I got a surprise in the mail today!
Thanks to Blissful Britt, I have a new and awesome shirt. And you know I didn't wait to give it a try...
It gets two yogi thumbs up! I did my fave at-home yoga and gave this shirt a serious test.
No riding up - Check!
No obstruction of arms or shoulder blades - Check!
No weighing me down once it wicks my sweat - Check!
This is a good one, folks. Thanks again, Brittany!
I also need to make good on my promise to supply the second recipe in my two part series. Yesterday I shared my secret way of making Roasty, Toasty Butternut Squash and Chickpeas with Sesame Ginger Dressing. And today I'm spilling the beans on my White Bean and Kale Soup. Sorry for the pun. Cheap, I know.
I enjoyed the glorious combination of these two dishes for dinner again tonight. What can I say? I'm one of those people who never tires of eating a good thing.
Tonight I threw some broccoli into the mix because, hey, broccoli is pretty cool. Plus, it's been hanging out in my veggie drawer for awhile and needed to be chomped on. I just wanted to show it some love.
So much food. Yuuuuum. [A little aside here: I want to point out that this is a regular-sized dinner plate. I don't eat my dinners off of salad plates like a lot of bloggers out there in bloggy-land. I have a woman-sized appetite which requires a woman-sized plate. Fill it up; eat it clean; maybe fill it again, who knows. YouknowwhatI'msayin'?]
Well, without further ado, here is the recipe. Please note that you can serve up non-soup-like sides of this soup (like what is pictured above) by serving it with a slotted spoon and draining the broth out.
White Bean and Kale Soup
Ingredients:
1 pound white beans (Great Northern work well)
2 tbsp olive oil
1 yellow onion, diced
2 carrots, peeled and diced
3 cloves garlic, minced
4 cups vegetable broth
1 bunch of kale, washed and coarsely chopped
Salt and pepper
Directions:
1. Soak the beans in water over night.
2. In a saute pan, heat one tablespoon of the oil over medium heat. Add the onion and carrots, cook until the onions are translucent, 4-5 minutes. Add the garlic and cook for another 2-3 minutes.
3. In the bowl of a slow cooker, combine the beans, onions, carrots, garlic, and vegetable broth. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
4. When the beans are cooked through, it's time to work on the kale. In a saute pan, heat the rest of the olive oil over medium heat again. Add the kale and saute until the leaves become dark green and wilted.
5. Stir the kale into the bean soup. Salt and pepper to taste.
6. Serve hot with crunchy french bread or alongside your favorite vegetables.
Bon Appetit!
No riding up - Check!
No obstruction of arms or shoulder blades - Check!
No weighing me down once it wicks my sweat - Check!
This is a good one, folks. Thanks again, Brittany!
I also need to make good on my promise to supply the second recipe in my two part series. Yesterday I shared my secret way of making Roasty, Toasty Butternut Squash and Chickpeas with Sesame Ginger Dressing. And today I'm spilling the beans on my White Bean and Kale Soup. Sorry for the pun. Cheap, I know.
I enjoyed the glorious combination of these two dishes for dinner again tonight. What can I say? I'm one of those people who never tires of eating a good thing.
Well, without further ado, here is the recipe. Please note that you can serve up non-soup-like sides of this soup (like what is pictured above) by serving it with a slotted spoon and draining the broth out.
White Bean and Kale Soup
Ingredients:
1 pound white beans (Great Northern work well)
2 tbsp olive oil
1 yellow onion, diced
2 carrots, peeled and diced
3 cloves garlic, minced
4 cups vegetable broth
1 bunch of kale, washed and coarsely chopped
Salt and pepper
Directions:
1. Soak the beans in water over night.
2. In a saute pan, heat one tablespoon of the oil over medium heat. Add the onion and carrots, cook until the onions are translucent, 4-5 minutes. Add the garlic and cook for another 2-3 minutes.
3. In the bowl of a slow cooker, combine the beans, onions, carrots, garlic, and vegetable broth. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
4. When the beans are cooked through, it's time to work on the kale. In a saute pan, heat the rest of the olive oil over medium heat again. Add the kale and saute until the leaves become dark green and wilted.
5. Stir the kale into the bean soup. Salt and pepper to taste.
6. Serve hot with crunchy french bread or alongside your favorite vegetables.
Bon Appetit!
Nice shirt!! I love winning giveaways. It seriously is like Christmas. And I am deff digging the color. And I didn't think it's possible, but the white bean & kale soup looks better than the squash and chick peas
ReplyDeleteYAAYAYA I am soooo glad it fits you and you like it!! It looks great on you! That meal looks amazing too wowza!
ReplyDeleteYippie! Glad the shirt worked out! Dinners look yummy!
ReplyDelete