“Random Soup, the wonder of all eternity…” ~ Leo VI, Byzantine emperor (866 – 912)

Earlier this week I was looking at some classic recipes to get some ideas for a Greek dinner we were going to bring to a shut-in friend. There were several old favorites, but what jumped out at me was this soup, Fasolatha, which is a classic for Lenten fasting. Let me tell you, however, that there is no sacrifice in this. In fact, the Greeks like it so much, that some cities enjoy Falsolatha Festivals in the fall when the fresh vegetables are at their peak.

Like the Greeks, we just couldn’t wait any longer to enjoy it again. Don’t be fooled by its simplicity… this soup is huge comfort food. Fasolatha is made from ingredients that many of us keep on hand all the time anyway, just don’t skimp by using frozen vegetables because they won’t give the same results.

Fasolatha (Greek Bean Soup)

Serves 4
Time: 40 minutes

3 tablespoons olive oil (the stronger, the better)
1 cup white onion in small dice
1 cup celery in small dice
1 cup carrots in small dice
1 (15 ounce) can diced tomatoes
2 cups vegetable broth
2 (15 ounce) cans navy beans, rinsed and drained
2 teaspoons dried oregano
2 tablespoons tomato paste (freeze the rest for another time)
2 tablespoons balsamic or red wine vinegar

Sauté the onions in olive oil over medium heat in the bottom of a soup pot until softened but not brown. Stir in celery, carrots, diced tomatoes, broth, beans, and oregano. Bring to a low boil and cook for 30 minutes, stirring occasionally, until the vegetables are tender but not mushy. Remove from heat and stir in the tomato paste and vinegar until well mixed. Serve hot.

Fasolatha is filling on its own, but also goes very well with the Spinach Pie recipes on page 94 in the Mosaic Meals cookbook, and a little Greek folk music for atmosphere!

“I don’t need music, lobster or wine,
Whenever your eyes look into mine;
The things I long for are simple and few:
A cup of coffee, a sandwich, and you.”
~ Billy Rose, American showman and lyricist (1899 – 1966)

And that sandwich… Well, it should be really, really good.

When we’re trying to think of sandwiches, sometimes our brains get stuck in a mode where all we can come up with are the components of what we took to school in our little tin boxes, right down to the Fritos.

Breaking out of the box, and thinking about flavors that are a little more sophisticated, mushrooms come to mind. They are almost always on my celebration table, even if that celebration is just for me. Put them on a crusty roll and nothing else matters, except maybe the little French pickles (cornichons) that seem to have disappeared…

Mushroom Loaf or Pâté
Makes 1 (10-ounce) loaf
Time: 15 minutes active + 20 minutes in the oven

½ cup chopped onion
2 tablespoons olive oil
1 ¼ pounds white mushrooms, about 6 large
½ cup cashews or ¼ cup prepared cashew butter
½ teaspoon Mrs. Dash or other salt-free herb blend

Soften the onion in the olive oil in a large skillet over medium heat. Stir in the mushrooms and sauté until richly browned and any released moisture has been reabsorbed.

Meanwhile, if using whole cashews, place them in a food processor and process on high until they form a very thick butter.

Add the mushroom mixture and Mrs. Dash or herbs to the cashews and process very briefly until the mixture becomes a fairly smooth paste, but not totally pureed.

At this point, the mixture can be used as a pâté without further cooking. If, however, you would like a product that can be sliced, please proceed:

Preheat oven to 350° F and oil a mini-loaf pan, measuring about 5 x 2 ½ on the bottom.

Spoon the mixture into the mini-loaf pan, pressing into the corners and smoothing down the top. Place in the oven for 20 minutes, then remove and allow to cool to room temperature before removing from the pan. Refrigerate leftovers in an airtight container.

“No matter what your heartache may be, laughing helps you forget it for a few seconds.” ~ Red Skelton, American comedian (1913 – 1997)

If you, as I did, made the little beet hearts for garnish on Wednesday’s creamy celery soup, then you might have some beets left over and are wondering what to do with them. If not, then by all means, open a can and let’s get rolling!

Chutneys are a delightful way to dress up a meal with very little effort, making even a scoop of plain rice special. The sweet and tangy combination of spices, fruits, and vinegar lend complexity of flavor that is rarely matched, and a well thought out selection of fruits and vegetables can make the color fit the occasion.

Of course, if you wish to make this from a fresh beet, by all means do so. Just roast, steam, or boil; peel and chop; then proceed as directed below. The measurement of beets is approximate to a 15-ounce can, but is flexible by ¼ cup in either direction. Using canned beets mellows the flavor a little, but also saves a lot of work and stained fingers.

Red Chutney

Makes 1 ½ cups
Time: 5 minutes active, 20 minutes simmering

2 tablespoons olive oil
1 cup chopped onion
1 ½ cups chopped canned beets, drained
¼ cup water
¼ cup rice vinegar (seasoned or regular)
¼ cup raisins
2 tablespoons sugar
2 teaspoons minced fresh ginger
1 teaspoons mustard seeds

In a small saucepan, sauté the onion in the olive oil over medium heat until softened. Stir in the remaining ingredients and reduce heat to a simmer. Continue to simmer until the liquid is almost gone from the bottom of the pan, about 20 minutes.

Cool the chutney until it reaches room temperature, then place in a tightly covered container and store in the refrigerator until ready to use.

In addition to serving as an accompaniment to rice, roasted meats, or curries, this Red Chutney also makes a very satisfying snack when served with some pita or other flat bread and a cup of steaming hot tea.

“The Democrats seem to be basically nicer people, but they have demonstrated time and again that they have the management skills of celery.” ~ Dave Barry, American Comedian and writer ( 1947 – )

Little did Dave Barry know what a great manager celery is! Or, maybe he did…

We have known for a long time that celery is a low calorie, fat-free food good for dieters and as a carrier for peanut butter or cream cheese. However, did you know that it is also a good source of dietary fiber, vitamins and minerals (including calcium)? It is, after all, a cousin of the carrot.

Celery, we recently learned, also contains a compound called phthalides, which help to reduce stress and blood pressure. Additionally, the dietary fiber it contains is great for scrubbing out cholesterol, so this vegetable is a real friend to our heart, worthy of a Valentine’s Day appearance in one form or another.

Beyond the red and white can, celery soup is actually a light and refreshing alternative to a side salad at the start of a meal or with a hearty sandwich. We’ve thrown in a potato to thicken it substantially without adding flour, which seems to weigh it down, but leave it out if you want a thinner soup.

Creamy Celery Soup

Serves 4
Time: 15 minutes active, 30 minutes on the stove

½ cup diced onion
1 tablespoon olive oil
8 ribs celery (about 1 pound)
2 teaspoons minced garlic
1 medium potato, cubed
4 cups low-sodium vegetable broth
½ cup So Delicious Original Coconut Milk Creamer
(or other non-dairy creamer without added flavors)
4 beet hearts (optional – see below)

Sauté the onion and the celery in the olive oil until the onion is translucent but not yet browned. Stir in the garlic, potato, and broth, and bring to a boil. Reduce heat, cover, and allow to simmer for 30 minutes.

Remove from the heat and allow the soup to cool for 10 minutes, then puree in a blender until the soup is smooth (an immersion blender or food processor won’t work as well on this one), holding the lid securely in place so the heat doesn’t cause it to blow off. Blend in the non-dairy creamer.

Pour into bowls and garnish with beet hearts, if you wish. Excellent served hot or chilled.

To make the beet hearts: Drain and rinse canned sliced beets and cut shapes with a small heart-shaped cookie cutter.

“The perfect lover is one who turns into a pizza at 4:00 a.m.” ~ Charles Pierce, American comedian and female impersonator (1926 – 1999)

Fast. I needed a fast dinner – something different – and daughter, Katherine, piped up that she and her husband, Jacob, enjoy the occasional Pizza Fries using up whatever scraps are in the refrigerator. Needless to say, I was intrigued, but wouldn’t even have time to make fries from fresh potatoes.

Now, if you’ve ever read the label on the popular frozen French fry choices, you know it can be frightening territory. Most of them require a Ph.D. in chemistry to decipher, which knocks them off of our list of acceptable foods.

The folks at Cascadian Farm in Washington State, however, produce a DELICIOUS organic alternative to the big name brand frozen fries. In fact the label even tells the reader that the apple juice is to help the potatoes brown and the ascorbic acid (Vitamin C) is to help the potato keep its original color in the freezer. They bake in 13 – 18 minutes, depending on how crispy you want them.

If you visit the Cascadian Farm web site at http://www.cascadianfarm.com and sign up for their newsletter, they’ll even give you a $1 off coupon! We found the Cascadian Farm products in our grocery store’s “healthy foods” freezer.

These fries are also great to serve on a Meatless Monday because they allow everyone to have it their own way, which means those who want to participate can and those who don’t want to will still be able to share the same meal on their own terms. It is easiest if you use leftovers or bits of fresh food that isn’t quite enough to make a full meal with.

PIZZA FRIES
Time: 25 minutes (mostly for baking the fries)

For each serving:
4 ounces frozen French fries
¼ cup pizza or pasta sauce
1 ounce Mozzarella flavored cheese or cheese substitute
Whatever else you would like on your pizza fries. We like…
Mushrooms
Onions
Black olives
Chopped baby spinach
Pineapple tidbits

Preheat oven and prepare fries according to the package instructions.

While the potatoes are cooking, do any required prep work on the toppings. I sautéed the onion and mushrooms in a little olive oil and that was it.

When the fries are cooked to your preference, remove from the oven and separate into serving sized piles on the baking sheet. Let everyone top with their favorite toppings (remembering the placement of each person’s creation on the pan). Top with the sauce and then the cheese or cheese substitute. Return to the oven for 3-5 minutes to make sure the toppings are heated through.

Serve with a smile because even the clean-up is easy for this one.

By the way, if you are making this dish because of how fun and tasty it is, but would prefer to make your own oven-baked fries from fresh potatoes, the Mosaic Meals cookbook has a recipe for Un-fries on page 60.