Tomato Basil Soup with Cheesy Quinoa Cakes

We went to an awesome wedding this weekend, but as a result, my life is in shambles.  How does it happen that after the age of 25...unless you drink allll the time that your body gives you a big ol' "eff you" whenever you drink? This is my nightmare.  Needless to say, instead of preparing for the week over the weekend and grocery shopping and the whole kit and caboodle, I had to menu plan and grocery shop and cook, and workout and play softball all on Monday.  This is also my nightmare.  

This meal was satisfying, quick and delicious. It's Meatless Monday so I wanted to ensure that I stuck to that even though we literally had nothing to eat.  It's a sad day when come 9:30pm on a Sunday night, only one meal's been eaten and there's really nothing else.  Steve and I were hungry and his poor naive self thought that he could just have cereal - milk's rotten buddy, not happening.  I ate a half a flatbread...in the microwave, with cheese.  Shambles. 

Monday was a redeeming day - I whipped up the soup and quinoa cakes, stuck to my Meatless Monday and left the house (and the dog) smelling deliciously of roasted garlic. The challenge with Meatless Monday is always that I want

a MEAL - not just an item.  See that's part of the challenge in cooking.  It's one thing to be a good COOK, but it's another thing to be able to cook things that go together.  I went to one of my favorite local microbreweries and burger places this weekend and they had added some new burger options. The one was called "The King" and it was an all, prime beef burger, with bacon, bananas and peanut butter.  It's being able to put those flavors together and make them amazing - and that's the challenge. 

That being said, the cheesy quinoa cakes made a bit of a spoof on the classic tomato soup and grilled cheese - there was a nice crunch to them and they paired perfectly with the salty and savory soup.  

Crispy Quinoa Cakes 

Serves 4

2 C Cooked Quinoa

1/3 C Italian Blend Shredded Cheese

2/3 C Shredded Sharp Cheddar Cheese

1 egg, beaten

3 T Corn Flour 

1 T prepared pesto 

1/2 T EVOO

Salt and Pepper

2 T Canola Oil for frying 

Combine ingredients. Form into 3 inch patties.  Heat canola oil, add patties and cook on each side until browned, approximately 5 minutes/side.  Remove from heat and allow to drain on papertowel. Sprinkle with cheese and dallop pesto. 

Tomato Basil Bisque 

1 T Olive Oil

1 Large Red Onion, diced

3 Cloves Garlic, minced

1 Can 28 oz Crushed Tomatoes

1 C Heavy Whipping Cream or Half and Half +more for garnish

6-8 Leaves Fresh Basil, chopped

Salt and Pepper to taste

Heat oil in large stockpot, add onions and season generously with sea salt and pepper, cook until softened and slightly browned. Add garlic, cook another minute careful not to burn the garlic.  Add crushed tomatoes. Bring to boil, then reduce to a simmer for approximately 15 minutes. Remove from heat and puree in blender until smooth.  Add back to stock pot, add in whipping cream, fresh basil and salt and pepper to taste.  Allow to simmer 15 minutes or until slightly thickened.  Serve with fresh basil and a drizzle of heavy cream.

This Girl is on Fire

Every time I hear this song, I can't help but crank it up and sing it on the top of my lungs.  Maybe because the character Santana on Glee sang it as she embraced her choice to move to NY, or maybe because from time to time, I feel like I'm just grabbing the bull by its horns and going full speed.  Alicia Keys described the song, "to be "on fire" is to allow yourself the freedom to take full control of who you re and how you want to live your life. To live your passion and shing your lifht unabashedly!! It's that moment you choose to claim your power and be extraordinary!," and I couldn't relate to this more.  There are so many aspects of my life that I look back on and realize exactly how they made me the strong, bold, passionate, competitive person that I am today.  I have finally embraced fully who I am but still always want to make sure that others can embrace that too - that I always deliver where I set out to deliver. 

I was "on fire"this week.  My husband and I sat at dinner and he calmly stated that he had a request, several actually - that since Friday was to be his last day of work, his co-workers requested my breakfast pizza and well...a smorgishborg of some of my specialties.  This was Wednesday....at 8pm...after I had already been to the store.  The request continued "...we also have three options for the Bears game tomorrow night...".  This is where pure anxiety starts to set in for me.  I start my day at 6am, am in the office by 7am, work until I have to go home for the dog around 4pm, head to the gym at 4:30pm and get in an hour workout before I cook dinner and finally conclude my day around 8:30pm.  How in the world am I going to do all of that, plus prepare a smorgishborg for Steve's co-workers, not to mention get all of the groceries need for it? On fire - "claim your power and be extraordinary".  

I don't want this to come out the wrong way and sound like I'm bragging, because I'm not - I just want people to see how much one can accomplish when they put their minds to it and set out to be the best they can be. I skipped the gym, something that is always difficult for me to justify and replaced it instead with a nice, hour long walk for the dog.  Killed two birds with one stone, wore out the pup, got in my exercise. I managed to make the office's favorite cake, breakfast pizza and a "funfetti dip"...plus a dip to bring to our friends' for the Bears game.  I'm really excited to share the recipes because they're great for a group, relatively easy to make and rightfully delicious! The breakfast pizza recipe can be found HERE - in essence of time and the lack of, I didn't get any pictures so these, unfortunately are Google's finest :). 

Better than Sex Cake

Ingredients 

1 box chocolate fudge cake + ingredients to make cake

1 Can Sweetened Condensed Milk

1 Tub Cool Whip

1 Jar Hershey's Hot Fudge

1 Package - Heath Toffee and Chocolate Bits 

Prepare and bake cake to instructions on the box.  Remove and allow to cool for several minutes.  Poke holes using the small end of a spoon wooden spoon or a shish-kabob skewer. Pour sweetened condensed milk all over top and allow to cool completely.  Pour hot fudge over, spread to cover entire cake.  Place in refrigerator for up to one hour to allow everything to set.  Remove and add cool whip as frosting.  Sprinkle generously with heath bites. 

Funfetti Dip

Ingredients 

1 cup of lite cool whip 

2 cups of non-fat  greek vanilla yogurt

1 box funfetti cake mix  

Sprinkles

Animal Crackers or Vanilla Wafers

Combine cool whip, yogurt and funfetti cake mix in medium bowl.  Refrigerate minimum 2 hours, or up to overnight.  Add sprinkles on top and serve with animal crackers or vanilla wafers.

Skinny Fiesta Ranch Dip

Ingredients 

1- 8 oz brick of naefactel or lite cream cheese, softened

1 - 8 oz brick of greek cream cheese, softened

1 Packet Hidden Valley Ranch Dressing Mix

1 Can sweet corn

1 Red Bell Pepper, diced

2 Fresh Jalapenos, seeded and diced

1/4 tsp Cumin

1/4 tsp Chili Powder

1 small can diced olives 

Combine lite cream cheese and greek cream cheese with ranch packet. Add in corn, bell pepper, jalapenos and olives. Season with cumin and chili powder.  Serve with tortilla chips or crackers. 

MCM? Steve's Favorite Meatball Subs with Mini Zucchini Pizzas

So the term "MCM" popped up earlier this week when discussing Jax from Sons of Anarchy - my and Steve's newest Netflix addiction.  MCM? I sell lab diagnostic testing, and in my world, that stands for "mastercurve material" (#nerdalert). But MCM? Mountain climbing midgets? Munchkins crawling miraculously? Meat craving Mormons? Monsters chasing mice? I can go all day with this, believe me, I can.  Really it is "Man Candy Monday" and I got to thinking, my blog has some yummy stuff (I think) and Steve tends to enjoy most of it, but how much of it is super man friendly? I don't know a lot of men who would dive into my blog and then dive out and make some zucchini noodles, let's be serious here, I'm not targeting an open enough audience.  So today, MCM stands for "Man Craving Meatballs". 

I forgot about meatball subs for a while.  I guess I tend to cook on two plains - Italian and Mexican, but they're both amazing.  As I was making chicken Parmesan last week, another one of Steve's favorites, and I mentioned that it had been a while since I had made meatball subs.  His eyes lit up.  Earlier in the day I asked for what suggestions he had of things to eat for the week, and as usual, he had none.  Meatball subs made it to the top of the list after I mentioned it.  

The beauty of these meatball subs is a.) they're "man friendly", b.) they can be eaten as leftovers with pasta and c.) if like me, you are watching your carbs, you can eat just the meatballs and a veggie and it's still delightfully satisfying.  

I never measure out this recipe, I kind of do a dash here, a pinch there - but today, you lovely people are in for a treat - I actually created a recipe from what I normally make.  

Man-Craving Meatballs

Serves 4 

1 1/4 lb Ground "Meatloaf" Mix* or Ground Beef (80% lean)

1 egg, beaten

1/2 C Grated Parmesan Cheese

2 Cloves Garlic, minced

1/2 C Sweet Onion, diced

1/2 C Italian Breadcrumbs 

1/4 Sea Salt

1 TBSP Tomato Paste (optional to thicken sauce)

Dash of pepper

1/2 t Oregano/Italian Seasoning

Olive Oil for browning 

Favorite Pasta Sauce

Fresh Mozzarella 

Combine onion, egg, parmesan, breadcrumbs, salt, pepper, garlic and oregano/italian seasoning.  Add in meat and mix until fully combined. Heat olive oil  on medium heat in large fry pan.  Roll meatballs into slightly larger than golf ball size. Reduce heat to medium low and add meatballs to pan, brown on each side, approximately 7 minutes/side.  Once meat is browned, add in jar of pasta sauce, reduce heat to and allow to simmer for 20 minutes.  If you have chosen a thinner sauce, add in TBSP of tomato paste. To serve add to Italian bread, top with freshly grated mozzarella and fresh basil. 

 Mini Zucchini Pizzas 

  

1 Large Zucchini

1 can Tomato Paste

Parmesan

1/2 C Shredded Mozzarella

Garlic Powder, Salt and Pepper

Preheat oven to 375 degrees.  Slice zucchini 1/4 inch thick.  Add to prepared cookie sheet.  Season with salt, pepper, garlic and parmesan.  Add to oven and bake for 30 minutes or until zucchini starts to brown slightly.  Remove from oven, add about 1/2 teaspoon of tomato paste to each zucchini slice.  Top with shredded cheese.  Add back to the oven on broil, allow to bake until cheese is melted and slightly browned. 

Chopped Salad with Pan Roasted Corn

So I have a sad confession.  I was that person that smelled at the gym the other day, but my pride and my goals for the week shamefully kept me running.  I have this horrible habit of doing laundry, falling asleep, and forgetting to put it in the dryer.  I try and re-wash it and it all seems fine..until Steve and I start sweating and then...we're those people. I've gotten better at it for sure, I make it a point to start laundry before it's too late in the evening and re-wash it in vinegar (thanks Pinterest!) to neutralize the smell.  Unfortunately, some of those poorly washed t-shirts still linger in my drawers from time to time, after all, I have about two-dozen t-shirts...and then make an appearance at the gym, when I'm running, and sweating...a lot. 

This is a game-changer for me. I'm always gagging and wondering why people aren't more aware of their stench and why the torture their fellow gym-goers by continuing to press on with their sweaty activities. I can now attest as to what it is - people have goals and plans, and they can't let a little stink stop them from achieving those. I must say I duly respect that, I've been there.  Game. Changed. 

Another game-changer?  Pan roasted corn.  There's something about fresh corn on the cob, roasted on the grill that really screams summer.  I like me some corn, but I LOVE me some roasted corn.  So what if it's not corn on the cob season? Or what if it's not grillin' season? Pan roasted corn.  It's simple and I don't know if I'll ever just heat up canned corn again. 

Chopped Salad with Pan Roasted Corn

2 Large Hearts of Romaine, chopped

1/2 C Garbanzo Beans

1/4 C Fresh Cilantro

1/3 C Roasted Corn 

1 C Shredded Chicken (cooking tips below)

2 oz Mont Cherie Garlic and Herb Goat Cheese

1/2 Cucumber, diced

1/2 C Grape Tomatoes, cut in half

1/2 Avocado, diced

To cook chicken: fill pot with water, add raw chicken. Cook in medium-high heat and bring to a boil.  Allow to boil for 5 minutes, add lid and turn off heat.  Allow to steam 5-7 minutes or until juices run clear. To roast corn:  heat 1 TBSP olive oil in saucepan, add corn.  Cook on medium heat for 10-15 minutes or until corn starts to pop and brown, stir to "roast" evenly.  Season with sea salt and pepper. Arrange salad in bowl and do rows of the following: cucumber, roasted corn, tomatoes, chicken, avocado, goat cheese and cilantro. 

Simple Sundays - Crockpot Tortellini Soup and Quiche

It's rare that Steve and I have a weekend free of any kind of plans, and last week we found ourselves waking up early, getting into the office early, and ending the day late.  Needless to say, a well deserved weekend of R&R was in place. I ran all my errands on Friday night, I cancelled with my trainer so that I could sleep until I couldn't sleep any longer, which sadly for me was around 9 am, I got to cooking and preparing for Sunday so it would be the ultimate relaxation day.

Quiche is one of my favorite, carb free comfort foods that can be the filler to just about any meal.  While Steve can sit and eat several gigantic bowls of soup - I need some protein and can't make a meal just out of soup.  I keep the quiche pretty basic and switch up what I add each time, always sticking to elements of meat, cheese and vegetables.  This week I did sauteed onion, broccoli and turkey polish sausage - delish! I've included a basic recipe below.

Basic Quiche

1 tsp Olive Oil, Butter, Coconut Oil or whatever "fat" you want to use

1 Medium Onion Diced

1 C Favorite Vegetable - or smaller portions of several vegetables

1 C diced meat (bacon, ham, turkey, sausage, chicken etc.)

6-8 Eggs

1/2 C Milk

1/2 - 1 C Favorite Cheese

Heat olive oil over medium heat.  Preheat oven to 375 degrees.  Saute onion until soften and translucent.  Add vegetables of choice and various seasonings (I stick to the basics, salt, pepper, garlic). Cook down until all softened.  Add in pre-cooked meat of choice - continue to cook several minutes or until all flavors have blended. Pour into prepared pie dish, sprinkle with cheese of choice.  Scramble eggs with milk, pour into pie dish. Spread mixture slightly around so layers are created. Bake in over for 40-50 minutes or until set. Remove and serve warm/room temperature.

Crockpot Tortellini Soup

Adapted from: What's for Dinner?

1 - 19 oz Frozen Cheese Tortellini

3 C Fresh Baby Spinach

2 - 14.5 oz cans Garlic Fire Roasted Tomatoes

1 - 8 oz brick Naufchtel Cheese (low fat/fat free)

1 LB Ground Italian Sausage or Ground Italian Turkey Sausage

4 C Low Sodium Chicken Broth

Brown sausage.  Add to crockpot in following order, sausage, spinach, fire roasted tomatoes, cream cheese, chicken broth, cheese tortellini.  Cook on low for 4-5 hours. Stir midway through to ensure the cream cheese melts. Watch the tortellini to ensure they don't over cook.