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You’ll Need: 28 oz Diced Tomatoes (undrained) or 6-8 Roma Tomatoes, diced 1 Onion, chopped 4 cloves Garlic, chopped/crushed 2 cups Carrots, chopped 4 Celery Ribs, chopped 2 cups Green Beans 1 head Cabbage, chopped 4 Yukon Potatoes, chopped 0.5 … Continue reading
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Want an easy and simple dish to add to the dinner table (with a fabulously simple use for a makeover lunch the next day)??? Here’s what YOU can do with one of those heads of cabbage in today’s box! 1. … Continue reading
I decided to try something new with our eggplant from last week’s box. I wanted a recipe that would allow me to add eggplant to several other staple dishes without it being noticeable. So, with a little thought, I decided to roast the eggplant with some tomatoes and herbs. The aroma of these vegetables and herbs roasting was incredible. I’m sure it had more to do with the garlic then anything else, but nonetheless, it was wonderful.
If your family enjoys eggplant, you may choose to only roast it and serve with pasta, chicken, rice, etc. But if you find some resistance at the table or want to freeze it in several smaller portions for later use, consider pureeing it. I’ll be honest, I hid it in a lasagna today and NO ONE noticed. They sure did enjoy dinner though. LOL
1 Eggplant, peeled and sliced (0.25″ thickness)
3 Roma Tomatoes, sliced (0.25″ thickness)
3 Garlic Cloves, crushed
0.25 to 0.5 cup Olive Oil
1 TSP Basil
1 TSP Oregano
1. Spray dish with oil.
2. Lay eggplant slices in single layer on bottom of dish.
3. Brush oil on top of eggplant slices.
4. Lay tomato slices on top of eggplant.
5. Brush oil on top of tomatoes.
6. Add garlic, basil and oregano to top of tomatoes.
7. Roast at 350 F for 1 hour.
8. Remove from oven and allow to cool.
9. Blend vegetables in a blender or food processor until smooth.
10. Store for use in other dishes (pastas, soups, etc.).
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Lentil soup is often considered a Mediterranean or Middle Eastern dish/soup and is widely talked about on Vegetarian/Vegan blogs. Did you know that it’s high in fiber, protein, iron and potassium? This means it can easily fill in as a … Continue reading
You will need:
1 Butternut Squash, peeled and chunked
0.5 – 1 cup Split Peas
1 Onion, chopped
1 Garlic Clove, crushed
32 oz. Vegetable or Chicken Broth of choice
pinch of Curry Powder (optional)
1 – 2 cups Rice or Barley, cooked (optional)
0.25 cup Parsley (optional)
1-2 Roma Tomatoes for garnish
1. Cook peas for 20 minutes in broth.
2. Cook squash in water until tender. Drain and mash/blend until smooth. (You may need to add a little bit of broth to the squash mixture before mashing/blending.) Add squash to the broth mixture.
3. Saute onion and garlic in oil and add it to the broth mixture.
4. Add curry, rice/barley and parsley if desired.
5. Bring soup to a boil and cook until peas are tender. (Add salt and pepper as preferred.)
6. When serving, garnish with freshly sliced tomatoes.
Photo Borrowed from MarthaStewart.com
Looking for a new eggplant recipe??? Lisa shared one of her favorite eggplant soup recipes with Jen and I today during box making… Martha Sterwart’s Roasted Eggplant and Chickpea Soup! If this recipe doesn’t suit your fancy, she has a whole list of eggplant recipes to consider.
Recipe Notes: When I made this soup (tonight), I used 1 eggplant, 2 cloves of garlic for the eggplant and 1 for the chickpeas, and I added an extra can of chickpeas to the recipe. We skipped the yogurt and used a dash of dried oregano. If you happen to roast extra chickpeas, you can save them for a salad. Just toss them on top. 🙂
Who knew soup could be MORE fun when it’s PURPLE? We certainly missed this simple soup ‘makeover’ until we tossed red cabbage into our normal, everyday soup. The kids LOVED it… because it was purple. Go figure. As a parent, I’ll happily add red cabbage to a soup if they will ask for 2nds, 3rds, etc. Wouldn’t you? Give it a try and see what happens. If they love it, try purple cauliflower, purple potatoes… well, you get the idea. Have fun with NATURAL food colorings.
Last summer my daughter and I were on a Girls’ Day Out with some extended family. We ventured over to a little tea house and had quite a delightful afternoon (followed with some much needed window shopping). The new owner of the tea house was quite friendly and shared her recipe for our favorite tomato soup! (Needless to say I had been trying to recreate it for about a year at this point!!!)
I was shocked with how easy it was to prepare and a bit disappointed that she used canned tomatoes… but have since found the recipe to be a true delight (and lifesaver) on those rough days when the kids need lunch and I’m clearly spinning too many plates and can’t focus. It truly is my son’s FAVORITE soup of all time. (Funny… since it’s a tea house recipe.)
Of course, I had to tweak the recipe a bit, to add some health to it. Here’s what we’ve got:
2 cans of Greenwise Basil, Oregano and Garlic Diced Tomatoes (she uses Hunts)
dash or two Dried Basil
3-5 oz Baby Spinach (Beet Greens would also work well)
1 cup Heavy Cream (milk works too)
Salt (~1 TBSP)
Sugar (~2 TBSP)
Blend the tomatoes, basil and spinach in a food processor for approximately 20 seconds or until most of the chunks are gone. Pour the mixture into a pot and heat. Add salt and sugar, tasting frequently until you like the flavor. If too salty, add more sugar. If too sweet, add more salt. (Be careful not to go overboard.) Add cream (or milk) if desired and continue to heat. No need to bring to a boil after the cream has been added. Just stir thoroughly and serve.
About the Teahouse:
The original name of this delightful tea house (when I first tried the soup) was Tea by the Sea, in Berlin, MD (where Run Away Bride was filmed!!!). I believe its current name is Main Street Enchanted Tearoom. I’ll try to find some pictures of Berlin, just for fun, to add to this post real soon.
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Have you ever considered taking a basic veggie soup and adding alphabet letters and numbers as a conversation starter with your kids? We find it fun to play table games, spelling words or creating large numbers while sharing dinner together. … Continue reading
This is a very quick and easy recipe. Our entire family enjoyed it this evening, making it kid friendly in our home. 😉
0.5 lb of Asparagus, cut into half inch segments
8 Crimini Mushrooms, cut into quarters
2 Scallions, chopped
1 cup Brown Rice, steamed
2-3 oz of Baby Spinach
1 Boneless, Skinless Chicken Breast, cooked, chopped
32 oz. Chicken Broth
Combine the rice, chicken and broth in a pot and bring to a mild boil. Add remaining ingredients and allow to cook for 3-5 minutes. Serve immediately.
What’s even better… this is a low glycemic soup. Eat up and enjoy.