Quinoa, Edamame and Basil Salad...

What the Hell? Plant protein power! This is a heaping pile of fiber and protein goodness. Face it, you’re looking a little bloated over there and could use some more fiber in your diet. This simple gem is chewy, nutty, filling and very satisfying. This is great warm or chilled. You could even use this in wraps or pita pockets for portable lunches. What the hell should I drink? A Basil Grapefruit Fizz would go down easy with this. 2 ounces vodka 3 ounces freshly squeezed pink grapefruit juice 2-3 teaspoon simple syrup (equal parts of sugar and water) 3-4 large basil leaves Club soda Directions: Muddle the basil leaves with the simple syrup in the bottom of a tall glass. Add ice, vodka and grapefruit juice. Stir and top with club soda. What the hell should I listen to? Her head’s revolving by the Three O’clock. Sweet, poppy goodness. Quinoa, Edamame and Basil Salad   Save Print Prep time 10 mins Cook time 25 mins Total time 35 mins   Author: Embrace the Cheese Serves: 4 Ingredients 1 C. quinoa 2 C. vegetable broth 2 C. frozen shelled edamame, thawed 1 Tbls. freshly grated lemon zest 2 Tbls. lemon juice 2 Tbls. extra-virgin olive oil 2 Tbls. chopped fresh basil ½ tsp. salt ½ C. drained and diced jarred roasted red peppers ¼ C. chopped pecans, preferably toasted 6 C. chopped Romaine lettuce Instructions Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly. While the quinoa is toasting, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to...

Split pea and barley stew...

What the Hell? This is a vegetarian version of my favorite split pea and ham soup. Using pearled barley gives this stew some heft and rib sticking goodness. It’s stupidly easy to make and packed full of fiber and veggie goodness. Your colon will thank you. Eat it! What the hell should I drink? A nice mineraly, acidic white wine would be lovely. Something the in the Sauvignon Blanc family would be a good fit. What the hell should I listen to? She pays the rent by the Nomads. This is a Lyres cover. Since this soup is a different interpretation of my split pea and ham recipe it seems appropriate. Woot! Split pea and barley stew   Save Print Prep time 15 mins Cook time 60 mins Total time 1 hour 15 mins   Author: Embrace the Cheese Recipe type: Soup Serves: 6 Ingredients 1 Tbls. olive oil 1½ C. chopped onion 3 cloves garlic, minced 1 C. chopped celery 1 C. chopped carrots ½ tsp. black pepper 1 tsp. kosher salt 2 tsp. dried marjoram 1 tsp. dried thyme ½ tsp. dried rosemary 2 bay leaves 8 C. vegetable broth 1½ C. green split peas ½ C. pearled barley Instructions Heat olive oil in large, heavy bottomed pot or Dutch oven over medium heat. Add onions, garlic, celery and carrots and sauté until onions are translucent and tender. About 5 minutes. Add salt, black pepper, marjoram, thyme, rosemary and bay leaves. Stir until veggies are will coated. Add vegetable broth, split peas and barley. Stir to combine. Bring to a boil. Reduce heat and slightly cover. Simmer until the peas are tender and just beginning to fall apart. About an hour. Remove bay leaves. Season to taste with salt and pepper....

Garden Lentil Soup

What the Hell? Chop. Dump. Cook. Eat. No cooking skills needed. If you can chop vegetables, open a can and boil water you can make this soup! You have no excuses. Do it. Feel good about what you put into your gaping maw. I’ve seen you, and you could use the veg and fiber. What the hell should I drink? A nice, spicy Bloody Mary. Booze and veggies! Together at last! What the hell should I listen to? Parasight by Entombed. Something to help with all the chopping. Garden Lentil Soup   Save Print Prep time 15 mins Cook time 35 mins Total time 50 mins   Author: Embrace the Cheese Recipe type: Soup Serves: 8 Ingredients 3 carrots, diced 3 ribs celery, diced 1 lg. yellow onion, diced 1 lg. red onion, diced 5 cloves garlic, minced 1 lg. potato, diced 1 C. dried, brown lentils, rinsed and drained 1 C. corn 8 C. vegetable broth 2 bay leaves 1½ tsp. dried thyme 1½ tsp. dried oregano 1½ tsp. dried parsely ¼ tsp. crushed red pepper flakes 1 14.5 oz. can petite diced tomatoes 1 C. peas Salt and pepper to taste Instructions Place all ingredients except tomatoes and peas into a large sauce pot or dutch oven. Bring to a boil, reduce heat and simmer until vegetables and lentils are soft. About 30 minutes. Add tomatoes and peas. Simmer until heated through. Season with salt and pepper. 3.1.07...

Crack-a-licious Frosting...

What the Hell? The most amazing buttercream frosting EVER! It’s crack. Once you’ve had this, you won’t want any other buttercream. You’ll crave it. You’ll NEED it. It will haunt your damn dreams. It takes a little bit of extra time, but it’s so worth it! Super creamy, not too sweet and makes a ton. The best part is you can make it ahead and freeze it! Thaw in your fridge and give it a good whip before frosting your cake. Sweet, creamy bliss I tell you! What the hell should I drink? I’m gonna go with a White Russian on this one. The Dude Abides. What the hell should I listen to? Sugar Sugar by The Archies. Sweet! Crack-a-licious Frosting   Save Print Prep time 20 mins Cook time 30 mins Total time 50 mins   Author: Embrace the Cheese Recipe type: Dessert Serves: a three layer cake Ingredients Cooked base 2 C. whole milk, room temperature 6 Tbls. unbleached, all-purpose flour ¼ tsp. salt Buttercream 1 lb. unsalted butter, softened 2 C. granulated sugar 1 Tbls. vanilla 2 Tbls. meringue powder Instructions Cooked Base In a medium pot, whisk together the milk, flour and salt. Cook over medium heat, stirring constantly until mixture comes to a boil and becomes very thick. Scrape mixture into a large, shallow dish. Immediately cover surface with waxed paper. Make sure the waxed paper is touching the surface of the mixture. You don't want a skin to form. Set mixture aside and allow to come to room temperature. Once it's room temperature, place in refrigerator to chill. Buttercream When you place the milk and flour mixture in the refrigerator, start the buttercream. In a large bowl, whip the butter with an electric mixer. You want to really...

Penne with shrimp, asparagus and sundried tomatoes...

What the Hell? This was the first meal I had on my first trip to England. My mother-in-law made it soon after we arrived. Simple, easy to prepare, it looks and tastes impressive. What the hell should I drink? You really should finish the dry white you plan to cook with. Don’t use grocery store cooking wine. That stuff sucks. Get a real bottle of wine, one that you would actually drink. Pour the 1/2 cup you need for the recipe and drink the rest with dinner. What the hell should I listen to? Psychotic Reaction by Trouble. You really should listen to a lot of Trouble. Do it. Now. Penne with shrimp, asparagus and sundried tomatoes   Save Print Prep time 15 mins Cook time 20 mins Total time 35 mins   Author: Embrace the Cheese Recipe type: Pasta Serves: 4-6 Ingredients ½ C. oil-packed sun-dried tomatoes drained and sliced, 2 tbls oil reserved 1 lb. asparagus, trimmed, cut on diagonal into ½” pieces 1½ lbs. uncooked shrimp, peeled and deveined ½ C. chopped, fresh basil 2 lg. garlic cloves, minced ½ tsp. dried oregano ¼ tsp. dried crushed red pepper 1¾ C. vegetable broth ½ C. dry white wine 2 Tbls. tomato paste 12 oz. penne pasta ¾ C. fresh, grated Parmesan cheese Instructions Heat oil reserved from dried tomatoes in heavy, large skillet over medium-high heat. Add asparagus and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer to bowl Add sun-dried tomatoes, shrimp, ¼ cup basil, garlic, oregano and crushed red pepper to same skillet and cook until shrimp is just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine and tomato paste to same skillet. Boil until sauce thickens slightly, stirring...

Shrimp Ceviche

What the Hell? Real, Peruvian Ceviche is life changing. Some many favors and textures working together, your mouth cries with bliss. This isn’t really a true ceviche since the shrimp is cooked and we don’t have easy access to rocoto peppers and Peruvian limes, but this is still pretty damned good.  You’re gonna want to lick the bowl clean. Go ahead, it’s completely acceptable. This is very refreshing and works well at a Fourth of July or New Years Eve party.  It’s so easy, just chop, toss and chill. Impress your friends! What the hell should I drink? Pisco sour if you can find it! Pisco is a Peruvian grape brandy. It’s amazing by itself and killer in this cocktail. 3 oz. pisco 3/4 oz. simple syrup (equal parts sugar and water, dissolved) or 2 tsp. sugar 1 oz. key lime juice, fresh-squeezed 1 fresh egg white 2 dashes Angostura bitters Ice cubes Tools: shaker, strainer Glass: cocktail or goblet In a shaker, combine pisco, simple syrup, lemon juice and egg white and shake vigorously with ice. Strain into a glass and dash with bitters. What the hell should I listen to? Las Hadas by Reino Ermitaño. A little heavy Peruvian stoner doom. If is wasn’t for these fine folks, I would have never experienced Ceviche or Pisco sours. Two of best things I’ve ever put into my mouth. Yes. Shrimp Ceviche   Save Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins   Author: Embrace the Cheese Recipe type: Main Dish Serves: 4-6 Ingredients 1 lb. large shrimp, cooked, peeled, deveined and chopped ⅓ C. fresh lime juice ⅓ C. chopped fresh cilantro ½ C. minced red onion 3 garlic cloves, minced 4 scallions, minced 1 red...

Grilled Polenta with Parmesan...

What the Hell? Polenta! Pasta’s corny, bastard brother. You can treat this polenta dish like you would pasta. Smother it in a spicy red or a creamy wild mushroom sauce. It’s also lovely topped with a fried egg and little extra cheese. Experiment! Play with your food! Polenta wants to be your friend. What the hell should I drink? Whatever you would drink with a pasta dish. Polenta plays well with both red and white wines. I’m a cheap ass, Trader Joe’s Blue Fin Pinot Noir is pretty nice for a $5 bottle of wine. There is nothing complex about it but it goes down easy. Awe yeah! What the hell should I listen to? Bitch by The Rolling Stones. Go on…make Polenta your new bitch, it can take it. Grilled Polenta with Parmesan   Save Print Prep time 10 mins Cook time 40 mins Total time 50 mins   Author: Embrace the Cheese Recipe type: Side Dish Serves: 6 Ingredients 1 Tbsp. olive oil 1 C. finely chopped onion 2 tsp. minced garlic 1 C. frozen corn, thawed 3 C. vegetable broth 1 tsp. salt 1 C. stone-ground cornmeal ½ C. freshly grated Parmesan cheese Instructions Heat 1 tablespoon oil in medium skillet over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for an additional 1 minute. Add corn and cook until heated through, about 3 minutes. Remove from heat. Bring vegetable broth and salt to boil in medium saucepan over medium heat. Whisk cornmeal into boiling broth; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture and Parmesan cheese. Brush 13x9x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover;...

Applesauce

What the Hell? Naturally sweet and chunky applesauce. So stinky easy, just like you! There is no reason you should ever buy jarred applesauce again. Seriously, this will change your applesauce loving world. This is perfect. Using 8 different apples with different levels of sweet/tartness make all the difference. Grab a porkchop and get down Peter Brady style. What the hell should I drink? Spiked apple cider would be a winner! Grab some spiced rum and mix it with your left over apple cider. Oh yeah! What the hell should I listen to? Glowworm by The Apples in Stereo. Sweet, poppy and light. Applesauce   Save Print Prep time 15 mins Cook time 35 mins Total time 50 mins   So stinky easy. There is no reason you should ever buy jarred applesauce again. Author: Embrace the Cheese Recipe type: Side Dish Cuisine: Comfort Food Serves: 6 Ingredients 8 lg. apples of different varieties. Get various types of sweet and tart. The more variation the better. 1 C. Apple cider 1 Cinnamon stick Juice from half a lemon Instructions Put apple cider, lemon juice and cinnamon stick in a large, heavy bottomed sauce pan. Peel and core the apples and chop into large chunks. As the apples are chopped, immediately add to the liquid and toss to coat to prevent browning. Bury the cinnamon stick on the bottom of the pan. Bring mixture to a boil. Reduce heat and partially cover, stir occasionally. Simmer until apples are falling apart and easy to smash with the back of spoon. About 25 minutes. Remove lid and continue to simmer for 10 minutes. Remove from heat and smash the apples to chunkiness of your liking. Allow to cool to room temperature and then refrigerate. 3.1.07...

Whiskey Toffee Nuts

What the Hell? Booze! Bacon! Butter! Sugar! Nuts! HELL YES! Five of my favorite things boiled together in a sloppy slurry of adult quality snacking goodness. You want these nuts in your mouth. Now. What the hell should I drink? These are, after all, whiskey nuts. Whiskey is the obvious choice, but beer is also a fine companion. I’m a fan of Jameson and Bulleit Rye in the whiskey department. What the hell should I listen to? Whiskey in the Jar by Thin Lizzy. Strong and smooth. Whiskey Toffee Nuts   Save Print Prep time 10 mins Cook time 45 mins Total time 55 mins   Author: Embrace the Cheese Recipe type: Snacky snack! Cuisine: Boozetastic! Serves: 6 Ingredients 1 lb. slab bacon, diced 1¼ C. of raw sugar (Turbinado sugar) 4 Tbls. unsalted butter ¾ C. whiskey of your choice 1 C raw peanuts (or any other raw nuts. Whole Foods is the only place I've been able to find raw peanuts without the skin.) Instructions In a large cast iron skillet cook the bacon over medium heat until crisp. When cooked, drain on paper towels. Meanwhile in a medium-sized, heavy bottomed sauce pan bring the sugar, butter, and whiskey to a boil. Lower the heat and slow boil until the liquid is thick, very bubbly and reduced to half it's original volume. Stir occasionally. Add the raw peanuts (you can use any kind of raw nut) but if you use roasted nuts they may end up burning and turning black. Stir the nuts constantly, as the liquid reduces. Eventually all the moisture will evaporate and the sugar mixture will look like wet sand. Keep stirring and as the sugar begins to caramelize add the cooked bacon. Keep stirring until most of the...

Chicken Noodle Soup

What the Hell? One of my very favorite comfort foods. No matter what time of year, a big, steaming bowl of chicken noodle soup sets everything right and cures what ails me. This is a super simple recipe, requires next to no cooking skills. Another recipe that if you can boil water, you can make this soup. Impress your family and friends and show them how much you care. Doooo eeeet! What the hell should I drink? Give your liver a break and try something healthy for once, like some nice lemon tea. What the hell should I listen to? Falling back to earth by Bluebird. No real reason, I just really like this song. Chicken Noodle Soup   Save Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins   Comfort food! You love it! Author: Embrace the Cheese Recipe type: Soup Serves: 8 Ingredients 10 C. chicken broth 1 C. chopped carrots 1 C. chopped celery 1 C. chopped onions 2 tsp. poultry seasoning 1 tsp. dried thyme 2 bay leaves 1 tsp. fresh ground pepper 2 Tbls. fresh, chopped parsley 3 C. cooked, diced chicken 8 oz. noodle of your choice Instructions Place all ingredients up to the noodles into a large heavy bottom pot or Dutch oven. Bring to a boil. Reduce heat and partially cover. Simmer until veggies are tender. About an hour. Remove bay leaves. Bring back to a boil. Add noodles. Return to a boil and remove from heat. Cover and let noodles soak for 15 minutes. Season to taste with salt and pepper....

Split Pea Soup with Ham...

What the Hell? HAM! HAM! HAM! So, you’ve got some leftover holiday ham. Make some hearty, comforty  split peas soup! It’s stupidly simple, if you can chop veggies and boil water, you can make this soup. Impress your friends with your boiling prowess. Fill your belly with a salty, smokey bowl of this veggie packed goodness. You need your veggies! What the hell should I drink? A nice mineraly, acidic white wine would be lovely. Something the in the Sauvignon Blanc family would be a good fit. What the hell should I listen to? Squealer by AC/DC. It’ll make you understand. Split Pea Soup with Ham   Save Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins   Author: Embrace the Cheese Recipe type: Soup Serves: 6 Ingredients 8 C. ham broth or chicken broth 1½ C. green split peas 1 C. chopped onion 1 C. chopped celery 1 C. chopped carrots 1 C. chopped potatoes 2 cloves garlic, minced ½ tsp. black pepper ½ tsp. dried thyme ½ tsp. dried rosemary 2 bay leaves 2 C. cubed ham Instructions Place all ingredients into a large, heavy bottomed pot or Dutch oven. Bring to a boil. Reduce heat to low. Cover and simmer soup until the peas are tender and just beginning to fall apart. About an hour. Remove bay leaves. Season to taste with salt and pepper....

Sugar Cookie

What the Hell? Sugar cookies! Everyone loves a good sugar cookie. These are soft, melt-in-your-mouth, sweet cookie goodness. This recipe does not need to be refrigerated or anything. Super simple. The key is to slightly under bake these babies so they don’t get hard and crunchy. What the hell should I drink? A sugar cookie martini! Sugary, boozy, sweet overkill. Cookies and booze! Together at last! Ingredients: 1 sugar cookie, crushed 2 ounces Irish Cream 1 ounce vanilla vodka 1 ounce Butterscotch Schnapps Directions: Dip the rim of a chilled martini glass into water, then into the crushed sugar cookie. Combine Irish Cream with vodka, schnapps and ice in a martini shaker. Gently shake and strain into the prepared martini. What the hell should I listen to? C is for Cookie by Cookie Monster. It’s good enough for me! C’mon, sing-a-long. Sugar Cookie   Save Print Prep time 20 mins Cook time 40 mins Total time 1 hour   Sugar cookies! Everyone loves a good sugar cookie. These are soft, melt-in-your-mouth, sweet cookie goodness. This recipe does not need to be refrigerated or anything. Super simple. The key is to slightly under bake these babies so they don't get hard and crunchy. Author: Embrace the Cheese Recipe type: Cookie Serves: 30 Ingredients Cookies 3 C. unbleached, all-purpose flour 1½ tsp. baking powder ½ tsp. salt 1 egg 2 sticks unsalted butter 1½ tsp. vanilla 1 C. sugar Milk Icing 2 C. powdered sugar, sifted 2 Tbls. meringue powder 2 tsp. clear vanilla or almond or flavor of your choice ½ tsp. salt 4 Tbls. milk any color food coloring Instructions Cookies Preheat oven to 350° Mix flour, baking powder and salt together in a medium bowl and set aside. Cream sugar and butter together...

Cottage Pie

What the Hell? Ground beef and veggies topped with mashed potatoes! What’s not to like? It’s a big plate of meaty comfort food. Substitute ground lamb and you get shepherd’s pie. Seriously, you want this in your mouth. Now. What the hell should I drink? Raison D’Etre from Dogfish Head would be wonderful here. Rich and ever so slightly sweet, it’s a yummy brew. What the hell should I listen to? ABBA, God and Me by The Meatmen, of course. Cottage Pie   Save Print Prep time 45 mins Cook time 30 mins Total time 1 hour 15 mins   Author: Embrace the Cheese Serves: 8 Ingredients For the potatoes 2.5 lbs. russet potatoes 3 cloves garlic, peeled and smashed ½ cup milk 4 Tbls. salted butter, softened ½ C. grated Parmesan cheese ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper For the meat filling: 2 Tbls. canola oil 1 C. chopped onion 2 carrots, diced small 1 rib of celery, diced small 4 cloves garlic, minced 2 lbs. lean ground beef 1 tsp. kosher salt ½ tsp. freshly ground black pepper 2 Tbls. all-purpose flour 2 tsp. tomato paste 1 C. beef broth 2 tsp. Worcestershire sauce 1 tsp. dried rosemary, crushed 1.5 tsp. dried thyme ½ C. frozen corn ½ C. frozen peas Instructions Peel the potatoes and cut into ½-inch dice. Place in a medium saucepan with the crushed garlic and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the butter,...

Rainbow Bean Soup

What the Hell? Beans! Beans! The musical fruit. You know the rest. Beans, good tasting and good for you. Full of fiber and antioxidants to keep your poopy system running smooth. Nobody wants a clogged up poopy system. Eat your damn beans and feel good! What the hell should I drink? A medium bodied Côtes du Rhône or a young syrah would be lovely. E. Guigal Côtes du Rhône is tasty. Beer is always lovely with beans too. What the hell should I listen to? Whistle Pig by Solace. So good it hurts. Rainbow Bean Soup   Save Print Prep time 20 mins Cook time 3 hours 30 mins Total time 3 hours 50 mins   Author: Embrace the Cheese Recipe type: Soup Serves: 4 Ingredients Beans ¼ C. dried kidney beans ¼ C. dried great northern beans ¼ C. dried split peas ¼ C. dried brown lentils ¼ C. dried black beans Soup 5 C. vegetable broth 1 C. diced onion 5 cloves garlic, minced ½ C. diced carrots ½ C. diced celery 2 tsp. dried oregano ½ tsp. chili powder ½ tsp. black pepper 1 tsp. lemon pepper seasoning ½ tsp. dried thyme 2 bay leaves 14.5 oz. can petite diced tomatoes Instructions Rinse beans well Place beans in a large microwave safe bowl and cover with cold water, with at least an inch of water above the beans. Loosely cover with plastic wrap. Place in microwave and cook on high for 7 minutes. Stir and add more water if necessary. Recover and cook for an additional 7 minutes. Drain beans and rinse well. Place beans in a large pot and add all ingredients except the tomatoes. Bring to a boil. Reduce heat and slightly cover. Simmer for 3 hours or until...

Marinara Sauce

What the Hell? Simple, versatile and tasty red sauce. Not only is it great as a pasta sauce, it’s also a fantastic pizza sauce and adds some sass to soups or tomato based chowders. Use it, abuse and love every minute of it. What the hell should I drink? Red, red, wine. A full, sock you in the face, oaky Cabernet would be my first choice. What the hell should I listen to? I can never get enough pasta. Can’t get enough of you, baby by, ? and the Mysterians seems fitting. Marinara Sauce   Save Print Prep time 20 mins Cook time 2 hours Total time 2 hours 20 mins   This is my go-to, basic red sauce. It's easy, makes a ton and freezes very well. Author: Embrace the Cheese Recipe type: Basic Sauce Cuisine: Italian Serves: 10 Ingredients 3 Tbls. olive oil 3 C. chopped yellow onion 1 Tbls. sugar ¼ C. minced garlic 2 tsp. kosher salt 2 tsp. dried basil 2 tsp. dried oregano 1 tsp. dried thyme ½ tsp. dried, crushed rosemary 3 bay leaves 1 tsp. freshly ground black pepper ½ tsp. fennel seeds, crushed 2 Tbls. balsamic vinegar 2 C. vegetable broth 3 (28 oz) cans no-salt-added crushed tomatoes (I really like Cento brand) Instructions Heat oil in large dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 9 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over very low heat for 2 hours or until sauce thickens, stirring occasionally. Optional I like my sauce really smooth. Once it's finished cooking, I puree my sauce with an immersion blender....

Veggie Potato and Mushroom Soup...

What the Hell? Roasted taters, garlic and mushrooms! A tasty triumvirate. So simple, so yummy you’ll lick the bowl clean. What the hell should I drink? Russian Imperial Stout. Mmmmmm thick and hearty, liquid doom.  Stone Imperial Russian Stout is a powerful mouthful. What the hell should I listen to? The Tubes, of course. Duh. White Punks on Dope. Veggie Potato and Mushroom Soup   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Roasted taters, garlic and mushrooms! A tasty triumvirate. So simple, so yummy you’ll lick the bowl clean. Author: Embrace the Cheese Recipe type: Soup Cuisine: No idea Serves: 4 Ingredients 4 medium yellow flesh potatoes, scrubbed and cut into ½" chunks 8 oz. crimini mushrooms, quartered 10 cloves of garlic, peeled 2 Tbsp. olive oil 1 small onion, chopped 3 leeks, white and light green parts only, thinly sliced 4 C. vegetable broth 1 tsp. dried thyme pinch of cayenne pepper 2 bay leaves salt and pepper to taste Garnish shredded cheddar cheese Instructions Preheat oven to 450 degrees Place potatoes and garlic in a shallow roasting pan and drizzle with 1 Tbsp of olive oil. Sprinkle with salt and pepper; stir to coat. Bake for 15 minutes. Add mushrooms and stir Bake an additional 15 minutes or until potatoes and mushrooms are browned. In a large sauce pan, heat 1 Tbsp. of olive oil. Saute onions and leeks for 5 minutes. Add potatoes, garlic, mushrooms, broth, thyme and cayenne. Bring to a boil, reduce heat and simmer, uncovered for 25 minutes. Remove bay leaves and discard. Puree half of soup with an immersion blender or food processor. Return to pot, stir and season to taste with salt and pepper. Serve in...

Veggie Black Bean Soup...

What the Hell? Fiber! Fiber! Fiber! Tasty and delicious fart fuel! Fill your belly and treat your body right with this healthy and hearty soup. This recipe makes a shit-ton! You will need a very large Crock Pot to hold it all. This freezes very well. What the hell should I drink? A good ale would sit right with this. Bells Two Hearted Ale is lovely. If you’re more of a wino, something fruity with low tannin would be best. In my opinion, tannins and black bean are not yummy. A nice Beaujolais or fruity Zinfandel would fit the bill. What the hell should I listen to? A big black bean soup need some Big Black. Cables by Big Black is my choice. Veggie Black Bean Soup   Save Print Prep time 1 hour Cook time 8 hours Total time 9 hours   Fiber! Fiber! Fiber! Tasty and delicious fart fuel! Fill your belly and treat your body right with this healthy and hearty soup. This recipe makes a shit-ton! You will need a very large Crock Pot to hold it all. This freezes very well. Author: Embrace the Cheese Recipe type: Soup Cuisine: Southwesternish Serves: 10 Ingredients 1 lb. dry black beans (or 4 15-ounce cans of black beans if you don't want to deal with dry beans) 8 C. water (6 cups if you're using canned beans) 1 C. carrot, chopped 1 C. celery, chopped 1 large red onion, chopped 1 medium yellow onion, chopped 8 cloves garlic, crushed 1 red bell pepper, chopped 1 yellow bell pepper, chopped 2 jalapeno peppers, seeded and minced ¼ C. dry lentils ½ C uncooked white jasmine rice 1 (28 ounce) can diced tomatoes 1 Tbsp. chili powder 2 tsp. ground cumin 2 tsp. dried...

Veggie Chili

What the Hell? No bell peppers! Bring on the root vegetables and squash to bulk up this bitch! This is a very spicy chili. It’s a slow, forehead sweating, nose running, put hair on your teeth kinda burn. If you’re not a fan of spicy don’t make this or cut back on the chipotles and adobe sauce. You have been warned. What the hell should I drink? A nice porter would sit well with this chili. Great Lakes Edmond Fitzgerald Porter is yummy. What the hell should I listen to? Something with a melancholy 80s synth vibe. Hold On (Goodbye To All Of That) by Crippled Black Phoenix, fits the bill. Veggie Chili   Save Print Prep time 30 mins Cook time 45 mins Total time 1 hour 15 mins   Warm your guts with this hearty, spicy and veggie rich chili. It's a slow, forehead sweating, nose running, put hair on your teeth kinda burn. If you're not a fan of spicy don't make this or cut back on the chipotles and adobe sauce. You have been warned. Author: Embrace the Cheese Recipe type: Vegetarian Cuisine: Southwestern Serves: 6 Ingredients 1 Tbsp. olive oil 1 large yellow onion, diced 5 cloves garlic, finely chopped 1 turnip, cut into ½-inch pieces 1 large sweet potato, cut into ½-inch pieces 3 C. peeled, seeded butternut squash, cut into ½-inch pieces 2 Tbsp. chili powder 2 Tbsp. ground cumin 1 Tbsp. unsweetened cocoa powder 1 tsp. cinnamon 1 tsp. thyme 1 tsp. oregano 2 bay leaves 1 26 oz. can diced tomatoes with juice 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce 2 C. vegetable stock 2 C. chopped kale 1 15 oz. can black beans, rinsed and drained 2 C. roasted corn...

Veggie Pasta Soup

What the Hell? So damn easy your dog could make this! If you can boil water, you can make this soup. This is my bastardized, vegetarian version of Italian Wedding Soup. Packed full of vitamins, it’s so tasty you won’t even realize how healthy it is. Popeye would get a boner over this soup. If you plan ahead you can serve this with the Crusty Bread Ball and pack your belly full of homemade goodness. What the hell should I drink? Your favorite cheap wine, jug or box. Go ahead, treat yourself, you know you love it. What the hell should I listen to? Dance around to a little Italian glam with Guida! Don’t stop rockin’ Veggie Pasta Soup   Save Print Prep time 5 mins Cook time 30 mins Total time 35 mins   This is soup is very similar to Italian Wedding Soup, but uses fake meat crumbles instead of meatballs. Super easy and very tasty. Yes, you will have spinach stuck in teeth after eating this. Enjoy with a friend and pick each others teeth. Author: Embrace the Cheese Recipe type: Soup Cuisine: Italian-ish Serves: 4 Ingredients 1 14.5 oz can of Italian-style diced tomatoes (with garlic, oregano and basil) 6 C. vegetable broth 2 tsp. dried Italian seasoning 4 oz. smallish pasta (elbow macaroni or small shells or mini-bow ties, whatever tickles your pickle) 12-16 oz. of ground meat substitute (Boca crumbles or Quorn crumbles or rehydrated TVP, whatever puts a breeze in your sails) 4 C. (5oz.) chopped, fresh spinach salt and pepper to taste 2-3 Tbsp. fresh grated Parmesan cheese Instructions Bring tomatoes, broth and Italian seasoning to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, ground meat substitute, spinach, and Italian...

Spicy chicken tortellini soup...

What the Hell? Easiest soup on the planet. One pot and almost no chop. You don’t even have to know how to cook to make this. If you can use a can opener and boil water, you can make this. Impress your friends! What the hell should I drink? Something light and in the lager category. Not too hoppy, just beery, beer, beer. Great Lakes Dortmunder Gold Lager is a tasty choice. What the hell should I listen to? Something loud and angry! I’m going with the Gallows – In the belly of a shark. Damnit! Spicy chicken tortellini soup   Save Print Prep time 5 mins Cook time 20 mins Total time 25 mins   Easy. Easy. Easy. Yummy. Yummy. Yummy. Author: Embrace the Cheese Recipe type: Soup Cuisine: Southwestern-ish Serves: 4 Ingredients 1 32 oz. box of fat free, low sodium chicken broth 1 16 oz. jar of salsa. (heat level of your choice) 1 tsp. minced garlic 1 15.25 oz. can of black beans, rinsed and drained 1 C. frozen corn 2 C. diced, cooked chicken 2 C. frozen cheese tortellini 2 Tbsp. chopped cilantro (optional) Instructions In a medium, heavy bottomed stock pot, bring chicken broth, salsa and garlic to a boil. Add black beans, corn and chicken. Reduce heat and simmer 10 minutes. Add tortellini and continue to simmer until tortellini is heated through. Ladle into bowls and sprinkle with cilantro....