Foodie Fridays: Brussels Sprouts with Peas and Cashews

I am so far behind on posting recipes that this one is from Christmas of 2025!  I watched a PBS Christmas cooking special featuring Mary Berry, and just had to make these Brussels sprouts from the show for our holiday meal.  I often serve Brussels sprouts for Christmas, but this was one version that I had never tried, and it was really tasty!  True to my naturally lazy nature, I used short cuts (pre-cut Brussels sprouts and frozen peas) which decreased the number of servings slightly but did not affect the flavor.  (I also increased the amount of cashews because I love them!)  I have made this side dish several times since then and am never disappointed, so if you love sprouts like I do you should give the recipe a try.

Brussels Sprouts with Peas and Cashews

12 oz. bagged microwaveable halved fresh Brussels sprouts
2 T. butter
2 large or 4 small shallots, thinly sliced
12 oz. frozen peas, thawed
1/2  C. salted cashew halves
salt and pepper to taste

Microwave the Brussels sprouts according to directions on the bag until tender.

Heat the butter in a large sauté pan.  Quickly fry the shallots for a few minutes.  Add the sprouts, peas, and cashews and cook for a few minutes until piping hot.  Season with salt and pepper and serve at once.  Serves 6.

Foodie Fridays: Cucumber Corn Salad

I am harvesting the last of the vegetables from my garden right now, and one of the more abundant crops this year is cucumbers.  This was a big surprise for me, as in previous years my cucumber plants really struggled.  As a result I have been forced to find more cucumber salad recipes than just my usual Greek salad, and one of my new favorites has been Cucumber Corn Salad.

My version is loosely based on this recipe, but I have made numerous changes to suit my taste preferences.  I use thawed frozen corn instead of fresh, and I halved the amount so that I can increase the amount of cucumbers depending on how many I have harvested.  Instead of red onion I use a shallot, and I always have cilantro paste in the fridge which I substitute for fresh.  My dressing for the salad is a bit more complicated as I wanted to use ingredients I had on hand, and since I usually have lemons instead of limes that is what I added.  Instead of jalapenos, I used tajin, and since the flavors of this salad are more Mexican than Mediterranean I used queso fresco rather than feta cheese.  I think this is now my favorite cucumber salad, and considering I am not really that fond of cucumbers that is really saying a lot!

Cucumber Corn Salad

2 C. frozen corn, thawed
6 small cucumbers, diced
1 shallot, finely diced
⅓ C. chopped fresh cilantro (or 1 T. cilantro paste)
4 T. mayonnaise
2 T. coleslaw dressing (optional but tasty)
3 T. tzatziki or plain yogurt
juice of 2 limes or 1 lemon
2 cloves garlic, minced
½ tsp. chili powder
½ tsp. cumin
½ tsp. sea salt (optional)
1 tsp. tajin
10 oz. queso fresco, diced

Combine all of the ingredients except the cheese in a large bowl.  Stir until combined.  Gently stir in the cheese.  Adjust any seasoning to taste, or add some extra mayonnaise or yogurt for a creamier texture.  Refrigerate until ready to serve.  Serves 8.

Foodie Fridays: Cucumber Pasta Salad

My favorite summer meals are cold salads, usually a chopped vegetable or pasta salad.  I especially love to add cooling cucumbers to these salads, so when I saw the recipe for Cucumber Pasta Salad on YouTube recently I decided to give it a try.  I think this is now my favorite pasta salad!  I served this with grilled chicken, but I think salmon or shrimp would also work well.  I only made a couple of minor changes, using Mexican crema instead of yogurt because that was what I had, and malt vinegar instead of white vinegar because I prefer the former.  I think I will omit the sugar next time, but otherwise I will be making this recipe again soon before summer ends because it is so good!

Cucumber Pasta Salad

1 lb. rotini (I used whole wheat)
1/2 C. yogurt (I used Mexican crema)
1/2 C. mayonnaise
1 tsp. Dijon mustard
2-3 T. white vinegar (I used malt vinegar)
Salt to taste
1 tsp. sugar (or to taste)
1/2 tsp. pepper (optional)
3 T. fresh dill, finely chopped
1 English cucumber, quartered lengthwise and sliced
1 stalk celery, diced (about 1/2 cup)
1 small red onion, diced (about 1/2 cup) 

Bring 8-9 cups of water to a boil and add 1/2 teaspoon salt.  Add the pasta and cook according to package directions.  Drain and rinse the pasta and set aside.

Combine the yogurt, mayonnaise, mustard, vinegar, salt, sugar, pepper, and chopped dill in a medium bowl and mix well.

In a large bowl, stir together the cucumber, celery, onion, and cooled pasta.  Add the salad dressing a little at a time, tasting after each addition, until desired flavor and consistency is reached.  Cover and chill for 40-45 minutes before serving.  Serves 8.

Foodie Fridays: Succotash Salad

 

I have always liked succotash, but instead of the usual combination of corn and lima beans, I prefer to use edamame since lima beans can sometimes be too mushy.  Though succotash is usually cooked and served warm, I wanted to put together a cold salad inspired by this dish since it is too hot right now to even think of eating anything warm.  The recipe I came up with does not require any cooking (thaw the frozen vegetables by placing them in a colander and running hot tap water over them until they are no longer frozen, or just leave them out at room temperature until they are thawed).

My biggest complaint about succotash is that it can be rather bland.  To solve that problem I added lemon juice and tajin seasoning - the latter adds a combination of tartness from the lime flavoring, a slight spiciness from the chiles, and also some salt (add more salt if needed to suit your own taste).  The addition of cucumber adds a nice crunchy texture and lightens up the rather dense consistency of succotash (I prefer to use English cucumbers, which are seedless, less bitter than regular cucumbers, and have a thinner rind that does not need to be removed).  I was pleasantly surprised at how delicious my concoction was, and will be adding this recipe to my rotation of summer salads for the extremely hot days we have been experiencing lately.

Succotash Salad

12 oz. frozen shelled edamame, thawed
12 oz. frozen corn, thawed
1 cucumber, quartered lengthwise and thinly sliced
2 jars (4 oz. each) diced pimentos
4 T. olive oil
4 T. mayonnaise
1-2 T. lemon juice
1 tsp. tajin seasoning
1/4 tsp. salt (or to taste)

Combine the first four ingredients in a large bowl.  Whisk together the remaining ingredients in a small bowl and pour over the vegetables.  Toss to mix thoroughly and taste to adjust seasonings as needed. Refrigerate for several hours before serving.  Serves 8.

Foodie Fridays: Spinach Soup

We had an unusually cool and wet spring this year, which means that my vegetable garden got off to a slow start.  This weather pattern has been great for growing spinach, however, and I have an abundance that needs to be harvested now that it is warming up.  I thought I would try making a creamy spinach soup with some of the harvest, and found this recipe from Ree Drummond on the Food Network website.  I normally do not make many of her recipes as they tend to be too rich for me, but this soup is an exception since it uses milk rather than cream.

I used 2% milk instead of whole milk, which I found worked just fine.  I also added some nutmeg, which I always like to use with cooked spinach.  I substituted chipotle pepper powder for the cayenne as the latter is too hot for me and I like the smokiness of chipotle peppers.  At the very end of cooking I like to stir a bit of vinegar into soups for added flavor (I used a maple balsamic vinegar).  I often find creamy soups to be rather bland, but the seasonings (especially the chili pepper) make this soup quite tasty, so this recipe is definitely a keeper!

Spinach Soup

2 T. olive oil
10 oz. fresh spinach, torn into pieces if large
2 cloves garlic, minced
1/2 medium onion, diced
4 T. (1/2 stick) butter
1/4 C. flour
3 C. whole or 2% milk
1/4 tsp. nutmeg
1 tsp. salt, or more to taste
1/2 tsp. chipotle pepper powder
1 T. balsamic vinegar

In a large soup pot, heat the olive oil over medium heat.  Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes.  Add 1/4 C. water and blend with a stick blender until puréed.  Pour into a bowl and set aside.  Rinse out the pot.

Melt the butter in the soup pot.  Add the onions and cook over medium heat until softened. Sprinkle the flour over the top and stir to combine.  Cook for about 2 minutes, then pour in the milk, stirring occasionally.  Add the nutmeg, salt, and chipotle pepper powder and stir to combine.  Cook over medium heat for 5 minutes, stirring constantly.  Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.  Blend with a stick blender until the onions are puréed.  Stir in the vinegar.

Check the seasonings, adding more salt, nutmeg, and/or chipotle pepper powder as needed, and serve.  Serves 4.

Foodie Fridays: Creamy Coconut Chicken Corn Chowder

February has been a really cold month here in New Mexico, so I have been making a lot of soups lately.  I was looking for a soup recipe that used corn, chicken, and coconut milk since I had those ingredients available, and found one for Coconut Chicken Corn Chowder.  I changed a few of the ingredients and some of the directions as well to make preparation easier, and ended up with a delicious creamy soup that is perfect for serving with a sandwich for lunch or dinner.  Once again I added the spicy pecan vinegar which is my current obsession, but you could leave it out or substitute your own favorite flavored vinegar.

Next week we are supposed to have much warmer temperatures so I am not sure how much longer I will be craving soup, but right now this recipe really hits the spot when it comes to warming comfort foods!

Creamy Coconut Chicken Corn Chowder

2 T. olive oil
1 C. finely diced celery (about 4 stalks)
1 small onion, finely diced
1 sweet potato, peeled and finely diced
3 cloves garlic, minced
2 C. frozen corn kernels
1/2 tsp. sea salt, divided
1 can (15 oz.) cut baby corn, including liquid (optional)
4 C. chicken stock (I used unsalted)
1 can (12.5 oz) chicken breast (or use one cooked, diced chicken breast)
1 can (14 oz.) coconut milk (I used low fat)
1 tsp. dried basil
3 T. spicy pecan vinegar

In a large saucepan, heat the oil on medium.  Cook the celery, onion, and sweet potato in the oil, stirring often, until celery and onions are translucent, about 10 minutes.  Add the garlic, corn, and ¼ tsp salt and cook, stirring, until fragrant, about 30 seconds.  Stir in the baby corn liquid if using plus the chicken stock and bring to a boil.  Reduce heat to low and cook, stirring occasionally, for 8-10 minutes.

Stir in the cut baby corn if using and the canned chicken, breaking up the larger chicken chunks.  Add the coconut milk and basil and cook until heated through.  Stir in the vinegar.  Remove from the heat and, using an immersion blender, blend until creamy but still slightly chunky.  Serves 6.

Foodie Fridays: Coconut Sweet Potato Lentil Soup

We are currently experiencing the coldest temperatures as well as the most snow so far for this winter.  Whenever it gets this cold my thoughts immediately turn to warm and hearty soups for meals.  I have been looking for recipes that use red lentils since I have an almost full bag of them, and I found a great one for Coconut Sweet Potato Lentil Soup with Rice on the Half Baked Harvest website (always a wonderful source for excellent recipes).  I pretty much followed the recipe exactly, except for reducing the amount of cilantro which my husband does not like, eliminating the rice which I did not feel we needed, and adding 2 T. of a flavored vinegar I had on hand (Cuisine Perel Spicy Pecan Vinegar, but a sherry vinegar or even apple cider vinegar should be good as well).

This soup is so delicious!  I rarely cook with coconut milk, but I think I should use it more often, and make curries more often as well.  I bought pre-chopped sweet potatoes, which made this soup even easier to put together.  It cooks quickly - I started making it at 11 o'clock in the morning and it was ready to eat by noon.  I really recommend this recipe, especially if you too are now enduring frigid wintry weather!

Coconut Sweet Potato Lentil Soup

2 T. olive oil
1/2 yellow onion, diced
1 T. minced fresh ginger
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 T. yellow curry powder
1/2 tsp. cayenne pepper, or to taste
4 C. vegetable stock (I use unsalted) or water
3/4 C. dried red lentils
1/2 tsp. salt, or to taste
2 T. vinegar, or to taste
1 can (14 oz.) coconut milk
2 C. baby spinach, roughly chopped
1 T. chopped cilantro, or to taste

Heat the olive oil in a large pot over medium heat.  Add the onion and cook 5 minutes until soft.  Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes.  Stir in the curry powder and cayenne and cook another minute.

Add the stock, lentils, and salt.  Bring to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes are tender.

Stir in the vinegar, coconut milk, and spinach, and cook 5 minutes. Remove from the heat and taste for seasonings, adding more salt and/or vinegar as needed.  Stir in the cilantro and serve.  Serves 6.

Foodie Fridays: Roasted Butternut Squash and White Bean Soup

Now that the holiday feasting is over, it is time to think about eating healthier foods.  I found a recipe for Soothing Butternut Squash and White Bean Soup that sounded like a good candidate, but decided to roast the butternut squash rather than boiling it as the recipe suggests.  I used fresh rosemary as the herb, but I think I would try a different herb next time as I did not really care for the taste of rosemary in this soup.  Otherwise this is a great cold weather soup, and I will make it again soon.

Roasted Butternut Squash and White Bean Soup

1 medium butternut squash, halved lengthwise and seeds removed
2 T. olive oil
salt and pepper to taste
1 small onion, finely diced
3-4 cloves garlic, minced
1 can (15 oz.) cannellini beans
4 C. vegetable stock
1 tsp. minced fresh rosemary or thyme
1 T. sherry vinegar

Place the squash halves, cut side up, on a large rimmed baking sheet. Drizzle with 1 T. oil and sprinkle with salt and pepper. Flip the squash halves over.

Roast at 425 degrees, cut side down, until fork tender, 40-45 minutes.  Cool slightly and scoop the flesh out of the shells.

Heat the remaining oil in a large pot.  Add the onion and garlic and sauté until translucent.  Add the vegetable stock and simmer for 10 minutes.  Stir in the beans, herbs, and cooked squash.  Simmer for another 10 minutes.

Add a little extra water if needed, then blend the mixture with an immersion blender.  Serves 4.

I highly recommend serving this soup with a fruit and cheese plate such as the one I made shown below:

One of my brothers sent us a food gift from La Tienda, one of our favorite online specialty food sites, which included numerous cheeses plus several loaves of their Galician bread and a variety of green olives.  For this plate, I melted some of the absolutely delicious San Simon Smoked Cow's Milk Cheese on slices of the bread, cut up a Bartlett pear to serve with wedges of blue cheese (I can't remember now which of their blue cheeses we had, but I think it was the Cabrales Blue Cheese from Asturias), and added a few olives to the plate as well.  This is my idea of the perfect meal!

Foodie Fridays: Sausage White Bean Soup

I hope everyone had a great Thanksgiving!  Life is rather chaotic at our house right now as we continue to unpack moving boxes (we ended up moving over 1,000 items so this could take a while!).  Our Thanksgiving meal was very simple and relied a lot on store-bought prepared foods - I joked to my husband that we would be eating a very retro Thankgiving dinner as the menu included canned Ocean Spray cranberry sauce, Stovetop stuffing, and his favorite green bean casserole (made with Campbell's cream of mushroom soup of course as he would not have it any other way).  It was still enjoyable, because as my husband said, all the right flavors were there, from the precooked turkey breast with gravy from a jar to the supermarket bakery pumpkin pie with canned whipped cream!

We had our first hard frost here a couple of weeks ago, and I quickly went out to harvest my fall crop of lettuces, spinach, and some surprisingly late season basil before they froze.  I made my favorite pear salad several times with the baby lettuces, and was looking for a recipe that would use up some of the spinach and basil.  This Sausage White Bean Soup recipe caught my eye - it is easy, quick, and hearty, which makes it a great option for colder weather meals.  If you are looking for an alternative to turkey soup, try this one (although in my version I did use turkey sausage!).

Sausage White Bean Soup

1 medium onion, chopped
2 garlic cloves, minced
1 T. olive oil
1 12-oz. package Italian sausage, casings removed (I used Jimmy Dean Turkey Sausage Crumbles)
32 oz. chicken stock
2 15-oz. cans cannellini beans, drained and rinsed
1 pinch ground red pepper
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/2 lb. fresh spinach
2 T. red-wine or sherry vinegar

Add the olive oil to a large soup pot over medium heat.  Sauté the onion until softened, about 4 minutes.  Add the garlic and cook one minute longer.

Shape the sausage into bite-sized meatballs and add to the onion mixture (no need to shape sausage crumbles - just toss them into the pot).  Cook until the sausage is browned on the outside, about 6 minutes (or just cook the sausage crumbles until heated through).

Add the chicken stock, beans, red pepper, salt, and Italian seasoning.  Simmer for about 20 minutes.  Stir in the spinach and simmer until wilted.  Add the vinegar and season with more salt and pepper to taste if needed.  Serves 4-6.

Foodie Fridays: Lettuce Soup

If you ever find yourself trying to find ways to use up an abundance of lettuce from your garden, as I did earlier this summer, you might want to give this recipe for Lettuce Soup a try.  It is really very tasty, especially with the addition of tajin seasoning to give it more of a flavor boost.  The only problem I ran into was that some of the older lettuce leaves were rather fibrous and ended up getting tough strands tangled around the blade of my immersion blender so tightly that I had to use a knife to remove them.  They were not hard to remove, but if you want to avoid this problem then do not use the tougher leaves.  It will soon be time to try planting a fall crop of lettuce, which will hopefully be successful so that I can make this soup recipe again!

Lettuce Soup

1 C. chopped onions, scallions, and/or shallots
1 garlic clove, minced
4 T. butter
3/4 tsp. ground coriander
3/4 tsp. salt
1/4 tsp. black pepper
1 lb. cooked small white-skinned potatoes, diced
8 C. (3/4 lb.) coarsely chopped lettuce (any kind, preferably green)
3 C. water
1 tsp. tajin seasoning

Cook the onions and garlic in the butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, for 3-5 minutes.  Add the coriander, salt, and pepper and cook, stirring, for 1 minute.  Stir in the potatoes, lettuce, and water and bring to a boil, then reduce the heat and simmer for 10 minutes.

Purée the soup with an immersion blender (or in batches in a regular blender).  Bring the soup to a simmer, then whisk in the tajin seasoning plus salt and pepper to taste if needed.  Serves 4.

Foodie Fridays: Overnight Oats

I have been busy lately trying to get my garden planted, so I have been looking for really quick and easy recipes to make since I have little time to cook (I have also been neglecting this blog a bit for the same reason, as you may have noticed).  Anyway, I was watching the latest video on one of my favorite YouTube vlogs the other day and, even though this vlogger is not that interested in cooking she actually included a recipe for overnight oats that looked so simple and tasty that I immediately mixed up a couple of servings (you can watch this vlog episode below).

Luckily I had all of the ingredients needed on hand, plus a couple of small Mason jars I had placed in a box that is headed to Goodwill next week but retrieved just for this recipe.  The weather is finally really warming up here, and this oatmeal is great eaten cold, although you could warm it up in the microwave if you prefer a warm breakfast.  I have been wanting to try overnight oats for a while now, and I am glad I finally did.  I usually eat the same thing for breakfast every morning (a slice of buttered toast and some cheese) so it is about time I changed up my routine once in a while - this recipe will certainly help me do that!

Overnight Oats

6 T. rolled oats (I used quick-cooking oats)
1 T. chia seeds
1/8 tsp. cinnamon
1/2 tsp. coconut sugar (optional)
1 T. dried berries (I used a raisin, cherry, and cranberry blend)
3/4 C. milk (I used almond milk)

Layer the dry ingredients in a small (1/2 pint) mason jar.  Pour the milk over and stir to blend.  Allow to sit for a few minutes and then stir again.  Refrigerate overnight and serve the next morning.  Serves 1.

Foodie Fridays: Curried Couscous Salad

Now that warmer weather is approaching, I am ready to try out new salad recipes.  I found a recipe for Curried Couscous Salad last summer, but only now got around to making it.  I wish I had made this salad sooner because it really is tasty!  It is also very quick and easy, which makes it just my kind of recipe since I am a rather lazy cook.  Don't let the seemingly long list of ingredients intimidate you - the last eight ingredients are for the dressing, and the only cooking needed is for the couscous.  I could not find plain couscous, so I used a boxed mix that worked quite well in this recipe.  I did make a few minor changes - this is the sort of recipe that lends itself to the addition or subtraction of ingredients depending on what you have available.  This salad really is perfect as a spring or summer side dish or even main dish with some added protein, and I look forward to making it again soon.

Curried Couscous Salad

1 C. Israeli or pearl couscous, cooked, rinsed, drained, and cooled
1/2 C. golden raisins
1 red bell pepper, diced
1/2-1 C. shredded carrots
2 scallions, thinly sliced
1/4 C. sunflower seed kernels
1/2 C. crumbled queso fresco or feta cheese
1/4 C. olive oil
1/4 C. apple cider vinegar
1-2 cloves garlic, minced
1 tsp. honey or sugar
1 tsp. curry powder
1/4 tsp. turmeric
1/4 tsp. smoked paprika
1/4 tsp. salt

Place the first 7 ingredients in a large bowl and toss to combine.

Whisk together the remaining ingredients in a small bowl. Pour this dressing over the salad mixture and lightly toss to coat.  Taste and season with more salt if needed.  Serves 2 as a main dish or 4 as a side dish.

Foodie Fridays: Avgolemono

For some reason I always associate lemons with spring, so I decided to finally try a recipe for Avgolemono, a lemony egg soup that I have been meaning to make for years but only just now got around to doing so.  I don't know why I waited so long, because this soup is so good!  The tartness of the lemon makes this soup so refreshing, and it is a perfect light side dish for any meal, including an Easter brunch or dinner.  Fresh herbs are the perfect complement to the lemon flavor - I used scallions because that is all I had on hand, but chopped fresh chives, parsley, or dill would also be great as a topping.  Diced cooked chicken could be added to make this a heartier dish, but I liked it as a light and simple appetizer.  If you love lemons, you might want to try making this quick and simple soup yourself.

Avgolemono

4 C. chicken broth
1/4 C. uncooked orzo (or rice or pastina)
salt and pepper to taste
3 eggs
3 T. lemon juice

In a large saucepan, bring the broth to a boil.  Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20 minutes if using rice).  Season with the salt and pepper, reduce the heat to low, and simmer.

In a medium bowl, whisk together the eggs and lemon juice until smooth.  Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.

Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, about 1-2 minutes. Add more salt and pepper, if desired, and serve topped with chopped fresh herbs.  Serves 4.

Foodie Fridays: Easy Miso Soup

A while ago my husband sent me a couple of packages of a product called Sea Snax (see image below) which he claimed were an excellent substitute for salty chips.  Unfortunately, I hated them as a snack!  They are just dried seaweed, and that is exactly what they taste like.  Fortunately, I came up with a way to (slowly) work my way through the packages he sent me - making miso soup!

Since I did not want to spend the time trying to locate the ingredients for dashi that traditionally serves as the base for miso soup, I was delighted to find a recipe for 15-Minute Miso Soup that uses vegetable broth instead.  Vegetable broth or stock is pretty easy to find in the soup aisle of any grocery store.  In my area I also found white miso paste in the dairy section of one of our stores, but miso paste is also available on Amazon.

The few remaining ingredients are also easy to find, especially if you decide to leave out the greens and tofu as I did the first time I made this soup (they are traditional, but I have had miso soup without either before and it is quite good that way).  I do love green onions in the soup so I actually increased the amount I added to one cup, but if you do not like a strong onion flavor stick with the lesser quantity.  Of course you can use regular nori rather than Sea Snax, but since I have so much of the latter that is what I used, and it works just fine (I even doubled the amount to use it up more quickly).  Somehow warmed and softened seaweed is totally different and quite acceptable to me compared to the dry sheets, so I think I may eventually be able to use up what I have by making this soup, thank goodness!

Easy Miso Soup

4 C. vegetable broth
3-4 T. white or yellow miso paste
1/2 C. chopped greens (such as chard) or baby greens (optional)
1/2 C. sliced green onion
1/4 C. firm or silken tofu (optional)
2 sheets nori (dried seaweed), cut into large rectangles

Place the broth in a medium sauce pan and bring to a low simmer.  While the broth heats, place 3 T. miso into a small bowl, add a little hot water, and whisk until smooth.  Set aside.

To the broth add the greens, green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes.  Then add the nori and stir.  Remove from the heat, add the miso mixture, and stir to combine.  Taste and add more miso or a pinch of sea salt if desired.  Serve warm (best when fresh).  Serves 2.

Note: The version of this soup I made that is shown above has greens added, but instead of tofu I opted for Asian-style dumplings (Nayosa Organic Thai Basil Vegetable Dumplings), which are an excellent addition, by the way!

From Amazon

Foodie Fridays: Southwestern Roasted Cauliflower Chowder

In my opinion, nothing is better for a cold winter day than homemade soup.  When I saw the recipe for Creamy Roasted Cauliflower Chowder on the Two Peas & Their Pod website, I knew I had to make my own version.  I consider soup recipes to be more guidelines than instructions, and I decided to make a southwestern-style variation with ingredients I had on hand.

I had no celery, which was called for in the original recipe, but I did have turnips, which I roasted along with the cauliflower.  Instead of cheddar cheese, I used a container of Hatch chile queso blanco dip I had purchased from a local supermarket deli (feel free to substitute a jarred version such as this one if your store does not make its own).  I had some heavy cream to use up, so I added it with some almond milk instead of using regular milk.  My queso dip was quite well seasoned so I left out the herbs used in the original recipe, and since I use bottled minced garlic I cooked it with the carrots and onions instead of roasting whole cloves.

In the end, my version of cauliflower chowder bore little resemblance to the original, but it was quite tasty, if rather spicy (and spicy is not necessarily a bad thing when it comes to warming up a cold day!).  I encourage you to come up with your own variation on cauliflower chowder, or follow either my recipe or the original as written, because any way you decide to make it this soup is sure to be warm and satisfying.  And what a great way to eat your veggies!

Southwestern Roasted Cauliflower Chowder

1 head cauliflower, roughly chopped (about 24 oz.)
3 medium turnips, peeled and finely diced (about 16 oz.)
2 T. olive oil
salt and pepper to taste
1/4 C. butter or olive oil
1 medium onion, diced
2 carrots, diced (about 8 oz.)
3 cloves garlic, minced
1/4 C. flour
4 C. vegetable stock
1 C. cream/milk (I used 2/3 C. heavy cream plus 1/3 C. unsweetened almond milk)
10-15 oz. queso blanco dip

Place the cauliflower and turnips on a large baking sheet.  Drizzle with olive oil and toss until well coated.  Season with salt and pepper to taste.  Roast at 425 degrees for 20-25 minutes or until the vegetables are tender, stirring once.  Remove from the oven and set aside.

In a large pot, heat the butter or olive oil over medium-high heat.  Add the onion and carrots and cook for 7-8 minutes, stirring occasionally. Add the garlic and cook 1 minute longer. Sprinkle the flour over the vegetables and stir.  Cook until the flour is incorporated into the fat and forms a smooth paste.

Pour the vegetable stock gradually into the pot, stirring constantly to make sure no lumps form.  Add the roasted vegetables and simmer for 10 minutes.  Stir in the milk and queso blanco dip until the chowder is smooth and creamy.  Season with salt and black pepper to taste if needed.  Ladle the chowder into bowls and serve warm.  Serves 6.

Foodie Fridays: Scandinavian Autumn Fruit Soup

I have never had a warm fruit soup before, but when I tried a recipe for Scandinavian Autumn Fruit Soup recently I had to wonder what took me so long!  This soup is delicious, especially when topped with a scoop of vanilla yogurt.  It can also be served cold, but in the winter I think warm is best.  The only change I made was to omit the raisins and currants and use 2 T. of a dried fruit blend I found at Walmart called Dried Berries and Golden Raisins (a mix of dried cranberries, cherries, and raisins) instead.

I had the soup for lunch rather than as a dessert as recommended.  Because it has no added sugar it is not overly sweet, and with a handful of nuts I thought it was perfect as a light midday meal.  I really recommend trying this quick, easy, and tasty soup as soon as possible - it is just that good!

Scandinavian Autumn Fruit Soup

2 apples, peeled, cored, and cut into eighths
2 pears, peeled, cored, and quartered
1 C. frozen pitted dark sweet cherries (no need to thaw)
1/3 C. prunes, quartered
1/3 C. dried apricots, quartered
1 T. raisins
1 T. dried currants
1 3-inch cinnamon stick
4 C. water

Combine all of the soup ingredients in a pot and bring to a boil.  Lower the heat and simmer for 20 minutes.  Remove from the heat and discard the cinnamon stick.  Let cool slightly.  Scoop out the apples and pears and put them in a large bowl with about 1/4 cup of the soup liquid.  Cut them into smaller chunks and purée with an immersion blender until smooth.  Add the purée to the soup.  Return the pot to the stove and bring to a simmer.  Serve the soup warm (not hot) or cold, topped with some vanilla yogurt if desired.  Serves 4.

Foodie Fridays: Butternut, White Bean, and Spinach Soup

The wintry weather of January is definitely soup weather, and for me the month is also a time to take stock of all the foodstuffs in my pantry and fridge in an attempt to use up those that have been around a little too long.  After checking out my supplies, I came up with a recipe for a soup that used a can of butternut squash purée, a can of white beans, a carton of chicken stock, and an onion from the pantry.  The fridge supplied frozen spinach, some half 'n half, part of a jar of leftover roasted Hatch chiles, and roasted Ancho chiles from my summer garden that I prepared after the last frost.  The resulting combination led to a delightfully warming but not too heavy soup that I have been enjoying for lunch lately along with a sandwich (usually grilled Cheddar cheese and pumpkin butter, which is a great combination that you should try if you can find a jar of pumpkin butter).  If you love soup during the winter, you might want to give this recipe a try some time.

Butternut, White Bean, and Spinach Soup

2 T. olive oil
1 onion, finely diced
1 Ancho chili pepper, minced (optional)
2 C. butternut squash purée (I used this brand)*
4 C. chicken stock
1 tsp. salt (or to taste)
1 can (15 oz.) white beans
1 bag (12 oz.) frozen chopped spinach
3 T. roasted green chile (I used this brand)
1/4 C. cream or half ’n half

Heat the oil in a large pot over medium heat.  Add the onion and Ancho chili pepper and sauté until very soft, about 5-7 minutes.  Stir in the chicken stock and salt and heat through.

Remove from the heat, cool slightly, and use an immersion blender to purée the soup until smooth.  Return the pot to medium heat and stir in the white beans, spinach, and roasted green chile.  Heat, stirring, until the spinach thaws and the soup begins to boil.

Turn off the heat and stir in the cream.  Taste for seasoning and add more salt if needed.  Serve immediately, garnished with toasted pumpkin seeds if desired.  Serves 6.

*If you cannot find canned butternut squash, substitute canned pumpkin purée or frozen winter squash purée, or make your own cooked winter squash.

Foodie Fridays: Red Cabbage and Delicata Squash

This is the time of year to cook winter squash, and since I have never cooked or eaten a delicata squash before, I decided to give it a try.  I was especially intrigued by this variety of squash because the rind turns soft and is edible after cooked.  I found a recipe that combined this squash with red cabbage on a website called The Good Eats Company.  The only thing I changed was to use cinnamon instead of white pepper in the red cabbage.  I served this side dish with cheddar cheese pierogis (available in the frozen food section of the supermarket) and enjoyed it.  Next time I will add more seasoning to the squash (I only used a light sprinkling of salt and it could have used more) and might even brush the slices with some maple syrup just after they come out of the oven for more flavor, but I will definitely make delicata squash again!

Red Cabbage and Delicata Squash

2 T. olive oil
1 delicata squash
salt and pepper to taste
¾ C. finely diced red onion
8 C. (about 2 lbs.) finely shredded red cabbage
1/2 tsp. cinnamon
2 T. light brown sugar
3 T. red wine or apple cider vinegar

Cut the ends off of the squash and cut it in half lengthwise.  Scrape out the seeds.  Slice into 1/2- inch crescents.  On a large baking sheet, toss with 1 T. olive oil and season generously with salt and pepper.  Spread out the slices.  Bake at 400 degrees for 15 minutes and set aside. 

In very large sauté pan, combine the red onion with 1 T. olive oil over medium-high heat.  When the onion begins to sizzle, turn the heat to medium and stir frequently until it begins to turn translucent and tender, about 10 minutes (adjust the heat to prevent browning).

Add the red cabbage with 1 tsp. salt and 1 C. water, using tongs to coat well.  Cover the skillet on high heat and bring to a boil.  Cook over medium heat for about 10 minutes or until the cabbage is mostly tender.  Add the cinnamon, sugar, and vinegar, tossing well, and cook, covered, another 5-10 minutes, adjusting the heat as necessary to prevent scorching (add a touch of water if it looks dry).

Top the cabbage in a serving platter with the roasted squash. May be served warm or at room temperature.  Serves 8.

Foodie Fridays: Creamy Tortellini Vegetable Stew

Colder weather has put me in the mood for warm and hearty soups and stews, and the recipe for Healthier Slow Cooker Creamy Tortellini Vegetable Soup from the Half Baked Harvest website was just the sort of dish I was looking for.  I chose to make the stove top version rather than use my slow cooker, since it was quicker and just as easy.  I did not have celery but still had some zucchini left from my now-defunct vegetable garden, so I added that instead.  Also, I used baby greens instead of kale because they require no prep work at all, and you must know by now what a lazy cook I am!

I had a large can of tomato sauce that I wanted to use up, so I replaced most of the chicken broth with the tomato sauce and left out the tomato paste called for in the original recipe.  I decided to omit the addition of cheese to the recipe as well since the cheese tortellini added more than enough of that ingredient for me.  The end result was a dish much heartier than a soup, so I call my version a stew.  By any name, this dish is just what I needed on a chilly night.  If cold weather has reached your neck of the woods, you might want to give this recipe a try too!

Creamy Tortellini Vegetable Stew

1/4 C. olive oil
1 medium onion, chopped
6 carrots, diced
2 medium zucchini, diced
2-4 cloves garlic, minced
2 T. fresh thyme leaves (or 2 tsp. dried)
1 T. basil
1 T. oregano
2 tsp. fennel seeds
1 tsp. smoked paprika
salt and pepper to taste
1 large can (29 oz.) tomato sauce (I used unsalted)
1/2 C. white wine
2 C. vegetable or chicken broth (I used unsalted)
1 container (5 oz.) mixed baby greens
1/2 C. whole milk or heavy cream
1 lb. cheese tortellini

Heat the olive oil in a large pot over medium heat.  Add the onion and carrots and cook until softened, about 5 minutes.  Add the zucchini and cook until softened, about 5 minutes.  Add the garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper.  Cook another 5 minutes, until very fragrant.  Stir in the tomato sauce, wine, and broth.  Simmer over medium heat for 20-30 minutes, until the carrots are tender.

About 10 minutes before serving, stir in the baby greens, cream, and tortellini.  Serve the soup topped with grated Parmesan, if desired. Serves 6.

Foodie Fridays: Southwestern Creamed Corn

If you are looking for a tasty side dish, give my quick and easy version of creamed corn a try.  This recipe is loosely based on one for Corn Casserole, but with the addition of green chiles for a southwestern flavor.  If you have all of the ingredients on hand it only takes a few minutes to throw this side dish together, and it is ready to serve once the cheese has melted completely.  I may just make this easy recipe for Thanksgiving, even if I will be celebrating by myself this year.

Southwestern Creamed Corn

4 C. frozen corn
1 C. shredded Cheddar cheese
4 oz. cream cheese, cubed
3 T. butter
1 tsp. minced garlic
2 T. diced roasted green chiles (I like this brand)

Combine all of the ingredients in a medium-sized sauce pan over medium heat.  Stir until the cheese is melted.  Serve immediately.  Serves 8.