Super Simple Soup

Hey guys! Happy Tuesday. What’s the good word? Things are going pretty well here. I’m very close to being done with all of my Christmas shopping. I plan on heading out tomorrow to wrap it up (get it?).  In the midst of the holiday craziness, I’ve been craving easy, warm and plentiful meals that can last into the week.

So, on Sunday night, I decided to make my first official soup. That’s right. I’d never made soup before! Stews? For sure. Chili? Of course. Soup? No way. Something about the broth and the need to let the flavors meld and yada yada yada really turned me off. Well, there was no need for any of that nonsense. I simply threw what I had on hand into a big pot and in no time, I had a delicious and hearty soup that I’ve been enjoying for lunch this week.

If you want to be like me, here’s the recipe. Even if you don’t want to be like me and want to make a delicious soup, this may give you the courage to throw caution to the wind and whatever your heart desires into a pot.

Ingredients

• 5 vegetable bouillon cubes
• 2 medium sized carrots
• 1 small onion
• 3/4 cup frozen spinach
• 1/2 cup frozen peas
• 1 cup quick cooking bulgur
• 1 can butter beans (they're huge and delicious)
• 1/2 tbsp whole black peppercorn
• 1/2 tbsp dried rosemary

Directions

Prepare bulgur in small pot according to directions. Peel and dice carrots and onion. Add to large pot with olive oil. Saute until transparent. Combine 5 bouillon cubes with 5 cups of boiling water. Add spinach and peas to carrots and onions and pour broth over top. Add beans and bulgur (when finished cooking). Sprinkle in black peppercorn and rosemary and let simmer for as long as you'd like (but can be consumed whenever!).

I topped mine with some parmesan and red pepper flake. Yum!!

Bulgur, Roasted Veggie & Almond Salad

Hey guys! I have a new delicious recipe for you today. Over Thanksgiving, I was made aware (yet again) of my love of turnips. I decided my love was such that it deserved a more than once-a-year visit. Upon my arrival back home in Massachusetts, I picked up a lovely turnip and some sweet potatoes to get my roast on. To switch it up a bit, I served the roasted veggies with bulgur. The end product was a delicious salad that I’ve been loving for lunch. This isn’t your run of the mill rice and veggie dish!

Ingredients

1 large yellow turnip, peeled and cubed
1 large sweet potato, peeled and cubed
1 cup fast cooking bulgur (I used Bob’s Red Mill)
¼ cup sliced toasted almonds
Olive oil
Balsamic vinegar
Brown mustard
Honey
Salt and pepper

Directions

Preheat oven to 400 degrees
Toss cubed turnip and sweet potato in olive oil, add salt and pepper to taste
Place veggies on greased baking tray and into preheated oven
Allow to bake for 45-50 minutes – until vegetables are a little crispy
Prepare 1 cup of bulgur by combining with 2 cups water, bring to boil and simmer for 8-12 minutes
For dressing, combine 2 tablespoons mustard with 1 tablespoon each of honey and balsamic vinegar

Once vegetables and bulgur are done, combine and top with almonds and dressing.
Eat and bask in turnip bliss.

Buffalo Hummus (No Chicken Included!)

Hey guys, Happy Friday! I hope that the week went well and you’re looking forward to the weekend. I know I am! With the weekend in mind, especially during football season, I thought it a good time to talk about a new grocery store find. You see, a couple of weeks ago I received some coupons from the wonderful people at Sabra (hands down my favorite store-bought hummus) and you can imagine my delight when, generous coupon in hand, I noticed a new variety. Buffalo Style Hummus.  

Upon resting my eyes upon this beauty, I didn’t even contemplate the roasted red pepper or pine nut varieties – my decision was made. You see, in the not-so-distant (but getting distant-er) past, I LOVED chicken wings. Or perhaps more accurately, I loved the combination of chicken wing sauce, blue cheese and carrot sticks. I remember emphatically that mix of tang from the blue cheese, heat from the wing sauce and cool, sweet crunchiness of the carrot. 

And, praise the hummus gods, when I dipped my humble carrot stick into this new, creamy spread, all I could think of was those glorious nights of old. I even, in a moment of disbelief, went to check the package to make sure (prepare to be grossed out) that there wasn’t 1) chicken in the hummus 2) blue cheese in the hummus.  (Thankfully, there was neither.)

I’m not sure how Sabra did it, but this hummus is most definitely my new favorite. It’s absolutely delicious – the tang of the tahini mixed with the spiciness of the buffalo sauce. Oh. Yum. This would be the PERFECT dip for a party – or to consume in your pjs on a Sunday afternoon while yelling at your Bad News Bears football team (or do most people choose to root for winning teams?). 

Thanks for the coupon, Sabra, and for the new treat!

As part of the Foodbuzz Tastemaker Program, I received coupons from Sabra.