Sisterly Soup

There are certain things that you can only share with a sister.

For instance, only you and your sister know about that weird face your mom makes when you say something you shouldn't have in a room full of company.

And, in my case, only your sister knows what it's like to drive you and your first-ever date to your first-ever high school dance (9th grade band dance in 1997. My dress was seriously made of velvet.).

And when you get your wisdom teeth taken out, only your sister knows how ridiculously chipmunk-swollen your face looked. And she still made you a bowl full of pudding anyway.

Sometimes, when you're lucky, your older sister will even make dinner for you. Tonight was one of those nights.

My Hungry Spoon Sis cooked up a big pot of Minestrone Soup--fresh veggies, brown rice pasta (never tried it before; loved it!), and lots of beans. I must say, this lady knows her stuff when it comes to vegetarian cooking...and she's not even a vegetarian. Do you remember her Spinach and Artichoke Lasagna recipe? Need I say more?

This soup is super-light, super-healthy, and deliciously warm--just what you need on a cold winter night. I recommend serving it with a hearty chunk of homemade bread. And some good sisterly company on the side.

Winter Minestrone

(recipe from The Root Cellar by Andrea Chesman)

This soup is so rich in flavor, I couldn't believe when my sister said she made it only an hour before serving--it tasted as if she'd made it the night before (soups always seem better the next day). Don't forget to serve with hearty chunk o' bread.

Ingredients:

• 1 large onion, diced
• 1 celery root, peeled and diced
• 1 carrot, peeled and diced
• 5 cloves of garlic, minced
• 6 cups of veggie broth
• 28 oz. crushed tomatoes
• 3 cups chopped kale
• 1 can (15 oz.) white beans
• 1 tsp. dried rosemary
• 1 tsp. dried basil
• 1 cup pasta
• salt n' pepper to taste

Directions:

1) Heat a dash of olive oil in a soup pot over medium heat. Add the onion, celery root, carrot, and garlic, and cook until just tender--about 4 - 5 minutes. Add broth, tomatoes, kale, beans, rosemary, and basil. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

2) Return soup to a boil, add pasta, and cook until pasta is cooked--about 10 minutes. Reduce heat, season with salt and pepper.

Takin' it Back to 2002

Picture it: Fall 2002, my freshman year of college.

I wore cut-off denim capri pants my first day of freshman orientation. My Big Fat Greek Wedding was my favorite movie. AOL Instant Messenger (AIM) was all the rage (remember "Away Messages"? Yikes.). Gas cost $1.65 a gallon.

Everything was new to me: new state, new people, and the overall new-ness of the "college experience." I had never heard of buckeyes or Skyline Chili (to this day I've never eaten Skyline Chili. I prefer my pasta sans meat...and sans cocoa powder).

And finally, I remember eating at a Chi-Chi's Restaurant for the first time. While my taste in food has changed significantly since then, at the time I thought I'd died and gone to heaven. Fresh chips and salsa while you wait? Quesadillas the size of my torso? Men in sombreros singing "Happy Birthday?" Wide-eyed and somewhat sheltered, this was 18-year old Kylie's dream come true.

My favorite part of Chi-Chi's was the sweet little corn cake that came with every meal. I'm embarrassed to admit that it made such an impression on me. I loved those darn things. And despite the fact that I haven't eaten at a Chi-Chi's in 8 years, I got a craving for those darling corn cakes this week.

Thank you, Veganomicon. This brilliant cookbook provided a vegan version that's slightly more savory than sweet, but satisfied my craving.

Rock on, 2002. The soundtrack to this recipe is definitely a toss-up between Michelle Branch's "Everywhere" and Missy Elliot's "Work It." It's so 9 years ago.

What were you doing in 2002?

Vegan Corn Casserole

(adapted from Veganomicon cookbook)

Ingredients:

• a dash of olive oil
• 3 cups frozen corn
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 1 large onion, finely diced
• 1 cup light coconut milk
• 1/4 cup cornstarch
• 1/2 cup cornmeal
• 2 TBSP brown sugar
• 1/3 cup chopped fresh cilantro
• 1 tsp. salt

Directions:

1) Preheat oven to 350 degrees and lightly coat an 8 x 8 inch pan with cooking spray.

2) Heat a dash of olive oil in a large skillet over medium heat. Add the corn, bell peppers, and onion to the skillet and saute for about 10 minutes, until lightly browned.

3) Meanwhile, combine the coconut milk and cornstarch in a bowl; stir until cornstarch is dissolved.

4) When the corn mixture is ready, transfer 2 cups of it to a food processor. Process the corn mixture and coconut milk mixture. In a large bowl, combine the processed mixture, the remaining corn and bell pepper mixture, the cornmeal, brown sugar, cilantro, and salt. Stir until thoroughly combined. Pour into prepared baking pan and bake for 40 minutes. Allow to cool for 10 minutes before serving.

Cold Weather Comfort Casserole

After last night's vegan-licious dinner chili, I was craving something on the cheesey side tonight.

Hint: Think a little sharp cheddar, a load of veggies, some hearty pasta, and big smile on my face.

You guessed it: An innovative combination of grown-up mac n' cheese, and a vegetarian version of turkey tetrazzini (these are words Adam used to describe the dish after his first bite).

Let's get one thing straight: Mac n' cheese gets a bad name from the impostor "cheeses" that have invaded the inner shelves of grocery stores. With options like Kraft's orange cheese-flavored powder, and Velveeta's squeezable pouches of cheesy goo, it's no wonder most healthy adults run in the opposite direction of these boxed products.

Tonight's "Grown-Up Mac n' Cheese/Vegetarian Tetrazzini" recipe, inspired by Clean Eating, offers the perfect solution. All the goodness of a traditional comfort food casserole, without Sponge Bob shaped noodles, powdered cheese product, or meat. Just use whole wheat pasta, high-quality cheese, and loads o' veggies, and you've got a classy grown-up meal on your hand.

I would recommend using penne or rotini pasta for this casserole. I resorted to spaghetti because it was the only lonely box of pasta in the cabinet.

So tonight, if you're shielding yourself from the outdoor temperature of 4 degrees like I am, bake up a batch of this warm and comforting casserole. Afterwards, I recommend a spirited present-wrapping session (Adam is currently sporting his Santa hat as he enthusiastically wraps the gifts).

Grown-Up Mac n' Cheese/Vegetarian Tetrazzini

(adapted from a Clean Eating Magazine recipe)

Nothing warms you up on a cold day like a warm, hearty casserole. The chopped almond topping adds a great healthy crunch, and a nice change from the traditional bread crumb topping.

Ingredients:

• 1 cup skim milk
• sprinkling of flour
• 2 cups reduced-fat cheddar cheese
• 1/3 cup crumbled Gorgonzola cheese
• 1/2 cup nonfat plain yogurt
• 1/2 tsp. salt
• 8 oz. whole wheat pasta
• 2 carrots, chopped
• 1 onion, diced
• 1 - 1/2 cups broccoli forets
• 1 - 1/2 cups cauliflower florets
• 1/4 cup chopped parsley
• 1/3 cup chopped almonds

Directions:

1) Preheat oven to 375 degrees. Lightly coat a 2 qt. casserole dish with cooking spray.

2) In a saucepan, whisk together the milk and a little flour over medium heat. Stir constantly and bring the mixture to a simmer and cook for about 3 - 4 minutes. Stir in cheeses and salt, stirring until melted. Stir in yogurt, cover, and set aside.

3) Cook pasta according to package directions. Three minutes before pasta is done, add the carrots, onion, broccoli, and cauliflower. When pasta is done, drain veggies and pasta and return to pot. Stir in cheese mixture and parsley and pour into casserole dish. Sprinkle with almonds and bake for about 20 minutes, or until heated through.