Tag: soup

Lemony Orzo + Chickpea Soup

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We’re battling our first baby stomach virus up in here.

Pray for us, won’t you?

It all began when Garr & I decided it’d be nice to go out to brunch to celebrate our 7th anniversary.

That was our first mistake. How quickly we forgot we can’t have nice things or nice, pleasant times out in public with an 11 month old. About 90 seconds into our food coming out, Lou tosses her cookies alllll onto her cheese quesadilla. The very quesadilla Garr was looking forward to eating most of after she got done picking at it. But alas. Poor baby has never really been sick before, thank you, Jesus. So this is major unchartered territory for us. We both just kind of sat there stunned for a second like, “Did this really happen?” before we started frantically cleaning her up & trying to hide the fact she puked everywhere. She felt great afterwards, though, and proceeded to throw Cheerios at anyone who looked her way!

I really shouldn’t blog about vomit before sharing a recipe with you guys.

Time: 35 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 white onion, chopped
  • 3 carrots or 5-6 petite, multi-color carrots (seen here), peeled + sliced thin
  • 1 tbsp. of garlic, minced
  • 1 cup of orzo, uncooked
  • 1 can of chickpeas, rinsed + drained
  • 1/3 cup of tahini
  • Juice of 2 lemons
  • 1 cup of fresh spinach
  • 1/4 cup of fresh dill, chopped
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a stock pot or dutch over over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add carrots, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add orzo + chickpeas + S+P + about 6 cups of water, bring to a boil, reduce heat to low + simmer for 10 minutes
  • Turn off heat, add in tahini + lemon juice + spinach + most of the dill, leaving some for serving, + some S+P, let spinach wilt, stirring occasionally
  • Serve warm with more dill
  • Adapted from here!
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Warm Chickpeas + Kale

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I’m not entirely sure what the definition of a blizzard is.

But I am 100% positive I was in one this weekend.

It was just snow. Snow, everywhere. Whipping around in equally horrifying wind gusts.

It’s like, I like Colorado just fine, ya know? Then it has to go and do this. And I’m reminded, I’m not sure I like it all that much after all. I’m pretty sure we got several feet of snow, though I can’t confirm because I did not go out there with my tape measure. But I did look across the street at my neighbor’s house and there was snow piled up on their doorway. Like, if they had opened their door, snow just would have fallen onto their threshold. Poor Topanga has a hard enough life these days competing with Louisa for attention. Add in pooping in chest deep snow and she about called it quits on me this weekend.

But it’s starting to melt & I’m left here wondering…”Will all this snow cause the ground to soften too much and sinkholes to form & my house to get sucked down????”

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 bunch of kale, rinsed + destemmed + roughly chopped
  • 2 medium shallots, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of cumin
  • 1 tsp. of crushed red pepper
  • 1 tsp. of paprika
  • 1/4 cup of olive oil
  • S+P, to taste
  • Brown rice, for serving
  • Juice of a 1/2 a lemon

How to:

  • Heat olive oil in a stock pot over medium heat
  • Add shallots + garlic + S+P, cook 3-4 minutes
  • Add cumin + crushed red pepper + paprika, cook another minute
  • Add chickpeas + 1/4 cup of water, cook 6-8 minutes, mashing chickpeas a bit as you go
  • Add kale + S+P, cook 3-4 minutes until kale is wilter
  • Serve over brown rice with lemon juice
  • Curl up + watch the blizzard + contemplate what you led you to this tundra while you eat

Adapted from here!

Butternut Squash Chili

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I really need a hobby.

Because my phone storage cannot handle me being Lou’s personal photographer/videographer.

Literally all I do is take 235 photos & videos of her doing the exact same mundane thing each day.

And I love every minute of it. And I hope my friends do, too, because I send them to everyone. People are probably like, “Oh, great, another photo of Rachel’s baby laying in her pack n play sucking on her pacifier, excellent.” I’m sorry, I really cannot help I birthed the world’s cutest baby. It’s a blessing & a curse! I can’t keep this cuteness to myself. She must be shared with the world! She’s been here for 6 weeks & I swear I have no fewer than 1,000 photos. I went to the doctor today & it took everything in me not to just shove my phone in everyone’s faces and say, “SEE, see what I made!”

Now how do I get her face on a jar of some pureed peas?

Time: 1.5 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 butternut squash, chopped into cubes
  • 1 red onion, diced
  • 2 bell peppers, chopped
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 1-2 chipotle peppers in adobo (depending on your preference), chopped
  • 1 tbsp. of chili powder
  • 2 tsp. of cumin
  • 1 tsp. of paprika
  • 1/4 tsp. of cinnamon
  • 1 bay leaf
  • 2 cans of black beans, rinsed + drained
  • 1 can of diced tomatoes
  • 2-3 cups of vegetable broth
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Avocados, for serving
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add jalapeno + bell peppers + butternut squash + S+P, cook another 6-7 minutes
  • Add garlic, cook another minute
  • Add chili powder + cumin + paprika + cinnamon, cook another minute
  • Add chipotle peppers, cook another minute
  • Add bay leaf + black beans + tomatoes + broth
  • Bring to a boil, reduce heat, cover + simmer for an hour, stirring occasionally
  • Serve hot with cilantro + avocado + tortilla strips
  • Curl up in the warmest blankie + stare at your twinkling Christmas tree + stuff yourself until you explode

Adapted from here!