

Instructions

To make the meatballs, stir the first five ingredients in a bowl to blend. Add the remaining meatball ingredients and combine well with your hands. Using a half tablespoon or a mini-ice cream scooper, scoop the meat mixture into your hands and from them into 1-inch diameter meatballs. Set aside on a plate or baking sheet.
To make the soup, warm the olive oil in a large pot over medium heat. Add the onions, carrots and celery and sauté until the onions are translucent.
Add the broth, beans and 2 teaspoons salt. Bring to a boil and carefully add the meatballs (if using escarole, add this now too.) Lower to a simmer and cook until the meatballs are cooked through, about 8-10 minutes.
Stir in the spinach and grated cheese and cook until spinach is just wilted.
Taste for seasoning. Serve with additional grated cheese, if desired.

Notes

*To make this vegetarian, use your favorite vegetarian meatballs and vegetable broth.

**Traditionally served with ditalini or pastina. If you prefer to use pasta, add already cooked pasta to the soup and the end with the spinach. Another option is to add cooked Arborio rice or green peas.

carrots celery chicken stock onion spinach turkey white beans

Deer Valley-Style Turkey and Black Bean Chili Recipe

Are we having fun yet?! Good, good. I have been running around the house yesterday and today like a busy bee, very excited that the big day is almost here. I’m taking a quick breather from the Thanksgiving marathon just to touch base and check-in with you all. Hope everything is going according to plan and that you’re enjoying the process. What I am not doing today, however, is sharing a Thanksgiving recipe on the day before Thanksgiving because I know you are all planners and that ship has sailed!

Instead, I thought I would give all you super organized and efficient people a great way to use up any leftover turkey you might have on Friday. I always make turkey stock and a simple turkey vegetable soup the day after. I have also given in to chicken pot pie or shepherd’s pie with turkey. But I also think it’s nice to make something on Friday that tastes NOTHING like the dinner you just spent a month thinking about! It’s actually one of my strategies for getting everyone excited to eat leftovers even the day after Thanksgiving.

This recipe is inspired by the fabulous chili at the Deer Valley ski resort in Utah. I first skied Deer Valley in 1994 when my husband and I were engaged. He and his family have been going to the resort since it first opened over 30 years ago. It is a really special place and we are fortunate to be able to go there a couple times each year with the kids. Although I enjoy skiing and Deer Valley is absolutely stunning, I’m not super gung-ho about getting out there early and making the most of my day on the slopes. I’m really in it for the food. My favorite part about skiing is building up a good appetite and rewarding myself with a nice hearty lunch. I actually start thinking about this turkey chili when I sit down on the chair lift for the first run of the day!

Turkey chili is one of the few items that the resort serves every single day. I happen to notice the the lunchrooms also serve a roast turkey plate every single day. Hmmm, could it be the kitchen needed to find a way to use up yesterday’s roast turkey? Hmmm…. Anyway, we all love this chili because it’s lighter than a beef chili and a totally different take on the typical red, tomato-based ones that are so common. This one is lighter and tastes fresher, perhaps because of all the delicious vegetables. Regardless, all the signature shops on the mountain and many of the local grocery stores sell the special seasoning packet and the dried black beans in addition to the recipe so you can make it at home. For $7 or $8 plus the cost of the turkey, vegetables and stock, you can make this pot of deliciousness at home. Hmmm….$8 for 1/2 pound of dried beans and a few dried spices. It wasn’t long before I decided I need to figure out what the heck was in that seasoning packet!

I can’t say this turkey chili is exactly like Deer Valley’s, but it’s close enough and I’m not sure my kids have noticed. For sure I use half the amount of butter than the recipe calls for and I omitted the leeks, which I think don’t make or break this chili. I also don’t use canned creamed corn, because ugh — canned and creamed and sugar don’t go with corn — so instead I just make a little corn puree. The only ingredient you may not have lying around is masa, which is ground dried corn that’s been treated with lime. It’s what corn tortillas and tamales are made from. I have to say, it does thicken up the chili and give it a fabulous Southwestern corn flavor. It’s also not an expensive ingredient, so I say definitely go for it.

Alrighty, dear readers, that’s all the time I have today. I am elbow-deep in sweet potatoes and butternut squash and my kids are starting to bicker about who gets to pick the music we listen to while we work. Ahhh, sounds like Thanksgiving! Hoping you all have a lovely holiday. xoxo

5.0 from 3 reviews

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Deer Valley-Style Turkey and Black Bean Chili

Author: Pamela

Serves: 8

Ingredients

4 Tablespoons unsalted butter (you can use oil, but it won’t be as good) -- vegans can use organic Earth Balance
2 pounds boneless, skinless turkey breast, cut into 1-inch cubes or cooked turkey, cubed -- vegetarians and vegans can add 5 cups of additional vegetables and beans
1 red onion, chopped
1 cup chopped celery, about 3 stalks
1 sweet red bell pepper, chopped
1 jalapeno, seeded (or leave seeds for extra heat) and finely diced (optional)
2 cloves garlic, finely diced
¼ cup masa harina (more if you like a thick chili)
2 ½ Tablespoons ground cumin
2 Tablespoons ground coriander
2 teaspoons dried oregano
1 teaspoon cayenne (cut back if you don't like spicy)
2 Tablespoons maple sugar or natural cane sugar
2 teaspoons sea salt (double if you’re using unsalted stock)
freshly ground black pepper to taste
4 ½ cups of chicken or turkey stock, divided* -- vegans can use vegetable stock
2 ¼ cups frozen sweet corn, thawed (about 12 ounces)
5 cups or 3 15-ounce ounce cans cooked black beans (drained and rinsed)

Instructions

Melt butter in a large pot. If using raw turkey, add half the turkey and sauté until lightly browned. Remove with a slotted spoon to a bowl. Repeat with the remaining turkey. If using cooked turkey, do not saute in butter, but add in step 3.
Add the onion, pepper, celery, jalapeno, and garlic to the pot and sauté until tender, about 10 minutes.
Add the masa harina, spices, sugar, salt and pepper to the pot and cook, stirring frequently for 5 minutes. Return turkey and any accumulated juices back to the pot.
Add 4 cups stock, 1 cup corn and the beans to the pot. Take the remaining 1 ¼ cup of corn and puree with the remaining ½ cup stock in a food processor (a mini processor works too.) Add the pureed corn to the pot. Mix well and bring to boil over medium-high heat. Lower the heat to a simmer and cook, partially covered for 25 minutes. Serve with desired condiments (sour cream, cheese, minced onion, cilantro) or serve on top of a baked potato.

Notes

*If you only have stock in 32 oz. containers, no need to open a new one just for a ½ cup of stock. Puree corn in ½ cup water.

black beans butter celery corn cumin masa onions oregano red pepper turkey