Spring Garden Pasta

   

Living in Texas it can sometimes be a little difficult to look forward to the oncoming summer, what with its droughts and relentless heat waves. That anxiety is quickly diffused once I glimpse the new crop of garden fresh veggies at the grocery store. Here is a crisp, healthy pasta dish to embrace spring’s bounty and warmer months.   

Spring Garden Pasta

This is a wonderful dish to prepare if you’ve blacked out in a farmer’s market and awoken in your kitchen to find yourself staring hazily at mountains of fresh produce. The first time I prepared this I was craving pasta primavera, but wasn’t wanting something heavy. I cut calories by removing half of the pasta and replacing it with loads of vegetables. Serving the dish slightly warm rather than piping hot really allows the texture and flavors of the vegetables to shine. 

Spring Garden Pasta

Spring Garden Pasta
Serves 4
A healthier pasta dish absolutely full of crisp, fresh veggies.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 3 tablespoons salted butter
  2. 8 ounces mushrooms, sliced
  3. 2 cloves garlic, minced
  4. 2 broccoli crowns, cut into florets (about 2-3 cups)
  5. 1 cup carrots, sliced
  6. 1 cup frozen green peas
  7. 10-12 cherry tomatoes, halved
  8. 2 tablespoons flour
  9. 1/2 cup milk (I used flax milk)
  10. 1/2 teaspoon black pepper
  11. 1 teaspoon fresh thyme
  12. 1/4 cup fresh basil
  13. 1/2 cup grated parmesan
  14. 1 1/2 cups Maffei fussili (or whatever pasta you like)
Instructions
  1. Melt 2 tablespoons of the butter in high sided skillet. Add minced garlic and sliced mushrooms, sprinkle with a pinch of salt and cover until the mushrooms release their juices.
  2. Stir in chopped broccoli and carrots, cover and let steam for about 7-8 minutes until crisp tender. Transfer veggies to a bowl (reserve any liquid in the pan if there is some) and leave covered while you prepare the sauce.
  3. Meanwhile cook pasta in well salted water according to package directions. I used a refrigerated pasta by Maffei which is 180 calories per 1/2 cup. You want it perfectly al dente or just a hair shy of al dente - you want the pasta to stand up to the crisp veggies.
  4. While pasta is cooking - in the same pan you cooked veggies in melt the other tablespoon of butter. Whisk in 2 tablespoons of flour - it will be very thick. Let cook for a minute or two to cook off the raw flour taste and then add milk, black pepper, fresh thyme. Remove from heat and whisk well.
  5. Transfer pasta plus 1/2-3/4 cup (depending on how thick you want your sauce to be) of the pasta cooking water to the pan along with all of the veggies, the green peas, and your grated parmesan. Toss well and cover to let the peas warm through. This will also slightly cool down the pasta and veggies. This is ok as the slightly cooler pasta maintains the fresh flavor and texture of the tomatoes.
  6. When the peas are warm add fresh basil and chopped tomatoes, toss well and serve immediately. Ideally your pasta water should have been salted well enough that you wouldn't need additional salt, but feel free to add more if needed.
Calories
  1. 358 calories for 1/4 of the pan as I've prepared it.
Variation
  1. Cooking the mushrooms in a bit of dry white wine (maybe 2 ounces) adds lovely flavor to the dish.
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Spring Garden Pasta

 


Spicy Avocado Pizza

   

Sometimes when you’re running low on ingredients, you’re forced to improvise. To make unusual decisions resulting in things you might not ordinarily try if you had say… some tomato sauce or mozzarella cheese around. The results of this culinary ad-libbing has a name… and that name is spicy avocado pizza.  

Spicy Avocado Pizza

Don’t let the spicy part frighten you. While this pizza definitely packs some warmth, the avocado is surprisingly effective at mellowing the heat out once it hits your tongue. The first time I made this pizza I made it with a whole avocado, pepper jack cheese, and no jalapeños. After revisions the pepper jack cheese was upgraded to habanero jack cheese (oh yes), the avocado was cut in half, and sliced jalapeños were scattered across the top.  Cranking up the pepper dial to 11 and halving the avocado resulted in just the balance I was looking for.  So if you have a pizza crust lying around but only have ingredients on hand for guacamole – fear not! This pizza will save you.

Spicy Avocado Pizza

Spicy Avocado Pizza
Serves 3
A perfect balance of peppery kick and cool, creamy avocado - on a pizza!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 prepared pizza crust (I like thin crust)
  2. 1 tablespoon olive oil
  3. 1/2 avocado
  4. Juice from 1/2 of a lime
  5. Salt, to taste
  6. 3 ounces habanero jack cheese (pepper jack will work as well)
  7. 1/4 cup fresh cilantro, chopped
  8. 1 jalapeño pepper, sliced
  9. 6 cherry tomatoes, quartered
Instructions
  1. Preheat oven according to package instructions for your prepared pizza crust.
  2. Blend avocado with the olive oil, lime juice, and a pinch of salt. Spread evenly over the crust.
  3. Sprinkle half of the cilantro atop the avocado, then top with shredded cheese.
  4. Scattered sliced jalapeño and quartered tomato over the pizza. Transfer to oven and bake according to package instructions.
  5. Remove pizza from oven and top with remaining fresh cilantro. Slice and serve.
Calories
  1. 301
Note
  1. Calorie information is based on using the prepared pizza crusts by Pizza Romana.
Gouda Monster http://www.goudamonster.com/
Spicy Avocado Pizza


Crunchy Mediterranean Grain Salad

   

So it’s been almost 3 weeks since I made my last post, but not without good reason! Of course the holidays have a way of absorbing up all of your free time, but that’s not the real excuse. I’m sure that by looking around this page a bit (at least if you’re familiar with my blog from before) you can notice that I have a new awesome site design! For Christmas my boyfriend began this project as one of his gifts to me and when I saw the preview of what was in store by the time it was done, I nearly exploded with excitement. He put a ton of his free time into seeing it through and I couldn’t be happier with the result.

Once I realized the new design was incoming I really wanted to wait to make a new post. I have a few more recipes lined up as a result of the mini hiatus (including roasted cauliflower soup and limoncello), but I knew that my first post of 2014 had  to be something healthy. This is, after all, the one time of the year that the human race unanimously decides to improve their well being (at least for a couple of weeks until someone caves and shows up at the office with donuts).

Crunchy Mediterranean Grain Salad 

A while back someone commented on how much they enjoyed looking through my blog. She pointed out that she particularly loved the Mediterranean influence she often sees in my recipes. I thought, “Wow… I guess I do have a tendency to cook with lemon, chickpeas, parsley, etc…” And who wouldn’t? The fresh flavors so commonly associated with Mediterranean food are incredible. This salad brings some of those influences together into one filling dish for under 350 calories. There is protein. There is fiber. There is nutrient dense broccoli. It’s definitely a recipe to ring in the new year and kick start your healthier eating habits.

Crunchy Mediterranean Grain Salad

Crunchy Mediterranean Grain Salad
Serves 4
A quick, healthy lunch inspired by the fresh flavors in Mediterranean cooking.
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Prep Time
5 min
Cook Time
3 min
Total Time
13 min
Prep Time
5 min
Cook Time
3 min
Total Time
13 min
Ingredients
  1. 2 cups of pre-cooked whole grain blend (I used the red quinoa and brown rice blend by Village Harvest, which is found in the freezer section)
  2. 3 cups raw broccoli, chopped
  3. 1 can chickpeas, drained
  4. 1 tablespoon extra virgin olive oil
  5. 1 tablespoon lemon juice
  6. 1/2 tablespoon water
  7. 1/4 teaspoon dried oregano
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon black pepper
  11. 1/4 cup fresh parsley, coarsely chopped
  12. 1/4 cup chopped pecans
Instructions
  1. Prepare grain according to package instructions. In my case I just popped it in the microwave for about 2 minutes.
  2. Place broccoli in a bowl and microwave a couple of minutes until no longer raw, but still crunchy and green. I combined my broccoli with the grain to save time while heating.
  3. Whisk together olive oil, lemon, water, and spices to form the dressing.
  4. Combine all ingredients with the dressing in a large bowl and toss well to combine.
  5. Eat slightly warm as is or transfer to the refrigerator for about 15-20 minutes first (my preference).
Calories
  1. 341
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Crunchy Mediterranean Grain Salad


Roasted Root Vegetables

   

Many people are susceptible to impulse purchasing – myself included. If I walk past a sassy pair of high heels I will make a mental note of their appeal and move on. If I’m in the electronics department and I see an immersion blender that I’ve been needing since mine broke, I will pass by and wait to do some review comparisons and price checking online. If a game on my Steam wishlist goes on sale then I… ok well I might buy that. The one thing I can’t resist though? Well, apparently it’s a bundle of beautiful, vibrant, purple  baby carrots (and all of the additional veggies to accompany them into the oven).

 

Roasted Root Vegetables

I just don’t know if there is a better way to prepare vegetables than roasting them. The caramelization of those natural sugars and the ease of preparation? It’s hard not to love it. For this meal I used baby purple carrots, parsnips, yellow and purple baby potatoes, parsley root, garlic, onion, and fresh rosemary. You can use whatever root veggies you can get your hands on, whether it’s layer of simple russet potatoes or a spectrum of multicolored carrots arranged in a heart on your roasting pan. I can’t resist going the colorful route myself. I swear that pretty food tastes better.

Roasted Root Vegetables

Roasted Root Vegetables
Serves 4
An easy, rustic side dish that works for a weeknight dinner or holiday table.
Print
Prep Time
10 min
Cook Time
20 min
Total Time
34 min
Prep Time
10 min
Cook Time
20 min
Total Time
34 min
Ingredients
  1. 9-10 young purple carrots
  2. 12-15 fingerling potatoes (I used yellow and purple)
  3. 2 parsley root
  4. 1 parsnip
  5. 1 red onion
  6. 3 cloves of garlic
  7. 1 tablespoon olive oil
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper
  10. 2-3 sprigs fresh rosemary
Instructions
  1. Preheat oven to 425F.
  2. Prepare your veggies for roasting by chopping them all at a roughly uniform size. It’s important to have them similar in size so that they finish cooking through around the same time. I left my carrots and most of my fingerling potatoes whole. The larger potatoes I split in half. I quartered the parsley root lengthwise and sliced the parsnip into thick disks so that they could be differentiated from one another on the plate. The onion I simply cut into large chunks and split apart the segments with my fingers. The garlic cloves were cut into quarters. I also cut my rosemary sprigs in half.
  3. Toss everything in the olive oil, salt, and pepper. I find that using my hands works best for this and I also do it right on the pan on a sheet of parchment paper.
  4. Layer the veggies evenly on the parchment lining baking sheet and transfer to the oven. Bake for 15-20 minutes and then test for doneness with a fork. If they need a little more time, just pop them in for another 10 minutes or so. The smaller your veggies are chopped, the less total time they will take to roast.
Calories
  1. 159
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Roasted Root Vegetables


Savory Vegan Gravy

   

Gravy is one of my favorite types of sauces; I smother just about everything on my plate with the stuff when I can get away with it. Even my favorite breakfast is fresh buttermilk biscuits under a blanket of piping hot cream gravy. That’s why it’s so confusing that I so rarely cook my own gravy on Thanksgiving day. I guess it’s just because I already have so much on my to-do list that I figure I will save myself a little bit of time by picking up a tub of vegetarian gravy from the grocery store. You know what though? It almost always disappoints. The quality of the other food at the table tends to outshine the hint of bitterness I feel for not having made the gravy from scratch… but not this year!

Savory Vegan Gravy

Whenever I was writing up this recipe I had some serious internal conflict as to whether or not I wanted to put “vegan” in the title. On one hand I’m excited to let vegans know that they can have gravy so good they’ll want to pour a bowl of it and eat it like soup. On the other hand… well, I want the non-vegans to know that they will want to do the same thing. The word vegan can be a little intimidating to some folks, especially when dealing with traditional meat centric recipes – but it shouldn’t be! This gravy is good. It’s damn good – and I think that anyone at your table (vegetarian or not) will absolutely love it.

Savory Vegan Gravy

First can I just tell you that this gravy is made with two heads of garlic? You heard right. Not two cloves… two heads of garlic. That alone should assure you that this recipe is not messing around when it comes to flavor. I know that plenty of people don’t want to put their pan drippings to waste, so if you aren’t a vegetarian you can certainly substitute them in place of the oil while making your roux. Vegetarians could also use butter instead of oil if that’s what they like. In either case I wouldn’t recommend removing the nutritional yeast from the recipe. It’s an unfamiliar ingredient to some, but don’t let the off-putting name deter you from giving it a try. It’s generally fortified with B12, is a good source of protein, is naturally fat and sodium free – but none of that stuff would really matter if it didn’t taste good, would it? Don’t worry – it does! Most people liken the flavor to that of a mild, nutty parmesan cheese. It has a lot of uses, but in this recipe it slightly thickens the sauce while enhancing its savory flavors. If you decide to go without, I would probably double the roux and allow your gravy to reduce for longer. I’ve never done this myself though, so if you try it be sure to let me know how it goes!

Savory Vegan Gravy

Savory Vegan Gravy
Serves 8
An intensely flavorful garlic-based gravy that vegans and non-vegans alike will love.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 cups good quality vegetable stock
  2. 2 garlic heads, whole and unpeeled
  3. 1/2 yellow onion, cut into chunks
  4. 1 carrot, quartered
  5. 1 celery stalk, quartered
  6. 1/2 teaspoon black pepper
  7. 1 tablespoon fresh sage
  8. 2 sprigs fresh thyme
  9. 1 bay leaf
  10. 1/4 cup nutritional yeast
  11. 2 tablespoons olive oil
  12. 2 tablespoons flour
  13. 1 tablespoon fresh thyme
Instructions
  1. In a saucepan add vegetable stock, whole garlic heads, onion, carrot, celery, pepper, sage, thyme sprigs, and bay leaf. Bring to a boil, reduce heat to low, cover and simmer for 45-50 minutes.
  2. Strain the stock, reserving only the garlic heads. Set the garlic aside to cool and place the stock back on the stove to stay warm.
  3. When the garlic is cool enough to handle, squeeze the cloves out into the warm stock. I like to mash them with my fingers as I do this so they are broken up in the gravy. Whisk in the nutritional yeast and additional fresh thyme.
  4. In a high sided skillet heat olive oil. Add flour and whisk until smooth. Allow it to cook for 2-3 minutes or until the paste is lightly browned.
  5. Slowly pour the stock into your flour paste, whisking until well combined. Allow to simmer over medium low heat for 12-15 minutes or until gravy reaches the desired thickness (I would usually make mine a little thicker than shown in the photos, but I was too excited to eat and I couldn’t wait!) Season with additional salt and pepper if desired. Makes about 2 cups.
Calories
  1. 70
Adapted from Passionate Vegetarian
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Savory Vegan Gravy

 


Autumn Minestrone

   

Few dishes are more comforting than a piping hot bowl of soup during the chilly months. I love making soups and stews; not only are they almost completely foolproof, they are also easily customizable. Whatever leftover veggies are in the fridge can be tossed into a pot and transformed into a hearty meal – it’s awesome.

Autumn Minestrone

For this minestrone I used Pomi brand boxed tomatoes because I love the flavor as well as the fact that they are not cooked with salt. One box of Pomi tomatoes is about the same as two 14oz cans, and you can substitute accordingly. Keep in mind that you may want to tweak the salt in the recipe if your canned tomatoes contain sodium. Also feel free to use more pasta. I choose to go fairly light to focus on the vegetables and keep the calorie count low.

Autumn Minestrone

Autumn Minestrone
Serves 6
A warm, comforting soup that is full of vegetables and low in calories.
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 teaspoon olive oil
  2. 1/2 yellow onion, diced
  3. 2 stalks celery, diced
  4. 1 cup carrots, chopped
  5. 2 cloves garlic, minced
  6. 4 cups stock
  7. 1 28oz carton chopped tomatoes (or 2 14oz cans)
  8. 1 can cannelini beans, rinsed and drained
  9. 1/4 teaspoon salt (adjust depending on the sodium content of your stock and tomatoes)
  10. 1 sprig of rosemary, stem removed and leaves minced
  11. 1 bay leaf
  12. 1 teaspoon black pepper
  13. 1/2 cup small, dry pasta (I used cavatelli)
  14. 2 cups kale, chopped (or other green of choice)
  15. 1/4 cup parsley, chopped
Instructions
  1. In a deep soup pan heat olive oil on medium high heat. Add onion, celery, and carrots and cook until onions are slightly translucent – about 4-5 minutes. Add garlic and cook another 2-3 minutes.
  2. Add stock, tomatoes, and all of your seasonings. Bring soup just to boiling, reduce heat to medium-low, cover and simmer for about 20 minutes.
  3. Add pasta and kale, cooking for another 10-12 minutes (or however long your pasta needs to cook based on package instructions).
  4. Just before serving stir in fresh parsley.
Calories
  1. 148
Optional olive bread crouton topping
  1. Cut olive bread into 1 inch pieces and toss with a small amount of olive oil to coat. Spread onto a nonstick baking sheet and put into a 400F oven for about 15 minutes or until the croutons are dry and crunchy.
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Autumn Minestrone


Cilantro Lime Potatoes

   

When you break down the ingredients in your average breakfast burrito, potatoes are pretty common – especially for vegetarians. While they are delicious in the morning, adding potatoes to your filling options on taco night is just as good. These potatoes roast unattended while you dance around in your living room or top your previous record time for bathing a cat. By the time you’re done cleaning your wounds and applying bandages you just need to give them a quick stir and then go spend another few minutes practicing on the oboe. It’s really quite simple to make, and you have a complete, no fuss dinner when you stuff them into a couple of warm tortillas with canned black beans, fresh avocado, and (if you eat dairy) some crumbled queso fresco.

Cilantro Lime Potatoes

Whenever I buy canned black beans I like to tweak the seasoning to suit my tastes. It almost always involves a bit of oregano, ground cumin, garlic, and chili powder. I will also stir in a tablespoon of tomato paste for an extra punch of flavor. If you want your beans to have a sort of slow cooked, smoky, “meaty” flavor – bacon salt is an awesome (vegetarian friendly) way to accomplish this. I love adding a touch of bacon salt to my bean recipes; it’s not enough to taste bacony but it provides a really nice savory undertone.

Cilantro Lime Potatoes

This is a smaller yield recipe that is ideal for 3-4 people (depending on the other ingredients going into your tacos) but it is easily doubled to accommodate more. Cilantro haters need not fear – this would work nicely with whatever herbs you enjoy. Lemon and parsley would be a bright, fresh flavor for a weeknight side dish if you don’t feel like getting all Southwesterny. And of course you can always eat them for breakfast!

Cilantro Lime Potatoes

Cilantro Lime Potatoes
Serves 3
Tender potatoes roasted in a dressing of fresh cilantro and lime.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 1/2 tablespoons olive oil
  2. 1 tablespoon fresh lime juice
  3. 1/2 teaspoon fresh black pepper
  4. 2 tablespoons fresh cilantro, chopped
  5. Pinch of white sugar (maybe 1/8 of a teaspoon, just to cut the tartness of the lime a little)
  6. 1lb potatoes, diced (I used Yukon gold)
  7. 1 teaspoon olive oil
  8. 1 clove garlic, minced
  9. 1/4 teaspoon salt
Instructions
  1. Preheat oven to 425F.
  2. Whisk together 1 1/2 tablespoons of olive oil, lime juice, pepper, cilantro, and sugar. Set aside.
  3. On a cutting board, sprinkle salt over minced garlic and scrape it down with the flat side of a broad knife. Continue crushing the garlic with the salt to make a paste.
  4. Whisk garlic paste together with the teaspoon of olive oil and toss with your diced potatoes.
  5. Arrange potatoes on a parchment lined cookie sheet and transfer to the oven for 10 minutes.
  6. Toss potatoes with the prepared dressing and transfer to the oven for another 8-10 minutes.
  7. Season with additional salt and pepper if desired.
  8. Serve with warm corn or flour tortillas, black beans, fresh avocado, and queso fresco.
Calories
  1. 188
Gouda Monster http://www.goudamonster.com/

Cilantro Lime Potatoes


Rosemary Tomato Soup & Grilled Cheese “Fries”

   

The classic pairing of grilled cheese and tomato soup is one of my all time favorites. It’s something that I – and most other people I know  – grew up eating, so as adults it has evolved into no-fuss comfort food. Nostalgia aside, it’s incredibly easy to make a more grown-up version of this dish that will make you want to throw away your can opener and forget the name Campbell’s (except don’t toss the can opener because you need it for the tomatoes). I grow basil on my balcony because I love it so much and it’s almost always the flavor used in tomato soup, but if you’ve never made your tomato soup with rosemary you’re in for a real treat. It’s particularly wonderful when fall starts to roll around because rosemary has a savory, evergreen-like aroma that reminds me of the upcoming holidays. The soup itself is very low calorie (less than 80 per bowl) but I still wanted to find a way to trim down the calories on the grilled cheese front. In the end I decided to make open-faced grilled cheese “fries” so that each person only got one slice of bread instead of two. Not only is it a little bit healthier, but they are the perfect finger food for dunking into a piping hot bowl of soup. But yeah… I still ate two slices of bread because the fries were too delicious. Oh well… I tried!

Rosemary Tomato Soup & Grilled Cheese Fries

While making this for lunch today I didn’t remember until the very end that my immersion blender was broken. I ended up transferring the soup to the food processor to puree it which made me realize how much I LOVE my immersion blender. If you don’t have one of these and you find yourself making a lot of stove-top soups and sauces I highly recommend getting one. It makes your life so much easier! Doing it in the food processor or in the blender works fine though, just make sure that you’re careful as the hot liquid can splash around and make a mess – especially if you overfill the basin.

For the grilled cheese sticks I think using a combination of cheeses is the best way to go, but use whatever you have around. For mine I used a mix of sharp white cheddar, a colby-swiss blend, and mozzarella. The sharp cheddar gives it a nice pungent flavor while the other cheeses give an ooey gooey melty consistency. I used a total of 5 ounces so it would be a little under a serving of cheese per person – another area where I was trying to skim off a few calories. The bread I used was a white Italian bread with a subtle open crumb. The shallow holes end up creating yummy cheesy pockets of awesomeness, and in some cases the cheese oozed through and browned a little on the bottom when grilling – perfect.

Rosemary Tomato Soup & Grilled Cheese Fries

Rosemary Tomato Soup
Serves 6
Warm, comforting tomato soup infused with the scent of fresh rosemary.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 teaspoon olive oil
  2. 1/2 yellow onion, diced
  3. 1 cup grated carrots
  4. 2 cloves garlic, minced
  5. 1 sprig fresh rosemary
  6. 1/8 teaspoon salt
  7. 5 cups vegetable stock
  8. 1 31.5 ounce can whole peeled tomatoes (I used San Marzano)
  9. 1 bay leaf
  10. 1 teaspoon black pepper
  11. 1 teaspoon dried oregano
  12. Salt, to taste (use more or less depending on the sodium content of your stock – I didn’t need any extra salt for mine)
  13. 1/4 cup heavy whipping cream
Instructions
  1. Heat olive oil in soup pan on medium high heat. When hot add onions, carrots, garlic, rosemary, and the 1/8 teaspoon of salt. Let cook for several minutes until the onions are just slightly caramelized.
  2. Pour stock into the pan, making sure to stir well to get all of the caramelized bits off of the bottom. Add entire can of tomatoes, bay leaf, and additional seasonings. Bring to a boil, reduce heat to low, cover, and let simmer for about 20 minutes.
  3. Remove bay leaf and rosemary sprig from the soup. It’s ok if any rosemary leaves fell off while cooking, as they will be blended in when you puree the soup. Turn off the heat.
  4. Using either an immersion blender or food processor, puree soup to desired consistency.
  5. Transfer back to pot stir in the heavy cream. Serve immediately.
Calories
  1. 79
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Grilled Cheese "Fries"
Serves 6
Fun twist on traditional grilled cheese – perfect for soup dunking!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 5 ounces shredded cheese (I used a blend of sharp white cheddar, colby-swiss, and mozzarella)
  2. 6 slices of good bread
  3. 2 tablespoons butter, melted
Instructions
  1. Preheat a skillet on medium high heat and turn on your oven’s broiler.
  2. Brush each slice of bread with the melted butter on one side. I had a little extra butter leftover and just poured it into my soup pot – yum!
  3. Place your bread, butter-side down, onto your hot skillet. Put shredded cheese on top and allow it to get nice and seared on the bottom.
  4. Transfer the bread slices to your oven to brown the cheese. It happens pretty quickly so take care not to let it burn.
  5. Put cheese bread on cutting board and let cool a couple of minutes before slicing into sticks. Top with fresh black pepper.
Calories
  1. 191
Gouda Monster http://www.goudamonster.com/

Rosemary Tomato Soup & Grilled Cheese Fries


Sweet ‘n’ Spicy Slaw

   

I feel like I’m a bit overdue for a “healthy” post, especially since I consider healthy eating to be an important part of my life. Don’t get me wrong… I still love a raunchy slice of floppy, foldable cheese pizza or a piece of decadent chocolate mousse cake, but I try to consume those things in moderation by limiting them to the weekends. On weeknights I put more effort into restricting my calories and minding my intake of fat, carbs, protein, fiber, etc. I suppose one thing that is funny about this post is that this slaw was made as part of a labor day meal which consisted of spicy vegetarian sausages stuffed into hoagie rolls with tomato sauce and melted cheese and a side of cheddar dill mashed potatoes. Aaaand I didn’t even eat the slaw. Is it ok for me to admit that? I actually don’t like cole slaw at all, but that doesn’t stop me from making it for the people that do. I relied on my boyfriend and best friend to tell me whether or not this was a worthy Gouda Monster recipe and they both agreed it was a winner. Jah even whipped up another batch for himself one night and enjoyed it just as much the second time.

 

Sweet 'n' Spicy Slaw

I used Veganaise when preparing this but you could certainly use any mayo that you prefer. Opting for a light mayonnaise will drop the calories to around 80 per serving. Of course you can always adjust the amount of heat by cutting back on the hot sauce. The creaminess of the mayo along with the sweetness of the carrots and apples cuts through some of the harshness of the spice, but people have vastly different tolerance levels for that sort of thing. If you’re concerned about it I would recommend adding the hot sauce little by little as it is always easy to add more, but once it’s in there you can’t take it out. Another substitution that would probably work fine is the use of cabbage in place of the baby bok choy. I opted for bok choy mostly because of its small size. We don’t use a lot of cabbage around here and I knew there would be a lot leftover that goes to waste. With the baby bok choy I was able to cut up almost the entire thing for the slaw and not worry about having anything leftover to wilt away in the fridge. Whatever you decide to do you’ll only be out about 10 minutes of your time for this super easy side.

Sweet 'n' Spicy Slaw

Sweet 'n' Spicy Slaw
Serves 4
A crisp slaw of carrots, green apple, and boy choy with a little bit of kick.
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 granny smith apple, cut into matchsticks
  2. 1 cup shredded carrots
  3. 1 baby bok choy, julienned (I only used about 3/4 of it, leaving out the greenest part of the leaves so they wouldn’t get soggy)
  4. Juice from 1/2 of a lemon
  5. 2 tablespoons hot sauce
  6. 1 teaspoon English mustard
  7. 1 1/2 teaspoons white sugar
  8. 1 teaspoon dried oregano
  9. 1/2 teaspoon dried thyme
  10. 1 teaspoon paprika
  11. 1/2 teaspoon garlic powder
  12. 1/4 teaspoon salt
  13. 4 tablespoons Veganaise (or other mayo of choice)
Instructions
  1. Whisk together all of the ingredients for the dressing (everything but the veggies and apple) until creamy and smooth.
  2. Fold the carrots, bok choy, and granny smith apple into the dressing until well coated.
Calories
  1. 136
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Sweet ‘n’ Spicy Slaw


Whole Wheat Orzo with Meyer Lemon & Thyme

   

Quickie lunch noms.

 

Whole Wheat Orzo w/ Meyer Lemon & Thyme
Serves 1
A quick, low calorie lunch for one that’s simple to toss together.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. ¼ cup whole wheat orzo, prepared according to package instructions (make sure to salt your water!)
  2. ½ cup cooked Quorn tenders
  3. 4-6 quartered cherry tomatoes
  4. 3-4 chopped kalamta olives
  5. 1 teaspoon extra virgin olive oil
  6. 1 teaspoon meyer lemon juice, plus the zest from the outside (about ¼-½ of the lemon is zested)
  7. 1 teaspoon water
  8. 1 tablespoon chopped fresh thyme
  9. Dash of garlic powder
  10. Salt & pepper to taste
  11. 2 teaspoons grated parmesan cheese
Instructions
  1. In a small bowl whisk together the oil, lemon juice, lemon zest, water, garlic powder, salt, and pepper. I didn’t give exact measurements for these things because you use a small amount. Make it tasty to your specifications.
  2. When the orzo is done, toss it with… well, everything. I generally like to leave a little of each ingredient on the side to top my dish with because I eat with my eyes first. :)
Calories
  1. 315
Notes
  1. For those unfamiliar with meyer lemons, they are a little sweeter than regular lemons. The skin is much less bitter as well. Regular lemons would work just fine in its place, but I really like the taste of these.
Variations
  1. The veggies can be modified quite a bit. Throw in some cucumbers, peppers, chopped spinach. Change the thyme to basil. Change the lemon to lime and use cilantro. Try feta instead of parmesan. There are a lot of possibilities for customization here.
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