While shopping at Whole Foods yesterday I picked up their free magazine, Delicious Living and leafed through for some needed inspiration for dinner that night. Yes, there it was a lovely green soup. Yum! Plus I only needed a few ingredients.
It was super tasty. My son, who doesn’t eat zucchini ate two bowls. By the way when the family asked what was in the soup, I answered “spring!”
(Next time I make it I’m going to reduce the water for a bit more texture. For a richer soup you could substitute half milk for the water.)
Zucchini Soup with Mint from Delicious Living
This is a perfect appetizer—the last spoonful leaves you wanting more. Adding the herbs at the end protects enzymes and phytonutrients, and intensifies the soup’s flavor. For variation, substitute ¼ cup packed fresh basil for the mint and chives.
3 tablespoons extra-virgin olive oil
1 medium onion, diced
3-4 medium zucchini, diced (about 4 cups)
4 cloves garlic, minced
4 cups water
2 vegetable bouillon cubes
3 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh mint
¼ teaspoon freshly ground black pepper, or to taste
Place olive oil in a medium pot over medium-high heat. Add onion and cook, stirring often, until it begins to soften. Add zucchini and garlic; continue stirring until vegetables soften. Add water and bouillon cubes; stir well. When mixture comes to a boil, reduce heat to maintain a steady simmer and continue cooking for about 10 minutes, or until vegetables are tender.
Transfer to a blender and add 3 tablespoons chives and the mint. Process until smooth. Return to pot, add pepper, and reheat. Taste and adjust seasoning. Serve immediately, sprinkled with chives.
I feel bored writing about our mornings, there’s so much of the same. Oatmeal with almond milk and half a banana for me. My daughter shared some oatmeal and a few slices of apple and grapes. She put up a little fuss at breakfast. My son got up earlier and ate the last piece of toast (along with yogurt, aple and a bowl of cereal). I imagine this would be a regular problem in a large family, but it doesn’t happen much with only two kids. Even the bread heel wasn’t an option as I used it for my tuna melt the other night, knowing no one else would want it. We usually put the ends in the freezer to have on hand when we feed ducks at the park.
While I was making my son’s lunch – he just keeps requesting the same turkey wrap, carrots, pretzels and grapes – I decided to make a few hard boiled eggs. My daughter loves making egg salad face sandwiches and I thought she’d like that for lunch with me. I even went to the store and used up close to the last of my money (bread, carrots, flatbread, avocado, tofu, chicken, tortillas). But no, she didn’t want that. I enjoyed my sandwich – with no face. She said “Why didn’t you make a face?” I said “Because if you don’t have one there’e no one for my face to talk with.” She had sunflowerbutter and fruit spread wrap, carrots and grapes. There was one addition. Cucumber slices. The garden mom gave it to us at school pick up. Score!
The afterschool snack was not exciting as we had 15 minutes to unpack bags, eat something, fill water bottles and change for soccer practice (both kids). They had a Clif Z bar, as did their coach dad. They hadn’t had one in a while and I keep them on hand for hiking or an emergency snack at a sports game/practice. So this seemed like a treat. My son remembered he didn’t eat his pretzels at lunch, so he packed them up for after soccer. He’s now being resourceful and planning against hunger.
So I was glad I was able to buy more things today. It wasn’t much, but staples we ran out of and a few things to get us through dinners. I went to Trader Joes’ again, eventhough I usually buy meat, fish, chicken at Whole Foods. It’s too too expensive for the challenge for these items. I did still buy organic. I also was happy to see the product demo for a taste of blueberry pancake with syrup. I could’ve eaten 10 more samples, but I stopped at one.
Tonight was a stir fry. A stir fry is great because you can add anything. It’s also a good way to use all your veggies. It seemed a treat to have two proteins – tofu (1/2 package) and chicken (2 small breasts, less than 3/4 lb total). (My diet is lacking protein this week) It also didn’t contain any left-overs or make-overs from previous meals. My daughter not eating meat of course. My son wanting chicken and my husband and I having both. I had “bought” rice from my pantry, which wasn’t great planning. There was only a little left of brown and the same of jasmine. So I made a mix to get 1 cup and cooked it together. This is one drawback to having too many choices – partial bags, but maybe not enough. This meal was easy…First I heated some oil in the wok. I rinsed and pushed out the water from the tofu and cut into chunks, then added it to the wok. I removed the tofu and stir fried the chicken pieces. I removed the chicken then for veggies I woked up some broccoli, carrots, and kale in some vegetable broth. Everyone could add the veggies to the rice with their tofu and/or chicken. I had bought a premade thai curry sauce for flavor, that we buy anyway. It’s great for quick mid week stir fry, without having to measure and use lots of ingredients (which I don’t have access to this week).
I also boiled some frozen organic edaname. Half of which my daughter ate before dinner. It’s hard this week to offer enough veggies for them to snack on before dinner, and be able to use them for the main meal. It was good and we were full. I even packed up the left-overs – a single serving, just barely big enough for my lunch tomorrow. Something to look forward to…
I thought these articles about what to buy at Trader Joe’s and Whole Foods was very interesting and pretty true to my life. Especially since these are my main markets. Trader Joe’s for staples such as flatbread, crackers, cereal/oatmeal, baking supplies, cheeses (and of course orchids). Whole Foods for well, whole foods (produce, meat, fish, specialty items).
Take a look at these articles from Eating Well Magazine ….