A Not-Really Recipe: Souped Up Tomato Soup

Hi there, fellow ninjas!  I'm working on some new recipes, but in the mean time, here's another "not-really" recipe for when you need a quick and easy meal.  This is only my second not-really recipe post, so for those of you who don't know, "not-really recipes" are meals using some convenience ingredients, but with a homemade twist.  These are the kinds of meals I make when I'm pressed for time, and they're proof that quick and easy can be healthy and delicious as well!

So here's a recipe for some warm and delicious tomato soup that packs a far bigger nutritional punch than regular, boring canned soup.  In addition to the healthy benefits of tomatoes, this soup also has protein from beans and whole wheat orzo that is both filling and good for you.  The flavor gets kicked up with some garlic, fire roasted tomatoes and fresh basil for a soup far more satisfying than anything right out of the can.  And the best part?  It's ready in 15 minutes.  This soup can be a meal on it's own, or pair it with vegan grilled cheese (find my recipe for Ninja Cheesy Spread HERE) or a green salad.

Souped Up Tomato Soup

Ingredients:

2.5 servings (1 can) ready-to-eat canned tomato soup, or 1 can condensed tomato soup with water added according to package instructions
3 cloves garlic, minced
1 Tablespoon olive oil
2 cups vegetable broth
3/4 cup whole wheat orzo or other small pasta
1-14.5 ounce can of beans (any kind; I used black beans), drained and rinsed
14 ounce can diced tomatoes (fire roasted if possible)
1/4 cup chopped fresh basil (optional)

Heat the olive oil in a large soup pot over medium heat.  Add the garlic and cook for 2-3 minutes until fragrant.  Add the tomato soup (with water if using condensed), vegetable broth, orzo, and diced tomatoes.  Raise heat and bring to a boil.  Boil uncovered 8 minutes.  Lower heat back to medium and stir in the beans.  Heat for 3 minutes or until heated through.  Remove from heat and stir in the fresh basil.  Top each bowl with additional fresh basil if desired.

That's all for now!  Hope you enjoy this soup while this cold weather continues.  More from-scratch recipes will be up soon!

Love,

The Fur Ninja <3

Sun Dried Tomato and Basil Focaccia

Hello, all!  I realize that it's been quite some time since my last post, but I was having some computer problems...."problems" meaning I dropped my laptop down some stairs and cracked the screen.  I was without my own computer for a bit until my lovely man got a new screen and installed it for me.  But hey, I'm back, and here's a yummy and easy focaccia recipe! 

This bread is lovely orange color from the sun dried tomatoes and bursting with flavor from lots of garlic, basil, and rosemary.  It's easy to make in either the bread machine or by hand; I've included instructions for both methods.  Have this bread the next time you make an Italian meal, or coupled with a soup and green salad.

Sun Dried Tomato and Basil Focaccia

Ingredients:

2 teaspoons yeast
1 cup warm water
2 teaspoons sugar
4 cups flour
3 Tablespoons olive oil
3 cloves garlic, minced
1/4 cup sun dried tomatoes, chopped finely
1/4 cup fresh basil leaves, chopped finely
1 Tablespoon salt

[for the top of the bread]
2 teaspoons olive oil
1 1/2 teaspoons rosemary
1 teaspoon coarse salt

To make in a bread machine:

Combine the yeast, water, sugar, flour, 3 Tablespoons olive oil, garlic, tomatoes, basil, and 1 Tablespoon salt in the bread machine in the order suggested by the manufacturer.  Set the machine to the "dough" setting and turn on.  Check on the dough about 5 minutes into the cycle to make sure that it is coming together into a smooth ball.  If it is too dry, add water 1 Tablespoon at a time, or if it is too runny, add flour 1 Tablespoon at a time, until a smooth ball of dough starts to form.  Allow the cycle to complete.
When the dough cycle has finished, turn the dough out onto a floured surface and knead a few times.  Place on a baking sheet that is lightly sprayed with cooking spray and form into a round shape about 1-2" thick.  Cover with a clean towel and allow to rise again in a warm place for 30 minutes.  Pre-heat your oven to 400 degrees F.
Remove the towel and make dimples all over the top of the dough with your fingertips.  Brush the top of the dough with the 2 teaspoons olive oil, and sprinkle with the rosemary and 1 teaspoon coarse salt.  Bake in pre-heated oven for 15-20 minutes.  Bread is done when the bottom of is slightly golden and the bread makes a hollow sound when tapped.  Allow to cool 5 minutes before slicing.


To make by hand:

Combine the yeast, water, and sugar in a large bowl and allow to sit for 3 minutes.  The top of the liquid should have a creamy foam.  Add the garlic, tomatoes, basil, salt, and olive oil and mix.  Add the flour 1/2 cup at a time, mixing with a spoon after each addition, and using your hands when the mixture becomes too thick for the spoon.  Turn the dough out onto a floured surface, and knead the dough for 10 minutes until you have a ball of dough that is smooth and elastic.  If your dough is too dry, add water 1 Tablespoon at a time, if your dough is too runny, add flour 1 Tablespoon at a time until you reach the correct consistency.  Form your dough into a ball and place in a large bowl.  Pour a small amount of olive oil on the top of the dough, and turn the ball to coat the entire outside with oil.  Put a clean towel over the bowl and allow to rise in a warm place for 45 minutes.
After 45 minutes, the dough should be about doubled in size.  Turn the dough out onto a floured surface again and knead a few times.  Form into a round shape about 1-2" thick and place on a baking sheet that has been lightly sprayed with cooking spray.  Place the towel over the top of the dough again and allow to rise for another 30 minutes. 
Pre-heat your oven to 400 degrees F.
Remove the towel and make dimples all over the top of the dough with your fingertips.  Brush the top of the dough with the 2 teaspoons olive oil, and sprinkle with the rosemary and 1 teaspoon coarse salt.  Bake in pre-heated oven for 15-20 minutes.  Bread is done when the bottom of is slightly golden and the bread makes a hollow sound when tapped.  Allow to cool 5 minutes before slicing.


Tips and Tricks:

1. Make sure you watch your dough.  Altitude, humidity in the air, temperature, and other factors can affect how dry or wet your bread dough is.  The amount of flour and water in bread recipes is a basic guideline, but you may need to add more water or more flour depending on your specific situation.  The dough should form a smooth ball that is not too sticky.  Add flour or water as directed in order to achieve the correct consistency.

2. Kalamata olives would also be a delicious addition to this bread.  I chose not to include them, because Mike may or may not be allergic to them and I didn't want to take the risk.  If you would like the olives in your bread, add 1/4 cup pitted and chopped olives when you add the tomatoes and basil.  Alternately, you can add them on top of your bread with the salt and rosemary.


Well, that's all for today.  I'll have lots more delicious recipes coming your way soon!

Love,

The Fur Ninja <3

Chocolate Chip and Toasted Pumpkin Seed Waffles

Happy new year!  I realize that I haven't posted since before Christmas, but the holidays were crazy and then directly afterwards I came down with the flu.....again.  I guess they weren't kidding when they said on the news that this year was a terrible year for the flu.  However, I'm feeling better now, so I'm back!  Well, yesterday some tragedy hit - the drive axle on my car broke while I was picking Mike up from work yesterday.  So here we are sitting around today waiting for the garage to call about my car.  Mike is off work today since he has no way of getting there, so I thought I may as well turn a negative into a positive and use this little impromptu "vacation" day as an excuse to make a nice brunch for the two of us.  I decided to make use of one of my Christmas presents - a new belgian waffle maker - to make some delicious lazy-day breakfast treats.  Here's what I came up with - yummy, crispy, fluffy waffles with dark chocolate chips and toasted pumpkin seeds.

These waffles may be a bit decadent, what with the chocolate and all, but you can feel free to leave the chocolate out if you like.  You can also make these with whole wheat pastry flour or a combination of whole wheat and white flours to make them healthier.  I used white flour because it's what I had on hand, although I think they would be delicious made with whole-grain flour.  As they are, these still pack a nutritional punch with the pumpkin seeds which are high in protein, vitamin E, magnesium, B vitamins and healthy monounsaturated fats.  The flax seeds also add omega-3s and fiber and you get some antioxidants from the chocolate.  Plus chocolate releases "happy feelings" chemicals in your brain.  There's really not even all that much chocolate in the recipe - just enough to get a little "fix" - so I wouldn't worry too much about it.  These are a great lazy-day treat for you and someone you love.

Chocolate Chip and Toasted Pumpkin Seed Waffles

Ingredients:

1/3 cup shelled pumpkin seeds
2 Tablespoons flax seeds
1/2 cup water
2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups non-dairy milk
1/2 cup vegetable oil
1 Tablespoon pure maple syrup
1/2 teaspoon vanilla extract
1/3 cup vegan dark chocolate chips

Pre-heat your waffle maker according to manufacturer's instructions.
Heat a small skillet over medium-low heat.  Add the pumpkin seeds to the dry skillet and toast the seeds until slightly golden and fragrant, 3-5 minutes.  Stir the seeds constantly and be careful not to burn.  Remove from heat and set aside.
Combine the flax seeds and water in a blender or food processor.  Blend until creamy.  Place the flax seed mixture in a small bowl and add the non-dairy milk, oil, maple syrup, and vanilla.  In a separate, large bowl, combine the flour, baking powder, and salt.  Add wet ingredients into dry ingredients and mix until just combined.  Fold in the toasted pumpkin seeds and chocolate chips.
Cook the batter in your pre-heated waffle maker according to manufacturer's instructions.  Enjoy!

Tips and Tricks:

1. A "bullet" style mini blender works great for blending the flax seeds and water.  Alternately, you can purchase flax seed meal rather than whole seeds, and simply mix the meal with the water with a fork or whisk until creamy.

2. Leftover waffles freeze well for a quick breakfast in the days ahead.  Simply place a sheet of foil or waxed paper between each waffle, and wrap the whole stack in more foil or plastic wrap and place in the freezer.  Re-heat in a toaster oven and you have a nearly-instant yummy breakfast that's far more tasty and delicious than anything from the supermarket freezer section.


That's all for now, ninjas!  More recipes forthcoming!  I'll leave you now with a few more pics of our romantic little candlelight brunch from today :)

My awesome belgian waffle maker!

Waffles are best when served with lots of real maple syrup and non-dairy butter!

Mike enjoying some waffle-y goodness.

Yum!

Hope everyone else is having a good start to their new year.  See you next time!

Love,

The Fur Ninja <3