Chick Pea & Quinoa Soup

It's that time of year again when soup is- and should be- a mainstay in everyone's diet. It's quick and easy to make, warming and filling, and just plain yummy. Soups in general are one of those things that I don't understand why people buy the canned stuff. I mean, it's probably one of the easiest things to make and is definitely one of the most flexible "recipes" to play with... you can make as much or as little as you like, and it usually holds up well as leftovers.

Chick Pea & Quinoa Soup

Ingredients:
1 Tbs. olive oil
1 sm. onion, diced
2 ribs of celery, diced
2 med. carrots, diced
1 tsp. herbes de Provence
1 tsp. dried thyme
1 tsp. dried rosemary, crushed
1 bay leaf
salt & pepper, to taste
2 Tbs. tomato paste (feel free to use any other form of tomatoes; I've made this soup with diced tomatoes which turned out quite well)
1/2 cup quinoa
1/4 cup red lentils *optional
1 (14-ounce) can chick peas, drained & rinsed
2" piece of Parmesan rind
2 cups veggie broth (feel free to use chicken broth if you're so inclined, also feel free to use more liquid- I like a thicker finished soup)
1 cup butternut squash, diced
1 sm. bunch of kale, shredded

Directions:
In a large pot over medium heat, saute the onion/celery/carrots in olive oil until slightly soft, about 2-3 minutes. Add in all of the spices and tomato paste, stirring to coat, and continue to cook for another minute before adding the quinoa, red lentils (if using), chick peas, Parmesan, and broth. Simmer over medium-low heat for 15-20 minutes before adding in the butternut squash and kale. (Note: I like to wait to add these so they retain some shape and color in the finished soup, but by all means, add them with all the other vegs if you'd prefer.) Continue to simmer until the quinoa has bloomed, and the kale has wilted down, another 10 minutes or so. Fish out the bay leaf and Parmesan rind before serving.

Enjoy!

Tuna Noodle Casserole-ish

I say -ish because this isn't your mother's tuna noodle casserole... or at least, it's not MY mother's tuna noodle casserole. ;)

I've mentioned before that I grew up with a stay-at-home mother who had dinner on the table for the family every night like clockwork. Being a single income family, we tended to eat a lot of budget friendly meals of what I refer to as All American Classics. Tuna noodle casserole was one of those dishes that made a regular appearance and I have to admit that I still like it, although my version is very different from my mother's recipe. To be fair, she followed a pretty standard recipe which included canned tuna, canned cream-of-mushroom soup, milk, peas, and egg noodles. Mine? A wee bit different... more like a homemade mac & cheese with tuna and veggies; much more flavorful, and a whole hell of a lot healthier. Making a roux will thicken the sauce and you can get away with using only a small amount of milk (dairy or non-dairy, dealer's choice) because of the creamy cheeses used. Cooking the pasta directly in the sauce (using a mixture of broth and water to give it room to groove) releases starch which further thickens the sauce. The addition of the veggies is just good nutrition... not to mention pretty tasty.

Tuna Noodle Casserole-ish

Ingredients:

1 Tbs. butter

1 lg. shallot, diced

2 cups steamed cauliflower, roughly chopped

1 Tbs. AP flour

1/2 tsp. lemon pepper

1/2 tsp. dried thyme

1/2 tsp. dried dill

1/2 tsp. garlic powder

salt & pepper, to taste

2 Tbs. milk (I used plain soy milk cause that's what I have in the fridge)

1 cup broth (chicken or veggie works well and I usually have an open carton in the fridge)

1 cup water

4 oz. dried pasta (I used medium whole wheat shells)

4 Tbs. neufchatel (that's the lighter version of cream cheese)

1/4 cup ricotta cheese (I used the part-skim kind cause that's what I have in the fridge)

1 (5-ounce) can of tuna packed in water

2 oz. extra sharp white cheddar cheese, finely grated (because I used such a small amount of cheese, I wanted to use a strongly flavored one)

2 cups steamed broccoli florets, roughly chopped

2/3 cup steamed edamame, shelled, roughly chopped

1/4 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees. Prepare baking dish by spraying with cooking spray and set aside. And yes, I used my old-school Corelle baking dish that I've had for 20+ years. ;)

In a large skillet over medium heat, saute the shallot and cauliflower in butter until slightly soft, about 2-3 minutes. Sprinkle on the flour and spices, stirring to coat, and continue cooking for another minute to cook out the raw flour taste before adding the liquids and dried pasta. Raise heat slightly to bring the mixture to a simmer, then stir in the neufchatel, ricotta, and tuna (with the water it's packed in). Continue to simmer until the pasta has absorbed 75% of the liquid, about 6-8 minutes. Remove from the heat and stir in the cheddar, edamame, and broccoli. Pour the pasta mixture into the prepared baking dish and top with panko bread crumbs. Spritz the top with more cooking spray (of course, you could use melted butter or olive oil but I wanted to keep this on the healthier side of things) and bake at 350 degrees for 20-30 minutes, or until the top is golden brown and the remainder of the liquid has been mostly absorbed and casserole is set. Great straight from the oven, and even better as leftovers.

Enjoy!

Egg(s) In Purgatory

Another one of my favorite No Recipe recipes, I make this dish at least once a week. It's cheap, it's easy, and it's great for breakfast, lunch or dinner so you just can't beat it. Plus, it's easy to switch things up however you like; keep it simple and basic with just the egg and tomatoes, or toss in pretty much whatever you have a taste for. This particular time, I had some fresh kale in the fridge that was in a use-it-or-toss-it state of being, so I went ahead and used it. Oh, and it's just as easy to make a single serving as it is to cook several eggs at a time to feed a crowd.

Egg(s) In Purgatory

Ingredients:
olive oil
tomatoes, any form you like (my preference is to use canned, stewed tomatoes, italian style)
red pepper flakes (use as much or as little as you like to adjust the heat level)
egg(s)
salt & pepper to taste
add-ins of choice *optional

Directions:
In a skillet over medium low heat, bring the olive oil, tomatoes, and red pepper flakes to a low simmer. (Note: Now would also be the time to add in any other optional ingredients that require cooking, like kale or spinach for example.) Make a well in the center of the tomatoes and crack in the egg(s), sprinkling on salt & pepper to taste. If you want to speed the cooking along, cover the pan with a lid, otherwise you can sort of baste the egg(s) with the tomato juices until the white is set and the yolk has reached your desired level of doneness, about 6-9 minutes. Best when served in a shallow bowl with crusty bread or toast points on the side- all the better for sopping up every bit of tomato-eggy goodness. Feel free to finish with a sprinkle of grated parmesan or fresh basil.

Enjoy!

Veg(etari)an Red Lentil & Tomato Soup with Kale

A far cry from my mother's bland lentil soup, this red lentil soup has become one of my favorites to make. I keep the spices fairly subtle, but feel free to boost the amounts as you like. Also, I've tried adding spinach instead of kale, but it just doesn't hold up quite as well.

Veg(etari)an Red Lentil & Tomato Soup with Kale

Ingredients:

chick peas are pretty good with this soup

1 Tbs. olive oil
1 medium onion, diced
1 stalk of celery, diced
1 carrot, diced
1 cup butternut squash, diced *optional (I always have this in the freezer so it's easy to throw in and I like the color and sweetness it adds to the soup)
1 bay leaf
1/2 tsp. lemon pepper
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. curry powder
pinch of cinnamon
pinch of nutmeg
1 cup of red lentils
1 (15-ounce) can of tomatoes with the juice (dealers choice on whole vs diced- soup gets puréed so it doesn't really matter)
4-6 cups veggie stock (chicken stock is good too, if you don't care about it being vegan/vegetarian) *the amount of liquid you use depends on how thick you want the soup to be- use more for a looser consistency, less for a thicker one
salt to taste
1 big bunch of kale, torn

Directions:
In a large heavy-bottomed pot over medium heat, sautée the vegs and spices in olive oil until fragrant and slightly softened, about 5-7 minutes. Stir in the lentils and cook for another 1-2 minutes. Add in the tomatoes with their juice as well as the stock (I usually go with 4 - 4 1/2  cups for a thicker soup- it's easy to add more liquid if it's too thick), raise the temperature to bring to a boil, then drop the heat once more to a simmer and cook, slightly covered, for 20-25 minutes or until the lentils and vegs are tender. Remove from the heat and fish out the bay leaf.

Purée the soup using an immersion blender (one of my all time favorite kitchen tools!) or, if you're not lucky enough to have one of these nifty gadgets, use a blender or food processor and carefully purée it in batches. (Just remember that hot liquids can explode out of your blender if you put too much in and don't allow the steam to escape... um, not that I would know that first hand or anything...)

Once the soup is puréed to your desired consistency (you can always add in some more liquid at this point if it's too thick), add in salt to taste as well as the kale. Return to a low heat, cover, and simmer for 10 minutes or so, just until the kale has wilted and softened, but remains green. This soup is fantastic as is, but feel free to add in some chick peas for another hit of protein, and maybe garnish with a dollop of plain Greek yogurt or sour cream. It freezes beautifully if you actually have leftovers.

Enjoy!

Stuffed Peppers, Version 2.0

Okay, so I know I've posted a stuffed pepper recipe here before... but this latest version was so great I just had to write it up! While this one isn't vegetarian, it could easily be made so by simply omitting the chicken. You could swap in another protein substitute, but honestly, it's a pretty hearty filling and you don't really need it, especially since it's made with quinoa which is already a source of complete protein. The other main difference with this recipe is that I set the oven to a slightly higher temperature this time... and I can't even say why I did that, other than I felt like it. Besides, what's 25 degrees between friends, right?

Stuffed Peppers, Version 2.0

just as good leftover as straight from the oven

Ingredients:
2 Tbs. olive oil, divided
1 lb. ground chicken breast
dried herbs of choice (I used onion & garlic powder, basil and thyme)
salt & pepper to taste
1 box of Near East Quinoa Blend Roasted Red Pepper & Basil (yes, I took help from the store and used a pre-packaged mix)
3 Tbs. goat cheese, crumbled
1 (15-ounce) can of tomato sauce
2 Tbs. fresh basil, shredded, divided
3 bell peppers, sliced in half, seeds and ribs removed (I used red, orange, and yellow)


Directions:
Preheat oven to 400 degrees.

Over medium heat, cook the ground chicken and dried herbs in 1 Tbs. olive oil until cooked through and slightly browned, about 7-9 minutes. Set aside to cool slightly.

Meanwhile, in a separate pan, prepare the quinoa according to package directions.

Combine the chicken, quinoa, and goat cheese before stirring in 1 Tbs. of the fresh basil.

Pour 1/2 of the tomato sauce and the remaining basil in a glass baking dish just large enough to fit the 6 pepper halves. Fill each of the pepper halves with a heaping mound of the stuffing mixture and place into the baking dish. Drizzle the remaining tomato sauce over the top of the stuffed peppers, drizzle on another Tbs. of olive oil, and cover with aluminum foil. Bake at 400 degrees, covered, for 45 minutes. Remove the foil and bake for another 15-20 minutes, uncovered, until the tops of the peppers are lightly browned.

Enjoy!

Summer Veggie Mac & Cheese

If you're American, chances are pretty damn good that you grew up eating mac & cheese. Whether it came from the box (my personal favorite when I was a kid and even well into college and beyond) or it was homemade on the stove top, or baked in the oven, everyone I know loves mac & cheese.

Once I started making it from scratch, I learned just how easy it is to tweak the "recipe" to suit whatever mood you're in and with all the different shapes/sizes of pasta as well as the number of great melting cheeses available... well, the possibilities are practically limitless!

So, after lots of experimentation, I've learned that I prefer a baked mac & cheese with a crunchy topping as opposed to the creamy/soft stove top variety. And, rather than the traditional elbow macaroni- which is perfectly good- I prefer to use medium shells... all the better to trap the cheesy goodness in each bite. This particular variety also includes my favorite summer veggies: squash, zucchini, and tomatoes. Like most of the dishes I make, it can be scaled up or down to make as much or as little as you want; that's why there are no measurements listed.

Summer Veggie Mac & Cheese

Ingredients:
olive oil or butter, dealer's choice
onion, finely diced
squash, diced
zucchini, diced
(mushrooms, sliced, would be really good here too... if you like 'em, which I don't)
dried herbs of choice *optional (I used basil, parsley, and a pinch of nutmeg)
salt & pepper to taste
AP flour
liquid of choice (I used equal parts veggie stock and soy milk, but the traditional would be all milk)
cheese(s) of choice, shredded (I used equal parts sharp cheddar, guyere, and colby jack)
pasta of choice, cooked shy of al dente (I used whole wheat shells)
ripe tomato, sliced
panko bread crumbs
Parmesan cheese
extra virgin olive oil

Directions:
Preheat oven to 350 degrees and prepare a baking dish by spraying it with non-stick cooking spray.

In a large pot of heavily salted water, boil the pasta a few minutes shy of al dente.

Meanwhile, in a saute pan over medium-low heat, cook the vegs and dried herbs in your fat of choice until slightly softened, about 2-3 minutes. Sprinkle on an equal amount of flour as fat (to make a roux) and cook for a minute before adding your liquid(s) of choice. Raise the heat to medium-high and stir until the sauce has thickened slightly but still pretty loose. (Yes, I know that was pretty ambiguous. You need to keep in mind that the pasta will continue to cook and absorb liquid as it bakes in the oven so the cheese sauce needs to be almost liquidy before it goes in the oven.) Drop the heat to low and add your cheese(s) of choice a little bit at a time, stirring between each addition until all of the cheese has melted into the sauce. Toss the par-cooked pasta in the cheese sauce before pouring everything into the prepared casserole dish. Cover the pasta with the sliced tomatoes before sprinkling on the bread crumbs and Parmesan. Drizzle lightly with the extra virgin olive oil and bake at 350 degrees until the pasta is cooked through, the cheese sauce has thickened considerably, and the top of the casserole is golden brown and delicious, about 30 minutes or so. Allow to cool slightly before diving in.

Enjoy!

Summer Squash Sauté

Every time I make this dish, I think about the summer of '97 leading into my senior year of college. My best friends and I had sublet a house off campus for the first time and it was all I could do to afford my part of the rent. Fortunately for me, there was a small farm stand within walking distance so I didn't starve that summer; instead, I ate a whole lot of inexpensive produce and pasta. This combination, by far, was my favorite and my definite go-to since there was ALWAYS squash, zucchini, and tomatoes available. You'd think after eating so much of this stuff I'd be sick of it, but honestly, it's just so damn good I don't think I'll EVER be tired of it. Plus, it's easy enough to switch things up a bit by adding different spices and herbs and you can make it in any quantity. This weekend, I made a large pan of it to serve with grilled chicken, so today I tossed the leftovers with pasta for a quick dinner to pack for work.

Summer Squash Sauté

Ingredients:

olive oil

sweet onion, diced (my preference here is a vidalia onion)

yellow squash, sliced

zucchini, sliced

tomatoes, diced (fresh is best when they're in peak season, but canned are just as good)

dried herbs: basil, parsley, oregano, thyme (whatever you've got in your spice cabinet)

pinch of sugar (balances out the acidity of the tomatoes)

pinch of red pepper flakes (optional)

salt & pepper to taste

Directions:

Saute the onion in olive oil for 1-2 minutes before tossing in the remaining ingredients. Cook over medium-low heat until the vegs are softened but haven't lost their color, about 5-7 minutes. Serve as a stand alone dish, a side dish, or toss with cooked pasta.

Enjoy!

Ve(getari)an Moroccan Inspired Couscous

For years, I always bought the couscous that came in a box with a little flavor packet. Yes, it was convenient with it's just-add-water-let-stand-5-minutes cooking instructions, but I quickly learned that making your own couscous dishes from scratch is just as easy. You have the added bonus of being able to play with the flavorings you use... for me, that's a no-brainer. AND, there's many different varieties of couscous available on the market, so I like to play with the different types and use them in different applications. I find that I prefer the heartier texture of Israeli couscous so it's kind of become my go-to variety, but I recently found this brown rice couscous which is marketed as a great gluten-free alternative. Now, I have no issues with gluten in my diet, but I'm always willing to try different products, and this one is a winner.

Ve(getari)an Moroccan Inspired Couscous

Ingredients:
1 tsp. olive oil
1 shallot, minced
1 bay leaf
1/2 - 1 tsp. curry powder (depends on your taste)
1/2 tsp. garlic powder
1/2 tsp. ground cumin
pinch of cinnamon
1 1/4 cups vegetable stock
1/2 cup couscous (I used 1/4 cup each of Israeli couscous + brown rice couscous just because that's what I had on hand)
3 or 4 dried apricots, diced
3 or 4 dried figs, diced
1/4 shelled pistachios, roughly chopped

Directions:
Over medium heat, saute the shallot and all spices in olive oil until the spices become really fragrant and the shallot is slightly softened, about 2 minutes. Add the veggie stock and bring to a boil before adding the couscous. Cover the pot and reduce heat to low, simmering the couscous until the liquid has been absorbed, about 10 minutes (cooking times will vary depending on the type of couscous you use). Remove from the heat and toss in the dried fruits and pistachios, cover the pot once more and let stand for another 5 minutes. Fluff with a fork before serving.

Enjoy!

Ve(getari)an Lemon-Basil Orzotto

After seeing this recipe pop up on my blog roll yesterday, I just knew I had to make it... with a few little tweaks.

I'm definitely no stranger to making risotto the traditional way and here's what I've learned: It's not so much about the ingredients as it is about the technique. Once you understand that, you can have fun playing around with the ingredients and change things up from the standard arborio rice (which, truth be told, I'm not a huge fan of rice if another option is available) that the Italian's use. Essentially, you start by toasting your grain of choice in a little bit of olive oil or butter, add in a splash of white wine (or not), stir it until the liquid has absorbed, and then add your liquid of choice in small doses, stirring occasionally while the liquid absorbs and starches are released from your grain of choice thereby creating a rich, creamy dish without a drop of cream. I've used this technique with the standard rice, but also with orzo, barley, and spelt, each time with the same rich results.

Ve(getari)an Lemon-Basil Orzotto

that brand of veg stock gives a deep color to the dish

Ingredients:
1 Tbs. olive oil
1 cup orzo (that's the little pasta that looks like rice)
1 shallot, diced
3 Tbs. lemon juice (that's about how much I got from 1 lemon)
2 cups of vegetable stock (you might need more or less depending on how long you let the orzotto cook)
asparagus, sliced on the bias (I used 6 spears, but you can use more or less depending on your taste)
peas (you guessed it- straight from the freezer!)
3 Tbs. parmesan, grated *omit for vegan
1 Tbs. lemon zest (from the lemon I juiced)
2 Tbs. fresh basil, shredded
salt & pepper to taste

Directions:
In a heavy-bottomed saute pan over medium heat, toast the orzo in the olive oil until it starts to turn golden brown and smells nutty, about 2-3 minutes. Add in the shallot and lemon juice, stirring until absorbed, another minute or so. Now, here's where you need a little patience: Add 1/2 cup of vegetable stock at a time, stirring occasionally, until the liquid has been absorbed before making the next addition. Each addition will take a little bit longer to absorb (orzo cooks MUCH quicker than arborio rice does- about half the time), but you need to resist the urge to add the liquid too soon. With the 4th addition, toss in the asparagus and peas, as well as the parmesan if you're using it. Continue to stir until the liquid is mostly absorbed, then remove from the heat and add in the lemon zest and basil. By the time it makes it to the plate, your orzotto will have this amazing creaminess... and you didn't have to add a single drop of cream.

Enjoy!

Quinoa & Chick Pea Salad

Another no-recipe recipe coming at you... the beauty of this particular dish is that you can use whatever fresh produce you have on hand and make as much or as little as you want. (I made enough for 1-2 servings, depending on whether you count it as a side-dish or entree.) This "recipe" lends itself beautifully to swap outs so you can make it with just about anything in your pantry if you don't like quinoa: couscous, bulgar wheat, wheat berries, barley, brown rice, or any short cut pasta.

Quinoa & Chick Pea Salad

Ingredients:
quinoa
cooking liquid of choice (water, vegetable stock, chicken stock... whatever floats your boat)
carrot, diced
shallot, diced
cucumber, diced
roasted red pepper, diced
cherry tomatoes, diced
chick peas, drained and rinsed
extra virgin olive oil
red wine vinegar
any combination of fresh/dry herbs (I used parsley, thyme, basil, pinch of oregano)
salt & pepper to taste

Directions:
In an appropriately sized pot, cook the quinoa in your liquid of choice, adding the carrots about half through the cooking time. (For my single entree serving, I used 1/4 cup quinoa + 1/2 cup veg stock.)

Meanwhile, combine the rest of the ingredients in a large bowl. (I like to make my vinaigrette with 1 part vinegar to 2 parts oil.) Stir in the quinoa once it's absorbed all of the liquid and then cooled slightly. Finish with fresh herbs and enjoy at room temperature or, if you have the patience to wait, it's even better after it's been refrigerated for a couple of hours.

Enjoy!

Ricotta & Spinach Stuffed Shells

for one...

A couple of weekends ago, I had the luxury of spending quite a bit of time playing in the kitchen and took full advantage of it by making several dishes. This was my first time making stuffed shells and for the life of me, I can't figure out why I've never made these before given just how easy they were. What I really like about this dish is the that you can make up a whole batch and eat them right away, or you can do like I did: freeze them individually so you can pull out as many or as few as you want on a day that you just don't feel like cooking.

Ricotta & Spinach Stuffed Shells

for a crowd...

Ingredients:

1 Tbs. olive oil

1 shallot, minced

6 ounces spinach (I used fresh, but you could always use frozen/defrosted)

1 tsp. lemon pepper

1/2 tsp. garlic powder (go ahead... you know you want to use fresh)

1 tsp. dried basil

pinch of nutmeg

salt & pepper to taste

15 ounces ricotta cheese (I used part-skim instead of whole milk ricotta)

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

18-24 jumbo shells, cooked shy of al dente and tossed in olive oil to prevent sticking  (different brands of pasta make different size "jumbo" shells)

Directions:

In a saute pan over medium-low heat, cook the shallot in olive oil until slightly softened, about 2-3 minutes. Stir in the spinach and all spices, continuing to cook until the spinach has wilted and most of the moisture has cooked out, about 6-8 minutes. Set aside to cool.

In a large bowl, combine the cheeses and the cooled spinach mixture. Fill each of the shells with the cheese mixture. Once all of the shells are stuffed, you've got a couple of options...

Option #1: Cover the bottom of a glass baking dish with your favorite marinara and nestle the stuffed shells down into the sauce. Drizzle on some olive oil , cover tightly with foil, and bake at 350 degrees for 20 minutes before removing the foil and baking for another 10 minutes, or until the top is golden brown and bubbly.

Or, Option #2 (what I did): Spread out the stuffed shells on a lightly oiled baking sheet and place them into the freezer until they are frozen solid, about 2 hours. Once they're frozen, you can transfer them to a freezer bag and not worry about them sticking together. When you're ready to eat them, you can pull out as many as you want (bake up a big pan to feed a crowd, or pull out a few and bake in an individual casserole dish for one) and follow the directions in Option #1, although you'll need to add to the cooking time if they're frozen.

Enjoy!

Pasta e Fagioli (-ish)

This no-recipe recipe is sort of a pasta e fagioli meets cassoulet meets pasta bake. Basically, I used the flavor profile of the Italian sausage cassoulet I made awhile back but combined it with pasta and turned it into a baked casserole.

Pasta e Fagioli (-ish)

Ingredients:
olive oil
onion, diced
garlic powder (or fresh if you prefer)
dried rosemary, crushed
herbes de Provence
salt & pepper to taste
fire-roasted tomatoes, diced (I had the remains of an open can in the fridge)
hot Italian sausage, pre-cooked and diced (again, leftover in the fridge)
cannellini beans, drained and rinsed
pasta of choice, cooked shy of al dente (I used whole wheat shells)
Parmesan cheese, grated (fresh is best but the stuff in the green can will do)
panko bread crumbs

Directions:
Preheat oven to 350 degrees.

In a saute pan over medium heat, cook the onion in olive oil until slightly softened, about 3-5 minutes. Stir in all of the spices and tomatoes and continue to cook for another 2-3 minutes before adding the Italian sausage, beans, and pasta. Give a big stir to combine everything before dumping it all into an appropriate sized casserole dish. Top the pasta with the Parmesan and bread crumbs, drizzle on some more olive oil, and bake at 350 degrees until the top is golden brown and nice and crusty.

Enjoy!

(My) Classic Chicken Noodle Soup

Another comfort food classic, you really can't go wrong with good ol' chicken noodle soup...

(My) Classic Chicken Noodle Soup

Ingredients:
1 Tbs. olive oil
1 medium onion, diced
2 carrots, diced
2 ribs of celery, diced
1 bay leaf
1 Tbs. dried parsley
1 tsp. dried thyme
1 tsp. dried dill
1 tsp. garlic powder
salt & pepper to taste
6 cups of chicken stock (and yes, I actually used homemade stock)
2 cups of previously cooked chicken, shredded or diced
1 cup of corn (you guessed it- pulled straight from the freezer!)
8 ounces of egg noodles (I like to use the extra broad kind)

Directions:
In a large soup pot over medium heat, saute the vegs and all spices in olive oil until the vegs start to soften, about 8-10 minutes. Stir in the chicken (this is how I cooked mine, and I used mostly dark meat in the soup while saving the white meat for another dish) and corn, then pour in the chicken stock. Bring the soup to a boil over high heat and dump in the noodles before lowering the heat once more to medium and simmering the soup until the noodles are tender, about 6-8 minutes.

Enjoy!

Italian Tortellini Soup

It's Sunday night and time once more to clean out my crisper drawer; what better way to do that than in a soup, right? Quick and easy to put together, you can really throw any sort of fresh (or frozen, for that matter) vegetable you've got on hand into the pot and let er rip.

Italian Tortellini Soup

Ingredients:
1 Tbs. olive oil
2 links of hot Italian sausage, sliced
1 small onion, diced
1 carrot, diced
1/2 zucchini, diced
1/2 yellow squash, diced
1 pint of cherry tomatoes, diced (you can always use canned tomatoes, but I was cleaning out the crisper drawer, remember?)
1 Tbs. dried parsley
1 Tbs. dried basil
1 tsp. garlic powder
1 tsp. dried Italian seasoning
salt & pepper to taste
4 cups chicken or vegetable stock (I actually had open cartons of each in the fridge and used the last of both)
1 (8-ounce) bag of dried tortellini (I had the plain cheese kind in my cabinet)
6 ounces of baby spinach (fresh or frozen- I used fresh that was a little too wilted for a salad)

Directions:
In a large soup pot over medium heat, cook the Italian sausage, vegs, and spices in olive oil until the sausage is mostly cooked through and the vegs are slightly softened, about 6-8 minutes. Add in your stock of choice and bring the soup to a boil before dropping in the pasta, cooking until the tortellini are al dente, about 8-9 minutes. Stir in the spinach just before serving.

Enjoy!

Ethiopian Inspired Lentil & Sweet Potato Stew

Okay, so I admit that I'm not all that familiar with Ethiopian cuisine, but after coming across this recipe on Food.com I'll be doing some research because I fell in love with this stew from the first bite! Incredibly easy to make, I only made a few adjustments to the original recipe and was able to make this dish with ingredients I already had in my pantry.

Ethiopian Inspired Lentil & Sweet Potato Stew

Ingredients:
1 Tbs. olive oil
1 onion, diced
1 Tbs. garlic powder (yes, the original recipe calls for fresh garlic but I don't keep that in my house)
1 Tbs. fresh ginger, minced (I just grated mine)
2 sweet potatoes, diced
1 red bell pepper, diced
1 Tbs. paprika (sweet or hot, whichever you prefer)
1 tsp. chili powder
1 tsp. cumin
1 tsp. cinnamon
1 tsp. curry powder
1/2 tsp. dried parsley
1/2 tsp. ground ginger (yes, you really want to add both fresh AND ground)
pinch of nutmeg
1 (6-ounce) can of tomato paste
1/4 cup of lentils
2 cups veggie stock (water is fine)
salt & pepper to taste

Directions:
In a large soup pot over medium heat, saute the onions and sweet potatoes with garlic powder and fresh ginger until the onions are slightly softened, about 4-6 minutes. Add in the red bell pepper and all spices (EXCEPT salt), stirring to coat the vegs in the spices, and cook for another minute or so until the spices get really fragrant. Stir in the lentils, tomato paste, and veg stock, raising the heat to high to bring the stew to a boil before dropping the heat to low. Simmer the stew over low heat until the lentils are tender and most of the liquid has been absorbed, about 25-35 minutes. (Note: You may need to add more liquid if the stew looks like it's getting dry. I actually added about a cup of water to keep things nice and moist.) Once the lentils are soft, go ahead and add salt to taste.

Enjoy!

Tofu & Broccoli Lo Mein

Another no-recipe recipe, this can be made in any quantity and with any combination of ingredients... within reason, that is. ;)

Tofu & Broccoli Lo Mein

Ingredients:
vegetable oil
tofu, cubed and pre-baked
broccoli florets (I pulled mine straight from the freezer)
noodles, cooked to al dente (recommended: soba or whole wheat thin spaghetti)
brown sauce (I like to use this recipe)

Directions:
In a skillet over medium-high heat, stir fry the tofu and broccoli until slightly browned and crisp around the edges, about 3-5 minutes. Toss in the noodles and sauce, continuing to stir fry for another 2 minutes, or until the sauce has mostly been absorbed and everything is heated through.

Enjoy!

Easy Tamale Pie

Yet another no-recipe recipe, make as little or as much as you want. (I made enough to fill an 8"square baking dish for 4 generous portions.)

Easy Tamale Pie

Ingredients:
olive oil
onion, diced
bell pepper, diced
ground cumin
chili powder
paprika
salt & pepper, to taste
diced tomatoes with green chilies or jalapenos (salsa would work here too)
beans, drained and rinsed (red kidney, black, pinto- dealer's choice)
cooked, shredded chicken (omit for vegetarian)
corn (frozen or canned, whatever you've got on hand)
shredded cheese (cheddar, pepper jack- again, whatever you've got on hand)

1 (8.5 ounce) box of cornbread mix
1 egg, beaten
1/3 cup milk

Directions:
Preheat oven to 400 degrees.

In a saute pan over medium heat, cook the onions and peppers in olive oil with all spices until slightly softened, about 3-5 minutes. Stir in the tomatoes (and/or salsa), beans, and chicken and simmer for another 5-7 minutes before adding the corn.

Meanwhile, make the cornbread topping according to box instructions by combining the egg and milk with the cornmeal until it just comes together, being careful not to over mix.

To construct the tamale pie, pour the bean mixture into your baking dish of choice (I used an 8" square glass dish), top with a layer of shredded cheese, then spoon on the cornbread mixture before spreading it out in a single layer. Bake at 400 degrees for 15-20 minutes, or until the cornbread is golden brown on top.

Enjoy!

Spicy Potatoes, Cauliflower & Chick Peas

Spicy Potatoes, Cauliflower & Chick Peas

Ingredients:

1 small head of cauliflower, diced into bite-sized pieces

3-5 red potatoes, diced

2 Tbs. olive oil

2 tsp. curry powder (I'm lazy and buy a commercial blend rather than make my own)

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. lemon pepper

red pepper flakes, to taste (I only used a pinch)

salt & pepper, to taste

1 (15.5 ounce) can of chick peas, drained and rinsed

Directions:

Preheat oven to 400 degrees.

In a large bowl, toss the cauliflower and potatoes in the olive oil and all spices, stirring to coat well. Dump everything out onto a baking sheet in a single layer and drizzle on some additional olive oil. Bake at 400 degrees for 15-18 minutes, until the vegs start to soften and turn golden brown. Remove the baking sheet from the oven, stir the cauliflower and potatoes to promote even browning, and add the chick peas to the baking sheet before returning it to the oven for another 8-10 minutes, or until the chick peas are golden brown but not yet crispy.

Enjoy!

Cookie Palooza 2012

Cookie Palooza 2012

The 2nd annual Cookie Palooza started Saturday night and continued through Monday; surprisingly (sadly?), I have to say it wasn't as much fun as last year.

Maybe if I had stopped Sunday after making 3 different kinds of bar cookies as well as the first batch of cheesecake cookies, well then, perhaps I'd feel differently. Instead, I'm just plain sick to death of all things sugar at this point and, in fact, couldn't bring myself to write this post last night because it was sounding way the hell too whiny even to me.

So. New day, no more sugar, and my house no longer smells like baked goods after making spicy tacos, lentils primavera, and stuffed mushrooms; lots of savory smells to cancel out the sweet, thank goodness.

Cookie Palooza 2012

3 different bar cookies

I started out by making this recipe for PB&J blondies, except I left out the "J" part. They turned out pretty well... okay, REALLY well based on the fact that my roommate inhaled 4 of the cookie bars before I could even put them away. Now, the cookie exchange at work this year doesn't have as many participants as last year so we only need to make 2 dozen of our chosen cookie/dessert. A pan of these bars slices quite nicely into 24 pieces which is the perfect amount. However, since my roommate had already eaten several of them, I knew I would need to make another batch which would also give me the chance to tweak the recipe a little more to my liking, namely, using a little less sugar and adding in some chocolate chunks. The second batch, made yesterday, turned out beautifully (even if I couldn't taste them) and I was sure to package and label them immediately as OFF LIMITS so that these can make it to work tomorrow for the exchange.

Because I was so pleased with how the first cookie bar turned out, I decided to try out another recipe for Oatmeal Scotchies that I pulled off the bag of Nestle butterscotch chips. Again, being me, I couldn't leave well enough alone and added chopped pecans to the recipe and baked them in a pan rather than as a drop cookie. (There was a note at the bottom of the recipe with instructions on how to make them a bar cookie.) Maybe it was because my pan wasn't big enough and the bars were a little too thick (in my opinion), but I wasn't terribly impressed with the way these cookies turned out. Yes, the flavor was good, but the texture left a little something to be desired. Eh. Live and learn, right? (Of course, my roommate didn't find fault with them given the number she's already eaten.)

cheesecake cookies with graham cracker crust

Next up were the cheesecake cookies. I found this recipe online from The Brown Eyed Baker after doing quite a bit of searching, and these cookies were fantastic! What I really loved about the recipe (besides the taste, of course) was how simple it was. I read many other recipes that involved rolling the dough into a log and rolling the log in the crumb of choice before refrigerating, slicing, and baking. Not only are there very few ingredients, but once the dough comes together, you roll it into golf ball sized balls (maybe a little smaller), roll them in your crumb of choice (I used graham crackers for the first batch, then crushed Oreos for the 2nd batch at my roommate's insistence), and bake.

cheesecake cookies with oreo crust

Now, I will say that I doubled the recipe because the original recipe only makes about 12 cookies, and maybe I did make them smaller than I was supposed to because I got 34 cookies out of my doubled recipe. Plus, I refrigerated the dough to let it firm up a bit before rolling/coating/baking, but other than that, I pretty much followed the recipe to a T and these were, far and away, the star of Cookie Palooza 2012.  :)

Again, maybe if I had stopped there- on a high note, as it were- then I'd be more apt to label Cookie Palooza 2012 a success. Instead, I continued on to make these Holiday Biscotti with almonds and dried cranberries, dipped in melted white chocolate (which I've made in years past and really like), another bar cookie that I found the recipe for in a book my roommate gave me for my birthday (white chocolate fudge bars from 500 Chocolate Delights: The Only Chocolate Compendium You'll Ever Need by Lauren Floodgate), AND a second batch of the peanut butter blondies with the addition of chocolate chunks. By the time Cookie Palooza 2012 came to an official end on Monday, just the smell of sugar and vanilla was enough to make me nauseous! So now I've got a kitchen full of yummy cookies and no desire to eat any of them... good thing my roommate and co-workers have no such compunctions, eh?

Stuffed Portabella Mushrooms

I'm almost ashamed to admit this, but I hate mushrooms; it's not so much the flavor, but more so the texture. I've had a life-long aversion to them and it's only been in recent years that I've learned to (mostly) appreciate what they have to offer... even though I still don't really like them. Weird, I know.

So why do I cook with them? Well, they really do add an earthy flavor to vegetarian/vegan dishes that would normally be played out by some kind of meat, and I'm given to understand that for people that actually like them, they have a "meaty" texture that gives substance to an otherwise meat-free dish. Oddly, I really enjoy the smell of mushrooms as they are cooking- and I DO like the flavor they impart- but I just can't deal with their texture. *shudder* Why then did I make stuffed mushrooms today? Well, I actually made dinner for 2 of my co-workers and THEY like mushrooms. Simple, right? AND, this is sort of another no-recipe recipe because you can make as many as you want; I had 2 mushroom caps so I just made a small amount of stuffing, but this could easily translate to feed a larger crowd of fungus lovers.

Stuffed Portabella Mushrooms

Ingredients:
portabella mushrooms, wiped clean of any dirt, stems removed and diced
olive oil (although I'm sure butter would be mighty tasty here)
onion, diced
carrot, diced
celery, diced
dried parsley
dried thyme
garlic powder
poultry seasoning (usually includes sage, marjoram, thyme)
salt & pepper, to taste
veggie stock
dried bread cubes or packaged stuffing mix (whatever you have on hand- I had cornbread stuffing mix leftover from Friendsgiving in my cabinet)

Directions:
Preheat oven to 375 degrees.

In a large saute pan, cook the vegs and spices in olive oil (or butter) until slightly softened, about 4-6 minutes. Add in the veggie stock and bring to a boil. (The amount of liquid used depends on the amount of stuffing mix you use. I used about 1-1.5 cups of liquid to about 3/4 cup of dried stuffing mix.) Add the stuffing mix, stir, cover with a lid, and remove from the heat. Allow the stuffing mix to stand for about 5 minutes, or until it has absorbed the liquid.

Meanwhile, in a glass baking dish, drizzle a small amount of olive oil in the bottom before placing the mushroom caps inside, gill side up. Pile on the stuffing mixture in a heaping mound, then drizzle the tops with more olive oil. Bake at 375 degrees for 25 minutes, or until the mushrooms are tender and browned around the edges.

Enjoy!