Cheesy Vegetable Soup: Guest Recipe from Deb

Today, I'm turning my kitchen over to Deb from Bowl Me Over for a recipe swap. A fellow Californian with similar food philosophies, she created a fast and easy vegetable soup, perfect for getting anyone to eat more vegetables! I love her combination of peppers, mushroom and zucchini among all the other yummy veggies in this soup. And like she says, it's versatile! Choose whichever vegetables you have available to you seasonally and make this soup.

Be sure to visit Deb at Bowl Me Over to see the dessert I shared with her this week!

Let me start by thanking Renee for the opportunity to share a recipe with you!  I'm "Souper" Chef Deb from Bowl Me Over.   Why Souper Chef Deb do you ask? Well, it's a little play on words as many of the recipes I write end up in a bowl and today is no different! The recipe I'd like to share with you is Cheesy Vegetable Soup.
 

 

You don't have to be a vegetarian to enjoy this soup! Because we're getting closer to summer, I'm lightening things up and leaving out the meat, but just because it's meatless, don't think it doesn't bring the flavor.  This soup is mighty tasty AND it's done in just 30 minutes! 
 

Spring Green Vegetable Pasta Primavera

Springtime is the perfect time to go back to nature and start eating fresher. In many cities, Farmer's Markets are opening as the weather warms and early spring produce is abundant. To celebrate the season, I created a verdant pasta primavera with all things green and in season right now. I chose a combination of vegetables that I knew my family is willing to eat (kale and snap peas). I also added a vegetable that always gets mixed reviews (cauliflower) and introduced a new vegetable to all (fava beans). Pairing this quartet of green vegetables with something I know everyone in my family will eat (pasta) guaranteed no one would turn their nose up and whine about not wanting to eat.

 

 

I'll admit that my children can be picky. When I first met my older kids 5 years ago, they would not touch zucchini, or bell peppers, or a number of other vegetables that they readily will eat today. Did you know that it can take up to 10 times of a child trying one new food to adjust to a new taste or texture? Children's palettes are constantly adjusting, and its not always a flavor or texture thing, sometimes they are in an uncooperative mood, there is an even number of peas on their plate, the clouds are covering the sun, etc.

As a parent, I used to take their defiance for not eating vegetables personally. I knew that I had cooked them properly, seasoned them well, used my culinary knowledge to make the food palatable, and still they wouldn't eat it. The more I fought back, the less they would eat. So instead of forcing or demanding that foods be eaten, I just keep serving them. Not all the time, and not always the same ones over and over again. The more they are exposed to a certain vegetable, the more likely they are to try it, and sometimes, they might actually like it!

Spiced Rosemary Candied Almonds

Sticking with game day snack theme, these Spiced Rosemary Candied Almonds are the perfect snack to enjoy with company (or not) while watching sports, hiking, or just kicking back. A few staple ingredients is all you need to create a sophisticated snack that will please just about everyone. These Spiced Rosemary Candied Almonds aren't just great for game day. Try them for snacking on mid-day, instead of reaching for the chips or cookies. Package them up, they make perfect gifts for holidays, housewarmings, and hostess gifts.

Don't think you need to stop at almonds, though. Try making Spiced Rosemary pecans, walnuts, cashews, or a mixed blend. Once you are comfortable with the method, the possibilities are unlimited! Make these ahead and store for up to one week in a cool, dry location. These make for excellent additions to a cheese platter, or toss in some dried cranberries for a tempting fruit and nut blend. Instead of reaching for pretzels or the chip and dip, grab a handful of these nuts and snack smarter.

 

Spiced Rosemary Candied Almonds
Get printable recipe here

Ingredients

• 1 pound raw almonds
• ¼ c sugar
• 1 egg white
• 2 tsp dried rosemary, finely chopped (3 sprigs)
• 1 tsp kosher salt, plus pinch
• ¼ tsp cayenne pepper

Green Bean and Tomato Salad

Here in the Bay Area, we have over 75 Farmer's Markets open to the public throughout the week. That gives locals plenty of opportunities to shop locally and seasonally. In the summertime, the number of markets are at their peak, and so are the fruits and vegetables. I partnered up with some other local food bloggers to create a Dinner Party filled with finds from our local Farmer's Markets, and I offered to bring the salad. Take a look at what I made and don't forget to check out the other courses!

When it comes to summer, I have salads on the brain. I don't want to be cooking heavy meals when the temperature spikes. Fresh vegetables and lean proteins tossed with a tangy dressing keep you cool and comfortable, and looking good in your swimsuit. This salad is fast to whip together, and can be made ahead of time, making it perfect for your next potluck.

I took a combination of farm-fresh green beans and tomatoes, and paired it with a tangy shallot vinaigrette. For added protein I tossed in some chickpeas, making it perfect for lunch or dinner. Dress this salad ahead of time and let marinate for up to 4 hours ahead of time, or enjoy right away!

Green Bean and Tomato Salad

 

Ingredients

• 1 pound green beans
• 1/2 pound tomatoes
• 1 can garbanzo beans
• Dijon Shallot Vinaigrette, recipe below

Directions

1. Trim stem end of green beans. Blanch in salted boiling water for 90 seconds to 2 minutes. Shock in ice water to stop the cooking, and drain well.
2. Slice tomatoes into wedges. Drain garbanzo beans and rinse well.
3. Toss green beans, tomatoes, and garbanzo beans together with vinaigrette, and season with salt and pepper to taste.

Dijon Shallot Vinaigrette

• 1 shallot, minced
• 1 tablespoon Dijon mustard
• Juice from 1/2 lemon
• 2 tablespoons red wine vinegar
• 1/4-1/3 cup extra virgin olive oil
• Salt and pepper, to taste

Combine minced shallot, mustard, lemon juice, and vinegar. Whisk in olive oil to emulsify. Season to taste.

Curious to see how the rest of our dinner party goes?

The Heritage Cook starting out our party with appetizers! See her Caprese Skewers.

Onto the main course: Crazy Foodie Stunts created a fabulous Roast Pork Tenderloin with Mushroom Marsala Sauce and Nosh My Way brought her Loaded Mashed Cauliflower.

And don't forget dessert! Fearless Dining didn't take any shortcuts when she wowed us with her Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce.

Cherry Season Recipe Roundup

Breakfast, lunch, and dinner, drinks and desserts, cherries are a perfect sweet and tart addition to your summer. Here I have collected up a baker's dozen of cherry recipes to excite your taste buds and keep you satisfied. All of these recipes offer a unique twist on cherries that is sure to delight! Packed with antioxidants, melatonin, and essential vitamins, cherries are said to aid muscle recovery, help you sleep, and can even reduce gout.

 

Here in Northern California, our local cherry season is relatively short, from the end of spring to mid-summer, so we try to get as many cherries in as possible in those 6-10 weeks. With something this good, can anyone blame you for eating the whole bag?

1. Almond Crusted Chicken with Cherry Balsamic Sauce by Cupcakes and Kale Chips

2. Flatbread Pizza with Cherries by Healing Tomato

3. Roasted Duck Legs with Cherry Porter Sauce by The Beeroness

4. Cauliflower Steaks with Cherry, Fennel and Caper Slaw by Finger, Fork, and Knife

5. Cherry-Mint Spritzer by Almost Bananas

6. The Cherry Fling by Putney Farm

7. Cherry Pie Smoothie by Jonesin' for Taste

8. Cherry Limeade by Laylita's Recipes

9. Cherry and Coconut Chia Pudding by Fearless Dining

10. Roasted Cherry and Pistachio Chocolate Chunk Ice Cream by Real Food Girl: Unmodified

11. Cherry Bomb Cake from Food is Love Recipes

12. Honey Ginger Ice Cream with Balsamic Roasted Cherries by Carrington Lane Bakery

13. Sweet Cherry Empanadas from Cassandra Monroe

Of course, don't forget about my Sweet and Spicy Pickled Cherries, with hints of star anise, ginger, and spice. These things pack a bit of a wallop!

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Sweet and Spicy Pickled Cherries

 

The local cherry season is something we have come to cherish here in Northern California. For a short while every spring and early summer, cherries can be found at the farmer's markets and fruit stands. A few select cherry orchards offer "pick your own" options, where you can go out with a bucket and spend half the day picking cherries and enjoying the sunshine. When you've picked enough, or your bucket is full, you can pay by the pound and be on your way. You can then take your newly acquired cherries to make cherry pies, ice creams, or use them in savory applications. Of course, that is if you don't eat the whole lot fresh from the bag first!

 

Because I was buying cherries in such a volume this year, I invested in a cherry (and olive) pitter. I chose the OXO Good Grips pitter (about $13 on Amazon). Be sure to be wearing a shirt that is dark or that you don't mind staining, because while the pitter comes with a twist-on splatter guard, cherry juice will still spray out. I have found that pitting the cherries into a high sided bowl helped keep most of the spatter contained.

 

I used my knowledge learned at the Maker Faire Pickling Workshop with a bold mix of spices to create these innovative Sweet and Spicy Pickled Cherries. Try these in an cocktail (with a splash of the liquid) or paired with goat cheese or on a charcuterie platter at your next party for a twist on traditional pickles. The pickling liquid also gets infused with the taste of cherries and spices, and would make a wonderful base for a vinaigrette.

Sweet and Spicy Pickled Cherries
Makes 2 pint jars

Ingredients

• 1 pound fresh cherries, pitted

   For the brine:

• 2 cups apple cider vinegar
• 2 cups water
• 2 tablespoons kosher or pickling salt
• 1/4 cup granulated sugar

   Per jar, you will need:

• 3 coins of fresh ginger
• 1 star anise
• 1/2 teaspoon peppercorns
• 1/2 teaspoon mustard seed
• 1/8-1/4 teaspoon red chili flakes

Directions

1. Combine apple cider vinegar, water, salt, and sugar in a sauce pan. Heat to a simmer.
2. Place your pitted cherries into 2 pint size mason jars.
3. Add your ginger and spices on top of the cherries. Be sure to not overfill the jar. You are looking to leave head-space in the lip of the jar.
4. Pour the hot brine over your cherries and spices. Fill to the bottom of the lip of the jar. A canning funnel can be very useful in this step, but not necessary.
5. Seal your jars, and leave out to let cool. Once cooled, store your cherries in the refrigerator. Let marinate for at least 48 hours before enjoying.

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This recipe is for refrigerator pickles, so while my equipment was clean, it did not need to be sterilized. If you plan to can these cherries, please take caution and sterilized everything and follow proper canning procedures.


Do you pickle at home or use any other old-school preservation methods? What is your favorite type of pickle? What is the strangest thing you have seen pickled, and would you try it?

Homemade Minestrone Soup (Vegetarian)

I used to love Progresso's Minestrone Soup when I was a kid. It was so hearty with lots of vegetables, beans, and pasta, in a delicious tomato broth. As I have gotten older, I have lost my fondness for canned soups, but not my fondness for minestrone. This minestrone soup recipe incorporates traditional flavors with fresh vegetables and herbs. Seems a bit silly to be writing a post on soup when it is supposed to be 90 degrees for the next three days, but when I made this recipe it was gloomy and rain was in the forecast. I love taking the time to make a big pot of soup, it is no more work than making a small batch, and you have enough to go around for a few meals. I package it up in quart containers to freeze or share with others.

I keep my minestrone soup vegetarian, but there are recipes that incorporate bacon or pancetta fat. Because I was making a large batch, I shared some with vegetarian family members. I also wanted to serve this for dinner on Meatless Monday. To boost the flavor, I spiced things up with garlic and a pinch of red pepper flakes.

For this recipe, the measurements are close approximations to what I used. Often when I am making soups, I will take the vegetables that I have on hand to create something delicious. Feel free to add or substitute vegetables based on what you have on hand, or you enjoy. Some suggestions: Zucchini, summer squash, potato, swiss chard... you get the idea!

Minestrone Soup (Vegetarian)
Makes 4 quarts

Ingredients:

   Vegetables:

• 1 large onion, small dice
• 3 cloves garlic, minced
• 1 cup carrots, sliced
• 1 cup celery sliced
• 1 cauliflower, cut into small florets
• 1/2 bunch of kale, ribs removed, sliced into ribbons

   Canned Goods

• 3 cans petite diced tomatoes
• 1 can of garbanzo beans
• 1 can of red kidney beans

Herbs and Seasonings:

• 2 tsp. fresh oregano
• 2 tsp. fresh thyme
• 1 tsp. fresh rosemary
• 1 bay leaf
• 1/2 tsp. crushed red pepper flakes
•  Kosher salt and fresh cracked pepper

Other:

• Olive Oil
• 2 quarts water or vegetable stock
• Parmesan rind (optional)
• 1/2 pound small pasta shapes (I used small seashells)

I don't have a problem using canned tomato products when tomatoes aren't at the peak of ripeness. I would rather spend less money on a few cans of diced tomatoes than more money on almost flavorless Roma tomatoes from the grocery store and prepare them myself. I also use canned beans all the time for the convenience of them, but I make sure to rinse them well before using. If you are concerned about sodium content, you can look for low-sodium varieties of tomatoes and beans.

Directions:

1. Prepare the vegetables as directed above. You want your vegetables to be uniform in size so they cook evenly. Heat a large soup pot over medium heat with enough olive oil to cover the bottom. Sweat the onions, garlic and half the chili flakes with a teaspoon of kosher salt until fragrant.
2. Add the carrots, celery, cauliflower and let caramelize.
3. Chop the oregano, thyme, and rosemary, then add to the pot with the bay leaf. Add the tomatoes and the rinsed beans, and water or stock. Season with salt or pepper (If using water, you will need to season a little more aggressively.)
4. Let it come to a boil, parmesan cheese rind and then simmer for about an hour for flavors to develop. After 20 minutes, add the kale and taste for seasoning. If you find that you want more zip, add the remaining red pepper flakes.
5. I cook my pasta separately and add before serving, so it doesn't drink up too much of the broth and become mushy, especially when freezing or reheating. Just cook the pasta in salted water to 1 minute less than al dente, then rinse with cold water and toss with a bit of olive oil to prevent sticking. I store my pasta in a container next to my soup in the fridge, and toss in a handful before reheating.

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This soup is great right out of the pot, but will get better as the flavors are allowed to meld in the refrigerator overnight. Try this soup the next time the weather is gloomy or stormy, its bound to put a smile on you face!

Quiche Ideas for any Occasion

Quiches are great for entertaining a brunch crowd. They are hearty, sophisticated, and loved by all. If you learn the basic method, you can switch up ingredients to create a quiche for any occasion, even if the occasion is a Wednesday night. Quiche is a staple at holiday gatherings in my family, because it is so easy make, and we can customize them for different diets and tastes.

Quiche is for more than just brunch, though. I will make quiche as a simple dinner for my family, and it is always a hit. When making them at home, I will typically opt for a frozen pie shell for ease and convenience, but if you have the time and patience, a homemade crust will be that much better! Egg dishes make great alternatives when you want a protein-packed meal without having to cook meat. Since you get two pie shells in a package, I will make one quiche vegetarian and make one with meat. Quiche makes great leftovers, and is perfect for breakfast or lunch for the next day.

Crowd Pleasing Easter Quiches
Makes two 9-inch quiches

Ingredients:

• 2 frozen pie shells
• 12 large eggs
• 3/4 cup heavy cream
• Salt, 1 teaspoon
• Pepper, 1/2 teaspoon

   Ham and Cheese Quiche

• 1/2 pound thick-sliced ham (found at the deli counter)
• 2/3 cup Gruyere (or Swiss) cheese, grated
• 1 cup sliced spring onion tops or scallions

   Kale and Spring Onion Quiche (vegetarian)

• 1 bunch kale
• 1 cup sliced spring onions (white and light green) or other mild onion
• 1/2 teaspoon red pepper flakes
• 1 Tablespoon butter
• Salt, to taste
• 2/3 cup Pepper Jack or Monterey Jack cheese

Directions:

1. Blind bake (bake empty) pie shells according to package directions. For the ones I was using, I docked the bottom of the shells with a fork, and baked them at 400 F for 12 minutes. I then let them cool while I was putting the filling together.
2. Turn down your oven to 350 F after baking the pie shells.
3. Crack your eggs into a large bowl and add your cream (or whole milk can be used to cut some calories) salt, and pepper. Whisk together until homogenously combined.
4. Add your fillings and half of the egg mixture to each pie shell.
5. Bake at 350 F for 45-50 minutes, or until the center no longer jiggles.
6. Let cool for at least 15 minutes before slicing to allow the custard to set.

Ham and Cheese Quiche
Dice ham into 1/4 inch cubes. Combine diced ham, grated gruyere cheese, and green onions, add to pie shell. Cover with half of the egg mixture and bake.

Kale and Spring Onion Quiche (vegetarian)
Sauté kale, onion, and red pepper flakes in butter until wilted. Let cool before combining with the cheese and adding to pie shell. Cover with the rest of the egg mixture, and bake.

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Want more quiche recipes?

 

Mushroom Quiche with Gruyere and Caramelized Onion

by Love and Duck Fat

 

Smoked Salmon and Spinach Quiche

by Five and Spice

 

 Meat Lovers Quiche
by Barbara Bakes

Need something gluten-free?
Asparagus, Baby Artichoke, Pesto, and Goat Cheese Quiche with a quinoa crust
by Closet Cooking

 

 

Spinach, Kale, and Garlic Pizza (and tips for making pizzas at home)

St. Patrick's day is over, are you sick of green yet? I hope not, but if you are, this spinach, kale, and garlic pizza might just change your mind. A pizza with a full serving of vegetables, you can't feel guilty about eating that! With kale featured in both the pesto and on top of the pizza, you get a double dose of super greens. Just don't be trying to kiss any vampires afterward, since garlic gives this pizza a kick! Add a soft-cooked egg on top, and you have a perfect vegetarian lunch or dinner.

You can make this pizza using store-bought pizza dough, or make a batch of pizza dough at home ahead of time. (I hope to have a pizza dough tutorial up soon, I have a dear friend who is a "master pizza-man"- I have learned quite a few lessons from him.)

Some tips to making pizzas at home:

• Go ahead and get yourself a pizza stone and a pizza peel. I found mine for about $15 each. They are a worthwhile investment for making pizzas, baguettes, or other crusty artisanal breads at home.
• Use a hot oven. To get that authentic pizzeria crust, I crank my oven to 450-475. Make sure to place your pizza stone while the oven is cold to prevent cracking. Don't remove it from the oven until completely cooled. (I leave mine in overnight just to be safe.)
• Prepare your dough ahead of time: Most pizza dough recipes can be made up to 2 days in advance and left to slowly rise in your refrigerator. It will result in a more tender, flavorful crust.
• Mise en place! Just a fancy word for get organized. Set out your sauce, cheese and toppings so you can have a pizza factory. When we have pizza nights, I like to make three or four pizzas and let my family join in on the fun of assembling them. I put vegetable toppings on one large plate and meat toppings on another, that way you can mix or match and find new flavor combinations.
• Balance is key: Don't overload your pizza with toppings. It will take longer to cook, resulting in a soggy crust.
• Think outside the box. Feel free to "chef" it up at home! Some of my favorite pizzas have been complete originals when it comes to topping them.

Spinach, Kale, and Garlic Pizza
Makes one 12" pizza

Ingredients:

• Pizza dough, homemade is best
• Fresh mozzarella cheese-sliced and pressed between paper towels
• Olive oil
• 2 cloves garlic, sliced thin
• 2-3 cups baby spinach/baby kale mix (or equal parts of each)
• Parmesan cheese
• Basil-Kale Pesto, see below, or substitute in your favorite pesto
• eggs, optional

Directions:

1. Heat your oven. Make sure that it is really hot so you don't lose a lot of your heat when transferring your pizza into the oven.
2. Stretch your dough into a disk, leaving a bit of a border around the outside. I always hand stretch it, so if it isn't a perfect circle, don't worry!
3. Heat a sauté pan over medium-high heat. Add a tablespoon of olive oil and the sliced garlic, let sweat for 30 seconds, or until fragrant. Add your spinach and kale, and let wilt down. Remove from heat.
4. Spread a layer of pesto on the dough, then top with the sliced mozzarella.
5. Squeeze out any moisture out of the spinach/kale/garlic, then evenly top your pizza.
6. Grate a bit of parmesan over top, then bake until the crust is browned (10-15 minutes)
7. Top with soft-cooked eggs and a bit more fresh parmesan, and enjoy!

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Basil-Kale Pesto
Makes about 2 cups



 

Ingredients:

• 1 clove garlic
• 1 Tbsp. lemon zest
• 1/2 cup pine nuts
• 1 cup packed basil leaves
• 1 cup kale, ribs removed
• Olive oil
• Salt

You can make a huge batch of this at the end of summer, and store in your freezer in zip-top bags to have home-made pesto year round.

Directions:

1. Mince the garlic in the food processor with a pinch of salt.
2. Add the lemon zest and pine nuts, basil and kale; pulse until ground into a paste. 
3. While the machine is running, drizzle olive oil in until desired consistency.
4. Season to taste with salt.

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