Tomato Basil Quinoa Soup with Kale

Tis the season for me to be perpetually cold. As a dedicated beach bum, winter can be a difficult time of year, so I am constantly seeking out ways to get back to a state of warmth. One of the most comforting ways to kill the chill, aside from a warm latte, is none other than a comforting bowl of soup. The idea for this recipe came from my source of constant inspiration - Whole Foods, where Tomato Pesto Quinoa soup has earned a spot at the soup counter. From the moment I saw the new offering, I knew I had to have it and the first bites on a cold evening did not disappoint.

My own rendition of the soup includes some supplemental green in the form of kale and while I can't claim to have found the secret to WF's amazing soup, I was quite pleased with the outcome of my kitchen experiment.
I hope you aren't sick of the familiar sight of quinoa on the back burner, but it has found its way into yet another therapeutic dish.
The recipe:
1/3 cup quinoa, rinse in strainer well
1 tsp. salt
1 cup water
1 (28-ounce) can crushed tomatoes in puree
2 tablespoons extra-virgin olive oil
l 1/2 cup chopped white onions
2 garlic cloves, minced
½ teaspoon freshly ground black pepper
1 teaspoon sugar
2 cups chicken broth (if you are buying it, get organic)
3 cups kale
1 cup loosely packed fresh basil leaves
2 tablespoons freshly grated Parmesan cheese

In a small saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the water is absorbed and the grains are translucent and begin to uncoil. Set aside.

In a saucepan, heat the oil over medium-high heat. Stir in the onions, garlic, pepper, and sugar and sauté for 5 to 6 minutes, or until the onions are tender and light golden.

Stir in the crushed tomatoes and broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 15 minutes, or until the soup is slightly thickened. After about 10 minutes add in kale.

To serve, fluff the quinoa with a fork and stir into the soup along with the basil. If desired, add additional salt, pepper, dried basil to taste. Top each serving with about 1 tablespoon of parmesan and basil leaves to taste.

Polenta Egg Cups

It's time for some eggstravagant eggs! For how often I consume the quick and easy food, it's a wonder they have not received a feature post yet, but that's all about to change. Not only are they a good source of protein, but eggs are also low in calories, inexpensive and delicious. When partnered with the other ingredients in this dish, the result is a flavorful muffin sized meal. And when topped with salsa, I am an especially happy camper.
My experiences with polenta thus far have been limited to the premade polenta log sold at supermarkets. In an effort to expland my horizons, I purchased some real polenta to make my own homemade version. This turned out to be a far less daunting task than I imagined. It's important to keep in mind that making polenta can get unhealthy quickly - if you use butter, cream, etc. So stick to the basics and rely on low calorie other ingredients to carry the flavor.

The recipe:
(Adapted from Rachel Ray)

3/4 cup of skim milk
3/4 cup of low sodium chicken or vegetable stock
1/2 cup quick-cooking polenta
1 cup of Asiago cheese, grated
Salt and black pepper
6 eggs (you might need more depending on the polenta distribution)
Optional: salsa

Preheat oven to 425°F. Spray a regular-size muffin tin with non-stick or fill with muffin cups.

Bring the milk and stock to a bubble in a medium-sized stockpot over medium heat. Slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3-4 minutes. Turn off the heat, add in the cheese and season with salt and pepper.

Pour the polenta into the muffin tin, halfway up each muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the sides until it reaches the top rim (dip the spoon in water so it won't stick to the polenta). The well will be relatively large but that's OK -- you want the egg to have a little nesting place so it won't overflow out of the tin.

Once you have made all the wells, crack an egg into each of the polenta-filled cups.

Bake in the oven for 20 minutes, until firm (the yolk will still be a little runny). Remove from the oven and let sit.

Optional: top with salsa