More About THESOMETIMESGRL
Recipes I've Shared:
It was a windy fall day in Baltimore, and a hungry girl took it upon herself to make the best soup that the world has ever seen - Roasted Fall Soup!
For fish, stir fry, rice. Use as a dash of flavor in a cold carrot soup.
Soak the black beans and cook them separately with vegetarian bullion, a small handful of chopped onions, and a clove of garlic. If you cook the beans and peas together, the water/peas will be black, plus, the cooking times are different.
Peas: wash and cook in a pot with the shaved celery, diced carrots, diced onions, minced garlic, and a bay leaf. When the mixture is cooked remove bay leaf, add a dash of sriracha, use a blender until creamy.
Drain black beans and serve in a little pile on top of the thick and deliciously green pea soup, with a small dollop of greek yogurt on top!
Get real fancy and make your own crackers to go with it. I like cheddar chebe crackers.
Bake in a loaf or in muffin tins, these are fantastic with vegetarian chili and greek yogurt!
Cubed red skin potatoes and bok choi - teriyaki! PERFECT with salmon.
Slice the potato and layer with beans for a casserole, or cube potato and combine all with a tortilla for a quesadilla!
Mac & Cheese, Food Network Style. I haven't modified it to be lower fat/cal yet, so take a shot!