meatless monday ~ cream of asparagus soup

This soup is light & delicious, perfect for spring.  Serve it hot or cold.

CREAM OF ASPARAGUS SOUP w/ fresh croutons

• 1 tablespoon butter
• 3 tablespoons olive oil
• 1 teaspoon minced garlic (about 2 cloves)
• 2 russet potatoes, peeled & diced
• 1 pound asparagus, trimmed & cut into 1-inch pieces
• 1 box (32 oz) vegetable broth
• 1 teaspoon dried tarragon, or 1 tablespoon fresh
• 1 baguette (use 1/2 for croutons & 1/2 for serving with the soup)
• 1/4 cup half & half
• salt & pepper to taste

Preheat the oven to 400 degrees.  In a large saucepan, heat the butter & 1 tablespoon of the olive oil over medium heat.  When the butter starts to bubble, add the garlic & stir for about 30 seconds, until fragrant.  Add the potatoes & asparagus, cook for about 3 minutes, stirring often.

Add the broth & dried tarragon (if using fresh, add it at the end) and bring to a low boil.  Cook, stirring often, for about 15 minutes until the potatoes are tender.

Meanwhile, to make the croutons, cut half of the baguette into thin slices and lay them on a baking sheet.  Brush the tops with the remaining olive oil & bake for 10 minutes, until they are crisp & the edges start to brown.  Remove from the oven & set aside.

Puree the soup.  (I use a hand-held immersion blender which leaves the soup a little chunky.  I also have a bullet style blender that I’ve used.  You’ll have to blend in batches but it makes the soup creamier & less chunky.  If you have a regular stand up blender, use it.)

Stir in the half & half, and serve the soup with the croutons.  Add salt and/or pepper as needed.

Enjoy!

(recipe from The Six O’Clock Scramble to the Rescue by Aviva Goldfarb)

10 good reasons to go vegetarian one day a week

meatless monday ~ spinach quiche

This quiche is a family favorite, one of those meals that makes the whole family cheer.  I love it because it’s super easy to make, easy to double so there’s leftovers for lunches or dinner for another night, and pretty much anything can go in it & still taste yum.

I serve it with crusty bread & fruit or a salad.

SPINACH QUICHE

• 1 frozen pie crust in tin (these usually come 2 to a pack)
• 4 eggs
• 1/2 cup plain greek yogurt
• 1 cup shredded mozzarella
• 1/4 white whole wheat flour
• 10oz frozen chopped spinach (I usually buy the 20oz bag & then eyeball it, dumping spinach in until it looks ‘right’, generally about 1/2 of a bag).  Use more or less to your family’s taste.

Preheat oven to 375 degrees.

In a large bowl, beat together the eggs, yogurt, cheese, and flour.  Stir in the spinach (no need to defrost it, just dump in the frozen leaves)

Pour the mixture into the pie plate and smooth out the top.  Bake for 45 minutes until lightly brown.

Enjoy!

10 good reasons to go vegetarian one day a week

meatless monday ~ curried chickpea stew

A new weekly post ~ meatless mondays.  Every Monday morning I’ll post a recipe with pictures and any tips or tricks I’ve found useful.  And, since I’m not at all creative in the kitchen, each of these recipes will very likely come from a cookbook so I’ll point you in the direction of that as well.  I don’t do complicated or time-intensive recipes & I have 2 kiddos to feed, so these will all be easy & kid friendly.  Enjoy!

CURRIED CHICKPEA STEW OVER WHOLE WHEAT COUSCOUS

• 2 tablespoons olive oil
• 3 shallots, chopped (or sub 1/2 onion & 2 garlic cloves, chopped)
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1 can (15oz) chickpeas, drained
• 1 can (14.5oz) diced tomatoes
• 1 can (8oz) tomato sauce or 1 cup red pasta sauce
• 1/2 cup vegetable broth
• sour cream for serving
• handful of fresh mint for garnish (optional)

In a medium to large skillet, heat the oil over medium heat.  Add the shallots & sauté for 5 minutes.  Add the curry powder & cumin and cook the shallots, stirring, for 1 minute.  Add the chickpeas, tomatoes, tomato or pasta sauce, & veg broth and simmer the stew for 10-15 minutes.

Serve over whole wheat couscous, topped with a spoonful of sour cream and garnished with a sprinkle of mint leaves, and with pita or naan bread on the side.

Serves 4 with leftovers for lunch.

*recipe very slightly adapted from one available in The Six O’Clock Scramble by Aviva Goldfarb.

Tips-

• I added the 1/2 cup vegetable broth because I wanted it a little bit soupier, if you want it thicker omit the vegetable broth.
• The mint is a must for me, not so much for the kids though.
• Add chopped cauliflower if you want it a bit heartier & more veggie-licous
• Mix the couscous & the stew together for a delicious filler for pita bread, makes an excellent lunch on the day after.

10 good reasons to go vegetarian one day a week