Category Archives: Vegetables

Bean and Barley Soup

Bean and Barley Soup

2 tsp olive oil

1 large onion, chopped

2 cloves garlic, minced

5 cups vegetarian beef broth

1/4 cup + 1/8 cup pearl barley

2 bay leaves

2 medium carrots, peeled and diced

1 medium potato, diced

1/2 a 19oz can red kidney beans

Salt and pepper to taste

Heat oil over medium heat. Add onion and garlic, cook until soft. Add beef broth, barley and bay leaves. Bring to a boil, cover, and reduce heat to simmer for 40 minutes (or until barley is almost cooked). Add rest of ingredients and cook until vegetables are tender. Remove bay leaves and add salt and pepper to taste.

(Celery would be good to add to the soup too, I just didn’t have any.)

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Filed under Beans, Food, Grains, Recipes, Soup, Vegan, Vegetables, Vegetarian

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

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