Preamble: Hello my friends. I have missed you. The truth is, that there have been some things brewing these past few months that kept me from relishing in my foodie obsession, much to my dismay and displeasure. I will spare you all the details, but the past months have kind of thrown me for a loop. I'm working on getting back in the mood for food and hope to post lots more very soon!
This Easter was an especially delightful holiday for me. I don't know that there is one specific reason, but I was much more sentimental and spiritual than usual. Maybe it's because here in the South, we've been overwhelmed by beautiful azaleas, flowers popping up in all the colors of a rainbow and yes, covered in pollen, for the past month now.
Or, perhaps it was the sight of the amazing cross covered in flowers on the lawn of my church on Easter Sunday.
Or the Easter cupcakes.
Or, maybe it's my new car! (Well, it's technically used, but it still has that "new car" smell.)
These past weeks, I have just really been enjoying the little things. I've had some really good glasses of wine (and a few glasses of bubbly sprinkled in for good measure). I've eaten the fruits of spring...asparagus, strawberries, jelly beans (well, these are the fruit of Brach's, but hey). My sunroof has been down at every possible moment. I've taken the scenic route anywhere possible. I've turned the music up a little louder and sang my heart out. I've walked Max outside instead of walking myself on the treadmill. I've read books for pure pleasure, and I've sat on the porch admiring my mini garden of hostas and caladiums and ferns.
It has truly been delightful! And this season particularly, I am grateful because I know that I am so blessed. With family, friends, provision, dreams, hopes, desires, passions. That makes every moment delightful.
Monday, April 9, 2012
Saturday, January 14, 2012
I Haven't Fallen off the Earth!
I promise. Life has just been exceptionally hectic, and I've been struggling to carve out time to write all about my foodie adventures...but, there have been many! Stay tuned for good things to come very soon...
Here is a bit of a taste to keep you intrigued...
Here is a bit of a taste to keep you intrigued...
Saturday, November 5, 2011
First Soup of the Season
There is a chill in the air here in Georgia, and that means soup! For some reason, I'm not a big fan of soups during the warmer months, but when the leaves are turning, and the wind picks up, there is nothing better than whipping up a big pot on a Sunday afternoon.
I like them for the sake of convenience too. One pot (read: fewer dirty dishes). Large quantities (read: I only have to cook once and I have meals for several days/nights now, or in the future in the freezer).
The other reason I love making soups is because I can control the ingredients. Yeah, yeah, of course it's better for my health...more veggies, lower sodium, leaner meats.
But, the real reason I like controlling ingredients is because I can be as creative as I want. Sure, there are tons of great recipes out there to follow (which I encourage!), but I've learned to let my imagination run wild with soups and throw a little of this in and then a little of that and viola! A masterpiece. Trouble is, I always forget to write down the magic formulas. Darn.
This past week, I was watching back episodes of Giada de Laurentiis on DVR and came across an episode where she made this delicious, easy tomato soup. It was so easy and absolutely delicious!
Even though I didn't make it up myself, I felt like I did since everything I needed was in my pantry or fridge, and I pulled one of those "on camera" moments where I effortlessly grabbed this and that and ended up with this:
Quick and Spicy Tomato Soup
(by Giada de Laurentiis)
Ingredients:
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
1. Warm the olive oil in a large soup pot over medium-high heat.
2. Add the carrots, onion, and garlic and saute until soft, about 2 minutes.
3. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper.
4. Simmer for 10 minutes.
5. Ladle into bowls and serve.
I like them for the sake of convenience too. One pot (read: fewer dirty dishes). Large quantities (read: I only have to cook once and I have meals for several days/nights now, or in the future in the freezer).
The other reason I love making soups is because I can control the ingredients. Yeah, yeah, of course it's better for my health...more veggies, lower sodium, leaner meats.
But, the real reason I like controlling ingredients is because I can be as creative as I want. Sure, there are tons of great recipes out there to follow (which I encourage!), but I've learned to let my imagination run wild with soups and throw a little of this in and then a little of that and viola! A masterpiece. Trouble is, I always forget to write down the magic formulas. Darn.
This past week, I was watching back episodes of Giada de Laurentiis on DVR and came across an episode where she made this delicious, easy tomato soup. It was so easy and absolutely delicious!
Even though I didn't make it up myself, I felt like I did since everything I needed was in my pantry or fridge, and I pulled one of those "on camera" moments where I effortlessly grabbed this and that and ended up with this:
(by Giada de Laurentiis)
Ingredients:
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
1. Warm the olive oil in a large soup pot over medium-high heat.
2. Add the carrots, onion, and garlic and saute until soft, about 2 minutes.
3. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper.
4. Simmer for 10 minutes.
5. Ladle into bowls and serve.
Labels:
beans,
broth,
cannelleni beans,
fall,
fire,
Giada de Laurentiis,
soup,
tomatoes,
warm
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