Move365
Sweat Once a Day, Every Day.
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Lunch (only had coffee for breakfast, bad bad): I whipped up an Asian-style soup with random stuff from the fridge. Organic chicken Better than Bouillon, water, crimini mushrooms, baby bok choy, cellophane noodles, green onion, a splash of toasted sesame oil and I stirred in some organic miso paste too. Yum!
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Lunch. I was in a bit of a time crunch and had to get new tires on my car, so I stopped at a local taco shop across the street from the tire place. I ordered the veggie quesadilla, it had fresh spinach and mushrooms. I didn’t realize it was so much! There were 8 pieces, I only ate 5. I’m still hungry and I could have eaten them all, but yeah, no. I just dipped it in salsa. The avocado wasn’t ripe.
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Dinner. Spinach and baby arugula salad with crimini mushrooms, red onions, dried cranberries, sunflower seeds and bacon. I fried up some tostones (plantains) in the bacon grease. Then I may have deglazed the pan with balsamic vinegar and poured it over the salad… The spinach, arugula and mushrooms were all local, from my greenling delivery yesterday.
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Whoa. Tumblr ate this post yesterday. It was gone, and clicking back didn’t bring it back. And it wasn’t saved as a draft. But I just got home and opened my laptop and this page was up… so strange. But that’s actually awesome, because I was sad that I wrote this whole thing out and it was lost. So, here’s my veggie soup recipe!
I made a rockin’ veggie soup for dinner. My husband had three helpings and I had two! It has a lot of chopping prep work, but once everything is chopped, it goes together quickly. I adapted a recipe I found based on what I had in the fridge, left from my Bountiful Baskets produce co-op. We pick up our next basket tomorrow, so I wanted to use up a lot of what I had on hand. The great thing about veggie soup is that it tastes great with a variety of different veggies. You could use corn, broccoli, squash, spinach etc. in this soup and it’d still be fantastic. Just keep in mind the cooking time on the veggies you’re adding and add them at the appropriate time.
Adapted from Alton Brown’s Garden Vegetable Soup Recipe.
- 4 tablespoons olive oil
- 1/2 chopped yellow onion
- 2 cloves finely minced garlic
- Kosher salt
- 2 carrots, peeled and chopped into rounds
- 2 stalks celery, chopped
- Handful of flour
- 3 quarts chicken or vegetable broth (I used 1/2 veggie from boullion cubes and 1/2 organic chicken Better than Boullion.)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 4 peeled, seeded, and chopped tomatoes
- 1 zucchini, chopped into bite sized pieces
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- 1/2 teaspoon freshly ground black pepper
- 1/2 carton mushrooms, sliced
- 1/2 bunch kale, thick stalks removed and roughly chopped
- 1/4 cup packed, chopped fresh parsley leaves
- Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and saute until translucent, add garlic and cook until fragrant. Add the carrots, celery and flour, stir to coat. Pour in broth and scrape the bottom to loosen flour and browned bits. Add green beans and potatoes, bring to a boil. Once boiling, add the tomatoes, zucchini, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove cover, stir in kale and mushrooms. Replace cover and let the kale wilt and mushrooms soften, 3-4 minutes. Stir in parsley, season to taste with kosher salt and more pepper. Serve immediately.
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Whelp, I had written out a long post with the exact recipe I used to make my soup, and a blurb about it and all that. But tumblr randomly logged me out and ate it up. Maybe soup recipes taste delicious to tumblr like soup tastes delicious to me.
Anyway, I adapted my recipe from Alton Brown’s Garden Vegetable Soup Recipe. I used everything he used and added more stuff like celery, kale, mushrooms and zucchini. I’m not typing it all out again, so click the link and make soup with the produce you have and like. Ours was great, I had two helpings and my husband had three. So, enjoy!
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Dinner, home made vegetable soup. My husband had seconds, then thirds! Recipe to follow. Oh, and a Rogue Dead Guy ale. Almost all of the veggies were from my Bountiful Baskets share last week!
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Lunch! Pasta shaped like planes, trains and cars (my son chose it). At least some are made with spinach and tomato. Pesto and some sautéed spinach and mushrooms. Castelvetrano olives, my FAV! And a La Croix.
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Dinner! Home made pizza! Pesto, mushrooms, fresh basil and mozzarella on a whole wheat crust. With a New Belgium Snow Day. Love.
I used my sister’s pizza dough recipe, super fast and easy. Find it on her tumblr here. I subbed whole wheat pastry flour for white flour and it turned out great. The only thing I’d change is next time I’d add a smidge more salt to the dough.
