Creamy Tomato-Corn Soup

29 04 2016

I recently posted a recipe using my son’s corn pureed baby food in place of cream in a sauce. Same logic applies here with this creamy, cream-less tomato soup! Perfect for warming your soul on a chilly spring day.

Creamy Tomato-Corn Soup

The following serves 2-3 (compliments of This Girl’s Gotta Eat): 

  • Olive oil
  • 1 leek, (remove hard green top, sliced down the middle lengthwise and then sliced again horizontally into half moon pieces, rinse with water to remove dirt)
  • 2 large cloves garlic, minced
  • Pinch red pepper flakes
  • 1/4 tsp ground thyme
  • Salt and pepper
  • Sherry
  • 1 (28 oz) can whole peeled plum tomatoes, pureed
  • 2 cups low-sodium chicken stock
  • 1 cup frozen corn

In a large pot over medium-high heat add some oil (couple turns of the pan), saute almost all of the leeks (reserve 1/4 cup) until softened, a few minutes. Add the garlic, red pepper flakes and thyme. Saute another minute until garlic is fragrant. Season with salt and pepper to taste. Deglaze the pan with a little sherry (again, couple turns of the pan, just eyeball it) and cook for a minute. Add the pureed tomatoes and chicken stock, season again with salt to taste. Bring to a boil, reduce heat to low and cover. Simmer 30 minutes.

Meanwhile, cook corn according to package directions. Remove 1/4 cup and set aside. Puree the remaining 3/4 cup with a little water in a high powdered blender until smooth and creamy.

Turn off the heat on the soup and using an immersion blender, blend the soup until smooth. Mix in the corn puree and return the soup to simmer, another 5-10 minutes or so until hot and combined. Taste and season with salt and pepper as desired.

Serve soup garnished with the leeks and corn you set aside, along with grilled cheese for dunking! Pictured here is a rosemary-herb bread with provolone, yum!

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Minestrone

21 02 2015

This is a healthy and comforting Italian soup, sure to wrap you in warmth even on the coldest of winter days! It’s loaded with veggies and is a great option for meatless Mondays, or to enjoy during Lent. Mangia!

Minestrone

The following serves 6 (adapted from Food Network Magazine):

  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • Pinch of red pepper flakes
  • 2 celery stalks, diced
  • 1 large or 2 medium carrots, diced
  • 1 Tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup dry white wine
  • 6 cups low-sodium, reduced-fat chicken broth
  • 1 (14 oz) can crushed tomatoes – if you don’t have crushed on hand, puree a can of diced tomatoes in a high-speed blender until smooth
  • 1 (28 oz) can diced tomatoes, or fresh diced tomatoes
  • 1 and 1/2 cups of green beans cut into 1/2-inch pieces
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 cup dry ditalini pasta
  • Grated parmesan cheese
  • Chopped parsley

Heat oil in a large pot over medium-high heat. Add onion and cook until translucent, about 4 minutes. Add garlic and red pepper flakes and cook 30 seconds until fragrant. Add celery and carrot and cook until they begin to soften, 3-5 minutes. Add tomato paste, dry herbs and salt and pepper to taste. Cook, stirring around, for about a minute. Deglaze the pan with wine and cook until nearly evaporated.

Next add the chicken broth and tomatoes and bring to a boil. Reduce heat to low and simmer for 10 minutes. Stir in green beans and cannellini beans and cook for 5 minutes. Finally, add the pasta and cook 10 minutes more. Season with salt to taste.

Serve with lots of cheese and parsley for garnish.





Roasted Cauliflower, Celery Root and Apple Salad

17 11 2014

This was my first time working with celery root, and I must admit I wasn’t sure how to feel about the funky looking veggie. But it pairs wonderfully with roasted cauliflower, fresh apple and a tangy vinaigrette! Thanks Fresh Fork Market, for continuing to introduce me to produce I wouldn’t otherwise buy.

Roasted Cauliflower, Celery Root and Apple Salad

The following serves 4 (adapted from Gourmande in the Kitchen):

  • Small head of cauliflower, cut into florets
  • Kosher salt
  • Granulated garlic
  • 1 celery root, trimmed and cut into matchsticks (to trim, cut the entire rough outside off using a sharp knife, leaving just the white flesh of the inside)
  • 1 medium apple, cored and trimmed into matchsticks
  • 1/4 cup apple cider vinegar
  • Juice of half a lemon
  • 3 tsp Dijon mustard
  • 1/3 – 1/2 cup olive oil
  • Fresh parsley, chopped
  • Pecans, halved and toasted

I recommend roasting the cauliflower ahead of time, or at least make sure you have enough time to cool it to room temp if you roast it the night you want to use it.

Preheat oven to 400. Toss cauliflower florets with a little olive oil, salt and granulated garlic to taste. Roast in a single layer on a baking sheet for 20- 25 minutes, or until beginning to brown, turning half-way through.

Remove from the oven and allow to cool. Either store the roasted cauliflower in a sealed container in the fridge, or move onto making the salad.

In a medium bowl, whisk vinegar, lemon juice, Dijon, olive oil and salt to taste. I give a range for the olive oil, use less if you don’t like dressing as acidic or use more if you prefer the vinegar flavor to be at the forefront (which is how I prefer it!). Start with less olive oil, taste, then add more if you like.

Add the apple and celery root matchsticks to the vinaigrette, along with the cooled or previously roasted cauliflower and toss well. Add the parsley and pecans and mix. Season with pepper before serving if you like.

Enjoy this salad for lunch, or serve along with a protein of your choice for a healthy dinner.





Orzo With Eggplant and Red Pepper Sauce

14 10 2014

This tasty dish comes together in less than a half hour, perfect for weeknight dinners and meatless Mondays. Comfort food can be healthy, and it doesn’t have to take all day either!

Orzo With Eggplant and Red Pepper Sauce

The following serves 4 (compliments of Cuisine Light and This Girl’s Gotta Eat):

  • 1 heaping cup of dry whole wheat orzo
  • 1 Tbsp olive oil
  • 1 cup diced red onion
  • 1 Tbsp minced garlic
  • 1 red bell pepper, diced
  • Kosher salt
  • Red pepper flakes
  • 1 medium eggplant
  • 1/2 cup dry white wine
  • 1 cup low-sodium, reduced-fat chicken broth
  • 2 Tbsp tomato paste
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tsp red wine vinegar
  • Lemon zest
  • Fresh parsley, chopped
  • Grated parmesan

Bring a large pot of water to boil. Season liberally with salt and cook orzo to al dente, according to package directions. Reserve a little of the pasta water, then drain the orzo.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute a few minutes. Add garlic and saute until fragrant, 1 minute. Add bell pepper and saute another few minutes. Season with salt to taste and a pinch of red pepper flakes. Next add the eggplant and cook until eggplant begins to soften, about 5 minutes, stirring often.

Add wine to eggplant and simmer until liquid is almost evaporated. Stir in the broth and tomato paste and mix well. Add chickpeas and  simmer until mixture begins to thicken, about 5 minutes. Add the vinegar and season with salt to taste.

Next add the orzo and a little of the pasta water, mix well to combine and cook on low for another minute or so. Stir in a good dusting of lemon zest and some of the chopped parsley. Mix to combine and taste, adjusting seasoning if needed.

Dish out the orzo and garnish with more parsley and parmesan.





Asian Lo Mein and Snow Pea Slaw

7 07 2014

Lots of great Fresh Fork Market veggies featured in tonight’s meatless Monday supper including snow peas, cabbage, kale, green onions and garlic scapes! I love quick Asian dinners like this that can also serve as a fab potluck or picnic item. You can save yourself time day-of by doing most of the prep ahead of time, like all the chopping and shredding that’s needed. If you have leftovers, be sure to enjoy them for lunch the next day!

Asian Lo Mein and Snow Pea Slaw

The following serves 4-6 (compliments of This Girl’s Gotta Eat and taste love & nourish):

  • 1 quart snow peas, ends snapped and string removed
  • 10 oz package lo mein
  • 1/4 cup soy sauce
  • 3 Tbsp lime juice (about 1 really juice lime) and zest of 1 lime
  • 1 Tbsp fresh grated ginger (save time, use the minced tube kind!)
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 Tbsp olive oil or vegetable oil
  • 1/4 tsp salt
  • 2-3 cups shredded cabbage
  • 1 cup shredded kale
  • 1 cup shredded/matchstick carrots
  • 4 green onions, sliced
  • 2 garlic scapes, chopped
  • 1 Tbsp sesame seeds, toasted
  • 1/2 cup almond slivers, toasted

Bring a large pot of water to boil. Add snow peas and blanch for 1-2 minutes. Remove with a spider or small strainer and set aside. Make sure the water is still boiling and add the lo mein (the water will be green from the peas, but no worries that just adds flavor). Cook according to package instructions. Mine took 4 minutes. Drain and run cooked lo mein under cold water. Drain well.

In a large bowl, whisk the soy sauce, lime juice and zest, ginger, vinegar, sugar, sesame oil, olive oil and salt. Add the snow peas, cabbage (start with 2 cups, if you end up having enough dressing you can add the last cup), kale, carrots, green onions and garlic scapes to a large bowl. Mix well. Add the cooled lo mein and toss everything together, making sure the lo mein is coated in the dressing. Store in the fridge 20-30 minutes.

Mix well and garnish with toasted sesame seeds and almonds before serving.





Grilled Kale, Quinoa and Cherry Salad

2 07 2014

Tonight we enjoyed this fabulous quinoa salad featuring Fresh Fork Market kale and cucumber. Pick your protein and enjoy it warm, at room temp or even cold – it’s that versatile. Serve it as a side dish, a salad or even an appetizer, making it perfect for summer potlucks too! I’ll be sharing this with friends and fam this holiday weekend! 🙂

Grilled Kale, Quinoa and Cherry Salad

The following serves 4-6 (compliments of This Girl’s Gotta Eat and A Beautiful Mess):

  • 1 bunch organic kale, large stems cut away, washed and dried
  • Extra-virgin olive oil
  • 1 cup dry quinoa
  • Reduced-fat, low-sodium chicken broth
  • 1 cup dark cherries, pitted and chopped
  • 1 medium organic cucumber, cut in half, seeded and chopped
  • Chopped parsley
  • Balsamic vinegar
  • Salt and pepper
  • Sunflower seeds
  • Sharp provolone cheese, shaved

Preheat grill to medium.

Drizzle kale with a little olive oil and season with salt to taste. Grill over medium heat, 1-2 minutes on each side until a little char starts to form. Remove from the grill and cool. Once cool enough to handle, slice or tear into small pieces. Discard stems.

Cook quinoa according to package instructions. Mine called for 1 cup dry quinoa to 2 cups water. To add some extra flavor, I used 1 cup chicken stock and 1 cup water. I recommend using the pre-rinsed kind of quinoa to save yourself time. Once cooked, allow quinoa to cool.

In a medium bowl, combine the grilled kale, cooked quinoa, cherries, cucumber and parsley. Toss with olive oil and balsamic vinegar to taste. Season lightly with salt and pepper, and garnish with sunflower seeds and shaved provolone. You can enjoy this salad warm, at room temperature or even cold.





Swiss Chard Rolls With Cauliflower Rice, Zucchini and Sunday Sauce

23 06 2014

I’m pretty jazzed with my creativity for tonight’s meal using Fresh Fork Market Swiss chard and zucchini from our share last week, as well as left over garlic scapes from the week before.

To save myself time during the week, I make homemade pasta sauce on the weekends, jar it up and store it in the fridge (hence the name, Sunday sauce). You could use store-bought sauce or make a quick marinara for this meal instead.

Overall this dinner is pretty easy, deliciously savory and loaded with healthy veggies – perfect for meatless Monday!

Swiss Chard Rolls With Cauliflower Rice, Zucchini and Sunday Sauce

The following serves 3-4 depending how many rolls you make (compliments of This Girl’s Gotta Eat):

  • 1 bunch Swiss chard leaves, large stem ends cut away and rinsed
  • Salt
  • 1/2 small head of cauliflower florets, riced (see below)
  • Extra-virgin olive oil
  • 1/2 red onion, finely chopped
  • 2-4 garlic scapes, finely chopped or 2 cloves of garlic, minced
  • Pinch red pepper flakes
  • 2 small zucchini, small diced
  • Couple leaves of basil, chopped
  • Pasta sauce or marinara
  • Asiago cheese, shredded
  • Parmesan cheese, grated

Preheat oven to 400.

Bring a large pot of salted water to boil. Lay kitchen towels on baking sheets near your stove. Using tongs, dip one Swiss chard leaf at a time into the boiling water and blanch for 10-20 seconds (continue to hold with the tongs for easy removal). Remove from the water and place on the kitchen towel to dry. Repeat with the remaining leaves. Once you’re done with all the leaves, lightly pat the tops with a kitchen towel. Waste not tip: if you have some smaller leaves that you can’t roll, tear them up and throw them into the filling while it cooks.

To rice the cauliflower, place the florets in a food processor and pulse until finely chopped and the cauliflower has the appearance of grains of rice.

In a large skillet, heat some olive oil over medium high heat. Add the onion and saute until beginning to soften, about 3 minutes. Add the garlic scapes and a pinch of red pepper flakes, cook until fragrant, a minute. Next add the cauliflower rice and saute a few minutes. Finally, add the zucchini, mix well and cook another 5 minutes or until the zucchini begins to soften, stirring occasionally. Season with salt to taste and add the basil. Remove from heat and allow to cool slightly.

Spray a casserole dish with some non-stick spray. Spoon some of the pasta sauce onto the bottom of the casserole.

Using a large cutting board or dry surface on your counter, work on stuffing and rolling the leaves. Carefully lay one leaf flat with the largest part facing you (be careful not to rip the leaves). Place about a 1/4 cup or more of the cauliflower-zucchini filling in the middle of the largest part of the leaf closest to you (the amount of filling depends how large your leaves are, you don’t want to over-stuff so just eyeball it). Sprinkle with a little asiago cheese and roll up like a burrito, tucking the sides in first, then rolling up. Place seam-side down in the prepared casserole and continue to stuff and roll the rest of the leaves. Note, the size of your rolls will depend upon how large your leaves are.

Top the rolls with a little more sauce and asiago cheese. Bake for 20-30 minutes until hot and bubbly. Garnish with more basil if desired and serve with parmesan cheese and a side salad.

If you have leftover filling, put it to good use! Mix it with a little pasta sauce and cheese and enjoy it for lunch the next day.