Adzuki Butternut Squash Soup

Day One- Fresh and Delicious on its Own

After Day One- AMAZING with cooked rice or barley!

One day last week we were snowed in and I was ready to cook!

I pulled some squash and tomatoes out of the freezer, and some adzuki beans out of the pantry. I'm probably pronouncing it all wrong, but I love the way that sounds. Adzuki, adzuki...ADZUKI! I had picked a little bag of these cuties up a few months ago because they caught my eye and I thought they were simply adorable. Googling for recipes, I found quite a few intriguing ideas! In Asia, these beans, which are also called Red Dragon beans, are often used as a dessert, like in this awesome-sounding recipe. They are also the base for many bean pastes; if I ever get ambitious enough, I'll try this using this as the filling. These cute little beans could also be the base for a really homey sounding dish, found here.

Google is my friend when it comes to recipes! This soup turned out really tasty, and warmed up my -13 degree, blizzardy day. Adzuki beans may be just another bean (you could certainly use them in good old chili, after all), but darnit, they are so cute, you've just got to buy some, and then try a new recipe! If you are into a bit of spice (just the right amount), you may just like this recipe.

A little summer harvest, pulled from the freezer. Can't think of a better day to use them!

Don't forget how awesome this gadget is when you've got garlic to mince:
originally posted about it here!

For me, the cilantro/oil mixture was a must...perfect topping for this soup.

I left the tomatoes partially frozen to make them super easy to chop.

SOURCE HERE

Adzuki Butternut Squash Soup

You can use vegetable stock if you want, just don't add as much salt. Try serving over brown rice!

2 T. olive oil
1 t. cinnamon
2 t. finely chopped chipotle pepper (from can, or rehydrated from dried chile)
2 t. salt
2 onions
6 cloves garlic, minced
4 c. butternut squash, peeled and cut into 1/4 inch dice (I used diced acorn squash frozen from the fall)
5-6 c. water (can use broth, but cut back on the salt if you do)
5 whole canned tomatoes, chopped
4 cups cooked or canned adzuki beans
cilantro drizzle (optional, but highly recommended)

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two--until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water (next time I may cut down to 4 cups). Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for a few minutes, until the squash begins to soften--5-10 minutes. Once the squash has softened, use a potato masher and break up the squash pieces a bit (I just used the back of my spoon and mashed a bunch of squash cubes against the inside of the pot until I was satisfied). Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro. Serves about 8. To make the cilantro drizzle, finely mince a handful of cilantro, put in a bowl or jar and pour just enough olive oil to coat the cilantro when stirred. Add a couple shakes of salt if you want. This cilantro drizzle is awesome, because it keeps the cilantro tasty and green for days in the fridge.

Adapted from Jae Steele's Get It Ripe: A Fresh Take on Vegan Cooking and Living(Arsenal Pulp Press, 2008)

Tuna Melts

I have made this recipe countless times! Everyone loves these and they are fantastic with fresh-from-the-garden tomatoes. So simple, and so good.

Tuna Melt

Source: Eatingwell.com
4 servings | Active Time: 10 minutes | Total Time: 15 minutes

Ingredients

• 2 5-ounce cans chunk light tuna (see Tip), drained
• 1 medium shallot, minced (2 tablespoons)
• 2 tablespoons low-fat mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon minced flat-leaf parsley
• 1/8 teaspoon salt
• Dash of hot sauce
• Freshly ground pepper, to taste
• 4 slices whole-wheat bread, toasted
• 2 tomatoes, sliced
• 1/2 cup shredded sharp Cheddar cheese

Preparation

1. Preheat broiler.
2. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.

Nutrition

Per serving : 209 Calories; 7 g Fat; 4 g Sat; 2 g Mono; 29 mg Cholesterol; 17 g Carbohydrates; 18 g Protein; 3 g Fiber; 497 mg Sodium; 355 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 1/2 high-fat meat

Tips & Notes

• Tip: Look for sustainable seafood, such as U.S.-caught chunk light tuna, preferably certified by the Marine Stewardship Council.

Olive Garden Minestrone Soup

A good friend shared this 'copycat' recipe with me a few years ago. The ingredient list looks daunting, but keep in mind there are a lot of spices listed there too! The recipe calls for only 1/2 c. zucchini, but I always add a TON more, especially during the peak garden months. :) This is a wonderful, flavorful, and filling soup.

Ingredients

3 T. olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen cut Italian green beans

1/4 c. minced celery (about half a stalk)

4 t. minced garlic (4 cloves)

4 cups vegetable broth (do not use chicken or beef...only vegetable)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c. carrot, julienned or shredded

2 T. minced fresh parsley (can sub dried)

1 1/2 t. dried oregano

1 1/2 t. salt

1/2 t. ground black pepper

1/2 t. dried basil

1/4 t. dried thyme

3 c. hot water

4 c. fresh baby spinach

1/2 c. small shell pasta

Heat three T. olive oil over medium heat in large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Tomato-Rice Soup with Roasted Garlic and Navy Beans

Oh wow, this soup hit the spot on so many levels. The roasted garlic was just the right touch. Noah couldn't get enough of it! I'm not sure how he fit so many bowls into his little tummy at once, but it kept disappearing and he kept asking for more. I found the soup very tasty and fulfilling. Great soup to divide into individual portions in freezer containers for later!



Tomato-Rice Soup with Roasted Garlic and Navy Beans

TooManyLegos via Veganomicon

2 bulbs roasted garlic (top sliced off, drizzled with olive oil, wrapped in foil and roasted at 400 for 30 to 40 mins)

1 T. olive oil

1 medium yellow onion, diced as small as possible

1 c. long grain brown rice

2 bay leaves

2 t. dried thyme

1 t. dried marjoram

2 t. salt

several pinches freshly ground black pepper

2 (28 oz) cans crushed tomatoes

1 (15 oz) can navy beans, drained and rinsed

56 oz water (fill up tomato cans)

Preheat soup pot over medium heat. Saute the onions in the olive oil for 5-7 minutes, until translucent.

Add rice, bay leaves, thyme, marjoram, salt and pepper. Cook, stirring, for about 2 minutes. Add the crushed tomatoes and the water, and bring to a boil. Lower heat to medium-low, cover, and simmer for about 45 minutes.

Squeeze roasted garlic out into a bowl and smash it with the back of spoon to make a smooth paste. Add to the soup once the rice is nearly tender. When the soup is completely cooked, add the navy beans and heat through. Remove bay leaves and serve!

Pizza with White Bean Puree & Fresh Tomatoes

I love the way this pizza tastes! My two oldest sons loved it too. It's nice to have a variety on pizza night. It reheats well, even though the crust loses its crisp; I like eating the leftover slices over the next couple days warmed up and folded over like a pita. Another thing I love about this recipe is the simple bean dip recipe it uses. I can get all my kids to eat hummus, but some hummus recipes are decidedly strong in flavor. This one is smooth, creamy, and the sage gives it just the perfect touch. I will file the dip recipe in its own place, since we'll be making it on its own often.

Pizza with White Bean Puree & Fresh Tomatoes

Ingredients

3/4 c. water

1 clove garlic, cut in half

1 15 oz can cannellini or great northern beans, rinsed (or 2 c. precooked beans)

1 T. extra virgin olive oil

1 t. finely chopped fresh sage or 1/4 t. dried rubbed

1/8 t. salt

freshly ground pepper to taste

1 pound prepared whole wheat pizza dough (or make your own: I used this)

4 T. freshly grated Parmesan cheese (I used the stuff in green can...hey what can I say?)

6 plum tomatoes, sliced

2 scallions, thinly sliced

1/2 t. crushed red pepper

1. Preheat oven to 500. My oven tends to smoke a lot (needs cleaned, no time), so I usually go with 450 when making pizza.

2. Combine water and garlic in saucepan and bring to a boil over high heat. Add beans and return to boil. Drain, reserving 1/4 c. of the cooking liquid. Allow beans to cool for a while, then puree in food processor with olive oil and enough reserved liquid to make a thick, smooth paste. Stir in sage, salt and pepper. (I still have yet to receive a food processor...I use this for almost everything instead).

3. Spread your dough out into your prepared pan , piercing with a fork a few times to prevent air bubbles from forming. The original recipe said to make 2 seperate 12 inch pizzas, but I made one big one in my trusty baking pan. Prebake crust until lightly browned, 5 to 6 minutes.

4. Spread the white bean puree over your crust, then sprinkle 2 T. Parmesan over it (if making 2 smaller pizzas, divvy up your ingredients over both). Arrange tomato slices over the top, and sprinkle the green onions, remaining Parmesan, and red pepper flakes on top. Lightly mist with olive oil spray (you could probably skip that...but I do happen to have one of these).

5. Bake pizza until bottom and edges of crust are browned, 5 to 7 minutes. Slice and serve!

Mulligatawny

Fun name to say, delicious soup to eat! My whole family liked this hearty soup. It is the perfect thing to make for chilly winter night. I served it with a green salad and some homemade french bread : sliced very thin, brushed with olive oil and garlic, and toasted in the oven. I used 2 heaping t. of curry powder, not knowing if the flavor would be too overpowering, but next time I'll go ahead and use 3 full t. Very fulfilling and delicious!

Mulligatawny

Ingredients:

2 T. olive oil

1 onion, chopped

2 carrots, chopped

1 celery rib, chopped

1 green pepper, chopped

1 apple, cored, peeled, and chopped

1.5 pounds boneless skinless chicken breast (I used 2 c. rotisserie)

1/2 c. flour

2 to 3 t. curry powder

5 c. chicken broth

1 (14.5 oz) can diced tomatoes, drained

salt and pepper

2 c. hot cooked rice

1. Heat oil in large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken (unless using rotisserie like me...if so, add chicken with the broth in next step). Saute for about 15 minutes. Turn the heat to low.

2. In small bowl, mix the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth (rotisserie chicken now if you are using it) and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.

3. To serve, place about 1/4 c. of rice in a bowl and ladle the soup over the rice. Makes about 8 cups.

Source: Family Fun magazine

Baked Fajitas

This is a very easy, quick way to make fajitas. I love making sure the dish is chock-full of veggies and coating them all in the sauce with my hands before baking. Everyone here loves this! My picky child just picks out whatever veggie he thinks he hates that day (and sometimes accidentally eats one of those--seemingly without noticing!). I found this recipe on babycenter and my small changes are in parentheses.

Baked Chicken Fajitas

EliseaGracesMommy via Eatinonthecheap.com

Ingredients

1 lb boneless, skinless, chicken breast, cut into strips (I use shredded rotisserie chicken)

1 (15 ounce) can diced tomatoes (I use fresh cut up tomatoes)

1 (4 ounce) can diced green chilies

1 medium onion, sliced (oh gosh, more than that!!!)

1 large bell pepper, seeded and sliced

2 tbsp vegetable oil

2 tsp chili powder

2 tsp cumin

1/2 tsp. garlic powder

1/2 tsp dried oregano

1/4 tsp tsp salt

12 flour tortillas, warmed to serve

Directions

Preheat the oven to 400. Grease a 9x13 inch baking dish. Mix together chicken, tomatoes, chilies. peppers, and onions in the dish.

In a small bowl combine oil and spices. Drizzle the spice mixture over the chicken and toss to coat.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warm tortillas and enjoy.

Mom's Vegetable Beef Soup

This is my husband's mom's recipe. Every time she makes it I eat WAY too much! It's a homey and thick pot of magic! I haven't made it myself yet, but I still consider it tried and true. I rarely use ground beef, so when I do finally make it myself, I will probably use ground turkey.

Ingredients

2 lbs. ground beef

3 large potatoes, diced

2 small cans V8 juice (or 2 c.)

1 lb can whole tomatoes, crushed with hands

2 cans green beans, drained

1 can white corn, drained

1 onion, chopped

garlic powder

Mrs. Dash

salt and pepper

Brown the ground beef and onion in soup pot. Add remaining ingredients (spices to taste), and simmer until potatoes are fork-tender.

Pumpkin Black Bean Soup

I found this gem on babycenter's cooking board last winter and I've made it countless times. I am in LOVE with this soup!

Pumpkin Black Bean Soup~*~Sandy~*~ via The Six O’Clock Scramble

1 T vegetable oil
1 1/2 cups chopped onion (about 1 small onion)
3 garlic cloves, chopped
1 can (15 oz) black beans, drained
1 can (15 oz) whole tomatoes, drained
1/2 tsp salt
Pepper to taste
1 can (15 oz) pumpkin
3 1/2 cups vegetable or chicken broth
1 tsp cumin (or curry)
2 T dry sherry (can use applejuice, but I think the sherry adds awesome flavor)

**pinch of sugar
Sour cream for serving

In a stock pot, heat the oil over medium-high heat. Add the onions and garlic and sauté them until they are softened, about 5 minutes.

Chop the beans and tomatoes in a food processor or blender until they are pureed with some chunks remaining. Add them to the onions and garlic. Add the remaining ingredients, except the sour cream.

Mix the soup well, bring it to a gentle boil, and simmer it for 20 minutes. Serve it with a dollop of sour cream.

Makes 6 servings

Calories 140, total fat 3.5g sat fat 0g, cholesterol 0mg, sodium 580mg, total carbs 23g, dietary fiber 6g, protein 5 g, sugar 7g

Black Bean Smothered Sweet Potatoes

No pic yet! 

This makes for a very filling lunch. I like to make a batch of the topping and freeze it in portions. Then I can pull a portion out the night before, pack a microwave-baked sweet potato, and then assemble it at lunch for something very special. I have to say, the cilantro and lime add crazy-amazing flavor, so try to include them if possible.

Black Bean Smothered Sweet Potatoes

(OP JunqueGirl) modified from EatingWell December 2005

4 medium sweet potatoes

2 t. olive oil

1/2 to 1 medium onion

1-2 garlic cloves

2 15-oz cans black beans, rinsed

1 15-oz can diced tomatoes

1 t. ground cumin

1 t. ground coriander

1/2 t. cinnamon

salt to taste

one lime

4 T. chopped fresh cilantro

1. Prick sweet potatoes with a fork in several places. Place in a baking dish and bake at 425 degrees until tender all the way to the center, about 1 hour.

2. Meanwhile, saute onion and garlic in olive oil on medium heat for 3 to 5 minutes, until onion is translucent and staring to brown. Add beans, tomatoes, cumin, coriander, and cinnamon and simmer for five minutes. Add salt to taste.

3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a squeeze of fresh lime juice and sprinkle of cilantro.

*readers comments suggested mixing leftover with an egg, flour and breadcrumbs to make veggie burgers. Other comments suggested adding diced jalepeno or crushed red pepper fora little heat.