So, today I started the new Blog and new Website for my future. I don't know if all of you know, but I am on my way to becoming a yoga instructor. I wasn't able to make the school I had chosen, in time, after the wedding, so I have created my own daily curriculum. I wake up at 5, and do 45-60 minutes of yoga, then usually about 15-20 minutes of meditation, and then after I walk JK to school, I then go on a 4 mile walk, and at noonish I do a series of Pilates based exercises for about 20 minutes. I am absolutely trying to immerse myself with as much knowledge about the practic of yoga as possible. And, along with that, most of you know I have been a vegetarian since 1987, so to encourage those interested in being vegetarian, or adding more vegetarian options to their diet, I will be incorporating recipies here.
Southwestern Corn and Potato Soup
yield: Makes 6 main-course servings
active time: 20 min
total time: 35 min
Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch. Ingredients
Southwestern Corn and Potato Soup
yield: Makes 6 main-course servings
active time: 20 min
total time: 35 min
Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch. Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 fresh jalapeño, seeded and finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
- 3 1/4 cups vegetable broth
- 1 cup water
- 1 (10-oz) package frozen corn (not thawed)
- 3 tablespoons fresh lime juice
- 1/4 cup finely chopped fresh cilantro
Preparation Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
Meanwhile, peel potatoes and cut into 1-inch pieces.
Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
Stir in lime juice, cilantro, and salt to taste.
Read More http://www.epicurious.com/recipes/food/views/Southwestern-Corn-and-Potato-Soup-234264#ixzz2C2aKC51g
- Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges