I threw the chicken in the pan with some garlic and onions to give it some color before adding s+p and the canned chopped tomatoes. Cooked for about 40 min., I then semi pureed it for a smooth finish.ДЄn easy, bulk dinner I made for another night was chicken legs in a tomato, zucchini and eggplant sauce. Salt and pepper to taste, 2 cloves of garlic, and whatever interesting spices I could borrow from neighbors were all I added to it. I especially loved making this yellow split pea soup, because all I needed to do was soak the split peas overnight, or set them in a pot early in the morning, and then cook them in enough vegetable broth so there was about an inch of liquid above the peas, adding in some carrots for texture and pizzazz.

ItвЂ™s cheap, easy to make, and if you make enough of it, it can be lunch and dinner (and breakfast, too, on desperate occasions) for a week or two. I discovered, like so many other students, that soup is a total godsend. I donвЂ™t want to fall off the tumblr map entirely, though, so hereвЂ™s a quick overview of some of my favorite meals from the past semester. But hey, thatвЂ™s what final exams will do to a girl. No one cares that for the third night in a row I cooked pasta and ate it only with olive oil and cheese. Having a food blog makes you realize just how unphotogenic/unexciting most of your cooking is. And then youвЂ™ll have a scrummy and fun-colored meal that should leave you with plenty of leftovers! In case you canвЂ™t tell, all of our meals here revolve around leftovers. While you may not want to blend it while itвЂ™s still boiling, you do want to do this step while itвЂ™s hot so you can get a smoother consistency. Either pulse the soup for more control over the consistency if you like it chunkier, or blend it for about 15-30 seconds to get it more evenly blended. Do this in batches so it doesnвЂ™t explode everywhere and turn you into a green monster covered in burns. Cook until vegetables are soft.ДЇor the last step, pour into a blender and blitz it. Throw in salt and pepper to taste, and whatever spices catch your eye - oregano, maybe hot chili flakes.

Once those have cooked for a few minutes, cover all of the vegetables in water or vegetable stock (amounts vary depending on how large the chopped veggies are, but this can all be eyeballed) and add the potatoes.

Before you add any of these chopped veggies to the pot, sautГ© a large onion and 3 cloves of garlic on a medium heat and then add the broccoli and carrots when the onions are transparent. Seriously, Denmark, didnвЂ™t you get the Spring memo?ДЄll you do for this soup is chop up a head of broccoli, a handful of potatoes (whatever you have on hand works, but I like to use a variety of small potato for the smoother texture), and 3-4 carrots. Not only has it made coming home from a long day of classes better, it has kept us warm during the longest winter of our lives. We just canвЂ™t get enough of it - itвЂ™s delicious and super easy to make. For some reason, my roommates and I have gotten on a real broccoli soup kick.

Un fotogenic girls