This delicious, crunchy, and easy-to-make potato salad happened because of two things.
One: I was seduced into buying a large bag of small potatoes (no peeling, hurray!) at Costco—the place where you always buy more than you actually need. So…lots of potatoes in the fridge.
Two: I had a lightbulb moment that involved broccoli slaw. To date, potato salad has been out of my caloric reach, and I hadn’t been able to think of a vegetable to add that would be easy to prepare in a large quantity. Broccoli slaw to the rescue!
This salad is wide open to imaginative variation in quantity and type—from vegetables to spices. The basic issue is to have, at the very least, as much vegetable as potato. In this version, I had 4 cups of cooked potatoes and, after adding my vegetables, I ended up with 8 cups total.
Okay? Here’s how it goes…
This post comes to you via the dieter’s never-ending question, “How do I gorge on vegetables today?” And it comes with a picture of Cold Creamy Cauliflower Soup, made last summer.
In the winter, it’s fine to roast vegetables but, in the summer, you want something cool, refreshing, and delicious to drink. But you can’t guzzle down what everyone else can: beer, soda, fruit juices, mint juleps, etc. Even that old fallback, diet soda, is getting a bad rap.
Have you ever considered a cold, delicious, vegetable soup?
Looking for a quick, easy-to-make, low-cal lunch? When we were in Tucson (where we vacationed for a month), I discovered that Safeway carried broccoli slaw which we also have in Canada and which I’ve been using as the basis for a lunch salad. This salad is as healthy as all get out, covers all the food groups except grains, and has a great, crunchy texture.
I’ll add a photo when I’m a little more settled. (The photo is now added. In this version, I didn’t have any chicken or turkey so I threw in a hard-boiled egg instead. It’s okay, but I prefer the meats.) When we got home from Arizona three days ago, I discovered that my computer wasn’t working and that my hard drive was fried. I’m sure you can envision the ensuing rigamarole. In the meantime, get out the broccoli slaw… Continue reading
Forgive me, but I’m on on a soup roll. After satisfying myself that Creamy Cauliflower Soup makes a terrific cold drink on a hot summer day as well as, I’m sure, a fabulous hot soup on a cold winter day, I turned to broccoli and gave it the purée treatment. Voilà! An equally delicious, refreshing, filling, and easy-to-make soup.
The photo is of my lunch today—Creamy Broccoli Soup, with soy milk swirled in, and a piece of Sweet Quinoa Cornbread. Yum!
Cooking tip for making a thick and creamy soup: The correct amount of broth is tricky because vegetables often shrink and also contain their own liquids. To ensure that the soup will not be too thin, remove 1-2 cups of broth after the cooking is finished and before you start blending. After a first blend, you’ll know if it needs more broth. Add in ¼ cup increments until you reach the desired creaminess.
- 2 bunches of broccoli, washed, trimmed, and chopped into big chunks
- 6 cups of chicken broth (vegetables can be above the water line; they will reduce while cooking)
- 2 medium yellow onions, chopped into big chunks
- 1 tbsp. minced garlic
- Salt, to taste
- Combine all ingredients in a large pot.
- Bring to a boil and then simmer for 30 minutes.
- Before blending, remove 1 cup of liquid and hold in reserve.
- Purée soup with a hand blender or in a processor until smooth. If the purée is too thick for your taste, add the 1-2 cups of liquid held in reserve. (If not, you can throw away the liquid or save it as a vegetable broth.)
- Put container of soup in the refrigerator until cold.
- Pour out a glass and, if you prefer, mix in a tablespoon of goat yogurt or soy milk.
For Weight Watchers: Unless you’ve added a “countable” amount of yogurt or milk, any size serving is 0 points on the Points and PointsPlus plans.
Quiche—that heavenly blend of crust, eggs, milk, and whatever filling—has been off my radar for years because of my lactose-intolerance. I would go out with friends and watch with envy as they ordered the quiche and salad special for lunch. Sigh (many times over).
But now, no more self-pity, thank you very much! Thanks to a helpful post from Shirley at Gluten-Free Easily on how to build a quiche, I began to re-consider my quiche options: potato instead of flour crust, soy milk instead of regular milk, liquid egg substitute instead of regular eggs, lower-calorie romano cheese instead of higher calorie other cheeses, and lots of vegetables.
My most successful experiment, thus far, has been quiche with broccoli, mushroom, and onion, and this is what I am posting today. In this quiche, I follow Shirley’s lead by using grated potato for the crust. However, you could also use use mashed potatoes or potato slices. If you do, please do some Internet research on how those crusts are prepared and cooked.
Makes 8 servings
- 2 medium-sized potatoes, peeled
- 1 bunch broccoli florets
- 2 tbsp. chicken broth powder plus ½ cup water
- 1 small yellow onion, diced
- 8 oz. of sliced mushrooms, any type (in the quiche in the photo above, I used enoki mushrooms)
- ¾ cup liquid egg substitute (approx. 3 regular eggs)
- 1 cup sheep romano cheese, grated
- ½ cup soy milk or other alternative milk
- Cooking spray
- Grate potatoes (you should have approximately 2 cups).
- Spray 9″ or 10″ pie plate with cooking spray.
- Using your fingers, spread the grated potatoes around the pie plate and as far up the sides as possible.
- Spray completed crust with cooking spray.
- Bake crust in pre-heated 425° F oven for 15-20 minutes until crust is brown and crusty around the edges.
- While crust is in the oven, make the filling.
- Steam broccoli until soft (about 10 minutes) and then chop florets into small pieces. You should have about 1 cup of florets.
- In small frying pan, heat chicken broth-water mixture until bubbling.
- Sauté onions and mushrooms in broth-water mixture until soft.
- In a large bowl, mix together egg substitute, ½ cup of the cheese, milk, broccoli, onions, and mushroom. (If your mixture seems too thick, you can add another ¼ cup of egg substitute or milk.)
- Pour into cooked potato crust.
- Top with remaining ½ cup of cheese.
- Bake in 425° F oven for 10 minutes. Lower heat to 350° and cook for 40-45 minutes or until a toothpick comes out clean.
For Weight Watchers: One serving (1 of 8 pie slices) is 2.5 points on the Points plan and 3 points on the PointsPlus plan. Note: If you want to add ¼ cup more egg substitute or milk, the addition will not significantly affect the point count.
The Diet Equation: vegetables + vegetables + vegetables
The Solution: soup + soup + soup
So Very Vegetable Soup with Grated Sheep Romano
So Very Vegetable Soup was my first soup creation and, after some tweaking, I pronounced it good—tasty, satisfying, and filled with different textures because some ingredients are crunchy while others are softer. Then it turned out to be extra-good when I added a dollop of goat cheese or a sprinkling of sheep romano cheese to a serving.
This soup is easy to make (except for lots of chopping), is foolproof (except if overcooked), and has so much fiber, you don’t have to worry about the carbs. You can eat all you want with no weighing or measuring. Or you can enrich the soup by adding potatoes, peas or legumes. A can of lentils, in particular, really enhance the taste. But remember: additions like this will bring you back into the world of diet calculations.
So Very Vegetable Soup + Lentils
Caveat culinaria/us: The vegetable quantities below are rough estimates because I take an everything-but-the-kitchen-sink approach and just put in what I have. You can add more of one vegetable and less of another, but you should aim for balance. For example, too many carrots could make the soup too carroty and too sweet.
- 3-5 cups of chicken stock, broth, or bouillon to barely cover the vegetables. The amount really depends on how many vegetables you’ve added.
- 1-2 onion(s), chopped. Any type will do.
- Garlic to taste. I add 2 tbsp. of chopped garlic.
- 28 oz. can of diced tomatoes
- 2 large carrots, peeled and sliced
- ¼ – ½ head of cabbage, chopped to bite-size pieces
- 1-2 tsp. of a spice that appeals to you. I find that parsley, thyme or basil works nicely.
- Salt to taste.
Other Vegetables You Can Add
- 2-4 celery stalks, sliced. You can leave on the leaves as well.
- 1 parsnip, peeled and sliced
- 2-4 green zucchini, sliced
- 2-4 yellow zucchini, sliced (Add halfway through cooking so this vegetable survives.)
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup turnip or rutabaga, diced
- 1 cup daikon or lo bok, diced
- 1-2 cups bok choy, chopped
- Beets may overpower the taste of other vegetables, not to mention the colour of the soup.
- Mushrooms give off a liquid when cooking that could alter the balance of the soup. I suggest mild mushrooms such as enoki.
- Spinach, because of its consistency, would have to be cooked separately, chopped, and added at the end.
- Chop vegetables beforehand.
- Turn heat under a large pot to high.
- Add 1 cup of the chicken broth.
- Add garlic, onions, and all other vegetables.
- Add canned tomatoes and mix well.
- Add more chicken broth until vegetables are barely covered. You want the soup to be chock-full of vegetables.
- Add spice(s).
- Bring soup to boil, then turn down heat until it is simmering.
- Taste to see if you need to add salt. Start with 1 tbsp. and then taste, and so on. My salt philosophy is to cook with it sparingly and let people add their own after being served.
- Cover and simmer for 30 minutes.
For Weight Watchers: 0 points on both the Points and PointsPlus plan. If you’re dieting under the Points plan, you don’t have to worry about carrots or parsnip unless you plan to eat all the soup in one sitting! The quantity of soup will be so great that any individual bowl serving won’t have enough of either to count.