Mexican Red Quinoa Soup

soup I often make grilled vegetables for the week to enjoy with pasta or salad, but it never occurred to me until this week to puree those grilled vegetables into a soup base and then pour that over a grain base to make a yummy stew. WHOA MAMA! Imagine the possibilities. It all started with this amazing recipe for a Mexican flavored vegetable soup with quinoa from Reboot with Joe which I altered slightly just because it is literally impossible for me to make a recipe without changing it somehow just for the hell of it. And now that the seed has been planted, I am definitely going to experiment more with spices, flavors and grains. This soup is hearty, sweet and spicy, and makes a nice substitute for the usual chili.

MEXICAN RED QUINOA SOUP
2 red peppers
2 green peppers
2 jalapeno chili peppers
4 cloves garlic
1 medium red onion
3 tomatillos, peeled
2 15 oz. cans of black beans
1 cup frozen corn
1 pint cherry tomatoes
4 cups organic vegetable broth
4 green onions, sliced
1 handful of cilantro, roughly chopped
1 cup cooked red quinoa
sea salt and pepper to taste

veggies Preheat the oven to 400 degrees F. Discard all stems and seeds from the peppers (if you want it spicier leave in jalapeno seeds). Roughly chop field peppers and onion. S[read whole garlic in peel, whole tomatillos, cherry tomatoes, onion and peppers onto baking sheet. Drizzle with olive oil and roast until pepper skin is soft, about 15 minutes. While roasting, heat broth in pot. Remove baking sheet from oven. Peel garlic and place all vegetables into broth, and add half of the corn and beans. Blend with a hand blender until smooth. Add remaining corn and black beans, stir, and let simmer for 10 minutes. Serve over bed of quinoa and garnish with chopped scallion and cilantro.

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Cashew Tomato Basil Soup

Cashew Tomato Basil SoupI’m all jazzed up this week because I just purchased the Breville JE98XL and am delving into the wonderful messy world of juicing. My goal is to increase my family’s nutrition intake, beat off the winter blues, and fight off this plague that has kept me on antibiotics, nasal spray and an inhaler for the first time since I was in grade school.

Weeeeell this morning I made the mistake of making beet juice for my 3-year-old. At the same time that the bright red substance projected through Asher’s straw onto the floor, Everett fell backwards while pushing his plastic shopping cart, biting his tongue hard enough that blood poured out of his mouth. At that precise moment our house alarm went off. Our unfortunate nanny had opened the front door, unbeknownst that we had changed the alarm setting to the “silent for 10 seconds then all hell breaks loose”, which then caused the fattest of our three cats to jump the baby gate onto the stair landing, knocking over almost everything within a two-mile radius.

What I’m trying to say is that I’m kind of digging soups and juices this week. I am especially proud of this Cashew Tomato Basil Soup I created based on a simpler recipe that called for cream and chicken stock. Boo! The rich creamy cashew puree and the fresh pop of thyme combined with the roasted tomato basil base is simply put – spectacular. Spectacular enough to take my mind off the beet stain. For now.

CASHEW TOMATO BASIL SOUP
1 1/2 cups whole raw, unsalted cashews
3 lbs Roma tomatoes, sliced lengthwise (or any tomatoes you find on sale!)
3 tablespoons extra virgin olive oil
2 medium yellow onions, diced
5 garlic cloves, minced
1 1/2 tablespoons fresh thyme, minced (approximately one bunch)
1 (28 ounce) can crushed tomatoes
2 bunches of fresh basil leaves, roughly chopped
2 cups water
salt and pepper to taste

Directions:
Place 1 1/2 cups of cashews in a bowl of water and soak for at least 12 hours. Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper and roast tomatoes for about 1 hour. During the last 3 to 4 minutes, turn off the oven and turn on the broiler to get a bit of roasted char on the tomatoes. While tomatoes are in the oven, add a generous dollop of olive oil in a large pot over medium-high heat, add onion and sauté for 5 minutes. Stir in the garlic and thyme and sauté for another 5 minutes. Add crushed tomatoes and basils, then season with salt and pepper. Stir the mixture and reduce the heat to simmer for 10 minutes, covered. Pour 2 cups of water and then roasted tomatoes into the pot. Season with salt and pepper. Drain cashews from their water and add to the soup. Using a hand blender, puree the soup for 5 or 6 minutes until a rich creamy consistency.

Greek Lentil Taverna Salad

asher and everett This week we reached a major feeding milestone when Everett nonchalantly picked up a Cheerio from my hand, popped it into his mouth, chewed, and swallowed. No choking. No gagging. Then he reached for another, and angrily slapped my hand away when I tried to put one into his mouth without giving him the chance to practice his fine motor skills. He has only just recently started snacking on the Gerber puff snacks which all but melt in your mouth so this came as a bit of a shock to me. I can’t believe our 9 month old is already self-feeding!

I have been racking my brain thinking of all the crazy baby recipes I used to make for Asher. Which reminded me of how he absolutely LOVED pureed lentils as an infant. Even to this day, I can pop open a can of Progresso lentil soup on a no-cooking day of desperation and he will gobble the contents of the can without even cooking it. Can I admit that to the world? I guess I just did.

lentils So today’s recipe is for an oustanding Greek Lentil Taverna Salad which did amazingly well in the fridge for a few days. It really could not be easier, and cost around $12 for 6 huge portions. Needless to say, Asher loved the lentils.

GREEK LENTIL TAVERNA SALAD
1 English cucumber, chopped into half moons
4 large beefsteak tomatoes, chopped into large pieces
1 red onion, sliced into slivers
1 package of crumbled feta (traditional flavor)
1 bunch of fresh parsley, roughly chopped
2 cups of lentils
2 packages of cremini mushrooms, sliced into quarters
1 tablespoon olive oil
2 garlic cloves, diced

DRESSING
Juice of 2 lemons
1 teaspoon oregano
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper

In a sauce pot, boil 5 cups of water. Add lentils then let simmer for 20 minutes. When lentils are done, immedialty drain in collander and set aside to cool. In a frying pan, add olive oil and diced garlic and cook for 2 minutes. Then add mushrooms and sautee for 7-9 minutes until the mushrooms have a nice brown color. In a large mixing bowl, combine cooled lentils with the mushroom mixture then add the salad dressing ingredients and let marinate for 10 minutes in refrigerator. Meanwhile, add fresh salad ingredients in a large salad bowl. When you are ready to serve, scoop a heaping portion of taverna salad with 1/2 cup lentils as a topping. The flavors from the lentils will act as a dressing for the salad, but you can add additional red wine vinegar, olive oil, salt and pepper if needed. This can be made vegan without the feta, you will just need a tad more salt to bring out the flavors.