When we got back to our cars we had an extra treat - watching a chocolate lab leap off an eight foot high dock into the lake. He was playing fetch and you could tell he having the best day of his life! I took the video with my phone, so it's pretty hard to see.
I found about 10 soup recipes that sounded good, but ended up going with this one to start because, to me, it sounded delicious. (I know a lot of people would think it sounds gross. But, people, get on the train. Beets are tasty!)
Last week's soup was so quick, and this one is the opposite. It takes a while since it requires cooking beans. But, I feel like I just ate a bowlful of a lovely fall day.
Beet Soup with Three Legumes
1/2 cup red kidney beans, soaked 4 hours or overnight*
4 medium beets, peeled and diced
1/3 cup lentils
1 cup cooked chickpeas
2 cups chopped beet greens or other greens (I used kale.)
Salt and pepper
1 bunch scallions chopped, including greens
2 cups coarsely chopped spinach
1 small bunch parsley, finely chopped
*I assume you could use canned kidney beans, which would cut the cooking time considerably.
3 T butter
1 onion, roughly chopped
1/4 t turmeric
1/4 t cayenne pepper
1/4 cup chopped mint (I used about 1 T of dried mint.)
1/2 cup yogurt
Drain the beans, cover them with 5 cups water, and boil hard in a medium pot for 10 minutes. Lower heat and simmer, partially covered, until soft, about 1 1/4 hours. Set aside.
Put the beets, lentils and 7 cups water in a soup pot. Bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. Add the kidney beans with 2 cups of their liquid, the chickpeas, greens, and 2 teaspoons salt; simmer until the greens are tender, about 5 minutes. Add the scallions, spinach, and parsley; cook until the spinach is wilted and bright green. Taste for salt and turn off the heat.
For the garnish, melt the butter in a small skillet over lowe heat. Add the onion, turmeric, cayenne, and mint; cook until the onion is soft, about 15 minutes, stirring occasionally. Ladle the soup into bowls. Add a spoonful of garnish and yogurt to each bowl.
Not only do I like the way this and other cacti look, but they're hard to kill. Which is good, because sometimes I just forget to water plants for, oh, maybe a month. (I know, that's kind of bad.)
Simple Tomato Soup
2 T olive oil
1 yellow onion diced
3 cloves garlic diced
1 28 oz. can whole tomatoes (I used Safeway Organic brand.)
1 13 oz. can tomato sauce (I used Safeway Organic brand.)
herbs: basil, thyme, oregano (whatever you have)
milk (I used organic whole milk)
- Saute onion and garlic in olive oil until onions are soft and transparent.
- Add tomatoes with juice and tomato sauce. Bring to a boil. Turn to low, cover and simmer for 20-45 minutes.
- Puree in blender or food processor.
- Add milk as desired. I like my soup to be a creamy tomato color, so added about a cup.
- Add salt, pepper, herbs and honey. (I added about a teaspoon of honey, just to see if I liked it. I couldn't really tell it was there.)
Breathe in understanding.
Breathe in compassion.
Breathe in love.
I thought it was a nice way to let go of some of those negative emotions that we hold onto so tightly at times and focus on the positive feelings we want to fill ourselves with.
- When Harry Met Sally
- Original Star Wars Trilogy
- Bridget Jones's Diary
- National Lampoon's Family Vacation
- Dirty Dancing
- The Sound of Music
Does anyone have a desert island movie that you'd suggest I check out?
Despite all this, I've set a goal to run Bloomsday, a 12k in my hometown of Spokane. Right now, I can only run for about ten minutes until my IT Bands start giving me problems, but I think the key is to focus on other activities that will restore my legs, and entire body. That will help balance out the wear and tear of running.
So, I've set a few goals for myself this winter:
- Go to yoga at least twice a week
- Focus on biking and swimming
- Take time to build strength, mainly through weight-lifting
I did pretty well this week, although I have a long way to go. But, I think I can do it! Bloomsday, here I come!
Just in case you're curious:
I saw this recipe in the Seattle Times and tried it out this week. I loved that it involved mushrooms and sweet potatoes! I've been eating it all week - it's hearty, but still healthy. I used canned beans, but it would probably be even better by starting with dried beans.
1/2 pound dried black beans, rinsed and soaked 4-6 hours or overnight
3 cloves garlic, smashed
2 bay leaves
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, minced
2 red bell peppers, cut into medium dice
1 pound mixed chopped mushrooms (oyster, crimini, portobello)
1 tablespoon ancho chile powder
1 teaspoon smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cinnamon
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 can (28-ounce) whole tomatoes, chopped, with half of the can's liquid
1 pound sweet potatoes, peeled and cut into 3/4-inch dice
Cooked black beans (from above)
1 can (14.5-ounce) pinto beans
2 cups of vegetable broth, if using canned black beans instead of dried black beans
Sour cream, for garnish
Shredded cheddar cheese, for garnish
1. For the beans: Pour the beans plus their soaking liquid into a stockpot, and add additional water to cover by 1-2 inches. Add the smashed garlic and bay leaves, and bring to a boil. Lower heat and simmer for about 1 hour, until the beans have softened but aren't fully cooked through (they'll continue to cook in the chili). Remove the garlic and bay leaves and discard.
2. For the chili: Heat the oil in a large Dutch oven or stockpot over medium heat. Add onions and garlic and sauté for about 5 minutes, until onions have softened slightly. Add jalapeno and red peppers, and continue to cook for another 3-5 minutes.
3. Add mushrooms, and sauté until mushrooms have softened and released some of their juices, another 5 minutes.
4. Add the chili powder, paprika, cumin, oregano, cinnamon, salt and black pepper, and stir until the seasonings are incorporated into the mixture. Add the tomatoes and liquid, sweet potatoes and cooked black beans plus 3 cups of bean-cooking liquid (add vegetable broth or water if you don't have enough). Stir well to combine and simmer over medium-low heat for about 1-1 ½ hours, until sweet potatoes have softened but still retain their shape, liquid has thickened, and beans are fully cooked through. If you are using canned black beans, cooking time will be a bit shorter.
5. Add pinto beans plus their liquid in the last 30 minutes of cooking. Season to taste with salt and pepper.
6. Serve with chopped green onions, sour cream, and shredded cheese, for garnish.
Notes: If you want to use canned black beans instead of dried black beans for this recipe, that's fine, and it will cut down significantly on the cooking time. Use about three 14.5-ounce cans, saving one can's worth of the bean liquid, and draining and rinsing the other two. When you add the beans and bean liquid, also add about 2 cups of vegetable broth.