Posts tagged ‘Quick Recipe Vegetarian’
Split pea soup. One of those things that sounds gross. And weird. And gross. Especially because of its attractive yellow-green color. I was always afraid to try it.
And then Dan & I went to a Mediterranean restaurant, where we were served split pea soup. AMAZING. I loved it!
I was craving it again the other day, so rather than pay money for it at the restaurant, I decided to make up the recipe on my own.
This may be the easiest recipe ever created. Seriously.
- 2 1/4 c. dried split peas
- 1 medium onion
- 6 c. vegetable broth
- 1 T. curry powder
- 1 T. cumin
- 1/2 tsp. sea salt
- 1/4 tsp. coriander
- 1/4 tsp. allspice
- Pour all ingredients into a crock pot.
- Cover pot.
- Cook on High 4-6 hours or Low 6-8 hours.
Seriously, that’s it. If you can measure and pour things into a pot, you’ll be good to go.
The soup was the star of tonight’s dinner, and was paired with a sharp cheddar quesadilla. Aka, sharp cheddar cheese in a whole wheat tortilla, toasted on the Foreman grill. I was craving something simple tonight, obviously.
I also made up some kale chips, which were delicious, but the photograph is super-blurry. Sorry, folks!
The kale chips recipe came from Kath.
Rewinding a bit, my afternoon snack was some trail mix. This x4:
I also went to Pilates Reformer training. Now I’m super sore. That class is INTENSE! I love it. 🙂
What’s your favorite soup recipe?
Going to bed at 8 am and getting up at 1:30 pm makes for a very weird day. Regular food blogging shall return tomorrow!
Originally, I was planning on just throwing together a quesadilla or something for dinner, but I decided that I would feel better if I actually cooked a real meal on my first night back home.
I’ve been wanting to participate in Blogger Secret Ingredient for awhile now, so I decided that this was the week to finally submit a recipe. Megan is hosting this week’s contest, and the secret ingredient is…. acorn squash.
And so, without further ado, here is my recipe for
Acorn Squash and Apple Pizza
- 1 acorn squash
- 1 small yellow onion
- 3 small apples
- 1 pizza crust of your choice
- 3 oz. goat cheese
- 1 oz. gorgonzola
- 5 T. plus 2 tsp. extra virgin olive oil
- 1 tsp. sugar
- Salt, pepper, and cinnamon
- Prepare your pizza crust. I had this mix I needed to use up, but a handmade crust would work just as well.
- Preheat the oven to 375 degrees.
- Start by cutting the acorn squash in half and scooping out the seeds and stringy insides. Remove the skin.
- Cut the squash into small cubes (1/2 inch or less).
- Toss the squash cubes with 2 tsp. olive oil, 1/2 tsp. salt, 1 tsp. pepper, and 2 tsp. cinnamon.
- Bake the acorn squash for 18 minutes. Keep the oven on, but increase the temperature to 450 degrees.
- Meanwhile, prepare the onion. Remove the top and bottom, and cut the onion in half from top to bottom. Thinly slice the onion, and cut the circular slices in half.
- Heat 3 T. olive oil in a skillet over medium heat. When the oil is hot, add the onions, along with 1/8 tsp. salt.
- Stir the onions regularly until they are softened and browned. If they are sticking too much to the skillet, add a bit of water or white wine to “deglaze” the pan.
- When the onions are caramelized to your liking, remove them from heat and place them in a separate bowl.
- Slice the apples thinly.
- Add another 3 T. olive oil to the skillet, and add the apples and 1 tsp. sugar when the oil is hot.
- Similar to the process with the onion, stir the apples regularly until they are softened and browned, deglazing as needed.
- When the apples are caramelized to your liking, remove them from heat.
- Spread the goat cheese over the pizza crust.
- Top with the apples, squash, and onions. Sprinkle with gorgonzola.
- Bake at 450 degrees for 12 minutes.
I’m so so excited for this weekend! Read on to find out why. But first, a quick recap of my eats so far for today:
Breakfast Quinoa with Almond Butter, Chopped Apple, Cacao Nibs and less than a teaspoon of maple syrup. I realized partway into class that I didn’t have a picture, and it would be awkward to take one in the middle of such a small lecture. 🙂
Between classes, I did a training ride on my bike since I didn’t get to it last night. My stats:
10.0 miles, 43:33 minutes.
After that, I was starving!
A kiwi. I didn’t eat the skin this time, but scooped out the flesh with a spoon instead. I like it so much better this way!
An apple and cheddar quesadilla on a whole wheat tortilla. Yum!
Later, I plan on munching on these veggies and hummus:
Am I Insane?!
You already know that Dan and I are doing the Tyranena Oktoberfest Bike Ride to benefit Tomorrow’s Hope, which “supports organizations that help anyone who is touched by a life-limiting disease. This includes Alzheimers, cancer, diabetes, heart connditions, kidney or liver disease, Niemann-Pick disease and more.” (from Tomorrow’s Hope website). We will be biking 46 miles on Saturday.
As if that wasn’t enough of a workout for the weekend, I also decided to sign up for a 5K today that is on Sunday morning. This one benefits the Literacy Network, “a not-for-profit organization committed to providing basic literacy services to adults and families in Dane County so they may achieve their employment, education and family goals.”
Doing two big races in one weekend may seem crazy, but I’m so excited for it! I never thought I’d be able to run a 5K OR bike 46 miles, and now I’m doing both within 24 hours of each other. I get giddy and happy whenever I think about how far I’ve come since May in my fitness, and I want to prove to myself that I can do this. So on that note, wish me luck! 🙂