Foodie Resolution Week #12 of 52: {Lowfat} Broccoli Cheese Soup

Because they should be paying me to lavish them with praises by now... this is a Blendtec recipe but can easily be done with a high powered food processor. I receive Blendtec emails and follow them on Pinterest {they have giveaways for blenders! follow them!}, so sometimes I pin a recipe or two I definitely have to try.

Broccoli cheese soup was easily on the list when I read it had seven ingredients, most of which are optional. No cream in this soup, and it can easily be made vegan if the cheese is omitted. Frankly, adding the cheese inside was pointless because I didn't taste it over the broccoli. Instead, I'd just add it to the top and serve with grilled cheese (like I did) to really take advantage of the cheesy goodness.

I liked it, but it's obviously not the fatty Panera Bread kind. Though if you want that, just add cream, right? It was a great way to get in those veggies and a yummy dipper for my grilled cheese. I made this exactly on recipe and added 1/4 tsp. of dry mustard because I have a slight obsession with it.

Oh, and because the kiddo was napping, I totally schlepped my blender of broccoli + other ingredients down to the basement so I wouldn't wake him. I'm one of those moms now. I guess the basement is good for something... being a buffer zone for high-powered blenders that sound like lawnmowers.

{recipe here}

Food Snob

Shockingly, I will not be showing you any pictures of food I've made. I know. I know. Shocker.

I decided to turn on the TV today because I was craving some adult interaction and, well, that wasn't happening. It may be a one-way relationship, but it's enjoyable sometimes. The television was turned on the History Channel, which means my husband was the last one to watch TV and was watching either Pawn Stars or American Pickers. I left it on because Modern Marvels was playing and I am always curious about how regular consumer products are made.

The first show was about processed snack foods. They explored the makings of pastries and donuts and all things loaded with saturated fat. The next show was all about meat. They started with pork rinds and continued on to cold cuts. I emailed one of my favorite vegetarian friends, Brooke, because I was so distraught about the discussion of how bologna is made with mechanically separated chicken. The guy being interviewed sticks his gloved hand in a HUGE container of what looked to be liquified chicken. Or, to compare, it looked like vomit. Which then made me want to vomit.

Just before they shoot to commercial, they always show an interesting fact about the number of donuts made in one hour stretching to the heights of the Empire State Building or something. This one was about gelatin being made out of pig skin... and obviously used in things like marshmallows.

I like marshmallows.

This vegetarian knew gelatin was made by a meat product, but that's not what I wanted to hear. When we visited the Netherlands and walked by a cheese shop in Amsterdam, I wouldn't go in. I couldn't. Frankly, I just can't handle seeing cheese in any other state other than on my pizza or in the package I purchase at the grocery store. I'm sort of one of those people that handles such things as what you don't know won't hurt you... but what you do know, will. So that's one of those things. If I know the facts, it will gross me out so much that I won't eat it. And there's already more foods on this planet I won't eat than will and I can't afford to add any more to the list.

So hearing once again that marshmallows are made out of gelatin which contains pig skin was enough to send me into a Pinterest search frenzy for vegan marshmallows. And y'all, I found them. I then emailed Brooke about my find and told her that I really want to find them for less than $12/bag like they're sold for on Amazon (unless you buy in bulk). I complained to her about how the Midwest is just a meat society and vegetarian is practically a bad word here in the 'burbs.

We have Whole Foods and Trader Joe's and my favorite little grocer about 3 miles away that charges way too much but has the best vegan, vegetarian, and organic products. They often sell obscure items like Jeni's ice cream that boasts a flavor called Queen City Cayenne that sounds right up my alley. Sure, a pint is $10, but something intrigues me about a company who handwrites their flavors in Sharpie markers. They also have a delish bistro attached that sells one of my favorite vegetarian burgers made from lentils and other delicious veggies.

But otherwise, there isn't a lot around. So I complained via email to Brooke.

No more than 2 minutes later, I had to retract that complaint, as said marshmallows are sold at that little grocer and all Whole Foods Markets. Touché, touché.

And even better? The company that makes said marshmallows is called Chicago Vegan Foods. 

I've got to tell you, though. Now that B is here and just a couple months from starting on solids, I'm starting to really think about what food he'll be eating. For one, he won't be raised a veggie like me. I want him to be exposed to all healthy and whole foods. For some reason I'm totally okay with myself eating the four boxes of Magnum ice cream bars I just purchased for an amazing deal last week, but I want him to be eating high quality ingredients. I can assure you bologna will not be on that list. We might have to refinance our house just to buy exclusively from Applegate Farms, but dang. Pig skin just gives me the heebie jeebies.

Anyway, this post was maybe my second pathetic attempt to have adult interaction of some kind today. 

 

The Pie Hole Proposition

Okay, so I've been thinking about food lately. Obviously, right? I practically post like a food blogger lately because it's become so much more of a hobby, especially since I'm staying home with B.

I've given up sugar for months at a time now in the last couple years and really like how that makes me feel. I feel in control and more conscious of what I'm eating. We're not the healthiest of eaters (despite my vegetarianism which does not mean I'm vegan, btw!) but we're not terrible either. We eat a mix of whole foods and some processed foods as well. I was thinking today that since I finally feel like I have this whole yeast and rising thing down in breadmaking that I would stop buying loaves at the store. I just love homemade bread and the store bought stuff just doesn't really compare. Then it got me thinking about other things I've been eating that I could probably consider modifying or making myself rather than buying ready-made.

A friend of mine has been going strong for 2 years on a plant-based diet and dropped all of the heart and blood pressure meds he was taking and lost tons of weight. While I'm not quite ready to go entirely plant-based as I couldn't possibly give up cheese at age 29 with perfect health otherwise, I would like to eat less of the fats, oils, and cheeses and more veggies, fruits, and grains. I just plain don't know how to do that.

Because y'all, I love cheese so. freaking. much. And ice cream. Oh, ice cream. Life is sort of about the indulgences every now and again, I think. And since life's far too short, I don't want to spend my whole life worried about everything I consume either. My kid will be given money to buy from the ice cream truck. And I will not stop eating Magnum ice cream bars or Snickers. But I'd like to make some changes.

What about you all? Ever attempted a plant-based diet yourself or given up certain foods just because you wanted to live healthier? I'm curious.

p.s. From the last post, I just want to add that I am not against attachment parenting and actually follow some of the practices myself. But I just wanted to reiterate that I wish all mothers could encourage one another. Plain and simple. It's a hard enough job as it is without feeling like you're always behind the curve.

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Soup. It's What's for Dinner

I decided to make chicken tortilla soup last night for dinner. In case you're wondering, it was 30 degrees and snowing yesterday in this great state of Illinois. {...and in my head I'm begging God to fast-forward to SPRING.} We had friends over and I enjoyed cooking for all of us. We needed the distraction and our friends know all too well what it's like to have a date to remember our babies by, but no babies to hold. I guess we have that in common. Not something we wished were the case, of course. I digress... I've attempted tortilla soup only one time prior, so this was attempt #2. It was just as delicious as the first! Here are the ingredients:

For 4-6 servings, I used the following:

• 3 cans diced tomatoes with green chilis (or cilantro-lime, or even fire roasted. All would be delish. You can also use a can of green chilis with fresh tomatoes if you happen to have those on hand instead.)
• 1 1/2 packets of taco seasoning (or... if you're not a fan of all the sodium, use chili powder, cumin, ground garlic, and cayenne pepper. There are recipes out there, but I'm too lazy and shamelessly love salt. It's my vice, actually. Try this one if you're cutting it out or aren't lazy like me.)
• 8 cups chicken or vegetable broth (I used bouillon, whatever you've got-- but remember it also has sodium)
• Veggies for the filling. I used 2 small diced zucchini, 1 can sweet corn, 1 diced onion, 1 yellow pepper, and 2 diced serrano peppers for a little kick.
• Shredded chicken (I used a rotisserie chicken from the market. Already cooked, only needed shredding)
• Toppings: diced avocado pieces, cilantro, lime wedge (squeezed), crushed tortilla chips (not pictured)

Directions are pretty simple. Dice all veggies (except avocado, lime, cilantro since they're toppers) and throw them in a pot to saute for a few minutes. Add canned tomatoes and saute for a few more minutes. Add broth, taco seasoning, and chicken. Allow to simmer and heat. It's doesn't need to be heated forever like chili because you are targeting more of a broth than a stew consistency.

It didn't photograph well, but here's the finished product (minus the avocado slices) because we ate them all! 

It was my first time using serrano peppers, so I was excited. I've recently experimented with poblano peppers in spicy cornbread muffins and thought they were delicious. Serrano peppers are different, though. They are higher than jalapenos on the Scoville scale. I added two (about 1/2 pepper for each serving) and it was just right for those of us who like a little kick.

Now I just need to figure out what to do with the rest of those peppers in my fridge! When I went to purchase them, they only sold them by the package! I bought the smallest package and still had about 10 peppers! My friend Liz (she's married to "Gourmet Husband", as we call him. He likes to cook and has quite the knack for it) recommended making classy pepper poppers using them.

Serrano peppers, seeded, halved, stuffed with goat cheese and topped with cilantro. They would probably be fantastic roasted on the BBQ and then stuffed and finished in the oven. I haven't tried it yet, but it sounds perfect. I'm not a goat cheese fan, but I love cooking new things, so I'd be willing to give it a shot!

And since I just typed the abbreviation BBQ and thought perhaps BBQ sauce would be delicious with Serranos! Serranos on a burger? The sky's the limit!

And finally... in case you're wondering how this vegetarian eats these meaty dishes, it's simple. I cook without adding meat, take a portion out, and then add the meat in for the rest of the meal to be complete. Of course that also means we have leftovers now and it's only to be eaten by my carnivore husband.

Well, he's not complaining.