Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

    Nia: Tues and Thurs at 9 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:15 am

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    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘baby bok choy’

Winter Time Ideas

Posted by terrepruitt on November 1, 2014

It is winter time, although with the way the weather has been behaving the past few years I am not sure that nature knows how to respond.  Animals and plants do not have clocks and calendars, they react to their internal clocks and the way the weather is.  If it is warm they might not realize winter is on the way and they need to prepare.  If there is no water they might not be able to prepare.  If their homes or hunting grounds are being torn up because buildings or houses are being built they might even be at more of a loss.  But there are still a few fruits and veggies we might see during the winter.  Perhaps not all of nature is confused.  One is the delicata squash I recently mentioned.  A friend was over asking if we ate the skin.  She also mentioned winter squash and while I had heard the term before I never really paid attention.  It used to be in the same category to me as how things are classified.  I never paid attention to what is a winter squash and what is a summer squash.  I just buy what is in the store.  I have been receiving winter veggies and fruits in my delivery.  Perhaps more accurately described as fall fruits and veggies.  I have pomegranates, persimmons, and pears.  We have received chard, sweet potatoes, pumpkins, and delicata squash.  What do you do with that stuff?

You know me.  If you have read one, you’ve read them all . . . I roast it.  Roasting is so easy.  It is easy, tasty, and time efficient.  Time really is the main reason why I love roasting.  Cut it up, oil it, garlic it, salt it and put it in the oven, then go do whatever it is you still need to do.  So easy.  But I can’t do that for everything.  Ok, with the squash I get “fancy”, I roast it THEN I stuff it, but c’mon . . . there has got to be other ways.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCATonight I made a stuffed pumpkin.  I didn’t have any ricotta so I used the Neufchâtel cheese I had left over from the chicken dish I made – documented in my post Leftover Rainbow Chard To The Rescue.  I think it might have even made it better.  I’m not sure.  I just didn’t want to buy a container of ricotta just for 2 ounces. So I just decided to use the Neufchâtel since I had bought 8 ounces of it and only used 2 ounces.  It was fine.

I do want to roast a pumpkin to make soup out of it, but what else do you do with all of these wonderful winter vegetables.  I have never gotten beyond my Fancy Toast when it comes to persimmons and I have about seven sitting on my counter right now.  What do you do with persimmons?  Can they be uses in a “salsa” or a chutney?

Can you use delicata squach for soup?  I also received some baby bok choy.  Read any of my posts?  If so, you know I LOOOOOOOVE baby bok choy.  It can be cooked and eaten by itself or added to just about anything.  YUM!!!!

I am just thinking you might have ideas that you could share.  Some tried and true, some favorite recipes that you might want to share.  I asked last year and I received a SPECTACULAR recipe I am going to share soon.  It is easy and yummy and one of those things you make that you just want to put on/in everything because it is so good.  You can eat it by itself.

So . . . what have you got?  What do you do with all of or any of this wonder winter produce we have?

 

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The Greens Go Round And Round

Posted by terrepruitt on October 23, 2012

I love the grocery store that is near the facility in San Jose where I teach Nia on Tuesdays.  Right after Nia class I can easily stop by because it is literally on the way home.  It seems so new because it is fresh and clean!  They have a very large produce department.  Today I purchased some dandelions greens.  Yeah, I bought a weed.  You might know that I have mentioned that different plants fall into different botanical families and how we might think of it as a vegetable but it is really a fruit according to the world of botany.  I have shared how I cannot keep track of that.  Well, I am going to have to start at least when it comes to greens.  Apparently when you eat a lot of greens over an extended period of time you risk eat high level of toxin.  It is important to rotate the family of greens.

The science behind it is that plants, what we call greens have a survival mechanism where they contain small levels of toxins.  These toxins are contained in the plant in order to keep the entire crop from being depleted.  The toxins build up in the body and cause reactions.  So that keeps them from being eating in large quantities.  The toxins are specific to a family of greens.  Here are some families and the vegetables/greens that belong to them:

Plant Family:  Brassicaceae/Cruciferae (cruciferous vegetables) – kale, collards, arugula, cabbage, bok choy, radish greens, mustard greens, broccoli, Brussels sprouts, Chinese cabbage, cauliflower, turnip root greens, rutabaga, daikon

Plant Family:  Amaranthaceae/ Chenopodiacea Family (beet family) – beet greens, beet root, spinach, chard, beets

Plant Family:  Asteraceae – Romaine lettuce, dandelion greens, leaf lettuce, escarole

Plant Family:  Apiaceae (carrot family) – carrots, parsley, cilantro, anise, celery, chervil, cumin, dill, fennel, parsnip,

Plant Family:  Poaceae – wheatgrass

I’ve been mixing a bitter green, such as kale, with a mild green, such as baby bok choy or spinach.  Now according to the families it’s ok to mix the kale with the baby bok choy, but if I want to rotate my greens by doing it between the different families then I shouldn’t mix kale and spinach.  For me I think rotating between different families and keeping them separate will be easier than try to track two families then switch to another, but we will see.  I love spinach and baby bok choy so I think it would be better for me to keep them separate so that I can have one or the other more often.

I have yet to try lettuce in a smoothie.  As I mentioned, I just bought my dandelion greens and I have not used them because I have a large amount of spinach I want to try to make a dent in first.  I did read they are bitter so, maybe this will be an opportunity for me to try lettuce in a smoothie.  I feel that mixing a bitter green with a mild green cuts the bitter so that is what I have been doing.  The information I have seen said that spinach is mild and that is what people start with so I was using that as my “mixer”.  But now I will try to use something from the same family in order to keep with my plan of rotating between families.

I don’t know that I am really so concerned about these toxins building up to unsafe levels because I think I do a good job of switching, but this type of information gives me an extra push to really work to get the variety of greens in my smoothies.  I mean aside from wanting to have more greens I do think of my smoothies as a way to get nutrients from greens that I would not normally eat.  As an example, I eat spinach all the time so it is good to for me to “have” to branch out with some of these other greens.  A good variety of fruits and vegetables is how we get the most nutrients out of our food.

Also, having this information is good because if you do start feeling ill/off you could look to this information to see if you are consuming too much of one thing and it may be the cause.

Do you rotate your greens?  How do you do it?

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , , , , , , , | 2 Comments »

Fruits and Greens and Rainbow Things Smooth As Can Be

Posted by terrepruitt on October 6, 2012

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaOk, I really am not going to turn this blog into a Green Smoothie blog, but . . . I have been making them almost every day and I really would like to share so we will see where it goes.  And, as I have told you in the past, food posts are VERY popular.  So my third ever green smoothie was Pear, Cucumber, Baby Bok Choy, and Rainbow Chard.  It was pretty good.  I don’t usually eat pears.  There is a salad that I make in which I include pears, but beyond that, I don’t eat them.  Cucumber I have almost every night in my salad.  If you have read my blog for a bit you know I am in LOVE with baby bok choy.  And this is my introduction to chard.  I think that cucumber is a great equalizer.  It really helps mellow out flavors.  The pear worked well to sweeten the smoothie.  I am thinking that chard is not that bitter because this was not a bitter smoothie.  It was nice.  It was smooth.  This one goes on my list of likes.  Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaBut right now I am just experimenting and putting whatever I have in the smoothies.  I am not doing it to lose weight, or detox, or cleanse, or any other reason but to get more fruits and vegetables in my diet.  So for now anything goes.  And let me say, that everything does not really go!

Third Green Smoothie
1 C water
1 pear
2 inches of large cucumber
1 SMALL bunch of baby bok choy
2 leaves rainbow chard

 

 

 

 

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With my fourth smoothie I was using watermelon and I thought I had read that if you use a really watery fruit such as watermelon you can skip the water.  Since I was using such a large amount of watermelon I didn’t use any water.  Worked out fine.  It was not a pretty green so I used a dark blue glass, which made it even less pretty.  But it was tasty.  I really like watermelon in the smoothie.

 

 

 

 

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Fourth Green Smoothie
1 1/2 C Watermelon
1/2 apple
1 small bunch baby bok choy
2 leaves rainbow chard

 

 

 

 

 

 

 

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My fifth smoothie I wanted to make very green so I used a HUGE amount of kale.  Four kale leaves equates to a lot of kale.  This was the most bitter of the smoothies that I had at this point.  That was a lot of kale.  You may notice in the recipe I ended up with a lot of fruit.  That is because I ended up adding the banana after I tasted it because it was really bitter.  Since my point of doing this is to get more fruits and veggies and not anything else (as I’ve stated above), I don’t feel I have to suffer through my smoothies.  This is not a torture, it is

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supposed to be an enjoyable way to get some veggies and provide my body with additional nutrition, not make me suffer.  So I added the banana.  I will just use less kale next time.  Because I really do want to be drinking more of a veggie smoothie than a fruit smoothie.

 

 

Fifth Green Smoothie
1.5 C Watermelon
1 apple
3 pieces baby bok choy
4 kale leaves
1 banana

It is really funny because cooking kale in foods and putting it in salad does not taste as bitter to me.  But for some reason, whirred up in a smoothie . . . whew.  Could be I don’t usually have THAT much kale.  That was a lot of kale.

I actually have made more smoothies than I am putting in this post.  So . . . I have learned a lot of things so far.  That will probably be my next post.  “Things I have learned on my smoothie journey so far . . . ”  🙂

Maybe there is a recipe here you might enjoy.  Let me know if you try one.  Or share what you are putting in your blender.

Posted in "Recipes", Food, Smoothies | Tagged: , , , , , , , | 5 Comments »

Variation of the Baby Bok Choy Soup

Posted by terrepruitt on January 28, 2012

Dance Exercise, Nia teacher, Nia Student, Nia Class, San Jose Nia, Nia San Jose, Cardio Dance, Nia workoutI spent a large portion of the day practicing Alive, it is the Nia routine I am starting to teach.  I debuted it Friday, but I need to practice and practice.  In Nia we say, “tight but loose”. So I need to know the music and choreography to perfection which allows me to dance with it and play to it is loose and flowing and fun to my Nia students.  So practice and play is the key.  I was so busy having fun with it I didn’t have a lot of time to come up with a blog post.  Because I also spent some time in the kitchen making a different version of my Baby Bok Choy and Spinach Soup recipe.  The people I made it for convinced me that it was good enough that I could use my adaptation of my Baby bok choy and spinach soup recipe as a post.  So here goes.

Parsnips, Broccoli, Baby bok choy, and Spinach Soup

–olive oil
–1 medium sized onion chopped (save some for garnish)
–2 parsnips (chopped)
–1 bunch of broccoli (chopped)
–4 bundles of baby bok choy  (bottom portion separate from leafy portion, chop both and leave separate, they are added to the soup at different times)
–2 or 3 tsp of minced garlic
–1.5 tsp granulated garlic
–1.5 tsp garlic salt
–48 oz of chicken broth
–a half of bottle or can of beer
–shake or two of teriyaki
–small piece (3/4 of an inch) of ginger, chopped
–3/4 of a 6-oz bag of spinach
–1.5 (ish) wooden spoonful of cream cheese spread whipped with chives

Sautee chopped onion in the olive oil.  When the onions look tender add in the chopped parsnip, add granulated garlic and garlic salt.  Cook parsnip until it seems a bit tender, then add the bottom portion of the bok choy and broccoli. Let it cook a minute, then add the minced garlic.  Sautee until tender.  Then pour in the broth.  Add about a half can or bottle of beer and the few splashes of teriyaki.  Stir it as you feel necessary throughout the entire process.  Bring to boil. Add the cream cheese if you are going to use it.  Add the ginger.  Add leafy portion of the bok choy and bag of spinach.  Let cook for a few minutes or until the veggies are wilted.  Once the veggies looked wilted use the blender to mix it all up.  (I use the immersion blender so I can keep it all in the same pot.  Please remember to be cautious of the steam.)

The parsnips give this a little difference flavor and the broccoli leaves little green specks in the soup no matter how much you blend it.  Actually when you look at it, it looks the same as all the other soup I make.  But it tastes different.

I was trying to make something easy to eat for someone with a sore throat.  This soup is kind of thick yet easy to swallow and it packs a punch with all the vegetables it contains.  Thank you so much for taking the time to read this and let me to continue to share my soup experiments and at the same time put spending time with friends and family at the forefront of life!

Enjoy!

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Baby Bok Choy – Oh Joy!

Posted by terrepruitt on September 17, 2011

I am in love. I first mentioned bok choy on my blog when I was talking about foods that Dr. Oz thinks will help prevent cancer.  When I first mentioned it I thought I had never had it, but some commentors pointed out that I more than likely had it in Chinese food. Yeah, they, of course, were correct.  I really like baby bok choy in my soup.  I thought it would make a good substitution for green garlic. I thought it was more like an onion.  The other day I decided to buy some and add it to a chicken dish I had made. Oh my.

The baby bok choy added such a great flavor I wondered if I would like it sautéed by itself. So I cooked some up last night. I had faith I would like it. So much faith that I made my hubby collard greens, which he loves, so I wouldn’t have to share my baby bok choy. Oh my. It taste like butter. As I was eating it I kept thinking “butter”. So I wanted to verify that. So I sacrificed a bite to hubby. I said, “Does that taste like butter?” He agreed. I told him I didn’t put any butter in it and he said if he didn’t know better he would have said I was lying.

To cook it, I cut the ends off the top green portion and chopped them up, then after they are cooked tender I throw in the chopped green portion and cook them a bit. My cooking method is to saute it in garlic olive oil, with some onions and garlic salt – yeah, my norm.

I am convinced that boy choy does not taste the same although I have not tried it I just have experienced baby versions of veggies are different than “adult” versions. So I am sticking to the baby bok choy.

I forgot it was considered a cabbage.  I was just reminded that I had heard that because I wrote it in my Dr. Oz post.  But I don’t understand the classifications of fruits and veggies, so I am not surprised that I didn’t know it was considered a cabbage and then forgot it was considered a cabbage shortly after I learned it.   I do not think of cabbage as “stalky”.  I think of cabbage as a round head.  But . . . bok choy is considered a cabbage.  According to The Cook’s Thesaurus:

“bok choy = Chinese chard = Chinese white cabbage = Chinese cabbage = Chinese
mustard cabbage = pak choy = pak choi = baak choi = white mustard cabbage =
white celery mustard = taisai = bai cai”  and “bok choy sum = Canton bok choy”

I could not find specific nutrition information on BABY bok choy but WebMD said:

Per 1 cup:  Bok Choy Cooked

Calories                   20
Fiber                         3
Vitamin A              62%
Vitamin B-2           10%
Vitamin B-6           22%
Vitamin C               59%
Folic Acid               17%
Magnesium              6%
Potassium              18%
Omega-3s         100 mg

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It is a cruciferous vegetable.  Which family “takes its alternate name (Cruciferae, New Latin for “cross-bearing”) from the shape of their flowers, whose four petals resemble a cross,” according to Wiki.  Cruciferous vegetables have a lot of phytochemicals which are thought to have anti-cancer properties.  Could be that they also contain a lot of vitamins and minerals and are not short on delivering dietary fiber.  All of which I think contribute to health.

I really believe that baby bok choy is a vegetable that people who do not like vegetables could use as a “gateway vegetable”.  🙂  They could eat it allowing them to get used to the idea of vegetables and it could help start them on the path of eating vegetables.

What about you, do you like bok choy?  Have you tried baby bok choy?  I have a feeling that you will see more post about baby bok choy as I experiment with cooking it and eating it.

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , , , | 6 Comments »

Easy Dinner – Yes, Please!

Posted by terrepruitt on September 8, 2011

After I taught my Nia Class in Willow Glen I had some shopping to do.  After shopping I rushed home because I was going to meet a friend in the afternoon back the way of my class, but I thought would shower so as not to offend her.  It was pretty warm here.  As is normal for a hot day, the late afternoon early evening is the hottest.  So as I was driving home from my visit I was not looking forward to cooking dinner.  I had chicken thawed in the fridge, but what else to cook?  I ended up visiting longer than I had planned and getting stuck in traffic on the way home so I didn’t want to stop to get anything to add to dinner because it was already late.  All the way home I was wondering what to cook.  When I got home it was really hot.  I thought it would be best not to turn on the oven or the stove.  I had an idea that maybe using my electric skillet would be cooler.  I do believe it was.  Although this is a common dish cooked in a crock pot or the oven.  When you have limited ingredients sometimes dinner is really easy.  I have found that with limited ingredients I come up with come pretty good meals.  Some end up being regularly cooked meals.

Ingredients:dance exercise, Nia teacher, Nia class, one pot dinner, easy dinner, healthy dinner, meat veggies rice dinner

-A little over a cup of rice
-32 oz broth
-1/2 cup of sherry
-1 tablespoon of worchestire sauce
-1/2 tablespoon soy sauce
-1 tablespoon marjoram
-1/2 tablespoon powdered garlic
-two large chicken breast (skinless, boneless)
-bag of green beans
-salt and pepper to taste**

I put the rice in the skillet with about half of the broth and turn the skillet on to its highest setting.  I started to cut up the chicken into bite size pieces.  When most of the broth boiled off, I added the rest of the broth, the sherry, the worchestire sauce, the soy sauce and stirred, then I added the marjoram.  I turned the heat down to the lowest setting.  I finished cutting up the chicken, then put it in with the rice I sprinkled the garlic on the chicken with some salt.  I turned it to the middle setting.  I let the chicken cook until it was almost done, then I added the green beans.  I stirred them into the dish and let it cook until they were done.

If you know me, you know I don’t like pepper — at all.  But my friend gave me some smoked pepper, which seems very different than regular black pepper.  It helped finish the dish off perfectly!  I brought the grinder to the table though so we could pepper our food separately.  My husband loves pepper.

I wasn’t planning on posting about this so I wasn’t keeping track of the time, but I think it all took about 30 to 40 minutes.  That is what I will plan on in the future, but I will keep an eye on it to see.  I am looking forward to using different veggies.  Frozen green beans is all that I had.

The last time I cooked an all in one dish I used the oven and I used brown rice and canned soup.  The rice was a bit crunchy still but I didn’t want to cook it longer because the chicken was done.  So that is why with this one I started the rice first, although this time I used white rice and it could have been less done.

I am working my way away from using canned soup so that is why I used broth and it came out great.  With the oven cooked dish I used broccoli.  I am looking forward to trying different veggies in the skillet.

I had forgotten about the electric skillet even though my parents use theirs all the time.  I am glad it was hot and I was at a loss of how to cook dinner because now I am going to start using my electric skillet more often.

Do you have an electric skillet?  If you do, what do you cook in it?  Do you have any favorite one pot recipes?

**09/10/11 — This actually made quite so we ate it a second night. On the third night it seemed as if all that was left was rice and green beans so I sauteed some baby bok choy and a can of chicken then put the left over rice and green beans in the pan and heated it up. Wow! I think I am a fan of baby bok choy!!!

09/12/11 — I didn’t take a picture while I was cooking it because I didn’t think of posting about it.  So the next night when we were having it for dinner I decided to at least take a picture of the food and the electric skillet, even though the food is on my dinner plate.  🙂

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , , , | 14 Comments »

Baby Bok Choy and Spinach Soup

Posted by terrepruitt on April 12, 2011

I was going off the “recipe” for Green Garlic and Spinach Soup, but I was not measuring and making it up as I went along so the measurements are not exact.

When I served it I put some mozzarella in it.  For hubby I put some raw onions and mozzarella.  But I made him taste it BEFORE I added anything and he thought is was good without the added onions and cheese.  I would imagine if you like pepper it would be a GREAT addition to this soup.  I was going to serve it with hot sauce to my hubby because originally I thought it was going to be rather flavorless, but it turned out not to be flavorless and he liked it.

Keep in mind that I made this up, never having made a soup like this and never having used the immersion blender.  So you might want to read my “Experimental Soup” post so that you know some of the issues if you haven’t done something like this before.  Basically keep an eye on things because this post is not a step by step, “turn stove on, turn stove off” kind of recipe.
Baby Bok Choy and Spinach Soup

–olive oil
–1/2 (ish) of a medium sized onion chopped
–some chopped onion (for garnish)
–2 bundles of baby bok choy
(chopped, bottom portion separate from leafy portion)
–2 or 3 tsp of minced garlic
–garlic powder
–garlic salt
–48 oz of chicken broth
–some beer
–shake or two of teriyaki
–1 6-oz bag of spinach
–1.5 (ish) wooden spoonful of cream cheese
–mozzarella

Sautee onions in the olive oil.  When the onions look tender add in the chopped bottom portion of the bok choy. Let it cook a minute, then add the garlic.  While the bok choy is cooking, add garlic powder and garlic salt to help the veggies sweat.  Sautee until tender.  Then pour in the broth.  Added some beer and teriyaki.

Stir it as you feel necessary throughout the entire process.

Bring to boil. Add the cream cheese if you are going to use it.  Add leafy portion of the bok choy and bag of spinach.  Gently boil for a few minutes or until the veggies are wilted.

Once the veggies looked wilted use the blender to mix it all up.

Ok, so if you try this let me know.  If you make changes let me know.  Sometimes I just stick to what I have tried because I don’t wanna ruin a good thing so you can do the experimenting for me and let me know what you’ve done that works!  😉

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Experimental Soup

Posted by terrepruitt on April 9, 2011

On the way to teach my Los Gatos Nia Class on Friday I thought that I would be making soup on a warm day.  By the time Nia class was over it was getting cloudy.  I was thinking it might turn into a good day for soup.  I was going to attempt the Green Garlic Spinach Soup.  On the way to class I decided to shop at the store somewhat on the way home from the fitness place.  I had never been there and was hopeful they would have green garlic.  Since it looks like a scallion I was thinking that I had seen it in stores before and I just didn’t know what it was.  Well, some of the produce at the store was less than desirable.  I passed on the collard greens and I couldn’t find the green garlic.  I had my mind made up that I was going to make soup using my emulsion blender.  I decided that I would make baby bok choy and spinach soup.  I am going to share about the soup making process and issues in this post.  My next post (Tuesday) will be the “recipe”.

I bought the basic ingredients I would use.  By the time I left the store it was cold and cloudy.  Perfect day for soup. When I got home I decided to get out the blender to figure out what blade to use and to wash the blade.  I neglected to look at the blade my friend used.  In looking at the instructions I was thinking “blade C” would be the right blade.

Since I’ve never cooked bok choy before and I didn’t really know if it would work, I decided to sauté the bottom portion of the stalk and save the leafy part to add to the soup at the same time as the spinach. I sautéed the veggies.  When I finally added the broth I was thinking this soup was going to be pretty flavorless so I added some of a beer that was open in the fridge.  It was a Hefeweizen.  So it was going to add some heartiness.  I also put in a dash or two of teryiaki.  I let it boil then added the leafy part of the bok choy and the spinach.  I thought my friend had just let it cook long enough to wilt it.

Oh, I didn’t yet mention that I don’t have a stock pot.  Maybe some of you know where this is going.  🙂

The instructions for the blender said that when you use blade C use it in a chopping motion.  Ok.  So I stuck the blender in the pot with one little pulse I thought, “Hmmm . . . . I should cover this.”  With the next “whrrrrr”, I thanked God because I was going to heat some bread in the oven on foil but decided not to and I think that having the piece of foil out already is what kind of made me think to use it.  Even with the foil it made a mess.  I used blade C but it wasn’t getting creamy.  So I added some cream cheese.  Not part of the original soup plan.  I tried blending again.  Still not creamy, I added the rest of the spinach. Still not as creamy as my friend’s soup.

I decided to use a different blade.  Blade B.  I put it on and put the blender in the pot and it did absolutely nothing.  So I decided to go back to blade C.  Now mind you, I was very careful to unplug the blender, and detach the stick from the motor.  So I walk over to the place where I have to blade removal tool and there is no blade.  Well, no wonder it wasn’t doing anything!  So I fished the blade out of the soup.  I put it back on and it still didn’t do anything. So I was going to change back to blade C and guess what?  Blade B was back in the soup.

I tried blade C again.  By now, I am using a portion of a lid and foil (I have this half metal half plastic lid and the plastic always falls out leaving the metal “rim” — so I was using that to help keep the mess down).  There was still green soup dripped all over the sides of the pot and all over the burner.  So I decided to use yet a different blade, the Raw Meat blade.

I never really got ALL the secondary spinach chopped up clean and the soup never got creamy.  But my hubby said over and over again it was good.  He said it was a keeper.  The next day (today) he was still talking about it and said I had to post the recipe on my blog.  I thought that those of you that make soup and those of you that use an immersion blender would enjoy hearing about how I made soup a mess by not using a stock pot or the correct blade.

Do you know which blade I should be using to blend the veggies and have it come out creamy?  Also, tell me how to use the blender.  Do I move it around like a hand mixer or set it at the bottom of the pot, then blend, then pick it up and set it back down, etc.?

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