Tag Archives: Photos

Blockhead Am I

  • Playing around with new editor. I need a tutorial!
  • Not understanding how to add more than one image at a time
  • Seems like you have to choose one at a time and then create your own layout using blocks; but that’s pure conjecture on my part
  • Good god, y’all!
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Mangos, Strawberries and Spinach, Oh My…

New blender arrived today and now I’m all happy making a smoothie!  

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Colors

Mushroom Soup

Ingredients:

10 ounces of Baby Bella mushrooms — sliced

1/2 cup each of red and white onion – chopped

1 1/2 carrots – chopped 

1 celery stalk with some leaf – chopped

1 cup or so of green peas

1 clove garlic — smooshed through garlic press

1/4 tsp each of:

ground fennel

        thyme

 onion powder

garlic powder

Remaining Ingredients:

2 cups of vegetable stock

1 cup of water

1 1/2 cups of flax milk

2 tablespoons corn starch

Season (sprinkle over the water) about a half cup of water with a garlic pepper seasoning mix (I use a special mix from Alden’s Mill House) and a seasoning blend with salt, oregano, marjoram, black pepper, garlic (or you can sprinkle in each spice if you don’t have a blend; I use The Chef’s Miracle Blend from Alden’s Mill House).

Sauté mushrooms, onion, celery and carrots in water until soft and pretty

Add in remaining herbs and seasonings

Add in stock and water

Take a couple of tablespoons of warm water and mix with the cornstarch.  Add this mix to the soup.

Add in the flax milk

Simmer for about an hour.

This was made up as I went along and, I gotta’ say, it is delicious.

I did not know homemade mushroom soup could turn out so good!

Simple and Delicious Tomato Soup (with a nod to Trader Joe’s)

 Ingredients:

Things to chop:

1/2 cup red onion

1 stalk celery with some of the leafy part

1/2 green pepper

1/2 cup cooked mushrooms

1 large garlic clove 

1 tablespoon fresh basil

1 tablespoon fresh parsley including stems

1 cup ounce ounces of San Marzano tomato sauce

1 cup of Pomi chopped tomatoes

Other things to spice it up (give or take according to taste):

2 cups Trader Joe’s Organic Vegetable Stock

1/4 tsp curry

1/4 tsp Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp thyme

1/2 tsp oregano

Salt and Pepper to taste — I sprinkled it in — could be about 1/8th tsp each

Process:

Sauté onion, celery and green pepper in Trader Joe’s vegetable stock

Add in remaining ingredients and simmer for about an hour

I served with some gluten free croutons made from Trader Joe’s gluten free bread along with some saltine crackers

…and it was good.

Attitude

Winter has hit

Gently

But firmly

Snow takes its place in the air and on the ground

I do not object

to the season

But is there really any reason

That it has to go on and on and on for months at a time?

Maybe it will be lovely all winter long

My attitude is in need of an upgrade

A New Cutting Board

Yay, toast! My husband cut this out of some leftover wood. So cool!

Easy Mushrooms

img_8151Slice mushrooms and roughly cut up some sweet pepper.  Sauté these in a few tablespoons of water.  Add in about two tablespoons of coconut aminos (got mine from Trader Joe’s — least expensive brand that I’ve found).  Shake in spices of your choice — I like Alden Mill’s Garlic-Pepper but when I don’t have that I use an Italian seasoning mix along with a bit of black pepper.

Often I add onions – depends on my mood! 

This is good all by itself or added to a tossed salad or drizzled over mashed potatoes or rice.

(If you accidentally cook it a little to long and the water seems to disappear, add in some more water and this will pick up any dried spices and mushroom bits and it probably will taste even better.)

Good stuff — and easy to throw together.

 

Soup Is So Good

2 large cloves of garlic

2 medium potatoes

1 cup more of less of vegetable broth

3/4 cup of onions

1 cup of roughly cut orange sweet peppers

1/2 cup of diced celery

2 carrots rough cut or however you like

1 teaspoon of dried thyme (or to taste)

1/2 teaspoon of onion powder

1/2 teaspoon or so of dried basil

1/2 teaspoon or so of dried oregano

1/2 cup peas

1/2 cup corn

1/2 cup left-over marinara sauce

Salt and pepper to taste

I don’t mean to be a reduntant blogger but soup is so good and so easy that I keep posting slightly different recipes.  For this one, I didn’t saute anything!  I just threw things into the pot.

I started out by boiling a few russet potatoes.  I cooked these with two large cloves of garlic (used a garlic press).  Instead of draining the water, I removed the potatoes and used the water for a soup base.  I also added a cup or so of low-sodium vegetable broth.

(I used the remaining potatoes for mashed potatoes one day and fried potato slices the next.)

I threw in onions, orange pepper, carrot, celery… in fact all of the other ingredients.

Once they simmered for a few minutes, I added some frozen corn and peas and a little salt and pepper.

Sky’s the limit.  Add in whatever you have on hand….like zucchini or beans.

Just one more thing:  I included a 1/2 cup or so of leftover spaghetti sauce…it added a good tomato-y flavor!

And damn, baby, that’s good!

Just Some Things I Like Seeing