Groovy Minestrone

I put too many pasta shells in my batch of minestrone so I updated the recipe and copied the recommended amount from a similar online recipe. Anyway, it will be great reheated in a little extra broth. 

Groovy Minestrone

*The recipe may look like a lot of ingredients and work but everything comes together very quickly and it is definitely worth the effort*  

2 Tbs extra virgin olive oil

1/4 sweet onion

1 leek

2 carrots

2 celery stalks

1 zucchini 

1 sweet potato

3 (compact) cups fresh baby spinach

1 cup frozen peas

1 can northern white beans (drained)

1 can diced fire-roasted tomatoes (slightly drained)

1 Tbs tomato paste

1 tsp garlic

1 tsp dried oregano

1 tsp paprika

1 tsp dried parsley

1/2 tsp italian seasoning

1/2 tsp dried sage

1 pinch chili flakes

2 (fresh) bay leaves

1 cup dry sherry

4 cups low sodium vegetable broth

1/2 cup small pasta shells

fresh Italian parsley for garnish

parmesan for garnish

Vegetable prep

Dice: onion, leek, carrots, celery, peeled sweet potato, zucchini... all veggies should be about the same size as the canned diced tomatoes and northern beans.

Soup

1. Heat a large pot/dutch oven over medium high heat.

2. Add olive oil.

3. Add leak and onion and cook until translucent then add a pinch of salt.

4. Add carrot, celery, dried herbs (except chili flakes), bay leaves and cook about 5 minutes until softened.

5. Add sweet potato, garlic, tomato paste and chili flakes and cook 2-3 minutes, until tomato paste is fragrant.

6. Deglaze the pot w/ dry sherry and scrape the bottom of the pot with a wooden cooking spoon.

7. Add canned northern beans and fire roasted tomatoes along with the zucchini.

8. When mixture is simmering add vegetable broth and turn heat up to high.

9. When soup is boiling, add in pasta, peas and spinach.

10. Reduce heat to medium/medium-low and simmer until pasta is cooked (about 15 minutes), cover pot with lid slightly askew. Add salt to taste.

11. Serve topped with chopped fresh Italian parsley and parmesan cheese.

Cooling Fruit Smoothie

I didn't use any water making the smoothie and it was a bit too orangey, so I think this estimate of a juice/water combo will taste even better...

Cooling Fruit Smoothie

frozen mango

frozen blueberries 

3-4 Tbs fresh mint

1/4 cup Light 'n' Fit vanilla yogurt

1/4 cup vanilla Silk almond milk

1 1/2 cups (light) orange juice

1 cup water

1. Fill blender up to 16 oz notch w/ frozen mango

2. Add frozen blueberries to just under 24 oz notch

3. Add in the rest of the ingredients (mint, yogurt, almond milk, OJ and water)

4. Start on 'Pulse' setting to check if there is enough liquid, if smoothie is blending well switch to 'High' setting and blend until smooth

*Pour leftover smoothie into an ice-cube tray and freeze, add smoothie-cubes and water to blender to re-blend*

Tofu Satay with Veggie Rice

I signed up for the "Nasoya Tofu U Challenge" to cook tofu once a week for one month, mainly because I want the weekly coupons and t-shirt that challengers can earn! This is the website, which also has some great recipes...
Nasoya Tofu

Week 1 Recipe: Tofu Satay

1 package Extra Firm Nasoya Tofu
1/4 cup soy sauce
1/4 cup sweet chili sauce (Mae Ploy)
4 scallions
1 can satay sauce

1. Press tofu between (4+) paper towels until well drained

2. Slice tofu down the middle (making 2 thinner rectangles of same length & width), and again making 4 "soldiers" out of each block
3. Place tofu "soldiers" into a dish to marinate with scallions (cut into 2 inch pieces)
4. Add soy sauce and sweet chili sauce and allow to marinate for a couple hours in the fridge

5. Reserve scallions and marinade for "Veggie Rice" recipe.
6. Grill tofu "soldiers" for 4-5 minutes on each side over med-high heat

7. Warm satay sauce and serve w/ grilled tofu

Tofu Satay

Veggie Rice- side dish

1/2 cup cold water

1/2 Tbs cornstarch

leftover marinade (previous recipe)

4 scallions (previous recipe)

1 cup steamed green beans

1 cup cooked brown rice

oil (toasted sesame)

1. Add a little sesame oil to a pan over med to med-high heat

2. When hot, add marinated scallions pieces and cook until lightly browned

3. Add steamed green beans (cut into 2 inch pieces) and cook until hot and lightly browned

3. Mix cornstarch and water to make a slurry, add leftover marinade

4. Pour slurry/marinade combo into the pan w/ veggies and stir until thickened and simmering

5. Add leftover brown rice and cook until mixture is no longer watery