Posts Tagged ‘Soups’
March 26, 2014
Good Afternoon! Today put us right back into a busy week with a home game both tonight and Friday. I leave for Florida on Saturday morning, so there is a lot to do on this girl’s to-do list before then!
I only have a few minutes to put this post together, so lets get right down to business and talk What I Ate Wednesday.
This week I am covering a full day of snacks and meals that took place on Monday. While I normal highlight Tuesdays, Scott and I had a dinner date at a nice steakhouse last night, and I knew I would feel a bit silly whipping out my camera to take pictures of our meal there. (It was phenom, by the way.)
All right, before I start rambling… here’s this week’s extra snack-y eats!
What I Ate
Breakfast came together in a pinch, thanks to the preparation of a batch of overnight oats Sunday night.
I think it is time for me to dedicate an entire post to overnight oats and the concoctions I come up with to create them. There’s a ton.
Until then, please refer to Julie’s recipe to get the gist!
I felt content and full enough to skip a morning snack, then ended up turning to lunch early right a Noon.
I had one thing and one thing only on the mind, which was a Monster Salad.
Spring mix, baby spinach, warm black beans, tomatoes, carrots, black and green olives, feta cheese, ground pepper, and an oil and vinegar drizzle for dressing.
I am becoming quite the black bean maniac and have been averaging 1-2 cans of them per week. Is that normal? Borderline excessive? I haven’t been huge on meat lately, so it has been nice to fill in the protein gaps with them when I am just not feeling it.
Anyways, immediately after I face dove into the salad, I finished off my lunch hour with a small bowl of fresh berries.
I could probably eat an entire pint of them in one sitting if I wanted to.
Soon after making my way back downstairs to the computer, I spent the rest of my afternoon back and forth to the kitchen. Instead of “dinner” Monday, I found myself craving small snacky meals and just let it happen.
Dinner Snack #1: Gluten free corn tortilla chips and black bean salsa.
(I told you, I might actually turn into chips + salsa. Same with the black beans?)
Dinner Snack #2: Amy’s Gluten Free Veggie Burger, Havarti dill cheese, and ketchup on a whole wheat English muffin, sided with a pickle spear.
I might have had to improve on the bun situation… but it seemed to work out just fine.
Yup. Still goin’ strong on the baby food thing. Judge me all you want… the fruity flavors are an incredibly delicious and nutritious pick-me-up!
*Word of advice: if you decide to give it a go, I have heard to steer clear of the meat flavors. So far, I have tried anything from sweet potato to cran-apple and they have all tasted great.
I finally started feeling full around the end of practice and wasn’t sure if a real “dinner” would even happen when I got home. By the time I took a shower and got back downstairs, I wanted a little something and settled on a can of Amy’s Organics Rustic Italian Vegetable soup.
Another Amy’s purchase for the win! This week, I skipped over the dessert and still went to bed feeling more than satisfied.
Welp, I guess I better get going so I can make it out the door ready for court time. See you all tomorrow morning!
• If you liked this WIAW post, head on over to Peas & Crayons to check out plenty others, or even link your own!
• Also, you can always find my latest What I Ate Wednesday posts by exploring the “WIAW” tag on the right hand sidebar.
Questions of the Day
• Do you ever find yourself snacking your way through the day, rather than of eating three big meals?
• What is one healthy meal or snack idea you’ve enjoyed this week? (Feel free to link up!)
February 18, 2014
I shared some things I have learned since living up north earlier today, and making homemade soup last for days should have definitely been included!
Soup has been such a lifesaver during the past freezing months. When I am craving comfort food (which seems to be all the time when it’s cold out), I turn to soup and when I create a new recipe, I purposely make enough servings to last Scott and I a few days. Lucky for me, neither one of us gets sick of eating something if it’s good enough!
I hate writing this, but I have to preface this recipe by telling you it is one hundred percent the best recipe I have ever made. Really.
As some of you know, Scott often helps out with the seasonings and spices of things, but I came up with this one completely on my own by tweaking several other ones already out there.
Vegetable minestrone is my absolute favorite and I am happy to report that this one is also very healthy!
Healthy, Hearty Vegetable Minestrone Soup
2 1/2 cups whole wheat or veggie noodles
(you can also make this recipe gluten-free by choosing GF noodles!)
4 cups vegetable broth
4 cups tomato juice
1 can (28 oz.) can diced tomatoes, undrained
1 cup (2 medium) carrots, sliced
1 cup (2 medium) celery stalks, sliced
1 cup (half a) zucchini squash, sliced and halved
1 cup (half a) yellow squash, sliced and halved
1/2 cup onion, chopped
2 garlic cloves, minced
1 (15 oz.) can dark red kidney beans
1 (15 oz.) can cannelini beans
1 (15 oz.) can garbanzo beans
1 Tbsp. dried basil
1 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil (for cooking vegetables)
total prep + cook time: 90 minutes
1. In a large pot, cook carrots, celery, onion, and garlic on med-high heat in olive oil until soft. (About 5 minutes.)
2. Add diced tomatoes, basil, oregano, salt, and pepper. Add vegetable broth and stir well.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 50 minutes, stirring occasionally.
4. Add the rest of your veggies. Cover and simmer for 15 minutes.
5. Add noodles and beans, then cook another 15 minutes.
If you want to add a protein punch, I’m sure Italian or spicy chicken sausage would taste great. I named it hearty minestrone soup, however, because it packs plenty of substance with all of the beans!
This batch was enough for Scott and I to enjoy for a few days, but if you don’t know what to do with the leftovers, freeze them.
I always look forward to defrosting a pre-made soup on days where I don’t feel like cooking.
Serve on it’s own, topped with Parmesan cheese, and/or with soup crackers and enjoy!
January 27, 2014
Hi friends! I hope this week has gotten off to a great start for you all. How was the weekend? Short? Yeah, I feel ya.
I spent the majority of mine cleaning the house and car shopping. Both during a crazy snowfall. It sounds weird, but I think I am actually getting used to the frigid temperatures and sideways snow when it makes it’s uninvited way into our area. As much as someone can get used to that, anyways.
The one thing that has pushed me through the insanely cold mornings and nights of this not-so mild winter season is warm, comforting beverages and meals. And when I say comforting, don’t think that they have to automatically slip out of the healthy category, either.
You have probably already picked up on my obsession for hot coffee and tea, but I have always had an equal place in my heart (and belly!) saved for soup. I would be completely okay with enjoying a cup a day, and this year has been all about the chili.
About a week ago, I came home from the gym with quite the appetite. I also had a hungry husband to feed and my sources were limited.
I’m not even sure where the inspiration came from, but after rummaging through our empty pantry, I somehow pulled together the easiest, healthiest chili five ways I have ever dug into!
This recipe uses a handful of ingredients and only takes about fifteen minutes to put together. For the amount of preparation and effort I put into it, I was surprised of how awesome it turned out.
Today I am excited to share it with you!
Healthy, Easy Chili Over Noodles
One sure-fire way to lighten up any hearty chili is to substitute the ground beef for a lighter one. This time I used ground turkey, but you can also use ground chicken.
Also, if you are going to serve something over noodles, try to go for a whole wheat, veggie, or even gluten-free pasta. You’ll be amazed at how satisfied you feel without all of the empty carbs and bloat afterwards!
1 can (21 oz.) fiesta black beans (try Bush’s Fiesta Grillin’ for flavor!)
1 1/2 cups salsa (more if you like a liquidy chili)
1 lb. ground turkey
noodles of choice (I used Garden Delight Trio Italiano)
1/4 cup shredded cheese (for topping)
cook time: 15 minutes
1. Bring a large pot of water to boil and cook noodles according to package instructions.
2. Meanwhile, brown meat in a large saucepan. Drain, but no need to rinse.
3. Combine meat, beans and salsa in a large saucepan. Stir well and bring to a boil. Lower heat to simmer and cover, stirring occasionally until ready to serve.
4. Plate by layering noodles, then chili, and top with shredded cheese.
For the cheese, I shredded up what we had left of our jalapeno cheddar block. It’s completely optional, but it certainly gave the extra spicy kick I was looking for.
Hope you are all staying warm out there. Enjoy the rest of your Monday!
Question of the Day
• Are you a chili fan? What are some of your go-to ingredients?
November 19, 2013
Yesterday I mentioned how Scott is a bit of a gourmet chef, while I am more of the quick and healthy kind of recipe creator. Over the weekend I told him I wanted to make butternut squash soup and he took it upon himself to find and tweak a recipe to deem his own.
While I normally look right past ones that involve more than a handful of ingredients, he looks at them with “the more flavor the better” thinking and in most cases he’s right.
Here is his latest creation that will warm you up on chilly fall or winter day. We might even make it again next week for his parents, and maybe even for a Thanksgiving appetizer if we feel like getting crazy. Who knows!
*And for the health nuts out there, make sure to look for my healthier substitutions + suggestions at the bottom.
2 medium whole butternut squash (about 4 lbs.)
2 Tbsp. (1/4 stick) unsalted butter
1 medium Granny Smith apple
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium chicken broth
2 cups water
1/2 cup apple cider
*if you don’t have apple cider you can leave it out and use 2 1/2 cups water
1 1/2 tsp. salt, plus more as needed
1/4 tsp. ground pepper, plus more as needed
1/3 cup heavy cream
1/4 tsp. cinnamon
sprinkle of nutmeg
prep + cook time: 2 hours
1. Preheat oven to 425°F. Make sure rack is in middle. Cut squash in halves, lengthwise. Remove seeds by scooping with a spoon.
2. Place squash pieces cut-side up on a baking sheet. Melt 1 Tbsp. of the butter and brush all of it over the tops of the squash halves. (You can use your fingers if you don’t have a brush.) Generously season with salt and pepper. Roast until tender, about 50 minutes to 1 hour.
3. While squash is baking, peel, core and dice the apple. Dice the onion. Melt the remaining Tbsp. of butter in a large sauce pan over medium heat.
4. Add the apple, onion, and sage. Season with salt and pepper and cook, stirring occasionally until softened, about 7 minutes. Remove the pan from the heat and set aside.
5. When the squash is ready, set the baking sheet on a wire rack until it is cooled. Using a large spoon, scoop the flesh into the saucepan with the sauteed apples and onion. You don’t need the skins.
6. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors blend, about 15 minutes. Remove the pan from the heat and stir in the cream.
7. Using a blender, puree the soup in batches until smooth. Taste and season with salt and pepper as needed.
Served garnished with pumpkin seeds for more of a fall flare! We looked for them at a few stores, but came home empty handed. I used sage for the picture instead.
Healthier Substitutions + Suggestions
Things I would have modified, if I was allowed to touch the recipe:
• coconut oil instead of butter
• add more chicken broth instead of the creme (consistency would be less thick), maybe also experiment with almond milk
• for vegetarians: use all vegetable broth instead of chicken broth
• sneak more vegetables in like carrots and celery
• cut back on the amount of salt
Other “Gourmet” Recipes by Scott: