Parsnip and White Bean Soup

Parsnip White Bean Soup

I hate that I am sharing this recipe today, on the last day of March, and the weather outside is perfect for soup. Now how is that for a selling point. But in all seriousness, when I created this recipe back in February, I had planned to share it earlier this month, when I thought it was acceptable for the weather to still be cold. But now we are only one day away from April, and it’s still cold and rainy, spring where are you!
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And if I am being honest, I have never loved soup. Another great selling point, right. I am not sure what it is about soup, but it’s never my first choice. But, let me tell you, this one is different! I love the texture and creaminess. Plus this is a soup you can feel good about eating! It’s creamy without any cream or dairy! Now that’s a real win! (but you can also top it with a little Parmesan.)

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Parsnip White Bean Soup

 

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Parsnip and White Bean Soup

A creamy, healthy, and filling soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3-4 medium parsnips, peeled and chopped
  • 1 can cannelleni beans, reserve 2 tbsp
  • 4 cups vegetable broth
  • scallions, chopped

Instructions

  1. In a large pot on medium heat, add the olive oil and chopped onions. Cook until soft, about 2 mins.
  2. Add the garlic and parsnips. Stir and cook for another 2 minutes.

  3. Add the can of beans, minus 2 tbsps, and the vegetable broth. Cover the pot and let parsnips simmer, mixing occasionally, about 20 minutes.

  4. Let the soup cool for about 10 minutes.
  5. Transfer the soup (only enough that will fit) into a food processor or blender. Blend until smooth, on repeat until all the soup is blended (and you've avoided soup from splattering all over your kitchen)
  6. Pour into bowls, top with the reserved beans, chopped scallions, and a pinch of salt.
  7. Serve with bread if you wish.

 

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Pistachio Pesto Parsnip Noodles

Pistachio Pesto Parsnip Noodles

It’s becoming quite clear to me that I must really love pesto. I have made it with pistachios, sunflower seeds, kale, walnuts, arugula! One reason is definitely the endless possibilities (I am sure I can come up with more), and the other has something to do with hating tomato sauce. Yes, I think I have mentioned that too before.

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Likewise, there are also endless possibilities when it comes to spiralizing. (On a side note, when is spiralizing going to be added to the Oxford English Dictionary.) Zucchini will always be the OG spiralized veggie noodles, but don’t count out parsnips. the only dilemma I am currently having is what to call them. I don’t think “poodles” is going to work, but I am liking the idea of “parsnoodles!” What do you think?

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Anyways, here is yet another, but certainly not the last recipe for pesto veggie noodles.

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Pistachio Pesto Parsnip Noodles

Who said zucchini has to have all the spiralizing fun

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1 medium-large parsnip
  • 1 tsp olive oil
  • Pistachio Pesto
  • 3 small fresh mozzarella balls

Instructions

  1. Use a spiralizer to spiralize the parsnip.
  2. Make the pesto. Combine the pistachios, basil, Parmesan, and olive oil in a food processor.
  3. Add the one tsp of olive oil into a large skillet.
  4. On medium heat, add the parsnips. Cooking for 8 minutes.
  5. Add the pistachio pesto to the pan and cook for another 5 minutes
  6. Add the parsnips to a bowl and top with the fresh mozzarella.

Recipe Notes

Find my recipe for Pistachio Pesto here

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Truffle Parmesan Parsnip Fries

Truffle Parmesan Parnsip Fries

I know it’s technically spring, but it sure doesn’t feel like it! So I think we are going to need one last week of winter root veggies. How many times can I say the weather has been crazy this year. It seems like I am saying it every week. But it is spring and I have all these ideas for spring produce recipes but I can’t find anything! Just lots and lots of root veggies.

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Another thing I seem to talk about a lot… truffle oil. Once I discovered truffle oil, there was no going back. It’s good on everything, but truffle parmesan fried are a whole different ball game.

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And sometimes you want to switch it up from white potatoes and that’s where parsnips come in. Parsnips have a lot more vitamins and minerals than white potatoes. So besides that fact that these fries taste amazing, they are also a good source Vitamins B C & E !

Truffle Parmesan Parsnip Fries

 

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Truffle Parmesan Parnsip Fries

A change up to your favorite fries

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 2 medium parsnips
  • 2 tsps truffle oil
  • 1 tbsps Parmesan
  • 1 tbsp scallions
  • ketchup

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Peel the skin off the parsnips with a vegetable peeler.


  3. Cut the parsnips into roughly 3-4inch long matchsticks.


  4. In a small bowl, add the parsnips, truffle oil and Parmesan and toss to coat.


  5. Cook in the oven for 8 minutes. Flip and cook on the other side for 8 minutes

  6. Let them cool for a few minutes, sprinkle with scallions before serving

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!truffle parmesan parnsip fries-3truffle parmesan parnsip fries-6

Ingredient of the week: Parsnips

Parsnips

It may be spring, but I have one last winter root veggie to feature in my recipes. Besides, the weather doesn’t quite yet fit my definition of spring, so some warm noodles and soups are still in order.

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Four Facts to know about Parsnip Nutrition

  1. Parsnips are a good source of dietary fiber. A 100 g root provides 4.9 mg or 13% of fiber. Fiber helps reduce blood cholesterol levels, and keeps you full for longer periods of time.
  2. Parsnips are an excellent source of Vitamin C that helps the human body maintain healthy connective tissue, teeth, and gums.
  3. Parsnips are also a good source of the B vitamins folate, folate is especially important for pregnant women to prevent neural tube defects in babies.
  4. Parsnips have high levels of antioxidants Vitamin C and E. These vitamins help eliminate or neutralize free radicals that can damage cells, which may be one of the causes of cancer.

 

Matcha Zucchini Bread

Matcha Zucchini Bread

Happy first day of spring! I am guessing you are equally as ready as me for winter to be over. I am ready for spring ingredients and spring clothing. And to celebrating spring in the best way possible I have new delicious recipe for you that just feels like spring to me. It’s matcha zucchini cake!

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And if you do not already follow me on Instagram, go check out my page @figsandflour for a fun giveaway that I am hosting with some friends from Pineapple DC. I contributed the matcha powder that I used in this cake and my matcha lattes! (As a small disclaimer, I am only endorsing the product that I contributed-matcha powder).

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I based this matcha zucchini bread off a recipe from the one and only Jessica Merchant from @howsweeteats!

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Matcha Zucchini Bread
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Zucchini Matcha Bread

A springtime twist on traditional zucchini bread

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10

Ingredients

  • 1 1/2 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsps matcha powder
  • 1 tsps cinnamon
  • 1 egg, lightly beaten
  • 2 egg whites, lightly beaten
  • 1/2 cup olive oil
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 cup grated zucchini

Filling

  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp matcha

Streusel

  • 1/2 cup brown sugar
  • 1/3 cup AP flour
  • 1 tsp cinnamon
  • 2 tbsp unsalted butter

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.

  2. Spray a 9x5-inch loaf pan with Cooking spray.

  3. In a small bowl, whisk together the dry ingredients; flour, salt, baking soda, baking powder, matcha and cinnamon.

  4. In a large bowl, whisk together the wet ingredients; egg, egg whites, olive oil, sugar and vanilla extract.

  5. Slowly add the dry ingredients to the wet and mix until the batter is smooth. 

  6. Stir in the grated zucchini.

  7. Spread half of the batter in the bottom of the loaf pan.

  8. Sprinkle the top with the filling mixture, then add the remaining batter on top.

  9. Top the cake with the streusel mixture (combine all ingredients in a bowl first).

  10. Bake for 60 to 70 minutes, or until a toothpick inserted into the the center of the cake comes out clean.

  11. Let cool for 10 minutes before slicing.

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Peanut Brown Rice Noodle Veggie Bowls

Peanut Brown Rice Noodle Veggie Bowls

Well, it appears to be winter again. And this recipe happens to be perfect for winter weather. I think everyone craves a warm bowl of noodles on cold days and I am no exception.

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However, unlike many comfort noodle dishes, this one is full of…you guessed it… veggies! In fact, I stuffed 6 different veggies in here, 2 types of mushrooms, kale, leeks, and of course, 2 types or radishes.

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What I like about this combination is that it hits all the flavor  and texture notes. It’s sweet from the peanut butter, salty and crunchy from the kale chips and the mushroom and sesame oil provides that umami flavor. It’s pretty much everything you could want in one warm bowl. So, what are you waiting for?

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Peanut Brown Rice Noodle Veggie Bowls
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Peanut Brown Rice Veggie Noodles

smooth, crunchy, sweet, salty, umami, what more can you ask for?
Servings 2

Ingredients

For the peanut sauce:

  • 2 Tbsp peanut butter
  • 1 Tbsp sesame oil
  • 1 tsp low sodium soy sauce
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 2 tbsp warm water

For the veggie bowls:

  • 2-3 cups kale
  • 4 tsp olive oil, divided
  • a pinch of salt
  • Cooking Spray
  • 1 leek, cleaned and chopped
  • 1 cup cremini mushrooms
  • 2-4 shitake mushrooms
  • 2 oz of brown rice noddles
  • 1 small red radish, thinly sliced
  • 1 small watermelon thinly slice
  • 1/2 cup edamame
  • 2 TBSP sesame seeds

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the sauce. Microwave the peanut butter for 30 seconds. Add the peanut butter, sesame oil, soy sauce, ginger, garlic, and warm water to a small bowl. Mix until combined.
  3. Wash and destem the kale. Add to a medium bowl and toss with 2 tsp of olive oil and salt.
  4. Spray a baking sheet with Cooking Spray.
  5. Spread the kale on the baking sheet and bake in the oven for 8 minutes on each side.
  6. Meanwhile, clean and chop the leeks and mushrooms. In a medium pan add the remaining olive oil, leeks and mushrooms. Cook for about 15 minutes until tender.
  7. Cook the brown rice noodles according to the package.
  8. Thinly slice both radishes with a mandolin.

  9. To assemble, add one ounce of brown rice noodles to a bowl and spoon 2 tbsp of the peanut sauce. Then add the kale, leeks, mushrooms, radish, and edamame and top with sesame seeds.

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Fish Tacos with Jicama Radish Slaw

Fish Tacos with Jicama Radish Slaw

I am back! It’s been 3 long weeks of dealing with the unexpected demise of my computer, arguing with techs, and finally purchasing a new one. During this downtime, I have been busy making lots of plans and thinking about upgrades I want to make to my blog. I joined food blogger pro with the hope of enhancing a lot of the technical and design aspects of my blog to make it more enjoyable for you my readers!

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Three weeks ago, I was in the middle of exploring recipes with different types of radishes. I had actually already created all my radish recipes and the recipes for my next ingredients, right before my computer died, so I am picking up where I left off! All my photos are happy to finally make it off my camera and onto these pages!!

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I cannot waste an opportunity to celebrate taco Tuesday, so today I am sharing a new recipe for fish tacos with Jicama Radish Slaw!

Fish Tacos with jicama radish slaw

Fish Tacos with Jicama Radish Slaw
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Fish Tacos with Jicama Radish Slaw

Fresh fish tacos with light and tangy toppings

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6

Ingredients

For the pickled onions:

  • 1/2 red onion
  • 1/2 apple cider vinegar
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup water

For the tacos;

  • 1/2 cup jicama
  • 2-3 small radishes
  • 3 limes
  • 6-8 oz cod (fresh or defrosted)
  • 1 tbsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 1 tsp minced ginger
  • Cooking Spray
  • 6 tortillas
  • 1/2 an avocado, sliced

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Quick pickle the onions. Thinly slice the red onions and place into a jar. Add the apple cider vinegar, sugar, salt, and water into the jar. Cover the jar, give its quick shake and place it in the fridge for at least an hour.
  3. Make the jicama radish slaw. Thinly slice the jicama into matchsticks, (as close as you can to matchsticks). Thinly slice the radishes using a mandolin. Add the jicama, radishes, and juice of two limes into a bowl, and place in the fridge for at least 30 minutes.
  4. Mix together the sesame oil, soy sauce, and ginger.
  5. Spray a small glass pyrex with Cooking Spray.
  6. Add the cod to the pyrex and pour over the soy mixture.
  7. Place in the oven for 10 minutes. After 10 minutes flip the fish over, and cook for another 10 minutes, until the fish flakes when you separate it with a fork.
  8. Lightly toast the corn tortillas (I did this in my toaster oven).
  9. To assemble, mash some avocado onto a tortilla. Add roughly 1 ounce of fish, a spoonful of the jicama radish slaw, and top with a few slices of pickled onions.

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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