Tag Archives: Foodie

Vegetable Soup Mexican Style

29 Jan

Two things I love combined together to make something really great and tasty-Mexican food and soup. It is souper easy, tastes souper and it is vegan! It has lots of healthy vegetables and plenty of flavor, my husband ate 3 bowls of it, that says it all.

Ingredients:

1 tbs olive oil

3 bell peppers-1 green, 1 red, 1 yellow-all seeded and diced

1/2 red onion, diced

1 jalapeño, seeded and diced

3 cloves garlic, minced

2 tbs cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1 can (28 oz) diced tomatoes

2 (4 oz) cans mild diced green chili peppers

8 cups vegetable broth (I used 6, it would’t all fit in my pot and it was fine)

1 can corn, drained

2 cans black beans, drained and rinsed

1 zucchini, diced

salt to taste

Suggest serving it with:

lime juice, fresh squeezed

avocado

cilantro

tortilla strips

chopped scallions

shredded cheese

sour cream

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Directions:

Heat oil over medium heat in a large soup pot. Add diced bell peppers, red onion, jalapeño and a bit of salt. Cook for 5 minutes stirring occasionally.

Add minced garlic and spices-cumin, oregano and cayenne pepper. Stir and cook for another minute.

Add diced tomatoes, green chilies and vegetable broth. Turn heat to high and bring to a boil. Lower heat, cover and simmer for 10 minutes.

Add beans, corn and zucchini. Cover and cook for about 10 minutes until zucchini is tender. Add more salt to taste if needed (mine did).

Soup is ready to eat! Ole!

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*Recipe courtesy of Show Me the Yummy blog.

**Obviously adding sour cream or cheese makes this dish non-vegan.

 

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It’s National Soup Month

10 Jan

Who knew?! I had no idea until I saw a post on Instagram the other day that January is National Soup Month. And how appropriate. It is cold and dreary, perfect for a hot, yummy bowl of soup. So to honor Soup Month here is one of my husbands favorite soups that I make, Manhattan Clam Chowder.

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The original version is not vegetarian so I modified it by using olive oil instead of bacon.

2 Tbs olive oil

1 large yellow onion, diced

1 small red pepper, diced

1 carrot, diced

2 stalks celery, diced

4 garlic cloves,minced

1 tsp oregano

1/2 cup dry white wine

3-8 oz bottles of clam juice

5-61/2 oz cans chopped clams, juice drained and reserved

1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/4″ dice

1 bay leaf

1-28 oz can diced tomatoes

salt and pepper

2 Tbs fresh, chopped parsley

In a large pot or Dutch oven heat the olive oil on medium heat and add onion, red pepper, carrot and celery. Reduce heat to low and cover, cook until softened, about 10 minutes. Add garlic and oregano and saute for 1 minute.

Add wine and increase heat to high, boil until it reduces by half, about 2 to 3 minutes. Add the 3 bottles of clam juice, reserved canned clam juices, potatoes and bay leaf. Bring to boil then reduce heat to medium-low and simmer till potatoes are tender, about 10 minutes. Using a wooden spoon smash some of the potatoes against the side of the pot, then simmer for 5 more minutes.

Add diced tomatoes, bring back to a simmer and cook for 5 minutes. Add clams. Turn off the heat, add salt and pepper to taste and add parsley.

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Serve and enjoy!

 

 

The Summer Beet

31 Aug


Once again I am writing about doing something I’ve never done in the kitchen before, roast beets. I just love beets, that earthy sweet flavor that is packed with goodness. Beets are something that I order when I eat out but have never made them at home. I saw them at the farmer’s market and decided I would give it whirl.IMG_6370

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil. Cut off greens and the little pointy tip off the beets, scrub well. Coat lightly with olive oil and sprinkle with kosher salt. Place beets on baking sheet and cover tightly with aluminum foil. Place in the oven for 1 hour. To test for doneness a fork should pierce it smoothly, if not cook for another 15 minutes or so, it should not take more than 1 1/2 hours.

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Remove top cover of aluminum foil and let cool. When cool enough to handle you can peel the skin right off. It is a bit messy so you may want to use rubber gloves.  The beets are now ready to use!

I decided to make a salad with mine that I served with chicken breast, absolutely delicious, low-fat, low-carb and nutritious.

3 medium beets, chopped

4 cups baby spinach

1/4 cup crumbled goat cheese

1 Tbs minced red onion

1/4 cup extra virgin olive oil

2 Tbs white wine vinegar

1 Tbs honey

1/2 tsp Dijon mustard

Place spinach and beets in a large bowl. Whisk together olive oil, vinegar, Dijon mustard, honey and red onions. Pour over spinach and beets, toss to combine. Top with goat cheese. And enjoy!

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You say Pesto, I say Pesto…we all say Pesto!

28 Jul

Once again I am writing about something that has always intrigued me, pesto. I didn’t even try it until I was in my 30’s and fell in love instantly. How could I have been so reluctant to try something so delicious for so long. Well, this summer my husband and I decided to have a real garden and of course the basil is totally out of control so what better to do with basil than to make pesto?!

For Christmas my husband bought me a beautiful food processor that I have never used. This past weekend it was time. Time to use the food processor and time to make pesto. As usual, I take to Pinterest, my favorite app of all time. I found a great, simple recipe on the blog Gimme Some Oven that was perfect!

Basil jungle.

Basil jungle.

Ingredients:

1/2 cup pine nuts

3-4 cloves garlic

3 cups fresh basil leaves, packed

1/2 freshly grated parmesan cheese

1/2 cup extra virgin olive oil

freshly ground pepper and salt to taste

Ready, set, go!

Ready, set, go!

In a food processor or blender, blend together basil, pine nuts, garlic and cheese. Pour oil in slowly while still blending and then add in salt and pepper. Scrape down the sides and pulse a few more times to make sure it is well blended. Viola! Super easy and so good! My husband was completely amazed at how good it was. I’ll be making it again for sure.

The finished product!

The finished product!

Now a little side note, I also added just few leaves of oregano and parsley from the garden as well, which I think added to the yumminess. To store, keep it in an air tight container in the fridge for up to a week. You can also put it in ice cube trays to freeze it then pop it out and put in baggies to use whenever you need it, you can have fresh, homemade pesto all year round.

Summer Veggie Lasagna

20 Jul

Lasagna is comfort food which usually means winter, it is cheesy, hot and gooey. Well, this is my vegetable lasagna made from lots of summer veggies, because sometimes you need that ooey, gooey, comfort food in the summer. And I know most vegetable lasagna is made with a white sauce but I make mine just like the traditional with a red sauce and it is delicious!

Homemade sauce with fresh from the garden herbs!

Homemade sauce with fresh from the garden herbs!

Sauce:

1 28 oz can crushed tomatoes

1 15 oz can tomato sauce

1 Tbsp olive oil

1/4 cup yellow onion, finely chopped

1 large clove garlic, minced

1 Tbs freshly chopped parsley

1 Tbs freshly chopped basil

Kosher salt and freshly ground pepper to taste

In a large sauce pan over medium heat add olive oil and chopped onions, cook until soft and translucent. Add garlic and cook for about 1 minute until fragrant. Add crushed tomatoes, tomato sauce, parsley, basil, salt and pepper, stir until combined. Bring to a boil and turn down to a low simmer and cook for another 30 minutes. While the sauce cooks you can get the vegetables ready and cook the lasagna noodles.

Noodles:

10 lasagna noodles (I cook one extra just in case…)

Olive oil

Bring large pot of water to a boil, add about 1 Tbs olive oil and add noodles, cook according to package directions, you will want them to be al dente. Drain and rinse with cold water.

Cooking up the veggies.

Cooking up the veggies.

Vegetables:

1 large zucchini, cut into small cubes

1 large yellow squash, cut into small cubes

1 8 oz container baby bella mushrooms, cut into small cubes

1/2 bag baby spinach

1 Tbs olive oil

*You can also add some red or green peppers if you like that flavor.

Heat olive oil in large saute pan, add zucchini, yellow squash and cook for about 4 minutes then add mushrooms. Cook vegetables till soft and tender. The vegetables will release quite a bit of liquid, drain this so that the lasagna isn’t too watery. When the vegetables are cooked and drained add them to the sauce.

To assemble the lasagna you will need:

1 16 oz block of mozzarella, sliced thinly

1 8 oz container ricotta cheese

Heat oven to 350 degrees.

In a 9″ x 13″ pan cover the bottom of the pan in thin layer of sauce, place 3 noodles length wise in the pan and cover with the vegetable sauce, add a layer of baby spinach, spoon ricotta cheese over the spinach and then the mozzarella cheese, repeat. You will have 3 layers of noodles with the top being the mozzarella cheese.

Cover with tin foil and place in oven at 350 degrees for 30 minutes. Remove foil and bake for another 15 minutes or until slightly browned. Let it sit for 15 minutes before serving. Serve with a salad and some crusty bread…you’re all set. Enjoy!

Finished product...I left it in the oven just a tad too long.

Finished product…I left it in the oven just a tad too long.

 

Not your Momma’s 7 Layer Dip

15 Jul

Who doesn’t love 7 layer dip? Well, here’s a Greek version and not only is it super tasty, it is also kinda healthy. I made it this past weekend for a small gathering and it was huge hit (there was nothing left). You can serve it with pita chips, warmed pita bread cut into triangles or bagel chips. Stacy’s actually makes a new pita crisp that I happen to love because it is thinner and lighter than the regular pita chips. Vegetables are good too, especially if you or your guests are gluten free.

I dip, you dip...we dip!

I dip, you dip…we dip!

I adapted this from SkinnyTaste.com. There are just a few changes, the first one being she makes hers in a 9″ x 13″ Pyrex pan, not to insult her but I happen to like to serve in a prettier way so I made mine in a white ceramic serving dish. Secondly, I beefed up the amount of hummus and greek yogurt to make it more substantial, 8 oz seemed to spread out too thin. Give it whirl and let me know what think!

1 1/2 cups hummus

1 1/2 cups plain low-fat or no fat Greek yogurt

1 clove garlic, minced

1 tsp fresh chopped dill

Juice from 1/2 lemon

Pinch of Kosher salt

Freshly ground black pepper

2 Tbsp finely chopped red onion

1 cup chopped English or regular cucumber (seeded)

1 cup seeded, chopped tomato

1/4 cup crumbled feta cheese

1/4 cup Kalamata olives, chopped

In a small bowl combine yogurt, dill, garlic, lemon juice, salt and pepper. Set aside.

In the dish of your choice, spread the hummus as the first layer, then the greek yogurt mixture, red onion, cucumber, tomatoes, feta and lastly the olives.

Super easy, super tasty and good for you!

*The dish should be 1.5 or 2 quarts.

Summer Fresh Veggie Pasta

27 Jun

I love pasta. I love artichokes and asparagus. If you love all of those things then you will love this dish! It is great summertime dish that is quick and easy. The freshness of the lemon and crisp summer vegetables are just delicious in the light cream sauce.

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8 ounces of your favorite pasta-cooked according to package directions

1 Tablespoon olive oil

1 14 ounce can artichoke hearts, drained and rinsed, cut in half

1 Bundle asparagus, sliced into small pieces

1 Tablespoon fresh squeezed lemon juice

1 or 2 cloves of garlic, depends on your taste for garlic

2 Tablespoons butter

2 Tablespoons flour

1 cup milk, I used 2% but you can use whatever you prefer

Salt and pepper to taste

Shaved parmesan cheese

Put olive oil in large saute pan over medium heat. Add asparagus and lemon juice, cook for about 5 minutes and then add artichoke hearts. Cook together for about another 4 minutes. Remove the vegetables to a bowl and set aside.

Add butter to pan and melt, add garlic to melted butter. Saute until garlic is fragrant. Add flour and stir, the mixture will thicken. Slowly add milk and keep stirring until the mixture becomes smooth. Add drained pasta and stir to coat. Stir in vegetables and season with salt and pepper to taste.

Serve with grated parmesan cheese, lemon slice and enjoy!

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