Posts tagged ‘zucchini’

April 10, 2010

Zucchini and White Bean Soup

UPDATE: I put the rest of this soup in the blender and puree’d it and it was so much better!

After my casino food lunch with my friend I was feeling really yuck so I wanted some wholesome food. I made this soup and a salad and then sat down to watch Jamie Oliver’s Food Revolution and felt much better about my “real” food dinner!

This is a nice light flavored soup and I served it with a Wedge salad. I left this soup chunky but it would be really good as a puree too, topped with a toasted baguette slice for dipping.

White Bean and Zucchini Soup

1 T. each olive oil and butter
2 zucchinis, diced
1/2 white onion
2 cloves garlic
1 – 14oz can white beans, well drained
1 sprig thyme
2 sage leaves whole
2 1/2 cups chicken broth or vegetable broth
1/2 cup heavy cream
5 slices crispy chopped bacon
1 T. butter

Dice the onion and zucchini, and mince the garlic. Drain the beans in a colander and rinse.

Heat oil and butter in soup pot on medium-low. Add the onion and garlic and cook until the fragrant. Add the zucchini and continue to cook until zucchini is soft (keeping the heat on low won’t burn your onion or garlic but will cook the onion and zucchini through).

Next add the chicken or vegetable broth, sage leaves, and thyme sprig. Increase heat to medium high and bring to a boil. reduce heat and simmer for 10 minutes. Add the beans and heavy cream and bring back to a simmer and heat the soup through. Remove sage leaves and thyme sprig. Add pat of butter and stir until melted.

Serve in bowl and top with chopped bacon pieces.

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December 7, 2009

Roasted Veggie Wrap w/Baba Ghanouj

The other day while grocery shopping at Trader Joes I was hungry so I decided to grab one of their sandwiches. I grabbed a roasted veggie wrap with baba ghanouj it was colorful and sounded healthy and filling. It was so so good! It had roasted peppers and zucchini. It seemed so simple and something that could be made on the weekend and supply a few weekday lunches! So I decided to make my own version. My baba ghanouj recipe is an altered version of one on Epicurious, since I didn’t have tahini paste (sesame paste). I think my sandwich rivals the TJs version…maybe I can sell my version to them…ha ha ha.

1 red pepper
1 green pepper
1 small eggplant
1 zucchini
1 c. Shredded cabbage
¼ c. olive oil
½ can chickpeas
1t sesame seed oil
1 clove garlic
3T lemon juice
Lavash bread, spinach wrap, or other favorite wrap

PREHEAT oven to 425 degrees.

SLICE zucchini lengthwise in thick strips. Cut eggplant in half.

DRIZZLE peppers, eggplant, and zucchini with olive oil, salt, and pepper. Place eggplant cut side down with whole peppers. Cook about 20 minutes then add thin sliced zucchini on a cookie sheet. Roast for another 10 minutes.

COOL the veggies – place the peppers in a bag to steam to peal the skin easier, scoop out the pulp from the eggplant and let sit in strainer for 30 minutes.

BABA GHANOUJ: In a processor add eggplant, chickpeas, sesame oil, garlic, and lemon juice, salt and pepper until smooth. (or a blender). With the processor running add the oil slowly. (for a chunkier spread add the eggplant at the end and just pulse 2 or 3 times to incorporate the eggplant).

PEEL the peppers, then slice peppers into thin strips. Spread the Baba Ghanouj over the wrap, lay peppers and  zucchini, then add the cabbage. Wrap up and Enjoy! You can also dip the sandwich in the Baba Ghanouj.