Vegetarian Italian Wedding Soup & Biscuits

So the rain has finally returned to Seattle.  It’s cold, and wet and gorgeous.  There is this image problem with the Pacific Northwest (Seattle in particular) that it rains all the time, but it really hasn't been anything but sunny since May.  While I love the gorgeous days, the lack of jackets and any footwear I wanted, the grass was turning brown, the crops were not as abundant and succulent, and the air was stale and itchy.  

I just got back from a weekend away, where I was the camp chef for 150 girl scouts from age 5 to 18 and adults.  I was able to share the experience with my best friend whom I recruited to scouts when we were in middle school.  It was great to reminisce, to work hard, to see some many happy faces and full tummies (can we have 5th's of bread?).  I got my official camp name (how have I gone 29 years without one?) "Ladle" ... YEA!!!

One of the meals was a Chicken Noodle soup which was absolutely perfect with grilled cheese.  I came home and decided I wanted soup and biscuits.  While I hadn't really grocery shopped since I was going out of town I had to make due with what was in the fridge.

Vegetarian Italian Wedding Soup

1 quart low-sodium Veggie Broth (chicken broth if you're not going veggie)

2 quarts of water

1 bunch Purple Kale (or any other variety that you can find, leaves stripped from stems)

1 can white beans (sub Israeli couscous or large pearl pasta if using meat)

1 14oz Chub of Gimme Lean Veggie Sausage (you can also use bulk pork or turkey sausage if you want meat)

2 clove garlic (grated)

Kosher or Sea Salt (2 teaspoons)

Pepper (1 teaspoon)

Sage (1 teaspoon)

Thyme (1 teaspoon)

Chili Flakes (1/2 teaspoon)

Olive Oil (2-3 tablespoons, less if using pork sausage)

Heat oil over medium heat to just below the smoking point (you should see little ripples) in a stock pot.
 

Add garlic and sausage broken up into small pieces (iddy biddy meat ball size like you'd find on pizza).
 

Saute together until sausage is cooked through and browned (its okay if it sticks, the little bits stuck on are great for flavor).
 

Add the broth and water to the pan.
 

Heat until boiling and reduce to a high simmer.
 

Spice to your tastes and based on the sausage you used.  I added the approx measurements above.
 

Add kale and white beans to broth until kale is cooked through.
 

Taste the broth and check the spices and make sure it doesn't need anything else and you're done! 

*I garnished it with a few shreds of asiago to tie in the biscuits.

Garlic, Asiago, and Thyme Biscuits 

2 1/2 cups Bisquick baking mix

3/4 cup cold whole milk

4 tablespoons cold butter (1/2 stick)

1/4 teaspoon garlic powder

1/2 cup grated asiago

Bush on Top:

2 tablespoons butter, melted

1/4 teaspoon dried thyme

1/2 teaspoon garlic powder

pinch salt 

Preheat your oven to 400 degrees. 

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop (I made iddy biddy ones using an 1/8 cup measuring cup on a parchment lined baking sheet).

Melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried thyme. 

Bake for 12-14 minutes until they just start to turn golden, then take them out and brush them with the butter mixture. Bake an additional 3-5 minutes depending on your oven.

** Since I don't really keep Bisquick in my house, I found a recipe for a substitute so you don't have to go out and buy any** 


Bisquick from scratch

3 cups all-purpose flour, sifted
1 1/2 tablespoons baking powder
1/2 tablespoon salt
1/4 cup cold unsalted butter

Measure the sifted flour, baking powder and salt into a large bowl. 

Use a wire whisk to blend thoroughly.

Cut in cold butter using a pastry cutter (or your hands) until thoroughly incorporated. 

Store refrigerated in an airtight container for up to 4 months.

(Makes Approx 3 cups)

Zucchini Fritters with Poached Eggs and Tomato Salad

Every Tuesday there is a mini farmer's market at city hall for all the officey folks who want pretty flowers and amazing produce.

A co-worker of mine brought me back a bouquet and $10 in vouchers in honor of my birthday.  I came back with two pints of heirloom golden cherry tomatoes, a bunch of parsley, a bunch of basil, three zucchini and a quart of strawberries.

The zucchini are a bit large to use as a traditional vegetable, but grated works marvelously!  For breakfast I though some zucchini fritters, topped with poached eggs would be super yummy.  I have never made either of these before.  I used Martha Stewart's recipe (below) for the Fritters, and followed the method I watched my Dad use for years and years and years to poach eggs with some minor changes.

I thought the plate looked a little plain and had the tomato salad already made and marinating in the fridge for a dinner application (next entry).  I rounded out the meal with a dark chocolate cappuccino and a berry banana yogurt smoothie.

**

Poached Eggs

2 Eggs

1 tablespoon Vinegar

1 teaspoon Kosher Salt

Pepper

-Nonstick pan with sides

-Slotted Spoon

-Water

 Fill the pan with 2 inches of water.
Add the vinegar and salt to the water
 Heat the water till just a simmer over medium heat

--The next part can be done a couple ways.  You can crack the eggs into a bowl and slip them into the water, or you can crack them right into the water--

Cook the eggs until the whites are opaque, sprinkle with pepper.
Use the slotted spoon to carefully turn the eggs over and cook until the yolks are set to your preference
Carefully remove eggs from water with the slotted spoon and serve over fritters or english muffins.

**

Zucchini Fritters

Martha Stewart Living, March 1999

http://www.marthastewart.com/261922/zucchini-fritters

 

1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus
1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil

 

Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
 

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
 

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

**

Smoothie:

1/2 cup Plain Green Yogurt

1 1/2 cups mixed frozen berries

1 medium banana (peeled)

1 tablespoon almond butter

3/4 cup milk

Blend everything except milk together in a blender or food processor.  Add the milk slowly through the top spout until the mixture is of smoothie consistency.  

 

**

Cupcake Madness!!

So I've been playing with my baking a lot more lately and found this AMAZING recipe for a "juicy" Lemon Cake with a Raspberry Buttercream.  I changed it up a little bit as the original recipe called for a lot of artificial ingredients (lemon extract, raspberry flavoring, and food coloring) that I then substituted natural whole ingredients for.

I have since modified the Raspberry Lemonade Cupcake and made a Strawberry Lemonade Cupcake and can see this really working for any citrus fruit... I have dreams of a Cherry Limeade or an Orange Dark Chocolate.... mmmmmm.....

I've included some alternates in the original recipe that you can try:

Raspberry Lemonade Cupcakes

Makes 24 standard cupcakes, 48 mini cupcakes

1 cup butter at room temperature 

6 ounces cream cheese  (alternates: sour cream, yogurt)

Zest of 3 Lemons

Juice of 3 Lemons

1 1/3 cup sugar

4 eggs

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt   

1 cup butter at room temperature

2-4  tablespoons fresh raspberry puree (Alternate: Strawberry puree) (also I strained the seeds out, you can leave them in)

4 1/2 cups confectioners' sugar 

48 Raspberries for the filling (12 strawberries)

1/2 cup cornstarch

1. Preheat over to 325. 

2.  Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs and extract until smooth.

3. Combine dry ingredients in a separate bowl. 

4. Gradually add the dry ingredients to the cheese mixture and beat with your mixer on low speed until just combined.

5. Divide the batter evenly between 24 cupcake cups that have been lined with paper cupcake liners.

6. Toss berries gently in the cornstarch to coat them lightly

7. Press berries (2 Raspberries or 1/2 Strawberry) into the center of each cupcake until they are covered.

8. Bake for 25 minutes until firm to the touch.

9. Let cool for a few minutes in the pan- then transfer to a wire rack.

10. Frost when cooled.

For Frosting:

Beat butter with an electric mixer until it is fluffy and pale. Gradually add in powdered sugar and mix in low speed until it is thick and paste-like. One tablespoon at a time, add in the raspberry puree until the frosting as reached a good piping consistency. (If it is still too thick, you can add it 1 tsp of lemon juice, but mine was fine!)... I also did this by hand with a whisk, but a mixer would be soooooo much better!

Note: These are garnished with sparkly pink sugar and a colorful drinking straw. I also made mini's so they only had 1 raspberry pressed inside (1/4 slice of strawberry). I also could sooooo see these baked inside fun paper (dixie) cups.

Mama Jesus Potato Salad

aka My Mom's Potato Salad

aka My Mom's Grandmother's Potato Salad

sorry for the blur!

There is absolutely no recipe for this.  I hate those people who outright refuse to share recipes and please hit me if I ever say "no" if you ask me for one of mine.

This salad though is so dependent on so many factors.  You are more than welcome to come watch me make it, or get the ingredients (which I'll include here) and I will make it for you.  Right now I'm just gonna relish (ha! that's a pun you'll get later) in yumminess!

Ingredients:

8 (large egg sized) Red Potatoes (cut into cubes, boiled in salted water, and chilled)
4-5 Green Onions (1-2 spring onions if you can get them)
1 Bell Pepper
1 Dill Pickle
1 Celery Stalk
4 Hard Boiled Eggs (chilled and peeled)
Yellow Mustard (about 1/8 cup)
Miracle Whip (about 1 1/2 - 2 cups) ***see note
Granulated Garlic Powder (about 1 teaspoon)
Onion Powder (about 1 teaspoon)
Paprika (1/2 teaspoon, sprinkled on top for some color)
Salt (2 teaspoons, but taste it after you put in 1 teaspoon)
Pepper (about 1 teaspoon)

That's it.  All the veggies and eggs are chopped kinda chunky except for the onions and celery which are bias cut.  Really the only variable is the amount of MW, Mustard and spices go in.  Potatoes are so strange, and absorb the ingredients depending on the type of potato, how long you cook them, how long you've chilled them, how much salt was in the water..... etc.  So... That's it!


*** NOTE***
NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! NO MAYO! 

Roasted Delicata Squash with Quinoa Couscous Salad

I had a wonderfully inspiring coffee date with my best friends younger sister today.  I have decided to make a more focused effort on not only being a better Vegetarian, but really becoming Vegan.  Titles aside, its a health thing; I've seen enough documentaries that focus on the humanity of the animals and the animal products we eat.  I can find animal products that are sourced to the ethics that I believe in.

What I learned from not only watching Forks over Knives, but reading through some of the books they referenced today is that eating a whole food plant based diet can reverse and deter many diseases including: cancer, diabetes, high blood pressure, high cholesterol and heart disease.  I have a history of all that in my family, plus I am a large person which carries its own issues.

Rant aside, I had prepped my kitchen for the change and have stopped re-buying dairy products when they are gone and instead am getting more whole grains, nut based milks and veggies galore!  Tonight's meal was planned and based on a recipe I bookmarked about a year ago.

 

2 delicata squash (about 1 pound each), halved lengthwise and seeded 

8 tablespoon(s) extra-virgin olive oil + extra for drizzling

Salt and freshly ground pepper 

1/2 cup yellow quinoa

1/2 cup red quinoa 

1 cup couscous 

4 tablespoon(s) rice wine vinegar 

4 teaspoon(s) honey 

2 Granny Smith apples- finely diced 

1 stalk celery, sliced on the bias

1/2 cup chopped pecans

1/2 red onion 

1 clove garlic, minced 

4 tablespoon(s) chopped parsley 

2 ounce(s) mixed baby green salad/ arugula

1. Preheat the oven to 350°. Drizzle olive oil on the cut sides of the squash and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.

2. Meanwhile, in a saucepan, bring 3 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir couscous and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa/couscous to a large bowl and let cool.

3. In a small bowl, whisk the vinegar and honey with the remaining 8 tablespoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, celery, pecans, onion, garlic,and parsley and toss well. Add the greens and toss gently.

4. Set the squash halves on plates. Fill with the salad and serve.