Day 36 of the Summer of 99 Novelties

Tatsoi and Napa soup (Sort of like a veggie Pho)
Again, this ended up being nothing like the recipe I looked up, so…

Ingredients
8 cups broth
2 tbsp grated fresh ginger
10 mint leaves
5 Thai basil leaves
3 sprigs coriander
1 tsp lemongrass paste
3 green onions, sliced
2 garlic scapes, sliced
1/2 head napa cabbage, rough slice
bundle tatsoi, stems shopped, leaves not chopped
1 package seitan
bean sprouts to garnish
olive oil

1. Heat cast iron skillet. Add olive oil, and saute ginger, mint, basil, coriander, lemongrass, green onions and garlic scapes. Add half the napa and wilt.

3. In a large pan or stock pot, bring broth to boil. Scope out one cup of hot broth, before adding content of skillet to the pot. Deglaze skillet with the cupful of broth and pour into pot.

4. Add tatsoi and seitan to pot bring to a boil and allow to simmer for 10 minutes (or more).

5. Garnish with bean sprouts.

Day 22 of The Summer of 99 Novelties

Paneer! After I made paneer, I made palak paneer - but I didn’t take pictures of that because 1. it wasn’t very pretty and 2. I ate it, as what it lacked in appearance it made up for in taste. 

Also, if you want to know how to make Paneer (Indian cheese) or Palak Paneer (spinach and cheese), Manjula is your friend.

3

Day 95 of the Summer of 99 Novelties

We were driving and I looked down and noticed this had happened. Which got R and I chatting about palindromes… which of course lead to TACOCAT.

Then how could I not make Milo’s halloween costume a taco? It just would not be right. Ironically, as much as he dislikes wearing his harness, he loves wearing his taco.

Day 73 of the Summer of 99 Novelties

Using my beautiful CSA Amish potatos, I made some creamy potato soup

3 onions, diced
1 tbsp olive oil
20oz red potatoes
1 tbsp vegeta
1 1/2 cup water
3oz greek yogurt
about 1/3 tub of savory garlic philly cream cheese cream
4 cups skim milk
1 tbsp flour

1. Microwave the potatoes until soft (or, you know, roast them if you have the sense to start dinner more than 20 minutes before you plan to eat).
2. Saute onions in oil. As they begin to caramelise, add the vegeta.
3. Deglaze the carmelised onion with a little water water.
4. Chop potatoes into 1” cubes and add to pan with the rest of the water. Stick blenderise the vegetables.
5. Place remaining ingredients into container and whisk.
6. Add to soup.Heat & enjoy.

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