I fell off the cooking wagon for a couple of weeks, but I got back in the swing of things last Thursday night with — hmm, now I can’t quite remember. Ah, right, lentil sloppy joes. And I roasted some broccoli and cauliflower for a side dish — delicious fresh out of the oven, but not so great as leftovers.
I opened a jar of our canned tomatoes for the sloppy joes. I saved some of the tomatoes and used them to make County Vegetable Soup with Pasta on Friday night. This recipe comes pretty close to what I made — the main difference is that my recipe calls for pesto as a garnish. Also, I used whole wheat shells for the pasta, which I cooked separately and added to the bowls when serving to keep them from getting mushy.
I love sitting down to dinner and doing a tally of all the garden and local produce in the meal. The soup was a great one for this: the leeks, carrots, zucchini, green beans, tomatoes, and basil for the pesto came from our garden, and the cabbage was locally grown (we didn’t have much luck growing cabbage this fall). This is a wonderful soup — really hearty and flavorful — perfect for these frigid days.
On Saturday night, I found my cheesy side with a baked macaroni and cheese dish (recipe from 1000 Vegetarian Recipes, our go-to cookbook). On the side, a serving of steamed, grated beets with butter and salt, as well as a small roasted beet salad.
I finished my cooking spree with Swiss Chard risotto on Sunday night. Instead of arborio rice, I used oat groats. Instead of the normal time-intensive risotto procedure of adding small amounts of broth at a time while stirring almost continuously for an hour, I added the liquid in two installments and simmered it with minimal stirring. The oat groats produced a creamy, hearty risotto, which I paired with roasted root vegetables (garden potatoes and beets, plus local sweet potatoes). Risotto recipe coming soon, once I get it out of my head and into the computer — which I hope occurs before I forget what I did 😉