Posts Tagged ‘soup’

Running? A new cookbook, and lunch.

Hi – I’m back.

I’m still getting over this annoying bug. Now it’s turned into an annoying cough. I’m wondering if before I got this cold, I might have pushed myself a little too hard with my new running routine. Yes, I was around tons of sick people for a couple of weeks, but maybe I was running too fast in my new exercise routine, and maybe that wore me down a bit. I’m not sure if I should continue once I recover, or if I should transition into another workout routine. Maybe running just isn’t for me? I do believe that different people benefit from different types of exercise. I’m thinking that my ancestors most likely got their exercise from walking + dancing. Maybe I should take a cue from them?

On another note: this week I borrowed a new cookbook from the library. Jean Carper’s Complete Healthy Cookbook is chock full of great recipes with simple, ‘clean’ ingredients. I used the cookbook to help me create my grocery shopping list.

For lunch, I made a recipe from the book: Curried Lentil Soup. I made substitutions: fennel & celery instead of tomatoes. (No one said my substitutions had to be linear ;))

Kind of hard to see the broth in there, eh? Let’s just say…it was soup. You just can’t really see the liquid.

To go along with the soup, I made some pumpkin ale bread as inspired by Madeline.

I used spelt & whole wheat flour. Warm from the oven, this bread went well with some low-fat cream cheese.

Questions of the day: What’s your favorite soup? What exercise seems to make you feel your best?


The Lower East Side, re-visited

I’m a big fan of bagels & lox. Sweet and salty smoked salmon meets cream cheese – that’s the stuff right there.

Tonight, I made a version of this old favorite. Kind of healthified it.

Smoked salmon from PA’s own company: Wild For Salmon. Topping a toasted Ezekial English muffin, with a layer of reduced-fat cream cheese. On the top, a few sprigs of fresh dill.

The open-faced ‘sandwich’ was beside some fresh spinach leaves with a balsamic vinaigrette.

I also made a soup, using beets, potatoes, onions, garlic, green cabbage and dill – seasoned with cumin, tumeric, chili powder, salt & pepper. I spiced this up in an additional effort to restore me to health. It definitely had a strong kick!

If I was truly taking you on a tour of NYC’s Lower East Side in the olden days, I might have also had a nice sour dill pickle. Maybe next time.

On a side note, I went shopping today for groceries, but it was tough going. My sense of balance was a little off, which must have something to do with my sinuses. Now that I’ve been sitting the rest of the afternoon, it’s been better. Even though it was kind of rough walking around today, I’m encouraged that I continue to feel better than yesterday!

My husband and I just watched about 3 Top Chef episodes in a row. They were old episodes ‘on demand’, which I hadn’t seen before. I find that the cheftestant’s dishes are always super creative, but alas – I wouldn’t be interested in eating probably 50% of them. (Mainly due to them being meat-related.) I’m always left with questions after watching that show, actually. I would like to see more footage of the cooking techniques. I guess most of the audience would be bored by that, so that’s why they don’t show it.

Are you a Top Chef fan? Or, do you watch other ‘cooking reality shows’?

Miso Medley Soup (aka Minestrone Revisited)

Need a quick way to use vegetables before they are past their prime?

Make a soup!

This evening, I fashioned a miso medley soup, using the following ingredients:
Tender Collard Greens
Barley Miso

*Note: Never boil your miso if you want it to retain those probiotics! Only put it into water after it has stopped boiling.

Somehow, magically and unexpectedly, this soup tasted very similar to minestrone! (No tomatoes included in this redux, however.)

It made a filling meal! And, for any vegans reading, it was 100% vegan. (Until we put grated cheese on top. But you don’t have to do that.)

What do you like to put on top of your soup?