A Week of Menus

What are you eating this week?

It rained here all Sunday morning....even when the sun came out - - it was COLD!! But, we did get to break out our scarves (a rare occurrence here) and Miss No-No got to wear her new boots!

We have also been working on cleaning out the things in our house that we don't really need....sigh!...it's a lot of work, and for some unknown reason, we have been hanging on to allllll these things that we NEVER use!!

We found all these books

They went to the "Friends of the Library" bookstore by our house - - the revenue from the store helps fund the city library in our town.

We also found all these glasses in a box in our garage

With all these wine glasses, margarita glasses, and beer glasses, you would think that we either have huge parties all the time, or were planning on it.... but, these were actually a box that was a combo of glasses that Mr. No-No and I each had at our respective apartments before we moved in together...when we decided that we weren't actually going to keep them in the kitchen, they went into a box. And then SAT THERE for about 7 years!!! lol. So our local Goodwill has lots of awesome glasses for sale now.  :)

This is what I have planned for dinner this week:

Monday
Bean Soup with Cornbread and Carrots

Tuesday
Tofu Steaks with Sauteed Collard Greens and Mashed Cauliflower

Wednesday
BBQ Tempeh with Salad

Thursday
Garden Burgers with Jicama "Fries" and Salad

Friday
Leftover Bonanza

1. Soup: You guys know I love my soups! For this one, since it's during a weekday, I will probably just: dice up some (equal parts) onion, celery, and carrots (about 1/2 cup each) and then let them saute for about 5 minutes in a large sauce pan. Add in one clove of chopped garlic, 1/2 tsp of thyme, 1/4 tsp of salt, and 1/4 tsp of pepper, stir to mix, and let cook for another minute. Add in a can of tomatoes, a can of white navy beans (I precooked dried beans over the weekend and put them in the fridge) and will then add vegetable broth to cover everything by an inch or so. Let that mixture boil and then turn the heat to low and let simmer for about 15 minutes to blend the flavors. I might stir in some cooked rice just to add texture.
2. Mashed Cauliflower is so easy and you can make it taste like mashed potatoes! Dice up cauliflower and steam until almost falling apart (about 7 - 12 minutes). Mash with a ricer or potato masher and then add in Earth Balance (a vegan butter substitute) and some soy milk, granulated garlic, salt, pepper, and mix to incorporate. Top with diced green onions or diced flat leaf parsley.
Disclaimer: I don't generally advise "tricking" kids into eating veggies - - I want my little Miss No-No to learn to love veggies and not other foods that I have disguised as something good - - that being said, these "potatoes" DO have her asking for seconds and they are delicious....without the guilt!! So dig in!
3. Tempeh is a soybean based food. To cook: Dice and then steam in water to cover for 10 minutes (tempeh has a funny taste when you eat it "raw" and steaming it seems to get rid of that taste). Put diced, steamed tempeh into a skillet with a little bit of oil, heat on medium high and let cook, when the pan looks dry, add in 1/4 cup of water, cook until water has evaporated, add in 1/4 cup of BBQ sauce and another 1/4 cup of water, and cook, stirring and flipping constantly. When the sauce has mostly dried up, this is ready to serve. I love to cook tempeh like this - - it's chewy and "heavy" and perfect for cold weather because it's really filling.
4. I found jicama in the grocery store the other day. This will be the first time that I have EVER done anything with one. But, I do remember eating them when I was living at home - they are crunchy and light. I am just going to chop these up like french fries, add a little bit of cumin, paprika, and parsley (just a pinch or two each until I get to where I like the taste), mix them up and serve them on the side of the garden burgers. I'm hoping they turn out good, but we will find out!!! <~ I will let you know!! :)

What are your plans for meals this week?
What do you think of "hiding" veggies in your kids' food?

More later!! :)

Pumpkin Cannellini Bean Soup

I got the idea from this recipe from BHG.com. I added the additional spices, because I thought it needed a small flavor boost, but otherwise, this is their recipe. This is perfect for fall - - it's creamy, light, but filling. The extra spices give this the smell of fall cooking and the pumpkin clinches the fall theme!

Pumpkin Cannellini Bean Soup

1 can pumpkin puree
1 can coconut milk (stirred to mix)
1 can cannellini beans (drained and rinsed)
1 can vegetable broth (or 2 cups of homemade)
1 tsp dried sage
salt and ground black pepper, to taste
Additional spices: pinch of nutmeg, cayenne pepper or paprika, ground thyme

Combine all ingredients except salt and pepper into a large sauce pan over medium heat and stir to combine. Heat (but do not boil) for approximately 10 minutes, or until warm. Stir in salt and pepper to taste. Add additional spices for a little flavor kick!!

What is your favorite fall soup?

Do you like to party with other creative types? Join me at some of these places this week!

More later! :)

A Week of Menus

Last week was cold and foggy, but the weekend brought clear weather and lots of sun (it was still a little bit cold, but the fog was gone and the clouds were nowhere to be found!). We spent some time on Saturday at my parents' house - - we went out for pumpkin pancakes and pumpkin coffee (for the grownups only!), went to a neighbors' house for a little backyard party, went for a long walk, and just hung out for a bit. Sunday, we went to a friend's new house and then ran a lot of errands! It was busy, but still relaxing. For dinner, we usually have pasta on Sundays, but Mr. No-No made (made-made-made!!!) his own pizza dough and we had make-your-own pizzas instead. :)

What are you having for dinner this week?
Here's what I have planned:

Monday
Tomato and Zucchini Harvest Soup (1)
Salad
Garlic Bread

Tuesday
Mushroom Lettuce Wraps
Steamed Broccoli

Wednesday
Chinese "Chicken" Salads

Thursday
Stir Fry with Noodles

Friday
Garden Burgers and
Left Over Bonanza

Saturday
Dinner out

Sunday
Pasta Dinner with Veggie Soup

Notes:
1. This Harvest Soup is a recipe that I found on-line from Jenny Ross (who owns a restaurant in Orange County, California). All her food is awesome and healthy, and this one is no exception.
Try this delicious soup for energy and the ability to go the extra mile!

1 Zucchini
2 Roma Tomato
1 Red Bell Pepper
1 Clove Garlic
1/4 Cup Fresh Basil
2 Sun Dried Tomato (optional)
1Tbsp Italian Seasoning
1 Tsp Sea Salt
8 oz hot water
4 Tbsp Extra Virgin Olive Oil

In a blender combine all ingredients, save oil and blend well until a thick puree forms that is free of pieces. While blending add the oil to emulsify and blend until thick delicious broth is formed.
Enjoy fresh, will last up to 4 days in the refrigerator!

What are YOU having for dinner this week?
More later!! :)

Clean Out the Fridge Soup

I love making soup! :)

Soup is easy, and forgiving. It can be served hot, warm, or even cold. I can eat it for dinner, for lunch the next day, or freeze it and serve it a week or two later for a quick dinner when I don't have time to make something.

This Clean Out the Fridge Soup is one of my favorites - I just saute some onions and garlic, add some broth, some spices, and whatever else I have on hand. It's different all the time, but the method is the same, and that makes it great (and easy) for me to serve something filling and healthy!

Clean Out the Fridge Soup

1/2 onion, diced
1 garlic clove, minced
Dried spices (I always use approx. 1/2 tsp of thyme and then I will add in some bay leaves (only 1 or 2), and then maybe another 1/2 - 1 teaspoon (total) of oregano, parsley, basil, or rosemary - sometimes, I just add in italian seasoning so that I get it all in one!)
diced veggies (whatever is on hand; for this soup, I used yellow squash and one zucchini, but this method will work with mushrooms, leeks, beets, potatoes, and can be adapted to fit just about any other veggie you have on hand)
1 can of diced tomatoes
4 cups veggie broth (homemade or store bought)
1 can of beans, drained and rinsed
2 - 3 cups of fresh spinach or 1 cup of (defrosted) frozen spinach)
3/4 cup of frozen peas (or edamame, broccoli, or corn)
fresh ground pepper and salt, to taste

In a stockpot or 4 qt pan, saute diced onion in olive oil on medium heat until translucent, approximately 8 - 10 minutes. Add in garlic and cook, stirring, for approximately 30 seconds. Drop in spices and stir to combine. Add in diced veggies and stir for another few minutes (coating with spices). Add in tomatoes, stir to combine. Add broth, bring to a boil and then simmer for approximately 10 - 15 minutes (you can simmer this for up to 30 minutes, depending on how much time you have). Turn heat back up to medium and add beans, let the mix get warm again (approximately 3 - 5 minutes), and then add in spinach and peas. Let the soup cook for about 5 - 10 minutes. Add black pepper and taste. Add salt to taste.

I usually serve this with garlic bread and a small salad on the side.

What's one of your favorite go to dishes?

Find me at some of these cool linky parties this week!
More later! :)

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A Week of Menus

We had such a busy weekend!! We spent today at the OC Fair (Miss No-No was an "entertainer" since she was with her dance group). We have taken Miss No-No to the fair a couple of times before, but she doesn't remember ever having been - - she marveled at the rides, at the food, drank cherry lemonade, hung out with her friends from her dance group, and then got her face painted. It was a long hot day, but a lot of fun!!

{image from google.com}

This is what we are having this week:

Monday

BBQ Tempeh Tacos

Cuke and Red Potato Salad

Tuesday

(Zuke and Tomato) Minestrone Soup

Salad

Rosemary Foccacia (store bought)

Wednesday

Baked Zuke Boats

Bean Salad

Pitas

Thursday

Stir Fry with Noodles

Friday

Garden Burgers / Left over Bonanza

Saturday

Out for dinner

Sunday

Pasta Dinner

Salad

Garlic Bread

Notes:

1. Tempeh tacos are so easy to make, and sooooo delicious. Tempeh is a bean cake that you can buy in a health food store. You could easily substitute ground round (I like Yves Brand) or Extra Firm Tofu (if you are subbing, skip the steaming step). Slice and steam tempeh for 15 minutes. Cube or crumble tempeh and add to a skillet with BBQ Sauce. Cook for another 5 - 10 minutes. Put into tortillas and top with whatever toppings you have on hand.

2. For minestrone soup: I usually saute some onion until it's translucent, add in some minced garlic (30 seconds), and then add in slice zukes (or whatever other veggies you have on hand, soup is forgiving!). I will also add in some pepper, a little bit of salt, a bay leaf, about 1/8 - 1/4 tsp each of dried oregano, parsley, thyme, and basil (I don't measure, I just pour some in my hand). Cook that up for another 5 minutes or so and then add in some broth and either a bunch of diced tomatoes (or a can) and let it simmer for another 15 - 30 minutes. Add cooked pasta before serving (small shapes work best) or add in uncooked pasta after tomatoes have gone in (but so that you still have 10 minutes left to cook.

3. For zuke boats: I scoop the middle of the zukes out and then quick-cook the boats/shells in the microwave (in a pyrex pie plate with a little bit of water) for a couple of minutes (until they are soft on the inside, but still firm on the outside). Put the scooped out parts in a mixing bowl. In the bowl, I add some spices (parsley, basil, oregano, salt, and pepper), some chopped onion, some garlic, and some bread crumbs. I mix it together, cook in a saute pan for a little bit (approx 10 minutes) and then pile it back into the zucchini shells, top with some more bread crumbs and broil on low for a couple of minutes (until slightly starting to brown on top). I add (vegan) cheese, if I have it, and then broil on low for about 3 more minutes, until the cheese is melting and starting to brown. Watch what you put under your broiler (I have a light in my oven that I keep on so I can see) - - it's amazing how quickly things burn in there!!! :)

Clearly, my pantry is overflowing with zucchini. I am running out of ideas, and I have half a crisper full of these babies - Help me out here.. 
What kinds of things to you make with an over-abundance of zucchini??

More later!! :)

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Carrot and Red Pepper Soup

I feel rejuvenated! I just caught up with Desperate Housewives on my smart phone! hahahaha! Quiet time for me and I don't need to steal the living room TV! Mr. No-No loves it and so do I. :)

For those of you that know me, you know I LOVE, LOVE, LOVE my soups. This one is quick and easy and ssssooooo good for you. Bonus: it's vegan (so it's much healthier than most soups of this style) and it's creamy (so it satisfies that desire to have a thick, rich soup).

I grabbed this recipe from All You Magazine and I am pleased to say, I didn't modify it at all. Kudos to All You for having vegan recipes in their mag!

All You's Carrot and Red Pepper Cream Soup

1 onion, diced

1 bunch of carrots, peeled and thinly sliced

2 cups vegetarian broth

2 (jarred) roasted red peppers, diced

2 cups of soymilk (or other plant based milk)

2 tsp. (each) balsamic vinegar and lemon juice

1/4 tsp. pepper

1/2 tsp. salt

Saute diced onion and sliced carrots in a pan with 1/8 cup of water (over medium heat) for approx. 5 minutes; Add broth and bring to a boil; Cover and simmer until carrots are fork-tender (approx. 10 - 15 minutes);

Remove from heat; Add bell peppers;

Mix in blender (covered with a towel, do in two batches) or use an immersion blender; Continue blending and add in soymilk; Place pan back over low heat and add remaining ingredients; Heat until warm (approx. 5 minutes).

I served this with toast triangles. It was creamy and delicious! It's also good the next day (I know because I had it for lunch) - make a big batch and have "planned leftovers".

What are your favorite kinds of soup?

Do you have a quick soup that is your standby? Or do you have a soup that you especially make so that you can have your planned leftovers?

Thanks to everyone for commenting on my previous recipe, Microwave-able Beets. Seems like a lot more people than I realized do not like beets, do not buy beets, and do not cook with beets - including: Karen from Mommy's Moments and Crystal from Crystal Jigsaw. However, I was honestly surprised by how few people admitting to LIKING beets - including: Boobies from Boobies, Babies, & A Blog.. and Jan from Jewelry4Change.

I know, the color puts some people off...

Come and find me partying here.

More later! :)

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Soup Time - Indian Inspired Potato-Chard Stew

Since it is still cold here,

(I know.... it's California, but when it rains, it is cold....to us!)

we are still eating a lot of soup. And for those of you that know me, you know I LOVE my soups. This soup recipe was modified from Toni Fiore's book Totally Vegetarian. If you haven't seen this book, you should at least check it out from the library and see what's there. I have raved about Toni Fiore before - but, I do love the fact that 1) she makes killer vegan food, 2) it's fast and easy - and I usually have everything to make her dishes in my fridge - which means no special trips to the store just to try a recipe, and 3) she's Italian!! :) Not that the Italian part matters all that much, but she does put an Italian spin on A LOT of vegan dinners. The best thing about her food is that you.will.not.miss.the.meat. With my non-vegan Mr. No-No, that is something I love.

I modified this recipe slightly because I didn't want it to be too spicy for my little Miss No-No. This recipe is great because it's slightly spicy, slightly Indian-inspired, and so creamy that it's hard to believe that it is truly vegan (but, believe me, it is!). BTW - the creamy goodness comes from the coconut milk (which, I believe, would temper a pinch of cayenne a bit, if you added it for extra kick).

Toni Fiore's (slightly modified) Potato-Chard Stew

2 - 3 T olive oil

1 medium onion, diced

salt

1 medium sweet potato, cut into 2-in pieces

1/4 red pepper (raw), diced

1 garlic clove, finely chopped

1/2 T ginger, grated

1/2 t ground coriander

1/4 t turmeric

1/2 can (full fat) coconut milk

1 bunch of swiss chard (center stems removed), chopped

1/2 lime, juiced and rind grated (and reserved)

chopped cilantro, for garnish

In a saucepan heated over medium-high, add oil. Add onions and sprinkle with a little bit of salt to make them sweat. Cook, stirring constantly, until translucent, approx 7 minutes. Add potato, pepper, garlic, ginger, and spices and cook, stirring, for 1 - 2 minutes. Add coconut milk and approx 1 cup of water and boil. Immediately, cover, reduce heat and simmer for 15 minutes. Add swiss chard and cook until wilted, approx. 10 minutes. Serve soup in deep bowls with a bit of lime juice, some grated rind, and a sprinkling of cilantro or parsley.

I took this to work the next day for lunch and it was still deeeelicious! :) 

Miss No-No also found this soup to be delicious with bread to dip into it!

Thanks to everyone for their comments on my last post. Turns out that Catherine from Our Village is a Little Different likes Target, too - for all their little gifts that she can get for her little ones! :)

What are your favorite kinds of soups? What other kinds of things do you usually serve to your family when the weather is cold and rainy?

Stay warm!

More later! :)

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Borscht / Beet Soup

It's been cold here lately so I have been making tons of soup!!! :) I love hot soup on a cold or rainy day. Cooking them warms up my kitchen, warms up my body, and it's just plain good for my soul.

This recipe came from Toni Fiore's Delicious TV series. I have made this soup so many times now that I pretty much have it memorized (so it may not be the EXACT recipe, but that's where it started from - and I love how it comes out). Mr. NoNo is Russian and Polish - and this soup is a total treat for him. 

I love Toni's recipes because they are quick and easy...nearly everything is something that I can whip together on a weeknight and it takes the hassle out of trying to get a super healthy, nutrient packed dinner on the table. Another thing about Toni's recipes that I love is that they all taste delicious. I have never made anything out of her cookbook (or from her show) that I have thought, "Well, that was OK, but it won't be on my regular rotation", or something like that - the food is good. And, unlike some vegan / vegetarian recipes, she is generally not trying to imitate something else. It's just basically delicious and wholesome....and we can all use that in our lives!

...and I know I'm raving a bit, so - no - I didn't get paid for this, I don't actually KNOW Toni, I just love her cooking style...

I usually use just a bunch of beets - whatever I get out of my CSA basket; I generally use whatever kind of potatoes I have on hand (as long as they are some shade of brown); and I love dill, and will use fresh when I can, but generally beets and dill don't usually come in the CSA basket at the same time, so I usually use some dried - use less if you aren't a dill fan, or leave out completely - the soup is still good without.

Toni Fiore's Borscht

1/2 brown onion, diced

1 carrot, diced

2 celery stalks, diced

2 cloves of garlic, diced

3 or 4 red beets, peeled and diced

2 medium potatoes, washed and diced

1 apple, diced

3 cups of vegetable broth

dried dill (for garnish)

Saute onions, carrots, and celery in olive oil over medium heat until onion is translucent and carrots are soft, approx. 5 minutes. Stir in garlic, cook for 30 seconds longer. Add vegetable broth, beets, potatoes, and apple. Bring to a boil and then simmer for 30 minutes, stirring occasionally.

Ladle into bowls and garnish with pinches of dried dill (1/8 tsp).

Hope you enjoy this as much as we do - - it's amazing that you can get soooo much flavor in a soup without adding ANY spices (it smells great even before you add the dill!).

If you tried it, how did it come out? And if you modified it, let me know the details!!! :)

More later!! :)

Soup Time - Curried Lentil

It has been coooooldd!!! brrr!

We made a Curried Lentil Soup to warm up! I was worried about this soup, I will admit. Mr. NoNo does NOT like anything - and I mean anything - with curry...I only made half of this recipe, but next time, I will make the whole 10 serving pot! It was delicious.

I got the recipe from the PCRM website - they have a lot of information on keeping kids and families safe, healthy, and happy! I modified the recipe slightly, just so that I could make this quickly on a weeknight.

Curried Lentil Soup
Makes 2-1/2 quarts or 10 1-cup servings

1 cup dry lentils, rinsed

1 onion, chopped
2 celery stalks, sliced

4 garlic cloves, mined

1/2 tsp ground cumin
8 cups vegetable broth
1/2 cup dry couscous
1 cup crushed tomatoes
1 1/2 tsp curry powder
1/8 tsp black pepper
salt to taste
handful of baby spinach, optional

In your pressure cooker, combine lentils, cumin, and broth. Bring up to pressure and cook until the lentils are slightly soft, approx 12 minutes. (You will continue cooking, so don't over cook the lentils right now!)
In a saute pan, combine onion, celery, and garlic and saute for 5 - 10 minutes, until the onion is translucent and soft.
Once the lentils are ready, quickly de-pressurize by running the cooker under cool water in your sink. Dry the pan off and put on the stove top. Over medium heat, stir in cooked onion mixture, couscous, tomatoes, curry powder, and black pepper. Cook for about 10 minutes, until the couscous and lentils are tender. Salt, if needed.
To up the nutrient content a bit, I added in some fresh baby spinach into the bottom of each bowl and then added the soup on top, stirring the soup and spinach to let the heat of the soup wilt the spinach a little.
It was warm and filling!
More later!! :)

My little girl needs her naps!!!

My SN made us a beautiful broccoli soup this weekend, courtesy of Veganomicon! This soup is so wonderful - it's velvety, smooth, minty, and a bit savory (with dill). Very delicious. He made a big batch of it and we both had some for dinner on Saturday night and have been taking it to work for lunch during the workdays.
Spent Saturday at mom and dad's, but we didn't do much at all. Walked over to Sam's Club and just kind of browsed around - mom wanted to show me some jeans and new shoes (which, of course, I got - new TerraSoles - they are ecofriendly, and animal friendly, and I LOVE THEM!! So cool - I checked the TerraSoles website after I bought them and they are actually TWICE as much on the website compared to what they were at Sams - - I am seriously thinking about going and buying another, "backup" pair). It was supposed to rain and I think we were really waiting for it to happen. But, it didn't ever really start. Miss M fell asleep on the way home, which was quiet, but nice. She woke up, but didn't stay up very late - she's been trying to get out of naps daily, but she sleeps so well every night!!! Seems like she is getting the same amount of nighttime sleep as she was getting before, so a nap would still be a really good thing (I think)..... And when she doesn't nap, she falls asleep at the most inopportune times - - namely, once she gets too tired to hold her head up anymore!!! She fell asleep last night on the way home from school. But, she wasn't in a deep enough sleep that I was actually able to get her into bed and not wake her up.... We ended up putting her down at the regular time and she was up this morning before 6! My little girl needs her naps!!! :(
More later!
:)

T-day and Shopping, Shopping, Shopping

WOW! Thanksgiving weekend is now coming to a close... Miss M is finally asleep (late, late nap), but she is down and I have a minute here to myself.....aaahhhhh! Our Thanksgiving day was busy, but fun - - I, of course, tried some new recipes: thanksgiving tart (recipe from vegweb?), spiced acorn squash, green beans, mashed sweet potatoes, and a vegan pumpkin/pecan pie (recipe from wholefoods.com). Everything came out sooo good. YEA!!! I didn't cook my pie the day before, so it wasn't QUITE cold enough, but it was dessert and it was still good.
Miss M had a good day, too. She hung out with my mom and dad all day and loved it...they never stop playing with her....hehehehehe. And, obviously, she really LOVES mashed sweet potatoes... hahahha. We didn't know. I don't usually cook them that way - guess I should do that more often.
Friday, I decided to just shop - on the internet ONLY - but, then found out the laptop that I wanted to buy could only be bought in the store! grrrr! So we mosied on over there and even though they had sold out of the laptops, I was able to get one (they had done some thing where you got in line, got a "certificate" for your computer and then came back and picked it up later and I guess that some people got certificates, but then never came back....they said they had a few computers and were holding them but the time had lapsed and they were giving them away to any one who asked or something like that). Anyways - I got a new laptop. It is soooo nice. I didn't think that I would enjoy using it so much, but I really do. And that's where I am now :) It's cool, it's an HP with a 17.3" screen and a webcam buit in (which is one of the big reasons that we bought it since are separate webcam on the desktop doesn't seem to work all the time anymore). And then we went over to Costco - holy flat screen TVs - seemed like everyone we saw had a flat screen. We just walked around and looked at stuff, mostly. We were just there to do regular shopping, not to pick up anything special.
Our CSA basket was full of leeks and lettuce again this past week - so I am making my famous leek and potato soup with salads on the side for dinner tonight. MMMMMM. Only thing is we end with leftovers when I make it and, I do believe, we are pretty left over-ed out. I don't think I will really have to cook at all for the rest of this week after this soups done. Hahahhaa. <- We will have to see how that goes over, I guess.
But, more later!
:)

Good Cooking - Pasta & Soup

Our CSA "basket" last week was filled with leeks (those are STILL in season??) and bok choy (!) and zucchini. We also got a big thing of Swiss chard and some herbs, MORE limes and some persimmons as well as a few other things. You should see the eggplant that we got - huge and beautiful. I used the eggplant to make this Thai basil saute recipe that I got from vegetariantimes.com, but it wasn't a hit :( I thought it was good, but apparently, no one else liked it much. Since we had so much left over, I froze the leftovers and am thinking about Thai-influenced sub sandwiches (with carrot and cabbage slaw, green onions, peanut sauce, and peanuts) for a night when I don't have time to cook.
Sunday night, I used the Vegetarian Meat & Potatoes cookbook to make gnocchi and a new basic marinara spaghetti sauce - the sauce was a hit and everyone liked the gnocchi - Miss M and I both had them for lunch the next day because the 1/2 recipe still made sooooooo many. Next time I make them, I think I will try the sweet potato version (didn't have sweet potatoes this time around) and make extras to freeze.
Last night, I made the Clean Out the Fridge Soup from vegetariantimes.com. It came out surprisingly good - I was impressed. And...I got to use up most of the zucchini, all of the Swiss chard and a good portion of green onions. I actually had so many vegetables going into the pot that I forgot to add celery (which I only bought to make soup) and some carrots!! But, it was good anyways.

And...about Miss M :)
We went to see cousin C. over the weekend. The girls played soooo good together - I loved it. They were both excited to see each other and had a lot of fun playing all day. When we were getting in the car to leave our house on Saturday morning, Miss M asked me if we were going to grandma susu's house. I told her that we were and she asked me - not cousin cayenna's house?. I told her that once we picked up grandma that we would be going out to see cousin C. She told me (in her halting, measured way - it's like she thinks it, says part of it, thinks some more and then tries to get it all out) that cousin C. was her cousin and her friend.
so - so - so - so beautiful!

More later! :)

Leeks, leeks, and more leeks (oh! and avacados)

We got our CSA basket / box last night - - clearly leeks, kale and dill are in season. I made my "famous" leek soup last night. I had that one great recipie that SN said was so fabulous...but I don't know where I got it from (maybe from a book from the library? I couldn't find it in any of the books at home). So I improvised - I have been doing that a lot lately, but it came out good. :)

Leek & Potato Soup
I just put four sliced leeks (white parts only) and one sliced brown onion into some olive oil and earth balance and then let it cook covered until it looked pretty steamed (7 or 8 mins) and then I added 1-1/2 cut up potatoes (I saved some potato for breakfast saturday morning - mmm) and about 1-1/2 cups of water, let that go for about 15 minutes. Then I added about 2 cups of plain soy milk, put the lid on and let that go for another 5 minutes or so. I took it off the heat and blended it and then added some salt, pepper, and fresh dill.

...now if I could just find a decent avacado recipe like this - easy to throw together and great to eat! :) SN wasn't too thrilled at my attempt to make avacado soup (as, clearly, avacados are also in season and I am at a loss - I don't know what to do with all of them!). We have had avacado sandwiches, tacos, guacamole, sandwich spread....I'm feeling a little like Forrest Gump...
I am making it a little mission of mine with this CSA not to throw anything away. Nothing... (we will see how that goes). Although, I have now learned how to freeze basil and dill so they can still be used without being "freeze-dried", make leek soup without a recipie, and I can't even tell you how long it's been since we bought a jar of pre-made salsa (since we have had so many tomatoes, it would be a waste to not just make my own!).
More later!
:)