Today has been an official snow day for me. It didn’t start that way though. I woke up this morning and checked the street, it was covered, but then I went to where I can see the main road and it looked okay, so I decided to head to the gym to meet my partner in crime, the always lovely Finn. Well, about 3 minutes into the actual drive I was sliding all over the road, I drive half a car but I had not anticipated the ice that lay under all the snow and the main roads were the worst. We worked out and actually cut it short and headed back home. My mistake was stopping at an intersection, again I was sliding and all over the road. I got home about 5:30 and decided to wait it out and see what happened. Okay, so to stop a long story here, I didn’t go to work today. The snow never stopped this morning and yea… I went into a ditch once when I was in school and thought I was invincible – but I’m not and I learned my lesson then. I had nightmares for weeks afterwards. ugh
I have really had a laid back kinda day, I picked up and took care of a few things I have been putting off and finished some thank you cards from the womens retreat I went on weekend before this past one. I also premade lunches and veggies for this week and I’m super excited about that. I know I know, DORK would be my label right now. But I made this delish pasta salad and after it cooled I portioned it into single serve containers ready to grab as needed for the rest of the week.
Pasta Salad: Brown Rice penne pasta cooked and drained, 3 carrots grated, reg can of diced tomatoes (I use the organic no salt), salad olives or whatever you like (prob half a cup) and small can of mushrooms sliced and drained. Mixed and allowed to cool. There is no mayo or cheese I’m trying to cut both out, but I think the tomatoes add enough flavor for me.
I made dinner tonight a baked veggie burger, and then I tossed a half portion of the pasta salad with cooked broccoli and I have to say it turned out really well. I look forward to trying other variations this week and it was very cost effective to make.
I’m not working out tomorrow morning, instead I will take my gym clothes to work with me in the hope of going either during lunch or at the end of the day. I’m not going out again until the roads are good to go. Just call me the neighborhood little old lady.
I have a new favorite comfort food. I love french onion soup, but haven’t tried to make it before namely because the rich flavor comes from beef broth. This is super easy just takes some cutting and stirring mainly.
This is the recipe for 2 servings and these are the classic smaller servings, salad makes a great addition.
2 tablespoons butter – I have used both smart balance and earth balance and both have held up well.
2 large onions diced – Man my eyes teared up like never before cutting these, but it pays off
Salt and Pepper – I added more pepper and used just a bit of natural salt
2 cups water and a splash if needed
Garlic – I know I know, but I used a smidge of garlic paste – Since I cook for one person I don’t keep a lot of garlic around and it’s easier to keep the paste instead.
1 tablespoon of sherry vinegar – I just eyeballed it
1 tablespoon of molasses – Same, just eyeball it
2 slices of baguette – I actually used brown rice bread and thought it did really well – better if toasted first
2oz or slices of melting cheese. I used swiss last time and it turned out well. I wasn’t able to find traditional gruyere in my local grocery store.
For just the two servings I actually just used fry pan. I have a small kitchen and I am the dishwasher so using a big pot isn’t often practical. But if you double it you will want to use a stock pot.
Melt butter on medium high, just melted – not browned. Add in onions and salt and pepper. Stir well and saute until golden – about 12-15 minutes. Cover pot and reduce to medium low heat. Cook covered until onions are soft – stirring occasionally about 20 minutes.
During this time is a good time to prep your bread and cheese, ready to pop into the broiler. I turn on the broiler right as I start the next bit so it’s nice and warm for the bread.
Remove lid and raise heat back up to medium high. Scrap up any browned bits at the bottom. Slowly add in water, garlic, sherry vinegar and molasses. Bring up to a boil and then reduce heat to simmer and cook for 10 minutes more.
While this is simmering you can do one of two things. usually this soup is dished into oven proof bowls and then topped with bread, cover the bread with cheese and broil until melted and lightly browned. If you don’t have oven proof bowls, which I discovered the first time I made this… just broil the bread with the cheese and add it to the top of bowls as it’s dished into the bowls.
