Messing Around in the Kitchen.

3. Today and everyday, I am Thankful for good health.


I am not a good cook. Sure there are some things I can make well, but they are limited and they are all recipes I've gotten from other folks. I can make Green Enchiladas with Flour Tortillas. A recipe I learned from my crazy friend Maria H. I can make Prisoner Pasta and Poached Salmon- both recipes from an ex-boyfriend, Max. And I can make this other salmon with this Cajun Seasoning and fresh Garlic and that's from an old friend, Quetzal. Oh and I'm pretty good at making soups. Maybe because I really, really love soup. I can also bake.

The most adventurous I get in the kitchen is eliminating an ingredient on the list, only because I don't have it. I almost never try and make something without first looking up a recipe for it. Before I got married, all I ate for dinner was 2 bowls of cereal. While I ate I prepared my lunch for the next day: Gorton's Frozen Grilled Fish Fillets, boil in a bag rice, and some frozen broccoli. It was good. Really. And I ate out on the weekends.

After marriage, I tried a little harder but basically stuck to those things I've listed above. Kevin is a way better cook, although he doesn't do it very often. Hmmph. And he is now starting to stick to the same things. No more stuffed bell peppers or turkey taco salads or grilled chicken on skewers... So what happened tonight was extremely rare. We eat frozen vegetables. At Costco they have this big bag of Normandy veggies but the girls only eat the broccoli and the cauliflower, leaving all the carrots and squash to me. I thought that I could probably make a soup with those. So I scooped out almost all the carrots and squash from the bag, went online to see what people put in carrot soup and made some soup! It's delish!




Here's the recipe. Sorta.

Carrots and Squash from frozen veggies bag
1/2 Stick butter
1/4 onion
1 clove garlic
2 celery stalks chopped
Sprinkle of cumin
4 cups water
2 1/2 T Chicken bouillon
1/2 cup half and half

Melt butter in a soup pot. add garlic, onion and celery. Saute for 3 minutes. Add Carrots and Squash and cook until no longer frozen. Sprinkle some cumin to taste. Add 4 cups of water and bring to a boil. Add bouillon and stir. Add half and half and bring to a boil again then reduce to a simmer. Cook for about 30 minutes til veggies are soft. Transfer veggies to blender and process then add back to pot and mix well. DA-licious!
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On the sewing front, I received a Jalie leotard pattern in the mail today and traced one out for Omari. I also traced out different panty patterns for the girls, to see which I like best. I think I'm going to be taking 2 hour lunch breaks this week to come home and get some sewing done.