I like to pretend that I'm not a picky eater and that I enjoy all foods. Truth be told, while I'm not picky, there are some foods that I dislike. Growing up, I basically didn't like eating at all. I thought eat was something you just had to do so you could keep moving and dancing and playing. {I know, it's crazy, I don't know what I was thinking}

When I was about 16, I started realizing that food wasn't just something that your body converts into energy. Food was amazing and rich and complex, and I fell in love. I began everything I could get my hands on. I also developed a new rule for myself for anything that I "didn't like": I had to try at least 2 more times, prepared in different ways, before I drew any conclusions.

For example, I didn't like mushrooms as a kid. The idea of eating a fungus was too much for me. But 4th of July, 2010, my parents grilled giant portobello caps and, please believe me when I tell you this, it was one of the greatest things I've eaten in my life. It was so delicious and I wondered: why had I been missing out my whole life?! Today, mushrooms are one of my favorite things to eat.

And eggplant. I still don't love eggplant. It's a texture thing - the inside get soft and the skin stays taught and waxy. So I tried egg plant again: eggplant lasagna - not bad. Then again: eggplant parmesan - again, not bad. Then a third time: caponata of eggplant - THE BEST THING EVER.

Before you go thinking that I'm special...or strange, you should know there are certain foods I still don't like. For example, I don't like ground meat. I will occasionally dabble with ground turkey, but never ground beef. I also dislike tomato sauce. Fresh tomatoes, bruschetta, ketchup - all good in my book. But warm, oozy tomato sauce - ick. Oh and I can't eat spicy things. Like not even too much ground black pepper. Negative 18 on the spiciness scale. Now you know my Achilles heels.


So what does this mean - I was a strange kid. Instead of eating pizza or hamburgers, I had salads or fresh sandwiches. In fact, cooked spinach was one of my favorite things to eat as a kid. Today, I'll eat pizza with sauce but I much prefer white pizzas. And my least favorite foods of all time? Meat loaf (ground beef + tomato sauce) and chili (ground beef + tomato sauce + spice). But vegetarian chili is an entirely different story.

First of all, instead of ground beef, the soup's "meat" is a variety of delicious vegetables, black beans and brown rice. Second, the broth is about half tomato sauce and half vegetable broth giving it a good balance of flavors. Third, I added no spiciness to this chili. You, of course, can add chili powder and hot peppers until your eyeballs sweat, but I liked mine just the way it was! (adapted from this recipe)

I know spring is here and the cold is behind us {fingers crossed}, but this vegetarian chili is so good. I'm actually quite sad I didn't make a larger batch and freeze some for later. However, this isn't difficult or time consuming, so I'll just have to make another batch again soon.

Vegetarian Chili

Yield: 4 servings | Prep time: 15 minutes | Total time: 45 minutes

Ingredients:

• 1 cup chopped onion

• 1/2 cup chopped yellow bell pepper

• 1 Tbsp. garlic

• 1 cup diced zucchini

• 1 cup corn kernels

• 8 oz. portobello mushrooms cubed

• 2 tsp. cumin

• 1/2 tsp. salt

• 1/4 tsp. ground pepper

• 2 tomatoes, seeded and diced

• 1 cup black beans

• 2/3 cup tomato sauce

• 1 cup vegetable stock

• 1 cup cooked brown rice

• 2 Tbsp. chopped cilantro

• 1/4 cup shredded cheddar cheese - optional

Directions:

1. Heat a large pot over medium-high heat. Once hot, add a small amount of oil (enough to coat the pan). Add the onion, bell peppers and garlic and cook until soft, about 3 minutes.
2. Add the zucchini, corn and mushrooms. Cook and stir vegetables until soft and beginning to brown, about 6 minutes. Add cumin, salt and pepper, and stir to evenly coat vegetables. Cook until fragrant, about 30 seconds. Add tomatoes, beans, tomato sauce and vegetable stock. Stir well and allow mixture to come to a boil. Reduce heat, cover and simmer for 20 minutes.
3. In a bowl, add 1/2 cup cooked brown rice and top with 2 cups of chili. Sprinkle 1/2 Tbsp. chopped cilantro and 1 Tbsp. shredded cheddar cheese. 

I've been feeling a cold coming on the past few days. To combat it, I've been trying to get in as much sleep as possible, eat lots of fruit and veggies, drink orange juice...all the usual things. But the one thing I was missing was chicken soup. Unfortunately, premade chicken soup is often loaded with sodium and not the healthiest choice.

Fortunately, it's not difficult to make your own! Aside from the added benefit of controlling the sodium, you can include fiber rich brown rice and kale when you make your own soup. And what's great about this soup, it can easily be converted into a vegetarian "chicken" soup by using vegetable broth and quartered mushrooms of cubed firm tofu.

Chicken and Brown Rice Soup

Yield: 6 servings | Prep time: 10 minutes | Total time: 55 minutes

Ingredients:

• 16 oz. boneless, skinless chicken breast, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 8 cups low-sodium chicken broth
• 3 medium carrots, cut into 1/4-inch slices
• 2 stalks celery, chopped
• 1 cup brown rice
• 1 bay leaf
• 1 bunch kale (about 4 cups), stems removed and leaves thinly sliced

Directions:

1. Heat a large pot over medium-high heat. Once hot, add a small amount of olive oil (enough to coat the bottom of the pot). Add chicken and brown it for about 4 minutes. 
2. Add onion and cook for another 2 minutes.
3. Add chicken broth, carrots, celery, brown rice and bay leaf and bring to a boil. Reduce heat to a simmer, cover and cook for 35 minutes, or until rice is tender and chicken is cooked through. 
4. Remove bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, about 3-5 minutes. 

Nutritional information per serving (about 1 1/2 cups):
Calories: 305
Total fat: 4 grams
Carbohydrates: 34 grams
Fiber: 4 grams
Protein: 32 grams
Weight Watcher points: 7


Enjoy and thanks for reading!

So, it's pretty cold outside and I felt the urge to make another soup - 'tis the season, right?

I've always loved butternut squash. It has a great sweet, nutty flavor and a nice, smooth texture. And mixed with all these spices, yum! The soup is really aromatic and just the right mix of sweet and spicy, I feel warmer just thinking about it. Not to mention, how quick and simple it is to make.


And the addition of the Smoky Chickpea Croutons make the soup even tastier. Not only are the chickpeas a wonderful addition to the soup, you can add them to so many different dishes. Throw some on a salad to spice it up, or munch on them as a healthy snack. They're bursting with fiber and protein!


Last year, I got an immersion blender as a gift from my parents and I love it so much. *Yes, of course you can use a food processor or blender to puree this soup. But let me tell you, I've done the whole pureeing the soup in a blender in batches, and it's a lot more work. You need at least 2 pots to keep the pre-pureed and post-pureed soup separated, you end up dripping some soup on the counter and you frequently burn myself.

Okay, maybe it's just me and I'm not be the most graceful at the whole pureeing-thing. I could probably get better over time, but luckily, I don't have to because I have one of the most wonderful kitchen gadgets! Seriously, everyone should own, it's not very expensive and it's simple to use. So add it to your wishlist, hint to your family/friends that you want one or buy it as a gift for yourself, you'll be happy you did!

Seven Spice Butternut Squash Soup

Yield: 4 servings | Prep time: 5 minutes | Total time: 30 minutes

Ingredients:

• 1 large onion, diced
• 4-5 garlic cloves, minced
• 5 cups cubed butternut squash (follow these directions to prepare the butternut squash)
• 2 cups broth
• 1 cup water
• 3/4 tsp. cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. paprika
• 1 tsp. sweet curry
• 1/2 tsp. ground ginger
• 1/2 tsp. salt (or more to taste)
• 1/4 tsp. ground pepper (or more to taste)
• Smoky Chickpea Croutons (see recipe below)

Smoky Chickpea Croutons

Yield: 1 cup | Prep time: 5 minutes | Total time: 30 minutes

Ingredients:

• 1-14oz. can chickpeas
• 1 Tbsp. oil
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. cumin

Directions:

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Rinse and dry chickpeas. Place the chickpea in a medium bowl and toss with oil and spices until coated.
3. Spread the chickpeas in a single layer on your prepared baking sheet and roast until golden and crisp, about 25-30 minutes.
4. Remove from oven and allow to cool. Serve at room temperature and store leftovers in an airtight container. 

Nutritional information per serving (1.5 cups soup, 1/4 cup chickpeas):
Calories: 342
Total fat: 8 grams
Carbohydrates: 58 grams
Fiber: 14 grams
Protein: 15 grams
Weight Watchers points: 9 points

Enjoy and thanks for reading!

This chowder has great flavor and easy to prepare. I love using fresh corn off the cob, it's perfect for this time of the year when corn is abundant!

Corn Chowder

Yield: 5-6 servings | Prep time: 10 minutes | Total time: 35 minutes

Ingredients:

• 1 onion, diced
• 3 garlic cloves, minced
• 6 sprigs fresh thyme, leaves only
• 1/4 cup flour
• 4 cups vegetable stock
• 1 cup milk
• 1 pound potatoes, peeled and diced
• 6 ears of corn
• Salt and pepper to taste
• Optional: 4 strips of turkey bacon (or facon), cooked then crumbled into bacon bits

Pumpkin, squash, zucchini and some gourds all fall into the same category - cucurbita. Buttercup squash is a winter squash, which is quite different from it's relative, the butternut squash. The buttercup squash gets its name from its buttercup shape. Sources say the buttercup squash is one of the more common squash varieties (although I had never heard of it before this). Often, the squash is called a turban squash, due to it's shape (see the image below).

Buttercup squash typically weight 3-5 pounds. They have a thick, dark green rind and a dark yellow-orange flesh. The squash's flesh is sweet, with a creamy consistency - more similar to a baked sweet potato than the fibrous consistency of pumpkins.

In order to eat a buttercup squash, the rind must be peeled. I found this very difficult to accomplish when the squash was raw, so I carefully cut the squash in half, scooped out the seeds and placed it cut-side down in the oven at 350°F for 30 minutes. After the squash was cool enough to handle, I peeled the softened rind.


Here is a picture of the buttercup squash after cutting it in half and removing the seeds:

Buttercup Squash Soup with Sage

(Yields 3 servings)

Ingredients:

• 2 pounds buttercup squash, cut into 1-inch cubes
• 1 medium onion, diced
• 2-3 garlic cloves, minced
• 2 Tbsp. fresh sage
• 3 cups broth (chicken or vegetable)
• 1/3 cup half & half
• Salt and pepper to taste

Mm another delicious soup. Potato and leek soup is a classic dish that has been around for hundreds of years. It is claimed as the national dish by both Wales and Ireland. The Scottish version of this soup is called Tattie-and-Leekie, while the French version is called Vichyssoise. And there's a reason why this soup has been around for so long - the flavors work wonderfully together!

Potato and Leek Soup

(Yields 3 servings)

Ingredients:

• 1 1/2 pounds potatoes, peel and diced into 1/2-inch cubes
• 2 Tbsp. butter
• 2 medium leeks, white and pale green parts only
• 2 tsp. fresh thyme leaves
• 3 1/3 cups broth (chicken or vegetable)
• 1/2 cup half & half
• Salt and pepper to taste
• 2 Tbsp. sliced green onion
• Optional: shredded cheese, bacon//facon bits

Since it's officially fall, that means it's officially soup season! The major vegetable that I used in this soup is kohlrabi, a vegetable which is part of the cabbage family. The word "kohlrabi" comes from a German word meaning "cabbage turnip" and is described as a cross between an octopus and a space capsule in the book “The 150 Healthiest Foods on Earth,” the nutritionist Jonny Bowden. Here's a picture of mine after the stem was removed:


Kohlrabi, like many vegetables, can be eaten raw or cooked. It is important that the kohlrabi is thoroughly peeled before consumption because kohlrabi have two layers surrounding its crisp flesh: a hard, thick layer and a fibrous layer (which won't break down when cooked).

Creamy Kohlrabi, Carrot and Potato Soup

(Yields 4 servings)

Ingredients:

• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/2 pound kohlrabi, peeled and diced into 1-inch cubes
• 3 red skin potatoes, diced into 1-inch cubes
• 4 carrots, peeled and sliced into 1-inch disks
• 4 cups vegetable stock
• 1 Tbsp. fresh thyme leaves
• 1/2 cup half & half (half healthy, half indulgent - you can use cream or milk)
• Salt and pepper to taste

Directions:

1. Heat a large pot over medium-high heat. Once hot, add olive oil (enough to coat pan). Add diced onion and cook 2-3 minutes. Add garlic and cook an additional 1 minute
2. Add kohlrabi, potatoes, carrots and vegetable stock. Bring to a boil, then reduce heat, cover and simmer for about 25 minutes, or until the vegetables can be easily pierced with a fork
3. Using an immersion blender, puree the soup (remember the soup is hot!)**If you don't have an immersion blender, you can carefully transfer the soup to a food processor or a blender and puree it in batches
4. Add fresh thyme and half & half, stir to combine
5. Garnish with a parsley leaf (or thyme sprig) and serve

Here it is:

This week, the kale I received was a different variety than I was used to seeing. This variety of kale is also known as Lacinato or Tuscan or dinosaur kale - although I like "dinosaur kale" the best. Dinosaur kale's leaves are darker green-blue and their texture resembles that of dinosaur/reptile skin.

Kale and Lentil Soup

• 5 cups broth
• 1 cup lentils - rinsed
• 3 medium carrots - chopped
• 1 onion - chopped (I used mine from the CSA!)
• 4 garlic cloves - minced
• 1 bay leaf
• 1 Tbsp. thyme - chopped
• 2 Tbsp. parsley - chopped
• 1/2 bunch of kale leaves (about 3 cups) - chopped
• Salt and pepper - to taste

1. Thoroughly wash and dry kale. Remove stems. Chops leaves into 1/2 inch pieces. Set aside
2. Combine all ingredients, except kale, into a large pot. Bring pot to a boil, then reduce heat to medium-low and simmer, partially covered, for 20 minutes
3. Stir in kale and cook, partially covered, until lentils and carrots are tender and kale wilts - about another 10 minutes