Posts Tagged ‘vegetables’

Ever since I brined my first pork chop, I’ve been a brine believer. I don’t know why I never thought to bring meat before, but for some reason I always thought brining was for turkeys on Thanksgiving. And even then, I figured people were just trying to be all, “Look at me, brining a turkey!” I didn’t realize what a difference it makes.

On my journey to eat healthier, not only am I trying to find good sources of meat, but I’m trying to learn to eat AND ENJOY all parts of the animal. As a child, I wasn’t much of a fan of meat (or vegetables, or really anything but cheese and pop). While trying to lose the weight I gained in college, I learned to like vegetables. It was a slow, focused, meticulous process of eating a tiny bit of a vegetable with something I DID like. Or covering it in a sauce, or baking into a casserole or hiding in soup. I know, an adult eating like a child. But it worked. And I’m convinced you can learn to like anything – either by adapting to the taste, or finding better ways to cook stuff.

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I have a confession: I eat chicken skin (it’s like bacon from chickens). And I love dark meat! 

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I made it back from vacation in sunny, humid South Carolina (Charleston and Folly Beach). I can’t believe how much we did in only four days. But it was a fun trip! I even picked up some local raw, organic honey. And the cutest honey pot. Win!

So, I come home to the best summer weather in the world – cool and rainy. I’m not much of a summer gal (yes, I just got back from a beach vacation, but that doesn’t mean it’s my preferred weather). And after a week of seafood (my own attempts at bacon-wrapped, crab-stuffed shrimp will be forth-coming), I was ready for some fall food – SOUP! I had hamburger and a few Italian sausage links in the freezer, so I set them out to thaw. Then started searching for soup recipes with Italian sausage and hamburger, and kept coming up with minestrone soup recipes, which I don’t love. But after looking at them, realized I could probably make something I DO like by taking out the things I don’t (beans, tomato based broth, and I don’t care for zucchini in soup, no matter how little I cook it, I don’t like the consistency), and amping up the things I do (MEAT!, broth, onions and garlic).

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Mmmmm… Soup! 

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I made this recipe a LONG time ago, and thought I’d posted about it. If I had more pictures, I apologize but I can’t find them. For some reason I’ve had a strange craving for soup this past week. This makes no sense because it’s literally 110 degrees here. But nonetheless, I wanted beef and barley and couldn’t find the recipe on my site. And I think it was good enough to make sure it secures a spot in infamy. This recipe is a nice twist on hamburger vegetable soup. It’s loaded with vegetables, and the barley gives it an interesting texture. It’s a nice change of pace, and freezes very well. All for under 300 calories per bowl. BOOM!

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