I want to go out tonight and everyone is busy/working. Wah. Maybe I’ll convince someone to go out with me after they get off work…it’s not usually a tough sell, lol.
Hope everyone had a happy and safe Fourth of July. I worked. But I had festive nails (forgive the sloppy paint job and crummy cuticles):
Pretty low-tech (no cool patterns) but I didn’t have much time.
Kitty appears to be doing much better today! More energy, good appetite…back to the vet tomorrow and we’ll see what develops from there.
I made a delicious new soup recipe today – leeks, white beans, and couscous. I found the recipe online and it turned out so good! Great for summer.
A chef I worked with years ago taught me how to clean leeks, because they tend to have a lot dirt tucked inside their layers and it doesn’t wash off easily. So you slice them up and then dump them into a bowl of cold water. The leeks float to the top (leave them in there for at least 5 minutes)…
…and then scoop them out with a slotted spoon or mesh sieve (or even your clean hands). The dirt stays in the bowl like magic!
The soup came out absolutely delicious…slightly creamy from the beans but not heavy at all, and with just the perfect amount of cumin.
It’s really fast and easy, too. I’ll be making this again. I followed the recipe exactly except I was short one leek so I substituted a zucchini – I think I’ll always do that, it was nice. Oh, and I used Great Northern Beans because that was what i had.
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste
Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.