The weekend in pictures

I had a really busy weekend, but it managed to be relaxing all at the same time!  I like that, it makes me feel like I accomplished something and my inner Debi feels like she got to do what she wanted to, too.  So I did manage to take a few pix, not so much of Saturday, but that's ok!

coffee time

It was a GORGEOUS weekend here, got a little cold at night, but the days were sunny and warm/cool (yes, warm/cool- don't judge me) and the leaves are beginning to  change and so it was a visual treat.  Kind of like I spy- my eyes were always looking for the red and the oranges of autumn.

Lola loves her sunflower background

Butternut Creek

Fall self portrait

Grape jelly

Grape jelly

Ready for a break- almost

Ok, so here are a few glimpses into Saturday-

The breakfast from the Island Cafe in Minocqua was SUBLIME!!  Then while visiting a little bakery over there, I spied a backyard container garden that they must use for their tiny cafe.  So cool.  Plus an old car, and then that night a whole lot of produce had to be dealt with..... freeze warning!

Back to Sunday!

Fall blooms

Old forgotten birdhouse

Lots of different things on my agenda, weeding a flower bed, cleaning out a room a bit, organizing and preparing.....  A productive and awesome weekend!

And of course I found a lot of joy!

Neglected Food Post! SW Veggie Soup!

I have been meaning to post another round of cooking, but things sometimes do get in the way!

I also have to figure out a way to get a separate list of recipes I think- it might be nice to be able to have them in a list.  But right now that would involve time I don't seem to have.

This weekend I made Southwestern flavored Mixed Vegetable soup!  I sort of followed a recipe, but I can never leave well enough alone!  :)  So I improvise and change things to suit my needs, what I have and what I like!  PLUS, I tried out making tofu in a few ways to up my protein a little in my diet.  So far so good!

My go to book these days!

At this time of the year, I have to take advantage of my pantry!

I try to find lower salt versions of things, or I  rinse off the canned things to remove some sodium!

 Chop up that onion!! I take the little growing tip out before I dice it up.  It is really pretty though.

Add the firmer vegetables with the onion to get them cooking!

Seasonings- needs a hot kick though I discovered- I added red pepper flakes

Add garlic and spices and let the flavors bloom in the oil

Add the rest of the vegetables and the broth and let cook until potatoes are done.

 I have this new cookbook, too, but I haven't had much of a chance to look at it yet!  I will be investigating soon.

My first attempt at tofu!  I just used some Braggs (really tastes like soy sauce) and pan fried in a tiny bit of oil- good!

SOUTHWESTERN MIXED VEGETABLE SOUP

adapted from How to Cook EVERYTHING Vegetarian, by Mark Bittman

I adapted this by adding the veggies I had and leaving out the ones that I can't even get in town!

2 Tablespoons olive oil (or corn or canola)
1 large chopped onion
1 T minced garlic
1 dried chipotle pepper (I used some chili powder)
1 T cumin (yes, that is right- a Tablespoon)
1 - 2 tsp oregano
salt and pepper
1 large potato, roughly chopped
1 cup corn kernels
1 cup cooked black beans
3 tomatillas - or canned (didn't have this)
1 med. tomato ( or 1 can crushed tomatoes)
1 medium zucchini, chopped
(carrots, pepper, any veg you like also!)
6 cups vegetable stock
cilantro leaves
red pepper flakes or cayenne

Heat oil in a deep pot and saute onions- and carrots/peppers etc if you use them.  about 5 or 6 min.  Add the garlic and chipotle at the last 30 seconds and stir.  Sprinkle on cumin, chili powder, oregano, salt and pepper and stir.
Add the rest of the vegetables and cook for a few more minutes, until vegs are shiny and hot.

Add broth, reduce heat to a simmer and cook 20 min or so.

Adjust seasonings-  I added pepper flakes and would also add a little cayenne, as this was pretty mild.  Make it taste how you prefer!  VERY versatile!!

About 220 calories per cup.  SCORE!!!


I STILL haven't written up the post for the AWESOME sweet potato salad I made over Christmas.  It was sooooo good.  I must- soon!!!

I really have to start using up my frozen treats from previous weeks!  So I might need to hold back on the new recipes- ha- maybe.



Find your joy today and make sure you give some away!  Someone might need it.....

greens and beans- vegetarian style!

Yeah, I realize I am totally out of control!  

Regardless, I want to blog this cool recipe that was so fast and easy it was ridiculous.  I need fast and easy for when .....um...... let's just say later in the year when I am much more stressed out and cranky at night.

Beet greens with baby beets

I just took the nearest available bunch of greens, which happened to be beet greens with a couple of tiny little beets attached and sauteéd them in the water still clinging to them from washing.

 I added garlic- fresh from the garden- along with redpepper flakes to the greens.  Let the flavors develop a little from the heat - which should be lowered.

 Meanwhile I took a can of cannelloni beans (white kidney beans), rinsed them a bunch to get rid of some of the salt and then lightly mashed them.  You can use any kind of beans.  At this point you could add anything else you wanted as well!  Left over veggies, onion, mushrooms, rice, maybe even marinara sauce, what have you!!  I just added water to loosen it up a little and then some Spike seasoning and fresh ground pepper.

Serve!  I added a little grated cheese, because I am a cheese fiend. This took all of 15 minutes- tops- to prepare!  It was yummy!!

And I think I figured it was about 300 calories, including the few tablespoons of cheese on top.

Beans and Greens

1 bunch of your favorite greens- kale, spinach, beet, whatever

1 can of beans or  1.5 cups dried and then prepared beans

garlic

redpepper flakes

water or vegetable broth

what have you for extra flavor!

Saute greens. Add garlic and red pepper flakes to greens when almost wilted and tender. Rinse and mash beans. Add to greens, season and enhance as desired!

DONE!!

What a joy!

SPECIAL thanks to my friend Christine for this awesome recipe!!!

Vegetarian delight!

I made an awesome dinner tonight. Not all from our garden yet, but it's coming along. I cooked the beet and potatoes in the house on the stove and micro, but the rest was grilled. I put a little olive oil in an aluminum pan and tossed in green beans and portabello mushrooms. Add a bit of salt and pepper, cover and grill/roast until tender crisp. Also, I cut zucchini and peppers into strips, add a touch of oil, and sprinkle with Greek seasoning. That stuff is amazing. I topped the beans with sliced almonds and the new potatoes with feta. SO good!! The MA had a piece of grilled chicken to go with a little of some of this grilled goodness!


I found a lot of joy in the time spent on this meal!!!

Btw, I posted this from the mobile app on my phone. Hope it looks ok!