A Cozy Gnocchi Soup for Rainy Days

Hey fam.

It’s a windy, rainy day today and I have the weekend off, so I was feeling the cooking fire under my butt this morning and I made brunch (bacon, eggs, and cheese bites) and lunch/dinner – a gnocchi soup that’s so good, my friend Betsy has even made it. And the only reason I mention that is because we’re both stubborn people at times and it’s difficult to convince each other to do simple things like HEY WATCH THIS MOVIE. But HEY, she tried this soup and has added it to her cooking lineup, so that’s awesome, right?

Anyway, the original recipe is a vegan version – that I’ve made until Christmas and Easter lent. However, today I made it with reduced fat milk and it turned out just as well.

Here’s the link to the original recipe. And here’s the recipe breakdown if you don’t wanna move your eyes from the gorgeous photos I took of my soup.

Ingredients

2 tbsp. olive oil
3 cloves garlic diced
1/2 yellow onion diced
4-5 stalks celery diced
5 whole carrots diced
3 tbsp. cornstarch
4 tsp. Better Than Bouillon No Chicken Base
4 cups + 3 tbsp. water separated
2 cups unsweetened almond milk
2 tsp. Italian seasoning
1 tsp. poultry seasoning
1 package gnocchi
pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add garlic, onion, celery and carrots and sauté until veggies are softened (approx. 10 minutes).
  2. Dissolve cornstarch in 3 tbsp. water in a small bowl.
  3. Dissolve bouillon in 4 cups water to create “chicken” broth.
  4. Add cornstarch mixture, “chicken” broth and almond milk to veggies. Bring to a boil.
  5. Add gnocchi and spices and simmer on low for 10 minutes, stirring occasionally.
  6. Taste to adjust seasonings and serve with fresh parsley.

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Vegetarian Tomato Mushroom Soup

During Lent season, I found a bunch of recipes on Foodgawker for a multitude of vegetarian and vegan foods that fit my family’s lifestyle. This is one that I really enjoyed making and it was also quite easy.

I think everyone should know how to make at least one soup from scratch – cause then you know how make about a thousand different soups from scratch.

This particular recipe uses tomato concentrate; I don’t want to call it advanced, but it might require you going out of your way to get an extra ingredient or two.

Here’s the link to the recipe itself, or, if you’re lazy, check out my altered recipe below.

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Ingredients

1 medium onion, sliced
2 tbsp butter
1 clove garlic, minced (I always add like 2-3)
16 oz. (about 4 c.) sliced fresh mushrooms
1-2 leek stalks, chopped
2-3 carrots, peeled and chopped
1 (14.5 oz.) can veggie broth – OR – mix 1 tbsp Vegeta seasoning with 14 oz water
1 cup water
1/4 cup tomato paste
1 tbsp balsamic vinegar ( I used apple cider vinegar)
1/2 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh parsley

Directions

1. Chop up your onion, leek and carrots, mince the garlic. In a 2-quart saucepan or Dutch oven, melt butter over medium heat.
2. Add onion, leek, carrots, and garlic; saute for about 5 minutes until tender.
3. Add mushrooms. Cover and cook for 5 minutes.
4. Stir in veggie broth, water, tomato paste, vinegar, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer, covered, for 20 minutes.
6. Sprinkle each serving with parsley.

Vegetarian Fettucine Alfredo

It’s still Lent season, but this was not a Lent-friendly dish. However, it was a dish I made twice and one that had absolutely no leftovers, twice.

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Who knew fettucine alfredo was so easy to make? I mostly followed a video from Tasty on 4 ways to make fettucine and went with the second version in. But of course, I altered it.

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Here’s my version, a Vegetarian Fettucine Alfredo

Ingredients

  • 1 package fettucine pasta
  • 2 packages of baby bella mushrooms; or 1 pack of 4 portobellos, sliced
  • 2 medium onions, chopped
  • garlic cloves, minced (no number because I like a lot but some ppl only like a little)
  • half a bunch of spinach
  • 1 cup grape tomatoes
  • 1/4 cup chopped parsley
  • 2 cups heavy whipping cream
  • freshly grated parmesan cheese to taste
  • salt and pepper to taste
  • Olive or grapeseed oil

Directions

  1. Fill a large pot about 3/4 of the way up, add about 1 tbsp salt and bring to a boil. Add pasta and cook until you’re satisfied with how cooked it is. A lot of people like their pasta “al dente” aka firm to the bite. I don’t because I think that’s stupid and undercooked, so I like mine to cook a little longer but not so long that it starts disintegrating.
  2. Drain your pasta and set aside.
  3. With medium-high heat on, in the pot you used to boil your pasta, add about 2-3 tbsp of oil, chopped onions and garlic. Cook until they JUST start to get translucent, then add your tomatoes and sliced mushrooms. Add salt and pepper.
  4. Once the mushrooms start to shrink, about 3-4 minutes, add in your spinach. After your spinach is no longer crisp, add in your heavy whipping cream, simmer for about 2-3 minutes then add in parsley and stir.
  5. Turn off the heat and add in your pasta, mix together well. Season with salt and pepper as needed. Serve!

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Tasty video for those who like cooking visuals like me:

Moroccan Veggie Stew with Turmeric Basmati Rice

It’s Lent season at my house which means vegetarian food all day errday.

We don’t celebrate Lent for religious purposes in my house, but we do celebrate it for dietary purposes. My mom seems to strugglebus when it comes to cooking vegetarian sometimes, but I cook vegetarian like 85% of the time that I decide to make actual meals (not desserts), so of course it’s pretty easy for me to find exciting recipes to try out.

And of COURSE I got my ass on Foodgawker last night and this morning. Actual morning today because I got up at a semi-reasonable time. I was that excited about making rice.

I knew I wanted to make the rice before I knew what the “main dish” would be. But I found the perfect match  – I wanted to do something with chickpeas again, but a little different from straight up Channa Masala.

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So I found this great recipe for Moroccan Veggie Stew.  I didn’t have saffron because that shit is expensive. And if I had known that pitted dates tasted so good in this recipe, I would’ve added WAY more than the 4 it calls for. My tweaked recipe can be found below, and you can follow the link to see the original.

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Moroccan Veggie Stew

Ingredients

1 onion
3 carrots peeled and chopped
3 celery stalks chopped
2 garlic cloves, minced
2 baking or russet potatoes peeled and chopped
4 medjool dates, pitted and chopped (I recommend putting a fistful in there)
1 16 ounce can of chickpeas, rinsed and drained
1 cup (or can) of tomato sauce
2 cups of water
1 teaspoons of ground cinnamon
1 pinch of ground cumin
1-2 pinches of ground coriander
1 teaspoons of smoked paprika
A pinch of saffron (optional)
Olive oil/Grapeseed for cooking
Salt to taste

Instructions

  1. Preheat the oven to 375
  2. Meanwhile, in a sauce pan (or dutch oven), saute the onions, carrots and celery on medium heat with some olive or grapeseed oil and a pinch of salt. Saute the vegetables until they start to soften – about 3-5 minutes.
  3. Add the potatoes, chickpeas, cinnamon, cumin, coriander, smoked paprika, and saffron. Stir the ingredients and spices around for about a minute, being careful not to burn the spices.
  4. Add the tomato sauce with two cups of water. Stir in the garlic and the dates. Adjust the salt, cover the pot and bring to a simmer.
  5. Simmer the stew on the stovetop for about 10 minutes.
  6. Transfer to the stew to the preheated oven and cook for 30 minutes. I also transferred mine to a Pyrex bowl before I popped it in the oven. If you’re using a dutch oven with no plastic on it, you can leave it in your dutch oven pan.

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As for the turmeric Basmati rice, I followed this Jamie Oliver video for how to make perfect fluffy rice because I literally always fuck up rice when I cook it. But LO AND BEHOLD, following this video actually worked for me. And the rice turned out great. I did have to add extra salt after it was done because my “pinch” wasn’t enough when I seasoned it at the beginning.

Turmeric Basmati Rice

Ingredients

1 cup Basmati rice
2 cups water
3 pods of cardamom
10 pieces of whole cloves
1/2 stick of cinnamon
1 tsp turmeric powder
salt to taste

Directions

  1. Rinse rice in cold water to get rid of starch and imperfections.
  2. In a heated sauce pan, combine your rice, water, spices and salt.
  3. Cover and bring to a simmer-boil for 8-10 minutes (or until water is evaporated). Do NOT remove cover, but make sure the water doesn’t bubble over.
  4. Once all the water is evaporated, remove cover and remove cardamom pods and stick of cinnamon. Stir gently and serve.

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Pogacele

Woohoo! Everything’s back and up running and I have new material. Mostly food porn. My mom made these things called pogacele (I think) a couple weeks ago that involve a whole lot of rolling, stretching, rerolling. They’re traditionally made with bacon or something, but she made an equally delicious version with feta cheese and dill. Feta cheese and dill gives me life guys. And so does 16GB of RAM on this laptop, holy crap. Editing this in Photoshop was such a breeze, you have no idea. Enjoy! P.S. Here’s a recipe. You might have to hit translate though. DSC_1578copy

Vegetarian Enchiladas

Generally when I have the weekend off, I have the urge to get creative in the kitchen and this weekend is no exception.

Yesterday I made vegetarian enchiladas because I’d been thinking of attempting enchiladas for literally months now, and also I felt the desire to get culinarily crafty. My family gobbled this stuff up within the night, so it’s definitely been approved by at least 4 people.

They were SUPER easy to make, and I definitely want to share the recipe with you guys, so check it out below. I should note that I used 2 cans of beans, but that’s only because I couldn’t think of what else to use, and while they were cooking I thought “corn, damnit!“. So feel free to use corn.

Ingredients
– 8-12 small corn tortillas
– 2 cans of beans, red and/or black (or 1 can beans, 1 can corn)
– 1 small can of diced green chiles
– 1/2 small can diced pimiento peppers
– 6 stalks green onion, diced, divided in half
– 8 oz (1 bag) mexican cheese, divided in half
– 1 bag Frontera green chile enchilada sauce

Directions
1. Drain all canned ingredients.
2. In a bowl, combine beans, corn, diced green chiles, pimientos, 3 stalks diced green onion, 4 oz mexican cheese.
3. Wrap tortillas in plastic, heat them in the microwave for 30 seconds until steamy.
4. Stuff tortillas with veggie mixture, fold on themselves, then place them flappy side down in a Pyrex dish. If you have leftover mixture, stuff it in the opening spaces between enchiladas.
5. Top with enchilada sauce, remaining 4 oz cheese and the other diced green onion stalks.
6. Bake at 375 F for about 20-25 minutes, until cheesy is melted and bubbly. Serve with sour cream, salsa, and/or guacamole.

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Vegetarian Dinner: Potatoes, Broccoli, Tzatziki & Bruschetta

Alright guys, I’ve got like four recipes coming out at you today.

Last week on the eve of leaving for Dallas, because I’m a master procrastinator, I felt the need to cook. So I made pancakes for breakfast, and later on the day, I got creative. Scroll down for recipes!

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Pan-Fried Garlic Potatoes

– 5 small to medium potatoes
– 1 small onion
– 3 cloves of garlic
– 1-2 tbps olive oil
– salt, pepper, paprika to taste

1. Chop up potatoes and add to pan alongside EVOO, salt, pepper, and paprika. Finely dice garlic and add as well.
2. Turn heat on to low-medium, cook until potatoes are soft.
3. Add onions about 5 minutes before turning off heat, until they turn translucent.

Roasted Walnut Broccoli

– 3 heads of broccoli, chopped into small florets
– 1/2 cup chopped walnuts
– spray oil (or 1 tsp EVOO)
– salt and pepper to taste

1. For pan fry version, combine all ingredients, cook until walnuts give off a nutty scent/look a little burnt and the broccoli is bright green.
2. For oven version, preheat to 400 degree, combine ingredients, spray with oil, pop that shit in the oven for like 15 minutes.

Homemade Tzatziki

– 4 tbsp Chobani plain greek yogurt
– 1/4 cup finely diced cucumber
– handful fresh dill
– juice from 1/4 of a lemon
– 3 cloves garlic, finely diced or grated
– salt and pepper to taste

1. Combine all ingredients, refrigerate, serve.

Homemade Bruschetta

– Italian bread
– 1 tbsp EVOO
– salt and pepper to taste

1. Slice off a slice of bread, chop into long rectangles.
2. Combine EVOO and salt & pepper.
3. Brush bread with EVOO mixture.
4. Pop those bitches in the pan on medium to medium-high heat, turn on all sides until golden brown.