Summer Zucchini Soup

Based on this source

Ingredients:

• 2 vegetable or beef bouillon cubes
• 2 quarts water
• 1 can kidney beans, drained and washed  (I used black)
• 1 zucchini, cleaned and sliced
• 2 carrots, peeled and sliced or chopped
• 4 stalks celery, cleaned and sliced
• 1 can crushed tomatoes
• 1 tablespoon mixed Italian herbs

Directions:

1. Heat the water in a large soup pot.
2. Add the 2 bouillon cubes.
3. When the water has become stock/broth
4. Drain and wash the beans and add to the soup.
5. Peel and slice or chop the carrots and add to the soup.
6. Clean and slice or chop the celery and add to the soup.
7. Add the Italian herbs to the soup.
8. Turn the heat down to simmer and add the can of crushed tomatoes.
9. Allow the soup to simmer for a few minutes.
10. Shortly before serving, clean and slice the zucchini into half moon shapes.
11. Add the zucchini to the soup. (I did not want the zucchini to become too soft, therefor they were added last and only cooked al dente.

Notes: This soup doesn't really need a recipe - it's just a simple way to combine the vegetables you have sitting around. We served this lukewarm which made it a perfect summer dinner.

Chicken Enchilada Stuffed Zucchini Boats

Source

Ingredients:

For the enchilada sauce:

• olive oil 
• 2 garlic cloves, minced
• 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• kosher salt and fresh pepper to taste

For the zucchini boats:

• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste

For the Topping:

• 3/4 cup reduced fat shredded sharp cheddar
• chopped scallions and cilantro for garnish

Directions:

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.  

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. 

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.


Notes: So good! Much better than I anticipated. 

Berries on a Cloud

Source

Ingredients:

Meringue:
• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
Topping:
• 8 ounces cream cheese, softened
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla
• 2 cups heavy whipping cream
Berry Topping:
• 16 ounces frozen sweet cherries
• 1/2 cup sugar
• 3/4 cup cold water
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 2 cups sliced fresh strawberries

Directions:

1. Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks. Don't underbeat or the meringue won't set up correctly.
2. Lightly grease a 9X13-inch baking pan. Spread the meringue mixture evenly into the pan. Bake for 1 hour. Turn the oven off and let the pan of meringue sit in the oven overnight (or for 10-12 hours).
3. Around the same time as the meringue, prepare the berry topping (so it has time to cool in the refrigerator). In a medium saucepan, combine the cherries, sugar, water, lemon juice and cornstarch. Over medium-low heat, bring the mixture to a simmer and cook for 10-20 minutes until slightly thickened. Pour the mixture into a bowl and let cool at room temperature for 20-30 minutes. Stir in the sliced strawberries. Cover, and refrigerate until ready to serve.
4. At least 4-6 hours before serving, remove the meringue from the oven. In a medium bowl, whip the cream cheese, powdered sugar and vanilla together until smooth. Pour in the whipping cream and starting on low speed (so the cream doesn't splatter everywhere), whip the mixture together until it is thick and fluffy, 5-7 minutes. Spread the cream cheese topping over the cooled meringue.
5. Cover and refrigerate for at least 4 hours or up to overnight.
6. When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.

Notes: It was Ashlee's birthday. In lieu of a cake, she asked for a dessert buffet that included this, my beloved Nutella Brownies, and some wonderful (although frustrating to make) lemon-raspberry cupcakes. What a sugar feast! The results of the sampling were divided: the boys loved this the best, Ashlee and I liked the brownies better. Either way, you're sure to win. 

Hazelnut Brownies

Source 

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped

3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Ferrero Rocher candies, sliced in half

For the frosting:

1/4 cup unsalted butter, softened
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.

5. Remove to cooling rack to cool completely.

6. Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incomporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thich, smooth and creamy. Frost cooled brownies and slice before serving.

Notes: These were the best brownies I have ever eaten. No, really. Then again, Ferrero Rochers and Nutella are two of my favorite treats on earth, so when combined with an incredible brownie (just the right amount of dark, chewy, etc.), it was probably impossible not to blow my mind. 

Slow Cooker Mexican Quinoa and Black Beans

Source:  365 Days of Slow Cooking

Makes 6 servings
Ideal slow cooker size: 3 quart
Cooking time: 2 hours

Ingredients:

• 1 or 2 (14 oz) cans of black beans, rinsed and drained
• 3/4 cup uncooked quinoa  (can also use brown rice)
• 1 1/2 cups water
• 3/4 cup salsa
• 1 bay leaf
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp garlic
• Salt and pepper
• Lime juice
• Avocado slices
• (I also use sour cream as a topping)

Directions:

1. Add beans, quinoa, water, salsa, bay leaf, cumin, salt and garlic to the slow cooker.
2. Cover and cook on HIGH for about 2 hours.
3. Remove lid and fluff quinoa with a fork.  Remove the bay leaf.
4. Add in fresh lime juice to taste and salt and pepper to taste.
5. Serve topped with sliced avocado (and sour cream).

Comments:  This is my new favorite summer food!  It's healthy, vegetarian, but with the quinoa and beans, it has plenty of protein.  Plus, it's SO easy since it uses the CrockPot.  I've never used quinoa in a recipe before, but I love it!  It could be a great side dish (a good alternative to Mexican rice), but I like it all on its own.