This is the perfect creamy, cold soup to serve on a hot day. Super simple to make with just a few ingredients. My husband hates cucumbers and he loved this. I topped with blue cheese and a drizzle of lemon balsamic vinegar. This came from a cookbook I just finished, “Big East Forkful” with recipes from Jim Leeson’s kitchen. This recipe may have originally come from Maude’s Courtyard – a favorite Nashville restaurant when I first arrived here in 1981. The original recipe calls for European seedless cucumbers but I used seedless Persian cucumbers and it tasted perfect. I tweaked the recipe to my own tastes- added more avocado and I did not salt and leave the cucumbers sit.. The KEY is seedless cucumbers. I have included the original recipe card. This is a great cookbook filled with simple, country recipes.
1 Medium seedless European (or Persian) cucumber, chopped
1 Medium ripe avocado, chopped
3 green onions, chopped
1 Cup Chicken stock
2 Tbsp lemon juice
1 Cup sour cream (or greek yogurt)
1/2 tsp Salt
Blend all ingredients and chill. Serve garnished with blue cheese and drizzle with lemon balsamic vinegar.
This is a great side dish. Quick and easy for a weeknight dinner. Just a couple of ingredients. Top with an egg for a main dish. make individual patties or one big patty.
- 1 spaghetti squash 2 cups spaghetti squash noodles
- 2 tbsp flour or (almond flour)
- 1 tbsp dijon mustard
- 1/4 tsp cayenne pepper
- salt and pepper
- 1 tbsp oil
Preheat the oven to 400.
Cut the spaghetti squash in half and using a spoon remove the seeds from the center. Place each half face down in a pyrex dish with about an inch of water in the bottom. Bake in the oven for 35-45 minutes or until a fork easily pierces through the squash. Place the spaghetti squash on a plate and allow to cool
Using a fork, scrape the inside of the baked spaghetti squash, removing the flesh in strands. Place in a sieve and firmly press down to remove as much liquid as possible.
in a bowl combine the spaghetti squash with the almond flour, cheese, dijon mustard and cayenne pepper. Mix to ensure the spices are blended in and sprinkle with salt and pepper.
Form the mixture into small patties approximately the size of a clenched fist and flatten until they are 1/2 inch thick. Place the patties on a plate and leave to rest in the fridge for approximately 30 minutes so they will hold together better when cooking. You can also make one large patty and cut into wedges.
Heat the oil in a frying pan on high heat. Quickly cook the patties on one side for approximately 3-4 minutes until golden and then gently flip over. Lower the heat to medium and cook the patties for another 4-5 minutes.
Serve warm topped.
This taste-of-spring soup is made creamy with silken tofu instead of heavy cream—I adapted this from a cooking light recipe. It was a bit bland so I added some lemon balsamic vinegar since I did not have any lemon juice on hand. I also want to try this with greek yogurt replacing the tofu.
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup chopped shallots
- 3 garlic cloves, crushed
- 3 cups unsalted chicken stock
- 1 (12-oz.) pkg. frozen artichoke hearts
- 1 (16-oz.) pkg. silken tofu, drained
- 1 cup frozen sweet peas
- 1/4 cup whole milk
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons of lemon Juice or balsamic vinegar
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
Heat 1 tablespoon oil in a large saucepan over medium-high. Add shallots and garlic to pan; cook, stirring occasionally, until tender, 3 to 4 minutes. Add stock and artichokes; bring to a boil. Reduce heat to medium, and simmer until artichokes are very tender, about 5 minutes.
Place artichoke mixture, tofu, and peas in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, about 45 seconds. Return mixture to saucepan; stir in milk lemon and salt, and pepper. Heat over medium until warmed through.
My husband and I are not vegetarian but we do experiment with lots of vegetarian recipes. I have found a new (to me) meatless product made by Quorn. We have tried several of their products and love all of them. Some are Vegan, Gluten free, soy free all vegetarian and made with mushrooms. The packaging can be recycled. I made this dish with the “Chic n Tenders”. We loved them. This is not really a recipe as it is more of a suggestion for a quick and easy weeknight dinner that is healthy. You can use just about any fillings with this product.
1 bag Chick’ n Tenders
1 red pepper, seeded and sliced
1 large onion, sliced
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon onion powder
shredded cheese (I only had sliced and it also worked great)
warmed corn or flour tortillas
Heat the oil and add the onions and saute when golden brown. Add red pepper and cook until soft. Add Chic’ n Tenders and stir fry until heated through. Add spices. Serve with toppings and warmed tortillas.
This was adapted from a recipe by Meera Sodha, author of Fresh India. This serves 4-6 but the recipe can be easily halved for 2 people. I made a few adjustments – I am adding this to my regular rotation of meals I love!
I am on a soup roll, obviously. My husband likes his vegetables disguised and this did a great job. Broccoli is not his favorite but he loved this. I used an immersion blender but it is smoother if you use a food processor. Just depends on what texture you want. The cheese is optional.
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon fresh or dried thyme and parsley
8 cups chopped broccoli (stems and florets)
4 cups chicken broth or vegetable broth
½ cup whole or fat free milk (optional)
½ cup shredded cheddar cheese
½ teaspoon salt
Freshly ground pepper to taste
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add carrot and herbs; cook, stirring, until fragrant, about 10 seconds.
Stir in broccoli. Add broth; bring to a low boil over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 15 minutes.
Puree the soup in batches in a blender until smooth. Stir in milk or half-and-half (if using), cheese (if using) and salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.