Sopa De Grao A Alentejana (Chickpea Soup Alentejo Style)

Sopa De Grao A Alentejana – Chickpea Soup

MM Wants Chickpea and Chorizo Soup.   I don't have the ingredients (aside from the chickpeas, because I ALWAYS HAVE chickpeas!) so here's another recipe for the To Make At Some Point file here on the blog.

Via NPR

Recipe adapted from Food of Portugal By Jean Anderson (HarperCollins 1994).

 

Sopa De Grao A Alentejana (Chickpea Soup Alentejo Style)

Eve Turow for NPR

Makes 6 to 8 servings

  • 4 medium garlic cloves, peeled and minced
  • 4 large yellow onions, peeled and coarsely chopped
  • 3 tablespoons peanut, corn or vegetable oil
  • 2 medium Yukon potatoes, peeled and coarsely chopped
  • 1/2 teaspoon thyme, minced
  • 1/2 teaspoon freshly ground coriander seeds
  • 1 large bay leaf
  • 1 quart beef or chicken broth
  • 2 cups canned chickpeas
  • 1/2 pound pepperoni, chorizo or, if available, Portuguese chourico or linquica, sliced into 1/4-inch thick pieces
  • 2 cups finely chopped spinach
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper

Stir-fry the garlic and onions in the oil in a large, heavy saucepan until translucent. Add the potatoes and stir-fry 2 to 3 minutes. Add the herbs and cook over low heat for about 2 to 3 minutes more. Add the broth, chickpeas and sausage, raise the heat and bring the soup to a gentle simmer. Cover and cook slowly for about 1 hour or until everything is soft.

Ladle out 2 cups of soup, avoiding the sausage. Using an immersion blender or standing blender, blend the soup until smooth and add it back to the pot along with the spinach, stirring to mix everything together. Simmer another 10 to 20 minutes. Stir in salt and pepper to taste.

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Watermelon, Arugula + Feta Salad – from Bertucci’s

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This was the most delicious salad last night at Bertucci's "gluten free" menu.   I must re-make it at home.  

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Add…

  • A few chunks of watermelon, very lightly tossed in a touch of olive oil with fresh mint leaves (Wouldn't think this would be yummy, but OMG!  YES!)
  • Sliced fresh cucumbers
  • Crumbled feta cheese (…or goat cheese would work here…)
  • Drizzle lightly with a balsamic glaze - Colavita Original Balsamic Glaze 8.5 oz

This is not something you might eat early after weight loss surgery (or if greens or watermelon give you issues….) but… many months out it might be something to consider.  I adored this and will make it at home.

 

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Microwave Breakfast – Low-Carb Egg, Cheese and Sausage Tortilla

Got three minutes?  You can make breakfast and it doesn't have to be a protein bar.  GASP!

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Recipe lifted and altered from the Incredible Edible Egg

  1. Spray a  2-cup microwave-safe cereal bowl with cooking spray.  
  2. Add an egg, beat until blended. 
  3. Sprinkle sausage over egg.
  4. MICROWAVE on high 45 seconds, stir.  MICROWAVE until egg is almost set, about 15 seconds longer. 
  5. Top egg with cheese.  
  6. Place onto tortilla, fold bottom of tortilla over egg, then fold in sides.
  7. Add hot sauce, salt, pepper or salsa
  8. Eat

Taa-dah!  Breakfast! 

Portobellob

Recipe – Portobello Mushrooms Stuffed with Spinach and Goat Cheese

PortobellobBeth has decided she needs inspiration to make more foods at home.  

No, really.  Can you say food rut?

I am looking through recipes and posting things that I would absolutely nom if I had the option.  I figure that the urge to make something will hit me eventually.

I find that I see a food post on other blogs and thing, "I would like THAT" and I never do it.  

Its a combination of things,

#1 – Would my kids eat it?  Often, no.  

#2 – Would I make that just for myself?  Usually, no.

 #3 – Is this going to cost $XX.XX just for one meal?  Yes.  So, lazy wins out.  Another salad, anyone?  :x


Via Epicurious –  

Boiled Egg - Crossection

Obvious Cooking Lessons – How To Hard Boil Eggs!

Boiled Egg - Crossection(Photo credit: Wikipedia)

Eggs are often a staple of a post bariatric surgery diet for those who can tolerate them. Sometimes eggs can be tricky and not your friend, but when they are?  Eat up.  

Eggs provide lots of nutrition and protein for about 70 calories each.  They're also super-filling, which is a bonus after weight loss surgery.  

Eggs are one of the least expensive sources of protein at about 20 cents a piece, and one egg can easily fill (or overfill) a gastric bypass belly. 

You would be surprised (or not) at the fact that many people enjoy a good hard-boiled egg, but do not know how to cook one.  You can even find pre-cooked and shelled hard-boiled eggs in the refrigerated section at the grocery store!

There's no fun in those, if you're planning to dye them for Easter this weekend however.  

  1. PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.
  2. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
  3. DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
  4. Cooling the eggs immediately avoids the green ring around the yolk, too.

How do you like your hard-boiled eggs?

Betty Crocker logo used until 2003

Easy Cheeseburger Pie

Betty Crocker logo used until 2003Image via Wikipedia

 

 

 

 

 

 

Thank you Betty Crocker with MM Modifications, a super simple Cheeseburger Pie recipe.  This could be modified in any number of ways.  

Cheeseburger Pie
1 lb lean ground beef (Or use half turkey)
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (Or lowfat)
1/2 cup Original Bisquick® mix
1 cup skim milk
2 eggs (Or Eggbeaters)
  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
  3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
  4. Bake about 25 minutes or until knife inserted in center comes out clean.
Makes 6 servings
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Serve with typical burger toppings, ketchup, mustard, pickles… kids ADORE this!