Wednesday, March 10, 2010

italianish

Mmm mm mm. Springtimey soup, with sun shining on it!

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So I felt sluggish this morning, and had the choice of either pushing myself (gym) or coddling myself (idleness). Since I seriously don’t want to come down with the seriously narsty cold my mother is still harboring, I decided to go ahead and give my immune system some love and support.

And what could be better than soup?

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In this month’s Eating Well, they have a gussied-up version of Italian egg drop soup. Apparently there’s a traditional Italian soup that’s basically just egg whisked into hot chicken broth. I heated up some of my homemade veggie stock (yum!) and added some peas and spinach (green things are good for the immune system, right?) and then whisked in a beaten up egg. The result was yummy and comforting but it still went well with the nice springy weather we’ve been having.

I topped it with salt, pepper, grated parmesan, and RED PEPPER FLAKES!

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Mmm and I also had THIS:

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I knew the artichoke pasta topper was making a repeat appearance as soon as possible. Atop one of my homemade English muffins, it was subliiiiiiiiiiime!

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I know people go on and on about protein keeping you satiated, but I think it depends on the individual person. For me, I love some grains. They satisfy my soullllll, first of all, but they also really satisfy my body. Oats for breakfast, bread with lunch, I am good and fueled!

The whole loverly thing, with throat soothing tea.

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Continuing with the veggie and Italian and grain love for the day, I made risotto for dinner.

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I repeated the roasted red pepper risotto I invented whilst trying to impress a boy. The recipe, unlike the guy, endured the test of time. I tweaked it just a bit by using sweet onion (seriously, my love) instead of green onion and, instead of roasting two peppers, I made it with one roasted pepper and some roasted asparagus (cut, sprayed, and roasted at 350 for about ten minutes).

I topped it with pine nuts and realized it was the colors of the Italian flag.

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To accompany, a simple salad of greens and shrooms with sweet onion dressing. Obviously I planned this to bring together the sweet onion flavors. Not cause I was too lazy to make dressing after stirring risotto for an hour, nope.

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Finally, we have one of the best desserts ever in the house for throat-soothing purposes.

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Yes.

6 comments:

Katie @ Health for the Whole Self said...

That soup looks awesome! And I'm with you on the carbs thing - I feel like a meal isn't complete without some kind of bread or grain.

Rachana Kothari said...

What a healthy and a delicious Soup!

MelindaRD said...

Both the soup and the risotto dish look perfect. I rarely have soup, maybe because I used to live in Las Vegas. Actually while I lived there I worked at an Olive Garden and I was surprised by how much soup we served, even in the summer.

La said...

Protein does not keep me sated! I *need* GRAINS and FAT!

Your soup looks aamaazing. Gorgeous greens!

From Here to There. In Purple. said...

THAT SOUP LOOKS SOOO APPETIZING <3

PJ said...

love the soup and the rissoto (and the fact that it survived the taste of time compared to the guy :D). the soup is new to me, must taste really good with egg whisked in chicken soup kind of recipe..