Easy Potato and Broccoli Soup
(4-6 servings)
2 medium potatoes (I used red potatoes), chopped
1 head broccoli, chopped into florets (about 4 to 6 cups)
4 cups chicken broth
1/2 cup skim milk
Cheddar cheese, shredded, for garnish
Salt and pepper to taste
Directions:
1. Bring potatoes and chicken broth to a boil. Reduce heat, cover, and cook until tender, about 15 to 20 [...]
(still missing camera battery recharger, so no picture!)
Slightly Smoky Spinach Omelet
Serves 2
2 small shiitake mushrooms, thinly sliced
1 tbsp red pepper, diced
2 tsp olive oil
Heat olive oil over medium heat in a non-stick skillet. Add mushrooms and red pepper. Sautee until tender. Remove from skillet and set aside.
3 eggs
½ tbsp skim milk
Salt and pepper, to taste
1 [...]
(First of all, there will be no pictures, perhaps for a while, because the camera battery is dead and the hubby has lost the recharger.)
Ok, so it’s not a great idea to bake cookies right before preparing supper, but that is what I did. It wouldn’t have been such a problem if the dough wasn’t the [...]
Mixed Vegetables with Capers and Olive Oil
(Adapted from: Vegan Italiano)
1 medium red potato, cut into bite sized chunks
1 large carrot, peeled and diced into ¾ inch slices*
1 medium zucchini cut in ¾ inch slices
2 tbsp extra-virgin olive oil
1 tsp lemon juice
1 tbsp capers, drained
1 tbsp flat-leaf parsley, finely chopped
Coarse salt and pepper to taste
Bring medium [...]
I don’t know what possessed me to make such a large taco salad today for lunch. Needless to say, I did not end up eating the whole thing (I ate about a third). Still, I did eat past fullness, but I was very much aware that I was doing it, and I made the choice [...]
