carrot parsnip soup

I never really even knew what a parsnip was till recently. Out of no where I got a craving for carrot soup and something clicked in my head that this soup needed parsnips. Must have been from reading so many foodie magazines at work and associating these words together. Anyways here is what happened. 2 bags of carrots, peeled them and chopped them 4 large parsnips, peeled them chopped them 2 onions, peel and chop again 4 little square of pureed garlic (they come in the freezer section of Trader Joes! best thing ever) 2 little squares of ginger (also found in freezer section of Trader Joes) some veggie boullion cubes 1 cup half and half 1 baguette 1 cup parm, or any hard cheese 1 bay leaf In my old trusty cast iron gratin dish I placed the carrots, onions, and parsnips and drizzled with olive oil, parsley, salt , and pepper. baking at 350 for about 35 minn till everything is all tender and gooey. In a large stock pot, I have about a quart of water going with 3 veggie cubes, bay leaf and the garlic When everything is cooked in the skillet, allow to cool slightly. Then adding about one cup at a time to a food processor and blending till smooth, while feeding in 1/4 cup of broth and 1/4 cup of half and half. When done with each batch place in soup pot and start over. It is ok if when you add the "broth" to the food processor , you are in the end actually adding back soup. it helps the flavors marry! When you have blended everything let this yummy soup cook on low heat while you make some croutons! keep oven at 350. Slice the baguette thinly and lay on a baking sheet. lightly butter each slice and then sprinkle with some garlic powder and parsley. Bake for about 10 minn. serve soup with croutons and a sprinkle of cheese. seriously so good! still not sure what a parsnip is but I like them

Sweet and Sour Meatballs!

I made these for a friends birthday party and people went nutso for them! A few could not believe they were not meat. I was pretty pleasantly surprised. The best part about these is that they are SOY FREE!!! But by no means healthy 4 eggs 1 cup shredded Cheddar cheese 1/2 cup cottage cheese 1/2 cup finely chopped onion 1 cup finely chopped pecans 1 teaspoon dried basil 1 1/2 teaspoons salt 1/4 teaspoon dried sage 1 1/2 cups Italian seasoned bread crumbs Sweet and Sour Sauce: 1/4 cup vegetable oil 1/4 cup white vinegar 3/4 cup apricot jam 1 cup ketchup 1/4 cup minced onion 1 teaspoon dried oregano 1 dash hot pepper sauce In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a baking dish. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs. you dont have to but I let this sit over night to let all the flavors marry. then baked right before the party Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly Yum I got this recipe HERE but changed it just a little bit yum

Chickpea Flatbread (Socca)

I had a craving the other night for some simple skillet bread. I searched the web and found this easy recipe and started mixing everything up. To my dismay, I failed to notice that you have to let the mixture rest for 2-3 hours before making them. I was disappointed but motived to get up the next morning and cook them up!

INGREDIENTS:

• 1 cup chickpea flour
• 1 cup plus 2 T water
• 1 tsp. sea salt
• 1/4-1/2 tsp. freshly ground cumin 
• A dash off cayenne pepper 
• A few twists of freshly ground pepper
• 1 1/2 T olive oil (plus more for brushing griddle)

Whisk together the chickpea flour, water, spices, salt, and olive oil. Cover container and let rest for 2-3 hours at room temperature.

When ready to cook Socca, preheat broiler. When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2-3 minutes, then remove from oven and pour on a thin layer of batter.

Cook Socca under the broiler until it has firmed and well-browned, especially on the edges. For me, this took 3-5 minutes under the broiler. I flipped each one halfway through, making sure it wasn't stuck to the skillet. Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one.

Try to not make them too thick or they stay doughy on the inside. They really are best served warm. I tried heating one up the next day and it wasn't as good. They are supper yummy fresh! 

Makes 3 flatbreads 

If you don't have chickpea flour at home, I recommend buying it. I often substitute it for white flour in savory recipes. It has a nice nutty flavor and has more nutrients! 

Adapted from Kayln's Kitchen

Watermelon Feta salad!!!!!!

I recently made this for a dinner party and it was a huge it. The perfect salad for hot hot days. The combo of watermelon and mint really cool your jets. 9 cups cubed seedless watermelon 1 cup feta 1/4 raw pepitas 1/4 cup chopped fresh mint 2 limes enough olive oil to go around ( really who measures olive oil?) coarse salt fresh ground pepper in a bowl mix pepitas with a nice shake of salt and pepper and about 1tb of olive oil. toast in oven at 300 for about 10 minn. In a large serving bowl layer the bottom with watermelon, then a sprinkle of feta, a sprinkle of mint, then pepitas, salt and pepper, a juice half a lime, and then a dash of olive oil. Keep repeating till ingredients have run out. Layering helps evenly distribute all the ingredients of the salad. Chill for a hour at least then enjoy!

summer salad

hmmm well summer is almost over, but I still wanted to share this salad before it goes.
It's sooo delicious and easy. 

• 3 small avocados, cubed
• 3 small oranges, sectioned
• 2 cups radishes, diced (radishes and avocado are pretty much a match made in heaven)
• 1 package of arugula (or romain, or whatever you have)
• 6 green onions, finely chopped (1 cup)
• 3 Tbs. lime juice
• ¼ cup chopped cilantro

If you want to be real fancy sure you can put it back in the avocado shell, but lets be real, that is not a big enough serving size...just sayin

mango caprese

This is a more summery interpretation of the classic caprese salad of: basil, olive oil, mozzarella, tomato.
So easy, delicious, and fast.

Mozarella, mango (not too ripe) mint, sea salt, olive oil.

I totally stole it from Pinterest, and Casey and I have been eating it ever since.

Mashed Chickpea and Avocado Sandwich

Recipes similar to this have been on my radar for almost 2 years and I am just getting around to making this! I have been craving avocados this summer. I swear, I put them in almost anything and it tastes better! This is a really simple recipe and perfect for a summer picnic. I think it would make a great dip too or even something you could just eat alone. I wanted to add curry powder too but I was out!

Ingredients: 

• 1 1/2 cups cooked Chickpeas (I prefer any canned brand from the middle-eastern store!)
• 1 small-medium sized avocado
• 1-2 green onions 
• a handful of fresh cilantro 
• 1/2 teaspoon chili powder
• Dash of cayenne pepper
• Dash of garlic powder
• Bread (if desired, I used gluten free-Udis)
• Juice of 1 small lime
• Salt to taste 
• Lettuce 
• Tomatoes (fresh from the garden!)

Place chickpeas in a bowl and smash with a fork until most of the chickpeas are soft . Add avocado and smash into the chickpeas until combined. Chop green onion(s) and cilantro and add to mixture. Add spices and lime juice, mix throughly. Toast bread, add cheddar cheese and mustard if desired. Top with lettuce and tomatoes. It is a bit messy so you'll need some napkins!! 

Shaved Fennel & Arugula Salad

Another 95+ degree day = another delicious salad success story from 101 cookbooks. :) I made this Sunday night, and it lasted for 4-5 lunch size salads, and everything stayed delicious even after dressing it all the first night. Enjoy!

Ingredients

• 2 medium zucchini, sliced into paper thin coins
• 2 small fennel bulbs, trimmed and shaved paper-thin
• 2/3 cup loosely chopped fresh dill
• The juice of 2 lemons
• 1/3 cup extra virgin olive oil, plus more if needed
• fine grain sea salt
• 4 or 5 generous handfuls arugula (I jus tused the whole basket/bag from the store)
• Honey, if needed
• 1/2 cup pine nuts, toasted (I used toasted almonds)
• 1/3 cup feta cheese, crumbled

Directions

Note: If you're using a knife to prep here, do your best to slice things very, very thinly

1. Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
2. When you are ready to serve the salad, put the arugula in a large bowl. 
3. Scoop all of the zucchini and fennel onto the arugula, and pour most/all of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. 
4. Serve topped with pine nuts and feta.

Serves 4 to 6

Carrot, Dill & White Bean Salad

So... after a week of 90 degree days, it's definitely summer salad weather! And after enjoying all the delicious salads the Detroit ladies made last weekend (Colleen and MB, I'm looking at you...), I decided to try a few recipes out this week. 


101 Cookbooks has been my go-to lately, and she didn't disappoint with this recipe for a Carrot, Dill & White Bean salad. I made this last night for the first time after a day at the beach. And it was awesome! Super easy to prepare, filling, and had some different flavors than the salads I usually make (I never think about warm carrots). I let this stand unit it came down to room temperature, which was perfect. 


Enjoy!

Ingredients

• 1/4 cup extra-virgin olive oil

• The juice from 1 large lemon

• 1/4 teaspoon fine grain salt

• 1/2 cup thinly sliced shallots (I used a bit more)

• more olive oil for cooking

• 2 cups sliced carrots, cut 1/4-inch thick on deep bias

• 3 cups cooked white beans

• 1/4 cup chopped fresh dill

• 2 tablespoons honey (or brown sugar) (start small and add to taste)

• 1/3 cup sliced almonds, toasted

Directions

1. Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside. 
2. In a large skillet over medium high heat, toss the carrots with a splash of olive oil. Let them cook in a single layer — they'll give off a bit of water at first. Keep cooking, tossing gently every 3 to 4 minutes until the carrots are deeply browned. About 12 minutes total. 
3. Add the beans and dill to the skillet and cook for another 5 minutes, or until the beans have heated through. You may need to add a bit more olive oil to the pan. 
4. Place the contents of the skillet in a large mixing bowl, add a bit of honey. I started small and tasted as I went since I didn't want it to be too sweet. 
5. Add the olive oil, lemon juice, shallot mix. Toss gently. Let sit for 10 minutes. 
6. Toss once again, taste and adjust with more salt, honey or lemon juice to taste/balance flavors. 
7. Finish by sprinkling toasted almonds just before serving. (I forgot to do this and was sad, it would have been good with them for sure.) 
8. Serve warm or at room temperature.

Summer Quinoa Salad

I have made up quite a few quinoa salads this spring. This one was one of my favorites and really easy to make. 

Ingredients:

• 1 1/2 cups quinoa
• A few cucumber slices, cut into quarters
• Half of an orange (or red) pepper-diced
• 10 grape tomatoes -sliced in half length wise 
• 2 green onions-diced
• Half a can of white beans
• Half a can of palm hearts-sliced length wise
• 10+ fresh mint leaves-cut into strips
• Feta cheese 
• Juice of a medium sized lemon
• Avocado oil
• White balsamic vinegar
• salt and pepper 

Directions:

1. Cook 1 1/2 cups quinoa according to package. Let cool. 
2. Chop all veggies and place in a large bowl. 
3. Once quinoa is cool add to the bowl. 
4. Add mint, beans and hearts of palm and crumble some feta cheese on top.
5. Comine lemon juice, a few splashes of vinegar and avocado oil. Toss salad with dressing, add salt & pepper to taste. 

I think salads like this are best if they can sit for an hour or so. If you don't have avocado oil, olive oil would work just fine. I also think you can substitute any type of bean. Add more or less veggies as you see fit.   

Enjoy!

Salad makes 7-10 side dish servings. 

Duck Egg Kale Frittata

I have been buying my eggs from a new farmer for the past few months. I always notice that he has duck eggs but I was apprehensive about trying them. I finally took the plunge and I am glad that I did. They are bigger than chicken eggs but I found out that (compared in weight) duck eggs have more vitamins, minerals than chicken eggs! They do have a slightly higher fat and cholesterol count but I am not really worried about that. Overall, I think they have a more distinct flavor than chicken eggs. I would buy them again!

I made this frittata with the leftovers that I had from making the kale stew. It was delicious. I think kale and eggs pair nicely together. Try it!

Serves 4

INGREDIENTS

• 5 Duck eggs
• 5 leaves of kale, stems removed and chopped finely
• 1 veggie sausage, cut in half lengthwise and diced (I used sun-dried tomato Tofurky brand)
• 1 clove of garlic, chopped finely
• 4 mushrooms, chopped
• 1/4-1/2 of a medium onion, diced
• Parmesan, shredded-1/3-1/2 cup (I like a lot of cheese but you use as much as you want)
• Half and half (approximately 1 tablespoon)
• Salt and pepper-a pinch or 2 
• Olive Oil

Preheat oven to 350 degrees. Mix duck eggs together in a bowl. While beating eggs pour in half and half and mix until combined. Coat a cast-iron skillet with plenty of olive oil. Heat oil in the skillet on medium heat. Add onions and cook for approximately 3 minutes. Add garlic and cook another minute. Add mushroom, sausage and kale, saute a few minutes, until kale cooks down, add more oil, if needed. Add the eggs, half of the Parmesan salt and pepper. Mix everything together and cook for another 2 minutes. Sprinkle the top of the frittata with the remaining Parmesan cheese. Place skillet in the over and cook for 5-10 minutes, until the top starts to brown and a toothpick comes out clean. Serve with hot sauce and leftover baguette.     

Kale and White Bean Stew

I have made several variations of this soup over the years so I thought it was about time that I posted one of them.  In the past I have added mushroom, used different greens (it is great with swiss chard), used tomatoes instead of sausage etc etc. I am not usually a big fake meat eater but for some reason it just sounded good, you can feel free to omit it or use real sausage. I think this soup always turns out delicious.  I made this variation a few weeks ago and it lasted for days which was good considering the fact that I had 3 exams that week! I served this with a whole wheat baguette with melted Parmesan!

Makes 6 main coarse servings

Ingredients:

•  3/4 pound dried white beans (I used cannellini)
• 1 large sweet onion (or 2 medium onions)
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 5 cups veggie broth or veggie bullion
• 2 qt water
• splash of white wine
• 1 (3- by 2-inch) piece Parmesan rind (this really makes it!)
• 1 dried rosemary or dried thyme
• 3 veggie sausages, (I used the sun-dried tomato Tofurky brand) cut in half length-wise & chopped
• 4 carrots, halved lengthwise and cut into moons
• 1 lb kale (I prefer lacinato), stems and center ribs discarded and leaves coarsely chopped 
• vinegar (you choose!)
• Salt and pepper to taste
• baguette

Preparation:

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. De-glaze the pan with a few splashes of white wine, let cook another minute in the wine.

Add beans, broth, 1 quart water, cheese rind, salt, pepper, and rosemary (or thyme) and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using).

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Add a splash or 2 of vinegar, I used balsamic. Season soup with salt and pepper.

Adapted from Epicurious

 

Quinoa Cakes with Kale Pesto & Poached Eggs

Colleen and I made these a couple months ago and they were seriously delicious. I liked them so much that I made them 2 weeks later for a dinner party. They are really versatile, I think you can pretty much top them with anything. The second time I made them I served them with basil pesto and poached eggs as well as with a roasted beet & goat cheese puree. Thinking about them makes me want to whip some up right now, did I mention they were easy?

Here is the recipe for the cakes:
makes about 2-3 servings.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or broth
• 2 eggs, lightly beaten
• 1/4 cup onion, finely diced
• 2 cloves garlic, chopped
• 1/4 cup flour (I used whole wheat the first time & gluten free all purpose the second time)
  
• 1/4 cup Parmesan, grated
• salt and pepper to taste
• oil for frying

Directions

1. Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.
2. Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.
3. Heat the oil in a pan over medium heat.
4. Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.

We didn't measure anything while making the kale pesto, here is a framework to work with. In my experience, pesto is something that can't be measured, you have to keep tasting.

For the Pesto:
4-6 cups kale leaves, ribs removed, coarsely chopped (lacinato works best, I think)
2 large fresh garlic clove, coarsely chopped
2/3 cup coarsely chopped, toasted walnuts
3/4 cup grated parmesan
1/2 cup olive oil
lots of salt and pepper

Mix everything in a food processor or blender.

Here is a great link on The Smitten Kitchen on how to poach an egg. The only advice I have in addition to her explanation is to add some vinegar to the water. It helps to keep the egg from separating and no, your egg won't taste like vinegar!

Original recipe found on Closet Cooking.

Split Pea and Cabbage Soup with Onion Strings

Before spring hits (again) in full force I wanted to post a couple soup recipes that I made this winter. I have several recipes that I need to post; blogging takes a backseat to grad school and work! Keep posting ya'll, I know you are making great stuff out there.

**please forgive my photos, my kitchen is so dark and full of shadows. And man, I didn't even clean the bowl off! I am so glad that I decided not to go to art school!!!**

Ingredients
For the soup:
3/4-1 pound dried split green peas (I used slightly under 1 pound)
3 quarts water
1-2 tablespoons vegetable bullion (you can use veggie broth too)
2 tablespoons olive oil
2 carrots, diced into half moons
1 medium yellow or sweet onion, diced
2 cloves of garlic, chopped
1 teaspoon dried thyme
a dash or 2 of cayenne pepper
1 bay leaf
2 medium Yukon Gold potatoes, cut into 1-inch pieces
1/2 head of green cabbage, chopped
Salt and pepper, to taste
Swiss cheese, if you fancy
For the onion strings:
1 small yellow onion, sliced thinly
1 teaspoon olive oil
1-2 tablespoon flour (I used all purpose gluten free)
Salt and pepper, to taste
Instructions
For the soup:
1.In a large Dutch oven or saucepan over high heat, bring the peas , bullion and water to a boil.
2. Boil the peas, uncovered, for two minutes.
3. Reduce the heat to low, cover, and simmer for approximately 1 hour.
4. After the hour is over, add the oil to a medium skillet over medium-high heat.
5. Add the carrot, onion, garlic and thyme to the oil and cook, stirring frequently, until softened, about 8-10 minutes.
6. Add the mixture to the peas, add the bay leaf and potatoes, and simmer over medium-low heat, stirring occasionally.
7. Continue simmering, stirring occasionally, until the soup has thickened, about 1-2 hours.
8. After about 1 hour of cooking, add the cabbage and cook for at least another 30 minutes.
8. Season to taste with salt and pepper.
For the onion strings:
9.In a small sauté pan over medium-high heat, add the oil until shimmering.
10. In a small separate bowl, toss the sliced onions with the flour and salt and pepper.
11. Add the onions to the pan, and cook, stirring occasionally, until the onions are nicely browned and crispy, about 15 minutes or so.
12. Garnish the soup with the crispy onions and shredded swiss cheese.
Makes approximately 4 servings
ENJOY!
Adapted from The Curvy Carrot who adapted from Food and Wine magazine

Greek Inspired Mini Frittatas

I had a few friends over for brunch this past Sunday, cooking for a group in my tiny kitchen can be a bit intimidating but these frittatas couldn't have been easier and they were a big hit! Martha prefers her mini's with mushrooms and gruyere but I modified the recipe based on what I already had in the fridge (you could probably make any variation and they'd be just as delicious)...


Ingredients :
(makes 18 frittata cups)

12 eggs
1 small red onion (chopped finely)
3.5 c. spinach (chopped)
1/4 c. black olives (chopped finely)
1 c. crumbled feta
1/2 tsp. dried oregano
salt
pepper
nonstick cooking spray


Steps:
1. Preheat oven to 350ºF. Chop onion, spinach, and olives.
2. Heat olive oil in a skillet and toss in the red onion and spinach. Cook until the onion is translucent and the spinach is wilted.
3. Whisk eggs, oregano, salt, pepper. Stir in the olives and that spinach onion medley.
4. Grease the hell out of your muffin tins and pour the egg mixture until it fills about 3/4 of the cup. Sprinkle feta into each cup. 
5. Bake for 15 to 20 minutes until the egg mixture puffs and is set in the center.
6. Enjoy! 

Brunch is done.

Paul Bertolli's Cauliflower Soup

Such a simple ingredient list, but such delicious flavors. (Recipe found on Food 52.) Chris and I have been having this soup with a side of brussel sprouts lately and it's delicious. And drizzling olive oil on top makes you look Fancy. Enjoy!!

Serves 8

Ingredients

• 3 tablespoons olive oil
• 1 medium onion (6 ounces), sliced thin
• 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
• Salt, to taste
• 5 1/2 cups water, divided
• Extra virgin olive oil, to taste
• Freshly ground black pepper, to taste

Directions

1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Japanese potatoes(Shinjaga shouyu bataa)

I sliced a part of my finger off the other day with my new sharp knife(are you hungry now?). I'm telling you this because I like the feeling of seeing you cringe(kidding) as you read this and because I needed a recipe with minimal knife usage. I also wanted a super easy and new potato dish. I came across this. It doesn't get any easier than 5 ingredients. I guess it is traditionally fried, but this person suggested baking for a healthier alternative.

Need:

small potatoes
soy sauce
butter(I used earth balance)
kosher salt
pepper

This site tells it all.

Mix well! I baked mine uncovered for 30 min til they were golden brown and crispy. I sprinkled a decent amount of black pepper(or the japanese pepper she suggests) and had a pretty awesome side dish! I didn't know butter and soy sauce were such a good team. Thankfully, the Japanese knew.

Vegetable Strata With Tomato Coulis

This has to sit overnight! I tell you this now after learning the hard way myself

about 9 thick slices french bread
5 eggs
2 cups half and half
5tbs dijon mustard
salt and pepper
2 tbs dutch poppyseeds
1 pint grape tomatoes
1 bad stoplight peppers
1 onion
1 1/2 lb mushrooms (if your gross)
as much garlic as you like
3 cups cheese (I used a mix of cheddar and swiss)

saute onions for 3 minn, then add peppers, garlic and mushrooms cooking till all the moisture is out. mix in tomatoes

cub bread

in a large glass baking dish (butter well)
layer 1/3 breadcrumbs, poppy seeds
veggies, and cheese
repeat.
I like to somehow have the top layer be just bread and cheese

in a big bowl mix beat eggs, half and half mustard, salt and pepper
pour over top of strata

let sit overnight!!!!!!!
before baking let stand at room temp for 15 minn
bake for hour at 400

throw together Coulis

2 tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds very ripe plum tomatoes, peeled, seeded and coarsely chopped
Salt and white pepper

In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes. Add garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.



finished kitchen disaster!

Simple Arugula Salad

I have a great love for arugula, maybe bordering on obsession, if one can be obsessed with a leafy green. I am always trying to invent new ways to incorporate it into my meals. Usually it takes the form of a salad since I think that is where it shines best! The other day I just happened to have arugula and another favorite of mine, beets. I threw this together with whatever I could find. The end product was pretty delicious.


For the Salad:
1 bag/bunch of arugula
1 apple (I used a pink lady)
3 small beets (I slice & roast them at about 375 with olive oil, salt & pepper, until soft or crispy!!)
Cheese (this time I used a Cheddar/Gruyere blend and it was a really delicious addition)
a handful of toasted almond slices


For the dressing:
Olive oil
1 lemon
white balsamic vinegar
Salt and pepper
a lil honey


The great thing about this salad is that it can be versatile, you can really throw anything in there and experiment with different vinegars, cheeses and nuts. I have made so many variations of this. Yay for salad!

Garbanzo Bean Dumpling Soup!

My Mom has been watching a lot of t.v. lately since she can't leave the house much. One plus side of that is that I get all the good highlights from daytime t.v., if there are any! She has been watching a show called The Chew lately. Several weeks ago they made a veggie dumpling soup that sounded great and I finally got around to making it. Here it is with my changes:




For the Dumplings:
1-1/2 cup All-purpose Flour
1/2 cup Yellow Cornmeal
1 tablespoon Baking Powder (heaping)
1 teaspoon Kosher Salt
1-1/2 cup Half-and-Half
some fresh chives
Sift together all of the dry ingredients in a mixing bowl. Add half-and-half, stirring gently to combine. Set Aside.

For the Broth:
2 Quart Better than Bullion Vegetable Broth (I definitely added more water than this though I can't say how much)
some dried thyme
a dash of paprika
2 garlic gloves
1 Bay Leaf
1/2 cup white wine
2 tablespoon Olive Oil
1 Yellow Onion finely chopped
2 Carrots finely chopped
1 15 oz. can Chickpeas drained and rinse, I used more than this because I had a large can
Heat olive oil in a pan over medium heat and sauté carrot, onion, garlic with dried thyme. Sauté ingredients until softened and golden brown. Deglaze the bottom of the pan with the wine, then add the chickpeas and bay leaf. Stir together, and then begin to add the broth. Once fully added, season with salt and pepper to taste, I thought it was great with a lot of pepper.

Use a teaspoon to roughly scoop out dough, Drop teaspoons of dumpling dough into the simmering pot. Add more chives. Cover pot halfway and continue to simmer for 30 minutes. Check seasoning and add salt if needed.
Makes 2-4 servings.


Now, I do have a few things to say about this soup:
First-the dumpling recipe made WAY too many dumplings! I mean, our soup was overflowing with them and we still had more dough leftover. I would say cut that part in half or just double the soup recipe.
Second-be careful about the size of the dumpling dough when you drop them in. The recipe said to drop them by the tablespoon but I thought they were way too big and didn't really cook all the way through. That is why I suggested using a teaspoon in the recipe.
Third-I HIGHLY suggest making this soup the day before. I wasn't overly impressed with it the night that i made it. The next day however, it was amazing! It tasted like a totally different soup. I think the dumplings really soaked up all of the broth. Give it time!

I might try making it with more corn meal, or even garbanzo bean flour, the next time. I like dumplings but there is something a little weird about that gluey consistency that they usually have. These were definitely better but I think more corn meal would help.

Sorry for the crappy photos!

Make this, before winter is gone!