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Posts Tagged ‘Soup’

Sopa de Albondigas

Hi all!  Are you doing well?  Did you have a good week??  I hope so.  My week was super busy, as you already know, and I’m really glad the weekend is here.  Next week should be a bit more normal again. 

We ordered take-out from our favorite pizza joint last night, so I’m going to jump back to Thursday’s dinner for your viewing pleasure today.  I’ve seen this soup pop up on other blogs lately and it reminded me that we haven’t had it in forever.  It’s hearty, spicy and comforting all in one …

 

Sopa de Albondigas (Meatball Soup – Spanish Style)

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Ingredients:

(For two)

  • 2 1/2 cups water
  • 1 large carrot, sliced
  • 1/2 cup chopped onion
  • 1/2 sweet potato, peeled and diced
  • 3/4 cup bottled salsa, medium or hot
  • 1 tsp. reduced sodium chicken bouillon
  • 1/2 lb. extra lean ground turkey
  • 2 tbsp. bread crumbs
  • 2 tbsp. fat free milk
  • 1/2 cup black beans, drained and rinsed
  • Fresh cilantro (I used two frozen cilantro cubes and added to soup while cooking)

Preparation:

In a large soup pot, bring water, carrots, onion, sweet potato, salsa and bouillon to a boil.  Reduce to a medium simmer, stirring occasionally, approximately 15 minutes.

Mix the beef, breadcrumbs and milk together in a bowl.  Form into 1-inch meatballs and drop into boiling broth, one at a time.  Once soup returns to a boil, reduce heat to medium-low.  Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender.  Add black beans during the last 10 minutes of cooking.  Serve with cilantro for garnish, if desired.  Enjoy!

Recipe inspired from here.

 

So, what’s on everyone’s agenda for Valentine’s day??  We stay in and cook a special dinner every year … I will explain more on the theme tomorrow, but I will say that it’s Bahamian-inspired!  Fun, fun. 

Have a wonderful day, sweets! 

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So, I was all ready to whip up Chicken Cacciatore for Craving Ellie in My Belly tonight … then the husband called around 4:00 (yes, I mean 3 hours ago) to tell me that he had been summoned to a business dinner tonight.  My first instinct was to whine and complain about this last minute change of plans.  I mean, we’re talking about my carefully thought out meal plan here.  But … in this tough economy, I can’t even start to complain.  Business is business.  Take it where you can get it.

Needless to say, since I was Hans Solo tonight, I decided to push off the Cacciatore to tomorrow night.  Tonight you get a little bit of this …

 

Chicken + Vegetable Noodle Soup

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Chock full of onions, celery, carrots, zucchini, corn, parsley, whole wheat thin spaghetti pieces and a little bit of chicken for added protein.  Mmm.  Now we’re talking.  That’s my type of meal. 

I had originally planned to make this soup early in the week for lunches, but now I’m happy that I will have it for the weekend.  I love me some soup.

 

And since I’m such a slacker, I also give you this …

 

Last night’s Vegetable Fritatta

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This one is pretty self-explanatory as well … 1 1/8 c. egg substitute, spinach, zucchini, onion, red bell pepper, and mushrooms.  As you know, breakfast for dinner is a favorite in this household.

 

I always try to give credit where credit’s due, so I have to give a shout-out to Tina, over at Carrots ‘N’ Cake

Tina girl, I went after your treadmill workout (the running segment) today and it kicked my behind.  I loved it!  I highly recommend it to anyone out there that’s interested … there’s also a walking workout attached as well.  It’s amazing how much you can sweat when you change things up a bit.  It’s good stuff.

 

Alright, as you all know, Thursday is our TV marathon night and just because my partner-in-crime is MIA, doesn’t mean I’m gonna miss my favorite shows!! 

Hasta la vista, babes.  Does everyone have a fun weekend ahead?!

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Hola!  Happy Monday!  I am really sitting here stupefied that Sunday is over and a new week is here.  We got up and got moving early yesterday and by the time I sat down (whew) it was right on time for the two-hour premiere of 24!!  We are the HUGEST fans of this show, so our eyes were riveted to screen for the whole two.  Jack is back.  Hoo-rah.

 

First things first,

HAPPY (belated) BIRTHDAY MOM! 

 

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Better late than never, like our present to you.  Oops.  It’s in the mail, I promise.  You know I love you and think you are amazing … and SO beautiful!!

Ok, now down to business.  Besides our shopping excursion to the mall (fun clothes!) + grocery yesterday, I also cleaned out the entire fridge – from top to bottom.  And I mean cleaned … scrubbed down to the bare bone.  Rubber gloves and all.

For all of my hard work, I thought I would share a glimpse of what hangs out inside and feeds our bellies …

 

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From left to right:

Top shelf – Smart Water (hasn’t helped yet), Lactaid FF milk, light Vanilla Silk soy milk, OJ and Devin’s Monster energy drinky-drink.

Hanging shelf – eggs + breads (TJ’s muffin and Arnold’s Sandwich Thins)

2nd Shelf – granola, egg substitute, extra ripe ‘nanas, tofu, Chobani plain and flax

3rd Shelf – apple, pumpkin, wheat berries (both in containers), Smart Balance, kitty food, leftovers, an orange and a kiwi

Bottom Shelf – Maranatha crunchy PB, coffee, pickles, jalapenos, leftovers (more), Bragg’s Apple Vinegar, yogurt, spaghetti sauce

The drawers (not pictured) hold our cheeses, vegetables and other random items that I can’t fit up top.  This picture was taken pre-grocery trip, so those drawers didn’t have much inside.

 

I’m on a roll and moving right along … dinner last night was another huge pot of soup (a/k/a my lunch for the week.) 

I pulled this recipe from Cooking Light and adapted it to suit our tastes.  The original recipe can be found through the link.

 

Quick & Delicious Minestrone Soup

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Ingredients:

  • 4 cups vegetable broth + 2 cups water
  • 3/4 cup diced onion
  • 2 1/2 cups butternut squash, peeled and cubed
  • 2 small red potatoes, peeled and cubed
  • 1/2 cup thinly sliced carrots
  • 1 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
  • 2 cups spinach, chopped
  • 1/2 cup whole wheat orzo
  • 1/2 cup sliced mushrooms
  • 1 can no-salt green beans, drained
  • 1 can dark red kidney beans, drained and rinsed
  • 1/2 cup frozen corn

 

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Preparation:

Heat a small amount of EVOO in a large soup pot over medium-high heat.  Add onion and carrot; sauté  for 2 1/2 minutes or until slightly tender.  Add broth/water, squash, potatoes, oregano, and S+P; bring to a boil.  Reduce heat, and simmer 10 minutes. Add spinach, orzo, mushrooms, beans and corn; cook until orzo is done and vegetables are tender.  Enjoy!

 

Everyone ready to tackle this Monday?!  READY, SET, GO …

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Grindin’ Me Crazy

Howdy.  How y’all doin’ today?  I’m doing good here.  No complaints.  Actually, that’s a lie … I do have one HUGE complaint.  Have you ever accidentally spilled brewed coffee grinds on the floor?  You know, you lift the filter from the basket and a little bit of the grinds spill out the side and splatter all over the place.

 

Warmed granola with sliced banana, pumpkin butter, flax, wheat berries and vanilla soy

B: Warmed granola with sliced banana, pumpkin butter, flax, wheat berries and vanilla soy

 

Well, I made that mistake today.  I’ve made this mess more times than I care to admit.  Every time, without fail, my audible sigh, plus a few choice words, fill the air in our home sweet home.  I don’t think I will ever understand how a pea-sized drop of coffee grinds can make such a mess.  I swear to you, people, it morphs and multiplies immediately upon hitting it’s destined surface.  No matter how many times you wipe, you will still find them hanging around.  They stick and don’t let go. 

 

Leftover soup, carrots and Ryvita crackers with crunchy PB

L: Leftover soup, carrots and Ryvita crackers with Maranatha brand crunchy PB

 

If you’ve done this, you know what I’m talking about here.  I’m sure I will find more little brown specs tomorrow … and the next day … and the day after that.  Gee, I’d hate to have to break down and wash the floors.  You know how I love that chore. 

 

Man-Lovin’ Mini Meatloaves

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Ingredients:

  • 1/2 lb. lean ground turkey
  • 1/4 cup egg substitute (or 1 egg)
  • 1/4 cup quick oats
  • 1/4 cup fat free milk
  • ~1/3 cup BBQ sauce
  • 1/4 cup shredded cheese (we used Havarti)
  • 1/2 tsp. salt
  • 1/2 tsp. ground mustard

Preparation:

Spray a 6-cup muffin tin with PAM.  Set aside.  Preheat oven to 375 degrees.  Mix together all ingredients until well blended.  Portion mixture into muffins tins.  Bake for 35 minutes, or until thoroughly cooked.

 

On the side, we had Brussels sprouts with julienned carrots and toasted almonds.  I love Brussels and the addition of the sweet carrots was a nice pairing.  I seasoned the veggies with parsley, salt, pepper and dried minced onion.  C’est bon.

 

I think our dinner tonight must have been inspired by watching the Christmas day marathon run of A Christmas Story on TBS.  That is my fave Christmas movie and I love to tune in every year to Ralphie and his quest for an official Red Ryder carbine action two-hundred shot range model air rifle with a compass in the stock and this thing that tells time.

One of the best scene’s of the movie includes brother, Randy, snorting over a plate of meatloaf and mashed potatoes, playing “Mommy’s Little Piggy.”  Good thing we didn’t have mashed potatoes … I may have been cleaning those up off the floor as well.  Ha.

Time for me to hit the hay.  It’s been a long day and I’ve got a lot more running to do tomorrow.  Make it a good night!

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Gallery Of Good Eatin’

Holla.  I believe I have finally recovered from all the holiday madness.  I have missed my regular blogging and expect to be back in full swing starting tomorrow.  I’ve done some catching up on blogs and wasn’t surprised to hear that everyone’s Christmas was merry! 

I realized that I haven’t shared much eats with you lately, so I thought a gallery would do some good …

 

 

Last night, we had dinner with Devin’s family … mom, dad, bro and sis-in-law.  My BIL and SIL flew back home today, so it was our last chance to spend extra time with them before they left.  The food was fantastic as always – grilled chicken, sweet potatoes and steamed crab claws.  Mmm mm.

Today, Dev and I were up and at ’em early once again to hit a different mall for returns/exchanges.  We are all caught up now.  Actually, the lines weren’t as bad as I thought they were going to be.  I wonder if that means more people were happier with their gifts … or … if people just didn’t buy as much this year so there isn’t as much a need for a return line?!

Changing the subject … ever had a cocktail grapefruit??  I picked one up at TJ’s last week and cut into it yesterday afternoon.  It’s closer to the size of an orange, has a green peel and certainly isn’t as lip-puckering as a regular grapefruit.  Close to being sweet even.  Good stuff.  I bet it would make a fabulous juice.

We did a quick in + out at Sam’s Club today and I grabbed a big bin of spinach, plus a 6 lb. bag of boneless, skinless chicken breasts.  As you can imagine, chicken will be centerfold in many o’ meals in the near future. 

Since I didn’t have time to put together the menu and grocery list before we left, I decided to postpone my trip to the grocery until tomorrow.  We had plenty of goodies hanging around the house (plus chicken) that would surely meld into something tasty for dinner …

 

Chicken Tortilla Soup

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Ingredients:

  • 1 extra-large chicken breast, cooked and shredded (the breasts we bought today are HUGE … I didn’t even know chickens could get that big!!)
  • 6 cups water
  • 3 reduced sodium chicken bouillon cubes
  • 2 celery stalks, chopped
  • 1 carrot, thinly sliced
  • 1/2 cup chopped onion
  • 1 can black beans, rinsed and drained
  • ~1 cup frozen corn
  • ~3/4 cup salsa
  • 1 can diced tomatoes with green chiles
  • Spices – 1 tsp. cumin, 1 tbsp. low sodium taco seasoning, dash of cayenne, 2 frozen cubes cilantro

Preparation:

Since I boiled the chicken, I threw the onion, celery and carrots in the pot with it.  If you are cooking the chicken another way, you may want to saute those three veggies to soften them up a bit.

The rest is easy peasy … throw everything together in the pot, allow to simmer for as long as you like and serve with plain yogurt and tortilla strips.

Tortilla strips – spray one whole wheat tortilla with PAM and season with chili powder.  Cut into thin strips with a pizza cutter and bake in a 350 degree oven for 10 minutes.

 

Well, the ‘boys lost in a big way today.  As you can imagine, the mood around here is a lil’ bit somber.  It will be A-OK though … we just don’t talk about it.  It burns him like a bad case of reflux.  As for me, I don’t really care – no skin off my back.  That’s not talked about in this household either.  I married into the fan club, so it’s better to just pretend. 😉

Okay, pretty people, I’m off to console … nighty!

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There once was a gal, her name was Jen, and unlike any other Christmas past, she fell so behind on all the usual holiday activities … shopping for gifts, baking cookies, wrapping presents, mailing Christmas cards and so on.  This was very unlike her, since she was always so well-prepared and organized.  Quite the multi-tasker, she was.

With only a week remaining until the big day, Jen was near her nervous breakdown point and she decided something had to give.  She knew that she would be labeled a “scrooge” if she gave up any of the items on her seasonal to-do list, so she had to think a little harder.  Hmm?  What could make life easier for her??

The light bulb went off and the tale of two soups was created … 

(I’m done with the 3rd person now – it’s gets a little creepy after a while.  Ha!)

 

Turkey, Lentil and Barley Soup

 

Wednesday's Dinner

Wednesday's Dinner

 

Ingredients:

  • 1/2 lb. lean ground turkey
  • 1/2 cup chopped onion
  • 1 turnip, peeled and diced
  • 1/2 cup sliced carrots
  • 1 zucchini, sliced and quartered
  • 1/2 cup dry lentils
  • 1/4 cup pearled barley
  • 1 can stewed tomatoes
  • 4 cups water
  • 2 chicken bouillon cubes
  • S+P, oregano and cayenne, to taste

Preparation:

In a large soup pot, brown onions and turkey in a small amount of oil.  Add remaining ingredients.  Bring to a boil, reduce heat and simmer for 30 minutes, until all vegetables are tender and barley is cooked.  Enjoy … and tomorrow, enjoy some more!

 

CEiMB’s Curried Butternut Squash Soup

 

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This week’s CEiMB was hosted by Mare, over at Meet Me in the Kitchen.  As you know, I love squash of any kind, so I was really looking forward to this recipe. 

We are actually planning to enjoy this soup tomorrow for a dinner party we are hosting for Devin’s parents.  I went ahead and prepped it today for two reasons – 1) to save precious time tomorrow and 2) so I could post it today, Thursday, the official CEiMB posting day.  I just tasted a little spoonful and it was great.  I am really looking forward to having it tomorrow.

The recipe can be found at the link above.  I made just a few changes, which included using only 4 cups low-sodium chicken broth, ~1 cup chopped onion and 1 tbsp. of curry powder.  Other than that, I stayed the same as written.

I’ve been so busy that it’s definitely a soup-eating kinda week.  Soup for lunch.  Soup for dinner.  Good thing I have granola already made … otherwise, it might be soup for breakfast too.  When life grabs you by the horns, eat soup.  When your head starts spinning like Linda Blair’s in the Exorcist, eat soup.  It will make any day seem a little brighter.  And if you are lucky, the head spinning will stop shortly after.

From your comments, it seems that it’s a good 50/50 mix of you that are traveling vs. staying home for the holidays.  As I mentioned, we are staying in town.  Our plans just changed today, per our request, and we are now having the family over to our house on Christmas day.  I know, I know … I just told you how busy I am, so you’re thinking I’ve really lost it.  When it comes to entertaining though, nothing can stop me.  I just love it.  That’s when I feel at my best.  Surrounded by good food, drink and family/friends.  How could I ever resist?!  So excited!!  I’m planning to prepare a brunch, so a lot of things can be made ahead of time and I won’t be running around like a crazed woman on Christmas morn.

Speaking of running around, I gotta jet … dinner calls, whether it’s leftovers or not, it still calls.

I hope everyone is doing well!  I miss you all.  I promise to catch up on all my reading as soon as I can.  XO

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Back On Track

I know you are all going to think I’m crazy by saying this, but I’m glad it’s Monday ‘cuz things are back to normal.  No more rain.  No more lightless tree (although we are still working on the decorating part!)  No more messy house.  And finally, NO MORE LEFTOVERS!!!  Oorah!  The left bit of our Shepherd’s Pie was consumed by him and her last night –

 

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Oh, and what’s that off to the side, you ask?!  You betta believe it.  I enjoyed every single one of those t crunchy, oniony delights.  It was almost sinful.

The o’rings are made by the Alexia Foods company, who proudly boast their products as being all natural and trans fat free.  I buy them for Devin since they can be considered on the healthier side of splurge foods, plus how can he go wrong with popping a couple of these bad boys in the oven until they are baked to golden perfection?!  Well, um … never mind.

Since I’ve brought my love bug up, I should mention that he was SO super sweet to run out last night in the nasty, cold, rainy weather to get my these –

 

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Ahh … isn’t he the best?!  Gotta love’m!

So, my bowl this morning was overjoyed at the addition of one of those yellow beauties –

 

Warmed granola with flax, cranberries, sliced banana and PB

Warmed granola with flax, cranberries, sliced banana and PB

 

It was fabulous.  I just knew that the tart cranberries and sweet banana would be perfect together.

I’ve been able to get quite a bit done this morning, since I’m home alone once again and the hubby is tucked nicely into his office chair! 🙂 I went to the grocery store early this morning, shortly after waking, plus I ran for 45 minutes on the treadmill, caught up on e-mails and managed to get some other work items taken care of.

I took a quick shot of my groceries to give you a glimpse of what’s cookin’ in the house this week –

 

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Starting on the left – carrots, zucchini, apples, avocado, kale, mushrooms, cranberries, white beans, frozen corn, chipotles in adobo sauce, diced tomatoes with jals, black beans, Ian’s WW Panko breadcrumbs (on close-out so I bought two), fresh pineapple, Chobani and vanilla soy.

I also picked up some tilapia fillets, boneless chicken breasts and still have a few more things to grab at Trader Joe’s.

This is a duplicate shot, just had to show off my lil' cutie pie in the background!  Aww!

This is a duplicate shot, just had to show off my lil' cutie pie in the background!

 

When it came time for lunch, I had a major craving for creamy almond butter and apple butter on a toasted muffin (pretty descriptive craving, huh?!), so that’s what I based my lunch around.

 

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To ensure that toasty muffin made it’s way to my mouth with a quickness, I threw together a quick bowl of pumpkin soup –

 

With corn, peas and topped with a dollop of plain Chobani

With corn, peas and topped with a dollop of plain Chobani

 

To make it, all I did was combine 1 cup water with ~3/4 cup pumpkin puree and 1/2 cube reduced sodium chicken bouillon, plus frozen peas and corn.  Simple simon.  Very tasty and filling.

Well, I guess I should get off here and get some more things taken care of before another day whizzes on by.  Happy Monday!  It’s December 1st – isn’t that crazy?!  We get to start our Trader Joe’s advent calendar tonight …

 

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