Planning A Vacation

Next week I'll be leaving to take a cruise to Europe. It is a transatlantic cruise which means we will be at sea for 7 days before we begin making stops in Ireland, Belgium, and UK. 

Definitely a long time to be at sea on a ship before we make stops!  

We are leaving from Miami 

It is my understanding that the staff keeps the passengers busy and entertained with speakers, exercise classes, and many programs for a variety of interests during the many sea days.  

 I'll be taking my iPad and I have downloaded about 5 books to read.

I'm starting with one of my favorite authors: Kristin Hannah. She writes mostly historical fiction. I downloaded The Four Winds. 

I just read her new book called The Women which was about women's roles in the Vietnam War. It was excellent. Her books usually focus on people and their experiences and feelings.  Back to the cruise. 

At the conclusion of the cruise, we are planning to travel to and spend 5 days exploring London and then 5 days in Paris with family. 

We will navigate to the take a train from the cruise port in Southhampton, UK to London, UK and then 5 days later, we will take the fast train from London to Paris before we fly back to Miami. All carrying our luggage.

The dilemma for me right now it how do I pack? My inclination is to pack as smart and light as possible because we will be carrying our luggage to and from the trains. Smart and light to me means color coordinating my clothing (mostly blacks, whites, and blues) so I can cross match outfits and wear them multiple times. 

Laundry? We will not have any on the 2 week cruise unless we decide to pay an outrageous fee ($14- for one pair of jeans) or $75 for a very small bag of our clothes to send to their cleaning service. 

Hopefully when I get to Paris, we will be able to do wash at our cousin's house. In London, perhaps we will find a laundry facility. 

I am planning to wear gym clothes during the day on the cruise. The weather should be moderate with temps in the high 60's. 

In the evening for dinner, I will need to dress- but not dress up.  I plan to bring white pants, black pants, 2 dresses, 8 tops, and nice jeans. I'll repeat and mix and match. 

It will be challenging but I can't carry too much when we are navigating to and from the trains- it will be too heavy and bulky for me. 

In my next post I should be able to share how I packed. 

If anyone has any suggestions - I am open.  I would like to pack more things!!!!

I can't end without sharing a recipe . It is one of my favorites. I make it in the Instant Pot but it can be made on the stove top. 

Yellow Split Pea and Spinach Soup 

Happy Passover and Recipes

The Passover Seder (Ceremonial meal)

Picture a table adorned with a crisp white tablecloth, shimmering in the soft glow of candlelight. In the center, there's a decorative plate filled with three matzos, symbolizing the unleavened bread eaten during Passover. Surrounding the plate are vibrant green sprigs of parsley, a bowl of salt water, and a roasted shank bone, all symbols representing different aspects of the Passover story. Glasses of deep red wine or grape juice stand ready to be raised in celebration, and a joyous family gathered around the table, remembering our history, telling the story of our redemption from slavery, and sharing the blessings of the holiday of freedom!

 

Since we give up eating bread, cereal products, and crackers during this 8 day holiday, I'll be eating a lot of salads and vegetables during Passover. I'm not much on eating matzah and matzah products.

I'm including a few of the recipes that I will be making. I love this carrot salad!

Grated Carrot Salad with Cashews and Cranberries (recipe link)

This is a favorite of my husband's family that we make every Passover. Very tasty!!

Red Cabbage Potato Salad. (Recipe link)

Stuffed Grape Leaves

Quinoa Tabooleh  Salad

Roasted Asparagus and Cherry Tomatoes  

Spring Potato Salad 

Creamy Mushroom Soup 

Creamy White Bean and Mushroom Appetizer

An ordinary appetizer? Not this bold and magnificent dip/spread! Sautéed mushrooms, pine nuts, creamy white butter beans, fresh herbs and tasty seasoning make up this delightful blend. Got company coming? This will be a hit!!

EASY TO MAKE 

It's simple and wonderful and a perfect choice if you, a guest, or a family member needs to eat a gluten-free or dairy-free diet but of course everyone can enjoy it.  

               

HEALTHY TOO!

White beans such as navy beans, butter beans, or cannelloni beans are high in protein and fiber, and provide many essential nutrients. A great choice instead of a high fat commercially prepared alternative.

Enjoy this herbacious dip with colorful cut up raw vegetables or your favorite (GF) crackers. 

Ingredients for the dip/spread 

1 can of butter beans, drained (available in most supermarkets)

1/2 cup of fresh coriander leaves, chopped (cilantro) or 

     1/2 cup of fresh parsley, chopped - your choice

1/4 cup of freshly chopped basil leaves

2 teaspoons of chopped fresh mint

1/2 teaspoon of garlic powder (or 1 fresh clove of fresh garlic)

1 tablespoon of tahini or nut butter

1 teaspoon of lemon juice

Sea Salt or Himalayan pink salt 

Cracked black pepper

Directions:

Blend everything in a food processor until smooth and creamy. 

Ingredients for the topping: 

1/2 cup of pine nuts, lightly toasted

2 cups of sautéed white sliced mushrooms with salt and pepper

A favorite soup recipe using white beans 

Tuscan Creamy White Bean Soup (link to recipe)

My Notes: 

1. Butter beans are readily available in most supermarkets in the canned bean isle. They are larger than other white beans and very creamy and delicious. 

2. Make this dip in advance and refrigerate until needed. 

Creamy Asparagus and Cauliflower Soup

As you know (or may not know) I love soup and am happy to eat it even in the spring and summer! 

I was recently introduced to a delicious asparagus soup at a friend's dinner party! I couldn't wait to get the recipe and share!

If you are a soup lover, it's time to get your soup pot going and make a bowl of this hearty, comforting, healthy soup. It combines two healthy favorite vegetables: cauliflower and asparagus. 

This plant-based soup is creamy and each bowl can be garnished with small sprigs of seasoned roasted cauliflower and tender tips of asparagus. 

It's easy to make and it is certainly a soothing crowd pleaser. 

If you are looking for a comforting soothing soup - this is it. 

It's also low calorie, low fat, and high in fiber. If you are caring for an elderly parent or someone convalescing, this is an easy to eat nourishing soup. 

That being said, I'm sure you too will enjoy this easy to make soup. 

In addition, the ingredients in the soup provide substantial  protective anti-oxidants and vitamins! 

Ingredients: 

2 cups of chopped onion 

2 cloves of fresh garlic, chopped

1 pound of asparagus, cleaned and hard tips snapped off and then broken into thirds

1 russet potato, peeled and diced very small

1 16 ounce bag of frozen cauliflower florets or 

1 small cauliflower broken into small florets

3 cups of vegetable broth 

3 cups of water

Salt 

Freshly cracked pepper

Garnish: a few raw asparagus tips in each bowl is a must! It's crunchy in the creamy soup.

Optional: a pinch of chili powder in each bowl 

Directions for soup pot: 

In a 4 quart soup pot, sauté onion in 1/2 cup of water or vegetable broth on a low heat until onions are translucent (about 4 minutes, stirring). Add garlic and heat for another 2 minutes. Add asparagus, potato, and cauliflower florets, broth, and water. Bring to a boil and then reduce heat and simmer for about 20 minutes covered until vegetables are soft. When done, use an immersion blender to blend until smooth and creamy. Season with salt and pepper to taste. 

Directions for Instant Pot: 

 

Saute onions in 1/2 cup of water or vegetable broth in the insert liner of the Instant for about 4 minutes, stirring. Add garlic and sauté another 2 minutes. Add remainder of ingredients, secure the lid, and set to pressure cook for 4 minutes. When done, release steam according to the manufacturer's directions. When all steam is released, carefully remove the lid. Use an immersion blender to blend the soup until smooth and creamy. Season with additional salt and pepper if needed.  

My Notes: 

1. For a variation of this soup, try roasting your asparagus and cauliflower before adding it to the soup. It will produce a different tasting soup that will require additional time for roasting the vegetables..

2. This spring soup could be an ideal soup for the upcoming Passover holiday especially if you are looking for vegan recipes. 

3.  It's important to eat foods that provide necessary anti-oxidants that may help increase our immunity and thus may play a roll in helping to prevent common degenerative diseases.  

There is a quote by Ann Wigmore that I love (and included in my soups cookbook) that says, 

"The food you eat can either be the safest & most powerful form of medicine or the slowest poison" 

I like to think that this type of soup could be a form of powerful medicine. What do you think?  Do you give it any consideration to high antioxidant foods when you prepare your meals? 

4. This soup is gluten-free, vegan, oil-free, and also very suitable for a kosher for Passover meal.