Tipps in the Kitch

Detox Cabbage Soup

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Long time no talk, my friends! I’ve been a little under the weather the past few days and it really slowed me down, I tell ya! Being sick really makes you appreciate your health.  Not that I don’t always, but I do more than ever today.  I am finally feeling slightly better, my cough is subsiding and I actually feel like cooking again. I can’t say that I’d be into eating a cheeseburger just yet, which is why I made a big ole batch of this Detox Cabbage Soup. Veggie Central and I’m so excited about it. I love veggies and I LOVE cabbage.  This soup is loaded with so many healthy and nutritious things and is just perfect for a quick reset.

Detox Cabbage Soup

You know I’m sick when:

1. I don’t feel like cooking.

2. A glass of wine sounds absolutely horrific.

3.  I don’t have an appetite.





Say WHAT? I’ve ALWAYS had an appetite. Probably more than the normal human.  I was that kid shoving chocolate cake in my face at every single birthday party.  What? I love cake.

Okay, yes, back to detoxing. This soup is perfect.  It’s loaded with veggies and has so much flavor.  Just do it- Your body will love you!

Detox Cabbage Soup

 

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Detox Cabbage Soup

Detox Cabbage Soup

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8-10 1x
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Ingredients

  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 4 celery stalks, chopped
  • 3 large carrots, peeled and chopped
  • 1 zucchini squash, quartered
  • 1 green bell pepper, diced
  • 1 c sliced okra
  • 1 1/2 c frozen green beans
  • 28 oz can fire roasted diced tomatoes
  • 8 oz can tomato sauce
  • 6 c vegetable or chicken broth
  • 1/2 head green cabbage, thinly sliced
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • Fresh parsley or cilantro, as garnish

Instructions

  1. Heat 2 T olive oil in a large stockpot. When oil is hot, add onion and garlic; sauté for 1-2 minutes.
  2. Now add the celery, carrot, zucchini, bell pepper, okra, and green beans; cook for 5-6 minutes, until carrots are slightly tender.
  3. Add in diced tomatoes, tomato sauce, broth, and spices; bring to a boil then reduce heat and add cabbage. Simmer for about 20 minutes. Add more broth if needed and adjust salt to taste.
  4. Serve in bowls with freshly chopped parsley or cilantro.
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Roasted Sweet Potato & Cauliflower Parmesan Shells

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May I politely and urgently introduce you to the pasta of your *crazy, hectic, how am I going to get dinner on the table tonight* dreams? 30 minute Roasted Sweet Potato & Cauliflower Parmesan Shells.

Roasted Sweet Potato and Cauliflower Parmesan Shells

It’s as simple as it sounds, no frills. Simply roast the sweet potato and cauliflower for 20 minutes and then toss that roasty goodness with the cooked pasta shells, olive oil, grated Parmesan, salt/pepper, and fresh arugula.

It seems to good to be true.  But it ain’tttt. (Insert Victory dance here).





Is there anything Tipps, AKA myself, loves more than a super quick and easy, yet fantastically amazing din? No, not really. Let me just tell you that I made this dish on my lunch break yesterday in record timing so I know for a fact it’s possible! I timed myself from the minute I left the office, made this dish, and scooted back to work and drumroll please……….

Roasted Sweet Potato and Cauliflower Parmesan Shells

One hour & fifteen minutes. That’s straight up efficiency at it’s finest.  Yes, we will ignore the flying arugula all around the kitchen as I was running around trying to get one last pic before heading back.

I also failed to mention I snuck in a brief snuggle sesh with sweet Knoxy while those veggies were roasting.  I just love him and his short fluffy paws so much.

But really, does it get any better than a fast, fresh, and healthy pasta dish?

We’re talkin’:
THREE EASY STEPS.
BOLD FLAVES.
QUICK.
SIMPLE.
HEALTHY.
FRESH.
EASY.
DELISH LEFTOVERS.

Roasted Sweet Potato and Cauliflower Parmesan Shells

Give it a whirl and let me know what you think! I love your feedback more than you know!

Roasted Sweet Potato and Cauliflower Parmesan Shells

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Roasted Sweet Potato & Cauliflower Parmesan Shells

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
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Ingredients

  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 3–4 c small cauliflower florets
  • Olive oil
  • Salt
  • Freshly cracked pepper
  • 1 c grated parmesan
  • 8 oz jumbo pasta shells, cooked per instructions on package
  • A few handfuls fresh arugula

Instructions

  1. Preheat the oven to 475 and line large baking sheet with parchment paper.
  2. Toss sweet potato and cauliflower with 3-4 T of olive oil and generously season with salt and pepper; Spread onto parchment paper in an even layer.
  3. Roast for 20-25 minutes, tossing halfway, until sweet potatoes are fork tender and nicely roasted.
  4. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cook until al dente. Drain the pasta and drizzle with olive oil to keep from sticking together.
  5. Toss roasted vegetables with shells, another 3-4 T of olive oil, parmesan, and freshly cracked pepper. Toss to combine.
  6. Add arugula and give it another toss.
  7. Serve in bowls and enjoy!!!
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Vegetable Soup

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Two things i’m loving about today: this Vegetable Soup & the Cold Temps outside.

Texas doesn’t get cold very often, so when it does, I soak up every moment!  I love getting cozy with a big bowl of soup and turning on a good flick.

Vegetable Soup





This Pot of Vegetable soup is so incredibly easy, hearty, and delicious.  I could easily eat 4 bowls of it in one sitting, but that mighttttt be veggie overload.

I’m off work today all cozied up at home with my sweet cuddly pup & a big pot of yummy soup on the stove. That’s an ideal winter day if you ask me. This soup can be thrown together ahead of time, and you can just let it simmer on the stove for a few hours or re-heat when you’re ready to eat.  I prefer my vegetable soup be served with saltines, but of course serve it with whatever your heart desires.

Stay warm out there, friends!  And enjoy this delicious soup!!!

Vegetable Soup

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Vegetable Soup

Vegetable Soup

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6-7 1x
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Ingredients

  • 2 T olive oil
  • 1 yellow onion, diced
  • 3–4 yukon gold potatoes, peeled and quartered
  • 5 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 c chicken or vegetable stock
  • 1 1/2 c green beans (frozen or fresh)
  • 1 1/4 c peas (frozen or fresh)
  • 1 14.5 oz can corn, drained and rinsed
  • 1 28 oz can diced tomatoes
  • 1 T tomato paste
  • 1–2 tsp fresh thyme
  • 1/4 tsp italian seasoning
  • 2 bay leaves
  • salt & pepper to taste
  • 1/4 c fresh chopped parsley

Instructions

  1. Heat oil in a large stock pot over medium heat.
  2. Add onions, carrots, celery, and garlic, and saute for 3-4 minutes.
  3. Add in tomatoes, broth, potatoes, and spices, and bring to a boil. Reduce heat to medium-low, and simmer for 20-25 minutes, or until potaotes are tender. Then add green beans, peas, and corn, and cook an additional 5-10 minutes.
  4. Serve in Bowls with Saltine Crackers.
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Manchego Roasted Butternut Squash and Chickpea Stuffed Peppers

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Butt(ernut) Squash Season is back and badder than ever.

When I got home from work yesterday, I was honestly so tired and my brain felt like mush, so trying to pre-plan what I was going to make for dinner was much more difficult than usual. I let myself go with the flow, and ended up coming up with these Manchego Roasted Butternut Squash and Chickpea Stuffed Peppers, and man oh man were they just what the doc ordered.

I knew I had cubed butternut squash in the fridge and this new spice mix that i’d been dying to try- Manchego & Roasted Garlic Veggie Roaster by Urban Accents. This is not a sponsored post, I just thought it was absolutely delicious, and was very impressed so I wanted to share it with you all.  I found them at Central Market, but you can also get it on the Urban Accents Website or on Amazon.  Having seasoning mixes around makes it really easy to add BIG flavor to otherwise basic roasted veggies, and i’ll definitely be utilizing them more often.

Any who, this was a very simple and thrown together meal that turned ahh-mazing, and I can’t wait to make it again. And again. And again.

If I wasn’t dilly dallying around the kitchen (and snapping pics), I could have had this on the table in less than 45 minutes start to finish.  But keep in mind the squash and chickpeas are roasting for 25 of those minutes, so very minimal hands on time is actually required.

You will Need:

  • Olive Oil
  • 2 c cubed butternut squash
  • 1 can chickpeas
  • 1/2 yellow onion
  • Urban Accents Manchego & Roasted Garlic Seaoning
  • 2 bell peppers
  • 1 c spinach
  • Parmesan
  • Ricotta
  • Parsley

That’s simple enough, right?  You so got this.

If you’re looking for a side dish instead of an entree, feel free to serve the Roasted Butternut Squash and Chickpeas straight outta the oven, just don’t forget to top with parmesan and parsley.  I kept reaching down for just *one more bite*.. and it was perfect as is. Otherwise, Roast, fill, bake, and you’ll have a delicious meal right in front of you.

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Manchego & Roasted Garlic Butternut Squash and Chickpea Stuffed Peppers

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 2–4 1x
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Ingredients

  • 2 T Olive Oil
  • 2 c cubed Butternut Squash
  • 15 oz can chickpeas, drained and rinsed
  • 1/2 yellow onion, thinly sliced
  • 3 T Urban Accents Manchego & Roasted Garlic Seasoning
  • 2 bell peppers, tops and seeds removed, sliced in half
  • 1 c cooked spinach
  • Salt/pepper to taste
  • Parmesan, Ricotta, and Parsley, for topping

Instructions

  1. Preheat oven to 450 degrees and line baking sheet with parchment paper.
  2. Toss butternut squash, onion, and chickpeas with olive oil & Urban Accents seasoning. Spread evenly onto parchment paper, and Roast for 20-25 minutes, gently tossing half way through to avoid sticking.
  3. Meanwhile, place peppers cut side up into greased casserole dish, set aside.
  4. Heat oil in small saute pan, add spinach, and cook until wilted.
  5. Toss Roasted Butternut Squash mixture with cooked spinach, and reduce oven to 400 degrees.
  6. Fill each pepper half with Squash mixture, sprinkle with parmesan, and bake for 15-20 minutes.
  7. Top with big spoonful of Ricotta and garnish with Parsley. Serve!!
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