Happy December and welcome back Yummy Yogini readers! It’s the most wonderful time of the year! What a holiday debauchery was had last week. Even though all my side dishes were vegan, I totally overindulged (and overdid it) on pumpkin creme brûlée and berry streusel for dessert. And then it kept going… onto Friday and into the weekend until I had to toss the leftovers yesterday in order to put an end to all this madness! And on a side note, I did put a bowl of butter out on the table for anyone to use and it was left like this… untouched! Chef’s wife done good.
Butter, untouched!
No better way to spend a Saturday but in Santa Barbara shopping with Jen and Bella!
I was also dog sitting this weekend for three dogs on top of my own two. What entertainment they provided! Especially during the Westminster Dog Show when Limo, a Queensland Healer, actually started watching TV and growled and barked at the dogs on display! Hilarious! Surprisingly, they all got along very well, with meal time being the most confusing because they all eat different brands of foods, and of course they covet the others. It’s very quiet in the house today without all of the hustle and bustle that five dogs create.
My Thanksgiving table!
So it goes without saying that I need to get back on track and rid my body of the rich stuff it’s not used to eating! I made this delicious Tuscan Kale Soup yesterday and we had it last night for dinner and boy was it filling and flavorful. In Tuscany this soup is also known as Ribollita, which means “reboiled” or “twice-cooked.” A white bean stock is livened up with veggies and sausage,though not in my case, and good tomatoes for acidity. Minestrone is another example of a Ribollita and I’ll be making one of those next week so stay tuned! I got this kale fresh at the Farmer’s Market (yes, in December!) and I’ve included my favorite recipe for homemade kale chips if you’ve never tried to make them before. Mangia!
Tuscan Kale Soup- makes two gallons
Ingredients:
-1 big bunch of kale
-7 carrot sticks
-7 celery sticks
-1 red onion
-3 cloves of garlic
-1 can white beans, drained and rinsed
-1 can red kidney beans, drained and rinsed
-1 heirloom tomato
-1 cup crimini mushrooms, chopped
-1 quart chicken broth
-8 cups water
-1/3 cup pearled barley
-1/2 lemon
-1 bay leaf
-1 tsp Italian seasoning
-1 handful of basil
-1 handful of parsley
Directions:
1. Seperate the kale from its stems and place aside.
2. Chop up all the vegetables and place everything in a large pot.
3. Add the liquids and the herbs.
4. Cover the pot and bring to a boil, stirring occasionally.
5. Once it starts to boil, reduce heat to summer on low for another 30 minutes or until all the veggies are soft. We ate two big bowls for dinner and I froze the remainder in containers! Easy peesy go-to meal!
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With my leftover kale, I made a side of chips to go with our soup. All you need is a tiny bit of olive oil, some lemon and a sprinkle of sea salt. Pull the kale off of its stems and break it into medium sized pieces. Gently rub the kale with the oil mixture and place on an un-greased cookie sheet for 7-10 minutes or until the kale starts to get crispy. Let cool and then enjoy!
Making these at home will save you SO much money! These guys sell for $4 a bag!
Today is also my husband Andy’s birthday and I am about to make him a cake while he’s out golfing 36 holes with his friends. Yes. You read right. They hardly ever stop at 18. Why not make it a seven hour sport instead of a five, right?! As 50 Cent says though, “It’s your birthday and we gonna party like it’s your birthday!” So I’m planning on making a Dirt Cake for Andy to send him over the top, or over the hill I guess. Think layers of Oreo’s, vanilla and chocolate pudding, whipped cream and cream cheese. Are you still there or have you died yet?! I’m putting a little spin on my traditional Dirt Cake that I usually make with a big fake sunflower and gummy worms. I won’t spoil his surprise (because he actually reads this) but I’ll post the recipe tomorrow for those of you who like to make a statement at a party! Not a healthy statement, but birthday’s come but once a year so live a little, will ya?!
We (Cord, Sug and I) are all ready for Andy’s birthday party tonight! I’ve decorated the house and am planning on making his favorite veggie fajitas with margaritas! He’a a good husband, provider, dog daddy and the bestest friend a girl/wife could ask for so THANKS Andy! We love ya like crazy! Woof!
