okay, it’s time for one of my favorite soup recipes ever. i can’t believe it has taken me this long to post this recipe. another one of my soups i used to eat at the co-op in manhattan. i’d pull up a bar stool after a long day and order a cup of hot and spicy carrot ginger soup. i made this on the snow days we had last week and it truly warmed us. enjoy!
carrot ginger soup
4 1/2 cups vegetable broth
2 small yellow onions
2 pounds of carrots, peeled and chopped in half
1 tablespoon fresh grated ginger
1 teaspoon crushed red pepper
1/4 cup soy sauce
1/2 of a lime, juiced
1/3 cup turbinado sugar
3 tablespoons peanut butter
1 tablespoon sesame oil
3 cups coconut milk
add first set of ingredients to a large pot, and cook for 25 minutes. add the second set of ingredients to the pot and cook for another 5-7 minutes. add all of the contents of the pot to a blender, in several small batches. this part will take many cycles to get the soup to be fully blended. (do be careful! the soup is hot, and with a glass blender the heat will transfer.) after the soup is fully blended, put it back into the pot on the stove and add the final two ingredients. enjoy!
so, i was beyond productive today. something about being snowed in the house brought out the best in me. i experimented with these pizza bites, and turned them into black bean bites. they are so flavorful, cheesy, and hey! gluten free! try these!
black bean quinoa bites
4 cups cooked quinoa
1 can black beans
2 roma tomatoes
1, 4-ounce can of green chilis
1/2 of a red onion, chopped
2 cups shredded pepperjack
1/2 of a lime, juiced
3 tablespoons chopped cilantro
2 cloves garlic, grated
preheat your oven to 375 degrees. cook your quinoa according to your package instructions, and then mix together all of the ingredients, and add the eggs last. using a lightly greased or non-stick mini muffin tin, tightly pack 1 heaping tablespoon into each muffin spot, filling each of them to the top. bake for 25 minutes, or until they are golden brown. serve right away with some salsa or guacamole! enjoy! these are the best!
it is always nice to switch things up from my usual daily breakfast, and heading out of town is usually a sure fire way to make that happen. on sunday i ate breakfast with a friend at this crazy cute little spot called succotash. a fresh juice bar is the new way to my heart, ladies and gentlemen! (again, the only juice i ever make just isn’t cutting it for me these days.) if you’re ever in kansas city, be sure to stop and eat breakfast here. you will love it!
i ate: smoked salmon eggs benedict
i drank: lemon, pineapple, ginger, apple, cucumber juice (amazing!)
not just any strawberry banana smoothie! this one’s got peanut butter in it and it is like dessert! it is so delicious.
strawberry banana peanut butter smoothie
10 ounces freshly juiced apple juice
1 frozen banana, sliced
6-7 frozen strawberries
1-2 tablespoons peanut butter
this one is easy! put it all in the blender, blend and enjoy! breakfast or a midnight snack, these
i slice several bananas at once, and place them on a cookie sheet in the freezer. once they’ve frozen, i keep them in a freezer bag to use for several smoothies! be sure you slice the bananas, it will be difficult to blend if it is in a big piece.
i used fresh juiced apple juice, but you can use regular, grocery store apple juice too – it is just as good!
lemon parmesan kale salad
2 heads of kale, washed
1/2 cup freshly grated parmesan
1/3 cup olive oil
1/4 cup lemon juice
3 cloves of garlic, grated
1-2 tablespoons low sodium soy sauce
a pinch of sea salt
crushed black pepper
chop the kale into a serving bowl and mix in the parmesan cheese. set aside. in a separate bowl, whisk together the olive oil, lemon juice, garlic and soy sauce. pour the dressing over the salad, and spend 2 minutes massaging the dressing into the leaves. the kale will reduce in size to about half of what you started with. by massaging the leaves of the kale, the bitterness disappears and the kale turns a dark, glossy green. it’s really quite beautiful! stick it into the fridge and it will be good for at least a couple of days…if it lasts that long!
quinoa is quickly becoming a favorite of mine. it’s so versatile and packed with protein…it really is the perfect thing. especially with my new year’s focus being on health and eating well! these little gluten free, pizza bites were super easy to mix up, and all of the ingredients could be swapped for your own favorite pizza toppings. dunked in the pizza sauce at the end, and you’ll swear you’re eating pizza. almost!
mushroom & spinach quinoa pizza bites
2 cups cooked quinoa
1 cup chopped onion
1/2 cup shredded mozzerella
1/2 cup shredded parmesan
3 garlic cloves, finely chopped or grated
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon salt
2 cups of fresh spinach leaves, torn into little pieces
1/2 cup finely chopped baby bella mushrooms (or your favorite kind)
2 eggs, beaten
seasoned tomato sauce for dipping
preheat your oven to 350 degrees. cook your quinoa according to your package instructions, and then mix together all of the ingredients except for the pizza sauce, and add the eggs last. using a lightly greased or non-stick mini muffin tin, tightly pack 1 heaping tablespoon into each muffin spot, filling each of them to the top. bake for 20 minutes, or until they are golden brown. serve right away with some seasoned tomato sauce. i had 32 pizza bites from this recipe, so it does make a lot! put your leftovers in the fridge and then reheat them in the toaster oven whenever you’re ready for more!
every christmas season my grandma would always send us a big batch of her homemade hot cocoa mix. it was perfect in a big jar, because i could scoop out as much as i wanted . . . much more than what came in those individual packets. i like my cocoa extra chocolate-y, don’t you? (i’m looking at you, samantha!) grandmas always know how to do it right. it really is the most perfect hot cocoa mix. it makes a huge batch, so i like to shop for some christmas mugs from the dollar store and package enough up for my neighbors this season.
grammy’s hot cocoa mix
8 quart box of non-fat dry milk
8-11 ounces of non-dairy coffee creamer
16 ounces of nesquik, or chocolate milk powder
1 cup powdered sugar
1 teaspoon salt
mix all of the ingredients thoroughly. use 1/4 of a cup dry mix for a small mug, and 1/3 of a cup of the mix for a larger cup. pour hot water over and stir well!
i have finally bought myself a juicer! its been a good, healthy few weeks, and i thought it was time that i shared my favorite juice – pretty much the only juice i ever make. when i really like something i have a hard time branching out and trying something new.
carrot apple ginger juice
1 granny smith apple, sliced
3 big juicing carrots
1, 1-inch cube of fresh ginger, peeled
juice it all up and mix it together. pour it in your favorite glass with a few ice cubes and savor it.
last night my friend jen and i both agreed that tuna salad is awesome, but it can also be really awful. that’s why i’ve decided that every person should know how to whip up a proper tuna salad.
1 5-ounce can of water packed tuna, drained
1/4 of a red onion
1 tablespoon of relish (i use a chipotle relish)
1 teaspoon lemon juice
2 1/2 tablespoons vegenaise
dill and fresh cracked pepper to taste
mix all the ingredients together and voila! a simple tuna salad done right. pair it with some gluten-free almond crackers or some seedy, grainy cracker goodness. yum!
i mean, there are so many good things in this soup i didn’t know what to call it! i found this kale and white bean soup recipe from real simple, and it looked so good to me. (especially with how sick i felt all weekend.) i was lacking some of the ingredients, so i made a few revisions to the recipe and i’m pretty pleased with what came of it!
kale & potato soup
2 tablespoons olive oil
1 onion, diced
3/4 cup diced carrot (or desired amount)
4 cloves of garlic, minced
3 cups vegetable broth
1 1/2 cups water
1 1/2 cups white wine
3 potatoes, peeled and diced (i used russet, but i think sweet potatoes would be best!)
1/2 teaspoon each: rosemary, thyme and sage
1 can of cannellini beans (15.5 oz.)
1 bunch of finely chopped kale
1/4 teaspoon red pepper flakes (or more!)
fresh ground pepper to taste
heat the olive oil over medium heat in a large dutch oven. add the onion, and cook for about 5 minutes until the onion is transleucent. then add the garlic and the carrot, and cook another 5 minutes. pour in the vegetable broth, water, white wine, potatoes and the spices. bring to a boil over high heat, then reduce the heat to medium low, cover, and let simmer for about 20 minutes (until the potatoes are tender). add the beans, the kale, the red pepper flakes and pepper and simmer, covered for another half an hour. serve with some fresh parmesan cheese and some rustic, multigrain bread.