Tag Archives: vegetables

Market Squash Soup

29 Saturday Oct 2011

Posted by in soup, vegan

≈ Leave a comment

Tags

, , , , ,

This photo says it all-EASY! Just a few other ingredients are missing but it is really this simple. I had some leftover squash hanging out in the fridge and bought some at the Farmer’s Market, they all came together for this lushish, warm, grounding soup for my lunch this last week. Enjoy!

Ingredients:

1 c. leftover roasted pumpkin puree
1 1/2 c. leftover baked sweet potato
2 c. diced kombocha squash
1 c. diced carrots
1/2 large onion, chopped
1 T. chopped fresh sage
1 quart veggie broth
2 tsp. chipotle in adobo
olive oil
salt and pepper (I used a smoked salt)
*the juice and zest of one orange, add just before you serve
-optional: top w/ toasted pumpkin seeds or walnuts, drizzle w/ olive oil or any other flavored oil

Directions:

1. Start by heating your favorite soup pot over medium heat. Drizzle in some olive oil and add the onion, carrots and kombocha squash. Season with salt and pepper, stir and cover and with lid and cook for 15 min. Remove the lid, add the sage and saute for 5 minutes.
2. Add the pumpkin  puree and baked sweet potato, stir to incorporate. Cook for a minute just to warm through. Season with a bit more salt and pepper. Next add the veggie broth and simmer the soup with the lid slighty askew for 15 minutes.
3. After you have simmered the soup, turn of the heat and blend the soup. (You can use a blender, food processor, or I like my hand held immersion blender). Last but not least add in the chipotle and orange juice and zest and stir to mix in.
4. Serve right away topped w/ toasted nuts and a drizzle of your favorite oil, or portion out in your lunch containers and store in the fridge for later. You can also freeze for a when your in a pinch.

-If the soup is too thick just add a bit of water to loosen it up.

Zuppa e Councesze: Soup with Mussels

29 Saturday Oct 2011

Posted by in soup

≈ Leave a comment

Tags

, ,

Honestly this is on of the best recipes I’ve made in awhile, maybe because the first time I saw this recipe on David Rocco’s Dolce Vita show on the Cooking Channel I’ve been waiting for the best time to make it, well last night was the night and this recipe didn’t disappoint. Fresh, easy, seasonal and healthy- all the things this Cosmo Hippie Chef looks for. I served it with a crisp white table wine and slices of baguette topped with black truffle butter- totally gourmet and we didn’t have to leave the house. Maybe I should start charging Billy for dinner, Kidding! Enjoy!

TOTAL TIME:45 minPrep:20 Cook:25 min YIELD:4 to 6 servingsLEVEL:EasyIngredients

1/2 cup/125 ml extra-virgin olive oil
2 cloves garlic, crushed
1 fresh chile pepper, chopped (I used a fresno chile, they have a sweet heat. A new ingredient in my kitchen.)
2 pounds/1 kg fresh mussels, cleaned and debearded* (I only used a pound)
1 cup/250 ml white wine
Salt and freshly ground black pepper
1 onion, chopped
10 ounces/300 g butternut squash, peeled, seeded and cut into cubes
7 ounces/200 g ditalini pasta
2 cups/500 ml water (I used veggie broth)
1/2 cup/125 ml Parmigiano cheese

*I used the juice and zest of an orange,  I mixed those in right at the end

Cook’s Note: To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.

Directions

Heat up 1/4 cup extra-virgin olive oil in a deep saucepan. Add the garlic and chopped chile pepper and cook for 1 minute. Add the mussels, wine, salt, pepper, and stir together. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels.

In another saucepan, heat up 1/4 cup olive oil. Add the onion, butternut squash, salt, and black pepper. Cook for a few minutes. Then add the pasta and mix together. Add the water and allow the mixture to cook for 15 minutes or until the squash is fork tender. Cook’s Note: To give the soup a creamier consistency, mash 1/2 the squash with the back of a fork.

While the butternut squash and pasta are cooking, shell the mussels and place them back into the saucepan. Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese.

Pizza on the Grill- A Summer Favorite!

27 Monday Jun 2011

Posted by in DIY

≈ Leave a comment

Tags

, ,

I can’t believe it has taken me a week to updates last weeks meals. Blame it on summer, it’s just so busy!

 I got my charcoal grill nice and hot! Onions were up first, then I brought them in the house and chopped them up and tossed them in a bowl in anticipation of the other veggies.
 Next: grill the asparagus! (fresh from the farmer’s market)
 Next: grill the oyster mushrooms and the baby shitake’s. (fresh from the farmer’s market)
 All the grilled veggies chopped up with a Wyomatoes tomato and some fresh basil.
 Grill the prepared pizza dough (I picked it up from Whole Foods), just 1-2 minutes each side. Keep an eye on it!
 Top the grilled pizza dough w/ DIY Pizza Sauce (recipe is on the blog), then the grilled veggie mix.
 Next: Beehive ‘Fresh’ Cheese, then I slide the whole pizza w/ the foil underneath back on the grill. Put the lid to the grill on the grill just long enough for the cheese to melt. I usually have Billy help me pull the pizza of the grill and back on the cookie sheet.
 Take the pizza back in the house and slice it up. Doesn’t this look amazing?!
Here’s Master William enjoying one of his favorite summer meals. He’s my biggest food fan.

Lentil Salad- It’s What’s For Lunch

15 Wednesday Jun 2011

Posted by in beans, salad

≈ Leave a comment

Tags

, ,

I needed something fast to make for lunches this week. This Lentil Salad fit the bill, it’s fresh, fast and taste like summer. Feel free to use any vegetables that you like, you can also swap out the herbs if you prefer to use different ones. Enjoy!

-Lentil Salad-

For the lentils:
2 c. lentils soaked in water overnight

1. Drain and rinse the lentils, place in a large pot and add 3 c. of water for every cup of lentils. (6c. total).
2. Bring to a boil, add a pinch of salt (and a piece of Kombu-optional), skim the foam of the top of the lentils. Place a lid on the pot turn down the heat to medium or medium low and simmer for 30 minutes.
3. After 30 minutes take lid of pot and pull out a few of the lentils and smash between your fingers, if they mash easily they are ready. If not cook a little longer.
4. Drain the lentils into a colander in the sink, and gently rinse the lentils under cold water. Set aside while you chop the rest of the ingredients.

Mix ins-

2 sweet potatoes, peeled and diced- use raw
1/2 c. – 3/4 c. diced celery
1 large cucumber, peeled and diced
2 garlic cloves, minced
1/2 onion, chopped
1/4 c. olive oil
1/4 c. apple cider vinegar
fresh parsley, as much as you like
fresh basil, same as above
fresh mint
salt and pepper

1. Scoop the lentils from the colander to a big bowl, add all the mix-ins and toss lightly. Mix well. Taste for salt and pepper- add more if needed.
2. Divide into containers for lunches.

Dressing- I put this in it’s own container on the side for each serving

2 tsp. olive oil
2 tsp. apple cider vinegar
2 tsp. favorite dressing of choice (I used leftover House Dressing from Tony Caputo’s)

Twice Baked Potatoes- Easter Dinner

01 Sunday May 2011

Posted by in DIY

≈ Leave a comment

Tags

, ,

 All the ingredients
 Potatoes scooped out and prepared filling, cheese for topping
 Completed prepared potatoes
Dinner!
-Twice Baked Potatoes-
6 organic russet potatoes
1 heaping c. Creminelli Prosciutto Cotto, cubed and fat trimmed off (about 1/2 lb)
1 heaping c. Beehive Full Moon Cheese, cubed- save 1/3 for the topping (I would have liked to use Beehive’s Promontory Cheddar but my store was out)
1/2 c. chopped green onions
1/4 c. organic sour cream
1/4 c. prepared horseradish
1 T. olive oil
salt and pepper
1. Prepare a cookie sheet with parchment paper, bake the potatoes whole rubbed with olive oil and sprinkled with real salt. Bake @ 400 degrees for 50 minutes turning once during the cooking time.
2. When potatoes are cooked take out of the oven and let rest until cool enough to handle. Cut the potatoes in half and scoop out flesh of potatoes, be careful during this step not to break the outside shell. Leave 1/4 inch of flesh around the sides of the  shell.
3. Scoop the flesh into a big bowl, add olive oil and salt and pepper to taste. (Taste to check seasoning)
4. Next add ham, 2/3 of the cheese, onions- mix to combine. Next add sour cream and horseradish and mix all together.
5. Scoop a large spoonful of the mixture into each half of the potato until they are all filled. Top with remaining cheese.
6. Bake @ 400 for 20 minutes. Serve hot! Enjoy!

Cosmo Hippie Chef Lunch- The Soup and Salad with Cilantro Miso Vinaigrette

07 Thursday Apr 2011

Posted by in salad, soup

≈ Leave a comment

Tags

, ,

Who wouldn’t want to eat this beautiful food for lunch?! I have really enjoyed my lunches the last couple days, especially today. I haven’t been sleeping well due to come serious back aches that have really been challenging. So even though I was tired and not wanting to put in the effort for lunch, I’m glad I did.

Pictured above:

–The Soup,  made with soba noodles

-The Salad, mixed baby greens, diced carrots, diced snap peas, diced avocado, Sunbridge micro greens (local grower), broccoli sprouts and topped with Tempeh (it is a meat sub and it’s 19.5% protein, rich in unsaturated fats and highly alkalizing, strengthening and easy to digest) and of course dressed with Cilantro Miso Vinaigrette (on the blog).

P.S. The bowl and plate my soup is in was given to me by my sweet grandma Little Polly. Still miss her terribly.

Spinach, Beet and Quinoa Salad- It’s What’s for Lunch

29 Tuesday Mar 2011

Posted by in dressing, quinoa, salad

≈ 7 Comments

Tags

, , ,

We have been having some fun meals for lunches the last couple weeks Lentil Stew, Lentil Salad and now this one!  We are starting to move out of winter vegetables and moving toward spring veggies. Bring on the beets, spinach, onions, radishes and so on. I can’t wait to get these vegetables going in my garden, I bought the seeds today!
-Spinach, Beet and Quinoa Salad-
2 c. fresh baby spinach
1/4 c. cooked quinoa
2/3 c. beets, roasted and diced
1/4 c. goat feta cheese
1/4 avocado, diced
1 T. walnuts, chopped coarsely
1 wedge of lemon
fresh ground pepper
*Tomato Vinaigrette
1. All of this in a bowl or travel container with a lid for easy lunch travel.
2. Top with Tomato Vinaigrette, or put into a container with lid for easy lunch travel.
3. Enjoy!
P.S. I also packed carrots and hummus on the side for an afternoon snack. Yum! (hummus recipe is on the blog)

Cosmo Hippie Chef Burrito

21 Monday Mar 2011

Posted by in beans, DIY

≈ Leave a comment

Tags

, ,

So I made a fresh batch of refried beans (posted Nov. 8 2010) for burritos tonight for dinner and maybe one during the week. We are still experiencing cold weather but transitioning into spring. What’s a Cosmo hippie chef to do? On the cold nights we’ll eat the burritos, and on the warmer nights I’ll make something lighter. This is just a blue print of the burrito we made but feel free to use the beans you make any way you like. Enjoy!

-Cosmo Hippie Chef Burrito-

Refried Pinto Beans with Green Chilies (posted Nov. 8 2010)
Cooked forbidden rice (this rice is black but turns purple when cooked! High in nutrients!)
Chopped fresh baby spinach, chopped
Chopped fresh cilantro, chopped
Fresh avocado
Grated local Beehive cheese
Sprouted tortillas
Tofu sour cream (I’ll post this recipe)
*optional- enchilada sauce (homemade, from the store or your favorite Mexican restaurant)

Parmesan, Arugula Cottage Cheese Dip

21 Monday Mar 2011

Posted by in appetizer, dips, Snack

≈ Leave a comment

Tags

,

This recipe was inspired by one I saw in Sunset Magazine during the holidays. I thought it would still appeal to having a rich dairy dip but be a little more balanced, due to the fact that it is made from cottage cheese and not sour cream and cream cheese. It’s great for a dip or a great topping for a baked organic russet potato (this is how Billy and I enjoyed it yesterday for lunch). Try it out for your next get together. Enjoy!

-Parmesan, Arugula Cottage Cheese Dip-

16 oz organic cultured cottage cheese (I use low fat)
5 oz baby arugula or baby spinach (I use a combo of both)
1/4 c. grated Parmesan cheese
2 garlic cloves, chopped
1 lemon, juiced and zested
salt and pepper

1. Place the contents of the cottage cheese tub in the food processor, season with a little salt and pepper. (If you like pepper, use a little extra) Pulse a few times to smooth out just a bit.
2. Lightly saute the arugula or spinach in a little oil over medium heat. Add the garlic and saute just until the greens start to wilt, but are still green.
3. Add the greens and garlic to the food processor along with the lemon juice and zest. Pulse enough to mix well together.
4. Add the grated Parmesan cheese and pulse again to mix in. Taste to check salt and pepper, add more if needed.
5. Scoop into a bowl and refrigerator for a few hours, serve when ready.

Leftovers- Turkey Noodle Soup Ya’ll- It’s what for lunch

29 Monday Nov 2010

Posted by in chicken, soup

≈ Leave a comment

Tags

,

I apologize for the funny turkey picture, my camera is on the fritz and I haven’t decided on a replacement yet.

We are all so thankful for the bounty of leftovers that Thanksgiving brings, but then you look in the fridge and say “what am I going to do with all that turkey?”. Well try this turkey noodle soup that I found on my Whole Foods app. It’s a great way to use the leftover turkey as well as any leftover carrots, celery and greens. And if your lucky like me you can use some homemade turkey broth too. Enjoy!

-Turkey Noodle Soup- Serves 4

1 T. olive oil
2 cloves garlic, chopped
1 yellow onion, chopped
2 t. chopped fresh thyme
3 1/2 – 4 c. low sodium chicken broth (I used 4 c. turkey broth and 2 c. water)
2 c. baby spinach (I used 2 c. chopped kale)
2 c. chopped turkey
6 oz. wide egg noodles
1 15oz can cannellini beans, drained (I used 1 1/2 c. fresh cooked great northern beans)
1 14oz can sliced carrots, drained (I used 3 medium fresh carrots, chopped)
1/2 celery, chopped (not on recipe, but wanted to add some)

1.Heat oil in a large pot over medium heat. Add garlic and onions and cook for 3 minutes. Add carrots and celery and cook another 5-7 minutes, until slightly softened.
2. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, and salt and pepper and stir well.
3. Bring to a boil, reduce heat cover and simmer about 15 minutes, or until noodles are tender.
4. Ladle into bowls and serve hot.