White Bean and Kale Soup

Kale.  Lovely Kale!  

Besides being incredibly delicious, these healthy curly leafs contain a chemical called, sulforaphane, that has potent anti-cancer properties!  Awesome, right?? Makes you want to eat loads more! Sulforaphane is more potent when eaten raw, and when kale leaves grow larger some varieties can be rather strong to eat raw.  If this is the case, I would recommend using baby kale available at some health food or grocery stores.  

Speaking of fighting cancer, I wanted to introduce my readers to a very courageous and inspiring woman, Heather Von St James, who began fighting cancer over 6 years ago and is now cancer free!  I was incredibly touched when I heard her story and just love her remarkable and encouraging blog, found here!

Ready for another interesting raw kale fact?  Kale freezes well and tastes sweeter and more flavorful once chilled!  I usually give my kale an ice bath before tossing in a salad.

I think I can voice for pretty much everyone that soups are a universal household staple.  Warm, hearty, usually healthy and great for leftovers! One downside? Canned foods are found in most recipes.  I do know sometimes it's hard to completely cut-out canned foods, but I like to avoid it when possible.  Plus it's so easy to plump up those hard dried beans in a snap, well, almost a snap! Simply place rinsed beans in a pot, cover with water, leaving about 2-in of water above them.  Bring to a boil and take off heat.  Let sit for 1 1/2 hours, drain and rinse.  Easy and far more healthful then canned! 

The fresh beans add such a rich texture and taste to this soup!  

*Don't forget to enter my Shabby Apple Giveaway for a free $75.00 Gift Card!* 

Enter here: http://www.epicureanmom.com/2012/04/shabby-apple-giveaway-75-gift-card.html

White Bean and Kale Soup

Recipe created by Epicurean Mom

Yields 7-8 servings 

Ingredients:

2 cups dried cannellini beans, rinsed well (white kidney beans)

1 1/2 tablespoons olive oil

1 large onion, chopped

1 tablespoon fresh garlic, chopped

5 cups vegetable broth

2 1/2 cups water

1 bay leaf

1 tablespoon thyme, minced

1 1/2 cups carrot, diced

1 1/2 cups celery, coarsely chopped

8 cups kale, coarsely chopped

3 small yukon gold potatoes, washed and diced (leave skin on)

1/3 cup strawberry tomatoes, quartered (any kind of small tomatoes will work)

1/3 cup shaved parmesan cheese, for garnish

Salt and pepper to taste

Preparation: 

Place rinsed kidney beans in a medium pot.  Cover them with water until they are completely submerged, leaving 2-inches of water above them.  Place over medium-medium high heat, stirring occasionally, until boiling.  Take off heat and let sit uncovered for 1 1/2 hours.  Drain and rinse well.  Set the beans aside. 

In a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant.  Add the onions and cook until softened, about 4-5 minutes.  Add all ingredients, except for diced potatoes. Cook, stirring occasionally, for 20 minutes.  Add the potatoes and continue to cook for another 30-35 minutes, until potatoes are soft when pierced with a fork.  Season with salt and pepper, I also add a sprinkle of Trader Joe's 21 seasoning salute (I love this seasoning!)

Spoon into serving bowls and garnish with shaved parmesan cheese. 

Baked Blueberry Oatmeal

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There's nothing like a big bowl of oatmeal to get your day started!  

I often cook a big batch for the family in the mornings.  Sprinkle it with a few blueberries and a drizzle of agave nectar and we are off to our day.  

I've just recently started baking our oatmeal.  Have you tried baked oatmeal?  

Let me tell you, baked oatmeal is 1,000 times better then the good ole' microwaved kind! 

The new craze is to bake them into little oatmeal cakes, makes eating on the run much easier...

Honey, Raspberry and Pistachio Oatmeal Cake

(Picture via Pinterest and Munchin with Munchkin)

Or par-bake to make a creamy oatmeal.  

The longer you cook the more cookie like the texture will be become.  Today we were fancying creamy steel cut oatmeal.  I've become much more of a steel cut oat gal, preferring them to the old fashioned rolled oats.  I find they are crunchier, chewier and nuttier.  

Baked Blueberry Oatmeal with Berry Compote 

Yields 4 servings

Recipe Adapted by Epicurean Mom

For Oatmeal:

1 cup steel cut oats, pre-soaked for 30 min for a shorter cooking time (if desired)

3 cups 2 % milk or water (use milk for a creamier consistency) 

2 teaspoons agave nectar 

1/4 teaspoon cinnamon

1 pint fresh blueberries

Pinch of salt

Preheat oven to 350 degrees.

Combine all ingredients in a baking dish, stir well.  Bake for 15-35 minutes (depending on desired doneness) stirring occasionally for a thinner consistency.  Let cool slightly.

For Berry Compote:

2 pints fresh blueberries

2 tablespoons water

1/4 teaspoon pure vanilla extract  

1 teaspoon sugar

Combine all ingredients in a medium saucepan over medium heat, stirring constantly.  Cook until blueberries are reduced and liquid is syrupy, about 5-7 minutes.  

Spoon oatmeal into serving bowls topping with berry compote.  

Enjoy! 

Eggplant Parmesan

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It only made sense to make my hubby's favorite dish for Valentine's Day.  Eggplant parmesan is a wonderful make ahead meal full of lots of delicious leftovers. (I love leftovers!)   It's also a great dish to make 2 or 3 of in a snap.  One of my dearest friends had a baby 3 weeks ago and this was the perfect meal to make for their special V-day dinner!  

I've had many different types of eggplant parmesans.  Some good, some not so good.  I'm not a fan of thick cut eggplant that turns mushy after cooking.  I'm more of a thin cut crunchy gal!  To date, hubby says my parmesan is the best he's ever had.  Not a bad review!  

My recipe is a mishmash of many I've eaten, cooked, and read about. 

I hope everyone had a very special Valentine's Day!

Eggplant Parmesan  

Recipe created by Epicurean Mom

Ingredients:

2-3 japanese eggplants, peeled and sliced thinly into rounds (or to your liking)

1 egg

1 tablespoon water

1/2 cup bread crumbs

1/2 cup seasoned bread crumbs

8 oz baby bella mushrooms, chopped 

1 tablespoon olive oil, plus more for drizzling

1 small shallot, minced

1/2 teaspoon fresh garlic, minced

1/2 tablespoon thyme leaves, chopped if desired

1 jar marina sauce

1 cup mozzarella cheese, grated

1 cup parmesan cheese

15 oz part skim ricotta cheese

salt and pepper to taste

Preparation:

Preheat oven to 375 degrees.  Grease a baking sheet with olive oil, set aside.  

Pour the 2 bread crumbs together on a plate and mix.  Beat the egg white and water together, until well combined.  Dip an eggplant round into the egg wash then coat with bread crumbs, set onto prepared baking sheet. Repeat until all rounds are dredged (you may need to baking sheets for all the rounds, or bake them in batches.)  Sprinkle some salt over the tops of the eggplant and bake for 10-15 minutes, or until golden brown.  Turn eggplant over, sprinkle with salt and bake for another 7-10 minutes, (We like ours crispy and dark brown) cooked until desired doneness.  Set aside to cool.  Lower heat to 350 degrees.  

In a large skillet over medium heat, heat tablespoon of olive oil.  Combine the shallot and garlic, cooking until fragrant.  Add the chopped mushrooms and thyme to the skillet, stirring well.  Season with salt, pepper and add any spices of your liking (I use a sprinkle of 21 seasoning salute form Trader Joe's.)  Cook until the mushrooms are reduced and browning.  Pour the marinara, over the top of the mushroom mixture, stirring for about 2 minutes.  Remove from heat.  

Grease an 8 x 10 pan with olive oil.  Spread half the marinara sauce over the bottom, half the eggplant rounds, evenly spread half the ricotta cheese over the eggplant, half the mozzarella and finish with parmesan cheese.  Repeat this process, finishing with parmesan cheese.  

Bake the eggplant parmesan at 350 degrees for 35-45 minutes, or until bubbly and browning on the top.  Let cool for 10 minutes before serving.

Maple Glazed Brussels Sprout Bruschetta Topped with Candied Pecans

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Roasted brussels sprouts per the request of one the most valued readers of Epicurean Mom (my sister!) Although these aren't just roasted brussels sprouts: boring!  It's a sweet bruschetta appetizer: winner!  These bite-size dreams are glazed with a maple glaze, gorgonzola and topped with candied pecans.  Heavenly? I think so!  

These tiny green cabbages should not be overcooked. If overcooked they turn bitter and mushy, which is why many profess their great dislike to them.  Although if you make sure to cook these cute micro veggies properly, I promise you will be hooked!

I think my sister knows what appetizer will be made on her next visit!  You excited sister??

Maple Glazed Brussels Sprout Bruschetta Topped with Candies Pecans 

Recipe adapted by Epicurean Mom

Yields about 20 bruschetta

Ingredients:

1/2 cup maple syrup

1 tablespoon aged balsamic (I used a 25 year aged)

1/8 teaspoon garlic, minced

15-20 brussels sprouts, rinsed, halved and cut into thin strips

salt and pepper to taste

20 slices french or sourdough baguette 

1/4 cup olive oil

1/2 cup crumbled gorgonzola

1/4 cup candied pecans, chopped finely

Preparation:

Combine maple syrup, aged balsamic and garlic in a small skillet over med heat.  Stirring well until well combined.  Once starts to bubble take off heat, let cool.

In a small bowl combine half the maple glaze with the brussels sprout strips.  Toss to coat, season with slat and pepper, set aside.

Preheat oven to 350 degrees.  Line bread on a baking sheet, brush tops evenly with olive oil.  Sprinkle gorgonzola over the top, top with brussels sprout mixture and sprinkle with candied pecans.  Bake for 5-8 minutes, until fragrant but not browning. Let cool and drizzle with remaining maple glaze and serve.

Pomegranate Poached Pear and Apple Salad with a Pomegranate Reduction

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We have been having gorgeous sunny weather here in Southern California!!  Gorgeous enough for a beautiful light refreshing salad.  I don't know about you, but I can't seem to eat all the heavy winter comfort foods when it's a delightful 70 degrees out.  I would much rather munch on delicate greens.

After seeing this gorgeous salad from Cannelle et Vanille it gave me the inspiration for my pear salad.  I just love fresh ingredients!  

Since it is still winter and blueberries may be hard to come by for some, this salad would be wonderful with all fruits!  Or even spiced up with candied walnuts and gorgonzola.  I tend to throw nuts into most of my salads for a protein boost! 

Pomegranate Poached Pear and Apple Salad 

Serves 3-4

Recipe Adapted by Epicurean Mom

Ingredients:

3 firm pears, peeled (cored if desired)

3 apples, peeled, cored and sliced into 1/4-inch rounds

2 cups pomegranate juice

1/3 cup sugar

1/2 cup pomegranate arils (seeds)

1/2 cup fresh blueberries

2 cups baby arugula, rinsed

Walnuts or candies walnuts (optional)

Gorgonzola (optional)

Preparation:

Combine pom juice and sugar in a medium saucepan, stir.  Over medium heat bring juice to a boil, lower heat to a simmer and add the whole pears.  Simmer the pears for about 10-15 minutes.  Turn pears and simmer for an additional 10-12 minutes, until tender and easy to pierce with a fork.  Let cool in the pom juice for 10 minutes then remove and let cool completely.  Once cool cut into 1/4-inch rounds, set aside.

Once pears are removed turn heat to medium and bring to a boil.  Boil pom juice mixture until thickened, syrupy and reduced by half (stirring occasionally.)  It should take about 10 minutes.  Remove from heat and let cool completely.  

Lay arugula over bottom of plate, top with apple and poached pear.  Drizzle pomegranate reduction over the top and sprinkle with desired garnishes.  Repeat with remaining plates.  Serve and Enjoy! 

Southwestern Quinoa Wrap {Vegetarian}

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I've been on quite the quinoa kick lately, have you noticed??  As I mentioned in this post, quinoa is extremely versatile and an easy, gluten-free substitute for gluten grains.

The other night as I was dozing off to sleep I thought of using quinoa in a wrap (the same way I would use lentils) and adding a tex-mex flare to it.  Sounds yummy, no?  Yummy indeed!

 

Have you tried adding quinoa to your kids diet? You can make these protein filled wraps kid-size by downsizing them and making them into cute pinwheels, adorned with adorable butterfly toothpicks...who could resist??  My girls sure couldn't, Ky (5) said, "Mommy, I love these beany burritos!!"

Plus these bad boys are LOADED with protein and are super healthy!  It's a win win! 

Southwestern Quinoa Wrap
Yields 3-4 wraps
Recipe adapted from Epicurean Mom

For Chipotle Dressing:

Ingredients
6 oz Fage 0% yogurt (greek yogurt)
1 teaspoon adobo sauce
1/2 chipotle chili, seeded and chopped
1/4 teaspoon garlic, minced
1/2 Mexican lime, (key lime) juiced, although lime would do just fine.
pinch of salt

Combine all ingredients together.  Mix until well incorporated, set aside.

For Quinoa Wraps:

Ingredients
1 cup quinoa, rinsed well
2- 2 1/2 cup veggie broth
pinch of salt
1 can organic black beans, warmed or cold
1 medium onion, coarsely chopped
2 tablespoons olive oil
1 avocado, sliced
2 ears of corn, shucked
2 bell peppers, grilled and sliced into strips (Any color pepper works. I used all the colors)
4 whole wheat tortillas
hot sauce, garnish

Heat veggie broth and quinoa in a small saucepan until just boiling.  Turn to low-medium and simmer for 25 minutes, or until just tender.  Fluff with a fork and set aside.

Heat olive oil in a small skillet over medium heat, add the onion.  Cook until browned and caramelized, about 10 minutes.  Set aside.

Preheat oven to 375 degrees.  Place shucked corn on a baking sheet, drizzle with olive oil and toss to coat.  Bake until just browning, about 7-10 minutes, stirring occasionally.

To Assemble:
Slather chipotle sauce over the middle of tortilla.  Scoop a heaping spoonful of black beans, quinoa, caramelized onions and corn.  Place bell pepper strips over the top and finish with avocado slices.  Roll, serve with hot sauce and Enjoy!