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Chipotle Cheddar Soup with Broccoli and Corn

Chipotle Cheddar Soup with Broccoli and Corn
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Servings
4
Servings
4
Chipotle Cheddar Soup with Broccoli and Corn
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the onions, carrots, and garlic. Cook for 5 minutes or until the veggies are beginning to brown.
  2. Add 1/4 cup broth to the pot and stir scraping up any brown bits. Cook for a minute or so to reduce slightly.
  3. Add 3-1/2 cups of stock, the allspice, and chipotle powder to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 10 - 15 minutes.
  4. While the stock simmers, blanch the broccoli. Dump the broccoli into a pot of salted boiling water and cook for 2 minutes. Immediately remove the broccoli and submerge in a bowl of ice water. Drain well and set aside.
  5. Once the stock mixture starts smelling wonderful, add the evaporated milk and the buttermilk. Shake together the remaining 1/4 cup of stock and the flour. Slowly pour it into the soup stirring constantly. Continue to stir until it thickens.
  6. Add the broccoli, corn, Worcestershire Sauce and Chipotle Tabasco. Cook for several minutes.
  7. Over low heat, stir in the cheese, continuing to stir until it is melted. Give it a taste and adjust any seasoning. Serve.
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Mediterranean Farro Bowl

Mediterranean Farro Bowl
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Servings
2
Servings
2
Mediterranean Farro Bowl
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Rinse farro and drain. In a medium pan, combine the farro with 1-1/2 cups stock and bring to a boil. Reduce the heat and cook until the liquid is absorbed and the farro is as tender as you like. This will take 20 - 30 minutes. While the farro cooks, prepare the vegetables.
  2. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Add the onions and cook for 2 minutes. Add the squashes and the garlic and cook another 2-3 minutes until everything begins to soften and become fragrant.
  3. Add the garbanzos and continue to cook until the beans are beginning to brown. This should take around 5-7 minutes. Make sure you stir often so that they brown evenly.
  4. Add a little of the reserved stock to keep things moving. Add the olives, peppers, and artichokes to the skillet, tossing to combine. Continue to cook for another 4-5 minutes, adding more stock if necessary.
  5. Add the lemon juice, herb blend, and rosemary to the skillet and toss one more time and heat another coupe of minutes.
  6. Divide the farro between 2 bowls creating a little well in the middle. Top each bowl with half of the vegetable mixture. Sprinkle 1 ounce of the feta on each bowl and serve.
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Grilled Broccoli and Cauliflower Soup

Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Grilled Broccoli and Cauliflower Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Chop one of the onions. Heat 1 tablespoon of the olive oil in a soup pot. Add the chopped onions, garlic and carrots to the pot and sweat over medium heat for 5 - 7 minutes. The vegetables should be softened and fragrant.
  2. Add one cup of each the broccoli and cauliflower to the pot using as many of the stems as possible. Cook for 3 minutes or so.
  3. Pour the vegetable stock into the pot and increase the heat to high. Bring the mixture to a boil.
  4. Tie the bunch of thyme together with kitchen twine. Leave enough string to allow the thyme to be submerged in the soup and the twine to be tied to the pot handle.
  5. Using a potato peeler, cut the yellow skin off the lemon. You want the yellow part, not the white pith. Drop it into the pot.
  6. Reduce the heat to medium and cover the pot. Simmer for 45 minutes. The vegetables should be very soft, the leaves should be off of the thyme sprigs and everything should smell delicious.
  7. Remove the soup from the heat and remove the thyme bundle and the lemon peel.Using an immersion blender, puree the soup until it is almost smooth. Add the Worcestershire and hot sauces and stir. Taste and add salt and pepper to taste.
  8. While the soup is simmering, slice the remaining onion lengthwise into the strips. Toss with the rest of the broccoli and cauliflower. Drizzle with the remaining olive oil and toss to combine.
  9. Coat a grill basket with cooking spray and heat on the grill. Add the broccoli/cauliflower/onion mixture to the pan. Put the lid down on the grill and cook the vegetables for 7 minutes or so, stirring occasionally. Everything should be tender crisp and slightly browned.
  10. Add the grilled vegetables to the pureed soup and cook for a few minutes until everything is heated through.
  11. Ladle into bowls and top with a sprinkling of green onions.
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Meatless Minestrone for Mondays and Beyond

Meatless Minestrone for Mondays and Beyond
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Servings
4
Servings
4
Meatless Minestrone for Mondays and Beyond
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium high heat. Add the tablespoon of olive oil and swirl to coat the bottom of the pan. Add the onions and carrots and a pinch of salt. Cook for several minutes until the vegetables begin to soften.
  2. Add the garlic, red pepper flakes and the bay leaves to the pot and cook another minute or two, stirring frequently.
  3. Pour in the can of tomatoes, juice and all and the vegetable stock. Bring up to a boil over high heat. Reduce the heat to a simmer and cook covered for 20 minutes or so, stirring occasionally. At this point you can cool the stock and refrigerate until the next day. You can also complete the recipe at this time if you want.
  4. Coat a non-stick pan with olive oil cooking spray and heat over medium heat. Add the artichoke hearts and cook for 5 - 6 minutes or so turning once until lightly browned on both sides. Remove from pan and set aside.
  5. Repeat the above process with the zucchini slices.
  6. When you are ready to complete cooking the soup, (re)heat the stock to a simmer. Add the chickpeas ans pasta and cook for 5 minutes, stirring it once or twice.
  7. Add the green beans and cook for 4 minutes or until they are the amount of tender crisp you like.
  8. Add the browned artichokes and zucchini and simmer everything gently until it is all heated through. This should only take a couple of minutes. Taste and add salt and pepper as needed.
  9. Ladle into four soup bowls and top each with two of the toasted bead slices (recipe follows) and a drizzle of olive oil.
Cheese Toasts
  1. Heat oven to 375 degrees. Lightly coat the bread slices on both sides with olive oil cooking spray and place them on a foil lined baking sheet. Toast for 8 minutes, turning once. Top with the cheese and return to the oven set on broil and cook until the cheese is melted and slightly brown.
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Sausage and Lentils on Spaghetti Squash

Everyone loves a big bowl of pasta smothered with their favorite sauce. It’s filling, comforting, not to mention tasty, but at times it can also be more than a little heavy. Spaghetti Squash is a nice alternative to pasta. This isn’t a replacement. It’s like comparing apples and oranges or vegetable and pasta to be more precise. They are different, but can both perform a similar function in a dish.

To me, the taste of spaghetti squash is somewhere between zucchini and acorn squash. It starts crisp and light like zucchini, but has a distinct winter squash flavor. The best of both worlds so to speak. It can be roasted in the oven or boiled on the stove. It can even be cooked in the microwave. The result is always threads of golden goodness that create a perfect canvas for almost anything.DIGITAL CAMERAThis go round I used it as a base for a simple sausage and lentil sauce that came together quickly with ingredients I had on hand. I had some lentils, but not enough to stand alone in a dish. I cooked them up with some vegetable stock and garlic until they were “al dente”.DIGITAL CAMERAThey were joined by chicken sausage. I have to say that I love this stuff. It’s available everywhere it’s precooked and comes in lots of different flavor combinations. For this dish I used Buffalo Chicken Sausage. It was flavored with hot sauce and pepper jack cheese. Any variety would work in this dish, so use what you have or love. Because it is pre-cooked, it heats quickly and has slightly less fat than a fresh variety (though the added cheese may negate some of that benefit). It’s a great ingredient to keep on hand and at less than $4.00 a (12 ounce) package it’s a cheap protein source.

Back to the sauce. Onions and garlic were present of course and canned fire roasted tomatoes brought the sauce together. I chose to let the lentils, sausage, and tomatoes speak for themselves, but fresh or dried herbs would make an excellent addition. A sprinkling of cheese wouldn’t hurt, either.

So once again, the pantry shared its bounty and the recipe muse visited and an easy, delicious and healthy dinner was born.DIGITAL CAMERA

Sausage and Lentils on Spaghetti Squash
Print Recipe
Servings
4
Servings
4
Sausage and Lentils on Spaghetti Squash
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the Spaghetti Squash: It can be microwaved or boiled whole. Make sure to pierce in several places to avoid explosions To oven roast; cut in half lengthwise and remove the seeds. Brush cut sides with a little olive oil and place cut side down on a lightly oiled baking sheet. Roast at 350 degrees for 35 minutes. Once the squash is cooked and has cooled enough to be handled, scrape the flesh with a fork to loosen the strands of squash. Drizzle with olive oil and add some freshly ground pepper. Keep warm .
  2. Rinse the lentils and drain them. Place in a medium sauce pan. Add 1-1/2 cups of vegetable stock and half the garlic. Bring to a boil. Reduce the heat and simmer until almost all of the stock is absorbed. Set aside.
  3. Heat a large fry pan over medium heat. Add the onions and cook for several minutes until they begin to soften and turn translucent
  4. Add the sausage and the remaining garlic to the pan and continue to cook until the sausage begins to brown and the garlic becomes fragrant. Add the cooked lentils to the pan and stir to combine. Cook for a few minutes to let everything get comfortable.
  5. Pour the canned tomatoes into the pan and stir everything up. Add a little of the remaining vegetable stock to loosen things up. Cook over low heat for 15 minutes or so. If things get too thick, add more stock. The mixture should reduce slightly and the flavors should come together.
  6. Spoon the spaghetti squash into four pasta bowls. Top each bowl with a portion of the sausage and lentil mixture and serve.
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