Vegetable Soup and Cornbread

I love the holidays--spending time with family, cuddling with the dogs, sleeping in, seeing friends, and eating delicious food. However, this last item means that sometimes I don't feel my healthiest when I get back to Brooklyn. After many donuts, lasagnas, and take out meals, I feel pretty...urp. Yes, "urp" is probably the best way to describe it. It's that slight tightening of the pants, a bit of lethargy and occasional discomfort. Urp.

Tonight I just wanted to do something light. I know the man was hesitant about soup as the main dish (not really a soup kinda guy), but I was able to convince him otherwise. He really liked it. This meal, unintentionally, is a fall-themed meal. I think I am getting a little tired of winter. I am more of a "summer" person. Sorry. I had to. We also had some yummy raspberries as a side. Saltines made eating the soup fun.

Vegetable Soup
tomato, onion, carrots, celery, corn, green beans, kidney beans
-melt 4 tbsp of butter in a deep pan
-Using a food processor (which I now own!), chop up some fresh onion, celery, carrots, and tomato. Depending on the season, you can also chop fresh corn and green beans. I used canned corn and green beans, however.
-Once the butter is melted, which should be quickly, add all the vegetables and 1 can of kidney beans into the pot. Let it cook for about 10 minutes, mixing occasionally so nothing gets too brown.
-After 10 minutes, pour in 4 cups (1 box) of chicken broth. Let it simmer for about 30 minutes or less depending on how much time you have. I bought free-range chicken broth... I suggest you do the same. Serve hot! (not scalding). Salt and pepper to taste if you like. Pet peeve - don't salt or pepper anything until AFTER you taste it in it's original form! It's more polite.





















Cornbread

I actually had never made cornbread. It's so easy, and yummy, and all that is right.

-1 1/4 cup flour
-1 cup of cornmeal
-1/4 cup of sugar
-2 tsp baking powder
-1/2 tsp of salt
-1 cup of skim milk
-1/4 cup vegetable oil
-1 beaten egg

Mix all together! I cooked mine in a muffin tin but you could also use a standard 8 X 8 pan. Make sure you butter the pan before so it doesn't stick. Cook at 400 degrees for 20-25 minutes.

Enjoy!