Mmm mm mm. Springtimey soup, with sun shining on it!
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?
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!
Mmm and I also had THIS:
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!
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.
Continuing with the veggie and Italian and grain love for the day, I made risotto for dinner.
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.
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.
Finally, we have one of the best desserts ever in the house for throat-soothing purposes.