Followers of this blog are more than aware by now that most of my on-line time is being spent on Facebook, and not blogging. To those disappointed by my lack of dedication to my blog, all I can say is, friend me. Friend me because cool things happen to me on Facebook.
So, I'm a big fan of the Food Network show Healthy Appetite with Ellie Krieger. Most nutritionists are all "Food is bad, bad, bad. Don't eat this, don't eat that. Bad. BAD!" But Ellie Krieger LOVES food - she has a very healthy attitude about food and eating. And so, I love her show.
And because I love her show, I joined the Facebook group "Healthy Appetite with Ellie Krieger." And this week, all the members got an email telling us that Ellie had her own Facebook account and encouraged us all to friend her. And so I did. And she accepted my friend request.
(Now let me interject right here that I'm fairly certain that it's not REALLY Ellie Krieger managing this account. More than likely, it's an assistance or intern of some kind on her team. But a girl can dream. Let me get back to my story.)
So after she accepts my friend request, I put a post on her wall telling her how I really got into her superfood show, so much so that I made a New Year's resolution to eat more superfood. And she replied!! She said it was a great way to start the year, and she was happy to have been a part of my "motivation".
So yes, I chatted up my favorite nutritionist on Facebook. I'm still giddy. Giddy! Next thing you know, we'll be going out for soy milk lattes and hitting the farmer's market!!
Friday, April 10, 2009
Monday, April 6, 2009
More Soup For You!
Despite the best laid plans, I sometimes find myself with more food than I have days to cook it. Such was my quandary this morning when I realized that I had way more veggies in the crisper than I could possibly cook before they started going bad. I hate throwing food away, and I especially hate throwing food away that never even got out of the gate.
Over the weekend, I watched an episode of Barefoot Contessa where Ina made a roasted vegetable soup out of leftover roasted veggies. Veggies I got.
I chopped up a bundle of asparagus, one zucchini, one yellow squash, two parsnips, two carrots, two red peppers, and one yellow pepper. I tossed them in olive oil, salt and pepper, and roasted them on a baking sheet for about 40 minutes at 425.
Here they are going in:
And here they are coming out:
Meanwhile, I sauteed an onion and two cloves of garlic in my big blue pot (with my back truss.) I added about 4 cups of chicken stock, all the veggies, a little basil and chili flake, and salt and pepper. I let that simmer for 30 minutes. Then I pureed it, and topped it with chopped parsley.
Here it is with a side of wheat toast with Parmesan cheese (a little burned on the edges, but what can you do):
Over the weekend, I watched an episode of Barefoot Contessa where Ina made a roasted vegetable soup out of leftover roasted veggies. Veggies I got.
I chopped up a bundle of asparagus, one zucchini, one yellow squash, two parsnips, two carrots, two red peppers, and one yellow pepper. I tossed them in olive oil, salt and pepper, and roasted them on a baking sheet for about 40 minutes at 425.
Here they are going in:
And here they are coming out:
Meanwhile, I sauteed an onion and two cloves of garlic in my big blue pot (with my back truss.) I added about 4 cups of chicken stock, all the veggies, a little basil and chili flake, and salt and pepper. I let that simmer for 30 minutes. Then I pureed it, and topped it with chopped parsley.
Here it is with a side of wheat toast with Parmesan cheese (a little burned on the edges, but what can you do):
Pretty good stuff on a cold and (rumored) snowy April night.
Saturday, April 4, 2009
Wide World of Sports - Spring Edition
Today was the first day for both boys in their chosen sport - Daniel is playing in a spring soccer recreational league (which means it's non-competitive, but we parents know better) and Ben is playing Little League Baseball (which doesn't even pretend to be non-competitive.) Both teams won their opening game, and it looks like both boys will have good seasons. And it was a great day to be outside!!
Play Ball!
Play Ball!Our Week In Soup
We started the week with soup on Monday night. I had a Cooking Light recipe for black bean soup made in the crock pot that I wanted to try. (Crock pot meals work really well for us on Mondays - Ben has Scouts at 7:00, so we have to eat beforehand, but that doesn't leave much time for cooking.)
I soaked one pound of black beans overnight. The next morning, I put the beans, 4 cups of chicken stock, 1 cup of water, 3 bay leaves, 1 tablespoon of cumin, 1/2 teaspoon chili flake, 1 chopped medium onion, and some salt and pepper in the crock pot. I set it to low for 10 hours.
Right before serving, I removed the bay leaves and added the juice of one lime. I served it with chopped cilantro and a dollop of sour cream. It was awesome! Really, really good.
On Friday night, we got home late. It was cold, and we wanted something hot to eat. I had some shredded chicken in the fridge, so I went to my go-to speedy soup recipe: Chicken Tortilla. I got the recipe from a cookbook called Desperation Dinners that Mom got me many years ago. It's one of Mark's favorites, and really easy to make.
Saute some chicken, onions, and garlic in olive oil. (I used already-cooked chicken, but usually I make it with raw chicken - cook it until the chicken is done. If you use already-cooked chicken, just cook it until the onions are soft.) Add 1/2 teaspoon of chili powder, 1/4 teaspoon cumin, and the juice of one lime. Then add 2 cans (14 oz) of chicken stock and 1 cup of salsa. Bring to a boil and let simmer until you're ready to eat. The longer it simmers the better.
Serve it with Monterrey jack cheese and tortilla chips. I like to crumble the chips into the soup, but Mark is a dip man. Either way, it's some good soup.
I soaked one pound of black beans overnight. The next morning, I put the beans, 4 cups of chicken stock, 1 cup of water, 3 bay leaves, 1 tablespoon of cumin, 1/2 teaspoon chili flake, 1 chopped medium onion, and some salt and pepper in the crock pot. I set it to low for 10 hours.
Right before serving, I removed the bay leaves and added the juice of one lime. I served it with chopped cilantro and a dollop of sour cream. It was awesome! Really, really good.
On Friday night, we got home late. It was cold, and we wanted something hot to eat. I had some shredded chicken in the fridge, so I went to my go-to speedy soup recipe: Chicken Tortilla. I got the recipe from a cookbook called Desperation Dinners that Mom got me many years ago. It's one of Mark's favorites, and really easy to make.
Saute some chicken, onions, and garlic in olive oil. (I used already-cooked chicken, but usually I make it with raw chicken - cook it until the chicken is done. If you use already-cooked chicken, just cook it until the onions are soft.) Add 1/2 teaspoon of chili powder, 1/4 teaspoon cumin, and the juice of one lime. Then add 2 cans (14 oz) of chicken stock and 1 cup of salsa. Bring to a boil and let simmer until you're ready to eat. The longer it simmers the better.
Serve it with Monterrey jack cheese and tortilla chips. I like to crumble the chips into the soup, but Mark is a dip man. Either way, it's some good soup.
Did I mention that I really love soup?
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