Sweetwater Growers

February 11, 2011 By Laura

I have posted a couple of times about Sweetwater Growers‘ infused olive oils. In fact, I used them to make my favorite soup creation!

They are a local (Georgia) company and make some of the BEST infused olive oils out there. They were even featured on Food Network!

Today, you can try them 50% off with Groupon!

My favorites:

Habanero-infused EVOO (HOT!)
Rosemary-infused EVOO
Roasted Garlic Basil EVOO/Canola blend (the blend is good for sauteing – higher smoke point).

This deal is for online orders only.

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I’m off to go make something I can slurp… maybe some blended carrot cake oatmeal???

Hummus with a Spoon

February 9, 2011 By Laura

Last night I made hummus.

Not an uncommon occurance, as I eat it in embarassing quantities.

THIS hummus was special though. It’s hummus that is acceptable to eat with a spoon. Who knew the slurp-life could be so good?!

The concept was from this recipe found on Oh She Glows.

Hummus soup is great for several reasons: great nutritionals (thanks to the musical fruit), good fats from the peanut butter and oil, and it is super-filling (something I’m quickly coming to appreciate in my delicate condition).

I ate the leftovers for lunch today. Like many soups, it’s even better after the flavore have a chance to meld together!

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Hummus Soup

1 T EVOO
1 medium red onion, chopped
1 medium zucchini, diced
2 cloves garlic, minced
2 bay leaves
2 tsp garam masala
1 T fresh lemon juice
2 15-oz cans of chickpeas, drained, rinsed, and skinned
1 C vegetable stock (I used full-sodium)
2 C water
2 tsp sesame oil
1 T peanut butter
1/4 C fresh parsley
S & P (to taste)

Heat EVOO in medium skillet. Add in onion and heat over medium until just beginning to become translucent.

Add in zucchini and sautee until slightly softened. Add minced garlic, reduce heat to low to avoid burning. Let cook, stirring occasionally for 5-6 mins.

Add garam masala, a pinch of salt, bay leaves, pepper, and fresh lemon juice. Stir to continue to cook over low heat for 4-5 mins.

Meanwhile, combine vegetable broth, 1 C water, sesame oil, and chickpeas in medium pot. Stir well and bring to a boil. Reduce heat to simmer for 8-10 mins.

Remove bay leaves and add onion mixture and peanut butter to chickpea pot. Cook for 5-7 mins, allowing flavors to combine. Add remaining cup of water as needed. Mix parsley in the last 1-2 mins, stirring to combine.

Pour the soup mixture into a blender and blend until smooth, or use immersion blender to combine.

Pour into bowls and garnish with lemon zest, lemon juice, olive oil, red pepper flakes, feta cheese, and/or olive tapenade. Serve immediately. Makes 4 cups (4-ish servings).

Note: I added roasted red pepper olive oil and red pepper flakes as my soup was cooking. I like it HOT.

Next time I’d add some rosemary and probably leave out the bay leaves. I’d also like to try it with some roasted eggplant.

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What’s your favorite smooth dessert?

I’m over vanilla ice cream and I can’t eat the chunks in my favorite fudge brownie.

Souper Saturday

January 22, 2011 By Laura

Getting out of bed is the hardest part of going to Saturday morning practice.

I got out of bed at 7am. I don’t get up that early for work.

At 8am this morning we began a 3 hour derby practice. SO glad I woke up.

A couple of amazing guest skaters – Rice Rocket and Varla Vendetta – were in town to lead a workshop. I’m not gonna lie – I was derby crushing. We learned some new drills and were able to do a quick scrimmage with our teams.

Then – because I am extra crazy – I came home and ran 3 miles. In 26 minutes!!! This is pretty fast for me. It is freezing outside and I think my body was just trying to get warm. 🙂

I love a souper-motivated Saturday. I also love Souper Jenny. Jenny makes creative, tasty soups fresh daily, along with salads and a couple of sandwiches. I have been known to:

Drive 30 miles from my old office to eat there for lunch
Save her daily email menus to remember a particularly interesting flavor combo
Completely change my plans to eat dinner there on Thursdays for Grilled Cheese Night

All this to say that I finally attempted my own soup.

(I did make the Butternut Squash Apple, but I’d read like 40 recipes first. This one I just went into the kitchen and threw stuff together. 🙂 )

It isn’t half bad. In fact, it is pretty damn good!

Perfect for lunch after a frigid run.

White Bean, Butternut Squash, and Kale Soup

EVOO
1 yellow onion, chopped
2 jalapenos, chopped
3 cloves garlic, minced
1 C (1 can) vegetable broth
3 C chopped tomatoes (I used Pomi)
1 C (1 can) cannellini beans
3 celery stalks
1 sweet potato
1/2 medium butternut squash
4 C kale
3 stalks fresh rosemary (~3 T)
1 T fresh lime juice
2 tsp paprika
1 tsp red pepper
1 tsp roasted cinnamon
S & P to taste

Chop all veggies into bite-sized pieces. In a large pot, heat EVOO over medium heat. Add the onion and jalapeños. Saute 6-7 mins until onions are translucent and soft. Add in garlic and cook for another 1-2 mins.

Add in sweet potato, butternut squash, and celery. Stir to combine with the saute mixture and allow to cook for 10-15 minutes.

Pour in the vegetable stock, chopped tomatoes, and spices. Bring to a boil. Add beans and kale to the soup. Stir to combine, reduce the heat to a simmer, and cover pot with the lid slightly ajar to let steam escape. Simmer for 15-20 minutes.

Salt & pepper to taste. If you like a thinner soup, add water or more stock and adjust spices.

Makes 5 servings (1 cup each).

My creation has approximately: 250 calories, 6 g fat, 42 g carbohydrates, 12.5 g fiber, and 10 g protein. It is also rich in Vitamins A and C.

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My favorite thing about soup? It is souper (I know I know… I’ll stop) filling and can easily be made nutrient-rich and low-cal.

What is your favorite soup creation?

Fall Soup Perfection – Butternut-Apple

November 13, 2010 By Laura

We are half way through the SP Cleanse! I have to say… I am surprised at how much I have enjoyed it.

What I have learned so far:

Eating clean does wonders for my energy level (hello, 7 mile run!)
It also helps me to sleep like a baby
I can be pretty creative with finding a variety of foods to eat
I like love spaghetti squash
My mom is a fun person to cleanse with (and is an amazing cook… but I already knew that)
When I don’t eat enough/often enough, I get headaches and I over-eat
Carbs (even rice) at lunch cause me to crash hard at about 230p like clockwork
Lentils get old really fast (If I ever see another lentil again, it will be too soon. No joke.)
I don’t crave things I thought I would: pizza, beer, totchos, meat (except for lamb and pork, oddly enough)
Things I do crave are mostly healthy: oats, hummus, crusty bread, ice cream (weird – I am more of a cake person), red wine, good cheeses (mainly gouda and herbed goat cheese)
I actually do possess some self-control

The point of this was NOT to lose weight, but to cleanse my system and jump start some better habits.

That being said, I am down a few lbs and I am damn happy about it! 🙂

Ok. I am about to post the best cleanse-approved recipe so far.

We had a roasted butternut squash in the refrigerator begging to be used. Despite our veggie diet, we had not made a good soup yet.

Hours after she ate this Butternut Squash Apple Soup, my mom kept saying “Laura, that soup was amazing.”

(This really meant a lot – see above comment about what a good cook she is!)

This recipe is on the sweet side due to the apples, but packs a little heat on the end thanks to the red pepper-infused olive oil.

Local product shout-out: I love Sweetwater Growers’ infused olive oils. They carry them at Whole Paycheck Foods and Kroger in Atlanta – I’d be interested to know if you have seen them in other states!

I <3 infused ingredients

Butternut Squash-Apple Soup

1 T Red pepper infused olive oil
3 Garlic cloves, minced
1 Butternut squash, pre-cooked and diced*
2 Apples, diced (I used Gala)
1/4 C Yellow onion, diced
1T Rosemary (fresh)
5 C Vegetable broth
1/4 tsp Turmeric powder
Salt to taste (I used 1/2 tsp)
Freshly ground pepper

Heat olive oil in large pot over medium heat. Add minced garlic and roast until just beginning to brown.

Add pre-cooked* butternut squash, apples, onion, rosemary, and veggie broth and stir to combine. Bring to a boil, reduce heat, and allow to simmer for 10 mins (until apple is tender).

Using a hand mixer or blender, puree ingredients. Add additional seasonings – turmeric, salt, and pepper. Mix and allow to cook 5-10 mins more.

Pour into bowls, drizzle with rosemary-infused olive oil, garnish with fresh rosemary spring, and enjoy!

Makes 4 servings

Notes: You can use regular olive oil and add red pepper to taste. Be creative with the seasonings! I would love to try this with some cinnamon and nutmeg, or with so cumin and smokey paprika for a spicier soup. Don’t be afraid of the salt – it does a lot to bring out the sweet apple taste (I used a blend of sea salt and herb-infused).

*To pre-cook squash: Cut in half (soften in the microwave if too hard to cut). Place cut side down in a baking dish and fill with ~1 inch of water. Roast in 350 degree oven for 45 mins, or until outside skin is soft to touch.

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Time for my experiment of the day: Will running errands in my running clothes mean that I will go to the river for a run before heading back home? 😉

Is your mom a good cook?

Do you like a sweet ‘n spicy combo?