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03 March 2006 @ 03:05 pm
this is maddening!  
Still have not heard a thing about surgery Tuesday or not...found out yesterday that my cardiologist was coming in today to look at my test to determine if it was safe for me to have my surgery.

Meanwhile I am tidying up, going through things and getting rid of junk. So at least this waiting time is not being wasted. I am getting a lot done and have also been doing a lot of cooking. It has been great to be able to cook and enjoy my own recipes as opposed to the steady diet of amy's frozen dinners I consume when I'm trying to work full time. The dinners are good but just not quite as good as what I can make for myself.

I ran some errands this week and got some seeds and plants, so this weekend I'm doing some gardening.

It's storming here; we even had thunder and lightning last night. Not quite up to midwestern standards but pretty good.

I ran across a good cookbook for Jewish Vegetarians: Olive Trees and Honey by Gil Marks. Vegetarian Times had an article about it and one of the recipes (behind the cut):


Syrian Spinach Soup (Shooorbah Sabanekh)

Serves 8

Spinach soup is a light spring and early summer treat in many parts of the Middle East and Mediterranean. This Syrian version is accented with mint, but ground ginger or nutmeg is a tasty alternative. Spinach soup is commonly served with pita bread.

1/4 cup vegetable oil or unsalted butter
2 onions, chopped
3 to 4 cloves garlic, minced
2 pounds fresh spinach or Swiss chard, washed, stemmed and coursely chopped, or 20 ozs thawed frozen spinach, squeezed dry
7 cups vegetable stock or water
3/4 cup basmati or other long grain white rice
2 tsp dried mint, crushed, or 1/2 cup chopped fresh mint
About 1 tsp table salt or 2 tsp kosher salt
Ground black pepper to taste
2-4 cups plain yogurt or 2 tbsp pomegranate concentrate or 2-4 tbsp fresh lemon juice

1. In a large pot, heat the oil over medium heat. Add the onions and garlic, and saute until soft and translucent, 5 to 10 minutes. Gradually add the spinach, stirring until wilted, about 5 minutes.

2. Add the stock, rice, dried mint, if using, salt and pepper. Bring to a boil, cover, reduce the heat to medium-low, and simmer until the rice is tender, about 20 minutes. If using fresh mint, add it after cooking for 15 minutes, then simmer another 5 minutes.

3. Leave the soup with a chunky texture, or process in a blender or food processor until nearly smooth. If too thick, add a little more stock. Top each portion with several dollops of yogurt, or stir it into the soup. If reheating after adding the yogurt, be careful not to boil.
Serve hot or chilled.

(VT's nutritional analysis
Per serving: 170 Cal, 6 G PRotein, 8G Total Fat, 21 G Carb, 5 MG chol, 740 MG sodium, 2 G fiber, 7 G sugars)


Well, I must get back to work. I don't want to lose my momentum.