Broccoli Soup

This soup is so good and healthy!

  • 1 quart reduced sodium chicken broth, or vegetable broth
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, chopped
  • 5 c broccoli florets
  • 3 tbsp sour cream, plus optional more for garnish
  • ground black pepper to taste
  • 1/2 cup sharp cheddar cheese, shredded

In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.

Add broccoli and pepper and cook, covered, 10 more minutes.

Add sour cream and puree soup with an immersion blender.

Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

Serves 4 – 6

Curried Coconut Soup

This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!

  • 2 tbsp butter or oil
  • 1 sweet onion, sliced thin
  • Salt
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 28 oz can tomatoes
  • 1 can light coconut milk

In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.

Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.

Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.

Serves 4 – 6.

Arepas with Black Beans

These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.

  • 1 c masarepa
  • 1 c warm water
  • 1/4 tsp salt
  • Avocado oil
  • 1 poblano, diced
  • 1 onion, diced
  • 1 jalapeno, diced
  • 1 clove garlic, minced
  • 1 15 oz can black beans, rinsed
  • 1 c fire roasted tomatoes with chilies
  • 1/4 c cilantro, minced
  • 2 limes, quartered
  • 1/4 c cotija, crumbled

Combine the

Masarepa, water and salt and mix till smooth.

  • Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
  • Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
  • Top arepas with beans, cilantro and cheese.
  • Serves 4. 12 WW PP.

    Chickpea Butternut Squash Tacos

    This vegetarian tacos are the bomb! Mostly hands off time makes them even better.

    • 1 pack taco seasoning
    • 6 tbsp lime juice, divided
    • 1 tbsp olive oil
    • 1 can chickpeas, rinsed and drained
    • 1 lb butternut squash, diced chickpea size
    • 1 c chopped cabbage, sliced thin
    • 1 avocado, sliced thin
    • Mexican creama or sour cream
    • Taco sheslls
    • Hot sauce

    Preheat oven to 400.

    In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.

    Toss cabbage with remaining lime juice.

    Steam taco shells to soften for 10 min.

    To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.

    Serves 6. 7 WW points per 2 taco.

    Stuffed Portobello Mushrooms

    So good and only 4 WW points per mushroom! Did I mention they are super easy to make?

    • 4 portobello mushrooms, wiped clean and gills and stem removed
    • 6 oz artichoke hearts in water, chopped
    • 1 tomato, chopped
    • 8 kalamata olives, chopped
    • 4 oz mozzarella cheese, diced
    • Panko breadcrumbs
    • Olive oil spray
    • Parsley
    • Salt and pepper
    • Chili flakes or Aleppo pepper

    Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.

    In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.

    Serves 4 as a side, 2 as a main. 4 ww points per mushroom.

    Snail Butter Green Beans

    This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!

    • 1 lb green beans, trimmed
    • 4 tbsp unsalted butter
    • 3 tbsp minced garlic
    • 1/2 c parsley, chopped
    • 1 tsp salt
    • Pepper
    • A few drops lemon juice

    Steam green beans for 8 – 10 minutes until tender.

    In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.

    Serves 4.

    Zuk Spirals with Garlic Tahini Dressing

    This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

    • 1 lb zuks, spiral cut
    • 1 tsp salt
    • 1/4 c Garlic Tahini Dressing
    • Espelette pepper or Aleppo

    Garlic Tahini

    • 2 cloves garlic, minced
    • 1/4 c tahini
    • 1/4 c whole milk yogurt
    • 2 tbsp lemon juice
    • 1/2 tsp sea salt

    Combine in a blender. And chill if not using right away.

    Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

    Serves 4.

    Cauliflower Tikki Masala

    Meatless Monday is a thing in our house! This dish is inspired by Eating Well and it is da bomb! Perfect for a busy Monday! I used Madras sauce.

    •  1 tbsp coconut or canola oil
    • 4 c cauliflower florets
    • ¼ tsp salt
    • ¼ c water
    • 1 (15 ounce) can chickpeas, rinsed
    • 1½ c tikka masala sauce
    • 2 tbsp butter
    • Fresh cilantro for garnish

    Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

    Serves 4 – 6

    Zuk and Basil Soup

    This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

    • 1 tbsp olive oil
    • 2 onions, sliced thin
    • Salt
    • 2 lb of zuks, rinsed, cut into small pieces
    • 1 qt chicken stock
    • 1/2 c firmly packed Basil

    Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

    Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

    Serves 8.

    Saag Paneer with Feta

    This recipe is from Bon Appetite and it is wonderful! I bit of work for a weeknight but so worth it. I love using feta, if you are vegan use tofu.

    • ¼ c plus 2 Tbsp. ghee or olive oil
    • 2 Tbsp. coriander seeds
    • ¼ tsp. ground cardamom
    • 1 small onion, chopped
    • 1 garlic clove, finely chopped
    • 1 1½” piece ginger, peeled, chopped
    • 1 lb. baby spinach (about 12 cups)
    • 1 small serrano chile, coarsely chopped
    • 1½ tsp. fresh lime juice
    • Salt
    • 6 oz. feta, or tofu, cut into 1″ pieces
    • 1 tsp. cumin seeds
    • ¼ tsp. asafetida (optional)
    • ¼ tsp. red chili powder
    • Naan or rice (for serving)

    Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.

    Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.

    Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

    Transfer to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

    Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops.

    Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

    Serves 4.