How much of what we eat do you think is out of habit? Until I made a conscious effort to stop, I used to come home, put my stuff down in the kitchen, and grab 2 or 3 cookies from the pantry.
Once I made the effort to pay attention, I realized I never really even tasted the cookies let alone stopped to think if I was hungry or not. It was just the routine. Not that I can’t eat cookies, but if I do shouldn’t I taste and enjoy them?
I always used to do my grocery shopping with The Kid on Sunday afternoons. Every week, she would grab the box of cookies as part of our shopping trip. To avoid some of the crowds, I changed for a couple months to shopping alone on Sunday mornings before hitting the gym. I didn’t say a word, but I stopped buying the box of cookies. It wasn’t really a plan to do this for health reasons.
It more came about because The Kid bought a package in a different flavor and decided she didn’t like them. The package is there mostly full, money wasted. So I took the stance silently of “I’m not buying another package until you eat what you wanted. Money doesn’t grow on trees, kid.” Gah, this is SO my father speaking through me here.
Then I noticed something. I changed back to bringing her with me grocery shopping the last month, and not once has she asked for nor gotten cookies on her own. She hasn’t even asked for them during the week and she’s home all day now for summertime. Prime cookie eating hours for a kid. Did we unintentionally break the cookie habit? Strange.
Maybe she’s just so excited about trying all the new concoctions for lunch and dinner that she doesn’t need cookies in her life anymore. Yes, that’s it! š Anywhooooo, I ventured back this week into soup territory since it’s been a while. This was easy to whip up and just as easy to customize with different fish and veggies.
I was trying to think of a good name for it since Cod Soup was just so blah. I couldn’t quite invent anything good. It was pretty with the green and orange colors so Colorful Cod Soup it is.
Colorful Cod Soup Ā 
- 1 Tbsp olive oil
- 2 leeks, rinsed and sliced
- 1 Tbsp minced garlic
- 1 cup carrots, sliced
- 1 lb cod fillets
- 1 cup chicken broth
- 1/4 cup white wine
- 1 Tbsp green curry paste
- 2 Tbsp fresh mint, chopped
Heat a skillet over medium heat. Add the olive oil to the pan and swirl to coat the bottom. Saute the leeks for 3 – 4 minutes until soft. Add the garlic and carrots. Cook for another 3 – 4 minutes to slightly cook the carrots. Stir often so that the garlic and leeks don’t burn.
While the carrot and leek mixture is cooking, mix the chicken broth, wine, and curry paste in a small bowl or measuring cup. When the carrots and leeks are done, lay the cod fillets on top of them and pour in the broth mixture. Bring to a boil. Lower the heat, cover and simmer for 10 minutes until the fish is completely cooked.
Remove from heat and divide evenly into 4 bowls. Top with the chopped mint for garnish. Makes 4 servings at approximately 199 calories each.
We had 2 of the servings for dinner one night and then I had 2 more for lunches during the week. The soup was good the first night, but I thought it was even better as leftovers. I think the flavors had more time to sit and blend together. Next time I make it, I might do it the night before and have all of it as leftovers.
You can easily substitute any white fish you prefer and don’t have to use cod. Perch, halibut, or even shrimp would work too. Pick what you like and customize it. The Kid hates carrots with a passion so I made (AKA painstakingly picked out the carrots) hers with broccoli instead of carrots. Yes, I attempt to please my eating audience even those I gave birth too. š
This is a great recipe to use up your leftover mint from here and here, as well as the remaining wine from here and here. I’m always trying to “theme” my recipes so that I don’t end up tossing out unused random ingredients because I only needed a little bit of this and that.
Do you find yourself eating from habit sometimes?
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