Issa Cooks: Green Magic Soup

Cold and flu and perpetual strep throat season is upon us, and of course I was blessed with the first round of illness.  After a day of ordering canned soup online (what a world we live in...) I felt well enough to actually stand over the stove without wanting to rest my head on a steaming pot of Progresso.  Plus, all the salt was making me feel worse than if I had just stuck to tea... this was my diet for 36 hours

So I mustered up my energy to scavenge through my pantry and fridge, and developed a recipe for healthy, tasty soup that's easy enough to make when you're dying of the plague.


3 tablespoons olive oil garlic powder and onion powder 2 small potatoes, cubed (peeling optional) 4 quarts of boiling water mixed with 2 tablespoons bouillion 1/2 a bunch of kale, chopped (I used purple kale, just for funsies) 1 zucchini, diced 2 cups of baby spinach, washed salt and paper to taste


Heat a soup pan with oil.  Add cubed potatoes and stir in with garlic and onion powder (because you're sick, you can't even tasted the aromatics anyway, they may as well be from a jar...)  After about five minutes when the potatoes start to soften, stir in the kale. As the Kale wilts, stir in the zucchini and and boiling water. Add salt and pepper. Cover and cook on low heat for 20 minutes, stirring occasionally. The veggies will have lost a bit of their green color, but don't worry- the spinach will bring it back!

Let cool for about an hour.  Stir in raw spinach leaves and add soup to a food processor or use an immersion blender to throughly blend all ingredients. Re-heat and you're ready to eat!

magic green soup

Delicious on its own or topped with crumbly cheese or alongside a crusty bread/saltines.

You'll be feeling better before you know it!

Issa Cooks: Pasta e Fagioli Soup

This is one of my favorite soups, but it's not vegetarian at too many restaurants! Left to my own devices, I invented a recipe somewhat resembling what I believe this macaroni and bean soup should taste like.  And it was awesome. Ingredients:

5 cups vegetable broth 3 tablespoons tomato paste 2 cans cannellini beans 8 0z ditalini pasta (cooked in advance) 1 cup fresh or frozen chopped spinach 1/2 cup parmesan cheese

Bring the broth and tomato paste to a boil.  Add beans and spinach, simmer for 20 minutes, stir in pasta and cheese, let simmer for another few minutes until pasta has absorbed some broth. Serve with parmesan sprinkled on top.


Issa Cooks: Hamentaschen (Again!)

It's hard to believe that it's already been a year since last Purim, but a series of invitations to Saturday night parties to celebrate the holiday inspired me to bake hamentaschen again!


I used the same recipe as last year, but in my efforts not to eat processed foods in 2013, I made my own blueberry filling.


2 tbs corn starch 1/2 cup sugar 1/2 tsp cinnamon 1/2 cup water 1 pint blueberries 1 tsp lemon juice

Mix the dry ingredients together. Add water and bring to a boil in a saucepan. Add the blueberries, reduce heat, and stir for 5 minutes or until the filling has achieved a gelled consistency.  Remove from flame and stir in lemon juice.

Make while the dough is chilling and let cool before assembling the cookies.