Healthy Minestrone

Happy New Year! If eating healthy is part of your New Years Resolution list, try making this soup this week. It's filling and delicious so it doesn't feel like diet food, but it's super healthy, loaded with vegetables, lean protein, and whole grains. One of my most favorite meals is soup and salad--especially for dinner, when you really don't need a large meal. Try a bowl of this with a nice side salad. Pretty soon, you'll forget why you were eating all those burgers, fries, and pizza when eating this way makes you feel so good. New Year, New You!

1 Tablespoon extra virgin olive oil
1 shallot, minced
2 leeks, washed well and sliced into half moons (use only tender parts)
2 cloves garlic, minced
3 carrots, peeled and chopped
4 celery stalks, chopped
1 cup green beans, trimmed and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 Tablespoon MSG-free chicken bouillon
1/2 Tablespoon dry Italian seasoning, rubbed in palm to release oils
1 can kidney beans, drained and rinsed
3/4 cup whole wheat elbow macaroni
salt and pepper
Parmesan cheese (optional)

1. Put a large pot over medium heat. Add oil and let heat for about 30 seconds. Add shallot, leeks, a pinch of salt, and a few grinds of pepper. Stir occasionally, cooking until shallots are translucent and leeks are limp. Add garlic, stirring occasionally, for about 30 seconds. (Make sure the garlic doesn't brown--if it starts to, just jump to the next step.)

2. Add carrots and cook for 1 minutes. Add the celery and green beans, cook for 30 seconds. Add a pinch of salt and a few grinds of pepper. Add the broth, the bouillon, and the Italian seasoning. Raise heat to high and bring to a boil, stirring occasionally. When the broth has reached a boil, reduce heat to medium-low and add beans. Let simmer 10 minutes. Add the macaroni and simmer until pasta is al dente (look at pasta packaging for time amounts). Taste and add salt and pepper if needed.

3. (Optional) With a microplane or fine grater, grate a little bit of parmesan cheese over the hot soup. Enjoy!


Serves 6-8.

Printable version here.

Meatball, Mushroom, and Tortellini Soup

At the end of long day or week, life calls for comfort food. This meaty, savory soup is totally comforting without ruining your waistline like more typical comfort foods (macaroni and cheese, fries, etc).

1 Tablespoon olive oil
1/4 onion, grated
1 clove garlic, grated
1/3 lb ground beef (5-7% fat)
3 Tablespoons bread crumbs
1/2 teaspoon chopped fresh thyme
salt and pepper
1 package sliced mushroom (cremini or button)
4 cups beef broth
1 can diced tomatoes
1 package mushroom (or any of your choice) fresh tortellini/ravioli
2 cups fresh spinach, roughly chopped
grated parmesan (optional), to taste

1. In a medium bowl, combine onion, garlic, beef, bread crumbs, thyme, a pinch of salt and a few grinds of pepper. Roll gently into 3/4-inch meatballs.

2. In a large pot or dutch oven, heat olive oil over medium heat. Add meatballs. Brown meatballs on all sides.

3. When meatballs are browned, add mushrooms. Stir gently so that the meatballs do not break. Cook the mushrooms till they are soft and brown, 3-4 minutes. Add broth and tomatoes. Bring to a low boil and turn heat to medium. Add pasta and cook according to directions. A minute before pasta is done, add spinach and stir.

4. Serve with a sprinkle of parmesan, (optional).

Printable version here.

Chicken Soba Noodle Salad

(Sorry, guys...I don't have a pic for this one but I didn't want to wait any longer to give you your budget meal. I'll make it again soon so I can give you a nice pic!)

Soba noodles are super healthy, as they are loaded with fiber and protein. This salad can be served warm or cold, so it's perfect for a picnic or just keeping in the fridge as a healthy go-to.

1 Package Soba Noodles
2 Tablespoons peanut butter, creamy
2 Tablespoons Lite soy sauce
1 Tablespoon vegetable oil
1 T toasted sesame oil
1 teaspoon of sherry vinegar
1/4 teaspoon minced ginger
2 cloves garlic, mashed into a paste
1 teaspoon chili sauce
1 Tablespoons mirin
2 teaspoons honey
1 Rotisserie chicken, skinned and shredded
1/2 c. julienned carrots
1 yellow or red pepper, julienned
1/4 c. chopped cilantro
Handful roasted and salted cashews, chopped

1. Boil soba noodles according to package directions.

2. Meanwhile, mix peanut butter and n ext 9 ingredients (through honey) with whisk.

3. Add carrots, peppers, chicken, cooked noodles, and cilantro. Toss thoroughly.

4. Top with cashews.

Yields 4 servings.

Printable version here.

Roasted Butternut Squash and Goat Cheese Ravioli

My mother called me the other night after having had a great meal at a restaurant called Coquette in Milwaukee, WI. She raved about the butternut squash and goat cheese ravioli she had devoured that night. Since I live across the country, I decided that I would make up my own version of the dish. I use fresh lasagna sheets from the store, so this meal is actually pretty labor-light but flavor-full!

2 packs fresh lasagna noodles (or homemade if you're feeling ambitious)
1 butternut squash, peeled, seeded, and chopped into 1/2"cubes
1 small tube goat cheese, (usually 3-4 oz)
1 medium onion, roughly chopped
2 cloves garlic, halved
Extra Virgin Olive Oil
water
1/2 cup chopped walnuts, toasted
Truffle Oil

1. Preheat oven to 375 degrees.

2. Toss squash, onion, and garlic with enough olive oil to just coat, then sprinkle with salt and pepper and lay out in one layer on a roasting pan/cookie sheet. (If you have them piled up, you will end up steaming them)

3. Put in the oven and roast till the butternut squash is very soft. Remove from oven and let cool slightly.

4. In a food processor, combine squash mixture and goat cheese. Puree. Season with salt and pepper to taste.

5. Lay out one fresh pasta sheet. Drop 6 rounded teaspoons of the squash-cheese mixture, spacing evenly. With your finger or a pastry brush, dip in water and slightly dampen the area around each mound. Place another pasta sheet on top , sealing the edges around each mound, pressing firmly to ensure a good seal. Cut using a paring knife or a pasta wheel, creating six ravioli. Repeat until all the pasta is used. (If you have leftover squash mix, this makes a great dip!)

6. Bring a big pot of water to a boil. Salt generously. Making sure not to overcrowd the pot, boil the raviolis--you will probably have to do this in a couple batches. Fresh pasta cooks quickly--this should only take 3-4 minutes per batch. Fish out the raviolis using a slotted spoon, and place in a bowl with a couple Tablespoons of the pasta water. (Keep warm with saran wrap if doing another batch).

7. When you have all the raviolis cooked and in the bowl, add a couple Tablespoons extra virgin olive oil, and about 1 Tablespoon truffle oil. Toss very gently, making sure not to break the raviolis.

8. Plate raviolis and sprinkle with toasted walnuts.

Enjoy!

Rating: I guess I have to rate this as "devilish" because it's white pasta with cheese--but it's really not that bad. Goat cheese is naturally lower in fat, plus you have the super-healthy butternut squash, and we're finishing with a healthy oil.



This recipe was submitted for this week's Presto Pasta Night, hosted by sidewalkshoes. The creator of this event is Ruth from Once Upon a Feast. Thanks to you both for this great event!

Printable version here.

Shrimp Pasta with Meyer Lemon, Dill, and Feta

When walking through the Farmer's Market this weekend, I came across a beautiful bunch of dill. I love dill--it has a really musty smell--very earthy and distinct. Some bright yellow meyer lemons also caught my eye. Meyer lemons have a flavor that is like a cross between a lemon and an orange, so I thought it would pair nicely with the grassiness of the dill. The bread crumbs bring a toast factor, and the feta balances it all out with a little creaminess. Best of all, this pasta dish is super healthy and won't weigh you down! This dish was created for an event called Presto Past Nights and being hosted by my friend and fellow blogger at the Skinny Gourmet.

3 Meyer Lemons, 2 juiced for marinade, 1 of which should be zested, and a 3rd for finishing
1/2 box whole wheat linguini
1/2 cup fresh dill, roughly chopped
1 clove garlic, roughly chopped
4 shots Tobasco
Extra Virgin Olive Oil
1/2 lb. peeled and deveined shrimp
1/2 cup low-fat Feta cheese
1/4 cup whole wheat bread crumbs, lightly toasted


1. In a small plastic bag or bowl, combine juice of two meyer lemons, 2 Tablespoons of olive oil, 1/4 cup chopped dill, garlic, and Tobasco. Place shrimp in, tossing or mixing every 5-10 minutes to make sure the shrimp marinates evenly. Ultimately, the shrimp should only marinate 15-20 minutes maximum.

2. Put pot of water on the stove over high heat. Bring to a boil, salt the water, and add linguine. Cook linguine according to package directions. (Approximately 8 minutes). Start next step when there are 3-4 minutes left of cooking time left on the pasta.

3. Put a heavy wide saucepan over medium-high heat on another burner, and add 2 T. olive oil. Wait till the olive oil starts to glisten, then add shrimp. Salt and pepper the shrimp. The shrimp cooks quickly--turn over after 1 minute, and cook for another 30 seconds. Add the rest of the dill, the lemon zest, and the marinade. At this point, the pasta should be cooked to al dente. Add the pasta and a few spoons of pasta water. Stir and let cook for about one more minute to make sure all the flavors are combined. Add salt and pepper to taste.

4. Stir in feta and bread crumbs. Finish with a squeeze of lemon and a couple swirls of good olive oil. Serve immediately. Garnish with dill and lemon wedges.

Printable version here.