Tag Archives: Healthy

A Lemony Transition to Spring Soup

18 Mar

As much as we are craving Spring, it’s just not here yet; there is snow on the ground and it’s cold. Now today was beautiful and sunny, it did get up to 42 degrees, but that’s not exactly Spring. During the winter months we eat a lot of soups and stews which I love but I’m ready for lighter and brighter foods, so I went on the hunt for soup that was just that, and I found it! Thanks to the blog Cup of Jo I found the perfect recipe for a soup that warms the body but is light and bright; a Lemony Soup with White Beans and Kale.

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This soup is delicious, especially since I changed it up a bit to make it mine. I used spinach since I’m not a fan of kale and I used orzo instead of Ditilini pasta (not a big deal but that’s what I had in the house). I also used canned beans instead of dry, the last time I tried to use dried beans I ended up with cement not soup…something I need to work on.

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I think that other than the fact that this soup tastes so good, is that it is souper easy to make; the flavors of the lemon and garlic are just so good together and it comes together in less than hour.

Ingredients

1 can cannellini beans, rinsed and drained

1/2 medium onion, chopped

4 cloves garlic, minced

2 Tbs olive oil

1 small potato, peeled and chopped into small cubes

6 to 8 cups vegetable stock

1 lemon, juiced

1 cup orzo pasta, cooked

2 cups fresh spinach

Salt and pepper

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Directions

In a large dutch oven or pot add olive oil and heat over medium heat, add onions and potato. Stir and cook until onions are translucent then add garlic. Cook for another minute or two until garlic is fragrant. Add 6 cups of the vegetable stock, lemon juice and beans. Add salt and pepper to taste. Heat till boiling then reduce to a simmer and continue to cook for 20 minutes until the potatoes are soft.

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While the soup is simmering cook the pasta. I like to cook the pasta and add it to each bowl as I serve it, otherwise I feel like it gets to mushy and soaks up the liquid. So cook it and put it aside to add as you serve.

Once you feel the potatoes are done, add the spinach. At this point add more stock if you think it needs it, it’s up to you how “brothy” you like it. I did use all 8 cups.

When it’s ready serve with grated parmesan cheese, drizzle of olive oil and some freshly grated black pepper. Mangia!

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Now if you want to, which I may do the next time I make it, is to leave out the potato and add a second can of beans. And of course if you want to keep it vegan, no cheese. One more suggestion for the gluten-free folks, keep the potato and omit the pasta. Once again one of the reasons I love cooking is that you can always make it your own, there are no rules. So keep on cooking and keep on enjoying!

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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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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.

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