Vegetable Broth, Tofu, Mushroom, Zucchini Soup

Trying to eat more vegetables during the day, I make this soup for meals and for snacks.  Easy to prepare and the next day you can add other ingredients to add variety.

1 1/2 C Vegetable Broth

1 1/2 C Firm Tofu

1 1/2 C Mushrooms

1 Green Zucchini

1 Yellow Zucchini

Combine all ingredients in a slow cooker / crockpot and cook until vegetables are to your liking.  I don't like mushy vegetables, so I don't let it cook in the slow cooker for too long. 

Salad with Mixed Cooked Vegetables - 1st Batch

 I took some of the leftovers from the 1st Batch of the Mixed Cooked Vegetables and leftover Roasted Cauliflower and made a salad. 

2 cups chopped romaine lettuce

1 cup Mixed Cooked Vegetables - 1st Batch

1 cup Roasted Cauliflower

1/2 cup sliced cucumber

dash of Espresso Balsamic Vinegar to taste

Put the romaine lettuce in a bowl or on a plate.  Heat up the mixed cooked vegetables and add to the romaine lettuce.  Top with the rest of the ingredients.  Enjoy!

Roasted Cauliflower

Continuing to tackle the challenge of eating more vegetables I decided to start cooking more cauliflower.  Years ago I had roasted cauliflower for the first time but it was topped with mayonnaise - not exactly healthy.  I’ve seen quite a few recipes for roasted cauliflower and decided to see what I had in the house to throw together.  I’ve used this as a side dish and I’ve also taken leftovers and added it to a salad.

 

1 large head of cauliflower chopped in ~1 inch pieces

2-3 TBSP Extra Virgin Olive Oil

1-2 TBSP marjoram

salt and pepper to taste

1-2 TBSP pomegranate vinegar

2-3 TBSP diced parmesan cheese

 

Preheat oven to 450 degrees.  Mix cauliflower, olive oil, marjoram, salt and pepper in a bowl.  Spread onto a baking sheet (I line the sheet with foil).  Bake for 20 min.  Drizzle vinegar and sprinkle with parmesan cheese.  Bake for another 5-8 minutes.

Mixed Cooked Vegetables - 1st Batch

I have not been eating very many vegetables lately so I thought I'd try a different route.  Decided to try a variety of cooked vegetables.  This is the 1^st group I cooked together.  The vegetables tasted good.  The next morning I took 1 cup of the vegetables and scrambled and egg with it.  That was good.  

1 TBSP Olive Oil

2 Cups Collard Greens

2 Cups carrots

2 Cups celery

2 cups bok choy

2 cups yellow squash

2 cups zucchini

2 cups mushrooms

 

 

Heat pan.  Add olive oil.  Add collard greens and cook until starting to wilt.  Add carrots and celery.  Cover and cook for about 5 min stirring occasionally.  Add bok choy, cover and cook another 4 min, stirring occasionally.  Add remaining ingredients.  Cover and cook another 10 min or until desired consistency.  Vegetables more soft than I like, won't cook as long next time. 

 

Mixed Cooked Vegetables - 2nd Batch

 I took what I could find in the fridge that sounded like it would be good and tossed it in the pan.  Used the leftovers from this batch the same way I used with the 1st batch.  I scrambled and egg with 1 cup of the mixture for breakfast and added romaine lettuce and roasted cauliflower to make a salad with the mixture for lunch.

 

1 TBSP Olive Oil

3 ½  Cups Collard Greens

2 Cups carrots

3 Cups celery

3 cups bok choy

3 ½ cups mushrooms

 

 

Heat pan.  Add olive oil.  Add collard greens and cook until starting to wilt.  Add carrots and celery.  Cover and cook for about 5 min stirring occasionally.  Add bok choy, cover and cook another 4 min, stirring occasionally.  Add remaining ingredients.  Cover and cook another 10 min or until desired consistency.  

English Muffin Pizza - Take 2

Even though I liked the pizza that I made the other day with the chedder cheese, I thought I would try it with mozzarella cheese instead of chedder cheese and decided to add some fresh tomato.  I liked it just as much.    

 

1 whole grain English muffin

black olives (as many as you like)

2 slices of Roma tomato (each slice cut into 4 pieces)

8 slices of pepperoni (more or less depending on what you like)

Mozzarella cheese (for me, whatever will fit when stacked on top)

 

I split the English muffin in ½ where it was semi sliced and toasted the English muffins in the toaster.  I put each ½ middle side (the inside) up on a microwavable plate.  I added a single layer of olives to each ½ then added 4 pieces of tomato to each ½.  I placed 4 pieces of pepperoni to each ½ and I pushed the pepperoni down in the middle a little bit to make a little groove to put the cheese in.  Added the cheese then microwaved until the cheese was melted. 

English Muffin Pizzas – Take 1

There are days when pizza sounds good but I don’t want a whole pizza and I don’t want to use the oven when it’s too hot out.  Even if the AC is running, the oven can create more heat.  Trying to introduce more whole grains into my meals, I found whole grain English muffins.  I was in the mood for pizza so I thought I would try making one with the ingredients on hand.  I had olives, chedder cheese, and pepperoni.  For me, this was quick, simple, and delicious. 

 

1 whole grain English muffin

black olives (as many as you like)

8 slices of pepperoni (more or less depending on what you like)

Chedder cheese (for me, whatever will fit when stacked on top)

 

I split the English muffin in ½ where it was semi sliced and toasted the English muffins in the toaster.  I put each ½ middle side (inside) up on a microwavable plate.  I added a single layer of olives then added the pepperoni.  I pushed the pepperoni down in the middle a little bit to make a little groove to put the cheese in.  Added the cheese then microwaved until the cheese was melted.