Oooh, there's that mexican food again! I am just going to have to learn to cook great Mexican myself. I have found a place that does o.k. Tex-Mex but they smother ( and I do mean SMOTHER) everything in loads of cheese. I would like to try to make lighter versions of some of this stuff. Or is that just impossible?
I am holding my own here, have been keeping the exercises light because my back just doen't want strenuous right now. I miss running, though. I can't believe I am hearing myself say that!
EZ (and others), I have a nice soup recipe for you, it's a version of minestrone:
1 tbs vegetable oil
2 leeks cut in thin slices and washed
2 sticks celery, sliced
2 cloces garlic, peeled and crushed
1 can tomatoes, chopped
7.5 cups vegetable stock (I use chicken instead)
3 oz. dry pasta (like macaroni or small penne)
7-8 oz mixed green veg, like peas, green beans, sugar snap etc., cut into 1" lengths
1 can flageolet beans, drained and rinsed (have used others in the past, flageolets can be hard to find here)
1 tbs pesto
freshly ground black pepper
6 tbs freshly grated parmesan to serve
heat the oil in a large heavy-based pan, add the leeks, celery and garlic and cook over low heat 6-8 minutes.
add the tomatoes, stock and pasta, bring to a boil and cook, partially covered, for 8 minutes.
stirr in the green vegetables, flageolet beans and pesto and cook for 2-3 more minutes.
Season with pepper
To serve, sprinkle parmesan on top.
Makes 6 serving ( and quite generous ones), at 161 kcal. per portion
Very yummy
Nice one to take with you for lunch, Gary
It is still very hot and sticky here, I may make a tabbouleh salad for tonight, although I have a bumber crop of salad greens in the garden that I need to get to as well. Maybe with a nice piece if grilled salmon. I love summer! As you see I have food on the brain today, but all good healthy stuff.
Have a fabulous Fourth, y'all!
Don't do anything I wouldn't do.