Beefy Minestrone soup Edible-Rainbow Style
Hearty soup
This old-time favorite soup is hearty with a rich umami flavor, courtesy of the Parmesan cheese rind and plenty of veggies!
Ingredients
4 oz. Panchetta
1.5-2 lbs. beef short ribs
1 yellow onion
3 stalks celery
3 carrots, purple if you can get it!
4 cloves garlic
1 cup green beans
1 cup baby spinach
2 medium zucchini
1 tsp dried Italian seasoning
1/2 tsp crushed red pepper
2 sprigs fresh rosemary
3 sprigs fresh oregano
5 sprigs fresh parsley
1 can kidney beans
1 tbsp Beef Better Than Bouillon
1-28 oz. can whole peeled tomatoes
1/3 lb. dried pasta
6 cups water
Parmesan rind
Prep for Cooking
Tie the fresh herbs into a bundle
Dice celery
Dice onions
Slice carrots
Slice green beans 2" pieces
Slice zucchini length-wise, then sliced
Drain and rinse beans
Cooking Minestrone
Brown the Meats
Brown the Meats
Brown the Meats
Brown the Pancetta and render the fat before browning the ribs which have been seasoned with salt and pepper.
Saute Aromatics
Brown the Meats
Brown the Meats
Remove the ribs and let rest. Add onions, celery tops, garlic and dried herbs and saute until onion is translucent. Be sure to salt the veggies!
Add Tomatoes
Brown the Meats
Water and Flavor
Crush the whole tomatoes by hand into the pot, add the juices from the can and put the ribs back in the pot.
Water and Flavor
Water and Flavor
Add the water, beef BTB, and parmesan rind.
Remaining Veggies
Add the carrots, celery, and zucchini then let simmer with lid on until veggies are tender and meat is easily removed from the bones.
Finish with Pasta and Beans
Remove the ribs from the pot to separate and the meat. Turn up the heat to medium high and when boiling, add the pasta, beans, green beans and fresh herb bundle. Cook until pasta is done, but not mushy. Test for seasoning and salt if necessary.
Shrimp Jambalaya
Beautiful, quick and satisfying
This cajun-inspired dish is good for the body and soul!
Ingredients
1 medium purple onion
1 medium yellow bell pepper
1 medium red bell pepper
1/2 bunch swiss chard
1 lb. Andouille sausage (or use Linguicia for a less-spicy option)
1-1/2 cups rice (brown basmati, or jasmine are good choices)
1 tbsp chicken Better than Bouillon (BtB)
1 tsp paprika
2 cups water
3/4 lb. 25-30 count shrimp
Fresh parsley
Prep for Cooking
Dice the onion
Slice the bell peppers
Cut chard into 2" pieces
Peel and de-vein shrimp (leave tails on)
Slice sausage
Cooking Shrimp Jambalaya
Brown the Sausage
Brown the Sausage
Brown the Sausage
A little bit of oil could help get these started. Your goal is to render the flavor of the sausage with the fat.
Saute the Onions
Brown the Sausage
Brown the Sausage
Be sure to salt the onions while sauteeing so that they release their water and use that liquid to scrape-up the browned bits.
Add the Chard
Brown the Sausage
Add Bell Peppers
Once again, a little salt will help with the wilting of the chard.
Add Bell Peppers
Add Rice and Saute
Add Bell Peppers
No need to cook these long, just a bit of salt and a quick saute is needed.
Add Rice and Saute
Add Rice and Saute
Add Rice and Saute
Using the remaining rendered fat that envelopes the veggies, saute the rice a few minutes and ensure all pieces of rice are coated before adding paprika, BtB, and water. Cover and cook until rice is tender (about 20 minutes).
Finish with Shrimp
Add Rice and Saute
Add Rice and Saute
When the rice is tender and water is absorbed, place the shrimp on top, cover and continue to cook until shrimp are pink and rice begins to crackle. Sprinkle with chopped parsley and serve!
cooking rainbow chili
Prep the ingredients
Sweat the onion and pepper
Sweat the onion and pepper
Finely dice the onion, tomatoes, poblano pepper and eggplant. Mince the garlic. Drain and rinse 2 cans of beans, reserving the liquid from the 3rd.
Sweat the onion and pepper
Sweat the onion and pepper
Sweat the onion and pepper
Heat the oil in a deep skillet over medium-high heat. Add the onion and pepper, sprinkle with salt and saute until they 'sweat,' about 5 minutes.
Build flavor
Sweat the onion and pepper
Build flavor
Add the garlic, tomatillos, oregano and spices, stirring until fragrant, about 1-2 minutes. Add the eggplant and toss to coat then cover and allow to cook on medium-low for 3-5 minutes.
Add tomatoes
Finish with corn
Build flavor
Remove the lid and stir before adding the tomatoes. Stir well and simmer over medium-low heat until the sauce thickens, about 7-8 minutes.
Add beans
Finish with corn
Finish with corn
Stir in the beans and reserved liquid then simmer until the mixture thickens further, about 20 minutes.
Finish with corn
Finish with corn
Finish with corn
Turn the heat off, stir in the corn and le the chili sit at least an hour before reheating and serving with sides of cheese, cilantro, sour cream, onions and mushroom bacon!