Tuesday, December 29, 2009

Sunday, December 27, 2009

Farewell 2009


I love to make this soup in just about any weather or season.  It's hard to imagine eating soup from a can when this yummy dish takes so little time to prepare.

Laloo, you have inspired me to start sharing some foodie stuff!
Yummy Vegetable Soup
1 tsp oil
1 small onion, chopped
1 stalk celery, chopped
4 mushrooms, chopped
½ cup broccoli, chopped
½ cup zucchini
½ red pepper, chopped
1 large tomato
¾ cup water
1 tsp basil
½ tsp black pepper
½ tsp salt
1 can of beans (kidney, black, and chickpea)


This is just a guideline really.... I can not remember the last time I used exactly this recipe. 
 I usually at least double it because I just love soup.

In a large pot, combine the oil, onion, celery, mushrooms, and broccoli.  Cook on medium-high heat until slightly tender.  Stir and add the zucchini, red pepper and tomato.  Cook high until veggies are softened and stir in the water, spices and beans.  Simmer until veggies are cooked to you preference.  Makes 2 servings.

Awesome with whole wheat dinner rolls.
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This has been a great option for me when holiday dinners roll around.
Mustard and Apricot Glazed ‘Ham’

1/4 c Dijon Mustard
1/4 c Apricot Jam
2 tbsp minced chives
2 tbsp olive oil
3 tbsp horseradish 
Salt & pepper to taste


This frozen "ham" is easy to prepare in many ways but 
I like to make it with the above recipe.
It comes frozen so make sure you take it out of the 
freezer & put it into the fridge the day before you want to use it.
Slice it into quarter inch rounds & then simply dip it into your glaze 
& arrange on a baking sheet or casserole dish.





 At 350 degrees, bake it for 20 minutes covered with foil, 
then remove foil & bake for another 15 minutes uncovered.  

Because come on, do you really need to eat a lovely little pig to celebrate?