kitchen sink soup

source: jen hatmaker

this is my new favorite soup. by itself, the soup is good, but as with many others, what makes it are the toppings. one thing i love about this recipe is how you can use whatever you have on-hand. it's great for using up wilting, almost-gone-bad veggies and pantry items, which is why i call it kitchen sink soup. i always have enough ingredients to make this soup, so it's become a fall/winter staple. it's also quick to make, so it's good for those weekday nights when you're out of energy, out of ideas, & nearly out of food.


2 tablespoons olive oil
3-4 cups coarsely chopped vegetables
{my favorite combo is 3 stalks celery, 3 large carrots, & 1 red pepper. i've also used turnip & mushrooms.}
1/2 cup diced onions 
{time-saving tip: buy already diced onions from the freezer section & use them directly from the freezer.}
3-4 cloves garlic, minced
{time-saving tip: buy already minced garlic packed in oil.}
3-4 cans beans, any variety, undrained
{i prefer to use all black beans & recommend using at least 1 can black beans with whatever else you may like.}
2-4 cups unsalted vegetable stock


toppings:
- shaved parmesan
{do not skimp on this! trust me! buy a good block of parmesan from the nice cheese section & use a vegetable peeler to shave pieces for topping.}
- olive oil
- balsamic vinegar
- coarse salt


1. in a soup pot {i use an enameled cast iron dutch oven}, heat olive oil over medium-high heat. add chopped veggies & onions. let cook 2-3 minutes until onions start to tender. add garlic & cook additional 30 seconds, stirring.

2. add beans. add enough stock to just cover veggies & beans. reduce heat to medium-low. cover & let simmer for 20-30 minutes, until veggies are soft enough to be easily pierced with a fork.

3. remove pot from heat. blend soup until smooth. {you can use an immersion blender, making this a one-pot wonder, or you can transfer it in batches to a blender or food processor.}


serve in bowls topped with shaved parmesan, a drizzle of olive oil & balsamic vinegar, & a good sprinkle of coarse salt. {a slice of nice rustic bread is a great addition, too.} and viola! the ordinary is raised to extraordinary!

caesar salad spaghetti

source: rachael ray | look + cook


everyone loves caesar salad! but i'm not a big salad person. when i was in high school, i ate salad for lunch & dinner nearly everyday for two years. needless to say, i got sick of it. but salad is such a healthy meal with vitamins, fiber, & low fat. so, i liked this recipe because i could enjoy some leafy greens in a unique way! combined with whole wheat pasta, there's a good punch of protein, too.

1 pound whole wheat spaghetti
2 tablespoons olive oil
5 fillets anchovies, drained {optional}
4 cloves garlic, finely chopped
2 teaspoons worcestershire sauce
2 medium heads escarole, washed & dried
salt & pepper
freshly grated nutmeg
1 lemon
2 large egg yolks
1 cup grated parmesan or pecorino romano cheese


1. bring a large pot of water to boil. add salt & pasta, cooking until al dente. {reserve 1 cup of the starchy cooking water before draining.}

2. heat olive oil in a large skillet over medium heat. add the anchovies & cook until they've melted in the oil. reduce heat & add garlic, cooking for 1 minute. add worcestershire sauce.

3. tear escarole into bite size pieces, & add a few handfuls at a time to the skillet. stir the wilting greens to coat in the oil.

4. season the greens with salt & pepper & nutmeg. squeeze the juice of the lemon over the greens. turn off the heat.

5. in a large bowl, add the reserved cooking water. add the egg yolks & beat until tempered. add the pasta & greens & half of the cheese. toss to coat thoroughly.

serve with the remaining cheese on top.

6 servings | 11 points+ each

baba ghanoush - hummus pasta

source: rachael ray | big orange book


we just picked a beautiful eggplant from the garden, & i wanted to make something special with it. this recipe combines so many of my favorite things!

1 pound whole wheat penne pasta
2 tablespoons olive oil
4 cloves garlic
1 teaspoon crushed red pepper flakes
1 can chickpeas {15 oz.}
1 medium eggplant, peeled & chopped
2 teaspoons cumin
2 teaspoons coriander
salt & pepper
1 cup vegetable stock
2 tablespoons tahini {sesame paste}
1 lemon, juiced
1/2 cup fresh parsley, chopped
4 scallions, thinly sliced 
2 tablespoons pine nuts


1. bring a large pot of water to boil & cook pasta to al dente.  {save one ladleful of starchy pasta water before you drain it!}

2. heat olive oil in deep skillet over medium heat. add garlic & red pepper flakes, & cook for 1-2 minutes.

3. add chickpeas & eggplant, & coat with olive oil. season with cumin, coriander, salt, & pepper.

4. add the stock, & cover & cook for 10 minutes until eggplant is tender.

5. stir in tahini & lemon juice. transfer to food processor, & process until almost smooth.

6. transfer sauce to a large bowl. add pasta water & then the pasta. toss together, & top with parsley, scallions, & pine nuts.

6 servings | 12 points+ each

gazpacho

source: martha stewart


gazpacho has become a generic term for chilled vegetable soup, but traditionally it is spanish cuisine, especially popular in the southern region of andalusia. it is made with a base of tomato & bread along with other raw vegetables, & it is usually served cold in the summer months. it's a great dish to use up that bumper crop of tomatoes from the garden & day-old/stale bread. i absolutely love it!

2 cups cubed, crustless, day-old bread
2 cloves garlic {optional to boil it for 3 minutes to take away raw flavor}
2 pounds tomatoes, seeded {cut the top off & squeeze the seeds/guts into the trash}
4"piece cucumber, peeled & seeded
1" slice green bell pepper
2 teaspoons red wine vinegar
1 teaspoon sherry vinegar
1/2 cup olive oil
1 cup cold water {plus more for soaking}
salt & pepper


1. in a mixing bowl, soak the bread cubes in cold water for 15 minutes.

2. squeeze excess water from the bread & transfer to a blender or food processor.

3. add garlic, tomatoes, cucumber, bell pepper, vinegars, & 2 teaspoons salt. puree until smooth.

4. still on low speed, add oil slowly through pour spout. blend in cold water. season with salt & pepper.

5. refrigerate for 3+ hours.

serve with a drizzle of olive oil & topped with homemade croutons.

6 servings | 6 points+ each

chickpea fritters

source: martha stewart

this is modified from an old martha stewart magazine recipe. i've memorized it, so it's morphed over the years to be whatever i can remember to do. i've made it so much now, that this is what i tend to repeat each time i make it.

[pictured with tzatziki]

5 tablespoons olive oil
1/2 large onion, finely chopped
2 tablespoons sesame seeds
2 teaspoons cumin
2-3 pinches cayenne pepper
2 cans chickpeas {drained & rinsed}
1 egg
1-2 tablespoons lemon juice
1/4 - 1/2 cup flour 


1. in a pan over medium-high heat, saute the onion in 1 tablespoon olive oil until tender & slightly caramelized.

2. add sesame seeds, cumin, & cayenne, & saute another 1-2 minutes to develop the flavors.

3. in a food processor, add chickpeas, egg, lemon juice, & onion mixture.  pulse until smooth.

4. transfer chickpea mixture to a bowl, & add flour a few tablespoons at a time until able to make small patties. {will still be a little sticky.}

5. make small patties, approximately 2-3 inches across & 3/8" thick.

6. add patties as you make them to a saute pan over medium to medium-high heat in 2 tablespoons olive oil. {work in two batches, & add more olive oil as needed.} cook 2 minutes on each side until golden brown.

serve hot or room temperature. great with tzatziki!

eggs in a basket

source: martha stewart living | september 2009

4 slices rustic bread, 1" thick
1/4 cup olive oil, for brushing & drizzling
8 ounces fresh ricotta cheese
salt & pepper
1 teaspoon chopped fresh thyme
4 large eggs, room temperature
1/4 cup grated/shaved parmesan


1. tear out the middle of each slice of bread to form a 1.5" hole.  arrange slices & middles on a baking sheet.  brush both sides & pieces with olive oil.

2. bake bread at 400 degrees for 10-12 minutes. {leave oven on.}

3. mix ricotta with salt & pepper & thyme.  spread onto bread slices, avoiding the hole.  drizzle with olive oil.

4. break 1 egg into each hole, & season with salt.  bake until egg whites are set, about 12 minutes.

5. top each slice with parmesan & toasted middle piece.

eggplant subs

source: rachael ray | 365: no repeats

1 cup italian-style bread crumbs
1/2 cup grated parmesan
3 tablespoons sesame seeds
4 tablespoons olive oil
1 large eggplant, thinly sliced
1/2 cup flour
2 eggs, beaten with a splash of water
2 garlic cloves, finely chopped
1 jar roasted red peppers {16 oz.}, drained
1 can diced fire-roasted tomatoes {15 oz.}
salt & pepper
 4 sub rolls, split lengthwise
1 pound {smoked} fresh mozzarella, thinly sliced

1. combine bread crumbs, parmesan, sesame seeds, & 2 tablespoons olive oil.

2. dip eggplant slices in flour, then eggs, & then press firmly into breadcrumb mixture.

3. arrange eggplant on a baking sheet, & bake at 400 degrees for 15-17 minutes.

4. in a saucepan over medium heat, saute garlic in 2 tablespoons olive oil.

5. puree roasted red peppers & tomatoes in food processor.

6. add pepper-tomato puree to garlic in saucepan, add salt & pepper, & heat through.

7. fill sub rolls with sauce, breaded eggplant, & mozzarella.  broil until cheese bubbles.

{the sauce made from roasted red peppers & fire-roasted tomatoes is delicious over any pasta or anywhere you would use a red sauce!}

4 servings | 15 points+ each

pumpkin soup with apple salsa & cranberry sour cream

i saw this recipe in rachael ray's "big orange book" & thought it was such a unique combination of flavors that i had to try it! i was concerned that it could potentially be gross, so untrue to my usual m.o. i followed the recipe exactly. we loved it!

olive oil
1 large onion, finely chopped
2-3 garlic gloves, minced
1 chipotle pepper, finely chopped, plus 1 tablespoon adobo sauce
1 bottle negra modelo {or other mexican beer}
15 oz. can pumpkin puree
salt & pepper
1 1/2 teaspoons ground cumin
2  pinches ground cinnamon
3 cups vegetable stock
15 oz. can black beans, drained & rinsed


1 green apple, finely chopped
1 jalapeno pepper, seeded & minced
1/2 small red onion, finely chopped
1 handful fresh cilantro, finely chopped
1 lime, juiced


1/4 cup canned cranberry sauce
1/2 cup sour cream


torilla chips, lightly crushed


1. saute onion, garlic, & chipotle with olive oil in soup pot over medium-high heat for 5-6 minutes, stirring frequently.

2. add beer & boil until reduced by half for 2-3 minutes.

3. add pumpkin, salt & pepper, cumin, cinnamon, stock, & beans.

4. bring soup to a bubble, reduce the heat to low, & simmer for 10 minutes.

5. combine apple, red onion, jalapeno, cilantro, lime juice, & salt to make salsa.

6. stir together cranberry sauce & sour cream.

serve up soup in bowls with the apple salsa, the cranberry sour cream, & crushed tortilla chips.

veggie patties

i tried this rachael ray recipe when i was doing the vegan thing {just for fun} back in april. shaun even liked it! we added it to our favorites to make even post-vegan days.

2 parsnips, peeled & grated
1 large carrot, peeled & grated
2 cups frozen shredded hash brown potatoes
3 scallions, chopped
1 handful fresh flat-leaf parsley, finely chopped
2 tablespoons flour
1 egg, beaten
salt & pepper
1/4 cup canola oil

1. combine all the ingredients except the oil in a bowl.

2. heat 2 tablespoons oil in skillet over medium heat. using about 1/2 the veggie mixture, drop 4 mounds of the mixture into the skillet, flattening each mound slightly to make a patty. cook 3-4 minutes on each side until golden brown. repeat with remaining mixture, adding more oil if necessary.

recommended to serve at room temperature.

butternut squash soup

we love this spicy take on an autumn staple. i'm always intrigued by any recipe that's super different, especially in pairing flavors you wouldn't always think of being good together. i got this recipe from southern living's 2003 cookbook {modified some, of course}.

olive oil
8 cups vegetable broth
1 medium to large butternut squash 
1/2 cup lime juice
1 teaspoon dried sage leaves
3 to 6 whole cloves
1 garlic bulb, minced
1 large onion, chopped
1 jalapeno pepper, seeded & minced
1 can diced tomatoes {i like fire roasted}
1/2 cup fresh cilantro, chopped
1 teaspoon dragon salt
salt & pepper
6 corn tortillas, cut into 1/2" strips
1 lime, cut into wedges

1. cut the butternut squash in half lengthwise, & scoop out the seeds. place cut side up in a microwaveable dish with ~1" water. microwave covered for 10-20 minutes until soft like a baked sweet potato.

2. toss tortilla strips on a pan with vegetable spray & coarse salt. bake at 350 degrees for 5-10 minutes until crisp.

3. drizzle olive oil in the bottom of a soup pot over medium-high heat. saute onion until tender, about 5 minutes. add garlic & jalapeno, & saute for 1-2 minutes.

4. add broth, lime juice, sage, & cloves to onion mixture. reduce heat, & let simmer.

5. scoop cooked squash out of shell, & add to the pot. stir well to blend together.

6. add diced tomatoes, cilantro, dragon salt, & salt & pepper to taste. {do this right before serving, at least for the cilantro, so it keeps it bright green color & fresh taste.}

dragon salt
1/3 cup coarse salt
1/3 cup coarsely ground black pepper
1/4 cup cayenne pepper
1/4 cup dried dill
2 tablespoons paprika
1 tablespoon dried basil
1 tablespoon celery seeds

rustic vegetable tart

my friend olivia's favorite day of the year is october 1st because it symbolizes for her the beginning of autumn! every year, she enjoys various autumn rituals on this day, including an earthy fall-inspired meal with friends. my sister, vanessa, is rooming with olivia now & so got to share in this feast. she called me up for this recipe, & it was a hit along with olivia's pumpkin soup. it's great as an appetizer for several people or a meal for 2-4 people. {this recipe is not original to me, but it is - of course - modified. i *think* it's from rachael ray.}

olive oil
4 c. vegetables, chopped into 1/2" cubes
   - sweet potato
   - turnip
   - carrot
   - red onion
   - eggplant
   - parsnip
   - butternut squash
   - acorn squash
   - cauliflower
2-4 cloves garlic, roughly chopped {optional}
1 t. dried rosemary {or other earthy herb of choice}
1/2 oz. feta cheese, crumbled
1 9" pie crust {store-bought}

{i usually pick 4-5 veggies that look good in the store, & i mix & match the recipe each time i make it.}

1. mix together chopped vegetables with olive oil, garlic if desired, & the rosemary. coat thoroughly, & spread evenly on a baking sheet lined with aluminum foil.
2. roast vegetables at 350F for 30-35 minutes, turning once halfway through.
3. roll out pie crust - you can make this as one large tart or as several individual appetizers. one tart: place crust on baking sheet. smaller servings: cut out rounds with a biscuit cutter, & place each one in a muffin tin.
4. pour vegetables into the center of the tart(s), leaving a 1" border for the large tart. sprinkle with crumbled feta, & fold edges over the vegetable mixture.
5. bake tart(s) according to pie crust directions.

serve large tart for dinner with a wilted lettuce salad or a serving of roasted meat. serve appetizers along side any hearty meal - especially great with soups!

black bean stoup

this is quick & easy, made with mostly pantry staples!
{the recipe is modified from a rachael ray cookbook.}

olive oil
1/2 onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded & diced
1/2 red pepper, seeded & chopped
3 celery ribs, diced
1 dried bay leaf
1 can corn kernels, drained
2 cans black beans {do not drain!}
2 T. ground cumin
2 t. ground coriander
2-4 c. vegetable stock
chipotle tabasco, to taste {optional}
salt & pepper, to taste

1. heat a soup pot over medium-high heat with a coating of olive oil.
2. add the onion, garlic, jalapeno, red pepper, celery, & bay leaf to the pot. cook until tender.
3. add corn & black beans, along with cumin & coriander. warm through.
4. add 2-4 cups of vegetable stock to desired consistency. {we like it with less liquid.} add hot sauce plus salt & pepper, to taste.
5. turn down heat to medium or low, & simmer until ready to eat {10-20 minutes}.

serve with grilled cheese sandwiches!