Tag Archives: Easy

Potato, Leek and Kale Soup

Posted in Dinner, Soup by

So Mike has bronchitis. He’s not thrilled, for obvious reasons, but also because he’s been sick straight through some of the nicest days we’ve had in months.

The sun is out, the temperatures are steadily warming up, and there are legitimate flowers growing in our yard. It’s amazing! And on nights like we’ve been having, I naturally gravitate toward the grill. Except when my husband is sick. On nights like THAT, I gravitate toward soup.

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There’s been a leek in our fridge for more than a week, and unlike my interaction with most vegetables, I was kind of stumped on how to use it, and had forgotten why I bought it in the first place.

I know when people are sick, chicken noodle soup is the natural go-to, but I decided to switch it up and make a creamy potato leek soup – completely vegetarian, and completely daily and gluten free.

Leek Soup (1)

What You Need:

  • One large leek, top layer and leaves removed, sliced
  • 4-5 small to medium yellow potatoes, quartered (you can peel them if you want – I didn’t)
  • 3 cloves garlic, chopped
  • 1/2 yellow onion, roughly chopped
  • 3-4 cups kale, chopped
  • 3 cups vegetable broth (I got mine this way)
  • 1/3 cup almond or soy milk
  • 2 tbsp olive oil
  • 1 tbsp ground black pepper

What You Do: Leek Soup (5)

Fill a large saucepan halfway with water and bring to a boil. Add the potatoes and cook at a slow boil for about 30 minutes or until soft.

Drain the potatoes into a strainer and set aside.

Leek Soup (2) In the same saucepan, heat oil on medium. Add sliced l  leeks, chopped onion and chopped garlic and simmer for  about 20 minutes. Add the chopped kale about halfway  through (after about 10 minutes) and simmer all until soft  and kale has reduced.

Add the potatoes and stir. Then add the vegetable broth  and bring the mixture to a slow boil.

Add the black pepper and stir. Remove from heat.

Pour the mixture into a food processor. If you like your soup chunkier like I do, pulse  until just blended. If you want a smoother soup, blend for longer until creamy.

Add the soup back into the saucepan. Add the almond or soy milk (or any milk of your choice) and stir.

It’s ready to serve!

Leek Soup (10)

 

Pro Tip: Make this soup a little spicy (you know I did) by adding a hot pepper of your choice into the mixture, or simply sprinkling some crushed red pepper on the soup once it’s ready to serve.

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Healthy and Easy Quinoa Stuffed Poblano Peppers

Posted in Dinner by

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Well, life got in the way of cooking for awhile but I’m back! I’ve been training pretty hard for my 20 mile race (which was May 29), so our dinners were mostly pasta, pizza, tacos or pb&j, and about as simplified as possible so I could go to bed at a reasonable hour. But I’m happy to report I beat my 2013 finish by 12 minutes and ran it 40 seconds faster per mile. It was such a good feeling when I finished, especially because the weather was terrible all day – just super rainy and cold. What a relief to be done!

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Approaching the finish line!

I feel like I owe some of my success to a massive carbo-load the night before the race. I inhaled more bread and pretzel in one sitting than ever before and it was really fun! But I was craving a real, home-cooked and healthy meal by the time my body was done recovering from the race, so I made the best recipe I could think of to deliver on all those cravings with as minimal time on my feet in the kitchen as possible.

That’s how we ended up with quinoa stuffed poblano peppers. I love this dish because it’s really easy and always delicious, and poblanos have a great taste – sweet with a little spicy kick.

 

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I used 4 medium-sized poblano peppers. One stuffed pepper is more than enough for a single serving meal – even for Mike – and the leftovers are just as tasty reheated a day (or two or three!) after.

Preheat oven to 375F

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What You Need

  • Poblano peppers (any number you want/need)
  • 1 cup quinoa
  • 1 sweet onion, chopped
  • 1 jalapeno, chopped (optional)
  • 2 cloves garlic, minced
  • 1 jar sun-dried tomatoes, drained of oil and chopped
  • 1 jar tomato sauce (I made my own tomato sauce using this recipe)
  • About 1 cup Parmesan cheese

What You Do

Slice off the stem end of the poblanos, being careful not to take off too much of the pepper itself. Empty out the insides and seeds using your fingers.

Place the poblanos on a sheetpan lined with parchment paper and bake them in the oven for about 15 minutes or until the skin starts to pinch. (Leave the oven on when the peppers are done – you need to bake them again at the same temperature once they’re stuffed)

While the peppers are baking, cook your quinoa according to package directions. I boiled 2 cups of water and added one cup of quinoa, and simmered, covered, until the water was gone. Obviously if you’re stuffing more than 4 peppers, you might want to make more quinoa.

While the quinoa is cooking, put a tablespoon of olive oil in a pan and heat the onions, jalapeno and garlic for about 5 minutes or until the onions become translucent and soft.

Stir the onion mixture into the quinoa until combined. Peppers

In a large bowl, mix the sun-dried tomatoes with the tomato sauce.

Stuff your slightly baked peppers with the quinoa mixture. Lay extra quinoa on the bottom of the baking dish like a bed for the peppers. Place the stuffed peppers on their bed and cover with tomato sauce. Sprinkle with parmesan cheese.

Bake at 375F for about 20 minutes.

Serve with additional cheese on top if you want. I love my cheese!

 

Pro Tip: You can really stuff quite a bit of the quinoa mixture into these peppers! Gently tap the bottom end of the pepper on the palm of your hand or a dish to pack down the quinoa. Once you near the top of the pepper with stuffing, push the quinoa down with your spoon for more room.

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Slow Cooker Pulled Pork with Sweet Potato and Beer

Posted in Dinner by

On Sunday I received a text that spoke directly to my heart.

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The text came from my friend Mary, and to be fair, we had finished a 17 mile run just hours earlier. But if I’m going to be honest here, I will admit that I usually feel like I want to eat everything, regardless of how far I’ve run or even whether I’ve run at all.

I have a lot of cravings that tend to dictate what Mike and I eat for dinner.

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As you probably guessed, On Sunday like my friend Mary, I too felt like eating everything. To handle this feeling in the most mature and self-controlled way possible, I ate a handful of sour jelly beans and drove to the supermarket to buy ingredients for one of my favorite comfort food meals – slow cooker pulled pork. I felt like I needed comfort food – who doesn’t?!?

Knowing Mike and I couldn’t eat it until Monday night practically drove me insane, but it was well worth the wait. Absolutely delish! And I got kudos for making pork (Mike’s all-time fav meat dish that I rarely make).

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Seasoned Pork ready to start slow cooking.

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Spice Rub!

What You Need:

  • A boneless pork shoulder (also commonly called pork butt) between 3 and 5 pounds
  • One large sweet potato, grated or shredded (I used my food processor)
  • One large yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 3-4 scallions, chopped
  • 1 1/4 cup beer (I used a brown ale. If you don’t want to use beer, the same amount of vegetable or chicken broth works too)
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tbsp salt
  • 1 tbsp ground red pepper (cayenne)
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 2 cups of your favorite BBQ sauce (I used Thicker Style Hot Bone Suckin’ Sauce)

IMG_3645What You Do:

Line the bottom of the crock pot dish with the graded or shredded sweet potato, the thinly sliced onion, minced garlic and chopped scallions.

Pour the beer over the mixture. Drink the rest!

In a small bowl, mix together the brown sugar, chili powder, salt, cayenne, cumin and cinnamon.

Prepare your pork. I sliced it into large chunks and cut off as much fat as I could.

Rub the spice mixture over the pork pieces and place the pork over the onion mixture in the crock pot dish.

Set the crock pot on High for 6-8 hours OR on Low for 8-10 hours.

When it’s ready, spoon the pork out of the crock pot onto a separate plate.

Drain the liquid left in the crock pot through a strainer and INTO A POT so it doesn’t go down the drain. (This is only important to do if you do not wish to use BBQ sauce. If that’s the case, see below for the Pro Tip).

Return the onion mixture that was captured in the strainer to the crock pot. Return the pork to the crock pot and with a fork, begin pulling it apart until it is all looking like goodness.

Add your BBQ sauce and it’s ready to serve!

Pro Tip: If you do not wish to use BBQ sauce, pour the strained liquid back into the pulled pork mixture slowly until the pork is moistened (you may not need all of it!)

Pro Tip #2: Select a gluten-free BBQ sauce for a totally GF meal!

Pro Tip #3: Take advantage of the fact that this recipe allows you to say “pork butt” multiple times in conversation.

Smuttynose Old Brown Dog

Smuttynose Old Brown Dog – a perfect beer for this recipe!

A Lovely and Filling Kale Risotto

Posted in Dinner by

There are a few things I am sure of in this life: A good meal in a pinch does not have to require a trip to the grocery store; a Sunday-night meal plan will invariably improve your week; and sometimes you just NEED chocolate cake.

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One important fact about me is that I like to run (like actually LIKE  it), and one of the biggest reasons aside from the obvious health benefit is that it makes me feel more comfortable about eating all of the foods I love in quantities that might scare average people.

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2-pound lobstah

But with winter in New Hampshire being a stubborn thorn in my side, it was easy to fall into a rut of not running as much, and instead eating the chocolate/cookies/leftover pie ruthlessly decorating our office kitchen table.

BUT I have a 20 mile race coming up at the end of March, so I’ve been making a much larger effort to make a healthy dinner every night and bring the leftovers for lunch so I don’t have an excuse to buy food out. Saves money and calories!

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Last night’s dinner needed to produce enough food to make two lunches, and since I didn’t get to start cooking until 8pm (ugh) it needed to be fairly quick. By 8:30pm we had this kale risotto, which was indeed both lovely and filling.

What You Need:

  • 1 cup uncooked Arborio (Risotto) rice
  • 2 garlic cloves, minced
  • 1/2 of a large, red onion OR a large shallot (I don’t always have a shallot on hand)
  • 5 cups vegetable broth (need some in a pinch? check out this post)
  • 1 tbsp olive oil
  • 3 cups chopped kale (no stems – unless you like them!)

What You Do:

Heat a large wok or skillet at Medium to Medium-High and add the oil.

Add the chopped garlic and onion, and stir to coat evenly in oil.

Add the cup of Arborio rice and stir to mix.

One cup at a time, add the vegetable broth, stirring continuously between adding each cup. You want the broth to be at a low simmer in the skillet.

Once you’ve added the last cup of broth, add the kale. Stir to combine and lower the heat. Stir and cook until the kale reduces and cooks fully. Taste tests are always helpful! 🙂

Pro Tip: If you actually stir the Risotto the entire time, it will come out AMAZING. I don’t care if you have to hire someone to stand there and do it – I have made this dish so many times and when I finally ignored the mess and dishes and actually stirred it continuously, the end result was SO worth it.

Ready for Anything Homemade Vegetable Broth

Posted in Convenience, Dinner by

Do you ever feel a little bad about all the vegetable scraps that pile up while you’re preparing a meal? Onion peels (are they called peels?), the tops/stems of peppers, tomatoes, eggplants, broccoli and squashes – it’s a crazy amount of food in the end that you aren’t using in the actual recipe!

I did eventually start a vermicycle compost bin, which is a HUGE help, but one thing I love to do with these veggie scraps is use them again for my own personal mealtime gain before feeding them to the compost worms.

This vegetable broth recipe is a super simple solution to that problem that basically produces an entirely new meal AND will help you feel less wasteful. A win-win!

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Store all of your vegetable scraps in the freezer in a gallon-size bag and simply continue adding to it each time you cook. Then, whenever you need vegetable broth for cooking, all you need to do is follow these easy steps and you’ll have at-the-ready homemade broth.

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What You Do:

  1. Boil a large pot of water
  2. Put a good amount of the frozen veggies directly into the boiling water
  3. Boil down until the veggies are soft and the water is visibly broth-like. Add salt or pepper if desired.
  4. Drain the water through a strainer directly into another large pot and it’s ready!

Pro Tip: Eliminate a step and make your dinner prep easier by making the broth ahead of time and freezing it. Then you can just defrost and use! (This photo is not great but this is a half-gallon container and I filled two with just one pot. Win!)

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Loaded Black Bean Turkey Burgers

Posted in Dinner by

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I love turkey burger night at our house. I go all out – way past the point I probably should considering it began (more than a year ago) as a quick and easy weeknight dinner solution. But I got carried away. And that’s OK, because the end result is always totally worth it. And for a turkey burger, I consider that a decent dinner achievement.

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It happened because Mike eats a LOT, and I like leftovers. Since those two things are hard to reconcile, I started thinking of ways to beef up my turkey, so to speak. You might find there are more other ingredients than turkey, but this recipe makes 6-8 burgers so it’s perfect for a family dinner, or a dinner for two with plenty of leftovers 🙂

What You’ll Need:

  • 1 package ground turkey
  • 1 can black beans, drained and rinsed
  • 3/4 cup grated sweet potato
  • 1 bell pepper, any color, chopped
  • 3/4 cup chopped yellow onion
  •  2 cloves garlic, minced
  • Goat cheese (or cheese of choice)

What You Do:

Heat 2 tbsps of olive oil in a large skillet on medium.

In a food processor, blend black beans and sweet potato until course, not smooth.

Add all other ingredients – except the cheese – and mix well. Form into burger patties and place in the skillet. Form a small hole in the center of each patty. Place a few pieces of cheese in each and cover up again.

Cook slowly uncovered, flipping frequently until each side is browned.

Pro Tip: Serve with avocado and pea shoots on top.

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