Archive for the 'soup' Category

Tomato Vegetable Soup with Wheat Berries

Sunday was pretty much the best non-racing race day ever.  There was a practice race on the Dipsea trail up in Marin county, and Mike talked my dad into running it with him.  The trail is only 6.8 miles long, but it climbs over 1600 feet total, and involves a whole bunch of stairs.

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After they took off I spent about 20 minutes exclaiming to my mom about how beautiful Mill Valley is, and that if I win the lottery the very first thing I’m doing is buying a house there.

Then we went and found a snack.

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This was at Mill Valley Beerworks, and I plan on going back as soon as possible for dinner and beer.  After a scone and tea, we drove over to Stinson Beach to wait for the finish.   It was completely gorgeous, and reminded me it’s been way too long since we spent time at the beach.

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It’s topped 90 degrees the last few days, but I couldn’t not share this soup we had for dinner on Friday.  It was one of those typical “I have no idea what to make for dinner but it’s already 3 so I better figure something out NOW” afternoons when I came across this post, and it was just as good as I was anticipating.

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I used wheat berries instead of barley, because I some already cooked and sitting in the fridge, and I gave the bowl a generous sprinkling of fresh basil.  I don’t care how hot it is, I’ll be making this soup again soon!

[amd-zlrecipe-recipe:132]

(adapted from In Praise of Leftovers)

 

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Simple Curry Red Lentil Soup

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I’ve made a bunch of red lentil soups before, but this is the simplest, and we all really love it (espeically Ellie).  It’s almost as comforting as a bowl of mac and cheese (or maybe I’ve been eating hippie food for too long…) and easy to throw together.

Life lately has been full, but so much fun.  Saturday I did my first ever double brick with Page.  Of course we documented the event with awkward photos in the parking lot afterwards.

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I never thought I would find 30 miles of cycling + 30 minutes of running + 20 miles of cycling + 20 minutes of running fun, but this absolutely was.

Sunday we went on a family date to Peet’s.  Ellie is a huge fan of people watching (and dog watching) so it was totally perfect for her.

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Ellie turned 18 months old last week and is of course growing up way too fast.  She’s recently become obsessed with a makeup brush.  I probably shouldn’t have let this happen.

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So… how about that soup?

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[amd-zlrecipe-recipe:128]

Red Lentil and Carrot Soup

Mike just turned 31, and the celebration lasted days.  Pizza one day, cake another, and on day 3, the Vitamix arrived.

Ellie was almost as excited about it as he was.

If I’d had this when I made this soup, I definitely would have pureed it, but since I was feeling exceptionally lazy (and was still without this amazing blender), I just left it chunky.  I think it would be great either way.  It’s incredibly simple with just a few ingredients, and with a thick piece of crusty bread and a simple salad, dinner is done!

[amd-zlrecipe-recipe:110]

(adapted from BBC Good Food)

Laksa

I try to eat at least a couple servings of vegetables every day, and usually I have no problem doing that.  Saturday, however, I realized as I got into bed that the mushrooms in this soup were the only vegetable I had all day.  Oops.

I guess that’s what happens when your first meal of the day is French toast at 11 am, after a leisurely run.

…and then you decide to make chocolate chip cookies with toasted coconut in the middle of the afternoon.

We had laksa for dinner, which I hadn’t had in years.  It’s a delicious Malaysian curry and coconut milk soup that’s incredibly flavorful (and rich! If you use full-fat coconut milk, which you really should).  I adapted three different recipes and made the curry paste from scratch (not as time-consuming as it sounds).  It may not be vegetable-packed, but it is pretty tasty.

I kicked off Sunday with a 10 mile run and came home to find Mike and Ellie watching the England-Italy match.  Technically Ellie wasn’t really watching…

We were both really disappointed England lost.

I wrapped up the week with 46 miles of running (the streak lives on!) and we had a LOT of  vegetables for dinner (quinoa bowls with dragon sauce!).

Another great weekend in the books.

[amd-zlrecipe-recipe:87]

Tofu Noodle Soup with Dumplings

Ellie got her first cold last week, and of course we ended up getting it too. I hate seeing her sick, but she’s a trooper.

I felt pretty crappy on Monday and Tuesday. My throat was killing me and I had basically zero energy. Sometimes I’ll try and run when I’m sick but it just wasn’t going to happen on those days. Today I felt a little better and figured getting outside and running just might give me a little extra energy, and it totally did. Just changing into my running clothes perked me up a little bit, so I headed out for 4.5 miles and felt great. Slow, but more human than I’d felt in at least 48 hours.

On Monday, when all three of us were feeling pretty miserable, I decided to make some soup. I was trying to go for the richly flavored broth that came with the noodle soups in Thailand, except those obviously use meat. I probably should have added some vegetables (I think bok choy would be great), but it kind of escaped my mind at the time.

I sauteed some shallots, ginger, and green onions, then added the tofu and let it soak up those flavors before I added broth (and a pinch of five spice powder). The dumplings aren’t completely necessary, but they are a nice addition. I just used basic yellow noodles I found at the Asian grocery store. The addition of chili garlic sauce, in my opinion, is non-negotiable (especially for cold-curing purposes).

I’m submitting this to my friend (and fellow science teacher) Branny’s Souper Bowl. Click on that link to participate too (you don’t even need a blog!) Branny loves animals more than anyone else I know, and for every soup that’s submitted, she’s giving a dollar to the ASPCA. I’m dedicating this to Berkeley, the golden retriever my family had during my teens and early twenties. He was probably one of the worlds dumbest dogs, but he was a total sweetheart. I miss so many things about him, but my favorite thing was his full-body wag every time I walked in the door.

[amd-zlrecipe-recipe:37]

Tortellini and Kale Soup


There are a million things to love about San Francisco, but this is one of my favorites:

We’re members, and this weekend, we gave Ellie her first science museum experience. Our first stop was the living roof, which is covered with native plants and absorbs 98% of the water that falls on it!

Next, we walked through the rainforest exhibit, which felt like Hawaii and had lots of birds and butterflies.

Ellie slept through the whole thing.
But she woke up when we got to the aquarium!

SO many cool fish!

And jellyfish.

The only disappointment was the penguin exhibit, which is usually my favorite. The penguins were all just kind of flopped around on the rocks, not doing anything. I guess we’ll have to go back very soon (this weekend, maybe?)

One thing I like almost as much as science museums is soup (worst tie-in ever? Oh well). This soup has it all – healthy beans and grains, cheesy pasta, and a spicy, fragrant tomato broth. The small changes I made to the original recipe were to reduce the liquid (I like my soups kind of stew-like), replace herbes de Provence with dried oregano and basil, and use kale instead of chard. It’s perfect comfort food!
[amd-zlrecipe-recipe:33]
(adapted from Elly Says Opa)

South Indian Rice and Tofu Soup

This was originally a Jamie Oliver recipe for seafood and rice soup, using lots of spices and some coconut milk (but also seafood and white rice). Since I don’t eat seafood I added tofu, and I wanted brown rice instead of white. I also wanted to up the vegetable content with some spinach. I just made a few substitutions, and I’m happy to say it worked out really well.

Speaking of substitutions, the long term sub the district found for my maternity leave JUST found out she got a full-time teaching position, so they had to scramble to find another one pretty last-minute (school starts a week from tomorrow!) I am going to meet with her Monday to go over the ins and outs of my classes. I have no idea if she has science/PE/middle school/teaching experience, but I’m hoping for the best!

It’s amazing how much more productive I am when I actually have a reason to get out of bed and do something with my life. I made it to the gym by 5:30 AM the last two mornings and have been feeling fantastic. The workshop has been really awesome and I can’t wait to apply what I learned when I’m finally back to work, even though that feels like an eternity from now.

Recipe
(adapted from Jamie’s Dinners)

3 tbsp vegetable oil
3 tbsp mustard seeds
about 10 fresh curry leaves
2 tsp cumin seeds
1 tsp garam masala
a pinch or two cayenne pepper (or more, to taste)
2 tsp turmeric
a 2″ piece fresh ginger, peeled and grated
5 cloves garlic, finely minced
2 yellow onions, peeled and chopped
1 lb block extra firm nigari tofu, cut into small cubes
1 cup brown basmati rice, soaked for at least an hour, and drained
3 cups vegetable broth
1 14-ounce can coconut milk
2-3 handfuls fresh spinach, washed and torn into bite-sized pieces
juice of 1 lime

Heat the oil over medium in a large pot or dutch oven.

Add the mustard seeds, curry leaves, cumin seeds, garam masala, cayenne, and turmeric. Cook, stirring, for a few minutes, until the mustard seeds start popping and turn dark brown.

Add the onion, garlic, and ginger and cook until the onions are soft, about five minutes.

Add the tofu and mix well.

Stir in the rice and vegetable broth, and bring to a boil. Turn the heat down to low, add the coconut milk and simmer for about 20 minutes (adding a little more broth or some water if soup appears too thick).

Stir in salt to taste and continue simmering until rice is soft. Stir in the spinach and lime juice, and serve.