Italian Vegetable and Gnocchi Soup

It has been a while since I have posted a recipe, but I have made this one so many times, I feel it is worth hitting publish, for sure.  A while back, my family started to participate with Meatless Mondays; Now, I just hope to have at least one meatless meal on any day of the week for both the health benefits as well as the environmental benefits.  (I am in my second year of teaching Environmental Science and I have learned how much reducing meat consumption can help reduce our carbon footprint.)  I enjoy a variety of protein sources too much to envision myself ever being a vegetarian, but I have also learned never to say never. 

This recipe has been one of my meatless favorites - I have probably made it twenty times at this point, and it never disappoints.  A hearty bowl of soup (and sometimes fresh bread on the side) is always a comfort to me, especially on the chilly  days we have been having lately.  It isn't difficult or time consuming to make, and the fact that there is always enough for a second meal (or at least lunches) is a bonus!

INGREDIENTS:

• 1 yellow onion
• 4 cloves garlic
• ½ cup chopped basil leaves, plus additional for serving if desired
• 15-ounce can chickpeas
• 2 tablespoons olive oil
• 2 pinches red pepper flakes
• 32 oz vegetable broth
• 3 x 15-ounce cans diced fire roasted tomatoes
• 1 teaspoon kosher salt
• Fresh ground pepper
• 1 ½ cups frozen (or fresh) cut green beans
• 1 pound gnocchi 
• 4 to 6 cups spinach leaves
• Parmesan cheese, for serving (optional)

DIRECTIONS:

1. Chop the onion and mince the garlic cloves. Chop the basil. Drain and rinse the chickpeas.
2. In a large pot, heat the olive oil over medium high heat. Sauté the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute.   
3. Add the chickpeas, red pepper flakes, broth, all three cans of tomatoes and their juices, kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.
4. Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.
5. To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!

Difficulty: easy

Time: about 30 minutes

Source: https://www.acouplecooks.com/italian-vegetable-and-gnocchi-soup/

Chickpea and Chicken Salad

So here is my unsolicited advice to new moms:  Do not limit your child's diet to "kid food."  Ever.  Start them eating a wide variety of fruits and veggies prepared in all different ways right from the time they are developmentally able.  I realize there are exceptions and that it won't work for everyone, necessarily, but with a little bit of luck and certainly persistence, your kids may someday sit down to this salad for dinner and not even bat an eye.  And if you are a mom who loves a good chopped salad, that will be an awesome day.  Because this is an awesome chopped salad.  We didn't even use salad dressing on this one - just some salt and pepper.

INGREDIENTS:

• Olive oil
• 2 heads Romaine lettuce
• 1 can chick peas, rinsed and drained
• corn (preferably fresh, but I have used canned)
• colorful peppers (I had small sweet ones on hand when I took the picture, but generally use a bell pepper)
• tomatoes (optional) - I forgot them until after the pics were taken, but did throw them in
• shredded Rotisserie chicken
• avocado
• Feta cheese
• Salt and pepper

DIRECTIONS: 

1. Chop and rinse the lettuce.  I prefer my salads chopped, and cut my greens into pieces about an inch or so square.
2. Heat a small amount of olive oil in a pan; add corn and peppers and heat until the peppers are slightly tender.  Alternatively, this salad is made even more awesome if the veggies are grilled.
3. Combine all ingredients, except for avocado in a large bowl; toss to mix well.
4. Top with chopped avocado, salt and pepper.  

Difficulty: easy
Time: 10-15 minutes prep
Source: Salads are one thing I don't need a recipe for!

Chicken Salad with Garbanzo Beans (and a giveaway!)

As runners, my husband and I are always trying to increase both our protein and fiber intake.  I add beans to anything I can.  I had read about making chicken salad with garbanzo beans so when Joyce and I were approached by Hampton Creek to sample its Just Mayo products I thought a chicken salad would be a great use.

I've made this recipe using both the garlic flavor and the chipotle; when I used the garlic version, I didn't bother adding any garlic salt.  Our family enjoyed this as a lunch on whole grain bread, but we also used leftovers as a high protein snack paired with whole grain crackers.

As I looked at the Hampton Creek website, I saw many great looking recipes; the Chiptole Carrot Salad is on my list for my next pot-luck.  I also started following their Pinterest pages; the board Game Day had some new ideas for the upcoming Super Bowl.  Check it out!


Hampton Creek would love to send a package of all four flavors of Just Mayo, plus a few bonuses, to one lucky winner.  To enter, just leave a comment in the comment section below. 

INGREDIENTS: 

• 15 oz can of garbanzo beans (or soaked beans)
• 2 chicken breasts, boiled and shredded
• 2 celery stalks, chopped finely
• 1 small onion, chopped finely
• 1/4 cup Just Mayo, chipotle
• 1/2 t garlic salt
• Lemon juice from 1/2 lemon (2 T)
• Dill pickle slices, chopped
• 1 T dill, minced
• pepper to taste

DIRECTIONS:

1. Add celery, onion, pickle slices, garbanzo beans lemon juice, and dill to chopper. Chop to fine consistency.
2. Add Just Mayo, garlic salt, and chicken. Mix well (my chopper is pretty large so I just add this to the chopper).
3. Refrigerate to chill. 
4. Serve on whole wheat bread, bagels, or crackers.
   
   
   
   

Difficulty: easy
Time:  20 minutes

Source: adapted a few recipes from Pinterest