It’s still cold here (damn!), so the warm soups are still on the list. As I mentioned before, I started a new cleanse, read the post here, and their website has really great recipes. Although, the directions and ingredient list did not always pair up. No worries, though, because that’s where I could improvise. This soup is so easy and quick! You can literally make this in under 10 minutes and it’s fantastic! My kids kept eating mine! This is all you need: [Read more...]
Living on the east coast lately, has meant you’re basically cold on some part of your body all day. Whether it’s your fingertips, feet or even your butt! (as it is in my case, which I totally don’t understand). It’s just damn cold out there, and since I really don’t want to fatten myself up anymore than I already have this winter, soups are such a fantastic way to keep warm and eat a lot of veggies. I originally was given this recipe by my sister’s friend. The original recipe called for some butter and some cream, which I opted to leave out to cut the fat content down, but basically it’s the same. I also added some thyme at the end to give it a fragrant taste.
It’s really a simple and easy soup. Thoroughly wash your leeks, since they are grown thru the soil, there can be a lot of dirt in between each layer. While you’re roasting the cauliflower and garlic, you sauté your leeks in a pan to soften them up a bit…
I went a little bi-polar. Really. It all started when I went to a get a Healing Restorative Treatment that I read about in the recent Baltimore Style magazine. (←you can read about it) It was at the spa in the semi-new Four Seasons-Baltimore. Side Note: Mostly growing up in Baltimore, I have seen such a tremendous shift in the quality of what Baltimore city has to offer. It’s been amazing to see the changes thru the years.
I was feeling so relaxed, clean, and rejuvenated all at the same time. I went down to the coffee shop to get something healthy, opting for what I thought was a vegetarian lentil soup. It came out with lentils, beans, tasteless, flavorless and pieces of beef! Not at all what I had wanted, but I was beyond starving so I ate it anyway. I couldn’t wait for something else. The good news is that it led to this post! It was a good idea all around, but it needed some help. (I should’ve Instagramed it, but I’m still learning here). Initially I thought this would be so much better as a vegan only dish. I could see and taste how it should be…adding the kale and the cippolini onions. It all came to me in a flash. I went to buy the ingredients and passed by the meat counter at this quality store I like to visit and the next version popped in my head. This could be fantastic with spicy choirizo sausage. Both versions, to me, were equally as good. See, I went a little bi-polar on this post!
One, of course, is Vegan and for those who love a good spicy Chorizo sausage, a meat version! This soup is pretty quick to make, provided you follow the quick tips. If you opt to make a vegetarian stock you will have to add more time obviously, but I found that a box of vegetarian stock is just perfect! [Read more...]
We live out in the country…not really, but everyone we know thinks so because we are pretty north of our suburb, right near a lot of farm land. With this view, you can understand why we don’t mind the extra 20 minute drive.
With any snow storm, I always get the “cozy-up” feeling and want to make warm comfort food. However, coming off the gluttony of the holiday season I wanted to keep it healthy. Cioppino, the Italian-American version of fish stew, which apparently originated in San Francisco- my other hometown- seemed like the perfect answer! You can read about the origination of the stew here: Cioppino. [Read more...]
I love soup! I know everyone says it, but in the Winter I am all about soup. I am constantly trying out new recipes for soups. This one was perfect for a family reunion we were having and I needed something easy and light because my Aunt was bringing my grandma’s traditional stuffed cabbage.
This is the perfect dish to throw into a crockpot, or a soup pot (if you don’t have one). I have cilantro in this recipe and my knowledge on this is… you either LOVE IT or you HATE IT! Feel free to omit it if you choose, but you will loose some of the Mexican flavoring if you do. Parsley is a fair substitute. Sprinkle some of my favorite Gluten-free tortilla chips and you are good to go!