Cucumber Zucchini Salad

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A friend of mine wrote an article about having a ton of zucchini in her family's garden when she was growing up.

So much, in fact, that her family resorted to dressing their excess of squashes in "outfits" and leaving them on a "lucky" neighbor's doorstep (read more).

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I suppose that is one (uh...ahem) effective way to deal with an excess of zucchini in your garden.

However, may I gently suggest another?

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To bring another vegetable into the conversation, cucumbers are similar to zucchini.

For instance, both vegetables are delicious raw as well as cooked.

With this in mind, I'd like to point out that anything cucumbers can do, zucchinis can do also!

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So instead of making the same old cucumber salad (don't get me wrong, those cucumber salads can be delicious!), I decided to bring our mutual friend, Mr. Zucchini, to the pickling party.

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The best think about this Cucumber Zucchini Salad is that it takes only a few minutes to make and only a few more to marinade.

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In the end, you have a light, refreshing salad with crunchy cucumbers and zucchini that are seriously a match made in heaven.

And as a bonus, it’s like -20 calories (okay, not really, but I'm sure it's close)!

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Cucumber Zucchini Salad

servings: 4 cups

Ingredients:

  • 1 English cucumber (about 12 ounces)
  • 1 medium zucchini (about 8 ounces)
  • ½ small red onion (about 2 ounces), very thinly sliced
  • 1 teaspoon kosher salt
  • ½ cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • ½ teaspoon red pepper flakes

Directions:

  1. Using a mandoline or a sharp knife, cut the cucumber and zucchini into very thinly sliced rounds. When you are finished slicing, you should have about 2 cups of cucumber and 1½ cups of zucchini.
  2. In a medium size bowl, toss the cucumber and zucchini slices with the onion and salt, allow this mixture to sit for 30 minutes, then transfer it to a colander to drain off the excess liquid. Return the veggie mixture to the bowl and set aside.
  3. Next, combine the vinegar, sugar, and red pepper flakes, whisking or stirring until the sugar has dissolved. Then pour this mixture over the veggie mixture, tossing the veggies to coat them evenly.
  4. Chill the salad for at least 30 minutes in the refrigerator. Be sure to drain off any excess liquid once again, before serving.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Blooming Tomato

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Why should onions have all the fun?!

Forget the Blooming Onion (though it is undeniably delicious), because this summer the Blooming Tomato is taking over!

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I’m always looking to do something new with veggies—to transform them into something special.

And sometimes just cutting a veggie in a different way can accomplish that goal...

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This tomato becomes the centerpiece of a salad, and suddenly the salad is an experience—not just some veggies tossed together on a plate.

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The trick is to cut it into wedges while leaving the bottom center intact.

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Then top it as you like!

I’m going with Caesar dressing, lettuce, bacon, croutons—and to make it really special, some crab.

And just imagine this with some summer heirloom tomatoes!

Oh man, get ready for a lot of Blooming Tomatoes on my Instagram!

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Blooming Tomato

servings: 1; makes 1 salad

Ingredients:

  • 1 bacon strip
  • 1 large tomato
  • Pinch kosher salt
  • Pinch ground black pepper
  • 2 tablespoons Caesar dressing
  • 1 cup shredded romaine lettuce
  • ¼ cup croutons, cut into small pieces
  • Crab meat (optional)

Directions:

  1. Heat a small nonstick skillet over medium heat. Add the bacon and cook until crisp—6 to 7 minutes, turning once. Then transfer the bacon to a paper towel to drain.
  2. While the bacon cooks, remove the tomato’s stem and place it stem-side-up on a cutting board. Then cut the tomato into 8 wedges making all of your cuts on the stem side and leaving the bottom intact (first cut the tomato in half one way without cutting all the way through, then cut it in half the other way without cutting all the way through, and finally cut each quarter in half without cutting all the way through—for 8 even wedges).
  3. Next, sprinkle the cut tomato with the salt and pepper to taste. Drizzle the dressing over the tomato, fill it with the shredded lettuce, and top it with the croutons and crab meat (if desired). Finally, when the bacon has finished cooking, remove it from the pan, crumble it over the blooming tomato, and serve.
: @NikkiDinki

: @NikkiDinkiCooking
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BLT Pasta Salad with Romaine Lettuce Dressing

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On The Wendy Williams Show I showed everyone how to make a dish that will be your go-to this spring and summer, BLT Pasta Salad with Romaine Lettuce Dressing.

Yes, the dressing is actually made with lettuce!

Combined with the classic flavors of a BLT sandwich (minus the bread), it's the perfect dish to ring in Spring!

BLT Pasta Salad with Romaine Lettuce Dressing

servings: 4 to 6 servings, with about 2 cups Romaine Lettuce Dressing

Romaine Lettuce Dressing:

  • 2 romaine hearts, halved
  • 5 tablespoons olive oil
  • ½ cup Greek yogurt
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

BLT Pasta Salad:

  • 1 pound short-cut pasta
  • 4 strips extra thick-cut bacon
  • 2 cups Romaine Lettuce Dressing
  • 2 cups lightly packed baby spinach or chopped romaine
  • 2 cups halved grape tomatoes
  • 1 cup finely chopped sundried tomatoes
  • 1 small red onion, very thinly sliced (about 1 cup)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Romaine Lettuce Dressing:

  1. Heat a grill pan over high heat. Then brush the 4 lettuce halves on the cut side with 1 tablespoon of the oil. Grill the lettuce cut-side-down until it is slightly charred and wilted—about 2 to 3 minutes. Remove the lettuce from the grill pan, coarsely chop it and discard the stems.
  2. Combine the lettuce, remaining 4 tablespoons of oil, yogurt, lemon juice, mustard, salt, and pepper in a food processor or blender. If all of the lettuce does not fit at one time, puree a portion of it, adding more as you do, until it is all in the food processor. Once it has all been pureed, set it aside for later.

BLT Pasta Salad:

  1. Place a large pot of salted water over high heat. When the water boils, add the pasta and cook it according to the package directions. Then drain it, rinse it under cold water, and set it aside.
  2. While the pasta cooks, in a large skillet over medium heat, cook the bacon until it is crispy—about 7 minutes. Transfer the bacon to paper towels. Once it is cool enough to handle, coarsely chop it; this should give you about 1½ cups of bacon pieces. Set the bacon aside for later.
  3. Toss the pasta with the Romaine Lettuce Dressing, spinach or romaine, grape tomatoes, sundried tomatoes, onion, salt, and pepper. Top it with the bacon and serve!
: @NikkiDinki

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Creamy Roasted Butternut Squash Soup

When I knew I was bringing soups to The Wendy Williams Show, butternut squash soup was obviously at the top of the list.

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But knowing Wendy is vegan, I really had to rethink the classic recipe. 

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Without using chicken stock or cream—both of which can add so much flavor to soups!—I had to extract as much flavor as possible from my ingredients, while finding other ways to give the soup a creamy texture.

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I discovered roasting the squash was vital, as it really intensified the sweet taste of the squash.

And pairing the roasted squash with apple made it even better.

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A handful of cashews later, and my soup was even creamier and more velvety in texture than it would have been if I had added a cup of cream!

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In the end what I’ve really created is just a better soup—that also just happens to be vegan.

Creamy Roasted Butternut Squash Soup

servings: 6; makes about 16 cups of soup

Creamy Butternut Squash Soup:

  • 1 large butternut squash (3 pounds)
  • 4 tablespoons olive oil
  • 3 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 yellow onion, finely diced
  • 3 gloves garlic, minced
  • 8 cups vegetable stock
  • 3 red apples (about 1 pound), peeled + coarsely chopped, some reserved for a garnish
  • 1 cup raw cashews
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Topping:

  • 3 cups one-inch cubes sourdough bread (about 4 ounces)
  • 1 cup whole pecans (about 4 ounces)
  • 3 tablespoons extra virgin olive oil
  • 12 leaves fresh sage
  • 2 tablespoons loosely packed + finely chopped fresh parsley
  • ½ teaspoon kosher salt
  • 2 tablespoons pomegranate seeds

Creamy Butternut Squash Soup:

  1. Preheat the oven to 425°F. Peel the squash and cut it in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Cut the squash into ½-inch-thick slices and then into ½-inch chunks. Place them in a medium bowl and add 2 tablespoons of the oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Toss to coat; then spread on a rimmed baking sheet and bake until tender—about 50 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion and cook until it is tender and browned in spots—about 6 minutes. Add the garlic and cook for one minute more.
  3. Add the stock, apple, cashews, and 1 teaspoon of the salt to the pot and cook for 50 minutes. When the squash has finished cooking, remove it from the oven, add it to the pot with the stock, and cook the soup for 10-20 minutes more until the cashews are very soft.
  4. Transfer the soup to a blender and add the remaining 1 teaspoon of salt, the ginger, nutmeg, and the remaining ¼ teaspoon pepper. Blend until combined and then transfer the soup to serving bowls. Top with breadcrumbs, diced apple, and enjoy!

Topping:

  1. Preheat the oven to 400°F. Place the bread cubes on a (parchment-lined? No, nothing) baking sheet and cook them in the oven until they are dried out and toasty—about 5 minutes. Then transfer them to the bowl of a food processor and pulse until small bread crumbs form. Add the pecans and continue pulsing until the bread crumbs are fine and the pecan pieces are about the size of a pea.
  2. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Once shimmering, add the sage leaves and fry them until they are crisp—about one minute. Then transfer them to a paper towel-lined plate to drain, reserving the oil in the skillet.
  3. Next, add the bread crumb mixture to the hot oil and toss until it is light brown and toasty—2-3 minutes. Remove the skillet from the heat and stir in the parsley and salt.
  4. Top the Creamy Butternut Squash Soup with the bread crumbs, fried sage, and pomegranate seeds.
: @NikkiDinki

: @NikkiDinkiCooking
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Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

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I LOVE this salad.

Yes, LOVE.

The char from the grill, the slightly bitter radicchio sweetened up by a dressing of honey and orange, and then the burst of fresh grapes to brighten up the smokiness.

Make this for your next dinner party, make it tonight, heck make it for breakfast—just make it!

Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

servings: 4; makes about 1 cup dressing

Honey-Orange Dressing:

  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • ¼ cup orange juice
  • 1 tablespoon honey
  • 1 teaspoon white wine vinegar
  • ½ teaspoon kosher salt
  • 1 teaspoon finely chopped chives

Romaine + Radicchio Salad:

  • 2 romaine lettuce hearts, cut lengthwise into 4 wedges
  • 1 radicchio, cut lengthwise into 8 wedges
  • 1 red onion, cut lengthwise into 8 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1½ cups halved red grapes

Honey-Orange Dressing:

  1. Add the yogurt, mayonnaise, orange juice, honey, vinegar, and salt to a medium bowl. Whisk together until well blended; then whisk in the chives.

Romaine + Radicchio Salad:

  1. Heat a gas or charcoal grill (or plan to use a grill pan). Use a pastry brush to brush the oil over all surfaces of the romaine, radicchio, and onion wedges; then sprinkle the salt evenly over them.
  2. If not using a grill, heat a grill pan over high heat. Working in batches if necessary, arrange the romaine, radicchio, and onions on the hot grill or grill pan. Cook until all pieces are slightly wilted and charred on all sides—1 to 2 minutes per side for the romaine and radicchio, 2 to 4 minutes per side for the onions.
  3. To serve, divide the romaine, radicchio, and onions among 4 plates. Ladle one-quarter of the dressing (about ¼ cup) over each serving. Divide the grapes over the tops.

Make It Meaty:

  • When the veggies are done, leave the grill or grill pan on and cook up a small pork tenderloin. Cut, place next to the veggies and top everything with the dressing.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Lasagna Soup

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Lasagna Soup

servings: 6

Ingredients:

  • 1 tablespoon olive oil
  • ½ pound ground sirloin
  • ½ pound hot Italian Sausage, casings removed
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper, more for a garnish
  • 1 medium yellow onion, chopped
  • 5 garlic cloves, sliced
  • 2 bay leaves
  • 1 teaspoon Italian seasoning
  • Two 32-ounce boxes chicken stock (8 cups), plus extra stock or water to thin as needed
  • One 28-ounce can crushed fire roasted tomatoes
  • 1 cup marinara sauce
  • 1 pound lasagna noodles, broken by hand into 1-inch pieces
  • ¼ cup coarsely chopped lightly packed basil, plus more for a garnish
  • Shredded mozzarella cheese, for a garnish
  • Ricotta cheese, for a garnish

Directions:

  1. Heat the oil in a large pot over high heat, then add the sirloin, sausage, 1 teaspoon of the salt, and the pepper. Cook, breaking up the meat with a spoon, until it is very brown and mostly cooked through; try not to stir too much to allow the meat to really brown—5 to 7 minutes.
  2. Turn the heat to medium and add the onion, garlic, bay leaves, and Italian seasoning. Cook until the onions are mostly tender and translucent—about 5 minutes. Add the stock, crushed tomatoes, marinara sauce, and the remaining 1 teaspoon of salt. Bring the mixture to a simmer and cook until it reduces slightly and the flavor intensifies—about 25 minutes.
  3. Add the noodles and cook until al dente—about 8 minutes, then stir in the basil. Taste, and add more salt if needed; this will depend on how salty your stock is. Also, add more stock or water if your soup is too thick (if your soup sits, it may thicken and you may need to add more stock or water later on).
  4. To serve, divide into bowls and top with the mozzarella cheese, a dollop of the ricotta, a sprinkle of black pepper, and extra basil.

Notes:

  • You could cook your noodles separately and then add them individually to each bowl. This way, if you have leftovers, your noodles won’t get “water logged.” In this case, you should use 2 cups less stock.
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Beer Cheese Soup

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Beer Cheese Soup

servings: 4; makes 8 cups of soup

Ingredients:

  • Four 6-inch-round loaves sourdough bread
  • 1 small butternut squash (about 1 pound)
  • 1 medium head cauliflower (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, sliced
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • One 12-ounce beer, pilsner or your choice
  • 4 cups chicken stock
  • 2 cups shredded extra-sharp cheddar cheese (8 ounces)
  • 8 ounces American cheese
  • ½ cup grated parmesan
  • ½ cup heavy cream

Directions:

  1. Preheat the oven to 350°F. Prepare the bread bowls by slicing the top inch or top third of each sourdough loaf. With a paring knife, cut a circle about an inch from the edge all the way around the loaf, being careful to leave about an inch of bread on the bottom as well. Gently remove the bread from inside the loaf, reserving it for another use.
  2. Brush the insides of the bowls with melted butter or olive oil, or spray them with olive oil spray, then place them on a baking sheet. Bake until the bread bowls are warmed and begin to brown—12 to 20 minutes.
  3. In the meantime, peel the squash. Cut it in half and then use a soupspoon to scoop out the seeds. Chop the flesh into 1-inch cubes; you should have about 3 cups of squash cubes. Remove the base of the stem and leaves from the head of cauliflower and roughly chop into florets; you should have about 4 cups of florets. Set the veggies aside.
  4. Heat the oil in a large pot over medium heat. Add the onion, garlic, ½ teaspoon of the salt and the pepper and sauté until the veggies are tender—5 to 7 minutes. Add the beer and cook for 3 minutes, scraping the bottom of the pan if necessary.
  5. Add the squash, cauliflower, stock and 1 teaspoon of the salt to the pot. Cover the pot and let the mixture cook until all the vegetables are very tender, stirring occasionally—about 30 minutes.
  6. Transfer the soup to a blender, working in batches if necessary, and blend until it is very smooth. Place the soup back in the pot over low heat, then stir in the cheddar, American, and parmesan cheeses. Continue stirring until all of the cheeses are melted, then stir in the cream. Taste the soup and add up to another teaspoon of salt if needed (this is dependent on how salty your stock and cheese are).
: @NikkiDinki

: @NikkiDinkiCooking
 

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Citrus Honey Dressing with Fish Oil + Radicchio Salad

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Citrus Honey Dressing with Fish Oil + Radicchio Salad

servings: 4; makes about 1 cup dressing

Citrus Honey Dressing with Fish Oil:

  • ¾ cup whole milk Greek yogurt
  • ¼ cup orange juice
  • 1 to 2 tablespoons lemon flavored fish oil
  • 1 tablespoon honey
  • 2 teaspoons white wine vinegar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons finely chopped fresh chives

Romaine + Radicchio Salad:

  • 2 romaine lettuce hearts, cut lengthwise into 8 wedges
  • 1 radicchio, cut lengthwise into 4 wedges
  • 1 red onion, cut lengthwise into 8 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1½ cups halved red grapes

Citrus Honey Dressing with Fish Oil:

  1. Add the yogurt, orange juice, fish oil, honey, vinegar, salt, and pepper to a medium bowl. Whisk together until well blended; then whisk in the chives.

Romaine + Radicchio Salad:

  1. Preheat a gas or charcoal grill (or preheat a grill pan). Brush the oil over all surfaces of the romaine, radicchio, and onion wedges, then sprinkle evenly with the salt. Arrange the romaine, radicchio, and onion wedges on the hot grill or grill pan. Cook until all pieces are slightly wilted and charred on all cut sides (leave the uncut sides raw), 1 to 2 minutes per side for the romaine and radicchio; 2 to 4 minutes per side for the onions.
  2. To serve, divide the romaine, radicchio, and onion wedges among four plates. Ladle one-quarter of the dressing over each serving. Divide the grapes equally and scatter over the tops.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Cauliflower Soup

 

 

$4.99!

Almost Five Dollars!!

That’s how much it costs for a can of average quality soup at my grocery store. FIVE DOLLARS, PEOPLE!! And what’s in that can?? Not a whole lot...

 

Making soup is just like making any of your favorite dishes…pureeing it up…and thinning it out with a little chicken stock...well kind of...

 

 

 

 

The bottom line is that making your own soup saves you a ton of money, plus you can get some great nutrition in a filling, flavorful and many times low-cal little package.

 

Have I sold you yet???

 

 

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Sriracha Hot Chicken Soup

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Chicken noodle soup is great and all, but if the stock you're using isn’t first class, well, the whole thing can end up tasting...just okay.

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So for this recipe, I’m using veggies that will infuse the broth with a spicy, smoky flavor.

A flavor that will wake up your taste buds.

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Roasted red peppers, fire roasted tomatoes, and sriracha—all things you can find in any grocery store these days!

These ingredients elevate what was once a basic soup to anything but.

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But let’s be honest, I hooked you as soon as I said Sriracha Hot Chicken Soup. 😉

Sriracha Hot Chicken Soup

servings: 6

Ingredients:

  • 2 tablespoons olive oil
  • 2 to 3 celery ribs, chopped (about 1 cup)
  • 1 small yellow onion, chopped (about 1 cup)
  • 2 medium carrots, chopped (about 1 cup)
  • 3 garlic cloves, minced
  • 2 teaspoons kosher salt
  • Two 12-ounce jars roasted red peppers (about 4 small peppers)
  • Two 32-ounce boxes chicken or vegetable stock (8 cups)
  • One 14-ounce can diced fire-roasted tomatoes with green chilis
  • 1 to 2 tablespoons sriracha
  • 12 ounces wide egg noodles
  • 2 cups cooked shredded chicken
  • Juice of 1 lime
  • 2 tablespoons chopped parsley leaves, more for garnish
  • 1 avocado, pit + skin removed, chopped

Directions:

  1. Heat the oil in a large pot over medium heat, then add the celery, onions, carrots, garlic and 1 teaspoon of the salt. Cook this mixture until it is soft and fragrant—about 7 minutes.
  2. While the veggies cook, drain the roasted red peppers, then prepare by pureeing them in a food processor or blender, or finely chopping by hand.
  3. To the pot with the veggies, add the stock, pureed roasted peppers, tomatoes, sriracha (use 1 to 2 tablespoons, depending on how spicy you like things), and remaining 1 teaspoon of salt. Bring this mixture to a simmer, then cook to allow the flavors to combine—about 5 minutes.
  4. Add the egg noodles and cook until they are a couple of minutes short of al dente—about 5 minutes. Add the cooked chicken, lime juice, and parsley, then cook until the chicken is warmed through—about 3 to 5 minutes. Taste the soup and add salt if needed.
  5. To serve, top with the additional parsley along with the avocado. Enjoy with grilled bread if desired.
: @NikkiDinki

: @NikkiDinkiCooking
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Tomato Soup with Rice + Basil Yogurt Drizzle

Is there really anything better than tomato soup?

Let me clarify--homemade tomato soup.

When I was younger, I was addicted to cans of the Progresso version.

I can picture myself at age 22, squeezing my way into my 2x2 foot kitchen, cracking open that blue can, and then waiting those 2 minutes for the microwave to deliver my spoils.

If only I had known how much better making my own tomato soup could be.

Like, SO much better, and requiring no skills or fancy ingredients.

And what I also couldn’t have imagined at the time was how adding tender rice to my soup would completely take it to the next level.

Or that topping it with a beautiful and refreshing three-ingredient basil yogurt drizzle would boost its amazing-factor sky-high.

But now that I know what I didn't know, let's take our tomato soup there.

We just need to sauté some garlic and onions...

Add some crushed and juiced tomatoes...

And while that all simmers, combine yogurt, basil and a little salt for a drizzle you could never find in a Progresso can.

Tomato Soup with Rice + Basil Yogurt Drizzle

servings: 8 cups of soup, with about ½ cup drizzle; serves 4

Basil Yogurt Drizzle:

  • ½ cup Greek yogurt
  • ½ cup loosely packed fresh basil leaves
  • ¼ teaspoon kosher salt

Tomato Soup with Rice:

  • One 10.6-ounce package Veetee Microwavable Thai Jasmine Rice (makes 1½ cups)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 4 garlic cloves, minced
  • 1½ teaspoons kosher salt
  • One 46-ounce can tomato juice
  • Two 14-ounce cans diced tomatoes
  • ¼ teaspoon ground black pepper
  • ¾ cup heavy cream
  • Basil Yogurt Drizzle
  • Fresh basil leaves, finely chopped, for a garnish (optional)

Basil Yogurt Drizzle:

  1. Add the yogurt, basil, and salt to a blender along with ¼ cup water and blend this mixture until it is mostly smooth. If you prefer, you can skip the blender and instead finely chop the basil, then mix it by hand with the yogurt, water, and salt until all ingredients are well combined.

Tomato Soup with Rice:

  1. Microwave the rice for 2 minutes as per the package instructions, and set aside.
  2. Melt the butter in a large pot over medium heat. Then add the onion, garlic, and ½ teaspoon of the salt and cook until the vegetables are tender and fragrant—3-4 minutes.
  3. Add the tomato juice, diced tomatoes, remaining 1 teaspoon of salt, and the pepper. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes. Transfer the soup to a blender and puree it until smooth, then return it to the pot and stir in the rice and cream.
  4. To serve, divide the soup into bowls, top with the Basil Yogurt Drizzle, and sprinkle with the basil leaves if desired.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Zucchini Soup

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Tomato soup is fantastic!

And it’s great for those cold months when you really just need some tomato soup and grilled cheese in your belly…

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But we’re not quite there yet.

And tomato soup’s cousin has come to town, ready to play!

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I thought it would be fun to experiment with some zucchini (which we all might have an abundance of from our gardens right now), and make it into a soup.

But at the same time I say that, I honestly had no idea it would be this good!

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Start with some onions and garlic (obviously, the best way to start!)…

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Then add some zucchini and stock…

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Puree with avocado for creaminess, and then some parm for kick…

And that’s it!

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It’s silky and light, but still totally satisfying.

If your kids don’t gobble it right up, you’ll have no problem eating all the leftovers!

And when the leftovers are gone, just remember how easy it was to prepare everything and get it on the stove!

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Zucchini Soup

servings: 2; makes 3 cups

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 3 medium zucchini (about 1½ pounds total), peeled + grated, with peels reserved for a garnish
  • 1 cup chicken or vegetable stock
  • ½ medium avocado
  • 1 tablespoon grated parmesan cheese
  • 1¼ teaspoons kosher salt
  • 1 teaspoon finely chopped fresh thyme leaves

Directions:

  1. Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook them until they are softened but not brown—3 to 5 minutes.
  2. Add the grated zucchini and stock, then bring the mixture to a simmer and cook covered until the zucchini is very soft—about 10 minutes, stirring occasionally.
  3. Meanwhile, cut the avocado in half and remove the pit. Use a soupspoon to scoop the flesh into a blender. Then add the cooked zucchini mixture to the blender and puree its contents until smooth.
  4. Transfer the soup back to the pot and add the parmesan, salt, and thyme, cooking over medium-high until the soup is heated through, about 3-5 minutes.
  5. Serve by dividing the soup into two bowls and garnishing each with the reserved zucchini peels. If you desire, you can also garnish the soup with ground black pepper or additional parmesan cheese.
: @NikkiDinki

: @NikkiDinkiCooking
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Coconut Bacon

 

 

On my show Junk Food Flip, Bobby Deen and I go around and transform comfort food into delicious dishes that you can actually eat every day.

 

 

 

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Spicy Brussels Sprout + Lentil Soup

So great being on The Wendy Williams Show today! Check out the clip--and the recipe!--for my Spicy Brussels Sprout + Lentil Soup.

Spicy Lentil + Brussels Sprout Soup

servings: 4 Makes about 8 cups of soup

Ingredients:

  • 2 tablespoon olive oil
  • 1 ½ cups yellow onion (1 medium onion), finely chopped
  • 1 cup red pepper (1 large pepper), finely chopped
  • 1 cup carrots (about 3 medium carrots), finely chopped
  • 1 cup celery (2 stalks of celery), finely chopped
  • 4 cloves garlic, minced
  • 2 ½ teaspoons kosher salt *check
  • ¼ teaspoon ground black pepper
  • 8 cups veggie or chicken stock
  • 1 ½ cups brown or green lentils
  • 1 pound Brussels sprouts (7-9 large Brussels sprouts), shredded (2.5 cups packed)
  • 1 ½ tablespoons chipotle peppers in adobo sauce*
  • 1 avocado, pitted + chopped into ¼- to ½-inch dice
  • Juice of 1 lime
  • 2 tablespoons finely chopped cilantro

Directions:

  1. Heat the oil in a large pot over medium heat, and add the onion, peppers, carrots, celery, garlic, 1 teaspoon of the salt, and the pepper. Cook this mixture until the veggies are tender—about 7 minutes.
  2. Then add the stock, lentils, 1 ½ cup packed shredded Brussels Sprout, chipotles, and another 1 teaspoon of salt to the pot and bring to a simmer. Cook 35-40minutes until the lentils are al dente. Taste soup and add salt if necessary and more stock or water if soup is too thick
  3. Meanwhile, in a medium bowl, toss the remaining 1 cup of Brussels sprouts, the avocado, lime juice, and remaining ½ teaspoon of salt together until well combined.
  4. To serve, divide the soup into serving bowls and top it with the Brussels sprout mixture from Step 4 and some cilantro.

Notes:

  • Puree or finely chop the entire can of chipotles in adobo and use 1.5 tablespoons for this recipe. Store the remaining in the bottom of a Ziploc bag in the freezer and cut of tablespoon amounts as needed.
: @NikkiDinki

: @NikkiDinkiCooking
 

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