Easy Vegetable Puree Soup

curried sweet potato soup

While we didn’t get another snow day- the weather this morning was definitely cold enough for it. (29F– Brr!) So, it was time to make another big pot of soup. I hate the cold, but I love soup. Some days I feel like getting to warrant making soup is the only plus of the cold.

Vegetable Purees are one of those types of “soups” I make all the time. I guess they’re not really soups, but they are soup-like and make a good quick meal or side. They’re also so easy once you know the formula. Just sauté whatever allium you want -leek, onion, garlic. (comparison here) Add your primary vegetable and heat to soften. (preferably roast it first if it’s a root or hearty veggie, way more flavor that way) Use a 1/2 broth, 1/2 water ratio– just enough to cover your veggies. Add seasonings and/or herbs. Boil for a few minutes. Add a cream/thickening ingredient if you wish (greek yogurt, cream, milk, flour). Heat through. Puree. Done.



Quinoa “Fried Rice”



I am a master at finding other things to do when it comes to household chores. I usually go for the typical procrastination toolbox involving browsing the web and pinning. I also watch YouTube like it’s a sport. read novels at lightning speed, and can plow through a series on Netflix like nobody’s business. (Three seasons of Walking Dead in like 5 days!) But this week in particular I have been so lazy. Going on four days without going to get dishwasher detergent with a very full and dirty dishwasher -and sink for that matter- lazy. I guess my mantra lately is “it will get done” when it really needs to be “just do it”. I think a new goal should be define specific days to get chores done.

There are a few routine goals that I try and accomplish. Replace the cat litter, wash the sheets, fluff and fold the laundry that has inevitably been wrinkling in the dryer for days. One of the tasks that I actually enjoy is further messing up the kitchen making a big batch of Quinoa “Fried Rice”. I’m a pasta and rice loving girl and quinoa is my healthful go-to “grain” swap. (Grain Nutrition Comparison Here) It’s so perfect to have as a light lunch, snack, or side through out the week. Fried rice is one of the foods that I’ve always enjoyed and seen as a sort of takeout comfort food. But, by making it at home with quinoa, the update much healthier. Kind of a takeout done light … at home, I guess? It also gives me the ability to use up nearly any and all leftover meats and veggies before they go bad. (Cleaning out the fridge is another one to add to the list of chores I don’t make enough of a priority.)

Polar Vortexas and Healthy Corn Chowder

Healthy Corn Chowder


Last Friday in Houston we had what I believe was our first freeze of the season. I woke up to heavy frost on the roofs, ice on the doorknob outside, and a newsfeed of icepocalyptic proportions. This, of course, constituted freeway closures and most people didn’t go into work or school. It may take a blizzard up north to constitute a snow day- but a little ice and some cold puddles means we will shut our city down.

By Sunday we were back in the 70s, the sun was shining, and I brunching on the patio at Canopy while watching their valet back into a car. (He literally backed right into another car that he had just parked barely three feet away from the patio full of patrons and then went to get another car like nothing happened. Brunch and a show!) Then later I enjoyed an ahhhmazing bacon Bloody Mary and played a pathetic game of corn-hole at BAC. I was hoping the warm, patio weather would stick around, but by Tuesday it was another “snow day.” So I decided to play around with making a healthy version of corn chowder to help me face this roller-coaster of polarvortexas we were experiencing.

My healthier rendition of corn chowder hit the spot AND I got to use the immersion blender I got for Christmas. (Dude– get one.) Definitely an easy, cheap meal that is low in calories (264), fat (0g – not a typo), carbs (3g), and sodium(406g). One that will make the weeknight dinner rounds again.