Have you ever tried to make soup? The ingredient list can be long but the process is so easy! Soup is delicious (especially in the winter), freezable, and cuts way back on the dishes. I encourage anyone with a big pot and cutting board to try it. This specific recipe is from my Gran.
My Gran is incredibly healthy. She could kick my tail in the gym and sticks to eating mostly veggies and other deliciousness that keeps her immune system rock solid. She’s definitely an example for me and where I want my health to be over the next couple decades.
A few weeks ago she sent me this recipe. It’s for a low-heat Veggie Soup. It doesn’t look that yummy but I made a massive batch and Mike and I have been guzzling it down. So tasty!
Gran’s tips: If you can, buy organic pre-cut veggies or bring in some extra help (in the form of a boyfriend or husband?); the chopping can take a long time. Cook a double batch and freeze the extras for soup next week!
So without further ado, here it is:
Gran’s Veggie Soup (6 servings)
2 Tbsp water
1 large onion
1 small carrot
3 cloves garlic, minced
4 cups veggie or chicken stock
2 lbs broccoli
1 large tomato
1/8 cup flat leaf parsley
5 oz spinach, fresh
1/8 tsp cardamom (only buy what you need, it’s $79 a lb!)
1/8 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
1/8 cup lemon juice
Chop up the onions, carrot, broccoli, and tomato into bite-sized pieces.
Cook water, onions, carrot, and garlic in a large pot over low heat for 10 minutes, until wilted.
Add the stock, broccoli, tomatoes, and parsley. Bring to a boil then reduce heat, cover, and simmer for 25 minutes.
Add the spinach and all spices. Cook for 1 minute then remove from heat.
Let cool for 5 minutes then blend/puree everything.
Return it to the pot. Add lemon and serve it warm.
Thanks for this one Gran! Everyone else, let me know how it goes 🙂
I don’t really love steak. I’m not a big-slab-of-meat kind of person. But when I asked Mike what his favorite meal was and he replied, “steak and potatoes,” it became the dish that I cooked for him for our “date” this past Saturday. I entered into the situation with a little bit of trepidation because I’ve never cooked steak before but I’d say it turned out pretty well.
I knew I would have very little time on Saturday so I prepped everything the day before. I put the grass-fed steak in this awesome Zesty Dijon Marinade (I found the recipe here):
1 cup balsamic vinegar
1/2 cup Dijon mustard (we didn’t have any so I used honey mustard)
1/4 cup olive oil
1/2 tsp ground pepper
1/4 tsp salt
2 garlic cloves
Mix it all together, add the meat, and refrigerate concoction for 3 to 24 hours.
Then I cut up all the potatoes and stored them in a plastic bag for the night.
When Saturday came, I took him pottery painting (haha. more on that later) and then came home and popped the potatoes in the oven with a little salt and pepper (I added some garlic cloves and chopped red pepper at the last minute)
and then threw the steak on my new iron skillet (5 minutes for each side of a 1 inch steak).
And voila! It was pretty delicious. A little overcooked but I’ll get better at the timing thing. Also, it’s important to mention that I completely disregarded my stomach’s dislike of red meat with this recipe. I haven’t been experiencing any negative symptoms from the grass-fed beef so I thought I’d be fine. I think it was the sheer quantity of beef that did me in but my stomach was a little grumbly and stubborn for about 24 hours after this meal. And of course, Mike was fine.
I hope you’re all having wonderful days. It’s not Monday anymore. YAY!