minimalism
My philosophy of cooking is to do the maximum with the minimum. That is, with the ingredients on hand (Boston Organics) without buying many additional ingredients (Stop n Shop). This is actually not so much a philosophy as it just the outcome of my dislike for shopping added to my dislike of letting food go bad. (Also, I don't buy things with ingredients I can't pronounce.)
So! Two really bare-bones things I made this week that were surprisingly awesome:
A slow-cooked broccoli soup. All it had was one head of broccoli; four cups of broth (homemade!); a half cup of lemon juice, white wine, and olive oil each; and then ten cloves of garlic. It crock-potted on low for six hours and then I partially puréed it and added some homemade croutons (way better than store-bought). Tasty, and surprisingly rich. I think it was all that olive oil.
Roasted sweet potato, cubed, and tossed with olive oil, lime juice, and cayenne. OH SHIT GIRL this was fantastic. I don't know why people always add sugar to sweet potatoes. Try this and you'll never go back.
So! Two really bare-bones things I made this week that were surprisingly awesome:
A slow-cooked broccoli soup. All it had was one head of broccoli; four cups of broth (homemade!); a half cup of lemon juice, white wine, and olive oil each; and then ten cloves of garlic. It crock-potted on low for six hours and then I partially puréed it and added some homemade croutons (way better than store-bought). Tasty, and surprisingly rich. I think it was all that olive oil.
Roasted sweet potato, cubed, and tossed with olive oil, lime juice, and cayenne. OH SHIT GIRL this was fantastic. I don't know why people always add sugar to sweet potatoes. Try this and you'll never go back.