Author Archives: Elaine Broughton

About Elaine Broughton

As a child I grew up eating a traditional American diet that was heavy on meat and potatoes(mostly fried). After three heart attacks I became acutely aware of the need to actively use my diet to heal the damage done to my body, which means eating a healthy, mostly plant based diet. I've always loved to cook and to garden, so I approached this change as a kind of culinary adventure in learning new ways to prepare foods that I was already familiar with, as well as trying new and different fruits and vegetables. As I used more and more fresh produce in season, I discovered that foods not only tasted better, but my grocery budget slimmed down along with my waistline. In addition, I noticed that the character of my kitchen changes with the seasons as I try to enjoy the foods that are freshest and most affordable. I've included traditional recipes (using meat, dairy and eggs) along with the vegetarian recipes. Hopefully, this will appeal to others hoping to bring a healthier way of eating to their family table. Please let me know what you think of the recipes and feel free to share your own versions of how to use the main ingredients. Elaine...in the Kitchen.

Chai Concentrate: Instant Comfort in a Cup

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After a hard day sometimes you just need some good old fashioned comfort, and you need it NOW.  Problem is, comfort usually takes time and on days like that I’m not into delayed gratification.  So what I need is a little kitchen magic and some make-ahead planning.

My crock pot is the closest thing I have to a magic cauldron.  I can make the most wonderful concoctions in it with almost no effort and I use it often, especially for that heavenly elixir, chai tea.  Frankly, I’m too cheap to buy the stuff in a box or bottle, and I tried the homemade instant mix but I don’t like the idea of coffee creamer (I mean what IS that stuff anyway?).   For me, it’s not just about how a dish looks, it’s also about how it’s made and what kind of ingredients go into making it yummy.  Now, I love chai, hot, cold, with or without milk.  It’s delicious, comforting and a special way to unwind after a busy day.  The trouble is I want my comfort now and not half an hour from now after I’ve assembled all the ingredients, found that I’m completely out of cinnamon sticks, gone to the store, come back, steeped the tea and spices and poured out that first cup.  No, I want it fast, easy and ready to use.  With a little research and a few of my own contributions, here is my version of Chai Tea Concentrate.   There are no actual rules here, so use the spices you like.  So drag out that slow cooker and let’s make some comfort in a cup.

Chai Tea Concentrate

Makes slightly less than 2 quarts

 Ingredients:

  • 8 cups water
  • 8 individual tea bags (black or green)
  • 1 cup sugar or 3/4 cup honey or brown rice syrup (I use half regular sugar and half light brown sugar) – you can always add more to taste
  • 6 slices (rounds) fresh ginger
  • 4 cinnamon sticks
  • 6 allspice berries
  • 6 whole cloves
  • 2 star anise
  • 8 cardamom seeds (they’re tiny but strong)
  • 6-8 peppercorns
  • 1 nutmeg, or 1 1/2 teaspoons of grated nutmeg
  • Peel from one fresh orange
  • 1/2 teaspoon dried orange peel powder (you could substitute additional fresh orange peel or orange zest)
  • 1/2 teaspoon dried lemon peel powder (you could substitute 1 teaspoon fresh lemon zest)
  • 1 tablespoon vanilla extract

Chai Concentrate Ingredients 1

 

 

 

 

 

Directions:

Pour the water into the crock pot, add sugar and stir to dissolve.  Once the sugar is dissolved, add the tea bags, and all of the remaining ingredients except the vanilla.

Chai Concentrate zzz 003

 

 

 

 

 

Set the crock pot to hi and let it simmer for 2-4 hours.  It will have reduced slightly and is very strong, so if you’re sensitive to caffeine you should use decaffeinated or your favorite herb tea.  MON 006

Turn off the heat and let cool slightly, then add the vanilla.

chai monday 006

 

 

 

 

 

 

 

When the concentrate is completely cooled, strain and store in the refrigerator in a glass container.

Wed Chai 006

 

 

Magic in a cup.  Enjoy!    Wed Chai 003

 

 

 

 

 

Sunshine Soup and Lettuce Wraps

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I recall that on May 1st last year there was snow on my lawn.  This year spring seems to have started in earnest, the trees are almost in leaf and my allergies are going crazy.  No regrets.  Mayday, or Beltane, or whatever name you choose too give this date, is one of my favorite celebrations.  It’s time for one of my sunshine soups, and this year, in honor of the wonderful weather I’m making Summer Sun Soup and juicy, crunchy lettuce wraps.   Summer Sun Soup is one of my favorite spring/summer soups because you can eat it warm, or you can enjoy it cold.  You’ll love the color, the velvety texture and the slightly spicy, deliciously tangy flavors.

Summer Sun Soup

Photo by E. Broughton

Photo by E. Broughton

 

 

 

 

 

 

 

 

 

Ingredients:

  • 2 lbs yellow summer squash (about 3-4 medium)
  • 1 large yellow bell pepper
  • 3 medium carrots
  • 2 medium Yukon gold potatoes
  • 1 medium onion
  • 2 Tablespoons butter
  • 4 cups vegetable broth
  • 1 lemon, juice and zest
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • Pinch dried orange peel
  • Pinch dried lemon peel
  • Pinch dried celery
  • 1 cup yogurt (plain)
  • Salt and Pepper to taste

 

Directions:

Cut the squash in half and then into 1/2-inch dice (about 8 cups); cut the bell pepper into 1/2-inch dice (about 1 1/2 cups); cut the carrots in 1/2-inch dice (about 1 1/4 cup); cut the potatoes in 1/2 inch dice (scant 1 cup).

Yellow Squash           Yellow Pepper        Carrots        018

Medium chop the onion (about 1 cup).

Onions

Melt the butter in a large saucepan over medium heat. Reduce the heat to medium-low; add the onion and 1/2 teaspoon salt and cook for 5 minutes, or until the onion has softened.  Add the squash, pepper, carrots and potatoes to the saucepan along with the vegetable or chicken stock; bring to a boil over high heat. Reduce the heat to low and simmer partially covered until the vegetables are tender, about 15 minutes. Remove from the heat and let cool, 10 minutes.
Sunshine Soup

Add the lemon juice and zest.  Add in the turmeric, ginger. dried orange peel, dried lemon peel, dried celery powder or celery salt and salt and pepper to taste.  Use a food processor or blender to puree the soup.

Sunshine Soup 3

Reheat or serve cold with a swirl of plain yogurt.

Lettuce Wraps

  • 6 leaves of butter lettuce
  • Cole slaw with diced granny smith apple

MON 012

Photo by E. Broughton

Photos by E. Broughton

Happy May 1st and Enjoy!

 

 

 

 

Scones and Roses

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Photo by E Broughton

Photo by E Broughton

Second breakfast is known and practiced in our house, especially around 10 ‘clock on a lazy weekend morning with the sun shining and the birds singing and the temperature edging toward 60.  Now I’m not talking about healthy, good for you, oatmeal with fruit kind of stuff.  Second breakfast on a morning like this calls for tea or coffee served in your best tea cup, some homemade rose petal jelly, and fresh baked buttermilk scones on the pretty china plate that doesn’t match any of the other dishes.  It all starts with the scones.  The recipe I used is based on a recipe by Marion Cunningham that I saw on Julia Child’s TV show, but of course I had to make a couple of adjustments because I’m like that and I was out of buttermilk.  I think I like my version better but judge for yourself.

Buttermilk Scones

Ingredients:

  •  3 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 ounces unsalted butter, cut into small cubes (1 1/2 sticks of butter)
  • 1 cup of buttermilk (I substituted 3/4 cup plain whole fat yogurt mixed with 1/4 cup milk – allow to sit for 5 minutes before using)

Preparation:

Preheat the oven to 425 degrees.

In a large bowl combine flour, sugar, baking powder, baking soda and salt.

Photo by E Broughton

Photo by E Broughton

 

 

 

 

 

 

 

Add in the butter cubes and using a fork or our fingers, work the butter into the dry mixture until it looks like lumpy sand.  Don’t over work.

 

Photo by E Broughton

Photo by E Broughton

Then add the buttermilk or yogurt/milk mixture.  Stir until thoroughly mixed and turn the dough onto a clean, floured surface.

Photo by E Broughton

Photo by E Broughton

Pat the dough into a 1/2 inch thick circle and cut into triangles.  You could also roll out the dough and use a biscuit cutter to make round scones.

friday 008

Photo by E Broughton

 

 

  Place the scones on an ungreased baking sheet and brush generously with melted butter.

  Sprinkle lightly with sugar.  Bake for 10 minutes or until the scones are lightly golden.

Remove from the oven and allow to cool on a rack.  Before you remove them from the pan, drizzle a glaze (mix powdered sugar and water) over the top and let cool until the glaze firms.

friday 009

Photo by E Broughton

 

Serve on a pretty plate with tea or coffee and homemade rose petal jelly.

Scones and Roses 2

 

 

 

 

 

 

 

Enjoy!

Broth for Breakfast

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When it comes to breakfast Americans love their bacon and eggs, and most of all we love our sugar.  But, there are better choices for breakfast than pop tarts or cereal that’s so sweet you can smell the sugar (yes, you actually can).  As a matter of fact most of the rest of the world, if they get breakfast, start the day with soup which seems to be catching on here in the U.S.  One of the hot new trends is switching from a big, overpriced cup of gourmet coffee to a big, overpriced mug of bone broth.   I guess it’s a move toward better nutrition, but it’s still overpriced, and it’s made from bones, so I’m opting for a plant based version instead.  To each his own.  For me, there’s something comforting about a big mug of warm soup, and once you get over the idea that soup for breakfast is just too weird, you discover a whole panorama of tasty possibilities.  Here are some ideas I’ve  come up with that are broadening breakfast horizons at my house.  Give it a try.

 Spicy Breakfast Broth 2 Ways

Ingredients

  • 2 cups vegetable broth
  • ¾ cup V8 Juice (spicy or original, your choice)
  • 1 tablespoon finely chopped scallion including some green tops
  • ½ teaspoon dried oregano
  • ½ teaspoon dried ground cumin
  • Salt and pepper to taste
  • 2 ounces plain avocado or guacamole
  • ¾ teaspoon Siracha (optional)

Directions

In a saucepan, heat the scallions in a small amount of vegetable stock.

Broth for Breakfast - Scallions 4

 

 

 

 

 

Add V8 juice, oregano, cumin and salt and pepper.  Season with a few drops of siracha.

  1. Serve with avocado toast on whole wheat bread.
  2. Whisk avocado or guacamole into the broth and serve a hard-boiled egg on the side.

Spicy Vegetable Broth - Breakfast 2                                                  Spicy Vegetable Broth - Breakfast 4

 

This recipe makes 2 generous 1-cup servings.  Store in a glass container in the refrigerator.  Pop in the microwave to warm or serve it chilled.

Broth with Bean Sprouts and Vegetables

Scallions

 

 

 

 

 

 

 

Ingredients

  • 3 cups vegetable broth
  • ½ cup mixed vegetables, fresh or frozen
  • 1 tablespoon finely chopped scallions
  • ¼ cup bean sprouts
  • 1 teaspoon minced ginger
  • 1 clove garlic, minced
  • 2 fresh mushrooms thinly sliced, or 1 tablespoon mushroom powder
  • Salt and pepper to taste

 Directions

  1. In a saucepan, heat the scallions, garlic and ginger in 2 tablespoons of broth until softened.
  2. Add the rest of the broth, vegetables and mushrooms or mushroom powder. Salt and pepper to taste.
  3. Add the bean sprouts and heat through before serving.
  4. For extra protein float a boiled egg or serve on the side with toast sticks.

Thai Style Coconut Soup

Of course, if you prefer your breakfast creamy and a little sweeter, here’s a slightly more exotic way to start your day.

Thai Style Coconut Soup

Ingredients

  • 1/2 medium onion, diced
  • 1 smallish red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 small carrot, thinly sliced
  • 2 tablespoons vegetable oil (I used almond oil but olive oil works also)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/8 teaspoon cayenne
  • 3/4 cup diced tomatoes (fresh is best but canned will work)
  • 1 cup coconut milk, unsweetened or vanilla
  • 1/2 cup peanut butter (I used almond)
  • 1/4 cup vegetable broth
  • 2 tablespoons fresh lime juice
  • salt to taste
  • ¼ cup fresh chopped mint, basil or cilantro leaves for garnish

Directions

Sautee the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.

Coconut Soup 1

 

 

 

 

 

 

 

Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.

Coconut Soup 2

 

Coconut Soup 3Transfer half of the soup to a blender and puree until smooth. Return to the pot. Add basil or cilantro and enjoy your coconut soup!

*You can add ¾ cup chickpeas to increase the protein content, but it’s optional and I usually leave them out.

♦