This is a simple and tasty soup. I am a big fan of broth based soups as they are filling, generally low-calorie and a great starter/side for meals. I made this after having some left over pesto from a shrimp pesto pasta that I had made. I found this recipe on the Food Network website when looking for pesto recipes. Ingredients: 5 cloves garlic, thinly sliced pinch of red pepper flakes 1 tablespoon olive oil 2 cans cannellini beans, rinsed and drained 1 cup water 3 tablespoons pesto 1/4 cup Parmesan cheese 3 cups vegetable broth 1 cup chopped celery 1/2 cup chopped kalamata olives 1/2 cup diced red bell pepper Saute garlic and red pepper flakes in olive oil until garlic is fragrant. Add cannellini beans and one cup water. Simmer until thick, about 10 minutes. Add in pesto and Parmesan cheese. Stir well. Add vegetable broth and celery
I finally really got back in the kitchen tonight…and it felt good. We have been eating out a lot lately. I’ve been in a cooking funk and haven’t been feeling creative or inspired. After spending a few hours in there and preparing meals for the week, I’m excited about the food I made. I broiled some mushrooms to use as a side. Made the fillings for vegetarian tofu and black bean fajitas, a pot of brown rice to mix in dishes later in the week and a pot of potato tomato leek soup. Looking forward to blogging soon, but now I must finish up the soup!
First of all, my apologies for the lack of blogging lately. I have been cooking, not a whole lot of new stuff, but I do have a few recipes to be putting up soon. Since I switched jobs in the middle of January, I have been adjusting to my new schedule. Since I am getting home later in the evening I have much less time to get things done. I have been trying to focus on fitness more, which has taken away from my blogging time. After my run today, I decided that I needed to sit down at my computer and put out an apology for my absenteeism. While sitting down to blog, I opened up my new Coco Exposed drink to hydrate. Earlier this year, I discovered a great site called Vitacost. Vitacost has tons of health foods, vitamins, teas…all sorts of things at a decent discount. They
This is a great tangy and crunchy salad that you can use in wraps for topping on a salad. It is very filling and full of fiber and protein. Adapted from Oh She Glows. Ingredients: 1 can chickpeas, drained, lightly mashed 1/2 cup diced celery 1/4 chopped dill pickle 1 tablespoon fresh dill, minced 1/2 teaspoon garlic powder 1/2 teaspoon regular mustard 2 tablespoons fresh lemon juice 1/4 cup sunflower seeds salt and pepper to taste Put chickpeas in a large bowl and lightly mash. Add in all other ingredients. Stir until combined. Use in wraps or on top salads. This is a very healthy and easy lunch to make that travels well. It’s also ridiculously inexpensive. It probably cost $2 today to make it.
Did you think I only had food related adventure while in the Pacific Northwest? Well, I didn’t. Upon arrival at our gracious guest’s place, we had water at the bedside and posh toiletries on our pillows. After a night of fine dining and shaking our asses in the bars, we headed up into the mountains for some snow shoeing. Our trek was powered by some amazing homemade granola bars made by Jeremiah. I want one right now just thinking about them. Yummm. On the way to our trail of choice, we hit a little bump in the road. Really, where was our sense of adventure? So we turned around, found another trail. Here, I got to use my first Honey Bucket… Then we were on our happy way where we snowshoed(or is it snowshod?) over this bridge. The snow was so packed on it that we were walking above where
Today at work we took a mid-morning break to make green smoothies. They were awesome and I think we convinced a few more people that while they may look scary, they taste awesome! We used a combo of super greens food, fresh spinach, banana, frozen blueberries, cultured coconut milk and avocado. So creamy and delicious.
While in Seattle, I was introduced to my new favorite appetizer. Steamed artichoke. It’s such a sophisticated and social appetizer that is extremely easy to prepare, if you have the time. Aaron made one for us before dinner on Sunday with a frost tipped artichoke from the market. We hadn’t heard of frost tipped artichokes(as noted by the brownish tips) before, but the man promised up that it would be more flavorful than your average artichoke and that they are only available during limited times throughout the year. It had an extremely nutty and delicious flavor. Mel and I were so impressed by the artichoke that upon returning home and having my friend Katie over for dinner, we decided to make it a second night in a row. This artichoke was not frost tipped, but bought at the local grocery store and was far less flavorful than the one we
After a long weekend trip to Seattle that involved lots of eating I’m going to share some of the tastiest things I ate. On my first night in Seattle we ate at Terra Plata and ordered about one of every dish on the menu. Everything was amazing. The three things that probably stood out the most were the fennel crusted tuna, the maple brussels sprouts that were charred on the outside and caramelized to perfection and the marrow. I had never had marrow before and was quite frightened to try it, but it was absolutely delightful. Jeremiah showing his love for the marrow: Sunday morning we got a dozen of Seattle’s famous Top Pot doughnuts and shared so we could get a good variety. We then had a voting system to determine the best one. The winner was the bullseye, then the best apple fritter any of us had ever
I’m in Seattle for the weekend visiting one of my best friends. We are filling the weekend full of fun activities and amazing food. Feeling under the weather on the way here the nice flight attendant gave me a beverage buffet to help me stay hydrated and feel better. More exciting updates to comme!