Corn chowder with quinoa

corn chowder with quinoa (1)

It’s getting to be that time. You know that cool breeze time. That crisp air and a football game time. That time when the leaves start to fall and rustle around in the wind. That time that calls for savory soups to be prepared in the kitchen, so that the cool breeze coming from the slightly cracked window brushes over the pot just right. There is just something about cooking homey meals in the fall. I love that time. corn chowder with quinoa (3)

This chowder will do just fine for that glorious time. Oh yes it will. Creamy and savory with a load of protein to keep you satisfied. The only thing better than a good creamy soup is buttery, cheesy, biscuits to dip in the soup, am I right? These perfect parmesan biscuits will have your mouth watering, especially paired with this chowder. They are the easiest to make, I swear you can’t mess them up even if you tried.

 

Ingredients

Instructions
  1. In a large pot on medium heat, whisk together water and soup mixes.
  2. Add milk and quinoa (uncooked) to the pot.
  3. Turn heat to high until quinoa is fully cooked, then down to low heat.
  4. Fry ground beef, drain, and add to pot.
  5. Season soup with salt and pepper or any other desired seasonings.
  6. Cover and let it cook on low heat for about an hour.
  7. Add more milk or water if you need to.
  8. Serve warm with parmesan biscuits.

corn chowder with quinoa (2) corn chowder with quinoa

Wishing you an easy transition into the craziness of a new school year!

 

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One pot tomato basil soup

tomato soup (4)tomato soup

Hands down the best soup I have ever had. The broth is irresistibly good, you will want to drink every last sip. The noodles have the most incredible flavor from cooking in the broth with the basil and garlic. I even used whole wheat noodles and nobody could tell (sneaky mama strikes yet again.)But the greatest thing about this recipe is that it is a fabulous tomato, vegetable soup base recipe. For instance; I have thrown celery, cilantro, and rosemary in the pot to substitute for the other herbs if I am out of them. As long as you use the staples of the recipe, the garlic, vegetable broth, and tomatoes, the rest of the ingredient options are endless. And do we even need to discuss how simple this soup is to make? 10 minutes to gather your ingredients and do some light chopping, and your stove will do the rest. Check, and, mate.

Thank you Donna from Apron Strings for the fantastic recipe, check out the original recipe here along with a beautiful picture of the soup while it is cooking.

 

Ingredients
  • 12 ounces linguine pasta
  • 1- 15ounce can of diced tomatoes (with peppers)
  • 1 large onion, diced
  • 4 cloves garlic, thinly sliced
  • ½-1 teaspoon red pepper flakes(depending on how spicy you want it)
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4½ cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese

Instructions
  1. In a large pot, place noodles, onion, garlic, tomatoes, and basil.
  2. Pour in vegetable broth.
  3. Sprinkle the pepper flakes and oregano on top and drizzle with olive oil.
  4. Heat to a boil and then simmer on low heat covered for 10 minutes or until there is little liquid left.

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Stuffed pepper soup with quinoa

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One morning I woke up craving stuffed peppers. You know the cheesy rice & meat filled ooey gooey kind, that you ate growing up that you can never make as good as your mother made them? But it was a cold and rainy day so I was thinking I would try this stuffed pepper sensation in a good soup. Still having quinoa on the brain, I decided to skip the rice all together for this recipe and opt for a healthier option (quinoa) without sacrificing the flavor.

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I went into the recipe kind of expecting it to be a total failure because I had no guide what-so-ever. But remember how I said my best recipes come from just using what I have on hand, to try and make a new recipe? Winging it when it comes to cooking is kind of my thing, and this recipe is the best proof. I was so surprised at the flavor of this soup and I think Ralph was equally as surprised about how delicious it was. I kept saying things all day like, ” don’t get your hopes up for supper, this may be a total disaster!” Luckily that was not the case.

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This soup isn’t a whole lot of work either. Once you get everything in the pot you just let it heat all day and make your house smell amazing. You could make this in your crock pot instead of on the stove if that’s your thing. The recipe says “chopped” for all the veggies but we like things chunky around here so I left my veggies a little bigger. You can adjust that if you would like.

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Stuffed pepper soup with quinoa
 

Ingredients
  • 1 container chicken broth (32 ounces)
  • ½ cup uncooked red quinoa
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1 small onion, chopped
  • 4 stalks celery, chopped
  • 1 jar of chunky, mild salsa
  • 2 cups shredded cheddar cheese
  • 1 lb ground beef
  • 1 handful fresh parsley, chopped
  • 1 handful fresh cilantro, chopped
  • ½ can of any kind of beer
  • 1 cup water
  • ½ tablespoon salt
  • ½ tablespoon pepper

Instructions
  1. In a large pot on low heat, combine chopped peppers, chicken broth, salsa, parsley and cilantro.
  2. In another skillet, fry up the ground beef. Drain and add to your large pot.
  3. In the same skillet (rinsed out), heat chopped onions and celery with the beer on medium heat until onions are translucent and celery has changed color.
  4. Add entire celery/onion/beer mixture to your large pot.
  5. Add uncooked quinoa, and water to the large pot.
  6. Season with salt and pepper.
  7. Cover and heat on low for at least 3 hours but up to 8.
  8. Add cheese 10 minutes before serving.

Notes
You may need to add water once the quinoa cooks.

AHH the weekend is here again and we are excited for it! Last weekend (Mother’s day weekend) was great minus the fact that I was battling migraines all weekend. I made the mistake of drinking REAL caffeinated coffee on Friday after months of drinking decaf, and it welcomed my migraines back almost immediately. NEVER AGAIN. At least I know that caffeine is my migrane trigger I suppose! We still managed to do our family Color Burst 5k, and go to a couples comedy night at church featuring Kerri Pomarolli and her husband Ron McGehee. They were absolutely hilarious…we loved their act! Ralph let me take a good long nap on Mother’s day which might possibly be the best gift ever, because if you know me, I NEVER nap. And then we spent time with the best mom’s in the world–all in all, a dream weekend, migraines aside. My boys treated me well, but then again, they always do.

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Quinoa patties with Greek yogurt sauce

Quinoapatties

Quinoapatties (1)

I know I say this a lot but this is SERIOUSLY one of my new all-time favorite recipes. These are so refreshing and light but filling at the same time. The flavor is incredible! And the sauce is that of a gyro yogurt sauce with a garlic flare. Ugh that sauce! Quinoa patty recipes always made me run the other way in fear of them being really bland because quinoa can be very bland in the wrong recipes. But that is why this recipe with the yogurt sauce appealed to me so much, I knew I could spice it up with some garlic. So far from bland! These have even more flavor the next day re-heated. And can you even imagine all the protein that is in these puppies, with the Greek yogurt and the quinoa? You guys we are never getting enough protein in our daily diets, in fact to get the right amount of protein we need daily we would need to eat about 20 eggs, in one day! I anticipate these being a hot menu item over the summer in our house. They are really pretty simple too, it sounds like a lot when you look at the recipe, but it really isn’t. And you can mix it all ahead of time and store it in the fridge if you’d like, because if your weird like me you will need to have supper just about ready around lunch time (or what I call “oven ready) to eliminate dinner time stress and mess.

 

Ingredients
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 3 large handfuls of spinach, washed & chopped
  • 1 tablespoon olive oil (plus more for frying)
  • ¾ cup uncooked quinoa
  • 2 eggs, lightly beaten
  • ½ cup cheese of your choice (I recommend feta, gouda or mozzarella)
  • 2 tablespoons fresh parsley, chopped
  • zest of 1 lemon
  • ⅛ of a teaspoon fine grain sea salt
  • ½ cup whole wheat bread crumbs
  • black pepper to taste
  • 2 cups plain greek yogurt
  • 1 tablespoons Tastefully Simple Garlic Garlic
  • 1 tablespoon fresh dill, finely chopped
  • ½ tablespoon fresh mint, chopped
  • ½ tablespoon olive oil
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon salt

Instructions
  1. Heat 1 tablespoon of olive oil in a skillet.
  2. Add onion and garlic and heat on medium until onions are translucent.
  3. Stir in the spinach and heat for 3 minutes.
  4. Transfer mixture into a large bowl.
  5. Cook quinoa according to package and let it cool.
  6. While quinoa is cooking mix together yogurt, garlic garlic, dill, mint, ½ tablespoon olive oil, lemon juice and salt and store in the fridge until ready to serve.
  7. In your large bowl of spinach and onions, add your eggs, cheese, parsley, lemon zest, salt, pepper, and quinoa once it has cooled.
  8. Finally add the bread crumbs and let the mixture sit for a few minutes to soak in the moisture.
  9. Scoop about a tablespoon of the mixture to make your patties.
  10. Drizzle a little bit of olive oil on a hot skillet or pan and press quinoa patties on the skillet.
  11. Heat for about 5 mintes on each side or until slightly brown.
  12. Serve warm with yogurt sauce. (remember when reheating always use your oven or stove top instead of your microwave because the microwave will kill all the nutrients in your food)


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{crockpot} White chicken chili

wcc (1)

 

Ingredients:

 Directions:

Place chicken breasts, salsa, beans, chicken broth, chili seasoning,  and fiesta mix in the crock put on medium heat. Heat for 6-8 hours, adding water if need be. When beans are cooked, use a potato masher to mash (most) of the beans and the chicken. Stir in cheese right before serving. Serve warm top with cheese.

* note: I added 2 jars of salsa this time. because we like it chunky. That is why my soup didn’t really turn out “white”.

wcc

 

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