Posts Tagged ‘ épinards ’

rainy day = soup

Today was very rainy. As was yesterday. I would say it’s rained for the past 48 hours straight. It’ been terrible. Last week, we got a bit too comfortable with the warm weather, wearing skirts and sandals, having barbecues and going for leisurely bike rides… so yesterday Mother Nature decided to remind us who was boss, I guess.

I decided to make soup for dinner.  A popular staple in our house is spinach soup. I found this recipe on cooks.com about five or six years ago, and it’s been a hit in my house ever since. Being slightly anaemic, I welcome spinach in my diet at any opportunity. The creamy soup base used in this soup makes it thick, yummy and filling. Best of all, it’s cheap and easy to make–soup for six can be made for about 10 euros.

Back in January, having returned from warm Asia to meet cold, rainy, and unusually snowy Holland, I made this soup almost every week. Frozen spinach was hard to come by in Korea, and given the volume of spinach needed for this soup, fresh spinach was not an option for a working class woman like myself. So when I came back, it was one of many dishes I made often to make up for time missed. Anyway, my sister eventually tired of it, and I retired the soup as the weather started to warm up.

Today, topped with carrot curls and peco romano, I am pleased to say it was well-received.

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Some good things come out of cafeterias…

While I was in university busy putting on my freshman 30, cramming, and dealing with my existential crisis, I also spent most of my mealtimes eating at the school cafeterias,  run by Sodexho (now Sodexo). Most of the food was pretty shitty. Mass-produced, overcooked veggies, undercooked pizzas, over-oiled and underspiced everything. It was rare to have a meal that was well-executed, tasted good, and wasn’t entirely bad for you. Some things I saw in the cafeteria just plain freaked me out… like the big bag of uniform egg used to make our omelets. That said, there were a few good food ideas I picked up from there. One of them is the feta and spinach omelette. Feta and spinach omelettes on Sundays were worth the pain of getting up early after a late night of ‘studying’.

I’ve changed it up a bit and made the omelette a little richer to fit my diet plan, but you can add and subtract and substitute ingredients as you please, really. Here’s what I use most days:

25g ontbijtspek (Dutch breakfast bacon)

30g fresh spinach

15g sliced or chopped onion

30g feta cheese

2 eggs

1 tsp olive oil

Yum!