I’ve just turned a year older.

In the last 365 days, I visited 7 countries, got engaged to my love, and moved from St. Louis to Denver.  Even if I hadn’t done anything else this year, I’d consider it a good one.

To celebrate my birthday tonight I want to do two things – eat too much cheesecake and drink a little wine with some great people.  So in my last effort of 26, I spent yesterday afternoon making the fantastic cheesecake you see here.  It’s a Cappucino Fudge Cheesecake that I’ve been drooling over for months ever since I saw the recipe here.  It’s probably the most indulgent dessert I’ve ever made, and I’m pretty excited to eat a little too much of it tonight.  It’s my birthday – I’m allowed.

Farewell, 26.  You’ve been good to me.  Hello, 27 – it appears you’ve brought cheesecake with you.  I can already tell we’ll be great friends.

Year of the Soup: Week 24

I photographed this soup too early.  Most soups are more photogenic just before they are actually ready to be eaten, so I usually pull a bowl out for photos before it’s done.  In this case, it made the photo completely misleading.  This soup did turn into a thicker chowder-esque soup.  It just took about 45 minutes after I shot this image.  Trust me, it gets better than it looks.  The sweet corn is delicious with the cilantro-lime flavors, and the quinoa is an added protein boost for vegetarians.  It’s a winner.

Corn and Quinoa Chowder

Ingredients

• 3/4 cup red or white quinoa, rinsed and drained
• 1 tsp. cumin seeds
• 1 1/2 Tbs. olive oil
• 2 1/2 cups fresh or frozen corn kernels
• 1 large red potato, diced (about 1 cup)
• 4 small shallots, chopped (about 1/4 cup)
• 4 cups low-sodium vegetable broth
• 2 cups plain soymilk
• 1 large red bell pepper, diced
• 3 Tbs. chopped cilantro, plus a few sprigs for garnish
• Lime wedges, optional

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Year of the Soup: Week 23

I had no produce in the fridge, and no idea what to make for soup.  Thankfully, a quick Facebook post nabbed the suggestion of Wild Rice Soup (thanks KJ!)  I’d never heard of wild rice soup, and never would have thought of it.  So I gave it a whirl.

This is definitely a unique kind of soup, but once you get used to the texture it’s kinda good.  I say kinda because this particular one was a little bland.  If I were to make this soup again, I’d double the amount of carrots, celery and onion as they get overpowered by the creamy flavor.  Plus extra celery, onion and carrots make just about every soup yummier.  I also think this recipe is better suited for the heart of winter when a thick, rich soup feels appropriate.  It’s just too heavy for the 90 degree weather we’ve been having lately.  So put this one on file for mid-November when it’s starting to cool off. :)

Wild Rice Soup

Ingredients

• 1/3 cup olive oil
• 1/4 cup minced onion
• 1/2 cup diced celery
• 2 tablespoons minced garlic
• 1 cup flour
• 6 cups vegetable broth
• 4 cups cooked wild rice
• 1 cup grated carrot
• 1/4 cup sliced almonds
• pinch red pepper flakes
• 2 cups half and half
• salt and pepper to taste

Directions

1. Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Whisk in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
2. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

Year of the Soup: Week 22

This recipe is so, so simple.  It would be very easy to make after work when you just need something quick and filling.  It’s done in about 20 minutes, and it’s more filling than you’d think.

Because this recipe is simple, however, it doesn’t have a whole lot going on.  The original version of this recipe calls for chicken, and truthfully I think the vegetarianized version is missing something because of it.  So if you eat meat, you might want to add some chicken breast to make it a little more well rounded.  Enjoy!

Tortellini Soup

Ingredients

• 6 cups vegetable broth
• 2 carrots, cut into thin rounds
• 1/2 bunch spinach, cut crosswise into 1-inch strips
• 1 8- to 9-ounce package cheese tortellini
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup (1 ounce) grated Parmesan

Directions

1. Bring to broth to a boil. Add the carrots, spinach, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions.
2. Ladle the soup into bowls and sprinkle with the Parmesan.

Year of the Soup: Week 21

Selecting soups is infinitely easier now that our fridge is full of yummy seasonal produce.  Fresh broccoli?  Yummy cheddar that John smuggled back from Wisconsin?  The choice was obvious.  The result was delicious.  Not much else to say on this one, except that my mouth is watering just thinking about it.  Time to get another bowl.

Broccoli Cheddar Soup

Ingredients

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups vegetable broth
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Directions

Saute onion in 1 tablespoon butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the vegetable broth, whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper.
Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.