Posts tagged ‘soup’
As promised here’s some pics of what I’ve been blending into oblivion with my Vita Mix 🙂 It runs the gamut from savory to sweet, and includes a whole array of colors! What would I do without my buddy Vinny? Yup, I named my Vita Mix Vinny, something I tend to do quite often with inanimate objects actually. My laptop is actually named Truman because macs have built-in cameras and it makes me feel like I’m on the Truman Show when I turn it on. Any-who…First on the menu: Pureed Parsnips! Steamed & peeled parsnips, 1/2 a vanilla bean – scraped out, a few splashes of homemade Brown Rice Milk and some Earth Balance light. Next up a split bowl of Pumpkin Pudding (soy-free unlike my other Pumpkin Pudding) & Strawberry Pudding! I used Katie’s recipe for agar pudding shown here in my post on Cocoa Pudding. Basically I just omitted the cocoa powder and added a bunch of frozen strawberries to one batch and pumpkin puree to another batch and pureed it all before allowing each one to set in the fridge. Simple!
Vegan Banana-Cocoa Mousse anyone??? Another CCV recipe modified slightly: 1/3 package morinu silken firm tofu, 1/2 tsp agave nectar, about 1-2 tbsp banana slices, 2 tsp cocoa powder (or more to taste) and 1-2 tsp nut milk to thin things out a touch.
…and last, but not least Broccoli Soup!!! I added some silken tofu to this towards the end of blending for extra creaminess. Thanks for all the yummers food Vinny! Hmmm maybe he could be my Valentine… I’ll let him and the fiancé duke it out later 😉 Have a good afternoon chickadees! I’m going to go relax and read for a bit until the boy gets off work. I had a work trip yesterday at a casino, which was fun, but I’m worn out now! I’m not so much of a gambler, but dinner was excellent and it was sorta like a paid vacation complete with a king size bed and a mini-fridge full of yummy nuts & fruits.
It’s officially winter in the city!! After all my whining and complaining I got my snow!!! Not just flurries, full on heavy snow! Ok, so it wasn’t exactly sticking to the ground, but hey it’s good enough for me. 🙂
After a little Christmas shopping when I was done with my work I decided the best thing to warm me up after walking in the snow was a comforting bowl of soup. I felt that I should use the BSI tonight so I made Carrot-Artichoke Soup. I always get this kind of soup for lunch at Elixir and last time I was there I was able to peek at some of the ingredients so I tried to recreate it tonight.
- 3 cups shredded carrots
- 1 cup canned artichokes
- 1.5 tsp sugar
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp salt
- dash black pepper
I pureed the soup with my immersion blender that my sister got me. Love it M!! Ok, so anyway… in the spirit of full disclosure the soup wasn’t as amazing as I had hoped. I think it’s because I didn’t cook it for long enough because the carrot was still a little grainy even though it was pureed. I also think it could’ve used the addition of an onion to round out the flavors. That being said it was still very good and I am absolutely looking forward to having the leftovers. 😉
I also had a big salad with my red leaf lettuce… Yeah I know, this is kind of a weak dinner post, but this evening before dinner I had a few handfuls of roasted nuts and that turned out to be a few handfuls too many. I feel like I have a pile of rocks in my stomach! Ugh! 👿
Well, I have some 90210 reruns to watch so I’m gonna go. G’night bloggies!! Can’t wait to see your BSI submissions!!
Finally I’m feeling better… oh my gosh, you have no idea how horrible a day I had. Just grossness. I went for a run before dinner that seemed to revitalize me. Add 3.9 miles to my running December total. 🙂
Dinner was total comfort food – soup and pizza. I am totally obsessed with the immersion blender that my sister got me so I keep finding excuses to use it. I made a big pot of Split Pea Soupw/ Carrots and a big Spinach & Feta Pizza.
I really love those Ener-G Foods rice pizza crusts I have. They are incredibly light, crispy and delicious. You really don’t feel like you’re eating gluten-free foods when you have this pizza. It even passed the taste test by the bf who has some pretty high standards for food. I topped the crust with some chunky organic pasta sauce and popped it into the oven at 350 for 20 minutes to crisp up a bit. Then I took it out, topped it with some chopped, fresh spinach and crumbled feta and put it back in for about 5-10 minutes. Definitely a new fav of mine… 😀
Ok, I know pizza and split pea soup don’t exactly seem like the most normal pairing, but they are two of my favorite foods so I figured why not. I am completely exhausted for some reason so I think I’m going to be super cool and go to bed soon… 😉
I didn’t have my camera with me for the majority of the weekend because I misplaced it, but before I did I thankfully was able to get a picture of the delicious Cranberry Chutney I pre-made for Thanksgiving. I prefer to try out new recipes ahead of time when planning on using them for special occasions. I adapted the recipes form one that I found in Gourmet magazine. Here’s my version:
- 4 shallots, coarsely chopped
- 1.5 tbsp vegetable oil
- 1 (12 oz) bag fresh of frozen cranberries
- 3 tbsp rice vinegar
- 5 tbsp water
- 1 tsp minced garlic
- 1 tsp minced, peeled fresh ginger
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cinnamon
- pinch nutmeg
- 1 small gala apple, minced & peeled
Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in the remaining ingredients. Simmer, stirring occasionally, until berries pop, 15-20 minutes, then cool. **Chutney can be made 1 week ahead and chilled, covered.
This was the perfect blend of savory and sweet in my opinion. I absolutely cannot wait to try it on some warm turkey!
So… I found my camera this evening after I got to meet one of my readers!!! Amie, you are like my blonde twin – so bizarre!! Anyway, I don’t like to get too personal on this sooo…. I called the bf and my camera had been there all along! I went to upload my pictures though and found out what happens when you leave your camera in your boyfriend’s hands:
Figures…. 😉 So anyway, I had lots of cooking to do to prepare for Thanksgiving!! I wanted to test out my Corn & Bean Bread and Tomato Soup recipes to make sure they were up to snuff. Both are definitely keepers!!! For both recipes I used my copy of How to Cook Everything by Mark Bittman so I can’t take credit for any of the deliciousness. Here are the recipes as they appear in the book:
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 large carrot, peeled & diced
- salt and black pepper, to taste
- 4 c. cored, peeled, seeded tomatoes (I used canned)
- 1/2 tsp dried thyme
- 1 c. chicken stock
- minced parsley or basil leaves for garnish
- Place the oil in a large, deep saucepan and turn heat to medium. A minute later, add the onion and carrot. Season with salt and pepper and cook, stirring, until the onion begins to soften, about 5 minutes.
- Add the tomatoes and thyme and cook until the tomatoes break up, about 10 minutes. Add 1 cup stock and cook until carrots are soft. Adjust seasonings as needed (I added a pinch garlic) and puree with a hand blender. **Soup may be made a few days ahead of time and stored chilled & covered.
- 1 c. soured milk (1 c. milk and 1 tbsp rice vinegar – see step 2)
- 2 tbsp butter or olive oil
- 1.5 c. medium-grind cornmeal
- 1.5 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1 tsp Added Fiber Baking Blend Stevia (by NuNaturals)
- 2 eggs
- 1.5 c. canned white beans, pureed
- Preheat oven to 375 degrees.
- You may sub buttermilk or yogurt, but for the soured milk, warm the milk gently to take the chill off and then add the vinegar. Let it rest while you prepare the other ingredients.
- Place butter or oil in an 8″ pyrex baking dish and pop into the oven until good and hot, then set aside. Meanwhile, combine the dry ingredients in a bowl. Mix the eggs and pureed white beans into the soured milk. Stir the wet ingredients into the dry ingredients; combining well. If the mixture seems too dry, add a little more milk. Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven.
- Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the sides and a toothpick inserted into the center comes out clean. Serve warm.
The bro wasn’t too impressed by the cornbread, but he hates cornbread so probably not the person to ask. I however found it quite tasty…
After all that cooking I was pretty hungry – it was 8:30pm!! I pulled out one of my individual rice pizza shells that I got from Ener-G Foods. I mixed together some generic tomato sauce that I stole from the bro with about a tbsp chopped onion. I added some garlic and some homemade pesto I had sitting in the freezer from a while back. The pesto was a combo of fresh basil, salt, cashews, garlic, Parmesan cheese and olive oil. Yum!! I popped the shell topped with sauce into the oven at 350 for 15 minutes.
I pulled out the crispy shell and added some slices of fat-free mozzarella and put it back into the oven for about 5 minutes. Pesto pizza + a glass of my favorite everyday Cabernet (Crosby) = total yum! 😀 Official opinion on the Ener-G Foods pizza shells?? Absolutely amazing and a must buy!! Have a great night everybody!!
**EDITED TO ADD: Over the weekend I added another chunk of miles to my Pile On the Miles Running Total (hah), bringing it to 42.39 miles!!! Heck yes!!!
By the end of the day I was so incredibly worn out and annoyed… perfect day to curl up with a hot bowl of soup! I didn’t have any chicken on the bone to make a broth with, but I had a few cans of College Inn chicken broth and picked up some veggies to round out the broth.
Chicken broth w/ veggies:
- 4.7 oz chopped carrots
- 5.7 oz chopped celery
- 2 oz yellow onion, cut into wedges
- 2 (14.5 oz) cans 99% fat free College Inn chicken broth
- 1 garlic clove, lightly smashed
- dash lemon-pepper
- 1/4 tsp ground black pepper
- 1 bay leaf
- dash dried thyme
Basically I just threw everything into the pot, brought it to a boil and then reduced the heat to medium and let it cook until the vegetables were tender. Then I poured about half of it into a bowl with 3 oz cooked brown rice. For only 207 calories per serving (3 oz rice per serving), this was incredibly filling and delicious!
I paired the soup with some of the pureed butternut squash that I had reserved in the freezer with some salt & cinnamon. Heated it up for a few minutes and it was just the thing! After dinner I was still looking for something to nibble on so I had a few plain, salted rice cakes and one more of my Walnut Blondies… Yummy!!