The weather is being very unseasonal at the moment;Â therefore:Â soup for dinner.Â Made from summer vegetables.
In the beginning,Â take two capsicums, peeled and finely diced and saute with about a half dozen crushed garlic cloves over a medium-low element.Â Once it smells like it’s “getting there”,Â get three spring onions, slice, and add to the pot.
Next, take five tomatoes, and chop coarsely.Â Once you’ve finished chopping, add those to the pot, too. Â Lower the temperature just a little.
Next-next, take a head of broccoli,Â and chop it so there are teeny little florets.Â Big florets are no good in unpureed soup.Â Trust me.
Almost finally, add a can of cannellini beans which have been strained.Â Continue heating until the beans have been warmed through.
Finally, assault the soup with salt and pepper until it is just so;Â then serve with grated parmesan on top (You can grate the parmesan while waiting for the beans to warm through.Â Efficiency at its finest).Â I made a line of parmesan across the middle of bowls.Â It looked extra-swank.Â However, my dig’ camera is missing at this time.Â So you will just have to imagine it.
We had a thing with tofu for dinner tonight! It involved…
1 package of firm tofu, 1 capsicum, 1 red onion, 6 button mushrooms, a small handful of sugar snap peas, most of a bunch of silverbeet, and teriyaki sauce (Equal parts mirin, soy sauce and brown sugar).
The tofu was sliced, wrapped in paper towels, and squished for about 40 minutes. Then diced and marinated in the teriyaki sauce until the rest of the veges were prepped.
The capsicum, onion and mushrooms were sliced thinly; and the sugar snap peas and the silverbeet were chopped a little more chunky.
I heated a wide pan with a coating of peanut oil; and browned off the tofu. Next, the capsicum and onion were added until mostly done. At this point, the remaining teriyaki sauce was added to the pan. Next, add the mushrooms and sugar snap peas; and when those are almost done, add the silverbeet and continue cooking until just wilted.
And that’s it (:
This is some of the prep done for making dinner tonight (and tomorrow night. Probably the night after that, too). We made a pot of beef stew.
We took about 1 kilo of topside beef, which was diced; then tossed in a combination of flour and paprika to lightly coat. Once coated, the beef was browned in batches, then set aside.
Next, 1 red onion, 1 white onion, about five cloves of garlic and a capsicum (bell pepper) were diced, then sauted in the pan the beef was in. Once the vegetables were nice an translucent; I added a couple of splashes of chicken stock to deglaze the bottom of the casserole dish (to get the delicious bits from cooking the beef). Return the beef to the casserole dish, along with two diced potatoes, and add a combination of chicken stock and water so there is enough liquid to reach most the way up the solid ingredients.
Every half hour or so, give the stew a bit of a stir. After about two hours, add six sliced flat mushrooms. Another half hour later, add about three “leaves” of silverbeet which have been shredded. Another half hour later, the stew will be fabulous!
Carrots, potatoes, parsnips, mushrooms and capsicum roasted together.
Potatoes and parsnip go in first; carrots 15 minutes later; mushrooms another five minutes; then capsicum five minutes later. After another ten to fifteen minutes, roast veges are go!