So, if a fraction of the meals that I make this season are even half as delicious as tonight’s dinner, I will feel like it’s been a success.
Tonight, we had Sweet Potato Curry, using a recipe from Vegan Richa.
OH MY GOD. It was peanut buttery, salty, sweet, just a touch of spicy… everything that is good in this world. I subbed in broccoli for the cauliflower, I doubled the peas, I added some garlic scapes, and I added more coconut milk than called for. (I threw in the whole can, because it was thicker than I anticipated at first.) Most of the recipe was CSA-sourced. The bell pepper, garlic, and ginger were store-bought. The basil came from my windowsill. Everything about this was fresh, satisfying, and delicious. Even Little Chef loved it; he declared, “this sauce is delicious! I want to lick it forever!”
A successful meal. Yum. Tomorrow is the first pickup for Montclair-Bloomfield. Onward into the most delicious time of the year!
Leftovers often mean soup. Any time there’s a big portion of meat served, it’s almost a guarantee that soup will be one of the eventual leftovers.
Soup went two ways with this ham.
First, I went with split pea soup. It’s pretty traditional to use ham with split pea. I used ham stock that I made from the ham bone, plus I sauteed pieces of meat that then boiled in with the peas.
The last time I made split pea soup, it came out much thicker than I like. This time? It came out thinner than I like. I’m still learning. To compensate a little, I chunked up the soup by adding some mixed vegetables near the end.
I’m very proud of the other direction I went with soup leftovers. This was a riff on a “Portugese Kale and Sausage Soup” that I’ve made many times. The soup works well with basically any smoky meat and any dark green. I’ve used sausage, kielbasa, and now ham, and I’ve used kale, spinach, mustard greens, turnip greens, and beet greens.
I sauteed onions and the ham, added spices and broth, and added the greens… and then the secret ingredient that really makes this soup special: brown mustard. If you’re looking for more of a zing, you could add hot sauce, cayenne pepper, or even horseradish. We tend to leave it to the individual servings to spice up.
Both of these soups freeze & reheat well.
This one is a recipe we just used fresh in our house – the only leftovers went with my husband to work the next day!
I used the basic fried rice recipe found here.
I actually didn’t change anything, except that I had a bag of “mixed vegetables” in my freezer, rather than just peas and carrots. I also added scallion microgreens, in addition to the fully-grown scallions that the recipe calls for. It was delicious.
As promised, here’s dinner for tonight:
Wow, just now realizing what a blurry picture that is. Sorry, no retakes – I’ve already eaten.
What’s in the bowl? Basmati rice, baked tofu that was marinaded in Trader Joe’s General Tso sauce, peas, corn, and some of the pea greens and cilantro from our microgreen share today. Simple and satisfying. Ideally, I wouldn’t be eating it alone at my desk, but that’s how my Monday schedule goes these days. Gotta be flexible and realize that everything is impermanent.