Originally I wrote about a pet peeve of mine involving names. But…I decided it was a bit grumpy, and this soup deserves a happy introductions. So, long story short…I received this from a magazine that I didn’t care to read. But, I happened to flip it open and find a recipe for lentil soup. Having never cooked with lentils, I was intrigued.
K has requested soup, but he never has ideas for what soup he wants. So, I had most of the ingredients for this soup, and I made a few additions based on what I thought would taste good. It came together really easily, especially because I had the chopping done ahead of time.
Let’s say you’ve made my short rib recipe and are looking for something else to do with it. You know about having it as a taco salad. You have tried it just with rice or other dishes, but you were intrigued by the idea that I talked about having it with noodles. Well, I went and did it!
It’s been a while since I last shared a Tips-y Tuesday post. Today is partially inspired by my attempts to get ready for Little FudgingAhead. This is not food intended for him, but us parents have to be well-fed, too. I decided to take my short rib recipe and double it to save some for leftovers. I didn’t want to make it as I first did, though, because that meal involved a bit more work than I might want down the road. So, I decided to make it a bit more classic. So classic, that K wants us to have it with noodles next time like a beef soup. So, we made a note on the bag that it should be heated in that way. And I’m also proud of us for using a freezer bag! We’re really trying to get into this whole hoarding food thing, and knowing the best ways to label and store food for later.
For some time I had wanted to make wontons from scratch. I still haven’t done it fully since I used premade wrappers this time. I figured, if I can do it with store wrappers and get in practice, then I will move to making the wrappers from scratch as well. You can hold me to that goal, too! Many wontons are made with pork and shrimp, but while I am able to eat pork in this kind of dish (I normally don’t care for it), I am supposed to limit my shrimp intake (hello baby inside of me!). I decided to make these with pork and mushroom instead. You could even make them vegetarian with just mushrooms because shiitake mushrooms have great flavor on their own. Maybe add tofu for some protein? Anyway…my idea met with approval from the mother-in-law, so I knew I was good to go.
If you were around for last Thursday’s post, then you would know that make-ahead dishes are awesome. Not only do they allow me to make it through bouts of nausea (cooking in short sprints–yay!), but I can freeze them for days when I am tired and don’t want to do any cooking. Of course, some recipes don’t taste as good when they are leftovers, but this stew gets better over time. The original recipe even says you should make this ahead for the best results.
In honor of the recent orange holiday, I decided to do a new version of my Roasted Vegetable Soup. I might have gotten a bit carried away at the grocery store, picking up sweet potatoes, acorn squash, regular potatoes, and carrots. I am not sure how I feel about acorn squash. This was the first time I had it, and the texture wasn’t quite as nice as butternut squash. I think next time I would make this soup with butternut instead. I did try to remove most of the stringy bits from the squash, but I can’t really hold it against the squash since that’s just part of its genetics.