With the help of the cookout

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We chowed through all our veggies easily this week, except the okra which we gave away. Neither of us like okra. We just don't. Maybe it's because we weren't raised with it. Okra is the only thing we haven't even attempted. Even the turnips, which took experimenting we kept working with. I don't know. So far okra and sorrel seem the big bummers of our home. At any rate, the potato salad and veggie shish-ka-bobs cleared out the entire pantry of potatoes and onions. It's bleak in there. It hasn't looked that bare in a long time. New basket today! As well as the farmer's market. So we can stock up again.

 

Yesterday we used the last of our veggies, some zucchini and an acorn squash. We used one of the squash in the roasted veggie lasagna, but it had the wrong texture for it. It was more the texture of a butternut squash than of a yellow squash. It seemed more soup like. So I found a recipe n recipezaar for a Zucchini Cheese Soup, or, as the recipe explains Vache Qui Rit Soup, as it is apparently a traditional French recipe beloved by kids. Our kid certainly loved it.

1 onion

2 lbs Zucchini (or squash)

2 cups stock

salt and pepper

1 pinch cumin

4 oz cream cheese mixed with herbs

 

1. Dice the zucchini and onion into a saucepan and add stock, salt, pepper, and cumin.

2. Bring to boil and then lower heat and simmer until veggies are tender

3. remove from heat and add cheese and puree.

4. Gently reheat to appropriate temperature.

 

Roasted Zucchini and Cheese Soup.jpg

This recipe was pretty good. I think a better cheese (we used fat free plain cream cheese) would have made it even tastier. On the plus side we got to use our new immersion blender we bought at Linens and Things going out of business sale for $30. At Bristol my roommate Allison used to buy appliances that all had names. Her sandwich maker was named Daisy and looked like a cow. Her immersion blender was named Billy. She didn't name them. They came with these names, and their purchase was a coincidence. Allison wasn't very imaginative. She's now a lawyer. Anyway, even though our immersion blender is as of yet, unnamed, it still worked pretty great and spared us the hassle of transferring it all to the blender to puree.

 

We ate the soup with homemade whole wheat cibatta bread. Earlier this week we took the leftover roasted veggies that exceeded the capacity of the lasagna, marinaded them in olive oil, balsamic vinager, and herbs, and put them on cibatta bread. We took that to a picnic with gazpacho and had a very good meal indeed.

 

Ciabatta 2.jpg

Upcoming possibilities: we have a lot of limes left over from the cookout. I'm thinking of making a Persian Lime pie with homemade whipped cream. We also have some carrots to roast. This week we're getting eggplant, another acorn squash, a few tomatoes, cucumbers, garlic, red onions, and best of all Hungarian medium-hot peppers which apparently make fabulous chile rellenos. We made chile rellenos with the peppers we got last week and both of us agreed we could have eaten three times as many as we had.

 

Chile Rellenos.jpg

Also, I recently discovered that my friend and great vegan cook/baker Meghan uses her livejournal to keep track of their weekly menu and shares recipes. Here is a link to her journal I hope she doesn't mind sharing, in case people need more vegetarian and vegan recipes. She also regularly uses some cookbooks we don't own but need to check out.

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This page contains a single entry by Jenny published on June 25, 2008 3:16 PM.

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