Qotd - 7/20/11

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MrsSchepp's picture
Joined: 12/30/06
Posts: 496
Qotd - 7/20/11

What's for dinner?

Joined: 06/26/11
Posts: 331

Well, we usually eat out on wednesdays, so I don't have to cook tonight! We're going to Pedros tonight to get carne asada tacos. Yum!

Joined: 03/26/09
Posts: 141

Food... don't want to think about it! I did feed my kiddos some quinoa bean and vegetable soup I made yesterday.

Andy1784's picture
Joined: 09/18/08
Posts: 1372

I did grilled chicken over a caprese salad and brown rice on the side. It was super yummy.

lmh101979's picture
Joined: 07/05/09
Posts: 966

So funny that was the question today because we went out to eat and we NEVER go out to eat. Smile We had Greek Food and it was so super yummy.

Janowick I would love a quinoa bean and veggie soup recipe if you don't mind sharing.

Joined: 03/26/09
Posts: 141

"lmh101979" wrote:

So funny that was the question today because we went out to eat and we NEVER go out to eat. Smile We had Greek Food and it was so super yummy.

Janowick I would love a quinoa bean and veggie soup recipe if you don't mind sharing.

I'll always share! Although, I don't really follow a recipe for any of the soups I make. I pretty much just dump things into the pot during the afternoon when I get a minute. Here is the basic vegetable soup recipe that I really like but I have only added leeks one time (don't keep them on hand usually. Then I just add in some cooked quinoa, black beans, and kidney beans right before serving to get some good protein in there. Sometimes if I have leftover pasta I will through that in too. Sometimes I don't add the parsley and put chili powder and cumin to season the soup instead. So yummy when you aren't in the first trimester!

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Let me know if you try it!

christybelle7's picture
Joined: 11/28/09
Posts: 49

Whatever my husband brings home. I haven't had any food or water that didn't come through an IV in three days! (Hopefully I'll be back on a posting more when the throwing up part is done.)

-Chris