Saturday Food Diary: Soup and Salad
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Saturday morning. Woke up to another cuppa lemon & honey tea (not shown) followed by my reliable Bircher muesli. I think I need to cut back on the apple I put in my muesli. It tends to overpower the nice nutty flavor of the oat and flax.
Lunch was highly anticipated, as there were leftover roasted veggies to consume. I heated them up in the oven and served them on top of some rocket leaves with a few cannelini beans for extra sustenance. The beans did a nice job of sopping up the juicy eggplant, tomato, red romano peppers and whole hot red chilies. I seemed to have received a comparatively large amount of chilies with my helping, which Tim dared me to eat all in one bite. I love spicy food so this was not a problem.
Roasted veggies are great, and so versatile. They’re good in a sandwich, on a salad, with pasta. Next time I have leftovers, I’d like to try them on a pizza.
I’m trying to avoid snacking in between meals. TRYING. But I firmly believe that letting oneself go starving-hungry is bad for the body and bad for the soul, so I caved in before dinner and had a small snack of carrot sticks with a bit of impromptu cannelini bean mush: beans, olive oil, salt and rosemary, pulverized with the underside of a fork. I’d do this again.
Dinner was a simple affair: I made soup. Think pasta fagioli without the pasta. In other words, onion, garlic, celery, carrots, tinned tomato, kale, parsley, veggie stock, cannelini beans, and the magic ingredient: parmesan rinds. Next time you finish a wedge of parmesan, save those rinds for your next soup. It adds such a wonderfully rich flavor. I had a bit of the No Knead bread with my soup, but neglected to take a photo. So here is a photo of the loaf (again).
Someday I will write at length about my love of bread, but not now. I am tired, and am also trying to psych myself up for some non-wheat-based grain intake. It’s good to mix up the diet, I reckon. I sense a polenta kick coming on.
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