There are some really nice things about being single. One of them is that your free time is all your own. As someone who seems to enjoy alone time more than most, I'm trying to take full advantage of this while I can.

For example, I've fallen into a wonderful Sunday routine. I wake up, eat some oatmeal, then pack a bag full of books and magazines and take a long walk to a coffee shop a couple of neighborhoods over. I get a big cup of coffee, a seat on a deep couch, and read for hours. Then around 4:30 or 5 I pack up and head north about a mile to go see a $4 movie at the cheap theater. This usually involves a dinner of Junior Mints or Raisinettes, but not last week. At some point during my walk I developed a huge craving for broccoli soup. I feel that when you get such a specific craving like that, especially when it's a healthy one, you should probably honor it. So after an embarrassing 86 minutes of Beastly I went to my produce store to get soup fixins.

And here is the result. Simple, yummy broccoli soup. I will definitely be making it again, but this time I will make sure and have some Junior Mints on hand for dessert.

Cream of Broccoli Soup

From Gourmet  | December 1993

Ingredients

3/4 cup chopped onion
1 carrot, sliced thin

1 clove of garlic, minced
2 teaspoons mustard seeds
2 tablespoons unsalted butter
3/4 pound broccoli, chopped coarse (about 3 1/2 cups)
2 cups chicken broth
1 cup water
1 1/2 teaspoons fresh lemon juice, or to taste
1/4 cup sour cream

Preparation  

In a heavy saucepan cook the onion, the carrot, the mustard seeds, garlic, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

made up stir fry

I made this for myself last Friday loosely using the Oriental Chicken recipe I mentioned before. I served it over brown rice. It was so good I said to myself, "This taste like a meal in a Chi-nese restaurant!" Then I laughed at the funny voice I used. That doesn't translate well onto the internet, but it was funny. Wooo living alone!

made up stir fry
1 block extra-firm tofu
1 bunch of broccoli
1 small yellow onion, thinly sliced
2 cloves of garlic, minced
1 T. grated ginger
1 t red pepper flakes
1/4 c. canola oil
1 T rice vinegar
1 T oyster sause
1 T soy sauce
1 T water
1 t corn starch

Cut the tofu into 1/2 inch cubes and set on a paper towel-lined plate. Place double layer of paper towels and another plate on top of the tofu. Weigh down with heavy can or pot. Chop your vegetables.
Next, heat oil in large skillet. When very hot, add tofu and cook for about five minutes. Add onions and cook until lightly brown, about five minutes, making sure to turn the tofu so it sets seared on all edges. Next add broccoli, cook over medium heat for a few minutes then add the garlic, ginger and red pepper flakes. Stir and cook for about a minute more.
Meanwhile, whisk together vinegar, oyster and soy sauce, water and corn starch. When broccoli is tender, stir the sauce into the skillet with the vegetables and tofu. Cook altogether for a few minutes until sauce thickens and vegetables are coated.