Well, sort of. I am taking an online course for diet, fitness and exercise. I’m always trying to stay fit and eat healthy. I see others that have the same goals but eat things I would never consider “healthy”. I want to know the real deal! How food and exercise actually affect our bodies and minds. I’m sure I will be sharing some of my findings with you too. Just started reading my first unit on basic anatomy. I don’t think I was paying attention in biology way back when, it’s like Chinese to me. Wish me luck!
I love football. Let me clarify, I love Patriots football! I am a home grown New Englander and grew up with the Pats. I genuinely love watching them on Sunday’s and even more when they are on their way to the AFC Championship! I hate watching football of most other kinds. Since I have had one too many glasses of vino and my husband is now watching the “other” game ( Panthers vs Seahawks ) it’s about my bedtime. Go PATS!!!!!
My oldest daughter, 15 yrs old, woke up with a fever of 104.9 today! I was a little scared, but after a doctor visit that showed no flu or strep we were told to monitor fever and give ibuprofen. Sooooo now my poor baby tells me she would really like some “Portuguese soup” like her best friends mother makes. Huh?? I have no idea what this is or what is in it. So I Pinterest it and find a recipe that she says looks good. I changed it up a little and it was delicious! Plus she ate it for lunch and dinner! Bonus!
So here goes…..
2 tablespoons extra-virgin olive oil
3 medium red bliss potatoes peeled and diced
1 large onion chopped
4 cloves garlic, chopped
2 bay leaves, fresh or dried
8 cups kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos ( chick peas), drained and rinsed
1 (15-ounce) can small red kidney beans, drained and rinsed
1 small can tomato paste
1 pound diced chourico, casing removed
1 quart chicken stock
1 quart vegetable stock
Warm, crusty bread
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomato paste, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter and of course a big glass of red wine!!
It came out so yummy, I will be adding it to my list of go to winter soups.