It's been snowing off and on here since Christmas Eve. So I'm all about the soups and stews.
Now, Kevin isn't a big soup fan. But since he goes to a co-working space most days, I've been making back-to-back soups for my lunches.
Soup is the perfect food! You can make it in one pot. It reheats nicely. You can even freeze it. You can stuff a soup full of all kinds of healthy veggies. What's not to like?
So here are some of the soups I've been making since the weather turned.
Red Lentil Soup with Greens - I've been making some version of this soup for years. Use whatever greens you want. I make mine in the Instant Pot now but the red lentils break down pretty quickly on the stovetop.
Split Pea & Cauliflower Soup - I had some split peas to use and went out in search of a recipe. This one was delicious! I was short on split peas and made up the difference with some red split lentils. And I added greens, as I do. It thickens up considerably after a night in the fridge.
Easy Vegetable Soup - This soup tastes better than it has any business tasting considering how easy it is.It's also the perfect place to use up any veggie odds and ends. In the last one I made, I added some wrinkly grape tomatoes and the end of a box of baby kale. You don't need an Instant Pot for this. On the stovetop, just simmer until the potatoes and any other hard veggies have cooked through.
Ribollita with White Beans and Kale - You'll note a recurring theme here; there are beans and greens in almost every soup! For this one, I couldn't find the savoy cabbage so I substituted napa.
What does Kevin have for lunch?
I think I mentioned in a previous newsletter that I've been meal-prepping burritos for Kevin's lunches. Often there isn't really a recipe. I just make some components and wrap them up.
So I decided to document one of my preps. Here's the recipe for BBQ Black Bean, Scrambled Tofu & Potato Burritos. I've even got a little video showing the process. It does take a while but it also makes 8 burritos!
New kitchen tools on the way
My latest non-stick pan didn't last very long before it became very sticky. I've heard that can happen if the pan gets too hot. The problem might be my induction burner. It seems to either be very hot or not on.
I finally pulled the trigger and ordered a new induction plate. This time I'm trying a commercial one to see if it's any better. It definitely has more graduated temperature options.
And, I ordered some Green Pans. I was considering Scan Pans but they're so expensive and people report problems with them, too. Ugh!
How about you? Do you have non-toxic pans you love for oil-free non-stick cooking? I'll let you know how the new purchases perform after I've had a chance to use them for a while.
