Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Decisions, decisions.  Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas.  I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And what kind of tea do make with these?

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Do I do cardamom, or cinnamon, earl grey, or raspberry?  Loose leaf or tea bags??  Oh my goodness, I can’t decide!!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Except I did decide.  And I brought you this delicious meal.  Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land.  It may or not may not have been me.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Because the orange tea infused into every bite of this meal was perfection!  I’m sure you can use any other kind.  But this worked!

I’m talking about tea in the salad dressing.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea in the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea ON the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And tea on the side.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Did you know there are many cooking uses for tea?  That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot!  Check it out here!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Oh, and if you are waiting for a reipe, you can find it below!  And don’t forget to visit our sponsors!!  Charles Viancin and The Replublic of Tea!!!

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

See, layer after layer the berries are folded in.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Then ever so carefully, cut the biscuits into rounds.  It’s okay if some berries get cut too.  They will still taste wonderful!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

They look like this after baking…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

But after a double dunk in powdered sugar and warm tea, they look like this…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Enjoy!!!  And I hope you win, because the prizes are just way cool!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 682 calories

Fat 34 g

Carbs 86 g

Protein 12 g

6

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

A delicious brunch infused with tea throughout.

Ingredients

    For the Biscuits

  • 2 ½ cups all-purpose flour
  • 2 Tb baking powder
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 Tb orange zest
  • 6 Tb vegetable shortening
  • 1 cup buttermilk
  • ¼ cup orange spice tea (brewed liquid)
  • 1 Tb honey
  • 1 cup fresh blueberries, rinsed and dried
  • For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tb orange spice tea (brewed liquid)
  • For the Orange Vinaigrette

  • 6 Tb light olive oil
  • 2 Tb orange juice
  • 2 Tb white wine vinegar
  • 2 Tb orange spice tea (brewed liquid)
  • 1 clove garlic, grated on a microplane
  • Pinch salt
  • Pinch pepper
  • 2 pinches thyme
  • For the Salad

  • 12 cups mixed baby greens
  • 1 red onion, sliced thinly
  • 1 cup blueberries
  • 1 orange, peeled and cut into cubes
  • ¾ cup walnuts, lightly chopped
  • ¾ cup crumbled feta cheese

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
  2. Preheat the oven to 425F.
  3. In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
  4. Prepare the salad ingredients and set aside for plating.
  5. Prepare the biscuits. Dust a bread board with about ¼ cup flour and turn dough out. Pat gently. Add about ¼ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4” high. Cut into 2 1/2” rounds with a biscuit cutter, making up to 12 biscuits.
  6. Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
  7. Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
  8. Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Citrus Cilantro Coleslaw

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

Coleslaw is one of those salad staples that can be eaten year round. But it is especially tasty and refreshing in the summer time, when crunchy veggies and fruits are what the body craves.

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

I literally just devoured a tasty cabbage and quinoa medley with a thai dressing. So so good!

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

This Citrus Cilantro Coleslaw is equally refreshing and can accompany any meal, be stuffed in a spicy taco, or get piled on a tasty burger.

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

I stuffed this one in these Tofu Sofritos Tacos. To-die-for!!!! And so easy to make!

Toss it all together and serve! Yummy yum yum!

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

Oh and hey, have you heard of Gourmet Garden’s fresh dried herbs and squeeze tubes? You can use their cilantro in this recipe too!

Citrus Cilantro Coleslaw

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 8

Per Serving 37 calories

Fat 2 g

Carbs 4 g

Protein 2 g

8

Citrus Cilantro Coleslaw

Ingredients

  • 3 cups shredded green cabbage
  • 3 cups shredded purple cabbage
  • 1/3 cup plain greek yogurt
  • 2 Tb olive oil mayonnaise
  • 1/3 cup chopped cilantro
  • 2 tsp lemon juice
  • 1/2 tsp smoked paprika

Instructions

  1. Use a food processor, mandolin, or sharp knife to slice the cabbage into thin strips. Toss together in a large bowl.
  2. In a small bowl, combine the greek yogurt, mayonnaise, cilantro, lemon juice and paprika.
  3. Pour over cabbage and toss to combine with salad tongs. Let sit in refrigerator at least 15 minutes before serving with your favorite meal.

Canning with Vinegar: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

They say once you’ve learned how to ride a bike, you never forget. I think the same goes for canning. Once you’ve canned something once, you never forget. And you won’t want to stop. You’ll want to can everything. I’m serious. Something about preparing your own produce and topping it off with your favorite all natural preservative is just so rewarding.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

My favorite all natural preservative, I have to say is vinegar. It lends the most refreshing tartness to any vegetable or even fruit. It can be used as a cold short term preservative or heated in a canning bath and sealed for longer storage.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I was really craving hot dogs and sauerkraut, but I didn’t want to wait around weeks for naturally fermented sauerkraut. I want to make some pickled cabbage! And I wanted spice! And I wanted chiles too! My hubby likes jalapenos slices on his hot dogs anyways, so what the heck. I made two options!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

It’s amazing how many different uses there are for vinegar, besides pickling and preserving with canning. I love apple cider vinegar with my salad dressings or as a morning detox. I add it to my pancake mix to make a simple buttermilk. And I even put it in my potato salad to add some German flair.

You can find those tips and more at VinegarTips.com, including baking tricks, home cleaning short cuts and beauty tips. Check out their Pinterest page for convenient pinning. You can even follow them on Twitter for quick updates. My favorite is their smart phone app! Wow, you can’t get any sweeter than that!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really do love cooking with vinegar. I love the different levels of pickling it can give your produce, dependents on the sugar and water (if any) ratio you combine it with.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

For the Pickled Garlic Jalapenos I used a 50/50 ratio of water and white vinegar and an extra touch of sugar to mellow out the spice. The garlic laced throughout adds a nice treat.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

And I absolutely could not get enough of the Harissa Cabbage Kraut (yes I know I’m basically saying cabbage twice, but it just sounds better that way!). I mean, by the time I got to the last few bites of my tofurky dog, the bun was soaked with delicious pickling liquid. (Darn it, I’m salivating again!) The harissa powder added the perfect punch of spice. Not too overwhelming with just enough heat not to overpower the bitter cabbage and sweet carrots.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really enjoyed canning these condiments. Honestly the last time I’d canned anything was after kid #1. I now have 4, so you can say it’s been awhile. But I still remembered the easy canning guidelines, it just came right back to me (like riding that bike!).

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

  • Always start with a clean hot jar.
  • Fill up to 1/2″ of the top of the jar.
  • Wiggle a chopstick down inside the jar to release trapped air bubbles.
  • Wipe the rim of the jar with a damp paper towel before putting on a new lid.
  • Boil the cans in water 1/4-1/2 up the sides of the jar for 10 minutes (I like to cover mine as
  • I canned mine in my electric pressure cooker)
  • Cool for 10 minutes before removing.
  • Flip cans upside down (using potholder) to seal quicker.
  • If they don’t seal, put it in the fridge or try again with a new lid.
  • Enjoy in 24 hours or more (depending on your recipe) though I ate these ones right away-haha!
Check out the easy recipes below. And for more awesome tips about vinegar, visit VinegarTips.com (duh).
Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut
Have you ever canned or pickled anything?

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Number of servings: 60

Per Serving 175 calories

Fat 1 g

Carbs 32 g

Protein 3 g

8

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Ingredients

    For the Pickled Garlic Jalapenos

  • 2 1/2 lbs jalapenos, sliced, stems removed
  • 4 bay leaves
  • 3 tsp pink Himalayan salt (3/4 tsp per jar)
  • 2 tsp cumin seeds (1/2 tsp per jar)
  • 4 tsp minced garlic (1 tsp per jar)
  • 3 3/4 cups cold water
  • 3 3/4 cups white vinegar
  • 4 1/2 Tb white sugar
  • For the Harissa Cabbage Kraut

  • 6 cups shredded cabbage (3/4 large head)
  • 6 medium carrots, grated
  • 2 Tb minced garlic
  • 1 1/2 Tb pink Himalayan salt
  • 1 Tb organic harissa powder
  • 4 cups white vinegar
  • 1/4 cup sugar

Instructions

  1. [For the Pickled Garlic Jalapenos]
  2. Slice the jalapenos with a food processor or a shark knife wearing gloves.
  3. Place the seasoning in each of four jars. Top with sliced jalapenos.
  4. Bring water, vinegar and sugar just to a boil. Ladle liquid carefully into each jars over the jalapenos within half inch of top. Using a chopstick, insert into jar releasing any trapped air.
  5. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.
  6. [For the Harissa Cabbage Kraut]
  7. Combine all ingredients in a large plastic or glass bowl and toss. Spoon into each of two jars within half inch of top.
  8. Using a chopstick, insert into jar releasing any trapped air.
  9. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.

Notes

You will need 6 "One and One Half Pint" Mason Jars with Lids If lids do not seal, transfer to refrigerator to enjoy.
Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut | Famished Fish, Finicky Shark
Food processors are so simple to use at any age! This one loved feeding the carrots in.

*This post was sponsored by VinegarTips.com. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients (if any) as needed with a like for like product.

 

 

 

 

 

 

 

 

Enjoy Milk Again with Creamy Cauliflower Gratin…This Might Change Your Life

®This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

I grew up on milk. Milk with breakfast, milk with lunch, milk with dinner. Milk in casseroles, milk in mashed potatoes, milk in cream soups. You get the picture. So it was extremely disappointing to me when after the birth of my third baby and guzzling milk through the entire pregnancy, that my body decided it didn’t love milk very much. Gas and bloat were my new best friend and lactose pills followed quickly after. New forms of milk substitutes featuring nuts and soybeans filled my refrigerator and drowned my cereals. My discomfort was gone, but I still longed for the creamy milk I grew up with that came from local dairy farmers and adorable farm cows. (Yes, I said adorable! I love cows!)

Creamy Cauliflower Gratin | Famished Fish, Finicky Shark

So you can imagine my surprise when I learned that the milk we’ve been drinking for years has developed a new strain of protein called A1 that causes digestive discomfort in people. This protein is in all cows’ milk sold in stores today, including even organic cows’ milk. I didn’t even know that milk has different types of protein!

Creamy Cauliflower Gratin | Famished Fish, Finicky Shark

Did you know that 1 in 4 Americans have some type of discomfort after drinking milk (including myself!) yet only 3-4% are actually diagnosed with lactose intolerance? Those with milk sensitivities are then forced to turn to nut and soy based milk substitutes and can only dream of having milk again. The a2 Milk Company™ has solved that problem, however. a2 Milk® farmers have figured out a way to raise cows with only the A2 protein that cows are meant to have. These cows are raised on natural diets in the most humane way and are never given hormones. The A1 protein that cows have nowadays is actually a genetic mutation that has developed over time. Genetic mutation! No wonder we have these tummy troubles!

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

I decided to partner with The a2 Milk Company™ to create a tummy friendly and healthy recipe that those with milk sensitivities and even IBS issues can enjoy. This Creamy Cauliflower Gratin is loaded with belly friendly cauliflower, thinly sliced sweet onions and plenty of rich lowfat milk featuring the True a2™ milk from The a2 Milk Company™. It is topped with sourdough bread crumbs, which is easier to digest than typical white bread. Nutritional yeast is used in place of parmesan cheese to avoid adding any other strains of protein back in to the casserole by using other milk products other than a2 Milk®. The result was a creamy dreamy cauliflower casserole that was loved by my entire family, including every single picky eater and finicky shark.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

If you would like to learn more about The a2 Milk Company™, you can check out their website here and you can find it in stores here.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

If you would like to make this delicious veggie casserole, you can find the recipe below. Enjoy!

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark

[For the Casserole]
1 head cauliflower roughly chopped, about 5-6 cups
2 small white onions, sliced thinly
4 cloves garlic, minced
1 Tb olive oil
1/3 cup flour
2 cups a2 Milk®, lowfat milk
1 Tb fresh parsley, chopped
1 tsp dried oregano
3/4 tsp salt
1/2 tsp pepper
1/4 cup nutritional yeast flakes
[For the Crumb Topping]
4 slices sourdough bread, torn in pieces
1 Tb fresh parsley, chopped
1 tsp dried oregano
1/2 tsp garlic salt
1 Tb olive oil

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Preheat the oven to 400F. Spray a 12×8″ or 13×9″ baking pan or casserole dish with cooking spray. Add a small amount of water to a large pot and add the cauliflower. Bring to a boil, reduce heat to low and boil/steam until cauliflower is just tender, about 10-15 minutes. Drain and set aside.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

In a food processer, place the torn bread slices, and crumb topping seasonings. Pulse until bread resembles a fine crumb. Stream in 1 Tb olive oil and pulse. Set aside.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Heat a large skillet over medium heat. Add 1 Tb olive oil. When the oil is hot, add the sliced onions. Cook and stir until onions are tender, about 4 minutes. Add the minced garlic and seasonings. Cook until fragrant.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Add in the flour and stir until onions are well coated with the flour.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Slowly stir in the a2 Milk®. Reduce heat to medium low and stir until slightly thickened. Stir in the nutritional yeast flakes. Season to taste with additional salt and pepper, if desired. Remove from heat and stir in the cooked cauliflower.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Pour mixture into prepare baking pan or casserole dish. Top with reserved herbed bread crumbs.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Bake, uncovered, at 400F for 25-30 minutes, until bread crumbs are golden and cauliflower is bubbly. Cool slightly and serve with your favorite meal.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

In case you missed it, you can you can click this link tofind out more about a2 Milk®. To keep up with what’s going on at The a2 Milk Company™’s farms, follow them on Facebook, Twitter, or Pinterest. I can’t wait for you to share your experience with a2 Milk®. Find them with this Product Locator and don’t forget your a2 Milk® $1 Off Coupon!

Visit Sponsors Site

Enjoy Milk Again with Creamy Cauliflower Gratin…This Might Change Your Life

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Number of servings: 8

Per Serving 265 calories

Fat 5 g

Carbs 43 g

Protein 14 g

8

Enjoy Milk Again with Creamy Cauliflower Gratin…This Might Change Your Life

Ingredients

    For the Casserole

  • 1 head cauliflower roughly chopped, about 5-6 cups
  • 2 small white onions, sliced thinly
  • 4 cloves garlic, minced
  • 1 Tb olive oil
  • 1/3 cup flour
  • 2 cups a2 Milk®, lowfat milk
  • 1 Tb fresh parsley, chopped
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup nutritional yeast flakes
  • For the Crumb Topping

  • 4 slices sourdough bread, torn in pieces
  • 1 Tb fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp garlic salt
  • 1 Tb olive oil

Instructions

  1. Preheat the oven to 400F. Spray a 12×8″ or 13×9″ baking pan or casserole dish with cooking spray. Add a small amount of water to a large pot and add the cauliflower. Bring to a boil, reduce heat to low and boil/steam until cauliflower is just tender, about 10-15 minutes. Drain and set aside.
  2. In a food processer, place the torn bread slices, and crumb topping seasonings. Pulse until bread resembles a fine crumb. Stream in 1 Tb olive oil and pulse. Set aside.
  3. Heat a large skillet over medium heat. Add 1 Tb olive oil. When the oil is hot, add the sliced onions. Cook and stir until onions are tender, about 4 minutes. Add the minced garlic and seasonings. Cook until fragrant.
  4. Add in the flour and stir until onions are well coated with the flour.
  5. Slowly stir in the a2 Milk®. Reduce heat to medium low and stir until slightly thickened. Stir in the nutritional yeast flakes. Season to taste with additional salt and pepper, if desired. Remove from heat and stir in the cooked cauliflower.
  6. Pour mixture into prepare baking pan or casserole dish. Top with reserved herbed bread crumbs.
  7. Bake, uncovered, at 400F for 25-30 minutes, until bread crumbs are golden and cauliflower is bubbly. Cool slightly and serve with your favorite meal.

Spaghetti Squash and Spinach Fritters

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark Have you gotten into the spaghetti squash fad yet? So many people that are on gluten free or low carb diets are eating spaghetti squash by the truck load. While I’m not in that crowd-yet-I am watching a lot of my gluten intake lately.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

As a person with IBS and chronic bloating, I’m trying a lot of low FODMAP (Google it-it’s a mouthful) foods lately. Basically foods that don’t make you bloated or gassy or…well you get the picture.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This past weekend I made the family steak and potatoes. They also requested baked beans. Those are on my No-No list. So opting for another veggie I pulled out my leftover spaghetti squash flesh I made earlier this week. I wanted to make an easy to plate fritter. I added spinach and onions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

My baby girl polished off her portion. My boys said to leave out the onions. They really give them amazing flavor so use onion flakes if you have them. I’m not supposed to have onions, but in moderation, it’s okay.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I love the crispy outside and tender inside of these fritters.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This dish is also perfect for vegetarians and those giving up meat this time of year. You can serve it as a side dish for 4, or as a main dish for 2! And I love that it’s quick, easy and tasty!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

A bit of greek yogurt or sour cream is just lovely with these. If you have lactose intolerance, you can certainly leave it out.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

These are so easy to throw together. Especially if you already have leftover spaghetti squash. If you don’t, it’s really simple to make. Check out the notes portion in the recipe below for directions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I finally bought myself a really good waffle maker about a month ago. I love it!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

Check out how to make this recipe below!

Spaghetti Squash and Spinach Fritters

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 76 calories

Fat 3 g

Carbs 7 g

Protein 5 g

4

Spaghetti Squash and Spinach Fritters

Ingredients

  • 2 cups cooked and stranded spaghetti squash
  • 1 cup baby chopped spinach
  • 1/3 cup diced red onion (or 1 tsp onion flakes)
  • 2 eggs, lightly beaten
  • 2 Tb coconut flour
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp tarragon
  • Dash chili powder
  • 4 Tb nonfat greek yogurt (optional)
  • 2 Tb chopped parsley (optional)
  • Cooking spray

Instructions

  1. Combine the ingredients in the order listed and mix gently.
  2. Spray a preheated waffle iron (with 4 sections) with cooking spray. Spoon half the mixture into the waffle iron and close. Bake for 8 minutes, or until golden and crisp. Repeat with remaining vegetable mixture.
  3. Serve with a spoonful of greek yogurt and chopped parsley. Make 2 main dish or 4 side dish servings.

Notes

To cook spaghetti squash, cut in half lengthwise, scoop out seeds. Place flesh side down on baking sheet. Prick with fork in several places. Bake at 375F until flesh pulls away from shell, 45-90 minutes, depending on size of squash. Or microwave, pricking all over first, then heating for 10-15 minutes. Cool slightly then cut open, scoop out seeds and then flesh.

Sticky Chinese Chicken and Fried Rice #SRC

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Oh my goodness has my kitchen been crazy the past few weeks! I’m not complaining. My family definitely isn’t complaining. We’ve had a lot of food in the refrigerator to last quite awhile from so many recent creations.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

What I loved about this month’s The Secret Recipe Club, was the blogger I was assigned to-I’m assuming her name is Maxcie, is just as food obsessed as myself. Except of course, she has the beauty of Brussels to inspire her. And a whole lot of fancy restaurants.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Maxcie blogs on Why I Am Not Skinny and after galking over various recipes of savory and sweet like White Chocolate Berry Cheesecake, I decided for an extremely versatile dish and used two of her recipes for one fantastic meal that my family really loved.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

I opted for sweet and juicy Sticky Chinese Drumsticks and a family favorite Egg Fried Rice. My kids are not huge fans of peas, so the only switch I did was using finely shredded cabbage in place of the peas, and increasing the recipe size. Oh, and I added some garlic and ginger. It blended in with the rice perfectly. And I served the chicken with a bit of hoison sauce and hot Chinese mustard on the side. Delish!

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Sticky Chinese Chicken and Fried Rice
Ingredients:
Sticky Chinese Chicken
3 lbs chicken leg quarters or drumsticks
1 cup low sodium soy sauce
4 Tb honey
6 cloves pressed garlic
1 tsp minced ginger
Egg Fried Rice
3 cups cooked rice
2 Tb canola oil
1/2 large onion, diced
2 cloves pressed garlic
1 1/2 cups shredded cabbage
2 large carrots, diced
4-5 Tb low sodium soy sauce
4 eggs, beaten
dash ginger powder
salt and pepper to taste

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Directions:

Begin by mixing the chicken marinade ingredients and placing in a ziplock bag with the chicken. Marinate at least three hours to twelve hours, turning the bag occasionally.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Bake in a preheated oven at 375F for 50-60 minutes, until juices run clear an no longer pink. Turn halfway through baking, as pictured below.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

For the rice, heat the canola oil in a large skillet over medium heat. Add the onions and garlic and saute until tender. Add the carrots and saute 4 minutes more. Add the cold cooked rice and heat through. Stir in the cabbage and cook 2 minutes more. Make a well in the center of the skillet, adding more oil if needed, and pour in the beaten egg.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Scramble the eggs, then fold into the rice. Add the soy sauce and ginger and cook until slightly browned.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Serve the hot fried rice alongside the sticky chicken with desired condiments.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Check out more Secret Recipe posts below the recipe!

Sticky Chinese Chicken and Fried Rice

Prep Time: 3 hours, 15 minutes

Cook Time: 1 hour

Total Time: 4 hours, 15 minutes

Number of servings: 6

Per Serving 78 calories

Fat 4 g

Carbs 5 g

Protein 5 g

60

Sticky Chinese Chicken and Fried Rice

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Sticky Chinese Chicken

  • 3 lbs chicken leg quarters or drumsticks
  • 1 cup low sodium soy sauce
  • 4 Tb honey
  • 6 cloves pressed garlic
  • 1 tsp minced ginger
  • For the Egg Fried Rice

  • 3 cups cooked rice
  • 2 Tb canola oil
  • 1/2 large onion, diced
  • 2 cloves pressed garlic
  • 1 1/2 cups shredded cabbage
  • 2 large carrots, diced
  • 4-5 Tb low sodium soy sauce
  • 4 eggs, beaten
  • dash ginger powder
  • salt and pepper to taste

Instructions

  1. Begin by mixing the chicken marinade ingredients and placing in a ziplock bag with the chicken. Marinate at least three hours to twelve hours, turning the bag occasionally.
  2. Bake in a preheated oven at 375F for 50-60 minutes, until juices run clear an no longer pink. Turn halfway through baking, as pictured below.
  3. For the rice, heat the canola oil in a large skillet over medium heat. Add the onions and garlic and saute until tender. Add the carrots and saute 4 minutes more. Add the cold cooked rice and heat through. Stir in the cabbage and cook 2 minutes more. Make a well in the center of the skillet, adding more oil if needed, and pour in the beaten egg.
  4. Scramble the eggs, then fold into the rice. Add the soy sauce and ginger and cook until slightly browned. Serve the hot fried rice alongside the sticky chicken with desired condiments.

Notes

For gluten allergies, use gluten free soy sauce.

,

 

Blue Bacon Turkey Burgers and Infused Oven Fries

Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark              

So tonight’s dinner was a hit.
 Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
I’m really enjoying this #TripleSBites event. Or at least getting started. I’ve got at least 9 more recipes to show case these #sponsors goodies!
 Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
This is another one of those, “brainstorm dinner on the traffic drive home from work” dinners. It also helped that I received yet another sponsor’s ingredient today from Acala Farms, some heavenly infused Cottonseed Oil. This cottonseed oil is very versatile, with a high smoking point for fryng, baking, or even just drizzling over a salad or roasted vegetables. You can purchase it here, if you’d like.
I decided to make some juicy Blue Bacon Chicken Burgers with Infused Oven Fries. I used my olive oil mayo trick on the burgers, to give them that extra umph. And of course Voodoo Chef Red gave it the WOW. The French Fries, well the Chile Cumin Oil was perfect for those! They turned out incredibly roasted, soft inside and flavorful outside. I only added salt and pepper but the oil gave it so much more flavor that no regular oil could deliver.

Now to the recipe.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Ingredients:
19 ounce package ground turkey breast
2 Tb olive oil mayonnaise
1/2 Tb Voodoo Chef Red seasoning (or any other seasoning salt)
5 Tb Gorgonzola cheese
1/2 cup chopped cooked bacon, preferably candied bacon
4 large Kaiser rolls
Optional:
1 avocado, sliced
1/4 cup olive oil mayonnaise
1 1/3 cups arugula
4 large russet potatoes, sweet potatoes or variety, peeled and rinsed
1 oz Acala Farms Chile Cumin Cottonseed Oil (or canola oil and desired spice)
Salt & Pepper to taste
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Preheat the oven to 450F. Line a baking sheet with parchment paper or a silicone baking mat. Cut the potatoes into long half inch strips. Drizzle some oil onto the baking sheet. Spread out the potatoes and drizzle the remaining oil over them.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Sprinkle generously with salt and pepper and toss lightly. Bake for 15 minutes. Flip the french fries over carefully with a turner and bake for another 10 minutes, or until golden all around. Sprinkle with additional salt if desired.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
For the burgers, combine the turkey breast and remaining ingredients.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Mix well. Divide the turkey mixture into four patties and grill over medium heat on a griddle sprayed with cooking spray.
Cook about 8 eight minutes on each side, until no longer pink and the juices run clear.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Toast the Kaiser rolls lightly and spread generously with additional olive oil mayonnaise.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Top with sliced avocados and arugula and a turkey breast patty. Serve with infused oven fries.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
This post was sponsored by Voodoo Chef and Acala Farms. I received one spice jar and two bottles of oil for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Blue Bacon Chicken Burgers and Infused Oven Fries

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 4

Per Serving 970 calories

Fat 44 g

Carbs 96 g

Protein 48 g

4

Blue Bacon Chicken Burgers and Infused Oven Fries

Weight Watchers PointsPlus®: 25

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Burgers

  • 19 ounce package ground turkey breast
  • 2 Tb olive oil mayonnaise
  • 1/2 Tb Voodoo Chef Red seasoning (or any other seasoning salt)
  • 5 Tb Gorgonzola cheese
  • 1/2 cup chopped cooked bacon, preferably candied bacon
  • 4 large Kaiser rolls
  • For the Garnish

  • 1 avocado, sliced
  • 1/4 cup olive oil mayonnaise
  • 1 1/3 cups arugula
  • For the Infused Oven Fries

  • 4 large russet potatoes, sweet potatoes or variety, peeled and rinsed
  • 1 oz Acala Farms Chile Cumin Cottonseed Oil (or canola oil and desired spice)
  • Salt & Pepper to taste

Instructions

  1. Preheat the oven to 450F. Line a baking sheet with parchment paper or a silicone baking mat. Cut the potatoes into long half inch strips. Drizzle some oil onto the baking sheet. Spread out the potatoes and drizzle the remaining oil over them.
  2. Sprinkle generously with salt and pepper and toss lightly. Bake for 15 minutes. Flip the french fries over carefully with a turner and bake for another 10 minutes, or until golden all around. Sprinkle with additional salt if desired.
  3. For the burgers, combine the turkey breast and remaining ingredients.
  4. Mix well. Divide the turkey mixture into four patties and grill over medium heat on a griddle sprayed with cooking spray.
  5. Cook about 8 eight minutes on each side, until no longer pink and the juices run clear.
  6. Toast the Kaiser rolls lightly and spread generously with additional olive oil mayonnaise.
  7. Top with sliced avocados and arugula and a turkey breast patty. Serve with infused oven fries.

It’s All Greek To Me – Cookbook Giveaway #FallForGreek

Have you ever been approached with an opportunity that you wanted to leap at? I mean, jump into the pool and dive in?
That’s exactly how I felt when I was offered the chance to review and giveaway It’s All Greek To Me by Debbie Matenopoulos.

It's All Greek to Me | Famished Fish, Finicky Shark

I adore Greek food! Absolutely adore it.

It's All Greek to Me | Famished Fish, Finicky Shark
It’s so fresh and overwhelming with taste and it screams healthy ingredients. Nuts and oils and fruits and vegetables with grilled or baked proteins make up the majority of recipes in Debbie’s book.
Debbie was born in Virginia of Greek decent. Debbie’s own love of her family’s traditional food and desire to stay fit and healthy convinced her to write her own cookbook, where she delves into the food and dabbles little family stories on each recipe. Debbie has also had a career as an entertainment news reporter and television host, including televisions’ The View.
I could spend forever in this book and can’t wait to make the traditional Greek Cookies covered in sesame seeds that are compared to how America traditionalizes chocolate chip cookies.
I chose to make a meal out of four of Debbie’s mouth watering recipes.
For one, I had to make the Skorthalia, especially after reading the little family story blurb of a relative mistaking it for mashed potatoes and his face turning red.
The Skorthalia, or Garlic Sauce made with Potatoes, is typically served with cod (but I swear I could smear it on everything!). I even froze my leftover sauce in an ice cube tray for later!
So of course I made the Oven Fried Cod-just so I could have the Skorthalia. The Cod was the most amazing baked fish I ever made. My family inhaled it.

It's All Greek to Me | Famished Fish, Finicky Shark
And right alongside the cod recipe was a recipe for Seafood Rice, which was a basic risotto with shrimp and mussels. I omitted the mussels so my kids would eat it, and swapped frozen peas for frozen mixed veggies. All the same 😉 It was so savory and delicious.

It's All Greek to Me | Famished Fish, Finicky Shark
And finally I added the Greek Village Salad, which is almost considered a staple for most meals. That was refreshingly tasty, of course.
It's All Greek to Me | Famished Fish, Finicky Shark

 Come “Fall for Greek” with me with It’s All Greek, and enter the Giveaway below. And check out this quick recipe for Skorthalia. I hope you love it as much as I do!

It's All Greek to Me | Famished Fish, Finicky Shark

If you’d like to try these recipes, please enter the raffle below to win a FREE copy of Debbie’s cookbook.
a Rafflecopter giveaway

Skorthalia-Garlic Sauce Made with Potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 24

Per Serving 96 calories

Fat 7 g

Carbs 8 g

Protein 1 g

24

Skorthalia-Garlic Sauce Made with Potatoes

Serve with baked cod or fish at room temperature. Store up to 5 days, covered in the refrigerator. *Tip: Freeze in ice cube trays for later use as individual servings.

Ingredients

  • 4 large Yukon Gold Potatoes, peeles
  • 2 Tb plus 1 1/2 tsp sea salt, and more to taste
  • 5 cloves garlic
  • 3/4 cup extra virgin olive oil
  • 2 Tb fresh squeezed lemon juice (1 lemon)

Instructions

  1. Cut the peeled potatoes into 2" chunks and place in a large pot. Cover the potatoes with cold water and stir in the 2 Tb sea salt. Bring to a boil and boil over medium-high heat for 15-20 minutes.
  2. Drain in a colander and immediately process in a food processor. Add the garlic and additional salt and process until smooth.
  3. Slowly stream in the olive oil with the machine running, followed by the lemon juice. Add more salt to taste, if desired.
  4. Makes 1 1/2 cups, or 24 servings at 2 Tb each.

Notes

Weight Watchers PointsPlus®: 3*Nutritional value may vary depending upon which ingredients are used.*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Gourmet Warehouse Golden Carolina Pulled Pork

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

The season has changed. Fall has come to welcome crisp cool mornings and calm breezy nights. Soups and stews are making their grand reentrance into cozy kitchens and warm breads and pies are baking in hot ovens.

I can tell you I’ve been using my slow cooker more and finding many ways to incorporate winter vegetables in our meals. Especially since my Beautiful finally arrived! Stay tuned for more about her 😉

…but first, I must divulge this recipe…

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

Summer has come to an end but BBQ doesn’t have to. Not with the variety of spices, rubs and sauces that Gourmet Warehouse has to offer. They have all the tastes from Italy to New Orleans and Jalapeno to Strawberry. Mustard based to Honey based, Dry Rubs to Sweet Sauces.

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

I made the most succulent pulled pork with Gourmet Warehouse’s Applewood Smoked  Rub and Seasoning and Golden Carolina BBQ Sauce. The Applewood Smoked Rub and Seasoning has sweet hints of apple with the smokiness of mesquite firewood and a slight kick of spice with brown sugar notes. The Golden Carolina BBQ Sauce offers the savory tang of mustard with a smooth sweet classic bbq sauce appeal. These two products combined packed a punch to my tender pulled pork!

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

Cook your pork anyway you like, but use these two condiments to set your pork over the top!

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

I used my Ninja Oven and Slowcooker on the Convection Oven setting to steam roast my pork tenderloin in only 45 minutes in a good 1/3 cup of Golden Carolina BBQ Sauce.

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

After searing a nice char on it first of course with 3-4 Tb of the Applewood Smoked Rub and Seasoning.

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

Just look at that juicy tenderloin-seared and ready to steam cook.

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

And there it is, steamy and ready for another bath of sauce.

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

I shredded, pulled and sliced it to my desire and doused drenched it in even more Golden Carolina BBQ Sauce, about 1/4 cup.

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

Go ahead and stir a few tablespoons into a can of baked beans too! You won’t regret it.

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

And the star of the show…

GW Golden Carolina Pulled Pork | Famished Fish, Finicky Shark

My family really loved this meal and the special ingredients we used. We will gladly use these bbq favorites again. 🙂

 

 

Roasted Garden Vegetable Soup

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

My daddy went to Ireland for 4 weeks. And then he decided to visit family in Germany for 2 more weeks.

Yea, he’s just having a little fun. Remember my dad with the incredibly large green thumb and my incredibly huge zucchinis?

Well before he left, he brought us a LOAD of garden vegetables. Fresh, organic, sweet and delicious.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I was beside myself on what to do with these. I had onions, tomatoes, zucchinis, and eggplant. Roasted vegetables sounded heavenly. Putting them in a soup seemed like perfection. Adding little bitty pasta shells screamed, “make me now!”

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

So I did just that. I simply roasted a huge tray of those organic vegetables-every single one of them, in plenty of sea salt and olive oil.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I added the vegetables to a blender a bit at a time. Check out those white eggplants!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I blended them up in batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And I added some cooked pasta shells and some chicken broth (you can use vegetable broth!)

And a bit of seasoning.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And boy did I make some perfectly Roasted, perfectly Savory, perfectly Sweet and Vine RipeRoasted Garden Vegetable Soup.

And it only took me about an hour from start to finish.

Yea, when my green thumb daddy comes back from his trip, I’m hitting him up for more vegetables…and maybe this time I’ll save him some of the soup. 😉

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

This soup is beautiful perfection in a bowl! I garnished it with a sprinkle of parmesan cheese. Yum!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

You gonna share your soup???

Roasted Garden Vegetable Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 193 calories

Fat 7 g

Carbs 29 g

Protein 7 g

8

Roasted Garden Vegetable Soup

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 lbs vine ripe tomatoes
  • 2 yellow onions
  • 5 cloves garlic
  • 2 small eggplants
  • 2 zucchinis
  • 3 Tb olive oil
  • 1 Tb sea salt
  • 1 cup dry pasta, mini shells, cooked and drained
  • 2 cups chicken or vegetable broth
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat the oven to 400F.
  2. Cut any large vegetables in half or quarters. Arrange the vegetables on a large baking sheet. Coat generously with the olive oil and sprinkle with the sea salt.
  3. Place in the oven and roast for 45 minutes, or until tender.
  4. Meanwhile prepare the pasta according to package directions, drain and set aside.
  5. When the vegetables are done, transfer half of them to a large blender and pulse with 1 cup of the chicken broth until desired consistency. Pour the vegetable puree into a large pot. Repeat with the remaining vegetables and chicken broth.
  6. Stir in the oregano, basil, salt and pepper and heat over medium high heat until heated through.
  7. Skim off any foam left behind from the vegetables.
  8. Stir in the pasta and serve, ladled into bowls, with crackers or crusty bread.