Sick Day soup

Last week it seems everyone passed around some kind of bug at my work, seriously gross I know. I wanted to wear Joshua's sweatpants and watch Center Stage all day, but I also really wanted a delicious chicken noodle soup. So I bought one of those hearty Campbell's chicken noodles soups, heat it up, and could barely stand it. So then and there I set out to make a noodle soup that actually made my mouth and body feel the warm steamy savory way that I wanted it to. This veggie noodle soup turned out the be really delicious! I ended up doubling it and we kept reheating some for dinner, Joshua already asked to make it again.

Veggie Noodle Soup:
serves 4 full bowls, 6 as a side

2 tbs butter
3 carrots; diced
3 celery stalks; diced
1/2 onion; diced
2 shallots; diced
4 cups vegetable broth
2 cups water
1/8 tsp cayenne
1 tsp oregano
1/2 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
4-6 oz pasta (I used angel hair pasta)
6 oz baked tofu; diced (I love Trader Joe's savory baked tofu)
2 cups kale; roughly chopped

1   in a large pot melt the butter and sauté the carrots, celery, onion and shallots for 3-5 minutes
2   the mix in the broth, water and spices, bring to a boil
3   put the pasta, tofu, and kale into the pot and simmer until the pasta is cooked
4   ladle into large bowls and top with your desired addition of salt and pepper

(we had fun eating it pho style with chopsticks and soup spoons)


If only tacos were everynight

So the Elrod's love tacos. We walk the line between in love & obsessed with them. Mostly we eat them twice a week, unless we have pizza that week than we may only have them once. After climbing the other night some guy in the gym mentioned tacos and Joshua and I immediately looked at each other "great now everyone in the gym can't stop thinking about tacos" Possibly not true, but than we don't want to be friends with anyone who didn't hear that and crave tacos.

So Friday night we dared to even - make our own tacos!

Delicata Squash Tacos:

2 delicate squash
olive oil
pinch of cayenne pepper
corn tortillas
1 can black beans; drained and rinsed
2 red tomatoes; diced
1 red onion; diced
1 jalapeno; minced
1 clove garlic; minced
1 lime
baby radishes; sliced thinly
few ounces queso fresco (or cheese of your choice)

1   preheat oven to 400 degrees F, cut each squash in half and scoop out seeds
2   slice squash into crescent shaped pieces about 1/2" thick
3   line squash on baking sheet and drizzle on olive oil and sprinkle on a little salt and cayenne
4   bake for 10 minutes then flip the squash pieces over and bake for another 7-10 minutes, they should be easily pierced with a fork
5   while the squash is roasting, in a small bowl, mix together tomatoes, onion, jalapeno, and garlic
6   cut lime in half and squeeze one half into a small bowl, add lime juice, to taste, to the salsa
7   cut the other half of the lime into wedges
8   serve corn tortilla with a few tbs of salsa, pieces of roasted squash, top with cilantro, 2 radish slices, and some queso freso on top and with a lime on the side!

Fancy looking tacos with little effort! Yum!