Monthly Archives: April 2008

Easy Potato and Broccoli Soup

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 minutes).

2. Add broccoli florets. Cover and cook until tender, about 10 minutes.

3. Remove from heat. In batches, blend until smooth in a blender.

4. Add pureed soup back to pot and return to heat.

5. Add milk and salt and pepper, heat through.

6. Serve garnished with Cheddar cheese.

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Filed under Food, Lunch, Recipes, Soup, Vegetables

Slightly Smoky Spinach Omelet

(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 tbsp olive oil

Beat 3 eggs together in a bowl. Add ½ tbsp skim milk. Season with freshly ground sea salt and pepper. Heat olive oil in the skillet. Pour eggs into the skillet. Turn down heat to medium-low. When the edges are set, gently lift the edges of the omelet with a spatula.

½ cup spinach, chopped
½ cup smoked Gouda, shredded

When the eggs are almost set, add cooked mushrooms and red pepper on top, spread evenly down the middle. Add the spinach and Gouda evenly down the middle. Cook for about a minute. Gently fold over one side of the omelet using the spatula. Let cook for another minute, or until the cheese melts.

Slide onto a plate and cut in half.

 

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Filed under Breakfast, Eggs, Food, Lunch, Recipes, Vegetables, Vegetarian

Cookie Dough Madness and Recovery Soup

(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 best, most soft, “doughlicious” dough ever! But it was, and I ate quite a bit of it. So now I feel that “ickyness” in my belly that comes with such behavior.

As I write this, I’m drinking mint green tea to aid digestion, while my “cure-all” soup is simmering on the stove. I’ll be having a fresh green salad on the side with nothing more than a little lemon juice for dressing. I think that should make for a nice balance to my earlier indulgence!

Here is the recipe for the soup–it’s one of my favorites. It makes your kitchen smell great too.

Simple Golden Broth – Serves 6
(From The Peaceful Palate by Jennifer Raymond; vegan cookbook)

1 onion, chopped
4 garlic cloves, minced
1 cup yellow split peas
½ tsp turmeric
4 cups water or vegetable stock (I use stock, and therefore, less added salt)
½ – 1 tsp salt

Place the onion, garlic, split peas, turmeric, and water or stock into a pot. Bring to simmer, then cover and cook until peas are tender, about 50 minutes.

Puree in a blender until smooth. You can strain it for a thinner broth, but I never do that. Add salt to taste.

Per serving: 53 calories; 3g protein, 10g carbohydrate 0g fat, 0g cholesterol. 

(I definitely eat more than 1 serving of this soup! Probably 2 or 3)

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Filed under Baking, Dinner, Food, Intuitive Eating, Recipes, Soup, Sweets, Vegan

Mixed Vegetables with Capers and Olive Oil

veg-and-capers.jpg

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 sauce pot filled with salted water to a boil. Add potatoes and carrots and reduce heat to medium-high; cook, partially covered, for 10 minutes. Add zucchini and cook, partially covered, for 5 minutes or until all vegetables are tender, but still somewhat firm. Drain well and transfer to a large serving bowl. Add the rest of the ingredients and toss to combine. Can be served warm, at room temperature, or chilled (refrigerate a least 3 hours, or up to 1 day).

Makes 2 side dishes

*My organic carrot was yellow, so the color isn’t as vibrant in the photo.

Eaten with: Lemon Pepper Rosemary Roasted Chicken (olive oil, McCormick’s Citrus and Pepper seasoning, crushed dried Rosemary, coarse sea salt).

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Filed under Dinner, Food, Recipes, Vegan, Vegetables

A Case of My Eyes Being Bigger than My Stomach

full-taco-salad.jpg

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 to do so.

corner-taco-salad.jpg

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Filed under Diet, Food, Intuitive Eating, Lunch, Meat, Salad