Tuesday, February 8, 2011

garbanzo bean soup

Made garbanzo bean soup, courtesy of Oh She Glows.

1 tbsp extra virgin olive oil
1 medium onion, finely chopped (made 1 cup)
1 tbsp fresh lemon juice, plus reserve the rest for garnish
Two 15 oz cans of chickpeas (about 3-4 cups), drained and rinsed
1 cup vegetable stock (I used full-sodium) (I used Penzeys vegetable soup base)
1 cup water
1 tbsp tahini (probably optional) (I didn't use this)
2 cloves garlic, minced (used 4)
2 large bay leaves
1 tsp. ground cumin
1/2 tsp. kosher salt, or more to taste (used sea salt)
Fresh ground black pepper to taste
Olive oil + paprika + lemon juice + lemon zest, to garnish before serving (also added fleur de sel)


1. In a large skillet, add in 1 tbsp of extra virgin olive oil. Add in the 1 cup of chopped onion and heat over medium for several minutes, stirring often. After a few minutes, add in the minced garlic and stir. Reduce heat to low if necessary to avoid burning.

2. After about 6-8 minutes of cooking the onion and garlic, add in 1 tsp cumin, 1/2 tsp kosher salt, 2 bay leaves, black pepper, and 1 tbsp fresh lemon juice. Stir well and continue to cook over low-medium heat for another 4-5 minutes.

3. Now add in the 1 cup of vegetable broth (full sodium), 1 cup water, 1 tbsp tahini, and 2 cans of drained and rinsed chickpeas. Stir well and bring to a boil. Once it boils, reduce heat to simmer for another 5-7 minutes or so.

4. After simmering, remove from heat and let stand for a couple minutes to cool down slightly. REMOVE BAY LEAVES. Carefully pour the soup mixture into a blender and blend until smooth. Be careful not to burn yourself if it splatters! (I used my roommate's immersion blender and left some chickpeas and onions whole to add texture).

5. Pour into two bowls and garnish with lemon zest (forgot to do this), additional lemon juice, olive oil, and paprika. Serve immediately. Makes 3.5 cups.

Monday, January 17, 2011

banana split oatmeal

Made banana split oatmeal (via Rachel Wilkerson), using milk instead of water. I also microwaved the oats and accidentally mixed up the order of things so the texture was off, but after re-reading the recipe I know what to correct.

No picture today because I chomped it down so quickly...it was delish!

1/2 cup oatmeal, dry
1 cup water
1/2 banana, sliced
1/2 cup frozen strawberries
1/2 tbsp peanut butter
1/2 tbsp walnuts or peanuts
1/2 tbsp dark chocolate chips
Optional: dollop of yogurt for “whipped cream”

Bring the water to a boil and add the oats. Cook on low, stirring occasionally, until the oats have reached your desired consistency.

While the oats are cooking, place the frozen strawberries in the microwave and heat for about a minute and 15 seconds, until they are warm and mushy. Roughly slice.

Stir the peanut butter into the warm oatmeal and place in bowl. Top with banana, strawberries, chocolate, and nuts.

Sunday, January 16, 2011

orzo salad

Based on Giada's recipe (changed based on ingredients I had).

1 box orzo

3/4 red onion, chopped into tiny pieces
Romaine lettuce, chopped into tiny pieces
Scallions, chopped into tiny pieces
1 ball fresh mozzarella chopped into tiny pieces

1 pint grape tomatoes, chopped in half

Vinaigrette: red wine vinegar, olive oil, balsamic vinegar, honey, lemon juice

Spices: salt and pepper

Cook the orzo and drain, rinsing in cool water to cool. Mix with the veggies, cheese, vinaigrette, and spices.

kitchen sink dinner

In my fridge/pantry/spice cabinet I found:
  • an eggplant
  • frozen edamame
  • frozen broccoli
  • veggie sausage
  • Penzey's Turkish seasoning
  • Penzey's Fox Point seasoning
  • Penzey's chicken soup base
  • olive oil
  • San Marzano tomatoes
  • black eyed peas
  • quinoa
So I cooked some quinoa (adding chicken soup base and Fox Point seasoning to the water), roasted the eggplant (with olive oil and Fox Point seasoning), and cooked the sausage, edamame, tomatoes, broccoli, black eyed peas with the Turkish seasoning. Turned out yummy!

Friday, January 14, 2011

the ethan wrap

Invented by my boyfriend Ethan. Pictures to come (when I remake it).

1 tortilla
Provolone cheese

Layer all the ingredients on the tortilla. Fold into a half-circle or roll. Eat.

*I prefer to put it in the toaster oven for ten minutes to melt the cheese.

Wednesday, January 12, 2011

my new favorite baked potato topping

Butter + smoked paprika + roasted garlic = yum!

Monday, January 10, 2011

arugula salad / veggie + sausage pasta

Back from half marathon and craving veggies after a weekend limited to Disney food.

On the left:
Inspired by Vapiano's Insalata di Rucola con Parmigiano, but with lighter dressing and more toppings--arugula, dressing (lemon, olive oil, salt, pepper), pecorino romano cheese, avocado, hearts of palm, red onion, tomatoes

On the right:
Spaghetti with veggie sausage, mushrooms, zucchini, squash, roasted garlic and Whole Foods roasted vegetable tomato sauce