It can be tough to get fancy with food sometimes. Maybe you're tired at the end of a day, maybe you are just cooking for your family again and there's no spark at all in the effort, maybe you only have the most basic and simple ingredients. Sometimes though, it is outside motivation that stirs us to experiment. Often I talk about internal motivation here in my posts, but today I want to talk about an external force: surprise guests!
Split pea soup is my comfort food. It's so easy to make, especially since the only ingredients that don't come from my CSA box are dried split peas and optional spices which are easy to keep stocked in the pantry. The original recipe comes from Nourishing Traditions, but the following version is simplified even further.
Soup season has arrived and with it sniffles and sickness, but I'm ready. Over the course of a week I've made roughly three gallons of beef bone broth from a single package of Morning Harvest farm's marrow bones. I've written about the healing properties of chicken broth already, and beef bone broth is very similar.
Leftover night can be interesting when you cook everything from scratch. This past week I surveyed my fridge of random half-prepared meals and considered what I might pull together for our last dinner before getting a new box of groceries from the CSA. Quinoa (cooked in broth, of course), pinto beans, corn, and bits of stew beef fit together nicely into a sort of casserole, but the things that really needed to be used up were vegetables like tomatoes, peppers, and yellow squash. With a little creativity, I ended up making tortilla-free enchiladas! I'll detail the process in this article, and then recap what made it work at the end.
A couple of months ago, in my post Stone Soup and Salad, I wrote about the benefits of eating together with friends. Last night I hosted another meal based on those principles. A friend and I co-hosted a meal, providing the base ingredients and asking the others who were invited to bring things to supplement that base.