Broccoli Cheddar Bean Soup

Happy 2018! I realized that I haven’t posted yet in the new year, so here goes! It’s definitely a typical winter here in Seattle, gray and rainy, which makes it great soup weather!

I’ve posted broccoli cheddar soup before, but I added protein to this version in the form of white beans, which made it hearty enough for a meal. This soup was super easy to make and came together in about half an hour. I like eating it with some crackers or crusty bread. This recipe is very versatile, and you could use all broccoli, a mix of broccoli and cauliflower, or all cauliflower. You could also change to a different kind of white bean. Here’s the recipe!

Broccoli Cheddar Bean Soup

Makes 6 servings

Ingredients:

1 quart vegetable stock

2 cups water, or less or more to desired consistency

1 tbsp minced garlic

24 oz frozen broccoli/cauliflower

1 14oz can of white beans, drained

1 cup/4 oz sharp cheddar, shredded

Salt and pepper, to taste

Directions:

Heat the vegetable stock and water till bubbling over high heat. Add the garlic, broccoli/cauliflower, and beans and reduce heat to medium. Bring to a simmer and allow to simmer for 10-15 minutes. Turn off heat and blend with an immersion blender until desired consistency is reached. Stir in the cheese until smooth. Add salt and pepper to taste and stir to combine. Serve warm. Enjoy!

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Great with a slice of fresh baguette

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Curry Lentil-Stuffed Acorn Squash

Well, I had my first final today. Which means that I should start studying for my other two next week, but instead I’m going to take a break and talk a little bit about food. To all my fellow quarter-system college students-good luck studying!

I decided to make some acorn squash, since I’ve used a lot of butternut squash and sweet potatoes, but I feel like I neglect this fall squash. It’s not my favorite, since it’s not quite as sweet at butternut squash or sweet potatoes, but it sure is pretty. When you cut the squash crosswise into rings, they make nice little flowery rings, and I just had to do something with that, so here we are!

For this dish, I made some curry lentils in the slow cooker, then I roasted the acorn squash, some cauliflower, and onions. I put a scoop of lentils inside the acorn squash rings, then topped the whole thing off with the roasted vegetables. The result? A delicious meal, packed with fall flavors. The slightly sweet squash, combined with the spicy curry, and the savory roasted vegetables all complement each other to make a wonderfully balanced meal. It does take some waiting, for the vegetables and lentils to cook, but the hands on time is pretty minimal. In any case, this is a dish worth trying!

Curry Lentil-Stuffed Acorn Squash

Ingredients

1 1/2 cups red split lentils

1 14oz can lite coconut milk

1 1/2 cups vegetable broth

1 tbsp curry powder

2 tbsp olive oil

2 acorn squash, sliced crosswise, seeds removed

1 head cauliflower, broken into florets

1 sweet onion, sliced

Directions

Mix together the lentils, coconut milk, vegetable broth, and curry powder in the slow cooker. Turn on low and allow to cook for 4-5 hours, until the lentils are cooked through and soft. This can also be done on the stove. Simply combine all ingredients in a pot, bring to a boil, then lower heat and simmer for 20-30 minutes, until the lentils are soft.

Preheat the oven to 400˚F. On one baking sheet, toss the acorn rounds with half the olive oil, then place in the oven. On another baking sheet, toss the cauliflower and onion with the other half of the olive oil, then place on the sheet. Roast for 20-30 minutes, until the vegetables are cooked through.

To assemble, place an acorn squash ring (or two or three) on a plate, then place a scoop of lentils in the middle. Top with the roasted cauliflower and onions. Serve warm. Enjoy!

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A delicious fall meal! It happens to be vegan too 🙂

Quinoa Salad with Beans, Cauliflower, and Caramelized Onions with Honey Mustard Vinaigrette

Guess what? BLU is going to Nationals!!!!! This last weekend, our team competed in D1 Southwest Regionals, and we secured the third bid to Nationals, so we’re headed to Mason, Ohio! Our whole team is SUPER stoked to have three more weeks of practice together, and compete in Natties 2014!

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My rookie class after winning the game to go to nationals!

Other highlight photos can be seen here.

On the food front, I haven’t been particularly active in the kitchen, but the weather has been hot, hot, hot, so I’ve been making cooling foods. This quinoa salad can be eaten warm or cool, and it’s a healthy, filling meal that’s super quick to pull together, and quite tasty! I used leftover cauliflower and caramelized onions from my pasta with sweet potato cauliflower sauce, so I used that, then I threw in some frozen green beans (although you could use fresh) and some canned kidney beans, whisked together a honey mustard vinaigrette and I was done! The final product was a nice, colorful dish, which I enjoyed for many lunches throughout the week. Here’s the recipe!

Quinoa Salad with Beans, Cauliflower, and Caramelized Onions with Honey Mustard Vinaigrette

Makes 6 servings

Salad

Olive oil

1/2 head cauliflower, broken into florets

1 tbsp chopped garlic

1/2 onion, sliced

1 cup uncooked quinoa

1 15oz can kidney beans

1 lb frozen or fresh green beans, cut and trimmed

Honey Mustard Vinaigrette

2 tbsp apple cider vinegar

2 tbsp honey

1 tbsp Dijon mustard

1 tbsp olive oil

Directions

Preheat the oven to 400˚F. Toss the cauliflower florets in olive oil and spread on a baking sheet. Roast for 20 minutes, or until tender.

Meanwhile, caramelize the onions. Heat olive oil in a skillet over medium heat, then add the garlic and onions. Cook, stirring occasionally, until the onions are brown and caramelized, about 20-30 minutes.

While the onions and cauliflower are cooking, make the quinoa according to package instructions. Once the quinoa is cooked, stir in the green beans and kidney beans, and stir to combine.

To make the vinaigrette, stir or shake together all the ingredients. You can add more or less of the ingredients to taste. Toss all salad ingredients together, then drizzle with vinaigrette. Serve warm or chilled. Enjoy!

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Coconut Curry Quinoa with Roasted Chickpeas and Vegetables

Happy Valentine’s Day! Some people think it’s an overrated holiday, and I tend to be one of those people. But it’s also a nice day to show the people you love how much you care about them. We have a tournament this weekend, so I’ll be spending my day with some of the people I love the most: my teammates! Before I leave, I’d like to kick off the weekend with a great dish I made last week, inspired by this recipe from Cookie and Kate. I’d never thought of adding the curry flavor to the quinoa before, but it sounded like a great idea, and it was delicious! The quinoa turned out creamy and delicious, with just the right amount of spiciness from the curry powder and a touch of sweetness from the raisins. Yum!

As always, I loved the roasted vegetables. I also wanted to add some protein to make this a complete meal, so I decided to try roasted chickpeas (or garbanzo beans, they’re the same thing). They were pleasantly crispy and delicious! Although if you save leftovers, store the chickpeas separately, since otherwise they lose their crisp.

Overall, this dish was full of delicious flavor, and the textures came together beautifully. The creamy quinoa, the soft vegetables, and the crispy chickpeas were a great combination. So here you go, a healthy, vegetarian dish. It would be great to try out over the long weekend!

Coconut Curry Quinoa with Roasted Chickpeas and Vegetables

Adapted from Cookie and Kate and Steamy Kitchen

Ingredients

1 cup quinoa

1 14oz can lite coconut milk

1/2 cup water

2 green onions, chopped

1 tsp curry powder

1 tsp ground ginger

1 tsp turmeric

1/4 cup raisins

1 15oz can garbanzo beans

1 head broccoli, cut into florets

1 head cauliflower, cut into florets

Mixed greens, optional

Olive oil

Seasoning blend of your choice

Directions

Preheat the oven to 400˚F. Rinse the garbanzo beans and pat dry with a paper towel. Toss in olive oil and season to taste. Bake for 30-40 minutes, until crispy. Toss the broccoli and cauliflower in olive oil and seasoning, and bake for 20-30 minutes, until tender.

While the vegetables are roasting, prepare the quinoa. Place the quinoa, coconut milk, and water in a pot and bring to a boil. Reduce to a simmer and allow the liquid to absorb. When the liquid has almost completely absorbed, add the green onions, spices, and onions and stir to combine. To serve, lay down a bed of mixed green, place a scoop of quinoa over that, then top with roasted veggies and chickpeas. Enjoy!

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Shared on Wake Up Wednesdays at Kitchen Meets Girl

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