Roasted Veggie and Butternut Squash Soup

I seriously considered naming this post "True Life: I'm Addicted to Soup." Once September hits and there is even the slightest breeze in the air I want basically every meal to be in soup form. This addiction lasts until about April when it starts to get a little too warm in South Carolina to pretend the addiction is justified.

Some soup can be great for you...these are not the soups I like. Give me cheesy. Give me creamy. Give me all things gluttonous. #noregrets Until my pants start fitting a little tighter. #alittleregret Then instead of foregoing Christmas cookies and festive coffee I look for ways to cut calories from the things I want to eat anyway. This roasted vegetable soup in the best of all worlds! It's so creamy and savory but FULL of good things. As an added unanticipated bonus, it's vegan, so you can feel better about your choices all around ;)

Roasted Veggie and Butternut Squash Soup

1 Medium Zucchini, cubed
2 Medium Sweet Potatoes, cubed
1 Small Sweet Onion, diced
4 Cloves fresh Garlic
1 Medium Butternut Squash, cubed
3 Cups Almond Milk
2 Tsp Thyme
1 Tsp Curry Powder
1/2 Tsp Cumin
2 Tbsp Olive Oil
Salt and Pepper

Brush a cookie sheet lightly with olive oil and spread your butternut squash cubes over it. Lightly brush olive oil over the cubes and season with salt and pepper before baking at 350 for 45-60 min. Prep another cookie sheet for your Zucchini, sweet potatoes, garlic, and onion. Brush lightly with olive oil and season with salt, pepper, and 1 tsp of thyme before putting them in the oven at the same time as the squash for only 30 minutes. The fact that both can be cooking at the same time makes it a pretty easy set up.

Once roasted, remove from the oven and let cool for at least 15 minutes. Transfer squash and veggies to a large pot on the stove top set on low. Make sure they are tender enough to mash slightly with a wooden spoon. Add 1 cup of almond milk. Use God's gift to soup lovers (aka an immersion blender) to start pureeing the veggies in with the almond milk. Add more milk as you blend until the creamy texture you're looking for is reached. Add in the rest of the thyme, curry powder, and cumin, and salt and pepper to taste. Once the soup is heated up to the proper temp you're ready for practically guilt free creamy indulgence!

I wish I had carrots on hand to through in. I think that would be a delicious addition. Anything you would add? Do you also need a support group for soup addicts? I'd love to know!

Sheila

Kale and Artichoke Stuffed Mushrooms.

Are you a mushroom lover, or a hater?

There doesn't seem to be a lot of middle ground on this. Mushrooms have been high on my lists of favorite foods since childhood. I was that weird kid who hated whipped cream and coconut, but give me a plate of mushrooms and/or olives and I'd be one happy camper. To this day I have a tendency to add mushrooms into everything I cook.

When a friend shared this recipe for a kale and artichoke spread, I instantly felt the need to add mushrooms. And cheese. Because all good things include cheese.

You will need:

3 cups kale
1/2 can of artichoke hearts, about 5
2 gloves of garlic, minced
1 tbsp olive oil
juice of half a lemon (about 1 tbsp)
a sprinkle of salt and pepper
8 oz of mushroom caps, I used Baby Bella 'cause that's my favorite
1/4 cup of shredded mozzarella cheese

Preheat your oven to 350 degrees, because you usually forget and have to wait on it later. Heat the olive oil in a frying pan over medium-low heat with the minced garlic. Chop your kale as finely as possible before cooking it in olive oil. I don't have a fancy food processor, so I just use a knife and patience and it works to a varying degree. As the kale is cooking down, finely chop the artichoke hearts and add them to the pan. Squeeze the half a lemon over top of the mixture and sprinkle salt and pepper. Cook together on medium-low heat for a few minutes stirring occasionally.

As you're keeping an eye on that, wash the mushrooms and remove the stems. You could chop the stems and cook with the kale mixture but I chose to use them for other purposes (i.e. I ate immediately). When I bought these 'shrooms I had no intention of making stuffed mushrooms so I wasn't concerned about the size. Some of these look like baby mushrooms next to their momma mushroom. I would recommend being a little choosier to find slightly larger mushrooms if you buy them to stuff. Spoon in the mixture and lightly pack it. Top with a tiny sprinkle of cheese and bake for 25-30 minutes. Or until you get impatient and decide you're hungry and just want to eat them.

We enjoyed them with a slice of sunflower bread and fresh green beans. Delicious!

Do you have a favorite food you add into everything? It is also mushrooms!? I'd love to know.

Sheila :)

P.S. Today is the last day to enter the giveaway if you're interested. I'll announce a winner tomorrow. Exciting!

Kale and Portobello Alfredo

Happy Monday! I hope everyone had a fantastic weekend, despite all the rain in some parts. Did you do anything exciting?

It's been a while since I posted a recipe but the other day...

I made a terrible choice.

I skipped lunch. I don't know what made me think that was a good choice...

I have emergency snacks on hand just about everywhere. In my purse, my desk, my car, even my nightstand.  But they’re just little snacks like granola bars or almonds. Anyone who has even been around me for more than a few hours knows that if I don’t eat, I become obsessed. And cranky. And whiny. And generally unpleasant. Knowing all of this about myself, it should have been clear that skipping lunch would be a poor choice.

This dish is the lazy/immediately hungry version of this delicious looking feast from Iowa Girl Eats, using my favorite simple alfredo sauce that I've been using so long I can't even remember where I learned it.

You will need:

8 oz pasta of your choosing, I wanted to use up some whole wheat gnocchi
6 cups chopped cooked kale
8 oz portobello mushrooms
1 tbsp olive oil
2 cloves of garlic
3/4 to 1 cup grated Parmesan Cheese
Up to 1 cup heavy cream
salt and pepper
parsley

Cook your pasta. Do a better job that I did.

Slice up the mushrooms and dice the garlic. If you’re using fresh kale, you’ll want chop it into small pieces after pulling it off from the large center stem.

Side note: Did you know you can freeze kale? One day I cooked too much and decided to see what would happen if I stuck the leftovers into a plastic bag in the freezer. When it was time for kale again, it was so easy to dump it out of the bag and into the skillet to reheat it in no time at all. It makes adding healthy touches so much easier, especially if you usually eat kale cooked rather than raw anyway.

Next it’s time to sauté. Heat your olive oil in a sauté pan over medium heat. If you’re using fresh kale, add that to the pan first with half of your diced garlic and let cook while stirring frequently for about five minutes. Add the rest of your garlic in with your mushroom slices and continue to stir occasionally. If you’re using frozen kale, you can throw it in after your mushrooms have had a few minutes to cook.

By now your pasta is probably finished and set aside to drain. Now it's time to whip up the sauce. Over low to medium heat, throw a heaping handful of grated parmesan into a sauce pot and let it heat up for a just a second. Slowly add in cream and whisk quickly and continuously until the desired consistency is reached. Sprinkle salt and pepper on top for the easiest, most delicious alfredo sauce ever.

I must confess that although I have used the above recipe multiple times in the past I did not use it for this particular dish. I used cheater alfredo. I was huuuunngrrryyyy. I regret nothing.

Once your mushrooms have cooked down, your kale is perfectly heated, and your alfredo sauce is ready, toss it all in a bowl and sprinkle some extra grated parmesan and parsley on top. You know, to make it fancy.

Then eat it like you meant it. And don’t forget to save the leftovers for lunch the next day ;)

Do you know of a better way to freeze kale? Have you ever used such an easy homemade alfredo? I’d love to know!

Sheila 

Zesty Chickpea and Tuna Wrap

Today was a perfect South Carolina day. Warm, but not too hot. Breezy, but not too windy. And just sunny enough to be bright, but not blaring. It was the kind of day that makes you wish there was a pause button for the weather. The kind of day that calls for an easy, but delicious and healthy meal so you can get back out there and enjoy it. Also, mood music.

This little dish was super easy to put together and required no cooking because I roast chickpeas in batches to keep on hand whenever a nutritional, texture, or flavor boost is needed. Or even just a snack.  

Let's start with how to make the best roasted zesty chickpeas. The original recipe is from Steamy Kitchen.

You will need:

• chickpeas (garbanzo beans), canned or dried
• 1 olive oil
• creole seasoning like Tony Chachere's

If using dried beans, which are WAY cheaper in the long run, use about 2 cups of water for each 1/2 cup of chickpeas. Bring water and chickpeas to a raging boil for about 5-6 minutes. Then cover, remove from heat, and let soak for an hour.

Once they've soaked, rinse and pat dry with a paper towel. Canned beans should also be rinsed and dried before roasting. The original recipe says to remove the skins while drying but I haven't found that to be necessary.

Spread on a baking sheet and drizzle or spray chickpeas with a tiny bit of olive oil, rubbing over the beans with your hands to make sure the oil is evenly distributed. Sprinkle creole seasoning over chickpeas as desired, but a little goes a long way. 

Pop them in to the oven at 400 degrees for 20-25 minutes. They should be slightly browned with a little crunch when ready. 

Now on to the wraps!

To make 2 wraps you will need

• handful of roasted zesty chickpeas (don't be jealous of that fancy "Tupperware")
• 1 can of tuna
• heaping handful of fresh spinach 
• 2 wraps of choice (Habanero and Lime added a serious kick)
• 1/2 cup chopped cucumbers
• 1/2 cup chopped tomatoes

Pile half of each ingredient in order of spinach, tomatoes, cucumbers, tuna, then chickpeas slightly off to the side of one wrap. Roll it up tightly and enjoy your zesty and healthy wrap. It also keeps well for lunchs when wrapped in foil. 

And I bet it would be good with a light tzatziki sauce...

Hope your weather was as perfect as ours!

Sheila :)

Homemade Fruit Bouquet

It's time to get down to serious Mother's day business. This year my Mom actually made a request, which is unusual for her: a mixed CD and a scarf. Isn't it funny how something so simple can be so appreciated? I love making playlists for family members with songs connected to special memories or meaningful words. This has always been the song Mom and I share. How could one refuse this simple request? But also, how could one not add a little something extra? ;) 

I love giving things that are useful, and don't have to be stored long term. I also try to avoid loading people with sugar as a gift: Thanks for being awesome Mom. Please accept this gift of high blood pressure and an unhealthy dose of bad cholesterol. Love you! Yeah, not so much. But there is an alternative! A fruit bouquet is the perfect blend of all things healthy, useful, and beautiful. It can be expensive to buy one pre-made, but not expensive at all to make yourself. Plus, it's great semi-last minute idea. Not that anyone ever does that...

PS. I made a (questionable) photo back drop! ^^ Look at that effort.

The secret is:

A metal cookie cutter. This one was 99 cents at Joann's. 

Besides the fruit and the cookie cutter, you'll also need:

• bamboo skewers (I liked the natural look, but soak them in water with a little green food coloring if you want them to look more like stems)
• medium sized jar (A cleaned Starbucks frappuccino bottle worked perfectly) 
• a little ribbon or rafia (to make it fancy)
• melon baller (or small paring knife and mad sculpting skills)

The fresh fruit recommended for this simple arrangement:

• whole pineapple
• strawberries 
• green grapes
• cantaloupe

The first and hardest step is preparing the pineapple.



Cut off the top of your pineapple but don't throw it away just yet. Flip the rest of the pineapple upside-down on the flat, cut side. Carefully remove the rind in segments saving the bottom section to cut off last. You don't need to worry about removing the center. Slice your pineapple into sections anywhere from 1/2" to 3/4" thick. Use your secret weapon (cookie cutter) to push into the slices and create the flower shapes. Push a bamboo skewer through the tough center at a slight angle until it pokes through about 1/2".  You can add a little variety by cutting the skewers to different lengths and arranging the other fruit around them. Add the fruit to the jar as it's prepared so you can tell how much more you're going to need. Four pineapple flowers was perfect for a jar this size.

Next, put grapes and strawberries on skewers. Couldn't be easier. This jar held  4 grape skewers and 3 strawberry skewers.

Cut the cantaloupe using the larger side of a melon baller to create the center of the flowers. It works best if one side is flat. Use the tiny bit of skewer poking through the top center of the pineapple flowers to keep the cantaloupe in place.

Now it's time to get fancy.

Arrange your flowers how you like them. I'm not particularly good at this, so I'm sure your's will look a lot cuter. After you're satisfied with the arrangement, carefully pull out the longest leaves from the top of the pineapple. Slide one leaf at a time inside the jar, staying outside of the skewers until they are all the way around the inside, which took about 6 or 7 leaves. Add a ribbon or rafia bow and you're finished!

A different challenge in making your own fruit arrangement verses buying it is wrapping it up. If possible, just put it in the fridge how it is to keep until you present it. If you need to cover it up for any reason, it's easy enough to use a plastic grocery bag carefully tied around the top and remove it before gifting. Or go all out and get a cellophane bag with some extra rafia.

Do you have a special song with your Mom? What other fruit would you want to incorporate? I'd love to know.

Sheila :)

Zucchini Boats

I have a tendency to make things up as I go along; song lyrics I'm trying to hum with the radio, good stories, recipes. Especially recipes.

I also have a tendency to get a little too enthusiastic in the produce section and buy fresh items without an idea in mind.

Only occasionally do these two habits coincide. This. Is one of those moments.

I present for your culinary enjoyment: "Zucchini Boats."

Here's what I used but you could try all kinds of substitutes.

-2 medium zucchinis
-1 lb ground chicken
-baby spinach
-1 half of a small onion, diced
-2 garlic cloves, diced
-baby spinach
-frozen corn
-mozzarella
-salt and pepper (and other seasonings to taste)

1. Cut your zucchinis in half the long way. Use a spoon to carefully scoop out the middle. Chop up the zucchini innards (one of my favorite words) and set aside in a medium bowl.
2. Dice your onion and garlic cloves and add to the zucchini innards (I'm going to use it as many times as possible).
3. Put a little splash of water in a skillet to cook your spinach. Once fully cooked, add it to your innards bowl. *Now is a good time to start preheating your oven to 350.

4. Brown your ground chicken. I just used the same skillet I cooked the spinach in.
5. Add salt and pepper and other seasoning as desired. The roomie is not much for spices or I would have experimented a little more. Tony Chachere's creole spice is delicious on everything if you like a kick.
6. Drain your meat and add your bowl of innards and veggies to the skillet. I also added some frozen corn at this stage and let it all cook on medium heat for about 5 minutes stirring occasionally.
7. While your chicken and veggies are getting to know each other in the skillet, shred your cheese of choice. Mozzarella was good but I think cheddar would have added a totally different element. Especially with the creole seasoning... Next time, next time...

8. Prep your zucchini halves by laying them out on the cute mini-stoneware your Mom got you for Christmas. Or use a cookie sheet like a normal person. Spoon your stuffing into the emptied zucchini halves, now "boats" and sprinkle the cheese on top. I filled mine pretty full, but that's because I only actually had 1 zucchini and a TON of stuffing.
9. Bake for 15 minutes at 350 so the cheese has time to melt and the flavors all run together. The zucchini should also get pretty soft.
10. Enjoy! I had just one half and that was plenty for me for dinner. It's a compact, but filling meal. I ended up using a knife and fork to eat it, just as a tip.

Not only do I love getting to use up a bunch of things in the fridge, but I love that it's a whole meal contained within the zucchini boat! Veggie and protein heavy but carb light, if you care about that sort of thing. If you try different varieties, please let me know how they turn out!