Vegan Mini Kufte Ball Soup

Last week Ani came over for an impromptu visit since Eric was working late.  We were thinking of going out to dinner, but decided to cook together instead.  This is a fun soup to together. The broth has a nice tomatoey, lemony, minty base. It's pretty simple.

Kufta Balls:

1 cup of Cream of Wheat

1 cup of fine bulghur

1 Tbsp mint finely rubbed between your palms (I like it minty, but you can use more or less depending on your own preference )

2 heaping Tbsp of tomato paste

1 cup of water

1-2 tbsp of roasted red pepper appetizer…I used it cuz I had it in the fridge.  You can use Ajvar, or red pepper paste..or more tomato sauce. 

Add salt and pepper to taste

Mix it all together and let it stand a few minutes and then knead it into a dough.  Roll it into small balls, like marbles (maybe a little larger) I counted that it made 108 balls.  Wet your hands if the dough starts sticking to them.

Put these balls in a pot of boiling water and simmer for about 15 minutes.  Remove after 15 minutes and transfer into the broth.

The Broth:

You’ll need another can of tomato paste

A can of garbanzo beans – OR – about a cup of small pasta

Garlic

Dried mint

1-2 lemons

One big onion and some olive oil

Brown one large onion in some olive oil.  Add enough water to make broth for the family ( I did about 8-9 cups for our batch).  Add a can of tomato paste plus whatever tomato paste you have left over from the kufte balls.  If you have red pepper paste add some of that and a couple tablespoons of mint powder.  Simmer about 10 minutes this and adjust the seasonings.  Add about 3 big cloves of mashed garlic, one can of garbanzo beans (or you can sub out for some small type of macaroni).  Add the cooked kufte balls, and the juice of one or two lemons and boil for another 5 or 10 minutes.

Anush's Bulghur Veggie Salad

This recipe started out as an attempt to make "Eech", a favorite Armenian lenten dish.  So I got the bulghur out, poured the water in, and then realized I didn't have 1/2 the ingredients I thought I did (tomato paste, green pepper, parsley...none of them).  So I thought about what I liked about eech.  I love the sauced taste of the bulghur and the crunch of the pepper...so I used what I had ...added cucumber instead.  The end result was very delicious.  This packs really well for take along lunches.

2 cups fine Bulghur

1 large onion, finely chopped

1 8 oz can tomato sauce

1 bunch green onions, cleaned and finely sliced

1 Tbsp. Aleppo pepper

1 Tbsp. Sumac

5 Persian cucumbers

2 large tomatoes, chopped

1 1/2 c. boiling water

1 Tbsp. sugar

2 Tbsp Olive oil

First off, boil your water.  In a large bowl, measure out 2 cups of fine bulghur.  Pour 1 1/2 cups boiling water on top of bulghur.  Add an 8 oz can of tomato sauce, sugar, Aleppo pepper (sweet roasted pepper flakes), Sumac and set aside.

Saute onion in a large pan with olive oil until the onion is soft and translucent.  Stir often so as not to brown.  Add onion to the cooled bulghur mixture.  Now add the chopped cucumber, tomato and green onion.  This would also be great with chopped bell pepper and parsley added at this point.  I just didn't have any to add. Next time.  This salad is great to a bed of mixed greens.  

This recipe makes 9 cups of salad.  If you're following Weight Watchers, the points values are as follows:

1 cup serving:  5 points      1/2 cup serving:  3 points

I pack my lunch every day and I love having the right containers to take it in...here are some I found that are cool:
                                                              

My Big Batch Mushroom & Barley Soup

This is a big batch soup recipe.  Enough for you to have some for dinner and freeze some for later.  OR, you can feed your family.  It's a vegan recipe, but it has a nice rich flavor because I used wine in the broth.

Serving size: 1 1/2 cups    Serves 9

Weight Watchers Points Plus Value:  5 points

Ingredients:

1 cup barley

8 oz. crimini mushrooms, washed, trimmed and sliced

3 - 32 oz cartons of organic vegetable broth

1 pound of carrots, sliced  

1/2 cup. red wine (I used a cab that I had in the fridge)

2 large onions, chopped

2 Tbsp. olive oil (because I'm counting points, yes, I measured)

8 oz. chard, washed and chopped

5 cloves of garlic, thinly sliced

                                                                Salt & Pepper to taste

Directions: 

In a large soup pot, add the olive oil, chopped onion and sliced carrots.  Cook on medium heat around 10 minutes until the onions and carrots start to soften.  Add 1/2 cup red wine.  Continue cooking the onion/carrot mixture.  Add vegetable broth, barley, sliced mushrooms, garlic and chard.   This has to cook until the barley is soft and tender.  It's going to take about an hour.  Stir occasionally.  I added another 4 cups of water at this point because I like my soup brothy, but if you like you soup more stewy, you can leave it as is.  Add salt and pepper to taste.

NOTE:  I would normally have added chopped celery hearts to the onion & carrot mixture.  I just didn't have any to add.