Later On

A blog written for those whose interests more or less match mine.

Ad hoc meals

with 2 comments

My day-to-day meals follow a pattern. I cook up a batch of vegetables, a batch of beans, and a batch of intact whole grain, and then for the typical meal I put into a bowl some of the vegetables, some of the beans, and some of the grain and top with with a dressing or homemade hot sauce or the like. I might stir in a tablespoon of nutritional yeast flakes as well.

Currently the beans are the black-bean-and-green-lentil tempeh I made, the grain is cooked emmer, and the vegetables were what I had on hand, following a now-familiar pattern:

6 cloves garlic, minced and set aside to rest

Right now we have red Russian garlic, which is wonderful stuff and easy to peel. It’s grown locally and is available only in October and November and then it’s gone for another year.

1″ fresh turmeric, minced
2 bunches large scallions with leaves, chopped (almost used a large leek)
2 jalapeño peppers, chopped with core and seeds
1 yellow bell pepper, chopped
1 large carrot, diced
1 medium parsnip, diced
10-12 oz domestic white mushrooms, chopped
12 mini-San Marzano tomatoes, sliced
2 tablespoons tomato paste from a tube

I put the No. 12 Field company skillet into the oven and turned it on to 350ºF and when the oven reached temperature I left the skillet for 5 minutes. (The skillet was hating as I did the chopping.) Then I removed the skillet, put it on a hot burner, put the handle glove on the handle, and added:

2 tablespoons extra-virgin olive oil

I put in all the vegetables listed above (including the garlic) and sautéed them a while, then added:

1 tablespoon dried marjoram
1 tablespoon dried spearmint
1 tablespoon ground black pepper
3 tablespoons horseradish

I stirred that in, sautéed a moment longer, then added:

1 bunch kale chopped, stems minced
1/2 cup low-sodium vegetable broth

I cooked that until the kale seemed done and carrots and parsnips were tender. Than I stirred in:

2 tablespoons ground flax seed
2 tablespoons nutritional yeast flakes
1/2 teaspoon ground turmeric

I cooked a minute more and then poured over:

2 lemons, peels cut off, cut into slabs and seeds removed, blended

I used an immersion blender and its beaker for the lemons.

That made a lot, so I get quite a few meals from it.

Obviously, you can vary as it you want. For example, use summer squash or a winter squash like delicata or carnival (since the peel is edible), eggplant, zucchini, cabbage or frozen spinach instead of kale, parsley, steamed diced beets, other peppers (Anaheim, poblano, banana, Hungarian, serrano) instead of or in addition to the peppers above, and so on.

Having cooked food in the fridge makes putting together a meal a snap, and I do think this is quite healthful fare.

Written by Leisureguy

15 October 2019 at 1:39 pm

2 Responses

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  1. I like your term, “ad hoc meals”

    I was a little surprised with your 2 T. of olive oil, as I thought you were phasing out commercial cooking oils. Maybe I misunderstood.

    OTOH if your food item is large enough, may the 2 T. of oil proportionately is of no real consequence.


    Steve Riehle

    15 October 2019 at 10:25 pm

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