Carrot and Sweet Potato Soup

I've been so busy that I keep making food to eat throughout the week and forgetting to write down how I made it. Carrot and Sweet Potato soup is one of those things. It was very low in calories and tasted pretty yummy. I just finished my last bowl. Here's my attempt at remembering what it included:

Ingredients:
2 small sweet potatoes, cut into cubes
6 medium carrots, cut into large coins
1 onion, cut in wedges
1 T olive oil
pepper
8 Cups water
4 chicken bouillon cubes
ginger
bay leaf

Directions:
Preheat oven to 375. Spread the carrots, onions, and potatoes in one layer on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with pepper. Bake in oven until slightly brown, about 20-25 minutes. Bring water to a boil on stove. Add bouillon cubes, a few shakes of ground ginger, and bay leaf. When vegetables are done, place in water. Reduce heat to a simmer and cook for an additional 30 minutes. In batches, use a blender to blend the soup.

Slow-cooked Pinto Beans

These soaked overnight and cooked for a while on the stove, but didn't require much attention. It was a perfect recipe for another day full of studying.

Makes 3 (3/4 C) servings
100 calories per serving
Takes about 3 hours| active time: 5 minutes | +overnight soaking

Ingredients:
1 C dried pinto beans
1/2 onion, chopped
chicken bouillon cube
1 tsp minced garlic
1/2 T cumin
1/4 C salsa
pepper to taste

Rinse the soaked beans and place in pot with 2 cups water. Add all ingredients and bring to a boil. Once boiling, reduce heat and simmer for at least two hours. I cooked mine for at least 4. If you continue to cook the beans, you should add additional water as needed. I added another 2 cups. If you have a slow-cooker, this recipe could definitely be adapted.

Study Study Study...

It's crunch time for the P, which means periodically skipping the gym, making a quick lunch, and getting right back to studying.

I just realized my version of a 'quick' lunch is pretty laughable. I fall back on a few quick recipes when time is short, and they're quick but delicious. Most college kids think of a quick lunch as a sandwich, munching on some cereal, grabbing something to-go, or just plain skipping lunch. But we all know I'm not typical. This took me about 7 minutes.

Anyway, here's my quick lunch of baked tilapia, steamed broccoli, and vegetable barley soup (with a side of study materials) What do you make when you're short on time?

And then back to studying. Outside. In the 80 degree weather. 

Adios!

The Magic Pan Crepe Stand

There has been a lack of blogging lately, but certainty no lack of cooking or eating. Midterm week was hectic, and then I spent a week in Minnesota with Mom at the Mall of America. We gobbled down most of the food before I could snatch a picture, but here's a cherry and Nutella crepe we had from The Magic Pan Crepe Stand. Yum!

P exam in 11 days, but I'll try and catch up on the things I've been making :)

My Favorite.

Busy day. I do have to share the sad news that I've finished off the large stock of butternut squash soup that I had in my freezer. This was easily my favorite thing I made all semester. Having never even tried anything butternut before, this soup was life changing! I look forward to making it in large batches again next winter (or maybe sooner!)

Click here for the recipe.