We had a weekend away recently, followed by the absence of Mr. P for a few days. I've been throwing out leftovers like there was no tomorrow and the fridge smells much better for it. The crows out by the compost heap are happier too -- they've been partying for the last few days.
Somewhere in there, I made a fairly decent squash soup with some leftover rice, onions, and half a container of prepared veggie stock that I'd frozen. The whole thing thickened up. I added New Mexican chili powder and cumin, so we served guacamole and chips on the side.
Last night, we had a dinner guest. I made an excellent curry, if I do say so myself. I roasted cauliflower, paneer, and cumin seeds in one pan. In another, I roasted potatoes and onions. The cooking went fairly quickly -- toasted some seeds, added onions and chopped tomatoes, then all the cauliflower and paneer and half the onions and potatoes, some frozen peas, and toasted cashew nuts.
We served it with raita -- yogurt, seeded and chopped cucumber, toasted cumin and mustard seeds, and salt -- and rice and chutneys. For dessert, we had store-bought cake (I slaved over a hot shopping cart to make that!) and tea.
Cooking has left me rather uninspired of late, but at the grocery store yesterday, the produce reinvigorated me. The house is now nicely stocked with some fresh veggies, and I'm already imagining some of the tasty items we'll make in the next few days.
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2 comments:
Coconut milk in winter squash soup. It's so yum with some thai red curry paste (may contain shellfish, read ingredients first...).
oh yum. that sounds delicious. We just bought a huge amount of coconut after I was convinced we were nearly out. Turns out we had a hidden quart-jar in the freezer. Squash and coconut seem like real naturals together.
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