Larrupin

Uncommonly Good

Hearty Italian Vegetable Soup

I came across a Hearty Italian Vegetable Soup in an email today, and since I had a zucchini in the fridge I decided I needed to make it for lunch.

So I did.

Italian Vegetable Soup in Larrupin

I pinned it, and then printed the recipe. I made a few changes off the top, mostly to the sequence of events, and switched out the broth, the beans and the tomato products. My recipe—with the changes—is below.

I started with this deep cast iron skillet acquired at a garage sale. Paid a whopping $5 for the rusty old thing. The size is midway between a skillet and a Dutch Oven. I cleaned it up and this is my first time to use it.

Should have taken a “before” picture! It was a mess.

Iron Skillet, Flea Market Find

Ain’t it purty? Cleaned up right nice, din’t it?

Beautiful seasoning! This is what a well-seasoned iron skillet is supposed to look like! My plan was to resell it because it was so gross I didn’t know if I could get it all the way back. But I might be in love. Even though it’s a no-name skillet, it will do the job.

Celery and onion went in first.

Hearty Italian Vegetable Soup on Larrupin

I always chop the onion last, just in case it makes me cry. When the onions and celery are soft and smelling good, I add the garlic. Garlic will burn if you cook it too long or if the heat is too high so I wait to add it just before the next step.

Hearty Italian Vegetable Soup on Larrupin

I added the carrots here because I’m not a fan of soggy cooked carrots. Adding them now means they still have some crunch when the soup is done. If you like soft cooked carrots, you can put them in the pot at the beginning.

Hearty Italian Vegetable Soup on Larrupin

This is where I added the dried oregano. I could have added it sooner, but I forgot. I like to stir it around and coat the veggies with it before adding the liquids.  I don’t know if it’s true or not, but I think the veggies take in more flavor when I do this instead of letting the herbs just swim around in the liquid later.

Hearty Italian Vegetable Soup on Larrupin

Now I add the broth, crushed tomatoes and tomato sauce. Then the zucchini—I don’t like soggy zucchini either—and the rosemary. I intended to drop in a sprig of fresh rosemary, which is why I didn’t put it in with the oregano, but instead of taking the time to go outside and snip some, I used what I had in the cabinet.

While I waited for everything to come to a boil, I built a salad.

Salad on Larrupin

A couple of handfuls of spring mix; two slices of seasoned, crispy, oven-baked French bread croutons, broken into pieces; a sprinkle of sunflower seeds; and some slivers of Parmesan. I dressed it with homemade vinaigrette: olive oil, cranberry vinegar (homemade), brown and spicy mustard, Worcestershire, Tabasco, garlic granules, and sugar).

When the soup came to a boil…

Hearty Italian Vegetable Soup on Larrupin

… I added the pasta.

Then I ate my salad.

Italian Vegetable Soup in Larrupin

When I finished the salad the pasta was done, and, as pasta does, it absorbed a lot of liquid. I added the beans with the liquid (again, I don’t like soggy, smushy beans) and filled the empty can with water to add to the soup. I didn’t want to dilute the flavor, so I sprinkled a teaspoon or so of chicken bouillon granules on top and stirred it into the mix.

Hearty Italian Vegetable Soup on Larrupin

Salt and pepper to taste. I only added a smidge of salt but I gave it several good cranks of the pepper mill. I add pepper to practically everything.

Then I spooned it into my salad bowl. I used a wooden stirring spoon so I didn’t get a lot of liquid. I gave it a good splash of Tabasco and  garnished with slivers of cheese. I used a potato peeler.

It was larrupin!

Italian Vegeable Soup on Larrupin

Hearty Italian Vegetable Soup

It was 1 hour and 4 minutes from the first picture to the last. The original recipe said 30 minutes, 10 for prep and 20 to cook, but I couldn’t do it that fast unless I had help chopping the vegetables.

This would make a yummy brown bag lunch with a salad, and it will freeze well for leftovers. Leftovers and freezing are two more reasons I don’t overcook the veggies.

1.

3 large stalks Chopped Celery In Dutch oven, sauté onion and celery in oil.

2.

1 medium/smallish Chopped Onion

3.

2–3 Tbsp Olive oil

4.

2–3 Garlic Cloves Minced garlic Add garlic to sauté.

5.

1–2 tsp Dried oregano Season with dried herbs, stir to coat veggies.

6.

2–3 carrots Chunky chopped carrots Add carrots.

7.

1 32 oz box Swanson’s Chicken Broth Pour in broth, crushed tomatoes and tomato sauce.

8.

1 14.5 oz can Crushed tomatoes

9.

1 8 oz. Tomato sauce

10.

1–2  stems Fresh rosemary Add rosemary and zucchini. Bring to a boil.

11.

1 small zucchini Thick sliced zucchini

12.

2 cups Uncooked pasta Add pasta. Stir. Cook al dente.

Eat your salad while the pasta cooks.

13.

1× 15.5 oz can Great northern beans Add beans and liquid.

14.

1 15 oz. can Water Use the empty bean can to add water.

15.

1–2 tsp. Wyler’s Chicken Bouillon Granules Sprinkle on top. Stir.
To taste Salt & Pepper

Finish eating your salad and then ladle the soup into your salad bowl.

Garnish Parmesan Cheese
Optional Tabasco Sauce

 

December 6, 2012 Posted by | Brown Bag, Salad, Soup | , , , , , , , , , , , , | Leave a comment

Party Mix 2012

Now begins the cereal portion of my year.

Party Mix 2012 on Larrapin

I’m not a cereal eater. It’s not because I don’t like it.

I do like cereal, but I’m one of those people who ends up with a drop of milk on my chin after nearly every bite! And it’s annoying.

Every once in a while I’ll crave a bowl of Shredded Wheat topped with Grape Nuts, but other than that I usually skip it.

Unless I make a batch of party mix. Here’s my Larrapin Party Mix recipe.

I made my first batch of the season last night and threw it together with ingredients on hand: Corn Chex, Wheat Chex, Cheerios, peanuts, walnuts, sunflower seeds.

I mixed it up in a couple of big bowls and microwaved it instead of using the oven. I was impatient.

It’s easy peasy. Two minutes, stir; two minutes, stir; two minutes, stir. Eat.

Let it cool. Eat.

Divy it up into plastic containers. Eat.

Larrapin!

November 6, 2012 Posted by | Snacks | , , , , , , , , , , , , , , | Leave a comment

Snack Mix: Healthy and Tasty!

This is my new favorite snack food. I accidentally came up with it a few days ago.

It’s raw almonds, roasted, salted soybeans, and mixed dried berries.
I found raw almonds in the bulk grains and nuts at Homeland at less than $6/lb. It’s the best price in town and they’re always in stock. I checked out the other bulk offerings and came across the roasted, salted soybeans. They’re under $3/lb. so I tried them.
First bite is sort of …eh.  But one bite leads to another. They seem to want to be combined with something so I added a few almonds to a handful of soybeans. And it never hurts to add some dark chocolate to the mix.
Last week I was shopping for dried fruit to add to a batch of granola and found what I wanted at Dollar General.  Dried Mixed Berries at $1.50 for 4 oz. Made by Amport Foods, it includes cranberries, golden raisins and cherriesAntioxidants the package reminded me. Sold.
I’d already eaten most of the granola and I was out of dark chocolate. I wanted something sweet so I opened the fruit and tossed it into the mix. Good call!
Crunchy, sweet, salty. Healthy.
Larrupin.

July 28, 2010 Posted by | Uncategorized | , , , , , , | Leave a comment

Salads, Baked Potatoes, Crackers and Cheese

Here’s what I’ve had for lunch the past few days.

Tuna on Salad

Tuna on Salad

Friday I put the leftover tuna salad on top of a bed of romaine and butter leaf lettuce topped with a few tomatoes, bread and butter pickles and honey mustard dressing.

I planned to get my lunches for the week organized over the weekend and have them read to go on Monday, but alas, I didn’t. I spent the weekend researching my family tree and editing a paper for my nephew so, nothing happened in the kitchen.

Baked Potato and Salad

Baked Potato and Salad

On Monday, I put together a pile of lettuce for a simple salad, grabbed an already baked potato, some sour cream, green onion, cheese and I was good to go. The salad was romaine, butter leaf lettuce, feta cheese, sunflower seeds, croutons, and honey mustard dressing. I cut the potato in half and zapped it in the microwave and then add butter, sour cream, green onion, and grated cheddar cheese.

The baked potato was planned, I just didn’t know when I would need it. One evening last week I baked about 5 potatoes. I doused them in olive oil and wrapped them in foil and put them in my toaster oven until they were tender. I ate one when they were done and turned a couple of small ones into hash browns sometime over the past few days and I had two left. I ate one Monday and had the last one today. Yesterday I had another salad and some crackers and cheese and tomato juice.

My desk is stocked with almonds, pistachios, peanuts, and dried apricots. I also have some crackers, cream cheese and Major Grey’s Chutney in the fridge at work in case of emergency. That has come in handy this week with my lack of preparation.

My crisper is running low, but I want to empty it before restock. If I buy too frequently I overlook something and end up having to toss it. With my slim budget I don’t need to be throwing food way.

I stopped by Target this evening for some dog food and got the very basics on my grocery list: milk, eggs, bananas, grapes, olive oil, yogurt… I think that’s about it. Tomorrow I’ll make a banana drink for breakfast. For lunch I think I’ll pull a frozen sloppy Joe patty out of the freezer and that for lunch. We’ll see if that pans out in the morning. 😉

April 28, 2010 Posted by | Brown Bag, Salad | , , , , , , | Leave a comment

Eighteen Ingredient Salad

I took a few days off work last week, so I was out of practice when it came to getting my lunch together this morning, but it was worth it when it came time to eat. I’ll do better tomorrow. I listed all the ingredients below since it’s so deep you can’t see everything that’s there.

Salad, Monday, April 19

Eighteen ingredients plus a deviled egg made this tasty Monday salad.

For me, salads taste better when there is a lot of color, a lot of texture, and a variety of flavors. I like something unexpected in amongst the greens, something that pops when I bite into it. There were two pops in this salad. Craisins, and grape tomatoes.

I also prefer salads that aren’t a lot of trouble to eat.  I want to be able to stab my fork into the pile and pull up a little of everything, which is why I make paper thin slices of carrot, radishes, zucchini, yellow squash and cucumbers.

I don’t want to have to use a knife to cut my lettuce so I tear all the leafy greens into bite sized pieces. Broccoli or cauliflower gets cut or broken into small bites.

I use grape tomatoes for several reasons. They don’t make the salad soggy like cut tomatoes do, and they are bite sized. Sometimes even cherry tomatoes can be a mouthful.

The plastic bowl I used came from Target. They make a pretty good Salmon Mango salad with poppy seed dressing that I’ve enjoyed a few times. I put the lettuces, and sliced veggies in the bowl, usually piled separately instead of tossed to keep from crushing the lettuce. A small block of feta cheese goes in too. I break it up as I eat the salad. Craisins and nuts go in separate small lidded containers and are tossed on when I’m ready to eat.

To make sure this lasts me all afternoon I make sure to add some protein. Today I piled on no-fat cottage cheese, and a deviled egg. Other, more filling options are well-drained tuna, salmon, baked or roast chicken, turkey, steak… and I’ll get into all that in another post.

Here’s my list of ingredients:

  • Romaine
  • Spinach
  • Butter Lettuce
  • Red Cabbage, thin sliced like for slaw
  • Broccoli, small florets (better blanched than raw)
  • Zucchini, paper thin slices
  • Yellow squash, paper thin slices
  • Green onion
  • Carrot, paper thin slices
  • Radish, paper thin slices
  • Grape Tomatoes
  • Feta Cheese
  • Craisins, in a separate container
  • Cottage Cheese, in a separate container
  • Sunflower Seeds, roasted, but not salted
  • Almond Slivers
  • Croutons, rustic, homemade
  • Deviled Egg: picked peppers with jalapenos also added a kick to the salad
  • Dressing: homemade, of course.

Tomorrow will be similar. I already have the lettuce in the bowl ready to go. I’ll try to remember mandarin oranges for tomorrow. I also have some baked chicken I want to add. If I go with the chicken and oranges I’ll probably use walnuts and almonds for garnish.

April 19, 2010 Posted by | Brown Bag, Salad | , , , , , , , , , , , , , , , , | Leave a comment

   

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