Friday, January 20, 2017


Just call me butter, 'cuz I'm on a roll! Seriously though, my younger son has been taking these epic naps, my older son is obsessed with Legos, and I am finding myself with free time for the first time in forever! Who knows how long this will last... Enjoy!

This is one of my favorite meals to bring to someone who has recently had a baby or is experiencing some kind of hardship. Meal trains, in my opinion, are usually lacking in vegetables. But this delicious soup is chock full of them!

Serves 6 to 8
1 T. extra virgin olive oil
3 strips bacon*, cut into 1/4 in. pieces
2 medium celery ribs, cut into 1/2 in. pieces (~ 3/4 c.)
2 medium carrots, peeled and cut into 1/2 in. pieces (~ 3/4 c.)
2 small onions, peeled and cut into 1/2 in. pieces (~ 1 1/2 c.)
1 medium zuccini, cut into 1/2 in. pieces (~ 1 c.)
2 medium garlic cloves, minced (~ 2 t.)
2 c. coleslaw mix (or shredded green cabbage)
1/8 t. red pepper flakes
1 can cannellini beans, rinsed and drained (not for my picky-eater husband)
3 c. water
2 c. low-sodium chicken broth
3 c. V8
1 piece Parmesan cheese rind, ~ 5x2 in. (Kroger sells these in the cheese shop)
1 bay leaf
1/2 c. chopped fresh basil leaves
1/2 t. black pepper
Grated Parmesan cheese, for serving
1. Heat oil and bacon in large pot over medium-high heat. Cook, stirring occasionally until bacon is lightly browned, 3-5 min.
2. Add celery, carrot, onion, and zucchini. Cook, stirring frequently until vegetables are softened and lightly browned, 5-9 min.
3. Stir in garlic, coleslaw, 1/2 t. salt, and red pepper flakes. Continue to cook until cabbage starts to wilt, 1-2 min.
4. Add beans, water, broth, V8, Parmesan rind, and bay leaf. Bring to a boil. Then reduce to a simmer for ~ 15 min.
5. Discard bay leaf and Parmesan rind. Stir in chopped basil, 1/2 t. salt, and 1/2 t. black pepper. Serve with grated Parmesan.

This is a repeat recipe from Valentine's Day week in 2013 with a new twist. I have recently adopted a new method for hard-boiling eggs that I want to share - steaming them! You'll need a pot fitted with a steamer basket and a lid. Fill the pot with about 2 inches of water and bring it to a boil.

Place the eggs in the steamer basket, the basket in the pot, and the lid on top. Steam the eggs for 15 minutes. Then remove the basket from the pot, set it in your sink and run cold water over the eggs until they are cool to the touch. They come out perfectly every time!

Lettuce. Onion. Veggies. Egg Salad. 
Servings: 4
 8 hard boiled eggs
 4 t. olive oil mayonnaise
 2 T. chives, finely chopped
 1/4 t. salt
 1/4 t. pepper
 8 pieces whole-wheat wrap bread (~9 in. diameter)
 1 red bell pepper, cut into strips
 1/4 red onion, thinly sliced
 1/2 cup romaine lettuce, torn into pieces
Dice eggs and put into a small bowl. Add the mayonnaise and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich. 

This is going to make me sound insane, but I had so much fun photographing these! In my first attempt, they just looked like a big pile of green mush. But I stuck with them. I photographed them in bowls, on plates, on baking sheets, in different light, and from different angles. This final take was actually in a plastic storage container right before I was ready to give up on them. But I found that if you get really close and have just the right light to make the olive oil glisten, they are really beautiful. I wonder if real photographers feel this way about their subjects... (Yes, I know. Reread the first sentence of this paragraph and leave me alone.) 

Servings: 6-8
I bunch of kale
extra-virgin olive oil
Preheat oven to 350. Line a baking sheet with parchment paper. Remove the thick stem from the kale leaves and discard. Tear the leaves into 2-3 in. pieces and spread out the first batch in a single layer on the baking sheet. Drizzle with 1 T. olive oil, toss well, and rearrange in a single layer. Bake the kale until crisp and slightly dark on the edges, about 15 min. Season with salt. Repeat with remaining kale.

Oh and while I have whole wheat wraps, red peppers, and kale chips in the house...

Serves 1
1 egg
1 whole wheat wrap
2 T. hummus
1/2 c. kale chips
2 red pepper strips
Spray a nonstick skillet with cooking spray over medium heat. Crack an egg in the skillet and cook until the yolk is still a little bit runny. Meanwhile, spread hummus on the tortilla and top with kale chips and red pepper strips. Add the egg when finished cooking and break the yolk. Fold into a wrap sandwich and eat!

No comments:

Post a Comment