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@joeylittle These ones! :)
I've been eating a lot of soup, lately. Got an immersion blender, so I've been going a little crazy with creamy / fluffy veggie soups cooked with meat stock. One of the easiest is carrots boiled in beef stock with a clove of garlic, then blended smooth. Add cream and a dash of nutmeg and handful of asiago cheese for decadence & added fats/calories.
But the easiest by far is making a mug of veggie, chicken, lobster, or beef stock (I use a heaping tablespoon of Better Than Bouillon, which is halfway between bouillon cubes & a Demi-glacé + hot water + stir). Handfuls of anything can be added to mugs of broth (veggies, leftover meats, melty cheese), or I can drink them plain, or squirt in some lemon or lime for some vitC. (Lemon for chicken, lime for beef). It's a 6o second meal.
<grin> There are a lot of gaspachos / cold soups for hot weather, also.
When I make whole pots of soup (or pitchers of smoothies)... I freeze most of them in ice cube trays, and empty them into a ziplock bag for each "kind" of soup/smoothie. So I've got several ziplock bags full of frozen nutrition cubes in my freezer, usually. That way I can pop a cube or three into a cup and microwave. Even if I don't want to eat, I can usually knock back a shot of soup or smoothie every few hours. There are so many times when doing anything beyond heating something up is just beyond me. So when I *can* cook I always cook extra. That way I have a lot of choices when I am too >.< to cook anything. Plus -unlike smoothies- it's all super cheap. If I'm living off soup I'm nutritionally balanced for about $50 per month. Sauces & curries freeze well, too :)