Tuesday, March 2, 2010
Let there be light
Initially I was going to make eggs with some sort of bread or potato. The concept then metamorphed into " Hey, why don't i make a breakfast quesadilla except add eggs or eggs whites in the filling -- afterall I have almost an entire bag of flour tortillas sitting in the fridge"
That thought lasted just long enough for me to garner a glance at the nutritional facts on the back of the bag.
"Well", I thought, " omlettes sorta of look like quesadillas." In fact, If I only used egg whites ( three to be exact) I could get the perfect size for the maximum nutritional value, and minimal caloric expenditure.
So, that it exactly what I did!
Bruschetta I made a little over a week ago? Well, we liked it so much, I made it again this weekend. As per usual, we had leftover topping and it is just too good to go to waste -- I decided to use it as my filling .
Topped with about 3 tablespoons of quattro formaggio, it made for the perfect healthy alternative to my original breakfast musings.
Some time later in the day, I had a cup of coffee to get my study mojo going, followed by a glass of soymilk -- i think i'm addicted.
There are only two circumstances which make me cringe at the thought of a salad:
1) A really bad cold/flu
2) Freezing cold weather
Thankfully, neither of those circumstances happen all that often :)
I think i like the first picture a bit more....
Anyhow, once all the ingredients have been placed in the pot, a dash of salt here and twist of fresh cracked pepper there, you are good to go. Simply cover the items with water and boil for a good 80 minutes.
However, at about the 40 minute mark, I opted to remove the lemons. I figured they had imparted their vitamins already and was worried the lemon flavor would over power the soup.
Almost forgot, I had some leftover cooked basmati rice which I add to the soup at the last minute -- apparantly this made his day. If you decide to use diced potatos or pasta instead, make sure you give it enough simmer time to cook through.
The barely may not look too appetizing, but I promise it tasted great. I simply sauteed one small onion,10 sliced crimini mushrooms, and 1 garlic clove in 1 tablespoon of unsalted butter. When the onions became translucent I added another 1/2 tbsp of butter and 1 cup of barely.
Also, I have three giveaway's planned for the coming weeks so stay tuned -- you may end up being a winner!