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Crave-Worthy Recipes

Broccoli Bisque: One pot, one blender, one bowl

Broccoli Bisque is a delicious one pot soup

I guess I never knew how tasty and easy soups were to make in the blender. Just simmer some ingredients in a pot; add to blender; serve in bowl and voilá! Here’s a puréed soup recipe I made with an unlikely ingredient: broccoli. It packs a ton of veggies into each serving, and the fresh, green color gives all kinds of healthy feel goods. This broccoli bisque recipe is a variation on my carrot ginger soup. The steps are largely the same. Just swap out the veggies. Broccoli Bisque Serves about 6 Ingredients 3 big handfuls of spinach, washed 1/2 stick of butter 1 large onion, chopped 4 tbsp. flour 2 cans vegetable broth (chicken broth is fine for omnivores) 7 cups broccoli florets (about 1 large head) 1/2 cup cream pepper salt 1 cup plain yogurt 1 lemon Directions In a large pot, melt the butter on medium heat. Sauté the onion until translucent, or…

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Roasted asparagus and pea soup recipe

Roasted asparagus and pea soup recipe-3

A cold spring presents a conundrum — you’re ready for fresh spring flavors, yet you still crave a hearty meal. Need a delicious solution? Try this asparagus and pea soup with a handful of crunchy croutons and flavorful asparagus pieces. It only takes about 30 minutes to make and it’s loaded with healthy vegetables and bright flavors. And weather you sneak some store bought asparagus now, or save this recipe for later to use up the excess you’ll grow in the garden, it will be a win-win every time. Roasted asparagus and pea soup Serves about 4 Ingredients ~ 1/4 cup olive or avocado oil 1 large bundle of asparagus, trimmed about 2 cups of frozen peas 5 cloves garlic, minced 1 shallot, thinly sliced Salt Pepper 2 cups vegetable broth (or chicken broth if you prefer) 1 cup skim milk (or milk that fits your dietary needs) 2 tbsp lemon juice (optional) 1-2 tbsp…

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Creamy avocado pesto sauce with veggie noodles

Creamy avocado pesto sauce with veggie pasta-1

Pasta never gets old. Just change the sauce and the veggies and you have an entirely different meal. This pasta and sauce combo puts a California twist on an old favorite — pesto. Avocado is so versatile. If you’ve only been using it as a breakfast food or burrito topping, you’ve been missing out. Its unbelievably creamy texture adds tons of flavor and it coats almost any type of noodle really well — Angel hair, farfalle, whole wheat rigatoni. Add in a few handfuls of basil and some nuts for texture, and you’ll have a seriously satisfying sauce and spread. I chose veggie noodles (sometimes called zoodles because of the zucchini) as my base to give this dish a truly West Coast kind of feel. You can make them with lots of different vegetables by using a spiralizer or by carefully and thinly slicing each vegetable with a knife. As a time saver, or if…

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Crave-Worthy Recipes

Roasted Red Pepper Cauliflower soup recipe is ready in no time

Roasted Red Pepper Cauliflower soup

Roasted red peppers are one of those foods I keep stocked at all times. You can quickly elevate a basic chicken breast, pasta or pizza with a creamy roasted red pepper sauce. And it’s just as easy to make them a meal all on their own like in this tangy and satisfying soup made with cauliflower and creamy goat cheese. Roasted Red pepper Cauliflower soup Serves: 4-6 Ingredients 4 large roasted red peppers 1 bag cauliflower florets 2 tbsp olive oil 1 tbsp olive oil 3 1/2 cups vegetable broth 1 medium onion, chopped 3 cloves garlic, chopped 3-4 springs fresh thyme 6 ounces goat cheese salt fresh ground black pepper Directions Preheat oven to 400 degrees F. Spread cauliflower on baking sheet in one layer and brush with 1 tbsp olive oil. Roast for about 20-30 minutes or until florets are tender. Turn once in the middle of cooking. In a…

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Crave-Worthy Recipes

Creamy Pumpkin smoothie makes for healthy fall breakfast

Healthy pumpkin smoothie

I have an intense obsession with pumpkin milkshakes. But I know that can’t be my breakfast go-to — well, everyday, anyway. I wanted to come up with something that had all the taste but kept out all the sugar. This creamy pumpkin smoothie tastes just like the classic Thanksgiving pie. And while nothing can replace my milkshake love, it’s an actual breakfast — and one I can feel good about. It’s made with just a few ingredients, so it’s not fussy. It’s low calorie, vegan and gluten-free. What more could you ask for? Make sure you’re using canned pumpkin purée and not pumpkin pie filling. The latter has loads of sugar (and then we’d be right back at the health levels of our milkshake breakfasts). Sure, you have to add your own sweetness and spices to pumpkin purée, but you get to customize it to your liking — and they’re spices you’ll have on hand anyway. Just…

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Crave-Worthy Recipes

Easy chocolate hazelnut, pumpkin brownies

Nutella pumpkin bread deliciously moist

For an easy way to make brownies, try this flourless pumpkin, chocolate hazelnut recipe. It’s seriously the most moist dessert I’ve ever had. It’s sort of a cross between cake and brownies, but whatever you call it, you’ll love this sweet treat alone or served with ice cream and walnuts in a sundae. All of the ingredients go right into the blender, so there’s nearly no clean-up. It tastes mostly of chocolatey hazelnut, but if you want more fall flavor try adding cinnamon or nutmeg. chocolate hazelnut Pumpkin bread Makes 1 loaf Ingredients 1 1/4 cups chocolate hazelnut spread 1/4 cup unsweetened cocoa powder 2 eggs 3/4 cup pumpkin purée 1 1/2 tsp baking powder 1 tsp ground cinnamon (optional) 1/4 tsp nutmeg (optional) Directions Preheat oven to 350ºF. Spray the inside of a loaf pan with cooking spray, set aside. Add chocolate hazelnut spread, cocoa powder, eggs, pumpkin purée, baking powder, cinnamon and nutmeg into blender…

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Watermelon, mulberry, lime smoothie is light and refreshing

Watermelon, Mulberry, Lime Smoothie is light and refreshing by Everybody Craves.

Smoothies are a great way to use up extra watermelon. With so much juice inside, there’s no need to give your blender any more liquids to power through the other ingredients. Mulberries are about 85 percent juice anyway, so be prepared for a light, refreshing summer smoothie. And don’t let the dark color fool you. Mulberries aren’t as strong as other common berries, so they won’t crowd out the watermelon flavor. The two flavors are enjoyed in perfect harmony — and hopefully outside on a sunny porch somewhere. Enjoy! Watermelon, mulberry, lime smoothie Serves 2 Ingredients 4 cups ripe watermelon, seedless 1 – 1 1/2 cups mulberries 1 half lime, juiced 2 cups ice Directions Combine all ingredients in blender. Mulberries have a dark juice that easily stains, so be sure the lid is on tight! Blend on high for 30 seconds to 1 minute. Pour over ice and enjoy this…

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Basil Pesto with Almonds Ready in Minutes

Basil pesto with almonds ready in minutes by Everybody Craves

When a recipe calls for an ingredient that requires a special trip to the store, I find it rarely gets made. That’s been the situation with me and pesto. Does anyone really have pine nuts handy? This recipe is great because the almonds easily substitute for pine nuts, and most of us have almonds stocked in the pantry. Just about any nuts will add a nice crunch, really. A medley of almonds, pine nuts, and walnuts would add great texture and flavor. Pesto is easy to jar and save all year, but enjoy it fresh, now that basil is growing abundantly in the garden. To make this recipe, simply add all ingredients to a food processor or high power blender, and pulse until ingredients are chopped finely. Pesto works well with chicken, vegetables, pasta, grilled sandwiches, Caprese salads and more. Pesto with Almonds Ingredients 3 cups packed fresh basil (or about 3 ounces)…

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Home & Garden Show Giveaway Winner Announced

Home & Garden show giveaway winner announced by Everybody Craves

Liz McLaughlin, of Wilkinsburg, Pennsylvania, was the winner of the Everybody Craves Vitamix giveaway from the 2017 Pittsburgh Home & Garden Show. The random drawing was made from several thousand hopefuls who entered their name during the 10 day long show held at the David L. Lawrence Convention Center in downtown Pittsburgh last month. McLaughlin picked up her Vitamix Professional Series 5200 and gift basket full of recipe books and kitchen goodies from our offices yesterday. McLaughlin said she has heard how easy food prep and blending can be with a powerful blender, and she is most looking forward to making smoothies, vegetables purees, and soups. Congratulations Liz! Here are a few easy Vitamix recipes to get you started, Liz! And for more ideas, keep checking everybodycraves.com. Blueberry, Banana, Kale Smoothie Carrot, Ginger Soup Sweet Potato, Chipotle Hummus

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Carrot Ginger Soup is Delicious for its Simplicity

Image credit: Meghan Rodgers

Some soups are delicious for their variety of vegetables. This is not that soup. This carrot, ginger soup will be a big hit. It’s smooth and flavorful with an interesting zest coming from the ginger. It’s beauty is its simplicity, where each ingredient is appreciated. But even with just two vegetables, it will hold your taste bud’s attention from beginning to end. It’s also made in a blender — I love any reason to use my Vitamix. Carrot Ginger Soup Ingredients 3 tbsp salted butter 1 1/2 pounds carrots (6-7 large carrots), sliced thin 2 cups chopped white or yellow onion 1.5 inches of ginger 2 cups chicken stock or vegetable stock 2 cups water 3 large strips of orange zest Salt Chives, parsley, dill, fennel or hot pepper flakes Directions Sauté onions and carrots. Melt butter in a soup pot over medium heat and cook the onions and carrots.…

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