December 10, 2013
Oh last Friday…Also known as:
That random day where I had the genius idea to throw every leftover veggie and container of cooked rice into the crock pot as a surprise, leave for work in the drizzle and come home in a cold wet down pour to an “extra two points” from the Hubs because our house smelled like a delicious warm bowl of soup that was ready to eat. And when I say that, I mean, with huge hunks of fresh baguette smeared in earth balance, duh.
That, my friends – is the magic of a crock pot.
This soup was seriously delicious, it absolutely hit the spot. We had been craving a veggie soup since the explosion of food that is otherwise known as Thanksgiving week. I normally use two big cans of diced tomatoes, but this time around I switched out one of those cans for a can of crushed tomatoes. The switch added a little more tomatoey depth (technical term folks, use it) to the soup and with that change plus the leftover rice from the night before, the soup really thickened up into almost a stew, especially with the meaty cremini mushrooms thrown in. More magic? I was feeling pretty lazy when I threw the soup together in morning, so the mushrooms only got cut in half, the celery, squash and zucc were chopped REALLY thick, tore up the green beans with an “eh…that looks about even” form of measurement and didn’t even bother to take knife to the baby carrots – in they go!. A can of corn with its liquid and a few bay leaves, a healthy dose of cumin, garlic powder and black pepper and I was done. Honestly – no recipe. Just went with what I had and it turned out perfect. We froze a bunch for another cold night and had the leftovers for our snow day on Sunday and it tasted just as good. There’s just something about soup that makes you want to curl up in thick cozy socks and be warm and comfortable, especially after a cold wintry day.
We have another snow day today and so I’m hanging out at home. While the adult in me is really frustrated that I can’t get into work and get some things done (when did THAT happen?), I’m trying really hard to embrace the extra day I’ve been given to get some other things done too. I have a few things I can do to work from home, so I am grateful for that – and I now have a few more hours in the day to get some presents wrapped, the rest of the decorations up, an early workout in and some more cookies baked. I’ve got my best gal friends on speed dial (text?) to keep me company and a mug with my name on it. Plus, it really is hard to waste so much energy being frustrated, when something is so beautiful and we are safe and warm enough to enjoy it.
And another perfect day for another perfect bowl of soup. I’m thinking this recipe:
Wherever you are, I hope you are warm and safe and dry!
And happy 🙂
November 13, 2013
Sick = soup, always – right?
While I’m definitely not full blown sick, I have been feeling pretty drained and under the weather lately. I’ve been trying to keep up my workouts at a lower intensity and keep my body fueled with good healthy foods to fight off whatever it is that’s wrong with me (my money is on a Sinus Infection/Tooth Infection – yuck).
Yesterday was a particularly rough one and by the time I was home and had finished my workout, I had ZERO appetite. Not eating wasn’t an option, so instead I threw together this easy soup that reminded me of my “mom, can I have a bowl of Chicken Noodle Soup?” days. Salty, comforting and with a few extra healthy bits and pieces to satisfy my lifestyle.
I started with half a cube of Veggie broth bouillon into 2 cups of water and added some diced carrots and celery I had already cut up in the fridge. Next went half a package of pre-cubed tofu cubes, some freshly grated ginger, cayenne pepper and garlic powder, a trifecta of sick blasters! Once the veggies were nice and tender and the soup was ready to eat, I threw in a handful of torn up kale and let it steam a bit, to up the greens factor.
The result was cozy and comforting, salty and nourishing. Not too heavy, but still nutritious enough to satisfy. A big bowl of this would fill me up on a regular (feeling good) day, especially with the addition of some grains or noodles. But for now, it was perfect as was. Tonight, I’m feeling like a hungry beast, so I’m hoping a nice solid biceps/back workout will put me in the mood for some roasted acorn squash….get in mah bellay!
I’m off to the dentist tomorrow (I really hate the dentist…) to try and figure out if the tooth is the problem, or the sinuses are the problem. Chicken or the egg?
See also – go give my friend Dom some serious love over at his page. He just got back from running the NYC marathon. Major inspiration right there.
May 15, 2012
And somedays you feel crummy all day and your planned meal turns into exactly what you want for the night
Which is exactly how my Pasta Fagioli meal turned into Pasta Fagioli soup last night. Warm, comforting, hearty and just salty enough to settle an upset stomach. An easy way to come up with a dinner to suit my cravings, while still managing to keep the menu on track, with just a few minor adjustments using things I already had in my kitchen.