This one is really more of a method rather than a recipe. I’ve already done another similar video to this on Potato Soup, and what can I say, we just like soup in our family. And, to be honest, we have a lot of leftovers because even though there are only 3 people in our household right now, I can’t help but make food for more. I just can’t help it. The idea here is to continue to give everyone ideas on how to use up what you have on hand. This is good kitchen management during good times, but especially true in the times where we want to be more careful of our resources.
No one is going to have this unique combination of ingredients in their house, but I know you’ve got something hanging out behind the ketchup that could use some love. Give it a shot. And if you run into trouble, reach out in all the social media ways. I’m not hard to find. Also, you can find all of my cookbooks in the online store. I’m happy to sign them for you or for someone you love who is looking for some cooking help or inspiration.
Walking with grace and integrity into the future
Yesterday I spent the day outside in the light and warmth – listening to the birds and breathing fresh air. While I was in the garden, walking wheelbarrow after wheelbarrow of wood chips from the large pile out in the front yard to the walkways in and around the garden out back, I found myself repeating a mantra to myself. As there is so much that is not within my control right now, my mind moved to all of the things of which I am in charge and do control.
I am in charge of the food I choose to eat. I am responsible for how I move my body each day. I can choose to be outside no matter what the weather. I am the one who chooses what I buy or don’t buy. I am the one who is in charge of how I treat my family, the kindnesses I offer others, the way I greet my fellow humans. I can choose to wait before I speak. I choose grace. I choose intention. I choose surrender.
The word surrender has a connection to the phrase, “I quit”. But that’s not what I mean. I surrender to the things I cannot change. I surrender to peace – in my mind and in my space. I surrender to something greater than myself.
And I felt better. And continued to walk the heavy wheelbarrow of wood chips to the garden – creating new pathways and adding a layer of freshness to the already worn paths. And I felt better.
safe, calm, kind
Since we are all cooking at home more, there’s got to be some leftovers happening in those kitchens of yours. Before they get shoved to the back of the fridge, become a science experiment, and then head to the compost pile, what if we talked about how you can turn those little bits of this and that into another meal?
Now, more than ever, being creative with what we have on hand makes good sense. Maybe you lost your job and you need to be really frugal about what’s happening in your household right now. Or maybe you’ve got more people or fewer people in your house than normal (more if your kids or parents are with you, less if you are social distancing by yourself). Perhaps you are only going to the grocery store once every two weeks. Probably more than one of these is true for you. No matter how the corona shutdown is affecting you, the practice of using up leftovers is a good one to bring back or begin for the first time.
How to actually accomplish using up leftovers without having the same meal again and again, is a little bit of an art, but also there are some basic guidelines. In this episode I talk about a couple of basic steps for making soup.
- Pick three things in your refrigerator that you think will go together in a soup and cut them up into soup-sized pieces.
- Dice and sauté about 1 cup of onions unless you have leftover onions in the fridge and then use up those first.
- When the onions are soft, add the cut up leftovers.
- Add about 4 cups of water or broth to the pot and bring to a simmer.
- Check for salt and pepper and either serve as a chunky, rustic soup or puree in a blender for a more elegant result.
- Add any garnishes that will go – think leftover fresh herbs, stale bread for croutons, a few minced nuts, or some kind of dairy like grated cheese or creme fraiche.
In our family, even BC (before covid-19), we would do this once every week or every other week. When the girls were little and taking lunch to school, we’d heat up some broth and add leftover noodles and veggies with perhaps a little chicken and this would be their lunch soup.
In any event, this is just one of many ways to use up leftovers and over the next several weeks I’ll be sharing more. Hope you find it helpful!
#staysafe #becalm #bekind