#spoonmeal

[diabetesinsider]

Miso Soup...

...with some body provided by the mung bean sprouts, grated carrot, thin sliced radishes, fine grated ginger, sesame seeds, and a few seaweed squares to top it off.  This fixes in about the time it takes to boil some water...pssst I swear the water heats faster in my electric tea kettle but see for yourself.  Look for the miso soup with no alcohol - it exists you just have to read the fine print in the “Ingredients” section on the label.  Here’s the recipe for a light meal, fixed fast with no regrets after...

1/2 c. miso soup paste

3 c. boiling water

1 1/2 c. mung bean sprouts

1 carrot, coarsely grated

1 c. radishes, sliced super thin

2 t. fresh ginger, grated fine

dash sesame seeds

10 - 15 1/2″ size seaweed squares

In a sauce pan, add miso soup and water stirring until the miso soup paste is dissolved.  Add the mung bean sprouts, carrot, radishes, and ginger cooking just a few minutes until the bean sprouts are tender.  Transfer to a deep bowl, top off with sesame seeds and seaweed...dig in....

When I’m not quickly making a healthy, easy-to-fix meal for my family, I’m sewing cotton pocket waist tie aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on crocheted throw rugs torn from upcycled recycled cotton sheets for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers well suited to wear when you’re kicking your heels up.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled yarns into eye catching picnic afghans...so ready to take along to your next outdoor adventure.

[diabetesinsider]

Cabbage Parsnip Soup

The cabbage and parsnip make a great pairing in this hearty, healthy family style soup.  Ladle it into deep bowls with a crusty whole wheat bread slice on the side or enjoy it as it comes - full of flavor and nutrition.  Think about adding 1 c. of dried barley if you want it less like a soup and more like a stew - either way it’s great...

1 sm. head cabbage, diced

1 lg. parsnip, sliced thin

1 lg. onion, diced

1 bay leaf

2+ t. salt

2 t. pepper

1 t. garlic, diced

1 lg. turnip, peeled, diced

2 - 3 carrots, sliced thin

1 - 15 oz. can Great Northern Beans, drained

water

Option: 1 c. dried barley

In a large soup pot, add cabbage, parsnip, onion, bay leaf, salt, pepper, garlic, turnip, carrots, and beans.  Add water to cover all vegetables.  Add barley if you want this to be more of a stew than a soup.  Cover the pot, bring to a boil then turn down to simmer until the vegetables (and barley) are tender - 30 min.

When I’m not working up great healthy meals for the family, I’m sewing cotton pocket aprons great for wearing cooking or gardening or whatever you get up to in a day - all fond in my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on crocheted throw rugs made by me from upcycled recycled materials - cotton and wool selvage - for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for fun and frolicking times.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled yarns into brightly striped afghans and throws to curl up in on those cool evenings.

[diabetesinsider]

Smokey Chili Corn Chowder

This soup is so rich and delicious... when you spoon this up to eat, it feels like a warm blanket wrapped around your shoulders on a chilly evening...cozy, comforting, lovely.  If you want extra warmth, add in some chili powder.  See what you think... 4 T. margarine

1 lg. onion, diced

2 c. celery, diced

1 c. radishes, diced

1 - 4 oz. can chilies, diced, mild

4 c. frozen corn chowder, defrosted in running water through a colander

4 t. garlic, minced

1 t. dried oregano

1 bay leaf

4 c. half and half

1 t. kosher salt

1 t. smokey Spanish paprika OPTION:  1 t. chili powder In a large, deep fry pan melt margarine to then saute onion, celery, and radishes until just tender.  Add chilies, corn, garlic, oregano, and bay leaf to heat through.  Add salt and paprika to milk, then slowly add milk stirring in gently between other ingredients to keep it from curdling.  Heat through and ladle up to enjoy.

When I’m not thinking about how to keep my hungry family fed and happy, I’m sewing cotton pocket canvas aprons for my online shop - www.etsy.com/shop/topdrawerthreads , www.amazon.com/handmade/topdrawerthreads . Or I’m putting the finishing touches on hand knit hats worked by me from upcycled recycled yarn gleaned from local sources for my other shop - www.etsy.com/shop/topdraweryarns . My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers in fun, frolicsome prints and colors. My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarns into hand knit brightly striped afghans and scarves.

My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she designs and crochets upcycled yarns into funky mushroom inspired shoulder bags.