Pea and Carrot Soup with Rice

{Meatless Monday}   ...finally! ; )

The other night, my husband brought me home a new Rachel Ray magazine (for some reason he is getting them at his school) and I opened it up and there was a recipe that looked quick and easy and I had everything to make it...hooray!

I think most everybody really liked it.  It had such a good flavor with the pesto rice.  And most of my kids had seconds!! It just felt healthy and yummy.

Here's what you need:

2 T. butter
1/4 cup orzo
1 cup white rice
6 cups vegetable broth, DIVIDED
2 T olive oil
4 carrots, peeled and cut into 1/4 inch cubes
2 leeks, halved and sliced ( I just used a large regular onion)
2 cups fresh or frozen peas

1/2 cup pesto (the original recipe had you make a parsley/mint pesto, but I just used one of my frozen pucks of pesto Scroll down about half way for pesto recipe!)


Melt butter in saucepan.  Add the orzo and toast until golden brown.  Stir in the rice and add about 2 cups of the broth.  Bring to a simmer.  Cover and cook, stirring occasionally and adding a bit more broth if necessary.  Cook about 18 minutes, until tender.

Meanwhile...in a soup pot, heat the olive oil and add the carrots and leeks/onions.  Season with salt and pepper.  Cook until softened, 6-7 minutes.  (I did a little longer because I wanted them really soft for my kids. Nothing creates mutiny like crunchy onions!! ; )  Add the remaining broth and peas.  Bring to a boil, then lower to a simmer.

Combine pesto with rice/orzo mixture.  Scoop 1/2 cup of rice/pesto mix into each soup bowl.  Top with the vegetables in broth.  Stir to combine.

It was so easy, so yummy, and so well liked that I can't wait to make it again.  I especially loved the rice with the orzo...they both gave the soup a great texture.

Homemade Bread Bowls

I love making homemade bread bowls to serve with soups.  I've made them a lot for my family and a couple of times for the teachers at our elementary school for their dinner during Parent/Teacher Conferences.

EVERYONE loves them!  Call me old-fashioned, but I think there is something special about homemade bread.  I grew up with a mother and grandmother that made bread all the time.  I remember coming home to fresh bread and jam.  I remember LOVING my grandmother's WHITE homemade bread...she always offered us a slice when we visited her.  And NOTHING compares to the smell of bread baking in the oven.  I love it and I wish I took the time to do it more often!

I make these bread bowls out of my regular bread recipe that I've always used in my Betty Crocker Cookbook.

I always start my breads by warming the water in a bowl in the microwave.  Then I test it to make sure it is just between warm and hot.  Then I stir in the yeast and sprinkle the sugar over the top and let it sit for 5-10 minutes.  This is called "sponging".  It just lets you know that the yeast is working.  That way, if nothing happens (like if your water was too hot and kills the yeast) you can just start over and you've only wasted a little yeast.

Start with:

2 1/4 cup very warm water    ( Heat in pan or microwave.)
2 packages regular or quick acting dry yeast  (I just use 2 T)
3 T sugar

Let sit for 10 minutes.

In large mixing bowl:

3 1/2 cups flour
1 T salt
2 T shortening

Stir and then add yeast mixture.  Add more flour one cup at a time (about 3-3 1/2 cups more) until the dough is SOFT but not terribly sticky.  It has become my opinion (especially when working with whole wheat dough) that softer is always better.  You can always add more flour in the kneading or rolling process...but you cannot take it out!

This is what my dough looks like just after I've mixed it:

Grease a large bowl and place dough in it. Cover with towel or saran wrap and place in a warm area for 40-60 minutes.  And if you are in a rush...30 minutes.


It should look something like this when it is ready:

Now you will form the bread bowls.  I don't bother making huge bread bowls like you get at a restaurant because all that means is a lot of wasted bread!  If you gently cup your hands and then touch your fingertips together--that is the size of dough that I use to make a bread bowl.  (Hope that makes sense! ; )
I do slightly smaller if it is going to be for young children.

I also make them smaller with the understanding that we will re-fill the bowl with a second serving.  So it doesn't have to be huge.

I like to sprinkle cornmeal on my cookie sheet and then place the balls evenly spread out so they have room to rise without touching.

Now, cover these with a clean kitchen towel and let rise in a warm place for 40-45 minutes.  Sometimes, if I am in a rush, they only get about 30 minutes...and it turns out fine too.

They should look like this when they are ready to be cooked:

I bake them at 375* for 20-25 minutes, just until they are golden brown.

Let them cool slightly after you take them out of the oven and then take a small knife and cut a hole in the center of the bowl.

Gently pull out the "lid" with your fingers and pull out as much bread as you want.  (When I do this for company, I pre-cut the holes, but let each guest dig out their own top.)  Fill with whatever delicious soup you desire!  Cream soups work the best since they don't make the bread all soggy with broth.  Cream of Broccoli is the most common one that I serve this way.

So the next time you are making soup, plan a little extra time and make it extra special with some homemade bread bowls.  Your family will love it!!

Cream of Broccoli Soup

{Meatless Monday}

Hope your Monday has been a good one!!  Mine was pretty good...I just know that I ALWAYS have huge expectations of all the things I want to do.  And it's all very unrealistic...but for some reason, I repeat it every week!  ; )

This soup is a FAVORITE in our family.  Especially when I make bread bowls.  All my kids LOVE eating their soup in bread bowls, but unfortunately, I don't always have time to make them.  So it is quite a treat when I do!

Here's what you'll need:

3 cups broth
1/2 medium onion, chopped
1 head broccoli, chopped
3-4 med. potatoes, diced

Boil all together until vegetables are tender...about 20-25 minutes.

Meanwhile...  make a white sauce...

1/2 cup butter
3/4 cup flour
2 cups milk

1 1/2-2 cups cheese (a mixture of mozzarella and cheddar is best...I also love a little pepper jack!)

Melt butter in saucepan until just slightly browned.  Stir in flour until paste is made.  Whisk in milk and stir over medium heat until the sauce thickens.

At this point, you can add the cheese to the sauce...  Or you can add the sauce to the veggies and THEN add the cheese.  Basically, you just stir everything together, add extra milk if necessary and season with salt and pepper.  If you want it chunky, leave as-is.  But if you want it creamy, grab your potato masher and go to town until the soup is your favorite consistency!

Serve in a delicious homemade bread bowl and top with extra cheese.  This is often requested for birthday dinners by our children.  There is just something extra special about your very own bread bowl.

Creamy Tortellini Soup

{Meatless Monday}

We really loved this soup!  It turned out a little too spicy for my younger kids because I couldn't find a white sauce mix in the store, so I grabbed a White Gravy mix that turned out to be very peppery.  AND without thinking, I still added the cayenne pepper.  Probably should leave that out next time!  ; )

 

I know that the title says Tortellini...but when I dug in my freezer, all I came up with was some frozen Ravioli...so that's what I used! They are completely interchangeable in this recipe!

1  1.8-ounce envelope  white sauce mix   ( I used a 2.4 oz. of Gravy Mix)
6  cups  water 
2  14-ounce cans  vegetable broth 
2-3  cups  sliced fresh mushrooms 
1  cup  chopped onion 
6  cloves garlic, minced 
1  teaspoon  dried basil, crushed 
1/2  teaspoon  salt 
1/2  teaspoon  dried oregano, crushed 
1/8  teaspoon  cayenne pepper (If you use a Gravy mix, omit this because it gets a little spicy!)
2  7- to 8-ounce package dried cheese tortellini  ( I used two bags frozen Ravioli--that's all I had!)
1  12-ounce can  evaporated milk
1 1/2 cups milk
6  cups  fresh baby spinach leaves or torn spinach
Finely shredded Parmesan cheese (optional)
 Note:  I did end up adding some flour and water mix to thicken it up a little!

Regular Stove-top Instructions:

Mix sauce/gravy mix with water and broth using a whisk.  Add in mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper, if desired.
Bring to boil.  Reduce heat slightly and continue boiling for 20 minutes, or until onions are tender.  Add dry or frozen tortellini.  Cook at a low-med. boil for 5-10 more minutes until those are cooked.  (The frozen ones generally float on the surface when they are done.)
Reduce heat to low and stir in evaporated milk, milk, and fresh spinach.  Cook just a few minutes more.  Then serve immediately topped with Parmesan cheese.  Makes 8-10 servings.

We had it with Quick Oatmeal Bread and it was a delicious combination!



Crock pot instructions:

Place dry white sauce mix (or gravy mix) in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper(?).
 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
 Stir in dried or frozen tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
Stir in evaporated milk, milk, and fresh spinach. If desired, sprinkle individual servings with Parmesan cheese. Makes 8-10 servings.

Roasted Cauliflower Soup

{Meatless Monday}

The other day I was going through some old recipes I had pulled out of magazines, but never gotten around to making.  I had actually saved one page for a French Onion soup recipe, but then I saw the recipe for this soup and it looked really yummy and it said it was "Low Cal"...so I put it on my menu and I'm so glad I did.

I just have to say that roasting vegetables is amazing!!  It completely transforms the flavor.  In fact, I am thinking I am going to have to roast me up some Brussel sprouts because then they might actually taste good!!  ; )

I also loved this recipe because it is very simple.  There are not a lot of ingredients and I actually used Fat-Free Half and Half, so it was even MORE Low-Cal and also low-fat, since the only fat was from a little olive oil...and that's the good kind, anyway, right??

Here's what you'll need:

1 large head cauliflower (3 pounds) cut into florets
1 large onion, sliced
2 cloves garlic, each halved (I just used 2 tsp. minced garlic from my fridge)
2 T olive oil
1 tsp. salt
1/8 tsp. pepper
2 cans (14.5 oz each) chicken broth (I just used about 3 1/2 cups of bouillon)
1 cup water
1 bay leaf
1 tsp. chopped thyme
1 cup half and half (I used Fat-Free, though I wish they just sold a reduced fat...maybe mixing the regular with the Fat-free would be perfect for me!)

Heat oven to 400*.  In a large bowl, toss cauliflower, onion slices, and garlic with olive oil.  Sprinkle on salt and pepper.  Roast for 30 minutes, stirring halfway through.

In large saucepan, combine veggies with chicken broth, water, bay leaf, and thyme.  Cover and bring to boil.  Reduce heat and simmer 20 minutes.

Discard bay leaf and using blender, puree soup in batches.  Return to pan and stir in half and half.  Cook over medium heat until heated through...about 5 minutes.  Serve with fresh chives on top.

I served this with some homemade rolls.  Everybody ate the soup...not everyone LOVED it, but with the help of a roll everybody ate their portion.  My daughter and I both loved it.  In fact, when she left for school this morning, I made sure she was OK with me eating the leftovers for my lunch.
I made a double batch of rolls, because tonight we are trying another new recipe for Southern-Style Vegetable Sliders.  We'll see how they turn out and I'll let you know next week! ; )

What I love about the soup is how much flavor came from the roasted cauliflower and onions and also how CREAMY it is with VERY little fat and cream in there!

For your information:  using regular Half and Half, it says that there are 98 calories per serving (this makes 8 servings) and 9 g fat.  But I figured out using Fat Free, you would save about 20 calories and 4 g fat per serving.  That makes it an extremely healthy soup...and it is SO yummy.

My husband doesn't even like cauliflower...actually, he dislikes it...and he still liked the soup.


Hope you love it as much as I do!!

Smoky Split Pea Soup

{Meatless Monday}...cheater version ; )


OK...I made this soup the other night and took all my own photos...but NONE of them look anywhere near as good as the photo from the magazine!
This is theirs:

And this is how mine ended up looking:
(But I don't have a profession food designer working at my house, right?)

They don't even look like the same soup!!  ; )  Oh well....

So I just thought I would give you the link to this recipe:  Smoky Split Pea Soup 
I found it in Vegetarian Times...I think a friend had given me a couple of her old issues.

 It is a VERY healthy soup.   I have always loved split peas...so if you don't, this might not be for you!  I had a hard time getting my split peas as soft as I wanted, so I would recommend letting them soak all day and overnight and then use them the next evening for your soup.  Next time I make it, I am going to try blending a little bit of the soup and then stirring it back in for a more creamy texture.  My blender was all taken apart for cleaning yesterday, so I didn't want to bother.

This soup is very easy...you just have to remember to start your peas soaking the DAY BEFORE you want to use them.  I just put them in a bowl, covered them with water, and then left them alone!

One more note:  I would recommend topping with parmesan cheese (that's what we did).  It just gives it a little extra flavor.  Oh...and DON'T lick the spoon that you use to scoop up your chopped chipotles 'cuz those things are HOT!  ; )

Mushroom and Lima Bean Stew

{Meatless Monday}

OK...I'm not gonna lie to ya...this soup is uber-healthy!  I actually saw it in my Whole Living magazine and then a month or so later when my whole family was sick, I thought, "Wait a minute...didn't I see an article about certain recipes that help you fight off certain sicknesses?"  And sure enough...this soup was recommended for the flu.

It tasted so good to me.  Probably because I was sick and my body craved these good things.  

So while I am sure there would be a mutiny if you made this on a regular basis...just tuck it away in your memory for the next time you are down with fevers, chills, and body aches.  It was wonderful food "medicine".  And I am a definite believer in the power of food to aid in the healing of our bodies!

Serves 6-8 Makes 10 cups

1 cup dried lima beans (I used canned beans--I am challenged when it comes to soaking beans!)2 Tbsp. extra-vrigin olive oil, plus more as needed
1 large onion, diced (2 cups)4 cloves garlic, thinly sliced
8 oz. shitake mushrooms, trimmed and thinly sliced ( I used Cremini--COULD NOT pay the 12.99/lb.for the shitake!)8 oz. portobello mushrooms, trimmed and cut into 1-inch pieces
2 lbs. butternut squash, peeled, seeded, cut into 1-inch pieces (this is easy!  trust me!)1 bay leaf
8 cups low-sodium vegetable stockFreshly ground black pepper
1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups) (I love kale!)Kosher salt

Soak beans overnight in water. Drain. (Or just use canned beans!!) Heat oil in a large pot over medium flame. Add onions and garlic. Cook until tender, 6 to 8 minutes; transfer to a bowl. Turn heat to medium-high. Working in batches, add mushrooms; cook until golden brown. Transfer to a bowl and add more oil to cook remaining mushrooms. Return mushrooms and onions-garlic to pot and add squash, beans, bay leaf, and stock. Season with pepper.

Bring to a boil, reduce to a simmer, and cover partially. Cook until beans are just tender, about 50 - 60 minutes. (If you use canned beans, just boil until squash is tender, about 30 minutes.)  Stir in kale and cook until tender, about 5 minutes more. Season with salt.

I know that this soup doesn't look especially yummy...but that broth was exactly what we needed!  I could have sipped a gallon!  So the next time you are sick, MAKE THIS SOUP...you'll thank me, I promise!! ; )

Per Serving: 302 calories; 1 g saturated fat; 6 g unsaturated fat; 0 mg chosterol; 49 g carb; 138 mg sodium; 17 g protein. Source: Whole Living Magazine ~ December 2010 issue

Creamy Potato and Asparagus Soup

{Meatless Monday}

Here's what you need:

1  large bunch  asparagus (1-1/4 lb.), trimmed 
1-1/4  lb.  potatoes, peeled and chopped (1/2-inch pieces or smaller) 
1  12-oz. can  evaporated milk
1  Tbsp.  honey

Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 tsp. salt, 1/2 tsp. black pepper, and 1 1/4 cups water in saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly.

In blender or food processor, blend or process soup, half at a time, until smooth.

 Place reserved asparagus spears to the a little oil in skillet. Cook 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
Drizzle honey into soup and stir.
To serve, ladle soup into bowls and top with asparagus and desired toppings (parsley, coarse salt, fresh ground pepper). Makes 4 servings.

I really need to buy asparagus more!  We loved this soup...and I loved how easy and simple the recipe was.  You could also top with some pepper jack cheese to give it a little kick...mmmmm....that sounds good to me!

Corn and Butternut Squash Chowder

{Meatless Monday}

This is a very easy chowder to make and it has a wonderful creamy flavor (thanks to the CREAM!).
(not my photo...I completely forgot to get an finished shot!)

Here's what you need:

• 2 tablespoons vegetable oil
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
• 1 medium onion, chopped
• 1 box (10 ounces) frozen corn, thawed
• 1 1/2 teaspoons curry powder
• Coarse salt and ground pepper
• 2 cans (14.5 ounces each) vegetable broth
• 1/2 cup heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes.

 Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes.
In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

See how simple?!  I love recipes that have very few instructions.  While I love to cook,  I don't love to be stuck in the kitchen every night for very long.  I tend to make my fancier meals on Sunday because we often have company.  But on the weeknights...it's all about getting in and getting OUT!!  ; )

Tortilla Soup with Black Beans

{Meatless Monday}

I have to say I just LOVE my Martha Stewart Everyday Food!!  I am not currently getting it, but I have about 3 years worth of them and I'm still trying out (and loving) new recipes.

This was is SO easy and quick....great for a busy weeknight!

Here's what you need:

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 2 cans (14 1/2 oz. each) diced tomatoes in juice
• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 can (14 1/2 oz.) reduced-sodium chicken broth
• 1 package (10 oz.) frozen corn kernels
• Coarse salt and ground pepper
• 1 cup crushed tortilla chips, plus more for serving
• 1 tablespoon fresh lime juice, plus lime wedges for serving

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Roasted Vegetable Minestrone

{Meatless Monday}

This was so delicious...but because it contains no less than 8 different vegetables, it didn't go over too well with most of my children.  Oh well...that's nothing new! ; )

This is another recipe from the Pioneer Woman.  I always love the recipes I make off of her site!

Here's what you need:

• 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
• 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
• 8 ounces, weight White Mushrooms, Stems Removed And Quartered
• 2 Tablespoons Olive Oil
• Kosher Salt To Taste
• 2 Tablespoons (additional) Olive Oil
• 2 whole Carrots, Washed And Sliced (not Peeled)
• 1 whole Medium Onion, Diced
• 3 stalks Celery, Sliced (leaves Included)
• 8 cups Low Sodium Chicken Broth
• 2 cans Cannelini Beans, Rinsed
• 1 cup (heaping) Cut Green Beans, Fresh Or Frozen
• 1-½ cup Medium Or Small Pasta Shells, Uncooked
• 1 can (14.5) Diced Tomatoes With Juice
• Salt And Pepper, to taste
• ¼ teaspoons Turmeric (optional)
• Parmesan Cheese, Shaved

 Preheat oven to 500.

Mix cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of salt.  Pour onto cookie sheet and roast in the hot oven for 5 to 10 minutes, or until browned.  Remove from oven and set aside.

In a large pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.
Add cannelini beans and green beans.
 Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.
Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving.

Serve topped with parmesan cheese.

This made a TON, so I think you could cut down on the amounts and still have plenty to serve your family!

Moroccan Carrot Soup

{Meatless Monday}

I got this recipe from my sister.  It is very different than any recipe I've ever tried.  It has a lot of flavor and is a nice break from our pasta/rice/tortilla rotation!

Here's what you need:

2 T butter or olive oil
1 cup chopped onion
1 pound large carrots, cut into 1 inch chunks
2 1/2 cups veggie or chicken broth
1 T honey
1 tsp lemon juice
1 1/2 tsp ground cumin (I only used about 1 tsp)
1/8 tsp ground allspice
1/2 cup plain yogurt or milk

Saute onion in butter or oil until translucent.

Mix in carrots and broth and bring to boil.  Simmer until carrots are very tender, about 20 minutes.  Remove soup from heat and puree in blender until smooth.  Return to pan and whisk in honey, lemon juice, cumin, allspice, and yogurt or milk.

Season with salt and pepper to taste.  Eat as a bowl of soup, or serve over rice.

I think this soup could be even yummier with the right toppings...but I'm not sure what those are yet.  Maybe some homemade wheat croutons...a little sour cream...something to add just a little pizazz.  I do like that it has a very simple, fresh flavor to it.

I must admit that most of my kids didn't LOVE it...they endured it.  My three year old told me he didn't want any poop in his bowl...NO JOKE!!  I just gave him a tiny little bit with plain rice and he got over it.  Oh, and my mother-in-law who was visiting said she was having an "adventure" every night at our dinner table.  Ha!  What does that mean?? ; )  I just laughed and told her that I KNOW we eat really differently than most people.  She did admit that this soup tasted very healthful...that was before she got hold of the salt shaker.  ; P

Lemony Lentil Soup with Greens

{Meatless Monday}

I have never cooked with lentils or kale before, so I was excited to try this new recipe.  It's one of those soups that you look at and think, "Wow...this is SO healthy"...but you wonder how it's going to TASTE!!  ; )  As I got out all the ingredients, I was showing my daughter how beautiful the kale was.  If you've never bought kale before, it really is beautiful with its deep, deep green color and the ruffly leaves.  My daughter responded with her nose wrinkled up, "It's good for the eyes, but not for the taste buds!"

But I am happy to report that, MIRACULOUSLY, all of my children ate their bowl for dinner.  It had a really good flavor and the kale, even though it had been simmering for 30 minutes, never got all limp and wilty.  My one daughter that has VERY adult taste buds ate the leftovers with me for a couple of days.  The other kids, including my husband ; ), did not eat the leftovers.  And there were SO MANY leftovers that I ended up giving a tupperware full to a friend.  The recipe was so huge that I am going to split it in half here.  It originally calls for 12 cups of broth...I should have known to split it from the beginning, but it said it made 8 servings....yeah, right!  More like 18!

So here's what you need:

1 tsp. canola oil
1/2 small onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 clove garlic, minced
6 cups low-sodium chicken broth
8 oz. lentils (they normally come in 16 oz bags)
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp salt
4 cups chopped kale leaves
1 1/2 Tbsp fresh lemon juice
1/2 tsp. finely grated lemon peel

Cook onion in oil for 5 minutes.  Add the carrot, celery, and garlic and cook for 5-7 minutes until carrots are softened.  Add broth, lentils, basil, thyme, and salt.  Bring to boil.  Reduce heat to low and add kale.  Cook 30-35 minutes, or until lentils are tender.

Add additional broth if necessary.  Stir in lemon juice and top with grated peel before serving.

I served this with my Easy Whole Wheat bread and I thought the soup was absolutely delicious with little pieces of bread broken into it.

Three Bean Vegetarian Chili

{Meatless Monday}

Last night I decided to go crazy and try out 3 new recipes I've been wanting to make. So we had Three Bean Vegetarian Chili, Cheddar-Corn Spoon Bread, and Oven Baked Onion Rings.


It all turned out very delicious! (well, at least 3 of us thought so ; )

I found the chili recipe online and the two sides are from Martha Stewart's Everyday Food.

Here's what you need for the chili:


oops...and this:


oh, and this:


I think trying to make 3 new recipes, take pictures of everything, and deal with 5 kids in the kitchen with the after-church munchies was just too much! I couldn't keep on top of it all...nothing new there!

2 T olive oil
1 medium onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 large jalapeno pepper, seeded and chopped (my jalapeno pepper disappeared in my fridge)
4 cloves garlic, crushed and chopped

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 5-7 minutes to soften vegetables. Add and stir to combine:

1 cup vegetable broth
1 32 oz. can crushed tomatoes
1 14 oz. can black beans (I like the seasoned variety)
1 14 oz. can dark red kidney beans

Season with:
1 T ground cumin (I used slightly less)
2 T chili powder (I used about 1 1/2 Tbsp.)
1 T hot pepper sauce (I used about 1/2 T)
1 tsp course salt

Bring to a boil and then reduce heat and leave at a low boil for 15 min. (I added this step so that the bell peppers would soften more...otherwise, they'll be crunchy.)

Thicken chili by stirring in...(drumroll please)....

1 15 oz. can vegetarian refried beans

I was surprised by this ingredient...I'd never stirred refried beans into a soup before...but it was delicious. It thickened it up and the soup was very flavorful and absolutely spicy enough for me. I was glad that my fridge had eaten my jalapeno, because I think it would have been too hot for me with it added in!

Top with your choice of green onions, cheese, diced tomatoes, and crushed tortilla chips.


Then I made this really yummy Cheddar-Corn Spoon Bread...it is like a cornbread, but much softer...almost like cornbread meets a quiche. All my kids really liked it.

Here's what you need:

1 T butter, plus some for greasing dish
2 cups milk (I used one cup buttermilk and 1 cup regular)
1 1/2 cup corn kernels (I used frozen...microwaved them about a minute and got the liquid off)
2/3 cup yellow cornmeal
course salt
pinch of cayenne pepper
1 cup grated cheddar cheese (recipe actually calls for sharp white cheddar)
4 large eggs, separated

In a medium saucepan, combine butter, milk, corn, cornmeal, 1 tsp salt, and cayenne. Bring to a boil. Reduce heat and simmer, stirring, until mixture is thickened, 3-4 min. Remove from heat and add cheese.
Let cool about 15 minutes and add in egg yolks. Stir to combine. (I forgot this step until just before it went into the oven...hence the bold lettering, just in case you are forgetful like me!)

In a mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Fold gently into cornmeal mixture until combined. Pour into greased dish. Reduce oven heat to 375* and bake for 25 to 30 minutes, until it is browned on top, but still a little loose in center.

I did not get a picture of my bread when it came out of the oven, but I assure you it looked just like this picture from MarthaStewart.com! ; )

And just to make sure this is the longest blog post EVER...here's the recipe for the Baked Onion Rings.

1 1/2 cups cornflakes
1/2 cup italian seasoned bread crumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup flour
1/8 tsp. cayenne pepper
salt and pepper
1 medium sweet onion, such as Vidalia, cut into rings
2 T olive oil

Preheat oven to 450*. Crush cornflakes and combine with bread crumbs. Put on plate.
In a small bowl, whisk together egg, buttermilk, and flour. Season with cayenne and salt and pepper.

Drizzle oil on cookie sheet and place in oven for 2 minutes to heat oil. Remove sheet and tilt to evenly coat with oil.


Dip onions in egg mixture (letting excess drip off) and dredge in cornflake mixture. Place on cookie sheet and bake, turning once, until golden brown, about 16 minutes.

All in all...a very yummy meal. All of these are recipes I will definitely make again!

Minestrone Soup

{Meatless Monday}

I got this recipe from my aunt when she gave me a few bags of her blanched/frozen summer squash. I still have one bag from last year, so I think I'm going to make a few batches of this soup over the next weeks. It was very flavorful and the broth was delicious with fresh bread!

Here's what you'll need:


1/2 med onion chopped
1 heaping tsp. minced garlic
1 T. olive oil
Saute in pot until onion is tender then add:

1 cup chopped carrots
4 stalks celery, chopped
15 oz. kidney beans, do not drain
15 oz. pinto beans, do not drain
1 large can diced/stewed tomatoes (I used one quart of my own bottled tomatoes)
pinch of Thyme
2 pinches oregano
1 tsp salt
1/4 tsp. pepper
2 cups chicken stock

Bring to low boil. Then put on lowest heat for 2 hours. Stir occasionally. When ready for dinner, heat to boiling and then add:

1 1/2 cups chopped zucchini (I used frozen summer squash my aunt gave me)
2 cups elbow macaroni (I didn't have any...so I used mini bow ties.)

Boil for 10 minutes until pasta and zucchini are tender. Remove from heat and serve with bread.


This can be sped up if you don't have time to let it simmer for 2 hours. You really just need to boil it long enough for the carrots and celery to be soft...maybe 25-30 minutes? But the longer you can let it simmer, the more the flavors will mingle.

I have a favorite roll recipe that I thought I would share with this soup...they would go together perfectly! I put this roll recipe in our ward cookbook and I have been hearing from so many people how much they love them. They are very easy and relatively quick (for yeast bread). I don't have any pictures to share...but try them out and you will love them! I always just make them into little balls, but a friend of mine rolled them into crescents and they were beautiful.
(To make crescents, simply roll dough into a round. Cut long triangles (think pizza slices) and then roll from the flat edge to the point.)

90 minute rolls
1/2 cup very warm water
2 T. yeast
2 T. sugar
Mix in bowl and let sit for 10-15 minutes.

1 cup milk, scalded
2 tsp salt
1/3 cup vegetable oil
1/3 cup sugar
2 eggs, beaten
4-5 cups flour

Combine cooled milk, salt, oil, sugar, and eggs in mixer. Add in yeast mixture. Stir in flour one cup at a time and knead lightly. Let rise (covered) in greased bowl for 35-40 minutes until doubled. Form rolls and place on cookie sheet (I dust my sheets with cornmeal). Cover and let rise 20-25 minutes. Bake at 375* for 9-11 minutes.