Your Weekly Feed # 9 Eat Your Vegetables Edition

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Ok school holidays are here YAY! Do you cook more or less in them?  As we are having a “staycation” it’s probably going to be about the same for me but at least there are no lunch boxes, hooray for that!

Last week in Your Weekly Feed we had lots of really great looking soups linked up which had me rather excited as I love soups and it’s a great way of getting your veggies in too isn’t it? I will be trying them all out for sure, pop back to last week to check them out if you haven’t seen them yet.  Kim’s Beef Minestrone with Cheese Tortellini is on the meal plan for tomorrow night.  I’ve got a bit of special “stoup”  to share with you tonight too, in a moment.

My picks for this week are The Annoyed Thyroids Simple Seafood Curry because it’s a great way to get some more fish into our lives!

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Lauren from Create Bake Make came up with a great idea for either lunch or dinner that the kids will also love (can you believe that mine have gone off eggs for the moment but thankfully will eat them like this) Easy Egg Muffins

In my decluttering I’ve had a wonderful time going down memory lane, I came across some old recipes from when I did some cooking classes in Italy (back in the day when living in London and you could fly to Florence for 5 pounds!).  We were taught how to make Ribollita which is a cabbage based Tuscan soup that you can really throw anything in from the crisper and it will work add beans and bread and it’s a rustic, hearty, filling meal.  I have added tomatoes to this recipe but it also works well without – you really can do any variations you like to this one, no two versions need to be the same!

If you are wanting to increase the amount of veggies in your diet this is a fabulous way to do it and the added bonus is that you will probably give your system a good clean out at the same time!  If you don’t think your kids will take kindly to this (mine didn’t) it might be a good time to pull out the old faithful Honey, Soy Chicken Pieces for them.

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Ribollita

Ingredients

  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, thinly sliced
  • 4 - 6 rounds pancetta, roughly chopped (optional depending on whether you want to keep it vegetarian)
  • 2 garlic cloves, crushed
  • 2 Tbsp olive oil
  • 1 Tbsp tomato paste
  • 400 g tin of crushed tomatoes
  • 1/4 red cabbage, roughly chopped
  • 1/4 savoy cabbage, roughly chopped
  • 5 - 6 kale leaves, roughly chopped
  • 2 - 3 English spinach, Silver Beet Calvo Nero or Tuscan kale leaves (whatever taste you prefer here), roughly chopped
  • 2 C chicken stock or bone broth if you have it or vegetable stock if you want it to be vegetarian
  • 1 Tbsp Vegetable stock concentrate & 1 C water - if you don't have this just increase your stock above by 1 C
  • 400g tin cannellini beans, drained, rinsed and tin liquid reserved
  • 1 tsp dried herbs
  • 1 bay leaf
  • 1/2 loaf ciabatta or bread of your choice (I used a rye sour dough in the picture) plus extra garlic and olive oil

Instructions

  1. In a large heavy based pan heat oil and saute onion, leek carrot, celery, garlic and pancetta stirring for about 5 minutes or until the veggies start to soften.
  2. Add tomato paste and stir through and then add the tomatoes, stir through
  3. Add the cabbages, stock, beans, herbs and bay leaf and mix together
  4. Simmer for 30 minutes adding the reserved bean liquid &/or water if it gets too thick an stir occassionally
  5. While the "stoup" is cooking slice the ciabatta, drizzle with oil and rub with garlic and toast/grill until crunchy.
  6. To serve place a piece of the bread in the bottom of the bowls add the soup and then top with torn up pieces of the crunchy bread
  7. Enjoy! (Tip it tastes even better the next day!)
https://www.boiledeggsandsoldiers.com/2015/06/your-weekly-feed-9-eat-your-vegetables-edition/

I can’t wait to see what others come up with this week so we can add some more new yumminess to the meal plan.  Please make sure you pop over to the Land of Zonkt as well to see what Kim is serving up.  Did you know that her Broccolini & Mushroom Salad was the Winner in Best Recipes Home Cook Hero for May? How exciting is that, she is a good egg that one!


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8 comments on “Your Weekly Feed # 9 Eat Your Vegetables Edition

  1. Lucy @ Bake Play Smile
    June 29, 2015 at 8:26 am

    I’ve never heard of Ribollita and now I really, really want to make it! Love finding new and yummy recipes! Thanks lovely. xxx

    • Vicki
      June 29, 2015 at 1:44 pm

      You are very welcome. x

  2. Mumma McD
    June 29, 2015 at 9:42 am

    I made Sammie’s simple seafood curry over the weekend and it was DELISH! That Ribollita looks good too, might try that one next week :).

    • Vicki
      June 29, 2015 at 1:45 pm

      I’m keen to Sammies seafood a try too. The Ribollita is very rustic and hearty, I hope you like it. x

  3. Sammie @ The Annoyed Thyroid
    June 29, 2015 at 9:10 pm

    Oh thanks for loving on my curry – it really is yum! I love the look of that ribollita, it kind of reminds me of a ratatouille with added nom! Happy holidays!

    • Vicki
      June 30, 2015 at 12:20 am

      My pleasure Sammie, love a curry! I haven’t had rattouille for ages must make some soon. x

  4. Malinda @mybrownpaperpackages
    June 30, 2015 at 9:00 pm

    This looks delicious and warming, yum!

    • Vicki
      July 1, 2015 at 11:31 am

      It is, and good for you! Has some interesting side effects too just to make it fun.

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