Tuesday, April 9, 2013


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Hello, dear reader. Happy Tuesday :)

I've been going meatless more and more often these days. I used to be a vegetarian (for >6 years), and my body always felt so great when I wasn't eating meat. Since then my diet has included increasing amounts of meat, and I think it's time to cut back. Don't be fooled: I'm all for meat. But less is more. Especially when you're on a budget - good meats are expensive! And cheap meats, well... there are some things you just don't want to put in your body, even on a student's budget.

It's a little added challenge for me that I'm generally cooking for two, and the other person is a meat-and-potatoes eater to the core. He always pouts when there's no meat. (Sometimes it's cute.) He also eats an enormous amount of food. Enormous. And, dear reader, he's super lean. Living with a roommate like that is not a girl's best friend when it comes to staying in shape.

Assuming things go well, you can expect plenty more vegetarian posts coming your way.

This week I went a little crazy with great-looking green produce, and I've got all kinds of green things in my fridge right now. Broccoli, leeks, kale, zucchini, lettuce. And tons. I did have some recipes in mind when I bought all of it, but the rest of this week will definitely be one big challenge to somehow enjoy all of it before it passes its prime.


So far so good. This soup is basically a broccoli-leek-potato puree with cream. It's quick and simple (enough for a weeknight - even a Monday). It's super filling and keeps well in the refrigerator (I packed leftovers for lunch).

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The recipe comes from a cookbook I recently added to my shelf: Food Network Magazine's 1000 Easy Recipes: Super Fun Food for Every Day. I'm planning to post several posts with recipes from the book and eventually write up a review. Hope you enjoy it!

Cream of Broccoli Soup

3 cups sliced leeks
3 cups peeled and cubed potatoes
1 garlic clove, sliced
salt and pepper
1/2 tsp. thyme
1/2 tsp. nutmeg
5 cups chicken broth
3 cups broccoli
1 cup cream

Sauté leeks and potatoes in olive oil or butter. Add garlic, salt, pepper, thyme, and nutmeg. Cook 5 minutes. Add chicken broth and boil until potatoes are tender. Add broccoli and simmer 5 minutes. Puree the soup, then stir in cream and reheat.

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