Stop, already, with the recipes, you may be muttering. And I’m sure I will, very soon, because I’m unlikely to have such a child-free weekend full of cooking as this last one anytime soon.
In addition to the risotto with kale, I tried the following:
— tortilla lasagne; made up my own recipe after reading a couple of others; easy—involved opening cans of black beans and hominy and a really good salsa, plus a package of corn tortillas; shredding some monterey jack cheese; and chopping a zucchini—but I wanted the tortillas to retain their toothiness, not bake down to the texture of lasagne noodles; the husband praised it as good breakfast food
— potato leek soup with dill; made with potatoes and leeks and dill raised within 75 miles of where I live (lucky me!)
— tabouli; the potato soup called for fresh parsley, but not an entire bunch worth, and there were good looking locally grown cherry tomatoes still available, so…
And after I finish eating all that food, I want to make a potato and broccolini frittata and soba noodles with spicy cumin
lamb tofu. And if this enthusiasm for cooking doesn’t last, I hope that some of these recipes will turn into future go-to meals.
Potato Leek Soup from SimplyRecipes.com (<–this website has a gluten-free section)
- 3 large leeks (white and pale green parts), cleaned, cut lengthwise and chopped
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth I USED LOW-SODIUM VEGETABLE BROTH
- 2 lbs yellow potatoes, peeled, diced into 1/2 inch pieces
- Marjoram – dash SKIPPED THIS
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme I USED DILL THAT I CHOPPED FRESH AND THEN FROZE A FEW WEEKS AGO
- Tabasco sauce or other red chili sauce SKIPPED THIS TOO
- Salt & Pepper YES!
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.
Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Tabouli from FoodNetwork.com (<–gluten-free and diabetic recipes)
1 cup boiling water
1 cup fine cracked wheat
1 cup finely chopped fresh parsley leaves
1/2 cup finely chopped fresh mint leaves BOUGHT ONE OF THOSE CLAMSHELL PACKAGES AND REGRET NOT TOSSING IN THE REMAINING 1/3 OF THE MINT
1/2 cup finely chopped yellow onion
3 tomatoes, diced OR A DOUBLE HANDFUL OF CHERRY OR GRAPE TOMATOES, QUARTERED
2 cucumbers, seeded and diced
3 tablespoons olive oil
3 tablespoons lemon juice, or to taste EVERY TIME I USE FRESH LEMON I CUT UP THE PEEL AND FREEZE IT TO USE LATER AS A GARBAGE DISPOSAL FRESHENER
1 teaspoons sea salt SALT TO TASTE; I THINK 1t. WOULD BE TOO MUCH
In a large mixing bowl, pour the boiling water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. I NEEDED TO MICROWAVE THE MIXTURE FOR A COUPLE OF MINUTES ON REDUCED POWER TO MAKE THE CRACKED WHEAT TENDER ENOUGH TO EAT. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a sealed container and shake to mix. Add to wheat mixture and toss. Chill.