Beer Braised Chicken with Tomatoes and Chiles

It's time for another installment of cooking with beer at Shel's Kitchen. Recently, I made this amazing and incredibly easy chicken dish in the crock pot. The formula is simple: just throw your favorite cuts of chicken in the crock pot (I used bone-in, skin-off thighs, but boneless, skinless breasts would work; a whole chicken cut up would work; all legs would work; don't worry - do what you like), season them up with a kickin' spice blend and add the goodies in the form of veggies. I cut up a yellow onion and two bell peppers, but to reduce prep you could totally buy the veggies frozen. Add canned tomatoes, chiles and a can of (good) beer and dinner has practically cooked itself!

Now the beer makes a big difference in this recipe. I used Tallgrass Brewing Company's 
8-Bit Pale Ale. It's a lighter, yet flavorful beer with notes of lemon, grapefruit and pineapple, which all compliment the Spanish flavors that are going on with the other ingredients. Serve this up with a side of brown rice and you've got a healthy, satisfying meal without a lot of fuss. Like I said earlier, it practically cooks itself. If you remember to turn on your crock pot, I mean. I've never had that happen to me..nope...never...I NEVER forget to plug in the crock pot...

Beer Braised Chicken with Tomatoes and Chiles (very slightly adapted from halfbakedharvest.com)

1 medium yellow onion, diced
2 bell peppers, diced (red, yellow, green or orange)
12 oz. andouille sausage (I used Johnsonville andouille chicken sausage)
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
2 T. hot sauce (I used Frank's Red Hot)
1 T. chili powder
1 t. smoked paprika
2 t. dried thyme
2 t. salt
1/2 t. pepper
8 bone in, skin off chicken thighs (or cut of your choice)
1 (12 oz.) beer (I used Tallgrass Brewing Company's 8-Bit Pale Ale)

Spray a 6 qt. crock pot with cooking spray. Place the onion, bell peppers, sausage, diced tomatoes, green chiles, hot sauce, chili powder, smoked paprika, thyme, salt and pepper in the crock and stir to combine. Add the chicken to the crock along with the beer and make sure the chicken is submerged in the liquid. Cover and cook on low for 6-8 hours or on high for 2-4 hours. Serve over rice if desired.

8 servings (248 calories each serving) according to my calculator on loseit.com

Penne with Corn and Spicy Sausage

There are so many things to say about this pasta, so hang on to your hats. I saw Giada DeLaurentiis make this on her show and instantly fell in love. I also knew only one bite of this stuff would be necessary, because it's a decadence overload! Know this: if you need a dish with less than roughly 500 calories a serving, this is not your dish. Now let's get on to the good stuff! 
 
On her show, Giada used Calabrian chile paste in this dish to spice it up. Since I could not find it at my local grocery store, I chose to use the spicy Italian sausage (as indicated in Giada's original recipe) and added a little crushed red pepper flake for additional heat. If you have the notion to buy the chile paste it can be found on amazon.com and I'm sure it's delicious! It is described as a mixture of hot peppers, basil, salt and pepper. This dish already contains all of those elements, so I felt it wasn't worth the wait for such a seldom-used specialty ingredient. 

I also chose cream cheese when Giada opted for mascarpone. If you're familiar with mascarpone, you know that it is not a cheese at all, but rather a cream thickened with acid; slightly sweet and creamy, often used in desserts like tiramisu. I am not opposed to mascarpone (other than the higher price you pay) but our old friend cream cheese also fits the bill nicely.

With all the technical stuff out of the way, let's talk about the most important thing...FLAVOR. Because this dish packs a flavor punch like no other: spicy Italian sausage, sweet corn, creamy cheese with a little hit of sweet, peppery fresh basil finish. I sent some home with my friend, Rich, who texted me when he was eating it "whatever that corn pasta s**t was is awesome." He's so eloquent. However, in this case, he's right! I usually recommend all things in moderation - including this pasta - although I promise you can't stop at just one bite.

Penne with Corn and Spicy Sausage (adapted from foodnetwork.com)

1 lb. penne pasta
1 T. olive oil
1 small yellow onion, diced
1 lb. spicy Italian sausage (KC friends, try Scimeca brand)
1 t. crushed red pepper flakes
2 c. frozen corn, thawed (Trader Joe's fire-roasted corn, anyone?)
1 t. salt (plus more for salting pasta water)
8 oz. low fat cream cheese, at room temperature
1 c. grated Parmesan cheese
1/4 c. fresh basil, finely chopped

Cook the pasta in well salted water according to package directions. Before draining, reserve 1 c. pasta water. Drain the pasta then set aside. Heat the oil in a medium skillet over medium high heat and add the onion. Saute the onion for 5 minutes then add the sausage, breaking it up into small bits as it cooks. When the sausage is cooked through add the crushed red pepper, corn, salt and cream cheese. Cook and stir until the cream cheese is totally melted into the sausage mixture. Add the sausage mixture to the pan with the pasta along with the reserved pasta water (I used about 3/4 c.) and Parmesan cheese. Toss to coat the pasta. Divide among 6 bowls and garnish with basil. Eat one of the bowls, then later blame it on the cat, or dog, growing boy, or husband; basically any other usual suspects you have running around the house.

6 servings (722 calories each serving) according to my calculator on loseit.com

Sloppy Jose's

I'm sure you're wondering what's going on over here at Shel's Kitchen. Today is Thursday and I'm posting a Mexican recipe, which one would assume goes with ‘Taco Tuesday.’ What the heck, Shel? Before you grab your (pitch)forks and come after me, might I remind you today is ‘Throwback Thursday’ and here’s why I took that angle: I grew up eating sloppy Joe's on a regular basis. My mom always made them from scratch (none of that canned sloppy Joe sauce at our house, no sir!) which meant not only did they taste better and made us feel special, but impressed upon me the value in making dishes from scratch.

 

The concept is simple:  cook up some ground beef (ground chicken or turkey if you prefer), add remaining ingredients including salsa, Rotel tomatoes, black beans and corn (remember, we’re not going for a traditional style today), then pile it all on a bun with some cheese. These may not be the sloppy Joe's of your childhood but they can be the sloppy Jose's of your kids' childhood! I'm all about mixing it up, keeping it fresh and sharing the love. Napkins not included.

Sloppy Jose's (adapted from zitzmanfam.blogspot.com)

1 1/2 lb. lean ground beef (I used 90/10)
1 (10 oz.) can Rotel tomatoes
1/2 c. salsa
1 (8 oz.) can tomato paste
2 T. Worcestershire sauce
1 T. white vinegar
1 (15 oz.) can black beans, drained and rinsed
1 c. frozen corn 
Buns and shredded cheese, for serving (I used Sara Lee 80 calorie wheat buns)

In a medium skillet brown the ground beef. Once cooked add the tomatoes, salsa, tomato paste, Worcestershire sauce, vinegar, black beans and corn. Place in a 4 qt. slow cooker and cook on low for 2-4 hours. Serve on buns topped with shredded cheese.

12 servings (189 calories each serving not including buns or shredded cheese) according to my calculator on loseit.com

Red Velvet Cheesecake

My oldest son, Eli, turned 10 this past weekend. How in the world did that happen?! Evidently I need to stop blinking, because my kids keep growing up right before my eyes. We are getting to the age where he no longer asks for "themed" birthday parties with decorated cakes. I had planned to make him a dirt-and-worms cake this year (you know the drill, crushed up Oreo's for the "dirt" with gummy worms buried in there) but he had other ideas - he wanted red velvet cheesecake (because he's sophisticated like that). One traditional birthday dessert in our family has been my mother's red velvet cake. So when Eli sampled red velvet cheesecake at our church's annual Christmas program, it must have been memorable enough to request for his birthday. Side note: if you want your kids to sit through a program at church, here are two magic words: dessert buffet. Works like a charm. If they wriggle around and act like jerks, NO DESSERT! Since I'm not a baker I had to go searching for a red velvet cheesecake recipe. Oh my land (O'Lakes) did I ever find a good one! The party was on Sunday, so I made the crust on Friday night, then got up early Saturday morning to prepare and bake the filling. That way it had plenty of time to cool before refrigerating it overnight. We had the party at my mom's house so I shaved chocolate over the top once we arrived. It turned out fabulous, decadent, rich and creamy - exactly what he imagined. It really is an enormous blessing to watch our kids grow up, even though sometimes I feel a bit melancholy over the whole situation. That's when I grab a piece of cheesecake, feeling grateful I didn't have to decorate two dozen Lightning McQueen cupcakes. Maybe I could get used to this...

Red Velvet Cheesecake (adapted from landolakes.com)

For the crust:

9 oz. oreos
1/4 c. unsalted butter, melted
1/4 c. sugar

For the filling:

1 (11 1/2 oz.) package semi-sweet chocolate chips 
3 (8 oz.) packages light cream cheese, at room temperature
3/4 c. sugar
2 t. red food coloring
4 large eggs
1/2 c. light sour cream
2 t. vanilla extract

For the topping:
1 1/2 c. light sour cream
2 T. sugar
1 t. vanilla extract
Chocolate curls, if desired (I bought a Ghirardelli semi-sweet chocolate bar and used my vegetable peeler to make some shavings)

For the crust:

Preheat the oven to 350. Wrap the bottom of a 9 or 10" springform pan with foil. Spray the inside with cooking spray and set aside. Combine the crust ingredients in a food processor and pulse until the cookies resemble fine sand and the butter and sugar are evenly distributed. Press onto the bottom and 1" up the side of the prepared pan and bake for 8-12 minutes. Cool completely. 

For the filling:

Melt the chocolate chips in a medium saucepan over low heat, stirring occasionally. Cool for 15 minutes. Meanwhile, combine the cream cheese, 3/4 c. sugar and red food coloring in a large bowl. Beat at medium speed for 2-3 minutes, scraping the sides of the bowl as necessary, until smooth and creamy. Add one egg at a time, beating well after each addition. Add the melted chocolate, 1/2 c. sour cream and 2 t. vanilla extract, beating at low speed for 1 minute or until fully incorporated. Pour cheesecake mixture into the prepared crust and bake 80-95 minutes or until just set 2" from the edge of the pan. 

For the topping:

While the cheesecake is baking combine 1 1/2 c. sour cream, 2 T. sugar and 1 t. vanilla in a medium bowl, stir and set aside until the cheesecake is baked. Once baked, pull the cheesecake out of the oven, and spread over the top in an even layer. Continue baking an additional 5 minutes. Remove from oven and let stand until cool then run a butter knife around the sides of the pan to loosen. Cover loosely and refrigerate at least 8 hours or overnight. When ready to serve remove sides of pan then garnish with chocolate curls if desired.


16 servings (421 calories each serving) according to my calculator on loseit.com

Sesame Garlic Ginger Green Beans

Last week I shared a divine recipe for Honey Lemon Chicken. The only problem with the recipe is that it lacks veggies. Does anyone else face this same dilemma, trying to pair main dishes with sides? Thankfully, these Sesame Garlic Ginger Green Beans offer a quick, simple and flavorful solution to our side dish conundrum. Just saute up frozen green beans (remember, this is a quick side dish - fresh green beans are great, but more labor-intensive), add the flavorful sauce, then garnish with toasted sesame seeds. This dish can be made alongside your stir fry (you're already standing at the stove), so both will be done about the same time. Relax, you got this side dish thing in the bag (of frozen green beans, that is). 

Sesame Garlic Ginger Green Beans (adapted from cinnamonspiceandeverythingnice.com)

1 T. olive oil
1 lb. frozen green beans
3 cloves garlic, minced
1 1/2 t. ground ginger
2 T. low sodium soy sauce
2 t. rice wine vinegar
2 t. sesame seeds, toasted (I toasted mine in a small, dry saute pan until lightly browned but you can also buy toasted sesame seeds)

Heat the olive oil in a large skillet over medium heat. Add the green beans and saute, stirring occasionally, about 7-10 minutes until the green beans are lightly browned. Meanwhile, combine the garlic, ginger, soy sauce and rice vinegar in a small bowl and whisk to combine. When the green beans are cooked add the sauce to the pan and saute an additional 2-3 minutes until the sauce reduces slightly. Garnish with toasted sesame seeds.

4 servings (88 calories each serving) according to my calculator on loseit.com

Honey Lemon Chicken

Last week I had my friend Cori (affectionately known as "Coco" around here) and her kids over for a play date and lunch. It was raining cats and dogs that morning so two moms who expected their kids to be able to play outside for a while were cooped up inside with four kids all morning. If you're a mom you understand this scenario because you never know how these things are going to go. Will they be "bored"? Will they get sick of each other and start fighting? Will the big ones pick on the little ones (or vice versa)? This particular day turned out fabulous and everyone was on their best behavior! As promised I made Cori lunch so while the kids ate pizza I whipped up this little ditty along with Sesame Garlic Ginger Green Beans which will make their appearance on the blog next week. This was super easy to whip up in a flash because I had already marinated my chicken and prepared the honey lemon sauce ahead of time. All I had to do was saute the chicken, add the sauce, steam some rice and saute green beans. Sounds like a lot but it's really not when you prep ahead. You can't prep for things like rain to dash your hopes of playing outside but you can prep lunch ahead and that's enough to make any play date a win!

Honey Lemon Chicken (adapted from gimmesomeoven.com)

2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
3 T. low sodium soy sauce
2 T. rice wine vinegar
1 t. salt
1/2 t. pepper
1 1/2 t. olive oil
3/4 c. chicken broth
1/4 c. freshly squeezed lemon juice
3 T. honey
2 T. cornstarch
1/4 t. ground ginger
1/2 t. crushed red pepper
Brown or white rice for serving, if desired

Place the chicken pieces in a quart sized ziploc bag and add the soy sauce, vinegar, salt and pepper. Seal the bag and squish it around to distribute the seasonings. Allow to marinate in the fridge for at least 1 hour or overnight (I marinated mine the night before). Heat the olive oil in a large skillet over medium high heat and add the chicken (including marinade) to the pan. Saute the chicken, stirring occasionally, until the chicken is cooked through and lightly browned, about 7-10 minutes. While the chicken is cooking whisk the chicken broth, lemon juice, honey, cornstarch, ginger and red pepper together in a medium bowl. Once the chicken is cooked add the sauce to the pan and allow to continue cooking over medium heat until the sauce is heated through and slightly thickened, about 3-t minutes more. Serve over rice if desired.

6 servings (236 calories each serving excluding rice) according to my calculator on loseit.com

Cheesy Crustless Quiche with Bacon

Last weekend my in-laws were in town to celebrate their 45th wedding anniversary. It was a fun weekend with them, my sister-in-law and her husband. We hung out, talked, ate (too much) food and just generally enjoyed being together. On Saturday morning I made brunch: quiche, fruit salad and cinnamon roll cake. My mom used to make this quiche recipe when I was growing up and we also used it for a bridesmaid's brunch before my wedding. It's quite simple to make because you just brown up some bacon (which you can do the night before) then mix everything together and bake it. I doubled the recipe to make a 9x13 pan since we had a larger group to feed, but the recipe I'm sharing today is for a regular 9" pie plate. Like my in-law's marriage, this recipe has stood the test of time and will continue to be a family favorite for many generations to come!

Cheesy Crustless Quiche with Bacon

1 (8 oz.) package light cream cheese, softened
1/2 c. grated cheddar cheese
5 large eggs, well beaten
1 1/4 c. fat free half and half
1/4 t. onion powder
1/2 t. pepper
1/2 t. salt
1/2 c. panko breadcrumbs
2 t. melted butter
1/2 lb. bacon, chopped into pieces and sauteed until browned then drained

Preheat the oven to 375. Spray a 9" pie plate with cooking spray and set aside. In a large bowl stir together the cream cheese and cheddar until the cream cheese is smooth and the cheddar is incorporated into the cream cheese. Add the eggs, half and half, onion powder, pepper, salt, breadcrumbs, butter and bacon and stir to combine. Pour into the prepared pie plate and bake for 30-35 minutes or until the quiche is set and lightly browned. Allow to sit for 5 minutes before serving.

6 servings (257 calories each serving) according to my calculator on loseit.com

Sweet Chili Sesame Chicken

I love making take-out meals at home. In the days when I was newly married I would rush home after work to catch 30-Minute Meals with Rachael Ray on Food Network. This was during her rise to fame, when she was introducing catch phrases that are now part of our cooking vernacular (EVOO: extra virgin olive oil, Stoup: soup that is thicker than soup but thinner than stew, and my personal favorite, MYOTO: make your own take-out). I subconsciously latched on to that concept, and it’s changed how my family eats; for example, in the last 14 years we’ve rarely eaten at a Chinese restaurant or ordered take-out. I still love going out for Chinese food - the egg rolls! Hot and sour soup! Sometimes, though, it's a smarter choice to enjoy those same meals at home to skip extra calories and MSG. Here’s a recipe for just such an occasion. Like most stir-fry recipes, this comes together super fast, so it’s best to have your components lined up, ready to go. I let the chicken marinate while preparing the sauce and prepping the veggies, but you could certainly prep the night before or in the morning, then whip it up after work or baseball practice. Trust Shel, this comes together faster than the delivery guy can reach your doorstep, while you know exactly what ingredients went into it (including the secret ingredient: love). That's a take-out win for sure (fortune cookie not included).

Sweet Chili Sesame Chicken (adapted from loveandoliveoil.com)

For the chicken marinade:

1 T. low sodium soy sauce
1 T. cornstarch
1 egg white
1 t. sesame oil 
1 1/2 lb. boneless, skinless chicken breast, thinly sliced

For the sauce:

2 T. low sodium soy sauce
2 t. cornstarch
1/2 c. sweet chili sauce (I used Taste of Thai brand)
2 t. sesame oil
1/2 t. ground ginger
1 garlic clove, minced

For cooking:

2 (.75 oz.) jars sesame seeds (about 1/2 c.)
2 t. sesame oil
3 medium carrots, peeled and sliced
8 oz. snow peas
White or brown rice for serving, if desired

For the chicken marinade:

In a medium bowl whisk together the soy sauce, cornstarch, egg white and sesame oil. Add the chicken to the bowl and allow to marinate for 15 minutes while you prep the sauce and veggies.

For the sauce:

In a medium bowl whisk together the soy sauce, cornstarch, sweet chili sauce, sesame oil, ginger and garlic and set aside.

For cooking:

Place the sesame seeds in a shallow dish (such as a pie plate). After the 15 minute marinating time is up remove the chicken from the marinade, shaking off as much of the liquid as possible. Place the chicken in the sesame seeds and toss to coat the chicken. Heat the sesame oil in a large skillet over medium high heat and stir fry, stirring occasionally, until the chicken is cooked through and the sesame seeds are browned. Remove the chicken to a plate. Add the carrots and snow peas to the pan and stir fry for 2 minutes, stirring occasionally. Add the chicken back to the pan then add the sauce and simmer for 2 more minutes. Serve immediately over rice, if desired.

5 servings (373 calories each serving excluding rice) according to my calculator on loseit.com

Tomato and Cucumber Salad

Growing up in the Midwest, you probably ate things like cucumber & tomato or cucumber & onion salad for dinner during the summer. In fact, at my house we often ate cucumber & onion salad with fresh steamed corn and sliced tomatoes with cottage cheese for a light summertime dinner. My mom really knew her stuff. Occasionally she would make creamed green beans too, one of dad’s favorites. Oh the memories. A few nights ago I was making sloppy Jose's (a Mexican version of sloppy Joe's - recipe coming soon!) for dinner and I was trying to think of a quick, easy, low-cal side dish when tomato & cucumber salad came to mind. As I alluded to earlier, there are many versions of this simple salad: it can be made with tomato & cucumber (like I did here) or just cucumber & onion (my mom used white onion). Then the dressing choices: for tang you can use virtually any vinegar you have on hand, fresh lemon juice, or any oil (I'm pretty sure my mom used Wesson oil - it was 1985, people!) and any onion will do! I always have green onions on hand so I used those, but white, red, or yellow would all work fine! I think my mom even added a little bit of sugar to the mix to counteract the tang of the vinegar, but I enjoy the tang so I left the sugar out. You should also feel free to add any fresh herbs you might have on hand. Basil, cilantro, tarragon, or mint would all be good choices here. The point is, if you grew up eating a variation of this salad like I did, this recipe will take you right back to the days of playing outside all day, dirty feet and big wheels. Now those were the days.

Tomato and Cucumber Salad 
 
1 medium cucumber, peeled, seeded and thinly sliced
6 roma tomatoes, diced
3 green onions, thinly sliced
2 T. white vinegar
2 T. olive oil
1/2 t. salt
1/2 t. pepper

Combine all ingredients in a medium bowl then refrigerate for at least an hour to allow the flavors to meld. Serve cold or at room temperature.

4 servings (129 calories each serving) according to my calculator on loseit.com

Rosemary Quinoa Mac and Cheese

Let's start by stating the obvious: quinoa is not macaroni. This dish is made in the spirit of macaroni and cheese with quinoa substituting for macaroni. Now that we’ve named it, let’s talk science: I've mentioned before that quinoa is a "complete protein" meaning it contains an adequate portion of all nine essential amino acids we need. So if you've ever thought, "I wish I could get more protein into my family's diet" or "I love mac and cheese, but need a healthier alternative," this is the dish for you. Now for the best part: flavor (because that's why we're all here, right?) I combined cooked quinoa with Parmesan cheese and colby/monterey jack cheese (what I had on hand, although you could use any cheese you like), fat free half & half, a couple of eggs to function as a binder, and a handful of chopped, fresh rosemary. The herbaceousness (look ma, a new word!) of the rosemary gives this dish so much flavor payoff without a ton of extra work. Another component you can get creative with is herbs; if you want it a little lemon zing use fresh thyme; if you want more of a Mexican flare use cilantro; or for a more mild herb flavor use Italian flat-leaf parsley. Make it yours - embrace it, love it and remember: a mac and cheese by any other name (like quinoa) can still be delicious. I’d love to hear your variations as well. Share the love!

Rosemary Quinoa Mac and Cheese (adapted from justapinch.com)

1 1/2 c. uncooked quinoa
3 c. vegetable broth or water
1 1/2 t. salt, divided
2 large eggs
1 c. fat free half & half
3 oz. shredded Parmesan cheese
3 oz. shredded colby/monterey jack cheese
3 T. fresh rosemary, minced

Preheat the oven to 350. Spray an 8X8 inch baking dish with cooking spray and set aside. In a large saucepan, cook the quinoa in vegetable broth (or water) with 1/2 t. salt according to package directions. In a medium bowl whisk together the eggs and half & half and set aside until the quinoa has finished cooking. When the quinoa is ready add the cheeses and rosemary and stir to combine. Slowly add the egg/half & half mixture and stir well to combine. Pour the mixture into the prepared dish and bake for 35 minutes. Serve immediately.

9 servings (212 calories each serving) according to my calculator on loseit.com

Drunken Beans

When my husband travels out of town with his band it can occasionally turn into ‘survival mode’ around my house. Moms, you know what I am talking about. Now that summer is upon us, the band gets busier and he travels more, or has multiple shows a day. At the end of March they road-tripped to Florida, so I made my go-to meal of tacos (quick, easy, everyone likes them) and these beans as a side dish. I have never looked back. They’re traditional, in the sense that they are cooked with onion, garlic, jalapeno, Mexican spices, lime juice, beer, cilantro...wait; did I just say beer? Yes, I'm sure I did. You will be amazed at the amount of flavor a little beer can bring to a simple can of beans. For this recipe I used Tallgrass Pub Ale, a rich, brown ale that really enhances the flavor of the beans. I let mine cook down for about 30 minutes to allow the beer to mellow and the beans to become thick and rich. Serve them for taco Tuesday, cookouts, or when tailgating this summer. Enjoy, and try to stay out of ‘survival mode’ as much as possible

Drunken Beans (adapted from gimmesomeoven.com)

2 pieces uncooked bacon, diced
1 small yellow onion, diced
1 jalapeno, seeded and minced
2 garlic cloves
6 oz. ale beer
2 (15 oz.) cans pinto beans, drained and rinsed
1 1/2 t. brown sugar
1/2 t. dried oregano
1/2 t. chili powder
1 t. salt
1/4 t. cumin
Juice of 1 lime
2 T. chopped fresh cilantro

In a medium saucepan cook the bacon over medium heat until browned and crisp, about 5 minutes. Remove to a paper towel lined plate then add the onions and jalapenos to the pan. Saute the onions and jalapenos for 5 minutes over medium heat. Add the garlic and saute for 1 minute more. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin and simmer for 30 minutes, stirring occasionally or until the beans are to your desired consistency. Just before serving add the lime juice and cilantro and stir to combine.

6 servings (131 calories each serving) according to my calculator on loseit.com

Spring Minestrone

It's a cool day here in KC, in fact this morning one of my Facebook friends posted "June 1st. My furnace is on. What's wrong with this picture?" It does seem a little crazy. At the very least the windows should be opened, but it has just been too darned cold the past couple of nights for even that scenario. This "spring" weather has me craving soup, so I whipped up a batch of spring minestrone. Minestrone is traditionally a heavier dish consisting of a bit of bacon, a ton of winter veggies, all cooked for a long time with pasta added at the end. The pasta soaks up a lot of the cooking liquid, making the soup thick and creamy without adding cream (I mean, you're adding pasta, do you need cream too?) Anyway, this particular recipe uses veggies that are more associated with spring like carrots, asparagus and spinach, but still offers that comforting warmth you want from a bowl of soup. Perfect for a nippy spring day and easy to throw together in the crock pot, this will be your favorite soup…at least until the thermometer hits 90 and you want nothing to do with soup! Enjoy this cool spring while it lasts!

Spring Minestrone (adapted from howsweeteats.com)

1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
1 (28 oz.) can crushed tomatoes (can also use diced)
2 (15 oz.) cans cannellini beans, drained and rinsed
6 c. vegetable broth
2 t. salt
1 t. pepper
8 oz. uncooked small pasta (ditalini, shells, macaroni whatever you like)
1 bundle asparagus, woody ends trimmed then cut into 1" pieces
1 c. frozen edamame (can also use peas, I just don't like peas!)
1 (6 oz.) bag baby spinach
1/3 c. Parmesan cheese, plus more for serving if desired

Place the onion, garlic, carrots, tomatoes, beans, broth, salt and pepper in a 6 quart slow cooker, cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring once or twice if you can while cooking.

About 10-15 minutes before serving add the uncooked pasta,
asparagus, edamame, spinach and 1/3 c. Parmesan cheese. Cook on low for another 10-15 minutes then serve immediately with additional cheese if desired!

8 servings (293 calories each serving) according to my calculator on loseit.com)