Easy Meatless Soup

Soup is an easy way to make a quick, meatless meal.

Last night Mom and I made Chipotle Pumpkin Black Bean Soup.

With its beans and veggies, and served with yogurt, a sweet relish, and some crusty multi grain bread, this soup was a complete meal. 

Since this was a Rachael Ray recipe, it was super fast to put together.

Saute garlic and onions.
Add chipotles and beer. (We used a Post Road Pumpkin)
Add pumpkin and vegetable stock.
Season with salt, pepper, and cumin.
Add black beans, puree slightly.
Simmer 10 minutes.
Done!

We garnished the top with a relish of chopped apple, red onion, dried cranberries, and lemon juice.
Along with a big dollop of Greek yogurt.
The crusty chewy multi grain bread was the perfect dipper.

I have made this soup before, and Jerry was never a fan.
But yesterday both he and my brother gobbled it up.
I think it was because we pureed the black beans a little. Beans are usually Jerry's least favorite part of any meal. Using the immersion blender meant less whole beans and a nice thick soup.

Low in calories, high in fiber, and big on taste!
This is one of my go-to winter soups. 

The Light Box

Jerry built me a light box!

Materials: box, poster board, a sheet, and a lamp.

He cut out the sides and top of the box, leaving a frame.

He sprayed adhesive on the box and glued on the white sheet.

He finished by putting the poster board on the inside of the box. He even built me a stand so that my light would hang directly over the box.

Right now I have this set up in our sun room, which is perfect, since it is right off the kitchen.
Unfortunately our sun room is not heated, so I have a feeling that in the winter, I may be relegated to food photography in the basement.

Last night for dinner, I was in the mood for vegetables. After a weekend that included ice cream (as a meal), chicken wings (twice), a Reuben sandwich, and meatballs, Jerry and I decided on something light and healthy.

I made roasted stuffed pears and served them over a bed of arugula. I also had baby lettuce and heirloom tomatoes that I picked up at the farmer's market on Saturday.
Prefect for Meatless Monday.

Jerry bought a bag of local Bosc pears at the orchard last week, and I didn't want them to go to waste. These pears were still slightly under ripe, so they were perfect for baking.

Roasted Stuffed Pears 

• 2 under ripe pears
• 2 Tbls walnuts
• 2 Tbls dried cranberries
• 1 Tbls brown sugar
• 1-2 tsp olive oil
• 1/2 tsp fresh thyme leaves
• pinch of salt and pepper
• goat cheese, about 1-2 oz (this would also be excellent with blue cheese)

Peel the pears and then cut them in half, lengthwise. Scoop out the seeds, leaving a little well for the filling.
Toss the next six ingredients in a bowl, so that the brown sugar coats everything.
Place a dollop of goat cheese into the pear, and then cover with topping.
Finish off with a little more goat cheese on top.
Bake in a baking dish at 375 for 30 minutes, or until pears are tender.

I sprinkled a little more brown sugar on Jerry's pear, and added some extra cheese and walnuts to the salad. I added a simple vinaigrette of olive oil, champagne vinegar, Dijon mustard, and S&P to my salad.
I loved the sweet and savory flavors of this dinner.
There were two standouts in this salad. The tomatoes, and the walnuts coated in brown sugar.
I sure will miss local summer tomatoes :(

Compared to my salad from a few weeks ago, I would say the photos taken in the light box are much better.

Spicy Caesar, Sept 28, 2011

There are no shadows in the bottom photo, some thing drove me crazy when taking pictures in my kitchen.

Thanks for your votes on the meatball photos!
I am currently debating between #2 and #3.

Pumpkin Protein Pancakes

Including drinking far too many pumpkin beers, I have been a little obsessed with pumpkin lately. I've been eating pumpkin oatmeal and drinking homemade pumpkin lattes like it is my job for the past few weeks. 

Last night I thought pumpkin pancakes might be nice for dinner.
I looked at quite a few recipes. One included a scoop of protein powder in the pancakes. I decided to give it a try, since I like to make sure Jer gets enough protein on Meatless Monday.
I borrowed a few ideas from a few recipes, and this is what I came up with:

Pumpkin Protein Pancakes
Makes 8 small cakes or 6 large

• 1/2 cup all purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1 scoop vanilla protein powder  (I used whey)
• pinch of salt
• 1 egg
• 1/3 cup pumpkin
• 1/2 cup skim milk (add 1/3 cup and then rest, if needed)

Mix dry ingredients and wet ingredients in separate bowls. Add wet to dry and mix until just incorporated. Let sit for a few minutes to thicken while you make the topping.

Cinnamon Peaches

• 2-3 peaches, sliced
• 1/2 tsp cinnamon
• 1/4 cup real maple syrup

Simmer in a saucepan on low until peaches are warm.
 

I garnished the 'cakes with some rosemary pecans. They added a much needed crunch and savory bite to the dish.

These were very dense pancakes. Certainly not the light and fluffy ones I'm used to. I was a little skeptical after tasting them, but Jerry's first response was "It tastes like a cookie!".
I took that as a good thing.
Sweet peach, doughy pancake, and crunchy pecans. He was right, I could have eaten this for dessert and been happy.
I'd like to try these without the protein powder, and see if it changes the texture.
I would also recommend that 2 large or 3 small pancakes in a serving. I was completely stuffed after eating 3 large pancakes.

I jogged an easy 3 miles with Jer and Sadie last night. I'm only going to go on one or two more easy runs before Sunday. I am already starting to get nervous. Including stalking the 7 day weather forecast!