Vegetable Soup with Parmesan Dumplings

A heartwarming vegetable soup packed with the wholesome goodness of both sweet and white potatoes, zucchini, carrots, celery, garlic, onion and cannellini beans. Perfectly delicious all on its own, when you throw parmesan dumplings into the mix you create a rock star.

The dumplings start out as baby clouds, a mere teaspoonful of batter grows up and out to be 5 times bigger. Soft, fluffy and airy, they have a tiny bit of chew to them. I like to use extra black pepper to perk up their flavor…. 

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Zucchini Feta Fritters with Tzatziki Sauce

Zucchini fritters with a compelling Greek twist! Hunks of feta cheese and fresh herbs liven up these fritters made with shredded zucchini, egg and flour. A cucumber lemon yogurt sauce shocks them with cool and bright flavor…. 

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Mollie Katzen’s Gypsy Soup

Gypsy Soup

Gypsy soup is packed full of the incredibly delicious combination of sweet potatoes, chickpeas and kale. The rusty color of the broth comes from a combination of tomato, paprika and turmeric with sweet basil thrown in for good  measure.

It’s a deeply nourishing elixir that I could feel coursing through my body into my bones making me feel instantly warmer and healthier. It lifted my spirits and rejuvenated me when I didn’t realize I felt bad to begin with! I can’t help but love a soup like that. I’m convinced it has magical properties. Magical, healing properties.

Try this if you’re feeling under the weather or just need a little pick-me-up. It works wonders for the body, mind and soul!

Mollie Katzen's Gypsy Soup

Gypsy Soup
2 -3 tablespoons olive oil
2 large yellow onion, chopped
4 cloves garlic, minced
1 stalk celery, diced
2 large sweet potatoes, diced
1 teaspoon sea or kosher salt
1/3 cup tomato sauce
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
a dash of cinnamon
a dash of cayenne
1 bay leaf
4 cups vegetable broth or water
1 (14 ounce) can chick peas, drained and rinsed
2 cups kale leaves, torn into bite size pieces, stems removed

1. In a soup pot or large saucepan heat the olive oil and saute onion, garlic and celery over medium-low heat until tender. Add sweet potato and salt; saute 3-4 more minutes.

2. Add seasonings, tomato, broth, chickpeas and kale. Bring to a boil and simmer slowly for 25 minutes until sweet potatoes are tender. Taste halfway through and adjust seasonings if needed. Remove bay leaf before serving. Serve immediately with crusty bread.

I’m linking this to Chaya of My Sweet and Savory for Meatless Mondays and to Deb of Kahakai Kitchen for her Souper (Soup, Salad, Sammie) Sundays event.

The winner of the Tassimo T20 is Raina of Garden of Yum and the winner of the Natural Vines giveaway is Emily Z. of EZ’s Recipes. Congratulations to Raina and Emily Z. and thank you all for entering!

Side Dish Saturdays: Crustless Cauliflower Quiche

Crustless Cauliflower Quiche

This crustless quiche recipe features fresh cauliflower florets with garlic, Swiss cheese and plenty of fragrant thyme. It’s a light and eggy savory pie that can serve as a side dish or as the main attraction.

Cauliflower is just coming into season in my neck of the woods making it dirt cheap and as fresh as can be. In my house quiche is a go-to meal, the dish we turn to when we’ve exhausted our ideas. Aside from being a dish everyone loves, it’s versatile and we always have eggs on hand. Next time you’re thinking of breakfast for dinner take it one step further and make a quiche instead!

This week’s Side Dish Challenge is cauliflower. The badge is still in the works…I will have it for you soon.

Guidelines:

1. Make and post a side dish recipe with cauliflower as the main ingredient between now and Friday, August 20th. 

2. Mention it is for Side Dish Saturdays with a link back to this post. Add your link below by Friday at midnight (Eastern time) and be sure to leave me a comment telling me you did so.

3. No soups, stews or main dishes (unless they can also be a side), please. If you’re unsure don’t hesitate to ask first.

Crustless Cauliflower Quiche

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Crustless Cauliflower Quiche
(loosely adapted from Epicurious)

2 1/2 to 3 cups cauliflower florets, cooked
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon butter
1 tablespoon bread crumbs
1 tablespoon Parmesan Cheese, grated
5 eggs
1 cup milk
3/4 cup heavy cream
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1/2 teaspoon sea or kosher salt
1/8 teaspoon black pepper
8 ounces Swiss Cheese, shredded
5-6 slices Bacon, cooked, crumbled, optional

1. Preheat oven to 425 degrees F.

2. Butter a 9-inch pie pan and sprinkle evenly with bread crumbs and Parmesan.

3.Saute garlic in oil over low heat until fragrant.

4. Arrange the cooked cauliflower over bottom of dish. Sprinkle garlic over top, then bacon if using, then Swiss.

5. Whisk together the eggs, cream, milk, salt and pepper. Carefully and slowly pour over top of the cauliflower and cheese.

6. Bake for 30 minutes or until top is golden and set in the middle. Allow to cool 5 minutes before slicing. Serve as a side dish or as a main with a green salad and a slice of crusty bread.

Printable Recipe
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Crustless Cauliflower Quiche

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Spicy Black Bean and Corn Tortilla Pie

Black Bean and Corn Tortilla Pie

A recipe for a savory deep-dish pie packed with all the Tex-Mex flavors I love. The filling is made of black beans, fresh corn, tomatoes, green chiles and sour cream to hold it all together. The filling is then layered just like a lasagna between flour tortillas in a deep-sided pie or cake pan and baked. It’s served with your favorite fixin’s like avocado, black olives, sour cream and shredded lettuce.

The pie is quick, easy to make and feeds a crowd. Everyone will love it! It’s a good way to spice up taco night if you’re looking for something a little different from the usual. It’s hearty, filling and undeniably delicious.

If black beans aren’t your thing you can easily swap them out for your favorite ones or for whatever you have on hand.

Black Bean and Corn Tortilla Pie

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Spicy Black Bean and Corn Tortilla Pie
(by Reeni)

1 Yellow Onion, diced
Olive oil for sauteing
4 cloves Garlic, minced
1 – 15 ounce can Black Beans, rinsed
1 heaping cup fresh Corn, cut off the cob
1 – 10 ounce can Ro-tel Diced Tomatoes with Lime and Cilantro
1 – 4 ounce can diced Green Chilies
1 teaspoon Chile Powder
1 teaspoon Oregano
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1 heaping cup Sour Cream, light or regular
8 (10-inch) Whole Wheat Flour Tortillas
2 cups Extra Sharp Cheddar Cheese, shredded
A handful of multi-grain Tortilla Chips, crushed
shredded lettuce, black olives, avocado or guacamole and sour cream for serving

1. In a large skillet saute onion in enough oil to cover bottom of pan over medium-low heat until tender and translucent. Add garlic and saute until fragrant. Stir in black beans, corn, tomatoes, green chilies, spices and salt and pepper.

2. Turn off heat and stir in sour cream. Mixture will be loose but will thicken as it cooks. Taste and re-season with salt and pepper if needed.

3. Lightly grease a 9 or 10-inch deep-sided cake or pie pan or a 8×8 deep-sided casserole. Preheat oven to 400 degrees.

4. Place one of the tortillas on the bottom of the pan, and cut the second to fill in the spaces the first one doesn’t cover. Spread 1/3 of the mixture evenly over it. Sprinkle with 1/3 cup cheese. Repeat with another tortilla layer, 1/3 of the mixture and 1/3 cup cheese. Repeat again. Add another layer of tortillas, sprinkle with remaining cup of cheese and the crushed tortillas.

5. Bake about 25 minutes. Let set for 5 minutes before slicing. Best sliced right in the pan. Serve with desired fixin’s.

Printable Recipe
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Black Bean and Corn Tortilla Pie

I’m linking to this to Meatless Mondays over at my friend Chaya’s site My Sweet and Savory.

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Southwest Black Bean Burgers with Guacamole Cream

 Southwest Black Bean Burgers with Guacamole Cream

I dearly love bean burgers nearly as much, if not more, than I love regular old beef burgers. Especially when the beans in question are black ones. With a ton of natural flavor and earthy heartiness, they hold their own in the world of burgers.

These are packed full of zesty Southwestern flavors with Ro-tel tomatoes and green chiles, chopped onion, chile powder and oregano. The burgers are topped with a tangy quacamole cream made with avocado, sour cream, lime juice and cilantro. The flavors come together in perfect harmony. They turn out a little crispy on the outside and soft in the middle, mildly spicy and incredibly delicious.

Southwest Black Bean Burgers with Guacamole Cream

The patties are quick and easy to make, cheap and nutritious. The leftovers are just as good and can easily be frozen. Between my burger-loving Dad and I we ate six of them in a few days. Only two of them made it to the freezer. They are completely addicting!

Southwest Black Bean Burgers with Guacamole Cream

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Southwest Black Bean Burgers
(by Reeni)(makes 8 burgers)
2 – 15 ounce cans Black Beans, rinsed and drained or 3 + 1/2 cups dried, cooked
1- 10 ounce can Ro-tel Tomatoes and Green Chilies, drained
1 egg, beaten
2/3 – 3/4 cup Bread Crumbs
1/3 cup Onion, minced
1 heaping teaspoon Chile Powder
1 heaping teaspoon Oregano
1 teaspoon Sea or Kosher Salt
1/4 teaspoon Black Pepper
1. Mash the beans using a potato masher in a large mixing bowl. Alternately you can use a food processor to ‘rough’ chop them.
2. Add the rest of the ingredients and mix well. Mixture will be wet. Add additional bread crumbs if desired. Refrigerate for 1 hour.
3. Heat a large skillet* over medium-low heat and generously grease the bottom. Drop ice cream scoops full or heaping 1/3 cups full of the burger mixture into skillet. Use a spatula/spoon to form into patty shapes. Cook 4-5 minutes on each side, carefully flipping, the burgers are fragile. Cook in batches. Freeze leftover, cooked burgers separately wrapped if desired. Serve on whole wheat buns with guacamole cream.
*I’ve had good results cooking these on a George grill but not on an outdoor grill.

Guacamole Cream
1 Avocado, mashed
2 tablespoons Sour Cream
1/4 cup Onion, minced
2 tablespoons Fresh Cilantro or Parsly, chopped
Lime juice, a big squeeze or two, to taste
Salt and pepper to taste
Cayenne pepper or hot sauce, if desired, to taste
Combine all ingredients in a small bowl. Season to taste. Refrigerate until serving.

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Southwest Black Bean Burgers with Guacamole Cream

The winner of the cookbook giveaway chosen by the random integer is Chaya of My Sweet and Savory! Congratulations Chaya! And what a coincidence as I’m linking this post to her site for Meatless Mondays. It must be fate.

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