Tag Archives: Photos

A Recipe and a Recommendation

I was feeling a little down………. so I made soup.  It seems to be a sure way to improve the mood.  I recommend it.

Using a 2 quart pot, I splashed in a half cup or so of vegetable broth.  Added in (rough-cut):  small onion, a stalk of celery (with some celery leaves), one large carrot, 2 medium potatoes, a stalk of bok choy, and one fresh tomato (from our garden–happy day).  I let each vegetable simmer while I cut up the remaining vegetables and added them in one at a time in the order given.

I sprinkled in some dried:  basil, oregano, onion powder, garlic powder, parsley flakes and cayenne pepper, salt and black pepper.  About a half teaspoon of each if I had to make a guess but probably more like an eighth of a teaspoon of the cayenne for my taste).  Then I pressed a large clove of fresh garlic and stirred it into the mix.

I gradually added in more vegetable broth for a total of about a quart.  Then I threw in a 15 ounce can of organic Cannellini beans — liquid and all.

This is really just to give an idea of how to come up with a quick and easy and delicious vegetable soup.  You can add in (or leave out) anything you like (or don’t like).

Ingredient list:

Onion

Carrot

Celery

Tomato

Potato

Bok Choy

Cannellini beans

Garlic clove

Basil, Oregeno, Garlic Powder, Onion Powder, Cayenne Pepper, Parsley Flakes, Salt, Black Pepper

 

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Gallery

Playing with Watercolors

This gallery contains 5 photos.

It’s All About Those Colors

It’s just pretty.  Photos by me and my camera.

ASPARAGUS RED PEPPER STIR FRY

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This is a picture of how this recipe looked when we made it.  I highly recommend FORKS OVER KNIVES COOKBOOK for simple and healthy and tasty recipes.  I didn’t think something with so few ingredients could possibly taste good.  I was wrong

 SERVES 3 TO 4

Ingredient

    • 1 POUND FRESH ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
    • 1 RED BELL PEPPER, CUT INTO 1/4-INCH THICK SLIVERS
    • 8 OUNCES CREMINI MUSHROOMS, THINLY SLICED
    • 2 GARLIC CLOVES, MINCED
    • 1 TABLESPOON BRAGG LIQUID AMINOS

Instructions

    1. HEAT A LARGE SKILLET OVER HIGH HEAT AND ADD THE ASPARAGUS, BELL PEPPER, AND MUSHROOMS. STIR-FRY FOR 4 TO 5 MINUTES, ADDING WATER 1 TO 2 TABLESPOONS AT A TIME TO KEEP THE VEGETABLES FROM STICKING. ADD THE GARLIC AND COOK ANOTHER MINUTE. ADD THE LIQUID AMINOS AND TOSS WELL. SERVE IMMEDIATELY.

 Notes

MY NOTE:  YOU CAN USE ANY KIND OF MUSHROOMS – WE USED WHITE BUTTON 
MUSHROOMS THE FIRST TIME. 

FROM FORKS OVER KNIVES:
"STIR FRYING IS AN ASIAN TECHNIQUE FOR COOKING MEAT AND VEGETABLES QUICKLY 
SO THAT THEY RETAIN THEIR TEXTURE AND FLAVOR.  IN THIS RECIPE YOU CAN BE 
CREATIVE AND SUBSTITUTE OTHER VEGETABLES, SUCH AS SNOW PEAS AND FRESH, 
THINLY SLICED CARROTS, FOR THE ASPARAGUS."
 
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A Winter’s Day with Sunshine

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Blue Plate Special

img_5721Roasted vegetables – made without oil — just some seasoning.  I used basil, salt, pepper and a little garlic powder.  Turned out to be a delicious meal!

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Simple — Elegant Beans & Rice

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The Wall

My formidable tennis opponent.

It’s just a wall

After all

Summer Days

I am quite smitten with these last, lingering days of summer

The sunny breezes and green, green grasses

And the incredible blue of the blue, blue skies

With soft and textured and many-layered clouds

and all the impossibly gorgeous colors

blending together

It could make a person wax poetic

if one knew how to wax that way

IMG_5278So, anyway……I got a tetanus shot booster three days ago and my arm has been hurting ever since!  Finally hurting less and I now have hope that it will stop hurting very soon.  Also have been feeling a little achy/fevery and a lot tired – maybe related, maybe not. I don’t know if I’ll ever get another one.  I bet if you got a deep wound of some kind they’d end up giving you the shot again anyway.  Ah, well,  maybe it’s all worth it.

How this relates to the flower pictured here, I cannot say.  Maybe it’s a reminder of the cycles of life and this too shall pass and stuff like that.  Yeah, that’s it!