Guest Post: Lil C Art

My darling budding artist.

Lil C art

 

Advertisements

Foodie Friday: Fajita Seasoning

This one is all about the sauce. I used a vegetarian bouillon cube, but the recipe called for chicken. I would add a few red peppers if you like it more spicy.

tofu

The Cat Babysitter

This one is an oil painting for my friend. Sadly, her dog passed away.

photo-1

Ghost Train

This reminds me of something from a dream.

Train

Made With Paper

Doodles

For the fun of doodling.

20130205-215217.jpg

Foodie Friday: Ribollita

This is such a great meal for a wintery day.

photo-19

Ingredients

3 tablespoons olive oil

2 onions, chopped

2 carrots, sliced

4 garlic cloves, crushed

2 celery stalks, finely sliced

1 fennel bulb, trimmed and chopped

2 large zucchini, finely sliced

14-ounce can crushed tomatoes

2 tablespoons pesto

3 3/4 cups vegetable stock

salt and pepper

To serve

1 pound young spinach

1 tablespoon olive oil for drizzling

6-8 slices white bread

Parmesan cheese shavings

1. Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery, and fennel and fry slowly for 10 minutes. Add the zucchini slices and fry for 2 minutes longer.

2. Add the crushed tomatoes, pesto, stock, and beans and bring to a boil. Lower the heat, cover, and simmer for 25 to 30 minutes until all the vegetables are tender. Season with salt and freshly ground black pepper to taste.

3. To serve, fry the spinach in the oil for 2 minutes, or until it wilts. Spoon over the bread in soup bowls and ladle the soup over the spinach. Serve with extra olive oil for drizzling onto the soup and Parmesan cheese to sprinkle on top, if liked.

From the recipe book called Soup by Debra Mayhew.

%d bloggers like this: