Vegetable and White Bean Chowder

Are you experiencing Autumn weather yet where you live? I keep reading other blogs talking the about the sudden drop in temperatures they are having, with lovely crisp mornings and cooler evenings. I'm a little jealous. Our highs are still up in the 90's, but I was able run errands today without breaking a serious sweat every time I walked out to my car, so that's something, I guess.

I'm looking so forward to being able to wear jeans, sitting around the outdoor fire with friends on weekend nights, and being able to actually go to the park and playground during the middle of the day for a playdate, without being miserable. It is a little ways off, but that hasn't stopped me from buying an obscene amount of winter squash already or making lots of soups.

I've had my eye on this soup for quite a while now. Based off of a Moosewood recipe, it's a vegetable-laden soup with a broth base with just a hint of creaminess. Simple and easy, I love that it contains ordinary, everyday ingredients. Ones that you quite possibly already have in your refrigerator and pantry. And the beauty of it is, it's totally adaptable recipe to whatever veggies you do have on hand or prefer. The original version didn't have the white beans, but I thought the inclusion of them really helped to make this filling enough for a meal in itself.

Vegetable and White Bean Chowder
adapted from Cate's World Kitchen and Moosewood's Very Creamy Vegetable Chowder (sourced from CDKitchen)
serves 4

1 tbsp butter
2 tsp olive oil
2 crowns broccoli, roughly chopped
1 small red pepper, chopped
1 green pepper (I used a Cubanelle), chopped
2 carrots, sliced
2 celery ribs, sliced
1/2 large yellow onion, chopped
4 cloves garlic
3 cups vegetable stock
1 cup 2% milk
3 tbsp Neufchatel cheese (or regular cream cheese)
sea salt and fresh ground pepper
2 tbsp chopped fresh basil (or 2 tsp dried)
1 15 oz can of cannellini beans, drained and rinsed
1 cup coarsely chopped baby spinach

Heat a Dutch Oven or large soup pot over medium heat. Add broccoli, peppers, carrots, celery and onions and cook for about 5 minutes, stirring frequently. Add the garlic (and dried basil, if using), cooking for another minute.

Add stock and bring to a boil. Cover, reduce heat and simmer for about 5 minutes, or until vegetables are just tender. Add milk and cream cheese, stirring until cream cheese is melted. Season with salt and pepper, to taste.

Stir in fresh basil, beans and spinach and cook until heated through, another minute or two. 

Spicy Black Bean & Quinoa Burgers

Recently, Sage was out of town for a week for work, and I did something I don't normally do. I bought a box of frozen veggie burgers. I figured it would be a quick, easy meal for Beckett and I after a long few days of doing it all around here on my own. And it was quick and easy, but predictably not that exciting.

Last week I made some homemade burgers, and I'm sure I don't have to tell you there was no comparison. With black bean, quinoa, veggies and just enough spice to give them a little kick, they are 100 times better than the ones still hanging out in my freezer.

I've made these a few times this summer, and they freeze great so you can make up a bigger batch, and have them on hand for the convenience of the boxed kind. This time, I just made up enough for 4 patties and chilled them for a couple hours before cooking. I've pan-fried them and baked them, and while there isn't much difference I think I prefer them pan-fried. And I haven't tried grilling them yet, but I think they'd actually hold up well enough to do so.

Besides just the nutritional benefits, I love what the quinoa adds in texture to these. If you don't have leftover quinoa on hand, you can cook up some about 15 minutes (and save some for yummy Quinoa Pancakes for the next day). Then the burgers pretty much come together in no time with the assistance of the food processor. Use a half cup measuring cup or a small ramekin to shape and they are ready for chilling or the freezer.

Spicy Black Bean & Quinoa Burgers
inspired by Where's The Beach
makes 4 burgers

You can reduce the amount of crushed red pepper if you wish, but my three year old, who is adverse to very spicy foods, has no problem eating these. It really adds more flavor than heat.

1/3 of a large red bell pepper, seeded
1 medium carrot, peeled
4 green onions, white and light green parts only
2 cloves garlic, peeled and smashed
1 (16 oz.) can of black beans, drained and rinsed
3/4 cup prepared quinoa*
1/2 tsp chili powder
1/2 tsp crushed red pepper
kosher salt and fresh ground pepper
1/2 cup oat bran
1 egg, beaten

Cut the bell pepper, carrot and green onions in chunks. Along with garlic, add to the bowl of a food processor. Process until minced. Add about 3/4 of the can of beans, setting aside remaining beans. Process until mixture is paste-like.

Either transfer mixture to a medium sized mixing bowl or if you want one less dish to wash, simply remove blade from food processor bowl and proceed. Add reserved beans, quinoa, chili powder, red pepper flakes, a pich or two of salt and a few grinds of pepper, oat bran and egg. Use a spoon (or hands) to mix well.

Use a measuring cup, ramekin or hands to shape into 4 patties. Place onto a parchment or waxed lined plate, cover and refrigerate for an hour or two. (Or alternatively, individually wrap each burger in parchment, then foil, and place into a freezer safe conatiner or bag and freeze until ready to use.)

Heat a non-stick pan, lightly misted with olive oil (or cooking spray) over medium high heat. Cook burgers for about 5-7 minutes per side, or until lightly browned and cooked through. Serve on toasted buns of choice and with your desired condiments.

*I've also subbed in 1/4 cup of toasted wheat germ for  1/4 cup of the quinoa when I only had a 1/2 cup of it, with pretty much the same results.

Spring Carrot Teacakes with Maple Cream Cheese Frosting

During the recent time I spent out of the kitchen, I found myself itching to bake. Which amuses me, because when I started this blog not quite two years ago, I didn't even enjoy baking. I think because it was too messy (I have tidiness issues), too exact of a science (I like to play with recipes), but mostly because I just was wasn't a fan of sweets. I can tolerate a counter covered in flour now, and I've actually come to like sweets, unfortunately, more than I used to. My biggest problem now with baking is that I often try to make substitutions to make them a little better for us and then sometimes wind up with a ruined baked good. Nothing worse than a severely under sweetened or overly dense treat.

Because of this, I was excited to receive a copy of Green Market Baking Book: 100 Delicious Recipes for Naturally Sweet and Savory Treats, a lovely cookbook that embraces the concept of eating locally, seasonally and healthfully, and is composed of baked good recipes without the use of refined sugar or artificial sweeteners, many that are dairy-free, vegan or gluten-free. Normally a cookbook without photos of finished products -there are none, just charming illustrations of produce scattered throughout- would greatly disappoint me, but even without, I found myself wanting to try just about every recipe in the book.

First, I made a Honey Whole Wheat Ginger Cake that we loved (warm, for breakfast with coffee or as an afternoon snack with tea), that I somehow never got to photographing. After that, I decided on these carrot tea cakes. Now I probably love carrot cake more than the average person, but anyone who tried these agreed they were wonderful. They are absolutely delicious, and the "frosting," which is a simple maple and vanilla spiked cream cheese spread, really makes them awesome.

And these are only the first two recipes from the book. I have so many more I'm planning on trying.

Spring Carrot Teacakes with Maple Cream Cheese Frosting
from Green Market Baking Book by Laura C. Martin
makes 12 (I halved this recipe and still got 9)

for the cakes:
4 eggs
1 cup maple syrup, preferably Grade B
1 1/4 cups light olive oil
1/2 cup sour cream (I substituted non-fat greek yogurt)
1 tbsp lemon juice
2 teaspoons vanilla extract
1 cup spelt flour
1 cup unbleached all-purpose flour
1/2 tsp salt
1 tbsp baking powder
2 tsp cinnamon
3 cup grated carrots
1 cup chopped nuts, such as walnuts or pecans (I used walnuts)

for the frosting:
12 oz cream cheese (I used the 1/3 less fat kind)
 1/4 cup maple syrup
1 tsp vanilla extract

Preheat oven to 325.

Beat the eggs until frothy. In a separate bowl, mix the maple syrup, oil, sour cream or yogurt, lemon juice and vanilla extract. Add the syrup mixture to the eggs and beat for another minute.

Sift the flours, salt, baking powder and cinnamon. Add to the egg mixture and mix until just combined. Fold in the carrots and nuts.

Pour into cupcake liners in a muffin pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean (mine took at least 5 minutes longer). 

To make the frosting:
Beat ingredients together until fluffy and spreadable. Use a generous dollop on top of each teacake.

Maple-Dijon Salmon with Warm Israeli Couscous Salad (and some belated baby news)

As I'm sure you've figured out by my lack of posting for the last few weeks, we've had a new addition to our family. Entering the world a week past her due date, our new daughter, Maisy, was every bit worth the wait. She is the sweetest little baby, and we are completely in love. As well as a little tired. Adjusting to a newborn in the house has been the easy part- it's also having a three year that makes things a little trickier.

Like cooking dinner...especially when Sage isn't home. I haven't really figured out how to manage that one yet. You'll have to bear with my scarce posting for a while. Clearly I am not dedicated enough to have stockpiled recipes to post, nor do I have much time to be blogging anyhow.

This was a meal we cooked together that we really enjoyed. Originally the salad contained wheat berries, but I chose to use whole wheat Israeli couscous instead. I also added zucchini, eliminated the toasted pecans and played around a good bit with the ingredient quantities. I loved the maple-dijon glaze on the fish and how it paired with the couscous and veggies. I wasn't sure about the cranberries, but they definitely added something and I glad I included the zucchini. I've never had wheat berries before, so I would like to try this with them, but I thought the couscous version was great, not to mention way quicker. If you don't have to stop to feed a baby, while also showering attention on a big brother, this entire meal would be an absolute breeze to prepare.

Beckett meeting his baby sister for the first time

Maple-Dijon Salmon with Warm Israeli Couscous Saladadapted from Health, as seen on MyRecipes (via Erin's Food Files)
serves 3
for the salad:
1 tbsp plus 2 tsp olive oil, divided
1 cup whole wheat Israeli couscous
2 cups boiling water
2 medium carrots, in small dice
1 stalk celery, in small dice
1 medium zucchini, in small dice
1/2 cup dried sweetened cranberries
kosher salt and fresh ground pepper2 tbsp red wine vinegar
for the salmon:
3 (4 oz.) pieces of wild-caught salmon, skin on
1 tbsp dijon mustard
1 tbsp pure maple syrup
Preheat oven to 450.In a medium saucepan, heat 1 teaspoon oil over medium heat. Add couscous and toast for 1 minute. Add boiling water, cover pan and reduce to a low heat. Cook for about 8 minutes, stirring occasionally. Remove from heat, drain excess water if needed and set aside.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium. Add carrots and celery and cook for 3 minutes. Add zucchini and cranberries, season with a couple pinches salt and a good bit of pepper and continue to cook for another minute or two, or until vegetables are tender. Remove from heat, stir in prepared couscous, vinegar and remaining tsp of oil. Adjust salt and pepper if needed. Cover to keep warm.
While vegetables are cooking, stir together dijon and maple syrup. Mist a baking sheet with olive oil or brush with additional olive oil. Arrange salmon, skin side down on baking sheet and spread dijon-maple glaze over top. Bake for 4-5 minutes or until almost cooked through, then turn broiler on and broil until golden on top, about 2 minutes.
Serve salmon atop couscous salad.

Creamy Pasta Salad with Tofu and Sunflower Seeds

So guess who didn't still expect to be playing around in the kitchen, let alone blogging. That would be me. My due date has come and gone and I'm still playing the waiting game. But that just means I get to share another recipe with you.

I've noticed that while I've gotten a lot more comfortable using tofu, mostly everything I make with it has an Asian influence to it. Which is all well and good, but I wanted to make something different this time. I decided to browse my blog reader for inspiration and discovered a cold pasta salad with tofu on The Pink Apron. I just love pasta salads, and since it's already getting quite warm where I live, it sounded wonderful!

I definitely used that recipe as inspiration rather than following it, but I was very pleased with the outcome. My family and I really enjoyed this, and the addition of tofu was actually a big hit. The pressing, marinating and baking steps keep this from being a quick-to-throw-together type of salad, but it was worth it, since my former tofu haters both loved the tofu in it. Plus the extra time in the kitchen is a good way to keep yourself occupied...like when you are waiting for big things to start happening.

Creamy Pasta Salad with Tofu and Sunflower Seeds
inspired by The Pink Apron's Honey Mustard Cashew & Tofu Pasta Salad (adapted from Penzey's)

1/4 cup dijon mustard, divided
2 tbsp honey
1 tbsp seasoned rice vinegar
2 tbsp canola or olive oil (I used a blend of the two)
kosher salt and fresh ground pepper
1 (16 oz) pkg of extra firm tofu, pressed and cut into small cubes
10 oz pasta of choice (about 4 cups) -I used a multi grain farfalle 
1 good sized broccoli crown, cut into small florets (about 3 cups)
1/4 cup light mayo -I used the kind with olive oil
1/4 cup light sour cream
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
1/4 tsp parsley flakes
1 medium red bell pepper, chopped
2 small carrots, cut into matchsticks or shredded
1/4 cup sunflower seeds

Combine 3 tablespoons of dijon, honey, rice vinegar and oil in a resealable container. Season with pepper. Add tofu and toss to coat. Marinate for at least an hour.

Transfer tofu on a baking sheet sprayed with cooking spray, leaving behind as much marinade as possible. Reserve and refrigerate remaining marinade. Bake tofu in oven preheated to 350 for about 25 minutes, flipping halfway through cooking time. Remove from oven and let cool.

Meanwhile, cook pasta in salted water according to package directions, adding broccoli during the very last minute of cook time. Immediately drain and rinse with cold water.

To reserved marinade, stir in remaining tbsp of dijon, along with the mayo, sour cream, garlic and onion powders, dill and parsley to make dressing. 

In a large bowl, toss cooled pasta and broccoli with red pepper, carrots, tofu and dressing. Adjust salt and pepper if needed. Chill for at least an hour. Prior to serving, add sunflower seeds. (If salad seems a little dry after chilling, you can drizzle with a touch of olive oil.)

Red Lentil Vegetable Stew

This recipe is the result of me going in a totally different direction than intended. With a stockpile of carrots in the crisper, I had my mind made up on a creamy carrot soup. All day, that was my intention, and I'd browse a recipe or two for inspiration, think about it some more, look through some more recipes, do a little more brainstorming. You get the idea.

I knew I wanted red lentils in it, and I was also thinking along the lines of ginger, cilantro, coconut milk...but then when I began pulling out the ingredients to make my soup, I completely switched gears. Suddenly it began to have an more Italian influence, with tomato base, more veggies, and a chunky consistency instead of a pureed one.

And it wound up being exactly what I was really in the mood for. Isn't it funny how that works out sometimes?

Red Lentil Vegetable Stew

4-6 servings (it's very hearty and filling, so probably more like 6)

2 tbsp canola or olive oil (I used a blend of the two)

3 large carrots, in medium dice

2 stalks celery, chopped

1 large red bell pepper, chopped

1 medium onion, chopped

kosher salt and fresh ground pepper

3 cloves garlic, minced

3 cups vegetable stock

1 cup red lentils, rinsed

28 oz. can Italian-style crushed tomatoes

1/2 tsp Italian seasoning

1 tsp dried oregano

1 tsp crushed red pepper (or to taste)

2 bay leaves

2 1/2 cups coarsely chopped fresh spinach (stems removed)

grated parmesan, for serving

Heat oil in a Dutch Oven or large stock pot over medium heat. Add carrots, celery, pepper and onion. Season with a good bit of salt and a generous amount of pepper. Cook, stirring occasionally, until vegetables are becoming soft, about 10 minutes. Add garlic and cook another minute or two.

Add stock, lentils, crushed tomatoes, Italian seasoning, oregano, crushed pepper and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 30-40 minutes or until lentils are tender but not mushy. Taste and adjust salt and pepper, if needed. Remove and discard bay leaves.

Stir in chopped spinach and give a few minutes to wilt. Top each serving with grated parmesan, as desired.

Sausage, White Bean and Spinach Soup

When it comes to my slow cooker, I always seem to use it when I'm home, and rarely do I ever cook anything on the low setting for a long period of time. Instead, I set it on high for a few hours in the afternoon and it's ready at dinnertime. This week, I've been helping out at the flower shop for the upcoming holiday and I haven't had a lot of energy once I come home for preparing dinner. It seemed like a perfect time to really utilize my slow cooker.

I was browsing some slow cooker recipes for inspiration, and I came across one for a smoked sausage and bean soup. It made me think of a soup my awesome neighbor brought us right after we had Beckett. Besides the sausage and beans, her's had tomatoes and spinach... and I can't remember what else. I decided to try come up with my own take made in the slow cooker and wound up with one really tasty soup. From the slow cooking, the texture of the sausage was less firm than I'm used to, but it didn't bother us like I thought it might've. It was so nice to come home from work on a gloomy, rainy day and have the house smelling wonderful, and a pot of this hearty, extremely flavorful soup all ready for us.

Sausage, White Bean and Spinach Souparound 4 servings
I pretty much never use frozen spinach, but I had some in the freezer that I bought for a recipe and didn't use. Since my fresh spinach supply for the week had already been depleted, I decided to give it a try. I still would've preferred fresh, but the frozen worked nicely in this. If using fresh, I would just coarsely chop it (removing any thick stems) and stir it in at the end and give it a few minutes to wilt.
2 large carrots, sliced 1/3 inch thick
2 celery ribs, chopped
1 medium onion, chopped
3 fat garlic cloves, smashed and coarsely shopped
1 (14 oz) pkg smoked turkey sausage, sliced about 1/2 inch thick
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15.5 oz) can of Great Northern beans, drained and rinsed
3 cups vegetable or chicken stock
1 parmesan rind1 tsp Italian Seasoning
1/4 tsp crushed red pepper
kosher salt and pepper
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
grated parmesan, for serving

Combine all ingredients, except the spinach and grated parmesan, in crock of the slow cooker. Cook on low for 7-8 hours. Stir in thawed spinach and give a few minutes to heat heat through. Serve topped with grated parmesan, if desired.

Peanut-Orange Marinated Tofu with Stir-Fry Vegetables

When it comes to tofu, I'm not very picky on how it's prepared. Sage and Beckett are another story. I've learned that if I making it at home, they only really care for it when it's been pressed, sliced thin, marinated simply in soy sauce with a touch of sesame oil and baked. Then I almost have to fight them for my share. While I'm pleased to have converted them into tofu-likers, I've been on the lookout for other marinating options I think they will enjoy just for some variety.

The other day, Heather at Where's the Beach shared a peanut marinade/sauce she used on some baked tofu and stir-fried vegetables and it sounded delicious. I had tofu on hand, and I got myself all excited about recreating it...and then I remembered I was out of soy sauce. Naturally, I'd just been to the grocery store that day, and I wasn't going to make a special trip back. Luckily, a couple days later Sage had to stop for something else, and I was able to have him grab it.

This was hands-down one of my favorite meals in recent history. I kept thinking about it for the remainder of the night and made sure to put a claim on the leftovers. Since Heather didn't give exact measurements, I just added the marinade ingredients to taste. I used vegetables I had on hand- carrots, snow peas, zucchini and celery- but you could use red pepper, broccoli, mushrooms, you name it. We had ours with rice, but it would be great over noodles, and if tofu isn't your thing, it would go wonderfully with chicken as well.

Peanut-Orange Marinated Tofu with Stir-Fry Vegetables
marinade/sauce adapted from Where's the Beach
3 generous servings, with the additon of a starch

for the marinade:
1/4 cup reduced sodium tamari (or soy sauce)
1/4 tsp creamy natural peanut butter
1 tbsp honey
1/3 cup fresh squeezed orange juice
1/2 tsp ground ginger

1 (16 oz) package extra-firm tofu, well pressed and cut into 1 inch cubes
1 tbsp olive oil (you could use peanut or canola if you prefer)
3 medium carrots, sliced
2 celery ribs, sliced 1/3 inch thick on the bias
1 medium zucchini, sliced into 1/3 inch thick half moons
3 green onions, sliced lengthwise and crosswise and separated
2 1/2 cups snow peas
brown or white rice, or noodles, for serving

Whisk together marinade ingredients until well blended. Toss tofu to coat and marinate for at least an hour.

Place tofu in a single layer on a baking sheet sprayed with cooking spray, and bake in a preheated oven of 350 for 35 minutes, flipping halfway through cooking time. Reserve remaining marinade.

After tofu has been baking for about 20 minutes, heat a wok (or large skillet) over medium-high heat. Add oil and once hot, add the carrots and celery. Use a wide, flat spatula to keep the vegetables moving. After a few minutes, add the zucchini and onion and cook (again keeping the vegetables moving) for about 10 minutes, or until vegetables have nearly reached desired tenderness. Add snow peas, baked tofu and remaining marinade, and cook for another few minutes. Remove from heat.

Serve over rice or noodles, as desired.

Caramelized Onion, Lentil and Carrot Soup

Not too long ago, I was going through a bunch of older magazines, and I came across a recipe for a Caramelized Onion and Lentil Soup. The combination made me think of Mujadara, only without the rice. But unlike that tasty dish, the soup used canned lentils, and onions cooked quickly at a high heat. It's the slowly caramelized onions which gave Mujadara its flavor, and I didn't see how the soup would be good without taking the time to cook the onions until they reached a deep golden color.

When a gloomy day called for soup, and I had the time to spend babysitting a pot of onions, I decided to make my own version, with the addition of carrots. Thinking back to Mujadara, I recalled how I had first garnished it with yogurt, but then later enjoyed the leftovers even more with a squeeze of lemon. For the soup, I went with the lemon, and it brightened and enhanced it wonderfully, along with a sprinkle of chopped parsley. I knew I'd love this, but I honestly wasn't sure if Sage would be too crazy for it. My worries were quite unnecessary, and the only problem with the soup was that I should've doubled it, since we ate in all in one sitting, along with some hot, crusty wheat bread.


This is my submission to the Charity Souper Bowl, hosted by Branny Boils Over, where for every soup entry (along with a dedication to a special animal) she will donate $1 to ASPCA. I dedicate this post to my greatly missed Soma. She was the first pet Sage and I ever had together, and the sweetest, most loving cat I have ever had. Unadoptable, we took her in as a foster, knowing she had feline leukemia and that she might only be with us for a short time. Instead she was with us for five years and brought me so much joy. It's been almost exactly three years since she lost her, and I still miss her so much every time I think of her.

Caramelized Onion, Lentil and Carrot Soup

serves 2-3

Inspired by a recipe I saw in a magazine but didn't save and my memories of the Mujadara from this post, originally adapted from Orangette

In my opinion, the squeeze of lemon is what really makes this soup, so I'd highly suggest not skipping it!

2 tbsp olive oil

3 medium yellow onions, thinly sliced (about 6 cups)

1 cup carrots in medium dice (3-4 carrots)

kosher salt and fresh ground pepper

2/3 cup green (or brown) lentils, rinsed and picked over

3 1/2 cups vegetable broth

chopped parsley, for serving

lemon wedges, for serving

Heat oil in a Dutch Oven or other large nonstick pot over medium heat. Add onions and cook, stirring often, until a deep golden brown, about 40 minutes. (You can add a tsp or two of water a few times during the caramelizing process if the bottom of the pan is becoming too brown.) Add carrots and a few pinches of salt and cook for an additional 5 minutes.

Use about a half cup of broth to deglaze the pot. Add remaining broth, lentils and a generous amount of ground pepper and bring to a boil. Reduce heat, cover and simmer until lentils are just tender, about 20-25 minutes.

Ladle into serving bowls, top with chopped parsley and serve with a lemon wedge or two.

Pasta e Fagioli

This soup is what my mom would call a "happy accident." This wasn't going to be the other night's dinner (or most likely, any night's, any time soon.) Instead, I had quick and easy recipe to try out that I was looking forward to. But those plans came to a halt when I discovered last minute, that the key ingredient had somehow gone bad (and we're not talking questionable, but trashcan bound). I knew I needed to come up with something quickly, working with what I had on hand. I wasn't feeling in a particularly creative mood and at this point, I just wanted a straightforward recipe to work with. My next obstacle was that my biggest source for recipes- and especially when I am pressed for time- is the Internet. Which just happened to be down at the time.

I grabbed the file folder that I keep of recipes torn from magazines and quickly skimmed through it. I stopped at Everyday Food's Pasta e Fagioli, only because I had everything and it looked easy. I got to work, but even as I was making it, I'd already written it off as "something to feed us" and little else. It seemed rather ordinary, and the photo accompanying it wasn't really that impressive, at least not compared to what you normally see in the magazine. As a matter of fact, I'm not even sure why I saved the recipe in the first place. But man, am I glad I did! This might've just been a means to get dinner on the table, but it wound up being something I will make again and again.


Pasta e Fagioli
adapted slightly from Everyday Food, December 2010
serves 4

I want to note that I used a can of diced tomatoes flavored with basil, garlic and oregano and a can of (broken up) stewed tomatoes in this. They were both bought on accident, and have been just hanging out in my pantry, because they contained high fructose corn syrup. While I will make this with my regular diced tomatoes next time, I think the sweetness added to the soup, so I'd suggest adding in a little bit of the sweetener of your choice if the tomatoes you use are not sweet.

1 tbsp olive oil
3 celery ribs, chopped
3 carrots, in medium dice
1/2 large red onion, chopped
2 garlic cloves, minced
2 tsp dried oregano
kosher salt and fresh ground pepper
2 (14.5 oz) cans or 1 (28 oz) can of diced tomatoes
3 cups low sodium vegetable broth
1 Parmesan rind, plus additional freshly grated parmesan for serving
1 cup whole grain shells, or other small pasta
1 (15.5 oz) can of cannellini beans, rinsed and drained
I cup coarsely chopped fresh baby spinach, stems removed

In a good sized heavy pot, such as a Dutch Oven or casserole, heat oil over medium. Add celery, carrots, onion and garlic. Season with oregano, a few pinches of salt and several grinds of pepper. Cook stirring occasionally until vegetables are soft, about 10 minutes.

Add tomatoes, broth and Parmesan rind. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Stir in pasta and cook, partially covered, until pasta is just shy of al dente (for my pasta, this took about 10 minutes).

Add beans and continue to cook for a few minutes, until they are warmed through and pasta is al dente. Remove from heat and stir in chopped spinach. Serve topped with grated parmesan.

Coconut Curry Shrimp with Rice Noodles

I absolutely adore Thai food, but when it comes to trying to recreate curries at home, I've never had much luck. Even when I've scouted out some the more authentic ingredients, the results have always just been so-so. But I'm not a quitter, so I keep on trying. I realized the other day I'd had the makings of a Thai-inspired dish, including a can of coconut milk that had been sitting there for over a month waiting for a purpose, so I decided to give it another shot.

Instead of following a recipe this time, I decided to just go with it, and see what I came up with. I did borrow the technique I saw somewhere of using the coconut cream from the top of the can to saute vegetables, which didn't wind up being any amazing step, but I suppose it saved a few calories. I used the vegetables I had on hand- which worked for us as mushrooms, broccoli and carrots are all ones we particularly love- but I do wish I would've had a red bell pepper instead of green. You could switch out the vegetables for the ones you like best.

I was really pleased with the final outcome. It was definitely my favorite attempt of a Thai curry so far and a meal we all enjoyed- even Beckett, a little to my surprise. This certainly isn't authentic, but it was really good nonetheless. I'll still on the search for the perfect at-home curry, but until then, this is will be my go-to recipe.

Coconut Curry Shrimp with Rice Noodles

serves 4

1 (13.5 oz) can of lite coconut milk, opened without shaking first
1 tbsp fresh minced ginger
3 cups small broccoli florets (from 1 large or 2 small crowns)
1 1/2 tbsp red curry paste (or more or less, depending on the brand you use and your personal tolerance for heat)
2 tsp fish sauce
2 tsp brown sugar
2 large carrots, sliced thin
1 small bell pepper, sliced thin and cut into 1 1/2 inch long pieces
4 oz. sliced cremini mushrooms
5 oz. thin rice noodles (vermicelli-style)
11 oz large shrimp, peeled, deveined and tails removed
2 tbsp lime juice
sliced green onions and chopped cilantro, for serving

Heat a large skillet over medium heat. Carefully scoop the cream from the top of the coconut milk and spoon into skillet. Add broccoli and ginger. Cook for 3 minutes.

In a small bowl, whisk together remaining coconut milk with curry paste (use less to start, you can always add more), sugar and fish sauce. Add coconut milk mixture to pan, along with carrots, bell pepper and mushrooms. Cook for 10 minutes, or until broccoli is getting close to being tender crisp.

Meanwhile, bring a large pot of water to boil. Add noodles, cook for 2 minutes. Do not overcook. Drain and set aside. If they began to stick, you can rinse with water.

Once broccoli is nearly cooked to desired tenderness, taste sauce and stir in more curry paste if you'd like. Add shrimp to pan of vegetables, and cook until just cooked through, about 3 minutes. Remove from heat and stir in lime juice.

To serve, divide noodles between four serving bowls, top with shrimp and vegetables, spoon sauce over top and garnish with green onions and chopped cilantro.

Vegetarian Black Bean Soup

As much as black beans are a staple in my house, I've never made a black bean soup before. Most recipes I've come across don't appeal to me. Usually, they contains pork products- ham, in some form, or at the very least, bacon. (I really don't care for the flavor of ham, and I save my bacon consumption for a perfect BLT about once a year.) When I saw a pork-free black bean soup on Cate's World Kitchen, I was eager to give it a try.

I will admit that once making this, I began to question it's simplicity. There are only a few vegetables and only 3 spices. I had to resist tossing in a bunch of additional ingredients. It wasn't easy, but so far I've never been steered wrong by any of the recipes on Cate's blog. Other than some tinkering of quantities, my only real change was using vegetable broth in lieu of water. That, and instead of finely chopping my vegetables, I just tossed them into the food processor to make this already easy to make soup even easier. It was wonderful- full of flavor and a perfect fit for the healthier food we all seem to be craving this week.

Vegetarian Black Bean Soup
adapted from Veggie Belly via Cate's World Kitchen
serves 3-4

1/2 of a medium white onion, cut into chunks
3 small carrots, cut into chunks
1/2 of a large green pepper, cut into chunks
3 fat cloves garlic, minced
2 (15.25 oz) cans of black beans, rinsed and drained
3 cups vegetable broth
1 tbsp cumin
2 tsp paprika
1 tsp dried oregano
kosher salt, to taste
to serve: diced tomato, sliced green onion or chopped red onion, light sour cream/Greek yogurt, etc.

Place onion, carrots and green pepper in the bowl of a food processor, and process until minced. (Alternately, you could finely chop the vegetables by hand.)

Heat oil in a Dutch Oven or large stock pot over medium. Add minced vegetable mixture and cook for 4 minutes. Add garlic and cook for 2 more minutes.

Add beans, broth, spices and a couple pinches of salt. Bring to a boil. Reduce heat to medium-low and simmer for 25-30 minutes, or until soup has thickened. Taste and adjust salt, if needed. Garnish as desired.

Four Cheese Garden Vegetable Lasagna

Lasagna is something I rarely make, and for a very good reason. You see, in my husband's eyes, no lasagna will ever compare to his mom's, and I was informed early on that any attempts on my part would be futile. She scoffs at the idea that hers is anything out of the ordinary, but it really is quite wonderful, plus we all know how strongly sentiment can play a part in the foods we love. When I do make lasagna, I go for unconventional recipes- such as the the Very Best Of Fall Lasagna- that bare little resemblance to the one Sage grew up eating.

This weekend, I found myself with an excess of cream cheese in my refrigerator, as well as some broccoli and green onions intended for a recipe that I completely lost interest in. Trying to think of what I could make to use them up, lasagna popped in my head. It sounded like a great idea, since I had the time to make a more involved dish and also because we've been suddenly having some chilly weather (this is after having to resort to running my a/c earlier in the week- typical Florida). I knew the version I was envisioning was different enough from my mother-in-law's that I could get away it.

I wanted to keep this relatively healthy, and with whole wheat noodles, low fat cheeses, such as cottage, and lots of veggies, I think I did a good job of managing that while coming up with a dish every bit as delicious as it's higher fat counterpart. I also opted for a simple red sauce over the bechamel that is most paired with broccoli in lasagna. The end result was a meal we all really, really enjoyed. Even Sage.



Four Cheese Garden Vegetable Lasagna
By starting the sauce first and letting it simmer while you chop all of your veggies and prepare the cheese filling, it really adds very little time your prep. But to simplify, you could always substitute 4 1/2 cups of store-bought, good quality pasta sauce.

1 (8 oz) package of Neufchatel Cheese (or reduced fat cream cheese)
1 (24 oz.) container low-fat cottage cheese
1/2 cup freshly grated parmesan cheese, divided
1 egg
1 large head of broccoli, chopped in small florets
2 large carrots, in small dice
1 medium red pepper, chopped
4 green onions, sliced (white and light green parts only)
3/4 cup 2% mozzarella cheese
kosher salt and pepper
1 (9oz) No-Boil whole wheat lasagna noodles
Simple Chunky Marinara Sauce (recipe follows)

Preheat oven to 400.

Place Neufchtel Cheese and cottage cheese in the bowl of a food processor, and process until smooth. Add egg and 1/4 cup of the parmesan and process until blended. Transfer contents to a large bowl, along with broccoli, carrots, pepper and onion. Season with salt and pepper and mix to combine. Set aside.

Spread 1 cup of marinara sauce on the bottom of a large, deep baking dish (mine is 9 x 13 x 3). Arrange 4-6 noodles, slightly overlapping, breaking any as needed to fit your pan. Layer half of vegetable mixture and about a cup of marinara. Repeat another layer of noodles, remaining vegetables and another cup of sauce. Add a final layer of noodles and top with remaining sauce.

In a small bowl, combine remaining parmesan with mozzarella. Sprinkle evenly over top of lasagna. Cover with foil and bake for 45 minutes. Remove from oven and if desired, uncover and broil for 1-2 minutes.

Let rest for 20 minutes before serving in order to set. (It will seem liquidy when first removed from the oven).

Simple Chunky Marinara (yields 4 1/2 cups)
1 tsp olive oil
3 garlic cloves, minced
1 (14.5 oz) can of diced tomatoes
1 (14.5 oz) can of diced tomatoes, pureed (using an immersion blender or food processor)
1 (8 oz) can of tomato sauce
1 (6 oz) can of tomato paste
2 tsp dried basil
2 tsp dried oregano
1/2 tsp crushed red pepper
1 tsp onion powder
1 tsp sugar
1/4 tsp kosher salt
fresh ground pepper

Heat oil in a large saucepan over medium. Add garlic and cook for a minutes, then add all remaining sauce ingredients. Stir well, reduce heat and simmer for at least a half hour. Stirring occasionally.

Rice Noodle Salad with Peanut Dressing

I love how food blogging (and cooking, in general) can be a bit like the childhood game of "Telephone." Each cook can slightly adapt a recipe to suit their preferences, and with just a few minor changes, you get a little something different each time.

Take this wonderful noodle salad. I first saw it on Natashya's blog a while back. Then I once again drooled over it on Joanne's blog, where she swapped out the shrimp for tofu and and used zucchini in place of cucumbers. I vowed to make it soon, but before I got the chance, Cate shared her version with a few more changes, most notably the use of peanut butter instead of cashew butter, chili garlic sauce in lieu of hot sauce and the addition of carrots and cilantro. Naturally, there was a little tinkering when it came time for me to make it too.

I really can't rave about this one enough. We absolutely loved it. A few hours after dinner, I found myself still thinking about it and being grateful there were leftovers for lunch the next day. I've tried several similar recipes in the past that were okay, but nothing worth sharing. This one blows those away, which is understandably why it's making it way around.

Rice Noodle Salad with Peanut Sauce

adapted from Living in the Kitchen with Puppies (via Eats Well with Others and Cate's World Cooking)

serves 4

I chose not to saute my tofu along with my vegetables, due to my family's preference, and instead marinated it in soy and sesame oil, baked it and served it on the side. If you'd prefer to lightly pan-fry it, heat 1 tbsp of olive oil in your skillet, and saute (pressed) tofu strips for several minutes on each side until golden brown. Then proceed with cooking the vegetables.

for the peanut sauce:
1/2 inch piece of ginger, peeled and coarsely chopped
6 cloves garlic, smashed and coarsely chopped
1/2 cup natural peanut butter (chunky works fine)
3 tbsp light soy sauce
1 tbsp dark sesame oil
3 tbsp seasoned rice vinegar
1 tsp dark brown sugar
1/4 cup warm water
Hot sauce, to taste (I used a few dashes of sriracha)

for the salad:
8 oz (linguine-style) thin rice noodles (I used the last of a package, and it might have been closer to 9 or 10 oz)
2 small zucchini, sliced into half moons (2 1/4 cups)
1 large red pepper, sliced into matchsticks (1 1/4 cup)
3 small-medium carrots, sliced thin (1 cup)

to serve:
3 tbsp chopped basil
3 tbsp chopped cilantro
3 tbsp thinly sliced green onion (white/ light green parts only)

Combine the the ginger, garlic, peanut butter, soy sauce, sesame oil, rice vinegar and sugar in a food processor or blender and process until smooth. Add warm water a tbsp at a time, blending until desired consistency. Add in hot sauce to taste.

Bring a large sauce pan of water to boil. Cook the rice noodles for 3 minutes, drain and rinse with cold water. Keep submerged in cold water until ready to use.

Mist a large nonstick skillet with olive oil and heat over medium-high. Add zucchini, red pepper and carrots and cook until just tender, about 3-4 minutes (carrots will still be fairly crisp). Remove from heat and allow to cool slightly.

Drain noodles and toss with dressing and vegetables in a large serving bowl. Serve room temperature or chilled. Spinkle with basil, cilantro and green onions to serve.

Southwestern Bean Soup with Cornmeal Dumplings

I've had the intention of trying this recipe for weeks now, and for one reason or another, it kept not getting made. Finally this weekend, the time was right. We've all been sick around here (again!) and were needing some some soup, plus my non meat eating mother-in-law was going to be coming over and eating with us, but I wasn't sure when. A comforting bean and vegetable soup, cooked in the slow cooker, was the perfect choice.

I did alter the soup a good bit to suit my own personal preferences but made the cornmeal dumplings exactly as the recipe directed. It was the dumplings that drew me to this soup in the first place, and honestly we were a little divided on the outcome. I enjoyed them and thought they were a fun touch, my toddler really liked them, and for my mother-in-law, they were were the best part. Then you have Sage, who didn't care for them at all (but isn't really a dumpling kind of guy to begin with).

In any case, dumplings or not, I thought this was an absolutely wonderful soup. Easy, comforting, good for you and just really delicious- every thing you could want when you are feeling under the weather, or even if you are not.


Southwestern Bean Soup with Cornmeal Dumplings
adapted from Better Homes and Garden Crockery Cooking
as found on The Cook and the Dishwasher
serves 6

This soup could be garnished with any of your favorite taco toppings- cheeses, sour cream or greek yogurt, avocado, diced tomatoes, cilantro, etc. I went with sharp cheddar and sour cream, but was too lazy to garnish the leftovers and thought it was just as good all by itself.

for the soup:
2 1/4 cup vegetable stock
3/4 cup water
1 (15.5) can of dark red kidney beans, drained and rinsed
1 (15.5) can of black beans, drained and rinsed
1 (15.5) can of pinto beans, drained and rinsed
1 (14.5) oz can of diced tomatoes with mild chiles
1 cup frozen corn
3 medium-large carrots, sliced (2 cups)
1/2 large red onion, chopped (1 cup)
1 celery rib, diced (1/4 cup)
2 large cloves garlic, smashed and coarsely chopped
2 tsp chili powder
1/2 tsp cumin
kosher salt and fresh ground pepper, to taste

for the dumplings:
1/3 cup unbleached all-purpose flour
1/4 cup yellow cornmeal
1 tsp baking powder
fresh ground pepper
1 egg white
2 tbsp reduced fat milk
1 tbsp canola oil

Combine all soup ingredients in a slow cooker, and season with salt and pepper. Cook on high for 3 1/2-4 hours (or on low for 7-8). Taste and adjust salt, if necessary.

For the dumplings, mix the flour, cornmeal, baking powder and several grinds of pepper in a large bowl. In a smaller bowl, beat together remaining dumpling ingredients. Combine the wet and dry ingredients, but do not over-mix.

Drop the dumplings into the slow cooker in 6 mounds, atop the soup. Cook for an additional 20 minutes on high (30 on low) without opening the lid during this time. Check for doneness by inserting a toothpick in center of dumpling; it should come out dry.

Ladle soup into serving bowl, topping each one with a dumpling. Garnish as desired.

Quinoa and Chickpea Stuffed Acorn Squash

I always think it's funny how you can look so forward to trying a new recipe, specifically buying the ingredients and anticipating it's wonderfulness, only to have it turn out so-so, or you can last minute throw something together and it wind up being a huge hit. I'm sure you can guess this was the latter.

Sage plays softball once a week. His game times vary and on the nights he has an early game, there isn't time for a family dinner. He just grabs something light and runs out the door. On those nights, I make something very simple for Beckett and I, usually pasta with peas and parmesan (our favorite quick and easy dinner) or salad and leftovers. When it's a later game, I have to put a little thought into what to make. A few too many times, Sage has found himself on the pitcher's mound with an upset stomach. We've discovered racing around the bases and say, a heavy marinara just doesn't go well together.

When he waited until just before getting off work to inform me he had a later game this week, I pondered out loud what I would make for dinner. When he requested something with chickpeas, my mind immediately went to the Moroccan-Style Stuffed Acorn Squash I've made in the past, as I had a pretty Carnival acorn squash just waiting for a purpose.

The only problem was in that recipe, the stuffing used couscous, which we'd just recently had, and a couple other ingredients I didn't have such as bell peppers and raisins. I decided instead to make a similar version, which included quinoa, apples and dried cranberries. We loved it as much (maybe even more) than the original. In fact, this might've been the first time ever that our ridiculously slow-eating child finished his dinner before I did!

Quinoa and Chickpea Stuffed Acorn Squash

yields 2 stuffed squash halves, with extra filling

1 medium acorn squash (about 1.5 lbs), halved and seeds removed
1/2 cup quinoa, well rinsed
1 tbsp olive oil
1 large carrot, diced
1 celery rib, diced
1/2 large apple, suitable for cooking, peeled and chopped
3 green onions, thinly sliced
sea salt and fresh ground pepper
1 (15 oz) can reduced sodium chickpeas, drained and rinsed
2 garlic cloves, minced
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cinnamon, or more to taste
1/4 cup dried cranberries
1/4 cup apple juice (or vegetable stock)

Preheat oven to 350. Arrange squash halves, cut side down in a baking dish and roast for 30 minutes, or until tender. Keep warm.

In a medium saucepan, bring quinoa and 1 cup water to a boil. Cover, reduce heat, and simmer for about 12 minutes or until water is absorbed. Remove from heat and vent lid.

Meanwhile, heat oil in a large straight sided skillet over medium. Add carrots, celery, apple and onions. Season with salt and pepper and cook for 5 minutes. Stir in chickpeas, garlic, spices, cranberries and apple juice, and continue to cook for an additional 10 minutes, or until carrots are tender.

Mix in quinoa, taste and adjust seasonings, if necessary (I added another pinch or two of cinnamon and some additional salt and pepper). Spoon into squash halves to serve.

Curry Honey Roasted Vegetables with Chickpeas

You know when you take a perfectly good (and probably wonderful, as is) recipe and change it up so much it bares little resemblance to the original, and thankfully that gamble pays off because it winds up being absolutely delicious? Well, this was one of those meals. The other day, I was flipping through the most recent issue of Everyday Food, and spotted a recipe for a side dish of Honey-Roasted Vegetables, which contained carrots, sweet potatoes and parsnips, as well as with walnuts and thyme.

I didn't have parsnips or sweet potatoes, but I did have a golden acorn squash, a butternut and a few carrots, which I figured would work well. I was also out of the walnuts, but I thought I'd just sub in chickpeas, making it more substantial and suitable for a main dish. Now here is where I really took the recipe in a different direction: I decided not to use the thyme. Which if you know my love of the the herb, you realize this is strange. But I decided to go out of my comfort zone, and use curry powder instead. Since we don't always love a lot of curry seasoned dishes, I began to fret as this went in the oven, trying to think up a Plan B, just in case.

I need not have worried- this was awesome! Since I had some cooked brown rice in the freezer, I made a last minute decision to serve it with rice, which went perfectly. A sprinkle of cilantro, and I had a wonderful meal I felt quite proud of.

Curry Honey Roasted Vegetables and Chickpeas
as an entree, serves 3
adapted from Everyday Food's Honey Roasted Vegetables, October 2010

1 medium butternut squash (about 2 lbs), peeled, seeded and cut into 3/4 inch chunks
1 golden acorn squash (around 1 lb), peeled, seeded and cut into 3/4 inch chunks
3 carrots, cut into 1/2 inch chunks
1/4 cup honey
2 tbsp olive oil
2 cloves garlic, pressed
1 tbsp curry powder
1/4 tsp ground ginger
1 (16 oz.) can chickpeas, drained and rinsed
kosher salt and fresh ground pepper
cooked brown rice and chopped cilantro, for serving

Preheat oven to 375. Arrange squash and carrots in a 3 quart baking dish.

In a glass measuring cup, measure the honey. To this, add olive oil, garlic, curry powder and ginger. Using a fork, whisk until blended, and pour over vegetables. Season with salt and pepper, and toss to combine.

Roast until carrots and butternut squash are tender (acorn squash will have broken down a little bit, helping to "thicken" the sauce), about 40 minutes. Add chickpeas, stir, and return to oven for 5 minutes.

Serve with rice and cilantro.

Potato-Veggie Skillet Bake

This summer, I learned something rather shocking, something that went against everything I had heard up to that point. During our family trip to New England, we spent some time at Sage's aunt's home, where I discovered she uses soap on her cast iron. I know, crazy, right? All I've ever heard is soap + cast iron = ruined pan. But Aunt Roxann has been using her large collection of cast iron cookware daily and washing them with soap for over 25 years with no problems.

Now I'm not a germaphobe, by any means, but there was always something that just skeeved me out about not being able to wash my cast iron skillet with soap, and so I rarely used it. I'm sure cast iron purists would shudder at the thought, but I've actually found many articles/websites that agree a quick wash with a little mild dishsoap and water won't hurt well seasoned cast iron. With this information, I now use my pan all the time.

A few weeks ago, I was at a loss for what to make for dinner. I was thinking something with the ease of a frittata, where I could toss a bunch of veggies in a pan, saute, add some eggs and throw the whole thing in the oven. Only Beckett and Sage had already had eggs for breakfast. And what I was really in the mood for some kind of comfort food like cottage pie or pot pie, minus the meat. This was my compromise. We enjoyed it so much, I've been looking forward to making it again.

The great thing about this is you could use up any vegetables you have on hand. (I'm dreaming up a very Autumn inspired version with sweet potatoes instead of Russets, maybe winter squash, or even brussel sprouts or apple maple chicken sausage.) If you aren't as crazy about thyme as I am, sub out the spice with whatever you prefer, or even go with just salt and pepper as I did the first time I made it. I think this is hearty enough to be a meatless entree, but you could also serve it along side your protein of choice, or easily add chicken or turkey to it.

Potato-Veggie Skillet Bake

2 medium baking potatoes, unpeeled and thinly sliced (roughly 1/4-1/8" thick)

1 tbsp olive oil

2 carrots, sliced

2 celery ribs, diced

1/2 small onion, chopped

4 oz. button mushrooms

3 cups broccoli florets

3 cloves garlic, minced

1/2 cup frozen corn

kosher salt and fresh ground pepper

1 tsp dried thyme

1 tbsp unbleached all-purpose flour

3/4 cup vegetable stock

3/4 cup shredded 2% sharp cheddar

Preheat oven to 375. (Since I keep my cast iron in the oven, I leave it in there to preheat as well.)

Using a steamer insert, steam potatoes over boiling water for 10 minutes. Carefully remove basket from over top water, and set aside, allowing to potatoes to cool slightly.

Meanwhile, heat oil in skillet over medium heat. Add carrots, celery and onion and saute for 3 minutes. Add remaining vegetables, season with salt, pepper and thyme, and continue cooking for 2 minutes.

Sprinkle flour over vegetables and mix well. Pour in broth, stirring, and bring to a boil. Remove from heat. Layer potatoes over vegetables, and top with cheese.

Bake for 20-25 or until potatoes are fully cooked and cheese is melted. (Next time, I think I will bake it a little less and finish it off by broiling for a few minutes just to crisp up the top a bit.)