Category Archives: Soups

Salmon in Lemon Brodetto with Pea Puree

I’m a little hesitant to admit how I decided on this salmon recipe for dinner last week. Here goes nothing…

So, if you know me or my family (which, you most likely do if you’re reading my blog), you probably know how I feel about wasting food and/or not saving and eating leftovers. We are the people who take 1 piece of sushi to go. Of course we throw in the 3 pieces of edamame as well to make for a perfect little snack the next day.

Anyway, I thought my take on leftovers was becoming more normal but then there was so much of this leftover pea puree in my freezer. See, I made Ellie Grace some baby food but she hated peas! HATED. So, I had just the right amount of pea puree for the lovely Giada de Laurentiis’ salmon recipe. It was that or the trash for those peas.

So, I opted for this recipe and it was quite possibly the best decision I made last week. I know I recently posted about Honey Mustard Salmon but this was a COMPLETELY different kind of party for your taste buds. It. Was. Amazing!

By the way, ‘brodetto’ is a fancy word for fish soup. This is more like salmon on top of broth but we used spoons and definitely had every last bite/sip left in our bowls. 🙂

I followed Giada’s recipe exactly so I can’t take any credit for this one but I will tell you that you won’t be disappointed if you make it!


Lemon Brodetto:

  • 2 Tbsp olive oil
  • 1 shallot, diced
  • juice from 2 lemons
  • zest from one lemon
  • 2 cups chicken broth
  • 1 Tbsp mint leaves, chopped

Pea Puree:

  • 2 cups frozen peas, thawed
  • 1/4 cup mint leaves
  • 1 clove of garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Parmesan


  • 1/4 cup olive oil
  • 4 (4 to 6-ounce) pieces salmon
  • Salt and pepper


For lemon brodetto, warm olive oil in a saucepan over medium heat. Add shallots and saute until tender. Then, add  lemon juice, zest, and broth. Bring to a simmer and cover.

For pea puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. Drizzle in olive oil with machine running. Transfer

For salmon, warm the olive oil in a large skillet over high heat. Wash, dry and season the salmon fillets with salt and pepper. Sear the salmon until flakes easily– about 5 minutes on the first side and a few more minutes after flipping it.

To assemble the dish, divide the lemon brodetto between 4 shallow dishes and add some mint to each bowl. Place a large spoonful of pea puree in the center of each dish. Then, top with salmon and a mint leaf and serve.

Source: Food Network–Giada de Laurentiis


Lentil Vegetable Soup

After a cold, long run Saturday morning, I was craving a warm, healthy soup so we ended up with this delicious Lentil Vegetable Soup. (Of course, I was also craving Mexican food and a Margarita after burning so many calories. That got taken care of later in the day!)

After a couple bites of this soup, Trey looked at me and asked ‘this is really healthy, isn’t it?’ My initial thought was that he didn’t like it if it ‘tasted’ healthy so, naturally, I responded with ‘you don’t like it, do you?’ To my surprise, Trey actually really liked the soup. He said it just tasted really fresh and he was wondering how many more bowls he could eat. Portion size matters less and less as the ‘healthy’ meter increases. I mean, who worries about eating too many bowls of vegetables!?

Obv. not this guy…


(He was so sweet to help with chopping. The babe took an extra long nap for us so we got to cook TOGETHER for the first time in 5 months!)

After cooking and consuming several bowls of soup and way too much cornbread, our tummies were very happy. Let me know what you think!


(Minus red wine vinegar–added after my almost-final taste test.)

(We topped off our soup with a little lemon juice and a splash of tabasco.)

–3 cups uncooked lentils, rinsed

–3 quarts water

–2 vegetable bouillon cubes

–6-8 strips collard greens, stems removed and cut into bite-sized pieces

–2 Tbsp canola oil

–1 large yellow onion, chopped

–1 red bell pepper, chopped

–4 large carrots, peeled and chopped

–4 cloves garlic, minced

–2-3 tsp red wine vinegar

–salt and pepper to taste

Directions: In a large pot, combine lentils, water and bouillon cubes. Bring to a boil, skim any foam off the top, add collard greens, reduce heat and simmer to let the lentils cook–about 1 hour. Heat oil and garlic in a large skillet over medium heat. Once hot, add onion and bell pepper. Cook until onions are translucent–about 8 minutes. Add carrots and cook for another 5-8 minutes or until carrots are slightly tender. Remove from heat and set aside. When the pot with lentils has 20 minutes longer to cook, add the onion/carrot mixture to the pot. Then add vinegar, salt and pepper and serve! For an extra kick, add a little lemon juice and a couple drops of tabasco. Mmmm!

Black-Eyed Pea and Collard Greens Soup

It’s black-eyed pea time! Hoping this soup will bring us lots of good luck since we will be eating it for several days :). I remember my mom ‘making’ us eat at least one black-eyed pea on new years eve every year. We always complained and couldn’t believe we ‘had’ to force that nastiness down! But, secretly, I always liked black-eyed peas. I still don’t understand why people don’t eat them more. They are yummy!

Ok, I don’t really believe in the whole good luck thing but I do like the new years black-eyed pea tradition! The babe and the hubby slept in today so I got to enjoy some time cooking [alone] this morning!

I can’t believe it but until today, I had never cooked with dried beans (well, black-eyed peas in this case). The soak-over-night thing never sounded appealing but it was so easy. I will definitely [sometimes] go for dried rather than canned beans in the future.


–2.5 cups dried black-eyed peas

–2 Tbsp extra virgin olive oil

–1 large yellow onion, chopped

–3 cloved garlic, minced

–3 stalks celery, chopped

–5 carrots, peeled and chopped

–1 bunch collard greens, stems removed and chopped into bite sized pieces

–6 cups chicken broth

–chili powder to taste

–salt and pepper to taste

Directions: SOAKING PEAS: Go through peas to remove any hard pieces or debris. Then, rinse well and soak peas in water at room temperature overnight or for at least 8 hours–in a large pot, cover peas with 3 inches of water. After soaking, drain and rinse well.

SOUP: In a large pot, heat oil over medium. Add garlic, onions and celery and cook until onions are translucent. Then, add peas and broth and bring to a boil. Remove any foam off the top. Reduce heat, cover and simmer for 45 minutes to let the peas cook. Add collard greens and carrots and simmer for another 15-20 minutes. Season with chili powder, salt and pepper and enjoy!

Source: Adapted from Whole Foods Recipes

If you try this for new years (or any other time!), let me know what you think!

White Bean and Chicken Chili

I’m finally not [completely] relying on soft foods to survive anymore. Which made me think of this delicious white bean and chicken chili! I got this recipe from my friend, Kristen and it is GOOD. REALLY GOOD! Per usual, I changed a few things due to lack of ingredients and my desire to put my own ‘spin’ on things (although I did not change much this time because I knew how good this chili was to begin with!). 🙂

This is easy to make, healthy and goes a long way. I’d say we got about 10 servings (generously).

Here are [some of] the ingredients.

(Thanks to my sweet hubby for making this look all organized–and especially for helping me make this meal!)

 –2.5 lbs boneless, skinless chicken breast

–3 cans white northern beans (undrained)

–1 Tbsp Olive Oil

–4 Garlic Cloves, minced

–1.5 Medium Onions, chopped

–2 tsp Ground Cumin

–1/4 tsp Ground Cloves

–1/4 tsp Chili Powder

–1 tsp Oregano

–8oz Diced Green Chilis (two 4oz cans)

–14oz grated Cheddar Jack Cheese

–3 cups water

–1 chicken bouillon cube

And, here’s part of the cooking process.

Directions: Place chicken in large pot and add water to cover. Add bouillon cube after a few minutes. Cook chicken until tender and dice into bite size pieces. Reserve liquid from cooking chicken and strain. Heat oil and add onions. Cook until translucent. Stir in garlic, chilis, cumin, chili powder, oregano and cloves; sauté for 3 minutes. Add chicken, beans (undrained), reserved cooking liquid, water and 8 ounces of the cheese; let simmer for at least 15 minutes. Ladle into bowls and top with grated cheese.

We had our chili with cornbread, of course! We also had plenty left over!

Carrot Ginger Soup

Yep! I’m still eating mostly soft foods :(. But, this brightened my day yesterday. Carrots and Ginger are two of my favorites so the combo was perfect on a cold December day!

This is a warm, tasty soup and it would be a great side with pork tenderloin or a chicken dish!

Here are the ingredients (Makes 4 servings).

— 1 lb carrots, peeled and chopped

— 2 Tbsp minced ginger

— 1 shallot, minced

— 2 cups chicken broth

— 1/4 tsp coriander

— 1 Tbsp olive oil

— pinch of salt

— sliced green onions for garnish

Directions: In a pot, heat the olive oil over medium high. Saute minced shallot until tender. Add the ginger and cook for another 3-4 minutes. Add carrots, broth, coriander and salt and bring to a boil. Reduce heat and cook for another 15 minutes. Transfer to blender and puree. Pour into bowls and sprinkle sliced green onions on top.

Source: Eat, Live, Run.

Yea, it tastes better than it looks!

Yesterday was great! Started out with a good run with my mommy running friend and her son (Ellie Grace’s future boyfriend). A carroty ginger soup for [part of my] lunch. Then, we went to Ellie Grace’s first happy hour. After all, it is her birthday week! Several margaritas, great food and wonderful time with our friends later, we called it a night!

Potato Broccoli Rabe Soup

My mom made me this delicious soup yesterday!

I know, it looks like a green smoothie in a bowl but I promise, it’s yummy potato broccoli rabe soup. I am supposed to eat cold, soft foods for a couple days [I just got my wisdom teeth extracted]  so I ate this at room temp but, heated up with cheese, this would be very tasty! Being the obsessive ‘make-sure-I-get-all-my-veggies-a-day’ person that I am, this soup was a perfect complement to pudding, chocolate milk, yogurt and every other non-green food I can eat right now ;).

So, if you get some teeth pulled, have your heart broken, or just want some [healthy] comfort on a cold day, give this recipe a try!

Recipe: (4 servings) — Warning: These are ‘guesstimates’ because nothing was measured–So, you’ll have to make everything ‘to taste’!

–1/2 chicken bouillon cube

–water (enough to cover boiling potatoes plus 1/2 cup extra)

–2 large potatoes

–1 garlic clove, minced

–2 green onions (used the white part at the root), chopped

–1 bunch broccoli rabe, rinsed and steamed

–salt and pepper to taste

Directions: In a large pot, cover potatoes with water and boil until tender. In a separate pot, steam the broccoli rabe until tender. Once potatoes are ready, add about 1/2 cup more water, bouillon cube, garlic and onions and let simmer for about 10 minutes. Blend all ingredients, adding salt and pepper to taste. Enjoy at room temperature or heat and add cheese! Delish!

Just a few Health Benefits of Broccoli Rabe: It is full of vitamins A, C and K. It also provides some iron and calcium and has cancer-fighting properties. Mmmm…I feel healthier just writing about it!