RECIPE: Thai-inspired Broccoli and White Bean Soup

I needed a quick and easy dinner last night, so I defrosted some broccoli intending to make broccoli cheddar beans, but then realized I didn't have any milk to make the sauce.  I did have coconut milk so I created this recipe to use that, and we both enjoyed it so much I'm sharing it.  I doubt you would ever find this in Thailand, because of the beans, but we loved it.  This soup is SPICY!!!

Thai-inspired Broccoli and White Bean Soup

Serves 4-6

INGREDIENTS:

• 2 T. coconut oil
• 3 T. green curry paste (I use Mekhala Organic)
• 1/4 cup minced garlic
• 1/4 cup minced ginger
• 1 14oz can full-fat coconut milk
• 1 cup chicken or vegetable broth
• 1 T. Red Boat Fish Sauce
• 3-4 kaffir lime leaves OR 2 t. minced lemongrass OR a few large strips of lime zest
• 2 15oz cans great northern beans including the liquid 
• 1 pound frozen broccoli, defrosted
• Garnish options:
• thinly sliced hot red pepper
• thinly sliced scallion greens
• cilantro leaves
• cooked rice (we often have cooked and cooled sela basmati in the fridge) 

INSTRUCTIONS:

In a 4-quart saute or sauce pan heat the coconut oil on medium and saute the curry paste, garlic and ginger for 4-5 minutes to take the edge off the garlic and ginger.

Add the coconut milk, chicken broth, fish sauce, the lime leaves/lemongrass/zest, and the beans including the liquid into the pot, stir to combine, and bring to a simmer.  Simmer for a few minutes to meld the flavors.  

Add the broccoli, bring back to a simmer, and cook for 5 minutes.  Taste periodically to insure it's cooked to your liking.  Once it's cooked, turn off the heat to prevent overcooking.

Taste and add salt if necessary - depending on the brand of curry paste you use you may not need additional salt.  I did add about 2 teaspoons of salt.

Pick out the lime leaves or zest before serving.

Serve in bowls garnished with red pepper, scallions, cilantro and/or cooked rice.  Adding rice will give you a complete protein combined with the beans, if that's important to you.    

NOTE: This makes enough liquid that you could easily add additional broccoli and/or additional beans for a thicker soup if that is your preference.  If you add additional beans, drain them and don't use the liquid.

If you can't tolerate spicy food, look for a curry paste that isn't hot, or make your own.  Mekhala green is HOT!

RECIPE: EASY Beef Fajitas using Home Canned Beef

Every time we've tried to make fajitas using flank steak or skirt steak, they've been tough and stringy.  Perhaps it's the pasture-raised meat we use, or the fact that we never plan ahead and don't have time to marinate.  We also don't always want to bother with firing up the grill.  I developed this recipe to satisfy our beef fajita cravings without all that fuss.

EASY Beef Fajita using Home Canned Beef

Serves 6

• 1 quart jar home-canned beef stew meat
• 1/4. cup beef tallow or ghee
• 3 large onions, sliced 1/4" thick
• 4 cups bell peppers (green, red and yellow) sliced 1/4" thick
• 1 t. ground chipotle pepper
• 1 t. cayenne powder
• 1 t. garlic powder
• 1 t. ground cumin seeds
• 1/2 t. ground coriander seed
• 1 t. mexican oregano
• 2 t. salt
• For serving:
• 1 cup sour cream
• juice from 1/2 lime
• 1/4 cup minced cilantro leaves
  

Combine the spices and set aside.

Drain the beef reserving the liquid.

Heat 2 T. fat in a large saute pan over medium-high.  Add the onions and fry until light brown on the edges.  Stir infrequently - if you let them sit in the fat, the edges will brown before they cook through, which is what you want.  Remove to a small bowl leaving as much fat in the pan as possible.

Add 1 T. fat to the pan, raise the heat to high, and add the peppers.  Fry, stirring infrequently, until they're blackened in spots.  KEEP AN EYE ON THEM!  If you turn your back, the entire pan will burn (Yes, I did this!).  Remove to the bowl with the onions leaving as much fat in the pan as possible.

Reduce heat to med-high.  Add 1 T. fat to the pan and add the beef.  Fry, stirring infrequently, until the edges are lightly browned. 

Deglaze the pan with the reserved liquid and cook until it's mostly evaporated.

Add the onions, peppers, and the spice mixture to the pan, stir to combine, and cook until the vegetables are heated through.

 

While the meat is cooking, combine the sour cream, lime juice, and cilantro.  Mix well.

Serve with tortillas, guacamole or sliced avocado, the cilantro lime crema or cilantro jalapeno sauce.

In the photo above, I served it with Adriane's Tomato Salad with Coriander and Lime.