Entries Tagged as 'Create'

Harvest Winter Soup

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Monday

I first started making soups in college, during a semester in which my roommate and I had signed up for a CSA. We liked the idea of eating local–after all, Pennsylvania is full of farms, green open space and fertile soil. We also realized that it would save us a ton of money since we both subsisted on mostly vegetables and fruit anyway, which was costly at local grocery store (especially on our babysitting and waitressing budgets.) When our first box arrived, I think we were both a little overwhelmed. What do we do with a rutabaga? Can you really eat turnip greens? My roomie defaulted back to bagged lettuce while I figured out what we could do with our haul. Soup turned out to be the answer in the end. From then on, the majority of our CSA share went into a pot with some broth and we happily ate it all week long. So here’s my rule with soup: there are no rules, so don’t measure and just keep adding until it looks tastes good.

This Harvest Winter Soup is typical of my soup-making style. It’s got:

-1 box low-sodium vegetable broth
-1 can white beans, lightly rinsed
-4-5 carrots, cleaned, peeled and sliced
-3 parsnips, cleaned, peeled and sliced
-1/2 large onion, diced
-large bunch kale
-1 tsp. Herbs de Provence
-1 tsp. cumin
-salt and pepper to taste

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Bring the vegetable broth to boil in a large pot and add the carrots and parsnips. Reduce heat to medium and cook covered until vegetables have slightly softened.

Add the onion, beans, and seasonings and reduce to low heat. Let cook for about 2 hours, or until vegetables are soft and onion is translucent.

Top the pot with as much kale as will fit, return lid and let kale wilt. Stir kale into soup and add another layer to the top. Let simmer until kale is the desired consistency.

Keep this is your fridge for a week of lunches or dinners, or freeze the extra for fast, healthy meals later!

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Healthy Dishes for Unhealthy Eaters

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Monday

When I’m visiting my family and friends for holidays, it’s hard to get them to break out of their food comfort zone, so if I can find a healthy dish to sneak into the Thanksgiving buffet that won’t cause them to turn up their noses at first look, I can almost guarantee they’ll like it after they try it!

These three dishes have happily passed the lips of said picky eaters. Test them yourself and let me know how they go over!

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These vegan and gluten free chewy trail mix cookies from Oh She Glows passed the test of my parents and a girlfriend with a super-simple palette. There are a ton of ingredients, and some are a little hard to find, but substitutions are easy to make as long as you stick to the base. I skipped the sesame seeds because they don’t do much for me and added extra chia seeds instead. Cacao nibs are amazing, but hard to find in my hometown, so I used more dark chocolate chips. This would also be really tasty with hemp hearts or carob chips. I think the key ingredient that makes these so irresistible is the coconut oil–it makes them moist on the inside and crispy on the outside.

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Another ah-mazing find from Oh She Glows is this Roasted Buddha Bowl, made with roasted broccoli, cauliflower and chickpeas. I simplified the dressing by just using tahini, warm water, lemon juice, salt and pepper. This is a perfect side dish for chicken or fish, or serve over brown rice or quinoa for a vegan meal.

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Who knew sweet potatoes could taste so sinfully delicious without butter, sugar or marshmallows. Salt. Pepper. Coconut oil. That’s it. Really. This recipe from Whole Foods is one to keep on hand through the chillier months.

Have any other recipes I should test on people with an aversion to healthy foods? Send ‘em my way!

 

Hearty Sweet Potato Quinoa Burgers

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Monday

I love nothing more than sinking my teeth into a thick, juicy, hand formed burger with a slice of good ol’ processed white American cheese–specifically one off my dad’s grill, eaten poolside (but I’ll also take SHAKE SHACK.) I devised these Sweet Potato Quinoa Burgers not to replace my carnivore cravings, but to provide an easy and delicious patty that would be a complete meal.

These burgers contain quinoa and beans for protein, sweet potato for complex carbs, and veggies for filling fiber. Make a big batch and wrap and freeze extra patties for quickie microwaved dinners later. For extra protein, top with a fried egg.

Ingredients:
-1 can cannellini beans
-1 medium sweet potato
-1/2 cup dry quinoa, cooked
-1/2 package frozen vegetables (carrots, onions, peppers, zucchini, green beans)
-1/2 cup frozen corn
-1 tsp. cumin
-1 tsp. coriander
-dash of harissa
-dash of cinnamon
-salt and pepper to taste

 

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Combine quinoa, white beans and sweet potato in a large bowl and mash.

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Add seasonings, mix well, stir in cooked vegetables. Form into patties and pan fry until browned on both sides.

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Serve with egg or a side of vegetables. Freeze extra patties.

Easy White Bean Hummus

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Sunday

I’m famous for my crazy unplanned, unmeasured hummus mashups. Everyone is always impressed by the tasty bean spreads, but they are seriously the easiest thing EVER. You’ll need a food processor, but that’s about as complicated as it gets! I’m still using a food processor that my parents got as a wedding present almost 3o years ago, so don’t fret if you don’t have a fancy appliance–anything works!

You’ll need:

-1 can Cannellini beans
-1 tsp. tahini
-pinch of Sea Salt
-fresh lemon juice to taste
-sprinkle of Harissa
-Sicilian blend spices to taste
-1 clove fresh garlic, grated

hummus
Strain liquids from beans and rinse (I highly recommend getting one of this adorable little can strainers, pictured above, if you are going to make hummus a lot–it it the least messy way to strain, and it’s quick to clean!)

garlic
Grate clove of garlic using a garlic plate (these are also an amazing tool for hummus-makers) or a garlic press.

lemon
Toss ingredients into food processor, squeeze in lemon juice, and blend until smooth.

final
Ta da! People will be impressed, I swear.

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