My husband and I recently returned from a dive trip to the Philippines. It was an amazing trip filled with great diving, good friends and TONS of delicious food and drink. That said, when we returned home from a week of lush eating and drinking we needed to incorporate a healthy dose of vegetables into the week’s menu. It is not necessarily soup weather where we live at the moment but I could not pass this recipe up. As is my pattern, this is a super easy dish to throw together. Seriously, the most difficult part is prepping the veggies. This recipe will be ideal for brisk fall and brutal winter nights to warm up your core and fuel your body with nutrients. This recipe was adapted from Umami Girl who hosts a wonderful recipe blog.
Time: 35 minutes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 bunch of celery, rinsed and sliced
- 1 lb bag of carrots, peeled and sliced
- 4 cloves of garlic, chopped
- 3 (32 oz) cartons of vegetable broth
- 1 tsp Italian seasoning
- 1 (15 oz) can of white beans
- 6 oz baby spinach
- 16 oz package of gnocchi
- salt and pepper to taste
- Parmesan cheese to sprinkle on top
- crushed red pepper flakes to top
- In a large pot heat olive oil over medium-hot heat. Add the onion and celery. Saute until tender/crisp (about 5 minutes) then add the carrots and garlic and cook until garlic becomes fragrant (about 30 seconds).
- Add the three cartons of vegetable broth and Italian seasoning. Bring it to a boil. Once boiling turn down the heat to create a simmer.
- Once simmering stir in the white beans and spinach. Once spinach begins to wilt add in one gnocchi and cook it until it pops up to the top. I do this in order to taste the broth. Taste your tester gnocchi with a healthy spoonful of broth and veggies. Add salt/pepper to your taste at this point. Once you have the broth up to your standards add in the rest of the gnocchi and cook until they pop up to the surface of the soup.
- Dish the soup and top with Parmesan cheese and red pepper flakes.
- Serve and enjoy!
*Photo is an original belonging to me
This recipe is a fresh summertime staple. Packed with sweet berries, sour Granny Smith apples, and tropical kiwi you won’t be able to get enough. My kids particularly like the churro chips as the bottoms are caramelized and crunchy like the outside of a churro, but the tops are softer like the center of a churro. I always make extra chips just because they are so good on their own. The recipe below is written for one batch of chips, but it is well worth it to double up on the chips. This salsa is inspired from my mom’s old recipe. It is very easy to throw together and is the perfect desert for a summer BBQ.
Salsa Time: 20 minutes
Chips Time: 30 minutes
- 2 Granny Smith apples, peeled and diced into small chunks
- 2 kiwis, diced into small chunks
- 1 carton (1lb) strawberries, washed and diced into small chunks
- 1 carton (8oz) raspberries, sliced in half
- 3 tbsp fruit preserves, my mom always used apple jelly but I prefer strawberry preserves
- Juice of 1/2 lemon
- 1tsp lemon zest
Churro Chip Ingredients:
- 10 (10 inch) flour tortillas
- 1 stick of melted butter
- 1/2 cup granulated sugar
- 2 tbsp cinnamon
Directions for Chips:
- You will want to start with the chips first because you can utilize bake time to start making the salsa.
- Preheat the oven to 350
- Combine the sugar and cinnamon
- Rub both sides of the tortillas with butter and sprinkle the cinnamon/sugar mixture on both sides as well.
- Stack the tortillas a few at a time and slice into 8 triangles.
- Place the slices on a baking sheet and bake for about 10 minutes. Repeat for additional slices.
- Be sure to rinse the baking sheet between batches because the sugar residue will burn. This results in a smokey kitchen and the second wave of chips will have burnt bottoms instead of caramelized ones. This takes a little extra time but it is well worth it not to have burnt chip bottoms or a screeching fire alarm.
Directions for Salsa:
- Combine all the prepped fruits, lemon juice, zest and preserves.
- Mix really well
- Serve with Churro Chips
Pizza, in all its shapes and forms is always a welcome dish at our table. This blog has inspired me to experiment with pizza recipes. I’ve done freshly made dough, tested various toppings and have even tried grilling it. I’ve gotten so crafty that I realize I have skipped some very foundational pizza recipes. Here we have a Stromboli. It is easy and quick to make, and just as importantly, it is delicious. I chose to stuff this one with pepperoni and salami as the original recipe suggested, but obviously you can stuff it with whatever you like. I think next time I will attempt a spinach and artichoke variation with white sauce. This works well as a weeknight recipe if you use store-bought dough like I did. I was pretty impressed that it took at most 30 minutes to make this beautiful Stromboli. I will strongly suggest that if you are cooking for more than three people it would be wise to double the recipe. If you have little ones this is a fun recipe to get them involved in the kitchen. They can put the toppings on and even help you roll the Stromboli if you are brave. As always, I want to give credit to the original source of this recipe. I found this recipe at http://www.therecipecritic.com . I did make some variations to the original recipe, but I do recommend looking at the original to see if it fits your tastes better than my adaptation.
Makes: 1 Stromboli; approx. 6 servings
Calories: 387 per serving (keep in mind this is with the exact ingredients I used, and will change if you use different ingredients.)
Time: 30 total minutes -10 minutes prep; 20 minutes cooking
- 1 refrigerated thin crust pizza dough
- 2 tbsp flour
- 1 (14 oz) jar pizza sauce, about 1/2 cup for the Stromboli and the rest for dipping
- 1 (3oz) package of dry Italian sausage
- 1 (3oz) package of sliced pepperoni
- 2 cups shredded mozzarella cheese
- Parmesan cheese to taste, I only used a light sprinkling
- 1 egg beaten
- Garlic powder to taste, I only used a light sprinkling
- Italian seasoning to taste, I only used a light sprinkling
- Preheat oven to 400 degrees F.
- Sprinkle your working surface with flour and stretch out your pizza dough.
- Spread pizza sauce over the dough being careful not to get too close to the edges. When you roll the Stromboli it will be messy if you have sauce oozing out of the edges. You will not use the entire jar
- Sprinkle 1.5 cups of mozzarella over the sauce followed by a sprinkling of Parmesan cheese to your personal taste. Once cheese is laid start placing the pepperoni and salami.
- Roll the Stromboli length wise being careful not to tear the dough. Pinch the ends and place on a baking stone or cookie sheet seam side down.
- Brush the beaten egg over the top of the Stromboli, then slice a few little vents on the top. Distribute the remaining mozzarella cheese on top and finally sprinkle the garlic powder and Italian seasoning over the top (to taste).
- Bake for about 20 minutes or until golden brown.
- Let sit for a few minutes before slicing as it will be piping hot.
- Enjoy with the remaining pizza sauce for dipping!
*The photo is an original belonging to me
**Original recipe adapted from http://www.therecipecritic.com