Kitchen Sink Soup

This soup got me through university and is still quite useful when you have a bunch of vegetables hanging around and no inspiration.  I hate wasting food, so when I have bits and pieces leftover, I just throw them in a pot.  There are no fixed rules with this soup.  But here are a few general  guidelines for making a tasty soup.  This freezes really well or lasts two days in the fridge. 

1.  Start by chopping 1-2 onions (any kind) and frying in a little olive oil in a large casserole/soup pot.  Add some chopped garlic.  Then any of the following:  chopped celery, chopped carrot, and chopped (raw) root vegetables--potato, parsnip, etc.  Stir until the veg are softened.

2.  Add some homemade stock.  If you don't have homemade stock, then add a stock cube, gel or liquid with the appropriate amount of liquid. 

3.  Now is the time to add vegetables such as courgettes (zucchini), green beans, peas, corn, etc.  Think non-leafy veg which grow above the ground.  Cook until soft.  Add canned or cooked beans, cooked chicken, meat, seafood.......The last things to go in are spinach, lettuce (yes!--the only way to use up lettuce that I know of), herbs, and cooked leftover veg including potatoes, etc. 

4.  You can season with spices, spice mixtures, herbs, coconut cream or coconut milk.  Taste the soup using a new, clean spoon each time.  If it tastes nice, then eat it.  If not, then add something to give it zing. 

5.  I prefer to use a stick/immersion blender to blitz my soup a bit, but not completely smooth.  Serve with your favourite accompaniments.  (Sourdough bread with butter is our fave.  But you can also use a dollop of pesto, croutons, toasted seeds, or even popcorn sprinkled on top).

(Today's soup was made using:  1 red onion, 1 white onion, 2 cloves garlic, tbsp olive oil, 2 carrots, 1 celery stalk, 1 can of corn, 1 courgette, 1 leftover baked potato, 1/2 head lettuce, 1 tin haricot beans, homemade chicken stock.  We did not need additional flavouring because the stock was made from a roast chicken I made using a wonderful Middle Eastern Spice Blend.  This soup really packed a punch.)

**Please note:  Although this is a great way to use up excess or even old produce, do not use food which is moldy, or lettuce which is brown.   These can be really hazardous to your health.

Ryvita 3 Ways

I have been a big fan of Ryvita for many years, especially the multi-grain variety.  We like them with peanut butter, humus, or dhal, but you can do more with them.  These ideas would work with other crispbreads as well.

Toasted Cheese

Sprinkle with shredded or sliced cheese and place in a hot oven/grill. 
Watch carefully.  They only take about 5 minutes and can burn quickly.

You can add slices of tomato, onion, avocado...before or after cooking.





Pizza

You will need tomato paste and a cheese of your choice.  Salt, pepper, dried herbs, and red pepper flakes are optional.  Assemble your pizzas and cook as above.  If you take the pizzas out while the cheese is melted and the crackers are soft, you can cut them, cool them down and put them in a lunchbox.  But we prefer them hot.

Ryvita with Satay Chicken

I often cheat by using some plain peanut butter with leftover spicy roast chicken.  Simply spread your peanut butter or some satay sauce on the cracker.  Add strips of cooked chicken.  If you have time (which I usually don't) you can add a bit of something fresh and green like shredded lettuce, herbs, or green onion.

I am not including a proper recipe for satay sauce here.  There are plenty on allrecipes.com.  I sometimes make a quick one by placing half a cup of peanut butter, a spoon of a natural brown sugar, and a splash of rice wine vinegar in a pan.  Melt carefully.  Thin with water if necessary and whisk to a smooth sauce.  Remove from the heat and add a splash of soy sauce.  Whisk smooth again.  Serve as above or with a fresh salad and cold roast chicken.

My Favourite Eggs

My veg box arrived today.  I am using Riverford Organic these days.  It kind of takes the fun out of it because they tell you ahead of time what is in each box.  My son helped me choose our box this week, which he said had to have spinach, which is part of his favourite meal (fish, sakumawiki and ugali--see recipes for these on the blog). 
But when the spinach arrived today, I just couldn't resist using a few leaves for my lunch!  It is so simple.  Who says healthy has to be complicated?  And I used our new bowl for the first time.  My son painted the inside, my baby's footprints are on the outside, and I did a few spots for fun.

You will need:

Butter or olive oil for frying

half of a spring onion or salad onion (or some regular onion), chopped

handful of fresh spinach, washed

2 eggs, beaten

1.  Fry the onion in some butter until soft.

2.  Add the spinach and stir until wilted.

3.  Add the beaten egg and cook thoroughly.

4.  Serve with salt and pepper to taste.

This may not be glamorous, but it is quick, easy, and full of nutrients. 

Bento Accessories

Here are a few Bento Accessories.  There are food picks, sauce pots, small utensils, and reusable baran (which are used to divide different foods).  I had to order these items from the USA because I cannot find a source within the UK.  So far my collection fits nicely into a Lock-n-Lock with a label.  My father just informed me that I get my organising genes from his father.  (I am wondering where I get my procrastinating/messy house genes from!)

Bento Boxes

I have been experimenting with making some Bento style lunches for my four year old.  In the morning rush I have forgotten to take pictures.  I have finally started, but with admittedly boring looking bentos!  Though he ate them, so they are a success in my book!  I have used a box from Lock-n-Lock, which has four individual boxes inside.  They can be removed for cleaning or to change the configuration.



Homemade meatballs, Mini Ham and Cheese Sandwiches, strawberries, Multi-Grain O's, Apple


Actually, he does not like sandwiches.  I know this, but occasionally I try.  I even stumped for some organic ham.  He ate a bit of the bread.  I make the meatballs about once a month and pop them in the freezer.  Then I can take out a few each day to put in his lunchbox or eat in flatbread.



Meatballs, Strawberries, Bread and Butter Sandwiches, Carrots, Ketchup in Mini Sauce Pot

This meal was a success.  He left some of the carrots, but he isn't fond of raw ones anyway.  The Playgroup provides water.  And they have snacks with water or milk twice a day.

I have a selection of boxes, ice packs, lunchboxes, and bento accessories.  These include sauce pots, food picks, mini utensils, and the like.  I am not sure how the Playgroup will react to the food picks and things.  I have placed meat and fruit on straws used as skewers.  Threading meatballs or chunks of sausage with cucumber chunks works well.

Bento!!

I have fallen in love with bento boxes.  They seem to be taking over American lunchboxes, but have not reached the UK yet.  I love both the traditional Japanese versions as well as the new kid-friendly ones.

And I want these fork picks!  The problem is that they are not available in the UK, and I cannot justify the cost of  shipping them in my current budget.  That isn't all I want.  I would like some reusable baran, rice molds, mini cutters decoratice food picks, and sandwich crimpers.  And maybe a bento box!!  Although I could continue to use the many lunch containers I already have.

If half of that was a foreign language, check out two of my favourite websites/blogs:

http://www.anotherlunch.com/    and    http://www.justbento.com/



                                 Stay tuned as I try to make a few of my own.