The other day I was telling my sister Devora about my plans to prepare more homepage food for myself and to eat out less. She mentioned French toast, saying it’s a pretty easy food to make.
And so today I made it. And it seriously was easy! I made up my own recipe and it’s probably like every other but here you go anyway.
- 4-6 pieces small to regular slices of bread
- 3 eggs
- ground cloves
- vanilla extract
- real maple syrup
- Mix together eggs, spices and vanilla in a bowl.
- Heat some butter in a fry pan.
- Meanwhile dip the bread in the egg mixture and let it soak while the pan is heating up.
- Place bread in pan and fry until brown on both sides.
- The beautiful part is, once it’s cooked, putting it on a plate and pouring lots of maple syrup on top. Today I also tried having some yoghurt on the side and it worked perfectly.
P.S. I used home-made bread and organic eggs. Just saying.
Remember I wrote about the very green soup I made last week? I had leftovers and decided I’d make them into a pasta sauce.
I picked out a lot of the remaining vegetables (and some of the remaining grain and water) and warmed it up in a pot. Then I put in a container of prepared tomato sauce and started warming it out. I used a hand blender to process the whole thing so it would be smooth and then I put in freshly cooked spaghetti and warmed it up a bit longer.
That’s it! It’s delicious because the flavours are very rich. It tastes like sautéed vegetables and herbs, especially dill.
It’s exciting to prepare food based on whatever you happen to have in the house. It’s very creative and it helps prevent food going to waste.
So I decided tonight to create a concoction that I can take to work tomorrow (I warm food up and take it in a Thermos). I wasn’t sure exactly what it would end up being but now I already know. It is a spicy curry soup with vegetables, legumes and grains.
This recipe should serve around 4-5 people.
Before I get into the details, here are a bunch of pictures for your viewing pleasure. :)
Frozen vegetable mix, dry bulgur and quinoa mix, dry lentil and bean mix, tomato paste, a carrot and half a tomato
Sauteeing the vegetables
Soaking the legumes and grains
Added the legumes and grains
Now it’s ready to come together!
…Or is it a stew? Add more or less water (and seasoning) depending on whether you want a soup or a stew.
So the ingredients ended up being (and please keep in mind that all measurements are estimates!):
- Olive oil
- Around 2/3 of the package of frozen vegetables
- 3/4 cup legume/bean mix
- 3/4 cup bulgur/quinoa mix
- 1/2 cup tomato paste
- Spicy paprika (my favourite way to spice things up, btw)
- 2 bay leaves
Start sauteeing all of the vegetables (including the frozen and fresh) in a pot (I made the recipe small so I used a small pot).
Put the legumes and grains in a strainer and soak them.
Mix the vegetables until they really start cooking.
Add the tomato paste. Mix.
Start boiling water in your kettle. Meanwhile rinse the legumes and grains and then add them to the pot. Mix.
Add all the spices. Mix.
When the water is boiled, pour it in to the pot to cover everything plus another few centimetres.
Make sure it’s at a boil, lower the heat and cook until the legumes are soft.
Serve cold. Kidding. Serve hot.
P.S. Don’t burn it… Like I did when I was paying more attention to this blog post than to my cooking. Oh well, it seems I saved most of it from tasting burnt. :)
No, the secret is not soup powder. I actually don’t use soup powder or MSG in any form at all.
The secret is sauteeing the vegetables a loooong time. Here is an example of how I make vegetable soup that people plutz over.
Just keep in mind that the following things might change from soup to soup:
- Which vegetables I use.
- Sometimes I will use some spices like dried oregano, basil or bay leaves.
- Once in a while I’ll spend less time cutting the vegetables small and I’ll puree it in the end.
The always successful vegetable soup recipe
This soup serves around eight people.
Basically assume that all vegetables should be chopped small.
- 1 huge onion
- 3-5 carrots
- One piece of pumpkin
- One bunch/package of broccoli
- One container of fresh mushrooms
- Olive oil
In a fairly large pot, add enough oil to cover the bottom. Don’t be too stingy.
Heat the oil and meanwhile peal, clean and chop the onion. Place the onion in the pot.
While the onion is sauteeing, prepare the other vegetables. As each one is ready, add it into the pot.
Mix the vegetable as necessary. Raise/Lower temperature as necessary. Add oil as necessary.
Once all the vegetables are in, boil a kettle of water and let the vegetables continue sauteeing.
When the water is boiled, make sure the burner is on high and pour the water it into the pot. The water should cover the vegetables plus around another 2-3 cm.
Lower the temperature as long as the soup stays at a simmer.
Add salt and or other spices to taste.
Cook at a simmer for 10-45 minutes.
Serve with a smile.