I cooked up a bunch of great stuff today and wanted to share. Some of these recipes I’ve blogged about before, others are new. Either way, still yummy.
I started off the day with waffles, made with half white and half wheat flour, following the recipe in my Betty Crocker. They were topped with some of these Spiced Peaches I made a couple of weeks ago with the end of the fresh peaches. I haven’t tried this with frozen peaches, but I think it’d work out great. I was reminded while I was eating this that these are particularly yummy on cornmeal waffles.
Next, I made a batch of pickles, following a mishmash of two recipes that my friend Carrie put together. I’ll post more about that once I see if they turned out as well as hers did. Hers tasted just like a kosher dill, my all-time favorite pickle (aside from those huge ones you buy individually which practically make your face turn inside out). If you have an excess of cukes and want to make them now, let me know and I’ll send you her notes.
Next up were two batches of soup, this Indian Spiced Carrot Soup with Ginger, a new one for me, and then this Sweet Potato Soup with Miso and Ginger, which I made several times last fall and winter. Both the carrots and sweet potatoes came from my CSA. If I’d thought about it a little more when I grabbed the carrots, I would’ve bought more, as I didn’t even have half a pound. So, I have one serving of soup, not a big deal since it’s just me anyway. I also roasted an acorn squash to make this Thai Spiced Pumpkin Soup, another favorite from last year. I’ll make the soup itself later this week — once you’ve roasted the squash, it’s pretty quick and easy to cook up. At the same time I’d roasted some eggplants thast had been languishing for a couple of weeks, thinking I’d make baba ganoush. This turned out to be one of those times where using a particular variety of vegetable is important — the small eggplants I had turned out to be mostly seeds and liquid once roasted, so there wasn’t really enough flesh to do anything with afterwards. Maybe another time.
Next, I made a double batch of Joy the Baker’s Oatmeal Blueberry Applesauce Muffins, which are a breakfast staple around here for most of the year. I made these with some of the blueberries I picked (and then froze) at Larriland Farms earlier this year. In the past I’ve made these with cranberries (fresh or dried), a mix of nuts, pears, apples, whatever. They’re a great canvas for anything you want to include, and as muffins go they’re pretty hearty. I substitute plain, lowfat yogurt for the buttermilk and it works great. I make them in my Texas muffin pans, then put them in the freezer. (Wrap individually in plastic wrap, and then either wrap again in tinfoil or stick them all in a freezer bag – either way seems to work well, as long as the initial plastic wrap layer covers the muffin completely.) Set one on the counter the night before, and you’re ready to go in the morning.
Lastly, I made this Curried Broccoli Couscous, which was amazingly fast, easy and delicious. It was a great main but would certainly work well as a side. This makes about enough for a light dinner for two.