A Bit of This, A Bit of That... Recipe
I haven't been posting much lately for a couple of reasons. Hubby has been traveling a LOT, and when he's gone, I typically change my eating habits, tending to graze more than normal, especially while I'm in and out of meetings. The other reason is that I've been busy with other writing projects - editing, creating lesson plans for an educational project, etc.
So instead of one recipe, I'm here to give a quick round up of what's been going on in my kitchen these past few weeks.
First up is soup. I've been making a lot and eating a lot. I think a lot of people don't realize how versatile a basic soup recipe can be. For instance, with some onions, potatoes, celery, and carrots, I can make several batches of basic soup. But add a few different ingredients, and you've got a nice variation:
To make a basic veg soup a little special, add some wine to the broth, and perhaps a dash of soy sauce.
Throw in some chili flakes, some Sriracha, tofu, and beansprouts for a spicy Thai-style soup.
Chicken and curry powder adds an Indian influence.
Add extra potato and some meat for a hearty winter soup.
Even something as simple as a dash of cream and different selection of herbs can change the flavor entirely. Plus you can make a large batch of soup, portion it out, and freeze it for later use. It really is so easy, and so much more nutritious than the sodium-filled canned stuff you see in the store.
The same goes with pies. Again, a lot of people are intimidated by making pies but they are filling, can be frozen, and go a long way. If you don't like making pastry, you can buy it pre-rolled (although the more I make it, the easier I realize it is). Take the same combination of veggies as above, dice them up small (or, if you prefer larger chunks boil first for about ten minutes). Melt some butter in a pan, add some flour, onion, and then milk. Add the veggies and some cooked meat, some stock, plus your choice of herbs. Pour into the pastry-lined pie tin, cover with pastry and bake. Want some variations? How about:
Use stewing steak plus mushrooms and a dash of red wine or ale instead of stock.
Pork and sweet potatoes instead of regular potatoes make a great fall pie.
Shrimp and chorizo is a favorite combination in our household.
If you prefer a fish pie, use a nice seafood mix and some cream.
See - I can make pastry now.
Other useful tips from my kitchen this week:
Despite making apple jellies, butters, and so on, I still had some apples left. Using my handy gadget, I peeled and sliced them. Place on a lightly sprayed baking sheet and sprinkle with cinnamon. Bake in the oven for a couple of hours, turning over about half way through, and voila - tasty dried apple slices without all the added sugar of store bought slices.
And since pumpkins are in season, why buy expensive canned pumpkin when you can make your own puree and freeze it? Incidentally, I've been hearing more and more about how a lot of canned pumpkin is not actually pumpkin but squash. In my local store, those little pie pumpkins have been selling for about $1.50 each. Place whole on a baking tray. Pop in the oven for an hour and a half until a fork goes in easily. Cool, Scoop out the soft flesh and you've saved more money. My freezer is now filled with bags of chunks and puree, ready for use throughout the winter and at a fraction of the cost of canned pumpkin.