Lately the weather has gone back and forth every day between sunny spring-like days and overcast winter-appropriate days. Today was of the more wintry sort, and I was glad that I had waited until today to make this soup (I’ve had the ingredients for about a week now). Also, my boyfriend just helped me put together my bookshelf for my room … well, he put it together for me… and it’s proven to be the perfect spot for photographing next to the window.
On the soup: 100% recommend. It’s easy, easy to clean up, budget friendly, healthy, hearty, delicious. Great with a grilled cheese sandwich… It’s also perfect for making a big batch and saving the rest to reheat at any time. So basically it’s perfect and everyone should make this.
**and for all you Catholics out there, try this soup on Fridays! much better for you than a Filet-o-Fish and fries :)
Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.
Every time I feel too lazy to cook for myself, I head straight to Chipotle to spend $7 on something that I have come to realize I could totally make at home - easily. I always get the same thing: a burrito bowl with lots of lettuce, brown rice, black beans, fajita vegetables, corn salsa, mild salsa, and guac on the side. IF I were the type of person that went to Chipotle for their meat selection, I would probably stick to the real thing, but since I end up paying for vegetables and more vegetables, I thought I’d try my luck at a copycat version.
Your Grocery List: (I’ve already made two HUGE salads and have enough to make at least two more)
I also used canola oil, chili powder, and garlic salt for the fajita vegetables
1. In a large sautee pan, heat 1/2 tbsp canola oil. Thinly slice half the bell pepper, and slice the onion about 1/2 an inch thick. Once pan is heated, cook on medium high for a couple minutes, & sprinkle with chili powder and garlic salt. Turn heat to medium low and cook covered for 5-7 minutes or until tender. (the onions should become translucent)
2. Heat rice and beans according to instructions. I use about a quarter to half a cup of each in one salad.
3. Once vegetables are cooked, in a large bowl, layer lettuce, beans, rice, vegetables, corn salsa, pico de gallo, and top with guacamole. Sprinkle with monterey jack.
and on a brighter note,
tomorrow today is fridayyyyyyyy. any suggestions for things to make this coming week? i’m alllllllll ears…
winkzzz from lobo
i need some moral support and maybe some ice cream
i’m just going to make this official - i’m no longer a pescatarian. big shocker. nor, though, am i pulling a 180 and going all paleo. because, frankly, i love bread too much. and pasta, and everything else that paleoians shake a finger at
while rekindling my relationship with the non-plant species, i ventured into the deli isle and purchased…. sliced roasted turkey breast!! which of course just opens up a world of possibilities for my lunch routine - namely, turkey sandwiches or in this case, turkey melts
i do know that this is nothing new, nothing fantastic, and definitely nothing someone else couldn’t come up with, but this IS 100% delicious and budget-friendly.
also, here is a peak at my beautiful kitchen that i have the pleasure of cooking in (note: i’m still not entirely sure if the things on the left are yams or sweet potatoes)
totes making this tomorrow. and the next day. and the day after that. and maybe not the next day after that. but maybe again sometime this weekend.
recipes and ideas for those of you still going through the torture of living without a kitchen :(