Soup kinda day.

I love soup. I seriously could eat it every day. If it has pasta in it then I'm even happier. If it has pasta and is really super easy to make, then I'm in love. This soup can be made vegan pretty easily, and vegetarian no problem! I also am exited to jazz it up a bit more next time. I made the soup in 15(!) minuets and made mt new favorite open faced sandwich to accompany.  I'm going to tell you how to make both!

Ingrediants:
Soup:
4 cups chicken or vegetable broth (i used TJ chicken)
1 pack fresh cheese tortellini (i'm sure there are vegan options somewhere)
Half bag of Baby spinach
sea salt
pepper
Parmesan cheese for sprinkling on top. (optional)

Sandwich:
Lovely whole grain wheat bread
goat cheese (I used TJ medallions)
Avacado
lemon
sea salt

Soup:

Bring broth and 1 cup of water to a boil in a large saucepan. Turn the heat down and add the tortellini. Simmer about 6 min until the pasta is cooked (make your sandwich at this time). Stir in the spinach ( i found it best to do one hand full at a time) and cook about 2 min to wilt. Add salt and pepper to taste. After you serve it, add Parmesan cheese to the top. This soup does not undergo any amazing chemical changes that create unique and complex flavor compounds. This soup tastes EXACTLY how you expect it to taste. It's simplicity is the whole point. However, I plan to try to add to it up in the future, and will report back on any successes.

Sandwich:

Place bread in the toaster until it begins to form a crusty top. Remove and spread on the goat cheese. Go as thick as you like. Place back in the toaster for about 1 min (give or take. you have to pay attention to this). Remove avocado from its skin, slice, and salt it. Fresh from the toaster, spread the avocado onto the bread. Squeeze a bit of lemon juice onto the top and enjoy.

This quick meal is perfect for dinner, and you'll have (soup) leftovers for lunch. Enjoy! 

Luv,

Vanessa*

You're the Brussles to my Sprout

Brussels Sprouts. The words alone send many a nine year old running from the table. Many, but not this lady. My desire to devour every leafy green food was one part that I was just a really adventurous eater, and three parts I loved eating food that looked like tiny versions of other foods. Basically, I would voraciously devour anything that perpetuated my imagination and my constant need to play dinosaur. Yes, I tried Brussels sprouts because they looked like tiny cabbages. But that is not the reason that I loved them. I loved them because they are friggin' delicious. Geeze are they just the most fabulous vegetable out there. I'm aware this isn't the most popular view, but this recipe is here to change your feelings, views, and hopefully your taste buds for the better. 

Ingredients

• 2 lb Brussel Sprouts
• 2 tbsp butter
• 2 tbsp olive oil
• 5 cloves garlic, minced(drizzle with a bit of olive oil to keep moist)
• 1 lemon, juiced and zested
• 3 tbsp Gruyere, grated
• sea salt
• pepper

1)Begin by cutting the butts off every single sprout, cutting them in half, and removing the outer layers until you see a lighter green color inside.  This will take FOREVER. it was by far the worst part of this recipe.
2)Add the butter and olive oil to the pan and heat up )Med-High heat) . Before the mix starts to brown add the entire pile of sprouts. Saute 7-8 min on each side. You want the outside to get beautiful and brown and the insides to soften. Your kitchen will smell like heaven. After the first 7-8 min add the minced garlic.
3) Reduce the heat to low and add the salt and pepper to taste.
4) Pour in to your prettiest serving dish and sprinkle with the shredded Gruyere. I added about half and left the rest for my guests to add as they pleased. I also poured the lemon juice and zest into a cute little squeezy bottle as John isn't a big lemon fan. I enjoyed them with and without the lemon, so go with what you like here.

Tada! Delicious friggin' Brussels sprouts. They were divine.
I found the original on Pintrest and you can follow me, if you really want---> HERE
This is the LINK to the recipe which inspired this lovely variation. Check out the Website where I found it: What's Gaby Cooking is simple, beautiful, and full of delightful recipes. I'm thinking about giving her Slutty Brownies a try.
Let me know if you guys try mine out!
LUV,
Vanessa*