I was away attending to my mother while she recovered from surgery. Between her meds, dietary restrictions, and a bad reaction to Chinese food the first night (how does that *happen* when you eat vegetarian?), neither of us had strong appetites or particularly creative culinary urges.
I did a lot of errands and food shopping, mostly getting healthy convenience foods that she could easily prepare for herself, including a lot of tasty frozen vegetables. Friends brought dinner two of the three nights I was there. On that third night, she most wanted squash soup, which I made.
I sauteed onions and mushrooms, then added soup stock (the kind in the aseptic box -- I usually use half and freeze half right in the box), potatoes, butternut squash, marjoram, and some salt and pepper. The nice thing about this soup is that the potatoes continue to thicken it so that the leftovers are a little different from the original. You can also blend the whole thing but I didn't -- I thought we were both more in the mood for a less thick version the first night.
Since we returned home, I've been recovering and now feel nearly well. The one night I "cooked" last week, we had soup from an aseptic box with homemade croutons. It was about all I could handle. Since then, our eating has gotten a little more interesting.
Saturday night, we had plans but skipped them and stayed home. Mr. P made one of his famous thorens, and Indian dish with toasted coconut and mild spices and a green vegetable. This time, we used green beans (frozen, though I imagine fresh were available -- I didn't know when we'd next make the dish).
To accompany it, I made up some brown rice with wheat berries and a purple rice which turned the whole thing dark and mysterious -- it was chewy and good. I also heated up some Indian bread that we keep in the freezer. We get it at the Indian food store, and it's definitely not anything I could begin to make at home.
Last night, inspired by a friend who was making a similar dish, I made a melange of asparagus, potato, onion, and mushroom, with soy sauce, a little vinegar, ginger, and scallion, then at the end poured on a small amount of toasted sesame oil. We served it over more rice with some weird vegetable dumblings on the side.
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3 comments:
Some day we've really got to get our act together, check out in advance what performances we have tickets for and get to say hello in person.
Are you on Facebook by any chance?
I just made a butternut squash soup that also had red lentils in it. Something worth doing for an even heartier version.
That's a great idea, read-w. Unfortunately for my mother, beans were not on her diet because one of the meds she's on temporarily. Now that I'm back home, adding beans might work nicely.
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