We had a dinner party recently and I made this veggie lasagna. I had every intention of taking photos and blogging it. But then the wine got in the way. By “got in the way”, I mean we drank too much and forgot to take […]
I’ve been making plain ole Broccoli Soup for years, but I’ve made a recent discovery. Quinoa added to pureed soups = heavenly texture. Really. I’m not exaggerating. I had planned on adding the cooked quinoa and pureeing it to to add richness and thicken the soup. However, before pureeing again, I took a bite and realized that the quinoa gave it a fantastic texture. The individual grains pop in you mouth.
It’s like a party – In.your.mouth. And it’s broccoli. Who would have thought? Served with some cornbread… it’s a hearty dinner.
Broccoli and Quinoa Soup Recipe
1 lb broccoli
1 tbsp olive oil
1 tbsp butter
1 medium onion, chopped small
3 stalks celery, chopped small
3 cloves garlic, smashed and rough chop
4 c low sodium vegetable (or chicken stock)
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp basil, chopped
1/2 c shredded sharp cheddar cheese
1 c quinoa (cooked per package instructions)
1. Cut the broccoli florets into 2 inch pieces. Peel the stalk well and cut into 1 inch pieces.
2. Heat olive oil and butter in a heavy bottom pot over medium heat. Add the onion and celery and saute for about 5 minutes, until translucent. Add the garlic and continue to cook, stirring often for another 2 minutes.
3. Carefully pour the vegetable (or chicken) stock in and bring to a simmer over medium high heat. Season with salt and pepper and add the dried oregano and thyme. Add the broccoli stalk, lower heat to medium low, and simmer for 5 minutes. Add the florets and simmer for another 5-10 minutes, until florets are tender. If you’re feeling fancy, remove 1-2 florets to garnish the finished soup and set aside.
4. Remove from heat and very carefully, puree the hot soup, preferably with an immersion blender. If you do not have an immersion blender, use a regular blender, but only fill 1/2 way, and do not seal the top when pureeing. Instead, cover with several layers of kitchen towels. Otherwise, you will spew hot soup around the kitchen! After the soup is smooth, add the basil and shredded cheese and puree again to incorporate the basil into the soup.
5. Add the cooked quinoa and stir well. Taste and add more salt and pepper if needed.
Note: Delicious served with a generous dollop of greek yogurt.
I’m really excited about my gorgeous new food blog. The new blog, along with the challenges of eating a meat free diet has inspired me to experiment in the kitchen more. The one thing I don’t want to do is eat a bunch of side dishes for dinner. That is neither fun nor filling. Even if you’re eating vegetarian, you need to be satisfied or you’ll end up eating a whole box of cookies later. That is NOT good. However, this hearty stuffed zucchini recipe IS good.
Eggplant Stuffed Zucchini Recipe
1 medium eggplant
1 tsp extra virgin olive oil
1 small onion, diced
1/4 c red pepper, diced
1 clove garlic
1/2 c cooked KAMUT® Khorasan berries
1/4 c walnuts, toasted
1 tbsp chopped fresh herbs (thyme, oregano..etc)
1/4 c Panko Bread Crumbs
1 tsp olive oil
1. Preheat oven to 400 degrees and preheat gas grill.
2. Pierce the skin of the eggplant all over with a knife and place on grill, turning often until blackened and starting to deflate. Remove from grill, allow to cool enough to handle and remove and discard the skin. Puree the eggplant flesh in a food processor.
3. Cut the zucchini in half and scoop out the insides with a melon baller to create the boat shape. Don’t make it too thin or the boat will collapse when baked. Chop the zucchini flesh and set aside.
4. Heat the teaspoon of olive oil in a large sauté pan and sauté the onions and red pepper over medium heat until softened. Add the garlic and scooped zucchini flesh and continue to sauté for a few more minutes.
5. Remove from the heat and stir in the eggplant, Khorasan berries, walnuts, fresh herbs and season with salt and pepper.
6. Season the zucchini boats with salt and pepper. Spoon the mixture into the zucchini boats and press lightly to keep the filling inside.
7. Combine the panko, teaspoon of olive oil and a little salt and pepper. Sprinkle evenly over the zucchini boats.
8. Bake until the breadcrumbs are golden and the zucchini is cooked through, about 20-30 minutes. If breadcrumbs are not dark enough, turn on the broiler for a minute or two… but DO NOT walk away from the oven!
Note 1: You can use any kind of cooked grain, like quinoa, wheat berries, farro… etc.
Note 2: You can skip the eggplant and just use the zucchini that you scooped out… also good, but it won’t have that smokey flavor you get from the grilled eggplant. You can also bake the eggplant in the oven.