Knoephla Soup

A guest post by my cousin, Hayley!

Knoephla Soup
makes 12 servings

For Dumplings –
3 cups flour
2 eggs
A little water
2 tablespoons oil (I use canola)
1 teaspoon salt

For rest of soup –
1 stick of butter
1 onion minced
4-5 peeled potatoes chopped into cubes
Optional carrots and/or celery chopped
32 ounces of chicken broth
5 cups of whole milk
1 cup of cream


1. For the dumplings fill a large soup kettle or dutch oven with water and a little salt and set the temp to boil the water. Add the dumpling ingredients together and just enough water to make the dough not sticky. Knead the dough. It may help to put some oil on your hands while tearing off small pieces of dough (bite sized) and place in boiling water. After placing all dumplings in boiling water, let boil 7 minutes. Drain dumplings and set aside.
2. Melt stick of butter in kettle
3. Add onion to butter and simmer til golden brown
4. Add potato cubes and optional carrots and or celery to mixture
5. Pour in a little chicken broth, stir and simmer. Keep adding chicken broth until all is used. Potatoes should be fork tender and all should simmer for about 10 minutes.
6. Add dumplings to potato/onion mixture
7. Add 5 cups whole milk and 1 cup of cream
8. Simmer mixture for 30-45 minutes uncovered
9. Serve with favorite bread and enjoy!

My friend's mom used to make knoephla growing up.  I had the pleasure of watching her make it once!  In college I was craving the soup and called her for the recipe.  I didn't make it myself but gave it to the cafeteria to make.  I was delighted they gave it a chance, but it still wasn't like Marla's!  Also, any time I make this for my family we are usually pretty sleepy after eating.  It is a good comfort food meal for those cold winter days.

Quinoa Week: Quinoa Chili

Quinoa Chili

from damndelicious.net
makes 8 servings

1 Cup Quinoa
1 Tablespoon Olive Oil
1 Onion, Diced
2 Tablespoons Garlic, Minced
2 (14.5 oz.) Cans Diced Tomatoes with Chilies
1 (15 oz.) Can Tomato Sauce
2 Tablespoons Chili Powder
1 Teaspoon Crushed Red Pepper Flakes
1 1/2 Teaspoons Sugar
1 (15 oz.) Can Kidney Beans, Rinsed and Drained
1 (15 oz.) Can Black Beans, Rinsed and Drained
1 (15 oz.) Can Corn, Drained
Chili toppings such as sour cream, shredded cheese, or avocado.

Cook quinoa according to package directions.  Set aside.  In a large pot or dutch oven, heat olive oil over medium-high heat.  Add garlic and onion, stirring frequently, until onions have become translucent, about 2-3 minutes.  Add in tomatoes, tomato sauce, chili powder, red pepper flakes, sugar, beans, corn, and cooked quinoa with 1 to 2 cups water. Season with salt and pepper.  Reduce heat to low, simmer until thickened, about 30 minutes.  Serve with your favorite chili toppings.

What a fun way to jazz up boring chili!  I made this for my mom when she came to visit and it was a hit!  This recipe made a ton so I made sure to freeze some for when M comes back from Wisconsin.  

Chick Pea Burgers

Chick Pea Burgers
from simply whole kitchen
makes about 6 burgers

1 Can Chick Peas (Garbanzo Beans) Rinsed and Drained
1 Zucchini, Roughly Chopped
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Cumin Powder
Salt and Pepper, To Taste
1/2 Cup Bread Crumbs
1 Egg
1 Tablespoon Olive Oil

Mix all ingredients in a food processor or blender and blend until almost smooth, but a few chunks.  Preheat a saute pan over medium-high with a tablespoon olive oil.  When the oil is hot, fry the patties for 4-5 minutes per side.  Serve with your favorite burger toppings.

While I was making these, I had a flash back to the last time I made vegetarian burgers when right in the middle of making them I panicked at thought if this doesn't work out I don't have a back up for dinner!  But just like the last time, these were a hit!  M has been wanting to eat healthier and I found these on Pinterest and thought I just had to make them.  

Bean Salad for a Couple

Bean Salad for a Couple

makes 4 servings

1 Can Kidney Beans
1 Green Bell Pepper, Chopped
2 Tablespoons Sugar
2 Tablespoons Cider Vinegar
2 Tablespoons Vegetable Oil

Combine beans and pepper in a small bowl, set aside.  Mix together sugar, vinegar, oil, and salt and pepper to taste.  Pour dressing over beans.  Serve right away or refrigerate overnight for even better flavor.

You may remember bean salad for a crowd from a while back.  Well, this is the scaled down version!  This is a great little side dish that is perfect with some grilled brats and a glass of lemonade.

Warm Spinach and Artichoke Dip

Warm Spinach and Artichoke Dip
adapted from Alton Brown's recipe on Foodnetwork.com
serves 6 as an appetizer

10 Oz. Frozen Chopped Spinach, Heated According To Package Directions
14 Oz. Can Artichoke Hearts, Drained and Chopped
6 Oz. Cream Cheese
1/4 Cup Sour Cream
1/4 Cup Mayo
1/3 Cup Grated Parmesan Cheese
1/2 Teaspoon Red Pepper Flakes
1/4 Teaspoon Salt
1/4 Teaspoon Garlic Powder
Italian Seasoning, To Taste (Optional)

Preheat oven to 350 degrees.  Spray an 8 x 8 glass baking dish with non-stick spray, set aside.  In a medium microwave safe bowl, microwave cream cheese until hot and soft.  Stir in sour cream and mayo.  Add seasonings, spinach and artichokes.  Spread into the baking dish and bake for 15-20 minutes or until heated through.  Serve with tortilla chips, crackers, bread cubes, or veggies.

Happy New Year!  I thought I would make this classic appetizer to kick off 2012.  It breaks all the 'healthier you' resolutions, but I'm sure you could justify it if you use low fat everything and dunk carrots in it(it does have veggies in it!)  

Soup Week: Black Bean Soup

Black Bean Soup
serves 2
adapted from allrecipes.com

1 Tablespoon Vegetable Oil
1 Small Onion, Chopped
1 Red Bell Pepper, Chopped
1 Medium-Sized Carrot, Peeled and Thinly Sliced
1 15 oz.Can Black Beans, Rinsed and Drained
1 Cup Low Sodium Chicken Broth or Vegetable Broth
1/4 Teaspoon Cumin
1/2 Teaspoon Garlic Powder
Salt and Pepper, To Taste
Freshly Squeezed Lime Juice, Optional
Sour Cream
Chives, Chopped


In a large pot heat vegetable oil over medium heat.  Add onion, red pepper, and carrot and cook for 5 minutes, until tender.  Mix in black beans and chicken broth.  Take off the heat and puree with an immersion blender or a stand blender until smooth.  Bring the soup back to the heat and turn up to high until it begins to boil.  Add spices and simmer on low heat for 20 minutes.  Ladle soup into bowls and squeeze lime juice on top, if using.  Garnish with sour cream and chives.  Serve with nachos!

I've never had black bean soup before, so I was curious to try it.  I loved the flavor and felt good about eating healthy (except for the nachos... it balances out, right??)   It's not the prettiest soup out there, so garnishing is a must!  

Zucchini, Black Bean and Rice Skillet

Zucchini, Black Bean and Rice Skillet
serves 4
adapted from readyseteat.com

1 Tablespoon Olive Oil
1 1/2 Cups Zucchini, Quartered Lengthwise, Sliced
1/2 Cups Diced Green Bell Pepper
1 Teaspoon Chili Powder
1 15 oz. Can Black Beans, Rinsed and Drained
1 14.5 oz. Can Fire-Roasted Diced Tomatoes, Undrained
2 Large Carrots, Grated
1 Cup Rice, Cooked
1/2 Cup Shredded Mild Cheddar Cheese
Chives or Scallions, Sliced, for Garnish

Heat oil in a large skillet over medium heat.  Add zucchini, bell pepper and chili powder cook for 5 minutes.  Add beans, tomatoes and carrots, cook till beans and tomatoes are heated through, about 5 minutes.  Add cooked rice, stir.  Sprinkle cheese on top and let melt.  Garnish and serve.

Have you heard of Pinterest?  I was obsessed with it for about a week.  I made a button board and for one whole day all I could think about was how cute buttons are and how I could use them for crafts.  And I'm not one bit crafty.  I also saw this recipe on Pinterest and decided that it was something I actually could make.  It reminded me of a Tex-Mex dish my mom use to make, except healthier.  I wish I had added a can of corn, because I love corn.  Next time I make this I will add corn.  

Vegetarian Week: Haystacks

Haystacks
adapted from allrecipes.com

1 Can Red Kidney Beans, Rinsed and Drained
1 Can Diced Tomatoes, Drained
1 Green Bell Pepper, Chopped
1 Onion, Chopped
1 Cup Salsa
2 Tablespoons Chili Powder
Salt and Pepper, To Taste
Fritos Chips
Spinach (or Lettuce)
Sour Cream
Cheddar Cheese

In a medium saucepan, combine beans, tomatoes, bell pepper, onion, salsa, chili powder, and salt and pepper.  Cook over medium heat until heated thoroughly.  To assemble, place chips on a plate, then spoon bean mixture on top of chips and top with spinach, sour cream and cheese.


This dish was so easy; once the veggies are chopped it only takes a few minutes until it all comes together.  You can easily adapt this recipe to your own taste by adding other taco fixings such as olives, corn, another variety of beans, or hamburger meat (but then it wouldn't be very vegetarian!).  Haystacks will definitely be in my busy-soccer-mom dinner rotation!

Vegetarian Week: Grilled Green Apple and Mozzarella Sandwich

Grilled Green Apple and Mozzarella Sandwich
makes 1 sandwich

from allrecipes.com

2 Slices of Bread

Butter

1/4 Granny Smith Apple, Cored and Thinly Sliced

Grated Mozzarella Cheese

1/2 Teaspoon Honey

Tiny Little Bit of Salt and Pepper

Preheat a skillet over medium heat.  Butter one side of each slice of bread, then place it butter side down in the skillet.  Layer apple, cheese, and honey evenly on the bread in the skillet.  Sprinkle a little bit of salt and pepper.  Top with remaining bread, butter side up.  Cook 3-4 minutes on each side or until bread is browned and cheese is melted.

The original recipe calls for Gruyere cheese, which the local Target doesn't carry, so I substituted the mozzarella.  The sandwich was pretty good, but I think it would have been even better with the Gruyere or some Kraft singles!  This is a great way to jazz up a plain old grilled cheese.  Bonus:  like a regular grilled cheese, this takes practically no time to make and you can snack on the apples while waiting for the sandwich to cook!  Also, I loved the honey in the sandwich, it perfectly balances out the tartness of the Granny Smith apples.  Hopefully I can find some Gruyere in Grand Forks for next time!

Vegetarian Week: Tunisian Vegetable Chili

Tunisian Vegetable Chili
makes 4 servings
from bhg.com

2 Tablespoons Olive Oil
1 Medium Onion, Chopped (1/2 Cup)
1 Medium Carrot, Chopped (1/2 Cup)
1 Small Yellow or Green Bell Pepper, Chopped (1/2 Cup)
2 Teaspoons Chili Powder
3/4 Teaspoon Ground Cinnamon
Salt and Pepper, To Taste
1/2 Teaspoon Cumin
1 (14.5 oz.) Can Diced Tomatoes, Undrained
1 (15 oz.) Can Canellini, Great Northern, or Pinto Beans, Rinsed and Drained
1 Can Vegetable Broth
1 Can Corn
1/2 Cup Apple Juice or Cider
1/3 Cup Raisins, Chopped
Several Dashes Tobasco Sauce
2 Cups Hot, Cooked Couscous
1/4 Cup Peanuts, Chopped

Heat olive oil in a medium saucepan. Cook onion, pepper, and carrots covered over medium-high heat for 8-10 minutes, or until soft. Add chili pepper, salt and pepper, cinnamon, cumin, tomatoes, beans, vegetable broth, corn, apple juice, raisins, and Tobasco. Bring to a boil, then reduce to simmer. Cook covered for 5 minutes, stirring occasionally. Serve with couscous and garnish with peanuts.

This chili was delicious. The sweetness of the raisins and corn balance out the spicyness of the Tobasco. This recipe was very simple, as well as very adaptable. Don't skip on the couscous, I love the texture that it adds! 

Vegetarian Week: Red Bean and Rice Burgers

Red Bean and Rice Burgers
makes 4 burgers
from bhg.com

(1) 14.5 oz. Can Red Kidney Beans, Rinsed and Drained
1/2 Cup Finely Chopped Onion
1/4 Cup Finely Chopped Celery
1/4 Cup Bread Crumbs
1 Clove Garlic, Minced
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
3/4 Cup Brown Rice, Cooked
4 Whole Wheat Hamburger Buns, Split and Toasted

In a medium bowl, coarsely mash beans with potato masher or fork.  Stir in onion, celery, bread crumbs, garlic, oregano, cumin, salt and pepper.  Stir in rice.  Shape the bean mixture into 4, 1/2-inch-thick patties.  Preheat a large skillet or grill pan over medium heat.  Add patties to pan and cook for 10-12 minutes, or until heated thoroughly, turning once.  Serve burgers on buns with red onion, spinach leaves, sliced and mayo, if desired.

I was a little skeptical about this recipe because I've never made or even tried anything like it.  As I was plating it, I thought to myself "if this doesn't workout I don't have a back up!".  I was so pleasantly surprised!  My husband said they were awesome.  The burgers weren't overly bean-y, they had great flavor.  I'm definitely going to be making these again! 

Minestrone

Minestrone

adapted from Betty Crocker

2 medium sliced carrots (1 cup)

2 medium celery stalks, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

1 (15 oz.) can chick peas

1 (14.5 oz.) can diced tomatoes, undrained

1 tablespoon dried basil leaves

1 teaspoon salt

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

2 teaspoons garlic powder

4 cups vegetable broth or chicken broth (32 oz. carton)

4 cups tomato juice (32 oz. bottle)

1 cup uncooked small shell pasta

Shredded Parmesan cheese, if desired

Mix all ingredients except pasta and cheese in a 4 to 5 quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

Fall is in the air. Time for soup! Minestrone is one of my favorite soups and I love that I can assemble this in the morning and let the crockpot do all of the work. Hint: Add liquids last so you don't have to plop a bunch of vegetable in and splatter all over! This soup is awesome with a big piece of crusty bread.

Joe's Favorite Pasta

Joe's Favorite Pasta

from Harvest Kitchen cookbook

1 bulb garlic

1/4 cup plus 2 teaspoons olive oil, divided

14.5 oz. can diced tomatoes

2 to 3 teaspoons dried basil

1/4 to 1/2 teaspoon red pepper flakes

salt to taste

16 oz package linguine pasta, uncooked

Slice 1/4 inch off top of garlic bulb; drizzle with 2 teaspoons olive oil. Wrap in aluminum foil; bake at 350 degrees for 25 minutes. Remove garlic from oven and let stand. In a large bowl, combine tomatoes ans seasonings; mix well. Remove garlic from aluminum foil and squeeze out cloves. Chop finely and and add to tomato mixture. Refrigerate for at least 2 hours. When ready to serve, cook pasta according to package directions; drain. Combine hot pasta with cold tomato sauce; mix well.

Who's Joe? I don't know Joe... I may have to rename this dish. The cold tomato sauce really took down the temperature of the pasta, so next time I'll try to take it out of the fridge a little earlier so it doesn't change the temperature of the pasta so much.

Honey Balsamic Bean Salad

Honey Balsamic Bean Salad

from 101cookbooks.com
1 (15 oz) can each of Black, Garbanzo and Pinto beans
1 bag of Romaine lettuce
2/3 cup slivered almonds, toasted
3 stalks green onion
4 teaspoons extra virgin olive oil
3 tablespoons honey
4 tablespoons balsamic vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon dried thyme

Combine the beans, lettuce, almonds, and green onion in a large salad bowl. Set aside. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Add to the salad bowl along with a good amount of the dressing. Toss well, and add more dressing if you like.

I never knew I like beans until now! This would be a great recipe to bring to a barbeque or a picnic. I double the original recipe because otherwise I'd have 3 cans of beans that are half full sitting around. As a result, it made a lot of beans, thus, you should share your beans :)