Sunday, February 13, 2011

Weekend Fun and More Green Juice

I’ve been getting back into more regular juicing, and I love it! I think the warm weather in California really got me into the mood for juice! One of our juices over the weekend contained this:

  • 1 bunch kale
  • 1 cucumber
  • 2 Meyer lemons
  • 1/2 Pomelo
  • 2 apples
Here are all the fruits and veggies prepped to juice:

And served in our “fancy” champagne glasses.

I always love hubby’s “juice comments.” First he smelled the juice and said, “It smells like grass.” Then he drank some and said, “And it tastes like grass. But not in a bad way.” And I guess he wasn’t kidding as he finished a total of three glasses! Smile

We also headed to the park. Yes, I know, if you live in a cold climate, you are probably somewhat sick of our beautiful weather pics. And I myself find it somewhat strange that the cherry trees are blooming and we are eating lunch outside in February…

At one point during our park outing, the toddler declared that I was the bad old witch that was trying to eat him, and I had to chase him… Smile 

After we got back from the park, hubby and the toddler headed into the shower to get cleaned up, and I cleaned out the fridge by making soup:

Clean Out the Fridge Noodle/Rice Cake/Any-Veggie-I-Can-Find Soup

  • Olive oil
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 clove of garlic, minced
  • 1/2 cup cooked edamame
  • 4 ounces mushrooms, sliced
  • 4 cups of vegetable broth
  • 6 ounces spinach
  • 4 ounces tofu, cut into squares
  • 7 ounces “Oriental Noodles” – left over from last weekend when I made Wok Noodles
  • 4 ounces Korean Rice Cakes – left over from the Dduk Mandu Guk (Korean Rice Cake Dumpling Soup)
  • 4 green onion stalks
  • Salt
  • Pepper

What To Do:
  • Heat some olive oil in a pot and sauté the onions, carrots, and celery until soft, about 5 minutes. Add the garlic.
  • Add the edamame, mushrooms, and the vegetable broth and bring to a boil.
  • Add the spinach and cook everything for about 3 minutes.
  • Add the tofu and the “Oriental Noodles” and cook for one minute.
  • Add the Korean Rice Cakes and boil everything for 30 seconds.
  • Sprinkle with green onions and serve immediately.
  • Season with salt and pepper if desired
Prep and Cook Time: 10 – 15 minutes
Servings: 2 - 3

Hubby and I thought the soup was delicious, though the toddler wondered why I had put so many “weeds” into the soup (he is really into gardening lately, and there has been a lot of talk about weeds… I think he mainly referred to all the spinach as weeds…). But he very much enjoyed the noodles and rice cakes! And since there were so many veggies, he couldn’t help but eat his fair share of  the “weeds!” Smile He also loved the tofu.

Hubby and I ate our soup with lots of kimchi and dried squid.

And in prep for Valentine’s day, hubby and I bought some flowers and a bottle of peach champagne. We don’t exchange gifts, but we like to do “something”… Low key but nice… Smile 

Questions: What was the highlight of your weekend? Any Valentine’s Day plans (they don’t have to be “traditional!”Smile)? What’s the best thing you’ve eaten over the weekend? 

Be well,