Yikes, it has been a LONG time since I've posted -- a whole month has now gone by. In the interim, I have created several new recipes, rediscovered old favorites and have kept on cooking (and trying to stay off the grocery grid).
I will say this, it's NOT easy!!!! My husband seems to think that if there are no cans, boxes or bags of chips in the pantry, we will starve. So, under the auspices of getting cereal (which can only be name-brand, no organic or bulk puffed wheat for him) he goes to the store and stocks up. When get gets home with his cereal, his canned fruits and veggies, and my biggest nemesis -- canned soup -- I am indignant. "How will we ever eat all of these fresh farm share veggies?!" I wail.
"Oh, I'll eat it all, don't worry. I don't like it when our pantry is so low," he says. But this, of course, is the point. Ah well.
I spent so much time cooking this weekend that our neighbors parents asked where in the world I was! I made mashed potatoes, potato soup, BLTs, home-style green beans, chili, cornbread, an Asian-inspired cole slaw, zucchini cakes, garlic croutons and creamy cucumber salad. It was pretty much my mission to rid the fridge of veggies and prepare for the upcoming week with lots and lots of side dishes!
Now, for the recipes.
Creamy Potato, Kale and Turnip Soup
5 small potatoes, peeled and cubed
1 large turnip, cubed
1 large white radish, cubed
1 cup onion
2 tbsp. butter
1 cube veggie bouillon
1 cube chicken bouillon
1 cup kale
1 cup carrots, chopped
1 clove garlic
Melt 1 tbsp. butter in a Dutch oven over low heat. Add 1 cup onion or leeks; cook, stirring occasionally until tender, about 8 minutes. Stir in the radish and turnips then add six cups of water and the bouillon. Boil for 15 minutes, then add the potatoes, garlic and carrots. Boil until everything is tender, 20 to 30 minutes. Add the kale during the last five minutes of cooking and cook until tender.
Puree half of the soup mixture with ¾ cup evaporated milk. Add salt and pepper to taste. Return the puree to the pan to keep warm and serve with freshly baked cornbread, butter and lots of honey.
NOTE: If you're not counting calories or fat, you can use regular milk or even half and half in this recipe for ultra creaminess. For a zestier taste, try adding a couple of tablespoons of yogurt or low-fat sour cream.
Creamy Cucumber Salad
5 or 6 cucumbers, peeled and cubed
1 or 2 small red onions, diced
1 cup yogurt
1 tablespoon fresh dill
Salt and pepper to taste
Soak cucumbers in salt water for 20 minutes and rinse well. Stir cukes and onions together, then fold in yogurt and dill. Add salt and pepper to taste and chill for at least two hours.
Asian Creamy Slaw
1 head cabbage
2 red radishes, diced
1 cucumber, peeled and cubed
2 small red onions, diced
¾ cup nayonnaise (soy mayonnaise – only has 3.5 grams of fat)
1/3 cup rice wine vinegar
1 tsp. tahini
½ cup brown sugar
2 tbsp. soy sauce
1 tsp. ginger
Shred the cabbage and dice the radishes and onions. Whisk together nayo, vinegar, tahini, soy sauce, brown sugar and ginger until smooth. Combine dressing and veggies. Chill for at least three hours before serving.
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