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Sunday, January 8, 2012

Puréed Potato + Spinach Soup


Weekends are the epitome of______________. [relaxation, fun, adventures, quiet moments, cuddle sessions, good food, chores, errands...you fill in the blank] Weekends truly are my beloved. It's a time for me to re-connect with my busy husband, my parents, my church family, books I want to get lost in, and cooking concepts I've been thinking up all week. 


This weekend was an especially sweet one; 
filled with all things that make my little heart happy. 


breakfast date with mom at our local coffee shop

an early morning walk around our sleepy downtown








checked out an estate sale on the street where I grew up 




dinner. wine. friends. #winning

Sunday brunch at Dad's




"Dad, what's the secret to good french toast?"
"Good bread, butter, cinnamon, and practice. Lots of practice."
[[keep it simple,
stupid]]


well done, sir!


~~~







got some cooking done for the week
[[white bean + tasty tuna salad]]



Chloe is a fan!









White Bean + Tasty Tuna Salad 


Ingredients:


  • 1 tsp of garlic, minced
  • 1 tsp of mustard
  • 1 tsp of agave nectar [or any sweetener you have on hand]
  • 2 tbsp red-wine vinegar
  • 4 tbsp of EVOO 
  • dash of s + p
  • 2 [16oz] cans of cannelloni beans, drained/rinsed + patted dry
  • 2 [6oz] cans tuna in water, drained + flaked 
  • 1 small onion, finely chopped
  • 1/2-1cup chopped olives [[depending on how much you love olives]]
Directions:
  1. Whisk together garlic, mustard, agave, s + p, and vinegar in large bowl. 
  2. Combine beans, tuna, onion, olives, and parsley in bowl with vinaigrette. 
  3. Eat immediately [well, at least sample] or package up in your favorite containers for a weeks'-worth of lunches. 
**Why this salad rocks: it's packed with low-fat protein [[tuna]] and it's loaded with filling fiber [[beans]] that keeps my belly satisfied far into my long, 4th grade afternoons. Seeing but not believing? Try-it-out, why dontcha! 






tip: if you put a damp paper towel under your cutting board- it will stay put!


on your mark. get set. BLEND!
toasted garlic bread- for dunkin' :)


texas pete, please!
Puréed Potato + Spinach Soup 

Ingredients:
  • 2 cups celery,  roughly chopped 
  • 2 cups carrots, roughly chopped 
  • 1 medium onion, roughly chopped 
  • 2 tbsp EVOO
  • 8 cups chicken stock [I used homemade duck stock-->from Christmas dinner]
  • 1 lb russet potatoes, peeled and roughly chopped
  • 1 bay leaf 
  • s + p to taste
  • 3 cups baby spinach, roughly chopped
  • dash [or three] red pepper flakes
Directions:
  1. Begin by sauteing your mirepoix [meer-pwah] [[celery, onions, carrots]] in a large pot with EVOO over medium heat. About 10-12 minutes, or until the veggies become fragrant and tender.
  2. Then add potatoes, S+P, chicken stock, and bay leaf into pot. Turn up heat and bring to a boil. Continue steady boil for 20-30 minutes.  
  3. After  potatoes are tender enough to mash with spoon, remove bay leaf, and turn off heat. Using a hand-held  blender, begin slowly mixing the vegetables until smooth. 
  4. Finally, add spinach and red pepper flakes-blend until smooth. 
  5. Grab your favorite bowl and ladle out some goodness. Garnish with a dollop of Greek yogurt + green onions [[bacon bits + a little cheese would be delish too!]] Enjoy! :)




Hope everyone had a stress-free, restful,  and beautiful weekend! 
Bring it, Monday. 

a lovely reminder [found on west 2nd street]


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2 Comments:

At January 8, 2012 at 8:48 PM , Anonymous Anonymous said...

Girlfrand. I read quite a few blogs religiously but yours is fast becoming my favorite! I'm excited to know you, you creative inspiring, eloquent lady!!! -nika

 
At January 8, 2012 at 8:53 PM , Anonymous Sarah Shay said...

I hope you bought those liquor tin houses...they were adorable. Seriously!

 

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