Тихий вечер
Выдался тихий вечер: все разъехались по делам.
У меня вообще были довольно богатые планы (разбор шмотья, стирка, глажка и немножечко работы), но в результате я довязала этот бесконечный розовый воротник-манишку, быстро поужинала остатками форели и провожу время с собой: читаю все пропущенную рассылку от Шварцнеггера.
И вот наткнулась на рецепт супа.:)
What does a Terminator eat? A lot of soup.
As he’s explained, Arnold is a creature of habit. He does the same things repeatedly, which makes them easy to do all the time. While Arnold eats a mix of protein, healthy fats, and fibrous carbs, soup is one of Arnold’s favorite ways to sneak in lots of vegetables. Here’s an example of a recipe he loves.
Ingredients
1 tablespoon olive oil
1 large onion, sliced (2 cups)
2 medium zucchini (1 pound), cut into 3/4-inch chunks (3 cups)
3 cloves garlic, minced
1 tablespoon ground cumin
1 bay leaf
2 ¾ cups low-sodium chicken or vegetable broth
1 (15 ounce) can of no-salt-added chickpeas, rinsed
6 cups baby spinach
2 tablespoons lemon juice
1 tablespoon tahini
¼ teaspoon salt
¼ teaspoon ground pepper
6 tablespoons low-fat plain yogurt
1 tablespoon chopped fresh herbs, such as parsley and/or chives, for garnish
Instructions (Serving Size: 1 1/4 cups)
Step 1: Heat oil in a large pot over medium-high heat. Add onion and cook, often stirring, until softened, 3 to 4 minutes. Add zucchini, garlic, cumin, and bay leaf; cook, stirring often, until fragrant, about 1 minute. Add broth and chickpeas; bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, covered, until the zucchini is tender, 15 to 20 minutes. Discard the bay leaf. Add spinach and stir until it has wilted.
Step 2: In batches, puree the soup in a blender or food processor. (Use caution when blending hot liquids.) Return the soup to the pot. Add lemon juice, tahini, salt and pepper; whisk until the tahini is incorporated.
Step 3: Ladle the soup into bowls. Add a dollop of yogurt to each one and swirl it into the soup. Sprinkle with herbs, if desired.
Refrigerate for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat, adding a little water to achieve the desired consistency before serving.
У меня вообще были довольно богатые планы (разбор шмотья, стирка, глажка и немножечко работы), но в результате я довязала этот бесконечный розовый воротник-манишку, быстро поужинала остатками форели и провожу время с собой: читаю все пропущенную рассылку от Шварцнеггера.
И вот наткнулась на рецепт супа.:)
What does a Terminator eat? A lot of soup.
As he’s explained, Arnold is a creature of habit. He does the same things repeatedly, which makes them easy to do all the time. While Arnold eats a mix of protein, healthy fats, and fibrous carbs, soup is one of Arnold’s favorite ways to sneak in lots of vegetables. Here’s an example of a recipe he loves.
Ingredients
1 tablespoon olive oil
1 large onion, sliced (2 cups)
2 medium zucchini (1 pound), cut into 3/4-inch chunks (3 cups)
3 cloves garlic, minced
1 tablespoon ground cumin
1 bay leaf
2 ¾ cups low-sodium chicken or vegetable broth
1 (15 ounce) can of no-salt-added chickpeas, rinsed
6 cups baby spinach
2 tablespoons lemon juice
1 tablespoon tahini
¼ teaspoon salt
¼ teaspoon ground pepper
6 tablespoons low-fat plain yogurt
1 tablespoon chopped fresh herbs, such as parsley and/or chives, for garnish
Instructions (Serving Size: 1 1/4 cups)
Step 1: Heat oil in a large pot over medium-high heat. Add onion and cook, often stirring, until softened, 3 to 4 minutes. Add zucchini, garlic, cumin, and bay leaf; cook, stirring often, until fragrant, about 1 minute. Add broth and chickpeas; bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, covered, until the zucchini is tender, 15 to 20 minutes. Discard the bay leaf. Add spinach and stir until it has wilted.
Step 2: In batches, puree the soup in a blender or food processor. (Use caution when blending hot liquids.) Return the soup to the pot. Add lemon juice, tahini, salt and pepper; whisk until the tahini is incorporated.
Step 3: Ladle the soup into bowls. Add a dollop of yogurt to each one and swirl it into the soup. Sprinkle with herbs, if desired.
Refrigerate for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat, adding a little water to achieve the desired consistency before serving.