Friday, February 10, 2006

Made pot roast the other day for Greg so he can have pot roast sammiches for lunch during the week. I took the broth, strained it, separated out the fat and had a beautiful beef broth to which I added lentils and carrots. It didn't make much more than two bowls full, but it was a perfect treat for me. Tres hearty, but healthy too.

For a soup today, I thawed some frozen chicken stock and added it to two Yukon Gold potatoes, a bunch of cut up baby carrots and a diced leek with garlic. Then added some yellow curry, salt and pepper and let it simmer down and cook. When tender, I added a bunch of fresh baby spinach, and a broccoli head and cooked for a bit longer then ran the whole thing through a blender to puree. It was a healthy alternative to cream of spinach soup and hugely tasty.


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