Tag: vegetable stock

Categories
Main Dish Soup

Turmeric-based veggie soup will help you feel golden

For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.
For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.

Every time I use turmeric in a recipe, I remember back to the time I ruined the one and only manicure I’ve ever had while using it in a delicious Jamaican recipe.

Knowing it has the ability to stain everything, I have been diligent about wearing an apron when cooking with it ever since (although I’m still very willing to sacrifice my nails for the cause).

This week’s recipe featured turmeric, so I paid careful attention to what I was doing while stirring, watching the broth turn a beautiful yellow color.

I managed to get through the cooking process completely unscathed.

But then, when I sat down with my steaming bowl of soup, I realized that my capacity to make a mess went beyond the kitchen and into the dining room as I managed to spill it directly down my shirt.

So typical.

But also so worth it.

This recipe comes from the blog “Munch Meals by Janet.” You can find the original post at https://munchmealsbyjanet.com/2020/11/09/vegan-vegetable-noodle-soup/. I added extra seasoning, broth and ingredients in the version below.

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Vegetable Noodle Soup

For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.
Course Main Course, Soup
Keyword bay leaves, carrots, celery, fresh garlic, garlic powder, minced garlic, onion, oregano, pasta, potatoes, turmeric, vegan, vegetable broth, vegetable stock, vegetarian, yellow onion

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 ribs celery diced
  • 4 large carrots diced
  • 6 to 8 cloves garlic minced
  • 6 to 8 cups vegetable broth
  • 4 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons turmeric
  • 2 bay leaves
  • salt and pepper to taste
  • 2 large potatoes cubed
  • 16 ounces pasta something tubular; I used cavatappi

Instructions

  • In a large stockpot or Dutch oven with a lid, heat the oil over medium heat.
  • Add the onion, celery and carrots, and saute until everything is softened.
  • Add the garlic and saute for a couple minutes, just until it’s starting to be fragrant, and add in six cups of broth, oregano, garlic powder, turmeric, bay leaves, salt and pepper, potatoes and pasta, and stir to combine.
  • Cover the pot and raise the heat slightly. Let the soup come to a gentle boil.
  • Lower the heat to keep the soup at a simmer, and leave the lid on for 14 to 15 minutes or until the pasta is cooked through and the potatoes are fork tender. Add more salt and pepper, if desired.
  • Fish out the bay leaves and discard them, and then serve.

This had so much flavor. The turmeric added an earthy, peppery flavor, and the combination of all the vegetables in the broth made it an excellent, hearty dinner.

And luckily, my stain treatment managed to slay the turmeric, and my shirt is good as new.

Next time I pull that bottle off my spice rack, I’ll have to remember that I don’t just need my apron—I might need to get a bib, too.

This piece first appeared in print Sept. 25, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Soup

Think you can’t eat chili in summer? That’s your ‘poblano’

Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.

There is really only one part of winter that I like: getting to eat soup.

But then I realized one day that you really don’t have to reserve having a big bowl of soup, stew or chili to the cold months. Honestly, despite being a warm food, it’s not an awful summer meal.

You don’t have to heat up the kitchen with the oven, you generally get leftovers to put in the fridge for those days you spend all day in the yard and don’t want to cook, and there are plenty of fresh garden veggies around to include.

So, yeah, I’m on board with eating a hot bowl of deliciousness any time of the year.

Obviously, what I’m really after is justifying the fact that I’m sharing a traditionally warm-weather recipe with you in May, but I figure this is my column, and if you’re not impressed, you can just put it in your recipe box to try in the fall.

This comes from the blog “Abras Kitchen” by Abra Pappa. You can find the original recipe at https://abraskitchen.com/chorizo-poblano-chili/. I added extra spices in my version below.

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Chorizo Poblano Chili

Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Course Main Course
Keyword chicken stock, chili powder, chorizo, cumin, diced tomatoes, fresh garlic, ground beef, jalapeno peppers, kidney beans, minced garlic, onion, oregano, paprika, poblano peppers, vegetable stock

Ingredients

  • 1 pound chorizo
  • 1 pound ground beef
  • 1 large onion diced
  • 6 to 8 cloves garlic minced
  • 3 poblano peppers diced
  • 1 jalapeno pepper diced (remove ribs and seeds for a milder taste)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons paprika
  • salt and pepper to taste
  • 15- ounce can kidney beans drained and rinsed
  • 2 15- ounce cans diced tomatoes
  • 1 cup chicken or vegetable stock

Instructions

  • Heat a large pot over medium-high heat.
  • Add the chorizo and ground beef, cooking until it’s browned and cooked through, and breaking it apart as you go.
  • Remove the meat with a slotted spoon to a plate over to the side.
  • Remove all but two tablespoons of fat from the pot. Add in the onions and peppers, and saute until they are softened. Add in the garlic and saute for a couple minutes until the garlic just starts to brown.
  • Pour in the beans and spices. Stir well, letting the spices toast a bit (about two minutes).
  • Add in the diced tomatoes, cooked chorizo and beef, and the chicken stock, and scrape the bottom of the pot to incorporate any stuck-on bits.
  • Bring the mixture to a boil, and then turn the heat down to a simmer, and let the chili cook for one hour, stirring regularly, until the liquid reduces to a consistency you like. Add more spices, as needed, and serve.

This was not nearly as spicy as I thought it would be. When I did the “add more spices” step, I added quite a bit more to really punch up the spice level, but it was probably perfect for quite a few folks’ palates.

Combining the chorizo with the ground beef gave this chili a bit more of a robust flavor that we really enjoyed.

And I’m sorry if I was too harsh with those of you who are in the “soup is only for winter camp” earlier. I was probably hungry. But after a big bowl of chili, I am definitely feeling much better.

This piece first appeared in print May 22, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

This flavorful vegetable pasta doesn’t ‘shrimp’ on flavor

Tuscan shrimp linguine is fairly quick to make but packs a lot of flavor from fresh vegetables. It would be a great summer dish, when gardens are in full swing.
Tuscan shrimp linguine is fairly quick to make but packs a lot of flavor from fresh vegetables. It would be a great summer dish, when gardens are in full swing.

Some wonderful friends of ours hosted Joey and me this past weekend while we were on a trip to speak to some college students.

We were treated to a great time, fabulous food and amazing company, getting to break bread with a lot of their friends while we were there.

Of course, we had to return to reality, and once we were back home late on Monday, work loomed, and our fridge was empty. Not feeling particularly sure I wanted to indulge in a peanut butter and jelly sandwich after the culinary weekend we experienced, I went to my Pinterest board to see what I could make for a quick dinner with only a dash into the grocery store.

The recipe I decided on comes from the blog “Sweet C’s” by Courtney Odell. You can find the original post at https://sweetcsdesigns.com/tuscan-shrimp-linguine/. I added seasoning in my version and subbed in asparagus instead of broccolini.

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Tuscan Shrimp Linguine

Tuscan shrimp linguine is fairly quick to make but packs a lot of flavor from fresh vegetables. It would be a great summer dish, when gardens are in full swing.
Course Main Course
Cuisine Italian, Tuscan
Keyword 30-minute meal, asparagus, basil, broccolini, cherry tomatoes, fresh spinach, garlic, grape tomatoes, linguine, shrimp, spinach, vegetable stock, white wine, yellow onion

Ingredients

  • 1 pound linguine pasta
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 small onion diced
  • 1/2 pound fresh asparagus cut into half-inch pieces
  • 10 ounces grape or cherry tomatoes
  • 1 cup vegetable stock or dry white wine
  • 8 cloves garlic diced
  • 1 pound uncooked shrimp peeled and deveined
  • 2 teaspoons dried basil
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 cups loosely packed fresh spinach cut into ribbons

Instructions

  • Start boiling your linguine according to package directions to cook it al dente.
  • While the pasta cooks, in a very large skillet, heat the olive oil and one tablespoon butter over medium heat. When the pan is hot, add the onion and asparagus, and saute until they are both almost cooked through.
  • Add in the tomatoes, continuing to stir until their outsides start to wrinkle a bit, and they begin to burst (you can help them out at this point by gently squishing them with your spatula).
  • Add in the stock, garlic and the other tablespoon of butter, stirring to combine.
  • Once the butter is melted and the stock is at a low simmer, stir in the shrimp, basil, red pepper flakes, salt and pepper, continuing to stir regularly until the shrimp is cooked completely (it should be a light pink and starting to curl on itself a bit).
  • Stir in the cooked linguine, coating it with the sauce. Once everything is well-combined, stir in the fresh spinach, letting it wilt, and then serve immediately.

This was really tasty, and I couldn’t help but think it would be even better for those of you who will have gardens bursting with fresh veggies this summer. It was a simple, but filling, pasta that wasn’t overly seasoned, so the taste of the tomatoes and asparagus came through well.

If you’re not a shrimp person, you could easily use some pre-cooked chicken instead or just double the vegetables.

Even though I still need to do a proper grocery store trip, the bags are unpacked, the laundry is done, and the we’re back to another week of putting out the paper. But I do feel a bit lighter after this weekend.

There are few things as good for the soul as a great meal and even greater people to share it with.

This piece first appeared in print on March 7, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Side Dish

‘Tajin’ up the flavor with yummy seasoned rice

Tajin rice takes on all the flavors of the popular spice mix—chili peppers, lime and salt—and is perfect as a side dish to all kinds of Mexican dishes.
Tajin rice takes on all the flavors of the popular spice mix—chili peppers, lime and salt—and is perfect as a side dish to all kinds of Mexican dishes.

When we were stuck in the house for lockdowns at the start of the pandemic, I (like everyone else) started getting a bit stir crazy and began looking for ways to reorganize different parts of our house.

One of my first projects was my horribly organized spice cabinet. The way it was all stacked in, I had to pull half the contents out to find what I needed. I started looking online and discovered a large spice rack I could hang on my kitchen wall and immediately bought it.

That thing has been a game changer. I love having everything in its place, alphabetized and ready to use immediately. It also freed up an entire cupboard in the kitchen for other items.

Recently, I kept staring at a large bottle of Tajin Clasico (pronounced tuh-heen) seasoning in my spice rack, which I purchased for a failed recipe and hadn’t touched in awhile. I decided I needed to put it to good use.

If you’re not familiar, Tajin is a mild seasoning that features chili peppers, dehydrated lime and salt. The lime is the flavor that really sticks out when you first give it a try. Some people swear by it and put it on everything.

This comes from the blog “The Fiery Vegetarian.” You can find the original post at https://www.thefieryvegetarian.com/tajin-rice-recipe/. I added more spices in my version.

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Tajin Rice

Tajin rice takes on all the flavors of the popular spice mix—chili peppers, lime and salt—and is perfect as a side dish to all kinds of Mexican dishes.
Course Side Dish
Keyword chicken stock, garlic powder, onion powder, rice, Tajin Clasico, vegetable stock

Ingredients

  • 1 1/2 cups white long-grain rice
  • 1 3/4 cup vegetable or chicken stock
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons butter
  • 2 tablespoons Tajin Clasico seasoning

Instructions

  • Rinse your rise with cold water several times until the water runs mostly clear.
  • Add the rinsed rice, vegetable stock, garlic powder and onion powder to a medium-sized pot with a tight-fitting lid. Heat over high heat, stirring to dissolve the seasoning, until the mixture is at a boil.
  • Place the lid on the pot and turn the heat down to a simmer. Leave it on the heat, covered, for 10 minutes.
  • After 10 minutes, remove the lid and stir in the butter until it’s melted and fully incorporated. Stir in the Tajin and then let the rice sit, off the heat, for about five minutes to let the flavors meld. Add any additional seasonings if desired, and serve as a side to your favorite Mexican entree.

This was a nice side dish. We had it alongside some chicken tacos one night and ate the leftovers with quesadillas on another evening.

I will say that if you’re not a fan of Tajin or citrus flavors in your savory dishes, you definitely won’t like this rice, but we thought it was pretty good—especially as a side dish. I don’t know if it could hold its own as the main star of a dinner, but it probably depends on how much you like Tajin.

So, that spice bottle is still staring down at me from my spice rack, but at least it’s a couple tablespoons lighter. I’ll have to come up with some other ways to use it up—especially since it’s nice and tall and has to be stored out of alphabetical sequence in the rack. Now that I finally have things organized, I want to keep it that way.

This piece first appeared in print on July 14, 2022.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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