My Kid Wednesday….

Playing with Ramen

Sautéed Green Beans and Carrots in Butter with Garlic. Cook til tender add some Chicken(is you have any leftover from something else) or not 🙂 , Balsamic Dressing, Scallions, the season pack from the Ramen and a touch of Lemon Juice. This is just one of the many Ramen creations my kid makes.

FYI: To my Vegetarian and Vegan followers just skip the Chicken, Butter(use a good quality Oil of your choice) and the season packet. Maybe add some Teriyaki or some Bragg’s www.bragg.com/products/bragg-liquid-aminos–soy-alternative.html 

Til next time…..find the time to play 🙂

Soup time…….

Simple Fresh Home-made Soup from the Fridge and Farmer’s Market.

Ready to pack up for Lunches. I filled 5 Ceramic  Soup Cups perfectly. Like these:

Sorry for the blurry pic  😦   but you get the idea.

Farmer’s Market Veggies ready for Soup. Asparagus, Fresh Peas(I shucked them myself…. LOL….Really!),  Summer Squash(aka Patty Pan),  Spring Onions(aka Scallions).  I also added Kohlrabi, Potato, Carrot and the Bulb of the Spring Onions.

Left over Steak from the other evening.  Potato, Carrots and Spring Onions.  Sautéed in Grape-seed Oil. Cook til tender.

Looks good already.  After I cooked the base Veggies and Meat.  I added the rest of the Veggies, some Water and a V-8.

Why V-8?   For  a few reasons:

#1-Tomatoes aren’t in Season

 #2- I can’t find my favorite Vegetable Broth

#3- I don’t cook with Salt and this Soup was REALLY sweet. Meaning  it needed another level of  taste/flavor. To open up  It’s WOW. Remember it’s missing  Tomatoes.

The fresh local veggies seem to be extreme;y sweet this year.  Not sure why.  But, I like it!!!

Remember    “Recipes are Road Maps. Make them your own”

Til next time….Enjoy!!!!!

Play with this recipe as you have seen me do over the years. The idea and base are Simple.

Soups on…..

When I don’t have the time. This is what I do.

I’ve been having a week. It’s been extremely busy at home and work. My Guy loves to have Soup for lunch during the week and I normally make a Soup every weekend. But, when I don’t have a chance. This is my go to. Tabatchnick has a variety of Soups. They can be found in the Freezer Department of most Markets.  Each box has 2 Boil in bags that fit well into the Ceramic Soup cups shown. Perfect for the hectic/crazy lives we juggle 🙂

 

Til next time……Enjoy

Soup`s on…….

This weeks Soup is Beef n Vegetable

During the week I save any bits of leftover Veggies to use for Soup on the Weekend. My Soup’s very rarely come out the same twice. Which I think is a good thing. Now, don’t get me wrong the basics stay.

This week’s Beef and Veg Soup

Leftover Top Sirloin

New Potatoes

Asparagus

Broccoli

Carrots

Sugar Peas

Grape Tomatoes

Since I used fresh Veggies I added a can of V-8 for flavor and color.

And there’s another fresh n simple Soup

Til next time….Enjoy 🙂

Soups on……

Simple Vegan Cream of Asparagus Soup

Potato Mushrooms

Leftover Potatoes from using my Spiralizer. Browning in  Grapeseed Oil.

Vegan Cream of Asparagus Soup

Ingredients:

1 medium Potato or if you have leftover Potato like part of a Baked one or even Mashed.  Mine are from using my Spiralizer. Chunk up the Potato, brown with a good Oil. I used Grapeseed.

Season….I used an Oregano, Garlic blend

Add Water a quart or more.

 1/2 lb. or more Asparagus Wash and cut in 1/2 inch or so pieces. Add to Soup Pot leaving out the Tips.

Place a lid on your pot and let simmer till everything is tender. Once tender I used an Immersion Blender (Stick Blender). You can use whatever is handy: A Blender, A Food-Processor or ???????

Cook down til you like the consistency. Add the Asparagus tips for both Color and Texture.

FYI: If you’re Vegetarian fell free to sprinkle with a good sharp dry cheese. Like an Asiago, Parmesan, Romano or a dry strong Provolone.

Til next time…..enjoy 🙂