Last Week I Cooked….

Last Week I Cooked.... - Vegetal MattersButternut squash curry. This is essentially my favorite butternut squash soup, in curry form. I put in the whole can of coconut milk instead of just a cup. In a shockingly short amount of time you have a rich, fragrant, creamy curry with spice to your liking. Chickpeas would not be unwelcome here. I also made cauliflower that I roasted at 425F for about 20 minutes with a healthy dusting of cumin and cayenne. This is also a vegan meal which is fully satisfying and company worthy.

Marcella’s broccoli and potato soup. Mondays are when all the errands happen after work. Pick up produce at Potter Hill, go to the library. It also happened to be the night I didn’t plan a meal for. So I weighed options…there was broccoli I just picked up, potatoes I had. Salad was too cold a dinner for the blustery day, something on toast not enough of a meal. So I landed on this quick soup. The broccoli does get soft, but that didn’t bother me. As usual with soup the night of the flavors hadn’t really developed so a lot of parm was used, but the leftovers were great alone. To fill this out a bit more next time I would add some white beans.

Last Week I Cooked.... - Vegetal MattersCabbage and white bean soup. This was the first making of this soup, but I can promise there will be more. This is a hard soup for me not to love as it is entirely comprised of my favorite soup components: rich tomato broth, cabbage (and lots of other vegetables), and white beans. Again, better the next day.

Last Week I Cooked.... - Vegetal MattersPepperoni meatball spaghetti. This is not your grandmother’s spaghetti and meatballs. The meatballs are huge and full of rich meats and spices. The sauce is intensely flavored, and the one spot I would pull back a bit. A full tablespoon of red pepper flakes is aggressive and they totally dominate the sauce. My date was a fan of this, but I would probably dial it down to a teaspoon and a half next time. This was a great dish to let bubble over a Friday night in, with a sumptuous finale.

Ruth Reichl’s spicy Tuscan kale. This might be taboo to Lady and Pups, but I felt the urge to serve an aggressively healthy vegetable along with giant meatballs and pasta. I halved the amount of kale and just used one anchovy, as I had a single one in the fridge and didn’t want to open another can, but also…the last time I cooked with anchovies I added one too many and they totally overpowered the dish, so I’m treading lightly. I also used regular curly kale and it worked just fine. The kale still retained it’s fresh green color, with a linger saltiness from the anchovy and the sweetness from onion and garlic. I left out the bread crumbs, but would add them next time if I wasn’t so focused on spaghetti and meatballs (and there will be many more next times with this dish).

Breakfasts this week included scrambled eggs with kale on toast with whipped feta (yes again, it’s SO good), a big omelette with kale, caramelized onions, brie, and ham (pictured at top), toast with jam, and whole wheat yogurt pancakes, with the raspberries replaced with one small apple, grated.

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