Vegetarian

Zucchini and Corn Chili

Sure, maybe the end of summer isn’t exactly the best time to be making chili. But when the main ingredients are zucchini and corn, why not make it in the summer when the produce is at it’s best? For someone like me who travels a lot for work, things like soups, stews and chilis are great to make in advance and store in the freezer so that when you come back from a road trip, a great meal cane be heated up in no time. This Zucchini and Corn Chili came together quickly, freezes beautifully, and is packed with healthy flavor.

Zucchini, corn and onion are cooked with chili powder and cumin before being mixed with canned tomatoes, black beans, vegetable stock, and poblano peppers. The peppers give this chili just enough of a kick while the spices provide that perfect chili flavor. The zucchini, corn and black beans make a great hearty combination in this vegetarian chili. When I’m gone for a week and tired from traveling, knowing that my refrigerator is empty, I’ll be happy to have this chili waiting in the freezer so I can relax and wait another day to do grocery shopping.

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Char the poblano peppers either over an open flame on a gas burner or under the broiler. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles.

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Cut the corn off the cobs. Heat a Dutch oven or other large pot over medium-high and add the oil. Add the corn and cook, stirring occasionally, until browned, 2 to 4 minutes.

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Add the zucchini, onion, garlic, chili powder and cumin. Stir until the spices are toasted, about 2 minutes. S

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eason with salt and pepper, then stir in half the beans. In a medium bowl, mash the remaining beans with a fork; stir into the vegetables (this will help thicken the chili).

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Add the stock, tomatoes, honey and peppers. Cover and simmer until the flavors combine, 10 to 15 minutes.

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Stir in the cilantro and lime juice. Serve with your choice of toppings.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love it

Source: Everyday with Rachael Ray magazine

Edamame Hummus

I haven’t been very good at going to the gym lately which is making feel pretty bad about myself but I have been doing some workouts at home that are leaving my body SORE. But as we all know, it’s a good sore. Why is it so hard to stay motivated? I was doing great at being in a routine and eating so well but then a work trip and a few frozen pizzas sent me spinning out of control. Well, here we go again, me being a broken record, concentrating on eating well. I have a lot of traveling coming up over the next month so now is the time for me to get it together. I’ll need as much willpower as I can get when faced not having my own kitchen. Until I head out, I’m doing some healthy snacking with this Edamame Hummus.

Thawed frozen edamame is whirled in a food processor with garlic, olive oil, lemon, and tahini until smooth and thick. If you like edamame and you like regular hummus, you’ll like this version. The result is a fresh and vibrant hummus that is perfect with fresh veggies or chips. I really loved this. I used a fraction of the oil that the recipe called for (only 2 tablespoons) so use your judgment on how much you want to use. Making this edamame takes two seconds so if you think you have that kind of time, give this a try. Especially if you love hummus.

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Add garlic, edamame, extra virgin olive oil, 1/4 cup water, lemon juice and tahini into the bowl of a food processor; puree. Season generously with salt.

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Serve with chips or veggies.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

Broccoli-Cheese Soup

I’m really into going to the produce stand lately because the produce at my grocery store isn’t so great. I don’t like how the peppers, apples, and zucchini at the store are twice as big as the produce at the stand. What in the world are they putting in those fruits and veggies anyway? Well, the good part about getting produce at the stand is that it’s inexpensive, quality, and abundant. The problem? It’s abundant. What do I do with so much broccoli? It’s cold out who might as well make soup! This Broccoli-Cheese Soup is a perfect way for me to use up some leftover veggies while still eating healthy.

Broccoli, carrot, and onion are simmered in broth (substitute veggie broth for a vegetarian option) before being blended together and mixed with a little half-and-half and cheese. The result is a creamy, warm, and healthy soup that is cheesy enough to be satisfying but not enough to be unhealthy. I have to admit that at the end of blending this, I decided to throw in a handful of baby spinach just because. I mean, why not? The soup is already green and plenty healthy but because I throw spinach in my smoothies, it doesn’t seem natural for me to not add spinach to whatever is in the blender. You don’t have to add spinach, obvi. This soup is perfectly satisfying just the way it is.

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Combine stock, broccoli, onion, carrot, garlic, salt, and pepper in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender.

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Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).

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Blend until smooth.

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Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.

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Additions:

  • Handful of baby spinach

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Cooking Light magazine

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