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stacita
Reading Claire's latest blog post made me long to hear more about your latest meals: I'm talking about that giant pot of yummy goodness that you happily eat the rest of the week when you just don't feel up to cooking. As you know, my quick fix staples have been black beans/rice and the traditional pasta and sauce. Other more temporary staples move on and off my menu, like minestrone soup over rice. But right now I'm in a glut; I'm still happy when I have the time and energy to try out new recipes or cook the things that get eaten quickly, but all of my staples are currently out of favor. In short, I need a high-yielding recipe that will last in the fridge but that I won'tget sick of eating after a couple of days. So what are you eating these days that I should add to my repertoire?
New Staples Needed!
page revision: 0, last edited: 15 Feb 2010 22:49
For the love of Mike, try the Red Lentil Soup in my Web Favs section! It's almost no work and cheap as the dickens. We eat this almost every week. It is fabulous.
Also, we eat eggs and rice as basic comfort food. Cook a pot of your favorite rice (we like short grain brown). As soon as it's done, pour into it two eggs that you've whipped until a bit foamy, 1/2 cup grated Parm and 2 tbs butter and stir over the low heat until the eggs disappear. Add the zest of a lemon and whatever fresh chopped herb you like (I like sage in this). Voila! You can add whatever veg you like - we got this recipe from DM's Vegetarian Cooking for Everyone and so we add peas and scallions, and put whatever vegetables we have on the side. It's like the best of fried rice and risotto combined. Brian requests this often.
We also fall back on omelettes and toast for dinner (the Spanish tortilla is a staple here) when everyone is exhausted.
Erica's Black Bean Soup (in my Recipes) is also always a winner and lasts and lasts. Try the Hodgson Mill Cornbread Mix (I'm sure WhoFo would have it), which is whole grain and really excellent and there is dinner and lunches for ages.
We get most of our veg at the Farmer's Market which is very quiet these days, so our staples right now are "pantry meals" enlivened by regular grocery produce this time of year. All of these are comforting and practically "pantry" meals - you likely have most everything on hand already. I'd call that a staple!
Looking forward to seeing what others say.
I plan to take up each of these suggestions in turn. Right now, the black bean soup is the next on the list. I'm going to wait until the weekend because I long to cook it for the entire 2 hours. Yes. Do you recommend pureeing this a bit?
No - no fancy puree'in' in necessary. If you let it hang out, all will be fine. I mean, feel free to give it a go, but it never even occurred to me to try. And I am not shy about using my immersion blender!
The weekend is the time to do it. Just go read a book and all will be well. And it's true that letting the cilantro leech into really does take it to the next level.
Be sure to make cornbread in some form - muffins or scones or whatever!