Hearty Split Pea Soup with Vegetarian Italian Sausage

When fall arrives, I love getting back to serving soups for dinner. Soups are easy to make, nourishing and delicious! Most of my soups are more like stews  ~ with beans, grains and plenty of vegetables ~ that serve as a hearty meal. This Split Pea Soup includes yukon potatoes, carrots and vegetarian Italian sausage.

Ingredients:

• 4 cups low-sodium vegetable broth
• 4 cups water
• 1 pound baby yukon potatoes, peeled and cut in half or quarters
• 2 cups split peas
• 1 large onion, finely diced
• 4 carrots, peeled and cut into 2 inch pieces
• 4 cloves garlic, minced
• 1 tablespoon parsley
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 bay leaf
• 12 ounces vegetarian Italian sausages (such as Tofurky or Nightlife)

Directions:

1. In a large saucepan over high heat, add broth, water, potatoes, split peas, onion, carrots, garlic, and seasonings; bring to a boil; reduce heat to low, cover and simmer for one hour or until vegetables are soft. Then use a potato masher to mash up about one-quarter of the soup ingredients.
2. In a medium skillet sprayed with cooking oil, cook vegetarian Italian sausages until browned, while breaking the sausages up into small pieces. Add to soup and bring back to a boil. Reduce heat to a low, cover and simmer for an additional 30 minutes. Remove bay leaf before serving.

Inspired by an Eating Well recipe, Sept./Oct. Issue

Sacher Torte

While in Vienna, I had the opportunity to taste the original Sacher Torte at the Hotel Sacher Vienna, which is considered one of the most recognized cakes in the world. It's a soft and light chocolate cake with a touch of apricot jam and coated with chocolate icing, usually served with whipped cream. Although the original recipe is said to be a secret, a German friend gave me this recipe (a Viking River Cruise recipe), which is nearly as delicious. Quality chocolate is a must. Enjoy!

Cake Ingredients:

• 10 tablespoons butter, softened
• 1/2 cup sifted confectioners' sugar
• 6 large eggs, whites and yokes separated
• 5 ounces fine artisan dark chocolate (around 70% cacao), cut into several large chunks for easier melting
• 2/3 cup flour
• 1/2 cup sugar
• 2 tablespoons good quality apricot jam
• Whipped cream, for garnish, if desired

Glaze Ingredients:

• 8 ounces fine artisan dark chocolate (around 70% cacao), cut into several large chunks
• 2 tablespoons butter

Directions:

1. Preheat oven to 375 degrees. Grease 9 inch springform pan and line bottom with wax paper; cut 1-1/2 inch strip and line sides of pan, using extra dots of grease as glue, if needed.  
2. In a large mixing bowl, cream together butter and confectioners' sugar. Lightly mix egg yokes together in a glass measuring cup; slowly pour into butter mixture, while mixing until incorporated and creamy.
3. Melt chocolate chunks in double boiler (or microwave, but ensure chocolate stays in a melted state until use); add slowly to creamed mixture; and fold in flour.
4. In a small mixing bowl, beat egg whites and sugar until stiff; fold into chocolate mixture.
5. Pour batter into prepared pan and bake in preheated oven for 60 minutes, or until toothpick inserted deep into middle of cake comes out clean.
6. Remove from pan and let cool on wire rack. 
7. Heat apricot jam and smooth over top and sides of torte. (Or, if preferred, cut cake in half crosswise, and place jam between layers.)
8. Glaze: Melt chocolate and butter in double boiler. 
9. Place cake on serving plate. Put strips of wax paper underneath edges of cake to catch chocolate drippings. Pour melted chocolate over cake, pushing enough chocolate over edges to fully cover sides.  Garnish with whipped cream, if desired.

Adapted from Viking River Cruises.

Supergreens, Tuna and Avocado Flatbread Pockets

It's a rainy day in Columbus, Ohio, today. On rainy weekend days like this, I love to explore new recipes. During the work week, there's not much time for preparing nice lunches. Generally, I eat a big bowl of finely chopped cruciferous vegetables, a hard-boiled egg, along with a few toppings, such as dried cranberries and pumpkin seeds, and a splash (or a bit more ;o) of salad dressing. You can find many washed and-ready-to-serve salad blends at most grocery stores. This recipe is a take on that salad but served in a Tandoor Baked mini NAAN Ancient Grain flatbread (only 150 calories per naan!).

Serves 2

Ingredients:

• 2 mini whole grain flatbreads (or 1 large cut in half)
• 2 cups of various cruciferous vegetables such as kale, broccoli, brussels sprouts, cabbage and radicchio
• 1/2 an avocado, sliced
• 1 hard-boiled egg, peeled and sliced
• A handful of grape tomatoes, cut in half
• 4-5 ounces white tuna in water
• 1 tablespoon olive oil and mayo blend dressing
• Balsamic vinegar and extra virgin olive oil
• Salt and pepper to taste

Directions:

1. Drain tuna and mix with olive oil and mayo blend dressing. Set aside.
2. Drizzle balsamic vinegar and extra virgin olive oil on greens
3. Stuff each flatbread with 1/2 of the cruciferous vegetables and top with 1/2 of the tuna mixture. Top each flatbread with 1/2  of the avocado and hard-boiled egg slices and grape tomato halves. Season with salt and pepper to taste.

Roasted Summer Vegetables with Baby Bella Mushrooms

This recipe serves a large group and is perfect for picnics. There are plenty of calorie-dense foods available at picnics so everyone will appreciate this healthy lower-calorie option. This easy, but impressive, vegetable dish is so naturally delicious, there's no need to add much seasoning ;o)

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 3 medium vidalia sweet onions, peeled and cut into wedges
• 3 medium zucchini, peeled and cubed
• 3 yellow squash, peeled and cubed
• 16 ounces baby bella mushrooms, ends and stems cut off
• 10 ounces grape tomatoes
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 425 degrees.
2. Line 2-3 baking sheets with aluminum foil; lightly spray with cooking spray.
3. Clean and cut vegetables, as specified in ingredient list. 
4. Whisk together olive oil, balsamic vinegar, garlic, salt and pepper.
5. Coat each group of vegetables lightly with olive oil mixture.
6. Place groups of vegetables on baking sheets, leaving a bit of space between vegetables so they don't steam, instead of roast. Bake 15-20 minutes; check with fork to ensure vegetables are done before removing. Vegetables may differ slightly in baking times due to the type and size of vegetables. Grouping vegetables in groups will make it easier to remove a group early, if necessary. 
7. Remove all vegetables from oven and place in serving dish. Season with some additional salt and pepper, if desired. 

Asian Peanut Noodle Slaw with Chickpeas

Serves 4

An Asian Peanut Noodle Slaw with Shredded Chicken recipe published in the April 2017 edition of Family Circle inspired me to create my own meatless version... although substitute 1 - 2 cups of shredded rotisserie chicken for the chickpeas, if you prefer.

Ingredients:

• 4 ounces whole wheat linguine
• 1/4 cup creamy peanut butter
• 3 tablespoons rice vinegar
• Juice from 1 small lime
• 2 tablespoon sesame oil
• 1 tablespoon fresh ginger, finely grated
• 1 tablespoon packed brown sugar
• 1 teaspoon Sriracha
• 1 can chickpeas, rinsed and drained
• 6 cups cabbage, finely shredded
• 2 cups carrots, finely shredded
• 1 yellow pepper, finely chopped
• 1 bunch green onions, finely sliced
• 1/2 bunch fresh cilantro
• Salt and pepper to taste

1. Cook linguine, according to package directions. Drain, rinse and set aside.
2. Dressing: In a large bowl, whisk together peanut butter, rice vinegar, lime juice, sesame oil, ginger, brown sugar and Sriracha until smooth.
3. Add linguine, chickpeas, cabbage, carrots, yellow pepper, salt and pepper; toss well.
4. Place on individual plates and top with green onions and cilantro. Enjoy until completely eaten😋