Turkey Sausage and Garbanzo Soup

Easy to make, simple and delicious this soup is protein-rich and light in carbs.

The original recipe is spicy but because of my daughter, rather than including the jalapeno in the soup itself, I chop it up put on top with the avocado and chopped cilantro when serving.

Variations:

  • Instead of turkey sausage, use Italian sausage or Mexican chorizo
  • Instead of garbanzo, use white beans (or any other beans)
  • Add one or two chopped carrots
  • Add 1 chopped bell pepper (any color)
  • Add one potato, chopped smalle  so it doesn’t prolong  cooking time
  • The last 5 minutes, add spinach, kale or other chopped greens (swiss chard, mustard greens)
Spicy Turkey Sausage and Garbanzo Soup
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Servings
4 servings
Servings
4 servings
Spicy Turkey Sausage and Garbanzo Soup
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped onion, sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Add chopped garlic and cook another 3 minutes. Reduce heat to medium.
  2. Add tomatoes with their juices, sliced jalapeño, chili, ground cumin and chopped fresh rosemary. Simmer 10 minutes, stirring frequently.
  3. Add garbanzo beans and 2 cups chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. If needing additional liquid, add another cup of chicken broth.
  4. Stir in fresh lemon juice.
  5. Season soup to taste with salt and pepper.
  6. Serve topped with sliced avocado and chopped cilantro.
Recipe Notes

Modified from https://www.epicurious.com/recipes/food/views/spicy-garbanzo-bean-and-turkey-sausage-soup-458

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Orzo with Garbanzo Beans, Goat Cheese and Basil

Quick and easy, this recipe is handy for weeknights.

Fresh herbs add exceptional flavor and are rich in nutrients.  Since ancient times they’ve been used for their health benefits. Now science is discovering their unique antioxidants, essential oils, phytochemical and other nutrients that help our bodies fight germs, toxins and boost our immune system.

Herbs are easy to grow even without a garden; put a pot of two in a sunny window.

As a general rule, I use three times as much fresh herbs as dried.

Variations:

  • Replace orzo with other short whole-what pasta (penne, fusilli etc)
  • Use feta or shredded Parmesan instead of goat chase
  • Use other herbs  ( such as mint, cilantro, parsley) instead of basil
  • Use asparagus or green beans instead of broccoli
  • Add cooked shrimp or leftover chicken (chopped)
Orzo with Garbanzo Beans, Goat Cheese and Oregano
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Servings
4 servings
Servings
4 servings
Orzo with Garbanzo Beans, Goat Cheese and Oregano
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Bring a medium pot of water to boil. Add orzo, cook 5 minutes; add broccoli and cook another 3 – 5 minutes just until orzo is tender. Be careful not to overcook orzo or it becomes mushy
  2. Whisk olive oil, lemon juice, minced garlic and cumin to blend in large serving bowl.
  3. Add garbanzo beans, cooked orzo, broccoli and chopped fresh oregano; toss until mixed.
  4. Season to taste with salt and pepper.
  5. Gently add crumbled goat cheese and olives (if using).
  6. Serve orzo salad warm or at room temperature.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/Orzo-with-Garbanzo-Beans-Goat-Cheese-and-Oregano-242471#ixzz2priVLJgg

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Rosemary Roasted Leg of Lamb with Tri-Color Potatoes

Of the bijillion hours (or so it seems) I’ve spent happily cooking, this is only the second time in my life I’ve cooked lamb. The first time was last Christmas requested by my cousin Dax and was possible thanks to my very dear friend Lorena who patiently coached me through it, taking my multiple frantic calls on Christmas Eve. The results (after panic subsided that I was either burning it or potentially serving it raw) exceeded my expectations and encouraged me to try again, this time venturing with seasonings.
As will all meat I purchase, I buy organic. Yes it’s crazy expensive, but this is a once, maybe twice a year expense.
The secret to lamb, Lorena taught me, is to trim ALL the fat off.

I like (surprise! after all there is a reason this food blog is Color My Food) color in my food first because it’s pretty and second because color generally means more nutrients, so I looked for the multi-colored potatoes and was glad to find them. My second option was to use 1 1/2 pound diced russet potatoes mixed with 1 1/2 pound diced sweet potatoes.

Rosemary Roasted Leg of Lamb with Tri-Color Potatoes
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Servings
8 servings
Servings
8 servings
Rosemary Roasted Leg of Lamb with Tri-Color Potatoes
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Servings
8 servings
Servings
8 servings
Ingredients
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Instructions
  1. Preheat oven to 475°F.
  2. Zest the two lemons.
  3. Mix zest in a small bowl with 4 tablespoons finely chopped rosemary, 2 tablespoons minced garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, salt and pepper.
  4. Place leg of lamb in roasting pan. Cut slits all over lamb and rub rosemary mixture over lamb, rubbing into slits.
  5. Place leg of lamb into oven for 20 minutes.
  6. Meanwhile, cut potatoes in half.
  7. Mix 2 tablespoons chopped rosemary, 1 tablespoon minced garlic, 1 tablespoon oil and 1/2 teaspoon salt. Sprinkle over potatoes and mix.
  8. Turn heat down to 350°F. Remove lamb from oven and place potatoes around lamb. Put back in oven and roast 40 – 50 minutes, stirring potatoes occasionally, until meat thermometer registers 140°F
  9. Remove from oven and let rest for 15 minutes.
  10. Transfer lamb to a cutting board and slice thin across the grain. Place on serving platter, surround with potatoes and garnish with parsley or a few rosemary sprigs.
Recipe Notes

A Color My food recipe

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Asparagus, Snap Peas and Green Beans with Mint

Serves 8

Setting out to create my Easter menu, asparagus was one of the first thoughts that came to mind. Ever since I read Animal, Vegetable, Miracle by Barbara Kingsolver years ago, I associate asparagus with spring.
I’ve learned to look for tender stalks as they have the most delightful taste; beware those with thick stalks; they tend to be “woody” and flavor diminishes.
Snap peas at the Farmer’s Market were too delicious to pass up so they came home with the asparagus along with some delightfully crunchy fresh green beans. Steaming them seemed to be the way to go in to preserve as much of the crunch (and nutrients) of these lovely spring farm-fresh vegetables. And voila’, this dish came to be. Hello spring!

Note: The snap peas, green beans and asparagus can be steamed the day before; make sure not to overcook or they become mushy.

Variations:
– Add 2 tablespoons chopped toasted almonds (or other tree nut, pine nuts would make a special treat!)
– Use edamame instead of snap peas, or even frozen peas (defrosted)
– Serve over a bed of quinoa (adding the above nuts) for a lunch entrée

Asparagus, Snap Peas and Green Beans with Mint
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Asparagus, Snap Peas and Green Beans with Mint
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Ingredients
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Instructions
  1. Cut green beans in bite size pieces.
  2. Cut asparagus into bite-size pieces. Set aside asparagus tips.
  3. Steam green beans, asparagus (except for tips) and snap peas for 6 minutes. Add asparagus tips and steam another 2 or 3 minutes. Remove from steamer.
  4. Place on serving platter. Gently mix in mint and green onion.
  5. Sprinkle on salt, drizzle lemon juice and extra-virgin olive oil over the vegetables and gently mix again.
Recipe Notes

A Color My Food original recipe

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Lemon Roasted Green Beans

Sometimes the simplest foods are most enjoyable.

Roasting the green beans brings out a different texture and flavor than boiling or even steaming them. The lemon zest gives this dish a delightful zip.

Or punch up the color and micronutrients by adding red bell pepper.

For a change of flavor, add chopped fresh herbs when the green beans come out of the oven. Experiment with fresh basil, parsely or dill instead of the mint.

Asparagus can also be prepared this way, simply use in place of green beans.

Variations

  1. Add 1 red bell pepper, chopped and toss with green beans and minced garlic.
  2. Add 1/4 cup pine nuts (or chopped almonds) with the green beans and minced garlic
  3. Omit lemon juice and lemon zest and toss with 2 tablespoons finely chopped mint.

 

 

 

 

 

Lemon Roasted Green Beans
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Servings
8 servings
Servings
8 servings
Lemon Roasted Green Beans
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Servings
8 servings
Servings
8 servings
Ingredients
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Instructions
  1. Preheat to 450°F. Brush a baking dish with 1 tablespoon extra-virgin olive oil.
  2. Combine green beans and minced garlic,. Drizzle with oil, and toss well.
  3. Roast vegetables 15 minutes. Mix. Continue roasting until green beans are tender about 10 more minutes.
  4. Remove from oven, toss with lemon juice and lemon zest.
  5. Season with salt and pepper to taste.
Recipe Notes

A Color My Food original recipe

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Crunchy Cruciferous Salad

Leafy greens and cruciferous vegetables (such as broccoli, cabbage, cauliflower) have more micronutrients than any other food. Micronutrients (vitamins, minerals, phytochemicals and fiber) are essential for our survival and longevity.

This salad is great on its own, but I often make a double batch to use as a base for different salads throughout the week.

Variations:

  • Exchange the broccoli or cauliflower with shredded cabbage or Brussels sprouts
  • Replace carrots with beets
  • Toss some Crunchy Cruciferous Salad  with leafy greens (spinach, arugula, mixed greens  – whatever is on hand).
  • Mix with leftover grains (rice, quinoa) for a quick meal
  • Or make a tortilla wrap adding greens and an extra drizzle of salad dressing.

 

Crunchy Cruciferous Salad
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4 servings
Crunchy Cruciferous Salad
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4 servings
Ingredients
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Instructions
  1. Whisk together lemon juice mustard, garlic, salt, olive oil and 2 tablespoons water until thoroughly blended. Adjust flavor by adding water (1 tablespoon at a time), salt and pepper to taste.
  2. In a bowl mix broccoli, carrot, green onion.
  3. Add salad dressing, mix well. Add 1 tablespoon of seeds/nuts, toss.
  4. Serve with remaining seeds/nuts on top.
Recipe Notes

Variations

  1. Use other cruciferous vegetables (cauliflower, Brussels sprouts, cabbage) instead of broccoli
  2. Use raw beets instead of, or in addition to carrots
  3. Toss with leafy greens (spinach, arugula, romaine etc)

A Color My Food original recipe

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Cumin Quinoa and Garbanzo

I like the combination of rice and quinoa, and this dish can be more interesting using wild rice or red quinoa if it is available. But for quicker cooking on a busy night, you can use a single grain (either brown rice or quinoa). You can also make this with another grain such as barley (but increase the water to 3 cups for 1 cup of barley)

Cumin Quinoa and Garbanzo
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Servings
4 serving
Servings
4 serving
Cumin Quinoa and Garbanzo
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Servings
4 serving
Servings
4 serving
Ingredients
Adjust servings: serving
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Instructions
  1. Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
  2. Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 1 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes.
  4. Add to quinoa. Add rice and garbanzo beans; mix well. Stir in remaining 2 tablespoons extra-virgin oil, fresh lemon juice, cilantro, parsley, and green onion. Season to taste with salt and pepper.
  5. Cut avocado into wedges. Serve salad with avocado and lemon wedges.
Recipe Notes

Adapted from Epicurious: Cumin Scented Quinoa and Black Rice

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Baked Blueberry French Toast

My sister introduced me to this recipe years ago and it is a big family favorite.

It’s quick and easy to make the night before. In the morning toss the blueberries and pecans on top and bake in a pre-heated oven for 25 minutes.

 

Baked Blueberry French Toast
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Servings Prep Time
8 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 15 minutes
Cook Time
20 minutes
Baked Blueberry French Toast
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Servings Prep Time
8 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 15 minutes
Cook Time
20 minutes
Ingredients
For Blueberry Syrup
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Instructions
French toast
  1. Butter a 13 x 9-inch baking dish.
  2. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
  3. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and brown sugar. Pour evenly over bread.
  4. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
  5. Preheat oven to 350°F.
  6. Sprinkle pecans and blueberries evenly over bread mixture and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
Syrup
  1. Make syrup while French toast is baking: In a small saucepan cook blueberries and maple syrup over moderate heat until berries burst, about 5 minutes.
  2. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice and zest.
  3. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
  4. Serve French toast with syrup.
Recipe Notes

Modified from

Epicurious: Baked Blueberry French Toast

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Moroccan Tagine with Chicken and Garbanzo

Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked.  Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.

Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.

This particular recipe can be switched around a number of different ways:

  1. Make it vegan by skipping the chicken and using only the garbanzo
  2. Use lentils instead of garbanzo
  3. Use chicken only or fish or shrimp
  4. Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
  2. Add paprika and next 5 ingredients; stir 1 minute.
  3. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
  5. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
  6. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes

Source: Epicurious: Chick Tagine with Chickpeas and Mint

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Kale and Brussels Sprouts Salad with Apple and Walnuts

This can be a satisfying entree by adding 1 cup of leftover (cooked) quinoa or brown rice, and avocado.

[su_expanding_quote_book alignment=”full” source_author=”Joel Fuhrman, MD” source_title=”Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Natural Defenses” full_quote=”Cruciferous vegetables are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates. All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique compounds with proven and powerful immune-boosting effects and anticancer activity.” short_quote=”Cruciferous vegetables are twice as powerful as other plant foods.”]

Variations:

  • Use any nuts or seeds (pumpkin, sunflower) instead of walnuts
  • Use pear or mango instead of apple
  • Or use dried cranberries
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Toast walnuts in small skillet over medium heat, mixing occasionally. Cool. Chop coarsely.
  2. Whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Adjust salt and pepper to taste. Set aside.
  3. Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed Reserve any leftover dressing for another use.
  4. Add apple and half of walnuts; toss together to combine. Transfer to a serving bowl, and top with nuts and remaining radishes.
  5. Do ahead Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
Recipe Notes

Modified from Epicurious: Kale Salad with Brussels Sprouts and Apples

You might also like my Kale Salad with Apricots.

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