Thursday, January 6, 2011

For the Love of Food

For those who don't know, I am a certified food junkie. Whether it be watching the Food Network, Cooking Channel or reading my favorite food blog I am always looking for ways to spice up my meals! Here are two green recipes I really enjoy on a daily/weekly/monthly basis and are about as easy to make as they are to say!

One thing I always keep in our refrigerator is homemade guacamole, and it is always the first to go! Although I rarely follow recipes and the taste varies from time to time, I never hear a complaint about my guac.

Cara's Guacamole:
4 avacados
2 roma tomatoes
1 tablespoon minced garlic
2 tablespoons of olive oil
2 tablespoons of lime juice
1 jalapeno pepper (if you don't like the heat use about half of a small green pepper)
.5 of a small red onion
salt and pepper to taste
2 large spoonfuls of  non-fat sour cream (optional)

Finely dice the pepper, onion and tomatoes. Add to 4 pitted, non-skinned avocados. Add garlic, olive oil and lime juice. Mash with a fork, add a healthy dose of salt and dash of pepper. I recently added sour cream to my guacamole and we really enjoyed the taste. Either way, this is one healthy snack that is easy to make for a large crowd or divide into small containers to take to the office.

One recipe I absolutely crave when it is cold outside or I am feeling sick is pea soup. If you are the type that is opposed to all things green, this soup will change your mind. It takes little time to make, is sweet and creamy and such an easy way to pack in your serving of vegetables without breaking a sweat.

Cara's Comfort Pea Soup:
2 tablespoons unsalted butter
2-3 chopped leeks
1 chopped yellow onion
1 box of chicken stock
2 (10-ounce) packages frozen peas
1/2 cup sour cream
salt and pepper to taste (1-2 teaspoons)

One thing to remember is to wash the leeks thoroughly, they might have sand and dirt in between their layers so I always chop off the root and soak them in a bowl of water. Rough chop the onion and leeks (the size you chop them doesn't matter since we are pureeing the soup). Heat the butter in a large saucepan and cook the leeks and onion until tender (about 5-10 minutes) over medium heat. Add the chicken stock and bring to a boil. Once the stock is at a boil, add in your peas and cook for 3-4 minutes (frozen peas always cook faster than raw).

Once the peas have cooked turn off the heat and add in your salt/pepper. Measure out about a cup or two at a time and puree in a blender. You will have to do about 2-3 batches. Once all of your soup is pureed, add in the sour cream. And BAM! You have yourself one of the best/easiest/comforting soups you will ever taste!

1 comment:

  1. You should look at as well. She has some great recipes and her pics are beautiful. Looking forward to reading more from you.