Power-Packed Quinoa Veggie Soup

Michigan weather is famous for being ridiculously uncalled for. The seasons don't really follow any predetermined pattern. Last year it barely snowed and St. Patrick's day was 75 degrees and sunny. This year, I've had to pack trail mix with me on my hikes through the snowy campus, and it's just recently started to reach above 60 degrees. 

And although Spring has arrived drunk and late to the party, we're all happy she's here.

Mainly because Spring = bushels upon bushels of fresh vegetables. Which makes this season the perfect time for some delicious veggie soup.

I call this soup power-packed because it's stuffed to the brim with vitamins and nutrients and little to no added preservatives or salts. Additionally, the protein-filled quinoa keeps you full for hours, making this soup the perfect meal.

To make a big pot, grab these ingredients:

(adapted from 2 peas and their pod)

1 medium onion, chopped

3 cloves garlic, minced

2 stalks celery, chopped

2 carrots, peeled and chopped

1 zucchini, cut in half lengthwise and sliced

1 yellow squash, cut in half lengthwise and sliced

generous handful fresh green beans, ends clipped and cut in half

32 oz vegetable broth

1 32-oz can diced tomatoes

2 bay leaves

1/2 cup fresh basil, chopped

1/4 cup fresh thyme, leaves and stems chopped

1/4 cup quinoa, uncooked

salt and pepper

1/2 teaspoon garlic salt

1/4 teaspoon smoked paprika

pinch chili powder

Start by heating some olive oil in the bottom of a large pot on medium heat. Add your chopped onions and saute until translucent. Add your garlic and saute for one more minute. Add your celery, carrots, zucchini, squash, and green beans. Saute for 4-5 minutes.

Next, pour in your vegetable broth and your can of diced tomatoes. Throw in your bay leaves, basil, and thyme. Bring the mixture to a boil, then reduce heat to medium-low. Allow it to simmer for 25-30 minutes

While the soup is cooking, make your quinoa. Rinse the dry quinoa, then add it to a small saucepan with 1/2 cup of water. Heat the quinoa on high and bring to a boil, then cover and reduce heat to low. Allow to cook for 15-20 minutes, or until quinoa is fully cooked and all water is absorbed.

Test your soup by making sure your veggies are tender and cooked through. Add your cooked quinoa to the soup, then toss in some salt, pepper, garlic salt, smoked paprika, and chili powder. Serve with sliced bread.

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Best Turkey Burgers Ever

Hello all.
Sorry I haven't posted in awhile, I've been feeling a little under the weather. Apparently flu season has come 2 months late this year, since it seems like everyone is dropping like flies these days. I'm currently ingesting about 5 pots of tea a day and gratuitous amounts of chocolate ice cream while I ride this strange bug out.
Of course, while you're sick, it's important to eat healthy despite any unhealthy cravings. And I happened upon this amazing turkey burger recipe just in time.
See, the other week, I popped into Urban Outfitters and saw this book called The Burger: An Action-Packed Tasty Adventure, a comic book-style recipe book with over a hundred burger recipes. If you can patty it, they have a recipe for it.
I tried some of their basic recipes first and I'm in LOVE with their turkey burger. A sweet and tangy combination, it's super simple to whip up and packs a ton more flavor than just plain turkey meat. Plus the sugar from the apple chunks give the burger a perfect charred look and flavor.

Plus it looks beautiful, especially when paired with some Rosemary Olive Oil Ovenfries. A complete burger and fries meal without the typical fat and oil.

To make 4 delectable patties, grab these ingredients:

12 oz ground turkey meat

1/4 cup breadcrumbs

1 small onion, finely chopped

1 apple (like McIntosh) peeled, cored, finely chopped

grated rind and juice of 1 small lemon

2 tablespoons chopped fresh parsley

oil

salt & pepper

buns

Start by heating up your grill pan, frying pan, or George Foreman (my weapon of choice).

Using your hands, gently mix your turkey, breadcrumbs, onion, apple, lemon rind, juice, parsley, salt, and pepper into a large bowl. Divide the mixture up into four balls and gently shape them into patties

Drizzle a little bit of oil onto whatever surface you're going to cook on (turkey burgers tend to stick). Cook for 4-5 minutes on each size (8-10 minutes total on a George Foreman) or until the juices run clear. Trust me, the last thing you want to do is eat an undercooked turkey burger.

Top your grill-marked burgers with some spicy mustard, ketchup, and whatever veggies you feel like. Eat the whole thing and feel no regrets.

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Kuwaiti Orange (Sp)iced Tea

As I sit here in the middle of what I'd like to call "second winter," I'm desperate for any sign of spring.
A peak of sunshine behind the clouds?

A hopeful forecast with a high above 45 degrees?

I'll take anything at this point. I've even begun shopping for spring clothes, despite the fact that I can't really wear them for another 2-4 weeks (crossing my fingers the actual number is closer to 2 than 4...). Lovely sundresses and cute tops just gathering dust while I reluctantly grab another sweater each day.

Don't get me wrong, I love sweaters. Sweater season is my favorite part of the year. But too much of something can wear on a person after awhile, and I can honestly say I can't wait to ditch the sweaters in favor of light jackets and dresses.

While I can't control the weather, I can control what I cook, which led to me whipping up a delicious batch of this AMAZING summery tea. Packed with tons of flavor, spicy notes, and fragrant orange, I promise a batch of this stuff will be gone in minutes.
It's like sunshine in a cup for when there isn't any outside.

To make four cups of this tea, grab these ingredients:

1 large strip of orange peel

1 cinnamon stick

4 black tea bags

4 cups of water

1/2 cup granulated sugar

3 quarter-sized coins ginger

3 sprigs fresh mint

Recipe adapted from Aarti Sequeira

Start by combining your water, orange peel, and cinnamon stick in a saucepan or teapot and bring to a boil. Then add your tea bags and soak for 5-7 minutes (5 if you prefer sweeter tea, 7 if you like it more on the bitter side).

Let your tea cool and begin making your sweetening syrup. Combine the sugar, a 1/2 cup water, and your ginger into a saucepan and heat until it boils, without stirring. Turn off the heat and add your mint leaves, letting the mixture cool for about 20 minutes. When it's done, strain the syrup to get the mint and ginger out, adding as much as you'd like to your main tea mixture. Be sure to taste it occasionally - you don't want your tea to be too sweet!

When it's done, garnish with an orange slice and an extra cinnamon stick.

Sip until you feel like you're basking under the sun in some remote island.

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