Zucchini Soup

Tomato soup is fantastic!

And it’s great for those cold months when you really just need some tomato soup and grilled cheese in your belly…

But hopefully those months will be behind us soon…

And tomato soup’s cousin has come to town, ready to play!

I thought it would be fun to experiment with some zucchini and make it into a soup.

But at the same time I say that, I honestly had no idea it would be this good!

Start with some onions and garlic (obviously, the best way to start!)…

Then add some zucchini and stock…

Puree with avocado for creaminess, and then some parm for kick…

And that’s it!

It’s silky and light, but still totally satisfying.

If your kids don’t gobble it right up, you’ll have no problem eating all the leftovers!

And when the leftovers are gone, just remember how easy it was to prepare everything and get it on the stove!

Zucchini Soup

servings: 2; makes 3 cups

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, roughly chopped
• 2 garlic cloves, thinly sliced
• 3 medium zucchini (about 1½ pounds total), peeled + grated, with peels reserved for a garnish
• 1 cup chicken or vegetable stock
• ½ medium avocado
• 1 tablespoon grated parmesan cheese
• 1¼ teaspoons kosher salt
• 1 teaspoon finely chopped fresh thyme leaves

Directions:

1. Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook them until they are softened but not brown—3 to 5 minutes.
2. Add the grated zucchini and stock, then bring the mixture to a simmer and cook covered until the zucchini is very soft—about 10 minutes, stirring occasionally.
3. Meanwhile, cut the avocado in half and remove the pit. Use a soupspoon to scoop the flesh into a blender. Then add the cooked zucchini mixture to the blender and puree its contents until smooth.
4. Transfer the soup back to the pot and add the parmesan, salt, and thyme, cooking over medium-high until the soup is heated through, about 3-5 minutes.
5. Serve by dividing the soup into two bowls and garnishing each with the reserved zucchini peels. If you desire, you can also garnish the soup with ground black pepper or additional parmesan cheese.

: @NikkiDinki

: @NikkiDinkiCooking

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White Bean Pancakes

Every Sunday my husband takes my daughter, Ivy, to the diner for pancakes while I try to catch up on a weeks-worth of sleep.

Ivy LOVES pancakes.

And when I found out that her iron levels were a little on the low side, I started thinking about how I could get more iron into her diet.

Pancakes were just the thing!

I’ve done Acorn Squash Pancakes, so I figured why not try a new version by adding an iron-rich bean instead of the squash?!

I put a can of drained and rinsed cannellini beans in my batter, and I’m telling you, the result looks and tastes JUST LIKE regular pancakes!

It was so simple (opening a can of beans!) to turn a semi-indulgent breakfast into one we can feel really good about eating!

It’s easy to “eat healthy” when you’re eating like this!

White Bean Pancakes

makes: 10 to 12 medium (4 to 5 inches in diameter) pancakes

Ingredients:

• One 15-ounce can cannellini beans (about 1¾ cups), rinsed + drained
• 1½ cups all-purpose flour
• 1 cup whole milk
• 5 ounces frozen spinach (about 1 cup), thawed + drained (optional)
• 2 large eggs
• 1½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 1 tablespoon unsalted butter

Directions:

1. Add the beans, flour, milk, spinach (if desired), eggs, baking powder, vanilla, and salt to a blender, and blend this mixture until it is smooth.
2. Next, add the butter to a large skillet over medium heat. Once the pan is hot, pour about ½ cup of the batter into the pan; this will make one pancake about 4 inches in diameter. Cook the batter until bubbles start to pop on its surface. Then flip the pancake and cook it until the other side is also brown and the edges are dry—about 3 to 5 minutes per side. Repeat with the remainder of the batter.
3. Serve with extra butter, syrup, fruit, or whatever you like!

Notes:

• If you prefer fluffier pancakes, separate the yolks and whites of the eggs. Rather than following Step 1 as written, add the beans, flour, milk, spinach (if desired), egg yolks, baking powder, vanilla, and salt, to a blender, and blend this mixture until it is completely smooth; then transfer to a large bowl. Meanwhile, beat the egg whites in a medium bowl with a handheld electric mixer on medium-high until they are white and fluffy and have soft peaks (they should be about 4 times larger than their starting size)—about 2 minutes; you could also whisk by hand or do this in a stand mixer. Gently fold the whipped egg whites into the bean and flour mixture, deflating them as little as possible. Then proceed to Step 2 as written above.

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower Alfredo Sauce with Pasta

When I create a recipe, I’m always thinking about what different versions of a dish I can suggest to different groups of people.

For instance, sometimes I think about how to make my vegetarian recipes “meaty.”

Or I might toss out some ideas about how to make a dish more family-friendly (something adults can enjoy that kids will also eat!).

I love when—with just a few tweaks—you can make a couple of versions of a meal at the same time, so everyone is satisfied.

And it’s always a bonus if we get our kids to eat their veggies!

This Cauliflower Alfredo Sauce is one of the most melt-in-your-mouth pasta sauces I’ve ever made.

And I honestly can’t tell the difference between this version and the full-on-million-calorie version.

Actually, I can tell the difference, oh-so-slightly. And I’m not lying when I say I like this one better.

It’s garlicky, cheesy, and creamy—as you would expect.

But the cauliflower adds a whole new element that deepens the flavor and literally makes you want to eat the sauce with a spoon (nooooo, I’ve never done that 😉).

And by dividing the sauce in two and adding parsley and pepper to one half and peas to the other, you’ve got a dish that makes both parents and kids happy.

Grownup version: linguine, parsley + freshly ground black pepper.

Cauliflower Alfredo Sauce with Pasta

servings: 4

Ingredients:

• 1 large head cauliflower, broken or cut into bite-size florets (about 5 to 6 cups)
• 3 cups chicken stock
• 3 garlic cloves, smashed
• 4 ounces cream cheese
• 2 ounces parmesan cheese (about ½ cup)
• ½ cup heavy cream
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 1 pound pasta shells
• 1 cup frozen peas, thawed

Directions:

1. Place a large pot of salted water over high heat for cooking the pasta shells. To a second large pot, add the cauliflower, chicken stock, and garlic. Bring this mixture to a simmer, then lower the heat to medium and cook until the cauliflower is very soft—10 to 12 minutes.
2. Transfer the mixture to a blender and add the cream cheese, parmesan cheese, heavy cream, salt, and pepper, and puree until very smooth.
3. When the water boils, add the pasta shells and cook according to the package directions; drain when done.
4. To serve, fold the cauliflower sauce and the peas into the pasta.

Notes:

• The kid’s version is delicious! But if you want to make it a little more adult, replace the pasta shells with linguine. And instead of folding peas in with the cauliflower sauce, fold in about 2 tablespoons of the parsley. Divide among four bowls and top with parsley and freshly ground black pepper. Voilà!

: @NikkiDinki

: @NikkiDinkiCooking

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