Organic Soup, Stir-Fry and Scrambled Green Eggs
Organic Soups and Stir-Fry are great ways to use your organic veggies. Those odds and ends can be transformed into a wholesome new dish. Try adding them to scrambled eggs, too for an omelette, frittata or a simple scrambled egg supper.
Here’s my MO for Organic Veggie soup making:
Start with an onion or something in the onion family, leeks are great. Chop and saute them in olive, coconut, or sunflower oil and add a smidge of grass-fed butter if you have some. Let them soften and wilt.
Next add whatever veggies you choose, chopped coarsely if you are going to puree the soup, or cut into bite sized pieces if you want a chunky soup. Season them with salt, pepper and whatever spices or herbs you are using. Parsley, cilantro, basil or thyme usually work with everything. Let the mixture cook for a few minutes to blend and deepen the flavors. At this point, I usually add a little white wine and let it almost evaporate.
Then, add several cups of liquid, stock, broth, tomato juice, maybe a touch of fruit juice to add sweetness. Bring to a boil, then reduce and simmer. If you want to puree the soup, let it cook until everything is very soft and add more liquid if necessary (water is ok too!). If you want your soup chunky only cook until done. At this point, if you are using greens, spinach, kale, lettuce or whatever, add them and simmer until they are done, but still bright green. Unfortunately, greens will turn color quickly, so leftovers are never as attractive, but the flavors are sometimes better. Blend in food processor or cuisinart to a puree or leave it a little chunky for texture, or serve as is.
Garnish creatively, for color and/or flavor: grated or shaved cheese, more herbs, chopped nuts, minced scallion, radish, mushrooms, etc.
Organic Vegetable Soup
2 tablespoon olive oil
1 large onion, diced
2 teaspoons paprika, hot
3-4 cups vegetable broth (or chicken if you prefer)
4 medium organic Plum tomatoes, chopped
2 organic zucchini squash*, chopped
2 cups organic potatoes**, cut into dice
1 organic green or red pepper, cut in pieces
2 ears organic fresh corn, scraped off the cob
2 tablespoons sherry or red wine vinegar
1/4 cup organic basil, fresh
chopped, or prepared pesto
Saute the onion in oil in a soup pot. Sprinkle with the paprika and cook together until onion is soft. Add the rest of the veggies ( use whatever else you have on hand as well as what is in the recipe!) and cover with the broth and vinegar. Bring to a boil.
Reduce heat and let everything simmer until done, about 12-15 minutes if covered, 20 if left uncovered.
Serving the soup with a pesto garnish, usually without the nuts, makes it like the French Provencal Soupe au Pistou, a favorite. To make a country French soup, serve it with crispy croutons made from bread that is a few days old.
** Organic Fingerlings can be cut in half or quarters for the soup. They will also add good colors.
Organic Stir Fry is another wonderfully simple way to use your veggies. A great week-night meal because it takes little effort, time or thought. Good for company too, for the same reasons. This recipe can be made with either grass-fed beef or shrimp, but a combination makes it special.
Organic Asian Greens Stir-Fry with Grass-Fed Beef and Shrimp
1/4 cup rice wine
1 1/2 tablespoon oyster sauce,
2 teaspoons cornstarch
4 teaspoons coconut oil, divided
3/4 pounds grass-fed sirloin steak
1/4 teaspoon crushed red pepper
10 large Wild Gulf Shrimp, raw
peeled, deveined (21-25/lb)
1 pound organic baby bok choy and other Asian Greens
Whisk together the rice wine, oyster sauce, and cornstarch. Set aside.
Stir fry the grass-fed sirloin strips and crushed red pepper in 2 teaspoons of hot coconut oil in a skillet or wok for a few minutes. Toss in the shrimp and stir-fry about 4-5 minutes until shrimp is barely cooked through. Remove from heat and set aside.
Add 2 remaining teaspoons oil to the skillet or wok. Stir-fry the greens briefly. Add the beef and shrimp back into the pan and pour in the wine-oyster sauce mixture. Let cook a minute or so until done. Serve with Organic Brown Rice if desired.
2 organic Alexandria Zucchini or other Squash
1 tablespoon extra virgin olive oil
1 or 2 organic garlic cloves, minced (optional)
1/4 cup finely chopped organic onion
Sea Salt , freshly ground pepper
2 tablespoons any type milk
2 tablespoons minced chives or prepared pesto
Grate organic zucchini.
Heat the olive oil over medium-high heat in a skillet. Add the grated organic zucchini.
Stir while cooking, until it wilts, about three minutes. Add the onion and garlic, if using, and continue to cook, for another minute or two until the mixture is fragrant with the onion. Season with sea salt and pepper.
Turn the heat down to medium.
Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in any herbs you choose, chives, basil, thyme, etc. Add to the pan and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve. Garnish with herbs or grated Parmesan.
This recipe is adapted from the NYT, Martha Schulman whose Mediterranean Light cookbook is one of my favorite “go to” recipe sources.
How about an Organic Vegetable Spaghetti Frittata without the pasta??
For a Zucchini Spaghetti Frittata: Spiralize your organic zucchini to make what are currently called “zoodles”. Pat dry and saute as above. Add the egg mixture and pour over. Let sit until almost cooked through. Place under the broiler for a minute to finish cooking the eggs. Turn out onto a platter and serve.
To dress this up with even more flavor add some of your favorite cheese, Vegan or Dairy~