Tortilla Soup

I like soup. A lot. It is comforting, it is satisfying, and you can make it out of almost anything in the refrigerator. This is a soup that my mom used to make for me as a kid, especially after I became a vegetarian since she didn't know what else to do with me. I don't know if this is actually how my mom made it, but she was the one who gave me the idea. I would add some beans to it next time but I didn't want to open a can since I knew I wouldn't use all of them and didn't want any more leftovers.

Recipe:

1 T olive oil
2 carrots, chopped
2 stalks of celery, chopped
1 onion, diced
1/2 a green bell pepper
1 clove garlic
1/3 cup-1/2 cup prepared salsa (I used GardenFresh)
1 boca burger, chopped and cooked through
3 cups water
2 boullion cubes
crushed tortilla chips
shredded cheddar cheese
sliced scallions

In a medium-large pot, heat oil and cook the onions, garlic, carrots, celery, and bell pepper until soft. Add the boca burger (or veggie crumbles) and heat through. Add in the salsa and stir to combine. Add the boullion cubes and water. Heat until simmering. Continue to simmer for 10-15 minutes. Pour into bowls and top with crumbled chips, shredded cheese, and scallions.

Raw Vegetable Pizza

The other day I was thinking of all the different things I used to eat as a child and I honestly couldn't remember liking any veggies. But then I thought of this vegetable pizza that my mom used to make and I remember loving it even though it was topped it a ton of raw veggies. I thought I should try it again since I remembered loving it so much. I just guessed on how she made it but it turned out really well.

Recipe:

4 refrigerator crescent rolls
4 ounces of light cream cheese
1/2 Tablespoon of ranch dressing powder
1 cup of raw chopped veggies (I used broccoli, carrot, green onion, green pepper, and tomato)

On a foil-lined cookie sheet spread out the rolls and press them together so that they make a solid square with no gaps or breaks in it. Bake in a preheated 375 degree oven for 11 minutes (check that package and cook accordingly). Cool this completely.

While the rolls are baking, combine the cream cheese and ranch dressing powder in a small bowl. When the rolls are cool spread the cream cheese all over them and then top with the chopped veggies. Press down just a bit on the veggies so they stick to the cream cheese.

Roasted Sweet Dumpling Squash

I really like squash. It reminds me of Fall, which is by far my favorite season. Even though I love squash I haven't really tried a lot of different kinds. I decided to try a sweet dumpling squash and I'm glad I did. Like the name indicates, it had a sweet flavor after roasting it. It kind of tasted like honey even though I didn't add anything to it.

Recipe:

1 sweet dumpling squash
salt
butter

Preheat the oven to 375. Cut the squash in half but be careful when cutting through the top of it - the stem was really tough to cut through. Sprinkle with salt and place, cut side down, on a cookie sheet lined with foil. Roast for 30 minutes or until the squash is soft. Turn the squash over and place a small amount of butter in the center. Bake for another 5 minutes or so until the butter is melted and the squash is very tender.

Roasted Radishes

Radishes have always been the one of the few vegetables that I thought I hated (brussel sprouts are the other). I got a large bunch of them from the farmers market and tried a few raw. To my surprise they were actually really good when sprinkled with some salt. I liked the crunch and the spicy bite they had. I just couldn't use them all raw before they went bad so I tried roasting them. They were wonderful. The roasting process really brought out the sweetness in them and mellowed the flavor.

Recipe:

1 handful radishes, cut in half
olive oil
salt
pepper

Preheat the oven to 425. Line a cookie sheet with foil. In a bowl, toss the radishes with oil and season with salt and pepper. Pour onto the cookie sheet and bake for 15 minutes. Turn them and then bake for 10 more minutes or until crisp on the outside and soft on the inside.

White Pizza with Mushrooms and Arugula Salad

Again with the CSA, I'm trying to use up all the greens before they go bad. Arugula was in the CSA share I got this week and I love it's spicy, peppery flavor. By the time I got to it the leaves had already started to droop, so I knew I had to use it where that wouldn't matter. Using it raw as a pizza topping was perfect!

Also, I cheated a lot on this one and used a store bought pizza crust and already prepared mushrooms. You can use the same mushrooms I used by making a batch of "wine braised mushrooms" that are already included in the archives.

Recipe:

1 pizza crust
olive oil
parmesan cheese
garlic powder
dried basil
5 wine braised mushrooms (or mushrooms that you sautee with some oil), sliced
1/2 cup mozzarella cheese
10-12 arugula leaves, torn into bite size pieces
olive oil
lemon juice
salt
pepper

Preheat oven to 450. In a bowl, combine olive oil, parmesan cheese, garlic powder, and basil. Spread this mixture on the pizza crust. Top pizza crust with mushrooms and then the cheese. Turn oven down to 425 and bake for 8-9 minutes. Broil for 30 seconds until the cheese is slightly brown and bubbly. While this is baking, toss the arugula with olive oil and lemon juice, and season with salt and pepper. When the pizza is finished baking, top it with the arugula salad.

Spinach Artichoke Dip

A friend of mine has a CSA share that she splits with her room mates, since her room mates were out of town this week she lt me take the majority of the share. It was a beautiful collection of greens and Fall vegetables like radishes, carrots, sweet potatoes, and squash. Most of these things can last for quite some time but the greens started to wilt the day after I brought them home. The box contained two bunches of fresh spinach. I knew I could eat one raw before it went bad, but the other one needed to be cooked before it became unusable. Hence, Spinach Artichoke Dip.

Recipe:

2 T butter
2 T flour
1 cup warm water
1 bouillon cube
garlic powder
pepper
parmesan cheese
mozzarella cheese (about an ounce or so, not much)
1 bunch (about 2 cups) fresh spinach, chopped
1/2 a small onion, minced
1/2 cup artichoke hearts, chopped
1 T olive oil
1 clove garlic
1/2 cup mozzarella cheese

In a sauce pan, melt butter over low heat and add flour. Whisk together and cook for a few minutes until it is thick and bubbly. Dissolve the bouillon cube in water. Slowly whisk in stock to the roux and simmer to thicken. It should already be fairly thick. Season with garlic powder, pepper, and parmesan cheese. Add a bit of mozzarella so that things hold together. In a separate pan heat oil over medim heat, add onion and garlic and sautee a few minutes until softened. Add spinach and artichokes and cook until the spinach is wilted. Season with salt and pepper. Add this mixture to the roux. Stir to combine. Cook for 2-3 minutes so that everything comes together. Top with mozzarella and maybe a little parmesan. Broil until the cheese is melted and slightly browned.

Pineapple Upside Down Biscuits

Baking a whole cake seems crazy when there is only one person who is going to eat any of it. Any time I make something it will go bad before I can finish it. I've started trying to bake things in smaller sizes so that I can have it once and not have to worry about eating the rest of it. Ramekins are perfect for this. The only problem is that baking things from scratch usually means that you will have way more than you need for one person. So I cheated a little bit and used biscuits. Whatever.

Recipe:

1 ring of canned pineapple
1 T brown sugar
1 T corn syrup
1 splash of pineapple juice (or water)
1 tsp butter
1 tsp vanilla
1 canned jumbo biscuit

Combine sugar, syrup, juice, butter, and vanilla in a saucepan and heat until it bubbles. Remove from heat. Place pineapple ring in a ramekin and top with the sauce until it comes up around the side of the pineapple. Stretch a bisuit out a bit and place it over the pineapple. Place the ramekin in a preheated oven (check biscuit wrapper for temperature - mine said 350) and bake for 5 minutes more than the directions said. Mine called for 15 minutes so I baked it for 20. Remove from the oven and turn it out on a plate immediately.

Squash and Apple Soup

I'm not going to lie, this needs something. I don't know what it is though. It was really good but it seemed like it just needed one more thing. Maybe you can figure it out. My housemate had some and he said he liked it as it was, so maybe I'm wrong.

Recipe:

2 T butter
1 medium onion, diced
1/4 large granny smith apple, chopped (my apple was huge, use half a normal apple)
1/3 cup white wine
1 veggie bouillon cube
1 package of frozen winter squash (this was most likely my problem with the soup)
1-2 T honey
salt
pepper

In a stock pot or heavy bottom pan melt the butter and then cook the apple for 3-5 minutes then add the onion and continue to cook until it is soft. Then add the wine and bring to a simmer. Add the veggie bouillon cube, the honey, and the squash (which should be defrosted for the most part). Stir in enough water to get your desired consistency. The pectin in the apple will start to break down and thicken the soup so you will need to add more water as the soup comes together. Continue to simmer the soup for 20-30 minutes or until you get sick of waiting. Puree the soup with an immersion blender and season with salt and pepper.

Ginger Lemon Applesauce

I love Fall. It is my favorite season by far. I love when the weather starts to get cold enough to warrant warm and comforting foods. Applesauce is one of those comfort foods for me; it reminds me of my childhood for some reason.





Recipe:

1 granny smith apple
2 fuji apples
2 T lemon juice
1 T freshly grated ginger
2-3 T honey
1 dash of cinnamon
1-2 dashes of salt
1/3 cup water

Cut the apples in quarters and core them. Then chop into medium-large pieces and place in a saucepan. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 20 minutes or until apples are soft. Mash with a potato masher if you want a chunky texture or puree with an immersion blender if you would like it to be relatively smooth.

Couscous Cakes with Yogurt Sauce

As a single person I often have left over food, which I am terrible at eating. I hate eating the same thing twice (or three times) in a row. I also really hate throwing food away, which means that I try to come up with creative ways to use leftovers to create something new. This was a fantastic way to use leftover couscous.

Recipe:
1.5 cups leftover couscous, I used garlic and olive oil flavor
1/2 a small onion, minced
2 T fresh basil, chiffonaded
1 tsp lemon juice
1/4 tsp crushed red pepper (depending on taste)
salt (to taste)
pepper
1 egg
2 T flour (start with 1 T and see how much you need)
2 T oil

In a mixing bowl, combine all ingredients except egg, flour, and oil. Stir to combine. Add one large egg and mix together. Add 1 T of flour and mix. See how things are holding together. If it is not coming together well add 1 more T of flour over the top and place mixture in the fridge. After about 20-30 minutes take out of the fridge and stir together. Things should hold together fairly well. Form into patties (usually about 1/4 cup for each one) - you may want to spray your hands with non-stick spray or coat them with flour to prevent sticking. Heat oil over medium heat and when hot, place patties in the pan. Cook for 3 minutes on each side. Place on paper towles to absorb some of the oil after cooking.

While waiting for the patties to chill you can make the following sauce:

Recipe:

1/4 cup chopped tomato
1 T fresh basil, chiffonaded
1 tsp capers
1/3 cup plain yogurt
salt
pepper

Cut the tomato and drain some of the juice out. Then mix all ingredients in a bowl and season with salt and pepper. Place in the fridge until you're ready to serve.

I like to serve the patty alone with the sauce on the side so that you don't lose the crunchy texture of the couscous patty.

"Beef" and Broccoli over Couscous

I typically try to stay away from most fake meat products; there are just too many reports about the dangers of eating too much soy, plus they taste a little strange by themselves. That being said, every once in a while I will buy them and then stare into my freezer wondering why the hell I brought them home from the grocery store.

After staring at a box of Boca Original Vegan Burgers for months I finally decided to use one to replicate a typical meaty dish that my friends often order at Chinese restaurants... beef and broccoli.

Recipe:
1 Boca burger, microwaved and chopped into pieces
1 cup (or more) frozen broccoli
1 small onion, sliced into half moons
1 T olive oil
1 clove garlic, minced
3 T soy sauce
1 T teriyaki sauce
3-4 drops of sriracha sauce (depending on how spicy you want it)
3-4 drops sesame oil
1/4 cup water
1 T corn starch
black pepper

In a sautee pan heat oil over medium-high heat. When hot, put onions and frozen broccoli in the pan and sautee until broccoli is no longer frozen and is starting to brown. Add boca burger pieces to the pan. Meanwhile, combine garlic, soy sauce, teriyaki sauce, sriracha, sesame oil, water, and corn starch in a bowl and whisk to combine. Add this to the pan and let it boil. Stir often to make sure that the sauce is thickening and coating the "beef" and broccoli. When thickened and slightly glossy remove pan from heat and serve over rice or prepared couscous.

Oatmeal Chocolate Chip Cranberry Cookies

Baking has, and probably always will, make life transitions easier for me. With my current housemate moving to NYC and with a new housemate about to move in I felt that it was time to honor this change with something delicious. Oatmeal raisin cookies are my favorite by far, but since Brianne hates raisins as much as I hate bacon I decided to tweak my recipe a bit.

Recipe:
1 c margarine
1 c brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1.5 c flour
1 tsp soda
1/2 tsp salt
3 c oats
1/2 c chocolate chips
1/2 c dried cranberries
2 T flax seeds (optional)

Cream margarine and sugars together until light and smooth. Add eggs and vanilla and stir until it is smooth again. Add flour, soda, and salt. Stir to combine. Add oats and stir. Add in chocolate chips and cranberries and optional flax seeds. Mix gently. Bake in a 350 degree preheated oven for 10-12 minutes or until they are golden brown. Cool on a wire rack.

Kale Chips

Kale is an interesting vegetable. One that I should probably be eating more of since it is high in a lot of vitamins and has naturally occurring calcium and iron, which is hard to get when you limit your animal product intake. Anyway, who would have guessed that the dense, earthy green would transform so perfectly into a light, airy, crispy, and above all else addicting chip?! I made these for the first time and they were gone in a matter of minutes. They smelled awful, so bad that I was hesitant to try them, but they tasted like roasted broccoli and had a nice texture.

Recipe:
3-4 large leaves of kale, stems removed and cut into pieces
olive oil
salt

Place the kale pieces on a baking sheet lined with foil and spray them lightly with olive oil. Sprinkle with salt. Bake in a preheated 350 degree oven for 10 minutes or until they are browned and crispy.

Lower-Fat Macaroni and Cheese

I love macaroni and cheese. It is second only to mashed potatoes for my favorite food. Although I love the full fat, creamy, rich, gooey kind of macaroni and cheese I am in a bathing suit every day and don't always want to splurge like that. Also, I hate milk. I think it tastes so foul, which means I never have it in the house. I came up with this version that does not have milk and is a little healthier than the regular one.

Recipe:
1.5 cups cooked pasta (macaroni, shells, bow ties, or other small shape)
1.5 T butter
2.5 T flour
1 cup veggie stock
1/2 cup shredded sharp cheddar cheese
garlic powder
smoky paprika
black pepper
1 small handful of pretzels, crushed up
A little more cheese, just a little

In a small sauce pan melt the butter over medium heat. Whisk in the flour and cook for 3-5 minutes until it is a blond color. Add the stock a little at a time and whisk constantly while you pour. Bring this mixture to a slow boil. Add the cheese and stir to melt it all. Season with garlic powder, paprika, and pepper. Let it simmer/low boil for a few minutes. The sauce will thicken a little bit as it cools. Toss the cooked pasta with the sauce and pour into a small baking dish. Top with pretzel crumbs and a little bit of cheese. Place this under the broiler until the top is slightly browned and a little crunchy.

Vegetable Barley Soup

Even though it is summer right now I still enjoy a nice big bowl of soup. There is just something so comforting about it and it is a lot healthier than some of my other go to comfort foods like macaroni and cheese.

Recipe:
1 T olive oil
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 clove garlic, minced
1/2 cup cabbage, shredded
1/2 a tomato, diced
1/3 cup chick peas
3-4 cups veggie stock
1/3 cup dry barley
1/2 tsp crushed red pepper
salt
pepper

In a stock pot, heat oil over medium heat. Add celery, carrot, onion, and garlic. Cook until veggies soften. Add cabbage and continue to cook 1-2 minutes. Add tomato and chick peas and cook for 1 minute so that the tomato releases its juices. Add veggie stock and bring to a simmer. Add the barley and the red pepper and simmer for 30 minutes or until the barley is fully cooked. Season with salt and pepper.

This is a really flexible recipe. I have thrown salsa into it before instead of the tomato. I have also put fresh corn in it when I add the chick peas. I have added diced bell peppers in with the onions, carrots, and celery. Basically this will help you use up whatever you have on hand. Add more stock if the barley soaks up too much of it.

Waffled Falafel

Now that's just fun to say! And fun to eat, as it turns out. The waffle iron again proves to be one of the best tools in the kitchen to create crispy outsides and fluffy, moist insides.

Recipe:
Falafel mix, prepared as packaged
Pickles, chopped
Hummus
Tomatoes, chopped
Onion, diced
Lettuce
Cilantro
Cucumber yogurt sauce
Pita

Mix up the boxed falafel mix as directed and place in a very hot waffle iron that has been well greased. Cook 3-4 minutes or until it is brown and crispy on the outside.

You can eat it just like this or you can place it on top of a salad dressed with honey mustard vinaigrette. Or put it in a pita with hummus, pickles, tomato, onion, cilantro, lettuce, and cucumber yogurt sauce.

Cucumber Yogurt Sauce

I love dips and sauces. I think everything needs a sauce. This one is good on so many different things. I love it on falafel, or with pitas, or on tortilla chips, or as a dip for veggies. It is really versitile.

Recipe:
1 cup plain yogurt
1/3 cup minced cucumber
1 garlic clove, smashed, minced, and made into a paste*
juice of one thick slice of lemon (like half and inch thick)
1 tsp dill
salt
pepper

Stir everything together in a bowl, season to taste with salt and pepper. This gets better if you put it in the fridge for a bit first so the flavors can come together.

*Garlic paste: since raw garlic is very harsh you don't want to get chunks of it in the dip. In order to avoid this mince the garlic clove as finely as possible. Then sprinkle quite a bit of salt on the cutting board and put the garlic on top of it. Take a nice big knife and use the whole blade to scrape the garlic against the salted board. Do this until the garlic is sticky and made into a paste and you can't see individual pieces.

Curried Carrot Soup

My roommate and I cleaned out our freezer the other day (long overdue) and we found bags of frozen carrots that neither of us had bought (um gross, I've been here for a year now). I didn't want to throw them away but carrots do not retain their structural integrity once frozen. The only solution was to make soup. I'm glad I found them because it was really good!

Recipe:
1 T olive oil
1 T butter
1 onion, chopped
2 cloves garlic, minced
1 bag frozen sliced carrots
1.5 T curry powder
1 t crushed red pepper
Black pepper
Veggie stock, enough to cover veggies (4-6 cups?)

In a large stock pot cook oil, butter, onion, and garlic together over medium heat until soft and fragrant. Add carrots and allow them to thaw a bit in the pan. Add curry powder, red pepper, and black pepper (adjust the amounts to your taste). Stir in enough stock to cover the veggies. Let everything simmer together until the carrots are very soft (soft enough that you can easily mash them with a fork). Puree the soup
with an immersion blender or in a regular blender. Continue to simmer the soup for 5 more minutes or so to develop the flavors. Add more veggie stock if needed to reach your desired consistency (it can be very thick and hearty or can be fairly thin and light depending on your mood).

Top the soup with plain yogurt, chick peas, cilantro, or parsley (or just leave it plain and get some crusty bread to dip in it).

Green Chili Cheese Grits

After a night of drinking (you know, those times when you wake up around 1 PM and hate everything you chose to do the night before) who doesn't want something creamy, cheesy, and comforting? I suppose these would be good for dinner too...

Recipe:
1/4 cup grits
1 cup veggie stock
1 tsp canned, diced green chilis
1/4 cup sharp cheddar cheese (or more depending on your taste)
garlic powder
black pepper

Cook grits according to package. Mine says to boil stock, add grits, reduce heat, cover and cook for 5 minutes. Remove from heat. Add chilis, cheese, a bit of garlic powder, and a lot of black pepper. Stir to get cheese melting. Pour into a bowl.

Top with any/all of the following:
More green chilis
Black beans
Tomatoes
Raw onions
More cheese
Cilantro

Cheesy Cornbread Waffles

Oh the joys of cooking things in a waffle iron. The possibilities are endless and delicious. Cornbread is great in the waffle iron since it makes it crisp on the outside and nice and fluffy on the inside. What more could you want?

Recipe:
1 box of jiffy cornbread mix (yeah, I cheated again, prepare it as directed)
1/2 cup sharp cheddar cheese, shredded
1/2 a jalepeno pepper, minced (optional)
1 tsp smoky paprika
Black pepper

In a bowl combine jiffy mix and the things it calls for (I hate milk so I use beer instead) then gently mix in the rest of the ingredients. Feel free to adjust the amounts of things or add other seasonings like garlic powder or chili powder. Pour batter into a liberally greased waffle iron and cook for between 3-4 minutes.

Serve with any of the following:
Tomatoes
Cucumbers
Onions
Cilantro
Vegetarian chili
Black beans

Caprese Salad

I love the flavors of this simple cold salad. It is easy to make and can be dressed up enough to serve to others or just bring to work for lunch.

Recipe:
1 small container of grape or cherry tomatoes
1/2 can quartered artichoke hearts (not marinated)
1 T capers (totally optional)
1 small container of fresh mozzarella cheese (maybe about a cup?)
6-7 leaves of fresh basil, cut in ribbons
1 swirl of olive oil
2 swirls of balsamic vinegar
black pepper
salt

Place the tomatoes, artichokes, capers, and cheese in a bowl. Toss to combine. Put the basil on top and then drizzle the oil and vinegar over everything. Season to your tastes with salt and pepper and then gently stir together.

The cheese comes in a lot of different sizes. I usually look for a container of really small mozzarella balls that are about the size of the tomatoes. If you can't find that just cut up larger ones to that size.

Fresh mozzarella does not have animal enzymes in it since it is typically just milk, salt, and lemon juice so most brands are able to be enjoyed even by the strictest vegetarians.

Pasta Salad (a basic and easy version)

Pasta Salad is a great way to use up extra veggies you have in the fridge and is the perfect quick meal. This version can be taken to work even on days when you are busy with home visits since it stays good at room temperature (or, you know, car temperature). Feel free to use/change up the veggies and the amounts - it will still be good.

Recipe:
2 cups cooked pasta (shells and bow ties work well for this)
2 stalks celery, chopped
2 carrots, chopped
1 handful black olives, sliced
1/3 cup chick peas
Italian dressing, enough to coat everything well

Throw everything in a bowl and stir to combine. It gets better if it sits for a bit but is good right away as well. I use "Free Italian" dressing to cut back on the fat and calories, but use whichever one you like. Or make your own. I've done that too with amazing results but that takes more work.

Waffles with Caramelized Peach Sauce

This may actually replace homemade hash browns as my go to impressive breakfast... it was so good and really only took 15 minutes from start to finish.

Recipe:

Waffles:
I kind of cheated on this one and just used a store bought waffle mix. Prepare it and cook it in the waffle iron as directed. I would definitely recommend Krusteaze brand.

Caramelized Peach Sauce:
1/4 cup brown sugar
1 T butter
1 T corn syrup
dash of salt
1.5 cups frozen peaches
1 tsp vanilla

Cook the brown sugar, butter, corn syrup, and salt over medium heat until all of the sugar turns to a liquid and begins to bubble. Add the frozen peaches and stir to combine. Continue to let it cook until the peaches soften and release their juice. Bring this to a slow boil and let it cook for a few minutes. Reduce the heat and let it thicken a bit. Add the vanilla and stir.

The cooking time really depends on how thick you want the sauce to be. The longer you let it boil the stickier and thicker it will be.

Since I only have one waffle maker (if anyone has more than that in their kitchen they are doing something right) I have to make only one waffle at a time, so when the first one is done I keep it warm in the oven on like 185 or 200 degrees.

This would be really good with some chopped and toasted pecans too.

Sweet and Sour Sauce

One of the best ways to fill up on veggies (and use up the veggies that may be going bad) is to make a stir fry. I've made several different versions of a soy sauce based stir fry, but they all end up tasting relatively similar. Sometimes I need a bit of a change. I decided to attempt another asian inspired sauce... sweet and sour. Call me crazy, but I kind of love the fake, preservative laden, bright orange pre-made sauce. But all those chemicals can't be good for me so I made my own. I was surprised how well this turned out. I didn't measure anything, so these are just approximations.

Recipe:
1 clove garlic, minced
1/2 cup pineapple juice
1/2 cup vinegar
1/3 cup water
1/4 cup pineapple chunks, chopped
2 T brown sugar
2 T soy sauce
1/2 tsp sriracha
1/2 tsp ginger
2 T cornstarch
2 T water

Combine everything except cornstarch and 2 T water in a sauce pan. Bring to a boil (stand back because the vinegar smells very strong as it cooks). While it is boiling, combine cornstarch and water in a small cup. Add to boiling liquid and stir constantly. Bring to a boil again. Remove from heat. The sauce will continue to thicken as it cools.

Irish Soda Bread

It seems like around this time of year everyone starts talking about making Irish-inspired dishes like colcannon or bangers and mash, both of which sound disgusting to me. St. Patricks day really does not mean much to me other than another excuse to drink cheap beer (and of course fun times on spring break Sophomore year) but anyway... back to cooking... Irish soda bread is another type of no-knead bread that comes together very quickly. The trick is getting it to be the right consistency so that it doesn't get too dry. This one actually turned out really well.

Recipe:
2 c flour
1/2 tsp salt
1/2 tsp baking soda
1 T sugar
1 c buttermilk
1/4 c butter, melted

Combine flour, salt, soda, and sugar in a mixing bowl. Make a hole in the flour mixture. In a separate bowl combine melted butter and buttermilk. Pour buttermilk mixture into the hole in the flour. Slowly mix together until just combined. Knead three or four times and then form into a circle. Make an X in the dough and bake in a preheated 425 degree oven for 25-30 minutes.

Veggie Pot Pie

Total comfort food. Mostly guilt free, too. Its hard to feel bad about
what you are eating when it is full of vegetables. I didn't use any
cream or milk to thicken it, I just let the flour do the work. The
great thing about this is that you can use anyvegetable you have on hand, including your scraps and your frozen veggies, and it still works great.

recipe:

1 carrot, diced
1/2 onion, diced
2 stalks celery, diced
1 leek, white parts only, diced
1 clove garlic, minced
5-6 mushrooms, sliced
1/3 cup frozen green beans
1/3 cup frozen corn
2 T olive oil
1 veggie bouillon cube
1.5 cups water
pepper
thyme
paprika
1.5 T flour

________

7 T. flour
3 T. butter (or a mix of butter and oil)
2 T. water
________

Heat
oil over medium heat, add onions, celery, garlic, carrots and leeks and
saute until soft. Add mushrooms and let them cook down a bit. Add
frozen veggies and let them cook through. Add flour. Cook 1 minute and
stir quite a bit to make sure it doesn't burn or clump. Add water and
bouillon cube, whisk like hell. Let things come up to a boil and keep
stirring a lot. It will thicken after boiling and then cooling. Turn
heat down and season with whatever combo of herbs you like.

While that is cooking combine crust ingredients in a bowl and wrap it in plastic wrap. Refrigerate for at least 15 minutes.

Pour veggies into a casserole dish. Roll out crust and place over the veggie mixture, brush with egg wash (1 egg, 1 T water). Bake in a preheated 375 degree oven until the crust is nice and brown.

White Bean Dip

I had seen the idea of making a dip out of white beans quite a few times and had resisted making it until I saw a gorgeous picture on foodgawker.com where it was paired with things I knew I would love. I'm glad I made my own version of this. It was incredible. It was very similar to hummus but smoother, creamier, and a bit more subtle.

recipe:
1 can great northern beans, mostly drained but keep some liquid
1 T olive oil
1-2 T water, depending on how thick you want it
1/4-1/2 tsp rosemary, crushed
salt
pepper

Combine combine beans and oil in a food processor and blend until smooth. Add water until you reach the consistency you like, then add your seasonings and continue to blend until everything is mixed throughout.

*This was amazing on crostini with bitter greens and balsamic vinegar. It was beautiful and had a great flavor profile.

Creamy Polenta

I have recently been shopping at By The Pound in Ann Arbor and have fallen completely in love with it. They have polenta that you can buy as much as you want at a time. I recently came home with about a pound of polenta without really knowing how to cook it. I found out that in order to get it smooth and creamy you are supposed to simmer it for 30 minutes while stirring it constantly. That is way too much work for me, so I tried to make it in the slow cooker (what else am I going to cook in my 3 crockpots since I'm clearly not going to make a beef roast). Anyway, the results were fantastic! By far the best way to cook it. I flavored mine but you could easily make this plain as well.

recipe:
3/4 cup polenta
2.25 cups water
1 tsp crushed rosemary
1 bouillion cube, crushed
black pepper

Throw everything into the crockpot and stir. Cook on low for 6-8 hours or on high for 4.

*I did this before I left for work in the morning and when I got home it needed a bit of a stir and a bit more water for the consistency that I wanted. The polenta was very, very forgiving. I feel like I could have left it in there for several more hours and had same results.

Fat Free Banana Muffins

Breakfast has never been a meal that I have time for. I am in no way a morning person and I wake up at least 10 minutes late each morning. Skipping breakfast is just a really easy way to save time. Sometimes I get hungry in the morning and want to reach for something that I can take with me on my way in to the office. Muffins are one of my favorite grab and go foods but most of the time they are loaded with sugar and fat, making them less healthy than I am willing to accept each morning. These turned out really well with a very nice texture.

Recipe:
1 cup flour
1 T baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed bananas (it took me 2)
1/4 cup sugar
1/4 cup yogurt
1 egg
1/2 tsp vanilla

Mix all ingredients together but do not over mix. Pour into muffin pan (it should make about 12). Bake for 15-20 minutes in a preheated 350 degree oven. They do stick a bit to the muffin papers so allow them to cool before eating.

Broccoli Cheddar Soup

Another soup recipe. And, whats more, another pureed soup. I just can't help it, I really love the texture and mouthfeel of pureed soups. The blending of the soup makes it really smooth and creamy without adding extra fat/calories/dairy. I called this "broccoli cheddar soup" but really it is a vegetable soup that has broccoli in it. It turns out to be a nice, verdant, clean soup that tastes just as good (seriously) with or without the cheese.

recipe:
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 large or 2 small cloves of garlic, minced
1 T oil
pepper
1 tsp. liquid aminos*
1 medium potato, diced
1.5 cups frozen broccoli
1 tsp. dill
2 bouillion cubes, crushed
2.5 cups water
1/2 cup cheddar cheese, shredded**
pepper

In a large pot combine onion, celery, carrots, garlic, and oil over medium heat. Cook for a few minutes until the vegetables are soft. Season with pepper and dill and add liquid aminos. Stir and cook 1 more minute to release the flavor from the dill. Add potatoes and broccoli. Stir. Add bouillion cubes and water (the water should be just enough to cover the veggies). Bring to a boil. Turn heat down and simmer for 15-20 minutes until the potatoes are tender. Remove from heat and puree until everything is smooth and creamy. Return to very low heat and add cheddar cheese. Stir until melted. Season with pepper and serve.

*Liquid aminos is a sauce made from fermented soy beans and loaded with protein. If you do not have this go out any buy it. Seriously. But, if you don't want to use it liquid aminos tastes exactly like soy sauce. Exactly.

**You really don't need to add the cheddar cheese to this soup. It is just as good without it. So if you are looking to avoid dairy or would like to have a lower fat, lower calorie soup feel free to leave it out entirely.

Cold Lentil Salad

Yes, more lentils. They are just too good and too good for you to leave sitting in the pantry. This is a great lunch to take to work since it can be eaten cold or room temperature.

Recipe:
2 cups of cooked and drained lentils
2 carrots, diced
2 stalks of celery, diced
1/2 red onion, diced
1/2 cucumber, diced
1 lemon, juiced
3 T vinegar
3 T olive oil
1/2 tsp dijon mustard
1/2 tsp sugar
1 handful fresh parsley or cilantro
pepper

Combine lentils, carrots, celery, red onion, and cucumber in a large bowl. In a small bowl whisk together lemon juice, vinegar, oil, mustard, and sugar. Toss with lentil mixture. Stir in herbs and pepper.

*You can add or substitute a lot of things into this salad. Fresh tomato is great in this if you like them. Also, if you want a bit of heat you can add some crushed red pepper flakes.

Beer Cheese Soup

There is a bar by my house that serves these incredible fries that come with cheddar ale dip. I can't get enough of them. They include my two weaknesses when I've been drinking: cheese and fried things. Its perfect. And expensive. $8 for cheese fries? Ouch. My home made version is not a dip but a soup that I dip things into. If you wanted it to be a dip you could decrease the amount of stock.

Recipe:
6 T butter
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1/2 T dijon mustard
1/4 cup flour
2.5 cups veggie stock
3 oz. sharp cheddar cheese, grated (not pre-shredded)
1 T parmesan
1/2 bottle of beer (so perfect, drink the rest while it is cooking)
salt
pepper

Saute butter, carrots, celery, and onions in a large pot until soft-ish (5 minutes or so). Add mustard and flour and cook 2 minutes. SLOWLY add stock while stirring constantly to make sure there are no flour lumps. bring to a boil for 5 minutes while stirring. Add cheese and stir until melted. Add beer and simmer for 30 minutes. Season with salt and pepper.

Lentils cooked in wine

I always have brown lentils in my pantry so I can make lentil soup but I wanted another recipe that I could use them in as well. I started to experiment with different cooking methods and flavors. This creates a nice Italian meal that is completely meatless but is very satisfying. It is low fat, full of fiber, and has tons of complete protein.

Recipe:
1 T olive oil
1/2 medium onion, chopped
1 large clove garlic, minced
1/2 cup dried lentils
3 cups water (save 1/2 cup of cooking liquid for later)
pepper
1/2 T dijon mustard
1/2 cube vegetable bouillon
1/3 cup red wine
1/2 cup of the reserved cooking water
1/3 cup fresh water
1/2 cup spinach
1/2 T butter
parmesan
pepper

Place lentils in a large pot with 3 cups of water. Bring to a boil for 8 - 9 minutes. Save 1/2 cup of the cloudy cooking water and drain the rest. Saute onions, garlic and oil in a large saute pan. Add lentils and brown them. Add pepper, mustard, and the bouillon cube. Add wine, cooking liquid, and fresh water. Simmer 30 minutes. Remove from heat. Add spinach and let it wilt. Add butter. Serve with parmesan cheese and more pepper.

*Depending on how old or how dry your lentils are you may have to adjust the cooking time. Also, the amount of fresh water may need to be increased so that nothing sticks to the pan and so that the lentils continue to cook evenly.

Vegetarian Baked Beans

Baked beans are such a staple in the summer. They can be served hot, cold, room temperature and they go with just about every meal you can imagine. Canned baked beans are typically flavored with chemicals and are loaded with meat. The vegetarian version that comes in a can is bland and mealy. These are so much better and they are super easy. You can even add a smoky flavor by adding a bit of liquid smoke (totally natural and meat free) and it will fool people into thinking these are loaded with bacon.

Recipe:
48 oz jar of Randall White Beans
1.5 cups granulated sugar (I typically cut it down to 1 cup, they are really sweet)
1/2 cup ketchup
2 T molasses
2 T vinegar
1 onion, minced

Stir all ingredients together, including the liquid from the beans. Mix in casserole dish that has a cover. Cover and bake in a preheated 350 degree oven for 1.5 hours. The beans will thicken as they stand.

*These bubble up so make sure you have a large casserole dish or place a foil lined cookie sheet on the rack below to catch any drips.

Wine Braised Mushrooms

Mushrooms are one of those foods that if done right I absolutely love, but if not, I find them to be one of the most disgusting foods ever. When I lived in Grand Rapids there was a restaurant that had some of the best mushrooms I have ever eaten. They were mushrooms cooked in a rich Chianti sauce. I decided to attempt to recreate it at home a while back and after a few attempts I found something that tasted so close it surprised me. This makes a good side dish or a main dish if you serve it over whole wheat pasta.

Recipe:
1.5 lbs button mushrooms, wiped clean
1 - 2 T butter
1 clove garlic, minced
1/4 cup wine
2 T worcestershire sauce (there is a vegetarian version, but I've left this out before too)
1 T soy sauce
pepper
1/3 cup fresh herbs (parsley, thyme, whatever you have on hand) OR 1/4 tsp dried thyme, tarragon, sage, or whatever you like the taste of

In a large pot that has a lid and can is oven safe heat butter over medium heat. Add mushrooms and cook 5 minutes (don't move the mushrooms for the first 2-3 minutes to get a good caramelization on them). Add garlic, wine, worcestershire sauce, soy sauce, and pepper. Cover and bake in a preheated 350 degree oven for 30 minutes. Remove from oven, add herbs, stir, and serve.

*This is amazing served with a bright green salad and crusty bread to soak up the extra sauce.

Blackberry Peach Smoothie

Again, smoothies are delicious. Because they have yogurt in them they have a good amount of protein, and because they have fruit in them they have a solid amount of fiber as well.

Recipe:
1/3 cup frozen blackberries
1/3 cup frozen peaches
1/3 cup plain yogurt
2 T water
3-4 ice cubes
honey (optional)
flax seeds (optional)

Throw yogurt and peaches into blender and puree until smooth. Add blackberries and turn blender on again until smooth. The mixture will be thick at this point, add water so that things continue to smooth out. Add ice one cube at a time until there are no ice chunks left. The ice crush button is helpful, otherwise just let the blender go on a relatively high setting for a few minutes.

*this one is a little less sweet than the banana one and is a little more tart. I still don't add honey regularly though because I really like the tartness of it.

Banana Blackberry Smoothie

As a kid I really, really enjoyed smoothies, especially the ones from this place called surf city squeeze. Turns out, the reason I liked them so much was because they had approximately a million calories and not a whole lot else. Once I learned how bad they were for me I stopped eating them. I recently lifted my smoothie ban, but decided that I could make them taste better and make them healthier. I was totally right.

Recipe:
1 frozen banana
1/3 cup frozen blackberries
1/3 cup plain yogurt
3-4 ice cubes
honey (optional)
flax seeds (optional)

Throw the banana and yogurt in the blender and stir to combine. Add blackberries and turn blender on again. Once it is solidly purple add ice cubes one at a time until it is smooth and thick. My blender has an ice crush button that is really helpful, if yours doesn't just turn it on one of the higher settings and let it go for a few minutes.

*I don't add honey to mine because the fruit is sweet enough for me, especially if you use very ripe bananas.

Butternut Squash Soup

Smooth, velvety, and rich. This soup is really delicious and can be spiced a number of ways. I chose cinnamon because it pairs well with apples and walnuts, which I typically have on hand. You can make it slightly indian flavored by adding curry powder or garam masala.

Recipe:
1 butternut squash, peeled and diced
3 T butter
1 onion, diced
Enough veggie stock to cover the squash (or water and 2-4 veggie bouillon cubes)
1 tsp cinnamon
apples, sliced
walnuts, chopped

In a large pot combine butter and onion, cook until soft and fragrant. Add squash and cinnamon and sautee for 2 -3 minutes. Add just enough stock to cover the squash. Simmer for 30 minutes. Remove from heat. Puree with an immersion blender until it is completely smooth. Return to heat for a few minutes. Serve hot and top with apples and walnuts if you'd like.

*I've added cream before and this does make it taste really good. I usually leave it out because I like the thickness of it without. I also like to make it as healthy as possible so I can eat as much as I want without feeling bad so I leave out the extra fat and calories.

My Dad's Granola Bars

These are like candy. They are very sweet but also full of whole grains that make for a satisfying snack or breakfast.

Recipe:
6 cups quick oats (quality doesn't matter here)
1 cup oat bran
1 cup raisins
1 cup dried cranberries
1 cup smooth peanut butter
1.25 cups crunchy peanut butter
1.5 cups honey

Mix all ingredients together in a huge bowl. Knead with your hands a few times. Press into a 9x13 inch pan. Slice into 1 inch squares.

Wheat Berry Salad

Wheat berries are whole grains, full of fiber, and have tons of protein. This salad is perfect for when you want something sweet and savory that has a bit of chewy texture to it.

Recipe:
2 cups cooked wheat berries (follow the package directions)
1/2 cup dried cherries or cranberries
1/2 red onion, diced
1/4 cup chopped pecans or walnuts
1-2 stalks celery
3 T oil
3 T balsamic vinegar
1/2 tsp dijon mustard
pepper
feta cheese, crumbled

In a large bowl combine wheat berries, dried fruit, nuts, celery, and onions. In a small bowl whisk together oil, vinegar, mustard, and pepper. Mix dressing with the rest of the salad. Top with crumbled feta.

Quick chili with Cheese Dumplings

So good. Unbelievably good. Filling, full of protein, and just plain addicting. Adding dumplings thickens the soup, making it creamy and satisfying.

Recipe:
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 clove garlic, minced
1 T oil
1 can seasoned chili beans
2 cans veggie stock
1 can tomato sauce
1 tsp chili powdered
1 tsp cumin

Dumplings:
2/3 cup flour
1 tsp baking powder
1/8 tsp salt
1/4 cup milk (I've used 2 T plain yogurt with a bit of water before with good results)
2 T vegetable oil
1/8 tsp paprika
1-2 ounces of shredded cheddar cheese

In a large pot combine carrots, celery, onions, garlic, and oil and cook on medium-low for 5 minutes or until soft-ish. Add tomato sauce and beans. Stir and heat until warm. Add cumin and chili powder. Add veggie stock and turn heat up to medium high. Let it come up close to boiling.

While waiting for soup/stew to boil make dumplings by stirring all ingredients together. Form into small (1 inch) balls. I typically get 9 or 10 of them in a batch.

When soup is boiling drop dumplings in and cover immediately. Keep the cover on for 10-11 minutes without lifting it up. Continue to boil the soup/stew. After 10-11 minutes remove the lid and reduce heat. The dumplings should have swelled up and absorbed a lot of the liquid from the soup making it fairly thick and creamy.

Remove from heat and serve. It may continue to thicken as it rests. Add water or stock until you get the consistency you want.

*I have made this without the cheese and it is just as good. I honestly couldn't tell that it didn't have cheese in it.

Cold Sesame Noodles

So good. So easy. Definitely one of those meals you can throw together very quickly and without using the stove/oven if you don't want.

1 bunch, really as many as you'd like, thin rice noodles
2 carrots, sliced in half moons
2 stalks celery, sliced in half moons
1/2 a cucumber, diced
3 T rice vinegar
2 T soy sauce
1/4 tsp hot chili garlic sauce
5-6 drops sesame oil
2 T water

Cook rice noodles according to package (usually just soaking in hot water for about 10 minutes). Combine noodles, carrots, celery, and cucumber in a large bowl. In a small bowl combine vinegar, soy sauce, chili garlic sauce, sesame oil, and water. Stir everything together well. Let rest 5 - 10 minutes to let flavors soak in.

*diced extra firm tofu can be added cooked or uncooked for extra protein
*Sesame seeds can be added to the top for a garnish.

Fire Roasted Tomato Soup

This was even better than I had expected. It is super healthy and very comforting on a cold winder day.

Recipe:
2 carrots, diced
2 stalks of celery, diced
1 onion, diced
1 large (or 2 small) cloves of garlic, minced
1 T oil
1/4 c red wine
2 T soy sauce
1 can fire roasted tomatoes (I used Kroger brand and it was fine)
1 cup veggie stock
1 bay leaf
pepper

In a medium/large pot combine carrots, celery, onion, garlic and oil and sweat over medium-low heat until soft (about 5 minutes). Add wine and soy sauce and heat through. Add tomatoes, veggie stock, bay leaf, and pepper. Simmer for 15 - 20 minutes. Serve it as is for a rustic looking soup or puree with an immersion blender for a smooth and creamy texture.

*Add a small amount of hot chili paste or red pepper flakes if you would like it a little spicy.
*If you don't puree it you can cook pasta in it, whole wheat pasta holds up really well to the amount of simmering soup requires.

Roasted Chickpeas

This a great snack that is full of protein and is actually healthy.

2 cans chickpeas, drained and rinsed
salt
pepper
garlic powder
paprika

Preheat oven to 425 degrees. Spread chickpeas on a foil lined cookie sheet (it helps if the cookie sheet has small sides). Sprinkle seasonings on chickpeas, you can use as much or as little as you'd like. Place in oven and roast for 15 minutes. Remove from oven and stir them. Continue to cook in 10 minute increments for another 20-25 minutes until they are brown and crunchy.