Re: Veggies in my fridge
Our favourite miscelaneous veggie soup recipe starts with four-ish tomatoes and 3 cups of water on medium heat. Then I chop up an onion and anything that needs to be eaten soon. All the hard veggies go in first along with whatever spces I feel like (cinnamon and cumin for an african feel, cinn and curry powder for S Asian, basil and oregano for Italian), then after a bit in goes the rest, except greens. Then when it looks done I add the greens and a can of chickpeas and let it cook until the greens are soft . Day 1 it's soup. Day 2 add more water and risotto rice. If there's anything left on day three you can make it a casserole or put it in wraps for sandwiches.
How's it coming?
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arelyn
World traveling mama to my star my sunshine and the monsoon baby Wife to my crazy ethnomusicologist
This road that we travel, may it be the straight and narrow. God give us peace and grace from you all the day through.
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