Here’s the first one I made.  After a super fun weekend of livin’ it up (read: imbibing / ingesting too much), I just wanted to have a good, healthy soup in the fridge so that lunch time around here is a no-brainer.  I stocked the fruit bowl with a huge pile of (sale!) pears and apples, and I just made a pitcher of iced green tea, and with that my Monday morning detox is well underway!

Have a great week. 

SPINACH, PASTA, AND CHICKPEA SOUP
Makes 4 – 1 3/4 cup servings
Source:  Cooking Light Magazine, October 2011.  p. 34, recipe by Sandy Gluck.

1 T. olive oil
3 garlic cloves, thinly sliced
2 thinly sliced scallions
4 c. fat free chicken broth
2 c. water
3/4 c. uncooked orzo
1 T. grated lemon rind **
1 – 15 oz. can chickpeas (garbanzo beans), drained
1/2 t. dried oregano
1 T. fresh lemon juice **
1/2 t. freshly ground black pepper
1/8 t. kosher salt
1 – 6 oz. package fresh baby spinach (I used the sale Earthbound Farms Organic Baby Spinach)
1/3 c. grated Parmesan cheese (I used a wedge of the sale Belgioioso Parmesan)

Heat a large saucepan over high heat.  Swirl in the olive oil; add garlic and onions, saute 30 seconds stirring constantly.  Add chicken broth and 2 cups water, bring to a boil.  Add orzo, lemon rind, and chickpeas.  Cover, reduce heat and simmer for 10 minutes or until orzo is done.  Stir in oregano, lemon juice, pepper, salt, and spinach.  Ladle 1 3/4 cups soup into each of 4 bowls and top with about 4 teaspoons of cheese.

CALORIES: 290; FAT: 6.7g; PROTEIN: 14g.; CARB: 43.8; FIBER: 7.2g.

** NOTE:  Like a total ding-a-ling, I forgot to buy a lemon – so my soup was missing both the rind and the fresh lemon juice.  I didn’t think the taste of the soup suffered from these omissions, but I do think the lemon would add a nice, bright punch. 

In closing, this week my middle child was assigned to write a business letter for her composition class.  She’s going to give Lego Corporation her two cents.  I decided I would pen a brief letter to Spring.  Here it is:

Dear Spring,
Where the (BLEEP) are you?
~ Leah

MINESTRONE SOUP WITH BASIL
Serves: 6
Source:  epicurious.com

1 can light red kidney beans, rinsed and drained
1 14 oz. can diced tomatoes, drained (Red Gold Tomatoes are on sale)
1 small onion, small dice (Vidalia Onions are on sale)
1 zucchini, small dice
1 carrot, small dice
1 stalk celery, small dice
2 c. shredded cabbage
3 cloves garlic, minced
1 small russet potato, peeled and small dice
1 medium russet potato, peeled and left whole
3 T. olive oil (**see note) (Davinci Olive Oil is on sale if you’re running low)
5 + c. chicken broth (OR WATER)

1/2 c. pasta shells (Davinci AND Barilla Pastas are on sale)
1/4 c. fresh basil, chopped
Good quality Parmesan cheese for serving

Place first 11 ingredients in a large stock pot and bring to boil. Pour in the chicken broth or water; bring to a boil.  Reduce heat, cover and simmer until carrots and whole potato are tender, stirring occasionally, about 1 hour.

Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.

**NOTE:  I NEVER use this much – I only use one tablespoon or so….sometimes I completely forget to add it and I’ve never noticed the difference.

One major food issue for me was that No-Thank-You-Boy turned 14 yesterday.  FOURTEEN.  I can’t even go there, it pains me so.  For surely I am not old enough to have a fourteen year old?  I don’t feel old enough, anyway.  *Le sigh.* Needless to say, I drowned my middle-age sorrows in ham fried rice, egg rolls, and fried wontons (the menu of Birthday Boy’s choosing), followed by a slice of homemade chocolate cake and a scoop of vanilla bean ice cream – it was deeeee-lish.  And I’m gonna pay for it all quite dearly at the gym this morning.

After I do my caloric penance at the hands of a ruthless Spin instructor, I’m going to behave myself for the rest of the week.  I pinky swear.  This evening the DamFam will dine on this yummy low fat, but fabulous pork tenderloin dish.  Neither the husband,  or any of the punks can tell one iota that this is a lean and healthy dish.  Come to think of it – neither can I!

ENJOY!!  Have a great week.

Recipe Note:  I had my flame a weee bit high when I seared the pork, and I ended up blackening it instead of searing it – what a total loser move!  Don’t be like me, please.  I really don’t recommend it.  Just follow the directions, you’ll have a lovely sear, and all will be well with the world…and with your dinner.

ADOBO RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

Serves:  4-5

Source:  epicurious.com

Spice Rub & Pork:

• 1 t. paprika
• 1 t. freshly ground black pepper
• 1 t. coarse salt
• ½ t.  chili powder
• 1 t. brown sugar
• 1 pinch cayenne pepper
• 1 ½ lb. pork tenderloin, trimmed, cut into 3- to 4-oz pieces (Value Packs are on sale)
• Neutral cooking oil

Black Bean Pico de Gallo:

• 1 15 oz. can black beans, rinsed and drained
• ½ pint grape tomatoes, halved
• 2 T. red onion, finely diced
• 2 scallions, sliced
• 1 T. chopped fresh cilantro, additional sprigs for garnish
• 1 jalapeño pepper, seeded and deveined, minced
• 1 avocado, diced (optional)
• ½ t. chili powder
• 1/4 tsp salt
• Squeeze of fresh lemon juice
• 1 t. olive oil

• Flour tortillas for serving (optional)

For pork: Preheat oven to 375°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Allow to sit, covered, for 30 minutes or so.  Preheat 1-2 teaspoons of oil in an oven-safe skillet over medium-high heat.  Pan-sear pieces until golden brown on both sides (about 3 minutes). Transfer to oven until done (6 to 7 minutes for each inch of thickness).

To make pico: mix all ingredients; taste and correct seasonings.  To serve:  place a scoop of pico de gallo on plate, top with pork.  Garnish with cilantro sprigs.  Serve with warm flour tortillas if desired.