Winter Vegetable & Quinoa Soup {Recipe ReDux}

I love cookbooks. Especially when they have wonderful pictures to go with the recipes. Although, I guess that’s why I love food blogs so much too, huh? Unfortunately, since my love affair with food blogs and Pinterest has grown, my cookbook collection has grown a bit of dust. This month’s Recipe Redux made me wipe off that dust and flip through so real pages.

It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.

I found my way to this bad boy..
500 Best Quinoa Recipes Camilla Saulsbury

There are some really fun recipes in there, like cashew energy quinoa bites, that I will definitely be trying soon. In the meantime, I was quite pleased when I flipped to page 142.
Belgian Winter Vegetable Bisque

Even in California, it’s been getting a little chilly lately so I couldn’t wait to make a nice, creamy soup. I had also just picked up a Butterkin Squash from Trader Joe’s that I wanted to break into. Side note: I was telling my mom it tastes like a combo of butternut squash and pumpkin.. and subsequently figured out the name, Butterkin. Genius! She and Nathan were both laughing at me. Anywho, into the pot it went!

Winter Vegetable & Quinoa Soup

Makes eleven 1-cup servings

Winter Vegetable & Quinoa Soup | Barr & Table
Ingredients
– 1 medium Butterkin Squash; about 2-3 cups [Can use butternut squash or sugar pumpkin instead]
– 2 tbsp EVOO; divided
– 1 medium yellow onion; diced
– 1 large sweet potato; diced
– 1 medium golden beet; diced
– 1/2 – 1 tsp red pepper flake
– 3 – 4 cups chicken stock [Make it vegetarian/vegan by swapping out for vegetable stock!]
– 1/2 cup quinoa flakes
– 1/2 tsp ground nutmeg
– 12 oz. beer; I used Sierra Nevada Pale Ale, but a lesser hopped beer would be good too
– Salt & pepper to taste

Directions
Preheat your oven to 400°F. Cut your squash in half, scoop out the seeds, drizzle with 1 tbsp EVOO and place in the oven. Roast until you can easily scoop the flesh out; about 30 minutes.

Heat a large pot over medium heat and drizzle with the remaining tbsp EVOO. Add in the diced onion and cook 5-7 minutes until translucent. Sprinkle in the red pepper flake and cook another minute until it becomes fragrant. Add in the diced sweet potato, beet, and 3 cups of chicken stock. Reduce heat to low, cover the pot, and let simmer for about 10 minutes or until the sweet potato and beet are tender.

At the point, the squash should be ready to come out of the oven and cool. After the squash has cooled for a couple of minutes, scoop the flesh out and add it to the pot in addition to the quinoa flakes and nutmeg. Using an immersion blender [a regular blender would work as well, in a few batches], blend until the soup is smooth and creamy. If needed, add the 4th cup of chicken stock, but remember you’re also adding beer at the end!

Add salt and pepper to taste and pour in the beer, stirring slowly to incorporate. Scoop out a big bowl and enjoy!

Nutritional Information

98 Calories / 3g Fat / 14g Carbs / 2g Fiber / 3g Sugar / 3g Protein

Weekly Meal Plan

Sunday – Leftovers with winter veggie & quinoa soup
Monday – Roast turkey breast with roasted potatoes & carrots
TuesdayPomegranate sesame chicken with ginger rice
Wednesday – Leftovers
ThursdayMoroccan lemon & cardamom meatballs, naan, & side salad
Friday – Out!
Saturday – Leftovers

Sprint 2 the Table

Food for Thought

Have you ever tried quinoa flakes?

What I Ate Wednesday #18 – FitBloggin’ Eats!

This past weekend was spent at FitBloggin’ and it was a weekend full of fun workouts and delicious food. So delicious that I was often going back for seconds. But that’s ok because of all of the workouts, right? Right!

And you bet I tasted everything on the menu!

Weight Watchers Quinoa Strawberry Muesli Fruit Chicken Bean Salad Turkey Sandwich Pear Celery Root Puree PopChips Oatmeal Granola Salmon FitBloggin 2012 Baltimore Maryland MD

[Breakfast]

Friday – Sponsored by Weight Watchers Cheese

  • Hot breakfast quinoa
  • Cheese-stuffed turkey breakfast sausage
  • Cheesy quinoa frittata
  • Strawberry whipped cream cheese muesli [big time fave! I’ll be creating this one at home!]
  • Fresh fruit
  • Coffee

Saturday

  • Oatmeal and quinoa bar with fruit fixins
  • Hardboiled Egglands Best eggs
  • Coffee

[Lunch]

Friday

  • Puree of Celery Root Soup With Apple Mascarpone and Chive Oil
  • Mixed Green Salad With Sliced Almonds, Cranberries and Pears in a Lemon-Champagne Dressing
  • Five-Bean Salad With Chickpeas, Soybeans, Kidney Beans, Black Beans and Crisp Green Beans With Red Onion and Tomato in a Sherry Vinegar Dressing
  • 15-Spice Slow-Roasted Chicken
  • Prairie Grain Baguette with Roasted Turkey, Gouda, Butter Lettuce and Dill Aoli

Saturday

  • Mushroom Tea Soup
  • Local Greens With Shaved Fennel, Radish, Tomato Confit and Basil Dressing
  • Quinoa Salad With Cucumber, Bell Pepper, Red Onion and Cilantro
  • Broiled Salmon With Wilted Greens
  • Grilled Mediterranean Vegetables on Focaccia With Hummus and Sprouts

[Snacks]

There were so many snacks in between sessions and after workouts that I couldn’t keep track. But they were all delicious and included some of the following:

  • Hardboiled Egglands Best eggs
  • Bagel thins with The Laughing Cow cream cheeses [Cinnamon cream cheese people! I need to find it!]
  • SoyJoy bars
  • Popchips! Soooo many popchips!

[Dinner]

We were on our own for dinner, so Friday night I met up with Nathan and we headed over to our favorite bar, Max’s, for German Beer Fest (so FitBloggin’-appropriate, right?!) I essentially had a liter of beer for dinner because I didn’t like the way the food menu looked. NBD.

Maxs Taphouse Broadway Baltimore Maryland MD

P.S. Nathan did get another liter after his baby beer 😉

Saturday I went with a bunch of the lovely bloggers over to Blue Agave, a local restaurant with a Mexican-inspired flare, and had a house salad and a skinny girl margarita. Or 3. That gathering was followed by the FitBloggin’ reception, sponsored by Unilever. They passed some delicious bites, but my favorite was the orange-glazed turkey meatballs. They will definitely be making an appearance in my kitchen soon!

FitBloggin Baltimore Maryland MD Blue Agave Blogger Dinner Gathering

[Goals]
While my past few weeks goals have been fitness-oriented in pushing myself for a better time in future 5K races, this week I want to concentrate on food. I’ve definitely found myself falling off the healthy-eating wagon over the weekends (see the liter of beer for dinner above!), so I want to challenge everyone to a healthy weekend ahead! That’s not to say I won’t have a few drinks over the course of the weekend, but like the Tone It Up girls say, weekends make up almost half of the month. That’s a lot to fall off of the wagon! So let’s do this 🙂

Speak Up!

What are your goals this week? Do you have trouble staying on track over the weekends?

The Best Part of Wedding Planning

Food!

Last week my mom and I went to meet with a potential caterer for the wedding, Innovative Gourmet, and were rather surprised to find out that we would not only be discussing food, we would also be tasting!

One of the first things I said to Nathan when we got engaged was “OOH!! Now we get to taste cake!” So needless to say, I was excited! Unfortunately I arrived sans camera, so my camera phone had to do.

First Course
Chilled soup / Turkey, bacon, cheddar panini on pumpernickel bread

Both delicious and such a great combo!

Barr & Table Innovative Gourmet Caterer Baltimore Maryland MD Chilled Soup Turkey Bacon Cheddar Panini

Second Course
Grilled and roasted veggies / Vegetable flatbread / Duck bites with crunchy pecans / Smoked brisket on french baguette

In my opinion, you can never go wrong with grilled and roasted veggies. I ate those up! The duck was fantastic with the sweet crunch from the pecans and I loved the smoke flavor in the brisket.

Barr & Table Innovative Gourmet Caterer Baltimore Maryland MD Grilled Roasted Asparagus Red Pepper Zucchini Tomato Cauliflower Flatbread Duck Pecans Smoked Brisket Carrots

Third Course
Polenta bar with shredded chicken, roasted peppers, sauteed spinach, smoked gouda, and bleu cheese.

This is such a fun idea; rather than doing the typical pasta bar, you substitute creamy polenta and put out a bunch of toppings. A make-your-own so everyone gets what they want. And each piece was equally tasty.

Barr & Table Innovative Gourmet Caterer Baltimore Maryland MD Polenta Shredded Chicken Roasted Bell Pepper Sauteed Spinach Smoked Gouda Bleu Blue Cheese

Fourth Course
Chop salad / Heirloom tomato and buffalo mozzarella salad over asparagus with frisee and balsamic reduction

I’m not a huge chop salad fan, but the heirloom tomato and mozzarella salad is right up my alley. I love the layered, deconstructed visual appeal of the dish, and the flavors were fantastic!

Barr & Table Innovative Gourmet Caterer Baltimore Maryland MD Chop Salad Heirloom Tomato Buffalo Mozzarella Asparagus Frisee Balsamic Reduction

Fifth Course
Brown butter rockfish over roasted corn, carrots, green beans, & red pepper / Pistachio crusted lamb over roasted vegetables and tzatziki

The rockfish was flaky and delicious, but the lamb stole the show. It was cooked perfectly; so tender and flavorful, and the pistachio crust gave it a beautiful crunch. We took a few leftovers home, but the lamb was not one of them.

Sorry Nathan. (Not really……)

Barr & Table Innovative Gourmet Caterer Baltimore Maryland MD Brown Butter Rockfish Corn Carrots Red Pepper Green Beans Pistachio Crusted Lamb Tzatziki

Sixth Course
A beautiful assortment of petit fours

What can I say? I’m a sucker for sweets! Chocolate. Chocolate. And more chocolate. And a few other bites of desserts, but my favorites were all of the chocolates!

Barr & Table Innovative Gourmet Caterer Baltimore Maryland MD Desserts Petit Fours Chocolate Dark Chocolate Milk Chocolate White Chocolate

This has definitely been the most fun I’ve had during the wedding planning thus far and it makes me so excited for more tastings!

As for the caterer choice? Decisions still to come…

Speak Up!

If you’re married or engaged, what was your favorite part of planning? And if you’re not married or engaged, what are you most looking forward to while planning?

Don’t forget! Today is the last day to enter my giveaway for a chance to win a case of CalNaturale Svelte! Don’t miss it.. entries accepted until 11:59pm EST! Four lucky winners will be chosen Friday morning!