Ina Garten’s Italian Wedding Soup


I spent an extended weekend out of town and came home to a fridge that was… uninspiring to say the least.  Most of the herbs I had in there were on their last legs and all of our veggies right now were purchased during a particularly busy week 2 weeks ago for meals that never happened.  

I was going to make omlettes until I found this recipe.  I’ve been craving Italian wedding soup for the longest time and I was pretty happy with how this turned out!  I just used ground turkey and seasonings to imitate sausage and I left out the spinach since ours was beyond saving.  I subbed quinoa for the pasta.  

What’s the best thing you’ve eaten recently?


Spicy pumpkin soup


This month’s issue of Food Network magazine had recipes for 3 different pumpkin soups. I liked the idea, but they all used canned pumpkins and also I don’t follow directions well. Here’s my version of pumpkin soup, which was delicious and vegetarian (if you use vegetarian broth). Also delicious.

1 3lb pie pumpkin. This is like a medium to large pie pumpkin. You can also use a can of pumpkin but fresh is really easy
4 cups of chicken broth (the recipes called for 2 cups but I added veggies)
1/4 cup milk (the recipe actually called for cream, but I halved the cream with milk because I am a bad Southerner)
1/4 cup light cream
1 sweet potato, chopped
1/2 green apple, chopped
1/4 to 1 tsp curry powder (depends on how spicy you want it)
1/4 to 1 tsp chipotle powder
1/4 to 1 tsp cinnamon
Remaining apple, diced
Raisins, to top

To cook the pumpkin: ask google (I’m just kidding). Cut in half and seed it, cook @375 for 45 min to 1 hr. Let it cool a bit and then remove it from the skin. Cut into pieces and combine with all other ingredients.

Bring to a boil for about 20 minutes or until the sweet potatoes are cooked.

In a separate pan, sautée remaining 1/2 of diced apple and raisins in butter to top soup

Blend soup together and enjoy!


Southwestern quinoa salad


We really felt like tacos tonight so this is our take on a healthier version. As with all of my recipes, add or take away whatever you like! I meant to add diced carrots and some baby spinach to this but got hungry and forgot


1 c cooked quinoa
1 can black beans, drained and rinsed
1 can corn, rinsed and drained (or use fresh corn!)
1-2 fresh sweet peppers, diced
1 tomato, diced
Shredded cheese to taste

I topped with this dressing: creamy avocado dressing

To assemble: layer everything, top with dressing.

This made enough for dinner for 2 plus a very healthy serving of lunch for 2

“Creamy” pesto pasta with veggies


The cruel joke about the bootcamp that boyfriend and I are doing is that we come home starving after every session. Today I really wanted pasta, and when it comes to food, I make the decisions. I bought pesto the other day but was craving a creamy sauce. I saw a recipe for cauliflower Alfredo sauce the other day and it occurred to me that I could mix the two. Also I went overboard with the veggies, but they all looked so good.

Here’s a preview of the ingredients:


Here’s what I used:
– 1 head of cauliflower, trimmed to florets (just take off the bottom leaves and cut it small)
– 1 zucchini
– 1 tomato
– 1 red pepper
– mushrooms
– spinach
– 2 cloves garlic
1 jar of pesto sauce
– pasta

For the Alfredo sauce: (read the link above for the actual recipe)
Mince the garlic and put in a frying pan with some oil
Heat it up
Add cauliflower and 1 cup water
Bring to a boil, then turn to simmer, cover, and cook for 8-10 minutes
When cooked, pour everything into a blender and purée.
Then pour in the jar of pesto (or less if you feel like kissing later. If everyone eats pesto, everyone can kiss though).
that got weird for a minute, I promise not to do it again

Chop up all the veggies and cook at medium for about 10 minutes.


Don’t forget to cook pasta. Serve however you like. I combined the sauce with the veggies before putting on top of the pasta, which was sort of a mistake because there’s a lot of sauce. But I didn’t complain.


I feel like I only post pasta recipes, so I going to remember to post something next week that is not pasta.

Summer pasta


Pasta is the best. Shrimp is the best. This dinner is great. (This isn’t a very creative intro but I’m tired).

1 lemon
1 shallot, minced
Olive oil (for cooking)
Tomatoes (I used cherry)
Pasta of your choice

Heat a frying pan up to medium and poi in olive oil. Once it’s heated up, add in shallots and cook till translucent. Add in juice of 1 lemon.
In a separate pot, boil water and toss in asparagus. Boil for about 3 minutes, or until softened. Once softened, drain water and let the asparagus cool slightly before cutting into big pieces.
Slice tomatoes in half and let simmer with shallots. When the tomatoes are starting to look cooked, add in shrimp and cook till shrimp are pink. Toss in asparagus.

At some point you should have cooked the pasta and drained it. Sorry I only just told you that, I’m a pretty bad blogger.

Mix cooked pasta with shrimp mixture and serve with lemon zest on top.