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A Life From Scratch.

A Life You Adore Around A Table You Love.

Easy tomato soup

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Sundays for our family lately have just been fantastic. Since we are currently in ‘off’ season for baseball (although somehow I’m still driving them to baseball related stuff three to four times during the week, ha) we do not have any games which means wide open Sundays. And I am savoring every single moment. Part of me still thinks I am in recovering mode from last season. Ha. Ok, that’s probably leaning a tad dramatic. But OH MY GOSH when you have roughly 60+ games between two boys, well, the effect lingers…..

But now, we rest.

And it’s been glorious! 

I’ve read books. I’ve been in pajamas ALL DAY. We’ve watched movies. And played with friends. And of course, made batches of soup for Soup Sunday.

What goes better with lazy Sundays than homemade tomato soup with grilled cheese croutons? 

I truly can’t think of anything at all.

Talk about comfort in a bowl. This tomato soup is so delicious and yet simple enough to whip up for a lunch which is exactly what we did one Sunday. The grilled cheese croutons are simply a grilled cheese cut into six small squares. Easy enough.

This goes best on the couch curled up in a big blanket with a good movie and fire going.

Winter? You’re not all bad. Thanks for reminding (ok, forcing us at times) to slow down. Hope you can have some pajama soup time yourselves this weekend! 

EASY TOMATO SOUP WITH GRILLED CHEESE CROUTONS
Recipe from Ina Garten

INGREDIENTS:

3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream

DIRECTIONS:

In a large pot or Dutch oven heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, just until golden brown. Add the garlic and cook for another minute or so, until fragrant. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

Serve hot with a classic grilled cheese cut into fourths or sixths on top.

Crispy Black Bean Tacos

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You guuuuuuuys.

Tomorrow is Taco Tuesday and if you’re following along to my weekly meal plan (sign up right here) you know that last Taco Tuesday I made these crispy black bean tacos and they made all my dreams come true.

First of all, it’s a taco. Let’s just begin there.

Secondly, it’s a heartier vegetarian dish which always just feels good for some reason.

Third, you get to make this cool coleslaw topping with fresh lime juice and olive oil and chunked up avocado and tomato and feta cheese. I know, I know. All good things.

Fourth, they come together in literally minutes. Minutes. If you’re looking for a quick ten minute week night dinner these crispy black bean tacos are your answer. 

Shall we go on? Fifth, the health factor is pretty good on these. Aside from frying the tortillas (it’s fine) you’re eating nothing but good for you ingredients. And even the tortillas are getting all golden in olive oil. Heart healthy my friends.

So what are you waiting for? Taco Tuesday is right around the corner. (Like as in tomorrow). Give them a try! 

CRISPY BLACK BEAN TACOS
Recipe adapted from Oh Sweet Basil

Ingredients:

1 15-ounce can black beans, rinsed and drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
1 Avocado, Chopped up
1 Tomato, chopped up
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas (I used yellow corn)
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce for topping, optional

Directions:

Place beans and cumin in small bowl; partially mash up together.

Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, avocado, tomato, feta, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer.

Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.

Fill tacos with slaw, sprinkle on some hot sauce if you’d like, and enjoy!

Winter slaw

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Ah Monday. And a post holiday season Monday at that. Always a tad rougher, don’t you think? Things are a bit out of order, you may have ate too much. You may have drank too much (ahem). You may have not slept enough. But now is the perfect time to get things back to your regular routine.

And this winter slaw will help you do just that.

Super simple to make with an abundance of fresh in season ingredients, this is the perfect recipe to get things back on track. Or, to serve along the side of your next festive holiday get together. Goes perfect with just about anything you can pull out of your oven. 

I dressed mine a few hours before serving as the greens are so hearty it can take a bit to soak up all the dressing goodness, but feel free to just dress and serve. Be sure to get a bowl prepped for a meal or two this week. Promise it’s something you won’t regret!

WINTER SLAW
Recipe adapted from Ina Garten

INGREDIENTS:

6 ounces Brussels sprouts, trimmed, halved, and cored
6 large kale leaves, center rib completely removed (8 to 10 ounces)
1/2 small head radicchio, cored
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried cranberries
1 cup pomegranate seeds (optional but why not?)
1 (6-ounce) chunk good Parmesan cheese

DIRECTIONS:

With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.(Some grocery stores will already have this prepped for you!)

In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries and pomegranate seeds if using.

Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.

Orzo with spinach and parmesan

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Ah how is it Monday already! And AH I meant to have this post ready to go but the weekend got away from me so here I am Monday morning in the middle of laundry and breakfast and I just wanted to throw this one up here quickly because it is SO good and SO easy! 

This orzo pasta with parmesan and spinach has got all the favorite points: quick cooking, easy, delicious, minimal ingredients, healthy(ish). Score. It came recommended to me by a great friend awhile back. So happy I took her advice, she’s never steered me wrong.

This recipe says it serves four but if you are bigger eaters I would double. (And leftovers never hurt anyone). You can leave it meatless but we need all. the. meat. so I sautéed some chicken sausage in a skillet and added it to the pasta. Pile in the spinach as it seriously cooks down, I did an entire bag.

Well, all that’s left is to enjoy. Happy Monday everyone!
C

ORZO PASTA WITH PARMESAN AND SPINACH
Recipe adapted from Our Life Tastes Good

INGREDIENTS:

4 tablespoons unsalted butter, divided
1 tablespoon freshly minced garlic
6 ounces fresh baby spinach (I used more)
Kosher salt
1 cup uncooked orzo pasta
14 ounces chicken stock
1/2 cup freshly grated Parmesan Cheese
Salt and pepper to taste
chicken or italian sausage sauteed up, optional

DIRECTIONS:

Melt 2 tablespoons of the butter in a medium skillet over medium heat and add 1 tablespoon freshly minced garlic. Saute for about 30 seconds until the garlic is fragrant.

Add 6 ounces (or more!) of baby spinach and a pinch of kosher salt. Saute until the spinach is wilted to your liking, about a minute or two. Remove the spinach from the skillet to a plate and reserve until ready to mix with the orzo.

Increase the heat to mid-high and melt the remaining 2 tablespoons butter in the skillet. Add 1 cup orzo pasta and stir until lightly browned. Add stock bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is mostly absorbed.

When the orzo is done add the spinach and 1/2 cup Parmesan cheese an sausage, if using, and mix well. Give it a taste and adjust the seasonings as needed. The Parmesan will add some saltiness to the dish, so be sure to give it a taste before seasoning with too much salt or pepper.

Fall wheatberry salad

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Happy Monday friends! Fall is definitely in full swing. Pumpkins are popping up all over the place, Halloween costumes are serious discussions, and comfort food is definitely on a more regular rotation come dinner time. 

To take a break from some of the hearties dishes, I tested out this fall wheatberry salad for lunch one day and oh my goodness was it delicious. It also had staying power, which can be a challenge for most of my salad lunches. (By 4:00 I am reaching for ALL the crackers and hummus). This one kept me full until dinner time, bonus that it had the most lovely fall colors, flavors, and textures.

I roasted up a sweet potato, but butternut squash could work just as well. Swap in raisons for cranberries, goat cheese for feta….the options are endless. I never had cooked with wheatberries, but they were a cinch to whip up. Stick with the vinaigrette recipe though, oh my I could have almost drank it straight. The touch of curry spice and cinnamon and maple (swoon) paired so perfectly with all the flavors of the salad.

Make it this week for yourself for lunch as a treat, and keep it in your back pocket for the upcoming holidays. It would be a perfect salad for Thanksgiving – so festive! 

FALL WHEATBERRY SALAD
Recipe adapted from Bijoux and Bits

INGREDIENTS FOR SALAD:

1 1/2 cups dried wheatberries
1-2 sweet potatoes, peeled, and diced (I used 1)
1/2 cup dried cranberries
3 Tbsp crumbled feta (goat cheese would be lovely as well)
Handful of walnuts, roughly chopped (can be toasted)
4-5 cups greens (arugula, spinach, baby greens, or kale mix)
1 tsp salt
1/2 tsp black pepper

INGREDIENTS FOR VINAIGRETTE:

4 Tbsp extra virgin olive oil
3 Tbsp maple syrup
2 Tbsp apple cider vinegar
3 Tbsp Dijon mustard
1 tsp curry powder
1/2 tsp cinnamon
1 tsp salt
1/2 tsp black pepper

DIRECTIONS:

Combine the wheat berries and 3 1/2 cups water in a saucepan and bring to a boil. Reduce the heat to a simmer, cover, and cook until soft yet still chewy, according to package directions or about 15-25 minutes.

Meanwhile, preheat the oven to 400 F.

On a baking sheet, make a single layer of diced sweet potato and brush with 1 Tbsp olive oil. Sprinkle with a dash of salt and pepper. Roast until tender, about 20-25 minutes, depending on the size of the pieces.

When ready, add the greens to the wheat berries, remove from heat, and let sit to wilt for about 5 minutes. Drain the wheat berries.

To make the vinaigrette, whisk all ingredients together.

Lastly, in a large bowl, combine the wheat berries, cooled sweet potatoes, greens, cranberries, salt, and pepper. Drizzle on vinaigrette and toss well to coat. Top with chopped walnuts and feta and serve cold or at room temperature. (Can easily be made ahead of time and stored in the refrigerator).

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