Creamy Parmesan Mushroom and Spinach Tortellini Soup

Just look at that hearty spoonful of mushroom-y, spinach-y and cheesy goodness!

Ingredients
  • 2 tablespoons butter or oil
  • 8 ounces mushrooms, quartered or sliced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour (rice flour for gluten free)
  • 1/2 cup white wine (or broth)
  • 6 cups vegetable broth or chicken broth
  • 8 ounces cheese tortellini (gluten free for gluten free)
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 10 ounces baby spinach, coarsely chopped
  • 1/2 cup cream or milk
  • salt and pepper to taste
Directions
  1. Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes.
  2. Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes.
  3. Add the wine and deglaze the pan.
  4. Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
  5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste and remove from heat.
Option: Add 1 ounce dried mushrooms for even more mushroom flavor!
Option: Cook the mushrooms even longer until they start to caramelize for more mushroom-y flavor goodness!
Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavor.
Option: You can use frozen spinach instead of fresh if you prefer.
Option: Use a spinach tortellini instead of cheese tortellini.
Option: Add 1 tablespoon white miso paste by mixing some of the hot broth into the miso in a bowl before mixing it into the soup just after you remove the soup from the heat. (Note: Miso is salty so go easy on seasoning with salt.)
Nutrition Facts: Calories 430, Fat 16.7g (Saturated 4g, Trans 0), Cholesterol 24mg, Sodium 551mg, Carbs 46.6g (Fiber 3g, Sugars 5g),

Persimmon Pomegranate Fruit Salad Recipe

3  persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded

  • 3/4 cup pomegranate seeds
  • 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
  • 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
  • 2 teaspoons lemon juice
  • 1 teaspoon honey

Method

Gently toss all of the ingredients together.

Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

Enjoy!

Rustic Zucchini Tian

Ingredients
  • 2 large onions, sliced
  • 2 T olive oil
  • 10 garlic cloves, roughly chopped
  • 4 large tomatoes, diced
  • 1 small Lemon – zest and 1 T juice
  • 2 tsp cumin seeds ( whole)
  • 1 tsp ground coriander
  • ½ tsp kosher salt, plus more for sprinkling
  • cracked pepper
  • 2 lbs zucchini or summer squash- sliced into ¼ inch disks
  • ¼ C chopped Italian parsley
Instructions
  1. In a large heavy bottomed, oven proof skillet ( cast iron works great), heat olive oil until hot on medium heat. Add onions and saute for 20 minutes, stirring occasionally until golden brown. Add garlic, stirring more frequently, until garlic is lightly browned.
  2. Turn heat to med- low and add diced tomatoes, lemon zest and lemon juice, salt, pepper and spices. Simmer on low until tomatoes cook down a little, about 5 minutes. This will seem like a fairly “dry” tomato sauce, but remember, zucchini will release their liquids in while baking.
  3. Remove all but ⅓ of the rustic tomato sauce, placing ⅔ in a separate bowl.
  4. Spread the remaining tomato sauce ( about ½ C) evenly on the bottom of the pan. Place one single layer of zucchini in slighty overlapping concentric circles.
  5. Sprinkle with a pinch of kosher salt and pepper.
  6. Spread another third of the rustic tomato sauce over the zucchini, as evenly as possible. It won’t seem like a lot, but don’t worry.
  7. Add the second final layer of slightly overlapping zucchini. Sprinkle with salt, pepper and the rest of the tomato sauce.
  8. Cover with foil. Place in 350 F oven for 45 minutes. Uncover and give a good shake, and bake uncovered for additional 20 minutes. Let stand 15 minutes before serving. Sprinkle with parsley and a give a drizzle of olive oil.

 

Enjoy!

Pumpkin Pie Latte

Ingredients

  • 2 cups milk
  • 2 tablespoons canned pumpkin
  • 2 tablespoons sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup hot brewed Easy Espresso
  • Whipped cream, pumpkin pie spice and ground nutmeg, optional

Directions

  1. In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy.
  2. Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired. Yield: 2 servings.
Enjoy!

Crockpot Caramelized Pork Ramen Noodle Soup

  • Prep time: 25 minutes
  • Cook time: 7 hours
  • Total time: 7 hours 25 minutes

Ingredients

  • Soup
  • 2-3 pounds pork shoulder roast
  • 4 cups low sodium chicken broth, plus more of needed
  • 1/4-1/2 cup + 2-4 tablespoons low sodium soy sauce
  • 1/4 cup + 2-4 tablespoons rice vinegar
  • 2 tablespoons fish sauce (optional)
  • 2 tablespoons thai red curry paste
  • 1 tablespoon fresh ginger
  • 1 tablespoon sambal oelek (chili paste) (or to taste)
  • The juice of 1 lime
  • 1 tablespoon Chinese five spice
  • 1 teaspoon black pepper
  • 2 tablespoons sesame oil
  • 1/4 cup + 1 tablespoon brown sugar
  • 2 cups wild mushrooms, left whole – or button mushrooms, sliced
  • 4 packs Ramen noodles, seasoning packets discarded
  • 4 soft boiled or fried eggs, for serving
  • Chopped carrots, sliced jalapenos, cilantro + green onions, for serving
  • Curry Roasted Acorn Squash
  • 1 medium acorn squash, seeded + diced
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon curry powder (I use spicy curry)
  • 1 tablespoon white miso paste
  • 1 tablespoon brown sugar
  • Pepper, to taste

Instructions

Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste), 1/4 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).

About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.

In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp.

Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands.

Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm.

Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!

 

Smokey vegan pasilla-chipotle chili

6 Servings

Ingredients

3 tablespoons of ground dried pasilla pepper chili powder
3 tablespoons of ground dried cumin
3 garlic cloves, crushed
2 tablespoons of olive oil
2 carrots, chopped
2 ribs of celery, chopped
1 small red onion, chopped
1 can of tri colored beans (pinto, red and navy)
1 can of chickpeas
1 sweet potato, peeled and chopped
12 oz can of crushed tomatoes
2 chipotle peppers, chopped (from the can of chipotle peppers in adobo sauce)
1 small can of green chilies
1 cup of fresh cilantro, chopped
2 cups of water
Sea Salt and pepper to taste

In a large pot or dutch oven, heat olive oil on medium/high. Add garlic, onion, carrots, celery, and sweet potato. Saute until onions become translucent. Add chili powder, salt, pepper and cumin, and cook for 2 more minutes. At this time, add in all beans, crushed tomato, cilantro, water, chipotle peppers and green chilies. Bring to a boil, cover with lid and reduce to simmer. This can be served as little as 30 minutes, but is best if left longer (up to an hour or two). Garnish with a fresh cilantro, plantain chips, avocado slices, and/or onions, maybe a lime wedge or two.

Bon apetit!

Chocolate Mousse

Yield:

Serves 8 (serving size: 1 mousse, 1 tablespoon whipped topping, and 3 raspberries)
Total time: 2 Hours, 8 Minutes

Ingredients

6 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
2 tablespoons water
1 tablespoon brewed coffee
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
1 (16-ounce) package silken tofu
8 tablespoons frozen reduced-calorie whipped topping, thawed
3 ounces fresh raspberries

Preparation

1. Combine first 4 ingredients in a small saucepan; cook over medium heat until mixture is smooth and creamy, stirring frequently. Add cocoa and vanilla; stir until blended.

2. Place chocolate mixture and tofu in a blender; process until blended. Pour mixture into each of 8 (4.5-ounce) ramekins or custard cups. Cover and chill at least 2 hours. Top each serving with whipped topping and raspberries

 

Enjoy!

Fruit salad

Always a good idea for any quick lunch!

Ingredients

1 pint strawberries, hulled and quartered

1 pint blueberries

2 tablespoons of lemon juice

4 bananas

1/2 cup sugar

Directions

 

  1. Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.

 

 

Raspberry Sorbet

 Prep time
Cook time
Total time
Serves: 6-8
Ingredients
  • about 5 cups of fresh raspberries
  • 1 cup water
  • 1½ cups sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons of fresh lemon juice
Instructions
  1. Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
  2. Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
  3. Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
  4. Freeze according to your ice cream maker’s instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.

Enjoy!

Peach and Blueberry Greek Yogurt Cake

Peach and Blueberry Greek Yogurt Cake made in a springform pan – you couldn’t find an easier recipe for such a colorful, beautiful cake!

 

I love baking with Greek yogurt and avoiding using as much butter as I can get away with. In this recipe, you’ll be using 1/2 stick of softened butter and 1/2 cup Greek yogurt to produce a full size 9 inch diameter cake. Not too much butter, yet the texture does not suffer. In fact, I prefer the texture that Greek yogurt creates in a cake than if I just use butter.

This is what the cake looks like unbaked, after I arranged the peaches and the blueberries on top, right before baking:

After being baked for about 1 hour (depends on your oven) and cooled, the cake can be easily released from the springform pan:

And don’t forget to sprinkle some powdered sugar on top:

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch spring form pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  4. Keeping the mixer speed low, mix in the flour mix until combined. Do not over mix.
  5. Transfer the cake batter to the spring form pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the spring form pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the spring form pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

 

Give yourself a large slice full of fruit and enjoy: