Lemon Chicken Orzo Soup {#dairyfree #recipe}

Soup is on my mind - I must have told you that before a couple of times but we love soup. Soup to me is always comforting,  delicious, the perfect meal in one bowl plus it's the perfect lunch the next day.  The weather does not matter - every day is the perfect soup day, add some crusty bread, a hearty salad and it is a complete dinner…You know what else I love?  Lemon and pasta…lemon adding a fresh, tangy, crisp flavor to anything and pasta the prefect comfort food.  Now adding it all together is the perfect meal - not photogenic at all - but oh so tasty….

Lemon Chicken Orzo Soup

• 1 Tb olive oil
• 1 medium onion diced
• 1 large garlic clove, minced
• 2 celery stalks diced
• 3/4 lb diced chicken, skin removed {I prefer dark meat}
• 1 tsp salt
• 1/2 tsp pepper
• 1 TB dried Oregano
• 1/3 C lemon juice
• 1 qt chicken broth
• 3 C water
• 1 tsp lemon zest {use zest from organic lemon}
• 1/2 C of dried orzo
• 2 C frozen, defrosted or fresh spinach

1. Heat olive oil in a stock pot and when hot add
2. onion and sauté until softened
3. Add celery, garlic together with diced chicken.  Sauté until celery turns bright green in color.
4. Add salt, pepper, and oregano; sauté for another couple of minutes until fragrant
5. Add lemon juice, lemon zest, chicken broth, and water.  Bring to a low simmer, cover and leave on the stove for about 30-45 minutes for all of the flavors to combine.
6. Increase heat and add dried orzo when the soup is bubbling, continue cooking until orzo is soft.
7. Add spinach to soup, stir, cover and simmer for another five minutes.
8. Adjust salt, pepper, lemon as needed.

Thai Fish Soup

Hello friends of The Not So Cheesy Kitchen, it's Heather from All Roads Lead to the Kitchendropping by to share a bowl of soup with you today, because Bea has been so busy lately that she's forgotten to feed you. (Joke!) And hey, when all else fails, soup always comes to the rescue. Especially one this simple, that comes together quickly, and packs loads of flavor!

This soup came about on a clean out the pantry and fridge night, so I used a can of peas and a can of corn (I know - gasp!), along with the end of a bag of julienne carrots. But really, any frozen or fresh veggies will work here. Throw in some ribbons of greens, some snow peas cut on the bias, or some beautiful carrot coins. Switch up the herbs, or use only one kind.

As far as the fish went, I had a few fillets of tilapia and a large swai fillet that I took out of the freezer the day before, and in those went. Mild white fish is definitely the way to go here, it paired perfectly with the broth made slightly creamy from the addition of coconut milk.

You may notice the obvious crazy yellow color of my broth. That comes from the addition of turmeric in my homemade curry powder. I'd probably opt to use a curry powder without turmeric next time (though turmeric is a very Thai-inspired ingredient), just because I think it might be more visually appealing.

Oh, and I mentioned this came together quickly, right? You can have a pot of delicious soup on the table in under 30 minutes. What are you waiting for!?

Thai Fish Soup

This brothy soup enriched with coconut milk is packed with chunks of tender white fish, veggies and herbs. Switch up the add-ins to match the season!

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: simmer soup/stew dairy-free pescetarian Thai

Ingredients (serves 4)

for the curry broth:

• 2 teaspoons vegetable oil
• 3 spring onions or scallions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon sugar
• 4 cups reduced sodium chicken broth
• 3/4 cup coconut milk
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon sea salt

everything else:

• 1 pound white fish (I used a mix of tilapia and swai)
• 1 1/2 cups mixed vegetables, cut very small (peas, carrots, corn)
• 1 cup cooked rice
• 1/4 cup mixed chopped fresh cilantro, basil and mint leaves
• lime wedges

Instructions

Heat oil in a medium saucepot over medium heat. Add green onions, garlic, curry powder and sugar; cooking, stirring constantly for 2 minutes. Add chicken broth, coconut milk, ginger and salt. Bring to a boil, then reduce to a gentle simmer for 10 minutes.

Add the fish and veggies to the pot, simmer until everything is cooked through, 3-5 minutes. Stir in rice and cook for 1 minute longer. Remove from heat and stir in herbs. Serve with lime wedges for squeezing over each serving, to taste.

-adapted from Taking On Magazines and Family Circle Magazine, January 2014

More delicious soups from the sea (at girlichef):
Caldo de Camaron y Pescado (Brothy Shrimp and Fish Soup)
Manhattan Clam Chowder
Rhode Island Clam Chowder
Smoked Salmon Chowder (inspired by Pike Place Chowder)

Blood Orange Beet Soup for #Valentine's #TripleSBites {#vegan #recipe #dairyfree}

Are you ready of my second post for the Valentine's #TripleSBevent? I certainly am and bringing soup that is a deep red, almost purple and so fitting for Valentine's Day, or any other day.   

Delicious earthy beets meet tangy yet sweet blood orange ~ it is like a big Valentine's card in a bowl.  Okay, I get it totally exaggerating…but you get my drift, right?!  Now let's be honest so - my entire family loves beets whether roasted or in this soup however if your family or significant other does not like beets this soup is not for you.  There is no way around it - if you are not a beet lover just think of the beautiful color that you are missing :) Take a look

On another note,  I do not use gloves when cooking but also do not mind my hands turning into this…

…so if red purple hands are not for you,  be sure to wear gloves because it sure takes a while to get the color off your hands.

Blood Orange Beet Soup

• 2 large red beets
• 1 TB olive oil
• 1 small onion, diced
• 2 large organic blood oranges
• 2 C water, or a little more
• 1 vegan bullion cube 
• Salt and pepper to taste
• 1/4 C roasted, salted, cashews, crushed
•  2 TB parsley, minced
• 1/4 C Vegan sour "cream" {or your favorite sour cream}

1. Boil beets in salted water in their jackets for about 45 minutes or until cooked through.  Remove from water and immediately slip them out of their jackets.  Be careful, the beets will stain your hands.  Dice beets and set aside
2. Zest 1/2 of a blood orange. Set zest aside
3. Peel the blood oranges, carefully taking off any white skin (bitter) and dice the oranges.
4. Heat olive oil in a pot and add onion when hot add onion with a pinch of salt.  Sauté until onions are translucent and have softened
5. Add diced beets as well as oranges.  Sauté for minute or so before adding the water and the bullion cube.  
6. Cover and bring to a low simmer.  Simmer for about 10 minutes
7. While soup is cooking, mince the blood orange zest and combine with crushed cashes as well as parsley
8. Remove soup from heat and - using an immersion blender - carefully puree the soup.  Adjust salt as well as pepper, you may - if soup is too thick for you - add a little more water at this step.
9. Ladle soup into individual serving bowls topping each with sour "cream" and the cashew/zest/parsley mix

Enjoy!

To enter to win one of several awesome prizes please visit my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

Gingered Carrot Coconut Soup {#vegan #recipe} #ad

Yes,  we are still on our soup kick.  Okay truth be said we are never get over soup; it just changes with the seasons.  Grey chilly days call for a burst of color and one of my "happy" colors is orange.  The color orange makes me happy, immediately brings virtual rays of sunshine to me resulting in a much better mood.  Now orange soup for dinner does not sound that appealing to me, but carrots. Oh yeeesss,  I love carrots and not just for the color.  Carrots the perfect snack, perfect addition to any salad, and carrot soup.  What do you think?  It is quick, easy, quite economically sound, delicious and bright orange guaranteeing rays of virtual sunshine at the dinner table on a misty Portland evening.

This came together so easy and not having to grate my ginger thanks to  Ginger Stir-In Paste  by Gourmet Garden and already chopped lightly dried Cilantro - thank you Gourmet Garden  - made it even quicker.  Now are you ready?

Gingered Carrot Coconut Soup

• 1 TB Olive Oil
• 1 medium onion diced
• pinch of salt
• 1 TB grated ginger {Garden Gourmet Ginger Stir-In-Paste}
• 1 garlic clove, minced
• 1 tsp coriander
• app. 4 carrots scraped clean, cut into chunks {about 4 C}
• 1 small can coconut milk {5.46 oz/161 ml}
• 4 C water
• Salt & Pepper to taste
• 1-2 TB fresh cilantro chopped {Garden Gourmet Lightly Dried Cilantro}

1. Heat Olive Oil in a stock pot
2. Add onion together with a pinch of salt and sauté until onion turns translucent
3. Add ginger, garlic, coriander and sauté for another minute or so until fragrant
4. Add carrots and sauté for another minute until they turn bright orange.  Be careful not to burn any of the vegetables
5. Stir the coconut milk into the vegetables - let the cream melt all the way down and when melted
6. Add 4 C of water and bring to a simmer.  Cover and simmer for about 20 minutes until carrots have softened
7. Using an immersion blender - be careful not to burn yourself - blend the soup until the carrots are smooth.
8. Add salt & pepper to taste; top with chopped cilantro.

Serve with some fresh bread for an easy and tasty dinner.

Disclaimer:  I have received products from Garden Gourmet for recipe development - all opinions are my own.

Black Eyed Pea #Soup with Sweet Potatoes & Carrots {#vegan #recipe}

We love soup in this house and the majority of us love beans/legumes.  Alena and I are absolute bean lovers, while Ron likes them a lot, and MiaRose - our beef lover - tolerates them.   So the other day, looking through the pantry wondering about what dinner will be I realized that there were still plenty of black eyed peas.  My first thought was black eyed peas and rice but being in a "soupy" mood - you know grey, rainy, coldish - I settled on soup.   Started the adventure by quick soaking the dried black eyed peas…and voila here it is

Now truth be said,  if you are not a fan of sweet potatoes this soup is not for you; yes, it will not work I think Ron can attest to that since he is not the biggest fan of sweet potatoes (which is absolutely puzzling to me).  Ron ate his bowl and nicely declined seconds; Alena and I may have both had two bowls - we loved the soup; MiaRose well, she picked out the sweet potatoes and carrots.  So two out of four loved this super easy plus budget friendly soup.

Black Eyed Pea Soup with Sweet Potatoes & Carrots

• 1 TB Olive Oil
• 1 onion diced
• 2 carrots
• pinch of salt
• 1 med sweet potato peeled and diced,  (app 4 c) 
• 1-3/4 C dried black eyed peas soaked, or 2 cans of black eyed peas
• 6 C water  
• Salt & Pepper to taste

1. Heat olive oil in a stock pot and when hot add onion together with carrots and a pinch of salt
2. Sauté until onion turns translucent and carrots are bright orange in color.
3. Add diced sweet potato and sauté for another minute or so stirring under the other vegetables.
4. Add drained black eyed peas and stir under the vegetables
5. Add water and bring to quick boil.  Reduce heat to a simmer,  cover and cook until beans and vegetables are soft.  
6. Add salt & pepper to taste

Slow Cooker Black Eyed Peas {#dairyfree} & Cross Country Skiing at Teacup {#MtHood #Oregon}

Happy New Year, friends!  Does it still count?  Did you have a good start into the New Year?  We certainly did - all chill just the four of us having Raclette, sparkling apple juice for the ladies and other sparkling for the adult units,  an eating break of firecrackers with friends, more Raclette, plus dessert…So who it to midnight?  Well, ahm it is time yet once again to show my true colors friends.  I have not made it to midnight in ions.  Yes,  I kid you not…it just has not happened I fall asleep.  So again all of us were soundly asleep by 10:30pm and woke up in 2015.  But hey,  it was already 2015 in Europe and on the east coast so technically we made it :)

New Years Day was spent lazily around the house but on the third day of 2015 we finally moved.  Yes,  the girls started their Cross Country Ski Lessons at Teacup Nordic up on Mt. Hood with perfect snow and weather.  Yay -  finally a full winter skiing season is ahead of us; let's just say that the entire family is excited.  The girls love their class, and the adults get to spend time on skis outdoors as well.  Winters past I have always regretted not spending enough time in the snow, especially since it is so close…right?!  We can be up at Teacup in a little over an hour so yes,  we have to take advantage of it. Can you tell that I am excited about this?  And I am even more, as in much more excited, that both girls love to cross country ski including our not so excited hiker, MiaRose :) her favorite part is - can you guess it - is my least favorite part and that is going downhill on the trails…

Now what does any of this have to do with Black Eyed Peas aka Hopping John?  It is a New Year and usually we eat Hopping John on New Years Day but it did not happen this year.  So on Saturday in the morning before we headed up to Mt. Hood at 8 am I threw (almost) everything into the slow cooker anticipating a hot meal on our return from the mountain…let's say I was a little nervous but by the time we arrived back home dinner was almost ready plus the house smelled absolutely delicious.  Yay!!! - We put on the rice and ate within the hour...

Slow Cooker Black Eyed Peas

• 2 C Black Eyed Peas, soaked over night
• 5-6 C water 
• 1  medium sized ham hock
• 1 Tb Olive Oil
• 1 medium onion, chopped
• 2 medium carrots, cleaned and chopped
• 1 red pepper, chopped  
• 1 green pepper, chopped
• 2 tsp paprika
• 1 Bayleaf
• Salt, pepper, optional -> cayenne, hot sauce to taste

1. Place drained, soaked black eyed peas in your slow cooker
2. Place ham hock on top of the black eyed peas - press down
3. Heat up olive oil in a sauté pan and quickly sauté the vegetables together with paprika until onions turn translucent.
4. Pour vegetables over the black eyed peas and mix under them
5. Place bay leaf on top
6. Pour water over the black eyed peas until they are completely covered {the ham hock will still stick out}
7. Cover.  Cook on low heat for 6 hours and have fun
8. Upon your return, remove ham hock from black eyed peas and add salt, pepper and/or optional flavors to taste.
9. Serve on a bed of rice.

Butternut Squash Ginger #Soup for #12WeeksOfWinterSquash {#Vegan #dairyfree #recipe}

Happy Monday!  Guess what time it is?! It's winter squash time and my friend Heather and Joanne are hosting another round celebrating 12 weeks of winter squash.  Now this is already the second week and I sadly missed the kick-off week but here it is.  Delicious, succulent, sweet, with a hint of heat and bright orange color -> meet the Butternut Ginger Soup.

This is the easiest soup you will ever make - really take my word for it; my kitchen assistant Mia Rose and I prepared it in a snap.   Plus it is so tasty…I honestly was a wee bit worried because Ron is not - unlike me - the biggest winter squash lover but you know what?!  He actually said "this soup is amazing" yes true,  I could not make it up because he would totally call me out on it. Perfection on a dark, grey, cold night…

Butternut Ginger Soup

• 1 Tb Olive Oil + 1 tsp of seeds
• 2 garlic cloves, minced
• 1 Tb minced ginger
• 1 tsp red curry paste
• 1 medium squash, peeled, cubed and seeds reserved
• 3 - 4 C of water (depending on how thick you like it - we like it very thick and use only 3 C)
• 3  scallion cut into rings for garnish
• 1 Tb Tofutti "sour cream" or other sour cream for garnish
• Salt, Pepper, and optional cayenne pepper to taste

*** Preheat oven to 375 F ***

1. Place squash seeds in a small baking dish and toss with 1 tsp of olive oil. Once oven is preheated place it in the oven.
2. Remove seeds from oven afar about 15-20 minutes or until fragrant, toss them with a pinch of salt. 
3. Heat 1 Tb olive oil in pot add garlic as well as ginger.  Sautee for a couple of minutes until fragrant then add the curry paste. Be careful not to burn it.
4. Add squash and mix it under the spice mixture; after a minute or so add the water, cover and bring to a boil.  Reduce heat and simmer - covered - until squash is soft about 20 minutes
5. Blend the soup by using an immersion blender.  Be very careful not to burn your self as the hot liquid splatters and can burn you.
6. Add salt, pepper, and cayenne pepper to taste
7. Laddle into soup bowls.  Put a dollop of "sour cream" onto each bowl and sprinkle with toasted seeds and scallions.

Enjoy!

Pumpkin Orange Soup for #PumpkinWeek {#dairyfree #recipe}

Happy Monday!!!  Are you ready for fall yet?  Leaves are changing, the air is getting crisper, visits to the pumpkin patch and yes the flavor of pumpkin is starting to be everywhere.  It has also reached my kitchen; this week Terri of  Love and Confections is hosting an entire week of recipes containing pumpkins.  Dessert to main dishes an entire week packed with pumpkin recipes.

My kick-off dish is a Pumpkin Orange Soup and this is actually one of my very first pumpkin dishes I have made.

Yes,  winter squash has been consumed many times in our house but actual pumpkin is a totally different story.  It is also different as I actually bought a couple of cans of organic pumpkin puree {yes - I did take the short cut} and I was so pleasantly surprised.  Pumpkin goodness comes together in a snap, just like this absolutely delicious warming soup.  The soup is slightly sweet yet packs a little heat that will brighten up any grey day…

Pumpkin Orange Soup

• 1 Tbs Olive Oil
• 1  small onion, diced
• 2  tsp salt
• 1/2 tsp freshly grated ginger
• 1/8 tsp cayenne pepper
• 1/4 tsp cinnamon
• 1    C Orange Juice
• 1  can pumpkin puree
• optional 1 C of water
• Cilantro for garnish

1. Heat olive oil in a pot and add onion together with salt when hot.  Saute onion until they have softened.
2. Add ginger, cayenne pepper together with cinnamon and carefully mix under the onions. Sauté for another minute or so until the spices become fragrant.
3. Stir in orange juice and bring to a quick boil, turn down the heat and carefully stir in pumpkin puree.  Simmer for a few minutes.
4. You can add in additional water if soup is too thick for your taste 
5. Adjust salt - ladle into individual bowls and garnish each with fresh cilantro.

Check the rest of today's other pumpkin recipes...

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Loaf by Love and Confections
Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
Pumpkin Peach Smoothie by Happy Food Healthy Life
Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
Easy Homemade Pumpkin Puree by Life Tastes Good
Pumpkin Orange Soup by The Not So Cheesy Kitchen
Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor's Adventures
Slow Cooker Pumpkin Butter by My Catholic Kitchen
Pumpkin Scones by Making Miracles
Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
Pumpkin Molasses Cookies by That's My Home
Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry

Ducky 13 Bean Soup for #10DaysofTailgate {#Dairyfree #recipe}

Disclaimer:  I have received a package of dried 13 bean soup as well as duck products ~
                     all opinions are my own

How can it be that this is the last day of the #10Daysof Tailgate event already;  I know it is just with everything else time flies when you are having fun.  Let's just say that this last day just snuck up on me but let me also say that I have had so much for preparing foods for this fun event.  Thank you, Camilla for having me, I have had so much fun and learned quite a bit about Tailgating.

Now before I tell you everything there is to know about my Ducky 13 Bean Soup let me remind you that there is a fantastic prizes to be had during the giveaway.  You do not want to miss that now, right?!  To enter all you need to do is enter my #10DaysofTailgate Kick-off Post! and you are all set fingers crossed.

Okay…so now finally Ducky 13 Bean Soup;  yes you can say that I have been having a lot of fun with the duck and not just because I live in Oregon.  Well so I admit to having teased my friends with the Oregon Duck theme maybe just a wee bit because truth be said I really do not have a horse in the game {isn't that what you say?} Are you ready for some warming soup?  It can be cold out there in the parking lot {at least I imagine it to be} and a bowl of warm soup to warms one up instantly.  Savory delicious broth, the bite of 13 different beans, smooth vegetables, and the unexpected taste of duck come together in this beautiful soup.  What do you think? -  Well, it is a winner here….

Ducky 13 Bean Soup

• 1-1/2 C dried 13 Bean Soup soaked over night
• 1 tsp Duck fat
• 1/2 - 1 pack Duck bacon, diced
• 1 large onion diced
• 2 large carrots cleaned & diced
• 6 C water
• 2 bay leaves
• Salt and Pepper to taste

1. Soak beans over night
2.  Melt fat then add diced bacon pieces and fry them up
3. Add vegetables to the pan and sauté
4. Place soaked beans (pour soaking water off) in a slow cooker and add 6 C of water
5. Add sautéed vegetables and bacon
6. Set slow cooker on high and cook for 6 hours

Serve with crusty French Bread!

For more fun be sure to check out these recipes…

Starters

Sweet Cornbread Mini-Muffins with a Chile Pepper Kick by OnTheMove-In the Galley

Pretzel Bites with Hot & Spicy El Diablo Mango Mustard by Making Miracles

Sloppy Joe Egg Rolls with Spicy Mustard by From Gate to Plate

Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections

Beer Cheese Brat Chowder by Cheese Curd In Paradise

Ducky Joes by A Day in the Life on the Farm

Ducky 13 Bean Soup by The Not So Cheesy Kitchen

13 Bean Chili by Miss Laura’s Kitchen

Za’atar Spiced Cashews by The Girl In The Little Red Kitchen

Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog

Sweets

Boston Lager Cupcakes by Sew You Think You Can Cook

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!

Creamy Dairyfree Zucchini Soup for #SundaySupper {#vegan}

Happy Sunday and welcome to the #SundaySupper Squash Fest - today we feature every type of squash imaginable.  Summer squash - winter squash and this fantastic event is hosted by Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva.  Thank you so much for having us today!

Now let's talk about squash; its zucchini in the summer for us {sadly not enough this year} as in zucchini fritters, stuffed zucchini, or added to pasta ~ grilled summer squash and in the fall and winter Acorn, Butternut, Pumpkin…..

In our house we also like soups - yes, any time of year summer or winter we are a "soupy" family and any type of squash is perfect in .  So today I am bringing a Creamy Dairyfree Zucchini Soup to the party.  It is delicious, filling, quick and oh so good.

Creamy Dairyfree Zucchini Soup

• 1 TB Olive Oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 small carrot, diced
• 2 tsp salt
• 2 C diced peeled potatoes
• 4 C diced zucchini{unpeeled}
• 2 C water
• 2 TB Italian parsley, minced
• 1/4 C Tofutti Sour Cream
• 1 TB lemon juice {or more to taste}
• fresh ground pepper & salt to taste
• 3 sliced sun dried tomatoes for garnish

1. Gently heat olive oil in a stock pot
2. When hot add onion, garlic, carrot and salt. Saute until onions turn translucent, and have softened.
3. Add potatoes, zucchini, parsley, and water.  Give it a good stir, bring it to a low simmer and simmer with lid closed for about 25 minutes or until vegetables are soft. 
4. Blend soup using an immersion blender {be very careful that you do not burn yourself as the liquid is very hot and will splatter}
5. Stir in Sour "Cream" of your choosing, add lemon juice as well as salt and pepper to taste
6. Ladle into soup bowls and top each bowl with sliced sun dried tomatoes.

Enjoy!

Now be sure to check out all the other amazing Squash dishes we bring you today.  From Starters to Cocktails to Soups - Salads - Main Dishes - Sides and desserts we got you covered.  Check it out.

Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane's Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Green Gazpacho {#vegan #dairyfree} for #SundaySupper

Happy Sunday!!!  Summer is finally here and we are just about to hit the summer heat next week.  What is summer without hot days and the days when you rather eat chilled food than hot food.  At least to me something is missing without those days.  The theme for this week's #SundaySupper is Summer Chillin' and Alayio of Prescetarian Journal is having all of us around her virtual dinner table.

I we love soup any time of year and cold soups are not refreshing but also so quick and easy to make.  So far Gurkenkaltschale {Cucumber Cold Bowl} with cucumber, dill, and "cream", Asparagus Gazpacho, or Gazpacho Andaluz have been on our table.  Now a Green Gazpacho has not yet been served…well, that is until today.

All you need to make this no-fuzz, no-cook soup is chilled ingredients and a blender.  Yes, that's it…super easy, right?

Green Gazpacho

• 1 large cucumber app. {3/4 lb.}, peeled and cut into large chunks
• 2 celery stalks, well cleaned and cut into pieces
• 1 green pepper, cleaned, seeded and cut into chunks
• 1/2 - 1 full bunch of garlic scapes cut into pieces {depending on how much you like garlic - as alternative you can use 4-6 garlic cloves}
• 1/2 C ice cubes
• 1/3 C lemon juice
• 1-2 tsp salt to taste
• fresh ground pepper to taste
• 1 tomato cut into bite sized pieces for garnish

1. Place all ingredients except salt and pepper into a blender;
2. Turn blender to "chop" setting until all vegetables are all chopped up.
3. Add salt & pepper to taste and set blender to "mix" setting.  Mix until everything is thoroughly mixed up.  Adjust spices as needed.
4. Serve right away, or keep chilled in the fridge until you are ready to eat
5. For serving top with tomato pieces.

Are you ready for more chilled dishes and drinks to beat the heat?!  Take a look what the other #SundaySupper contributors are bringing...

  Brisk Beverages

• Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
• Mocha Madness Milkshake from Desserts Required
• Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue's Nutrition Buzz
• Skinny Watermelon Mojito from Peanut Butter & Peppers
• Southern Sweet Tea from Gluten Free Crumbley
• Strawberry Mango White Sangria from The Texan New Yorker
• The Polar Cap Drink from Seduction in the Kitchen
• Vanilla Root Beer Cream Soda from Feed Me, Seymour

Chilled Starters

• Avocado Hummus Dip from Shockingly Delicious
• Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
• Cucumber-Watercress Soup - Gazpacho Style from The Wimpy Vegetarian
• Gazpacho from Jelly Toast
• Green Gazpacho from The Not So Cheesy Kitchen
• Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
• Mexican Flag Guacamole from What Smells So Good?
• Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
• Tuna Tartare from Kimchi Mom
• White Gazpacho from The Little Ferraro Kitchen

Snappy Salads and Sides

• Antipasto Tortellini Pasta Salad from Neighborfood
• Broccoli Salad from Flavor Mosaic
• Cantaloupe Risotto from Confessions of A Culinary Diva
• Cold Peanut Noodles from girlichef
• Korean Salad from Noshing With The Nolands
• Layered Salad with Green Goddess Dressing from Delaware Girl Eats
• Pesto Pasta Salad from Supper for a Steal
• Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
• Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
• Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
• Tuna and Potato Salad from Cindy's Recipes and Writings
• Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
• Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca

Refreshing Main Dishes

• Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
• Chicken Bacon Ranch Pasta Salad from Cookin' Mimi
• Jalapeno Ham Salad from Bobbi's Kozy Kitchen
• Shrimp Ceviche from Kudos Kitchen by Renee
• Surimi Salad from Pescetarian Journal
• Zucchini Lasagna from Nosh My Way

Cool Confections

• Berry Ice Cream Bomb from Jane's Adventures in Dinner
• Cherry Cream Cheese Ice Cream from Magnolia Days
• Lemon Curd Parfait from Life Tastes Good
• Lemon Thyme Ice Pops from Country Girl in the Village
• Mocha Latte Ice Cream from The Foodie Army Wife
• No Maker Required Berry Ice Cream from Hot Momma's Kitchen Chaos
• No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
• No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
• No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
• Nutella and Pistachio Gelato from La Bella Vita Cucina
• Olive Oil Gelato from The Girl in the Little Red Kitchen
• Pluot Ice Cream from Crazy Foodie Stunts
• Raspberries and Cream Panna Cotta from A Kitchen Hoor's Adventures
• Salted Caramel Gelato from Manu's Menu
• Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
• Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
• Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
• Vanilla Bean Chia Seed Pudding from Pies and Plots
• White Chocolate Fruit Dip from Hezzi D's Book and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Garlic Soup with cheese & Garlic Olive Crunch Bread for #NationalGarlicDay {+ Giveaway}

Happy National Garlic Day!!! Yes, today April 19th is National Garlic Day and let me tell you that this is one holiday our entire family embraces.  All of us like love garlic so much…it could be that Mia Rose has once eaten most of a freshly harvested head of garlic after school last year Yes,  really I kid you not - the kids harvested garlic in their school garden and Mia Rose was happily chomping away at it.  Now Alena will not say to garlic either - as she can also eat it by the cloves…just like their parental units.

Garlic is one of those things that are always in my kitchen also when traveling and I am not in my own kitchen.  We all love the flavor it gives and it pretty much isa part of almost any dish; sometimes its part of our   salad dressing. Oh yes,  garlic is so good.  So super excited when I got the invite to participate in the #NationalGarlicDay round-up headed by my friend Heather.  There are a total of 15 delicious garlic recipes plus a garlicky giveaway.  As for for me this is the perfect reason to come up with a new garlic recipe.  Please let me introduce you to…tadahhhh

Garlic Soup with cheese {optional} and Garlic Olive Crunch Bread…what do you think? If you prefer it vegan or entirely dairy free just lead out the cheese.

Garlic Soup with cheese

• 15 - 20 fresh garlic cloves, minced {not pressed}
• 1 Tb Earth Balance or other preferred "butter"
• pinch of salt
• 1 Tbs flour
• 1/2 C dry white wine
• 1 Tb dry Sherry
• 1-1/4 C plain soy creamer
• 3 C broth 
• 1/2 bullion cube
• 1 Tb lemon juice
• Salt & Pepper to taste
• green onion or parsley for garnish
• 1 C grated Gruyere for serving

1. Melt "butter" in a pot and when hot add garlic cloves together with a pinch of salt. Gently sauté for a couple of minutes until garlic turns fragrant
2. Add flour to the garlic and carefully stir it in.  Be careful that it does not burn and after a minute or so
3. Whisk in the white wine; carefully whisk the mixture to avoid any lumps,  bring to a quick boil and lower the heat.  When wine has reduced add the Sherry and after another minute
4. Stir in the creamer, broth, and bullion cube. Keep soup slightly covered at a low simmer for about 15 minutes
5. Add lemon juice, pepper and adjust salt.
6. Ladle into individual bowls and garnish with either green onions, or parsley.
7. Serve with cheese on the side.  Each person can add - or leave out - some cheese into their bowl, and top the soup with Garlic Olive Crunch Bread

Garlic Olive Crunch Bread

• 1 loaf French Bread, sliced
• 1/3 C Olive Oil
• 5 pressed garlic cloves
• 1 tsp salt

Preheat oven to 375F - 1 -2 Baking sheet lined with parchment paper

1. Combine olive oil with pressed garlic and salt until well blended
2. Brush each bread slice with the garlic / olive oil mixture 
3. Place bread onto the prepared baking sheets
4. Bake for 10 - 15 minutes until crop

Serve with Garlic Soup!

Now read on and check out all the garlicky recipes and enter the giveaway

• Black Garlic Chocolate Chunk Ice Cream from girlichef
• Caesar Tartlets with Sweet Garlic Butter Crusts from Karen's Kitchen Stories
• Easy Garlic Infused Olive Oil from MarocMama
• Garlic and Herb Lamb Chops from Healthy. Delicious.
• Garlic Bread from My Catholic Kitchen
• Garlic Dill Roasted Potato Wedges from From Gate to Plate
• Garlic Fried Rice from Crazy Foodie Stunts
• Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
• Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
• Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
• Heart Healthy Roasted Garlic Chicken Recipe from It's Yummi!
• Roasted Garlic Butter from Basic N Delicious
• Roasted Garlic Chicken Pizza Pockets from Cindy's Recipes and Writings
• Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
• Vampire Garlic Dip from Kudos Kitchen By Renee

Giveaway

In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:

1. The Garlic Farmers' Cookbook
2. One-year membership to the Garlic Seed Foundation
3. 5 Garlic Button Covers
4. OXO Good Grips Garlic Press 
5. The Ultimate Garlic Peeler
6. Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid
7. Terra Cotta Garlic Roaster
8. 2 Bulbs of Whole Black Garlic

To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you'd love to try)? After you've answered the question for entry into this contest, be sure to record that you did so in the rafflecopter widget below; doing so will unlock many more optional ways to earn entries. a Rafflecopter giveaway This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen. Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.

Things & Red Pepper Corn Chowder #Vegan #Dairyfree

How is everyone?  All is fine here - I just have been in a - for lack of better words - little "lull"; you know just part of life, right?!

Time here seems to just fly by - please tell me that everyone is feeling like this.  How can it already be April? I love spring but at times it all just runs a little too quickly for me; it probably has always been as fast but I never paid as much attention to it.  My hair keeps getting more grey strands and the girlies are growing by - as you say - leaps and bounds.  No longer are they little girlies, but big girls…Wow!!! It is all good and I am certainly not complaining to see our girlies grow into little ladies.  Now please do not tell them that I referred to them as little…especially Mia Rose would be super upset :)

We have had another visit to our metabolic clinic, another blood draw, and Alena - now that she has turned ten - has had her first bone density scan.  Our visit was - as usual - great; the fantastic news is that new guidelines will be coming out allowing a lot more cheeses and casein will be okay. I cannot wait to see them..both of the girls GALT levels were good {YAY} however the Vitamin D was off the chart as in off the chart low :(.  That certainly was not the result we wanted to see but we are boosting Vitamin D with daily drops and another draw next month will {fingers crossed} show increased levels.  

The result of the bone density level was not as expected and it really did throw me for a loop questioning myself…I was so surprised because both girls eat quite a bit of cheese, Alena drinks at least two large glasses of fortified Chocolate Almond Milk everyday, takes a supplement and still the bone density was not were it should be.  The metabolic clinic however told us that they were not surprised since the Vitamin D level is so low.  The good news is that there another ten years to build up Alena's bones.  So boosting Vitamin D, more {soon} cheeses, and running {Ron started to take both girls with him} should bring us there.  Fingers crossed…

Now are you ready to hear about some delicious Red Pepper Corn Chowder?  Courtesy of delicious frozen corn, you are able to bring summer to your table anytime of year now.  I made it on a particular grey, cool, and rainy - albeit spring - day; it certainly brightened everyone's mood plus it is super easy, quick, and satisfying.

Red Pepper Corn Chowder

• 2 Tbs Olive Oil
• 1 onion, diced
• 1 large carrot, cleaned and diced
• 3 celery stalks, diced
• 1 - 2 large red pepper(s), seeds removed and diced
• 4 C diced potatoes  
• 1 bag frozen corn
• 5 C water {or more}
• 1 vegan bullion broth
• 1/2 untreated lemon; zest & juice
• Salt and Pepper to taste
• Green onion diced for garnish

1. Heat olive oil in a large stock pot.  Add onions, carrot, and celery together with a pinch of salt.
2. Sautee until onions begins to turn translucent.
3. Add pepper and sauté for another minute or so.
4. Add potatoes together with the corn and stir it all up for another minute
5. Add water, as well as the bullion cube.  Bring to a slow simmer, and cover.
6. Simmer for about 20 - 25 minutes until potatoes are soft
7. Using a hand blender, puree the soup to desired consistency.  When blending be very careful not to burn yourself as the liquid will splatter.
8. Add lemon zest, together with lemon juice and pepper. Adjust salt to taste.

Garnish with diced green onion; serve with a large side salad and some crusty bread!