Looks like low temperatures are having issues moving on this year. There's a possibility of snow next week so we put a couple things together that will hold us over in spite of however many inches of powder we end up getting. Stay safe out there and try to make the most of what will most likely be the only chance of getting a snow day this winter.    

Easy 30-Minute Mushroom Vegetable Soup

YIELD: about 8 cups PREP TIME: 5 minutes COOK TIME: about 20 to 25 minutes TOTAL TIME: about 25 to 30 minutes

Ingredients:

  • 2 to 3 tablespoons olive oil
  • 1 medium sweet Vidalia or yellow onion, peeled and diced small
  • 3 garlic cloves, pressed or finely minced
  • 8 cups (64 ounces) reduced sodium vegetable broth
  • 12 ounces trimmed and thinly sliced fresh mushrooms (I used 4 ounces shitake and 8 ounces baby portobello)
  • 2 cups broccoli florets
  • 1 medium/large zucchini, diced into bite-sized pieces
  • 1/4 cup reduced sodium soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 or 3 bay leaves
  • 1 tablespoon rice wine vinegar, optional (brightens up the flavor)
  • 1 tablespoon apple cider vinegar, optional (brightens up the flavor)
  • 1 teaspoon granulated sugar, optional and to taste (balances the acidity from the vinegars)

Directions:

  1. To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
  2. Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
  3. Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
  4. Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste. Amount of salt will vary based on how salty the brand of broth and soy sauce are. I added about 2 1/2 teaspoons total; 1 teaspoon in the beginning and 1 1/2 at the end. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of broth or water is okay because at the end you will adjust the salt and seasoning levels. Remove bay leaves and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Healthy Quinoa Salmon Burgers

http://www.skinnytaste.com/healthy-salmon-quinoa-burgers/

Ingredients:

  • 16 oz wild salmon fillet, skin removed
  • 1 tsp olive oil
  • 1/3 cup diced shallots
  • 1 cup kale, chopped (we used spinach)
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup cooked quinoa
  • 2 tbsp Dijon mustard
  • 1/2 tsp Old Bay
  • 1 large egg, beaten

Directions:

  1. In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
  2. Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.
  3. With a knife finely chop the remaining salmon, transfer to a large work bowl.
  4. Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.
  5. Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.
  6. Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.

Yeilds: 5, Calories: 183, Fat: 5 g, Carb: 11 g, Fiber: 1 g, Protein: 21 g, Sugar: 0 g Sodium: 327 mg (without salt), Cholest: 105 mg

Apple Cinnamon Baked Oatmeal Cups

http://www.livewellbakeoften.com/2017/01/02/apple-cinnamon-baked-oatmeal-cups/

Yield: 12 oatmeal cups, Prep time: 20 mins, Cook time: 25 mins, Total time: 45 mins

Ingredients:

  • 3 cups (300 grams) old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (almond or regular dairy milk work well)
  • 2 large eggs
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple, peeled, cored, and chopped (about 1 cup)

Directions:

  1. Preheat oven to 350°F. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.
  2. Add the oats, baking powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
  3. In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
  4. Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25-27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool in the pan for about 5-10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.

Balsamic Roast Beef

 http://mandysrecipeboxblog.com/balsamic-roast-beef/

Ingredients

  • 3-5 lb. roast beef, any cut will do
  • ½ tsp. salt
  • 1 cup beef broth
  • ½ cup balsamic vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 3 tsp. minced garlic

Directions

  1. Place the roast in a slow cooker.
  2. Mix all the other ingredients together and pour over the meat.
  3. Cover and cook on low 8-10 hours, but 15-16 is best.
  4. Make a gravy out of the juices and serve over the meat, if desired.

Shopping List

  • 3-5 lb. roast beef, any cut will do
  • 16 oz wild salmon fillet, skin removed
  • 1 cup beef broth
  • 8 cups (64 ounces) reduced sodium vegetable broth
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon apple cider vinegar
  • ½ cup balsamic vinegar
  • 1 Tbsp, 1/4 cup soy sauce
  • 1 Tbsp. Worcestershire sauce
  • ½ cup lemon juice
  • 1 medium sweet Vidalia or yellow onion, peeled and diced small
  • 12 ounces trimmed and thinly sliced fresh mushrooms (I used 4 ounces shitake and 8 ounces baby portobello)
  • 2 cups broccoli florets
  • 1 medium/large zucchini, diced into bite-sized pieces
  • 1/3 cup diced shallots
  • 1 cup kale, chopped (we used spinach)
  • 3/4 cup cooked quinoa
  • 2 cups cauliflower
  • 2 cups broccoli
  • 1 cup red cabbage, roughly chopped
  • 1 cup carrots, roughly chopped
  • 2 celery stalks
  • ½ cup almonds
  • 1/2 cup sunflower seeds
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons clover honey
  • 3 cups (300 grams) old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 cup almond milk
  • 2 large eggs, 1 large egg, beaten
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple, peeled, cored, and chopped (about 1 cup)
  • 1/2 tsp Old Bay
  • 1-1/2 cups fresh parsley
  • 1 and ½ teaspoons ground cinnamon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 or 3 bay leaves
  • 2 tbsp Dijon mustard
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