Spicy Potato & Cabbage Soup

I based this recipe off of Heidi Swanson's Rustic Cabbage Soup, but decided to use tri-colored potatoes to make it more visually appealing.  I also added a bit of spice to make it more interesting. A meal in itself, this soup is very hearty.

Ingredients:
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound tri-colored potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
6 cups stock (see head notes)
1 1/2 cups white beans, precooked or canned (drained and rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1 tsp cayenne pepper

Directions:
Warm the olive oil in a dutch oven over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 10 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another five minutes. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now add the cayenne pepper and adjust the seasoning depending on your taste.

Serve drizzled with a bit of olive oil and/or sriracha.

Teriyaki Tofu over Shirataki Noodles

 

I have a lot of travel scheduled this month so I have been a bit lax in stocking my fridge. That said, I always have tofu and shirataki noodles on hand so this recipe was a cinch to whip up last evening when I needed a quick meal. Added bonus - low carb & low fat!

 

Ingredients:

 

1 block of tofu
1 bag shirataki noodles

 

Teriyaki Marinade:
 

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons dry sherry

2 tablespoons rice vinegar

2 garlic cloves, crushed with a garlic press or minced

1 teaspoon finely grated fresh ginger

1 teaspoon red pepper flake

 Combine all ingredients to make the teriyaki sauce.

 

Drain, press, and cube a block of tofu. I wrapped the block of tofu in paper towels and place a firm cutting board with a few canned goods on top for 30 min to drain/press the tofu.
 

 Marinate the tofu in the teriyaki for at least 1 hour. Line a baking sheet with tinfoil and preheat oven to 375 degrees. Place tofu pieces on baking sheet and bake for 35 minutes, shaking tray a few times during the cooking to loosen. Reserve the remaining marinade. Drain the shirataki noodles and microwave for 1 minute. Drain again. Add 1 tbps of the remaining marinade to the noodles and combine. Add tofu and sprinkle with sesame seeds. I added some sriracha to mine as well.