Tag Archives: soup

Soup or Curry

Or….Super curry!! ūüôā

I’m not often at home in the evening these days, so I hardly ever participate in the creation of dinner. The past couple times that I have taken the lead, I’ve made soup. When I lived in cold Owego last year and was cooking for myself only, I made soup all the time. It’s very economical because it stretches your vegetables, and it’s really easy to make it healthy, delicious, and satisfying all at one.



The soup I made last night could also easily be served as a curry over rice (or quinoa or whatever grain you please). If intended to be such, I would add a little more spice. The recipe calls for a small green chile (I used a jalape√Īo), but it’s saut√©ed at the beginning with the onion etc, and I think that mellows out its flavor quite a bit. If you wanted it to be spicier you could probably add the jalape√Īo closer to the end of the simmering.


Served as a soup, this was definitely yummy. I love cauliflower and coconut, both which are featured in this recipe. The only change we made was I forgot the garam masala (which I’m sure could totally change the flavor of the dish… It could only make it better, though!) and we added peas.

For the recipe, click.

That looks so much less appetizing than it was… My camera is currently off being diagnosed, so hopefully real pictures will return soon!

So, how about this weather lately?? Today was about 65 degrees. I consider myself someone who likes winter weather, but I could totally get used to this (well, if I could ignore the fact that it reminds me our climate is having issues….that part kind of puts a damper on everything). I ran in shorts and a t-shirt at 2 pm yesterday and was hot. Today’s run was at 4:30, and it was balmy and perfect and my legs felt great, too. So enjoyable. But I also love seasons, and wouldn’t mind at least a small dose of winter… What do you say, Punxsutawney Phil?


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It’s the final countdown!¬† A week til the marathon…and it could be a pretty busy one.¬† Thanksgiving is a crazy time at the bakery, so I’ll be working an extra shift this week to help out.¬† I’m only working at Growlers once, though, so that means only one double, and I think I should have plenty of down time from Wednesday on.¬† Including Thanksgiving, which also happens to be the day I should really start increasing my carbohydrate consumption.¬† Convenient.¬† Gotta make sure I’m storing away some glycogen!

I have a recipe for you.¬† But, as of yet, no picture.¬† My parents went to a wedding and took my camera… so I used my brother’s to take pictures.¬† But then he went to St. Mary’s and I don’t know where the camera went.¬† So you’ll have to wait for a picture.¬† Or, just look at one of my green smoothie pictures, because the resemblance is quite striking.¬† But this time the recipe is for a more commonly accepted green-sludge-in-appearance food.¬† Soup!

We had spinach that needed cooking.¬† It was a tired, chilly Friday evening.¬† And I hadn’t cooked anything beyond an egg in quite some time.¬† Here is the result:

Loosely based on a Spinach and Pea soup from Deborah Madison’s Vegetarian Cooking For Everyone (one of the cookbooks I use most; her recipes often feature genius combinations of flavors).¬† I didn’t have green onions so I used shallot, and she didn’t call for garlic, but I added it, because why not?¬† At the end I wanted a little more warmth in the flavor so I added cayenne.

Savory Spinach Soup

  • 1 small onion, thinly sliced
  • 1 garlic clove, chopped
  • 1 shallot, chopped
  • 3 carrots, thinly sliced
  • 10 stalks of parsley, chopped
  • 1 tsp dried basil (or 1 tbsp fresh)
  • salt and pepper
  • a lot of spinach (I used maybe… 8 cups?¬† loosely packed?)
  • 1 cup peas (frozen works)
  • lemon juice
  • cayenne

Heat a tablespoon or two of olive oil in a large soup pot.  Add the onion, garlic, shallot, carrots, herbs, and 1/2 tsp salt.  Sautee for 5 minutes or so, then add 6 cups of water and bring to a boil.  Lower heat and simmer for 20 minutes until carrots are soft.  Add spinach and peas and cook for another 2 to 3 minutes, until spinach has wilted.  Remove from heat and blend soup in two batches using a food processor, or using an immersion blender, which is about 4 million times easier.  Season with salt and pepper, lemon juice, and cayenne, all to taste.  Salt and pepper bring out the vegetable flavors, lemon juice makes the soup brighter and have a little more presence, and cayenne rounds out the flavors and gives the soup extra warmth.

False alarm!¬† I found my brother’s camera.

Could be a green smoothie in a pot.  Am I right?

Green soups are not very photogenic…

I’m about to go for my last “long” run of my training, which is 8 miles.¬† But first, let me show you my lunch.¬† I made a sort of pizza on a tortilla.¬† A tortizza…???

I started with a tiny smear of hummus (because that’s all we had left), Trader Joe’s Red Pepper Spread (a staple in our household), and feta cheese.

I added some sauteed onions…

And some collards that had been sauteed with garlic.  Then I put it in the oven for about 5 minutes at 400 degrees, just to heat everything through.

All done, topped with chopped cured black olives.

SO good.¬† The tortilla didn’t get very crispy, but I just cut it up in slices and folded them around the toppings.¬† What made this was especially good was the collards, which we got at the farmer’s market.¬† They are so sweet.¬† I sauteed the whole bunch and could easily eat it all right now, but I want to share some with my parents.

Okay, time to run!


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Life Soup

Another busy week.¬† I realized that I work almost full time; it’s just random, patchwork-style¬† full time.¬† It certainly keeps things interesting.¬† The patchwork schedule allows for a random sprinkling of fun activities, and also makes my running schedule pretty random.¬† I kind of like it like that, though.¬† At least, so far.

Saturday was one (I have four) of my Katie friend’s bachelorette party.¬† She’s getting married in three weeks!¬† We went and saw Chicago at Toby’s Dinner Theatre.¬† I was very impressed with the performance.¬† We finished the night by watching “The Proposal”– very wedding-appropriate.

Sunday was long run day!¬† My last run before that was a 7-miler on Thursday.¬† My legs were not quite sprightly for that run, though it wasn’t terrible.¬† But Sunday was great!¬† I think the two days off in between allowed for plenty of muscle regeneration.¬† Plus I went to yoga on Friday evening and worked out a bunch of tightness.

After my run I ate leftovers of this soup, which my mom made Friday night.¬† She said it was a lot of steps for soup, but as far as I’m concerned, it was worth it.¬† I love soup, and am delighted that soup season seems to be here a little early this year!

This photo is not just food, it’s ahhhhht:

That cheese on top is this:

Whole Foods sucked us in with its samples of irresistible cheese.¬† This one is definitely a winner: nutty, a little sharp, and with spicy black pepper edges.¬† I had it both on my soup and broiled on toast with Trader Joe’s Red Pepper and Eggplant Spread (another worth-it buy, if you’ve got a TJ’s nearby).

Then I went to visit Rachel in D.C!¬† So happy I did that.¬† We went to a drum circle with acroyoga and juggling and other hipster/hippie entertainment, then got self-serve froyo (one of the purest pleasures in life), then topped that off with some sauteed veggies.¬† (Note: we did not literally top the froyo with veggies.¬† The “topping” I speak of is proverbial.)

Monday I worked the dinner shift at the restaurant, then Tuesday was 8:30-2:30 at the bakery and 4-10 at the restaurant, and today I was up again for the 8:30-2:30 shift at the bakery.¬† Luckily now I’m freeee until Friday’s dinner shift.¬† Maybe that means you’ll see something interesting around here…


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