I’ve resolved to be healthier in 2013 and am filling my fridge with fresh fruits and veggies. The Union Square Greenmarket is always an inspiring place to go and the winter produce is so abundant right now!Above: clockwise from left, huge maitake mushrooms, romanesco cauliflower and big, beautiful cabbages. Below: leeks, celery, carrots, watercress and sunchokes / sunroot / Jerusalem artichokes, juicy oranges, bosc pears and honeycrisp apples, lovely cherries.And how to get lots of these into one meal? I really enjoyed this Sunchoke and Leek Soup with Mushrooms.I modified things a bit: chicken instead of vegetable stock, basil instead of tarragon, white wine instead of vermouth since I had it all in the house. I also used less liquid than called for, but I was happy the the recipe had no cream and little oil and butter.Gentle simmering softens the vegetables and the watercress is added at the end to wilt a bit.I’m such a mushroom lover, they smell great sautéing in just a little butter.A few whirs through the blender and that was it: even the cats wanted a taste of this.The recipe makes 5 servings that are 280 calories each / 4 Weight Watchers points. Easy and healthy: I’m definitely going to make more healthy things like this.
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A quick look back and then I’m out the door. Today is another day.
I put together this sparkly ornament from a post on Craft Gawker just a few minutes before we headed out to shop for supplies for our annual Korean dinner. First, lunch at Cap Noodle in Palisades Park, New Jersey, then to Super H-Mart in Ridgefield for kimchi, meat, veggies, sauces, OB Beer and of course soju.The table decorations included shiny streamers from a Martha Stewart tutorial (so much easier to use jump rings to join them) and a print from Eat, Drink Chic.The last time I posted pics of making mandu was in 2011 but we’ve made them every year for as long as I can remember: shredded cabbage, zucchini, mix of ground meats, bread crumbs and seasonings (especially sesame oil, my favorite).I tried a few different shapes this year.But any fried shape is good to me.Jap Chae is seasoned vegetables with clear noodles: we’ve made them with sweet potato, yam and bean thread.And of course lots of rice (we usually make white, fried, sticky and sticky fried), bulgogi (marinated beef, not pictured), sparkling pink Prosecco with glittery pompoms and my first time making cake pops (with a gluten-free cake mix).Hope your holiday season was happy and warm and you’re ready to take on 2013!