Beets Cooking

Without further ado the soups & sweet treat for the SECOND day of February are…

Classic Chicken Noodle Soup…This should take care of any sniffles, sore throats, or glum lack of snow blues that you may be having!  Homemade chicken stock infused with garlic, fresh thyme, veggies, chunks of chicken and lots of noodles.  Ingredients: vegetable oil, free range chicken, onions, bay leaves, garlic, carrots, celery, fresh thyme, egg noodles, kosher salt & pepper, and a squirt of lemon juice.  Garnished w. fresh dill.  13. per quart served w. bread

Puree of Root Vegetable Soup…Vegetarian Comfort Food!  A medley of root veggies blended together…produces a soup with a smooth creamy texture.  YUM!  Ingredients: olive oil, garlic, onions, celery, carrots, parsnips, rutabaga, sweet potatoes, celeriac, veggie stock, thyme, kosher salt & pepper, whole milk & a pinch of nutmeg.  Garnished w. fresh parsley & veggie chips.  Vegetarian, Vegan (specify and I will omit the dairy for you) & Gluten-Free.  13. per quart served w. bread.

Sweet Treat: Carrot Cupcakes w. Cream Cheese Cheese Frosting 1.50 per cupcake

…and, the soups and sweet treat for Thursday the 26th are….

Spicy Chickpea & Butternut Squash Soup…this soup is GOOD!  I think that it has to be my favorite vegetarian soup.  It is made with coconut milk, lime juice, tomatoes and ground ginger…sweet, sour & a bit spicy in every bite!  Ingredients: olive oil, onions, carrots, celery, garlic, butternut squash, diced tomatoes, chickpeas, water, tomato juice, tamari, lime juice, ground ginger, ground coriander, brown sugar, coconut milk, itty bit of Habanero sauce, kosher salt & pepper & fresh cilantro.  13. per quart served w. bread for dipping.  Vegetarian, Vegan & Gluten-Free

Albonidgas Soup…A mexican meatball soup featuring turkey meatballs made with rice & eggs, floating in a chicken broth filled with veggies, fresh & dried herbs.  Kids seem to really like these meatballs!  Ingredients: Plainfield ground turkey, white rice, eggs, garlic, onions, zucchini, corn, carrots, mexican oregano, cumin, kosher salt & pepper.  Garnished w. crushed  tortilla chips (last time I made this soup I forgot the chips…this time I won’t!), fresh cilantro & cheddar cheese.  13. per quart served w. bread.  Gluten-free

Sweet Treat: Wicked good chocolate cookies!  If you are a regular, you know the cookies I am talking about.  Crisp, chewy…yum!  1. per cookie

I keep waiting for the snow…maybe this afternoon?  If not,  it looks like we will be cursed with a blast of VERY cold air!  The soups this week are sure to warm you up.  Maybe if we all do a snow dance the ground will soon be covered in fluffy white?!

Farmhouse Vegetable & Barley Soup…A hearty winter vegetable soup.  Tamari and dried porcini mushrooms add a savory, almost meaty flavor to this vegetarian soup.  Ingredients: dried porcini mushrooms, fresh parsley, fresh thyme, bay leaves, olive oil, leeks, carrots, celery, dry white wine, tamari, kosher salt & pepper, veggie stock, barley, garlic, Yukon gold potatoes, turnips, cabbage, frozen peas & a few squirts of lemon juice.  Garnished w. rustic Herbed Croutons & optional Cheddar Cheese.  Vegetarian & Vegan 13. Per quart served w. bread

Garlicky Tortellini, Spinach & Tomato Soup…This is a favorite of  kids & grown-ups!  Fresh cheese tortellini floating in a garlicy tomato broth, laced w. ribbons of fresh spinach & basil.  YUM!  Ingredients: butter, olive oil, garlic, chicken stock, fresh cheese tortellini, fresh spinach, fresh basil, kosher salt & pepper.  Garnished w. parmesan cheese. 13. per quart served w. bread

Sweet Treat: Lemon, Lime Cupcakes w. Lemon Glaze…These cupcakes pack a citrus punch and are VEGAN!  It is kind of like science class…a dash of vinegar combined with the baking soda does the job of eggs.  These are very moist and you won’t miss the eggs or butter!  1.50 per cupcake.

It felt good to take the stock pots down this week and start making soup again!  Hope all enjoyed.  I love special requests…so, if there is a soup or stew that you are craving let me know and chances are you will see it on the menu sometime soon!  That goes for sweets too…

Vegetarian Mulligatawny  Soup:  There are endless variations of this soup!  Mulligatawny is a soup that originated in India & its name comes from the word “pepper water”.  This version does have a slight “kick”, but the other spices, lentils, rice & coconut milk soak of the heat and give this soup a great depth of flavor.  Ingredients: canola oil, garlic, onion, celery, carrots, lentils, chopped tomatoes, chick peas, veggie stock, tomato juice, yellow curry powder, cumin, coriander, cayenne pepper, coconut milk, honey, basmati rice.  Garnished w. fresh cilantro.  13. per quart & comes w. bread.  Vegetarian, Vegan, Gluten-Free

Beef & Black Bean Chili w. Chipotle: This is one of my favorite chili recipes!  It is short on veggies, big on meat and full of flavor!  One third of the beans are pureed with the tomatoes to give which provides a great texture.  YUM!  Ingredients: black beans, diced tomatoes, chipotle in adobo, canola oil, organic ground beef, red onions, chili powder, cumin, lime, kosher salt & pepper.  Garnished w. fresh cilantro, cheddar cheese & lime marinated red onions.  13. per quart served w. bread.  Gluten-free ***Please let me know if you are allergic to wheat so that I can be sure to get the chipotle in adobo that are gf!!!!

Sweet Treat: Chocolate Cupcakes w. Chocolate Cream Cheese Frosting 1.50 per cupcake

Orders due Tuesday 1.10.11 @ 11:59 pm!