Posts filed under ‘Soups and Salads’
How fun is that? I could have taken better photos…but these were with my iPhone using Hipstamatic on the fly and I couldn’t resist
If you are looking for a creative yet EASY Valentine’s dish, this may be something that you could throw together in less than 10 minutes. If your better half likes cheese and tomatoes, this just might be the recipe for you!
Waaalaaaa, I present you with a Valentine’s Day Caprese Salad!
Valentine’s Day Caprese Salad
Gluten-free, Grain-Free, High-Protein, Quick, Vegetarian, Nut-Free
1 log of presliced fresh mozzarella OR 1 ball of fresh mozzarella, sliced evenly into 1/2 inch slices (you may have leftover cheese depending on how many cutouts you make)
grape or cherry tomatoes (about 1/3 cup per salad)
freshly ground black pepper
pinch of sea salt
Fresh basil leaves, rough chopped (not pictured, I got too excited and snapped the photo before sprinkling!)
A drizzle of balsamic vinegar (I use about 1-2 Tbsp per salad or to taste)
A drizzle of extra virgin olive oil (I use about 2 tsp per salad or to taste)
1. Cut out shapes carefully with mini cookie cutters (hearts, X’s, O’s, I <3 U’s all etc all work). Cut out as many as you want in your salad…and have fun eating the edges or save them for another use (like melting in another dish).
2. In a small bowl, toss tomatoes with a drizzle of balsamic vinegar and olive oil.
3. Place cut-out mozzarella pieces in or on a serving dish or plate. Add tomatoes. Sprinkle with salt, pepper and basil. Enjoy!
It’s been a long time since I last posted…and wow, that’s an overstatement! The whole month of December flew past without a peep on my end. I could make excuse after excuse but I’ll just leave it at work/business/life got in the way, BUT now I am back…and boy, have I MISSED YOU and BLOGGING!
I must admit, it feels like a year has gone by …..wait, it has! I have a feeling that 2013 is going to be a delicious and healthy one. That’s what I am aiming for at least!
Variety of colors = lots of vitamins…that means my body is happy! After WAY too many heavy holiday dishes, eating on-the-go, plenty of sweet indulgences and a few too many mornings of hitting snooze in lieu of the gym, I am ready for satisfying and nutritious meals to lighten the load and help get me back on track.
This veggie salad hits the spot with a combination of vegetables, dried fruit, seeds and nuts that is light yet filling, a little sweet, a little savory… and all topped off with a bright lemony tahini dressing that I could use on all types of dishes – grains, meats, a variety of salads, pastas, mmmmm!
I am loving on raw kale, a hearty winter green, instead of romaine or spinach in my salads on occasion. Prior to serving, let this salad sit for 15 minutes or so to allow the greens soften up a bit and soak up all the flavors of the dressing before chowing down Enjoy!
Chop-It-Up Veggie Salad (inspired by Oh She Glows)
(Gluten free, Dairy-free, Soy-Free, Vegan, Nut-free Option)
4-5 cups kale, washed and chopped or torn
1/2 bell pepper (color of choice, I used red)
4 scallions, chopped
1/2 cup red onion, sliced thin
1 small head endive, chopped
2 carrots, diced
2 Roma tomatoes, diced
1/4 cup juice-sweetened dried cherries, whole or rough chopped (or other dried fruit such as raisins, cranberries, etc)
3-4 Tbsp hemp seeds (or other seeds)
1/3 cup walnuts or other nuts, eliminate for nut-free
fresh parsley (or other fresh herb), rough chop
Tahini-Garlic Dressing, recipe follows
1. Combine all chopped/diced vegetables in a large mixing bowl or salad bowl except for greens, hemp seeds and nuts.
2. Make your Tahini-Garlic Dressing (recipe below) and set aside.
3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry leaves thoroughly.
4. Mix the vegetables, greens and dressing (to taste) in large bowl until thoroughly combined. Garnish with hemp seeds and walnuts.
5. Place in fridge to ‘marinate’ for 10-15 minutes. Keeps in fridge in a sealed container for 1 day.
Vegan, Nut-Free, Soy-Free, Grain-Free, Gluten-Free
1/4 cup tahini
3 Tbsp egg-free mayo (I use soy-free Vegenaise, can sub regular mayo if you prefer)
juice from one large lemon or two small
1-2 cloves garlic (or 1/2 teaspoon garlic powder)
1/4 teaspoon onion powder
1/2 tsp Himalayan pink sea salt
3-4 Tbsp water (or more to reach desired consistency)
1 small scallion, minced (optional)
freshly ground black pepper to taste
1. Add all ingredients to a blender (I used my Magic Bullet) and blend until smooth. The dressing will thicken after refrigeration.
Winter is officially here! We received over a foot of snow over the past few days – a big thank you to storm Brutus. I love seeing the streets covered in white and enjoying the quiet peacefulness that the snow brings. While I’m not a fan of driving in the snow, it sure is pretty to look at
Due the 0F temperature outdoors over the weekend, my body has been craving anything and everything warm — soup of all kinds has been on the menu, including this rustic one-dish meal:
MMmmmm, there’s nothing like a warm bowl of soup after coming in from chilly weather!
This soup is filling and easy to make on a weeknight – hearty greens, spicy italian sausage and sweet winter squash come together for a quick and delicious meal that warms you to the core. The grated parmesan adds a delicious complexity to the soup that I highly recommend as a finishing element…everything is better with a little cheese, right? If you need to omit for allergy reasons though, this soup is still delicious!
Sausage, Kale and Squash Soup
1 Tbsp coconut oil, olive oil, butter, ghee or Earth Balance (use oil for dairy free)
1 small or 1/2 large sweet onion, diced
2 cloves garlic, minced
4-5 oz uncooked ground italian sausage (hot or mild) – I used chicken sausage
3-4 cups uncooked butternut, kabocha or other winter squash, peeled and cut into small 1/2 in cubes
5-7 button or baby portabella mushrooms, sliced (optional, I could add mushrooms to almost anything)
5 cups low sodium chicken or vegetable broth or homemade stock
1/2 tsp sea salt (or more/less to taste)
2-3 shakes of crushed red pepper flakes, optional (omit if you don’t like any heat)
1 small bunch of kale, washed, de-stemmed and torn into pieces
fresh ground black pepper for serving
grated parmesan for serving (omit for dairy free)
1. In a large soup pot, heat oil over medium-high heat. Add onion and cook for 5-6 minutes until softened and transculent.
2. Add garlic and sausage and cook until meat is cooked through, about 5 minutes, stirring frequently and breaking up the meat into small pieces.
3. Add squash and mushrooms and cook for one minute, stirring occasionally. Add salt and crushed red pepper to taste.
4. Pour in broth, then bring to a boil. Add torn kale then cover, reduce heat and let simmer for 10-15 minutes or until squash is cooked through. Season with salt and pepper to taste.
5. Serve with freshly ground black pepper and parmesan and enjoy!
I have been in quite the soup mood lately. I’m blaming it on the rainy, cold and windy weather.
All I want is to be bundled up on the couch with a blanket and a giant bowl of soup — with this chipotle chicken tortilla soup to be exact. It’s delicious, warms you to the core and fills you up!
Mmmmm comfort in a bowl
This soup can be made on the stove top or on in the Crockpot for an easy meal that will be ready when you get home after a long day. I opted for the quicker stovetop version made with a store-bought rotisserie chicken for an easy weeknight meal that made for scrumptious leftovers for lunch too!
I even made my own tortilla strips for an extra special touch! If you want a quicker route, you can easily substitute tortilla chips.
Chipotle Chicken Tortilla Soup (adapted from Food.com)
1/2 Tbsp olive oil, ghee, butter, or canola oil
3 garlic cloves, minced
1 jalapeno pepper, minced
1 small onion, diced
4 tomatoes, diced
2 tbsp minced cilantro
1 tbsp chili powder
2 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp chipotle chili powder
1/2 tsp sea salt
6 cups homemade chicken stock or low sodium chicken broth (one 48 oz carton)
8 oz gluten free red chile enchilada sauce (I used All-Natural Frontera Red Chile*)
1 (15 oz) can no-salt added diced tomatoes
4 cups cooked and shredded chicken
1 can diced fire-roasted green chiles (or regular)
1 15-oz can no salt added black beans, rinsed and drained
1 cup yellow corn kernels, frozen (or no salted added canned, rinsed and drained)
Shredded monterrey jack and cheddar cheese (omit for dairy free)
1 avocado, diced
Lime wedges (this brightens the flavors! I wouldn’t leave this out)
6 corn tortillas, cut into 1/4 inch strips OR gluten free tortilla chips, crushed
Coconut oil or olive oil for sauteeing and sea salt (omit if buying chips)
1. In a large soup pot, add oil/butter over medium heat. Add garlic, jalapeno, and onion and saute for 2 minutes stirring frequently.
2. Add spices and saute for 30 seconds until fragrant and pepper and onion are fully coated.
3. Add remaining ingredients (stock/broth through corn) and bring to a boil. Cook for 2 minutes then reduce heat and simmer for at least 30 minutes to allow flavors to meld (60 minutes is recommended).
4. Meanwhile, (if you are making homemade tortilla strips) heat 1/2 tsp of oil in a medium skillet over medium heat. Add a handful of strips at a time and cook stirring frequently until crisp like a chip, about 3-4 minutes. Sprinkle with salt remove from pan. Repeat with remaining strips.
5. Serve soup in bowls and garnish with avocado, cheese (if desired), a squeeze of lime, tortilla strips and a sprinkle of cilantro. Enjoy!
*If you don’t have enchilada sauce, you can always substitute tomato sauce but the flavor will be altered
Recipes Notes: If you (or the kiddos in your family) don’t like texture or certain vegetables in your soup, puree the tomatoes, green chiles and onions with a bit of the stock/broth for a smoother base
For a crock-pot preparation, throw all of the ingredients except for the garnishes into the slow cooker and cook on low for 8-10 hours or high for 5-6 hours.