Mark Bittmans Fast Vegetable Soup Food
MARK BITTMAN'S MUSHROOM STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 3
Steps:
- Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better.
- Bring to a boil, and simmer.
- Strain the mushrooms out if you like, but make sure to use them for something.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 0 grams
MARK BITTMAN'S FAST VEGETABLE SOUP
This recipe uses whatever ingredients you have on hand and takes about 15 minutes for chopping and 15 minutes for cooking. It's an easy idea from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating". You can shave some cheese on the soup and serve with a crusty baguette for a quick and satisfying meal.
Provided by blucoat
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
- Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
- Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
- Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.
Nutrition Facts : Calories 83.1, Fat 6.9, SaturatedFat 1, Sodium 18.1, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 0.9
MORE-VEGETABLE-THAN-EGG FRITTATA (MARK BITTMAN)
This is a healthy frittata from Mark Bittman's New York Time's column) with more vegetables than eggs. You can use whatever veggies you like or have on hand. If you use asparagus or broccoli, parboil them first; spinach works well, chop and cook it until dry. As in a conventional frittata, cook the eggs slowly, so they stay tender. If the top remains runny, run it under the broiler. Serves 2 to 4.
Provided by blucoat
Categories Savory Pies
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally, until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.).
- When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
- Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut into wedges and serve hot, warm or at room temperature.
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