This and other posts today are from my other blog. The camera batteries are charging away. And until my real time photos are back, hope someone decides to try one of the recipes posted!
Tuesday, March 16, 2010
Breakfast: Italy
Does this pizza in Italy look amazing?!! It tastes even better. I had leftovers of this one morning in Mola di Bari. Arugula is my new best food friend.
This and other posts today are from my other blog. The camera batteries are charging away. And until my real time photos are back, hope someone decides to try one of the recipes posted!
This and other posts today are from my other blog. The camera batteries are charging away. And until my real time photos are back, hope someone decides to try one of the recipes posted!
Lunch: Roasted Brocolli
Camera battery = charging = lifting from my other blog
Cut broccoli in spears, spread on baking sheet, pour olive oil to coat the broccoli and add minced garlic (fresh or I use the kind that you can buy in a jar at Costco).
Put in 400 degree oven. Check in 15-20 min. And done. (Also, add fresh parmesan, if desired).
I'm not a foodie. Never have been, never will be. But I did spend summers with my Grandmother who was. Italian style. Turns out, I can cook.
So this dish is so simple and DELICIOUS.
You can also use the same "recipe" with red potatoes.
Cut broccoli in spears, spread on baking sheet, pour olive oil to coat the broccoli and add minced garlic (fresh or I use the kind that you can buy in a jar at Costco).
Put in 400 degree oven. Check in 15-20 min. And done. (Also, add fresh parmesan, if desired).
I'm not a foodie. Never have been, never will be. But I did spend summers with my Grandmother who was. Italian style. Turns out, I can cook.
So this dish is so simple and DELICIOUS.
You can also use the same "recipe" with red potatoes.
Dinner: Tuscan Bean Soup
My camera's batteries are charging right now. So I lifted a post from my other blog. Hope you love this recipe.
This soup is delicious. I promise you, it'll knock your socks off. It's one of those dishes where you don't realize or you forget just how tasty it is until you take that first bite. I haven't made it in awhile and am going to make it tonight. This big pot lasts us about 3 or 4 days in my house. Crusty bread and sliced apples or crusty bread and a bowl of berries are excellent side dishes to this soup. And is it a soup?? I don't know about that. It "eats like a meal". And sorry for the 80's reference, I can't think of anything creative right now. My head is exploding with love for our Capitol, which is where Ti and I have been the last week. We're in love with Washington, D.C.
The recipe might seem daunting at first because of all the chopping. At least it did for me. But ultimately, it's a dump and cook recipe. See all those beans? With the red potato and the barley? I can't find the spinach in these photos but it's in there! . . . Come to think of it, maybe I forgot to add it in this batch but it's great with the spinach.
Tuscan Bean Soup
1 large yellow onion, chopped
2 ribs celery, chopped, including some of the greens
3 cloves garlic, minced
1 tablespoon extra virgin olive oil ( I end up using triple that. Just keepin' it real).
1 tablespoon of flour (can omit if gluten-free)
1 tablespoon of rosemary leaves or 1 teaspoon of dried rosemary (I used dry and the teaspoon is overflowing)
1/2 teaspoon of dried thyme (again, overflow)
1 large bay leaf
black pepper to taste
4-14.5 ounce cans organic chicken broth (I like the salt. You can use reduced salt and it will still be flavorful)
1 cup frozen baby lime beans, rinsed (not a science. I throw the whole frozen package in)
1 15oz can garbanzo beans, rinsed and drained
1 15oz can red beans, rinsed and drained
2 tablespoons tomato paste
1 cup barley, uncooked (brown rice for gluten-free)
1 medium red potato cut into cubes (I used three)
2 sliced carrots
1 cup packed, slivered spinach leaves
In a large saucepan, saute the onion, celery, and garlic in the oil 2 to 3 minutes; stir in the flour, herbs, garlic, and pepper, and saute until the onions are tender. Add the chicken broth, beans, and tomato paste to the saucepan; heat to boiling. Add the barley, potato, and carrots. Return to a low simmer, and cook for 25 minutes. Stir in spinach. Cook for 5 minutes more. Remove from heat and fish out bay leaf!!
I hope hope hope somebody out there tries this and shares in the joy!!
This soup is delicious. I promise you, it'll knock your socks off. It's one of those dishes where you don't realize or you forget just how tasty it is until you take that first bite. I haven't made it in awhile and am going to make it tonight. This big pot lasts us about 3 or 4 days in my house. Crusty bread and sliced apples or crusty bread and a bowl of berries are excellent side dishes to this soup. And is it a soup?? I don't know about that. It "eats like a meal". And sorry for the 80's reference, I can't think of anything creative right now. My head is exploding with love for our Capitol, which is where Ti and I have been the last week. We're in love with Washington, D.C.
The recipe might seem daunting at first because of all the chopping. At least it did for me. But ultimately, it's a dump and cook recipe. See all those beans? With the red potato and the barley? I can't find the spinach in these photos but it's in there! . . . Come to think of it, maybe I forgot to add it in this batch but it's great with the spinach.
Tuscan Bean Soup1 large yellow onion, chopped
2 ribs celery, chopped, including some of the greens
3 cloves garlic, minced
1 tablespoon extra virgin olive oil ( I end up using triple that. Just keepin' it real).
1 tablespoon of flour (can omit if gluten-free)
1 tablespoon of rosemary leaves or 1 teaspoon of dried rosemary (I used dry and the teaspoon is overflowing)
1/2 teaspoon of dried thyme (again, overflow)
1 large bay leaf
black pepper to taste
4-14.5 ounce cans organic chicken broth (I like the salt. You can use reduced salt and it will still be flavorful)
1 cup frozen baby lime beans, rinsed (not a science. I throw the whole frozen package in)
1 15oz can garbanzo beans, rinsed and drained
1 15oz can red beans, rinsed and drained
2 tablespoons tomato paste
1 cup barley, uncooked (brown rice for gluten-free)
1 medium red potato cut into cubes (I used three)
2 sliced carrots
1 cup packed, slivered spinach leaves
In a large saucepan, saute the onion, celery, and garlic in the oil 2 to 3 minutes; stir in the flour, herbs, garlic, and pepper, and saute until the onions are tender. Add the chicken broth, beans, and tomato paste to the saucepan; heat to boiling. Add the barley, potato, and carrots. Return to a low simmer, and cook for 25 minutes. Stir in spinach. Cook for 5 minutes more. Remove from heat and fish out bay leaf!!
I hope hope hope somebody out there tries this and shares in the joy!!
Friday, March 12, 2010
Breakfast: Coconut Chicken Curry
I told you we eat this frequently. And by frequently, I meant every single day until it runs out. Yes, we're into cooking ahead for the week, and eating leftovers, and reheating in our microwave, and using vinegar to clean our floors . . . huh? Oh, hush.
Lunch: McDonald's French Fries
Nope. Not proud of this at all. Took my nieces to McDonald's and all I can really eat there is fries. And now you're thinking, "Why did you even give into their request to go there?" And I'll go ahead and tell you this: It was my idea. No sugar, no dairy, no gluten. Sometimes a girl's gotta have somethin'. Bada ba ba baaaaa . . .
Dinner: BluNaFu Smoothie
I had to come up with a short, explanatory nickname because I have a feeling it's going to make several appearances to this blog.
OhMai!
Please tell me you have not forgotten about an awesome snack called popcorn! I had for a while. But each time I come back from a night time run, I'm always glad I remembered!
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