Poblano soup (aka a fiesta in your mouth)

I first tasted this poblano soup at my brother's house over the winter.  We were supposed to have a sushi night, but my sister-in-law Courtney said that she was craving this soup instead.  I mean, who craves soup over sushi?  But once I tried it, I too was hooked.  The next time I cooked for my parents, I made this soup. As soon as I could, I made it for my husband.  I make triple batches of this stuff and it still only lasts two days!  And it is one of the most inexpensive meals I have ever made! The recipe originally comes from Sippitysup, but I only use about 1/3 of the butter called for, I use frozen corn instead of corn on the cob, and I omit any cream or chicken!   I also like to top mine with a little cilantro, avocado, and black beans!

Poblano Soup (these are my triple measurements-- soup should be made in large quantities)
6 corn tortillas
1/2 cup flour

1 1/2 tsp chili powder
3 tsp cumin
1 tsp salt
1/2 tsp pepper

2 TBS oil
3 poblano peppers, chopped
1 to 3 jalapenos, seeded and finely chopped (optional)
1 onion, finely diced
9 cups chicken broth
3 cloves garlic, minced
1/4 cup butter
2 cups frozen corn

Slice the tortillas into thin ribbons and and then place them in a food processor.  Pulse until the tortillas are uniformly chopped.  Add the flour, chili powder, cumin, salt, and pepper and blend continuously until the mixture resembles cornmeal.

Heat oil in stockpot over medium heat and saute the onions, poblanos, jalapenos (if using), and garlic for 6-8 minutes.  Add tortilla/flour mixture and mix until well combined.  Add the butter and allow to melt, stirring occasionally.  Cook another 4-5 minutes, stirring constantly so the mixture does not burn, until the  flour taste cooks out.  Slowly add half of the broth, scraping the bottom and sides of the pot as you do.  When the mixture is well incorporated, add the remaining half of the broth and bring the whole mixture to a boil.  Add the corn and cook for another 2 minutes.

Lower the heat to medium-low and allow the soup to come to a simmer and cook for another 7-10  minutes. Turn off the heat and allow the soup to cool for a bit before serving.

Garnish with whatever you want!!  This soup can be mild/medium spicy, depending on the peppers you have or if you choose to use jalapenos, so its nice to have garnishes like avocado or sour cream on hand for the wimpier folks :)   And I feel like this soup was meant to be served with quesadillas and a black bean salad, so enjoy!!

Edamame Lo Mein

I just rented another four vegetarian cookbooks from the library.  The one I have put the most tabs in is called "Eating Well: Fast and Flavorful Meatless Meals."  This was the first recipe I tried and I was not disappointed!  It is a noodle stirfry with whole grain spaghetti, edamame, carrots, red peppers, and mushrooms in a really easy sauce.  It took very little time to prepare and make and I really liked the finished product.  And edamame is one of the most underutilized of foods in my estimation, so I like finding recipes that use it because it is such a great source of protein and fiber in addition to being wonderfully delicious!  The only real specialty ingredient is oyster sauce, which can be found in any asian aisle of any supermarket.  The trick to acquiring and using ingredients that you haven't used before or used often, is to specifically search for recipes that use that item.  Pretty soon, you acquire an awesome pantry of ingredients.  I actually happened to have everything for the sauce already on hand.

Edamame Lo Mein
12 oz. whole wheat spaghetti (obviously, you can use the white stuff too!)
2 cups frozen, shelled edamame (I just add the whole bag, I don't measure)
4 green onions, thinly sliced (it calls for scallions, but aren't those the same?)
1/4 cup oyster sauce
1/4 cup rice vinegar
3 TBS soy sauce
2 tsp sesame oil
1/8 tsp crushed red pepper (or more if you like it spicier)
2 TBS canola oil
2 large carrots, cut into matchstick size pieces (mine look more like chopstick size pieces)
2 large red peppers, cut into matchstick size pieces
8 oz mushrooms, sliced

Bring a large pot of water to boil.  Add spaghetti AND edamame and cook, stirring occasionally, until the pasta is cooked according to package directions (anywhere from 7-10 minutes).  Drain.  Meanwhile, whisk together the green onions, oyster sauce, rice vinegar, soy sauce, sesame oil, sugar, and crushed red pepper in a bowl until the sugar is dissolved.
Heat the canola oil in a large skillet over medium-high heat.  Add the carrots, bell peppers, and mushrooms and cook, stirring often, until the veggies are slightly softened, about 5 minutes.  Add the pasta and edamame and cook for another 3 minutes.  Add the sauce and the stir to combine for another few minutes until everything is heated through!

Pizza, Pizza, Pizza (any way you want it)

The compromise pizza: Buffalo chicken on the left, and Summer Veggie on the right

a variation of summer veggie with spinach, mushrooms, zuchini, tomatoes, peppers, and parmesan cheese.

This pizza post probably should have been my very first post.  It is the food I am most famous for and probably impresses people far more than the fact that I have a law degree (and lets be honest, right now its not the law degree that is putting food on the table-- its the love of food).
A few years ago a friend of mine told me that she had to go vegan for health reasons and was asking me what kinds of food she could make.  I told her two things: Mexican food and pizza!  Pizza is what I consider the white canvas of the food world-- a good pizza crust is just the starting point for your imagination, and in todays world anything goes! No matter what your dietary restrictions, you can eat pizza, just as long as you think outside the proverbial Dominoes and Pizza Hut box.
I have made pizza about once a week for the past 2 1/2 years!

This pizza dough recipe makes enough dough for two large thin crust pizzas.  My directions include an overnight rise in the refrigerator (which I think makes the texture better), but you can still use this recipe as long as you have at least an hour before baking time.  I like doing the dough the night before because the next day I don't have to think about it, and I can just take out the perfectly risen dough a couple of hours before baking. I also just use normal baking pans for the most part.  I had a horribly tragic pizza stone experience on my birthday and the scars have yet to heal.

Pizza dough: 
1 1/4 cup warm water
1 1/4 tsp yeast
1 tsp sugar or brown sugar
2 TSB olive oil
1 tsp salt
3 cups all purpose flour

Combine the sugar, water and yeast in a large bowl.  After a few minutes, the yeast should "bloom" and become alive and frothy.  Add in the olive oil.  In a separate bowl combine the flour and salt.  Add in the flour mixture in two or three installments to the yeast/water mixture and mix with a wooden spoon until the dough is mostly combined and still a little sticky.  Turn out the dough onto a floured surface, spray your hands with cooking spray and start kneading the dough (basically just folding the dough back onto itself and pressing out the air, rotating the dough, and folding it again, etc.).  If you need to, add a little more flour, but the dough should be a little tacky.  The longer you knead the dough, the easier it will be to work with.  After 5 or 6 minutes of kneading, leave the dough alone for a minute or two before coming back and kneading it again for another minute.  During that paused interval, the dough will have become fairly smooth and elastic (probably something to do with gluten and bonding) and should make the last minute or two of kneading very easy and satisfying.  When you are finished kneading the dough, put it into a large oiled bowl, cover with plastic wrap, and place in the refrigerator overnight.

Take out the dough about two hours prior to baking so that the dough can come to room temperature.  Preheat your oven to 450 degrees and place an oven rack on the lowest setting in your oven.  When you are ready to top your pizzas, just divide the dough in half, spray cooking spray on each baking sheet, and stretch the dough to fit your pan, using your hands to shape it and push it in place.  I don't ever use rolling pins. 

I have gone away from using red sauced pizzas and now prefer just a sauce that is just a drizzle of olive oil, salt and garlic.

Summer Pizza: (pictured in the right side of the top pizza)
olive oil
salt
minced garlic
mozarella cheese
tomatoes, sliced
zuchini, quartered and sliced
red or green pepper, chopped
corn, preferably roasted
basil, torn or chopped
feta cheese

Once you stretched out your dough to fit your pan, drizzle some olive oil on your crust and sprinkle with salt and minced garlic, spreading with your fingers or a brush if you have one.  Sprinkle with mozarella, then top with zuchini, sliced tomatoes, chopped peppers, corn, basil, and then feta cheese,  Cook in the preheated oven for 10-15 minutes until the crust looks golden brown.