real food. real life.
Soup is great way to use up the last of your veggies. My Dad's Minestrone Soup was the first soup I made on my own. It's a no fail soup recipe and always tastes delicious! Although I didn't always appreciate veggies when I was younger, Dad's Minestrone Soup will always remind me of home. After building up some soup-making confidence, I eventually branched into making other kinds of soups, but I often use my Dad's recipe for his Minestrone soup as a base recipe to follow.
Tonight, I was making a tomato-based soup with some CSA veggies and decided to turn it into a Minestrone-inspired soup, with some noodles and beans. It turned out great and made lots of leftovers! I look forward to these lunches next week!
Total time from Start to Finish: 35 minutes
Drizzle of oil
1 onion, diced
2 cloves garlic, minced
2 lean pork sausages, chopped
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
Organic No-Salt Chicken Bouillon with water or Broth
1 can no-salt, organic diced tomatoes
Spices: 1 tbsp. basil, oregano, summer savoury, paprika, chilli powder or chili pepper flakes, pinch sea salt and pepper, drizzle of honey for some sweetness
1 can beans (I used Romano tonight)
1-2 handfuls of spinach
2 handfuls of noodles (I used egg noodles tonight)
1) Cook onion and garlic in oil over medium heat until sizzling loud and clear. Add sausage and cook through, stirring often.
2) Add potatoes, carrots, and parsnips. Stir to coat in flavouring from pan juices.
3) Add bouillon/water or broth. Stir to lift the flavours form the whole pot. Add tomatoes and spices. Bring to a boil.
4) Add noodles and cook for about 7-9 minutes. Add beans and spinach and stir until spinach is wilted.
5) Let simmer and serve! Yummmmmmmm!!
I miss Thai food. A lot. :( Unfortunately, most or all Thai food, or any Asian-style food, for that matter, has a lot of soy and sugar in it. I ate a lot of it before, which probably contributed to my being sick... However, I am finding new confidence in the kitchen now and have been trying my own hand at some Thai-inspired dishes without the soy and sugar. Here's my attempt tonight, which Lee and I both gobbled up, so it's definitely a winner! It's a take on the brothy noodle dishes I used to love with pork, broccoli and carrots. I added some of our CSA veggies that we picked up today, including cabbage and alfalfa sprouts. I hope you try it - it gave us some leftovers for lunches on Monday!
Total time from start to finish: 30 minutes
Drizzle oil for sautéing
2 piece pork loin chops, fat removed, cut up into cubes
1 onion, diced
2 cloves garlic, minced
1 inch ginger, minced
1 large carrot, peeled, chopped
1/8 large cabbage, chopped
1 small head broccoli, chopped
1 small sweet pepper, chopped
Package of Brown Rice Noodles
1/2 cup water
1/4 cup sesame oil
1/4 cup rice vinegar
1/3 cup coconut aminos
1/4 cup honey
1 dried cayenne pepper or 1 tsp chili flakes
1 organic vegetable bouillon cube
What to do:
1) In a wok, add oil and pork. Sauté until no longer pink. Add onions, garlic, ginger, broccoli, and carrots. Sauté. If you have a top to your wok, place the top on to help speed up the cooing process - more so steaming the veggies then sautéing. After a few minutes, add cabbage. Continue cooking, then add peppers. Remove from heat once veggies are cooked.
2) Meanwhile, place rice noodles in a large bowl. Pour hot water overtop and let sit, completely submerged until noodles are soft. Drain when ready.
3) While noodles are softening, combine all broth ingredients in a saucepan. Stir and heat over medium heat.
4) To serve, place noodles at bottom of bowl, then sautéed mixture, then pour broth overtop.
Avocados are on for .96 cents this week at Superstore. I love avocados, but I now only buy them when they are on sale, in an effort to be a bit more money-aware and since they are not grown locally (tear, tear) I try to buy them all of the time. I use them in salads, in sandwiches, in smoothies, and most often, as guacamole. Here's my basic recipe, of which I change add to it with whatever else I have, like tomato, or peppers, etc.
Total Time from start to finish: 10 minutes
1 very ripe avocado (the softer the better for guacamole)
1 clove garlic, minced
juice of 1/4 lime
My usual add-ons: a pinch of cilantro and chilli flakes (shown here)
What to do:
1) Cut avocado in half. Scoop out avocado into a small dish one half at a time. If the avocado is soft enough, the seed easily falls out with a little nudge. If it's not a very ripe avocado - good luck! haha I do a horrible job of getting the avocado out of the skin.
2) Add garlic and juice.
3) Mash and mix together all ingredients until smooth with little bumps.
4) Eat right away!
Hints: Guacamole will turn brown very quickly and doesn't hold well overnight - however, I have found 2 things that help prolong it, overnight so I can pack it for my lunch - add extra lime juice and let the seed sit with it until ready to eat.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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