Category: Vegetarian

Creamy Potato Soup

Fall is upon us here in Chicago. I love fall for some many reason, but mostly for the food! I love a nice comfort dish, like a delicious bowl of soup, or a stew or chili. Anything I can put in a cute little bowl and enjoy on a crisp fall day.

Potato soup is one of my favorites. It’s usually the first kind I think about when I am craving soup. This potato soup is nothing short of delicious. I use half and half vs. heavy cream to keep it a little lighter. This is finished off with some sour cream which really takes this soup to the next level. You can easily adjust the flavors. Keep in mind all recipes of mine have my taste buds in mind. However, the spices can easily be adjusted.

I need to talk about these adorable soup/chili bowls I got from Amazon. I ordered them and couldn’t wait for them to arrive and couldn’t wait to use them. They are absolutely perfect for soup, chili, pasta, stew, or anything that need to go in a bowl. Check out my Amazon favorites https://www.amazon.com/shop/garlic_and_oliveoil_veins for the bowls. They are fairly inexpensive and they are oven, microwave and dishwasher save! I can’t wait to use them over and over!!

So, check out this delicious recipe!

Creamy Potato Soup

Ingredients:
4 T butter
2 T olive oil
1 1/2 cups celery, diced (about 4 stalks)
2 cups onion, diced (2 medium onions)
4 cups russet potatoes, diced
4 garlic cloves, minced
2 -32 oz chicken stock
1 cup half and half (or heavy cream)
1/4 cup light sour cream
8 oz shredded cheese ( I used cheddar jack)
2 T grated Romano cheese
6 slices cooked bacon, chopped
3 T flour
2 t thyme
2 t rosemary
1 t crushed red pepper flakes
2 t garlic powder
2 t onion powder
2 t salt
2 t pepper

Toppings:
cheese
chopped bacon
green onions

Directions: Heat a large stockpot/ soup pot on high heat. Add in the olive oil and let heat 2 minutes. Add in the celery, onions and garlic, cook till tender and fragrant. Season with a pinch of salt and pepper. Add in the butter and let melt. Sprinkle the onion mixture with the flour and mix well. Let the flour cook about 3 minutes.

Next add in the chicken broth and mix well. Add in the potatoes and half of the thyme and rosemary. Reduce heat to medium and cover. Simmer 30 minutes until the potatoes are tender. After the 30 minutes make sure the potatoes are fork tender.

Remove pot from the stove and use an immersion blender to break up the potatoes. If you want to keep the soup a little heartier you can keep some of the potato pieces whole. I prefer a smoother finish so I make sure all the potatoes are pulsed.

Next add in the shredded cheese and half and half and mix well. Make sure that the cheese is fully melted. Season the soup with the garlic and onion powder, the rest of the thyme and rosemary, the crushed red pepper and salt and pepper. Taste and adjust seasoning as needed. Add in the chopped bacon. Let simmer on low for 10 minutes mixing a few times .

To finish the soup, add in the sour cream and Romano cheese and mix till it’s fully melted. To serve using a ladle add into a soup bowl and top with shredded cheese, chopped bacon and green onions. Enjoy!

Notes: You can adjust this to make it vegetarian. Use veggie broth and remove the bacon! It will still be delicious. I use low sodium chicken broth in this as well. Keep in mind with doing that you will need to make sure the soup is seasoned enough with salt. I prefer to add my own salt vs getting all the salt from the broth, therefore I can control the salt level.

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Zucchini & Onion Linguine with Olive Oil

I love making a new dish and especially when you make it and you are SO happy with the outcome.  I love sauteing zucchini and onion with a little olive oil.  That’s where this pasta dish comes in. I just turned it into a deliciously light meal.  Perfect vegetarians meal or those meatless Mondays! Give it a try. You will not be disappointed!

Zucchini & Onion Linguine with Olive Oil

Ingredients:

1 lb linguine
3 medium zucchinis, cut in half moons
1 large onion, diced
3 garlic cloves, minced
2 T extra virgin olive oil
2 T butter
2 t onion powder
2 t garlic powder
2 t oregano
2 t parsley
1 t crushed red pepper, optional
salt, to taste
pepper, to taste
1/4 cup Parmesan/Romano cheese

Directions:  Cook pasta according to the package.  Set aside once done with a drizzle of olive oil.

Heat a large saute pan on medium high heat.  Add in 1 T of oil and let heat.  Next add in the garlic and onion and cook 2-3 minutes, stir often so the garlic doesn’t burn. Next add in the zucchini and let cook.  You will want to cook about 10-12 minutes over medium heat.  Stir often.  You want the zucchini to be very tender.

Season the zucchini mixture with garlic and onion powder.  Add in the pasta and season with oregano, parsley and crushed red pepper (if using.) Mix in the olive oil and butter. Let butter fully melt, completely tossing.  Season with salt and pepper and sprinkle with cheese and serve!

Note: You can omit the butter, it just give it a nice smooth finish.  I prefer the zucchini to be super tender. If you want it to have a bit just cook less time.  Cooking time will depend on the heat and size of the zucchini.  You can use fresh or dried herbs. I made this last minute so I used dried, since that’s what I had on hand. Also, I know I added garlic and onion powder as well as fresh garlic and onion….I always use that! 🙂
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Spinach & Mushroom Pizza

I love making homemade pizzas. I personally just buy the pizza dough from a local Italian shop and it cuts the prep time in half. I made this pizza and the dough wasn’t cooperating, so the crust totally came out wonky. I still had to share because the flavors were awesome. This is also my first time making a video while cooking. It’s new to me, so I’m learning as I go! 🙂

Spinach & Mushroom Pizza

Ingredients:
1 fresh pizza dough
8 oz sliced mushrooms, sauteed to remove moisture
10 oz fresh spinach
1 cup Italian shredded cheese
4 oz fresh mozzarella, diced
1 T grated Romano cheese
1 T + 2t olive oil
1/2 T Italian Seasoning
2 t garlic salt

Directions: Preheat oven 425°. Roll out pizza dough to your desired thickness. Use spray oil on a large cookie sheet and add the dough. Pierce the dough all over with a fork. Par bake the crust for about 8 minutes.

Remove the dough from the oven and assemble the pizza. Drizzle 1 T oil over the crust and use a brush to completely cover the crust. Sprinkle the shredded cheese over the crust. Next layer with spinach and then top with mushrooms. Next add the fresh mozzarella. Sprinkle the Romano and Italian seasoning over the top. Lightly drizzle oil on top and bake in the oven for another 10-12 minutes depending on how crisp you like your pizza and how thick your dough is.

Once pizza is done remove from oven and sprinkle with garlic salt. Cut and serve.

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Cheesy Mexican Cauliflower Rice

Over the last 2 years I’ve really gotten into cauliflower rice.  Cauliflower rice has become such a popular side dish, especially with those who follow low carb and keto eating plans.  I enjoy it because it’s an easy way to get more veggies into my meals.

This recipe is beyond simple.  I will be honest, I prefer cauliflower that’s already riced.  I loath cutting or grating cauliflower rice.  LOL.  Yes, I know that’s a strong word, but I really don’t like it at all.  I prefer to just buy it already riced, fresh or even frozen.  The organic frozen rice I get from Trader Joe’s is by far my favorite. The pieces are nice and small and it cooks very well.  If you want to be a warrior and use fresh cauliflower go for it! Regardless this recipe is delish and simple.

Mexican Cauliflower “Rice”

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Note: You can also cook the cauliflower in a pan first vs in the microwave. I like doing in the microwave as I feel like it produces less water.  If there is water you can just drain in prior to adding to the sauté pan.

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Fresh Guacamole

I love avocados, so in turn I love guacamole!  I make it whenever I have some avocados that are getting soft.  It’s very easy to put together this recipe.  I personally do not like tomatoes in my guacamole, so this has none. 🙂  There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom.  Twist to open and remove the pit and scoop or cut out the inside of it.  Add to a medium bowl.  Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño.  If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper.  If you want a little more spice, add in seeds and membrane.  Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro.  Mix well.  Add in the lime juice.  More or less to taste.  Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

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Classic Tomato Bruschetta

I’m happy the weather is finally starting to feel like spring. As the weather gets warmer I do like to try and eat a little lighter.  Light snacks, or light meals.  Lots of salads and fresh fruits and vegetables.

This classic bruschetta is a perfect example of a light and bright snack or lunch.  You can mix it up with other ingredients but this one is just a classic tomato bruschetta!

Classic Tomato Bruschetta

Ingredients:
4 medium tomatoes, diced
4 cloves garlic, minced
6 fresh basil leaves, chiffonade (finely shopped)
3 T shaved parmesan
3-4 T extra virgin olive oil
2 t salt
1 t salt

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
3 T olive oil
2 t salt
2 t pepper

Directions: In a medium bowl add in diced tomatoes, garlic, basil and olive oil and mix well. Season with salt and pepper (more or less to taste)  Put in the refrigerator and let chill for about 1 hour.

Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

Remove the tomato mixture and mix in the shaved parmesan cheese.  Next add a spoonful of the tomato mixture to the top of the crostini.  Serve immediately.

Note: You can add the cheese on top of the tomato mixture.  I chose to mix in so then it doesn’t fall off.  You can also add a splash of balsamic vinegar for an extra kick in flavor.

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