Kale and Roasted Vegetable Soup

Roasted Veggie and Kale Soup

It is definitely becoming soup weather here in SF. This is your rainy Sunday afternoon kind of soup as it is a bit time consuming but definitely worth every minute of it!!!

Kale and Roasted Vegetable Soup
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 3 medium carrots, peeled and quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges or 4 or 5 slices
  • ½ small butternut squash, peeled, seeded, cut lengthwise into ½ inch thick wedges
  • 6 garlic cloves
  • 1 Tbsp olive oil
  • 6 cups or more of vegetable broth
  • 4 cups of finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 1 15 oz can of Great Northern white beans, drained or homemade beans!
Instructions
  1. Preheat oven to 400°F. Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
  2. Cut squash and carrots into ½ inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour ½ cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5½ cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
  3. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Photo Credit: Simply Recipes

Cornbread Stuffing with Brussels Sprouts & Squash

Cornbread Stuffing

One thing that simply baffles me is why we don’t eat stuffing more that once a year? I mean really… It is so delicious!!! To get your prepped for your Thanksgiving Day meal one week from today, you’ve got to try out this recipe. It is not your normal stuffing. It is packed with vegetables including butternut squash and my second favorite fall food, brussels sprouts. This is like Fall in a dish!

Cornbread Stuffing with Brussels Sprouts & Squash
 
Cook time
Total time
 
Serves: 8-12
Ingredients
  • 3 lbs winter squash, such as buttercup or butternut
  • 2 Tbsp extra-virgin olive oil
  • 2 lbs prepared cornbread, cut into 1-inch cubes (about 12 cups) – find a vegan version here.
  • 4 cups brussels sprouts, trimmed and sliced
  • 1 cup currants, raisins or dried cranberries
  • 1 cup pecan halves, coarsely chopped and toasted
  • ¼ cup chopped fresh chives
  • 2 Tbsp chopped fresh parsley
  • 8 fresh sage leaves, rubbed and sliced
  • 4 cups reduced-sodium vegetable broth
Instructions
  1. Preheat oven to 375.
  2. Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast until soft, 20 to 30 minutes. Let cool. Peel, cut into 1-inch pieces and place in a large bowl.
  3. Meanwhile, spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around the edges, about 20 minutes. Add to the bowl with the squash.
  4. Bring a small saucepan of water to a boil. Add Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl.
  5. Add currants (or raisins or cranberries), pecans, chives, parsley and sage. Then add broth and stir until the liquid is absorbed. Spoon into a 9-by-13-inch baking dish.
  6. Bake the stuffing until heated through, 45 to 55 minutes.

Serving Suggestion: Serve with a side salad or your favorite vegetable side.

Once again a big thanks to Eating Well.

Crock Pot Jambalaya

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This is one of my favorite crock pot dishes. Very little prep time and you come home to an absolutely delicious meal!

For updated recipes and photos check out The Simple Kitchen!

Average Time: 10 minutes prep, 4-8 hours cook time

Serves: 6

Ingredients

1 onion, diced

3 cloves garlic, minced

2 stalks celery, diced

2 carrots, diced

2 red bell peppers, chopped

1 can (15 oz) diced tomatoes (I used fire roasted with green chilies)

1 can (15 oz) garbanzo beans, drained

1 cup long grain brown rice

1 Tbsp hot sauce

2 tbsp fresh thyme, minced (or 2 tsp dried)

1 tsp sea salt

1/2 tsp ground black pepper

1 Tbsp spicy paprika

2 C water

3 tbsp fresh parsley, minced

Directions

1. Place onion, garlic, celery, carrots, peppers, tomatoes, rice, and beans in the crockpot in that order.

2. Add hot sauce, thyme, salt, pepper, paprika and water.

3. Cover and cook on low for 8 to 9 hours or on high for 4-6 hours.

4. Once it’s finished cooking, toss in parsley and stir until well combined.

Serving suggestion: Serve with brussel sprouts or vegetable of choice. To make a non veggie version of this, add in sausage during step one and/or throw in shrimp and hour before it is done cooking.

Photo Credit: Aine Carlin