Tag Archives: Swanson

This One Goes Both Ways

In my pantry today:

  • 1.5 c cooked moong dal
  • 1 large red bell pepper
  • 1 medium-large carrot
  • 1 large yellow onion
  • 4 cloves roasted garlic
  • 1 packet Swanson® Flavor Boost (vegetable)
  • 1 tsp corn starch
  • 1/3 c water
  • 2 tsp vegetable ghee
  • 1 tsp turmeric
  • 1 tbsp hot curry powder
  • 1/4 tsp Greek seasoning
  • 2-4 spritzes apple cider vinegar

Mince garlic and onion coarsely and add to ghee that’s melting on it’s way to M. Coat with turmeric and when translucency happens, spritz with vinegar and remove from heat. Pour contents into food processor and add diced pepper, carrot,  Flavor Boost, and remaining seasonings. Whir until there are as few chunks as plausible. Add back to pan with corn starch and water; bring contents back to a boil on M then reduce to L and let simmer, covered, for 15-20m. Whether or not you want to add dal and serve over rice, or withhold it and instead serve what you’ve got over a roasted bird, this dish can work for vegetarians or carnivores — 5 spoons!

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Some Kind of Alfredo (or, “In Very Few Ways Actually a True Alfredo”)

In my pantry today:

  • 3 c cooked ziti
  • 1 c chana dal
  • 1 c kale, stems removed
  • 1/2 leek
  • 4 cloves roasted garlic
  • 1/3 c pine nuts, mostly toasted
  • 1/2 can your favorite “cream of” soup
  • 2/3 c unsweetened almond milk
  •  1 Swanson® Flavor Boost packet (vegetable)
  • 1 medium zucchini
  • 1/2 c Parmesan cheese
  • 1 tsp cayenne pepper
  • 4 tsp olive oil

I made 1/2 this dish yesterday as the base for something I had not yet fully recognized. What I made was exquisite, and I did not know where the end of it’s journey would lie. Here’s how it all started:

  • 1 c chana dal
  • 1 c kale, stems removed
  • 1/2 leek
  • 4 cloves roasted garlic
  • 1/3 c pine nuts, mostly toasted
  •  1 Swanson® Flavor Boost packet (vegetable)
  • 2 tsp olive oil

Start the thinly-sliced leeks and minced garlic in olive oil warming to ML, and let them rest for about 5 more minutes before you re-address their situation. Meanwhile, flash-blanch your kale, drain it in a colander then transfer to a cutting board to mince well. Stir pine nuts into pan and let sit another minute or three before adding the kale and dal. Stir everything together along with the Flavor Boost and let rest on L. Then turn off the stove. Then put it in the fridge when you don’t have time to keep cooking.

Fast-forward to the next afternoon. I’ll let you do the math up there on which ingredients haven’t yet been utilized; the only meat, then, involved in this recipe is: BRAINMEATS! Slice a little zucchini and pan sear it in 1 tsp of olive oil on MH until the edges brown. Set aside. Add a can of “Cream Of” soup in your choice of conciliatory flavor, some almond milk, Parmesan and cayenne pepper. Bring to a slow boil then reduce heat to L and let set while you boil that pasta. Drain it then put it back in its now-waterless pot. Add pan of deliciousness; stir and let set for a few minutes on L. Serve topped with zucchini and Parmesan. 5 spoons!

Cashew-Kale Ramen Bowls

In my pantry today

  • Ramen noodles
  • 2 c red Russian kale, stems removed
  • 1 white radish
  • 1/4 large Vidalia onion
  • 2 c vegetable broth
  • 1 packet Swanson® FlavorBoost / 1 c water
  • 1.5 tsp soy sauce
  • 1.5 tsp turmeric
  • 1/4 tsp Good Seasoning® dressing mix
  • 1  tsp garlic
  • 1 tsp red hot chili powder
  • 1/4 tsp asafoetida

In a bowl with sides large enough to suggest privacy for its innards, take 1/2 tsp soy sauce and give your bite-size cuts of kale a tender deep tissue massage. Add thinly-sliced radish and onion and toss everything together so as to ensure the two tagalongs don’t get jealous on missing out on that massage (I mean, I know I’d be). Put the mix in the fridge to sit for at least 15m. Mine went several hours, only to its benefit.

In an appropriately-sized vessel, combine the remainder of your soy sauce with 1 tsp garlic, 1/2 tsp turmeric, Good Seasonings®, water and chili powder. Bring to a boil then let simmer on L until mealtime.

Then upon the time of the dining, remove kale mix from the fridge to bring it to room temperature. Bring broth back to a boil and sink in your ramen. Let boil for 4m, then pour their al dente selves along with their broth into a bowl (the noodles will finish cooking there in just a minute or two while its too hot to eat anyway). Top with the kale-onion-radish mix that’s been marinating (in my case, all day), then top that with the cashews you took out of the food processor a third of the way through becoming cashew butter. The soup was flavorful and very spicy; the ground cashews were just sweet and rich enough to complement the heat beyond my expectations. And I’ve never before known radishes to be anything other than salad bar passovers. This was unexpectedly good!  5 spoons!

 

 

Beanie-ahini (Now With Entire Tree Limbs!)

In my pantry today:

  • 2 c cooked white beans
  • 1/2 orange bell pepper
  • 1 leaf of kale, minced
  • 1/2 onion
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 2 packets Swanson® Flavor Boost™ (Vegetable)
  • 2 tbsp tahini
  • 1/2 c unsweetened almond milk
  • 1 tsp turmeric
  • 2 tsp yellow curry powder
  • 2 tsp garam masala
  • 1 tsp asafoetida
  • 1 spring dried rosemary, ripped mercilessly from its home in a public median
  • 1 c uncooked Basmati rice

I felt like dicing things up into tiny slivers today, and I made it so to the best of my ability. Put your meticulously slivered garlic in your giant pan with the olive oil and turn the cold burner to M. As it warms, dice and add onion and stir. Let that cook for about five minutes (or until sizzling sounds begin to happen) while you dice your pepper. Add and toss everything with turmeric until bright yellow seeps across the stainless steel surface. Add 1 tbsp water when/if pan begins to dry out to buy time while you pick up that bundle of kale you just brought home and regard it thoughtfully. End up choosing only a single stalk and dicing the leaves — it has been decided that this dish is more about the tahini than the kale, and it must be approached carefully so as not to allow kale the spotlight.

So just sprinkle in that minced leaf as visual interest, stir. Fold in the white beans with your other seasonings as well as the trademarked Flavor Boost™ before adding in tahini a tbsp at a time. Thin out the sauce with a little unsweetened almond milk and, upon satisfactory meld, top with spring of dried rosemary and cover. Let cook on L for a couple hours for best results, then serve over Basmati rice. 4 spoons!