June 15: Wack-tacular day (Vegetable Soup with Spicy Pesto)
I had a challenging day at work today -- computer issues. What a huge pain (and tremendous time suck -- sometimes it is a pain to be your own boss). Also, it has been a pretty quiet week with my clients. Whenever it is quiet, it always feels like the phone will never. ever. ring. again.
Little B has a bit of a cold. Sniffles like mad, a little cough here and there. Just a bit more fussy than normal. I'm half wondering if he has another tooth coming in, but can't tell quite yet. At least he's still eating. That has to count for something.
A was fussy when I got home from work today. I'm not sure if he is getting stressed out about school ending, or if he was just tired or hungry, but he just started crying before dinner. When I asked him why he was crying, he said, "Because I'm sad. Don't you cry when you are sad?" Ok, true. But why was he sad, I asked. "I don't know. I'm busy crying right now, Mom. Geez." Well. Here's some bread and butter. Please eat it. Please.
The weather is beyond crazy today. We had just pounding rain, followed by hail, then more pounding rain. Now we have the most incredible sunset -- reds, pinks and oranges. It's quite spectacular. That being said, I'd be OK with another day or two of sun (hint, hint, universe!). :)
Regardless, I made a kicking awesome vegetable soup tonight for dinner. Here's the recipe:
2 stalks celery, small dice
2 large carrots, small dice
1 large yellow onion, large dice
1/2 red pepper, large dice
4 cloves garlic, peeled, crushed, and chopped fine
1 zucchini, large dice
3 large tomatoes, large dice
2 quarts broth (or a mixture of broth and water)
1 cup green peas
2 cups white beans, cooked and drained
1/2 cup little letter pasta
2 T smoked paprika
2 t garlic salt
2 t white sugar
1 t black pepper
In a soup pan, heat 2 T olive oil over medium heat. Add carrots, celery, onion, and red pepper, and begin cooking for about five minutes. Stir for a bit. Add garlic and paprika and cook 2-3 minutes. Add zucchini, beans, tomatoes, and broth. Cook for about 5 minutes and add salt and sugar. Add pasta and cook for 8 minutes. Add pepper and peas and cook for 2-3 more minutes. To serve, dish up the soup and then swirl in about 2 t of pesto (recipe below). Delish!
Pesto
3 cups basil
1/2 cup olive oil
1 t garlic salt
1/2 cup shredded Parmesan
Whirl all ingredients in a food processor for about 10 seconds. Scrape sides of processor bowl and whirl again for another 15 seconds -- keep it brief.
Little B has a bit of a cold. Sniffles like mad, a little cough here and there. Just a bit more fussy than normal. I'm half wondering if he has another tooth coming in, but can't tell quite yet. At least he's still eating. That has to count for something.
A was fussy when I got home from work today. I'm not sure if he is getting stressed out about school ending, or if he was just tired or hungry, but he just started crying before dinner. When I asked him why he was crying, he said, "Because I'm sad. Don't you cry when you are sad?" Ok, true. But why was he sad, I asked. "I don't know. I'm busy crying right now, Mom. Geez." Well. Here's some bread and butter. Please eat it. Please.
The weather is beyond crazy today. We had just pounding rain, followed by hail, then more pounding rain. Now we have the most incredible sunset -- reds, pinks and oranges. It's quite spectacular. That being said, I'd be OK with another day or two of sun (hint, hint, universe!). :)
Regardless, I made a kicking awesome vegetable soup tonight for dinner. Here's the recipe:
2 stalks celery, small dice
2 large carrots, small dice
1 large yellow onion, large dice
1/2 red pepper, large dice
4 cloves garlic, peeled, crushed, and chopped fine
1 zucchini, large dice
3 large tomatoes, large dice
2 quarts broth (or a mixture of broth and water)
1 cup green peas
2 cups white beans, cooked and drained
1/2 cup little letter pasta
2 T smoked paprika
2 t garlic salt
2 t white sugar
1 t black pepper
In a soup pan, heat 2 T olive oil over medium heat. Add carrots, celery, onion, and red pepper, and begin cooking for about five minutes. Stir for a bit. Add garlic and paprika and cook 2-3 minutes. Add zucchini, beans, tomatoes, and broth. Cook for about 5 minutes and add salt and sugar. Add pasta and cook for 8 minutes. Add pepper and peas and cook for 2-3 more minutes. To serve, dish up the soup and then swirl in about 2 t of pesto (recipe below). Delish!
Pesto
3 cups basil
1/2 cup olive oil
1 t garlic salt
1/2 cup shredded Parmesan
Whirl all ingredients in a food processor for about 10 seconds. Scrape sides of processor bowl and whirl again for another 15 seconds -- keep it brief.
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