Let’s talk about the weather for a little bit. Not too long, though, it hasn’t been great enough to deserve a lot of praise. I’m talking about all the rain we’ve gotten in my area. It seems like every other day it’s raining, pouring and thunder-storming. Doesn’t exactly make for the greatest grilling out weather, does it? Hopefully we’ll get a lot more nice and sunny days that are perfect for firing up the grill, but until then, with all this rainy weather, I’ve been craving soup! Yeah, I know, not what everyone thinks about eating in the summertime, but I find it comforting on dreary days like these.
2 teaspoons olive oil
5 tablespoons minced garlic
1 medium-large onion, sliced thinly
1 teaspoon sweet smoked paprika
3 cups vegetable broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1-ounce) slices rustic bread, cut into 1-inch cubes
8 large eggs
2 tablespoons chopped fresh flat-leaf parsley
Heat oil in a large saucepan over medium heat. Add garlic and onion to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once. Reduce temperature to 350°.
Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350° for 20 minutes or until egg whites are set but yolks are still runny. Garnish with parsley.
Amount per serving (serves 8)
Calories from fat: 41%
Saturated fat: 1.3g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.9g
Here is another recipe for ya, folks! You’ll wanna make sure you try this out because it is AMAZING! It’s so versatile you can eat it in addition to many other foods to make a full meal for breakfast, lunch, or dinner! They also freeze and re-heat very well so they are very convenient for when you’re on the go and need something healthy and satisfying.
2 1/2 cups cooked quinoa – at room temperature (I cook mine in chicken broth for added flavor)
3 eggs plus 3 egg whites
1/2 teaspoon salt
1 Tablespoon dried parsley
1 teaspoon pepper
1 Tablespoon garlic – chopped
1 med. or large onion chopped (yellow, red or white)
1/3 cup cheese (mozzarella, feta, cheddar all work well but feel free to swap out another kind)
1 cup bread crumbs (I make breadcrumbs from Ezekiel bread [4 slices for 1 cup] and use those)
1 Tablespoon E.V.O.O or Grape seed oil to pan fry them in
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into 12 – 15 patties depending on the size. I prefer they be on the moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. I use a 1/2 cup size measuring cup to form my patties. Fill the measuring cup about 1/2 – 1/3 cup full, and press into the cup. Invert the cup and tap the patty out (you may have to tap rather hard). It should hold it’s shape pretty well. To make it easier to slide into the pan tap the patty out onto a cutting board or plate then slide onto a spatula and then into the pan.
- Heat the oil in a large, heavy skillet over medium-low heat, add patties, with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.
- Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.