Corn Salad = Sunshine and all things good

Okay, you may think that title is a little extreme for corn salad, but I assure you it is not. I mean look at this:
 

Photo courtesy of http://www.dashrecipes.com/


Look at that bowl of sunshine. Bright yellow corn. Fresh basil and chives. If this doesn't get you in the mood for summer cookouts I seriously think we need to break up.

I had to resort to using a photograph for this recipe from the website because:

1. the huz doesn't eat fresh tomatoes, so picture this salad sans the pop of red color - B-O-R-I-N-G (but only in appearance, not in taste - I substituted sundried tomatoes instead)
2. we ate the salad so fast I really didn't have an opportunity to take a picture...we are pigs I tell ya'

 I have to say the dressing for this salad is really the star. I know I will make this salad many times this summer, but I'm even more excited to try the dressing with some other flavor combinations.

We enjoyed this salad with a nice piece of roasted salmon, and steamed green beans. Delish!

Consider my discovery my personal gift to you, this beautiful Spring day.

Corn Salad
Yields: 6 servings (if you are lucky)

Ingredients:

2 cups water, plus 1 Tbsp
¾ tsp salt, divided
1 cup quick-cooking barley
2 cups corn kernels (4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 Tbsp chopped fresh chives
1½ Tbsp red-wine vinegar
¼ tsp sugar
¼ tsp black pepper
3 Belgian endives, trimmed and sliced crosswise to ½ inch thick
Halved cherry tomatoes for garnish

1. Bring 2 cups water and ¼ tsp salt to boil in a saucepan. Stir in barley; reduce heat and simmer, covered, 10 minutes. Remove from heat. Let stand 5 minutes.

2. Cook corn in a large pot of boiling water, 1 minute. Drain, rinse in cold water, drain again, and pat dry. Place in a large bowl.

3. In a blender, combine oil, basil, chives, vinegar, sugar, ½ tsp salt, pepper, and 1 Tbsp water. Drain barley; add to corn. Stir in endives and dressing. Top with tomatoes.

 Source: http://www.dashrecipes.com/ Gourmet Magazine

Rigatoni with Roasted Sausage and Broccoli

So I tease you with telling you how good this dinner was on Sunday night, then I completely forget to post the recipe - or take a picture for that matter. I pretty much suck, don't I?

I can't blame the mini vaca, or the bit of sunshine streaming through my windows. I've just been lazy when it comes to the computer. You see I'm on a computer much of my work day, and the last thing I want to do is look at a screen when I get home (unless that screen is showing "Top Chef Masters" or "Yard Crashers," then I'm totally hooked).

But, I really do want you to have this recipe because it was tasty, and quick, and I made it vegetarian...oh, and the huz loved it. If it passes the huz test you know it's a winner (he is a very finicky eater).

I followed this recipe to the letter EXCEPT I did use my tried and true Tofurky Italian Sausage. Oh, yeah, and I added a half cup of chopped walnuts too. The walnuts gave a great crunch and texture that was a little unexpected - plus walnuts are so good for you.

Recipes like this prove that there is no excuse not to have a good, hot, homecooked meal any night of the week.

Rigatoni with Roasted Sausage and Broccoli
Serves 4

Ingredients

• 1/2 pound rigatoni (1⁄2 box)
• 1 bunch broccoli, cut into florets
• 1 small red onion, sliced
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 pound Italian sausage links, casings removed and meat broken into 1-inch pieces 
• (Note: I used Tofurky Italian Sausage. I slice the sausages on the diagonal, and saute them in a pan, separate from the broccoli. I've never "roasted" vegetarian sausage before, but it could work)

• 2 tablespoons unsalted butter (in reading this recipe I realize I didn't use the butter - I didn't miss it)
• 1/4 cup grated Parmesan (1 ounce)

1. Heat oven to 400° F. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, on a rimmed baking sheet, toss the broccoli and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle the sausage among the vegetables.
3. Roast, tossing once, until the broccoli is tender and the sausage is cooked through, 18 to 20 minutes.
4. Toss the pasta with the broccoli and sausage mixture, butter, and ½ cup of the reserved cooking water (add more if the pasta seems dry).
5. Sprinkle the pasta with Parmesan before serving.

Source: Real Simple Magazine

Week 19 Dinner Menu

They say absence makes the heart grow fonder, and maybe travel offers some inspiration too. Since coming home I have been easing myself back into my nightly cooking routine, and have been thoroughly enjoying the rewards. Case in point, pizza I made last night.

This pizza was 100% inspired by my trip. Every morning there was an amazing breakfast buffet at our hotel. They had everything from omelets, to oatmeal, to miso soup and rice. I was particularly fond of the lox with sliced tomatoes and scrambled eggs.  During our trip we had a rather delicious chicken pizza, yes, CHICKEN pizza, but that is a whole separate discussion altogether.

Back to last night's dinner.

The huz and I usually struggle when it comes to pizza - he wants meat....I don't. One thing we mutually love though is smoked salmon. I thought, "Why don't I make a smoked salmon pizza?" We've been married almost 13 years, and I have no idea why I have not thought of this sooner. It was perfect.

I made a pesto from flat leaf parsley, and topped the pizza with smoked salmon and a light sprinkling of mozzarella cheese. After I removed it from the oven, I topped it with diced red onion (I wanted the crunch and zing to remain in tact, versus cooking the onion on the pizza).

Homemade pesto - parsley, garlic, olive oil, almonds, salt and pepper

This was hands down the best pizza I have ever made. Ever.

My version of the Mona Lisa.  Perfection!

And I won't even tell you about the orange cake we had for dessert.

I digress.

Fueled by inspiration, and a handful of new recipes, I am really looking forward to the week ahead.

Week 19 Dinner Menu

Sunday: Rigatoni with Vegetarian Sausage and Broccoli (I literally just ate this for dinner and if you are lucky I will share this recipe. It was VERY good)
Monday: Salmon with Corn Salad (I already prepped the corn tonight - I'm excited to try out this new recipe)
Tuesday: Sesame Noodles with Tofu and Vegetables
Wednesday: Asian Chicken Salad Sandwiches with Miso Soup
Thursday: Roasted Cod with Lemon Couscous (although I may use quinoa instead)
Friday: Veggie Burgers and Homemade BBQ Fries
Saturday: Going out to dinner. Lucky me.

Sweet dreams!

A Second Honeymoon

Well, I'm slowly returning to reality. The last bits of sand slowly finding their way out of my suitcase. We had a wonderful working vacation. Very relaxing. Great food. I think I actually grew gills from swimming everyday. I just can't get enough of the water there - pool or salt.


Speaking of not getting enough, I fell in love all over again during my time away. It's not what you are thinking. I have always been madly in love with the huz. Ever since the day I met him. He took my breath away.

No, this is a new love. A long lost love that came into my life unexpectedly in Maui, and will forever be a part of my life. His name is Hybrid Chardonnay.



Isn't he handsome?

 You see, as with any good wino, I began my wine drinking career with sweet, white wine. Riesling. Muscato. Gewurztraminer. You know what I'm talking about.

Then as my palette developed I moved into the Pinot Grigio's, Chardonnay, and in more recent years the Viogniers. BUT, there was a period of time, I'd say the last five years or so, where I really couldn't stomach the white wines anymore. I had finally progressed to the reds. As much as the movie Sideways gave grief to Merlot, I really did love me a good Merlot, and really, there isn't a Cabernet Sauvignon or Zinfandel that I don't fancy. I really prefer red over white - which is good for my heart, so they say. I find something very satisfying about a nice, chewy, fruity red. They are my fav.

So imagine my surprise when the huz and I went out for sushi last week, and I stumbled across this little Chardonnay. I figured it would be nice to have a white wine with all of the fish I would be consuming. It had me hook, line, and sinker.  Not only is this company all about sustainability (my middle name by the way), this wine is FANTASTIC!!!

This is the actual description from their website:

"Our "naked" unoaked style of Chardonnay is enhanced with a brush of Viognier, to showcase the tropical notes of fresh pineapple and kiwi. A short smooth mid palate is complimented with a clean slightly acid finish. A wonderful wine that can be enjoyed as an apertif or with numerous fish or poultry dishes. " #1 - I hate oaky Chardonnay. That's probably why I don't like Chardonnay most of the time. I prefer a steel cask any day. #2 - I had NO IDEA that it was a blend. Viognier and Chardonnay???? OMG!!! Brilliant. Needless to say when we went out to eat on Sunday night, and I saw Hybrid on the wine menu, I had to have it. Now I will am on a quest. I will be diligently searching for this wine this weekend, and hope to be sharing it with family and friends soon. Cheers!

Week 18 Dinner Menu???

So where is Week 18's Dinner Menu, you ask? Actually, where has Shawn been for the past week and a half...period? Well, I can assure you I did not
     fall off the face of the earth - just a few thousand miles away. In a nutshell,
     I've been flakey.

You see, I'm currently at a conference in Maui. Yes, my life is hard. I have not cooked since Monday, and really have no menu to report. I am thinking about documenting my food adventures for the week, though, because let's face it - I'm a food whore. I  love it. Can't get enough of it. And trust me, I haven't been here that long, and I literally already had a meal to write home about. Just ask my parents.

So that's the scoop. I'll be checking in. Touching base. Hopefully making you feel not so neglected. I've been a bad blogger girlfriend but I promise to make it up to you.

I'm saving a spot for you on the beach.  Aloha!

Week 17 Dinner Menu

In keeping with the theme I started last week (all Italian all the time), I decided to focus on Mexican food this week.

Given that yesterday was Easter, and I do have some leftovers we need to finish up, I would not call this a traditional Mexican food week (although I’m pretty sure that most of the Mexican food we have been exposed to has been Americanized to a certain extent).

I think what I love about Mexican food is the simplicity. Much like Italian food, it’s all about the basics – beans, rice, grilled meats, vegetables, fresh sauces, and who can forget – TORTILLAS!  I love tortillas. Flour, corn, even wheat – I love them all. I love wrapping up my scrambled eggs in the morning, or even hummus and veggies for lunch. There is nothing you can’t put in a tortilla.

And I’m a sucker for chips and salsa too. I have a feeling I will be eating chips and salsa all week because I just can’t resist that salty crunch, combined with fresh salsa. Mmmm….salsa....and cerveza isn't too shabby either.

Week  17 Dinner Menu

Sunday: Easter. We had the traditional Easter fare. We have leftover ham that needs to be used asap.

Monday: Vegetarian Tortilla Soup with Ham & Cheese Quesadillas. I have made this recipe before, and will all of the Easter indulgence I think this is a nice balance. I actually made vegetable stock yesterday - which I have never done before – and will be using it in this recipe. I’m souper excited (pun intended). I think the huz is gonna go bananas over the ham & cheese quesadillas. I mean, what kid, I mean man, doesn’t love a Mexican grilled cheese sandwich – with ham no less?

Tuesday: Vegetarian Paella with Mexican Sausage (for the huz).  I saw Gwyneth Paltrow on Ellen Friday and she made vegan paella. I may try her recipe or another vegetarian version. I’ve never made paella – nor do I have a paella pan – so this could be interesting.

Wednesday: Grilled Fish Tacos.  Now as much as I love carbs, all things tortilla, and chips & salsa, I loves me some fish tacos. If they are on a menu I generally have to try them. Now, I’m not talking fish tacos made with fried fish. I’m talking chunks of white, meaty grilled fish with fresh cabbage slaw, tomatoes, avocado, sour cream – oh my. Of course the huz will pass on the tomatoes and avocado, but I bet I can woo him with sour cream blended with Sriracha.

Thursday: Camarones Enchilados with leftover Paella.  I haven’t made Camarones Enchilados since I fell in love with them, so I’m anxious to make them again. I’m assuming we will still have leftover paella, which would be a nice accompaniment. If the paella is gobbled up by then, I will probably do steamed rice and black beans.

Friday: Enchiladas.  I’m kind of up in the air as to what kind of enchiladas I’d like to make on Friday. This will almost be a wild card in and of itself.

Saturday: Wild Card. I may have to go out. I may have to dine in. I’m leaving this day open just in case.  Everyone deserves a wild card now and then.

Buenos Noches!

Tortellini Soup

Last week I made tortellini soup and completely forgot to write about it, let alone share the recipe. I have had this recipe for many years. To be honest I'm not sure where it came from, BUT it is one of those rarities that both the huz and I love. Sometimes he even requests it, and he's not even a big soup fan. Or pasta fan. Or tomato fan. So that says a lot for this recipe.

I have to tell you it is super easy and super fast. The key is to have all of your ingredients prepped before you even start cooking because it goes together that quickly.

On a completely separate note - HAPPY EASTER!  As I type I am patiently waiting for my in-laws arrival (we are hosting Easter dinner - woo hoo), so this is really helping me take the edge off. Because I have been focused on Easter that past two days I haven't given my weekly menu a ton of thought. I can tell you it will have a Mexican/Spanish theme though, and I'm fairly confident I have the menu planned out.  I can tell you with 75% certainty that tomorrow night we will be having Vegetarian Tortilla Soup and Quesadillas. I'm pretty sure.

Now back to Tortellini Soup. Enjoy!

Makes 4 - 6 servings

1 tablespoon butter
4 cloves of garlic, minced
2 - 14 1/2 ounce can vegetable broth (or chicken broth)
1 - 9 ounce package cheese tortellini
1/4 cup grated Parmesan + additional for garnish
Salt and Pepper
1 - 14 1/2 ounce can petite dice tomatoes
1/2 bunch or package of spinach, stemmed and julienne sliced
1 teaspoon dried basil

1. Melt butter in heavy saucepan over medium heat. Add garlic and saute 2 minutes.
2. Stir in broth and tortellini. Bring to a boil and reduce heat.  Stir in 1/4 cup Parmesan. Season with salt and pepper. Simmer until tortellini are just tender, about 5 minutes.
3. Stir tomatoes, spinach, and basil into soup. Simmer 2 minutes.
4. Serve, topping with additional Parmesan cheese, if desired.

Bowl of Yum!

Football Salad

Ah, Football Salad. So many memories, so little time.

First things first.

The huz graduated from the University of Oregon. He is a duck, through and through. I graduated from Oregon State, but I'm allowed to talk about that. I did go to the U of O my freshman year, though, and the huz prefers that I leave it at that.

Go Ducks!!!

The first few years of our marriage we were season ticket holders to U of O football games. Every Saturday we would travel down to Eugene with my brother and sister-in-law, and spend the day enjoying great food, football talk, and of course, the big game.

When you tailgate you need to find food that can (1) hold up to travel, (2) taste great at room temperature, and (3) satisfy a vegetarian and a group of carnivores. This salad fit the bill. The original recipe is Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette. To us it became known as Football Salad. It's amazingly easy, flavorful, VEGETARIAN, and has the perfect blend of carbs, protein, and fat. It is a meal in and of itself, but carnivores love it right along side of their grilled sausages, hamburgers, or chicken.

I have made this recipe MANY times, and people LOVE it. I can't believe I'm sharing it with the blog universe, but here it is. I'm getting a little emotional.

Football Salad
Yields 6 main dish servings, many more side dishes
This recipe is modified from the book "The Best 125 Meatless Main Dishes"

Salad - Combine the following
1 can kidney beans, drained and rinsed
2 cups cooked basmati or long grain rice
1 red bell pepper, chopped
4 scallions, sliced
2 celery stalks, diced
3/4 cup smoked Gouda, grated
1 cup frozen peas

Dressing - whisk together, and mix into salad
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 lemon, juiced
3 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried dill

Refrigerate for 4 hours or overnight. Sit at room temperature for at least a half hour before serving (that's why it's such a great potluck/tailgating dish).

That's it. Seriously. Honestly, while the rice is cooking I chop, mince, and dice all the veggies, and mix the dressing. I let the rice cool a bit, so it doesn't melt the cheese, and then combine everything together. It's so easy.

Mmmmm, Football Salad

We actually had this for dinner Friday night, with some steak for the huz. We had it for dinner last night, with some steamed veggies and the three cheese sourdough bread I mentioned earlier today. And the huz had some tonight with his tortellini soup (I actually have a little contained of it to take for lunch tomorrow as well). It makes a lot of salad, but it is wonderful. I really hope you love it as much as we do.

Week 16 Dinner Menu

Week 16? Wow. That's four months, right?  I can't believe I'm already a quarter through my commitment. My how time flies!!!

Now, I know I still owe you a recipe from last week, and I have not forgotten. I will write a separate post for that, tonight, I hope.

Week 16. Where shall I begin?  I guess it starts with the complete brain freeze I had last week trying to come up with my menu. I actually had a conversation with the huz about it. Here's a question I'm throwing out to the universe - Do you feel compelled to keep your weekly menu interesting?

Now some of you are saying, "Weekly what?" Or, "I don't know what I'm eating tonight, let alone Wednesday." And I hear ya'.

I don't know why, but whenever I am working on my menu I try to mix things up. For example, if I'm cooking pasta on Sunday, I'm not cooking pasta on Monday. If I'm grilling chicken on Tuesday, I'm not baking chicken on Wednesday. The huz and I were talking about this, because I started thinking, "You know people in Japan eat rice everyday." Or, "People in Mexico probably eat tortillas everyday." Why can't I?

This propelled our discussion even further. Why not have a theme week? Let's take a tour of the globe one week at a time. Ironically we agreed to go with an Italian inspiration this week, and I'm not doing pasta everyday. I know there is more to the Italian diet than pasta, and I planned my menu as such...although we probably will be eating more pasta this week, than we normally do.  I'm actually a little excited, and it did make my meal planning a little bit easier this week. Fortunately it looks like we have a dry week ahead, and the grill will definitely come in handy.

Sunday: Tortellini Soup with Three Cheese Sourdough Bread and Cannelini Bean Spread.  We picked up this great artisan bread yesterday, and need to consume it ASAP. I'm going to toast it, and make a bean spread to enjoy with our tortellini soup. I feel like I'm already in Italy just thinking about it.

Monday: Grilled Italian "Sausages" with Peppers and Onions. I'm guessing this will help us consume the last of the bread. I'm thinking open faced sandwiches?? I have a tomato pesto (jarred) that I received as a gift, and I think this will be a nice accompaniment as well.

Tuesday: Orzo Salad with Grilled Chicken and Vegetables. I have to make some salads for a potluck and I'm going to save some for our dinner. To me this is quintessential Italian - spinach, sundried tomatoes, olive oil, vinegar, grilled meat and vegetables. Fresh. Flavorful.  Yum.  You can find the recipe here.

Orzo Salad

Wednesday: Green Salad with Grilled Salmon. I'm going to do a nice balsamic vinaigrette, and maybe use some of that tomato pesto on the salmon.

Thursday: Black Bean Lasagna. Realistically this is probably an Americanized recipe, but it's lasagna so it counts. This is actually one of the first dishes I ever made for the huz, when we were dating, and he loved it. Considering what a bacon/salami/hamburger fan he is, for him to LOVE...seriously, LOVE this lasagna, you know it's good.

Friday: Wild Card. I think we are going to go out for pizza Friday night. What's more Italian than pizza? We haven't gone out to dinner in almost two weeks. I think it's time.

Saturday: "Chicken" Parmesan" I made this recipe Week 3, and it is a tried and true favorite for us. I have not made it for a while, because really the huz would have had it every week if he could. Does this look familiar?

"Chicken" Parmesan

 

Just seeing this makes me ready to do some cooking. I think I need to get in the kitchen.

Week 15 Dinner Menu

Well, I’m a day late (no excuse), and $9 richer (thanks to coupons I used at the grocery store yesterday). 

I have to admit, sitting down to write out my menu yesterday was like watching grass grow. I could not have been less motivated, or uncreative (is that a word???). I don’t know what it was. I came off of this fabulous week of great meals (seriously, we were happy eaters last week), and then boom. It was like I hit the proverbial wall (I’m no distance runner, but I hear this happens to the best of them). I was going along, not a care in the world, and then I literally could not move my feet…or in this case my pen. The way I was thumbing through my cookbooks you would think it was the first time I had ever looked at them – and trust me I have looked at them MMMMAAANNNYYY times. Strange.

So I squeaked out a pathetic menu. Pathetic I tell you. I’m actually quite embarrassed. Considering I know only one other person reads this, I’m really not that mortified (Cheryl, I know you’ve got my back).  It could be worse.

I know the anticipation is just killing you.

Sunday: Kung Pow! Vegetables with Chicken/Tofu and Rice. I’ve made this before – the recipe is here, and it is AWESOME!  I had it for lunch today and have another container for tomorrow. Score!

Monday: Pasta with Sausage and Salad.  Really the gist of this recipe is pasta prepared with tomatoes, basil, and cheese, and then you add browned sweet Italian sausage to the mix. I’m doing everything, vegetarian style, and the huz will add the sausage to his pasta. Some people garnish with grated Parmesan. The huz garnishes with crumbled pig. Oink.

Tuesday: Sesame Noodles with Chicken/Tofu and Vegetables. Does this sound like Sunday? Told you. Uncreative. Anyways, this meal traveled so well for my lunch last week, I had to make it again (I’m working out of town on Wednesday).  Plus it gives me an excuse to use up the rest of that tofu brick from Sunday.

Wednesday: Vegetarian Chili. Don’t tell the huz. He’s not the biggest chili fan. I’m thinking this is one of the last times I will be breaking out the slow cooker before we have warm, sunny weather (I’m optimistic that it’s coming).Maybe I can sell it to him with some chips and salsa – kind of like deconstructed nachos.  I, however, love chili. No selling needed. Cheddar cheese, scallions, and sour cream. I’m salivating.

Thursday: Chicken Meatball Wraps. I found the huz has buffalo chicken meatballs in the freezer that should be gobbled up soon (gotta love Costco).  I thought this might be a creative way to use them up. I will be enjoying a fine Morningstar Farms “Chicken” Patty in mine. I’m thinking of putting together some kind of coleslaw or shredded vegetables and an amazing sauce. Who doesn’t love their protein, veggies, and carbs in one neat little bundle?

Friday: Sandwiches and Football Salad.  We both have a long day on Friday and I wanted to do something easy (I’ll actually make the salad on Thursday to save time). I don’t think I’ve shared my “football salad” recipe yet. I’m reluctant to share because it is SO good. It is one of my favorite things to take to potlucks.  Consider this a gift.

Saturday: Wild Card. I know I’m cooking; I’m just not sure what. The steam officially ran out when I tried finding a recipe for Saturday. I know I have food. I may have to wing it. I’m really thinking I’ll be buying some salmon on Saturday. We need some heart healthy fish this week.

To all the other struggling cooks out there, my apron is off to you this week. Hang in there.  If you cook it, they will come.

Quinoa Salad???

Greetings and Salutations!!!  The huz and I are enjoying some fine rest and relaxation - and much of that I can attribute to my amazing dinner menu this week. Every meal  has been a winner     and it has been so nice cooking and enjoying wonderful food - prepared by me, of course!

Case in point:  Last night I prepared what I thought was a quinoa salad recipe, but really it was a quinoa side dish. Truth be told, I ate it as a salad today, so I think it goes both ways.  The huz gobbled it up along side his juicy hamburger, on three cheese sourdough bread (I even caught his nibbling out of the pan when we were doing the dishes). Not only healthy, and tasty, but huz approved for sure.

Salad or Sidedish?  It's delish either way

Quinoa Salad???

1 1/2 cups cooked quinoa
1/2 cups diced red onion
1/2 cup diced sundried tomotoes (yes, I'm still working on polishing off a jar)
3 cups slivered kale
1 cup frozen corn kernels, thawed
1/4 cup chopped flat leaf parsley
1/2 lemon, juiced
salt and pepper

1.  Saute onion in a large non-stick skillet, over medium heat, two minutes.
2.  Add kale, and saute another minute.
3. Stir in quinoa, corn, and sundried tomatoes. Heat through.
4. Turn off burner and stir in lemon juice, parsley and salt and pepper to taste.
5. Eat!

Easy, right? For lunch today I added some sliced avocado and cooked shrimp meat. Delish.

Have a great Friday, and an even better Saturday!!!

Week 14 Dinner Menu

Here we are. The first official full week of April. I am ready for spring.  Unfortunately I'm not sure that spring is ready for us.  The huz and I are heading out for some R & R later this week, but I planned our menu accordingly. I can't imagine NOT cooking!!!

Sunday: Chicken and Tofu Enchiladas, served over a spinach salad (yes, over a spinach salad. It works! How do I know? Because I just ate it.  Y-U-M

Monday: Asian Noodles with Chicken/Tofu and Veggies - Are you seeing a theme? Have you cracked the code?  I bought a rotisserie chicken today and am using it for the enchiladas on Sunday and the noodles on Monday. Oh...and I'm sure you'll be seeing it on Tuesday, too.

Tuesday: Chicken Sandwich (Morningstar "chicken" for me) and Coleslaw. Have I mentioned that I LOVE coleslaw? I'm not kidding. If coleslaw is an option as a side at at restaurant, I'm all over it.  Now, I'm not talking the drippy, soupy, saucy coleslaw you are probably familiar with. I'm talking crunchy slivered cabbage, carrots, red onion, maybe English cucumber and some type of refreshing vinaigrette.  My instant thought is to do an Asian style vinaigrette (rice vinegar, vegetable oil, soy sauce, sugar, etc.), but it could just be that I have the Asian noodles on my mind. We'll see what happens.

Wednesday: Vegetarian Ziti Gratin I'm almost cringing at the thought that I made this almost two months ago. My how time flies!  When I made this recipe I froze half of the ratatouille, which is the first component (you can read about that here).  We are traveling on Wednesday, so I figured this would be the perfect thing to pull out of the freezer, and complete the recipe at our destination. Easy peasy!

Thursday: Quinoa Salad and Burgers.  I really don't have much to say about that, other than this is a new recipe, and of course I'm modifying it. Fingers crossed. I just found quinoa at Costco this weekend (usually I buy it in bulk, as needed).  Since I now have a four pound bag, taking up valuable real estate in my pantry, I better start getting creative with quinoa. Hmmm, maybe that could be a week unto itself.

Friday: PIZZA. Can you say "date night?"

Saturday: Potatoes Au Gratin and Seafood in Foil.  Ever since I made those potatoes a few weeks ago, I have not stopped thinking about them. Sure, the days of slow cooked comfort foods are coming to a close as we embrace the early signs of spring, but I can't help myself. I NEED some creamy, cheesy potatoes. The second part of this dinner is actually inspired by a dining experience I had recently, where I had "shellfish in foil." The name says it all. I think I will do some type of white fish, scallops, and prawns, with lemon juice, broth/wine, butter, S/P, and fresh parsley. Again, that's just thinking off the top of my head, and now that I think about it, I'm not sure putting lemon juice in foil is a good thing - maybe I can hit it with lemon after it cooks. We'll see.

Cauliflower and Chickpea Stew with Couscous

Thursday night I made the best dinner. I think the reason I like this so much is that it is just clean, good food. Nothing fancy. No special ingredients. One pot....one plate...done. The only thing I had to buy was the cauliflower, otherwise all of the other ingredients are pretty standard in my pantry and fridge.

For the carnivores out there, I could easily see adding some rotisserie chicken.  But really? Why ruin a good thing.

This recipe came from the December 2010 Real Simple, but I did modify it, so I am writing the modified version.

Cauliflower and Chickpea Stew with Couscous
Yields 4 generous servings (I actually had some for lunch today, and will probably be having some for lunch tomorrow)

1 tablespoon olive oil
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
Salt and Pepper
1 - 14 oz can diced tomatoes
1 - 15 oz can chickpeas, drained and rinsed
1 head cauliflower, cored and cut into pieces
1/2 cup raisins (golden or regular)
1 - 5 oz package baby spinach, chopped
1 cup couscous

1. Heat the oil in a large pot (I used my dutch oven), over medium heat. Add the onion and saute, stirring occasionally until it begins to soften (about 5 minutes). 
2. Add the cumin, ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, stirring until fragrant (about a minute).
3. Add the tomatoes, and their liquid, chickpeas, cauliflower, raisins, and 1 1/2 cups of water.  Bring to a boil.
4. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are tender (about 15 - 20 minutes)*.
5. Add the spinach, and cook an additional 1 - 2 minutes.
6. Place the couscous in a large bowl. Add 1 cup of boiling water. Cover and let sit for 5 minutes.  Fluff with a fork, and serve with the stew.

* Note: I cut my cauliflower into fairly large pieces, and as the stew simmered I broke them down with a wooden spoon into more bite friendly florets. I only did this because cauliflower is super messy to cut up and this worked really well.

For added protein Real Simple did recommended sprinkling with sliced almonds.  I think I would definitely give this a try - especially toasted, sliced almonds. I think the crunch would add great texture. Don't be afraid to kick up this recipe with a few dashes of chili sauce as well.  Bon apetit!

Week 13 Dinner Menu

This week is a break for me - some old familiars and a couple nights to myself = a very easy cooking week. I hope yours is too.

Sunday: Lemon Pasta with Scallops

Monday: Bulgur Salad and Burgers (just click for recipe)

Tuesday: Roasted Cod with Gnocchi and Veggies

Wednesday: Hummus/Bagel and Soup

Thursday: Cauliflower and Chickpea Stew w/ Couscous

Friday: Probably a combination of leftovers from Wednesday and Thursday night, because I have a lunch date on Friday. Yee Haw!!

And yes, I did change my blog name, which completely messed up my Weekly Dinner Menus tab, but I will have that resolved by the end of the week. Hang in there. 

Week 12 Update

Just wanted to do a quick post about Tuesday and Wednesday nights dinner.

Tuesday night we had Chili Pasta Bake. This is actually a recipe I made back in February.  When I cooked this dinner I split it into two and froze half of it. I have to say it was easy heating something from the freezer, but definitely not the same as eating it when it is just made. I don't think I would do that again. I felt like I was eating rations or something.

Last night we just grilled some salmon and placed it over a great spinach salad. We almost hit 60 degrees yesterday so I felt it was an appropriate dinner. Even though it was raining.  One day a week I work in Vancouver, inside a grocery store,  and was able to pick up a beautiful baquet from the bakery to accompany our meal. I love bread.

Today I am experimenting with the crockpot so will see how that goes.

Orzo Salad

Saturday I was at our local grocery store, picking up some pastrami for the huz, and drooling over the deli case full of delectable salads and gourmet cheeses.  One salad in particular caught my eye - Orzo with Artichoke hearts and Olives. Now olives and artichoke hearts are two ingredients the huz would totally pass on, but not me. I love anything pickled – beets, artichoke hearts, olives, and of course pickles, sweet and dill. Seeing this pasta salad got my wheels turning, and the saliva glands flowing.  I had to make an orzo salad this week!

One of my favorite combinations is basil, tomatoes, and mozzarella. These ingredients make up the classic Caprese salad, or what you would find on a truly Italian Margherita pizza. I decided to do a play on this concept.  One problem: the huz hates fresh tomatoes. I know. You’re scratching your head right now thinking, “what the h-e-double hockey sticks is she doing with this guy?”  Oh, despite his aversion to most of the foods I love he’s pretty awesome. He’s just a little quirky about certain foods and I have become very adept at working around his likes and dislikes. Personally, I’d probably eat a shoe if it was fried (or pickled J).

Case in point – sundried tomatoes. The huz loves them. Sundried tomatoes pack a powerful punch in a very small bite. They are super flavorful and add a lot of depth and dimension to any recipe. 

This was the gist of my Orzo Salad creation:

Ingredients:

½ pound orzo pasta, cooked according to package directions, drained, and rinsed under cool water

½ package fresh spinach, cut into julienned strips (if it was summer I would totally use fresh basil)

¼ cup sundried tomatoes, diced

¼ cup Havarti cheese, diced (I had Havarti, otherwise I probably would have used fresh mozzarella)

¼ cup balsamic vinaigrette (I make my own with vinegar, olive oil, dried basil, salt/pepper)

Directions: 

Toss everything together in a bowl. Eat.

I think this is the beginning of a beautiful love affair

That’s it.

Seriously. 

I can’t even begin to tell you how great this salad was. Between the creamy Havarti, salty/sweet tomatoes, and fresh spinach, I was in heaven. 

See what happens when you “play” in the kitchen? You never know when inspiration will strike, and sometimes it’s a home run!!!

I’m two for two this week.

Potatoes Au Gratin

Do you ever have one of those Sundays where you feel utterly unrushed and leisurely? If not, I pity you.  Yesterday was one of those days for me. The only thing I HAD to do was go to the grocery store. Other than that the day was mine.

The huz and I had a relaxing morning, reading the paper, drinking our coffee. I was able to work on our grocery list, and we got to the store and back within 45 minutes. Awesome. I swear this blog has simplified my grocery list beyond words - saving me time and money.

As the day progressed and the rain really kicked in we decided to rent a DVD, and curl up on the sofa for a couple hours (if you were curious we rented "Wallstreet" - very good movie, although I have to admit I was a little lost the first half. I don't see "stock broker," "venture capitalist," or "federal reserve banker" ever being added to my resume.  It's a whole other world).

With the weather and the pace of the day my oven was just screaming at me, "Shawn....use me....bake something." At the same time I had a huge bag of potatoes in my pantry calling out to me, "slice me....cover me in cheese...bake me!"  How could I ignore this chorus in my kitchen?

I couldn't. Potatoes Au Gratin it is.

Now, we are not big potato eaters in our house. It's probably the huz's least favorite starch. I, however, love them. With this recipe, I think I converted him. I have a feeling this may show up on my menu next week as well.

Who doesn't love potatoes and cheese????

Potatoes Au Gratin

Yields 3 - 4 servings

1/2 cup chopped onion
4 medium baking potatoes, peeled and thinly sliced
salt and pepper
2/3 cup shredded Cheddar Cheese
1/4 cup shredded Parmesan
1 cup vegetable broth
1/2 cup skim milk
2 tablespoons flour

1. Saute onion in a nonstick skillet, coated with cooking spray, over medium heat until softened.
2. Spray a 8 x 8 casserole dish with cooking spray. Arrange one third of the potato slices, in dish. Sprinkle with salt and pepper. Top with half of the sauteed onions, and half the cheddar and Parmesan cheeses.
3.  Repeat layers, ending with remaining potato slices.
4.  Bring broth and milk to a boil over low heat. Whisk in flour, and cook for two minutes. Pour over potato mixture.
5.  Bake in a 425 degree oven for 50 minutes, or until tender.  Let stand for 10 minutes before serving.

No complaints from the huz

Week 12 Dinner Menu

In an effort to recommit myself to my blog (if you can't tell I really slacked last week), I have given her a new name - http://www.dinneroneweekatatime.blogspot.com/.

When I started this blog I figured I would give it a year. My goal is that by the end of this year I will have a more organized repertoire of recipes, as well as a years worth that I can refer to over and over again. This blog has really reaffirmed my love of food and cooking.  The meal planning has not only helped my time management, but I believe it is saving me money as well. Those two factors alone are worth the price of admission.

Last week there was an interesting article in The Oregonian about using what you have kind of cooking. Not relying on recipes so much, but really assessing what you have in your pantry/fridge/freezer and thinking outside of the box. I have to admit I love recipes.  That being said I do find myself modifying them quite a bit to accommodate my vegetarianism. I believe I use recipes more as a personal guidebook, not as a chartered bus tour where you are lead around like a lemming.  I think in the coming weeks my challenge will be to not be so dependent on formal recipes and to trust my instincts when it comes to food. Tonight was a perfect example of this, but I will write more about that tomorrow, I promise (how's that for a tease?).

With this approach in mind, here is my Week 12 Dinner Menu:

Sunday: Grilled Burgers, Salmon Cakes, Broccoli Slaw, and Potatoes Au Gratin.  In honor of the first day of Spring we really wanted to start up the grill. Of course, we had lots of Oregon sunshine (rain) today, but that doesn't keep us from grilling in the Pacific Northwest. As you can see as the week progresses grilling is my theme. I think after working in the yard this weekend I am itchin' for summer!

Monday: Grilled Sausages with Peppers and Onions and Orzo Salad

Tuesday: Chili Pasta Bake with Steamed, or perhaps Grilled Vegetables

Wednesday: Grilled Salmon Salad

Thursday: Enchilada "Sandwiches" with Steamed Vegetables.  This is probably the one true "recipe" I am following this week.

Friday: Yakisoba Noodles with Vegetables and Beef/Tofu

Here's to the first week of Spring and new beginnings!

Spanish Rice Bake

Happy St. Patrick's Day! I have to say, I am not 100% sure where this week went. How is it possible that I am writing about Monday night's dinner, on Thursday night? St. Patrick's Day no less?

The older I get, the faster time seems to elude me. It's a horrible thing that no one warns you about. All the focus is on covering the grays, and making those laugh lines disappear. Smoke screens I tell ya'. Time. Time is of the essence!  Someone needs to come up with a miracle cream to bring back the past couple days. Now THAT would be the fountain of youth.

Back to Monday.....since it was soooooooooooo long ago. All I can tell you is dinner was awesome. There's no other word. Even the huz would agree. It was so good, all I can really say is you have to cook it for yourself to truly appreciate it. I can whip out the thesaurus and try to come up with a bunch of flowery words to describe just how good dinner was, and it wouldn't do it justice. It's like trying take a picture of sunset. It's never the same as being there.



Not a bad sunset afterall



Vegetarian Spanish Rice Bake

Yields 6 servings

1 package Morningstar Farms crumbles or other vegetarian "ground beef"
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned petite diced tomatoes
1 cup water
3/4 cup uncooked long grain rice
2 tablespoons chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar, Monterey Jack or Pepperjack cheese
2 tablespoons chopped fresh cilantro

Directions

1. Preheat oven to 375 degrees.
2. In a heavy skillet heat 1 tablespoon olive oil over medium-high heat.  Saute the onion and green bell pepper until softened.
3. Add the Morningstar Farms crumbles and cook until they are heated through - 5 minutes.
4. Stir in tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
5. Le simmer for about 30 minutes, stirring occasionally.
6. Sprinkle with the shredded Cheddar cheese and bake at 375 degrees for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

Serve with a fabulous salad (like mine) or steamed veggies of your choice.

As a person who eats a primarily vegetarian diet, there is no shortage of fiber in my life.  I eat a lot of dark leafy greens, beans, fruits, vegetables, and whole grains. It's just a given when you cut red meat, pork, and chicken out of your life. I always kind of laugh when I see fiber commercials because it really baffles me how fiber can be lacking in one's diet, because fiber is almost it's own food group in my world.

Case in point: I think towards the end of last week I was on fiber overload. Without being too specific lets just say I probably could have had a colonoscopy, no problem.
Call Dr. McDreamy.  I needed carbs, stat!  Carbs would be the only cure.

Because we were going to be out and about quite a bit on Saturday, I knew the huz and I would be dining out much of the day. Mind you I had oatmeal for breakfast (old habits die hard), but made up for it at lunch when I had scrambled eggs, crispy cottage potatoes, and a big, fat buttery biscuit. Yes, that was my lunch. No, it was not a second breakfast.  I was in carb heaven.

Saturday night, we hit Taco del Mar, on our drive home, and picked up a couple burritos and chips with queso. To quote my eleven year old niece, "OMG." What a good burrito (and yes, Nicole, I did nuke it when I got home so it would be piping hot). Of course, my burrito was beans and veggies on a wheat tortilla, but it was fast food, so it had to be carb heavy somehow. You know they hide the carbs in there somewhere. Oh I know, the plate of tortilla chips and queso was the carb balance I was looking for.

Needless to say by Sunday, I was ready for my usual fare. Those carbs work fast!  I knew just the perfect meal - Kale and White Bean Soup. The name says it all. Creamy cannelini beans, chewy pasta, hearty kale - I love being a vegetarian. I love soup. You should too.

Oh, and I almost forgot, I had a bit of pizza dough left over from Thurdsay night, and got a wild hair (or is it hare) to make dinner rolls. Basically I just rolled the dough into balls, put them in a muffin pan, drizzled a little olive oil on them and baked them for 15 - 20 minutes or so, at 425 degrees. While they were still in the pan, I put a little butter, salt, and fresh parsley on top.  That's how we roll in our house.  Peace out.

Keep rolling, rolling, rolling....

Kale and White Bean Soup

Serves 8| Hands-On Time: 25m | Total Time: 30m

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 2 stalks celery, sliced
• 1 large onion, chopped
• kosher salt and black pepper
• 2 15.5-ounce cans cannellini beans, rinsed
• 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
• 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
• 2 tablespoons chopped fresh rosemary
• 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
• 1 tablespoon fresh lemon juice
• 1 loaf country bread, warmed

Directions

1. Heat the oil in a large pot over medium-high heat.
2. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
3. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
4. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
5. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

Courtesy of Real Simple Magazine - Sara Quessenberry,  January 2010

Week 11 Dinner Menu

Working on this week's menu I decided to incorporate more green salads, as I have really been craving green salads (I'm sure daylight savings time has something to do with it). I feel like I have been roasting, sauteing, or steaming vegetables for the past five months, and I'm dying for some fresh farmer's market produce. May cannot get here soon enough!

Unfortunately, the lettuce farmer's of America do not agree with me.  I don't know if you have purchased lettuce lately, but man oh man is it expensive. I had kind of noticed this last week, when I opted to buy a huge bag of washed spinach in lieu of green leaf lettuce (which was $2.49 a head).

Today I actually took the time to see that there was a notice posted about the high cost of lettuce. Of course I didn't actually read it.  I vaguely recall seeing words like "harsh," "weather", "crops," which I'm guessing explains why the lettuce is so expensive right now. Bagged spinach it is.

On that note, here is my Week 11 Dinner Menu:

Sunday: Kale and White Bean Soup with Pizza Dough Rolls.  I'm craving some uber healthy, yummy, hearty soup tonight, since I've been indulging in uber, unhealthy, not as yummy as my cooking, eating out in restaurants this weekend. I have some leftover pizza dough, that I am going to attempt to make into dinner rolls to accompany my soup. We'll see how this goes.

Monday: Spanish Rice Bake with Spinach Salad. I'm not 100% sure if I have already shared this recipe or not. I have a feeling I haven't. If you like Mexican food, you are going to LOVE this recipe. Seriously. I don't kid about this kind of stuff.

Tuesday: Noodle Salad with Shrimp and Broccoli.  This is a spicy Asian salad I love to make in the summer time, but I can't wait until summer. I need it now!

Wednesday: Chicken Parm with Spinach Salad. I'm going to see our local stage production of "Rent" Wednesday night, and needed a super fast, super simple dinner, and this fits the bill. The Play Bill that is...hee....hee....hee (theater geek humor, check).

Thursday: Vegetarian Stew and Pastrami Sandwich. Here's to the little bit of Ireland in each of us. There has to be a trace, right? Who doesn't love potatoes and carrots?

Friday: Japanese Salmon with Rice and Vegetables.  This is one of my favorite recipes, and I have not made it this year, yet. I can taste it now.

I can't wait for Friday!

Recipe Updates

Cooking-wise I felt this week was really uneventful. Don't get me wrong - we ate well. I just feel everything I made was fairly simple and straightforward - basically not much to write about.

I ended up flipping a couple recipes because I thought we had plans on Saturday night, but those plans changed, and really no flipping was necessary. That's okay though. No harm, no foul.

Wednesday night I made Grilled Salmon Salad, which was just as I dreamed it to be. There is something about warm salmon, on a chilled salad, with a simple balsamic vinaigrette that makes me happy. It also makes me think of summer, which with day light savings fast approaching, was only appropriate.

Thursday night I cooked pizza. I used my pizza dough recipe but used bread flour (as the recipe indicates) instead of all-purpose flour. I think this has changed my life!  Bread flour makes a thinner crust - which I really like. It is not near as chewy as what AP flour yields. I am converted.

Friday night I threw together a vegetarian chili (kidney beans, diced tomatoes, chili powder, onions, garlic, oregano, red pepper flake, salt and pepper - I really think that's it).  This is the first time I have ever cooked beans from scratch.  I have to admit you can definitely taste a difference between dried and canned beans. Given how easy they were to prepare, and how much cheaper they are than canned,  I am hoping to tackle some type of white bean this week (beans are a staple in my diet).  I think my freezer could very well become my new pantry. Yikes - and I was just trying to get that freezer under control.

So here is to the week ahead. I see white beans, St. Patrick's Day, and more kale in my future!  I know you can hardly wait.

Thai Chicken/Tofu Wraps

Tuesday night we had Thai Chicken/Tofu Wraps. Really what makes this recipe is the sauce. You could pretty much put anything in a wrap and eat it, as long as you have this sauce. I have shared this recipe with several people and it all boils down to the sauce. Are you hearing me? It's the sauce.

Because it's all about the sauce (I think I hear a drinking game coming out of this post), I'm not even going to bother you with a "wrap recipe."  I will tell you that I used these fabulous tortillas though.

The funny thing is I could care less that they are "100 calories." Lord knows I love my carbs. I just love these tortillas. I found them by accident when I bought a soft taco size, and right now this is my favorite brand of tortillas. I've had every variety that I can find, and have loved them all.

Our wraps essentially boiled down to: warm tortilla, warm chicken/tofu (left over from Sunday night's dinner), equal parts coleslaw mix and spinach, thinly sliced red onion and peanut sauce...oh, and a hit of Sriracha because we love some heat in our house.  Super easy.  Super tasty. I even packed a wrap for my lunch on Wednesday, ate it cold no less, and it was better than anything I could have bought off the street. We had miso soup and shelled edamame on the side, and it was a perfect dinner.

Thai Tofu Wrap

Now that I have sufficiently used the word sauce more times than I can count, here she is. Be warned, once you make this, you are going to make it again, again, and again.

Thai Peanut Sauce
Yields 6 servings

1/4 cup sugar
1/4 cup creamy peanut butter (although I have used chunky as well)
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon minced garlic

Combine all ingredients in a small saucepan.  Heat until sugar is dissolved, stirring frequently.

That's it. Seriously. It's gonna be the best thing you ever had.

Spring is in the air.  With daffodils blooming, and a 59 degree day, today, I feel that we are on the verge of spring (or perhaps that is my wishful heart hoping that winter is about to be officially put to rest).  Unfortunately one of the innocent victims of the end of winter is soup. October through March are really the prime soup months. Gray skies, rain showers, and shorter days go hand in hand with a steaming bowl of soup.

Nobody in the dead of winter ever says they want to curl up with a cozy blanket, by the fire, and eat a green salad. It's the slow cooked meals -  the house filled with the aroma of some beautiful creation simmering away all day, ready to warm you from the inside out. That is what makes soup the best thing ever. Add a grilled cheese sandwich...and forget about it.

With daylight savings arriving, or returning (not really sure which) on Sunday, I see soup recipes thinning out soon. Luckily, I found a great new recipe that I can't wait to share with you. It comes from Real Simple magazine (February 2011).  If you actually make this soup, you will be AMAZED at how easy, tasty, and truly satisfying it is.

One tip: I used my immersion blender for this. If you do not have an immersion blender, you can use a traditional blender, but I tell you what, immersion blenders are awesome.  Once you go immersion you never go back. 

This is one smooth operator - pun intended :-)

Second tip: I did not have Bagel chips to put on my soup. I figured the Bagel chip was essentially acting as a crouton (texture, salt) for the creamy soup.  Instead, we had Parmesan/garlic pretzel nugget things in our pantry, that I put in a plastic storage bag, and pulverized with my rolling pin. I think they worked really well, so don't be afraid to be resourceful and use what you already have.

Here's the star of our show...

Creamy Broccoli Soup

Serves 4| Hands-On Time: 20m | Total Time: 40m

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1⁄8 teaspoon crushed red pepper (optional)
• 2 cups low-sodium vegetable broth
• 1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
• 1 large russet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• kosher salt and black pepper
• 2 ounces sharp white Cheddar, grated (1⁄2 cup)
• bagel chips, for serving

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes.
2. Add the broth, broccoli, potato, 2 cups water, ½ teaspoon salt, and ¼ teaspoon black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top with the Cheddar and bagel chips, if desired, before serving.