The Scramblog

Pan-Asian Coconut Curry Soup

This warming, nourishing soup is perfect as we enter into fall! Soups have always been a way for me to get vegetables into my kids and this flavorful soup is no different, plus it is ready in 30 minutes or less. Also, if a cold happens to come into your house this season, the ginger, garlic, and curry make this a great immune booster to help those who are sick heal and those who aren't sick fight off the germs.Pan-Asian Coconut Curry Soup
  • 1 Tbsp. coconut or vegetable oil
  • 1 yellow onion, diced
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 1 Tbsp. fresh ginger, minced
  • 1 tsp. minced garlic, (about 2 cloves)
  • 1 Tbsp. curry powder, or use 1 – 2 tsp. red or green curry paste
  • 32 oz. reduced-sodium vegetable or chicken broth
  • 1 cup frozen shelled edamame
  • 15 oz. light coconut milk
  • 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free, if needed)
  • 3 - 4 oz. fresh or frozen sliced shiitake mushrooms
In a heavy stockpot, heat the oil over medium...

Mediterranean Sunset Salad

This Mediterranean Sunset Salad looks as good as it tastes! A wonderful combination of lettuce, tuna (or hard boiled eggs or chickpeas if you want to make it vegetarian!), artichokes, red peppers, olives, feta, and almonds it has got a little something for everyone. Check out Jessica making it on Facebook Live to see how simple it is to make.  For more hearty salads, try our Israeli Couscous Salad Recipe with Tomatoes, Cucumbers and Feta and our Fresh Corn, Tomato and Avocado Salad with ShrimpMediterranean Sunset SaladPrep (no cook): 15 minutes 4 servings, about 2 1/2 cups 1 head romaine lettuce, chopped 15 oz. artichokes in water, drained and halved 6 oz. chunk light tuna in water, drained, or use hard boiled eggs, chickpeas, cooked chicken, or shrimp ½ cup roasted red peppers (sold in jars), drained and chopped ¼ cup pitted Kalamata olives 4 oz. crumbled feta cheese ½ cup sliced almonds 2 Tbsp. extra virgin olive oil 1 Tbsp. balsamic vinegar ½ tsp. dried...

10 Best Simple Recipes to Soak Up Summer Flavors

One of my favorite childhood memories is of visiting my godmother’s family house in New Hampshire. Each summer we would head up for a weekend visit that was packed with summer fun like hiking, swimming in the lake, and a cookout. The house had a vast garden with rows upon rows of raspberry bushes. My brother and I would dart in and out of the rows, scratching up our arms and legs, collecting as many raspberries as we could find, placing some into a bowl, but mostly just stuffing them into our mouths. In the afternoon we’d shuck fresh corn and wrap it and some potatoes in foil. Then, as evening arrived, my godmother, parents, brother, and I would hike up a hill on the property and visit the fire pit that we had perfected over the years. We would make sure that the stones were well placed, collect kindling, and start a fire. On that fire we would cook fresh corn, potatoes, and burgers. As my brother and I (impatiently) waited for dinner to be ready, we would rush...

Healthy Green Smoothie Recipe: Cucumber Lime Mango Green Smoothie

Whether it's summertime and you want to fill yourself with something nutritious before putting on your bathing suit and heading out to the pool, or there's a chill in the air and you're trying to fit into those jeans from a few years back, this healthy green smoothie is a perfect option for a quick breakfast, a grab-and-go snack, or even a light meal replacement.  Chock full of fruits, veggies, and herbs (and no added sugar!) you'll feel satisfied and virtuous after drinking this delicious, healthy green smoothie. Watch the video and subscribe to the YouTube channel: Healthy Green Smoothie:  Cucumber Lime Mango Green SmoothiePrep Time: 10 minutes 4 servings 2 cups plain kefir (or use almond or coconut milk) 1 Tbsp. chia seeds 1 banana 1 cucumber, cut in thirds 1 - 2 cup baby greens (kale or spinach work well) 2 cups frozen mango chunks 1 cup frozen pineapple chunks 1/2 lime, juice only, about 2 Tbsp., or use 1/4 lime with skin if your blender is...

Easy Zucchini Recipe: Amazing Zucchini Pie

So many Six O'Clock Scramble members and cookbook owners and friends are crazy about this easy zucchini recipe.  Zucchini Pie is mild and simple enough to appeal to the palates of many different tastes. Kids love this easy zucchini recipe because it tastes a little like pizza! Watch the zucchini pie video to see how easy it is to make! For more easy zucchini recipes, try our Ravioli Soup with Grated Zucchini and Spinach, Raw Zucchini Pasta with Pesto, and our Stuffed Zucchini Gondolas. Easy Zucchini Recipe: Amazing Zucchini PiePrep (15 minutes) + Cook (30 minutes) 8 servings 1 Tbsp. butter or extra virgin olive oil 2 zucchini, or use yellow squash, thinly sliced (4-5 cups) 1/2 large yellow onion, diced 1 tsp. minced garlic (about 2 cloves) 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. dried basil 1/2 tsp. dried oregano 1 prepared 9-inch pie crust 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed) 2 eggs,...

Israeli Couscous Salad Recipe with Tomatoes, Cucumbers and Feta

You can make this Israeli couscous salad recipe ahead of time for dinner and pack it for a picnic or pack leftovers for lunch. Pulling flavors from across the Mediterranean and Middle East, but the salad remains kid-friendly.  It’s also good served with grilled shrimp or chicken. Watch the Video (and subscribe to the YouTube Channel) Israel Couscous Salad Recipe with Tomatoes, Cucumbers and FetaPrep + Cook = 25 minutes, plus time to cool or chill 6 servings, about 1 3/4 cups 8 oz. Israeli couscous also called pearl couscous, whole wheat if available, or use orzo or farro (1 1/2 cups) 8 oz. cherry tomatoes, quartered 1 English or Persian cucumber, quartered lengthwise and chopped (2 cups) 1/2 cup shelled unsalted pistachio nuts 1/2 sweet yellow onion such as Vidalia or Walla Walla, finely diced (1 cup) 1 cup crumbled feta cheese 1 ½ cups cooked chicken breast, diced (optional) 1/2 cup fresh mint leaves, chopped 1/4 cup extra virgin olive oil 1 lemon,...

Chocolate Banana Ice Cream

This sweet and creamy Chocolate banana “ice cream” is completely satisfying even with no added sugar. Cool and creamy, you won't miss traditional ice cream nor any guilt that goes with it!  Add chocolate, peanut butter or strawberries to create your favorite custom flavors.

Watch the YouTube video:Chocolate Banana “Ice Cream”Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes     Makes 4 servings 4 bananas, peeled and frozen 1/4 cup unsweetened cocoa powder 1/2 cup milk or almond milk (optional) Peanut butter, cocoa nibs, chopped nuts (optional) Blend the frozen bananas and the cocoa powder in a standing blender. Add the milk, if desired, for easier blending. (You can also add a spoon of peanut or other nut butter, maple syrup, and/or a touch of vanilla extract.) Blend until smooth.Nutritional Information Per Serving (% based upon daily values) Calories 129, Total Fat: 1g, 2%; Saturated Fat: 1g, 3%; Cholesterol: 1mg, 0.5%; Sodium: 19mg,...

Watermelon Caprese Salad with Arugula

 My summer dinner recipes tend to use what is freshest at the markets. I was daydreaming about this Watermelon Caprese Salad all day once I spotted the watermelon and marinated mozzarella while I was making lunch. Scramble recipe tester Jen Grosman says, “It tastes like summer.” Add some grilled shrimp or chicken for a heartier meal. Watch the video and subscribe to the YouTube channel for weekly cooking videos from Aviva Goldfarb: Watermelon Caprese Salad with ArugulaPrep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes   Makes six servings 4 cups chopped watermelon 1 English cucumber, chopped (2 cups) 1 large tomato, chopped (2 cups) 2 oz. arugula, (4 cups) 1/2 cup fresh mint and/or basil, chopped 8 oz. marinated mozzarella balls, halved 2 Tbsp. extra virgin olive oil, (you can use the oil from the marinated mozzarella) 2 Tbsp. balsamic vinegar In a large serving bowl, combine all of the ingredients. Season with freshly ground pepper and...

Rice Salad Recipe: Mango, Brown Rice and Black Bean Salad with Lime and Cilantro

This rice salad recipe is inspired by a dish served at the Genesis retreat in Ek Balam, Mexico.  It’s spa-healthy yet satisfying enough for hearty eaters. Serve it with sliced avocados with lime.

Watch the video (and subscribe to The Scramble's YouTube channel!)

Rice Salad Recipe: Mango, Brown Rice and Black Bean Salad with Lime and Cilantro

Makes six servings

1 cup quick-cooking brown rice (about 2 cups prepared) 15 oz. canned black beans, drained and rinsed 1 fresh mango, cut into 1/2-inch chunks, or use 1 ½ cups frozen 1/4 sweet yellow onion, such as Vidalia or Walla Walla, finely diced (about 1/2 cup) 1/4 cup scallions or chives, green parts only, finely chopped 1 lime, juice only, about 2 Tbsp. 1/4 cup fresh cilantro, chopped (optional) 1/4 tsp. salt, or more to taste Cook the rice according to the package directions and when cooked, remove it from the heat. DO THIS IN ADVANCE IF YOU CAN SO IT’S COOL (If you want to serve this salad immediately...

Grilled Portobello Mushroom Burgers with Grilled Peppers

Our daughter Celia, who is a vegetarian, raves about the grilled portobello mushroom burgers that her friend Claire’s dad, Greg Ivers, makes for her when they grill burgers at Claire’s house.  I encouraged Celia to make her own version so we could enjoy them at home, too.  These burgers are so flavorful and juicy and are ideal for vegetarians when you are grilling burgers—but even the meat eaters will love them.  Check out Aviva's video demonstrating how easy it is to prepare these delicious burgers. Watch the video and subscribe to the YouTube Channel for weekly cooking videos with Aviva Goldfarb:Grilled Portobello Mushroom Burgers with Grilled Peppers

Makes four servings

1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed) 1/4 cup balsamic vinegar 2 Tbsp. extra virgin olive oil 2 tsp. dried Italian seasoning, or use a combination of dried basil and oregano 1 Tbsp. minced garlic, (4 – 6 cloves) 1/4 tsp. black pepper 4...