Creamy Mushroom and Brie White Bean Soup

Hoooooomygosh! So! I’m even more hopelessly tech challenged than I originally thought because I’m having permalink problems with a few of my favorite posts. I’ve been troubleshooting for a few weeks and totally utterly give up. I’m sucking it up and re-posting the recipe so it doesn’t vanish into some weird cyber black hole never to return again. The post itself is gloriously out of context but the soup? The soup is gooooood!

Creamy Mushroom Brie Soup

Oh hi!  I’m afraid I have ANOTHER soup recipe.  Please don’t throw things.  I promise this is the last one for a while.  Though my fingers may or may not be crossed behind my back right now because I have one more soup recipe in my draft folder.  Lo siento.  I cant help what happens when inspiration strikes.  I also can’t help the obnoxious happy dance I do around the kitchen when inspiration turns into deliciousness.  This particular recipe resulted in a happy dance, bowl lickage [by P -- I'm far too classy for that!  Hah!] and a few texts informing the bestie of my intentions to wed this soup.

Today’s recipe remix is a thicker, creamier, protein-packed version of the Mushroom Brie Soup I posted last month.  I think the pilot and the amazon both scoffed when they learned that I’d be adding beans to the soup.  You might be scoffing too!  I, however, am smiling because not only did it work, its freaking delicious too!  *cue yet another obnoxious happy dance* 

Creamy Mushroom Brie and White Bean Soup

Creamy Mushroom and Brie White Bean Soup

[yields two large bowls or four smaller ones]


Creamy Mushroom Brie White Bean Soup
 
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Author:
Recipe type: soup
Serves: 2-4
Ingredients
  • 1 pkg [8oz] button mushrooms, sliced
  • 1 pkg [8oz] baby bella portobella mushrooms, sliced
  • 1 [15oz] can of cannellini beans [or whip them up from scratch!]
  • 4-8oz of brie cheese, rind removed
  • 1.5 cups vegetable stock
  • 1 cup onion, minced
  • 3 cloves of garlic, minced
  • ½ cup of dairy [heavy cream, half and half, evap. milk, coconut or almond milk]
  • 1-2 TBSP your favorite healthy oil
  • 2 TBSP cream cheese, room temperature or melted
  • 1 bay leaf
  • ¼ tsp basil
  • 2 cranks of black pepper
  • ¼ tsp salt
  • a pinch of parsley and red pepper flakes, to taste
Instructions
  1. Drizzle a little olive/avocado/coconut oil at the bottom of a large pot/pan and saute mushrooms until tender, adding the minced garlic towards the end.
  2. While that's cooking, add your white beans and onion to a pot with veggie stock and bring to a boil.
  3. Reduce to medium-low heat and add a bay leaf, ¼ tsp of salt, a crank or two of black pepper, ¼ tsp of basil and a pinch of red pepper flakes [optional] and simmer for around 15-20 minutes.
  4. Once the flavors have had some time to mingle, remove the bay leaf and puree the beans/broth [in batches if needed!] with an immersion blender [or a vitamix-type blender] until the beans are creamy and perfectly smooth.
  5. Return to the pot and add your sauteed mushrooms and garlic along with the basil, parsley, red pepper flakes, salt and pepper to simmer along with your soup.
  6. Next grab your dairy.
  7. All I had on hand was some coconut milk creamer [thickened, unsweetened coconut cream] so I added a little cream cheese to add extra creaminess to the broth. If you're using half and half or heavy cream you can skip the cream cheese. [or go nuts and add both - up to you!]
  8. Reduce heat so it's at the lowest setting and stir in your dairy of choice. I added the thickened coconut milk and cream cheese this time.
  9. Remove pot from heat entirely and stir in your cubed brie, stirring constantly as it melts.
  10. Taste test, adjust brie and seasonings as desired and serve alongside some crusty garlic bread for a filling and flavorful lunch or dinner! It also makes a great starter to any meal; simply serve up smaller bowls!

vegansarus chefs skip and/or sub the dairy and add wilted kale or spinach
brontosaurus chefs make as written above or add kale/spinach too
t-rex chefs feel free to use chicken broth or stock if desired – resist urge to add bacon
 

Gouda makes an excellent sub for the brie if needed!  

Serving Suggestion: whip up some crusty garlic bread or toasts to go alongside the soup!

Creamy Mushroom Brie Soup
Creamy Mushroom Brie and White Bean Soup

so… how was it?

If you’ve been reading, you know it’s definitely happy-dance worthy.  If you haven’t been reading you should probably go sit in the corner =)  I’ll be in the other corner continuing my happy dance.  Love.  This.  Soup!  Though by normal standards it may make 4 servings… P and I split the pot and called it a day.  The funny part was that I was in utter denial over finishing the soup in a sitting.  Surely there were leftovers!  I must have dreamt of them because when I raided the fridge the following day looking for leftovers, I came up empty handed.  I need to buy more mushrooms.  And Brie.  Oh brie!

So I think after I get one last soup recipe out of my system I’m going to return to my adventures in baking!  You can expect lots of breads and muffins with a few cookies and scones sprinkled in for good measure.  I also have a few healthy veggie side dishes and entrees that I’ve been recipe testing and I may or may not a bit of good news that I will reveal the second it’s unjinxable.  Let’s pretend that’s a real word.  Along with fanfreakingtastic…. As in, I hope you had a fanfreakingtasting weekend and are ready to kick this week’s butt!  And eat your veggies.  Always.

 
OoOh! and in case you actually *do* want more soup in your face, try these:
Creamy Tomato Soup with Baked Mozzarella BallsPanera Broccoli and Cheese Soup
 
Has anyone else gone soup-nanas? I can’t be the only nutjob dreaming of the stuff!
 
pleasesayyes

Spicy Pepper Jack Mexican Pinwheels… on a stick!

Spicy Pepperjack Mexican Pinwheel Sandwiches

I’ve been going a bit crazy building my appetizer arsenal for the blog. I don’t think anyone around here is really complaining about having apps for lunch and dinner because we’re all starting to squabble over the leftovers. Mostly me, because I’m a bit of a food hog.

This is one of the party apps we’ve been swooning over lately, courtesy of The Laughing Cow and their new Spicy Pepper Jack snack wedges. They provided me with product [yum!] and a $50 gift card [which I promptly blew at Whole Foods on veggies] for this review. All opinions and shenanigans are my own a do not necessarily reflect those of the brand. Though they’re going to love these roll-ups. Because, duh.

Side-note: if you cover the top half of the first photo with your hand the bottom roll-up and tomato kind of looks like Rudolph the Red Nose Reindeer… I swear I’m off the pain meds! Does anyone else see it?!

 Bueller…. Bueller…..?? Fine. Let’s get our snack on!

5.0 from 2 reviews
Spicy Pepper Jack Mexican Pinwheels
 
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Author:
Recipe type: appetizer, snack
Serves: yields 18-20 pinwheels
Ingredients
  • 2 large tortillas [8-10 inches]
  • 6-8 wedges of laughing cow spicy pepper jack cheese
  • ½ cup finely diced red bell pepper
  • 1 + ½ jalapeno peppers [seeds and veins removed]
  • 2-4 ounces grated mexican cheese
  • 2-6 stalks of green onion
  • fresh cilantro, to taste

  • optional extras:
  • sliced avocado
  • salsa for dipping
  • fresh cherry tomatoes + bamboo skewers to fancify

  • substitution shenanigans: plain cream cheese can absolutely be subbed for the pepper jack and feel free to grate your favorite cheese on top! You can grab a mexican blend or use sharp cheddar, gouda, or good ole pepper jack cheese! These pinwheels are easy to make and even easier to customize! Whatever you do, just get them into your face!
Instructions
  1. Use a knife to spread a thin layer of pepper jack on each tortilla.
  2. Lay flat and sprinkle with your favorite grated cheese, then top with bell pepper, jalapeno, green onion and fresh cilantro.
  3. Bonus points if you add some delicious ripe avocado slices to the mix!
  4. Try not to over stuff them, since they'll be a hot mess to roll if you do, but if you accidentally do just call it a veggie wrap and make a lunch of it! Hah!
  5. Starting at the edge, roll the tortilla like you're making a sushi roll, applying gentle pressure to help set the shape.
  6. Repeat for second tortilla and toss em in the fridge to make slicing easier!
  7. After maybe 10-15 minutes, use a super sharp knife to slice them into discs.
  8. Feeling fancy? Skewer those bad boys on a bamboo stick and pop a few cherry tomatoes on while you're at it. Food is always more fun on a stick!

Spicy Pepperjack Mexican Pinwheel Sandwiches with Laughing Cow Cheese

so… how was it!?

Snacktastic! *hides in corner* But seriously, this cheese spread is flipping tasty! The pepper jack is smoky and more-zesty-than-spicy, so it made a perfect base for all the yummy peppers, onion, and cilantro in these roll-ups! If you wanted to turn this into a lunch or simply feed a few carnivores you could absolutely add some fresh sliced chicken or turkey, or leave it as is for a veggie delight! I highly suggest adding the avocado either way, but if I had things my way, we’d put avo on everything! [I kind of already do!]

I’ve rambled enough, your turn! What’s your favorite snack?

Crock-pot Mexican Baked Potato Soup

Hookay soo… if everyone else is allowed to peddle pumpkin and squash like it isn’t still hot as Hades outside, then I’m allowed to make soup. [Mmmm soup!] Of course it is very much still face-meltingly hot outside [at least here in Florida it is!] so I’m doing the right thing and not touching my oven whatsoever. Heck no; we’re doing this slow cooker style baby!

Did you just do a little dance? Crock-pooooooot: I love you!

This soup is the cousin from another oven of my Veggie Loaded Baked Potato Soup. Same concept, different genre. Or something like that. I really shouldn’t be allowed to write blog posts on post-op pain meds. It doesn’t bode well for my cool, calm, intellectual demeanor.

Stop laughing, we have soup to make!

Crock-pot Mexican Baked Potato Soup

Crock-Pot Mexican Baked Potato Soup



5.0 from 2 reviews
Crock-pot Mexican Baked Potato Soup
 
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Author:
Recipe type: soup
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
  • 3 lbs yukon gold potatoes, peeled
  • 4 cups low sodium vegetable broth
  • 2 large jalapenos, diced + seeds removed
  • 2 cups diced yellow onon
  • ⅓ cup choped green onion
  • ½ cup salsa verde
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp oregano
  • ¼ tsp garlic powder
  • 3 heads of roasted garlic
  • 1 cup freshly grated cheddar cheese
  • white or black pepper, to taste

  • extras: a little butter or olive oil can help round out the creaminess of the soup if you'd like, totally optional and yummy both ways!

  • tasty toppings:
  • greek yogurt or sour cream
  • freshly chopped cilantro
  • grated cheddar cheese
  • chopped green onion
  • a pinch of red pepper flakes [optional]
Instructions
  1. Peel your potatoes and give them a rough chop [nothing fancy!]
  2. Next chop your veggies and toss em in the pot along with your potatoes.
  3. Add veggie broth, salsa verde, cumin salt, oregano and garlic powder.
  4. If you're a pepper fiend, some black or white pepper would be a great addition.
  5. Set your slow cooker to HIGH and cook for 4-5 hours, or, if you're gone for the day, set it to LOW for 8 hours.
  6. You can roast your garlic while the soup cooks by setting your oven to 400F, chopping the tippity top off each garlic head, drizzling with olive oil, and sealing in a foil pouch. Roast for about an hour and then squeeze each head of garlic to release the yummy roasted garlic "butter" from the bulbs and spoon into the soup when it's done! You can also roast a huge batch of garlic earlier in the week to use in recipes [like this one] all week long! In a rush? Saute a few cloves [I would say maybe 4-5 cloves max] of garlic and toss it in the slow cooker with your veggies!
  7. After returning to your slow cooker, you have a very important [ok not that important] decision to make. Do you want your soup chunky or smooth?
  8. For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
  9. For chunky potato soup, grab a wooden spoon and mash the potatoes partially. I went the fabulously chunky route and it came out deliciously thick and hearty.
  10. Ready to eat? Simply mix in your cheese and garnish with all your favorites!
  11. I add extra cheese to mine; like you hadn't guessed already =) Yum!

Crock-pot Mexican Baked Potato Soup

 so… how was it!?

Like Fall in a bowl! Well, I suppose Fall in a bowl would technically be something of the squash or pumpkin variety so… it’s like Cinco de Mayo in a bowl! Bam! Even better! The jalapeno added amazing flavor without making the soup too spicy. I really wouldn’t call it spicy at all… more zesty. Though you could amp up the heat by adding in some of the jalapeno seeds and using a spicy salsa verde. A little hot sauce or cayenne pepper could also do the trick quite nicely! But as is, it’s full of flavor and oh-so-comforting. I’ll turn the other way if you decide to speckle it in crispy chopped bacon. My family did because I made the mistake of leaving the baby’s bacon out next to the soup [girl can get down on some bacon!] and who can help themselves around bacon? It’s great with. Great without. And… why are you still sitting here? Go make some soup!

It’s great the first day, even better the next [soup for breakfast? anyone? It's tradition around here!] and even freezer friendly. Have at it!

Psst! If you’re looking for the classic version of Loaded Baked Potato Soup, don’t fret, I’ve got you covered!

Peanut Butter and Cherry Energy Bites

Peanut Butter and Cherry Energy Bites

 Let’s see if I can make it through this entire post without cracking a single ball joke.

I think I can. I think I can. I probably can’t.

I have a thing for peanut butter and jelly sandwiches. If I have a fresh loaf of bread in the house, I’ll eat them for breakfast, lunch, and dinner until we finally run out of bread. Well, at least until we get to the bread butts, because as much as I love a good PB+J, there’s no way I’m touching a bread’s hiney. Not happening.

Of course my peanut butter and jelly craving always seems to strike hardest when there isn’t a crumb of bread in sight; so I improvised.

 Peanut Butter and Cherry Energy Bites

5.0 from 1 reviews
Peanut Butter and Cherry Energy Bites
 
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Author:
Recipe type: snack, dessert
Serves: 15-20 bite sized balls
Ingredients
  • 16 juicy dried dates
  • ½ cup dried cherries
  • 1 cup almonds [I used blanched + toasted almonds]
  • ½-1 TBSP juice [cranberry, cherry, or simply use water]
  • a pinch of salt
  • ¼-1/3 cup of all-natural peanut butter chips, chopped
  • 1-2 TBSP slightly warm peanut butter, for drizzling
Instructions
  1. Toss your almonds and walnuts into a food processor and pulse until they appear finely chopped.
  2. Next add dates, dried cherries, juice and salt.
  3. Pulse your heart out with the food processor until the mixture is well-incorporated and a bit sticky.
  4. Remove the mixture from the processor and spread onto a piece of wax/parchment paper or cutting board.
  5. Next you'll want to add the luscious peanut butter chips. Since they're sized a bit awkwardly for folding into the energy bite mixture, use your food processor or a sharp knife to give the PB chips a rough chop so they resemble peanut butter chunks.
  6. Incorporate the two and then roll into bite-sized balls.
  7. Scarf some as a snack right away, and store extras in an air-tight container.

Peanut Buttery and Cherry Energy Bites

Big thanks to my lovely assistant for providing optimal lighting and a visual scale.

so… how was it? 

Like biting into a fresh PB+J sandwich! I absolutely love them! I’ve been positively cuckoo for peanut butter lately and having this bread-free alternative to peanut butter and jelly sandwiches in my arsenal makes me giddy. Since the peanut butter and cherry bits remain separate in the recipe, you can taste them both with similar intensity. It was love at first bite!

Ahhh I did it! There isn’t a single stray ball joke in this entire post. I don’t know about this… it just doesn’t feel right without one… Leave me a comment and tell me how much you love these balls =)

Confetti Quinoa Salad with Barbecue Ranch

Confetti Veggie Quinoa Salad with Barbecue Ranch

Continuing on with yesterday’s barbecue ranch theme, I had to take the combo a little bit further. Inspired by a salad blend I scored while grocery shopping famished [when will I ever learn!?] this dish is light, healthy, and full of flavor! It makes a fantastic vegetarian lunch or a sassy side that will try to show up the main course at dinner. Hope you love it as much as I do!

On my first attempt, I took the easy way out: I found a bag of chopped veggie salad at the grocery store, fluffed up a pot of quinoa, and combined! Done! The downside? The salad blend I used is nearly impossible hunt down and I haven’t been able to find it again since. Ummm… Let’s try this again! Skip the bag, chop the vegetables, then measure out said veggies so everyone can partake in a bowl of confetti quinoa deliciousess. Actually screw that. It’s essentially a salad; we can skip measuring altogether if you’d like. Anything goes!

Have at it!

Confetti Quinoa Salad

Confetti Quinoa Salad with Barbecue Ranch
 
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Author:
Serves: 4 servings
Ingredients
  • 1.5 cups dry quinoa
  • 2 + ¾ cups broth or water
  • 1 cup bell pepper, diced [red/yellow/orange]
  • ½-1 cup finely chopped cabbage [green/purple]
  • 1-2 cups chopped broccoli florets
  • ½-1 cup finely chopped kale
  • 2-3 stalks chopped green onion
  • salt and pepper, to taste

  • toppings:
  • crunchy seasoned tortilla strips
  • bbq ranch

  • To make your own snazzy shaker of barbecue ranch, simply grab your favorite ranch dressing [or use this recipe] and mix 1 cup of ranch with ¼ cup of your favorite smoky BBQ sauce. Taste, then add up to an additional ¼ cup of b.sauce to the dressing. Want it super smoky? Add a little smoked paprika into the mix too! Done deal!
Instructions
  1. First, rinse your quinoa. Always. Never skip this step.
  2. Bring a pot of water to boil with either 2 +3/4 cups water or broth.
  3. Add quinoa and reduce heat to simmer.
  4. Cover, leaving lid slightly ajar and cook for 12-14 minutes until fluffy perfection is reached.
  5. While your grains simmer, chop the veggies and pile them into a large bowl.
  6. Whisk together your dressing and set aside.
  7. Once the quinoa is good to go, mix it into the veggies because, duh, salad.
  8. Drizzle with dressing and top with tortilla strips!

so… how was it?! In a nut shell? It was the foodie highlight of my week!  Now I know what you’re thinking: I thought it too! Why on earth would you put creamy, barbecue-y deliciousness on such a light and delicate salad? It’s too heavy! In theory this would be true. However inn actuality, its phenomenal. My friend Shauna and I stared long and hard at this one before we decided I needed to be the guinea pig and just take a bite already. I’m guessing I must have made a pretty dramatic “MmMmm!” sound because before I could blink she had the bowl in her face. Well played barbecue ranch.  Well played.  We salute you.

That was way too easy to call it a recipe, eh? Let’s dub this one salad-spiration, since you can essentially whip it up with any and all veggies in your crisper! Quinoa is delightful, and I hope you’ll give it a chance soon if you haven’t yet! To get you started, here are a few more quinoa-riffic recipes [yes, these are actual recipes this time! hehe] to get you started:

quinoa fried ricevegan vegetable sushi with quinoa sticky riceBLT quinoa salad with creamy honey mustard

Barbecue Ranch Sweet Potato Pizza

September just began and I’m already sick of hearing about pumpkin. It’s everywhere! My Pinterest feed alone is inundated with so many pumpkin spiced cakes, cookies, and confections that I find myself cringing with each scroll. Make it stop! I can’t go down that rabbit hole. I just can’t.

I’m taking a stand and sticking my tongue out at pumpkin. In fact, I’m so ticked off that I’m going to go ahead and boycott it for the rest of 2014. Take that, pumpkin spice lattes! You don’t own me!

Sweet potatoes are an entirely different story, though. Now THAT veggie owns me. Factor in a hearty drizzle of  deliciously smoky BBQ sauce and zesty ranch dressing and you’ll have me sweet potato wasted for the rest of the year.

Barbecue Ranch Sweet Potato Pizza

Barbecue Ranch Sweet Potato Pizza

Barbecue Ranch Sweet Potato Pizza
 
Prep time
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Author:
Recipe type: entree
Serves: 2
Ingredients
  • 2 naan flatbreads [or your favorite crust!]
  • 1 medium sweet potato, peeled
  • ¼ cup barbecue sauce
  • ½-1 cup freshly grated cheese
  • ½-1 cup baby arugula
  • 2 TBSP ranch dressing [see below for recipe]
  • ¼ cup chopped red onion
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. After peeling, slice your sweet potato using a sharpened chef's knife or mandolin.
  3. Bring a small pot of water to boil and toss the SP slices in for approx 3-5 minutes.
  4. Once tender, drain and set aside.
  5. Slather each flatbread with BBQ sauce and sprinkle with a thin layer of cheese.
  6. Follow it up with a later of sweet potato and another layer of cheese.
  7. Bake at 350 F, straight on the rack, for 10-15 minutes or until the crust is crisp and the cheese hot and melty.
  8. Top with arugula, red onion, and a hearty drizzle of ranch and dig in!

Barbecue Ranch Savory Sweet Potato Pizza

Since I keep forgetting to post it, here’s my recipe for homemade ranch dressing!

Homemade Ranch Dressing
 
Prep time
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Author:
Serves: 1 cup
Ingredients
  • ½ cup of plain greek yogurt
  • ¼ cup of lowfat buttermilk
  • ¼ cup good quality mayonnaise [homemade or store bought]
  • 1-2 cloves of garlic, smashed + minced
  • 2 stalks of chopped green onion [extra to taste]
  • ½ teaspoon lemon juice
  • ½ teaspoon dried parsley
  • ⅛ tsp salt
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder
  • ⅛ tsp dill
  • a few cranks of freshly cracked black pepper
  • a pinch of red pepper flakes
Instructions
  1. In a food processor or blender, add all your ingredients and give it a good whirl! Since raw garlic has a yummy bite to it, I suggest starting with a little and working your way up based on taste! It's really that easy! Pulse until everything is perfectly incorporated and allow to chill in the fridge so flavors can mingle and your dressing can thicken a bit. Enjoy!

Barbecue Ranch Savory Sweet Potato Pizza

I used my go-to garlic naan flatbreads for the base, since it’s the quickest way for me to whip up pizza lately. You can essentially make a pizza out of anything so grab your favorite crust recipe, some flatbread, or even a crusty loaf of french bread and use this topping combo as your guide! There’s no wrong way to pizza! Unless of course you don’t do pizza at all, in which case that’s wrong on so many levels. Pizza is a food group around here!

Going gluten-free? While there are a bevvy of GF crusts on the market these days, you can simplify your life even further by halving a baked sweet potato and using that as the pizza crust. Pile on all the above toppings and you have a crust-less pizza potato that’s positively tasty!

Channeling your inner t-rex? Feel free to add some tender chicken to the mix to round out the meal. It’s great either way!

No matter how you serve it up, I can’t wait for you to try this combo! The cool, tangy ranch and sweet/smokey barbecue sauce are the perfect compliment to these savory sweet potatoes. Add the peppery bite of arugula and red onion on top and hellooooo dellicious!

It also makes fabulous football food. Do it.

Buttery Roasted Garlic Edamame

Buttery Roasted Garlic Edamame

Today’s recipe is one of those token “why didn’t I think of this sooner!?” moments brought to life. I easily can eat plain old sea salted edamame until I’m green in the face, but sometimes a special occasion [or a monster craving] calls for a little extra oomph. It seemed only fitting to bring a little buttah in on the fun! After all, edamame is as addictive as buttered popcorn so, total no brainer. The addition of roasted garlic though? You’re going to die over it. Or swoon. Or do some sort of happy irish jig. Laugh now, but I’ll be the one laughing when you break into dance at first bite. Enjoy!

Don’t let the hour long cook time below scare you off, you’ll simply be popping a bulb or two of garlic in the oven and walking away. No effort or stirring required! The garlic can even be roasted ahead of time and stored in the fridge for up to four days. I’ll make multiple bulbs at once and stir that golden goodness into everything from dips to soups to mashed potatoes. It’s divine.

Buttery Roasted Garlic Edamame




5.0 from 1 reviews
Garlic Butter Edamame
 
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Author:
Recipe type: appetizer
Serves: 4-6
Ingredients
  • 1 large head of garlic, roasted
  • 2 [10 oz] bags of whole edamame
  • 2 TBSP unsalted butter
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ⅛ tsp cayenne pepper

  • optional: toasted sesame seeds for a crunchy topping
Instructions
  1. Pre-heat oven to 400 degrees F
  2. Grab an entire bulb of garlic and slice a little less than ¼ of the top off, just enough to expose the cloves.
  3. Drizzle with olive oil and seal into a pinched pouch of aluminum foil.
  4. Roast anywhere from 40-60 minutes, depending on your oven and patience.
  5. Once the house starts to smell like heaven, resist the urge to dive straight in to the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that! The garlic can be roasted ahead of time and stored in the fridge if you'd like to have it on hand for easy additions to meals.
  6. Next bring a medium to large pot of water [approx 4-6 cups] to boil on the stove top.
  7. Boil the edamame until tender, but still firm, approx 3 minutes or so.
  8. Test a pod for desired tenderness and drain liquid from the pot.
  9. Grab a warm head of garlic and squeeze out the bulbs into a bowl. After roasting it basically turns into buttery, garlic paste and will leave your house smelling amazing all day long. The only thing better than the smell is the taste! I die.
  10. Whisk together melted butter, roasted garlic, garlic powder, and salt and pour over edamame.
  11. Toss to coat.
  12. Add your cayenne pepper and any additional sea salt to taste and dig in!

Feel like getting butter wasted? Ill totally look the other way while you pour an extra tablespoon over. Want a bit of fire in your face? Up that cayenne and feel the burn!

Buttery Roasted Garlic Edamame

And while we’re at it, let’s talk about these bowls! This set of ridiculously gorgeous emerald dipped acacia wooden bowls rock my kitchen! Red Envelope was sweet enough to gift me a set of bowls, just because, and I loved them so much I wanted to shout it from the rooftops! Talk about getting bowled over! I literally tore through their site to order the matching set of plates and a few early birthday presents for the pilot. Thank you so much Red Envelope for the super sweet gift! All meals shall be eaten out of these bowls forevahh!

Let’s get back to that gorgeous green edamame eh!?

This buttery roasted garlic edamame was fan-freaking-tastic! I don’t think I’ve ever inhaled edamame so fast in my life! I’ve always slacked off in my seasoning routine and gone with just plain garlic powder, cayenne pepper, and sea salt but the addition of butter and creamy roasted garlic took this dish to a whole new level of yum! I dare you not to lick your fingers. And the bowl. And the other bowl you mixed the garlic in. Enjoy!

green your snacking routine!

Creamy Cilantro SpreadAvocado Topped Sushi Recipe and Instructions Healthy White Bean Dip with Avocado and Cilantro Spicy Cayenne Kale Chips + tips on how to make the crispiest oven-baked kale chips ever! Bell Pepper Pizzas Easy Broccoli Cheese Pizza

Veggie Burger Stuffed Sweet Potatoes

I’m convinced these veggie burger stuffed sweet potatoes could easily be a wordless recipe. Combine a little simple addition, [this] amazingly versatile mexican veggie burger recipe, and the following three photos and you’ve got a deliciously an easy lunch that’s fun, filling, and fast!

Cat got me hooked on these a while back and I’m here to offer the same addition up to my blog buddies. It’s only fitting!

Homemade Mexican Veggie Burgers with Taco Aioli
Crumbled Mexican Veggie Burgers
Cheesy Veggie Burger Stuffed Sweet Potatoes

See? It totally works.

In case you  need me to fill in the blanks a little, you’ll simply want to grab a leftover veggie burger… though while we’re at it, literally any burger will do! So uh, yeah, grab one and bake at 350 F until warm and crumbly. While it’s baking, either bake or microwave your sweet potato. Ready? Slice the spud, stuff with your veg burger and cheese and pop it back in the oven until hot and melty and then top with all your favorites! You can add fresh cilantro, salsa, greek yogurt, sour cream, guacamole, or even a squirt of fresh lime juice! The possibilities are endless.

And don’t fret, I’ll be back with an actual recipe as soon. WordPress makes me dizzy. Or maybe that’s tequilla. I shouldn’t mix the two.

Hummus Remix: Perfect Party Hummus… in a Hurry!

Sometimes I start playing around with the text function on Photoshop and I get a little carried away. Forgive me.
Perfect Party Hummus... in a Hurry!

Putting my mortifying level of cheesiness aside, I had to go there! This has been my hands-down favorite snack/appetizer/snacketizer/whatevertizer to whip up when I have last minute company. Though lezzbehonest, most of the time I have enough notice but wind up reading blogs, snuggling chickpeas, washing sippy cups, attempting to tame my frizz-bomb of a mane, finding yogurt or avocado or some unacceptable substance in the aforementioned mane and playing the do I really have to wash my hair? game while attempting to clothe myself and OMG-WHAT-AM-I-GOING-TO-FEED-THESE-PEOPLE!?

Of course it doesn’t always go down quite like that. Sometimes I make this with nothing more than the intent to shovel it into my face. There may only be 2.5 of us living in this house, but a tub of hummus is a one day affair over here. The second it’s opened, it’s a mere hour or so from utter annihilation. Fancifying it simply slows us down a little.Why yes, I do use toppings as obstacles to slow me down. Why no, it doesn’t work one bit. I still eat faster than the Cookie Monster.mmm… cookies. I should make us some… Until then, we hummus!

Hummus Remix: Perfect Party Hummus... in a Hurry!

Hummus Remix: Perfect Party Hummus… in a Hurry!

Hummus Remix: Perfect Party Hummus... in a Hurry!
 
Prep time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 tub of your favorite hummus
  • 2-3 TBSP diced cucumber
  • 2-3 TBSP diced tomato
  • 2-3 TBSP crumbled feta cheese
  • 1 TBSP minced red onion
  • 1 tsp fresh chopped parsley
  • a hearty drizzle of balsamic reduction or glaze
  • sliced cucumber, carrots, bell pepper slices, + pita chips for dipping

  • Of course if you're chilling at home with some chickpeas [yours, not mine] then feel free to whip up a bowl of yummy homemade hummus! Same goes for the glaze, you can purchase a bottle at your favorite grocery store or simply reduce your favorite balsamic vinegar over medium heat in a saucepan , stirring occasionally, until it thickens into a yummy reduction.
Instructions
  1. Get ready to tackle that party prep to-do list because your easy appetizer pretty much just walked into the kitchen and made itself!
  2. Chop the veggies and herbs and pile onto hummus.
  3. Crumble your feta on top and drizzle with balsamic glaze.
  4. Surround with an array of crunchy pita chips and veggies. Because, duh.
Hummus Remix: Perfect Party Hummus... in a Hurry!

And in case you’re wondering, I made us cookies too!

cookies

I promise to save you a few crumbs.

 

Recipe coming soon, ’cause I’m a total tease and like to leave at least one of you licking your screen.

“The snozzberries taste like snozzberries!”

 
planning a party?
Savory Sweet Potato NachosVeggie Spinach DipPesto Veggie DipCreamy Cilantro SpreadCheesy Skillet Seafood Dip Healthy White Bean Dip with Avocado and Cilantro

Easy Blanched Asparagus with Cayenne, Lemon, and Garlic

My go-to technique for perfect asparagus, every time!
Easy Blanched Asparagus with Cayenne, Lemon, and Garlic... my go-to technique for perfect asparagus, every time!

 Easy Blanched Asparagus with Cayenne, Lemon, and Garlic

Easy Blanched Asparagus with Cayenne, Lemon, and Garlic
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4 servings
Ingredients
  • 1 bunch asparagus, ends trimmed
  • 1-2 TBSP butter
  • ⅛ tsp cayenne pepper
  • ⅛-1/4 tsp garlic powder
  • ⅛-1/4 tsp salt
  • a few wedges of fresh lemon
Instructions
  1. Excuse me while I get overly descriptive here. I always get a ton of questions on my blanching technique and I wanted to get super detailed with a super-short recipe. Mwah!
  2. First prep your ice bath. Though it seems silly, this is a fabulous step to include when you're blanching vegetables. Fill a medium-large bowl with ice and water and set aside. This will serve as a speedy method to shock the green beans and prevent them from continuing to cook. There's few things worse than mushy vegetables and this ice bath will prevent you from having sad, limp asparagus with dinner.
  3. Blanch the asparagus spears by bringing a shallow pan or skillet of water to boil, you'll want just enough water to cover the asparagus but not so much that they're swimming in it. Once you've reached a rolling boil, add the asparagus. They'll almost immediately turn bright green and start to tenderize. Give them just a few minutes [I'd say maybe 2-4] in the water before removing from heat. To test, spear one with a fork to ensure they meet your standards of al-dente. Some prefer a bit softer, I like mine a bit crisper. Immediately drain all liquid and submerge in your ice bath. Drain liquid once asparagus spears have cooled.
  4. Now you can go ahead and season the entire bunch [as I'll indicate below] or grab a handful of spears and store in your fridge for salad toppers or to use in your favorite pasta dish. Up to you! The full bunch of asparagus will make enough asparagus as a large side dish for two or a smaller side for four.
  5. To season the spears, melt your butter in the same skillet you used earlier on medium-high heat. Once the butter has melted, toss your asparagus in along with it and season with the above measurements, or adjust to taste. I make this so often that measuring goes out the window and I simply sprinkle and stir until it smells heavenly, then give it a quick taste to see if I want more of a certain spice. Start small and work your way up, you can always add more later! If you have fresh garlic on hand, it makes a great addition. I'm so garlic obsessed that even if I mince a clove or two into the pan with the asparagus I'll still use garlic powder for extra oomph! It's standard operating procedure around here.
  6. Since the asparagus are already technically cooked, you'll simply be warming them up with the butter and spices, in just a few minutes they'll be ready to scarf alongside your favorite dish. If you're planning out a big meal, you can save the butter/seasoning step for last and leave your blanched asparagus off to the side until your main course is ready. I love it when all my food is ready and piping hot at the same time!
  7. Squirt asparagus with lemon just before serving or allow everyone to add their own!
And of course if you have leftovers, the options for revival are endless!
Here are a few of my favorite uses for leftover asparagus:
Cauliflower Soup with PestoSpinacha and Feta Quiche with Asparagus PestoAsparagus QuicheHomemade Vegetarian Sushi Veggies and Gruyere Grits Summer Veggie Flatbread with Asparagus and Eggplant